Harvested Cherry Tomatoes In Ironstone Bowl

Garden Tomatoes in a Baguette Basket

Garden Tomatoes in a Pedestal Fruit Bowl

Grow Lots of Tomato Varieties

Tomatoes in August are a real treat. Chances are you began your tomato plants from seed back in February, you planted tomato seedlings months ago, you had tomato volunteer plants appear in the spring, or you made a special trip to the farmers market to buy from your favorite tomato farmer recently. In other words, tomatoes can be an investment of time, but are the culinary gems of the summer potager. Earthy and ethereal, they shout and taste of Mother Earth perfection.

Tomatoes come in all different colors and shapes these days. The bold red tomatoes are show stoppers. When they are in season, one should display thine divine tomatoes.

Tomatoes displayed in vintage pieces, baskets, fruit bowls, etc. make beautiful table settings and summer color display in the kitchen. It is hard to improve on Mother Nature, and a great example of seasonal living. What a great way to showcase your tomatoes before you eat, cook, or preserve them.

A few things to remember when bringing your tomatoes into the kitchen.

Tomatoes should be washed before eating but not immediately after harvesting. Wipe off any dirt or dust, but when you are ready to eat your tomatoes clean and wash them well.

Tomatoes are best stored at room temperature, and not in your refrigerator. Sometimes tomatoes stored in the refrigerator develop a mealy texture and lose their flavor. An exception to refrigerate your tomato is if the skin is broken—cooling it will slow the potential for it to start molding.

Slightly unripe tomatoes will ripen further if placed near a sunny window, stem-side down. This will stop moisture escaping from your tomatoes.

Invest in a tomato knife. It will make your life easier, and a joy to further work with your tomatoes.

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A few things tomatoes can teach you about seasonal living, and loving that red color in August.

Wear a bright red lipstick and smile with your summer tan.

Kick up your heels in red sandals or flats paired with white pants or capris.

Bring out your summer tablecloths and napkins with a touch of red.

Brighten your summer dishes with red tomatoes, fresh, sauteed, roasted or grilled. Roasting tomatoes at 400 F. degrees for 30 minutes creates a wonderful caramelization flavor.

Tomatoes like companions. Grow lots of basil for all of your tomato dishes.

Simplicity. Perhaps the best way to eat a sun-ripened tomato fresh from your garden is with a generous sprinkling of your favorite finishing salt to unlock the flavor.

Bon Appétit et Bon Weekend…Bonnie

Julia Child’s Affectionate Top Two Floor Apartment, “Roo de Loo” at 81 Rue de L’Université

This Monday, August 15th, is Julia Child’s birthday. I have had it noted on my planner for some time. She means so much to me, as I am sure she means so much to all of you too. Her life and accomplishments are well documented and cemented in history, as well as her loving marriage to Paul Childs. What a duo!

Visiting Paris back in spring of 2015, I walked to the street, and sought out the apartment building, the two top floors where the Child’s resided in their post World War II days and Julia embarked on her culinary passion and adventures. It was really important for me to see their building in person, and my husband thankfully was very obliging in this walkabout. To my knowledge, there is no plaque mentioning Julia Child near the building for various reasons, the French bureaucracy, and Julia Child was much more revered in the United States, ironically than in France. Truthfully, I think Julia Child would have preferred it that way. One only has to use your imagination to scan your memory for all the book and movie details made on her glorious life. Knowing she was here, is enough for me.

Rue de L’Université in 7th Arrondissement in Paris, France

I love so many aspects of Julia Child, and her quotes on food and life always give me a chuckle. By the way, Julia Child who cooked everything, yet it is well known her favorite lunch at home was tuna fish salad on a toasted English muffin.

Wonderful Julia Child Quotes:

“People who love to eat are always the best people.”

“I believe in red meat. I’ve often said red meat and gin.”

“A cookbook is only as good as its poorest recipe.”

“It’s so beautifully arranged on the plate, you know someone’s fingers have been all over it.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“I am not interested in dishes that take 3 minutes and have no cholesterol.”

