How to make a stove-top cobbler

Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes). I’m hoping […]

“Chop, Stuff and Roll” at the Monta Vista Market cooking demo

“Chop, Stuff ‘n Roll” will be the first dish I make this Sunday, June 10th. Come in at 1pm to see how easy it is to make: Egg rolls, stuffed with carrots, cabbage and mushrooms, with a pumped up Annie’s Sesame Ginger dipping sauce.

Cooking demo at Atherton Appliance: Italian cuisine on the Bertazzoni

2 June, Saturday

Buttery, yet not butter, Broccoli Leek Soup

This blended — yet chunky, paleo, yet vegan soup — really satisfies the palate in taste and texture — such as: greenyness, butteryness, chunkyness, creaminess. And it’s quick and simple. I decided to use coconut oil for the flavor (vegans will enjoy this), yet wanted that butteryness — so — I reached for the fenugreek. […]

What to do with under-ripe fruit

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.

Fish Tostada w/cilantro and mango

Here’s a quick and easy way to make a fish dish, sustainable fish, that is.