Archive for the ‘Recipes’ Category

Grilled Eggplant with garlic and ginger sauce


  • 1 1/2 pounds eggplant, cut diagonally in 1/2-inch slices
For the sauce:
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon canola or peanut oil
  • 2 tablespoons rice wine
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon honey or sugar
  • 3 scallions, thinly sliced
  • 1 tablespoon cornstarch
  • 1 to 3 jalapeno or serrano chilies, minced


  1. In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened, turning half-way through. Remove to a plate.
  3. Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

French Onion Soup


  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese


  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Green Beans with Mushrooms and Red Onions

Green Beans with Mushrooms and Red Onions

1 pound fresh green beans trimmed and cut into 1 inch pieces 1/3 cup sliced red onion
1 tablespoon water 3/4 pound fresh oyster mushrooms
2 tablespoons olive oil Salt and freshly ground black peppers

Steam green beans until tender, drain in a colander shaking off any excess water, set aside.

While the beans are steaming, heat the oil over medium-high heat in a large nonstick skillet.  Add the onions and cook, stirring until softened slightly, about 3 minutes.  Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes.  Add the green beans and stir to combine and rewarm.  Season with salt and pepper.  Serves 6

Mushrooms Berkeley

Mushrooms Berkeley

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup brown sugar
  • 1/4 cup butter (1/2 stick)
  • 1 sweet onion, halved and sliced
  • 1 pound fresh oyster mushrooms, sliced
  • Salt and ground pepper to taste

Stir the red wine, mustard, worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 – 7 minutes.  Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes.  As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture, Simmer until hot, 1 to 2 minutes.  Serve immediately.  Serves 4

Recipe courtesy of

Roasted Baby Beets

Roasted Baby Beets

Baby beets simply roasted to bring out their sweetness need just the barest slip of butter and a sprinkling of fresh rosemary.

  • 30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
  • 4 large fresh rosemary sprigs, plus additional sprigs for garnish
  • 1 1/2 tablespoons butter
  • 1/4 cup olive oil

Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.


Purple Spanish Tortilla

Purple Spanish Tortilla

3 purple potatoes
1 white onion
9 eggs
salt and pepper
5 tablespoons olive oil, divided

Slice potatoes and onions very thinly.  Heat 3 tablespoons olive oil in a large pan.  Add potatoes and onions, and cook about 15 minutes, until ingredients are soft but not brown.  Break eggs in a large bowl, and beat them for about 2 minutes.  Pour potatoes and onions into the bowl, and stir them into the eggs.  Add remaining 2 tablespoons olive oil to the pan, then pour the mixture back into the pan. Preheat the broiler on your oven. Cook on the stove over medium for about 10 minutes, until nearly all of the egg has set.  Place pan in the oven, and broil for 1 minute until eggs are firm.  Remove tortilla from pan, and let cool to room temperature before serving.

Recipe from



A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

Grapefruit Guacamole

Grapefruit Guacamole


1/4 small red onion thinly sliced
1/2 tsp. salt
Juice of 1-2 segments of ruby red grapefruit

5 segments of ruby red grapefruit peeled
1 ripe avocado roughly chopped
1 Tablespoon minced cilantro
Juice of half a lime


Combine the first 3 ingredients ahead of time and let the onions “pickle” for at least 10 minutes. Squeeze out the juice with your hands before using.

Crumble the grapefruit up into pieces with your fingers, add the avocados, pickled onions, cilantro and lime juice and stir to combine (the avocado’s should still be chunky). Salt to taste and serve with chips or on top of a grilled white meat fish like Halibut.

Recipe from