Shelene's Food, Fun, and Facts

2011-12-20T12:21:00.000-08:00

Well, I have done it again, been so busy with catering/work than the Holiday's, I have neglected my blog once again. I am not even sure where to start......

I promise in the new year I am going to get better at posting new Foodie info as they come my way so I won't forget it later.

Happy Holiday's everyone!!!!!!!!!! Happy New Year, I wish everyone prosperity and good health in the new year!!!!!!!

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2011-03-15T08:35:00.000-07:00

Food, ingredients, and the way in which we are using them today is very innovative, and exciting....It seems everyone is going outside the box, but doing their best to keep the final result balanced, because we all know that finished dishes without balance just do not work.

Having said this, you may ask what is balance? Well it is the combination of salty, sweet, acidic, sour, spicy.

Some ask why we add salt to everything, (note, salt is the only spice that is used in all forms of cooking) and sometimes a dish seems way off, just the addition of a bit of salt takes it to the finish line, before I add anything else to a dish that I think needs something more, I salt first, and for the most part it is the only something needed, transforming the dish in ways that are amazing.

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Finish line!!

2011-01-27T09:12:00.000-08:00

Well, I should apologize, as I have neglected this blog for some time, SORRY!! Been busy.

Anyway, today is going to be about going to the finish line, let me explain. There is nothing worse than being served any food that just has not quite been finished, ie. not enough seasoning, no garnish, etc. just not enough period, you know close but no cigar.

I have a theory as to why this happens. It is a lack of pre-planning first, than a lack of knowing how to use time wisely, so when time is up there is no time to taste, and adjust or add the final touches, hence the final dish fails to make it to the finish line.

Lesson here is, always plan in advance, double check your lists, order what you need in advance, pre season any protiens that need it, and always, always check all food before it goes to the table to be sure it is finished.

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A Passion for Cooking

2010-11-05T10:34:00.000-07:00

Cooking, for me is more than just putting foods together that taste good...It is a passion, without being able to cook, create new recipe's would be like cutting off my arms. I love to watch people eat the dishes that I have created, there is nothing like the joy of making people happy with food.

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2010-11-04T07:35:00.001-07:00

Hey out there, I know most of you are, like me, thinking about the biggest cooking day of the year, yes Thanksgiving is around the corner, and I for one am tired of the same ole same ole..............(being as I have cooked upwards of 40 turkey's in a week in past years.) SO I have come up with a plan..........I am going to dry brine my Turkey, but first I am going to remove the back bone, and break the breast so that my turkey is flat...I am going to put my sage cornbread etc. stuffing under the skin, as I am not a fan of, and have never done stuffing in the turkey, because by the time the inside gets to temp the breast is all dried out......with my turkey flat it will cook much faster and the stuffing will help to keep the breast moist. Wow so glad I have a plan, and a place to share it with all of you!! Happy Turkey Day everyone!!!!!!!!!

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2010-10-28T09:08:00.000-07:00

Fall, I love fall, actually I think I love the beginning of every season, because with them comes the produce that I have been missing since the year before.

To me, fall is the beginning of my search for new ways to use the seasons produce in soups, glorious SOUP............!!!!!!!

Anyone out there have some soup recipe's that they love using "seasonal Produce/fruits" please post them, I would love to have them.

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2010-10-26T09:17:00.000-07:00

I love to bake, and this time of the year when the cold starts to seep in, I start conjuring up ideas to play with in the baking dept.

Well, I have a recipe for banana cake/bread that not only I love, but everyone that has ever had it, loves it.......the recipe is very special to me, because it came from my Gramma, and everyone in my family makes it.

This recipe, as I have learned is extremely versatile, last year my BF wanted to make a pumpkin cake, so I got to thinking what if we just substituted the banana with pumpkin, and added appropriate spices, hhhmmmmmmmm....well it worked, with great results, and has now been added to the "go to" recipes for this time of year.

All this leads me to someone giving me a ton of wonderful apples, and I didn't want a pie......soooooooooo, hmmmmm, why wouldn't it work, really no reason....so I go for it, first by making a compote with the apples adding raisin, Cinnamon, nutmeg, calvados, vanilla, brown sugar, white sugar, and arrowroot to thicken, I cook it down to soft all the way through the apples, but still holding their integrity, made the base of the banana cake and substitute with the apple compote......results are in and they are good! I think adding some rich caramel sauce would take it over the top....However know one thinks it is needed, so I am out-numbered, and I still think it would take it to the level I would be satisfied with.

