Category Archives: description

Croutons rock


This bowl has croutons in it. They were made with bread from Grand Central and I sort of stir fried them in olive oil and garlic. I cook till golden brown and add to

 

Pastas, soups and salads

crunchy treats

i love to make them


Mama Leone’s Soup


I have never loved soup. I guess there are a few that I order on occasion, onion for one, but there is generally an appetizer or salad I want more.  However, Mama Leone’s soup, which I have only had in Portland, has changed my soup feelings. This creamy tomato based soup with chicken is ultimate comfort food in a bowl, satisfying and totally yummy. You can buy this soup daily at Market of Choice and Elephants, the non deli deli. A recipe for this creamy concoction will be in my book, “The Portland, Oregon Chef’s Table, coming out in July.  A bowl of this soup with a crusty roll is a perfect lunch or light dinner.


peaches


now that peaches are here I thought I would suggest some things to do with them other than just grabbing a dishcloth to grab the juices and eat. I would have said napkins but they are environmentally incorrect.

split, pit, and bake with brown sugar

make an old fashioned peach melba- vanilla ice cream, peach, raspberry sauce

slice and place on a pie crust. top with butter, a driz of honey and some cinnamon. bake

toss with feta and arugula and a vinaigrette

place in a blender with yogurt and blueberries

quick peach jam- just simmer slices in orange juice with some sugar. thicken with a bit of cornstarch mixed with a little of the juice, add to pot to thicken. fridge

also, to peel peaches just score the skin and place in boiling water for a minute. peel. so easy


there’s something about flan


I have two favorite desserts. Trifle and flan. Somewhat similar, both custards of a sort. The trifle is versatile and much easier than people think, and actually one can be prepared in fifteen minutes. For real.  They are very nice to look at and you can buy a trifle bowl at Kohls for 15 bucks.  A few years ago there was a trifle bowl sale and I bought about 12 of them. It was a perfect holiday gift, trifle bowl included. They were under 10 bucks each!

Flan is not hard, but you do need to master the caramelized sugar. It was daunting for me at first, but now I do it in ten minutes, sugar only, and I control the darkness of the caramel by adjusting the flame and cooking time. I tried something this weekend and it worked out quite well. I caramelized the sugar and poured it into 8 small ramekins. I immediately added sliced bananas to the not yet hardened caramel. After about 20 minutes I poured the custard over the bananas and baked them in a water bath.  When I unmolded them it was a lovely upside down banana flan. The flavors were great together.  I might try it next with grilled pineapple. Very good dessert.


an easy thing to do


when you want to make pasta and intend to add lots of vegetables and maybe some shrimp, try cooking it all in one pot. I love how the flavors blend and what could be easier. You have to think about the different cooking times, but so what. Only one pot to wash and then, when drained, toss with some olive oil and maybe a little grated aged Asiago cheese.

It is a meal you can make with out shopping. Everyone has some pasta and some frozen veg, if not fresh. Change the veg, the cheese, the herbs…it’s all good.


My crostumble


rhubarb and strawberry time

I made the crust for a crostata, and a crumble topping. Tossed strawberries and rhubarb with sugar, cornstarch, cinnamon, orange peel and placed on crust.  Sprinkled with oatmeal flour butter sugar mixture, curled edges over, and baked.

 

 

 

 

Very nice warm with vanilla ice cream. Or strawberry ice cream. And I think if you head over to Salt and Straw (now 2 locations) you might find rhubarb ice cream.