Beth’s Blog

Slow Cooker Vegetarian Frijoles Negros

Sunday April 30, 2017


Black beans, also known as turtle beans, are the cornerstone of Central and South American soul food, just like the pinto bean is to Mexican cooking.  Once a specialty item, we notice them easily available in every supermarket.  They have…

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Dessert Divine – the Chocolate Mousse

Sunday April 30, 2017


Chocolate mousse is a sophisticated pudding, once only a specialty of French restaurants. It is an integral part of French dessert making. Every home baker and restaurant pasty chef have their version for special occasions. “Mousse” is the French word…

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Culinary Traveler: Valley of Fruit

Sunday April 23, 2017

I’ve been feeling nostalgic lately, which happened in a flash last week when I drove south on El Camino Real, passing the land that used to be Olson’s cherry orchards. The aging cherry trees have been pulled out to make way for more shopping centers and apartments, which is also the fate for Brentwood, west of Stockton, where much of our California fruit has been coming from in the last decade.

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Luscious Fruit Curds

Tuesday April 18, 2017

portrait of citrus courtesy of bon appetit
Lemon Curd is a thick, soft and velvety creamy custard made from fresh fruit juice that has a wonderful tart yet sweet citrus flavor and thick smooth texture. It is almost like the…

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Slow Cooker: Chinese Jerked Pulled Pork with Rum Barbecue Sauce

Sunday April 16, 2017


This is one delicious way to braise pork and a favorite trend it seems.  Pork roast with barbecue sauce is a favorite with all cooks that use the slow cooker and I kept it really easy here with jarred barbecue…

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Individual Coeur À La Crémes

Sunday April 16, 2017


When I was catering, often I would be asked to make a dessert with no sugar. Enter coeur a la creme. This soft cheese is packed into individual cheesecloth-lined, heart-shaped porcelain molds (so it is very pretty) and allowed to sit overnight…

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

Sunday April 9, 2017

A glass, porcelain, or ceramic baking dish will bake the best, slow and steady, and make a nice presentation at the table.  I stay away from metal pans for fruit desserts since the fruit is acid and they don’t look very…

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GATEAU DE CREPES (Savory Crepe Cake with Spinach, Gruyere, and Béchamel)

Saturday April 8, 2017


Crêpes comes from the word crispus, or curly or wavy, probably a reference to how the edges of a cooked crêpe looks; they are known as crespelle in Italy.  Along with other types of pancakes, they are economical as well as elegant,…

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Microwave Fresh Strawberry Jam-Summer’s Treat

Sunday April 2, 2017

Strawberry jam is certainly one of the all-time favorite homemade jams. Exceptional, chunky, fresh-fruit jams are easily made within half an hour utilizing the microwave oven. Homemade jams are less sweet than commercial jams and much more exciting in flavor, texture, and color.

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Sonoma Mission Inn Apple Oatcakes

Sunday April 2, 2017

This inventive low-fat recipe (the liquid is water) comes from the Sonoma Mission Inn spa restaurant, where I had them for breakfast paired with chicken apple sausage. I am glad I asked for the recipe, for I have never seen it anywhere.

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