After visiting The Simple Farm last week, I was inspired to make a meatless meal.
This meal is “Connor Approved!”
June 9, 2014 2 Comments
Connor did not request this salad for his birthday dinner, but I needed something cool, refreshing, colorful and healthy to add to the menu that was heavy with ribs and BBQ sauce.
I’d be happy eating this all summer long! Add some feta or goat cheese if you’d like. I left it out because those aren’t Connor’s favorite things, and on your birthday, you should never have to eat something you don’t like!
Summer Corn, Cucumber & Tomato Salad
1 tablespoon rice wine vinegar
1 tablespoon champagne vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoon chopped cilantro
16 ounce package frozen corn, thawed
2 cups cherry tomatoes, halved
1/2 English cucumber, diced
1/2 red onion, peeled and diced
2 avocados, diced
May 28, 2014 2 Comments
This was the “main course” for my Pool Party class at Les Gourmettes. It’s a bit chunky, a sorta soupy, kinda spicy, and really good!
1 large onion, peeled and cut into 3 thick rounds
2 zucchini, trimmed and cut in half lengthwise
1 each red, yellow, orange bell peppers
2/3 cup olive oil
3 thick slices fresh sourdough bread
4 garlic cloves; 1 of the cloves peeled and cut in half and the 3 remaining cloves peeled and minced
8 large tomatoes, cored, seeded and diced
2 English cucumbers, peeled, seeded and diced
1/2 cup Sherry or red wine vinegar
2 cups tomato juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 green onions, green tops only; thinly sliced on the bias
1/4 cup finely diced red onion
1 avocado, diced
Preheat the grill to high heat.
May 12, 2014 No Comments
I don’t know if you noticed just how big that bag of mussels was in yesterday’s post. There were over 140 mussels in it! I steamed them all on Sunday and then made another meal out of the leftover 60 or so mussels for dinner on Monday. I’ll get to the recipe shortly, but first I want to share a new favorite ingredient of mine with you – capers packed in sea salt.
Most capers we see in the U.S. are packed in a vinegar brine after curing. Often the brine overpowers the wonderful fresh caper flavor. Capers packed in sea salt are more flowery, more like flower buds, which is of course what capers are. The caper plant, Capparis spinosa, can be found all around the Mediterranean Sea and spreads its long, spiny branches over rocks and open into beautiful white flowers with long purple stamens.
I used the capers directly from the jar, with the salt clinging to them, for this recipe. I didn’t use additional salt for the dish, just the salt that was already present on the capers. For a salad or another dish where not as much salt is needed, the capers need to be cleaned of their salt. To do so; cover the salt-packed capers with water. Swish to remove any clinging salt and let stand a minute to let it settle to bottom. Lift out capers with a sieve, and taste. If still too salty, repeat the process.
I bought the capers while I was in Canada last summer and have looked for them here, but haven’t run across any yet. You can find them easily on Amazon.
April 3, 2014 2 Comments
Here is the second recipe I made on Sunday night with a portion of that huge package of sausage I’d purchased at Costco. I bought a huge bag of live mussels to go along with it.
Remember, I made the Corn, Potato & Sausage Chowder? We had steamed mussels too.
It’s important to do two things with live mussels. First, pull out and discard any and all cracked or broken mussels.
The second thing; just before cooking, pour a 1/2 cup or so of cornmeal into a large bowl.
Add cold water and stir. Then add the mussels and let sit for about 20 minutes. As the mussels breathe, they take in the cornmeal and fresh water and expel sand and grit.
Lift the mussels out of the water with a slotted spoon or spider and leave the sandy water behind.
April 2, 2014 2 Comments
Yesterday it was pasta and beef – today it’s pasta and lamb.
What’s going on? Honestly, it’s just a coincidence. This was my Valentine’s dinner gift to my guys. After dinner we went to see The Lego Movie – loved it!
The beef and pasta dinner was a couple of days later. Sometimes we all crave pasta.
The pasta used here is pappardelle which is a large, very broad, flat pasta noodle, similar to wide fettuccine. Pappardelle can be difficult to find in the grocery store. I found mine at Whole Foods.
Tip: This recipe calls for canned diced tomatoes. If you only have canned whole tomatoes, an easy way to dice them is by using kitchen shears and cut the tomatoes right in the can.
This particular recipe is one that I adapted from a recipe I found in Food & Wine magazine.
