#and lemon olive oil cake of course

[sawruhh]

Up bright and early, ready to cook and clean all day!!

[angelmush]

having horrific insomnia so here is what im cookin this week:

- tonight for dinner i remade an easy meal from a few weeks ago w smokey caramelized salmon, rice, and a limey mango avocado salsa

- i also made a ball of pasta dough that is chilling in the fridge for tomorrow’s dinner which will be little squiggly noodles with hot italian sausage and clams and a sort of brothy lemon wine sauce

- wednesday is my five year anniversary w my angel gf and we have a picnic planned! i am making an entire menu to bring to the park. i feel deeply in my heart that picnics are many many courses, meant to be enjoyed one at a time over a lazy afternoon. so we will start with focaccia smeared w whipped butter i made, slices of radish, + salty anchovy filets. then a bright arugula salad with crispy prosciuttto and sweet tuscan cantaloupe and mozzarella. after that, focaccia sandwiches with pan seared chicken thighs, burratta, peaches, homemade spinach basil pesto, and arugula. and finally, a cornmeal olive oil cake w a wild blueberry + lavender sauce. putting all my heart n soul into this meal. :-)

- for thursday i will make some buttermilk fried chicken sammies and french fries ! i will also meal prep a pesto asparagus snap pea pasta salad w the rest of the pesto and other green things i have laying around that can withstand sitting in the fridge for a day.

- friday my gf is going to make a puff pastry pizza w some pie dough i made and froze, mushrooms, a gorgonzola cream sauce we got, and the leftover prosciutto

- saturday i work late so will likely grab something at work

sunday - my pre-planned pesto pasta salad bc i’m a meal prepper now

[placeofwonder]

new year, let's go! not resolutions so much as lists.

general:

walk up all 7 of my town's hills

make progress on my big cross stitch of a lighthouse

write a few stories without trying to make them good

pasta quest (13)

books:

finish Howards End

Orlando

The Hidden Life of Trees

re-read the Inkworld trilogy and then read the new sequel

start the Rivers of London series over from the beginning

at least one David Almond novel

at least one Discworld novel

cooking:

asparagus and chilli linguine (from Cook As You Are)

soba noodles with lime, cardamom and avocado (from my recipe binder)

sweet potatoes with caramelised onions (from Small Victories)

dill-pickled cherry tomatoes (from Cook As You Are)

spam musubi (from this recipe maybe?)

halloumi and pomegranate salad (from Comfort & Spice)

watercress with smoked almond goat cheese scoops & grapes in red wine syrup (from Home Made Winter)

goat's cheese puffs with salsa (from Midnight Chicken)

chickpea soup with sweet potato and feta crackers (from Home Made Winter)

okonomiyaki (from my recipe binder)

bánh xèo (from this recipe maybe?)

beef burrito with harissa (from Cookery Course)

chicken rice (from The Year of Miracles)

grilled shrimp with feta and tomatoes (from Small Victories)

maple soy glazed salmon (from Flavour)

grilled chicken (from Small Victories)

miso chicken milanese with soba noodles (from Comfort)

ginger beer chicken (from Midnight Chicken)

chicken and leeks (from Small Victories)

roast chicken (from Midnight Chicken)

chicken stew with dumplings (from Heroes' Feast)

salami and fig pizza (from Cookery Course)

spicy pepperoni quiche (from How Baking Works)

caramelised onion pissaladière (from GBBO Everyday)

raspberry ginger cream pancakes (from Real Food Real Fast)

crêpes with roasted cherries (from Gatherings)

baking & drinks:

chocolate chip cookies (from Midnight Chicken)

marzipan, sour cherries and chocolate chip cookies (from The Year of Miracles)

rye and orange cookies (from Scandinavian Baking)

zimtsterne (from Heimwehküche Backen)

black sesame and matcha sandwich biscuits (from Flavour)

scones (from Comfort)

lemon & poppy seed muffins (from How Baking Works)

ginger & lemon muffins (from my recipe binder)

gingerbread muffins (from How Baking Works)

"black moss" cupcakes (from Exquisite Exandria)

coconut drizzle cake (from Studentenküche)

olive oil and orange cake (from Small Victories)

blackberry and marzipan apple pie (from Flavour)

maple apple puffs (GBBO Everyday)

franzbrötchen (from Heimwehküche Backen)

start working my way through Brilliant Bread (2 down, see here – next up: wholemeal bread)

poppy seed bread rolls (from Heimwehküche Backen)

crunchy bacon soda bread (from GBBO Everyday)

focaccia (from The Year of Miracles)

basil lemonade (from my recipe binder)

spiced hot chocolate (from Gatherings and/or Flavour)

white chocolate coffee (from Home Made Winter)

[gothhabiba]

obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

[cha-melodius]

Has anyone done Director’s Cut for All the Old Showstoppers yet? I don’t have anything specific, just your favorite tidbits from the story or something?

I reread it over coffee this morning and it inspired a lemon olive oil cake, so’s you know ;)

Hello my dear!! I believe you saw my other discussion of this fic in a previous ask, but I'll link it again here. I love that it inspired you to bake!! God, writing this fic made me so hungry. 😂 In that spirit, I'd like to talk about the recipes/baked goods in All the Old Showstoppers.

I did a lot of looking at previous Celebrity Bake Off challenges to try to figure out what they might get as challenges. Generally, they're easier than the main Bake Off challenges, but they've definitely been getting tougher! I wrote the part where Henry is practicing macarons before they actually put macarons in the Celebrity Bake Off in the recent season, lol.

On Bake Off they have the contestants bake a Victoria sponge before the competition starts to test the equipment. I suspect (but do not know for sure) that some celebrities get a crash course in baking at this point, too. Victoria sponge was, of course, a perfect opportunity for a joke about Queen Victoria.

