Chefk's Foodie Blog

[bethy]

Tell about the kumato's, chefk
I keep picking them up, putting them in the basket, putting them back.
If they're not really good, I just can't.

[chefk]

They are really tasty. They call them selves a brown tomato, but they are anywhere between brown and green and easily rival Camparis for sweetness, but have more of a homegrown taste. Not as sweet as cherries, but perfect slicers. I love them. My daughter thinks the color is "weird", but I grew up eating all the odd heirlooms so this was totally fun for me. I like using them where the color is shown off like a mix tomato salad or a Caprese stack. (tomato slices with layers of mozzarella and basil drizzled with olive oil.)

You said you liked mushrooms? Try stuffing cleaned portabellos with lf ricotta, pesto and top with a thick sliced Kumato, s&p. Baste the bottom with olive oil and grill until tender. It is a total show stopper.

[bethy]

SOLD to the lady Ponder/Blocking the tomato section:D

[bethy]

Thanks for the tomato advice. Very good. Had one on my salad just now with feta, the juice made my o+v delicious. Tomorrow I'm going to use one for a tuna melt.

[chefk]

Just reporting on recent recipe fun...Pan Grilled Salmon with Tzatziki, Horseradish and Agave Laced Brown Rice and Steamed Asparagus

[chefk]

I love Bok Choy...

[chefk]

Last Day of Bad Weather Chili

[Chris55]

Beautiful photos! Make me want to eat some more, lol!! Just spent a couple of days eating our way through NY. Back to P1 and a pot of chili is just what I need. It's supposed to rain all week, so chili would be perfect.

[chefk]

Homemade chicken brats with sauerkraut, red cabbage and 2x baked yogurt chives stuffed red skins.

[bethy]

omg. One lg. chili, extra fage, to go.

[Chris55]

Thanks, cheffie, your photos have inspired me, even without the recipes. Just made myself a vat of dark smoky chili with 3 kinds of beans, lots of smoke and fire, and a big spoonful of cocoa powder, smidge of cinnamon. It is outstanding. Too bad I didn't measure a darn thing so won't be able to reproduce it exactly. One of those times where I just unscrewed the caps on the spices and poured until it looked good.

Thank you!!!! Back to P1!! Plus wine

[chefk]

That's pretty much the way I cook. Sometimes I write out recipes if someone asks, but I never go by them at home. Sprinkle taste, sprinkle taste.

I forgot my memory card to post pictures, but I did a brown rice border bowl last night. It had rice, acan of black beans, a jar of black bean salsa, 4 peppers both red and green, garlic chicken sausage, ancho chiles and a some good spices. It was really good. My husband and daughter went back for seconds. It was a good dish to just let simmer on the stove while the rice cooked. I got a bunch of gardening done while the stove did the work. Gotta love that.

Had wine with it.

[chefk]

Brown Rice Border Bowl

[chefk]

Welcome to Summer Strawberry Salmon Salad with Agave Glazed Walnuts and Poppy Seed Dressing (now that's a mouthful!)

[Chris55]

YUM!!