Sunday, October 24, 2010

this is a great recipe for halloween...make it as spicy as you want and keep warm...throw in a fresh jalapeno!...

Saturday, October 23, 2010


ready for halloween?...we're having a gathering!...are you?...

oooo...and buttermilk-pie...why are people always so surprised?'s just a magnificent version of a custard it with fruit and mexican sweet crema...forget about dinner, just have dessert!...

i love hominy...i make a crazy delicious hominy and can add all kinds of things to a mac and cheese, only with hominy...good for gluten-free diets...make it spicy and cheesy...

Monday, October 11, 2010

dia de los muertos...

this is a good time in my family...we all hold the holiday near and dear...delicious, fun recipes, decorations and in southern california, people of all backgrounds celebrate the day, and for good is a time to remember the people who have passed through your life and what they left you in the don't have to create an altar, although it's fun...pull out some pictures, read old letters, family bibles or journals, or just close your eyes and think...however you choose to celebrate, remember time is still a mystery to us, and we're all just passing through...

some fun web-sites...

Sunday, October 10, 2010

butternut squash lasagna...

this looks exciting...i remember the first time i had a bechamel lasagna with lemon and shrimp...white lasagnas are delicious...this one looks good...or crab?...lemon-mint bechamel?...lamb?...more crab?...

Saturday, October 9, 2010

butter-milk dressing...

for everyone that thinks this beautiful bliss comes from a dry package or will love the flavor and simplicity, and you can tailor the flavor profile or consistency to your own taste...

Buttermilk dressing, extra spicy
1/4 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of buttermilk
1/4 cup of chopped cilantro
1 tablespoon of freshly squeezed lime juice
1 clove of garlic, crushed
1 serrano pepper, finely diced
1 teaspoon of chopped fresh chives
1/8 teaspoon of cayenne pepper
Salt and black pepper to taste

Mix all the ingredients together and let chill for an hour.
Makes 1 cup, keeps for a week in the refrigerator.
Notes: I like my dressing on the thinner side, so if you prefer it thicker use 1/2 cup of mayonnaise. And if you don't want it to be so spicy, feel free to omit the Serrano or substitute a jalapeno pepper instead. Also, you can use parsley instead of cilantro if you're one of those "Cilantro tastes like soap" people, I won't be insulted.

i omit the cayenne...but, you can add more mayo or sour cream, less buttermilk for a tighter consistency (but i love buttermilk...not necessarily to drink, but you can't beat in for cooking -  cakes, pancakes are tender, fried chicken - dip or soak in butter milk and dredge in coating...and these types of dressings or dips...yum) with it, this is a great start...

plus, it's good on everything, veggies, chips, fries, pizza, burgers, wings, tacos, fish, beef...and on and on and on...

Friday, October 8, 2010

Roasted Root Vegetable and Apple Soup...

2 sweet potatoes, large, peeled and diced
8 parsnips, peeled and diced
2 small onions, peeled and diced
2 apples, peeled and diced
1/4 cup oil
1/4 cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon five spice powder
2 teaspoons salt
1 teaspoon freshly ground pepper
4 cups vegetable broth
1/2 cup Marsala (optional)
2 ounces dried apples
3/4 cup creme fraiche
1. Preheat oven to 375 degrees F.
2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.
3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes.
4. Working in small batches, puree the roasted vegetables with the reduced liquid in a blender; transfer to a saucepan. If the soup is too thick, thin with hot water or more broth.
5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche over the top of each serving and swirl with a skewer or a knife. Serve immediately.

fall recipes...

i posted this on facebook...i love the 'simply recipes' site...they have such a broad offering that everyone comes away these days of careful economics, we all want to find 'new' ways to please our palates...this is actually a classic recipe, new to a modern culture...try's delicious, re-heats well and is careful of your pocketbook...

Thursday, October 7, 2010


one of my family's favorite cakes comes from the 'silver palate' original cookbook...they have published many since, but this book remains my favorite...the ideas are fun, fresh and basic...but they do wonderful things with apples and i've never met an apple i didn't like...

chunky apple walnut cake

dark, moist and chunky, with a dream of a glaze

1 1/2 c. vegetable oil
2 c. sugar
3 eggs
2 c. unbleached, all-purpose flor, sifted
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 ground mace
1 tsp. baking soda
1/8 tsp. salt
1 c. whole wheat flour, sifted
1 1/4 c. shelled walnuts, coarsely chopped
3 1/4 c. coarse chunks of peeled and cored rome beauty apples
3 t. calvados or applejack

~preheat oven to 325 degrees F
~beat oil and sugar until thick and opaque
~add eggs, beat well
~blend (or sift if you like) all dry ingredients
  (multiple siftings will give a smoother, denser crumb to the cake...sometimes it is well worth the time, in this case i don't bother...and i usually just use all white...i do believe FIRMLY that you should always ~try a recipe for the first time as written, then experiment madly...)
~add walnuts and apples chunks and calvados (you can use liquid of your choice, i love calvados and believe it should be in every kitchen...if you ~don't have it, use something else, any booze or apple juice...)
this is a stiff batter, and a lot of apples and nuts, don't panic...
~pour batter into a 10 inch round cake pan (i'm sure she meant bundt type pan, as this is a lot of cake and will easily make a 13x9 cake, or two bread loaf pans...use your senses...
~bake for 1 hour and 15 min - bundt, start checking after an hour...smaller pans, check after 45 min...
when cake tester/toothpick comes out clean it's done
~let rest 10 min., again know your cookware, the apples on the bottom slightly carmelize, it can stick, you can also use a release like 'baker's joy', just lightly...
~unmold, you can pour the glaze over the entire cake or cut and pour...just be sure to make enough, as i have been know to drink it by itself...mmm...

apple cider glaze

4 tb. sweet butter
2 tb. brown sugar
6 tb. granulated sugar
3 tb. calvados or applejack
4 tb. sweet cider
2 tb. fresh orange juic
2 tb. heavy cream

~melt butter in a small saucepan, stir in both sugars
~add remaining ingredients, stir and bring to a boil...reduce heat slightly and cook for 4 minutes...
~remove from heat and cool slightly...pour over cake while still warm...
1 1/2 c. glaze

this is basically a hard you can use it on any number of delicious things...even store-bought and everyone will be impressed...
the recipe calls for a little this a little that...use your imagination...what is important is that butter, sugar, cream and some flavor make a good pouring sure to let it reduce slightly...and done...

this is a cozy cake, nice with a cup of tea or coffee...or a glass of port or sherry...snuggle up and enjoy...