It’s easy to speed through the Central Valley of California or roll along the farm-bounded country roads less traveled, and find some great fresh fruits, nuts and delicious vegetables, especially during summer. If you find yourself in the heart of some of the world’s most productive farmland, grab yourself some fresh delicious cherries,– season is… Continue reading Fresh Summer Cherry Vinaigrette
Sixteen years ago I designed a cooking school for kids with my then, 6 and 8-year-old daughters. They named it: Kids Culinary Adventures- where math, reading, science and art mix with kids. Although I’ve retired from teaching hands-on to children- and both my kids grew up and onto college. I do continue to food coach parents on… Continue reading Making Fresh Pasta at Home
Trust me when I say– someone at your dinner table will ask you for this recipe! Ingredients: 8 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or all yellow. 1/2 onion, peeled halved and studded with 3-4 cloves 1 clove garlic, peeled and… Continue reading Decadently Sweet Creamed Corn!
This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one. Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover your turkey sandwich! Ingredients: 2 bags (12 ounces each) fresh or frozen whole cranberries … Continue reading Feast Worthy Cranberry Pear Compote!
Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy! Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love our… Continue reading The Brussel Sprout Files!
Grand Mariner Apricot and Sausage Stuffing. This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. From that birthed, The Silver Palate Cookbook in 1982. An instant success ! This book helped cement… Continue reading The Best Thanksgiving Stuffing I’ve Ever Made!
Looking for that perfect dessert to bring to Friendsgiving this year? Kobocha is the Japanese word for squash. This squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications. This Spiced Rum Cake will be the perfect addition to… Continue reading Chef Gigi’s Kabocha Spiced Rum Cake !