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Fig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
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Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
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Sunny Meyer Lemon Marmalade
Meyer lemons are abundant year-round on my trees in Sausalito. I try not to waste a single lemon. I give a lot of them away as gifts to friends and neighbors, and I look for new ways in which to...
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Best of the Best for 2011
This was a year filled with extraordinary food and beverage adventures. It was difficult to narrow down a “Best of the Best” list, but here are my picks for 2011: Best Overall Coffee Experience:...
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The Fremont Diner in Sonoma, California
The Fremont Diner in Sonoma is truly a diner. But one with farm-to-table fresh ingredients – and housemade bacon. I like that their food has a bit of a Southern flair. And the old truck parked...
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Chocolate Amaretto Truffles
I adore truffles, and they are so easy to make! If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...
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Roasted Artichokes with Roasted Meyer Lemons
Artichokes and Meyer lemons are a great pairing. And I love them both roasted. I first had a similar dish at Cindy’s Backstreet Kitchen in St. Helena, California. I went home, picked some Meyer...
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Old-fashioned Strawberry Shortcakes
I loved this dessert as a child. We made it often in the summertime to feature the wild strawberries that grew near my grandmother’s farm. We used whipped cream for the topping then, but I have...
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Meatballs in Tomato Sauce
This dish is great for nights when the weather is slightly cold or dreary. The leftovers can be used in sandwiches the next day – guaranteed to bring a smile! You can serve these meatballs as an...
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London’s Wonderful New Choccywoccydoodah Shop
This is a guest post by Jennifer De Guzman Rolfe, an ex-pat Californian foodie now based in the UK. Jennifer is the owner of Jen’s Just Desserts. Choccywoccydoodah’s London store is now open! After...
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Mes Amis Cafe in Somerset
Note: This blog post is from the talented Jennifer De Guzman Rolfe of Jen’s Just Desserts in the UK. Have you ever been somewhere so special that you immediately want to tell everyone about the...
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Spring Onion, Roasted Pepper and Mushroom Galette
A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes. I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the...
View ArticlePumpkin Cheesecake with Creme Fraiche
Ingredients For the crust: 1 ½ cup roasted, unsalted almonds 3 T. melted butter 3 T. brown sugar ¼ t. cinnamon For the cheesecake filling: 3 8oz. packages cream cheese, softened 2 cups fresh pumpkin,...
View ArticleSpiced Pumpkin Soup with Creme Fraiche
Ingredients 1 T. olive oil, plus more for roasting the pumpkin 1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin 1/2 large red onion, chopped 4 cups chicken stock...
View ArticleRoasted Pumpkin Soup with Chioptle Creme Fraiche
Ingredients 1 T olive oil 1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin 1 tablespoon butter 2 slices bacon, diced 1 large yellow onion, chopped 6 cups chicken...
View ArticleSalad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 cup fresh ricotta, strained 1 cup pecans, chopped ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
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