This is a post card my Mother and Aunt (RIP) had in their collection. It was brought over from the Ukraine by my Grandmother. It always fascinated me when I was a child.....the long hair on this lady. It's very old because on the back of it it said printed in St. Petersburg, Russia. Which the name of the city St. Petersburg was changed to Leningrad in 1924. I'm sure that someone in my Grandmother's family had traveled to St. Petersburg at the turn of the century and picked this up....they were an affluent family before the Revolution.
I was excited to learn of the Artist who painted this picture in my later years.......it's such a different pose for a portrait. I love the vibrant red that is peeking out of her top. Sort of looks like some oriental type of clothing.
Since summer is around the corner I thought I would post this recipe....for tomatoes. This is a recipe from my Foodie friend Becky (RIP) from a Foodie Board that I belong to. But with sadness she crossed over last year......a very wonderful and kind and helpful person. I always loved her recipes......she posted old recipes that were handed down from her and her husband's family....and a story followed. I must add she was an expert on Fiesta dishes...she had them all and always set a beautiful table.
As most of us we have gardens in our backyards and grow our own tomatoes......this year we only have one potted tomato plant. We usually have a garden planted with several tomatoes...but this year my husband didn't because we had that part of the garden interlocked and now we ran out of space...well what I mean by that is that where the most sunny spot was. Plus the Raccoon's were having their midnight snacks on those tomatoes....and there would be a big mess in the morning.
2 1/2 to 3 1/2 pounds ripe tomatoes
3 TBSP. basil, fresh chopped, plus some sprigs for garnish
1 tsp. salt
black pepper, freshly ground
3/4 fresh bread crumbs, made from day old white bread
3/4 cup grated Parmigiano-Reggiano cheese
1/2 cup pine nuts
Breadcrumbs...I used a food chopper.
Arrange a rack in the center position and preheat oven to 375 deg. F. Grease a shallow 2 quart baking dish and set aside.
Stem tomatoes....then half horizontally. Cut in wedges. Spread the tomato chunks in the baking dish. Add the basil, salt and black pepper, and toss to mix.
Mix together the breadcrumbs, Parmesan Cheese, and pine nuts in a large bowl. Spread the mixture on top of the prepared tomatoes.....and drizzle with a couple of tablespoons of Olive Oil.
Bake the tomato crumble till topping is crisp and slightly browned...and juices are bubbling, 30 to 35 minutes.
Garnish the center with fresh basil and serve hot....this is an excellent side dish and a good way to use up your tomatoes.
Notes**** This crumble can be prepared 3 hours before.....cool and leave at room temperature. Reheat in a preheated oven at 350 deg. F for about 15 minutes till warmed up.
I have used just regular Italian seasoned breadcrumbs and they were quite good with he seasonings. Have made these in smaller individual baking dishes and when cooled have frozen to re heat for later.
Topped and ready to go into the oven.
Baked a golden brown and ready to eat...yummmm.
Someone took out a chunk. :-)
My cherry tomatoes.....I get bushels every summer. I've done this recipe with cherry tomatoes and they turned out yummy also.
Thanks for stopping by......I appreciate any comments.
All winter I haven't bought any radishes........but as I was in the supermarket I noticed they had these nice red radishes. Haven't had this salad in so long that I thought this would be a good side dish for burgers that we were having that night for dinner. Plus this is my daughter Jackie's one of her favourite salads. She learned to eat this salad when my Mom would make it for my Dad, he loved any kind of radish. This salad would appear regularly at our dinner table in the summer.
Growing up in my parents home I decided one year to plant some in the garden.....didn't work out to well as my dog for two straight years would dig them out before they even matured. I use to wonder why she would attack those radishes and if you gave her one she would munch it up. Maybe she could smell them in the ground being a dog with those 'noses'.
Red Radish Salad
1 bunch red radishes, stems removed, washed and sliced thinly
2 scallions, sliced thinly
Olive Oil or Canola oil (I use Canola oil)
Salt and Pepper to taste
Cut radishes into thin slices and place in bowl.
Add sliced thinly scallions to the radishes.
Add Olive oil or Canola oil along with salt and pepper to taste and mix thoroughly.
Cover and refrigerate........can be served chilled or at room temperature.
Notes**** I have sometimes added lemon juice, and zest to taste and or substituted scallions for chives.
This Post card I have from my Mother's family collection that my Grandmother, Aunt and my Mom collected since the turn of the century.
I believe this was brought over from Europe in the 1930's. Looks like the parents are discussing something and the daughter is just listening. It looks like the Mother isn't feeling too good, maybe a headache of sorts. Kind of reminds me of my family for we just have one daughter and are always very close the three of us.