Archive for 2016

Feeding R.C.

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Black Olive and Cheese Crostini


When I used to cater, often the client would give me a few of their favorite recipes to serve. This olive toast was one of those recipes. It was given to me by Gertrude Pollock, the mother of one of…

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Crackers, Toasts, and Chips–The Ultimate Collection

Once you start making your own crackers, chips, and crostini crackers for snacks, you won’t stop. You will be able to serve a tasty treat for the most discriminating of guests. They are easy to make and perfect for dipping in fondue, salsas, hummus, vegetable dips, and eggplant spreads.

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Vegetarian Paella

paella

Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.

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Gingerbread Stories

The flavors of gingerbread are a veritable artist’s palate of tastes with white and dark chocolate, coffee, caramel, coconut, all manner of stone fruits (especially pears, apricots, and apples), lemon, orange, dairy, raisins, dried fruit, winter squash, berries (especially raspberries, which make a smashing side sauce to drizzle over gingerbread), and warm spirits such as rum and sherry. Its almost infinite in culinary terms.

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Spinach and Tofu-Stuffed Pasta Shells

Ingredients

12 dried jumbo shell macaroni
16 ounces firm tofu
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup chopped fresh Italian flat leaf parsley
1/4 cup grated Parmesan Cheese
2 tablespoons olive oil
Pinch of ground nutmeg
1 (8 ounce) package shredded Italian cheese blend (such…

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Very Veggie Vegetarian

I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, lasagne, omelets, cheese sandwiches, and lentil soup, a staple in France (and often brought to French class for a collective meal in French conversation with food), in the struggle to adapt familiar dishes to a new lifestyle.

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The Slow Cooker: Vegetarian Cassoulet

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

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The Microwave: Glorious Black and White Fudge for Giving with Love

Fudge making has a bad rap. Making it is messy, you need a thermometer, the stove heat can’t be too hot to burn the chocolate, and there is a big chance it will turn out grainy. Its easier to head over to See’s candy and buy a box of ultra sweet fudge.

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Zucchini Madeleines

Madeleines are small oval cakes with a pretty shell-shape rib molded on one side. These are made from a savory muffin batter baked in the traditional rectangular French madeleine plaque pan that bakes eight cakes at one time.

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