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All Day Pork Loin Chili
Winter Warming Comfort Food The weather in Southern California has gone crazy – torrential downpours, flooding, mudslides, thunder, lighting, water spouts / tornados. It’s very unusual, given that we are always coping with draught conditions in Los Angeles. People do not know how to drive, put up an umbrella, get out of the car, select […]
Continue ReadingBreakfast in a Can!?
I know we live in the land of conveniece, but this is crazy – yes, I bought some! I really couldn’t help myself. The nutrition label says each can contains 8 servings, and it’s carries the USDA “Organic” stamp. Gee, if it’s organic, it must be good for you! The Batter Blaster website comes with a video […]
Continue ReadingBaking Debunked
My daughter, Zoe, got this amazing book called Baking by James Peterson. The book features over 300 recipes and 2000 illustrations. Good technique combined with thousands of step-by-step photographs set James Peterson’s Baking apart from other dessert books. Unlike so much work done in the kitchen, baking demands perfect chemistry and precision, and Peterson provides […]
Continue ReadingBeef Wellington
Valentine’s Day Dinner I think going out to dinner on Valentine’s Day is dumb, ditto New Year’s Eve. You pay twice as much for a mediocre meal and free “all you can down”, cheap champagne or a headache in a flute! No thanks. Traditionally, my husband, Eric, puts on a tux, the girls get all […]
Continue ReadingArtichoke Cheese Stuffed Peppers
Grill Me Up Some Jalapeños! My best foodie friend, Chris, introduced me to the chile grill. Probably one of the coolest low tech culinary pieces of equipment I own. You can use it on the grill or in the oven. It is made by a company called Iron Desert. The come in all shapes and sizes, like […]
Continue ReadingHelp for Haiti
It’s really hard to think about food when there are people alive, hungry and trapped under rubble in Haiti. From the Red Cross: “Text “Haiti” to 90999 to donate. 100% of your $10 donation passes thru to @RedCross for Haiti relief. Your cell carrier keeps nothing. Enter Haiti Earthquake in the subject line.
Continue ReadingBeurre Blanc
A Smooth Operator My husband–who is one and of my greatest supporters and honest critics–hates to cook, which is odd since he studied cooking at one of Europe’s great culinary schools, Le Cordon Bleu. He can be coaxed into the kitchen occasionally and his favorite thing to make is Beurre Blanc sauce. At Le Cordon Bleu they told him that […]
Continue ReadingCock ‘n Bull’s Welshman’s Rabbit
Wabbit Season Last weekend we had 2 pieces of stale bread and a suspect tomato. My husband, Eric, made lunch. We could not have grilled cheese, so he made Welshman’s Rarebit. A dish from Wales made with old cheese melted on toasted bread. Often called Welsh rabbit because it is thought the people of Wales […]
Continue ReadingMango Chutney
Mango Madness On Saturday, I was invited over to a friends house to make mango chutney. I must confess, that I have never made it before. I learned many things, mainly about canning. The only problem is that you are supposed to wait 2 months before eating it!!! Mango Chutney Makes about 4 cups 4 […]
Continue ReadingMochi
I think I’m turning Japanese, I really think so…… Mochi is a Japanese sticky rice cake and is an important food in Japanese culture. For example, people eat zoni (rice cake soup) during Japanese New Year’s holidays. Mochi is traditionally made on New Year’s Day for luck. This style of mochi preparation includes roasting the […]
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