Tuscan roast chicken cooked in white wine is indeed a delightful and comforting family dinner option. The Tuscan region of Italy is renowned for its rustic and flavorful dishes, and this roast chicken recipe exemplifies the Tuscan culinary tradition. As the chicken cooks, the wine, rosemary, garlic, and onion will create a savory and aromatic...Read More
Make the sweet tangy dressing ahead of time to allow the dressing to chill and the flavors to mingle. INGREDIENTS: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup sugar 1/2 cup extra virgin olive oil 1/4 cup golden balsamic vinegar* 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced red onion 10...Read More
Dressing: 3 tablespoons raspberry vinegar, fruity, not tart 1 teaspoon Dijon mustard 5 tablespoons mild olive or vegetable oil Pinch each sugar, salt, and pepper to taste Salad: 4 cups arugula leaves torn 4 cups butter lettuce torn 2 nectarines, ripe and sliced (may use more) 1/3 cup walnuts, toasted 1/2 cup raspberries METHOD: In...Read More
Use this warm sweet-tart relish with lamb, fish, pork or roasted chicken. INGREDIENTS: 3 Meyer lemons 1 tablespoon olive oil 1/2 cup shallots, sliced 2/3 cup white fruity, floral wine (i.e., Riesling or viognier) 1 tablespoon plus 1 teaspoon sugar 2/3 cup dried dates, chopped Salt and freshly ground black pepper 1/3 cup mint leaves,...Read More
These bars have a delightful meringue-like crust and are easy to make for a weeknight dessert. INGREDIENTS: Crust 1 1/2 cups all-purpose 3/4 cup confectioners’ sugar 1/4 teaspoon salt 1/2 cup (4 ounces) butter, cold, cut into 1/2 inch chunks 2 tablespoons lemon zest 1 teaspoon fresh lemon juice Filling 4 large eggs 1/4 teaspoon...Read More
INGREDIENTS: 4 Italian sausages, casings removed 1 tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, minced 3 cans (14 oz. size) stewed tomatoes 4 lbs. shelled fava beans (no need to remove inner skins if the beans are young) METHOD: In a large pan, heat olive oil and sauté sausage meat, crumbling meat...Read More
Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More
If you’re a regular customer, chances are you have met Chef Anne Baldzikowski at the Aptos Farmers Market where she frequently shops on Saturdays, or perhaps you’ve taken a weekend extension cooking class with her at Cabrillo College. Or, maybe you are one of the many students she’s taught over the years in the Culinary...Read More
This tangy relish is a tasty alternative to overly-sweet cranberry sauce at the Thanksgiving table. INGREDIENTS: 2 medium pomegranates, seeded, about 1 ½ cups 1 tablespoon finely chopped orange zest 1 tablespoon orange juice 1/2 tablespoon grated fresh ginger 1 tablespoon honey 1/4 teaspoon salt METHOD: In a small mixing bowl, gently combine pomegranate arils...Read More
Roasted Garlic Bordelaise is the perfect sauce for roasted marinated leg of lamb. INGREDIENTS: 50 cloves garlic 2 cups olive oil 2 quarts beef consomme 1 quart red wine 1/4 cup shallots minced 1/4 cup fresh mint chopped fine 1/3 cup Dijon mustard 1/3 cup red currant jam salt and pepper to taste cornstarch slurry...Read More
