Recipes

Italian Zeppole Donut Recipe

Delicious donuts easy to make and just as easy to eat!...Read More
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Pistachio Crusted Halibut Cheeks

Do you ever see halibut cheeks at the fishmonger? If so you need to buy them and give this recipe a try. Actually, any fish will do, but the halibut cheeks are the perfect size and texture....Read More

Yellow Lentil and Coconut Milk Soup

Yellow lentils are packed with protein of 18 grams per cup and 15.6 grams of fiber, add coconut milk to it and you have a creamy flavorful soup. A burst of yogurt for added protein, turmeric, and cinnamon for anti-inflammatory benefits....Read More
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Vegan Queso Fresco

Perfect vegan queso fresco for on top of your refried beans, salads, or anything your heart desires. Creamy and crumbly just like the original. Spread it on your toast in the morning for a real treat!...Read More

Chipotle Nooch

Chipotle Nooch is an alternative to conventional cheese spreads....Read More

Sweet and Sour Chicken

Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors....Read More
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Jim’s Sourdough Biga

Making biga will give you a superior lift in your sourdough bread. It is perfect for those occasional bakers that make it only once a week. Store at room temperature for a week or in the refrigerator for safekeeping until you are ready to use it. Allow 24 hours before you use the biga from the refrigerator.   70 grams (a scant 1/3 cup) room-temperature (65-70 degrees)water 10 grams (scant 1 tablespoon) refreshed fermented starter (your biga) 100 grams (Half a cup plus 3 tablespoons) of unbleached all-purpose flour 0.1 grams ( a tiny pinch) of fine sea salt Mix...Read More

Pane Bianco Sourdough Bread

Sourdough artisan bread will take 12 to 24 hours to produce. It is a no-knead dough that requires little experience because it is no-knead. Make it the night before and bake it the next day for fresh bread at dinner....Read More

Bammers and Pebbs Carrots

Carrots and the health they bring can be flavorful and delicious. Quick spicy pickled carrots with jalapenos are a treat to accompany your sandwich or chips and salsa....Read More

Fresh Tomatillo Salsa Verde

Tomatillos are very versatile. Used fresh or roasted they have a tart, sweet flavor that can be used in this Fresh Tomatillo Salsa Verde or chili verde sauce for enchiladas or tamales. Try just dipping your chip into this flavorful salsa and it will take you to an exotic place, warm and tropical....Read More

Old Fashion Molasses Cookie

There is nothing like a chewy, spicy molasses cookie. Not only for the holidays but for all year round.  ...Read More

French Macaron

I adore these beautiful French Macarons. They are finicky to make, however. If you live in the Northwest as I do, moisture is your enemy. They can not develop skin on the top and when you bake they will crack. That is a nasty problem that I get often when I have a desire for this delectable cookie and bake them when it's raining. But I've figured out a solution. My oven has a dehydration setting, the temperature is 150 degrees, with convection air flowing. You can try doing the same thing in a convection oven with a very low...Read More
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Gazpacho Soup

2 lb. ripe tomatoes, seeded, cored and chopped 1/2 lb. sweet cherries, pitted 1 Anaheim pepper, stemmed, seeded and chopped 1 1/2 cups day-old cubed crustless rustic white bread (2oz) 1/3 cup red onion, chopped 1/4 cup sherry vinegar 1 garlic clove, finely chopped 1/2 cup place  Kosher salt and pepper   In a large bowl, toss the tomatoes with the cherries, pepper, bread, red onion, vinegar, garlic, 1/2 cup olive oil and a very generous pinch each of alt and pepper. Let the gazpacho base stand at room temperature for 2 hours.  In batches, puree the gazpacho base until...Read More
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Chinese Congee

Thousand years of tradition and culture that makes congee a favorite with my granddaughters. ...Read More
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Savory Pumpkin Sourdough Bread

Nothing says fall like a pumpkin. Nothing says comfort like a fresh loaf of bread, festive, warm, during the fall season....Read More
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