Section 641

Section 641

I am not one of those people with large amounts of stuff everywhere.  In fact, I have absolutely no trouble purging most of my household on an annual basis and I am constantly cleaning out my closet (although, admittedly, mostly because it gives me another justification for additional shopping).  However, I have never given away a cookbook.

Continue reading


Mashed Turnips with Goat Cheese and Crispy Spring Garlic

Mashed Turnips with Goat Cheese and Crispy Spring Garlic

Oddly enough, as many times as I’ve had turnip greens, I’ve never had turnips.  So this dish was a major experiment.  Not only because I wasn’t sure if I would like turnips but also because I was making up a recipe for something I wasn’t sure I’d like.

Turns out, they’re pretty darn good.

Continue reading

Steamed Green Beans with a Garlic Champagne Vinaigrette and Broiled Goat Cheese

Steamed Green Beans with a Garlic Champagne Vinaigrette and Broiled Goat Cheese

This dish looks like a side dish, I know.  But I ate it for lunch.  It won’t hurt my feelings, though, if you use it as a side dish, I promise. In fact, if you do, be sure to let me know what you decided to serve it with.

I mentioned in an earlier post about how challenging it can be for me to figure out what to take to work for lunch.  I can’t have sandwiches because I can’t eat wheat and I just haven’t found any gluten-free bread worth the substitution.  It just seems to be missing something.  Probably gluten.  I also don’t have access to a microwave or toaster oven or anything else I can use to heat up my food.  So I need lunch items that I can eat either cold or room temperature.  This little green bean salad fits the bill perfectly.  There’s no doubt that with the broiled goat cheese it’d be delicious warm.  And I confess to sneaking a bite just after it was finished.  There’s definitely no doubt.

Continue reading

Grilled Tofu with Sweet and Spicy Sauce

Grilled Tofu with Sweet and Spicy Sauce

I live in Los Angeles and it takes me an hour to drive 12 miles twice a day just to get to and from work.  By the time I get home each day I’m exhausted and need to be able to throw together something quick, easy and tasty.  Yesterday’s dinner was just the right combination.

Continue reading

Mrs. Wilkes’ Turnip Greens with a Fried Egg

Mrs. Wilkes' Turnip Greens With A Fried Egg

I was born in Savannah, Georgia in the mid-70s and lived there until I was about 7 (then my mom and I moved to Northern California).  While in Savannah my mom was a partner in a small general contracting firm and one of their clients was Mrs.Wilkes of Mrs. Wilkes’ Boardinghouse.  This is one of the most, if not the most, popular restaurants in Savannah to this day, although the lovely and sweet Mrs. Wilkes passed away years ago.  The line for this restaurant wraps around the block on a daily basis.

Continue reading

Breakfast Oatmeal with Blueberries and Chia Sprinkles

Breakfast Oatmeal with Blueberries and Chia Sprinkles

I remember my first migraine like it was yesterday.  And that’s not just because I’m having one today, although that certainly helps revive the nostalgia.  At the time, I was 8 and my parents were embroiled in a bitter custody battle over me and I was scheduled to talk to a social worker and give input on my current and future living arrangements.  I knew that both of my parents were going to be there and that added to the anxiety.

Continue reading

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

This is one of those dishes that makes your house smell amazing for hours before you get to eat it.  The wait and the torture make it all that much more delicious.

The recipe for this chicken was inspired many years ago by this recipe I found on  Even though, at the time, I was still a vegetarian, as a personal chef I had several clients who had actual cravings for this.  The low temperature made me suspect at first as an inexperienced cook of poultry but, after a successful trial run, I added it to my repertoire and I’ve been making it several times a year ever since.

Continue reading