Celebrating Earth Day -40 Years Later-with Asparagus and Heirloom Cherry Tomatoes
I had no idea then I would end up cooking professionally, but 25 years later, after working in the restaurant, hotel and catering industry in New York, I returned to the Bay Area to attend culinary school- btw, I lived right next door to the house with the organic garden of those early years.
Now, I regularly shop, for both my personal consumption and for parties I cater, at any of several local farmer’s market, and indeed, locally grown and organic produce have become a big trend in the catering business.
read moreGumbo z’Herbes- New Orleans Green Gumbo
Gumbo z’Herbes, New Orleans’ gumbo of mixed greens is a dish directly descended from the West African dish, Palaver Sauce, variants of which also appear in other outposts of the African diaspora.
read moreGreat Passover Sweet Treats- Part 2 – Parisian Coconut Macaroons
Parisian Coconut Macaroons are big puffy macaroons, more of a cross between meringues and macaroons, in my opinion.
read moreGreat Passover Sweet Treats- Part 1
These chocolate meringue “S” ‘s are a classic European petits fours, and perfect for Passover.
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Profiteroles- a Classic!
Profiteroles (aka cream puffs to us Americans), are choux pastry (named such because they expand while baking to resemble little cabbages) piped in small rosettes onto a baking sheet, and baked at a medium high temperature, until they puff up.
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