Signature: sweet pies. I knew from the beginning that Alex's would be a pecan pie with a bourbon kick because Alex is a bourbon drinker. It seemed reasonable it could be a Grandma Claremont recipe, while he'd honor his Mexican relatives in a later challenge. Henry's I chose kind of at random after browsing pie recipes on BBC Good Food, but also for the ripe opportunities for apple pie jokes.

Technical: I wanted it to be meringue-based because of the potential timing issues, and also to play off Henry's macaron technique. I considered pavlova but then discovered these little Petit Merveilleux which seemed exactly like the thing they'd put in a Bake Off technical.

Showstopper: tiered cakes. I needed Henry to make a giant cake (iykyk), and I knew I wanted it to be a tribute to Arthur. The jaffa cake-inspired recipe was all me daydreaming, but I'd love to make one sometime. Alex's cake being tres leches for his Abuela Diaz also seemed like a gimme but, as he says in the fic, it doesn't make for good tiering or carving. I found some Mexican food blogger that had done a cinnamon cake with cajeta buttercream and it felt perfect. I can't actually remember where the strawberry-guava jam filling idea came from?

(Fanfic Writers: Director’s Cut)

[saintmeghanmarkle]

Madam is so overexposed I know more about her cooking/dietary habits than I could ever want to by u/Training-Jello7600

Madam is so overexposed I know more about her cooking/dietary habits than I could ever want to Wannabe foodie Meghan is my favorite of all her eras. It was right before Harry; she was desperately looking for her third (fourth? fifth?) act and sleeping her way into the Toronto food scene and writing some of the most godawful prose ever committed to page on that blog. I enjoy seeing someone so basic and cringe attempt to pivot from a lackluster acting career into an even more lackluster career as a foodie guru influencer.(As a side note, it’s telling and ironic that the most successful and uplifting content of her life was the “Together” cookbook, made when she was a working royal. Looks like the Palace knows what they are doing after all!)In honor of foodie Meghan, and in anticipation of whatever she’s about to unleash on us on her Instagram if it ever does indeed launch, I’ve compiled a perfect day of eating for the Meg.Breakfast:- For madam: After barking at her maids to clean up the broken crockery from the night before, she tucks into “A cup of hot water and a slice of lemon, followed by her favourite breakfast of steel-cut oats (usually made with almond or soy milk) with bananas and agave syrup for sweetness” (a line from the Pulitzer-winning “Finding Freedom”)For the three children (Todger Cream included): First a serving of inspirational bananas with messages such as “stay strong” (they’re gonna need it in that household!) on the peel. Then organic waffles on the Queen’s waffle maker. It’s shocking we don’t know the brand and that it hasn’t been merched yet, but there’s always time.Lunch:- A “mean bolognese” (Megain’s words), most likely Chef Corey’s recipe but repurposed for ensnaring Harry, who was impressed with her apparently amazing use of spicesFor the kids: In-N-Out milkshakes because she’s a cool relatable young mother of littlesSnack:- For the kids: Quesadillas served in a poverty backpack for the unhousedFor the man child: Vegetables from the garden and try-hard jam with Etsy labels that they haven’t been able to foist onto more unfortunate journos For Madam: A Clevr SuperLatte with a foam of trace lead and other earth metalsDinner:- Sushi appetizer for her while Harry sulks that there isn’t a steak option. He whines so much that she whips up her signature invisi-tacos a la Michelle Obama and puts Nando’s Peri-Peri sauce on them to remind him of the time she ate a three course meal while also on an epidural/bouncing on an exercise ball at the same timeAn engagement roast chicken for the main; Ina still hasn’t called but she’s holding out hope for a collabSome plant-based/pretentious sides with the latest pseudoscientific healthy merchable ingredients That f*cking lemon olive oil cake made with lemons from her trees (that if I hear about one more time I’m going to explode)Several bottles of Tignanello, our Saint’s ambrosia of enlightenment Late Night Snack:- Ozempic a la modeThere you have it! Let me know if I missed any of our Saint’s favorites. post link: https://ift.tt/mFKz8Ms author: Training-Jello7600 submitted: January 12, 2024 at 09:24PM via SaintMeghanMarkle on Reddit

[smudgingpumpkins]

13.09.2023

Hericium americanum

-Commonly known as Bear's Head or Bear's Tooth-

Where: Northeastern US & Canada

Grows in deciduous/hardwood forests from living and decaying trees. Typically from oak and birchwood.

When: August-November

My friends and I found this little guy in September at Molly's Falls State Park, located in Cabot and Marshfield, Vermont.

There are many ways to consume this edible mushroom, but since we had been camping for weeks, due to our lack of resources we simply just intensely fried them in olive oil with salt and pepper seasoning. Nonetheless, it was super delicious!

----------

Appearance:

Bear's Head are relatively large mushrooms that grow 15-30 cm in diameter (6-11 inches) in compact clusters. It looks like thick, tufty, and smooth icicles or teeth that branch downwards. Bear's Head mushrooms are initially white in color when young and become more yellow as they age.

This mushroom releases spores through its "teeth," rather than gills or pores.

Taste:

The Bear's Tooth mushroom is known for having a tender, mild seafood-like taste, most akin to a slight crab or lobster flavor. It is best to pick these mushrooms while they are young and white because it becomes more bitter as the mushroom ages. When cooked, Bear's Tooth becomes brown in color.

This mushroom contains fiber, protein, antioxidants, and vitamin D!

You should ALWAYS cook wild mushrooms for the safest outcome, even if they are known to be edible. Bear's Head works well with sautéing, frying, and even baking.

I have heard that these mushrooms work really well as crab or lobster substitutes. Try them in crab cakes, seafood tacos, and soups! Its fishy, meaty flavor pairs well with butter, garlic, shallots, and lemon.

