I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM.
Continue reading Ribs on the Weber Smokey Mountain
Here’s another recipe using some of the heirloom tomato bounty that came out of our yard this past summer. We doubled the Roasted Tomato Soup recipe on Epicurious because we had so many tomatoes.
When you’re drowning in a crimson tide of homegrown, heirloom tomatoes like this:
One of the myriad things you can do with them is make sauce. The good thing about sauce is, you can freeze it for later. We usually keep them in quart-sized freezer bags and pull them out as needed.
To make the sauce, we boiled down 15 lbs of heirloom tomatoes plus chunks of bell peppers, diced onions, sugar and salt until the sauce was reduced by half. I buzzed it with the hand blender until smooth. This was the most amazing tomato sauce ever – so sweet and savory at the same time!
Annie was preparing food for a friend’s brunch party (she always gets asked to do food for gatherings here and there — birthdays, showers, meetings, etc). Since I did so well making crepes last time, she asked me to do them again.
Continue reading Chantilly Crepes Again