On the Cusp

Autumn Pumpkin Bread, click photo for recipe

So here we are, on the cusp of summer and fall, one foot still entrenched in heat and humidity, the other lifted to step onto the Labor Day weekend bridge. (Is it three o'clock yet?)

Here's a few recipe ideas from the Kitchen Parade archives, ones that to me, seem perfect for the cusp, the bridge.

See you on the other side.

Late Summer Recipes

(click a photo for a recipe)
Olivada with Mozzarella & Pimento Maple-Glazed Salmon Vichyssoise

Explore all the best recipes for summer but these three are so good, you'll make them again and again, all year round.

This column features easy Italian appetizers, pictured is a simple olive paste that looks so impressive spread on rounds of bread with a bit of cheese and pimento.

Maple Glazed Salmon has been Kitchen Parade's #1 recipe all summer long. Have you tried it yet?

Vichyssoise may be hard to spell and pronounce but the simple potato and leek soup is dead-easy to make.

Early Fall Recipes

(click a photo for a recipe)
Ratatouille Grilled Pepper Salad Creamy Wild Rice Soup

Ratatouille may be 2007's summer's hit movie but it's a long-time favorite on my table. Can you say rat-a-too-ee?

Grilled Pepper Salad is oh so good -- and yet nothing more than a few grilled peppers (look for them at the farmers market this weekend, all colors!) and tossed in a light garlicky vinaigrette.

Creamy Wild Rice Soup is a personal long-time favorite, warm and satisfying.

Favorite Quick Supper Recipes

(click a photo for a recipe)
Quick Supper: Cornmeal Catfish with Warm Potato Salad Quick Supper: Greek Feta Chicken Quick Supper: Italian Sausage with Grapes & Greens

Kitchen Parade's Quick Supper recipes are popular with readers! Here's three - just to get you thinking, What IS for supper tonight?

This was one of my suprise favorites last year, catfish filets lightly dipped in cornmeal paired with a warm potato salad, easy, fast, healthful, perfect for bridging summer and fall - Quick Supper: Cornmeal Catfish with Warm Potato Salad.

This week I remade Greek Feta Chicken. It's so good, including the curried rice. I made a double batch so there'd be plenty left over to eat, cold and sliced, on salads for the weekend.

Or how about the one-skillet Italian Sausage with Greens & Grapes? Yum, Italian sausage with dark greens and fruity grapes!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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Slow-Roasted Tomatoes

For a taste of summer come winter, put aside summer tomatoes now, by slow-roasting the tomatoes for a long time – yes, a long, long, LONG time, no measly couple of hours. After testing many batches of slow-roasted tomatoes, I finally fixed upon the perfect combination of time and temperature, oil and herbs, a collection of tips and techniques. Slow-Roasted Tomatoes are something really special ... don't let the tomato season pass by without a batch or two or three. Or four.

Slow-Roasted Tomatoes

'Low and slow.'

Good cooks know the formula works for summer barbecue and Thanksgiving turkeys. But tomatoes?

Easy-to-find recipes for roasted tomatoes range from 200F to 400F and 45 minutes to eight hours. But two years ago, I became obsessed with discovering the perfect time and temperature for tomatoes. Truth be told, it took 17 batches to fix on 12 hours (yes, hours, yes, a half day) and 200F.

The right tomatoes are important. Only a meaty tomato can withstand a long roast. Visit CJ’s Produce at the Kirkwood Farmers Market for locally grown Cascade and Roma tomatoes.

Herbs are important but dried herbs are preferable. My favorite blend is Italian seasoning and fennel seed.

A touch of oil encourages caramelization. Salt boosts flavor and pepper adds a measure of heat.

But without question, the only requirements are temperature and time. Low and slow.

Once a few pounds of tomatoes are put aside, the real magic is in the cooking. Every single dish I’ve made with slow-roasted tomatoes has been a stand-out. Think tomato soup, spaghetti sauce, lamb stew, eggplant Parmigiana, homemade pizza, fast pasta suppers and rich lasagna.

Think delicious. Think low and slow. Good cooks now know, it is, indeed, the way to go.


