This salad is easy but elegant, perfect for fall and holiday meals. Plus it has “kid appeal.” One of my ten-year-old students told me it was the only salad he had ever liked! Serves 4 Grilled Persimmons 2 Fuyu persimmons, sliced lengthwise in 1/4-inch slices 1 tablespoon olive oil Pinch of sugar and salt Maple-Spiced… continue reading
Welcome to this years’ Harvest Fest with CUESA (Center for Urban Education about Sustainable Agriculture). Every Saturday, Bay Area chefs teach free cooking classes at the beautiful and amazing Ferry Building Farmers Market.
MENU Cheese and honeycomb plate with breads, quince paste, fruit Sweet and Spiced Bourbon Walnuts Cowgirl Creamery Mt Tam Cheese with Stone Fruit Compote Roasted Olives, Garlic and Cherry Tomatoes Roasted Chickpeas Chocolate Dipped Strawberries Old fashioned Candy Bar: Jar o’ Chocolate Dipped Pretzel Rods, Salted Caramels, selection of penny candies
Thanks to Maggie Foard and the Woodside Farmers Market for asking Cool Cuisine to Local Authors Day. I made Creamy Strawberries with the Blues Mix 2.5 oz Frisch Cheese from North Bay Curds and Whey (Valley Foard, CA) with a few drops of Mexican Vanilla and 1 tablespoon confectioners sugar. Pipe the mix out… continue reading
Making Gingerbread cookies for a client Oooh nooo Mr.Bill!
Thanks to Harry Osibin for the radio interview, “Easy Thanksgiving Meals.” This salad is easy but elegant, perfect for fall and Thanksgiving meals. Plus it has “kid appeal.” One of my ten-year-old students told me it was the only salad he had ever liked! Serves 4 Grilled Persimmons 2 Fuyu persimmons, sliced lengthwise in 1/4-inch… continue reading
Fun to be back with Award-Winning Public Affairs Broadcaster Harry Osibin for a radio interview about Easy Thanksgiving Day Meals. See Cool Cuisine – Taking the Bite Out of Global Warming for recipes for the following – or email me. Total prep time: one experienced cook or two intermediate cooks: 1.5 – 2 hours (each) Easy… continue reading