Fall in Summerland
‘Long hot summer’ perfectly describes Santa Barbara as we near the end of October… too long, too hot, too much summer!!! Tee shirts, flip flops and shorts – the only way to stay comfortable-
and salads for supper
a nice cold, crisp Caesar !!!
Caesar dressing (absque ovum)
2 cloves garlic, crushed
3 Tablespoons lemon juice
1 teaspoon grainy dijon mustard
4 anchovy fillets, minced
grated parmesan cheese
whisk ingredients together, adding 1/2 cup olive oil in a steady stream
dress the whole grain croutons
toss with Romain
plate with boiled egg, shaved parmesan, cracked pepper
So ready for a nip in the air, a cashmere sweater, a hearty beef bourguignon….
I love to cook – especially in the fall as the days shorten and the air cools! Not here!!! We are still in the throes of a particularly hot Indian summer, as I long for the richer, weightier flavors of fall. Finding both figs and fresh Brussels sprouts in my refrigerator…thanks to my wonderful personal shopper…
halved, salted and peppered
served with RANA mushroom ravioli with a squeeze of lemon and a bit of filet mignon
a fabulous fall fix!!!
Summer’s waning days are always a challenge to me in the kitchen. Summer fare, like summer fashion has begun to run its course, to beg for something a bit more substantial, complex…
the answer: beans!
white beans, garlic, olive oil
plated and drizzled with more olive oil, salt and pepper
topped with oven-dried tomatoes
roasted corn cut from the cob
roasted green onions
surrounded by croutons
garnished with basil
served with grilled rack of pork
inspired by ‘How Sweet It Is’
Who knew a nectarine was simply a variety of peach………..possibly domesticated in China over 4,000 years ago!?! Although bearing tiny fruit, our nectarine tree continues to ride out the drought. Searching for a way to use the small, but delicious fruit, I adapted a recipe found on the internet. An immediate hit, the pie has been on repeat now using amazing nectarines from Trader Joe’s.