Medicinal Uses:

It is believed (by tribes in the northern parts of North America) that Bear's Head mushrooms, as well as other Hericium, can be utilized to treat bleeding wounds in their dried or powdered form, due to their antioxidant and anti-inflammatory properties.

There has been some research that shows that certain properties of Hericium can stimulate the synthesis of the NGF protein, which aids with improving memory and mood, and prevents brain cells from dying. This means that it can help prevent or combat Alzheimer's and other neurodegenerative diseases.

In Japan, clinical tests have shown that Hericium's antibacterial properties helped with the treatment of gastrointestinal issues such as stomach ulcers, chronic gastritis, Crohn's Disease, and esophageal cancer.

Of course, these mushrooms do not substitute medical attention and prescriptions. Further research is needed, and these studies only show that Hericium helps with treating symptoms--it is not a cure.

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** Bear's Head/Tooth is commonly confused to be synonymous with the Lion's Mane mushroom. However, these mushrooms are not the same species but are very closely related in the genus Hericium.

Bear's Head has longer branching fruiting bodies than the Lion's Mane. It looks more like melting candlewax whereas Lion's Mane looks more like a pom pom. The Coral Tooth Mushroom is also closely related, but as in the name, it has much shorter branches that look very much like corals.

Here is a good chart by the website Real Mushrooms:

[tripnest]

Italian Weddings: How to Plan the Wedding of Your Dreams in Southern Italy

Introduction Southern Italy is known for its breathtaking landscapes, rich history, and romantic atmosphere, making it a dream destination for couples looking to tie the knot. Whether you're imagining a seaside wedding on the Amalfi Coast or a fairytale ceremony in a historical villa, Southern Italy offers a variety of picturesque locations and traditions to create a memorable wedding experience. 1. Choosing the Perfect Wedding Venue in Southern Italy Southern Italy boasts a diverse range of wedding venues, from luxurious seaside resorts to rustic countryside estates. Here are some of the most popular choices: - The Amalfi Coast: A world-famous wedding destination, the Amalfi Coast is renowned for its dramatic cliffs, colorful towns, and sweeping views of the Mediterranean. Couples can choose to marry in iconic locations like Positano, Ravello, or Praiano, where the sunset views are simply magical. - Puglia’s Masserie: In the countryside of Puglia, you'll find traditional masserie, which are restored farmhouses turned into luxury venues. These offer a rustic and intimate setting, surrounded by olive groves and vineyards, ideal for outdoor weddings. - Sicily’s Castles and Villas: Sicily offers a touch of old-world charm with its historical castles and villas. Places like Castello di Donnafugata or Villa Igiea in Palermo provide a grand backdrop for weddings with an air of elegance and history. 2. Italian Wedding Traditions to Incorporate Italian weddings are steeped in tradition, and Southern Italy has its own unique customs that can make your celebration special. Here are some traditions you might want to include: - The “Confetti” Tradition: In Italian weddings, guests throw sugared almonds (known as confetti) as a symbol of good luck and prosperity. These almonds are often handed out in beautiful bags to guests as wedding favors. - La Serenata: This romantic tradition involves the groom serenading the bride beneath her window on the eve of the wedding, accompanied by musicians. It’s a symbolic gesture of his love and devotion. - The Tarantella Dance: A lively traditional folk dance often performed at Southern Italian weddings. It's a great way to get guests involved in the celebration and bring a touch of local culture to the festivities. 3. Local Cuisine for a True Italian Wedding Feast Food is a central part of any Italian celebration, and a Southern Italian wedding is no exception. Incorporating local flavors into your wedding menu will give guests an authentic taste of the region. - Appetizers (Antipasti): Start with a spread of fresh seafood, cured meats like prosciutto and salami, local cheeses, and bruschetta topped with fresh tomatoes, basil, and olive oil. - Main Course: Depending on the region, you could serve traditional dishes such as orecchiette pasta with broccoli rabe (from Puglia) or risotto with seafood (popular along the coast). - Dessert: Finish with a classic Southern Italian dessert like cannoli (Sicilian pastries filled with ricotta cheese), or a delizia al limone, a lemon-flavored dessert from the Amalfi Coast. - Wedding Cake: In Southern Italy, the wedding cake is often a multi-tiered creation decorated with fresh fruits, flowers, and sometimes even olive branches to represent prosperity and fertility. 4. Planning Your Wedding Day Timeline Southern Italian weddings typically follow a relaxed, but festive, pace. Here's a suggested timeline: - Ceremony: In Italy, it's common for wedding ceremonies to take place in the late afternoon, around 4 or 5 p.m., especially during the summer months. This avoids the midday heat and allows the couple to take advantage of the golden hour for photos. - Aperitivo Hour: After the ceremony, guests are invited to enjoy an aperitivo — an Italian pre-dinner drink, typically accompanied by light snacks. This is a great opportunity for guests to mingle while the couple takes post-ceremony photos. - Dinner: The wedding feast usually begins around 7 or 8 p.m., with several courses served over a few hours. Dinner is an integral part of the wedding celebration, and it's common for it to stretch late into the evening. - Dancing and Entertainment: Once dinner wraps up, the party begins. Many Italian weddings include live music, whether it’s a traditional folk band or a DJ. Don’t forget to include a few rounds of the Tarantella dance to get everyone on their feet. 5. Hiring a Local Wedding Planner One of the most important steps in planning a destination wedding in Southern Italy is hiring a local wedding planner. They can help navigate the complexities of legal requirements, vendor selection, and cultural nuances. A local planner can also offer insider knowledge on the best venues, caterers, florists, and photographers. - Why Hire a Local Planner?: A local planner understands the language, culture, and local vendors, which will make the planning process smoother. They can also help with any necessary paperwork or legal formalities required for foreign couples to marry in Italy. - Cost Considerations: While Southern Italy is generally more affordable than the northern regions, a planner will help you manage your budget efficiently by negotiating deals with local vendors and ensuring all details are accounted for. 6. Timing and Seasons for Weddings in Southern Italy Choosing the right time for your wedding is key to making the most of Southern Italy's natural beauty. - Best Months: May, June, September, and October are the most popular months for weddings due to the mild weather and stunning natural scenery. Summers can be quite hot, especially in inland regions, while winters can be chilly, but still beautiful for indoor celebrations. - Seasonal Considerations: If you're planning an outdoor wedding, consider the availability of shade or indoor options, especially during the hottest months. Spring and early autumn offer the perfect balance between pleasant weather and fewer tourists. Conclusion A wedding in Southern Italy combines romance, history, and breathtaking scenery to create a magical celebration. Whether you're looking for a seaside ceremony on the Amalfi Coast, a rustic countryside wedding in Puglia, or a grand celebration in a Sicilian villa, the options are endless. With careful planning and attention to Italian traditions, you can create the wedding of your dreams in one of the most beautiful parts of the world. Read the full article