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2010-09-21T08:39:00.000-07:00

Helpful Facts on holding prepared proteins:

There are different holding methods for buffet type foods, keeping this in mind while preparing a menu is vital to the end result for your clients, friends, family, etc.

For instance, if you are preparing fish, or a very lean protein, and it will be held in a steam table/chaffer environment, you need to have some form of fat to keep the protein from drying out, if you do not have a form of fat your end result will be less than palatable after a 30 minute period of time.

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2010-04-27T09:39:00.000-07:00

Boy oh boy, have I learned a thing or two this month....I was told about a book (thanks cuz AM) called Animal, Vegetable, Miracle, written by Barbara Kingsolver, with input/experiences from her family.

I could go on and on about what is in this book, so one subject at a time...."SEEDS" who knew you should read the labels before purchasing seeds...the large Co. sell seeds that they have genetically modified GM, they also own certain gene strains in seeds, and farmers can be sued (and lose) if they have old seeds that carry these genes, and they plant them for profit......We as consumers need to get a grip on so much that is within our rights to object, with knowledge comes power, if we refuse to purchase from the large land rapers, then they will have to change or cease to exist.

I recommend this book to everyone, it is more than informative it is a great story of a family that decided to live with what they could grow, or purchase from their neighbors, or live without it for a year.

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2010-04-16T09:33:00.000-07:00

Well Spring is in the air, "lol" this week anyway...here in CA we have been having winter one week, and spring the next for about a month. Anyway, the FMarkets are reflecting the spring with asparagus, morels, strawberries, artichokes, meyers lemons..the list will continue to grow in a few weeks. Now let us look at the few items I have listed above...nature knows what ingredients make perfect partners, paired with a few staples you have a multitude of meals that will not only satisfy...but nurture your health as well.

Eating what is in season is always fun for me. It gives my palate something to look forward to, as new vegetables/fruit start coming in to the markets the ideas are endless.

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Shelene's

2010-02-25T10:04:00.000-08:00

Balance, yes it is something I think about when writing a new recipe, or creating it in my mind.

Recipe's without balance, are usually not very good recipe's...Balance is found, not only in the flavors used in a dish, but in the ingredients themselves, and how their perfect amounts bring the dish together to create unami!

IE. the perfect amount of fillings to bread in a sandwich, not to mention how those fillings pair with the type of bread that will be used, and how much of each ingredient goes into the filling, spreads, etc.

Balance, is a key to good food!

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2010-02-19T11:53:00.001-08:00

Well once again I have been gone to long from this space, did not expect to be this busy in Feb. oh well but I am.

However, I have a few new recipe's that I some how pulled out of my hat, one a California Lasagna, we dubbed it Napa Valley Lasagna, because you would never find it on the East Coast...one very good reason I love being a West Coast girl, the possibilities are endless and we do not feel that we need to stick to tradition just for the sake of it.

On to the Lasagna, it starts with a rich bechamel (yes a white lasagna) the ricotta has egg, mozzarella, blue cheese, parmesan, salt, pepper, and garlic, parsley, and sage. I dice chicken thighs into bite size pieces, season with evoo, s&p, parsley, and sage, roast at 400 degree's for about 20 minutes or until fully cooked and a bit brown around the edges. I dice butternut squash (no need to peel) in to bite size pieces, and season the same as the chicken (you can roast the at the same time pulling the squash after about 15 minutes.) while chicken and butternut are roasting, slice and caramelize one onion. assemble lasagna as you would any other lasagna, bake at 375 covered until bubbly and hot in the middle. DEEELISH!!!!!

The other new recipe was for a sandwich, Italian Panino: picture it a hollowed out cabatia roll, with rosemary balsamic reduction aioli, prosciutto, cantaloupe, fresh mozzarella, and arugula. This panino has so much flavor yet very light to the palate, I love it, and so do my clients. YIPPY!!!!

With Spring just around the corner I will be working on new salads, it is really hard to think about cold food in the winter, so I have been putting it off, better get busy as spring will sneak up on me un prepared.

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2010-01-19T08:51:00.000-08:00

Hi all, I have not been around for awhile, the Holidays were really busy for me. Lots of candy making and catering like a mad person.

However I am now back on track, and my creative juices are starting to flow once again. Have some great ideas for the cafe.

