This time of year I am like a squirrel gathering its nuts to bury for the winter. I get in panic mode. I didn’t do all the things I wanted to get done before the cold and evil winter.
So what do I do? Cook, of course, and forage for fresh food that I can freeze for the coming months. So, last Sunday I kicked into high gear and went on a foray.
I got some tomatoes to make sauce. I got some corn to eat and freeze for that Halloween night corn chowder. And I bought eggplants to make eggplant Parmesan with the lovely tomato sauce I made.
I like a simple tomato sauce. Maybe not simple to make exactly. But simple, clean flavors. I peel and seed the tomatoes, chop them up (see photo), and put them in a pan where I have gently cooked some chopped onions and garlic. I add salt and pepper, some fresh oregano and a few leaves of basil. I simmer it for about 15 minutes. I like the tomatoes to hold their shape (see photo).
I used some of the sauce for the eggplant parm — which was killer if I do say so myself— and froze the rest.
I blanched the corn and removed it from the cob. I have a great method for that by the way. Take a large bowl and put another small bowl with a flattish bottom inverted into the big bowl. Use the small bowl to rest the stem end on and slice off the kernels. This method keeps the kernels from flying all over the kitchen, like they do when you use a cutting board.
Just the act of putting some of summer’s bounty in the freezer gave me a sense of calm. No drugs necessary. Well, maybe a little wine to go with the killer eggplant parm.
— LUCY
I use a Bundt pan to scrape corn off the cob.
Now that summer is over, I’m shifting to Fresh Pasta Mode, replete with long rolling pin and large surface to roll out dough. Which will be used for ravioli as well as various cuts of pasta.
Let fall arrive!!!
— LOU