This dish was a “No Recipe” creation. Like a lot of the things I cook, I take inventory of the refrigerator and pantry contents, picture the end result, and use my taste memory to settle on flavors that complement each other. This takes some experience in cooking – it’s like anything else, the more you […]
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It’s no blarney – Irish Soda Bread
For St. Patrick’s Day I decided to stray from the usual corned beef and cabbage and bake a rustic bread straight from the Irish countryside. It has a crunchy crust and a heartiness of texture that would have fueled an Irish lad or lass through the day’s toil. Perfect with the Potato Leek soup that […]
Scallops with Carmelized Leeks and Arugula
I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures. Here’s my riff on the Scallops with Leek Confit from the underground dinner that I wrote about last week. Chef Amy’s pan-seared scallops were served on top of a delicate Leek Confit […]
Mission Meatless – Pasta Primavera
So many of us have made resolutions, set goals, voiced intentions, or whatever you wish to call it, to eat healthier this year; and I’m no exception. My intention is to eat less meat and I’ve challenged myself to cook more vegetarian meals that my family, and yours, will find pleasing to the eye and […]
Divine Stuffed Portabella Mushrooms
For years I have cooked by haphazardly following recipes, substituting ingredients for what I have in the fridge or pantry and eliminating those that I deem superfluous or simply don’t have on hand, but always, with an emphasis on fresh ingredients, simple preparation, and complementing flavors. For my blog, I attempt to measure my wanton […]
Chicken Soup for a Soggy Soul
It’s a cold and gray Chicago California morn and the perfect thing to warm your soul and your tummy is some good ole chicken soup. My daughter’s favorite soup was, and still is (at 18 years of age), Chicken Soup with Rice. This is in large part due to a book of months by Maurice […]
Turning Japanese, I Really Think So
Wow, I feel so healthy! This week I dined at Au Lac in Fountain Valley, a restaurant that specializes in what they call Humanese cuisine with an extensive menu of raw and vegan Asian dishes with a few Italian and American staples such as spaghetti, pizza, and burgers. Au Lac has been serving healthy vegan […]
Do you need an excuse to open a lovely Cabernet on a fall day?
Filet Mignon with Cabernet Sauce * Simple * One Skillet 4 T. butter (divided use) 4 filet mignon steaks 1/3 cup chopped shallot (optional) 2/3 c. Cabernet Sauvignon 1 T. drained capers 1 T. Dijon mustard Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. […]