Today I made a new veggie sandwich with roasted poblano chili's, eggplant, yams, portabello mushrooms, red onion, on a seeded roll with the middle torn out and smeared with mango chutney, it was a hit with me and so far everyone else is happy, happy too!! :D

I had some wonderful meals that are always an inspiration to me, while on vacation, one in particular was a sandwich/Torta at Tamarind in Oakland, (I highly recommend the restaurant) between Broadway and Washington on 8th st. The food was served ala carte, so kind of tapa's style, anyway I digress, the Torta was a well seasoned chicken breast with re fried black bean smear, avocado, roasted poblano's jack cheese and lettuce...it was a very well balanced sandwich and we liked it very much.

Now to recreate that sandwich to fit in my cafe is a challenge, because as we all know avocado's oxidizes terrible fast......so I am going to make an avocado aioli, with lemon, and roasted garlic, "no more oxidation problem" I am going to change the cheese to pepper jack, and keep the black bean smear, and change the bread to dutch crunch.

Okay, I will be back tomorrow with updates on the new sandwich, any ideas please send them my way, I am always open.

Chow for now!!

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2009-10-06T09:02:00.000-07:00

I make truffles for my friend's and family as gifts for the holiday's...this year I decided to make a white chocolate truffle after going to a chocolate salon in the City, and meeting Mary Loomis from Saratoga Chocolates, her demo was an inspiration to me as she made a port wine ganache as the filling for her truffle.

An idea started to form.....I had been to Fenestra Winery some weeks back and had tasted their Sweet Viognier with a lemon wafer, it was like a party going on in my mouth, at the time I thought this dessert wine would pair very well with key lime pie....ok, I had decided on my truffle......

My trial run was fairly successful, although you would not have known it, had you been in the kitchen with me...to say the least I learned allot, I will make some slight changes to the flavor but they were well received by all! yippee!

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2009-10-06T08:50:00.000-07:00

Hi everyone, Is it just me or does soup sound good to you too?

I think I love the changing of the seasons for one reason and one reason only, "The changes we make in the Food we eat" if you are like me and eat seasonally than you are already seeing the winter squashes, the Brussels sprouts on their stocks, the pomegranates, winter greens...jeez the list can go on, and on.

The chill that I am feeling in the air sent me to the FM in search of Kale, with the fresh cranberry beans (from my Son's girlfriend's Grandpa's yard) and a smoked turkey wing, a bit of stock and some garlic, onions, red chili flakes "walla" I had soup...so easy and yet so satisfying, with a nice french bread and a glass of wine, I have dinner for a week, and will love every one of those meals! Good Eatin'! :D

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2009-09-16T09:37:00.000-07:00

Perhaps some of you have heard of Soul Food Farms, located in Vacaville CA...They are known for their wonderful chickens and eggs (Chez Panese uses them) their eggs are sold at the Ferry Building farmers Market...these are just a few places you may see their product.

Anyway the reason I am writing about them is they were severely damaged by the recent (Sept. 3rd) fire in that area, and need as much help as they can get...both monetary and physical help. They also have some local restaurants holding dinner's with proceeds going to their cause.

Monetary donations can be made using paypal or by check (visit www.soulfoodfarm.com/blog/ for additional info about Soul Food Farms relief.

I realize that the economy is real bad and everyone is tightening their bugets...however even if you can only donate 5 dollars...I promise you it will come back to you two fold...in times like this if we fail to help small sustainable businesses, in any small way we can, we will suffer for it.

This farm shall not go down without a fight and if you have ever had one of their chickens or their eggs you would know why.

I do not usually ask others to donate to anything, but in this case I think it's worth it.

To lose them, would only add fire to the large factory's that do not practice sustainably or humanly.

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2009-09-10T10:48:00.001-07:00

Please check out the site Eat Real Festival, you can get there from here in my "sites and blogs you should check out" section, it is worth the time. Very informative, and allot of fun events to be found as well.

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2009-09-10T09:37:00.000-07:00

Note to self, the caramel sauce, "although very good" does not go with the Dutch Chocolate Pound cake when chili is added! Not horrible, just not great, better without anything on it.

Oh, but the new Guitard Red Dutch processed cocao I bought is grrrrreatttt!

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2009-09-01T09:36:00.000-07:00

Hi, ok I know I haven't been here for awhile....been going through very big changes in my life.....all for the best, and I am now seeing so much clearer (is that a word) anyway, I am much happier about my future.

