Last fall, one of my clients got the new Barefoot Contessa Cookbook (Barefoot Contessa Foolproof), and in looking through it we both were intrigued by Ina Garten’s recipe for carmelized bacon.
I borrowed the cookbook for the weekend, and because I had all of the ingredients at home, I tried the recipe—but I played with it a bit, of course.
Last year, I posted a recipe for Pumpkin Muffins, and more recently I posted on for Paleo Muffins, but here’s another version that I really like. This is closer to the paleo recipe than the original pumpkin one, but it substitutes pumpkin for bananas in a paleo-friendly mix. Continue reading
A client recently asked me to create a mushroom tart to serve with beef tenderloin for a dinner party, and this is what I came up with.
The daughter of one of my clients asked if we could make Valentine’s Day cookies, so I looked through some cookbooks and found a recipe I hadn’t tried before. It’s simple to prepare, and it makes a large number of cookies. Continue reading
A friend who takes my crossfit class and who is also trying the Whole9 challenge told me about a paleo muffin she had at a bakery in Sun Valley that she was hoping to replicate. She told me what was in it, and I googled “banana paleo muffiin” and found a recipe that came close. Continue reading
I took this photograph a little while ago and meant to post the recipe right away, but then I got busy with catering events. It’s still possible to find some fresh local strawberries, however, or you can always substitute fresh peaches, blackberries, blueberries or raspberries. Or use California strawberries if you prefer.
I like to read the labels on the foods I try. That way I can go home and try to replicate or improve on things I have purchased or sampled.
When I was in L.A. for the Surf City marathon, I had a gluten-free chocolate-coconut bar that I wanted to try making at home. Continue reading
When I agreed to host an impromptu backyard barbecue last month, the easiest part of the menu to decide was dessert. I had just received fresh rhubarb in my Full Circle delivery, as well as a bunch from my mom (who had gotten it from her neighbor). My friend Dana, who was attending the dinner, voted for cobbler.
Two other guests, Andrew and Lorie (who took photographs that evening—many of which have appeared on the blog), walked to the local store to pick up the ice cream, because who can have cobbler without ice cream? Continue reading
As I was preparing dinner for friends recently, I was undecided about what to serve for appetizers, so I looked in my refrigerator and freezer to see what I had to work with.
I found the following: Home made frozen pie dough; Arugula Pesto (that I made back in March); and Swiss chard from my Full Circle delivery. Continue reading
This recipe was given to me by a friend years ago when I lived in Portland, Oregon, while I was attending the Western Culinary Institute. I recently catered an event for a group of 11-year-old girls who are going to enter Forest Ridge next fall. I was asked if I had a good chocolate chip cookie recipe, and I immediately thought of this one because it is both simple and delicious. Continue reading
Thyme with Sage 