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Pan-Roasted Quince with Muscat Caramel
It’s time to lovingly tackle this year’s crop of quince on my tree in the Bay Area. Quince is too astringent to eat raw – it needs sugar to make it palatable. I typically make quince preserves to...
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L’Essentiel Restaurant in Avignon, France
Lunch at L’Essentiel Restaurant in Avignon was a terrific experience. We were greeted warmly by the charming owner, Dominique Chouviat, and she stopped by throughout the meal to make wine...
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No-Fuss Orange Holiday Cookies
I call these buttery bites “no-fuss cookies” because they are mixed in the food processor – in one simple, easy step. They can be made for children and for grown-ups, too. The glaze calls for either...
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Potato Pancakes with Stewed Apples
Potato pancakes seem especially good on a cold, rainy day. These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine. The key is to ring out the excess water that is in the...
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Persimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
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Candied Budda’s Hand Citron
Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers. It has a fragrance similar to that of lemon blossoms. One of my favorite ways to use this citron is to...
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Pan-Fried Pasta with Asparagus and Meyer Lemon
Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets. This recipe is super-easy and delicious. It can be made in about 30 minutes using your...
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Farro “Risotto” with Mushrooms and Fresh Asparagus
Tender asparagus is such a treat. I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...
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Easy Citrus-Olive Oil Muffins
These muffins are delicious and easy to make. They contain no butter or milk but use low-fat yogurt and olive oil instead. I have made these muffins with a number of different citrus fruits – Meyer...
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Dinner at Manresa Restaurant
Manresa Restaurant in Los Gatos was our choice for my recent birthday celebration. We had been hearing about the restaurant for years – about the gorgeous and equally delicious food that was being...
View ArticleCaramelized Root Vegetables
Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...
View ArticleMashed Yukon Gold Potatoes with Roasted Chestnuts
This is one of my favorite dishes for the holidays. The roasted chestnuts add a little sweetness and a unique flavor to these already delicious mashed potatoes. I also add caramelized onions or...
View ArticlePotatoes Au Gratin with Truffles
Ingredients 2 T unsalted butter ¾ cup (175ml) whipping cream 2 T chopped truffles 2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced ½ lb (250g) onions, thinly sliced Sea salt and pepper, to...
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 ArticleMashed Yukon Gold Potatoes with Mushrooms and Braised Leeks
This is one of my favorite side dishes. I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets. They are a perfect addition to mashed Yukon gold...
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Roasted Pork Tenderloin and Vegetables with Fennel Flowers
Fennel flowers have a very pleasant spicy, licorice flavor. I harvested some from my garden to use with a pork tenderloin roast and vegetables. The flowers make a gorgeous garnish to serve with the...
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Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
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