[michelleplayswithfire]

Jupiter restaurant hosts a winning 'Hell's Kitchen' four-course meal

Enjoy 'Hell's Kitchen' Season 9 winning four-course meal recreation and wine pairing

Eddie Ritz Palm Beach Post

If you love the drama and pressure of the show "Hell's Kitchen" and are curious to know just what a chef Gordon Ramsay-approved, season-winning meal tastes like, now is your chance.

"Hell's Kitchen" season 9 winner and The Jupiter Grill executive chef Paul Niedermann will be recreating his winning meal on Sept. 19 and 26 at the waterfront restaurant in Harbourside Place.

This four-course meal and wine pairing begins with olive oil-poached shrimp featuring jalapeño, red onion, roasted garlic, lemon, and fine herbs, paired with Maschio “Cavalieri” Prosecco from Valdobbiadene, Italy. Pan-roasted diver scallops with corn emulsion, picked bell pepper salad, and smoked paprika aioli are next and paired with a Grgich Hills Fume Blanc from Napa Valley, California. For the main, Beef Wellington will be served with Yukon potato purée, roasted carrots, and a sauce bordelaise, which will be enjoyed with E. Guigal, Crozes-Hermitage from France. Finish off the evening with a delectable banana polenta cake topped with dark chocolate ganache with honey roasted peanuts and vanilla bean gelato. This delicious, delicate dessert pairs perfectly with Jackson Triggs Vidal Icewine, “Reserve” from Niagara Peninsula, Canada.

Niedermann is excited to recreate the winning dish and to share it with guests at The Jupiter Grill. "Being on the show is a big draw and I want (diners) to experience what got me here," he said. “Diners will get to enjoy each course that I presented to judges during that fateful season and experience exactly what they did.”

The chance to sit down for the meal is a rare opportunity. The contest-winning meal isn't on the menu full time at The Jupiter Grill because "it's a pretty labor-intensive dish," but also because by only doing it once in a long while it keeps "the 'wow' factor" going.

Besides his "Hell's Kitchen" season nine-winning dish, Niedermann said he enjoys all varieties of food, but noted specifically that "I love a good bowl of pasta, a Sunday gravy." In addition to eating it, he loves taking pasta and getting wildly creative with it. "Making different flavors of pasta, like a saffron, vanilla pasta" is a passion, he said. That particular variety went well with seafood.

Though he's a classically-trained, contest-winning chef, who has worked at the Biltmore in Coral Gables and the Ritz Carlton in Fort Lauderdale, Niedermann said he's no food snob. "I love food from a Michelin Star dinner, to a hot dog cart outside Home Depot."

Niedermann said he doesn't keep in regular touch with Gordon Ramsay, but they will send the occasional email to each other.

Wondering what Ramsey is like in real life compared to his intimidating, on-air persona? Niedermann described him as "one of the nicest guys I've ever met" adding that the celebrity is "incredibly interested in other people."

Niedermann doesn't have another television appearance lined up and said, "if there was an opportunity I'd be interested, but it would have to really peak my interest."

Until then, the best way to get a glimpse into that world of competitive cuisine is to dine on a winning meal. Or at least head out to where a winning chef is behind the menu.

“We are much more than just a destination for fine dining. Exclusive events such as Chef Niedermann’s Hell’s Kitchen Final Meal illustrate our commitment to connecting with our community,” says Dave Magrogan, CEO/Founder of The Jupiter Grill. “We invite everyone to come visit us!”

Jupiter Grill hosts a winning "Hell's Kitchen" four-course meal

What: "Hell's Kitchen" Season 9 winning four-course meal recreation and wine pairing

Where: The Jupiter Grill, 149 Soundings Ave., Jupiter

When: 7 p.m. Thursday, Sept. 19 (sold out) and 26

Cost: $125, reservations required, seating limited

Information: thejupitergrill.com; 561-768-9582

[coolrunningsfoods]

Bammy Jamaica: From Street Food to Gourmet Cuisine

Bammy Jamaica, a traditional Jamaican flatbread made from cassava, has been a staple in Jamaican cuisine for centuries. This versatile and delicious dish has evolved from being a common street food to a gourmet delicacy enjoyed in upscale restaurants. At CoolRunningsFoods, we are proud to bring the authentic taste of Bammy Jamaica to kitchens across the USA, allowing everyone to experience this unique and flavorful bread. In this blog, we’ll explore the journey of Bammy Jamaica from its humble beginnings to its place in gourmet cuisine today.

The Origins of Bammy Jamaica

Bammy Jamaica has its roots in the indigenous Arawak and Taino people, who were the original inhabitants of Jamaica. These early settlers used cassava, a starchy root vegetable, to make flatbreads as a primary food source. The traditional method involves grating the cassava, squeezing out the excess moisture, and forming it into flat, round cakes that are then cooked on a flat iron griddle.

