A Good Read

This past weekend was a big one for birthdays at Mel & Liza, as we celebrated Melina's son, Henry's, on Saturday and mine on Sunday!

My incredibly thoughtful sister, who always gives the best gifts, is also a talented and passionate (though not officially professional:)) gourmet chef, so I was thrilled when a package arrived from her with this wrapped up for me in it:

Even though I have just started, I can already tell that this is more than just a cookbook to flip through-- it's one I want to sit down with and read through, cover to cover.  With a glowing forward by Mario Batali (Gwyneth's close friend and collaborator on several projects already) and pages of introduction by Gwyneth, the recipes that follow already seem familiar and special, like they've been recommended by friends.  Her approach to cooking conveys a genuine love for food and an appreciation of how meals are integrally related to family, even including a fun section on involving your kids in the kitchen.

A few recipes I'm already dying to try:

Duck Ragu

Crispy Potato & Garlic Cake 

And my sister swears that the simple slow roasted tomatoes are to die for.  

• Vine-ripened tomatoes
• Olive oil
• Salt

Preheat the oven to 275°F.
Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275°F oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

Have a great day! 

xo 

Liza