On to food....Last week was crazy with catering, ending with a BBQ for 160 (200) really with all the temps and contractor's. Oh did I mention that it was well over 100 degree's. which brings me to the sweet potato/honey/rosemary salad I made that is oh so hot weather, outside, long hours, friendly, because it is not mayo based, and the sweet potatoe's are really yams but YAM SALAD sounds unappetizing...confused yet!

Here is the recipe.... :D

400 degree oven

2 1/2 lbs. yams (diced and roasted with evoo,rosemary, s&p) Note: the yams will go from not cooked to over down within minutes so watch them carefully, you want them underdone, still a bit crunchy)

2 poblano chiles (roasted, peeled, seeded and cut into jullian strips)

1/4 cup diced green onions

1/4 cup minced flat leaf parsley

Dressing:

2 T. honey

1 1/2 T. white wine vinegar

1 T minced shallots

2 t dijon mustard

dash of worcestershire sauce (if feeding vegetarians/vegans leave this out as it has anchovies in it)

1/4 c evoo

In a bowl, add shallots, and vinegar, honey salt and pepper, dijon mustard, worcestershire if using. whisk to blend add evoo slowly until dressing emulsify

put cooled diced yams in a large bowl, fold in jullian roasted pobalno chiles, parsley, and green onions..top with the dressing and fold in as well. Serve

Best served at room temperature. Also best made a day ahead.

This salad was a hit with my even pickiest clients.

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2009-07-23T18:12:00.000-07:00

Bourbon/Maple Sauce

Sauce:
3 cups chicken or veggie stock
1.5 cups maple syrup
1 cup bourbon
½ stick butter, (more if bigger butter flavor is desired)
3 Tablespoons brown sugar
½ bunch sage (just through it in no need to mince)
salt and pepper to taste

Add all ingredients in a heavy bottom sauce pan and bring to a boil reduce heat and simmer for about 30 minutes.

If sauce is to thin, add cornstarch dissolved in water and bring back to a boil than simmer for at least 15 minutes more to rid the sauce of the cornstarch flavor

Remove sage leaves and serve.

Well, I had a catering gig this week and was tired of all the old recipe's....so as I am wont to do, I decided to make something I have never made, but the idea was to good to pass up...... Pecan/Panko crusted Chicken breasts and the same with Tofu, but that was not enough so I thought I needed a sauce to go with it "hmmmmm" Bourbon/Maple sauce with sage as a back note. This time I made an extra piece for myself and ate it real quick while preparing to deliver......I was more than happy....but still what would my quests think? I did not have long to wait. Success was on my side again......very rewarding! So here it is, well the sauce at least...yes as usual I did not have the recipe on paper yet and this is as far as I have gotten.

Only because one of the guests was from NY and he had asked if I would be willing to give up the sauce recipe as usual I am flattered, and amazed that I cooked something from my head and made at least 30 people's palate very happy....oh yes, and of course I told him to just give me an email address prior to his leaving and I would send him the recipe, he was back in a flash with his card :D

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2009-06-30T09:35:00.000-07:00

Fruit salad, I have been craving fruit since Saturday, and I have been satisfing that craving with the most wonderful stone fruit from CA not to mention the watermelon, cantelope, blueberries, and my friends say the strawberries I brought them were great as well (I am allergic, damn!)

Nothing refreshes like fruit salad with the 100 degree weather we have been having here.

So do yourselves a favor and pick up some local FM stone fruit and enjoy!

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2009-06-03T10:17:00.000-07:00

I love to bake!!!! It would be nice if I had a better grip, or even would like to study the science of baking. Don't get me wrong I have to have some knowledge or I would not be able to write my own baking recipe's...however when I want a recipe to turn out a certain way it is somewhat of a challenge, and trial and error is the way I roll....not to much error, or I would be discouraged, and that has yet to happen...so Carmel Pecan Pound Cake you taste real good but I will revisit you again with a somewhat different approach. This is not to say it did not disappear in three days, and was well received by those that ate it, it was just not exactly what I wanted it to be!

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2009-05-04T11:10:00.000-07:00

I read an article about the real "ALFREDO" sauce that is! Would you believe it there was no heavy cream in it...joy to my ears, because I have always looked for a way to make Alfredo sauce less heavy, anyway, I tried the "real way" on Friday night. All I can say is WOW it was wonderful, light, but very creamy.

