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1-Minute Basil Pesto and Ricotta Cheese with Warm Ciabatta Bread

06/16/2010 By dana Leave a Comment

Basil Pesto with Ricotta Cheese and Ciabatta Bread

This week, my garden is a basil bonanza. The fragrant green and deep purple sprigs dot the sunny patch by my greenhouse, a French Impressionist’s fantasy. They’re pretty enough to adorn a table but, for the next few weeks, they are destined to go into this addictive pesto. There are several types of edible basil — Sweet (the most common), Lemon, Cinnamon, Purple, and Thai. Keep a potted plant in a sunny corner of your kitchen for an instant flavor boost. You can even use it as an outdoor centerpiece to keep the yellow jackets away from your picnic. Mother Nature has programmed the plant to begin flowering once it has six pairs of leaves on a stalk, so pick the leaves well before, harvesting them every three weeks or … [Read more...]

Filed Under: Appetizer Recipes

Blueberry Coconut Granola

06/10/2010 By dana Leave a Comment

The end of the school year is always bittersweet. It’s a time to rejoice in your children’s achievements, to reflect on all the delicious but fleeting moments, and to celebrate (perhaps with trepidation) the three months of unstructured days and long, homework-free nights ahead. Here’s one activity you can embrace on a lazy summer morning. Peel the kids off the couch and recruit them to help you make this wholesome granola. This version inspired by our beach café Coast is full of toasty bits and just sweet enough to eat right out of the bowl. Layer it with fresh berries and yogurt in a parfait glass for a festive breakfast or healthy dessert. We usually make a double batch to enjoy all week or to pack in pretty little containers … [Read more...]

Filed Under: Breakfast and Brunch Recipes

Prosciutto (or Poached Egg) and Brie with Arugula and Caramelized Onions

05/03/2010 By dana 2 Comments

Announcing the winner of our April Sandwich Contest! Shonny Ramljak of Los Angeles writes, “[This is] a grownup grilled cheese sandwich. I like the saltiness of the prosciutto ham with the sweetness of the caramelized onions, slightly bitter arugula and the melted cheese. I would serve this with a nice glass of Sauvignon Blanc, such as Sancerre, the ultimate summer wine.” Since I am not a prosciutto fan, I tried Shonny’s recipe as an open-faced vegetarian sandwich, using poached eggs in place of the prosciutto. The sandwiches made for a perfect Sunday supper. If you are short on time, eliminate the onions, which take a fair amount of patience to properly caramelize. Instead, try piling on the punch with colorful tomato or avocado … [Read more...]

Filed Under: Sandwich Recipes

Puffy Popovers

04/14/2010 By dana Leave a Comment

Spring is in full swing, and isn’t it lovely? Tulips and lilacs are blooming, zucchini blossoms and white asparagus are making their brief yet splashy appearances at farmers markets. And I have finally retired my soup pot to the closet for a while. On the special occasions when my mother-in-law takes me to lunch (about once a year, always in April), we go to Neiman Marcus for popovers. Arriving straight from the oven the minute the waiter finishes taking our order, they are puffy and wondrous. Plus there’s no needless mark-up! Popover batter is very similar to crepe batter—essentially just eggs, milk and flour. Baking them in a dedicated popover pan or muffin tin, the thin batter creeps up the sides and fills up with steam, … [Read more...]

Filed Under: Breakfast and Brunch Recipes

Maple Oat Scones with Currants and Buttermilk Glaze

04/03/2010 By dana Leave a Comment

You might recall in a past post that I used to be in the wholesale food business. My company, Beverly Hills Farmers Market, Inc. (named after the farmers market I helped found in 1994), sold baked goods and snacks to local supermarkets, Trader Joe’s, Whole Foods, and the airlines. One of the biggest kicks I ever got was the day British Airways ordered my scones to serve on their international flights. It was a peak moment, an affirmation that maybe I really did know how to bake. It all started with this recipe, which has evolved over the years to include more whole grains and less sugar. This version is my current favorite, one that is perfect for an Easter brunch or a grab-and-go breakfast treat. Bake a double batch and freeze … [Read more...]

Filed Under: Breakfast and Brunch Recipes

Persian Cucumber Yogurt Salad

06/28/2009 By dana Leave a Comment

When something is on my mind, it usually ends up in my cooking. For instance, the minute I returned from a trip to Vietnam and Cambodia, I tossed lemongrass and nuoc mam into just about everything I cooked. After reading an article about the bustling night market of Audrix, France, where townspeople enjoy weekly dinners en plein air, there were breakfast tartines on the table every morning and walnut oil in all my salads. Lately, Iran has been on my mind. My heart goes out to all the Iranian people who had their hopes for freedom dashed in the recent election. In solidarity, I invited some of my Persian friends over this week to show me how to make some of their favorite dishes, which they learned from their mothers and grandmothers. Happily, … [Read more...]

Filed Under: Salad Recipes

Shiitake Mushroom Fries

05/04/2009 By dana Leave a Comment

This recipe works wonders on anyone who is veg-phobic. Give them a plate of these and they will surely swoon, even those who normally avoid mushrooms at all costs. The beauty of this preparation is that it makes just about any vegetable irresistible: eggplant, zucchini, green beans, cauliflower, artichoke hearts, broccoli. If deep frying makes you cringe at the grease that your walls, skin and thighs will absorb, it’s time to reconsider. Done at the proper temperature in a heart-healthy oil such as canola or grapeseed, deep-fried vegetables actually soak up no more oil than those that are sautéed or stir-fried. If you like your vegetables creamy in the middle, blanch them first in salted boiling water until they are tender, … [Read more...]

Filed Under: Side Dish Recipes

Whole Wheat Cranberry-Almond Scones

04/01/2009 By dana 1 Comment

With a big steaming vanilla latte and one of these, I don’t mind facing an early morning. This recipe is a variation on the one I used to sell to airlines and supermarkets, from British Airways and Bristol Farms, when I owned a baking and snack business called Beverly Hills Farmers Market. These scones freeze beautifully in Ziploc bags, making a quick breakfast or snack a cinch in the toaster oven. Serve them with your favorite jam, plain yogurt, or pumpkin butter. Got a sweet tooth? Try Berries with Chocolate-Coconut Fondue. … [Read more...]

Filed Under: Breakfast and Brunch Recipes