“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”

“With enough butter, anything is good.”

“Cooking well doesn’t mean cooking fancy.”

“Life itself is the proper binge.”

“You’ll never know everything about anything, especially something you love.”

“If you are afraid of butter, use cream.”

“A party without a cake is just a meeting.”

“I enjoy cooking with wine, sometimes I even put it in the food…”

“The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile.”

This Monday, please make a special culinary nod to Julia Child in celebration of her birthday, and touching us all with her passion.

Bon Appétit et Bon Weekend…Bonnie

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Syrah Grape Clusters Basking in the Sun

Just like magic, our Syrah grape clusters have developed, are maturing, and grapevines are closing in on harvest. The sense is harvest is a tad bit earlier than usual. Fruit set looks abundant and lovely.

It really is something to see the grapevines go through their process each year. Some years are better than others, like life. Like life, there are some things within your control, and some that are not. Like life, one should focus on the present journey, rather than the destination, and the destination will take care of itself. “Life is a journey, not a destination.” —Ralph Waldo Emerson

Grapevines Marching Onto Harvest

Bon Appétit et Bon Weekend…Bonnie

Ready to Serve Tomato Coconut Soup

In my travels recently, I had this marvelous soup, served with a rustic petite boule. Heaven. Afterwards, I made my way towards the kitchen to ask for the recipe. The kind sous-chef was able to jot down the basics of the soup for me, but I would have to create it for 4 to 6 servings versus quantity for a cafe “soup of the day.”

Tomato Coconut Soup

Makes 4 to 6 Servings

Dice three stalks of celery, one white onion, and three peeled carrots in 2 tablespoons of olive oil, or butter creating a mirepoix (a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat).

Add two teaspoons minced ginger, two teaspoons minced garlic, and one teaspoon dried oregano to your diced vegetables, continuing over low heat, sweating these ingredients (softening them without browning and cooking in their own juices). Add 1/2 teaspoon salt and freshly ground pepper.

Blend a large 29-ounce can of tomatoes in a blender, add to your mirepoix mixture. Add two 13.5-ounce cans of unsweetened coconut milk. Stir well. Bring mixture to a boil, turn down heat, and simmer for 20 minutes to let the ingredients meld. Season further with salt and pepper to taste.

Serve warm with chopped chives or a garnish of your choice.

Recipe Note: This soup has a nice texture with the diced vegetables. If you wanted a smoother soup, you could further puree the soup. If you prefer a little kick to this soup, add a generous pinch of chili flakes or cayenne pepper.

I always enjoy a good soup. This “Tomato Coconut Soup” recipe, was one that I had never had before. I see online that there are many, many tomato coconut soup recipes, each one a little different. Please share if you have a favorite tomato soup recipe. Please share if you make this recipe. Enjoy!

Past Related Posts:

Delicious Roasted Tomato Soup

White Bean, Pasta, and Swiss Chard Soup

Bon Appétit et Bon Weekend…Bonnie

Cherry Falls Cherry Tomato Happy On Cart In Courtyard

Cheers for Cherry Falls Cherry Tomato is a tongue twister for sure. I have been so happy with this cherry tomato plant, I wanted to share it with you once again. If you recall back in February, I wrote about growing tomatoes from seed, Thyme To Think Tomatoes, and I was concentrating on tomatoes ideal for containers.

Cherry Falls Cherry Tomato Starting To Ripen

I don’t normally think of tomato plants as being charming, but this one is. Beauty and function intertwined is a winning combination, one of the principles of “French Country Living” I like to live by.

The description from John Scheepers Kitchen Garden Seeds catalog is what caught my eye initially. It is a compact, cascading determinate tomato plant (sets all its fruit at one time) that will grow only 6” high, but can cascade nearly 3’ over the side. It produces an abundance of 1-1/2” sweet red cherry tomatoes. I have these cherry tomato plants potted and elevated in my cart, and it looks so nice. You could also plant this particular cherry tomato plant in a hanging basket. Remember to fertilize regularly and water frequently as pots and baskets can dry out quickly.

