Beth’s Blog

Julia Child’s Mustard Marinade for Lamb

Sunday August 10, 2014


One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this…

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Joyce’s Lemon Herb Marinade for Chicken

Sunday August 10, 2014

My friend Joyce Converse invited me to dinner one night decades ago at her rented home over the coastal range in rural La Honda. Joyce had her own set of power tools, that she really used for renovations and repairs, a great garden, and zest for living reflected in her plein air landscape painting.

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Doctor Up Your Ice Cream

Sunday August 3, 2014

I love ice cream. And considering the rash of ice cream books these days, everyone else feels the same way I do. You can play ice cream on any level–your favorite flavor at the supermarket or make your own. It really doesn’t matter. If you love the flavor, you are satisfied.

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The Legend, The Lore, and How to Make the Ultimate Buckwheat Crêpe

Sunday July 20, 2014

Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.

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Leftover Bread Cookery: The Charlotte and The Summer Pudding

Sunday July 6, 2014

The best known dessert using leftover bread other than bread pudding is a baked fruit Charlotte. It is an old dessert that shows up in many different cuisines. It might even be one of the first composed desserts–crushed fruit moistening bread. A mold is lined with buttered bread, filled with a seasonal fruit compote, and topped with a round of bread that helps contain the filling.

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Getting Down with Ribs

Sunday June 29, 2014

I didn’t grow up eating ribs. I don’t think I even knew about them. Ribs were somewhere in the category with headcheese (brains), bull testicles, and sweetbreads, some type of country food where you eat the entire animal with no waste that I, a member of the conservative middle class housing development clan, wasn’t part of.

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Honey Barbecue Pork Ribs and Tangy BBQ Sauce

Sunday June 29, 2014

This glaze is ridiculously simple and splendidly delicious. When my girlfriend has to cook ribs as an appetizer for a rustic wine bar, this is what she made. IF you make your own sauce, make it up to a week before.

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Barbecue Pork Ribs

Sunday June 29, 2014

My sister Meg has two young boys and they love ribs, along with their other favorite meal, quesadillas and steamed broccoli. Meg cleverly cuts the prepared barbecue sauce with a bit of ketchup to appeal to the younger palate by cutting the strength of the barbecue sauce. You dont need to be young to nosh these ribs.

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The Skinny on Shrimp

Sunday June 15, 2014

Sweet, succulent, and slightly briny, shrimp is America’s favorite seafood. Delicious cooked all kinds of ways—poached, in shrimp cocktail, battered and deep fried, sautéed, broiled, and grilled—this crustacean is quick-cooking and incredibly versatile. Most of the shrimp available in the continental US is frozen right on the boat to preserve the freshness and for convenient shipping, so fresh is rare unless you live on the Gulf or on the coast of Mexico. So how to know what to eat and what not? Here is some information to help you decide.

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Steamed Vegetables Any Season

Sunday June 8, 2014

I picked up a new bamboo stacked steamer at the Asian market. I have an antique set, but I keep that for decoration.So I was off and running looking for things to make in the new steamer baskets. Steaming fresh vegetables helps to retain the texture, color and flavor of the vegetable while keeping its nutritional value intact. It is considered one of the way healthy ways to prepare veggies.

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