Beech Mushrooms, or Bunashimeji
Beech Mushrooms Recently, during yet another Chinatown food shopping expedition, the mushroom fiend in me impulsively hoarded a large selection of every type and size of mushroom available in Hong Kong...
View ArticleBreakfast Express
Quick & easy egg & vegetable breakfast Many of us, often busy rushing off in the morning, are under the impression that a healthy, home cooked breakfast is too time consuming and instead will...
View ArticleAubergine in Garlic Sauce
Eggplant with Garlic Sauce If you’ve ever indulged in what I call “reverse shopping,” such as buying an entire outfit to match, say, a scarf, tie, or sandals, you can understand how I did the same here...
View ArticleCurried Chicken and Stuffed Mushrooms with sauteed apples and tomatoes
Curried Chicken & Stuffed Mushrooms with sauteed apples and tomatoes When planning your dinner choices, what’s better than opening a marvelous recipe book and realizing you have all ingredients on...
View ArticlePorcini Pasta with Spring Vegetable Medley
Porcini shaped & flavored pasta with Spring Vegetables One of the great things about Spring is the abundance of vegetables which makes it possible to prepare a variety of simple, tasty and healthy...
View ArticleStill Life with Vegetables, Spring 2011
(Original capture) For me, one of the best things about Spring is the thrill of shopping for first growth vegetables poking up from the ground. Maybe it’s the vibrant colors or the promise of the...
View ArticleCedar Planked Striped Bass and Skewered Zucchini Ribbons
Recently, I had a pre-dinner consultation with a client when, to my surprise, she produced a handful of cedars planks. She suggested using them for something “fishy”. Cooking with a wooden plank,...
View ArticleShiitake & Salmon Sandwiches
I made these for the first time several years ago for a 40th birthday party that we catered. As I recall, the inspiration for this dish was the largest shiitake mushrooms that I had ever seen. Since...
View ArticleRatatouille
Early spring brings the season’s first small green peas. Their season doesn’t last long, so when I find them, I hoard them and use them in almost everything I make. A case in point was my ratatouille...
View ArticleKimchi City
Daikon Kimchi on the left, Napa Cabbage Kimchi center and right In my experience, kimchi is something you either love or you’re running from the room if someone offers it to you. Needless to say I...
View ArticleSalad Niçoise with pan-seared Ahi tuna
This colorful Salad Niçoise tastes as good as it looks. Fresh, raw vegetables like the multi-color sweet peppers strips and cherry tomatoes are flanked by sliced radishes and cucumbers. The...
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