This is a great example of growing different tomatoes and other vegetables from the fabulous seed catalogs that are available besides John Scheepers Kitchen Garden Seeds like Baker Creek Heirloom Seed Company, Botanical Interests, Johnny’s Selected Seeds, Renee’s Garden Seeds, and Seed Savers Exchange. It is so much fun to explore and grow different varieties that you don’t normally see in retail garden centers and stores.

I am excited for the maturing and ripening of the other tomato plants I started from seed last February. For now, the Cherry Falls Cherry Tomato is the first to ripen. Cheers for the commencing of tomato season, and cheers for the Cherry Falls Cherry Tomato!

Please share what tomatoes you like to grow in your potager and pots.

Past Related Tomato Posts

Bon Appétit et Bon Weekend…Bonnie

Entrance to an art gallery in Snug Harbor, Bowen Island, British Columbia, Canada

Recently, while on vacation visiting a dear friend on Bowen Island, British Columbia, (a stone’s throw from Vancouver), I happened upon this wonderful art gallery in the little town of Snug Harbor. The entrance, colors, and chalkboard quote drew my attention. This is what I love about traveling, the unknown to explore and experience, coincidences that are not really coincidences but subtle messages, the culture and people to immerse yourself with, and new things in general to try and acquaint yourself with. Traveling expands your horizon, and it expands your life.

Bowen Island, by the way, is a “Places to Know” kind of place, but that is another post for another time. The sheer beauty of the water on Howe Sound, snow capped peaks, and a chance to do nothing but stare into the water and Douglas fir landscape mesmerized is an idyllic setting to listen to your thoughts. If you are lucky, you might even catch a glimpse of a soaring bald eagle, a bobbing seal, a water’s edge heron, or a few curious orca swimming with the current. Truly a very special and beautiful place, and a place to know.

Outside the art gallery on a chalkboard was this touching quote by an unknown person which really resonated with me. A perfect message for me now, and to remember. Perhaps this quote might touch you too. I happily share this quote with all of you. I wholeheartedly encourage you to give something a try that you have been wanting to do, dreaming of doing, aligns with your bliss, and listen to your heart.

Listen to Your Heart Quote

Past Related Posts

Brunch With A View

Oceanside’s The Seabird Resort

The Floral Palette

Bon Appétit et Bon Weekend…Bonnie

Golden Macaroons Dipped in Chocolate Setting

This is another great recipe I have gotten from my Mom. She saw it originally in the April 2001, Better Homes and Gardens magazine. It is not a French Macaron recipe. It is a Golden Macaroon recipe with an option to dip in semisweet chocolate after baking. Not quite a cookie, and not quite a candy, it is a delight for coconut lovers!

The secret to this recipe is using two kinds of coconut — a regular flaked, sweetened coconut and an unsweetened, finely shredded coconut, held together with a touch of honey that creates a golden color when baked. This recipe yields 3 to 4 dozen macaroon, depending on your drop batter size.

Golden Macaroons

Lovingly Adapted from Better Homes and Gardens

Prep/Chill: 35 minutes Bake: 17 minutes

Ingredients:

2-1/2 cups flaked sweetened coconut (about 7 ounces)

2 cups unsweetened finely shredded coconut

1 cup sugar

3 Tablespoons all-purpose flour

1/4 teaspoon salt

4 egg whites

1 Tablespoon honey

1 teaspoon vanilla

Directions:

1) In a large bowl combine flaked and shredded coconut until evenly mixed. Flaked coconut should be broken into separate flakes and with very small clumps present.

2) In a medium mixing bowl combine sugar, flour, and salt. Add the egg whites, honey, and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir first with a wooden spoon, then use your hands and continue to blend until evenly mixed. Cover with plastic wrap; chill for 30 minutes.

3) Preheat oven to 300 degrees F. Line a large cookie sheet with baking parchment paper. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2” apart. (I actually use a small ice cream scoop for consistency.) You will probably need a second baking sheet, or fill your original a second time after baking your first macaroons.

