This is Marion Burros' Plum Torte. You can find the recipe on the New York Times web site (as well as many other places). It's a nice use of prune plums and looks pretty too. If you look close you'll see that the batter looks speckled. That's because I used an herbed sugar flavored with rose geranium leaves instead of the plain white stuff.This week I am really struggling with trying to use as much of the bounty my vegetable garden is throwing at me. I should not complain (I'm not, really), but it really hard to figure out what to do with 12 pounds of summer squash when you're only cooking for two. That said, I am trying to can and freeze whatever possible, so we can enjoy this collection of vegetables all winter long.
Menu for the Week
Sunday
Grilled sausage with potatoes and peppers (a play on sausage with vinegar peppers and potatoes, a recipe I *have* to post this fall)
Sauteed kale with garlic
Plum torte
Monday
Baked ratatouille
Baked feta
Broccoli tabouli
Tuesday
Lime-rubbed flank steak
Corn pudding
Green beans
Wednesday
Tomato pie
Green salad
Thursday
Souffle (probably broccoli)
Roasted beets
Friday
Turkey burgers
Cabbage and carrot slaw
Posts
2 comments:
it really hard to figure out what to do with 12 pounds of summer squash when you're only cooking for two
Nah. Grate it coarsely and freeze it (you can salt and drain it first, but you don't have to). It's terrific in soup or frittata.
True. But that seems too easy. God forbid I do something the simple way.
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