Citrus Almond Cake
Ingredients Juice of 1 orange Juice of 1 Meyer lemon ¾ cup olive oil 1 cup sugar 3 eggs 1 t. finely ground sea salt 1 ¼ cup unbleached all-purpose flour (plain) ¼ cup whole wheat flour 1 cup blanched...
View ArticleCaramelized Dates with Roasted Almonds and Fleur de Sel
Ingredients 16 dates, pitted (Medjool, preferred) 16 toasted almonds (optional) 1 T olive oil Fleur de Sel to taste You will also need: Small skillet Tongs Paring knife Serving plate Instructions Stuff...
View ArticleCrostini with Olive Tapenade
Ingredients Sourdough bread, sliced about ¼” thick ½ c. olive oil 1 ½ cup cured ripe olives, pitted 6 cured anchovies (optional) 1 clove fresh garlic, chopped 1/4 cup roughly chopped parsley, plus...
View ArticleWarm Goat Cheese Spread on Country-Style Bread
Ingredients About 7 ounces of soft goat cheese 3 ½ ounces Guryere or Swiss cheese ¼ cup plus 1 T. dry white wine 1 clove garlic 1 ½ T unsalted butter 2 T Cognac 1 ½ t. strong Dijon mustard Several...
View ArticleMushrooms Duxelles in Phyllo Dough
When working with phyllo dough, it is important to keep it moist at all time. I use a damp towel for that. Ingredients 3+ tablespoons olive oil 1/4 cup minced shallots 2 tablespoons minced garlic 1...
View ArticleSpiced Pumpkin Soup with Creme Fraiche
Ingredients 1 T. olive oil, plus more for roasting the pumpkin 1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin 1/2 large red onion, chopped 4 cups chicken stock...
View ArticleRoasted Pumpkin Soup with Chioptle Creme Fraiche
Ingredients 1 T olive oil 1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin 1 tablespoon butter 2 slices bacon, diced 1 large yellow onion, chopped 6 cups chicken...
View ArticleProvencal Tomato Soup
Ingredients 6-8 lbs. ripe tomatoes ½ cup olive oil Sea salt Pepper 2 teaspoons sugar 1 head garlic 1 ½ cup crème fraiche You will also need: Large roasting pan Food processor Tasting spoons Large soup...
View ArticleSalad of Arugula, Roasted Pumpkin, Bacon and Pine Nuts
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 lb. thick-cut bacon 1 cup pine nuts ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite artisanal...
View ArticleSalad of Fennel, Oranges and Capers
I first had this salad during a trip to Southwest France. I fell in love with the combination of the citrus and the fennel. And the capers were icing on the cake. Ingredients 6 oranges 2 medium...
View ArticleQuick Breakfast Preserves
Note: These breakfast preserves are best when made with fruit that has gotten a little too ripe to eat plain. It is a great use for that fruit you were just about to throw out. Serve it with...
View ArticleFruit Galettes
Ingredients For the crust (makes 3): 2 ½ cups all-purpose (plain) flour 1 teaspoon fine-grained sea salt 1 Tablespoon sugar 2 sticks (1/2 pound) butter, cut into eight pieces About 1/3 cup cold water...
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Blackberry Jam
Blackberries are in season now and are available locally in our Northern California farmers markets. Making jam is a great way to preserve blackberries so that you can enjoy them all year long. I...
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Boysenberry Cobbler
Baking a cobbler is a perfect way to showcase seasonal fruits. I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them. Although I chose...
View ArticleSummer Fruit and Almond Tart
It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and...
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