Cook your pasta, reserve 1 cup of the pasta water before draining.

I was making scampi so the butter needed was already in the pan as well as white wine, so I just dumped the hot pasta into the warm pan and started adding hand fulls of good Parmesan cheese and a bit of the pasta water all the time mixing the pasta with my tongs on low heat. Within minutes I had a creamy sauce. It was great!!

Note, if you are just making the pasta Alfredo you will need butter in the pan than add the hot pasta and proceed as stated above all on very low or no heat, tossing pasta until creamy and serve.

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2009-04-16T10:36:00.000-07:00

As most of my friends and clients alike know, I become very bored with the same food day after day.....so I am always on a constant search for new dishes and ingredients to use and make.....keeping it fresh and exciting, at least I hope so, it is for me anyway!

So, going forward, yesterday I felt the need to use an ingedient I had never used before "Wheat Berries" with a little inspiration from 101 Cookbooks, I created a salad using wheat berries, spinach, feta cheese, riasins, roasted sweet potatoes, shallots, oragano, parsley, toasted pine nuts, and a sweet lemon viniagrette. One thing that Hiedi Swanson did I used too, "because I thought it was genius" she added adobo sauce to her goat cheese for a little heat and smokyness. All and all my version was very good and is now a new addition to my cafe faire.

Now I am on to the next new dish!!!!!! Good Eatin'

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2009-03-23T09:39:00.000-07:00

I am always looking for better products, and of course great value, who isn't these day's......Well I am here to tell you with the help of one of my cooking mags. I found a very inexpensive cut of meat that is second only to a filet mingon (seriously)......Flat Iron steak!! Now I have always avoided it because of the huge connective tissue running through the middle (which says to me long braising is the only thing going to make this piece of meat taste good, which is not a bad thing.) but not always what you have time for.

Anyway, butchers have come up with a way to cut this mussel across the top and leave the connective tissue out altogether...mind you this is being done for high end restaurants, you won't find it cut this way in your giant supermarket....but if any one has a butcher in their area that butchers their own meats you could ask.

I went to my large chain grocery and asked the meat counter for a package with the least connective tissue he could find, he kindly obliged me and to my delight I had the most tender flavorful taco's for my lunch and it took all of about 5 min to prepare.

At $2.99 a pound you cannot beat it, and if your like me, and have had to learn how to just cook for yourself and not a family anymore than quick, healthful, great tasting, and not allot of cleanup is what I'm looking for.

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2009-03-16T09:21:00.000-07:00

I always feel my Gramma's presence, however some day's much more than others. well this weekend was definatly one of those times, and I made the best of it. First it was Kale, white bean and linguesa soup (just the smell, before I ate it, was her) it was so good, I am not sure why I have not made it more often......it did not stop there, I picked up my Savoring Spain and Portugal cook book and found the orange cake Gramma used to make when we were small, being that Ashley's Grandpa had sent a big bag of oranges home with Billy, it was meant for me to make this cake. It is a very simple cake with really big orange flavor, and again, just the smell was my Gramma very close to me....Perfect way to spend a gray weekend indoors.

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2009-03-13T11:12:00.000-07:00

Asparagus, asparagus, oh asparagus....I love it!!!!! It is slowly hitting the farmers markets.

Here is a quick fix lunch or snack.....

Blanch bite size pieces of asparagus for 2 to 3 minutes, ice bath them to stop cooking and retain color...in the meantime using a regular peeler peel ribbons of zucchini into a bowl....mince 1 small shallot and two tablespoons fresh parsley, add cooled asparagus to the zuch, shallots and parsley....salt and pepper to taste...squeeze the juice of one lemon and 2 tablespoons evoo, with maybe a tablespoon of either sherry, red wine, or white wine vinegar, toss salad and let sit for 10 minutes for flavors to meld and zucchini to break down some from it's raw state.....Serve with sliced baguette and a dry fruity wine....Perfect!!!!!!!!!!! I add a pinch of red pepper flakes to mine but this is optional.

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2009-03-11T11:12:00.000-07:00

For me, feeding anyone and having them appreciate it...to see the joy on their face, and that I put it there with my dessert, or meal, appetizer, or even just a snack...is the best feeling for me.

Thank you to my client, and friend Barry for somehow knowing that, and sending pics of the kids eating the dinner I made them.