4) Gently pinch mounds of macaroon together before baking. Bake for 17 to 19 minutes, or until golden brown. Remove from oven. Let cool on a cooling rack.

5) If you are interested in using dipping chocolate for your macaroons: 1) in a small saucepan, heat 3/4 cup heavy cream to near boiling; remove from heat. Add 6 ounces of your favorite chopped semisweet chocolate (do not use chocolate chips). Let stand for 5 minutes, then whisk until smooth. Cool completely, or to your desired consistency for dipping. Dip one side of your cooled macaroon into your chocolate mixture, and return it back to the parchment paper to further cool and set. Enjoy!

Chocolate Dipped Macaroons Ready to Serve

Bon Appétit et Bon Weekend…Bonnie

Hummingbird Cake and Hydrangeas, A Dreamy Combo

Birthdays and special occasions are usually celebrated with Hummingbird Cake here at Domaine de Manion. There is something special about the combination of sweet banana, pineapple, and cream cheese in this elegant cake recipe that lives on and on. A Certain Mrs. L. H. Wiggins submitted in 1978, the original Hummingbird Cake recipe to Southern Living, and the rest is history. It has become one of Southern Living’s most popular cake recipes of all time, more than forty years later. It really is a crowd pleaser, and lives up to the occasion it is served at.

I have written about and shared my Hummingbird Cake recipe in a post back in February 2021 (see below). Recently I saw a link from Southern Living on 8 Fresh Ways with Hummingbird Cake That Can’t Get Any Sweeter, and thought to myself, there is a real cult following going on. Think Hummingbird Bundt Cake, Hummingbird Pancakes, the Original Hummingbird Cake Recipe, Lightened Hummingbird Cake, Hummingbird Snack Cake with Brown Butter, and more.

My version of Hummingbird Cake recipe below is not too far off from the original, as best as I can see. It makes a very nice 8” three layer or 9” two layer, where in the original recipe, ingredient amounts are larger to make a 9” three layer cake. The original recipe also calls for not draining your crushed pineapple, and mine does. I suggest you drain your crushed pineapple, as the cake is still very, very moist. I also often forgo the nuts as top and side garnish.

Hummingbird Cake

Ingredients:

1-1/2 cups sugar

1-1/2 cups all-purpose flour

1 tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

1-8oz. can crushed pineapple—juice packed, drained

½ cup canola oil

4 eggs slightly beaten

1 tsp. vanilla

1 cup chopped bananas

1 cup chunky-style applesauce

2/3 cup chopped walnuts, toasted

Directions:

Grease and lightly flour two 9” round cake pans. Place a circular parchment paper fitting each pan on top of greased and floured cake pans for ease of removing baked cakes. Set pans aside.

In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Add drained pineapple, oil, eggs, and vanilla. Beat with an electric mixer until combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce, and walnuts. Divide batter between two prepared pans.

Bake in 350 degree F. oven about 35 minutes, or until the top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans, cool thoroughly on wire racks. Prepare the Cream Cheese Frosting and frost cake.

Cream Cheese Frosting

In a large mixing bowl, beat one 8oz. package cream cheese (softened), ½ cup butter (softened), and 1 tsp. vanilla with an electric mixer until light and fluffy. Gradually add 5 cups of sifted powdered sugar, beating until smooth and spread consistency.

Ice cake in one direction, trying not to get cake crumbs in the icing. Ice top of first layer of cake, add second cake layer, finish icing cake top and sides.

Press 1-1/2 cups finely chopped pecans, toasted into the sides of the cake. Sprinkle 2 tablespoons of finely chopped pecans on top of the cake. (I usually just cover the top of cake with toasted pecans, and not the sides.) Enjoy!!

Great Down to the Last Piece

Past Related Posts:
Elegant Hummingbird Cake

Love Is A Four Letter Word And So Is Cake

Bon Appétit et Bon Weekend…Bonnie