I buy at least 20 pounds of mandarins every year from one of our many growers in Placer County for eating and cooking. Most of the mandarins are eaten right out of the bag, but a few make it into salads, drinks, and as glazes or sauces. Experiment a bit and try them on or in whatever sounds good to you. Mandarins are easy to squeeze for juice, and the juice freezes well.
Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the “Barefoot Contessa” star looked around her East Hampton, N.Y., kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream – but no dinner.
“Brunch is cheerful, sociable and inciting,” wrote Guy Beringer in Britain’s 1895 Hunter’s Weekly, in an article titled “Brunch: A Plea.” “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
Tomato pie is a classic Southern dish made when everyone has had enough tomato sandwiches and salads. It is essentially a pie shell filled with fresh sliced tomatoes and sweet onions, topped with mixture of shredded cheese and served with a sprinkle of fresh basil.
Mmm, pears. Around here they’re picked in summer – and they taste spectacular grilled alongside that steak – but pears seem more suited to autumn meals and desserts. Something about the way they go with cinnamon, I guess.
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