Recipes

This hot sauce is not for the faint of heat. This is a variation of a recipe I first saw on the Rick Bayless show “Mexico – One Plate at a Time”. It has habaneros, carrots, onion, garlic, salt, and then either lime juice or apple cider vinegar.  

Marionberry pie is one of the best uses of the berry. This is a recipe I found in Sunset: http://www.myrecipes.com/recipe/anjou-bakerys-marionberry-pie

Fava Beans, called “fave” in Italian (pronounced “fa-vay”), are a centuries-old, archetypal “fast food” that used to be eaten in the fields, sustaining men and women working up to twelve hours in rugged conditions, keeping them going until the long-awaited evening supper.

This is a recipe copied from Chef Alice Waters served at Chez Panisse

In the summer, when you have more string beans than you can eat fresh, consider Dilly Beans.

Pork, tomatillos, chiles and verdolagas (purslane) are a traditional combination in Mexican cuisine.

Caprese salad (Italian: Insalata Caprese, meaning “Salad of Capri”) is a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. Balsamic vinegar is a nice addition. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as an antipasto (starter), not a …

Padron peppers are usually eaten fried in olive oil and with a sprinkle of coarse salt that not only enhances their flavor, but adds a nice crunch. No need for any other garnish, simplicity and quality food at its best. There’s a Spanish saying: Pimientos de Padrón, unos pican y otros no (Padron peppers, some are hot and some are …

Pico de gallo is used to describe a wide variety of Mexican regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, white onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Read more …

The traditional madeleine is a small French cake baked in a special pan with shell-shaped indentations. These are a savory version that make an excellent hors d’oeuvre. I like to make them ahead because they freeze well. Just reheat at 350°F. for 8-10 minutes. These are a tasty use of the zucchinis from your Sunnyvale garden. servings makes 4 dozen …