This is a very simple recipe that delivers much more flavor than the ingredients would seem to warrant. This dish works for anytime, but is easy to turn into an elegant meal fit for entertaining. You can use tangy marinade/sauce works for any cut of pork — just adjust times according to the cut. See...Read More
When I call this “Italian Style,” I am not kidding. I got this recipe while standing in line at the Aptos Farmers Market from two elderly Italian women. Their conversation was a pastiche of both English and Italian, and finally I just asked them for the recipe because it sounded so good. They were happy...Read More
Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad. Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from...Read More
INGREDIENTS: 1/2 bunch scallions, green parts and whites separated and sliced finely2 cloves garlic, peeled and de-germed and minced1 leaf of fresh sage, slivered finely1 cup farro1/4 cup white wine3 cups liquid (water, stock, or a combination)Salt and pepper to taste2-3 tablespoons olive oil METHOD: Heat the 3 cups of liquid in a pan or...Read More
This is a fancy appetizer I created for a party, and it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when tossed in a bowl and then plated. INGREDIENTS: 1 cup cooked beets, cut into 1/4 inch cubes (about 2 medium beets)1 cup...Read More
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More
This makes a great salad dressing for spring greens, and also works as a marinade for chicken, meats, and tofu. It’s also very nice drizzled on sautéed shrimp. INGREDIENTS 1 cup cilantro stems, roots included if you have them*1/4 cup water1/4 lime juice (or lime/lemon or lemon)1/4 cup honey1/4 cup Dijon mustardsalt and pepper to...Read More
This is an easy, quick way to make a condiment that has big impact. I use the same recipe with small purple onions for garnish for steaks and hot dogs. I use the shallots on smoked salmon and cream cheese crackers for breakfast, on omelets, sandwiches, and they are great on burgers or with grilled...Read More
This onion relish is one of those treasures to have handy in the refrigerator. It can be used so many ways-part of a vegetable dish, as a topping or relish with meats and top burgers, chopped up and mixed into whole grains, as part of a soup, and they are especially good mixed with roasted...Read More
Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More
