the Pinkening

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 […]

Grilled Fennel Salad

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 […]

A Monster of a Garlic Dip!

  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 […]

Rustic, Italian! Tuscan Bean Dip

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 […]

Muhammara

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 […]

Chocolate Pots de Crème

2 cups heavy cream 1 teaspoon instant espresso powder ¾ cup semi-sweet chocolate chips 6 egg yolks 2 tablespoons honey Dash of salt Prepare an ice bath by filling a stainless steel or ceramic bowl with ice and water, in a proportion roughly  at 1/3 ice and 2/3 water. Set aside. Heat the cream, espresso […]