Sun-Dried Tomato Spread is a classic Italian treat and can be used on a piece of bruschetta or toasted bread, as a condiment for a sandwich with prosciutto cotto and provola, and even spooned into a sauce for added flavor. My friend Michele’s version is made with, among other ingredients, homemade olive oil cured sun dried tomatoes, parsley, and red …
Yesterday was so hot here in NorCal, and I didn’t know what to make…..and I remember Gazpacho, yes…Gazpacho Spanish soup is a soup traditionally served chilled. Originating in Andalusia, it is made from fresh vegetables and served cold. For me, there are two keys to making great gazpacho. The first is the freshest vegetable you …
Happy #CincoDeMayo! A good chile relleno tells me of a Mexican restaurant’s authenticity. They take time to make well and the end result shows if it’s been rushed… Chile Rellenos with Tomato Sauce 8 peppers serve 4 people 8 Anaheim peppers, roasted, peeled and seeds removed 1 can white shoe peg corn 16 oz. brick cheese cut into 8 strips 3 eggs 3 Tbsp. flour 1 Tbsp. …
I hear people say “I don’t like licorice so I know I won’t like fennel”, pishaw I say. Don’t knock it ’til you’ve tried it. When cooked fennel, is very mild with only the slightest hint of licorice. Braised with garlic and tomato it is both easy and delicious. Braised Fennel Bulb 1 fennel bulb 2 cloves garlic …
If you have never tried jicama you might be surprised by its sweet crunchy texture and non-flavor. It can be cut into matchsticks as a crudité for dipping or in this salad with oranges and sour cream mixture that has hints of cumin, cinnamon, lime, red onion and cilantro. Other names for jicama are Mexican turnip or Yam Bean and it is …
So I was eating up a magazine and I saw a recipe for Braised Leeks. I luuuuuuuv leeks – oniony, but mild, with a touch of savory sweetness. And they’re so pretty! Dark green tops fading down into light green and then white. So I made it, and then I was like, “WAIT! This is just begging for …
First, look at my sexy asparagus I got from the Farmers Market yesterday…. My my personal philosophy in life : throw an egg on it. Yesterday, with an attempt at a lighter approach to hash — yes, like hash browns or corned beef hash, but with crunchy NorCal asparagus — we didn’t even need the hunk …
Amazing and Perfectly Springy Asparagus Pancetta Hash Read More »
I love everything French onion and I LOVE cooking with puff pastry:) I remember how my grandmother used to make that tender, sweet caramelized onions woven in-between a tangy goat cheese filling all atop flaky puff pastry for an easy yet elegant appetizer for entertaining…. Elegant but super easy to make too : Slice the …
Yes, I love artichokes. One of the most interesting things are artichokes’ health benefits is it can promote brain health. This is thanks to some of the essential substances. The phosphorus present in artichokes will make sure that you are protected from cognitive decline. A few days ago I saw a post with some artichoke …
I’ve had an obsession with Kona Grill’s angry edamame for like 3 years now. More specifically, I had an obsession with the angry butter. It’s really all about the angry butter. So I did a quick Google search and found a list of ingredients as a handrail. In essence, we are making a spicy, tangy, …
