6-course dinner for four

Persimmons, cardamom ice cream, pots de creme

Here is a menu and images for a 6-course private dinner party for four.

Anticancer recipes based on David Servan-Schreiber’s book

anticancerbook

Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.

Cooking demo at Atherton Appliance: Italian cuisine on the Bertazzoni

risotto

2 June, Saturday

Six blueberry recipes

Blueberries

Blueberries are in! and here are 6 ideas for you to use’m…. Blueberry Port Sauce (for red meats), Blueberry Orange Sauce (for poultry), Blueberry Sweet-Spiced Pudding, Blueberry Vinegar (for fish, salads), a soured dip for a Fish Frittata and last, but not least – Frozen blueberries.

What to do with under-ripe fruit

peaches plums

We are starting to see the first pickings of our summer fruits yet they lack the complex flavors, juiciness and sweetness that we soooo enjoy of tree-ripened fruits. I urge you not to pass them up, they have plenty of nutrients for us. Here are 7 ways to bring in some complexity, draw out their juices and give’m a bit of sweet boost.

Chicken Piccata (Picatta), for 16 servings

Chicken Picatta

The best Chicken Picatta EVER. … the texture, the flavors … hopefully you’ll have a chance to second my opinion.