Meyer Lemon Relish Recipe Adapted from Chez Panisse Cafe Cookbook During the summer, the markets are full of beautiful Meyer lemons. They are so sweet and fragrant and can be used in many dishes. This relish is so good with seafood. The other night I served it with salmon and an heirloom tomato salad. Wonderful. But, considering it’s a recipe by Alice Waters . . . I expect nothing less than wonderful. Next...
Read More
Baked Baby Artichokes in Sauvignon Blanc Adapted from The French Market Cookbook by Joanne Harris and Fran Wade I’ve mentioned my Northern California roots in many of these recipes. The farm fresh vegetables found at the local produce stands and farmer’s markets are second to none. Now that I live in Colorado, access to fresh baby artichokes at the beginning of summer is something I miss. I could have them 100...
Read MoreHeirloom Tomato Salad During the peak of summer when heirloom tomatoes are at their best, why get complicated? Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad. The taste is incredible and the wide variety of colors from green to yellow and purple with add life to your dinner table. Ingredients: 4 large heirloom tomatoes of varying colors, cored and sliced 1/4 inch thick 1/4 cup basil...
Read More
Shaved Summer Squash with Squash Blossoms from A Platter of Figs by David Tanis.I can’t say enough about this book. Every recipe is so fresh and simple, allowing the seasonal ingredients to shine without over seasoning or complicated sauces masking their flavors. When I was looking for a fresh way to enjoy summer squash this recipe did the trick. It only takes a few ingredients and minutes of your time to assemble this beautiful...
Read More
Summer Squash, Yukon Gold Potato & Heirloom Tomato Gratin Ingredients: 1 garlic clove, smashed 1 medium onion, thinly sliced 1 1/2 pounds yellow summer squash and zucchini, cut into 1/4-inch slices 1/2 teaspoon sea salt 1/4 cup fresh basil leaves (use Thyme or Oregano as a variation) 1/4 cup fresh Italian parsley 2 large garlic cloves, chopped 1/4 teaspoon sea salt 1/4 teaspoon crushed red pepper 1/2 cup extra-virgin olive...
Read More
Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice. What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food. I have first hand experience with Oui Cook. Over the last few years, my family has insisted on Rocco and Aimee for any of our private...
Read More
