• 11.12.2007 Anytime Tiramisu
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    Perhaps you’ve noticed that I enjoy gourmet without all the fuss (truth be told, I don’t mind all the fuss–just not with three children underfoot.) We had friends over for dinner tonight. My husband grew up with pancakes and eggs on Sunday night…comfort food after a day of church and family activities. As good as it is to have breakfast for dinner, my comfort food often requires some combination of sweet, salty, spicy, and fishy. (Those blasted Asian tastebuds!) The menu tonight: sesame-encrusted seared Ahi tuna steaks with a sweet wasabi soy sauce, homemade spring rolls, and a wonderful baked apple, pecan, and romaine salad our friends brought over. To complete this decadent-for-a-Sunday-night meal, I made a not-as-fancy-as-it-looks Tiramisu. This recipe is, as usual, a bit of an approximation; take liberties with the measurements. I also make my version sans raw egg yolks. I purchase marscapone cheese from Trader Joe’s, […]

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  • 11.06.2007 Fast Fall Apple Tart
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    The holidays are almost upon us. If you are craving something warm, buttery, flaky, sweet, tart, and warm NOW, but don’t want to burn out on pie-making before you even get started, here’s a quick treat for your family to try tonight: 1 store bought roll-out pie-crust (my favorite is, of course, from Trader Joe’s) 2 to 2 1/2 cups peeled and coarsely chopped apples (the more tart the better…think Braeburn, Granny Smith…) 2 Tablespoons butter, in 1/4 in cubes 1 Tablespoon cornstarch 1/2 Tablespoon flour 1 Tablespoon lemon juice 1/4 cup sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon dash of nutmeg or allspice 1 egg, beaten 1 Tablespoon raw cane sugar Preheat oven to 350F. In large bowl, toss apples in lemon juice, and sugars. Then toss and coat evenly with flour and cornstarch. Mix in cinnamon and additional spices. Set aside. Bring piecrust to room temperature, per […]

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  • 10.30.2007 Squash and Quinoa Pie
    Squash and Quinoa Pie
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    I first saw this wonderful fall dish in a Martha Stewart Living magazine last year, but have since misplaced the magazine and reconstructed this recipe from memory… Quinoa (keen-wah) is a super nutritious versatile grain. Unlike many other common grains, quinoa contains a balanced set of essential amino acids for humans, making it exceptionally complete in nutrition. That means, unlike with wheat proteins, you don’t need to supplement your diet with legumes (which contains other amino acids). Quinoa is gluten free and considered easy to digest. In this form it is suitable as a hearty side dish or a vegetarian main course. Nutty, rich, savory, fragrant…fresh! Enjoy. 1 cup quinoa 2 cups chicken broth swig of olive oil 1 cup diced yellow onion 2 cups diced butternut squash, plus 4 thinly sliced rings of squash (from the bottom) 2 cups shredded parmesan 2 tsp. dried sage salt and pepper Preheat […]

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  • 10.23.2007 The Best Homemade Granola
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    So…after much experimentation and research, I present to you our family’s favorite homemade granola. I’ve got it packed with fiber and have perfected the recipe to yield crunchy clusters, like store-bought, minus all the additives. Fiddle with your own add-ins…and as usual, my cooking style is less than scientific. Enjoy! Ruth’s Granola 8 cups multi-grain oats 1 cup flax meal (ground flax seed) 1 cup flax seeds 1 cup oat bran 1/2 cup oil 1/2 cup brown sugar 1/4 cup hot water 1/3 cup honey 1 1/4 cups dates 2 ripe bananas 1 cup dried apricots 1 tablespoon vanilla 1 tsp. cinnamon 2 cups or so cranberries 1 cup sliced almonds 1 cup shredded coconut Preheat oven to 300F. In a blender, puree banana, apricots, and dates. Add hot water, vanilla, honey, cinnamon, and brown sugar. Puree until smooth. Combine oats, flax, and oat bran in large bowl. Coat throughout […]

