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.