This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More
These memorable baked pears were served at a now-closed bed and breakfast called The Elms in Napa Valley. They were presented as the first course while we waited for the breakfast main dish to be served. The B & B owner was gracious enough to share this simple recipe with me. This is one of...Read More
You’ve gotta figure if the word “California” is in a recipe title it will include avocado. Being that this is a “California” club, it has some twists, including skipping the middle slice of bread. INGREDIENTS: 4 slices of whole grain bread, toasted 6 slices roast turkey (about 6 ounces) 8 slices crisp cooked bacon, thinner...Read More
This is the famous no-knead bread formula and process created by Jim Lahey, owner of Sullivan St. Bakery. Anyone can make this bread — it’s that easy! INGREDIENTS: 3 cups (430g) flour 1½ cups (345g or 12oz) water ¼ teaspoon (1g) yeast 1¼ teaspoon (8g) salt olive oil (for coating) extra flour, wheat bran, or...Read More
INGREDIENTS: 2 tablespoons olive oil 3 cloves garlic, sliced 1 medium red onion, halved and thinly sliced 2 bunches (1 lb.) curly kale, washed, de-stemmed and dried 2 tablespoons white balsamic vinegar 1 cup chicken or vegetable broth 1/8 teaspoon kosher salt 2 pippin apples, peeled, cored, and sliced 1/8″ thick METHOD: In a braising...Read More
Use this rice stuffing with game hens, chicken, or turkey. INGREDIENTS: 1 cup wild rice 3 cups chicken or turkey stock (or water) 1 1/2 teaspoons kosher salt (divided) 4 tablespoons butter 1 medium onion, chopped 1 apple, such as a Golden Delicious or Fuji, peeled, cored, and chopped 1/2 cup dried cherries (optional, but...Read More
Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar,...Read More
The beauty of these tender biscuits is that there’s no butter or shortening to ‘cut in.’ The heavy cream provides the fat. These are equally good as shortcakes with strawberries. INGREDIENTS: 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 3/4 teaspoon salt 1 1/2 cups heavy cream or whipping cream 2-3 tablespoons...Read More
INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More
