Summer BBQ

Heirloom Tomato Salad

French Potato & Green Bean Salad

Sweet & Sticky BBQ Beef Ribs

Cakey, Fluffy, Nutty, or Gooey?

When it comes to brownies, mine must have a bit of substance; not too cakey, not too fluffy, nor too gooey. I like texture from nuts and globs of melting chocolate.

Back during my Macrina Bakery days, we used to make a chocolate souffle type of brownie. Rich and filling, I could only eat a quarter of this brownie due to the sweetness. A brownie that disintegrates in your mouth. So fluffy, it became known as chocolate cotton candy. Not fully satisfying for me as I expect a bit of bite from my brownie.

I've played around with many of Alice Medrich's recipes from Bittersweet, as she is a chocolate genius. She has several variations using different types of chocolate. Although hers are divine, my sweet-tooth still wasn't fully satiated.

Corn Muffins

Love Is In The Air

This weekend we celebrated our lovely friends', Gunilla & Zak's Wedding Vow Renewal Ceremony.

Travis was such a trooper, preparing the coolers and ice-packs for the long trip from LA to Bonny Doon. We arrived after 6 hours of car travel and the tiers were still chilled. Excellent job sweetie!

Our bucolic gift was inspired by Spanish ingredients, as Spain is where the two were married the first time around. Almond Mocha Kisses; Almond cake layered between silky Mocha Buttercream and Vanilla Whipped Cream with Strawberries.

Happy Anniversary you two!!
Skaal!

Basmati & Almond Stuffed Bells

This is just a quickie post, I've had many requests for this one recipe. So why not post it? I will put up an image later and perhaps give more precise measurements in the future. But for now here it is!!

Use any grain or type of rice you like. Whenever I stuff with brown basmati, seems to be a hit!

Basmati & Almond Stuffed Bells
Serves 4

5 red bell peppers, 1 finely chopped & 4 whole for stuffing
1 small yellow or red onion, finely chopped
2 C cooked brown basmati, cooled
8oz fresh goat cheese
1 C toasted & chopped almonds
handful of favorite fresh herbs, chopped (italian parsley, cilantro, chives etc..)
a few drizzles of extra virgin olive oil
sea salt & freshly ground black pepper

Preheat oven to 375 degrees F.

In a medium saute pan over a medium-high flame, heat a little olive oil add the onion and 1 chopped bell pepper and saute until soft and the onions are translucent, about 8 minutes.

Mix into cooled rice, toss with goat cheese, almonds & herbs. Drizzle with a bit of olive oil and season to taste.

Lop off the tops of 4 bell peppers, de-seed and sprinkle the inside cavities with a bit of sea salt.
Stuff the bells with the rice mixture, cover with the tops and bake in a deep casserole dish covered with aluminum foil for approximately 20-35 minutes. Until the bell peppers are soft and cooked through.

Serve with a large mixed green salad.

Buon Appetito!

Cedar Plank Rainbow Trout

My grandpa could carry a tune, ride horses, tie knots, fish, hunt, cook, & cut his own firewood. If he were a young man now he would be the perfect candidate for some silly Survivor show or Man Vs. Wild. He was one of those rugged types, self-sufficient, the kind who knows a thing or two about living in the woods and hunting for his own food.

As a child I wasn't much of a fish fan, Rainbow Trout was the only fish that I seemed to truly enjoy; the fresh and delicate flavor, not too "fishy," perfect for kids. Growing up, we spent summers on Lake Sheridan, in British Columbia, at Grandpa's cabin. Fishing, swimming, catching frogs, climbing trees and running with our boxers, Brandy and Jon Jon.

Preparing and eating this meal takes me back to those long summer days.
The smoke from the cedar planks echos the scent of Grandpa's smoker and the fish.....well that's a given.















































Grilled Cedar Plank Rainbow Trout
Serves 4

1 untreated cedar plank
4 (6-8ounce) rainbow trout fillets
1 lemon
sea salt & freshly ground black pepper

Soak the cedar plank in water for at least one hour prior to grilling.
Preheat the grill to Medium High.
Place the cedar plank on the grill for 1-2 minutes per side until you begin to hear a crackle and pop.
Season the trout with sea salt and pepper, place on the prepared plank and close the grill lid. Let cook until fillets are opaque and cooked through, about 5-8 minutes. Squeeze the lemon over the fish and serve on the plank.

Spring Greens

Spring greens are abundant at the market. One of my favorite ways to eat them is to toss with a light vinaigrette and serve with warm goat cheese.

Spring Greens with Warm Goat Cheese
Serves 2 as a Dinner Salad or 4 as a Side Salad

5oz baby spinach
handful of sugarsnap peas, destemmed, cut into halves & steamed
small bunch of asparagus, trimmed, cut into 1/4" coins & steamed

5-6oz log of fresh goat cheese
1/2 C of bread crumbs (may need a smidgen more or less)
1 large egg white, beaten with 2 teaspoons of water
butter and olive oil for sauteing

Champagne Vinaigrette
scant 1/8 C Champagne vinegar
1 small shallot, minced
1/3 C fruity evoo
pinch of sea salt
few turns of freshly ground black pepper

For the vinaigrette, let the minced shallot and champagne vinegar bloom together for 10 minutes in a small glass or non-reactive metal bowl. Whisk in the olive oil, season with salt and pepper.

Cut the goat cheese into 8 small rounds (use a sharp knife or dental floss otherwise you'll end up with a mushy mess).
Dip the rounds into the egg white mixture and coat both sides with bread crumbs. Place on a parchment covered pan and pop into the freezer for 10 minutes or fridge for 20.

Meanwhile, toss the greens with the vinaigrette and platter.

In a small saute pan, over medium-high flame, heat 1 T of olive oil and 1 T butter. Saute the goat cheese rounds quickly until golden on each side, 30 seconds or so. You want to sear the outside to form a crust while retaining the shape, flip over before the cheese has a chance to melt on the inside. Place on the tossed greens and serve.

Buon Appetito!