Roasted carrot soup

Roasted carrot soup

I tried this soup in one of my favorite restaurants, Trestle, in San Francisco.  I really liked it and decided to re-create the recipe.  Interestingly, the soup does not taste like the restaurant’s, but it is still delicious. You will need: 5 – 6 large carrots 2 tbsp. butter 1 tbsp. olive oil 1 onion, … Continue reading

Roasted butternut squash soup

Roasted butternut squash soup

This recipe is my own creation.  You can substitute butternut squash with pumpkin, but I can never find a good sweet pumpkin where I live so I used butternut squash. You will need: 1 large butternut squash 6 cups chicken or vegetable stock 1 yellow onion, chopped 3 cloves garlic, chopped 1 tbsp. minced ginger … Continue reading

Lemon cookies

Lemon cookies

Another favorite from my cooking group. You will need: 10 tbsp unsalted butter, softened 3/4 confectioners’ sugar 1 egg, beaten 2 cups flour 1 tbsp. baking powder zest and juice of one lemon Directions: Pre-heat over to 375F.  Cream butter and sugar together using hand or stand-up mixer.  Add the egg, lemon zest and juice … Continue reading

Savory pie with feta

Savory pie with feta

The idea for this was posted by one of the members of my cooking group.  I had to modify the recipe a little to make a proper portion.  I like this pie with feta but you can fill it with whatever you like.  Some ideas are sauteed mushrooms or hard-boiled eggs. You will need: 3 … Continue reading

Pickled cauliflower

You can pickle a lot of different vegetables – not just cucumbers.  One day I was thinking that cauliflower would make really good pickles, and I went searching for the recipe.  The one I liked was from Ann Burrell in her Picked Cauliflower Salad.  I did not make the salad, but cauliflower pickles turned out great … Continue reading

Chicken liver mousse

Chicken liver mousse

Thank you Alton Brown for another amazing recipe. You will need: 2 tbsp. butter 1/2 chopped onion 1 tart apple, cored, peeled and chopped 1 tsp. fresh thyme 1 lb. chicken livers 1/4 cup brandy or cognac salt and pepper to taste 1 cup heavy cream Directions: Clean the livers if needed and cover them … Continue reading

Bowtie pasta with lemon and peas

Bowtie pasta with lemon and peas

This is another recipe I created myself. You will need: 12 oz bowtie pasta (Farfalle) 2 tbsp. butter 1.5 cups heavy cream 1.5 cups frozen peas zest of one large lemon shredded parmesan cheese nutmeg to taste salt and pepper to taste Directions: Cook pasta according to package directions and drain.  In a large sauce pan, … Continue reading

Pan fried white fish

The idea for this recipe comes from Alton Brown (who else?)  This is the easiest fish recipe you will ever make, and it is better than in any restaurant.  You can use any white fish that you like or that is fresh in your supermarket – the only difference will be the frying time that … Continue reading

Curried refried beans

Curried refried beans

Refried beans are easy to find at the grocery store, but they are just as easy to make at home, and you can adjust your recipe to your liking, varying the spices.  I like them with cumin and paprika, but they are also good with curry powder.  And, you can make them spicy by adding … Continue reading