Goat cheese, fresh basil and tomatoes grilled on sourdough (Creative Commons-licensed photo from the Flickr account of nasunto) Last night I mentioned on Facebook the recipe I usually use for grilled cheese—lots of Jarlesberg, a few dashes of cayenne pepper, multi-grain bread and a slow cooking time following an initial braise. An old friend of … Continue reading Grilled cheese-tasting
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Best of 101 Cookbooks (plus Grandma Young’s Springerlies)
Course one // Grilled kabobs slathered in middle-eastern muhammara sauce [tofu, lemon, mushroom, red onion] Course two // Heather's quinoa with a twist [corn, kale, pan-seared chicken with pesto and roasted cherry tomatoes] / Big Sur Bakery rolls [flax, sesame, oat, sunflower, amaranth] Course three //Mini buttermilk berry milkshakes / Grandma Young's Springerlies [ageed German … Continue reading Best of 101 Cookbooks (plus Grandma Young’s Springerlies)
A 101 Cookbooks Thankgiving
This is three vegetarian courses, all served family style, all from 101cookbooks.com, one of my all-time favorite websites. Course one // Thai-spiced pumpkin soup / firecracker cornbread [corn kernels, red pepper flakes] Course two // Hazelnut and chard ravioli salad ["Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions ... finished … Continue reading A 101 Cookbooks Thankgiving
World Traveler
Course one // Dubai: Sesame seed-coated falafel with tahini yogurt dip Course two // Thailand: Thai-spiced grilled salmon [Salmon wild, sustainable-fished, from Alaska] / complimentary literature about sustainable fishing Course three // Grand Cayman: Griddled pineapple and mango on toasted panettone [sweet bread] with homemade Chantilly cream [organic cream] (For those of you following this, … Continue reading World Traveler
zing»»subtle
Course one // zing: Onion tarts with goat cheese Course two // strong: From-scratch roasted tomato soup [organic tomatoes, cream] Course three // mild: Local, organic chicken blackened on a grill Course four // subtle: Bread pudding and whiskey sauce (Bet you just can't wait to hear what this is all about... a few more … Continue reading zing»»subtle
Grains of winter
Course one // Butternut squash and apple soup Course two // Wild rices with chili powder, cayenne, green onions / minted organic quinoa / organic plain yogurt Course three // From-scratch pumpkin pie [organic pumpkin, organic cream, organic brown sugar] (The next several days I’ll post menus I’ve created. At the end of the series … Continue reading Grains of winter
Seeing Green
Course one // Olive oil and kale smashed potatoes [skin-on red potatoes, organic california olive oil, Parmigiano-Reggiano] Course two // Spinach quiche [Jarlesberg cheese, organic spinach, organic eggs, organic half and half] Course three // Pistachio pudding—or—green tea and mint ice cream / Wheatgrass shots (The next several days I'll post menus I've created. At … Continue reading Seeing Green
Cheese and cream
The next several days I'll post menus I've created. At the end of the series I'll clue you in as to why. Course one // Insalata Caprese [local heirloom tomatoes, fresh mozzarella, organic fresh basil, organic california olive oil] Course two // Goat cheese ravioli with tomato cream sauce [organic tomatoes, cream] / Parmigiano Reggiano … Continue reading Cheese and cream
Brandon Smith 