Planting an Indoor Herb Garden
If you’ve been waiting for just the right time to plant culinary herbs, don’t wait any longer! Growing herbs indoors can be fun, practical, and rewarding. All it really takes is a little planning and...
View ArticleUmami Restaurant
Recently, I dined twice within one week at Umami Restaurant in San Francisco. I was impressed both times. I loved the food, the service and the atmosphere. And I also really appreciate that this...
View ArticleCanteen Restaurant
My husband and I recently went with our friends, Norm and Kate, to Canteen. The food was amazing, thanks to efforts of award-winning chef, Dennis Leary. Among the 4 of us, we tried every dish on...
View ArticlePeach Crisp with Creme Fraiche
Ingredients 4 cups ripe peaches, peeled and sliced For the topping: 1/3 cup (approx. 5 Tablespoons) butter, softened 1/2 cup all-purpose flour 1/2 cup oats 3/4 cups brown sugar, packed 1/2 cup chopped...
View ArticleChoosing Cherries
I so look forward to cherry season each year! The first cherries of the season are normally not very sweet, but they will get sweeter each week. Some of the most flavorful cherries are the Bings,...
View Article2004 Goosecross Cellars Napa Valley Merlot
The 2004 Napa Valley Merlot from Goosecross Cellars is lush and rich with hints of black cherry and spices. I really enjoy it with pork, but I recommend trying it with Colleen’s Classic Lamb recipe -...
View ArticleProcyanidins – for your health!
According to Bottom Line Health’s May 2007 edition, “Polyphenols – chemicals found abundantly in dark and/or colorful foods, such as red and purple grapes, cocoa and pomegranates – can stop...
View ArticleWarm Spinach Salad with Bacon Dressing
I grew up on a farm in rural Georgia, and we didn’t eat a lot of cold salads. However, this salad, which was served warm, was a Southern favorite. Ingredients 8 cups spinach, washed and drained 6...
View ArticleOne Market
My husband and I went to see an interview with food writer, Molly O’Neill, in San Francisco and decided to have a nice lunch afterward. One Market Restaurant was on our way to catch the ferry back...
View ArticleLe Repaire de Cartouche
My friend Carol and I went to dinner in Paris at Le Repaire de Cartouche in the 11th. This was a casual bistrot and the staff was very friendly and nice. We each started with a kir royale. It was...
View ArticleLe Cinq Mars
I really liked this casual bistro in the 7th arrondissement in Paris. The staff was very friendly and the restaurant itself was most welcoming. My friend and I had a casual dinner there on a Saturday...
View ArticleBourbon-Laced Pecan Pie
Ingredients 1 cup light corn syrup (such as Karo) 3/4 cup dark brown sugar (such as muscovado), packed 3 eggs 3 T. melted butter 1 T. Kentucky bourbon (such as Jack Daniels) 1 t. vanilla extract 1/4 t....
View ArticlePumpkin Cheesecake with Creme Fraiche
Ingredients For the crust: 1 ½ cup roasted, unsalted almonds 3 T. melted butter 3 T. brown sugar ¼ t. cinnamon For the cheesecake filling: 3 8oz. packages cream cheese, softened 2 cups fresh pumpkin,...
View ArticleQuick Breakfast Apples
I love the floral fragrance of warm apples. This is a very simple recipe that combines a little honey and cinnamon (if desired) with the apples. It is a great side dish for breakfast. Ingredients 2...
View ArticleMoist Persimmon Cake with Creme Fraiche
This cake is so moist! I truly love to make it. It is so simple – no mixer required! And it is a small cake, so it doesn’t stay around the house forever. I hope you enjoy it! Ingredients 1 cup...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
View ArticleChocolate-Banana-Cinnamon Whole-Grain Paninis
These chocolate-banana-cinnamon paninis are favorites of ours. We have them a couple of times a month for breakfast, usually on the weekend. We like to use rustic bread from the farmers market, along...
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Persimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
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Fig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View ArticleCrunchy Apple-Blueberry Coffee Cake with Almonds
This coffee cake is decadent with its wealth of fruit and its crunchy topping. You can use almost any fruit in it. Feel free to experiment with strawberries, pears, nectarines, peaches, or...
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