Author Archives: johnash
GOAT CHEESE STUFFED PIQUILLO PEPPERS
30AEATS Wonderfully versatile piquillo peppers come exclusively from the small northern Spanish region of Navarra. Nestled between the borders of southern France and Basque territory, the town of Lodosa thrives on a busy trade in piquillo peppers. The peppers … Continue reading
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Watermelon with Chili Salt
It’s going to be another hot couple of days here in Northern California! I know most of the country has had their share of hot weather this summer. Here is a quick, delicious recipe that will help cool you … Continue reading
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Fresh from Alaska
I’ve just returned from an annual class I do at the Talon Lodge in Alaska. This gorgeous place is located on a private island near Sitka and offers magnificent views of the stunning scenery. Guided fishing trips here are a … Continue reading
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Cold Soups for Hot Weather
As the temperature goes up, the last thing most people feel like doing is a lot of cooking. This time of year cries out for make-ahead dishes like cold soups. I’ve included several of my favorites below. They are great … Continue reading
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About Foie Gras
On July 1, 2012 producing, selling and buying foie gras is going to be illegal in California. Foie gras, or “fat liver,” is a specially fattened and rich liver created by a process called gavage: overfeeding ducks with corn so … Continue reading
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Watermelon Salad
From a recipe by moi made by a student in my Salad Workshop at Chef’s Conference at UMass Amherst. JA Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to … Continue reading
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Roasting, Poaching and Toasting Garlic
A simple way of taming garlic’s sometimes dominating flavor is to roast, poach, or toast it first. When you cut into raw garlic you break the cell walls and it immediately begins to oxidize. A product of that oxidation is … Continue reading
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Mexican Corn on the Cob
Mexican corn on the cob with mayo, cotija, chile powder and a squeeze of lime. Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post
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All About Asparagus- Part 3
COOKING ASPARAGUS Wash asparagus just before cooking to remove any bit of grit left from the sandy soil it is usually grown in. Asparagus does not usually need to be peeled unless you get a particularly stringy spear. This is … Continue reading
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First berries of the season at Santa Barbara farmer’s market. Yum!
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