Archive | April, 2011

Caldo Verde (Portuguese Green Soup)

ç The true stars of this dish, Caldo Verde, are the potatoes, onions and greens.  A simple “green soup” that is one of Portugal’s best-known and best-loved dishes is an onion and garlic-infused soup, the combination of which is a magical complement of both heartiness and lightness, enhanced with the flavors of thinly sliced greens, usually […]

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Bleu Cheese Dressing

What’s in a salad?  For years we have been filling our salad bowl with a myriad of greens available to us here in the San Francisco Bay Area.  The local markets have bins heaped with various mixes that may include oak leaf lettuce, baby spinach, wild arugula and baby romaine.  Within arm’s length are hearts […]

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Cherry Clafoutis

Two canning seasons ago Dayton purchased a book entitled “Well-Preserved”  by Eugenia Bone when I became interested in the arts of home canning and food preservation, something both of our moms had done for years when we were youngsters.  Subtitled “Recipes and Techniques for Putting Up Small Batches of Seasonal Foods,”  Eugenia’s book  is a […]

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