Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Sauces
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We’ve had an AeroGarden for a number of years now and occasionally I am able to successfully grow herbs. This round I have some pretty bodacious looking basil, dill, and the beginnings of oregano and tarragon perking along. Here’s a versatile dressing from Claudias Table that will keep you wondering. Is it a dressing? Or…
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Here’s another great way to make use of all of those tomatoes! This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me. One of my sisters lives…
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This week, our Clark Farm CSA share included a ton of basil – basil tops, basic leaves, basil abounds at this time of year. With all the gorgeous basil in our share, I have lined up a bunch of ways to use the leaves and the tops. More on that coming soon. Tonight, I used…
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If you haven’t yet been introduced to Ground Cherries, I’m here to encourage you to give them a try. Related to both tomatoes and tomatillos, this tiny yellow fruit has a taste that is both sour and sweet at once. While I don’t eat the husks, I do love the fruit. You can read more…
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This past spring, we visited Sicily, one of the places of my ancestors. I’ve written about our adventure on my not-about-food blog at amybisson.com. Sicily is such a beautiful country with a rich, diverse history and a food culture that, in my opinion, is hard to beat. We were in Trapani (TRA-pan-ee) and so, when…
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When we were helping my Mom at her condo recently, I came across several well-worn cookbooks with recipes I remembered from my childhood. More importantly was the discovery of two metal recipe card boxes filled with my Mom’s tried-and-true recipes. There, in her handwriting as well as that of my Aunt Eleanor and Grandmother, I…
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I don’t know why, but this June I was craving a cherry compote to serve alongside ice cream or yogurt or cake. As luck would have it, two of my favorite chefs – David Lebovitz and Jacques Pepin, posted their versions in newsletters and videos this past week. It’s as if they were reading my…
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We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto…
Four Nights A Week 