Roasted Butternut Squash Polenta with Fried Sage

November 11, 2010.   Categories Fabulous Side Dishes, Fall, Thanksgiving Dinner, Vegetarian.

Roasted Butternut Squash Polenta with Fried Sage

Roasted Butternut Squash Polenta with Fried Sage A Harvest of Pumpkins and Squash My office contains over 400 cookbooks.  You could say I’m an addict… I have more on my iPad but when it comes to cookbooks, I still prefer the real thing.  There is nothing like turning page after page in front of a warm fire with a glass of wine. Nestled in many of those favorites are a number of books by Lou Seibert Pappas.  She has more than 50...

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Heirloom Tomato, Basil and Goat Cheese Bruschetta

August 18, 2010.   Categories Appetizers, Italian, Light / Healthy, Vegetarian.

Heirloom Tomato, Basil and Goat Cheese Bruschetta

Heirloom Tomato, Basil and Goat Cheese Bruschetta This is one of my favorite things in the world.  When I start craving this during the peak of heirloom tomato season… I. must. make. it. now.  Although it’s not exactly a traditional method – I don’t care. There are a million variations of this including roasting tomatoes, adding garlic or a host of other ingredients.  But this is my favorite.  It is wonderful as a...

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Simply Wonderful Guacamole

August 17, 2010.   Categories Appetizers, Kitchen Tools, Southwestern / Mexican, Vegetarian.

Simply Wonderful Guacamole

  I’ve been making guacamole for years.  And over the years, I’ve probably made it 500 different ways.  Cumin. No cumin.  Lots of garlic. No garlic.  Tomatoes. No tomatoes. And let’s face it, no matter what you do  . . . it’s usually pretty good and is inhaled by your family and friends within minutes.  However, whenever I order guacamole at a restaurant, I am continually disappointed.  I have high...

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Giant Grilled Overstuffed Portabella Mushrooms

August 13, 2010.   Categories Appetizers, Basil, By Ingredient, Carrots, Celery, Chef David Wells, Chervil, Contributing Chefs, Light / Healthy, Marinade, Mushrooms, Portabella, Olive Oil, Onion, yellow, Orange, Parsnips, Tomato, Tomato Coulis, Tomatoes, Vegetarian, Wine, white.

Giant Grilled Overstuffed Portabella Mushrooms

Giant Grilled Overstuffed Portabella Mushrooms Recipe and photo submitted by  Chef David Wells “Grandma Dave” www.grandmadave.com Ingredients for Step 1: Mushroom Marinade Six portabellas, stems removed (save for filling) and black parts under cap gently scraped 1 TBSP fresh chopped garlic 1 TBSP Miso Mayo *optional 2 ounces white wine 2 ounces rice vinegar juice from 1 orange 2 ounces good quality extra virgin olive...

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Wholearth Spice Tomato Coulis

August 13, 2010.   Categories Appetizers, Basil, Garlic, Olive Oil, Onion, yellow, Parsley, Sauces / Gravy, Spices, Italian, Tomato, Tomato Coulis, Vegetarian, Wine.

Wholearth Spice Tomato Coulis Recipe by Chef David Wells “Grandma Dave” www.grandmadave.com Yield: 3 cups Prep Time: 15 minutes Cooking Time: 40 minutes Ingredients: 1 TBSP olive oil 1 medium onion, finely chopped 1 TBSP garlic, minced 1 TBSP Wholearth Spice Italy Blend 2 lb tomatoes, fresh and diced 2 TBSP basil, chopped 1 TBSP parsley, chopped 1 cup wine of choice (red or white) salt and pepper to taste Method: Heat 4...

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Chef Rima Olvera’s Chile Rellenos

July 19, 2010.   Categories Appetizers, Chef Rima Olvera, Southwestern / Mexican, Vegetarian.

Chef Rima Olvera’s Tejana Style Chile Rellenos www.omnivore.co.il From Rima – In her own words: This technique of this unique and unusual type of Chiles Rellenos, using dried, (instead of the more common version using fresh) ancho chiles in a sweet and fragrant tomato sauce, was taught to me about 25 years ago by one of my very first mentors in the kitchen, Vilma Macias, who was an exceptional chef specializing in traditional...

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