ricotta-raspberry-chocolate parfaits

I put a layer of sweetened raspberries on the bottom.  Then, for the topping, I pureed some fresh ricotta with a bit of cream and folded in some bittersweet chocolate bits, garnished with more chocolate curls.  It reminded us of a kind of cannoli filling. 

beer-braised onions top this cheeseburger

I mixed up some beer, mustard, and onions in a foil packet that braised/grilled while cooking the burgers (topped with Swiss cheese).  Rather than a bun this time, I went low carb by serving on lightly grilled romaine leaves. 

pasta with roasted vegetables

I roasted some cauliflower and carrots, tossed cooked orrechiette pasta with the veggies, some bacon, and grated Parmesan (thinned with some pasta cooking water) and served with more shaved Parmesan on top.  Alongside you see the warm, blue-cheese stuffed proscuitto-wrapped dates. 

Happy Thanksgiving

The table is set, menu planned, shopping done, cooking prepped.  Enjoy your day! 

fall dinner

This was a delicious meal of yogurt-marinated grilled chicken over a cucumber salad, along with an Israeli couscous salad.  I made the salad by cooking the couscous (after lightly toasting it in olive oil) in chicken broth.  Once done, I added kalamata olives, sun-dried tomatoes, green onions and toasted pine nuts.  Dressed lightly with a lemon-olive oil vinaigrette and topped with crumbled feta cheese.  I think serving it at room temperature really lets the flavors shine. 

upside-down pear pecan cake

This is a not-too-sweet batter, made with yogurt.  The 'topping' (placed in the bottom of the pan) is a caramely mixture with pecans, topped with sliced pears. 

quail hiding in plain sight

Every other day I take a bucket of seed out to the ground feeder in our arroyo.  Moments later a resident covey of about 40 Scale Quail show up for a feast.  Yesterday Henery the Hawk took off with one of them for breakfast right in front of me.  Ah well - the circle of life. 

cookbook published and available to buy

Well, it took a good 30 years but I finally did it! This first volume describes 31 times we entertained from 1985-1989 and includes the menus, over 100 recipes, grocery shopping lists, and preparation timelines. 

If you are interested, here is how you can purchase this 224-page paperback book:

 Buy on-line directly from the publisher ($25/book + shipping)

http://www.lulu.com/spotlight/bjjones

 (or, just search on the LuLu.com site for the book title)

 

I understand that it probably will eventually be available on amazon.com but it can take 6-8 weeks for online booksellers to 'accept' and show new books as available. I advise buying it through the site above. I do not plan to issue it as an electronic book.

 

apple crostata

I don't like to make pie crusts from scratch so I use the pre-made refrigerated ones.  For this one I rolled out one crust to about a 15" circle, piled in sliced apples (mixed with sugar, lemon juice, and cinnamon), folded up the edges, brushed the dough with egg and sprinkled with raw (turbinado) sugar.  It baked for an hour at 350 degrees and then I lightly glazed the apples with maple syrup.  Heavenly.  Best to have the baking sheet lined with parchment paper because this gets sticky. 

crab cakes

We are not close to any seaports here so I tend to resort to fresh pasterurized crab meat.  These had some egg, panko crumbs, and red bell pepper bits.  Pan-fried and nicely accompanied by a mustard/mayonnaise sauce. 

salted caramel-topped brownies

These little nuggets are chock full of flavor.  I baked a pan of brownies, topped with a caramel layer, then drizzled with bittersweet chocolate, and a light sprinkle of sea salt. 

ebelskiver breakfast

You need a special pan to make these - and it helps to have a Danish heritage too because these evoke family memories for me.  I can best describe ebelskiver as pancakes that have gone 3-D, like a tennis ball.  My pan is cast-iron and very well used.  Sometimes we use a filling of ham and cheese.  Mostly we make them plain to serve with applesauce and with syrup (Danish sausage too!).  The one photo shows them as they start cooking, the next is after I flip them so the underside can cook. 

amazing gnocchi

Finally!  Homemade gnocchi that were the right consistency - thanks to the Sept/Oct 2011 issue of "Cooks Illustrated" magazine.  It is easy to make the Gorgonzola Cream Sauce while bringing the pot of water to a boil for the gnocchi and the sauce is ready to coat these tasty potato pillows when they are cooked.  Sauce:  Bring 3/4 c. cream and 1/4 c. dry white wine to boil in large skillet.  Whisking constantly, gradually add 1 c. crumbled Gorgonzola cheese, and cook until melted and sauce is thickened, 2 to 3 minutes.  Stir in 2 Tbs. minced fresh chives, salt and pepper to taste.

grilled eggplant salad

This is an eggplant version of caprese salad.  I just sliced up a small eggplant, brushed the slices with olive oil and seasoned with salt and pepper.  The eggplant slices were then grilled until tender.  When they cooled a bit I just layered them with some fresh mozzarella slices.  A little lemon juice/olive oil dressing and a sprinkle of fresh parsley on the top.