This month's Recipe Redux theme is "Get Your Dehydrator On" to show how you can preserve the season's best produce for later. I don't own a dehydrator, but a low, slow oven as well as time can turn out the same results. We are at the end of tomato season, so it is the perfect time to make sun-dried, or in this case, oven dried tomatoes. I love sun-dried tomatoes - they are packed with flavor and are a great addition to any number of dishes such as salads, pastas, pizza, and sandwiches for starters. Drying tomatoes intensifies their natural sweetness. They are a great source of fiber, potassium, vitamin C and iron as well as other beneficial nutrients. They add flavor with a nutritional punch to any dish. And you'll find that making your own is not only easy but even tastier than the … [Continue reading…]
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My attendance at the Blog Brûlée is partially funded by Sponsors of the Blog Brûlée, and I received a discounted registration to the event in exchange for writing this post. Opinions expressed are my own. I was not compensated for my time. In just a few short days, I will be heading to Vermont to attend […][Continue reading…]
This month’s Recipe Redux theme is all about spirits. Adding liquors, spirits, beer and wine in recipes can have a dramatic impact on the flavor. I often add white wine when making pasta sauces, and have even added red wine to chili on occasion. But I’ve never done much experimenting on my own when it […][Continue reading…]