February 10, 2010.   Categories Chef Viviane Banquet Farre, Light / Healthy, Salads, Seasonal Vegetables.

  Avocado and Mango Salad with Tequila-Lime Vinaigrette Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com serves 4 For the vinaigrette 1/2 teaspoon finely grated lime zest (use a microplane grater) 1/2 teaspoon finely grated orange zest (use a microplane grater) 2 teaspoons lime juice 1 tablespoon Gold or Reposado Tequila 1 tablespoon sherry vinegar 3 1/2 tablespoons extra virgin...

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February 10, 2010.   Categories Christmas, Comfort Food, Contributing Chefs, Easter, Fabulous Side Dishes, Thanksgiving Dinner.

Artichoke & Prosciutto Strata Recipe from Morning Food by Margaret Fox & John B. Bear In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais.  For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast.  During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais.  Both books are terrific, but I really enjoy...

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February 10, 2010.   Categories Chef Viviane Banquet Farre, Comfort Food, Fabulous Side Dishes, Pasta, Vegetarian.

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs serves 8 For the leeks 3 tablespoons olive oil 4 leeks – 4” of tops and roots trimmed (about 1 1/2 lbs), cut in half lengthwise, thoroughly washed and cut in 1/4” slices 4 large garlic cloves – skinned and finely chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon sea salt freshly ground black pepper to taste 3/4 cup white wine For the béchamel 6 tablespoons...

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February 5, 2010.   Categories Appetizers, Favorites, Smoking / Grilling.

Stuffed Bacon Wrapped Grilled Jalapenos Ingredients:   12 large Jalapenos 2-3 oz of cream cheese, softened 1/4 cup Machego or jack cheese, shredded 1/2 cup very sharp cheddar cheese, shredded 16 slices of bacon *you could also use goat cheese or feta as a variation* Step 1:  After washing peppers, cut off the tops and carefully clean out the seeds and ribs.   Rinse with water again and dry. Normally when working with chiles I...

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January 19, 2010.   Categories Appetizers, Chef Rima Olvera, Contributing Chefs, Light / Healthy, Salads, Seafood.

Quinoa Salad With Pecans, Green Herbs and Grilled Salmon by Chef Rima Olvera of “Duet” www.rimaolvera.com My good friend Rima Olvera was kind enough to share one of her recipes with me.  She continues to surprise me with her ability to make her food unique and complex with flavors by combining simple and fresh ingredients.  For all of us who indulged a little too much over the holidays . . . this dish is an ideal...

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January 16, 2010.   Categories Appetizers, Comfort Food, Party Food.

Mini Twice Baked Potato Appetizers Makes 2 dozen Ingredients:   24 baby Yukon Gold or red potatoes (small russets work too – but they are usually too big) 2-3 TBSP extra virgin olive oil 2 tsp freshly chopped Thyme 4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled 5 TBSP chives, finely chopped 1/2 cup creem fraiche or sour cream 1/2 cup Parmigiano-Reggiano, coarsely grated Sea salt and pepper Preheat oven to...

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