padrón peppers from Luis

Here they are ...the Padrón peppers grown, harvested, skillet cooked in a swirl of hot oil sprinkled with sea salt and served by Luis Castelero, a tapas snack not to be missed. Luis generously gave us a bag of Padrón peppers from his garden in Lake County, almost like being in Spain. This was perfection served on a large white French plate, don't tell Luis I wrote that.

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braised romano beans with heirloom tomatoes and purple leaf sweet basil

Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed...

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

new to me shrimp cakes with dill and scallions

I just now finished reading about a little girl who decided to wear a mask to school in Tennessee and her teacher who told her to remove it because she was having trouble hearing her speak. Talk about lack of freedom. Yes, the freedom to protect yourself in public from a deadly disease by opting to wear a mask. How long will the children be able to stay in school? How soon will the Covid start circulating? We are all ready to move on but Covid isn't finished with us. So now I'm thinking shrimp cakes and where have you been all my life? I've enjoyed crab cakes over the years; one of my favorite meals- served with veggies and a salad. Now I have discovered shrimp 🍤 cakes and I'm loving this new to me recipe, a perfect substitute for out of season crab 🦀 Ingredients and Recipe for New to Me Shrimp Cakes with Dill and Scallions Makes 6 shrimp cakes 3/4 pounds raw shrimp, peeled and deveined 1/2 cup panko 1/3 cup diced red bell ...

Tarragon and Chives

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