Recipes
Encore about figs
Back to figs: I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since. The...
Preserved Lemon Lovers, read on!
I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make...
Preserved limes?
Hello preserved lemons aficionados: I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes. It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around...
Bay Area Impressions
I wanted to share the interesting experience I had on my way to the airport for my Bay Area appearances at Le Creuset stores, last Saturday at 5:45 AM—my shuttle was a no-show. Panicked, I called the company several times: they did finally send a driver...
Eat, Cook, Link, and Be Merry!!
Encore about figs: I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since....
The California Farm Cookbook
Take California's bountiful food producers and ask them for their best recipe for their favorite crop, then add brilliant photos and interesting anecdotes about the farms and their owners. The result is The California Farm Cookbook where each kitchen-tested recipe...
Wild Rice Irene
For The California Farm Cookbook (Pelican Publishing 1994) (link to Amazon.com), I travelled the length and breadth of California, searching out family farmers, and recording their stories. I also solicited their favorite recipes for the fruits and vegetables they...
Gale’s Lemon Squares
Makes about 16 squares From the California Farm Cookbook (Pelican Publishing 1994) (link to Amazon.com), I travelled the length and breadth of California, searching out family farmers, and recording their stories. I also solicited their favorite recipes for the fruits...
Couscous with Seasonal Vegetables
Serves 6 A vegetarian version of the Moroccan national dish. Meat eaters will add lamb, beef, or chicken. Use any seasonal vegetable or root vegetables. In Casablanca, Couscous Beidaoui includes at least seven different kinds. 1 1/3 cups chicken broth3...
Couscous Mango Mousse/Mousse de Couscous a la Mangue
Couscous Mango Mousse Serves 6 I demonstrated this recipe on Sara’s Secrets with Sarah Moulton of the Food TV channel. Kids LOVE this! Use peaches if you don't have mangoes. 1 cup water3/4 cup couscous4 tablespoons sugar2 juice oranges, preferably Valencia2...
Carrots with paprika and Capers
Serves 6 This is only one of the wide assortment of salads--think of them as Moroccan-style tapas-that open up a meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature. 2 tablespoons olive oil1 teaspoon sweet...
Garbanzo Bean and Squash Soup
Serves 4 This nutritious soup is full of healthful ingredients. Cooks in Morocco can purchase soaked beans at the market or from street vendors, then must cook the beans before using them. You can do the same if you purchase dry beans. I opt for the...