Oven-Dried Tomato Slices

Eat Well Edibles Grow Well Recipe

Popping in today with simple summery trick for you.

Of the ten tomato seedlings I raised, only one survived into adulthood — a yellow pear that, like every other tomato planted in this garden over the years, woefully underperformed. Fortunately, the market doth provide. In this instance, it provideth too much, and where ripe tomatoes are concerned, time is of the essence.

Tomatoes with greens, in omelets, on pizza in slices or as homemade sauce, eaten in thick wedges with a sprinkle of salt and pepper. They’re all on heavy rotation, but I wanted to try a new technique: oven-drying. Great to make the most of a windfall of beautiful, ripe summer tomatoes, but also to improve the dull taste of those not quite ripe, or even those purchased out of season that travelled a long, flavor-sapping distance to the supermarket.

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Kitchen DIY: Homemade Corn Tortillas

Eat Well Edibles Recipe

Somewhere along one of several cross-country moves, between the excessive heat, bumptious conditions, and random acts of God, the antique cast-iron comal I scored for my husband shattered. Its sister tortilla press fared better and is well-loved to this day.

Almost a year ago now (has it really been?) I rhapsodized about those south TX tortillas and introduced plantain tortillas to the blog. Those are no less stellar now, but these, these, are the real deal corn tortillas, hand-pressed with love, and I’m here to encourage you to try making them in your own home!

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Herbes de Provence Salt

Eat Well Edibles Recipe

Herbes de Provence is a blend of dried herbs from the Provençal countryside in southern France. Thyme, rosemary and oregano are musts. Savory and marjoram typically find their way in as well. Maybe basil, fennel, chervil, sage, bay or dill. These are the foundation of herbes de Provence, but what makes it truly unique is the mild floral sweetness of dried lavender buds.

Combining a handful of these signature flavors with your best salt adds up to a versatile seasoning that can transform dishes in the kitchen or at the table. And it’s brilliant with so many things.

In the kitchen use it on meats, poultry and seafood, mixed with pasta or grains, veg or eggs, or in place of salt in vinaigrettes or sauces. It can also be the final flourish to salads or soups, and goes superbly with other staples of these regions like roasted potatoes, eggplant, zucchini and tomatoes, grilled lamb and chicken, chickpeas, and soft fresh goat and sheep milk cheeses.

Herbes de Provence Salt ingredients

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Pizza Dough

Eat Well Edibles Recipe

When yeast meets flour — specifically, the sugars and starches — dough is born. Every great pizza begins with great dough.

But opinions about what “great” actually is differ wildly. It’s an entirely subjective concept, best discussed over a large glass of red wine, if you ask me. Our definition of great is a thin, crispy, positively shattering crust that takes us back to the divey joints we grew up with in Wisconsin. Today I’m sharing this favorite.

Pizza dough ball

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Preserved Lemons

Eat Well Edibles Recipe

If you’ve followed the HGN Blog for some time now, you maybe noticed my love for lemon. From the delicate shavings of zest to its fresh tart juice, lemon is a kitchen constant, bringing life and character to savory dishes, sweet treats and everything in between. Learning the technique of preserving lemons took things to a whole new level.

Before the advent of modern refrigeration, consistently hot and arid regions of the world turned to simple, ingenious preservation methods to deal with a scarcity and short lifespan of fresh ingredients. In areas surrounding the Mediterranean, one of the first on record is brining lemons in a mixture of salt, their own juices and a bit of water. This process not only increases “shelf-life,” it also yields softer fruit with far less of the usual puckery bite, offering a wider variety of culinary uses.

If there’s one thing I love more than lemons, it’s kitchen frugality!

Preserved lemon prep_HGN

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