My bed of Big Mama paste tomatoes, August 2007. These tomatoes were 6 inches long with a circumference of about 7-8 inches. This harvest produced 67 quarts of whole tomatoes! With the killing frosts we had in June in Colorado this spring, my tomatoes are about 1 month behind their usual development, but they promise to be great producers again this year.  
 My  Favorite  Marinara  Sauce
Ingredients:
1/2 Cup      Extra Virgin Olive Oil
2 Tbsp.      Butter - sweet or salted
2                  Garlic cloves,   finely chopped
1                  Onion, medium size, chopped fine
2                  Carrots  peeled and chopped fine
1                  Celery stalk, chopped fine
1/2  Tsp.     Sea Salt, plus more to taste
1/2  Tsp.     Fresh ground Black pepper, or to taste
64 Oz.         Crushed and peeled tomatoes, Romas are best for this but any will do
2                   Dried Bay leaves

In a large non-reactive pot, heat the oil and butter over medium ~ medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Stir in celery, carrots and 1/2 teaspoon each salt and pepper. Sauté until the vegetables are soft, about 10-12 minutes. Add the crushed tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, 45 minutes to 1 hour.  This recipe will make 8 Cups, or 2 Quarts, and its perfectly fine to freeze it. This sauce is also delicious when olives, mushrooms and pieces of Mozzarella cheese are added into it just before serving, along with 1/2 Cup minced or thinly sliced fresh Basil

Beef   Carbonnade

Ingredients:
3 or 4          Pounds Blade Steak, Roast or Chuck Roast cut into 11/2" cubes, pat dry
2                 Pounds sweet onions {I use Vidallia or Alicia Craig}, sliced thin
3 Tbsp.        Vegetable Oil
1 Tbsp.        Tomato Paste
2 Cloves      Garlic
3 Tbsp.        White Flour
3/4 Each      Beef and Chicken Stock
1 1/2 Cups   Beer **Note: the sweeter the beer, the sweeter this dish will be. I do not use light beer, nor do I use Ale. 

    Heat 2 Tbsp. oil, add meat to brown but do not crowd the pan. This can take 3 batches, and reserve the fonds
As meat is browned remove to a warmed dish and tent with aluminum foil to keep warm.
     Add 1 remaining Tbsp. oil, 1/2 Tsp Salt, and the Tbsp. Tomato Paste, combine and then add the onions and minced garlic. Cook until the onions are clear to slightly browned, and then sprinkle the 3Tbsp. of flour over, stirring and cooking the flour for 2-3 minutes, or until it is a light golden color, then add the combined stocks, and 1 1/2 Cups of beer. Add the meat back into the pot, stirring all ingredients together, and put in slow over, 300F for 2 or 2 1/2 hours.  
    This is wonderful served over wide butter noodles, or on top of mashed potatoes.

A tasty potato soup for the slow cooker  
Ingredients:

• 6 potatoes, peeled and diced
• 1 cup chopped onion
• 2 carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 4 cups chicken broth
• 1/2 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 1/4 cups cream or half-and-half
• real bacon bits, optional

Preparation:

Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker. Cover and cook on HIGH for 3 hours, or until vegetables are tender.

Stir together flour and cream or half-and-half; stir into soup. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts

Potato & Leek Soup
A delicious potato soup which is even better with browned sweet Italian Sausage in it

Ingredients:
Chicken stock
2 tablespoon butter
3 large leeks, finely chopped, white only
4 medium potatoes, peeled and diced (about 3 cups diced)
salt to taste
1 cup milk
1 egg yolk
1 tablespoon butter

Preparation:Melt 2 tablespoons of butter in a large skillet; sauté chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough chicken stock to cover. Cover and cook on medium-low until potatoes and leeks are done. Put vegetable mixture with liquid through food mill or into a blender in batches. Stir in milk and add more chicken stock until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the eg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a serving bowl. Stir in 1 tablespoon of butter.
Recipe for potato soup serves 6

 For the recipe below, you want to use a potato which will hold up to cooking, that is, not a variety which is better mashed. You want a firm potato such as the Red or Yukon Gold varieties in the US. John and I are currently working on a comparative-name worksheet to include in my web site, so the varieties of vegetables will be called their familiar names in both countries. For example, here in the US we say Zucchini (pron:zoo-kee-nee) whereas in England this is known as the Courgette. 


 Roasted Chicken and Potatoes with Balsamic Vinegar Marinade
One roasting chicken, well cleaned, wiped dry and cut into pieces
2-3 Pounds   Yukon Gold or Red potatoes, quartered
1 Cup               Olive oil
2 Cups             Balsamic Vinegar
1 Tbsp.             Dried Parsley <either Italian or Curly will do
1 Tbsp.             Dried Basil note: if fresh herbs may be used, double the quantity
1  Tsp.               Salt   (and pepper optional)

Put the chicken pieces in a shallow baking dish or plastic Ziploc bag. Mix together the Marinade: the oil, vinegar, herbs and salt & pepper, pour over chicken (or into bag) and cover, refrigerated for 3-4 hours or overnight.
Preheat oven to 375
Place quartered potatoes in a shallow oiled baking dish, place chicken pieces on top of the potatoes, bone-side up,  and pour half the marinade over the dish. Roast at 375 for 20 minutes, then turn the chicken pieces and return to roast for 20 minutes or until internal temperature of 175. Remove chicken pieces and place on warmed plate or dish, covered with aluminum foil and a kitchen towel on top of that- the point being to keep the chicken warm. Raise oven temperature to 425
Return the roasting pan with potatoes to the oven, and roast for another 15-20 minutes, or until done. Serve immediately.
This dish is wonderful served with roasted onions and carrots, homemade bread and preserves, followed by an apple pie on a cold, snowy night.

 Zucchini Bread~~~Known as Courgettes in England
This recipe makes a wonderful sweet tea bread, full of cinnamon flavor

INGREDIENTS 

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon ~ also add nutmeg to take if desired 
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts 
   
  DIRECTIONS