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Vesper Martini
Shaken, not Stirred….. That phrase instantly brings to mind that most iconic of Martini drinkers, Ian Fleming’s Bond– James Bond, that is. What do we know about this fictional character beyond the fact that he was a hard-drinking, chain-smoking womanizer? He was well dressed, a bit of a foodie and not afraid of bucking convention. […]
Continue ReadingWarm Potato, Dill, Caper & Mustard Salad
Karen Martini I adapted this recipe from Karen Martini’s “Where the Heart is that my friend Sharon gave me. She is a very popular chef in Melbourne Australia. I love all the rustic earthiness of the way she approaches food. I also love her name! Warm Potato, Dill, Caper & Mustard Salad Serves 8 1½ lbs fingerling […]
Continue ReadingThings on a plate
One of my favorite weekend lunches is what my family calls “things on a plate”. You can put whatever “things” you like on it. We typically have – hearts of palm, artichoke hearts, salami, fresh mozzarella, basil or pesto, olives, cornichon (teeny tiny pickles), tomatoes, goat cheese, etc. It’s really anything you can find in […]
Continue ReadingBalsamic & Molasses Chicken
Sticky,Tangy & Sweet Tonight we are grilling chicken for dinner. I thought that this balsamic and molasses marinade sounded good, tangy and sweet. Balsamic & Molasses Chicken Serves 4 4 chicken drumsticks and thighs, 2½ lbs, skin removed ½ cup molasses ½ cup balsamic vinegar 1 tsp orange zest ½ tsp kosher salt ½ tsp […]
Continue ReadingTanqueray Rangpur
I don’t know about you, but I could use a Gin & Tonic! Unfortunately, it is only 8:45am. My husband discovered Tanqueray Rangpur a few years ago. Rangpur is a citrus fruit, which is a hybrid between the mandarin orange and the lemon. It has a very acidic taste. The Rangpur is known as a Canton lemon in […]
Continue ReadingOrzo with Butter, Lemon & Herbs
Tangy Orzo This recipe makes a great side dish. Yes, another lemony recipe! I actually served this as a side dish with the Pork with Lemon Picatta Sauce. Orzo with Butter, Lemon & Herbs Serves 6 12 oz orzo 4 Tbs butter 1 clove garlic, crushed Juice of 1 lemon 4 Tbs parmesan cheese, grated […]
Continue ReadingOnion Fennel Gratin
Forgotten Fennel We had a dinner party over the weekend and I made this onion, fennel gratin. Fennel is an under utilized vegetable in this country. Once it is cooked, it loses the “licorice” taste. I made it with onions, but it is also works well with potatoes. Onion Fennel Gratin Serves 4 2 Tbs […]
Continue ReadingPork with Lemon Picatta Sauce
Piqué Piccata is an Italian word, the feminine form of the word piccato, meaning “larded.” It is also spelled “piccata” “picatta” or “pichotta. It is a translation of the French piqué, past participle of piquer (“to prick, lard”). When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, […]
Continue ReadingStrawberry Mousse
My Lucky Day Last night, I was out of blog ideas. It happens. You try to come up with 260 blog posts in one year! It ain’t easy, my brain is fried! Anyway, I was heading to bed and found a recipe that I had hand written in a class at La Varenne in Paris in 1982 […]
Continue ReadingShishito Peppers
Little Tokyo at 100 Degrees Farneheit! Yesterday, I roamed aimlessly around Little Tokyo in downtown Los Angeles in the 100 degree heat. I walked through many supermarkets, “gift shops”, clothing stores, Hello Kitty shops, etc. I can’t get enough of all that little, beautifully designed stuff they sell. For instance, erasers that come in every single […]
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