A Year in My Kitchen: August

A Year in My Kitchen: August

On a hot August evening, try a salad of hand-picked, grilled vegetables fresh from your garden or the local farmers’ market with couscous and the vinaigrette of your choice. Flavors peak when a wooden plank is used on the grill.  Select the wood flavor...
A Year in My Kitchen: July

A Year in My Kitchen: July

 A Year in My Kitchen: July LIMONCELLO Limoncello is the generic name for an Italian citrus-based liquer.  Limone is the Italian word for LEMON.   We often make Limonettacella because our backyard limes are abundant.  Another option is Arancella, made with oranges....
A Year in My Kitchen: June

A Year in My Kitchen: June

June Raspberry Watermelon Surprise The first month of summer calls for cool refreshment, but do not assume you know what you see. This veritable trompe l’oeil is a family favorite. It’s no illusion that the featured recipe is berry sorbet masked in a...
A Year in My Kitchen: May

A Year in My Kitchen: May

May Fruit of the Season Tart This tart recipe, featured in the LA Times Food Section eons ago, is a sensation any time of the year. Fresh, ripe fruit is best, but avoid overly juicy additions so your almondy crust remains at peak. The almond paste base complements the...
A Year in My Kitchen: April

A Year in My Kitchen: April

Risotto Sofrito…riso…vino…brodo… formaggio…condimenti… Risotto is made with prepackaged short-grained  Arborio rice which originated in a village in the Piedmont region in Italy.  It’s widely available at cooking shops, Trader Joe’s and Italian delis, though not...
A Year in My Kitchen: March — Lemon Squares

A Year in My Kitchen: March — Lemon Squares

Lemons hint of the promise of spring.
This recipe from Mother accompanied us from the east coast to the west coast.
The crusty base and lemony layer combination is sensational. We found the lemons from our backyard tree made a surprising difference.
Enjoy and share.
Seconds, anyone?

Rechedo Masala for Fish

  Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish  Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...

POLLO ALLA DIAVOLA

From Chef Nick Anderer Serves 4 1 (3-pound) chicken, boned, butterflied, and halved 1 tablespoon coarsely ground black pepper Coarse salt 1 1/2 teaspoons crushed red pepper flakes 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil Pickled Hot Cherry...

2 Parma Ham recipes

CORN on the cob with Sauce (Serves 4) 8 slices of Parma Ham 4 ears of corn 8.75 oz fresh cream 3.5 oz. Gorgonzola (or any mild blue cheese) Sprinkling of cognac Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the...