Ah, New England.
After a couple nights in the low 50's, the air feels completely refreshed and brisk, and I'm ready to cook again. The humidity has finally pushed off toward the sea and the sky is clear and high and blue. Far off in the distance, green mountains roll on into the north, disappearing like smoky blue waves. Our summer's end goal; Mount Washington, looms big in the imagination, and its ocean view. In my sleep I can feel the deep quiet of the Vermont hills calling to me, in sharp juxtaposition to the rolling heartbeat of the Atlantic's gravity.
In short, I love it here.
Long summer days spent inside, job hunting. And the weekends spent running 'round the Center Harbor beach, watching Doctor Who, and climbing every mountain in sight.
So, along with the theme of deep summer, I present you with the best kind of pizza ever invented:
SOUTHERN TOMATO PIE
~1 sheet pie crust
~6 plum tomatoes, cut 1/4 inch thick
~Coarse salt (optional)
~2 Cups shredded mozzarella cheese
~olive oil
~1/3 Cup minced fresh basil
~ground pepper to taste
Using a 9-10in pie plate, put crust in. Heat oven to 450 degrees F. DO NOT prick crust (pie weights help here). Partially bake 9-11 minutes, remove and let cool. Reduce oven heat to 375 degrees F. Chop tomatoes, sprinkle with coarse salt, if desired & let drain for a couple minutes. Sprinkle cheese evenly in pastry shell. Arrange tomatoes over cheese in an overlapping circular pattern, covering surface. Brush tomatoes w/ olive oil. Sprinkle w/ basil & pepper. Bake 30-35 minutes. Makes 8 servings. Good the next day!
This is a great way to use up fresh tomatoes. Normally I don't like tomatoes raw, but I went ahead and it was awesome! :)
I'd also like to add that there's a large farm & farm stand around here, called Moulton Farms. We picked up one of their fluffy doughnuts today along with a 2.25oz tub of garlic & herb cheese spread. It was as light as air and soooo yummy. Brand? It was a local one, Squire Mountain. We also ate all of it in one go. Right now they've got a variety of fruits, veggies, and LIVE LOBSTERS! Go there now!
On a side note they also practice Integrated Pest Management and they have a CSA that usually sells out early in the year! If you're living in the Lakes Region and want to be more sustainable and to eat with the seasons, please consider Moulton Farms! :)
That's all for now, BUT we are back on track to making our own weekly meal plans, so, in short once more, you can expect more weekly updates. I've got some fun surprises coming up next that I can't wait to show you guys!
Also, this:
After a couple nights in the low 50's, the air feels completely refreshed and brisk, and I'm ready to cook again. The humidity has finally pushed off toward the sea and the sky is clear and high and blue. Far off in the distance, green mountains roll on into the north, disappearing like smoky blue waves. Our summer's end goal; Mount Washington, looms big in the imagination, and its ocean view. In my sleep I can feel the deep quiet of the Vermont hills calling to me, in sharp juxtaposition to the rolling heartbeat of the Atlantic's gravity.
In short, I love it here.
Long summer days spent inside, job hunting. And the weekends spent running 'round the Center Harbor beach, watching Doctor Who, and climbing every mountain in sight.
So, along with the theme of deep summer, I present you with the best kind of pizza ever invented:
SOUTHERN TOMATO PIE
~1 sheet pie crust
~6 plum tomatoes, cut 1/4 inch thick
~Coarse salt (optional)
~2 Cups shredded mozzarella cheese
~olive oil
~1/3 Cup minced fresh basil
~ground pepper to taste
Using a 9-10in pie plate, put crust in. Heat oven to 450 degrees F. DO NOT prick crust (pie weights help here). Partially bake 9-11 minutes, remove and let cool. Reduce oven heat to 375 degrees F. Chop tomatoes, sprinkle with coarse salt, if desired & let drain for a couple minutes. Sprinkle cheese evenly in pastry shell. Arrange tomatoes over cheese in an overlapping circular pattern, covering surface. Brush tomatoes w/ olive oil. Sprinkle w/ basil & pepper. Bake 30-35 minutes. Makes 8 servings. Good the next day!
This is a great way to use up fresh tomatoes. Normally I don't like tomatoes raw, but I went ahead and it was awesome! :)
I'd also like to add that there's a large farm & farm stand around here, called Moulton Farms. We picked up one of their fluffy doughnuts today along with a 2.25oz tub of garlic & herb cheese spread. It was as light as air and soooo yummy. Brand? It was a local one, Squire Mountain. We also ate all of it in one go. Right now they've got a variety of fruits, veggies, and LIVE LOBSTERS! Go there now!
On a side note they also practice Integrated Pest Management and they have a CSA that usually sells out early in the year! If you're living in the Lakes Region and want to be more sustainable and to eat with the seasons, please consider Moulton Farms! :)
That's all for now, BUT we are back on track to making our own weekly meal plans, so, in short once more, you can expect more weekly updates. I've got some fun surprises coming up next that I can't wait to show you guys!
Also, this:
xoxoxo,
Kim & Emmy
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