There’s hope Virginia! The kids will grow up, move away and have their new boyfriends…..with their OWN kitchens, and when things are important enough it will be “Mom…you really need to show me how to do this”. That’s what happened this week, when my daughter’s Vegan boyfriend was coming to dinner and she wanted to … Read more
2 tablespoons soy sauce 1 tablespoon white wine vinegar 1 teaspoon sesame oil 1 tablespoon honey 1 teaspoon Chinese five-spice powder 1/2 teaspoon minced garlic 1/2 teaspoon ground ginger 2 pounds pork short spareribs You marinade the ribs overnight. If you have a FoodSaver, sucking the air out of the bag and spreading the meat … Read more
I would say the MOST AMAZING thing about the cooking classes I do…. the most AMAZING thing about the Food & Wine Tasting Dinners are: WE ALWAYS ATTRACT NICE PEOPLE. Whoot? Is it that Foodies are nicer than most people? Smarter than most? Happier than most? More interesting than most? Well, Yes. Yes. That’s what … Read more
POT BANGIN’ MAC N CHEESE CEASAR SALAD FROM SCRATCH WITH HOMEMADE CROUTONS EGGPLANT PARMESAN I can come right into your kitchen on skype! Contact me!
GIVING AWAY A $75.00 GIFT CERTIFICATE TO Sbicca, Del Mar WEDNESDAY May 2, 2012 INVITING YOU to a Food & Wine Tasting Dinner (That’s tomorrow for you and me). I originally thought we would film this but we don’t have enough people registered (under 20 and I needed a bit more to afford the camera crew). … Read more
Here we are again. Happy as can be. Ready to roll out the next Chapter of my Sunday event with San Diego Foodies and all that we made as we brought ‘community’ together and cooked together with everyone making their own dish, not by the book, not with a recipe… but with a ‘concept’ and … Read more
There is nothing more FUN, nothing that makes me happier than cooking with a bunch of people that like to cook. That’s what we did this past Sunday – gathering 10 members of meetup.com/SanDiegoFoodies or as I have it listed on Facebook ‘San Diego’s Foodies‘! lol Hey! You do whatever it takes…. even if someone else has your … Read more
I love, love, love to pound a boneless, skinless chicken breast or piece of veal and stuff it! That’s what we do with Chicken Cordon Bleu Take a chicken breast. Put it between wax paper or plastic wrap (below and on top of). Take a pan or a pounder and pound it thin (I didn’t … Read more
Here is a Polenta, Mushroom, Breadcrumbs with Bay Scallops dish, but I just can’t follow a recipe, so I really did not create or present it like Chef Suzanne Goin does. What I did follows her recipe, which I used simply as an ‘idea’ of what I might like to create. And I can tell you … Read more