Archive | 2010

Pork Shoulder with Green Olives and Baby Artichokes

The “other white meat” frequently appears on our dinner menu here at home for a variety of  reasons.  An incredibly versatile meat, pork can be showcased in many ways.  It easily takes on the flavors of any number of delicious marinades and can be grilled to perfection, slowly smoked, quickly sauteed, oven roasted, pan roasted… or […]

Continue Reading

Ruby Red Grapefruit Semifreddo with Cranberry and Plum Sauce

The traditional pumpkin pie was absent from our dessert table this Thanksgiving.  We chose instead to do a Ruby Red Grapefruit Semifreddo, a refreshing dessert that we thought would be the perfect ending, accompanied with a cup of tea, to a meal that had showcased the exquisite flavors and spices of a number of regions […]

Continue Reading

Sweet and Sour Butternut Squash

The traditional Thanksgiving turkey received the equivalent of a Presidential pardon at our house this year!  As we contemplated the menu for this year’s Foodie High Holy Day we chose to do something completely new to both of us as far as preparation and cooking are concerned.  One of our guests for the day of feasting […]

Continue Reading

Green Olive Bread

A popular item on the menu in Dayton’s restaurant was an absolutely delicious sandwich featuring thin slices of roasted lamb complemented with grilled sweet onions and tangy goat cheese tucked between two slices of savory house-baked green olive bread… an incredible lunch time repast!  Through the years we have continued to bake this amazing bread at home […]

Continue Reading

Buttered Rum Baked Apples

This past Sunday afternoon we received a call from a dear friend of ours who invited us to join her and her husband for a late Monday morning brunch in Mill Valley.  We could, of course, not go empty handed!  What would be a quick, easy and delicious dessert that could be prepared with a minimum of effort?  […]

Continue Reading

Oven Roasted Balsamic Rosemary Chicken with Pancetta

Balsamic vinegar holds a place of high regard in our kitchen and is a condiment that has been associated with a myriad of superstitions, legends and politics.  In Medieval times balsamic vinegar was valued for its healing properties.  The name is a derivation of the word balm which in turn is derived from balsamum, a […]

Continue Reading

Sesame Chicken and Noodle Salad with Crisp Garden Vegetables

Summer is drawing to a close with its unofficial end slated for the upcoming Labor Day weekend.  The good news, however, is that barbeques by the thousands will be fired up in backyards all across the country from East to West and North to South.  Everywhere the air will be filled with the enticing aromas […]

Continue Reading

Cassoulet

In the words of Julia Child, “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”  Cassoulet is a French dish of […]

Continue Reading

Duck Leg Confit

A couple of years ago we chose to serve a hearty cassoulet for a dinner we were hosting for a few friends.  All of the ingredients were readily available in local markets except one, duck leg confit, or confit de canard.  After exhausting all of the prospective local resources I ordered a tin containing six […]

Continue Reading

Gateau Noix

With origins on Central Asia’s mountain slopes almonds, which are part of the plum family, once grew wild along the famed Silk Road connecting China with the West.  They became popular among early traders and explorers because of their high nutritional value and long storage life… and that popularity most certainly aided the expansion of almonds […]

Continue Reading