Kona, “Blazeman,” and the log-roll
Recipe: seared tuna roll with microgreens
seared tuna rolls with microgreens
October 2nd, 2014Salade Niçoise (à ma façon)
May 18th, 2014 
a dream kitchen, a village in Provence, and a favorite salad
Salade Niçoise (à ma façon)
(salad Niçoise my may)
There was a photograph of a kitchen on Instagram which gathered several “likes” and one person commented, “my dream kitchen.” It made me think. What is my “dream” kitchen?” Do I have one? What would be in it? The topic is hardly unique. Elizabeth David wrote an article about the same thing but I believe the discussion was prompted by magazine competitions, not an Instagram photo. Times are different but the question is still fun.
when you just cannot give away a sandwich: pan bagnat au cadeau
July 2nd, 2012
when you just cannot give away a sandwich:
pan bagnat au cadeau
On a few occasions, despite my most sincere intentions, the execution of that intention goes completely awry (usually ending in funny story). It is the recall of two such incidents, both involving the gifting of a sandwich, that inspired this week’s simple pleasure: pan bagnat au cadeau (sandwich in a giftbox). Read the rest of this entry »
Family Tradition of Summers in Provence: Pissaladière à ma façon
June 2nd, 2012
family traditions of easy summers in Provence:
Pissaladière à ma façon
Every summer I travel with my daughters to the southeast of France. We stay in the same quaint port village, about 15 minutes from Nice. Year after year we celebrate summer with the same families. The children catch little fish and crabs in the clear blue ocean and chase one another in the fields of wild herbs and lavender. The adults gather over a bottle of Provençal rosé produced nearby and discuss what has gone on throughout the last year. We pick up where we left off and not much changes except the height of the children. It has become a family tradition. Summer is just around the corner and we will be in back in France very soon. However, my head and palate are already there and as I was sitting in the never-ending Los Angeles traffic, I was whimsically thinking of Provence and that morning daydream inspired this week’s simple pleasure: Pissaladière (à ma façon). Read the rest of this entry »
Pissaladière (à ma façon)
June 2nd, 2012 
Pissaladière (à ma façon)
makes one 9” tart
what you need:
2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse)
1 sheet puff pastry, defrosted Read the rest of this entry »
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