Archive for July, 2016

Fresh Corn Fritters


My friend Joan Breidenback, who every year rents a house twice a year in the surrounds of ancient Santa Fe, has developed a palate for the lively, colorful high-desert country cuisine of the Southwest.  This is her mother’s recipe.  Fritters…

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Chicken with Mole Verde Sauce

I attended the first food writer’s conference at Napa Valley’s Beringer Vineyards in the late 1980s (it has since relocated to the Greenbrier Resort). Each day we were served a buffet lunch. The first day was this dish of shredded chicken…

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The Queen of Fragrance Rice In Your Kitchen

Just ten years ago, Indian-grown basmati white rice was virtually a culinary secret to American cooks unless they had traveled in India or had a palate for ethnic world cuisine. Basmati rice is the preferred choice of Indians everywhere in the world.

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Herbes De Provence New Potatoes


HERBES DE PROVENCE is a traditional housewife’s mixture of dried herbs from the Provence region in Southwest France, an area known for its fragrant cooking. Each herb adds its own unique characteristic to the blend. The LAVENDER and BASIL are…

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Deli-Roasted Chicken to the Rescue

The rotisserie chickens from the supermarket delis have finally made their way into the mainstream American’s kitchen, not only as the centerpiece for a meal, but an ingredient as well. Once a rarity, now every market and warehouse like Costco I go to has their own roasted chickens, even organic chickens.

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My Best Sauces: Filet of Beef with Mushroom Stroganoff Sauce

Stroganoff is a favorite old-fashioned continental dish that has delighted the most discriminating diners in posh restaurants for generations, but has sadly fallen into being categorized as passé. A nineteenth century French preparation with a Russian count’s surname, it is the ultimate gourmet dish.

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Old Fashioned Tea Party/Tea Sandwiches-2

Afternoon tea is an English tradition consisting of tea and a light meal eaten between 3pm and 5pm. Little sandwiches, bread and butter, scones and clotted cream and jam or lemon curd, pastries, loose leaf tea and a glass of champagne or fruity punch set the stage for the perfect tea party.

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Summer in the Slow Cooker Tips plus Chinese Apricot Pork Roast with Buckwheat Soba Noodle Salad

It’s September and still hot as blazes. While we often think of the slow cooker for those long cooked winter stews, the slow cooker is the premier tool for summer cooking as well. Think of turkey breast, pork roasts, even lamb shanks.

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Roasted Vegetables


How to Roast Vegetables – Tips & Techniques & A Master Recipe
This is one of my favorite how to pages from a Veggie Venture…ONE AT A TIME Mostly, we roast one vegetable at a time since it’s hard for more…

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Coffee and Cake

I remember being turned on to freshly roasted specialty coffee in the early 1970s. It is was in San Francisco’s North Beach at the bohemian Cafe Trieste, a bustling coffee house opened in 1956 by an Italian fisherman’s son to serve cappucinos and those decadent, delicious Italian pastries that are so flakey when fresh and scatter crumbs all over the table after every bite. Shortly after, Peet’s opened in Berkeley and Menlo Park and people lined up to buy their coffee beans every day of the week. I traveled in Guatemala and the mountains were planted with coffee. But every food stall and restaurant table had a jar of Nescafe instant coffee. I would walk on the beach in Champerico after traveling at Lake Atitlan and watch the boats be loaded with the sacks of beans.

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