February 18, 2014 5 Comments
A week ago yesterday, our neighbors, Allison and Ian, had a new baby girl. She joins two sisters, ages 2 and 3. Since Allison obviously has her hands full (to say the least!) another neighbor, Kim, organized a sign-up for us to pitch in and bring dinners to the family for the next couple weeks.
Kim used a great online tool called Signup Genius. I’d never heard of it before, but I guess it’s all the rage with mom’s of school age kids. I am so out of the loop! It really is genius though!
Anyhow, I made a double batch of this dish yesterday afternoon. My three guys really enjoyed it for dinner last night. Hopefully Ian, Allison and their girls will enjoy it just as much tonight.
February 17, 2014 1 Comment
Before I get into today’s post – I want to take a moment to wish my mother-in-law, Patricia Hopkins, a very happy birthday! I love you. xoxo
I made brunch for the fabulous crew from Forevergreen Landscape Designs, Inc., the great group of guys who’ve been redoing our front yard and patio area for the past month.
The project was supposed to wrap up last Friday, but because of a mistake by the rock delivery dude, who delivered the wrong color rocks, the project is ongoing… it should be done by the end of this week with a reveal sometime next week.
Long before the nasty gray cement-like rock was delivered, I’d promised to make the guys breakfast or lunch on what was to be their last day… we settled on brunch. And since the majority of men on the job are Hispanic, I decided to make Migas.
As you can see, I was very stealth and snapped a couple photos through the screened windows of them enjoying their meal.
Mexican or Tex-Mex Migas is a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, diced onions, chile peppers, diced fresh tomatoes, and cheese.
My version uses crushed tortilla chips, minced serrano, and Parmesan.
Chip Custer is the owner of Forevergreen Landscape Designs. He is the very talented landscape designer who did our backyard. If you go to his website HERE, you can check out photos 2, 3, 8, 10, and 12. Those are a few of the before and after pictures of the backyard project we did with Chip five years ago.
Now you see why I happily cook for these guys!
November 13, 2013 4 Comments
Even though I may be a food industry professional who generally avoids big chain restaurants, even I have to admit that Olive Garden’s all-you-can-eat salad and bread-sticks are hard to pass up!
Not that we are frequent diners at Olive Garden. In fact, I believe the only times we’ve eaten there in the past decade have been on road trips.
This is the salad I made for work-weary Marissa and Jeff on Friday night. I have a few more photos of the apartment kitchen too. Here you can see that 6′ 3″ Jeff doesn’t have to stretch much to touch both ends of the kitchen at the same time.
After I complained about how dark the sink area was at night, Dave went to Costco and bought a cool light strip that Jeff and I installed around the kitchen and over the sink. It even has a remote and you can have a full-color light show! Most importantly, it really lights up the place.
Lastly, Marissa used the velvet pumpkins I made for her last year, to cover up and camouflage the TV cords and components on her mantel. Cute!
And most wonderful of all… I found the Jarrahdale pumpkins, that I so love, at Marissa’s corner market which is only two blocks from her house. I smuggled home three of them in our luggage! So excited!
October 8, 2013 3 Comments
We return later today from a glorious long weekend, spent with Marissa and her boyfriend, Jeff, in San Francisco and Napa.
Marissa had a very busy and stressful work week, so I made dinner on Friday night in her very small kitchen. When I say small, I mean really small!
In May, Marissa moved from the Outer Sunset neighborhood to Pacific Heights. Part of the tradeoff to live closer to the center of the city was less space.
The closet-sized kitchen is only 7 feet wide by 10 feet long, with less than 25 square feet of walkable floor space and only 3 linear feet of counter space. No dishwasher, no garbage disposal, and a smaller than average sized refrigerator.
Speaking of the refrigerator… remember this Friday Funny I posted last week?
It is Marissa’s reality! Here is her refrigerator…
… and here is how mine typically looks. Just a bit of a contrast!
So, what did I make for dinner in the tiny kitchen, you ask?
After a quick trip to Trader Joe’s, I unpacked it all, which took up every inch of counter space, then I proceeded to make a one pot (no drain) pasta dinner, rounded out with salad and garlic bread. The salad recipe will be posted tomorrow.
The one pot Marissa owned, that was big enough, had a lid with holes, for draining pasta. I needed a solid lid so I covered the pot with foil, then added the lid, for a tight seal.
October 7, 2013 7 Comments