The Walsh Cookbook

It's still tomato season in Utah!  In our garden we are fortunate enough that they're still going strong.  But I know from some of the food blogs and Instagram accounts that I follow that in some parts of the country tomato season is officially over.  Even if your season is done, perhaps the cherry tomatoes are hanging in there--if not at your house, then definitely at the farmer's markets.  Erin and I went last Saturday to Salt Lake City's huge downtown farmer's market, and the stands there had so many cherry tomatoes in all colors and shapes.  They were all so beautiful!  Here at my house, we definitely still have plenty, though... But you won't catch me complaining.  No way!  Not even when all of my counters, bowls, everywhere--are covered with tomatoes, tomatoes, tomatoes.  And even though I keep canning them, supplying all of my friends with them, and we keep eating them, we still seem have so, so many tomatoes! But ...

    If you haven't tried Gina's Mom's Tart yet, stop what you're doing and make it... NOW! It is so good and so easy! I have been making a tart at least once a month and enjoying it thoroughly. With all the fresh rhubarb and strawberries right now I thought it would be great to make a Strawberry Rhubarb Tart and I am so glad I did. This tart is great for dessert but my favorite way to enjoy it is the next morning with a hot pot of tea. I must insist that you try it... NOW!   One year ago: Balsamic Roasted Chicken , Banana Crunch Muffins , Pan Roasted Radishes in Browned Butter Two years ago: Fried Egg Arugula Roll Up , Fresh Bowls , Brazilian Lemonade Three years ago: Chorizo and Smoked Paprika Brussels Sprouts , Sicilian Carrots Four years ago: Garlic Grands , Mint Sugar , Fresh Basil, Arugula, Spinach and Tomato Pilaf  

This has been a Walsh family favorite as long as I can remember and has been in my mom's collection of recipes for years. Here is what she had to say about it: "This is the most wonderful, easy, delicious recipe from Gina A.'s mom, adapted by Gina to this version.  The first time I had this, Gina had made a blueberry one and we couldn’t believe it didn’t come from a bakery; it was so beautiful and good.  I have given this recipe over the years to just about everyone I know and they all have loved it and tried many different versions of it—all wonderful. Just about any fruit works—blueberry (fresh or frozen) or apricot has always been my favorite, but also great with plum, raspberry, pear, apple, strawberry—I’ve never heard of anything that didn’t work well.   Maybe if you used cranberries you would have to increase sugar a bit though to compensate for the tartness.        A nice touch is to place fresh fruit on t...

For me, summer doesn't feel like summer without eating some heirloom tomatoes from Farmer Kevin's (my dad) garden in Utah. I thought I was going to miss out this summer, but when my mom, Lynn and Wilson drove through Portland on the way to the Kestle's new house in Vancouver, B.C., they kindly imported some for me.  They stayed the night in town and we decided to go out to dinner at Ox, for some Argentinian inspired Portland food. It was well worth the 90 minute wait. We ate ourselves silly on house made chorizo, short ribs, steak, roasted cauliflower, mushroom risotto, salad and fried potatoes. Since they don't allow dogs in the restaurant, Wilson had to stay back in the apartment. Lynn gave him a tranquilizer before we left so he wouldn't be really anxious alone in a small apartment he's not used to. When we got back Wilson was a little loopy (he only got half a pill; talk about a lightweight!) and he entertained us by flopping around on the couch loo...