Mushrooms are so amazing! They make a flavorful meat substitute and help to strengthen our immune system, a big plus during the winter and early spring. Using a variety of mushrooms adds more flavor and texture to this easy-to make dish. The mushrooms can be cooked ahead of time, then baked just before dining. It’s good as an entrée, side dish or appetizer. Use a cast iron skillet as I did, and it can go from oven to table and remain warm as cast iron cools down slowly.
A lot of people have a love/hate relationship with eggplant. Believe me, I get it. Unless eggplant is cooked properly, it can be a chewy, rubbery, unpleasant experience. Baked until tender, eggplant yields and absorbs the wonderful flavors of the vegetables, sauce, and spices that envelop it. And this is true of silky-smooth Baba Ghanoush, a very popular dip that originated in Lebanon (the Levant) and popular throughout Mediterranean and Middle-Eastern countries. While Baba Ghanoush is available in many markets, like so many things, homemade is often the best.
No Cranberry Sauce with the turkey? A few years ago there was a cranberry shortage and word spread quickly. Within a few weeks, there were no packages available in the markets. Fortunately, this year, we’re in far better shape. This is a good thing as everyone knows we need cranberry sauce with turkey! They’re both native to the Americas, along with Maple Syrup, allspice and vanilla!
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 few months ago, I saw a winter squash I hadn’t seen for a long, long time at a local farmers market. I asked the seller what he called the squash; he said, “Mexican squash.” I chuckled, as squash, like corn and beans, are the three most important foods of the Americas that fueled Mesoamerica, long before the conquest. I told him that I had eaten this very same variety of squash in the 1960s when I lived in Guatemala. There, the indigenous name for the squash was Guicoy. I immediately purchased it as it triggered memories of being charmed by the baked stuffed squash filled with ground meat, onions, rice and spices.
After a summer filled with luscious stone fruits, every kind of berry imaginable, and even beverages, ice creams and sorbets made with summer fruits, you’d think I’d be ready to embrace the autumn harvest filled with pears, apples, persimmons and more. I love autumn fruits and squash and heritage tomatoes. But I don’t want to let go of the peaches and berries until the last possible minute. Fortunately, there’s the Autumn Flame peach to help ease the pain. They’re a late, freestone peach bred to carry us through September and into early October. They’re a semi-firm, sweet peach with low acidity but enough character and body to use in fruit salads, for eating out-of-hand, for baking and for canning or freezing. Autumn Flames have a dark, rich blush, are easy to use as they’re freestone and they hold their shape when cooked. My lead-in to Rum and Vanilla Poached Peaches!
This is a salad with autumn and winter written all over it. As the days grow shorter and the weather turns colder this salad has the heft to fill you up as a main dish and it doesn’t require lettuce unless you want it to. You can make it ahead of time and serve it chilled or room temperature or make and eat it when it’s slightly warm. Add a cup of soup and dinner is solved. It travels well and doesn’t wilt — perfect for work or a potluck. You can use leftover Thanksgiving turkey, instead of smoked turkey, or use some of each as the smoked turkey flavor makes the salad pop. It keeps well in the fridge and the Honey Mustard Dressing is addictive. Couscous takes just minutes to cook, you can shell the pistachios while watching Netflix and throw the last ingredients together in 15 minutes.
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.”
Every January I go to San Francisco for a few days to see friends and celebrate my birthday. I time my visit to coincide with the San Francisco Specialty Food Show though this year I didn’t attend. Instead I spent time visiting friends, dining out and enjoying the City.
If you’ve ever eaten a burger, a sandwich or anything else that features caramelized onions, you likely had a wow moment — a how could something as humble as an onion be so sweet and pack so much flavor? Really. Onions?
So, in late November, as I was stalling as long as a I could before climbing out of bed and into the chilly morning, I started thinking about something new I could make to give friends and family for the holidays. Onion jam came to mind.
The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark earlier and the weather turns chilly or cold. They all but beg us to take them home to make something warm, filling and comforting! What I love about this recipe is that you get an unusually silky, risotto as the butternut squash is used two ways. Half of the roasted butternut squash is pureed, which adds to the creaminess of this dish.
Too much summer squash? Whether your neighbors look the other way when they see you coming with an armload of zucchini or you’re just looking for another recipe to enjoy it, here’s my solution. When you roast squash, it shrinks like crazy and becomes deliciously sweet. I frequently roast potatoes, sweet potatoes and squash early in the morning before the heat sets in and one day I decided to see what ratatouille would look like if I roasted the squash and eggplant instead of braising them with onions and tomatoes. I’ve been making my version of ratatouille this way ever since. Yes, it requires an extra couple of steps, but I think it’s worth it. Here’s my “no recipe” for roasted ratatouille. You can decide for yourself if you want to make it or just roast the squash to add to salads, pasta or fritattas.
There’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says “make this” in there. We’ve all been there. I admit that packaged tomato soup and scrambled eggs have gotten me through several moves and writing deadlines. However, award winning cookbook author, Barbara Kafka, has helpful solutions for all kinds of daily culinary dilemmas and her 15 minute pasta solution is brilliant. Made with ingredients you are likely to have around (though I doubt everyone has heavy cream waiting for just the right moment), this pasta recipe is delicious, filling, and with a few additional ingredients, scores as healthy too.
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult as pasta was the signature Italian dish where I was growing up. For all I knew, pizza, spaghetti, meatballs, and lasagne were what Italians ate every night.
In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.
Summer has arrived, which translates to grilling, barbecue and outdoor parties and activities. In other words, keep the food part quick and simple. That’s precisely what this salad is: Simple, crunchy, absolutely delicious.
Celery has a number of major health benefits, it’s low calorie, and combined with toasted walnuts, red onion or shallots and an oil and lemon vinaigrette with just a drop or two of vanilla, it’s an easy, light salad.
Are you crazy for stuffed eggs too? Really, I can’t imagine spring and summer picnics – inside or out – without these silky smooth, delicious gems.
What’s interesting is there are so many variations, both regional and individual. Years ago I had a boyfriend who always referred to them as Russian eggs. I actually prefer that name over “deviled” or “stuffed” but I was curious if Russian eggs contained specific or unique ingredients.
If you are fortunate enough to live where you can get the small artichokes, here’s a delicious recipe for you. And if you can’t get baby artichokes, check your market for frozen artichoke hearts. You can substitute two packages of frozen artichokes for the fresh ones. They won’t be quite the same, but they’ll most certainly be tasty.
Most traditional comfort foods were born from necessity, are steeped in tradition and evoke such strong memories of childhood that no matter how simple, (and sometimes boring,) we tend not to stray far from the original recipe. Colcannon, the traditional Irish skillet dish of boiled cabbage and mashed potatoes, literally meaning white headed cabbage, is one of those dishes.
