Category Archives: suggestions and ideas



perfect now

These are some of the things I like to do with strawberries


Ice cream

In salads

On waffles and pancakes



Quick jam




Super smoothie




not more tea, more tea flavor

for two

love iced tea

I am an ice tea junkie- this one is mint tea with slices of lemon and orange and will have fresh spearmint.  I drink it in the evening so I usually have a pitcher of no caffeine tea so I am not up at night making more tea. I am sleeping instead.


Recently I made a pitcher with white tea and added raspberries and ginger. That was really good. Very refreshing and a good flavor combo.

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.


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.

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.

wierd looking but good tasting Pavlova

Pavlova is a meringue dessert named after a Russian ballet dancer. I was always kind of intimidated to try making one, but in actuality is is easy, forgiving and a wonderful combination of crunch, chewy, creamy and fruity. That’s all a person can ask for.

I whipped a bunch of egg whites, added sugar and when stiff added some vanilla extract, and cornstarch.  Baked it for an hour at 3oo, making a depression in the center to hold the fruit.

When cooled, I whipped heavy cream and topped with blueberries. Please feel free to ask for exact recipe. I do believe this can be done with Stevia.