Guest Post for Elaine: Bean Pascal (White Bean Soup with Toasted Sesame, Masa, Chayote, Cilantro and Mint)

Have you ever eaten heirloom beans, cooked slowly with nothing but water and maybe a bay leaf?  If it doesn’t sound too appetizing, scout some out . . . . you are in for a big surprise.  Here in California we are lucky to have easy access to Rancho Gordo heirloom beans.  Not only do they have an astounding number of beans including Red Nightfall,…

Fresh Corn Ginger Soup

Fresh corn is truly one of summer’s treasures, and when it’s good, it needs little embellishment.  

Fig Mint Pesto

This week we have been blessed with a bounty of ripe and juicy Brown Turkey figs, straight off the tree.  Figs have always been one of my favorite fruits, because they are slightly unusual and have a unique textural and color spectrum mix-up with their thickish purple skin, soft  crimson flesh, and crunch yellow seeds.  The scent of fig is also something to behold,…

A Popsicle A Day: 7 Recipes

If you wonder what I’ve been doing lately, I can sum it up in 1 word:  Popsicles.  Researching, recipe testing, eating, freezing, blending, delivering to neighbors.  I’ve eaten, read about and made more popsicles this last week than I did during my entire childhood probably.  You’d be astounded to learn the wild flavor combinations some Farmers Market vendors are coming up with (apple wasabi,…

Phrench Dip (Pho + French Dip)

Recently we went to a Vietnamese restaurant I’ve been wanting to try for some time, not only because I like vietnamese food, but also to try their stand-out sandwich they call “Pho Baguette.”  It’s Pho-simmered-beef meets Bahn Mi.  A departure from tradition, to be sure, but what sounds wrong about brisket, pickled vegetables and pate on a french baguette moistened with broth?  Nothing!! Unfortunately, we…

Homemade Donuts, Chapter 1: “Dancing Demon” (Pluot) Donuts with Candied Basil & Mint

If you’d asked me a year ago whether I’d be making homemade yeasted donuts, with a homemade glaze, I’d have said you were very mistaken. But life sometimes has plans that run parallel or even perpendicular to our own (conscious) plans, and one minute you could be a baker, the next a braiser. I’ve always loved to cook, to read food magazines and cookbooks,…