Roasted Pork Tenderloin and Vegetables with Fennel Flowers
Fennel flowers have a very pleasant spicy, licorice flavor. I harvested some from my garden to use with a pork tenderloin roast and vegetables. The flowers make a gorgeous garnish to serve with the...
View ArticleSlow-Roasted Tomatoes
This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes. You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them. We...
View ArticlePan-Roasted Quince with Muscat Caramel
It’s time to lovingly tackle this year’s crop of quince on my tree in the Bay Area. Quince is too astringent to eat raw – it needs sugar to make it palatable. I typically make quince preserves to...
View ArticleL’Essentiel Restaurant in Avignon, France
Lunch at L’Essentiel Restaurant in Avignon was a terrific experience. We were greeted warmly by the charming owner, Dominique Chouviat, and she stopped by throughout the meal to make wine...
View ArticleNo-Fuss Orange Holiday Cookies
I call these buttery bites “no-fuss cookies” because they are mixed in the food processor – in one simple, easy step. They can be made for children and for grown-ups, too. The glaze calls for either...
View ArticlePotato Pancakes with Stewed Apples
Potato pancakes seem especially good on a cold, rainy day. These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine. The key is to ring out the excess water that is in the...
View ArticlePersimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
View ArticleCandied Budda’s Hand Citron
Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers. It has a fragrance similar to that of lemon blossoms. One of my favorite ways to use this citron is to...
View ArticlePan-Fried Pasta with Asparagus and Meyer Lemon
Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets. This recipe is super-easy and delicious. It can be made in about 30 minutes using your...
View ArticleFarro “Risotto” with Mushrooms and Fresh Asparagus
Tender asparagus is such a treat. I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...
View ArticleEasy Citrus-Olive Oil Muffins
These muffins are delicious and easy to make. They contain no butter or milk but use low-fat yogurt and olive oil instead. I have made these muffins with a number of different citrus fruits – Meyer...
View ArticleDinner at Manresa Restaurant
Manresa Restaurant in Los Gatos was our choice for my recent birthday celebration. We had been hearing about the restaurant for years – about the gorgeous and equally delicious food that was being...
View ArticleGrits with Piave Vecchio Cheese
Ingredients 4 cups water 3/4 teaspoon salt + additional to taste 1 cups stoneground grits 3 Tablespoons butter 1 cup piave vecchio or parmigiana reggiano cheese, grated 1/2 cup roasted red pepper,...
View ArticleFarro “Risotto” with Mushrooms, Roasted Red Peppers and Swiss Chard
Ingredients 4 Tablespoons olive oil 1/2 cup chopped red onions 1 cup sliced mushrooms 1 cup farro ½ cup white wine 4 cups mushroom stock (or chicken, or vegetable) ¼ cup dried porcini mushrooms,...
View ArticleSouthern-Style Buttermilk Cornbread
I grew up on Southern-style buttermilk cornbread. This cornbread is made with white corn meal and is savory, not sweet. We used it also in our Southern-style cornbread dressing. Ingredients 3 T....
View ArticleMushroom Risotto
Mushroom risotto is comfort food for us. We like to top it with truffles and truffle oil during the season. But it is wonderful served just as is, or drizzled with a little olive oil and shaved...
View ArticleRaspberry Crisp with Creme Fraiche
Ingredients 4 cups ripe raspberries, rinsed For the topping: 1/3 cup (approx. 5 Tablespoons) butter, softened 1/2 cups all-purpose flour 1/2 cup old fashioned oats 3/4 cups brown sugar, packed 1/2 cup...
View ArticleVegetable Paella
There are a couple of tricks to making paella. One is the rice. For beginners, I would highly recommend using Bomba rice from Spain. It has a shorter grain and is more “foolproof”. The other is to...
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