Recipes

You have harvested the last of your apricots for the year. You ate the fresh fruit to your heart’s content and gave generously to family and friends. But you are still looking at buckets of apricots! Your choices are dehydration or preserves. Canning Apricots can be done using hot pack or cold pack. Directions for both are included here: Gather …

This recipe for an elegant North African stew is a dish steeped in the flavors of North Africa. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are …

Happy New Years Day 2017! We had a a fair harvest of pomegranates this past year. For the Christmas Eve dinner party, we opened the last of the fruit and tossed some into the salad. What to do with the leftovers? The answer is Pomegranate syrup. The syrup is sweet and tart. Use the syrup for basting BBQ, flavoring dressings, …

The photo does not do justify to this olive-anchovy-capers tapenade. I used Mission olives that I harvested from my folk’s backyard and then cured at home.The olives were still tasty and not deadly. From seriouseats.com: Tapenade is named after capers, called tapeno in Provençal, a remnant of the fact that they once shared equal status with the olives. Truth is, …

During our Thanksgiving dinner at Shauna’s home, Linda and Brad mentioned that they had a lot of persimmons. I joked that they would ring our doorbell and leave a box of fruit. Linda corrected me: She wouldn’t ring the doorbell. They left us a box with 36 large Hachiya persimmons. Dehydrating persimmons is simple. Wash the fruit. Core the top …

It is almost Halloween in our Sunnyvale garden. The tomato, pepper and cucumber plants are just going through the motions: The tomato plant has a few flowers but there are no pollinators. The green fruit is still green. The peppers are ever so slowly turning red. The night-time lows are more often below 50 degrees than above. And it rained …

I’m getting pretty good with these frittatas. This rice frittata uses eggs, milk, cheese, and rice with some tomato, green sauce, and spices. Each serving has the equivalent of 1 egg, 1/4 cup milk, 1/2 cup rice, 1/4 cheese. The dish tastes good hot from the oven or cool from the refrigerator. Serves: 4 Time to prepare: 15 minutes Time …

There are two constants in New Mexico cuisine. The first is unspoken: you get a sopapilla with every meal. The second is a question: green or red? Unlike California, with its various salsas and hot sauces, New Mexico uses green sauce and red sauce, both from the Hatch Chile. I mean it: There is no bottles of hot sauce on …

It is August so that means tomatoes. I was worried in July: A pair of squirrels were eating so many of the early varieties of tomatoes. But my strategy of over-abundance has worked out. I have 45 plants and more tomatoes than the squirrels know what to do with. I have a lot of beefsteaks and oxheart tomatoes now. A …

This is tasty and quick. Preheat toaster convection oven to 350Wash eggplants; trim off stem; cut in half length-wise; place skin-side down in panAdd some cherry tomatoesSprinkle with salt and/or seasoningsDrizzle with olive oilAdd crumbled feta cheeseBake for 25 minutes