Still such an abundance of cherry tomatoes hanging on vines in West Petaluma this early October. Fed up with salads? Here’s a nice and easy dinner time solution to utilize some of the juicy bounty: Serves 2 2 80z fresh red snapper fillets (Petaluma Market) Olive oil Salt and Pepper 3 fistfuls of ripe cherry [...]
It’s Farmer’s Market time here in West Petaluma – all the makings on hand every Saturday afternoon and Wednesday evening for the next four months of seasonal bounty. First in a series of summertime recipes is a delicious Beet Salad with crumbly Point Reyes Blue Cheese and candied walnuts. All that’s needed in a side [...]
Cuban cocktail lovers lookout, plant a pot of mint by the kitchen door and a stash of rum and slimline club soda in the pantry and you’ll be set for backyard soirees all summer long. The Skinny Mojito (1 serving) Half a lime, sliced in wedges 1 1⁄2 tablespoons lime juice 2 tablespoons mint leaves [...]
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Corned beef and cabbage is not for everyone. If the traditional Irish/American pot of boiled bounty doesn’t float your boat, here’s a tasty alternative to keep with the general green-day theme at dinner come March 17th. Trout with Rosemary and Green Beans ( serves 8 ) 1 pound of trimmed green beans 14 garlic cloves, [...]
2 eggs 1 stick butter 1 tsp almond essence 1 cup sugar 1 cup plain flour Preheat oven to 350 degrees F. Grease and line an eight inch round cake pan. Mix 2 slightly beaten eggs with one stick of melted butter. Add one tsp of almond essence and one cup of sugar and then [...]
2/3 cup extra virgin olive oil 1/2 tin star anchovies (in oil, not capers) 1 large Meyer lemon handful of Parmesan 3 to 4 crushed garlic cloves 1 heaping tablespoon of Worcestershire Sauce 2 -3 large tablespoons of seasoned rice vinegar 5 drops of tobasco salt & pepper Blend all of the ingredients for a [...]
1 1/2 lbs free range ground beef 1/2 a chopped onion 2 cups chopped veggies: carrots, leeks, peas…. 1 1/2 lbs yellow creamer potatoes splash of buttermilk 1/2 stick of butter 1/2 cup beef stock 1 teaspoon Worcestershire sauce Salt, pepper sage Preheat oven to 400. Peel and boil potatoes in lightly salted water. Finely [...]
6 lamb shanks, well trimmed salt and pepper to taste olive oil 1 large onion, diced 2 celery stalks, chopped 2 carrots, peeled and chopped 2 parsnips, peeled and chopped 4 large garlic cloves, minced 1 cup of full bodied red wine such as Timo’s Que Syra 1 cup chopped tomatoes with juice 6 cups [...]