healthy & light: zucchini “pappardelle” with avocado “cream”
In preparation for my kitchen remodel next month, I was speaking with one of the designers at the kitchen showroom …I wanted to show her the remodel of my bar area from last summer so I pulled up my blog post titled “Construction Dinner.” In addition to photos of my bar remodel, the post also contains a recipe for Orecchiette with Warm Avocado Cream. While interested in the bar, she was also intrigued by the avocado cream. She loved avocado but was trying to keep carbs to a minimum. So I suggested to try it with zucchini instead of pasta. If I was suggesting she try my recipe, I thought that I had better test it myself first!
Stephanie – definitely try it with the zucchini!
zucchini “pappardelle” with avocado “cream” recipe
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Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette
Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.
The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…
Continue reading “A Farmers Market Dinner Featuring Salmon & Truffle Cream”
Orecchiette with Warm Avocado Cream
The dilemma was how to add more kitchen counter space for prepping, cooking, and cleaning while keeping the integrity of the 1951 style, leaving the character of the original design unchanged without knocking out any walls. My friend Kirk had a brilliant idea to convert the adjacent room, which had been used as a bar, into an extension of the kitchen.
My home is a unique style for Southern California, the charming Cape Cod is an East Coast design – a style adapted to the stormy New England weather. Common features include: a steep sloping roof, chimney with fireplace, dormers, multi-pane double hung windows, shutters, constructed of wood and covered in wide clapboard, having a symmetrical appearance with the door in center, center-hall floor plan, and hardwood floors.
This remodeled room may have originally been designed for use as a breakfast nook sixty years ago. Now, it is an extension of the cooking area, with a stainless steel sink and 9 extra feet of counter space!
Continue reading “Construction Dinner”
Chilled Marcona Almond & Poblano Chile Soup with Sherry
Crab Salad Pillar with Avocado
Diced Watermelon, Feta and Mint
Borage Blossom Garnish
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. June’s summery theme is CHILLED SOUPS.
The chilled almond & chile soup has been a favorite here for over a decade – a STAR of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using sweet Spanish Marcona almonds and dry Spanish sherry. The basic soup can be simply garnished with bay shrimp or a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and build the crab pillar, your guests will be delighted.
Continue reading “Summer’s Chilled Soup ☆ STAR ☆”
fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing
April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.
Edible Flowers in the Salad:
- marigold – bright orange petals, some with red tips
- johnny jump up – small purple petals
- nasturtium – large orange flower
- pansy – large dark violet-purple flower
- borage – tiny blue petals
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