This is an efficient way to make the most of any scraps left over from breaking down your whole chicken.
Hi to everyone who joined me at the Roses’ beautiful home in Gig Harbor last night. As promised, here is the recipe for the marinated olives. BY THE WAY! It turns out that there was a giant omission in the red pepper sauce directions… as in there weren’t any, and that might be due to […]
This is a favorite midweek meal that takes about twenty minutes to prepare. 1 large flank steak, about 1-3/4 lb. to 2 lbs. salt, pepper Rice bran, canola, grapeseed, safflower or other high-heat oil 1-1/2 cups Italian parsley, or a combination of parsley, mint, basil, thyme, dill and tarragon ¼ cup cilantro 1 […]
I love this time of year when everything goes red pink magenta. It means spring is almost here! My favorite food in that color category is, of course, beets. While working in a French style bistro in Seattle’s Capitol Hill in the nineties, we made a lovely pasta tossed with goat cheese, roasted beets and […]
I have waaaay to many favorite holiday songs. I’ve been putting together a playlist for the last several years. Thank god for Spotify, where I can gather most of them and now, share them with you.
Thanks to everyone who’s joined me so far for my awesome new class at PCC, Mediterranean Grill! This is the salad that I whip up for guests before we get cookin’, just so I’m not staring down a class of the hangries. Enjoy! 1 whole fennel bulb, trimmed of stalks and bulb sliced lengthwise into […]
Whew! It’s that time of year to get the heck out of the house and into the yard, throw some stuff on the grill and chillax. This is one of my favorite things to put on oh, you know, everything… whether it’s from off the grill or straight from the refrigerated deli section. (It’s […]
Thanks to everyone who joined me this evening for my cooking class, Rustic Italian Cooking at ChefShop.com. As promised, here is the recipe for this evening’s appetizer. Easy, delicious, and super-fast. Enjoy! Tuscan Bean Dip with Rosemary and Olive Oil 1 15 oz. can cannellini beans, drained ¾ cup stock or water, plus more if needed […]
Strangely addictive and completely guilt-free, these quinoa cakes with avocado cream are an excellent mid-day snack or sandwich filler.
1 cup panko bread crumbs ¾ cup toasted walnuts 5 piquillo peppers 1.5 tablespoons lemon juice 1.5 teaspoons Aleppo pepper 1 tablespoon pomegranate molasses 1 teaspoon of cumin 1 teaspoon plus more salt to taste Pinch of sugar ½ cup or more fruity extra virgin olive oil Sumac, to garnish Pide, to serve In a […]