It’s good to sit down with you (we are sitting down, are we not?) this May Wednesday, first to consider the challenges.
Yeast of the Ridge writes, “Long nights watching bad movies has led us to cooking shows instead. Last night we heard about cooking with rock salt and wondered if your readers could give ideas for rock salt and all kinds. Also, has anybody around here made Piri Piri sauce for meat or a Portuguese bread with cornmeal?”
Here we sit at the end of canned tomato season, on the cusp of fresh tomato season. And you seem very much interested in all things tomato. As Merritt Adams and her mother worked alongside Fare Exchangers on the mystery of a family recipe for cooked tomatoes, they came across a Tomato Jam that seemed similar but too sweet. For 2 pounds of ripe tomatoes and one onion, there was 1 cup of white sugar. Other recipes include basil or ginger, honey or brown sugar. And of course there was vinegar to give the delicious combination of savory and sweet. Keep up the tomato conversation, telling us how you are combining them with your family’s favorite flavors.
SAVORY CASSEROLE
Renata Stone sent a letter with a Tullahoma, Tennessee, postmark. “You’ve been looking for recipes with fewer than five ingredients. I have a perfect one for you. About 20 years ago, I attended a function on Jekyll Island, and at a reception this onion cheese casserole was served with corn chips and (tortilla chip) Scoops. I just had to have that recipe. The hostess shared it with me, and I have used it dozens of times. Many times people asked for the recipe, and my family always requests the casserole at family get-togethers.