I must admit, that I have this passion for tomatoes, mostly red ripe tomatoes whether they would be the large beefsteak, the Roma, or the cherry and even more cute little succulent sweet grape tomatoes, which I have used in this recipe for my Roasted Tomatoes, although the recipe I followed was Cherry tomatoes!
The best part of these yummy tomatoes, is that you could roast them in a 'jiffy' at a high temperature whole, in one of your nice ovenware casseroles, especially a clean white ceramic casserole to show it off...from oven, to table. You just have to add some fresh chiffonade cut basils. (chiffonade=a few leaves of basils stacked up and rolled up in cigar fashion, and sliced thin)
What I love about these little beauties, is that you can dip some crusty baguette or rustic Italian bread pieces to dip in and sop up all the juices from the tomatoes, fresh garlic and olive oil, to make it a perfect rustic appetizer. Also, you can combine fresh angel hair spaghetti and it will make a perfect meal with a side salad! Can't brag enough about this amazing roasted tomatoes, so I will just share the recipe with you that I got from Ina Garten...enjoy!
Roasted Cherry (or grape) Tomatoes
Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
March has been a month of birthdays, from the beginning of March to the end. On the 3rd, was my father's...may he rest in peace, same as with my uncle, on the 7th. and at the end of March on the 25th. my son Joe's, on the 28th which was yesterday, my grandson Luca's 5th, on the 30th, our dear friends' young son's River's 10th birthday. I did mention the birthdays on the title of my last post, which I did not mention, as to who's birthday it is. The important birthday which I would like to talk about, and also an amazing autographed book...my son, Joe's first self-published book through Amazon. It is my giveaway gift, on my next post.
The delicious cake, which was my son's birthday cake, is his very favorite. A Carrot cake, filled with crushed pineapple, and loads of freshly grated carrots. He was so sweet to take us out to a charming little cafe, which is strictly VEGAN, and not just vegetarian. You would think that the food is not filling enough, but trust me, there was so much food, so fresh, so yummy, and so affordable, served casually, and in a Key West type atmosphere, just right around the corner where my son, wife, and two precious daughters live. The recipe is adapted from Ina Garten's Carrot and Pineapple Cake, from the Food Network site. I have two other recipes, one, from my previous post, back in October, which is a simple one that I made in a heart shape for my granddaughter Sophia's birthday, and also a more involved fancy recipe that my daughter Lora used for a guest post, last fall, as well. I did not use walnuts in this recipe, since they don't like walnuts...if it was for me, I would have added it.Recipe, and more about the book, to follow!
Ina Garten's Carrot and Pineapple Cake slightly adapted
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
I'm linking my Carrot Pineapple Cake to... Miz Helen's Counttry Cottage, say "hello," and browse through all the wonderful recipes... featured on Full Plate Thursday!
A special thanks to my lovely friend, Lizzy,
@That Skinny Chick Can Bake!!! for this fantastic set of walnut oil, dark chocolate balsamic vinegar, and a nice sample of ginger sugar, from Artisano's, as a giveaway gift, which I won on Lizzy's fabulous blog that she was hosting about 10 days ago.
Do check her blog out and say "hello". She will certainly welcome you. The blog name is very "befitting"...she is a skinny chick, I think it must be the metabolism, because my daughter is also a "skinny" chick that bakes...LOL, must be on the father's side of the genes...certainly not my side!
One thing for sure, it's very rare when you get a personally written card from the hostess, and also from the owner, on the back of the Artisano card, from David. Thank you Lizzy, and thank you David!
There are endless possibilities to use this unique and yummy Dark Chocolate Balsamic Vinegar. For starters, I will certainly marinate the beautiful fresh, and ripe strawberries we are having, here in season now, in S. Florida.
Do contact ARTISANO'S and see all the gourmet treats for yourself, to order online!
As for the frosting, and filling, I used 3- 8oz. blocks, of cream cheese at room temperature, along with 1/4 lb.(1stick) unsalted butter, at room temperature, 3 cups of powdered sugar, 1 grated orange, and 2 teaspoons vanilla extract. Just follow the direction for the frosting, in the recipe.
It makes 2- 8 inch round cakes, be sure to line cake pan with parchment, or wax paper, which I used, the same size as the pan. Spray the pan first, and place the paper to fit, and also spray that, and the sides of the pan, as well.
This is the finished cake, not a pretty picture, the lighting was bad, I'm not a professional cake decorator...no talent in that department, but I can assure you that the cake, and the frosting was amazing. I did take a photo of it in the daylight, at my place, before I took it over to my son's house. (No cake dome to use, gave it to my daughter) I used a large soup pot for a dome for the cake...LOL, it worked, just a little smudge on the side.
With my adaptation of the frosting, and filling, there was more than enough, now who can resist this yummy carrot cake, with the pineapple, and addition of golden raisins?...I know we didn't hesitate, and there was only a small chunk left over...smiles!
HAPPY BIRTHDAY, JOE...Buon Compleanno a te...és Isten Éltessen Sokáig!
(aka..Joey, Joseph, Giuseppe, Józsika)
Me and my son Joe (I'm a young mom,(LOL, at least young at heart)... and grandmother of 4 ...yeahhh!
This is the Vegan Cafe where we ate dinner, in West Palm Beach.
Over looking the canal, in the back lot... in a charming Key West type setting...we were "early birds" just before 5:30 PM when they open for dinner.
A magical garden to relax in, and enjoy your fantastic vegan dinner.
Outdoor setting, with a canape roof, and lots of fans, and natural air from outside. By 7:00 PM when we left the place was packed, with only about 50 seats.
That's me, toasting, while taking the picture with my right hand! Cin Cin-Cheers! Joey, and Cara!
