COUS COUS RISOTTO WITH OLIVES, BABY KALE AND SUN-DRIED TOMATOES

Serves 4 – 6 as a main course This recipe uses a kind of cous cous known as Israeli cous cous. It’s really just a small pearl pasta and is widely available. It is made

Perfect Meal for Cold Weather: Pot-au-feu which means “pot on the fire” in France

POT-AU-FEU Serves 8 Pot-au-feu which means “pot on the fire” in France is very similar to the Italian Bollito Misto or to a New England or Irish boiled dinner. Piquant, briny condiments are usually served

2 Favorite Recipes: CRAB HUSH PUPPIES & TURKEY MOLE PUEBLA STYLE

CRAB HUSH PUPPIES Makes 20 - 25 In honor of the start of crab season! 6 cups peanut oil for frying 2 cups yellow cornmeal 1 cup all-purpose flour 2 tablespoons baking powder 2 tablespoons

Thanksgiving Turkey Leftovers – Try this famous TURKEY TETRAZZINI recipe!

TURKEY TETRAZZINI Serves 4 – 6 This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not

Here’s a Favorite Mushroom “Comfort Food” Recipe

CHAWAN MUSHI Serves 4 Chawan mushi is Japanese comfort food that combines eggs and dashi (the basic stock of Japan) to make a light custard and then it is steamed or baked in a hot

Soaking lentils

Soaking lentils: Recipes using lentils will often tell you that one of their advantages, unlike beans, is that you don’t have to soak them before cooking. While this is true our grandmothers knew that soaking

RAMEKINS … JULY 17, 2016: Recipes from Culinary Birds

FEATURED RECIPES • Japanese Yakitori Chicken • Filipino Chicken Adobo • Korean Chicken Wings • Tuscan Chicken Liver Toast Here is one of the recipes for you to try at home! YAKITORI CHICKEN Serves 4

Catfish Day on the “Good Food Hour” with Chef John Ash

Saturday is National Catfish Day, a fitting topic for Steve Garner and I on "The Good Food Hour" KSRO radio show. Below is a recipe we will be using. Tune in from 11 am to

Recipes from Ramekin’s Class – June 2016

Enjoy these recipes from a class that Chef John Ash recently taught at Ramekin's in Sonoma, California. FRESH CALIFORNIA FLAVORS • Grilled Asparagus with Prosciutto, Buratta and Lemon Olive Oil • Butterflied Leg of Lamb

DRYING SUMMER’S TOMATOES

For about 1 cup of dried slices: My favorite way to preserve delicious home grown summer tomatoes is to dry them. They are easy! Eat them as a snack or chop them up and put