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Archive for the ‘Recipes’ Category

Boil 5 small farmer’s market potatoes in salty water for 20 minutes

Cut 2 medium fennel pieces into quarters and brown each side in butter in a pan then place in 375 oven for 20 minutes to soften, covered

Cut fish into 3″ x 2″ pieces and saute on each side in a pan with butter, skin on, drizzle on lemon juice and season with salt and pepper
use the fennel fronds sprinkled over the whole dish

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warm Ahi tuna salad

My version of an Ahi Tuna salad

Fresh ahi tuna steak, no bone
arugula leaves
roasted beets, cubed
frozen corn, buttered and heated
fresh cilantro
sauce:
shallots
capers
white wine
butter
salt and pepper

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I pickled some long green peppers, added a chopped chicken thigh sautéed in olive oil, a few garbanzo beans, winter tomato, and organic Bibb lettuce The dressing is a light vinaigrette with fresh garlic.
Perfect lunch that I shared with fellini! my Maltese! although he really only ate the chicken, lol

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Peaches and puff pastry

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sliced peaches, raspberries, handmade butter pie dough, dotted with butter cubes

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fresh out of the oven

sweet and flavorpacked

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asian lettuce wraps

I love asian beef in lettuce cups, hard to find in restaurants so I made it myself the other night

Veggies
Boston lettuce
2 Carrots, cut into sticks
20 Mint leaves
1 Cucumber, seeded and sliced into half circles

Meat
1 lb Ground pork
2 Garlic cloves crushed
1 tbsp fine sugar
2 tbsp fish sauce
2 small shallots chopped
combine all ingredients and shape into small rolls

Spicy peanut sauce
1/2 cup crunchy peanut butter
1/2 cup water
1 tbsp teriyaki sauce
1 tbsp rice vinegar
1 tbsp thai red chili pepper sauce
1 tsp shrimp paste

SRI RACHA!

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Beef and Greens Stir Fry

My husband is addicted to this meal I concocted:

Recipe
Chopped garlic
Hot pepper flakes
1 bunch chopped lacinato kale stems removed

Sauté 1 lb ground beef in olive oil with the garlic and hot pepper flakes
until all the liquid evaporates

Add chopped kale and cook 10 minutes stirring constantly
Cover and turn off heat

Cook basmati rice separately

Serve beef with rice and a hot sauce like sriracha drizzled over it

Enjoy!!!!

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It tastes delicious and we got quite a few bottles from it, it is a long aging process, summer to late fall in the bottles, sour cherries, best quality vodka and sugar, that’s it!!!! If you simply have to have a bottle email me and I can see if we can mail you one, for $55.00 and shipping costs, to be determined!!

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watermelon surprise

watermelons and juice

this is a watermelon i bought and cut up today, from whole foods…I LOVE IT
I also took another two watermelons, took out the flesh and blended them until they were liquid
I froze my freshly squeezed watermelon juice for those rainy winter days!!!! in weck jars with plastic lids

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before baking, one sheet of puff pastry rolled out a bit, pricked with a fork

brush sliced peaches with peach marmalade sprinkle on granulated brown sugar and freshly grated nutmeg

bake on cookie sheet for 20 minutes at 405 on convection bake setting and eat sliced in two inch pieces

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a simple dish I came up with the other night, mandolin sliced cucumber, small piece of raw tuna, spices and shaved red cabbage
Indian inspired spices for the cut up fish, sautéed in olive oil, topped with black sesame seeds and a drizzle of sesame oil and touch of white wine vinegar

fresh tuna and cucumber

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this served two, there are a lot of ingredients here and you may not have them all in your refrigerator but here is the list nevertheless, to be thrown together at a moment’s notice:
small potatoes, boiled and then salted, buttered and olive-oiled, halved
fresh carrot, quartered
small leek sliced and sautéed in olive oil and butter
1 farmers market tomato, quartered
1 cup red kidney beans
4 anchovies
2 tbsp capers
dandelion greens, 1 bunch
and dressing of olive oil, garlic, red wine vinegar, fresh herbs, salt and pepper

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FYI:According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies.

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sour cherries from mt. hood valley

sour cherries

sugar

bake in sun for two weeks
stay tuned…

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I got the recipe here:
http://www.foodnetwork.com/recipes/jacques-torres/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe/index.html

the dough has proofed and has been rolled into a rectangle

the butter is at room temperature

i flattened the butter and laid it on top of the dough

folded the dough over the butter

rolled out the dough again

fold over and refrigerate

flatten again and dollop with almond cream made ahead

sprinkle with rum soaked raisins

roll up into a log

log

log cut into three pieces for freezing

log cut up

proofing three pieces for breakfast overnight in refrigerator

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recipe:
macadamia nut white chocolate cookies (adapted from epicurious)

yield: Makes 36 (large) or 72 (small) cookies

    1. 3 cups all purpose flour
    2. 1 teaspoon baking soda
    3. 3/4 teaspoon salt
    4. 1 cup (2 sticks) unsalted butter, room temperature
    5. 1 cup (packed) golden brown sugar
    6. 3/4 cup sugar
    7. 2 large eggs
    8. 1 tablespoon vanilla extract
    9. 1 1/2 cups dried cranberries (about 6 ounces)
    10. 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
    11. 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

    Preheat oven to 350°F on convection bake. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

Make 3 logs in wax paper, put in freezer for 15 minutes. slice into 3/4” slices with serrated knife.Bake cookies until just golden, about 17 minutes for large cookies and about 12 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

trick to deal with dough

wrap in a log in waxpaper

make into log

place in freezer for 10 minutes

cut into 3/4″ slices with serrated knife

slices

size

spacing

eat!!!!!

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