Does anyone ever really get tired of homemade cookies? Whether it’s a broken heart, a badly stubbed toe, a big disappointment or a bad day at school or work, a couple of cookies with milk, coffee or tea, can make things right again, or at least, a lot better. And, let’s face it: chocolate is a near miracle ingredient for almost everyone. So, when I saw this recipe for Chocolate Whoppers, I knew I had to bake and share it. Thank you, Donna Maurillo for posting this very chocolatey deliciousness in our local paper!
I had the good fortune to grow up next to the Valley of the Heart’s Delight. Although the region no longer hosts endless miles of orchards — it’s now Silicon Valley — between the beginning of the 20th century and the early 1970s, Santa Clara Valley was the most beautiful and productive place on earth for cherries, apricots, peaches, nectarines and plums. Summers were warm and dry but ocean breezes kept the evenings cool and fresh, and the winters had enough chill for the trees to produce abundant, flavorful fruit from May into mid-September. Every holiday season flat, round baskets laden with dried fruits and nuts, were shipped all over the United States, most especially to families living in the snowy Midwest and Eastern United States. Luscious, sweet, dried fruits to enjoy in the dead of winter.
While pasta won’t cure all the world’s woes, it’s reliable comfort food on a rainy, bluesie, day. This recipe’s not all about carbs thanks to the zoodles (zucchini noodles for the uninitiated). But what about the bacon, you might ask? It’s turkey bacon — lean but full of flavor. If you don’t do bacon, no problem. This dish more than holds its own thanks to the saffron cream sauce!
It’s the time of year when writers wax eloquent about memories of ice cream trucks, bells jingling, and kids rushing from their homes for a sweet, icy indulgence like a multi-colored popsicle or an ice cream sandwich to fight off the humid heat. After getting brain freeze, the next step was playing in the sprinklers or the opened fire hydrant before being called in for dinner. Were there ice cream trucks in your childhood?
Is it even possible to have too many salad recipes? Possibly if you hate fruits and vegetables, but then you wouldn’t be reading this recipe, right? The options are limitless, especially if you’re willing to experiment. So when I read a recipe featuring only sugar snap peas, I paid attention. They grow well on the California Coast, so we eat them with dips, cut into chunks in salads, and of course a stir fry, but it never occurred to me to use them as a single ingredient salad.
A week ago a friend gifted me some wild-caught albacore. How could I say no? I wanted to create something special that would highlight the character and flavor of the fish, while at the same time, keeping it moist and tender. I had just picked up a 2 pound package of multicolored cherry and pear-shaped tomatoes, that I wanted to include. I had also painstakingly shelled, par-boiled, and removed the skins off of almost two pounds of fava beans the day before. Clearly, they were destined for this dish.
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
If you enjoy good food and love to cook or bake, you’ll understand how excited I get when I discover a must-make recipe, sample a tropical fruit I’ve never heard of (longon and guanabana are two that caught my breath!) or have an exceptional meal that features a memorable entree. It kind of evokes the feeling of being a little richer or at least culturally richer if not financially.
Spring weather is so fickle. Balmy and beautiful one day, windy and wild the next. But here on the California Coast, the organic strawberries are being picked on our local farms and are oh, so welcome, and begging to be included in dessert.
When I think spring and summer cakes, I think angel food, sponge or chiffon. Light, airy, the perfect foil for berries and other summer fruits. I decided on chiffon.
My friend and colleague Shirley Corriher, has this to say about chiffon cakes in her book, BakeWise :
If you’re looking for a perfect brunch recipe to serve for Mother’s Day, a special birthday, or are hosting guests, this recipe from the Headlands Inn in Mendocino, CA will surpass everyone’s expectations. Even the presentation creates a “Wow” response. First, a few words about the Headlands Inn and how we were served this beautiful breakfast.
Years ago I made a declaration to always live where I could get avocados and artichokes. I’ve held good to my dream and California continues to produce both of these iconic and versatile vegetables though they’re far more available now nearly everywhere. Nevertheless, while most Americans aren’t intimidated by avocados (thank you guacamole), the artichoke can be a thornier proposition for a lot of folks who aren’t quite sure how to tackle the illustrious thistle bud.
