Arugula 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 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 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 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 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 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 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 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 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 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 ArticlePumpkin Cheesecake with Creme Fraiche
Ingredients For the crust: 1 ½ cup roasted, unsalted almonds 3 T. melted butter 3 T. brown sugar ¼ t. cinnamon For the cheesecake filling: 3 8oz. packages cream cheese, softened 2 cups fresh pumpkin,...
View ArticleMoist Persimmon Cake with Creme Fraiche
This cake is so moist! I truly love to make it. It is so simple – no mixer required! And it is a small cake, so it doesn’t stay around the house forever. I hope you enjoy it! Ingredients 1 cup...
View ArticleClik here to view.
Persimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
View ArticleClik here to view.
Fig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View Article