Summer providence for winter meals
Hands-on time: 20 minutes
Oven time: 10 - 12 hours
Makes about 2 cups
  • 1 tablespoon olive oil
  • Kosher salt
  • 2 tablespoons mixed dried herbs (Italian seasoning, basil, oregano, sage or thyme)
  • 1 tablespoon fennel seed
  • 4 pounds meaty tomatoes (Cascade or Roma)
  • Unpeeled cloves of garlic, optional
  • Freshly ground pepper

Set oven to 200F. Drizzle a rimmed baking sheet with olive oil, then sprinkle with salt and seasonings.

Halve the tomatoes lengthwise, leaving the stem socket on one side so after roasting, the skins slip off more easily.

Rub each cut side in the oil and herbs, then arrange cut-side down in a single layer, butted together. Tuck in garlic cloves. Sprinkle tomato tops with salt and pepper.

Roast for 10 to 12 hours. If roasting two trays at once, swap racks after 6 to 8 hours. Let cool. Slip off and discard skins. Use within 2 to 3 days or freeze.

NUTRITION ESTIMATE Per Batch: 367 Cal (30% from Fat); 14g Tot Fat; 2g Sat Fat; 59g Carb; 20g Fiber; 164mg Sodium; 0mg Cholesterol; Weight Watchers 8 points

How to Slow-Roast Tomatoes

Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6
Photo 1 - Use a meaty tomato, such as a Cascade or Roma. Figure out how many fit your baking sheet, mine is +/- 4 pounds. To maximize the oven time, I roast two trays at a time.
Photo 2 - Drizzle baking sheet(s) with olive oil and dried herbs. I've tested more oil, it really isn't necessary for the slow-cooking time releases so much flavor. Dried herbs stand up better to the long time in the oven. To my taste, fennel is essential.
Photo 3 - Halve the tomatoes, cutting beside not through the stem socket. This makes it easier, after roasting, to remove the skins.
Photo 4 - After cutting a tomato in half, rub the cut side down in the oil and herbs, then begin to arrange tightly in a single layer.
Photo 5 - Fill the tray. Tuck in unpeeled garlic cloves if you like. Sprinkle with salt and pepper.
Photo 6 - This photo was taken after only 7 hours. The first time you roast tomatoes, check them every hour or so since oven temperatures (and tomato moisture) do vary. I've never had trouble but know people who've burned their first batches. I usually roast tomatoes overnight, putting them on at supper, pulling them out of the oven before starting work in the morning. The house will smell like a tomato factory!
More - Slip off the skins, this is slightly easier when they're warm. Be sure to work over something to collect the roasted tomato flesh and the juices. I pack each tray's yield into a freezer bag, squeeze out the air and then freeze flat.
Now the fun part - on my food blog for vegetable recipes called A Veggie Venture, see all the many recipes using slow-roasted tomatoes.

Meet the 'Tomato' Man

Craig Sanders from CJ's Produce at the Kirkwood Farmers Market

aka Craig Sanders from CJ's Produce at the Kirkwood Farmers Market in Kirkwood, Missouri, my home town

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What are you putting aside for winter? Share a recipe via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

More Tomato Specialties

(hover for a description, click a photo for a recipe)
Homemade Mayonnaise for BLTs Summer's Tomato Soup Ratatouille

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2007 Kitchen Parade

Great Brunch Recipe: Tomato Basil Quiche

Tomato Basil Quiche ready for the oven

We all collect great brunch recipes, especially ones that can be completely or partially prepared the night before. This tomato basil quiche, from a 2003 Kitchen Parade column that's published online for the first time, is a real favorite, one I've served summer and winter for many years. Here's the recipe for tomato basil quiche.

And if you're looking for still more ideas, here's my collection of great brunch recipes.

Cottage Cheese Pie

An old-fashioned pie featuring St. Louis' delicious Pevely cottage cheese

Readers who poke forks into this column regularly know to expect no tomatoes in January (unless canned) and no blueberries til July (unless frozen). To stay in synch with the seasons, I write most columns a year in advance, often more.

This week’s intended column was written during the glory of 2006’s peach season when Missouri- and Illinois-grown picked-just-yesterday peaches piled high in supermarkets and super farmers markets. Imagine a fresh peach pie topped with clouds of whipped cream spiked with almond flavor. Imagine peach preserves spiked with jalapeno. Imagine …

Too bad, for 2007’s spring freeze decimated the local peach crop. What’s a seasonal cook to do? Scramble, that’s what, just like our farmers, replanting when they can, getting by when they can’t.

