where the image is meant to titillate and inspire the cook
Salted Caramel Brown Sugar Pots de Creme
Our Christmas Table & Fire in the Hearth
Merry Christmas Friends! I brought this petite dessert, Salted Caramel Brown Sugar Pots de Creme, to a holiday party the other night. They travel well and received rave reviews too. It’s amazing how a handful of everyday ingredients can easily be turned into a sublime little treat: sugar, cream, milk, egg, vanilla, salt.
Poor Wilson was brutally attacked by another dog, his eye severely damaged. And then, as if things couldn’t get any worse, his previous owners decided to dump him at a shelter. Boston Buddies (Southern California Boston Terrier Rescue) rescued Wilson, but their veterinarians were unable to save his eye. Yet, in spite of his bad experience, Wilson was a love bug.
After reading about Wilson on their website, I contacted Boston Buddies to say I was interested in him. I was told that he had already found his “forever home” and would be going there the next day. So, please, choose another dog. But I didn’t really have an interest in another dog, so I waited. A couple days later I got a call to say that his “forever home” had fallen through and could I meet him that day? I said that I was going to be out of town for the weekend and could take him on the following Monday. It turned out there was another family that wanted to take him that day, so he was placed with them. When I got home from the trip I received another call saying that Wilson did not get along with the other dogs in the home and did I still want him? YES! I WANT HIM! It sure seemed like we were meant to be together. That was in March of 2006, and he was three years old.
Fresh Chrysanthemum Greens, Roasted Chestnut
Semi-Dried Hachiya Persimmon, Fresh Fuyu Persimmon Wedges
Toasted Sesame Vinaigrette
Pomegranate Arils, Toasted Pine Nuts, Roasted Laver
Inspiration from two separate dining experiences sparked the idea for creation of this delightful salad. First, an outstanding meal at Jun Won in LA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later we attended an event highlighting the “Tastes of the Korean Forest” including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon.
Continue reading “New Korean Salad: Chrysanthemum Greens, Chestnut, Persimmon”
Curried Broccoli Latkes with Carrot, Scallion & Dried Cranberry
Preserved Meyer Lemon Sour Cream
May you be strengthened by tradition,
Warmed by the Hanukkah lights,
And may your life be touched with miracles.
We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
I make latkes every Hanukkah. And they are always a little different. Almost always the base is potato, but not this year. 5773 is the year of the broccoli latke!
Continue reading “Curried Broccoli Latkes, Preserved Lemon Sour Cream”
Aguadito de Pavo
Peruvian Turkey & Rice Soup
The best use of leftover turkey? This is it. A vibrant spicy soup which utilizes the leftover turkey meat and well as the stock made from simmering the carcass for hours. And if your guests have overindulged, this soup is said to levanta muertos (raise the dead) and assist in carrying the revelry into the holiday weekend. Made with Pisco (a Peruvian Brandy) and spicy/fruity/yellow aji amarillo paste, its unique flavors pair with the nourishing and reviving vegetables, and just enough turkey to keep us in the holiday spirit…we’re not tired of the bird yet!
Continue reading “Aguadito de Pavo (The Best Use of Leftover Turkey)”