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  • 10.16.2007 Blackberry Meringue Bites
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    I LOVE meringue. My husband’s Aunt Mae used to call it “calf slobber,” but that has never dissuaded me from relishing the weightless hint of sweet that accompanies lemon-meringue pies, coconut cream-meringue pies, pavlova, divinity, and Baked Alaska. It’s amazing what a few egg whites can do! This is a recipe I came across when forming a menu for my latest tea class. Leave it to Martha to come up with these most adorable little puffs of deliciousness. Blackberry Meringue Bites (adapted from The Martha Stewart Living Cookbook: The Original Classics) Makes about 2 dozen 2 large egg whites, room temperature 1/2 cup sugar pinch of cream of tartar 1/4 teaspoon pure almond extract 1/2 cup whipped heavy cream 1/2 pound blackberries Confectioners’ sugar, for dusting Fill a medium saucepan one quarter full with water. Set the pan over medium heat, and bring water to a simmer. Combine egg whites, […]

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  • 09.27.2007 Spiced Ginger Currant Scones
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      Taking tea seems to be a predominantly woman thing. We delight in uninhibitedly slathering lemon curd and clotted cream onto our crumbly, buttery scones. It is an amorous affair, tea and we: sipping unhurriedly the precious ten minutes of leisure we hold between our hands, while a bouquet of aromas carry us off to a more cultivated, courteous time…before freeways, before McDonald’s, before the internet (touché). If the idea of being whisked away to a garden party by a cup of hot tea and a scone seems only appropriate in the springtime to you, I bear good news. Here’s one recipe for an aromatic, surprisingly satisfying Fall morsel to nibble with your cup of take me away. (If that’s not your cup of tea, try these: African Red Tea, Rooibos With Vanilla, Tea Bags, 20-Count Box (Pack of 4), Tazo Matcha Latte Concentrate, or Good Earth Original Caffeine Free […]

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  • 09.04.2007 Wasabi Salmon and Soba
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    Maybe I need to change the name of this weblog to “Fast and Furious Gourmet.” Here’s another quick lunch option I threw together with leftovers. It’s like a cooked sushi noodle bowl. 1 can of salmon, drained and bones/skin removed 1 bundle of buckwheat soba or somen noodles–Kanesu Maiko Japanese All Natural Buckwheat with Yam Soba Oriental Noodle – 10.5 Oz — Buy 10 Get a Free Bag of Sushi Mix! 1 cucumber, julienned or thinly sliced into strips 1/2 tsp S&B Prepared Wasabi in Tube, 1.52 oz (43 g) tubes (Pack of 10) 3 T. soy sauce 3 T. water 1/2 T. sugar A couple shakes of JFC – Nori Fumi Furikake (Rice Seasoning) 1.7 Oz. (optional) A bit of Welpac Sushi Ginger (optional) Cook the noodles according to the packaging, drain, and run under cold water to cool. Lightly toss with sesame oil if you need it to […]

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  • 09.03.2007 One-Minute Lunch
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    Hummus is great. Protein, flavor, easy-to-use dip or spread. Quick lunch (especially for mommies) doesn’t have to be your kids’ leftover mac-n-cheese, PB & J, or a handful of chips. Try this healthy and super fast alternative…and its many variations. 1 container hummus (I use Eggplant Hummus from Trader Joes) Ripe tomato, sliced Seedless English cucumber (regular is fine), thinly sliced 3-4 basil leaves Alfalfa sprouts (optional) 2 slices of good, multi-grain bread Sriracha hot sauce (optional) Spread hummus generously on one side of both slices of bread. Layer sliced cucumbers, tomatoes, basil, then alfalfa sprouts on one slice of bread. Dot with hot sauce, and cover with other slice of bread. Voila! Lunch. Variations: 1. Use Middle Eastern flatbread, and pan toast with a little spray olive oil. Fold in half, and spread hummus, followed by vegetable layers. 2. If you have time, substitute garden veggies with grilled eggplant […]

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