DAMN FINE ROAST CHICKEN Preheat your oven to 400 and have a big roasting pan ready. You’ll need: 1 large, preferably organic roasting chicken 1 lemon, quartered 2 – 3 cloves garlic, peeled Salt and pepper 3 large carrots, thickly sliced (about 2 in. pieces) 1 large bulb fennel, cut into wedges 2 large onions,…
DECADENT DELICIOUS EGGS This is rich, gooey, and a great way to use up leftover hard boiled eggs. Serve with some good dark toast and be prepared to take a walk later; it’s worth it! To serve 4, you’ll need to preheat your oven to 350, and then assemble: 6 hardboiled eggs, halved lengthwise 1…
DESSERT TOAST This is a recipe I adapted from one I found years ago; amazingly simple but an absolute crowd pleaser. To serve 4, you’ll need: 8 ¼ in. baguette slices 8 thin 1 in. squares best quality dark chocolate Extra virgin olive oil Coarse sea salt for sprinkling Preheat your oven to 350 and…
EASY THAI PEANUT SAUCE This is a fine sauce to have on hand; it can take sautéed vegetables and a little protein and rice to a whole new place. For about 2 cups, you’ll need: ½ C. natural peanut butter 2 whole jalapenos, seeded and chopped (leave in some seeds if you like it hot)…
EGG FRITTERS (Pisci d’Ovu) This is another Italian classic from the queen, Marcella Hazan. These are magic puffs of goodness and are a fabulous appetizer. For 6 servings, you’ll need: 4 eggs 2 Tb. freshly grated parmesan ½ tsp. garlic, finely chopped ½ C. unflavored dry breadcrumbs Salt and pepper Vegetable oil, enough to come…
FILIPINO CORNED BEEF Corned beef is a delightful meaty experience, but once you’ve had the big dinner what to do with the rest? Try this – and thank me later. To serve 4, you’ll need: 1 Tb. oil for the pan 4-5 cloves garlic, peeled and chopped 1 large onion, diced 1 large tomato, chopped…
FISH in PAPER This is actually from a French inspired dish, fish en papillote, but I didn’t want to get all fancy – it’s basically fish baked in parchment or foil with flavorings and vegetables. It’s very easy and good, and kind of impressive when people open their individual packets of steamy deliciousness. For four,…
GREEK STYLE QUINOA Quinoa is a great grain to have around; it’s the only plant source of complete protein so is perfect for vegetarian and vegan dishes. This salad can be changed up depending on who’s coming over, and can be an entrée as well. To serve 8, you’ll need: 1 ½ C. quinoa 2…
GREEN GUMMIES Gummies can be a fine way to get your medicine; they’re fun to eat, simple to make, and make it easy to titrate your dose. The main caution here is kids; if there are any littles around, please make sure they can’t get into these! To make approx. 30, you’ll need: ½ C….
HALIBUT with PARMESAN FROSTING This is a recipe I adapted from one we found years ago in the Seattle Times. It’s so good even Laurie, who doesn’t like halibut, loves it. To serve 4, you’ll need: For the topping: For the halibut: 4 Tb. mayonnaise 4 4 to 6 6 oz. halibut fillets 2 tsp….