Where did it go?

Where did it go? Summer! Why so early? I guess it's never too early for fall! Today is kind of an official start of fall. We have this end of summer festival in Zurich on September 15 of each year..which is the last of those beer-glugging-wurst-eating-cowboy-hat-wearing-half-naked crowd swinging away to some random beats! (That was a long one!).

Well we can't stop the summer, but surely can celebrate the onset of fall! The changing flora, the cozy evenings, cool mornings, bonfires..hot chocolate, pies, hearty soups and stews! And of course Halloween, Thanksgiving (and the Black Friday), Christmas and then New Year..

It is the beginning of change. Sure you'll see it here too..my berries are most likely to be replaced by chocolate! Apple, cinnamon, chocolate, mulled wine are to winter what berries, peaches, watermelons and mangoes are to summer!

Let us all enjoy the last few of those sunny and long days that we have on offer..and bring on the limoncellos, the barbecued fish, maybe some refreshing green salads..
umm..one more mojito for me pleese..hic Share

Nectarine Pie

After all my posts with berries, I thought of posting something with other summer fruits as well - no I am not done yet with berries - not until they completely disappear from the fresh fruit section of my grocery store! Just using more fruits in my recipes. This time it is nectarines - a nectarine pie. Usually when I think pie, I think pumpkin pie and of course, I think Thanksgiving. (yes, the name is awfully close to this very blog - http://snacksgiving.blogspot.com/)
Pies for me are usually a winter thing. But it's been a while since I made one, and nectarines and peaches are wonderful in pies. So that is what I made.
Of course I never go to the extent of making the pie crust myself - that is just too tedious and time consuming. Buying from the store is what I always do, and recommend as well!
So with the pie crust sorted - it's as easy as 1,2,3! Here is what you need



- 6 nectarines
- 1/2 cup sugar (I don't like my desserts too sweet, so I usually add a little less than that)
- 1 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- A ready rolled chilled pie crust

Pre-heat your oven to 375 F. Wash and slice your nectarines thinly. In a bowl mix together the cinnamon, nutmeg, sugar, flour and lemon juice. Toss in the nectarines and mix gently for half a minute or so. Roll out your pie crust and place it into your pie pan. Mine was ready rolled in an over proof pan, so it was a breeze.
With a rubber spatuala, scrape the nectarines on to the pie, leave a few to be the top garnish. I placed the top ones as neatly as could, so they look good. Bake the pie 375F for 30-40 minutes. Once cooled, sprinkle some powdered sugar so it looks prettier!
This post goes to the Summer Holidays With Vacation Food event. Share

San Marzano tomatoes

How do you make your tomato sauce for your pasta? Is it out of a jar? Do you use canned tomatoes? Or just about any kind of fresh tomatoes? I guess all of it is fine - these are the options I usually use when making pasta. But today I almost jumped when at Migros - our local grocery store, I saw San Marzano tomatoes, and what's more - they even had those cute cherry San Marzano tomatoes! The bulb in my head just went 'Ting' to tell me 'Tis the season for these precious things! Go grab a basket or two!'

Ok, so what's this deal about a variety of tomatoes after all? San Marzano is the region in Italy where this variety grows and are often touted as the 'world's sauciest tomatoes'. These are very long, meaty and plum tomatoes with very few seeds and a lot of flesh - and they have an excellent flavour. Depending on where you live, you'd find them to be a bit more expensive that the usual variety since they grow only in one region in Italy for a limited period. They are available canned as well, and yes, a bit more pricey than the regular canned variety. Also since there are a lot of imitations - make sure you check for the logo to be sure you are buying the real deal.

Now is the season when they are so easily available fresh. Try it out for making your pasta sauce - And let me know how you like it! I am going to make mine now :) Share