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On The Wave

Italians have a saying when making risotto; it has to be “all’onda”( on the wave). In other words, it needs to come out creamy, fall off the spoon and not be a sticky glob of rice. So instant rice will not do for making risotto; you need a semi-fino grad…

Time For Asparagus!

The first of the California asparagus is in! Some tips for purchasing: Look for tight closed tips and no splits in the stems. Stalks should look vibrant; if they are limp, just pass. Asparagus will keep a few days in the refrigerator if you stand the bunch in a glass o…

Food for Thaw

I am often amazed at what cleaning out the freezer can do in the way of providing the just right ingredients for supper, so bright and early before anyone was up I was taking inventory, discarding stuff too old to use and delighting in those foods for thaw way back in the…

Avocado Salad

Lets talk about avocados. First of all they are a powerhouse of goodness and there are two main types (Haas and Fuerte) grown in California and Florida. Avocados are a fruit and when purchasing them look for those that are dark green in color and heavy in your hand. Let t…

Secrets to a Tasty Pot Roast

Oh, the lowly pot roast, relegated to the low shelf in the meat case. I cannot understand why it is so under rated when it has such great flavor, better than a pricey steak in my book. Some people complain that it is too dry or too chewy but if cooked with patience and sl…

Chicken Cutlets in Rosemary Wine Sauce

Chicken cutlets can be so dry tasting if overcooked. Keep them moist by adding a simple rosemary/ wine sauce. Be sure to use fresh rosemary as dried will not do anything for this dish. Here's the recipe and it is quick and delicious. Chicken Cutlets in Rosemary Wine Sa…

Hot Cross Buns

Hot Cross Buns are very easy to make. Here is a great recipe and the dough can also be used to make cinnamon rolls or almond paste braided breads. These can be made ahead with out the frosting and frozen. Frost just before serving. Hot Cross Buns Makes at least 1 ½…

Muffin Pan Frittatas

Here's a novel way to make little frittatas; use your muffin pan; I mixed up 9 eggs, added salt, pepper and cheese and divided the mixture into a non-stick muffin pan. Use whatever filling ingredients you like to add to eggs. These baked at 350F for about 12 minutes; coul…

Stalk Talk

They’re back! Domestic asparagus from California. And they could not have come a moment too soon for this weary winter eater. It has been tough scouring the grocery stores and farmers markets for local winter ingredients so asparagus are a welcome change. Usually so…

Eastertime Stuffed Artichokes

Artichokes are a springtime and Easter favorite and one of the many ways to serve them is stuffed with crunchy bread crumbs. Eastertime Stuffed Artichokes 4 whole large artichokes2 large lemons1/small bunch fresh mint, leaves minced2 large cloves garlic, minced1 1/2 cup…