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2009-02-24T09:52:00.000-08:00

I make pound cake's, real pound cake's, (a pound of every ingredient), it is the cake that started my love for baking.
I started out just making lemon with lemon glaze......but after years of making this cake I became bored and have since experimented using key limes, oranges, this weekend I tried blood orange ("yummy" and it did not turn the cake red) I have even re written the recipe and made a dutch chocolate pound cake (extremely decadent). Everyone loves this cake even non cake people like myself.
I suppose my thought process with this is if you are going to make a cake called a pound cake make it right, use a pound of every ingredient.......

2009-02-19T12:22:00.000-08:00

So, I have this habit of trying new recipe's out on my clients, thank god, I am mostly lucky and they are well received, funny how some things make me really uneasy but feeding 25 people something I have never made before and just wrote the recipe does not faze me in the least.
The latest was Asian (anyone that knows me knows that Asian until vary recently was outside my box) . It was an Apple and onion roulade of Pork Loin with apple hoisin glaze. It was successful, so much so that most of the attendees asked me for the recipe. Even funnier is I made an old fashioned Chinese Chicken salad you know the one with the toasted ramen noddles. Of course I Shelleyfyd (a chef I work with calls all my dishes shelleyfyd) it with mango (none of those caned mandarin oranges in my salad) I had to make the sesame dressing too. It was great and they loved it. I think making sauces, glazes, and vinaigrettes are sooooo much fun.

2009-01-26T08:10:00.000-08:00

Made my family banana cake yesterday, only I added chocolate chips to it just for fun.
My son likes it.
I think next time I will add peanut butter chips if I can find them. You know peanut butter and banana!! yummy like a PBJ&B sandwichs we had as children three deckers on toasted whole wheat roman meal bread, only missing the jelly. ummmmmm maybe I will come up with a jelly glaze....oh GEEZ maybe I'm going to far with this

2009-01-22T10:53:00.000-08:00

I can not believe I have gone this long without posting a message that I think is very important to all........ purchasing sustainable foods!!!!!!
Using your local resources ie. farmers in your area (being sure that they have farming methods that are good for the earth and environment) for all your produce needs, and any other food products you have available to you.
Now this my be a challenge for some that have not always practiced this way of shopping, because you will have to use what is in season in your area.
But believe me you will find that you are much more excited about a peach, for instance, when they finally show up in your area, and they will taste 100 times better than whatever you bought that was shipped here from another Country (which is a waste of precious oil)
We must all learn the importance of our earth and that if we continue to abuse it it will not sustain us and we will cease to exist.
Large manufactors are only concerned with profit without any thought or concern to the damage they do to the earth with their cemicals, so if you refuse to use their products they will have to make changes in order to stay in business.
Not to mention using local farms for the majority of your food needs sustains the State you live in.

2009-01-15T09:25:00.000-08:00

I finally did it....I made candy for the Holiday's.....Caramel Chocolate Fleur de Sel Truffles, French Bark w/72% Dark Chocolate, great quality White Chocolate (cocao butter only) topped with dried cranberries, dried peaches, (chopped) and candied Pecans, and of course the only other candy I have ever made my All Nut Brittle which is more like a toffee than a brittle and contains no peanuts.....only pecans, cashews, macadamias, and almonds almost any nut but no legumes. I have to say I impressed myself and my family...can't wait to make the truffles again only this time I will have the proper tools for dipping the caramels in the chocolate....after seventy pieces, I wondered whatever possesed me to want to do this...alas I am glad I did.

2008-12-19T10:47:00.000-08:00

So I had this crazy catering order that just went straight out to left field, anyway they wanted Mediterranean appetizers. Well being me I had to do something diff.
We all know the 7 layer dip with refried beans guac, sour cream etc. Well this one starts with Hummus (homemade is best, and easy) than I proceeded to add the layers which are red onion (rinse it) diced tomatoes, feta cheese, diced cucumbers, kalamata olives, and shredded iceberg lettuce. I added another layer of hummus on the top before the lettuce, I also added minced fresh parsley and oregano just for a kick. With baked spicy pita chips it was great!!!

2008-10-06T10:24:00.000-07:00

On Saturday I had all the kids over for dinner.....Pizza, a way I had never tried before. First the toppings.....caramelized onions, chicken Italian sausage, fresh mozzarella, and parmesan.....the difference was that I cooked the dough in my cast iron pan with evoo first after flipping I added the toppings and than finished in the oven. Actually I made quite a few pizza's and put them on a sheet pan added the toppings and finished in the oven on 500 degrees...this not only worked out very well as quality goes...it was great to have everyone eating at the same time.