Bammy Jamaica as Street Food

In Jamaica, Bammy is often enjoyed as a popular street food. It is typically soaked in coconut milk before being fried or baked, giving it a rich, creamy flavor and a delightful texture. On the streets, Bammy is commonly served with fried fish, especially escovitch fish, where the tangy, spicy fish pairs perfectly with the mild, slightly sweet Bammy.

Street Food Recipe: Fried Bammy with Escovitch Fish

Ingredients:

1 package CoolRunningsFoods Bammy Jamaica

2 cups coconut milk

4 whole fish (snapper or kingfish)

1 cup vinegar

1 onion, sliced

1 bell pepper, sliced

1 carrot, julienned

1 Scotch bonnet pepper, sliced

2 garlic cloves, minced

Salt and pepper to taste

Oil for frying

Instructions:

Soak the Bammy in coconut milk for 30 minutes.

Heat oil in a large skillet over medium heat.

Season the fish with salt and pepper, then fry until golden brown and cooked through. Set aside.

In the same skillet, sauté onion, bell pepper, carrot, Scotch bonnet pepper, and garlic until softened.

Add vinegar and simmer for 5 minutes.

Fry the soaked Bammy until golden brown and crispy.

Serve the fish topped with the vegetable mixture and fried Bammy on the side.

Bammy Jamaica in Gourmet Cuisine

In recent years, Bammy Jamaica has made its way into gourmet cuisine, appearing on the menus of upscale restaurants. Chefs have embraced this traditional dish, incorporating it into sophisticated and innovative recipes. The versatility of Bammy allows it to be used in a variety of ways, from appetizers to main courses and even desserts.

Gourmet Recipe: Bammy with Smoked Salmon and Avocado

Ingredients:

1 package CoolRunningsFoods Bammy Jamaica

2 cups coconut milk

200g smoked salmon

1 ripe avocado, sliced

1 lemon, juiced

Fresh dill for garnish

Salt and pepper to taste

Olive oil for frying

Instructions:

Soak the Bammy in coconut milk for 30 minutes.

Heat olive oil in a skillet over medium heat.

Fry the Bammy until golden brown and crispy, then let it cool slightly.

Top each Bammy slice with smoked salmon and avocado.

Drizzle with lemon juice and garnish with fresh dill, salt, and pepper.

Serve as an elegant appetizer or light lunch.

Health Benefits of Bammy Jamaica

Beyond its delicious taste, Bammy Jamaica is also a nutritious option. Cassava is naturally gluten-free, making Bammy an excellent choice for those with gluten sensitivities or celiac disease. It is also rich in dietary fiber, which aids in digestion and helps maintain a healthy weight. Additionally, soaking Bammy in coconut milk adds healthy fats that are beneficial for heart health.

Conclusion

Bammy Jamaica has truly made a remarkable journey from being a staple street food to becoming a star in gourmet cuisine. Its unique flavor, versatility, and nutritional benefits make it a beloved dish in Jamaican culture and an exciting ingredient for culinary exploration. CoolRunningsFoods is delighted to offer authentic Bammy Jamaica to customers across the USA, bringing the rich culinary heritage of Jamaica into your kitchen. Whether you enjoy it as a traditional street food or an elegant gourmet dish, Bammy Jamaica is sure to impress and delight.

[lievlin]

i did not take any photos so i have to write about it. my husband bought me the most beautiful delicate little gold earrings for valentine's day. he spent most of yesterday in the kitchen preparing a four course meal for 13 of our friends to celebrate my upcoming birthday. we cleaned the house top to bottom and served espresso martini's, pomegranate gin fizz cocktails, leek-cream mussels, ricotta ravioli with pine nuts and sage browned butter, and an olive oil cake with yogurt, whipped mascarpone, and strawberry raspberry lemon jam. our house was full of flowers and candles and laughter and it was just so lovely to host something so warm and caring during what has been such a tumultuous time in my life. i feel like this was truly the beginning of some great shift for me, a step into my own new year. i feel like i can trust god with the things that are now out of my hands, like i have a little bit of faith in the ebb and flow of the life that is to come my way. there is nothing wrong or urgent with the way things are right now. i had only one drink, and slept for an incredible amount of time. i woke up feeling truly rested for the first time in a very long time. i'm learning how to float through the water a bit, rather than resist so strongly against the current. i feel like i'm developing a true sense of peace and satisfaction, learning to abandon some former sense of panic and scramble. i love my love and i'm so proud of what it manages to bring to me.

[acquavergine]

So what do you like to cook? How did you begin cooking? How did you learn?

I like to cook really simple food with fresh ingredients.. (I don't buy anything with conservatives or colorants obviously...) I wouldn't call it Italian food per se... I am much more interested in the Mediterranean ingredients themselves than any specific type of cooking.. although I do like the structure of the Italian meal: antipasto(they say you should never start eating on an empty stomach), primo, secondo, contorno, nuts and fruit.. really long and drawn out, jovial conversation ideally. I never force people to eat big portions (I believe forcing people to overeat is abusive, although I know it can stem from food insecurity)... I like to put the dishes in the center so the eater can choose how much they want on their own plate. 

Weekday cooking around here splits the long meal into two... lunch: primo & salad... dinner: secondo & contorni... and that makes sense and seems nice to me although I am not an expert on nutrition... I personally prefer to have pasta for lunch as opposed to dinner, not everyday of course, other kinds of primi: polenta, risotto, farro salad, pesto-y orzo, hearty minestra, etc... 

I describe the food I make like this: inspired by typical daily dishes, but lighter, always keeping vegetable dishes meatless (there is a tendency to add animal fats to everything here..) all my cooking is produce forward anyway. If I am preparing a full meal, I put equal importance on primo/secondo/contorni (sides): portion sizes I guess I mean... for example: not too much pasta, a smallish piece of meat or fish and a lot of vegetables! Plus I like to wait kind of a while between courses... I like to rearrange familiar flavor combinations and also do experiments.. (when Matteo eats something I prepared we play this game where he guesses all the ingredients/spices/which region the olive oil is from/etc..)

