Where Women Cook

June 15, 2013 By Stephanie

Gooseberry Patch Recipes :

Cinnamon-Raisin Bread Pudding

Are you looking for a wonderful cinnamon-raisin bread pudding recipe that you can make in your slow-cooker? We have Gooseberry Patch’s recipe below.

Have you visited our Gooseberry Patch Video and Recipe series lately? If not take a few minutes to catch up on what you’ve been missing:

Bread pudding is a comfort food at it’s finest. Add the convenience of a slow-cooker and you have a dessert that everyone, including the chef, can enjoy. Gooseberry Patch’s Slow Cooking All Year ‘Round has a wonderful cinnamon-raisin bread pudding recipe that is a great starter into the world of slow-cooking.

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June 13, 2013 By Stephanie

Featured Chef :

Summer Vegetable Gratin

The garden is starting to grow and for some, that garden is even producing some fruits and veggies. It’s a great feeling to grow and prepare your own food as Cindy Joffe (featured in our Winter 2013 issue) knows. This summer vegetable gratin recipe is her creation and perfect for gardeners and non-gardeners alike. Just hit up your local farmer’s market or produce section to start with this delicious summer side dish.

Summer Vegetable Gratin

Try this summer vegetable gratin as a perfect summer side dish.

Author: Cindy Joffe via Where Women Cook Magazine

Recipe type: Side Dish

Ingredients

2-3 Roma (plum) tomatoes, 1½-2 inches in diameter
1 medium yellow squash
1 medium zucchini
1 Japanese eggplant or other small narrow eggplant
Canola oil
2½ cups coarsely chopped onions
2 garlic cloves, finely grated or minced
Kosher salt
1 TB chopped thyme, plus 1 tsp.
¼ cup extra-virgin olive oil, plus more fro drizzling
Freshly ground black pepper
½ cup freshly grated Parmigiano Reggiano
½ cup dried bread crumbs

Instructions

Preheat oven to 350 degrees. Set a cooling rack on a baking sheet. Slice vegetables about ¼ inch thick, keeping slices as uniform as possible.
Heat canola oil in a large frying pan over medium heat. Reduce heat to medium-low, add onions and garlic, and season with salt. Cook, without browning, stirring occasionally until onions are translucent, about 20 minutes. Stir in 1 tablespoon of thyme.
Combine yellow squash, zucchini, and eggplant in a large bowl. Toss with olive oil and season with salt.
Drizzle tomato slices with olive oil and season with salt.
Combine Parmesan, bread crumbs, and remaining 1 teaspoon thyme in small bowl.
Spread onion mixture in bottom of 13½” x 9½” gratin dish or a 13 inch, round, shallow baking dish. Layer vegetables in dish, overlapping slices and working diagonally. Layer ⅓ of zucchini around outside edge of dish. Sprinkle 2-3 tablespoons of cheese mixture. Layer yellow squash, slightly overlapping zucchini, and sprinkle 2-3 tablespoons of cheese mixture. Layer tomatoes, slightly overlapping squash, and spring with cheese mixture. Layer eggplant, slightly overlapping the tomatoes, and sprinkle cheese mixture. layer remaining vegetables and sprinkle with cheese mixture and salt.
Bake for 1-1½ hours until vegetables are completely tender and offer to resistance when pierced with a knife. Remove from oven and allow to rest for 10 minutes.
Just before service, place gratin under broiler to brown top.

Do you have any garden fresh favorites?

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June 12, 2013 By Stephanie

Inside Our Latest Issue :

Melinda Graham

The Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine features some of the hottest people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands June 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue you will find the delightful Melinda Graham.

Melinda Graham
www.surroundingsbymelinda.com

“Interior designer Melinda Graham is a bit of a recluse and a self-proclaimed domestic goddess. Even though she has a public career appearing on television and in magazines, she tends to retreat to the sanctity of her own little world — a playful and curious space that she calls home. She lives on a tiny island in the Gulf of Mexico called Sanibel. Her home is a unique building that has old soul derived from the architectural salvage, which embellished the bones of the structure. In this building the lines are blurred between her retail world, studio, garden, and all the rooms in between. No one room serves a single purpose, an her kitchen, which has many roles, is truly the heart of her home.” (Quoted from Melinda’s article in Where Women Cook magazine.)

Learn more about Terri Brush and Art Camp in the Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.