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Miso Glazed Scallops
Miso Paste I love the simplicity of this recipe. Miso paste is an under utilized ingredient in this country. Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock […]
Continue ReadingKeith Richards recipe for Bangers & Mash
Keith Richards cooks? In his new autobiography, Life, Keith Richards shares some of his favorite recipes. Sex, drugs, booze, fame and food. What could be better? His favorite are bangers and mash. Here is his recipe verbatim. If you get offended by “off color” language, then go put on some Neil Diamond, throw a Lean Cuisine in the […]
Continue Reading18 Bean Soup
Left over ham hock…. My husband bought this 18 Bean soup mix so that we could use the left over Easter ham hock in the freezer. It was a really good tasting soup. I did not add the andouille sausage and chicken when I made it yesterday. It freezes really well. 18 Bean Soup Serves […]
Continue ReadingThe Last Supper
May 21st Doomsday will be SO much more fun if you have a shirt to go with it! Get your Judgement Day 2011 shirts now before it’s too late! So, basically, if your caught wearing one of these shirts on Sunday, you’ve gone to hell in a hand basket, because you are a heathen and […]
Continue ReadingDinner in the dark
I think everyone should try this at home on their significant other…. Dinner in the dark has become the latest rage in culinary dining experiences. From Los Angeles to New York, diners now have the option of eating their meal while seated in an intimate and completely darkened dining area or wearing blindfolds. Many of the restaurants […]
Continue ReadingSteak Diane
Served Table Side Last week I had lunch at Dal Rae in Pico Rivera. The Dal Rae is the Southern California restaurant where 1950s classics still reign. Lobster Thermidor, Pepper Steak,Chateaubriand, Prime Rib, Fresh Fish, Rack of Lamb, Steak Diane and Cherries Jubilee prepared tableside are among more than 100 items on a truly retro menu, […]
Continue ReadingBrady’s Bombe de Poissons
C’est de la bombe! My friend, Brady, called me at 4:45pm and asked me if I would mind if he came over and made us dinner. You can imagine my response. If anyone else would like to do the same, let me know what day works for you! He bought a lime flavored olive oil and created […]
Continue ReadingRoasted Cauliflower with Capers
Cauliflower! I don’t know why, but I’m really into cauliflower lately. Here is a recipe that uses capers. Roasted Cauliflower with Capers 1 Tbs olive oil 2 heads cauliflower (2 lbs each), halved and sliced thinly 1/2 tsp kosher salt 1 Tbs drained and rinsed capers, chopped 1 Tbs chopped flat-leaf parsley Preheat oven to […]
Continue ReadingIsraeli Couscous Salad
5 Pounds of Israeli Couscous? Really? I just bought a 5 pound bag is Israeli couscous! Ptitim is Hebrew for Israeli toasted pasta shaped like rice or little balls. Outside of Israel it is known as Israeli couscous or Jerusalem couscous. While considered a children’s food in Israel, elsewhere in the world Israeli couscous is […]
Continue ReadingAsparagus Coins
What is this?! I love to cut up vegetables in unexpected ways, like shredding Brussels sprouts. Here is a recipe that is adapted from Thomas Keller’s (from The French Laundry & Per Se fame) Ad Hoc At Home for asparagus. There is nothing like baffling your guests! Asparagus Coins Serves 6 2 lbs fresh Asparagus 1 large […]
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