green goddess dressing

Green Goddess Dressing

My husband and I just returned from a relaxing and fun-filled weekend in San Francisco. We had a wonderful time discovering new restaurants and revisiting old favorites, wandering around the city, and watching the Italians and Kiwis race for the Louis Vuitton Cup and the right to face Oracle/Team USA in the 34th America’s Cup which is being held in San Francisco Bay. I’ll be posting more about our trip later, but I wanted to share this recipe first. Continue reading

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pumpkin swirl coffee cake

Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while.  The result is quite possibly the most buttery and moist cake I’ve ever made. It is also  light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!

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“cold oven” lemon sour cream pound cake with raspberry sauce

Life gave me lemons this week…..so I made pound cake!

I harvested 6 meyer lemons this morning from my trusty little tree and there are still about 25 more that will be ready to pick by early next week.  My tree was a little lazy this fall, since I usually harvest around early November, right in time for Thanksgiving.  Nevertheless, I guess I’ll be making more lemon treats this holiday season.  I recently made my first chiffon cake and now I have just made my first pound cake.  Honestly, I don’t know how I got through culinary school without baking either one of these cakes. Continue reading

zucchini fritters


Having a vegetable garden has been such a joy to me!   I know I’ve said it a few times before, but it’s worth repeating.  The weekly harvest of tomatoes, zucchinis, peppers, string beans, and radishes has really inspired me to cook in a way I’ve never done before.  Take the zucchini, for example.  It is actually one of the few vegetables I don’t dislike, but I usually only ate it breaded and fried, with gobs of ranch dressing.  The very fact that, in the last week, I’ve made zucchini muffins, zucchini chips (ok, this is not a surprise to anyone who knows my penchant for fried stuff dipped in fat), and now, zucchini fritters, is a testament to the power of home grown vegetables and organic gardening.
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