Crostini with Green Bean and Meyer Lemon Pate
Ingredients 1 loaf sourdough bread, sliced 3 T olive oil 1/2 lb. green beans, washed and de-stemmed 1/4 cup sweet onions 1 clove garlic, minced 1 c chopped pecans or walnuts, toasted 3-4 T Round Pond...
View ArticleCaramelized Green Beans with Almonds
Ingredients 2 T olive oil 2 T butter ½ cup chopped shallots or onions 4-5 cups green beans, ends trimmed 1 cup almonds, chopped 2-3 T balsamic vinegar (preferably at least 12 year old vinegar) Sea salt...
View ArticleMushroom Crostini
Ingredients 1/2 loaf of sourdough bread, sliced 1 ½ T olive oil 2-3 T olive oil 2 T sweet onions, minced 1 clove garlic, minced 1/2 lb. assorted mushrooms, cleaned and sliced ½ t. chopped fresh...
View ArticleChoosing Persimmons
Autumn brings a wealth of wonderful produce – including the fantastic persimmon! In California, we can find two varieties of persimmons at the local markets – the hachiya and the fuyu. These two...
View ArticleMoist Persimmon Cake with Creme Fraiche
This cake is so moist! I truly love to make it. It is so simple – no mixer required! And it is a small cake, so it doesn’t stay around the house forever. I hope you enjoy it! Ingredients 1 cup...
View ArticlePersimmon Scones
Ingredients 2 cup self rising flour 2 T brown sugar 1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces 1/2 cup hachiya persimmon pulp 1/4 cup creme fraiche or buttermilk...
View ArticleTurkey, Brown Rice and Swiss Chard Soup
Ingredients 1/2 cup diced onions 2 T olive oil 1 cup brown rice 6 cups turkey stock 1/4 cup dried Porcini mushrooms 1/2 cup hot water 1 bunch fresh Swiss chard, washed, de-stemmed and chopped 1 1/2 cup...
View ArticleTurkey Stock
I love having Thanksgiving leftovers. I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted...
View ArticleRisotto with Turkey, Mushrooms and Roasted Red Peppers
I typically make this recipe with leftover turkey from Thanksgiving. Ingredients About 8 cups turkey stock 1/4 cup dried porcini mushrooms 1/2 cup hot water 6 T olive oil 2 T butter 1/2 cup chopped...
View ArticleTurkey and Apple Salad
This is a great recipe for using leftover turkey. It makes a delicious treat for lunch – just serve it on a bed of greens with a piece of crusty bread. Ingredients 1 1/2 cups cooked turkey meat,...
View ArticleRoasted Tenderloin of Beef
Ingredients 4-5 lb. beef tenderloin roast 2 cloves garlic Several sprigs of English thyme 1½ cups water 1 cup red wine 2Tablespoon olive oil Sea salt and pepper You will also need: Roasting pan Paring...
View ArticleBaby Shitake Mushroom and Pesto Pizza
Ingredients For the pesto: 3 Tablespoons pine nuts 1 cup basil leaves 1 clove garlic, sliced 1/3 cup extra virgin olive oil ¼ cup freshly grated parmigiano reggiano or grana padano cheese Sea salt For...
View ArticleProvencal Tomato Soup
Ingredients 6-8 lbs. ripe tomatoes ½ cup olive oil Sea salt Pepper 2 teaspoons sugar 1 head garlic 1 ½ cup crème fraiche You will also need: Large roasting pan Food processor Tasting spoons Large soup...
View ArticleLentils with Port-Glazed Shallots
Ingredients 1/3 cup olive oil 2 small shallots, peeled and chopped 2 carrots, peeled and chopped 3 cups dried lentils, rinsed and drained 2 clove garlic, chopped 6 cups vegetable stock 3 cups ruby Port...
View ArticlePotato Gratin
Ingredients 3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold). 1 quart whole milk Freshly grated nutmeg Sea salt to taste 2 T butter 1 c heavy cream 2 c freshly grated...
View ArticleSpread of Roasted Red Peppers, Walnuts and Pomegranates
Ingredients For the pomegranate syrup: 1/4 cup pomegranate juice 1/4 cup sugar For the spread: 2 cups roasted red peppers, chopped 2 cups lightly toasted walnuts, chopped 1 clove garlic, minced 2 T...
View ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
View ArticleVegetable Paella
There are a couple of tricks to making paella. One is the rice. For beginners, I would highly recommend using Bomba rice from Spain. It has a shorter grain and is more “foolproof”. The other is to...
View ArticleChilled Heirloom Tomato Soup
This soup gets its freshness from a hint of lemon verbena. Be sure to choose the sweetest tomatoes you can find. I like to serve this soup over a piece of poached salmon. Ingredients 1/2 cup olive...
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