œufs fantômes à la macédoine de légumes
(deviled ghost eggs with vegetables) Read the rest of this entry »
two countries. many kitchens. one table.
œufs fantômes à la macédoine de légumes (deviled ghost eggs with vegetables)
October 21st, 2011
“seasonal” depends upon your dirt: two light recipes for fall using the seasonal ingredients in your market
October 14th, 2011
“seasonal” depends upon your dirt:
two light recipes for fall using the
seasonal ingredients in your market
Fall is a time to enjoy the warm flavors it offers. However, what do you do when you want to eat seasonally, but the season is uncharacteristically hot? What do you do if the season is short and you cannot find the ingredients? Inspired by ways to create light dishes with a variety of fall flavors, this week’s simple pleasure is twofold: (1) roasted figs stuffed with a St Agur and basalmic vinegar reduction, garnished with French honey and served on a roasted pear slice; and (2) persimmon, endive, apple, and beet salad with creamy (creamless) dressing. Read the rest of this entry »
persimmon, endive, apple, and beet salad with creamy dressing
October 14th, 2011
persimmon, endive, apple, and beet salad with creamy dressing
stats:
serves 4
you need:
salad
2 Belgian endives, sliced sideways into 1” strips
1 ripe Fuyu persimmon, peeled and thinly sliced
1 medium golden beet, roasted and thinly sliced
1 Mutsu (or Crispin) apple, thinly sliced
1/4 cup walnuts pieces, toasted Read the rest of this entry »
the “be a 10” challenge
October 6th, 2011
10th run, 10 dollars, 10 times:
giving (and receiving) a little early this year
In one month from today, on November 6, 2011, I will run my 10th marathon in the “Big Apple.” It will be my third New York marathon. Normally I do not run marathons for a charitable cause. It is not because the many causes are not worthy or I am uninterested but because I never wanted to feel as if I let someone down (i.e., if I was not fast enough or strong enough…what if I fell?). Well, I have fallen in a marathon, a few times (once almost trampled in New York) and I still finished. Assuming that I will be able to do that again, and in the spirit of Thanksgiving a little early, this year I am making an exception, of course, the exception is culinarily linked. That exception is the St. Joseph Center in Venice, California. Their creed is “planting hope and growing lives.” They do. Here is your connection (and mine) and the what, why, and how of the “be a 10” challenge. Read the rest of this entry »
snickerdoodle cookies (à la Niçoise)
October 6th, 2011
snickerdoodle cookies (à la Niçoise)
This simple cookie, with its warming cinnamon and brown sugar,
is perfect for the turn in the weather. Enjoy.
Just put your lips together and blow: almond and dandelion greens pesto
September 29th, 2011
Just put your lips together and blow: almond and dandelion greens pesto (with pasta and roasted chicken)
“One man’s weeds are another’s dinner,” I thought, as I plucked the dandelions growing alongside the sidewalk while a man stared at me as I weeded his front property. While he saw a runner picking weeds, I saw culinary possibilities. I blew on the feathery flowers (just for fun) and as the fuzzy petals hit the breeze I wished that more people used dandelion greens in their cooking repertoire rather than pass them up. Although I did not eat these (you never know what kind of fertilizer they had…) it was this wish which was the inspiration for this week’s simple pleasure: almond and dandelion greens pesto. Read the rest of this entry »
putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.
September 22nd, 2011
putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.
Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the “last impression” factor. The last impression factor is the ability to complete someone’s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week’s simple pleasure: chocolate covered toasted hazelnuts with a praliné crunch.
go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds
September 15th, 2011
go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds
September comes with a renewed energy in the air. Vacations are over and children go back to school. Getting back into a routine, we look at our quick-filling calendars and our lives with new vigor. Often that vigor includes the desire to eat better foods, try new things, and develop healthier habits. I am often asked about ways to incorporate specific food items into home-cooked meals that are easy to make for the whole family. Flaxseeds are one of those ingredients and it is the desire to incorporate this healthy ingredient into our new Fall repertoire that is the inspiration for this week’s simple pleasure: honey and soy-roasted eggplant with flaxseeds. Read the rest of this entry »
palate fatigue, heat stroke and a cool, new way to enjoy lobster
September 8th, 2011
palate fatigue, heat stroke and a cool, new way to enjoy lobster
I recently dined with a friend of mine who is also a chef in a Los Angeles. Naturally, we discussed food and the subject of “palate fatigue” arose (his phrase, which I quickly latched onto). Palate fatigue is when you are tired of seeing the same food or food prepared the same way. It happens to everyone, not just chefs. Newness is necessary. Thoughts of “palate fatigue,” lobster season, and trying to stay cool in this sweltering California heat resulted in this week’s simple pleasure: chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille. Something new. Something cool. Something simple. Something good. Read the rest of this entry »
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