Late Winter Carrot Soup (Serves 8 -12) This special hearty soup is tangy and thick enough to serve over pasta. Last week I used it on pizza under arugula, feta, caramelized onions, and fig jam. Nathaniel made a ragu for vegetable “noodles” from the Paderno Spiralizer. Served as a soup it can be garnished with pesto, or a drizzle of … Continue reading
Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal. Traveling to Lake Tahoe to visit Gus who is working at Stanford … Continue reading
Artichoke plants growing in fields along the Pacific Coast Highway between Half Moon Bay and Carmel are laden with big green “buds”. Signs along coastal Route 1 advertise artichokes 10/$1.00. While not everyone can benefit from farmers’ market prices it’s still time to celebrate early spring with this rich and delicious stew. PCH Chicken Artichoke … Continue reading
The exotic and aromatic flavors of fennel and anise make this a special soup. If you prefer something more mainstream substitute celery for fennel and omit the anise pod. When you cut the cauliflower into (cubes) the flowerets will break apart naturally. Take more care with the stems, or reserve and use them in Miso … Continue reading
Strata is easy, delicious breakfast comfort food. Serve it with a cold green salad for a satisfying Sunday lunch or dinner. Best, it can be prepared the night before. This recipe is adapted from Gourmet Magazine via Smitten Kitchen, two excellent sources of inspiration. Fontina is flavorful and melty: perfect for a cheesy egg dish. … Continue reading
Memorable chicken salads include one Arianne used to make with toasted walnuts, minced fresh parsley and a vinaigrette made with walnut oil, white wine vinegar, and a little mustard. Ming’s Chicken Salad is on our gastronomic (memory lane) every time we travel to the Bay Area. Clayton’s Famous Chicken Salad features grapes, creamy blue cheese, and … Continue reading
The intriguing thing about this easy soup is that it features pumpkin, a favorite fall ingredient, and is subtly flavored with a little tomato, part of summer’s bounty. Serve it with a drizzle of soured heavy cream, a scattering of snipped chives, and toasted pumpkin seeds. It’s perfect for lunch with our favorite simple salad and … Continue reading
Practice makes perfect and I’m out of practice, so these aren’t perfect. But fresh ingredients in the semblance of real ravioli makes up for a lot. We wanted to use tomatoes from the garden, so prepared a fresh red sauce. Otherwise I would have opted for browned butter, toasted pecan, and pan fried fresh rosemary. … Continue reading
We went to Green Spark Farm in Cape Elizabeth on the hunt for organic pumpkins to continue our gastronomic celebration of fall in general and October in particular. They had beautiful examples of a variety of squashes. One of the tastiest is their Golden Acorns: sweet, smooth flesh, perfect for roasting. Even though pumpkin is … Continue reading
The base for this dish is a “tortilla” in that it’s made without egg or a leavening agent, but similar to a pancake because of the ratio of cornmeal to liquid. We wanted something with enough body to support the ragout, goat cheese and pesto, but simple enough to suggest a rustic Mexican meal. Swap the … Continue reading
Gluten Free Gus 