Anchovy (garum/fish sauce), fennel (bulb, seeds, dried yellow flowers), and lemon (fresh and preserved in salt) are my favorite flavors. I also love coffee and chocolate. The significant importance of "broth" is always on my mind. I save all kinds of scraps in the freezer to make special broths depending on the dish or my mood or the weather. I collect salt because I think its type/size is also of significant importance. The iconic pancake is something I treasure... not just the American kind we know and love in the modern world (with maple syrup which I also treasure)... but also the way it seems each culture has their own version of a "pancake", at least something cooked on a hot flat surface, sweet or savory it doesn't matter, even the kind I read about in the ancient Roman cookbooks... with warm honey or covered in poppy seeds or used to soak up sauce... the point is I think pancakes are a brilliant idea that comes from the deep collective consciousness. I rotate through a few key "Rachel" recipes, and if you know me then you know what they are because I really prepare them often: pancakes are one of them... some particular soups... "fake parmigiano" (almonds/cashews/miso/salt blended)... polenta with a poached egg... whole roasted fish... pasta arrabbiata... arugula pesto... tortilla di patata... meatballs... wilted garlic-y bitter greens... broccoli pasta. zucchini pasta. braised radicchio...  sweet and sour bell peppers... slow cooked potatoes and fennel (sometimes blended)... fennel/orange/black olive salad... cabbage/celery/apple/lemon/almond salad... red cabbage and red onion risotto... breaded and roasted thickly sliced white onions... my famous chocolate and olive oil cake... ginger bread... wine and black pepper biscuits...  etc. I am always searching for satisfaction/balance of the taste buds (mine and others) and I love when I feel it. I remember everyone's dietary restrictions, even people I barely know. It means a lot to me to share off the same plate with someone.   

I guess the first real memory I have of cooking myself is breading zucchini (flour, egg, breadcrumbs) and frying it to eat with sour cream... maybe I was 8 or 9. I have a lot of food memories from my childhood. My nonna (who immigrated to the states when she was 12) always cooked big Sunday meals and I would watch her. And my great grandma on the other side kind of reminded me of Julia Child and I remember she always had a bowl of freshly whipped cream in the fridge that we would eat with cinnamon and sugar sprinkled on top.  I also watched a lot of Food Network shows when I was young, Nigella Lawson & Ina Garten. Once I lived on my own, I started cooking with my friends, but I never imagined I would work in the restaurant industry. There were some particular friends along the way who left a mark on my cooking journey, by giving me a nice sharp knife (I always used the standard "nonna knife" before then), or showing me techniques and foods and restaurants I had never heard of. Then I guess in SF is where I started working in professional kitchens... the first job I could find when I moved there in 2010 was as an office manager for this tiny, fancy cake shop. It was just the owner and me. She was super hesitant to hire me with no experience running a small business and also with a timid voice, but she saw herself in me and thought it was important that our paths crossed. She's one of those who had done a lot of acid/meditating in the 70s and can see time and space in a different way (we're still good friends and write each other long emails about once a year, she's now retired to Hawaii)... Anyway, I'll never forget one day she was making a taco-shaped cake (this was way before the cakes-shaped-like-other-things movement was trendy!) and she was struggling making enough white chocolate that look like shredded cheese, she was squeezing little piece by little piece between her fingers making each shred individually. The person was coming to pick-up and she was on the verge of a panic attack, so I asked if I could help (she didn't like help with her cakes)... and I found an actual cheese grater and simply graded the block of chocolate so we had enough "chocolate cheese" in a matter of minutes. The next morning she told me to put an ad on craigslist for a new office manager and I thought she was firing me but really she was "moving me to the kitchen" and that's how my baking days started.

  After my time in San Fran came to a dramatic end (because of someone who lived on the edge of Lake Merritt actually now that I think of it...) I started working at a bread bakery in Providence. And that was my dream job, and I would still be working there now if it hadn’t gone up in flames (figuratively). Shortly after that, I somehow convinced the chef/owner of Loïe Fuller's to let me cook on the line but only on the busiest nights of the week because I wanted to learn quickly and with him..(he was reading a book about Alice Waters at the time and I came to him with the idea to do a dinner on tuesday nights going off the menu and using up all the food that would otherwise be thrown away... and after a while we did do it, and we mixed it with live music and called it Incidental Tuesdays and it was a hit) anyway, I did learn a lot: about cooking (the chef had learned to cook under someone who headed the kitchen on a marine ship, so my training was not “culinary” but more so “pirate”) and the way restaurants are run (inventory/finances/dynamics/events/etc). That job was really beautiful and I made some important friendships, but it also came to an abrupt end about a year later when that same person flicked lamb's blood on my chef whites as a joke and I walked out on the spot. The next morning (which would be my last shift) he brought me a mason jar full of weed, a fancy nitro-iced coffee, and a hundred dollar bill (that he owed me for screen printing t-shirts) but I quit nonetheless... and started planning a trip to Italy. But now I'm rambling... 

Since then, I have worked in some beautiful restaurants and catering projects in Nyc, London, Italy and Western Mass.. I have also done some special pop-ups and secret dinner club events. I could write about cooking a lot more... but I want to answer some of your other questions now.

