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Stewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets. Tomatillos are known for their tart flavor and green color. They lend themselves...
View ArticlePizza Antica
My husband Bob and I find ourselves going to Pizza Antica in Mill Valley at least 2-3 times a month for a casual pizza meal. The food there is fresh and really good, and the staff is very friendly and...
View ArticleRhubarb Galette
Ingredients For the crust: 1 1/4 cups all-purpose (plain) flour 1/2 teaspoon fine-grained sea salt 1 Tablespoon sugar 1 stick (1/4 pound) butter (European style, if possible), cut into eight pieces...
View ArticleHow to Harvest and Store Rhubarb
The rhubarb in my garden is growing like crazy this year! I planted it a couple of years ago because I wanted to see if it would grow (it does!). Rhubarb has very large leaves that grow at the end of...
View ArticleReblochonade
I discovered this dish on a recent trip to the French Alps. The French use a cast iron device called a brasero to make it. I have not been able to find this device here but continue to look. You can...
View ArticleBerthoud
This is a hardy dish to serve to a group of really hungry people – perhaps after a day of skiing in the wintertime. I first tried it on a trip to the French Alps where I was doing some research on the...
View ArticleTartiflette
I first tried this dish when I was researching cheeses in the French Alps. It is probably best saved for a cold day, but is comforting and filling. Ingredients 5-6 waxy potatoes, such as Yukon Gold...
View ArticleSix Delicious Cheeses from the French Alps
I recently visited the French Alps to research the cheeses from that region. I was captivated by the beauty of the area and the friendliness of the people who live there. I visited several artisan...
View ArticleRoasted Sweet Tomatoes with Basil
This dish works best with sweet, fresh tomatoes, such as sungolds or sweet 100′s. Ingredients 2 cups tiny sweet tomatoes, stems removed 1 small handful of fresh basil leaves (plus more for garnish) 2 T...
View ArticleFresh Melon, Prosciutto and Arugula Salad
Ingredients Fresh canteloupe or honeydew-style melon, peeled and sliced 1/3 lb. prosciutto or serrano ham, thinly sliced 2 cups arugula (organic, if possible), washed and dried 2 T sweet onion, finely...
View ArticleArugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleTruffles
The truffle was referred to by French gastronome, Brillat-Savarin, as “the diamond of the kitchen”. It is hard to find, coveted, very expensive and totally unique in flavor. A truffle is an edible...
View ArticleLemon Verbena Ice Cream
I decided to grow lemon verbena in my garden this year. I am thrilled with the beauty of the herb and the richness of the lemony taste. It is now producing like crazy and I am experimenting with...
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