• Tomato Jam

    Monday, 09 October 2017

    Tomato jam? Weird right? I have heard about the stuff for years but even in the years when we have had a glut of tomatoes I have never ventured down the tomato jam road. Then, a few weeks ago my step-son Jared mentioned that he had tasted some delicious tomato jam in Montecito and that he loved it. Sparked my curiosity and I thought I’d best get right on it. A little research led me to believe that Roma tomatoes would be the best – at least for my first endeavor. I grasped the basic spices used and off I went. My first batch was very flavorful but probably too much heat for most people. My second batch did not have as much heat as the first but it was maybe a little too stiff (unlike fruit jams which are easy to read in...

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  • Couscous Salad

    Wednesday, 12 July 2017

    I have been making this recipe for so long that I have no recollection where it came from. It has been a family and friends favorite for years and years and goes well with so many things. I usually make it in the summer time to take on a picnic or for a BBQ (although I have made it for my step-son many times in other seasons). It is versatile and can be made with chicken stock, vegetable stock or just plain water. I always double the recipe so that there are leftovers. Couscous Salad Ingredients: 2/3 cup currants 3 Tsp butter 1 ½ cups stock 1 ½ cups couscous 1 ½ cups diced celery 1/3 cup thinly sliced green onions 1/3 cup toasted pine nuts 1/4 cup parsley (coarsely chopped) 1/4 tsp cinnamon 1/4 cup...

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  • Summer Pasta With Zucchini, Ricotta and Basil

    Tuesday, 04 July 2017

    I was reading my daily email from the NYT food department and there it was. The perfect confluence – the junction of two rivers – Zucchini and Ricotta. We are starting summer off with what undoubtedly will be too many zucchini in the garden, which requires me to make every zucchini recipe I can get my hands on. And then there’s ricotta. The recipe advertised a recipe for homemade ricotta. Irresistible. I have been wanting to make ricotta for months – just haven’t gotten to it and here was my chance. This recipe had my name all over it. I hunkered on down. Summer Pasta With Zucchini, Ricotta and Basil (-NYT, David Tanis) Fresh Homemade Ricotta (-NYT, Melissa Clark) Ingredients: 1 quart whole...

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  • Preserved Lemon Chicken

    Tuesday, 04 July 2017

    This recipe has been a household favorite since I discovered the joys of preserved lemons. I used to buy them at Whole Foods. Now I make them and they’re super easy with a little planning. While pickling, the lemons need to sit around the refrigerator for a month or so minimum. Check out the Blog from February 28, 2013 and also from February 8, 2016. Both have recipes for preserved lemons. PRESERVED LEMON CHICKEN Preheat oven to 450° Ingredients: 2 preserved lemons 1 pound or 6 chicken thighs or 3 split breasts Olive oil Finishing salt (Maldon or another good variety) Pepper Directions: Pour a little olive oil onto a baking sheet or into a baking pan or casserole. Place the chicken in one layer in...

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  • Peach Polenta Cake

    Monday, 19 June 2017

    I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken a few classes there and I always enjoy myself. This recipe grabbed me. It’s the perfect summer dessert recipe and it’s a very special cake. Stone-fruit – peaches, olive oil, polenta and almond flour. It’s a beautiful, dense cake with a wonderful depth of flavor and texture. The addition of honey that sinks to the bottom makes it all so delicious and decadent. It’s really one of my very favorite cakes (although the family favorite remains the orange, olive-oil, cornmeal cake that I wrote about on April 30, 2014. I highly recommend...

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