Visiting Erickson Ranch- and the Best Blue Cheese Dressing
A visit to Erickson Ranch, just a couple of miles- and light years away, from Highway 80 in Fairfield, CA, plus a recipe for the very best blue cheese dressing.
read moreCrabmeat Ravigote Stuffed Tomatoes
Crabmeat Ravigote Stuffed Tomatoes just in time for heirloom tomato season and FBLA’s August Tomato Zucchini Blog Hop
read moreThree Farmers- a Tour of Central California
I had the opportunity to meet 3 very different farmers on a recent farm tour of Central California, and gain a new appreciation for those who grow the fruit I consume.
read morePlanked Salmon Sliders with Rosemary Aioli
Leftover Planked Salmon slathered with Rosemary Aioli makes a great little slider. I found them so charming, that I think they’ll be come a part of my small plates repertoire.
read moreRosé Fest Part 2- A Cal/Med Menu and Oven Roasted Cippoline with Basil
Rosé Fest features a Cal-Med menu designed to transport you to the Mediterranean coast. This year we welcomed a new love- Roasted Cippoline with Basil.
read moreWelcoming Ciarán with Brownie Cheesecake
This dessert may not exactly be an All American classic, but it’s certainly a dessert that only could have grown out of American excess-and I mean that in the very best way. Got a really good thing? Make more of it!
read morePineapple Upside Down Cake- An American Classic for the 4th of July
A great recipe for Pineapple Upside Down Cakes – one of America’s most beloved cakes and a favorite dessert to carry along to potluck dinners.
read moreGreen Goddess Dressing-Part 2 in an Occasional Series on Recipes from Mom’s Files
My Mom had a few recipes for Green Goddess Dressing in her files- no wonder, as the clippings were mostly from the 60’s and 70’s. I find it a forgotten recipe completely worthy of revisiting.
read moreThe Grand Tasting at New Orleans Wine and Food Experience 2012-with Crabmeat Donut Recipe
Just wanted to share a few pics with you from the Grand Tastings at the New Orleans Wine and Food Experience, which took place at the Morial Convention Center a couple of weeks ago. Among so many items, some that stood out to me were Crabmeat Donuts (I’ve shared the recipe below), which I found amusing and unusual. But then I was in a Thai restaurant in So Cal a week later and saw little Shrimp Donuts on the menu – who knew??? Seafood Muffelattas – well, that’s different – muffelattas, the New Orleans sandwich invention that’s always included a selection of salume between the bread– go figure… And then there was the deconstructed Crawfish Boil. Well, it’s certainly easier to eat without all those pesky tail shells to bite and heads to suck, although maybe not as much fun. Enjoy the pics – and the recipe for Crabmeat Donuts with Crab and Avocado Shooter is below the slideshow… Crabmeat Donuts with Crab and Avocado Shooters Crabmeat Donut 1 3/4 cups flour, plus some for rolling 3 tablespoons baking powder 1/2 teaspoon salt 1 tablespoon blackening seasoning 2 eggs 2 tablespoons vegetable oil, plus more for frying 4 tablespoons lump crabmeat 2 tablespoons water Combine the dry ingredients in a large mixing bowl. In a separate mxing bowl, mix the eggs, oil, water and crabmeat together, then slowly fold into the dry ingredients. Knead to from dough, and roll out to 1/2 inch thickness on a flour dusted board. Cut with a 1/2 inch donut cutter. Fry in heated oil for about 1 minute each. Avocado Shooter 1 large avocado, peeled and pitted 2 tablespoons sour cream 1 1/2 cups chicken stock 1/2 teaspoon coriander 1/4 teaspoon cilantro, chopped 1/4 teaspoon cumin 2 tablespoons lime juice Salt and freshly ground white pepper to taste Blend all ingredients together in a food processor, and refrigerate until chilled. Crabmeat Garnish 1/3 cup lump crabmeat 1 tablespoon diced tomato 1/4 teaspoon cilantro, chopped Creme fraiche for drizzling Mix ingredients together and chill until ready to use. Fill a shot glass 3/4 full with the avocado shooter mixture. Fill the top of the glass with Crabmeat Garnish, and top with a skewered Crabmeat Donut. Drizzle with Creme...
read moreOysters Rockefeller, Escargots and Barefoot Wine
Lunch with Barefoot Wines at Antoine’s in New Orleans, home of the original Oysters Rockefeller
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