Recipes

How to Lose the Lawn and Create a Water-Wise Front Yard

February 15, 2015
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A good portion of the country is still buried under snow, but here in California we are facing an unprecedented drought. Water levels in reservoirs are at an all time low and the lack of water is starting to affect the agriculture industry, and thus, nationwide food prices. Last year we let our lawn die. […]

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Roasted Vegetable Salad with Thyme Vinaigrette

February 7, 2015
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Apathy. It’s a bitch. When I started this blog (five years ago next month), I was filled with all sorts of hope and promise. I wanted to show people that cooking didn’t have to be intimidating, that it doesn’t have to be hard. Then the blog took off; traffic increased, it got all sorts of […]

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How to Make Homemade Mayonnaise

November 29, 2014
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This post is part 2 in a series on emulsified sauces. To read part 1 which covers history and how to make Hollandaise Sauce, go here. Mayonnaise was originally called “Mahonnaise” from the town Spanish town on the island of Minorca called Mahon, captured by the French in the late 1700’s. It’s said a French general’s […]

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How to Make Fish Fumet (Fish Stock) and Seafood Stock

September 30, 2014
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This post is the last in a series on home made stocks. Make sure you check out the posts on chicken stock, veal stock and vegetable stock for more on the basics of making stock.  Fish fumet (pronounced foo-may) is a fish stock made from fish bones (and sometimes the head) of white fish such […]

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California Caprese-Tomatoes, Fresh Mozzarella, and Avocado

August 17, 2014
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It’s the middle of August and my tomatoes are almost done. I’ve had a banner year in terms of yield, but since I planted in April and we have an early growing season, almost everything came ripe at once in July. I always say I’m going to stagger the planting, but I never do because […]

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Emulsified Sauces and How to make Hollandaise

August 10, 2014
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Emulsified sauces are one part chemistry, one part culinary magic. Take two ingredients which, “like oil and water”, should not blend together, and with a little effort, they become one delicious whole. An emulsified sauce is literally the blending of fat (butter or oil) and water (wine, vinegar or egg yolk- which is more than […]

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