Making Sourdough starter is more like a mini science project, than a recipe. It takes lots of patience and attention, and sometimes trial and error. But in the end you will have something that you've created, out of two simple ingredients, flour and water. Make that three ingredients, time. Having more patience than me, this became my husband's project. Be prepared for this culture club to come to life between day 6 ... continue reading...
Roasted Asparagus
Roasted Asparagus is one of the simplest vegetable dishes to make. You get so much in return for such little effort. I suggest giving it a try. Thoroughly wash 1 - 2 bunches of asparagus. 2 bunches will serve 8. Preheat the oven to 400° F. Cut about ½ - 1 inch off the bottom of the asparagus stalk. Spread out the asparagus on a baking sheet. Generously sprinkle with salt and ... continue reading...
Jamaican Chicken Soup with Dumplings
My close friend Lorraine, hails from the beautiful island of Jamaica. She is responsible for introducing me to Jamaican food. In my previous work life, we used to frequent a little Jamaican restaurant for lunch, called Natraliart. To the locals, this place is known as Juicy. This is where I had my first Jamaican Chicken soup with dumplings. Being in the mood for that soup, but not wanting to drive 40 minutes into ... continue reading...
Meyer Lemon-Earl Grey Sorbet
With the arrival of spring and warmer weather, comes seasonal desserts and dishes. A friend of ours sent us a box of beautiful Meyer Lemons. This sorbet is made pretty much the same way you make a lemon sorbet, with a few differences. First difference is the obvious one, Meyer Lemons are used instead of regular lemons. Myer Lemons are a sweeter, less acidic variety of lemons. The other difference is that I steeped ... continue reading...
Moroccan Lamb Shanks with Apricots
I had this dish at my father's home last summer in France. I really wanted to make it, so I waited till it was morning, and gave him a call. He gave me the recipe and cooking instructions over the phone. I am very happy that it came out just like his, so delicious. To me, Moroccan Lamb Shanks really showcases what Moroccan cuisine is all about. You will find the extensive use of olive oil, dried fruits, honey, lamb ... continue reading...
Roasted Red and Golden Beets
°I've never been a huge fan of beets. The earthy taste has always turned me off. But if I roast the beets and dress them with extra virgin olive oil and balsamic vinegar, they taste divine. The natural sugar in the beets allows them to caramelize beautifully. They are perfect alone, as a side dish, or as the centerpiece of a salad. So here you go, my recipe for Roasted Red and Golden Beets. Start with 1 bunch ... continue reading...
Wheelhouse Cheese Shop – Culver City, Ca.
I get very nostalgic for little specialty shops, where the people are passionate about what they do. Spending time in Europe, I really enjoyed the local artisanal food shops, where you can visit that special little place that has the best cheeses, or the shop that only sells poultry. I kid you not, they actually have a store that has a mind blowing variety of chickens, chickens with white skin, yellow skin, French ... continue reading...
Cinnamon Waffles with Cinnamon Cream Sauce
The kids requested waffles again, after eating the Orange Clove waffles that I made a few weeks back. Wanting to make something a little different this time, I decided to try Cinnamon Waffles with Cinnamon Cream Sauce. The waffles themselves are not overly heavy, but add the Cinnamon Cream Sauce, and they become decadent. Credit for this recipe goes to a book by Hannah Miles, - Pancakes, Crepes, Waffles & French ... continue reading...
Caldo Verde Soup
Caldo Verde is a soup full of flavor. The Portuguese cook with potatoes quite a bit, as do the Spanish. This soup uses potatoes as a thickener, thus making it a hearty dish that doesn't feel heavy, but still quite satisfying. This recipe calls for a Spanish style Chorizo or Portuguese Linguiça. If you can't find either, go ahead and use a Kielbasa sausage. I found that this soup tastes even better the second ... continue reading...
Pastry Puff Egg Cups
Pastry Puff Egg Cups make for an elegant egg dish, perfectly suited for Sunday brunch, and are also quite easy to assemble. I use a store bought pastry puff dough, made in France. You can use any decent frozen pastry puff sheets, or if you have lots of time on your hands, you can make your own, but it's very labor intensive. This is one of those recipes where using a quality store-bought pastry puff outweighs making it ... continue reading...
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