Seasoned Fork

This is great side dish served warm at dinner and great served cold the next day on your picnic table.  This was one of the recipes that accompanied the hot-smoked trout and during last week’s sold-out cooking class with dinner.  For those of you who missed it, here’s the recipe. It is not only delicious but [...]

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I love fruit desserts that can be served warm during rainy spring or summer evenings. This is an easy dessert recipe that you can make ahead of time and heat just before serving.  The creamy, custardy base with fruit is very satisfying and has less fat and calories than a regular custard.  The whipped cream is a different story and [...]

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On Thursday, April 15th, join us at Cuvee Wine Bar at The Greenporter Hotel for a cocktail-paired dinner featuring  Leblon Cachaça in celebrating the foods of the Brazilian Rain Forest.   I wanted to be able to work with some of the recipes for dishes and drinks that have been inspired by the dozens of trips to [...]

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I like to serve this dish with Joseph River Chardonnay. The tropical notes with buttery finish compliment the tang of the orange perfectly. Remember to use the dripping on roasted potatoes or turnips. Delicious!

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This great vegetarian dish is a spin on vegetable lasagna - without pasta.  Just layer the cabbage like a lasagna alternating with vegetables and cabbage.

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A simple vinaigrette of one part Balsamic Vinager and two parts extra virgin olive oil and 1/2 teaspoon of dijon mustard.  Add salt and pepper to taste.  Toss with some local frisee or mesclun greens from Satur Farms or Sang Lee Farms.  Garnish your salad with some garden herbs and bright dried cranberries, peach slices, Pomegranate or [...]

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1 cup of peas serves two to four people
Prepare ice bath by emptying entire ice cub tray into one cup of
cold water and set aside-must be handy.

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Quinoa is a fabulous gluten-free grain substitute which is high in protein, calcium, iron and magnesium.  It is perfect for children as well as for those of us maturing!  It was the ”super food” of the Incas and appreciated in the Andes for centuries.  It’s perfectly nutty flavor makes it the perfect side dish for seafood, [...]

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I make this dish every year for Valentine’s Day but decided to include it in my “May Fleurs” dinner this Saturday featuring wines from Martha Clara.  Saturday’s menu is in honor of Mother’s Day and I am cooking with edible flowers.  Visit www.thegreenporter.com for the menu and details.
Shopping list:  Two bright red rose stems with [...]

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I find that getting people to think about eating Watercress in anything other than a salad can be a bit of a challenge. Even the most seasoned palates can be shocked to come across it in a soup or sauteed on their plate in place of another leafy green.
Cruciferous Greens and Their Benefits
Watercress is related [...]

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