What a week! Paul and the kids are heading back to school - and my boy Otis is starting high school today. Summer vacation has come abruptly to an end, and my book was released into the world last Tuesday! I've been excited and nervous, scared and giddy all at the same time. You, yes you, have helped welcome this book by greeting it with open kitchens and hungry bellies. I have gotten some of the sweetest notes from friends and even strangers, saying that you are already busy cooking my recipes, sharing them with your families. I'm moved beyond words.
Some of you have shared the book on your own blogs and websites and I'm grateful for the amazing outpouring of support and generosity!
***If you are also cooking from the book already, I'd love to hear about any recipe you've tried!***
Jamie Oliver
Food 52: Books We Love + Buckwheat Zucchini Muffins
Vanilla Bean Blog: Creme Fraiche Caramel Sauce
5 Second Rule: Hanger Steak with Gremolata
London Bakes: Simple Almond Torte
Turntable Kitchen: Sunshine Soup + Fish Tacos with Pomegranate Salsa
Edible East Bay: Baked Eggs on a Bed of Roasted Cherry Tomatoes
Bay Area Bites: Candied Tomatoes
Ashley Neese: Inspired Living
Design Sponge Home Tour + Ruby Red Grapefruit Fizz
Food 52: 10 Best Cookbooks by Food Bloggers
Rodale News
My Darling Lemon Thyme: Simple Almond Torte
Sweet Sugar Bean: French Toast Sandwiches
Poires Au Chocolat: Golden Millet Crepes
A Cup of Jo: Breakfast Salad
365 Cookbooks: Ruby Red Grapefruit Fizz
The First Mess: Bali Garden Stew
Mom's Kitchen Handbook: Polenta Fries
Food Gal: Brown Butter Almond Tea Cakes
The Little Green Wheelbarrow: Sunshine Soup
SF Chronicle
Rue Daily
The Oregonian
Lonny: Red Rice Risotto + Pluot Parfaits + cucumber gimlets
Lonny: YS family dinner party
Cookie + Kate: Baked Eggs on a Bed of Roasted Cherry Tomatoes
Brooklyn Supper: Wild Salmon with Dill Butter + Fennel
A Cozy Kitchen: Honeydew Granita
Chow.com
The Kitchn
Maria Rodale's Farm Country Kitchen
The Style Saloniste
Eat Your Books
SF Weekly
Fox in the Kitchen
London Bakes via Steller Stories: Simple Almond Torte
The Food Network's Healthy Eats Blog: Quinoa Tabbouleh
The Little Loaf
Berkeleyside
Huffington Post
Handmade Charlotte: French Toast Sandwiches
Delightful Crumb: Pistachio Tangerine Sugar Cookies
Handful of Salt: Review and Conversation Organic Gardening
My Little Expat Kitchen: Baked Eggs on a Bed of Roasted Cherry Tomatoes
La Domestique: Cozy Winter Soup + Mushroom Lover's Galette
She Eats: Wild Salmon With Dill Butter
Delicious Shots: Ruby Red Grapfruit Fizz
Mom.me Cooks We Love
The Little Things: Peach + Rosewater Lassi
Good on Paper: Best Granola Ever
7x7
Naturally Ella: Parsnip Crisps + book review
Paper/Plates: At the Table With
Red Tricycle: Juicy Burgers with Gruyere, Avocado & Pickled Onions
Lisa is Cooking: Prawns on Lemongrass Skewers + Pip's Yellow Rice
Authentic Suburban Gourmet: Toasty Pecans
Two Tarts: Peach + Rosewater Lassi
Celiac Foundation of Northern California
Cari Borja
Rosa's Yum Yums: Brutti Ma Buoni
Something Lovely
{510} Families
Fitbie Fresh Picks: Tomatoes
SBS: Kitchen Pharmacy
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To mark this big occasion, I wanted to share an easy summery recipe from the book with you. With tomato season in full, juicy swing, I thought you might enjoy this one. xoxoxo
BAKED EGGS ON A BED OF ROASTED CHERRY TOMATOES
recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore
Juicy hot cherry tomatoes pop in your mouth. There’s just a hint of basil for
sweetness. When both mingle with creamy baked eggs, it’s an amazing
combination of texture and flavor that makes for very happy tastebuds.
These baked eggs are a hearty meal—even one egg, with its tomato
companions, is surprisingly filling. You can easily increase or decrease the
recipe depending on how many people you want to serve: Think 1 egg to 3/4 cup
tomatoes, and you’re good to go.
Of course, you can serve these eggs for breakfast or brunch, but I’d eat them for dinner any day.
I highly recommend serving the eggs with a side of big buttery Croutons or Polenta Fries (both recipes are in the book) to soak up all the juicy goodness.
INGREDIENTS
Of course, you can serve these eggs for breakfast or brunch, but I’d eat them for dinner any day.
I highly recommend serving the eggs with a side of big buttery Croutons or Polenta Fries (both recipes are in the book) to soak up all the juicy goodness.
INGREDIENTS
- 3 cups sweet cherry tomatoes, halved
- 1/4 cup grated Parmesan
- 2 tablespoons olive oil
- 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
- Flaky sea salt
- Freshly ground black pepper
- 4 eggs, at room temperature
Preheat the oven to 400°F.
Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid now.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes.
Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining 1 teaspoon basil.
Serve right away in shallow bowls.
serves 4
Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid now.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes.
Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining 1 teaspoon basil.
Serve right away in shallow bowls.
serves 4