This humble, simple-to-make, sauce is a miracle worker! I developed it years ago and yet every time I serve it, friends and family act as if it’s the first time they’ve tasted it. Probably because you can switch out the nuts and add a variety of herbs to change the texture and flavor. You’ll likely have most or all of the ingredients in the fridge and pantry and it comes together quickly, so what’s not to like about it, as even the most stubborn anti-broccoli eaters will chow down if you pass this sauce.
It’s fun to watch trends come and go and when a particular trend reappears, the recipes using the current ingredient are often uniquely different. For the past eight months I’ve noticed tahini in a large assortment of recipes. However this cookie comes by it honestly as it comes to us from Mamaleh’s, a new incarnation of the classic Jewish Deli, in Cambridge MA. Rachel Sundet, pastry chef at Mamaleh’s claims the honey keeps these shortbread cookies really soft.
In 2014 I was a featured speaker at England’s first national “Real Vanilla Day.” Inspired and hosted by Janet Sawyer, owner and CEO of Little Pod, it was staged at Bickleigh Castle in Tiverton, Devon. It was a three day celebration, which included the launch of Janet’s cookery book (as they say in the UK), Vanilla, cooking demos by several name chefs and bakers, and a hands-on baking event for children. And while it might seem odd to celebrate “real vanilla,” to those of us who assume pure vanilla extract is everywhere, in Europe, vanilla beans or a synthetic coumarin/vanillin powder have been the available vanilla products until recently. Janet’s mission is to promote real vanilla in support of the smallholder growers and to encourage more flavorful English desserts using pure vanilla.
A friend of mine shares her copies of Bon Appetit with me, which I love as there’s a theme for each magazine. The photos are smart and some of the recipes beg to be tried. It’s a great way to get inspired and who doesn’t need that? This last month was subtitled, “The Foods We Crave Now And How To Cook Them.”
This article deals with a crisis that hit the vanilla industry in recent years and drove up prices. But even without a crisis, vanilla is expensive. To find out why, read here. To learn about the current crisis and why vanilla is almost unaffordable for some, read on.
In December of 2017, a market report was released by a European company that has been in the vanilla business for more than 100 years and is known for their honest and reliable industry assessments. The report addressed the complicated conditions on the ground in Madagascar as well as an update on other major vanilla bean producers such as Papua New Guinea, Indonesia, East Africa, Mexico, Polynesia and India. Countries such as Papua New Guinea and Indonesia have increased production considerably and will hopefully continue to do so and to create better quality vanilla beans overall.
Living in the heart of artichoke country, we get the delicious thistles in all sizes nearly year ’round. However, late March through May and then again in September, are the two big harvest periods when the artichokes are at their most plentiful and the prices are good. Until relatively recently, artichokes were mainly enjoyed here in California; fortunately they’re now available all through the States and most people have enjoyed an artichoke or two (or more) just about everywhere. Prepared properly, they are so delicious and fun to eat as well.
One of my favorite indoor ways to let down from a busy day, is to read food magazines. It’s a great opportunity to mentally “taste” new recipes without the calories or effort. It also stimulates inspiration and ideas for our food blog, and for entertaining.
It’s cold outside and I’m thinking about cozy soups, fragrant stews and other warming foods that speak of waning sunshine and chilly nights. Especially when I was fighting with the wind while raking leaves. However, as I cruised the produce section I spotted bright yellow Ataulfo mangoes, one of the sweetest and most flavorful varieties that comes into our markets here in the States. What to do? I can’t imagine mango soup and stews call for root vegetables — parsnips and potatoes, carrots and onions. Then I remembered a wonderful dish I created when I worked with New Leaf markets. A black peppered, spicy mango chicken saute with cashews. Served over a rice pilaf, I could have the best of both worlds — a warming dish but with tropical overtones. I bought the mangoes!