2008-09-15T09:48:00.000-07:00

Can you feel it? No, can you? Fall is in the air, just when I start feeling bad that the summer fruits and veggies are coming to an end, my senses are delighted with the smell of Winter on it's way...which conjors up comfort foods "SOUPS" (my fav) some great bread, a glass of wine, and my Honey to curl up with....Heaven

2008-08-27T08:43:00.000-07:00

I am always looking for easy pastry crust, of course it must be delicious as well as easy.

Well I am here to say I found a tart crust that is not only easy, it is great and with a little tweeking on my part it complimented my blueberry meyers lemon curd tart very well!

1 stick butter (room temp.)
1 1/4 cup sifted AP flour
2 Tablespoons sugar
2 tablespoons sour cream

Pulse all in food processor until dough comes together in a ball, about 1 to 2 minutes is all it takes. Press dough into tart pan and bake in 375 degree oven for about 15 min if adding cold filling. If filling needs to be baked than bake dough for about 5 to 7 minutes just to set than add filling and bake as directed from recipe.

2008-08-25T10:38:00.000-07:00

Just need to remind everyone not to miss the stone fruit while it is in season. This year is especially wonderful as stone fruit go, even the plum's and the pluots are to die for.
So do yourself a favor and purchase peaches, nectarines, and plums from your local farmers and enjoy just the fruit or in your favorite dessert. You will not be sorry!

2008-08-19T09:25:00.000-07:00

I have a personal chef gig this week and my main clients are under the age of five.......as I prepare the menu I think "wow" it has been a long time since I have cooked mainly for children, mind you I had met these children and noted that they seemed to be very good eaters as children go that is.
I then deliver their first meal and fret all night about it, not wanting to wait until the next day to hear their reaction to my kid friendly lasagna. As it turned out they did not want the lasagna until they tasted it and then all was quiet as they ate.
The children's father my actual client put all in perspective with his report.
As parents, we are responsible for putting the best nutritional food on the table for our children, an their job is to tell us they do not want it. (today but tomorrow may be different).

2008-08-11T11:05:00.000-07:00

I made a quick run through the Ferry Building Farmer Market on Saturday, all the produce was beautiful as usual, but the peaches in one booth were heaven around a pit.
I purchased three of them and proceeded to guard them against bruising. (which is not an easy feat on a busy Saturday in the City) While waiting for my ride I decided to eat one of the peaches@@!@!@! Well I made quite a scene sitting there in front of Sindbad's leaning over with peach all over my face and loving it, had to point to the location of these softball size peaches on more than one occasion while devouring it.
Thank you to the farm that grew these peaches, it took me back to my childhood memories of fresh summer fruit and my Gramma.

2008-08-04T09:13:00.001-07:00

Ok, so I vacationed in Cancun, Mexico, I thought I would be bringing back plenty of new food experiences to share, well I have to tell you I was wrong, if you want great Mexican food come to CA.
I do however have some hints as what not to order, CORN TORTILLA'S, there is not any corn in Cancun so the corn torts are made from masa harina this makes a floury tasting chip and taco with corn flavor, (very bad if you are me and love corn tortilla's) so only order flour torts, which were very good (I did have one taco meal with good corn tortilla).
Ground beef is not something you should order steaks were fine, as was chicken, and seafood. Fruit was delicious and there was plenty of it.
I did bring one good idea home for an ac complement to a dish:
roasted pablano peppers (peeled) thinly sliced
sauteed onion thinly sliced
creame
saute onion and roasted peppers, add creame to cover onion pepper. Heat thru, do not boil or creame will break, salt and pepper to taste.
This combo was very good on crispy roasted potatoes, we also thought it would be good with bean and cheese tamales, as the sauce.

2008-06-13T09:29:00.000-07:00

Hi
I just have to share a wonderful salad that I made.
First lets start with the absolutely unbelievable Watermelon I had, what to do what to do.....well I had some spinach, couple of basil leaves (just torn) and some feta cheese hmmmm.....a drizzle of some good balsamic and some good extra virgin olive oil, few grinds of pepper "walla".
This watermelon salad could not have been easier and sooooo refreshing.
So the next time you have a great watermelon, try something new and let me know what you thought.