[womensecretinfo]

Vegan Treats: Beyond Imagination

  Vegan treats have become the talk of the town in recent years, captivating taste buds and winning hearts with their delightful flavors. As more and more people embrace the vegan lifestyle, the demand for delicious plant-based desserts and snacks has skyrocketed. In this article, we'll take a mouthwatering journey through vegan treats, exploring delectable options for every occasion. Whether you're a dedicated vegan or simply looking to add more plant-based delights to your life, this guide will introduce you to various indulgent, guilt-free, and health-conscious treats that will leave you craving more. Delicious Vegan Desserts Decadent chocolate cakes When satisfying your sweet tooth, vegan chocolate cakes take center stage. Moist, rich, and bursting with chocolaty goodness, these cakes are a testament to the fact that vegan desserts can be just as indulgent as their non-vegan counterparts. Made with ingredients like cocoa powder, almond milk, and flaxseeds, vegan chocolate cakes are a true delight for chocolate lovers. Creamy vegan ice creams Vegan ice creams are famous, offering a velvety texture and a wide array of flavors. Crafted from coconut, almond, or other plant-based alternatives, these creamy delights are perfect for cooling down on a hot summer day. From classic vanilla to inventive flavors like salted caramel and matcha green tea, vegan ice creams are a sweet treat everyone can enjoy. Fruity vegan pies Capture the essence of seasonal fruits with delectable vegan pies. Whether it's a tangy lemon meringue or a juicy mixed berry pie, these desserts bring together the natural sweetness of fruits and a flaky crust without butter or eggs. With a medley of vibrant colors and refreshing flavors, vegan pies are a delightful way to celebrate the harvest of nature's bounty. Indulgent vegan brownies Sink your teeth into fudgy vegan brownies that rival their non-vegan counterparts in every aspect. These chocolatey squares of heaven are made with plant-based ingredients like coconut oil, almond flour, and dark chocolate. Whether you prefer them gooey or cakey, vegan brownies offer a sinful delight that will make you forget they're entirely free from animal products. Guilt-Free Snacks Crunchy kale chips For those searching a healthier alternative to traditional potato chips, kale chips are the ultimate guilt-free snack. These crispy treats are made by tossing kale leaves in olive oil and seasoning them with various spices before baking them to perfection. Packed with vitamins and minerals, kale chips provide a satisfying crunch without guilt. Nutty energy balls Nutty energy balls are the perfect bite-sized treats whether you need an on-the-go snack or a pre-workout boost. Made with a blend of nuts, seeds, dates, and other wholesome ingredients, these protein-packed balls provide a burst of energy and a delightful combination of textures. The flavor possibilities are endless, from almond coconut to peanut butter chocolate chip. Zesty hummus and veggie sticks Regarding savory snacks, it's hard to beat the classic combination of hummus and fresh veggie sticks. Smooth and creamy, hummus is a versatile dip made from chickpeas, tahini, garlic, and lemon juice. Paired with crisp carrots, cucumber, and bell pepper sticks, it offers a refreshing and nutritious snack that will certainly call you back for more. Spicy roasted Chickpeas Are you craving something crunchy and spicy? Look no further than roasted chickpeas. These flavorful bites are made by coating chickpeas with a blend of spices and roasting them until they become crispy and golden. With options like barbecue, chili lime, and curry, roasted chickpeas offer a guilt-free snacking experience that's both satisfying and addictive. Plant-Based Main Courses Flavorful vegan burgers Vegan burgers have revolutionized the way we enjoy this classic comfort food. Made from plant-based ingredients like lentils, black beans, or mushrooms, these burgers offer a juicy patty packed with flavor. Topped with fresh veggies, vegan cheese, and various sauces, they provide a hearty and satisfying meal for vegans and meat-eaters alike. Satisfying vegan pasta dishes Indulge in a comforting bowl of vegan pasta that will leave you craving more. Whether it's a creamy alfredo sauce made with cashews or a zesty tomato-based marinara, vegan pasta dishes showcase the versatility of plant-based ingredients. From lasagna to spaghetti carbonara, these dishes prove that you don't need animal products to create a satisfying and delicious meal. Hearty vegetable stir-fries Stir fries offer a quick and easy way to incorporate a variety of vegetables into your diet. Whether it's a colorful mix of bell peppers, broccoli, and snap peas or a more adventurous combination of bok choy, shiitake mushrooms, and water chestnuts, vegetable stir-fries are a vibrant and flavorful option for a plant-based main course. Wholesome vegan Buddha bowls Buddha bowls are a trendy and nutritious way to enjoy a balanced meal. These vibrant bowls contain various plant-based ingredients, including grains, legumes, vegetables, and sauces. From quinoa and roasted sweet potatoes to avocado and chickpeas, Buddha bowls allow you to get creative and build a personalized meal that suits your taste buds and nutritional needs. Creative Vegan Drinks Refreshing fruit smoothies Quench your thirst with a refreshing fruit smoothie with vitamins and natural sweetness. These vibrant drinks are a nutritious way to start your day or provide a midday pick-me-up, made with a blend of fresh or frozen fruits, plant-based milk, and optional add-ins like spinach or chia seeds. From tropical mango-banana to antioxidant-rich mixed berries, fruit smoothies offer endless possibilities to satisfy your cravings. Nutrient-rich green juices Green juices have gained popularity for their detoxifying and revitalizing properties. These vibrant elixirs are packed with leafy greens like spinach, kale, or cucumber and provide a concentrated dose of vitamins, minerals, and antioxidants. Whether you prefer a zingy green apple and ginger blend or a refreshing cucumber and mint concoction, green juices are a refreshing way to nourish your body. Creamy vegan lattes Indulge in a creamy, comforting vegan latte that rivals your favorite coffee shop concoctions. These lattes offer a velvety texture and a rich flavor profile, made with plant-based milk options like almond, oat, or coconut milk. Whether you enjoy a classic matcha latte, a golden turmeric latte, or a cozy spiced chai latte, vegan lattes provide a delightful way to savor your favorite warm beverage. Unique herbal tea blends Expand your tea collection with unique herbal blends offering flavor and wellness benefits. From calming chamomile and lavender to refreshing ginger and lemongrass, herbal teas provide a soothing and aromatic