I had just made a lot of homemade yogurt and I separated it into little glass jars, then I filled these colorful containers with nuts, seeds and spices and placed them in the fridge on top of the yogurt containers. I felt so darned organized and perhaps I’m easy to please, but they were so pretty… Read More
Balancing Flavors in Your Holiday Meal I find when I teach cooking classes that seasonings and balancing flavors is what most people struggle with, especially during the holiday season. If you’re not careful everything on your plate can taste the same. You might be thinking that’s o.k. as everything is so darned good, but with… Read More
Zesty Raw Butternut Squash and Cabbage Salad ▪ 3 cups grated raw butternut squash (about 1/2 of a peeled and seeded butternut squash) ▪ 3 cups shredded green or Napa cabbage ▪ ½ red pepper, finely chopped ▪ 4 green onions, sliced thinly (use all the white part and about 2” of the green part)… Read More
Isn’t this beautiful? This is such an easy recipe! Fresh Fig Tart Makes 1 -12” tart Ingredients: Tart Dough: 13 tablespoons cold butter, cut into pieces 1/3 cup confectioners’ sugar 1 1/2 cups all-purpose flour 1 large egg yolk 1 tablespoon heavy cream . Fig Filling: 1/2 cup heavy cream 2 tablespoons honey 16 ripe… Read More
Well, we just finished with the summer squashes and now it’s on to winter squashes, the most famous being pumpkins. Almost everyone likes the naturally sweet winter squashes such as acorn, Hubbard, delicata, butternut and other less well-known varieties. Most people think of the holidays when we speak of yams, sweet potatoes, and pumpkin, often… Read More
There is something about biscuits that make me feel as warm and cozy. Sourdough Biscuits 1/2 cup unbleached flour 1/2 cup whole-wheat flour 1/4 teaspoon sea salt 1/2 teaspoon baking soda 2 teaspoons non-aluminum baking powder 1/3 cup butter, cold 1 cup sourdough starter Directions: Preheat oven to 425 degrees. Sift together flour, salt, baking… Read More
