Food, Photography and Bons Mots
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Arabic Beans (Arabic Baked Beans). Want to dive deeper into our recipe archive? Just click one…
My husband could talk incessantly about his love for home-grown figs. Seems there was a fig tree in the yard of the house he lived in in Berkeley while in college. So, for him, there were glorious memories of fresh figs galore—jams, pastries, au naturel.…
Anyone out there love mushrooms?
I’ve recently rekindled my love affair with the Long Beach Sunday Farmers’ Market and there are two delightful mushroom vendors. I love their fresh mushrooms and enjoy the snappy conversation.
I’ve searched for recipes worthy of their beautiful mushrooms and am especially enjoying this one, Crispy Oyster Mushroom Skewers With Crushed Chickpeas. Does that title pique your interest? It is quite a departure from the regular preparation of these fungi. These would present beautifully on a buffet table!
Here is the recipe as I prepared it in my kitchen. This recipe is from Ixta Belfrage’s wonderful cookbook, Mezcla. You can buy the cookbook through your local bookstore or on Amazon here.
I lost my admittedly limited self-control at the local farmers’ market the other day and bought a flat of strawberries. Whoa! That’s a lot of strawberries for one cook and a sweet pup who enjoys a fresh strawberry treat now and then. What to make?…
I’m a unashamed stone fruit devotee. I particularly love plums. This is my season! There were perfectly ripe plums at my local farmers’ market this week. So, it being summer, I decided to make ice cream. This is a David Lebovitz recipe from his cookbook…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Plum Conserve–perfect for slathering on your morning toast or for incorporating into your pastry recipes. (Here is the recipe.)
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne Food and Photography Blog.If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
This recipe brings back fond memories of parties in my home. On my buffet table, a three bean salad was always a reliable dish–easy to put together, flexible, and interesting. Recently, my local Farmer’s Market has been offering beautiful yellow was beans that reminded me…
It is the height of the tomato season and what a season it is! My farmer’s market has a great selection of heirloom varieties and I’ve been delving into some of the interesting versions of Gazpacho. (We’ve featured Gazpacho before on Blue Cayenne– here and here…
This is one wonderful salad dressing. A real keeper.
This Creamy Sesame-Ginger Dressing is a Samin Nosrat recipe from The New York Times. You can find the original recipe here. Nosrat is the gifted author of Salt, Fat, Acid, Heat, an exceptional cookbook that should be in everyone’s collection.
This recipe caught my attention because of its carefully-crafted blend of interesting ingredients. You’ve got quite a bit of white miso, rice vinegar, honey, a good pop of sesame oil and quite a bit of fresh ginger in this dressing. How interesting is that?
I enjoyed this dressing on a simple salad of romaine, beautiful heirloom tomatoes from my farmer’s market haul, and purple cabbage (and a few beautiful wax beans) but it would be wonderful on a cabbage coleslaw.
Here is the recipe as I prepared it in my kitchen.
My beautiful friend Michelle had the good fortune to visit San Francisco’s Buena Vista Cafe recently and enjoyed a glass of their legendary Irish Coffee. As she described the coffee’s deliciousness, I knew I needed to try this. And, of course, it was wonderful. Here…