experience. Whether you enjoy hot or iced, herbal teas are an excellent way to unwind, relax and nourish your body. Vegan Treats for Special Occasions Festive vegan holiday desserts Celebrate the holiday season with festive vegan desserts that delight your taste buds and impress your guests. From spiced pumpkin pie to gingerbread cookies and peppermint chocolate truffles, these treats capture the flavors and spirit of the season without any animal products. Vegan holiday desserts offer a guilt-free indulgence that spreads joy and warmth during the most beautiful time of the year. Elegant vegan wedding cakes Elegant vegan wedding cakes are the perfect choice for couples looking to have a vegan wedding or those seeking a cruelty-free cake option. These stunning creations feature layers of moist cake, flavorful fillings, and exquisite decorations made without dairy, eggs, or animal-derived ingredients. From classic tiered designs to modern naked cakes, vegan wedding cakes offer a sweet centerpiece for a joyous celebration of love. Colorful vegan birthday treats Make birthdays extra special with colorful vegan treats that will make a smile on everyone's face. From rainbow cupcakes and confetti cookies to whimsical cake pops and vibrant fruit tarts, these desserts are as delightful to look at as they are to eat. With natural food colorings and creative decorations, vegan birthday treats allow you to celebrate in style while honoring your commitment to a compassionate lifestyle. Whimsical vegan baby shower delights Welcome the arrival of a new life with whimsical vegan treats that add a touch of magic to any baby shower. From adorable animal-shaped cookies to pastel-colored macarons and dreamy coconut-covered cake pops, these sweets capture the joy and excitement of this special occasion. Vegan baby shower delights offer a delectable way to celebrate the miracle of life while promoting kindness toward all living beings. Vegan Treats for Health-Conscious Individuals High-protein vegan snacks Fuel your body with high-protein vegan snacks that provide the energy and nutrients you need to power through your day. From protein-packed granola bars and roasted chickpea snacks to tofu jerky and quinoa protein bites, these snacks offer a satisfying combination of flavors and textures while supporting your fitness goals and overall well-being. Sugar-free vegan desserts Indulge your sweet tooth without guilt with sugar-free vegan desserts. Made with natural sweeteners like dates, stevia, or monk fruit, these treats offer a healthier alternative to traditional sugary desserts. From chocolate avocado mousse to fruit-sweetened energy balls and sugar-free cinnamon cookies, these desserts satisfy your cravings while keeping your sugar intake in check. Gluten-free, vegan options For those with gluten sensitivities or dietary restrictions, gluten-free, vegan treats ensure everyone can enjoy delicious desserts without compromising their health. From flourless chocolate cake and coconut macaroons to gluten-free, vegan cookies and pies made with alternative flours, these treats offer a wide range of options for those seeking gluten-free indulgence. Raw vegan treats Experience the vibrant flavors and natural goodness of raw vegan treats. Made with unprocessed and uncooked ingredients, these desserts retain their maximum nutritional value while offering a unique texture and taste. From raw fruit tarts and chocolate avocado pudding to sprouted nut truffles and raw cheesecakes, raw vegan treats provide a refreshing and wholesome way to satisfy your sweet cravings. FAQs Are vegan treats healthy? Vegan treats can be part of a healthy diet when enjoyed in moderation. They often utilize whole plant-based ingredients, providing fiber, vitamins, and minerals. However, it's essential to consider the overall balance of your diet and choose treats that are low in added sugars and processed ingredients. Can I find vegan treats at regular grocery stores? Many regular grocery stores now offer a wide range of vegan treats, especially in the health food or specialty sections. However, it would help if you explored local vegan bakeries, farmers' markets, or online retailers specializing in plant-based products for a greater variety. How can I make vegan treats at home? Making vegan treats at home can be fun and rewarding. Countless vegan recipes are available online, in cookbooks, and on food blogs. Experiment with different ingredients and techniques to create your unique vegan treats. Are vegan treats suitable for people with food allergies? Vegan treats can be an excellent option for individuals with food allergies as they are typically free from common allergens like dairy, eggs, and sometimes gluten. However, it's essential to carefully read ingredient labels and be aware of potential cross-contamination if you have severe allergies. Can non-vegans enjoy vegan treats? Absolutely! Vegan treats are not exclusive to vegans and can be enjoyed by anyone who appreciates delicious food. They offer a unique opportunity to explore new flavors, experiment with plant-based ingredients, and support a more sustainable and compassionate food system. Conclusion Vegan treats have revolutionized the culinary world, proving that indulgence and compassion can go hand in hand. From delectable desserts to guilt-free snacks and creative drinks, the world of vegan treats offers something for everyone. Whether you're a dedicated vegan or simply looking to explore new flavors and healthier alternatives, these plant-based delights will captivate your taste buds and leave you craving more. Embrace the joy of compassionate indulgence and savor the delights of vegan treats. Read the full article

[seasthedayingreece2023]

After arriving on Ikaria Island, we had some free time, then we had dinner as a group at Koralli. It’s a small family owned local taverna that has meat and fish. As soon as we sat down, I noticed there was a map of Ikaria on the table. I thought that was very interesting.

For the appetizers, we started with zucchini & tomato fritters and taziki. Also, we had a fresh bowl of green beans, potatoes, zucchini and tomatoes. It was all fresh, so it tasted very good! Lastly, we had a greek salad which is always delicious!

For the main course, we all had the option to choose from 4 different entrees: pork with rosemary potatoes, local chicken casserole with lemon sauce and herbs with extra virgin olive oil and white rice, orzo pasta with shrimp, muscles, octopus in white wine and herb sauce. Lastly, calamari stuffed with rice and fresh tomato and herbs. For dessert we had Portokalopita (orange cake) and Mille Feuilles (puff pastry filled with custard).

The food was amazing and we’re all so excited to explore the island and try more food the next couple of days!

-Olivia Rizzo

[allwaysfull]

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup