Category Archives: VERY CULINARY

Crab Louis hails from the great established restaurants of San Francisco, both Solari’s and the St. Francis Hotel claim to have invented this classic around 1915. The avocado simply takes it to the next level. Seafood Sauce (see below) 8 oz. plain white crabmeat, flaked 2 medium avocados Lemon juice Lemon slices Fresh chervil sprigs […]

THE HOT OIL WILTS THE SPINACH AND THE CRISPY BACON ADDS TEXTURE AND FLAVOR TO THIS SALAD. 6 to 8 cups young spinach leaves, washed well, trimmed 2 oz. fresh button mushrooms, stems trimmed, sliced 3 thick slices bread, crusts removed 1/4 cup sunflower oil 1 garlic clove, crushed 6 oz. sliced bacon, chopped 2 […]

Eggplant Caponata is one of Sicily’s essential dishes. Pronounced ka·puh· naa ·tuh, it is an eggplant salad–more like a relish–made of eggplant, onions, bell pepper, celery, and tomatoes with briny olives and capers, and spiked with vinegar. There are many variations of this tasty eggplant salad. 2 medium eggplants Salt 1/2 cup olive oil 1 […]

There is something fancy about a molded salad that gives off cruise-ship, or 5-star restaurant vibes, and this Gazpacho Aspic Mold does not disappoint in its taste or presentation. 1 lb. ripe tomatoes, peeled, chopped 1 small onion, chopped 1 garlic clove, crushed 1/2 teaspoon celery salt 1 teaspoon tomato paste 1 teaspoon white wine […]

This salad features Stilton cheese, walnuts, little gem lettuce, and the delicate inner leaves of romaine, with a fruity dressing. 2 medium heads Belgian endive 2 heads Little Gem Lettuce, shredded, or about 4 cups shredded inner romaine lettuce leaves 1 large ripe pear 2 oz. Blue Stilton cheese, grated (about 1/2 cup) Walnut Dressing: […]

This 1950s Chopped Salad brings back the simplicity of that era. How interesting at the time to use an unusual Middle Eastern staple, Garbanzo beans. 2 Tablespoons of red wine vinegar 1 teaspoon of powdered mustard 1/4 cup of freshly grated Parmesan cheese A good grind of fresh, cracked pepper A grind of fresh sea […]

To many who live in Southern California, the Palm Style Gigi Salad is the best salad in L.A.  Mix together: 1/3 tablespoon of extra virgin olive oil. 2 tablespoons of white or red wine vinegar. 2 well-crushed garlic cloves. A grind of sea salt. and Blend in the bottom of your salad bowl.  Then add: […]

Southern Turkey Meatloaf   INGREDIENTS 1 package of ground turkey (1.25 lbs, no more than 2 lbs) 1 cup of fresh bread crumbs chopped in a food processor 1/2 large onion diced or 1 small onion diced 1 small can of tomato paste mixed with 1 can of water 1 egg beaten 1 1/2 teaspoons […]

HOW WE BAKE A TURKEY: (If frozen, “thaw completely!” in the fridge… this can take days, so plan ahead). Pre-heat oven to 450 degrees (f). Remove the whole turkey from the packaging (remove neck & giblets), rinse the bird thoroughly inside and out, and dry with paper towels. Remove pop-up timer. Place turkey in a […]

YELLOW SQUASH CASSEROLE — 4 or 5 yellow squash — 1 large onion (diced) – Cut. squash in half lengthwise, then into rounds… and boil in slightly salted water just until tender. — Drain. — (OR pan sauté the rounds and the diced onion –  seasoned in the pan – and cook in a splash […]