The One-Minute AppetizerIt doesn’t get much faster or easier than preparing this recipe for a boldly flavored Sun-Dried Tomato and Greek Olive Tapenade (ta-pen-AHD). Okay it may take a couple of minutes if you count the time for setting out some crackers Continue reading Sun-Dried Tomato & Greek Olive Tapenade
“The fennel is beyond every other vegetable delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals its flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit.” Thomas Jefferson
One taste of fennel and it’s easy to agree with Thomas Jefferson. If you haven’t enjoyed fennel in awhile Continue reading Fennel, Apple, Jicama & Radish Slaw
“Polenta? Oh, you mean Italian grits.”
A number of years ago I came upon a recipe for a most luscious and creamy polenta. That recipe was the real deal—calling for a high water to polenta ratio and taking about an hour to cook.This polenta was far removed Continue reading Baked Polenta w/ Corn, Goat Cheese & Roasted Broccoli Pesto—Part 2 in a Series
To make poignant; to give zest, flavor or interest to;
to set off; to vary and render attractive.
A great definition of sauce from BrainyQuote.com—and a most fitting description of pesto. But it’s still winter and my garden basil is a distant memory and a future dream. What is in abundance Continue reading Roasted Broccoli Pesto–Part 1 in a Series
“I’m strong to the finish when I eats me spinach,As a kid growing up in Southern California, I was a guest on the local Popeye Show featuring Tom Hatten and original Popeye cartoons. Kids from all over the greater Los Angeles area sent in a post card with their name and phone number. Continue reading Sautéed Spinach — Basic and Dressed to the Nines
Orange You Glad It’s Time for Dessert?Growing up in Southern California, always available sweet, ripe oranges were a way of life and completely taken for granted. I gave them nary a thought until I moved to London to attend the Cordon Bleu. Oh my! Small, green and sour were the only “oranges” around. Continue reading Spiced Oranges & Spiced Orange Syrup
“Without garlic I simply would not care to live.”
Louis Diat, Chef & Author
Winter isn’t quite over yet. We woke up to snow this morning with flocked trees and white roofs and lawns—everything quite beautiful (and yet only the day after discovering that my allium and a few daffodil bulbs are showing green shoots). With such weather, soup is on my mind Continue reading Winter Lentil Soup with Roasted Tomatoes & Garlic
