As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Hooray! The first tomatoes of the season are here in NorCal! This, as usual, coincides with the Pacific rock cod opener, and as I got a gorgeous vermillion rock cod (commonly known as a red snapper here), I thought I’d celebrate the two with this dish.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.
How to make your own tomato paste, Sicilian style. Patience is needed, but if you have it, you’ll be rewarded.
This is my pantry, and as you can see it has only just begun to be filled with tomato sauce. By October, I will have more than five gallons of homemade sauce, plus tomato paste and lots of dried tomatoes in oil. Just as I’ve hunted or fished for most of our meat in the past several
“Oh my Gawd, it’s like an oven out here!” This is a not-uncommon refrain heard in Sacramento in summer. Well, if life gives you an oven, use it. This is one of the few places in the country where I can consistently dry things without an oven: Sacramento typically sees summer days over 95 degrees