For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. 

I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish.  

Fall has arrived  and I have been happily cooking away in my kitchen with my new-found treasure Zwetchgen, a small unassuming purple plum that is called Italian plum in this country. In their natural state these plums have very little flavor and taste bland—but once  baked, they transform into a treat , perfumed, tart, and sweet. I made several batches of my plum butter and I am thrilled to have them in my pantry (garage). The flavor is amazing, rich and earthy. But I also made several cakes. 

Every September, from 1983-1989 the New York Times printed Marian Burros’ recipe for plum torte. Here is a link to the recipe (and I love reading all the comments). I have made this cake twice now, and have adjusted the recipe to my taste. I also baked a tart with a custard that my Swiss friend made for me in Switzerland. It was delicious and I hope to post it one of these days. My French girlfriend made a tarte aux quetsches, unfortunately I didn't get to taste it.  Zwetschgenkuchen in Germany is usually baked with a lot of plums and a yeast-based sheet cake. Marian Burros’ Plum Torte recipe is a no-fuss, easy-to-make dessert. It is similar to other cake recipes with fruit that I have made many times. My tasters approved, but my fussy husband thought it was a little dry.

I also like using plums for my galette. Click for the recipe here.

I have an everlasting love for Paris. I discover something new every time I go there and fall in love with it all over again. Click over to my wanderlust blog and read about my last trip to Paris. (Sorry for any inconvenience, but my Wanderlust blog doesn’t send emails to notify you of new blog entries.)

As a treat, I will give you an iced coffee drink that was my absolute favorite when I was a young student. This was long before the era of Starbucks & today’s coffee culture. In those days, Europe had café-bakeries. A good cup of coffee was considered a luxury, so many people drank fake coffee (chicory) because the real stuff wasn’t available, especially in East Germany. Giving someone a pound of good coffee was a great gift. At that time, I wasn’t much of a coffee drinker, but I always loved to have an Eiskaffee (cold coffee with ice cream). As a young student, I was living mostly on french fries with mayonnaise (I switched to ketchup when I came to this country) which was sold from stands on every corner. You could also get currywurst, a sausage topped with ketchup and sprinkled with curry and paprika. However, when I had some extra money, I would treat myself to an Eiskaffee in a fancy coffee house. Whenever I am in Germany in the summertime, I revive memories by having this delicious drink. On my last trip to Europe,  my friends from Switzerland took us to Lake Konstanze, which borders Switzerland and Germany. We had a lovely outdoor lunch with a view of the lake, and for dessert we ordered Eiskaffee. What a fun afternoon with good food and good friends. I know the hot weather is mostly over, but enjoy this treat anyway with a friend or loved one. It’s a great way to use up leftover cold coffee. Think of it as a coffee milkshake, only better. 

All you need is :

a tall glass
1  scoop vanilla ice cream
1 cup or cold coffee 
½ cup or less whipped cream 
1 tube-shaped wafer cookie (Trader Joe’s has some good ones).

​Scoop the vanilla ice cream into a tall glass.
Poor the cold coffee over the ice cream.
Top with whipped cream and a cookie. 

 You can sweeten your whipped cream or coffee and add some shaved chocolate to garnish.

Guten Appetit, my friends 
recipe by ©sunnycovechef.com

I love different flavors in my main dishes, and there is always some sort of sauce in my fridge. Whether it’s a Romnesco or a green sauce, vegetables are usually the main ingredients. I love trying new flavors and ingredients. I don’t like my food to be boring.
Click here for my Schnitzel bonanza 

Every year, I make apricot jam. It is a recipe from Alice Waters' beautiful book Chez Panisse Fruit. I tweaked the recipe for the jam, which I use when I bake, over ice cream, and perhaps a spoonful all by itself.
​It is absolutely divine, click here for the recipe 

With my surplus apricots, I made a delicious galette using my blueberry galette recipe. It uses almonds in the dough and for the bottom of the crust. This is an easy recipe that can be made with different fruits such as plums, peaches and more.
I happened to have some olalliebeeries that I added to my apricots.
Click here for the recipe.

My German apricot cake (Aprikosenkuchen} has always been well-liked and will be a real treat with the roasted apricot sorbet. The added marzipan in the cake really does the trick.
​This is apricot bliss!
​ Click here for the recipe.

If you are looking for a light but very tasty meal, this apricot, shrimp and jicama salad is for you.
​ Click for the recipe here.

You all know the special love I feel for the Hawaiian Islands, with their turquoise warm Pacific Ocean and beautiful beaches. From my home in California the islands are within a relatively  easy reach. You still have to get on a plane, but for less than five hours, which is enough time for a good read and a little snooze. My goal is to post about all the islands I have visited over the last 30 years. Click here to continue reading about my trip to Wakiki and some new eating places I discovered.  

This farro salad is perfect for any picnic, barbecue or a healthy lunch for work. Enjoy ! 
Click here for the recipe
​ . 

This is one of my favorite salads that I have made for many years. If green asparagus is no longer available, you can use roasted eggplant. The recipe is from the original  Greens cook book from the restaurant of the same name in San Francisco's historic Ford Mason. It has pioneered vegetarian cooking since the 1970s. I love it. It's a real treat and so is this salad. Click here for the recipe.

If you want a meal that is ready in 20 minutes, this frittata is it. It’s a simple dish, yet full of flavor and somewhat elegant. Serve this with your favorite salad and you have a light, healthy meal for brunch, lunch or dinner. It makes a great leftover to take to work, as you don’t even have to heat it up. Frittata is arguably better at room temperature or cold. I just had the last piece for breakfast.

Click here for a link to an older  post for savory crustless muffins .

For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams. 

I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.

Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.

​Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.

Here are some more rhubarb recipes from my previous posts click on the images for the recipes 

This  Rhubarb  Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.

And  last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie

I hope all of you are well my friends and get to sit around the dinner table for a meal to share wherever you are.