Quote of the Week

“The deep roots never doubt spring will come.”
Marty Rubin


Revisiting Roasted Tofu with Spicy Peanut Sauce

May 22nd, 2014 No Comments

    Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I knew and loved so you could get a feel for my style of cooking.  Two and a half years later seems like a good time to dig up and recirculate a few, just for fun.  This was


Horseradish Dill Sauce

May 15th, 2014 2 Comments

  Sour cream–it’s the perfect dip starter: a bit tart, a bit creamy, and it ‘plays well with others‘, merging and melding with most herbs or flavors.  Lightly fermented dairy similar to crème fraîche but is more tangy and often made with less fat…I say yes.  If you’re feeling the need for more scrumptious fats in your cream, try this little method of a non-cultured sour cream:   Quick Sour Cream:  pour 1 cup heavy whipping cream into a bowl and add 1 teaspoon (or a little


Smoked Salmon Cakes

May 8th, 2014 No Comments

  These buddies were a scrumptious success at a luncheon I recently catered.  You can make them without smoking the salmon, of course, but smokiness adds a rich depth, a ‘something extra’, oooh I could even say “je ne sais quoi”…whatever you want to call it, it will compel you to eat at least ten of them.   Do you need a smoker?  No, a charcoal grill works splendidly.  My grill-guru cousin swears by the Weber grill for all of his smoking activities.  There are smoker boxes for


Favorites April 2014

April 30th, 2014 No Comments

  The Creative Entrepreneur by Lisa Sonora Beam “A Do-It-Yourself Visual Guidebook for Making Business Ideas Real”   My friend Frances introduced this book to a small group of us and it became incredible art therapy for us all.  Lisa has created a method of writing a business plan that is unlike anything you’ve done…it’s fun, creative, messy, deep, challenging, rewarding.  Get to the game plan, yes, but the path is an incredible journey…   She writes: “The Creative Entrepreneur offers a dynamic left/right brain


Spinach Artichoke Pesto

April 23rd, 2014 1 Comment

  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is


Pickled Asparagus

April 16th, 2014 3 Comments

  Despite the occasional April snowstorm our landscape is about to explode into electric GREEN.  It’s been patiently waiting and waiting and the time is nigh.  Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring and the bulbs keep producing more.  But I rely on others with more space for growing the asparagus, especially since I don’t know where the secret ditch patches are around these hills.   A few


Coconut Ginger Lime Rice

April 10th, 2014 6 Comments

  This is a little recipe from Food Renegade with a few adaptations.  Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day.  I used canned coconut milk but if you have access to fresh I’m sure it would be divine.   A person could also make this into a sweet lime rice by adding honey, nuts, a fruit puree or dried fruit. A person could eat that for dessert,


Laundry Soap

April 2nd, 2014 4 Comments

  This past weekend was the annual sisters get-together, and though we ate heartily and well…I have no photos or recipes from it to share with you.   We were totally undocumented! We spent our days and nights eating, joking, laughing, nibbling, shopping, imbibing, laughing some more, and sharing (but not much sleeping), and life was good.  Returning to our day-to-day lives is never easy and as we each travel homeward the melancholy can seep in.  This brought to my


Mushroom Wild Rice Soup

March 26th, 2014 No Comments

  This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.   It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle). The baking soda trick can also be used is to make beans more easily (and quietly) digestible.       Tamari is a great addition


Fuul in Spring

March 20th, 2014 No Comments

  Question: What does one eat when coming home after weeks on a ski sabbatical? Answer: Whatever is in the house because the catering has not yet begun and we blew our wad for the winter.  I think it’s time to revisit pintos and Pinto Fuul because my sister fed it to us on our way home, and since then I’ve been utilizing my big bag of pintos making various versions of it.  Today it was with feta cheese, yesterday

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