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

About Foie Gras

Seared Foie Gras with Mango Peach Chutney 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

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

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

All About Asparagus- Part 2

I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at the base of Mt. Princeton, one of the Collegiate Peaks and also one of Colorado’s 53

All About Asparagus- Part 1

If ever there was a harbinger of spring, it’s asparagus.  As the days grow longer and the soil warms, asparagus suddenly springs into life, sending up shoots that can grow 6 to 10

Remembering Ingram’s Chili Bowl

Longtime Sonoma County residents, and even those who have traveled to Sonoma County through the years, may remember Ingram’s Chili Bowl. It was a very simple place that opened in 1951 on Old

Cooking for Solutions: Sablefish

I’m already looking ahead to spring of the New Year and one of my favorite events I participate in each year, the Cooking for Solutions gathering at the Monterey Bay Aquarium.  I am

Cool Kitchen Tip: Opening Sparkling Wines and Champagnes

At sports victories we’ve all seen the winners shaking a bottle of champagne and then opening it so the cork flies off and the wine showers out of the bottle.  Fine for a

Posole- A Recipe to Warm You Up

When the weather turns cold, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole (pronounced po-zo-lay), a delicious mixture of stewed pork or other meats,