Beth’s Blog

Quick Pickled Winter Vegetables

Saturday January 14, 2017


For catering I used to make these vegetables quite often. They looked so attractive and were a nice side dish to casseroles, buffet roast ham, and brunch egg dishes. Firm vegetables are packed into large 2 quart Mason jars with…

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Slow Cooker Osso Bucco

Saturday January 14, 2017


Osso bucco is the traditional and classic Italian veal stew made with veal shanks.  It is served with saffron risotto or a plain saffron rice (page XX).  In Italy it is not unusual to see a diner digging out the…

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Spaghetti with Zucchini, Basil, and Mint

Saturday January 14, 2017


Once I had the combination of fresh basil and mint, I was hooked. Then I find out the partnering has a long tradition in Italian country food. This is a lovely summer pasta, satisfying for those nights when you want…

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Fruit Crisps A to Z (Apple to Zucchini)-Winter

Saturday January 14, 2017

Fruit by the Seasons

Food that tastes good and looks appealing will never be out of style and choosing seasonal produce is one of the essential ingredients that make it so.
Since beginning my culinary career, I have been examining the…

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Kabocha Pumpkin and Coconut Milk Soup

Sunday January 8, 2017


Joyce Jue is an old friend and extraordinary cook, cookbook writer, newspaper columnist, and culinary adventurer, specializing in exotic luxury cruises along the border of Southeast Asia designed just for foodies. Here is one of her special soups using one…

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Bread Machine Ciabatta Bread

Sunday January 1, 2017


So the stew is bubbling away in the slow cooker and then the next step is to pop a loaf into the bread machine to serve with it.  Ciabatta is probably one of the hottest Italian-style country breads made in…

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Feeding R.C.

Sunday December 25, 2016

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

Sunday December 25, 2016


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

Sunday December 25, 2016

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

Thursday December 22, 2016

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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