So today’s column features another local favorite, Pevely’s 1% cottage cheese that luckily’s available year-round. Pevely Dairy dates back 120 years and was the 1904 World’s Fair milk concessionaire. It’s now part of Prairie Farms, one of the country’s largest dairy coops with headquarters 50 miles from here, but Pevely’s downtown plant remains a vital force.

Pevely’s 1% cottage cheese is so creamy good there’s no telling it’s low-fat. I recycle so many cottage cheese containers that it’s possible to open my frig and wonder if I eat nothing else.

As for an abundance of local peaches and my recipes for fresh peaches? Let’s hope for 2008.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite recipe via e-mail.


Because peach pie deserves great peaches
Hands-on time: 20 minutes
Time to table: 2-1/2 hours
Serves 8 for dessert
  • 5 tablespoons unsalted butter
  • 1¼ cups graham cracker crumbs (from 9 or 10 full-size crackers)
  • 2 tablespoons sugar
  • 1/8 teaspoon table salt

  • 3 large eggs
  • ¼ cup sugar
  • 2 cups Pevely 1% cottage cheese
  • 1 teaspoon vanilla

  • Freshly ground nutmeg
  • Fresh blueberries

Preheat oven to 350F.

Melt butter in a small bowl in the microwave in 10-second increments. In a bowl, stir together remaining crust ingredients, then butter. Press into a shallow pie pan with back of a tablespoon, sides first, then center. (If there’s too much, don’t use it all.) Freeze crust for 10 minutes.

In the same bowl, whisk eggs and sugar till smooth. Gently whisk in cottage cheese and vanilla, then pour into frozen crust. Grate nutmeg directly over top of filling as evenly as possible. Bake for 60 minutes or until filling is slightly puffed and golden and lightly set. Cool for an hour.

Cut into slices and serve with fresh blueberries.

NUTRITION ESTIMATE Per slice: 263 Cal; 11g Protein; 12g Tot Fat; 6g Sat Fat; 29g Carb; 0g Fiber; 421mg Sodium; 113mg Cholesterol; Weight Watchers 5 points

More Summer Dessert Recipes

(for a recipe, click a photo)
Blueberry Sour Cream Pie Fruity Gazpacho Peach Un-cobbler

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Welcome to the New 'Kitchen'!

Kitchen Parade, where simple food is prepared well

Some cooks long for granite counters, Viking stoves and copper pots. Here at Kitchen Parade's brand-new home online, there's nothing half so fancy. But for the first time, Kitchen Parade is presented in the two-column layout for which it's expressly written -- finally!

For more than two years now, I've been longing for an online version of a two-column 'kitchen' -- my writing and the recipes just make better sense when presented side by side. One web designer after another objected. I heard, "It's just not the way it's done," and "That would be really hard." Enter the magicians at Matchbox Creative, a wife & husband duo from Vancouver, Jeannette with a flair for design, Cornelius with a brilliance for code. I'm grateful, truly, for their work.

So look around around. Every single recipe, even ones you've spied before, will look 'brand-new'. For example, here's the most recent column on the old site and now, here on the new site. I hope you love the changes as much as I do!

And great news, the columns also print beautifully, just the recipe, so the 'meat' of the recipe fits on a single page. Pick just one recipe to print -- Peach Un-Cobbler, say. How wonderful is that? This is my favorite feature of the new site!

All your favorite spots in the Recipe Box are ready for exploration, you know, like the recipes sorted by Weight Watchers points and recipes perfect for sharing at a potluck and all the vegetarian recipes.

That said, like with all big remodeling projects, there's construction dust in the corners. I've got the digital broom handy and am cleaning up as fast as possible. Specifically, every recipe has a permanent home but some recipes include only links to their old spots on the old site. In addition, since comments have been manually transferred from the old site, even these link-only pages already include comments. Oh the mess of remodeling!

So really, look around! I'll be back to cooking on Friday, and yes, there'll be a new recipe. Thank you for turning to Kitchen Parade for recipe inspiration, it means the world.

~ Alanna (the happy, happy Alanna)