Individual Blackberry Napoleons Crazy about “Desserts 4 Today” by Abigail Johnson Dodge (Taunton Press, $17.95). It’s a treasure trove of flavorful desserts that utilize no more than four ingredients. No prepared mixes are used, just components that are packed with flavor. Lots of fresh fruit, and I like that. I have lazy days. But mostly, I have way-too-busy days. With…
‘Working on recipes for Book #3! ‘Made this spring-esque melange of petite peas, sugar snap peas, Belgian endives and shiitake mushrooms. Absolutely delicious. I fell in love. OK, I used frozen petite baby peas and they were delectable. You can use fresh peas, you who have the time and maybe a backyard garden. But for me the little frozen beauties…
Yvon Goetz, Executive Chef at The Winery Restaurant in Tustin, makes cooking appear simple. It looks like he could do it blindfolded. He says his concoction of fresh fish with shellfish is a mainstay on the restaurant’s menu, but it is definitely easy enough to make at home. Really! The ambrosial mélange teams the seafood with roasted, oh-so-deep purple Peruvian…
I’m not a fan of machine-made “baby” carrots, those whittled down beauties that look like itty bitty bunny food. Conical perfection. Taste bud depression. Because they are most often shaved down from large carrots, the less tasteful core can make up a larger portion what is eaten. I eat them. They’re convenient. But … I think a lot of people…
Melissa’s Pixie tangerines hit the market this week! I love to put them in my mother’s old burl bowl, and place the display someplace handy. Tangerines for snacking, or to use in salads, sauces, desserts or entrees. Or how about a tangerine-juice-based cocktail? Delicious. Pixies are a variety of tangerines, diminutive orange orbs that are available late in the season…
Nathan Coulon, former chef at True Food Kitchen at Fashion Island in Newport Beach, shared one of the restaurant’s signature dishes, a delectable salad that is so easy to prepare, it’s perfect to make at home. The restaurant’s menu is based on the principals of Dr. Andrew Weil’s anti-inflammatory diet and food pyramid. Nutrient dense kale, the focal point of…
In my O.C. neighborhood over the last few days, strawberry stands have started selling their bounty. Berries by the basket, and berries by the box. Ready for hungry mouths. One is a Thacker stand. A vendor told me that Thacker opened a strawberry farm 15 years ago in Irvine, now has farms in Oxnard, Santa Maria, and Watsonville. I couldn’t…
My swami loves pancakes. But finding the cloud-like hot cakes that he remembers from his childhood has been a bit of an obsession for this gentle man who holds a master’s degree in Asian medicine. He isn’t a swami, per se. I call him that with respect and affection. He’s a board-certified acupuncturist, a fellow that seems to have found…