Look! The most glorious rainbow! I was there today

1 year ago

Mmm my famous luscious lox. Breakfast of champions (Taken with Instagram)

2 years ago

Chocolate marble cheesecake… Revisited. Slightly fancier this time (Taken with Instagram)

2 years ago

Grilled romaine salad (Taken with Instagram)

2 years ago

Running a kitchen means cooking more than ever, & zero free time. In love with this way of living, thankfully. <3

2 years ago

Eggs Benedict, with my homemade biscuits & hollandaise (Taken with Instagram)

2 years ago

Most amazing onion tarts start out like so. Add on as you please.

2 years ago

What I’ve been up to… well, for starters: onion tartlets. 

2 years ago

a land of sunsets & sunrises (Taken with instagram)

2 years ago

Easiest potatoes au gratin -

Sauté onions in heated oil or butter till soft

Place in bottom of heavy glass casserole pan, add herbs, salt & pepper

Thinly slice potatoes and arrange neatly atop the onions

Add grated cheese of your preference (I like gruyere or Greek saganaki cheese — really anything will work, cheddar or Parm works too). Add salt & pepper

Repeat the layers of taters n cheese twice more.

Then add 1/2 c to 1.5 cups half & half or any kind of milk. Fill only to just below the top of the potatoes.

2 years ago

Baked Cod - Greek Style part 2:

This is probably one of the easiest ways to make fish and guarantee a perfectly cooked, tender, succulent texture.

Pre-heat oven to 375 F
Add at least 2 tbsp Olive oil to grease bottom & sides of your baking pan

Arrange thick slices of white onions & lemons to cover bottom of pan (create a nice bed for the fish)

Add any aromatic herbs on hand such as sprigs of rosemary, oregano, thyme, herbs d’provence, etc. Ideally add a couple of citrus tree leaves to add some flavor.

Also add sliced celery, carrots, zucchini — whatever you have on hand. I even sliced some bok choi stems from the garden. This is completely up to you & a very loose recipe. Feel free to experiment.

Take your cod, roll it around in some olive oil & rub with a little salt, pepper, and oregano. Place the cod on top of your bed of onions and veggies.

(optional) Halve or quarter baby potatoes and boil in salted water until they’re a tad softer (firm & under-done still). Drain, remove potatoes and arrange around your fish.

Add sliced tomatoes & lemons on top.

In a separate pan heat a slice of butter, sauté about half a finely diced onion, and one stick of celery. Pour on top of the fish.

Add about 1/2 cup to 1 cup white wine or mirin cooking sake. Add an equal amount of fresh squeezed lemon juice.

Bake about 30 mins until the fish is tender & flakes off beautifully!

2 years ago

Fresh veggies from the garden (Baked Cod - Greek Style part 1)

2 years ago 9 notes

Grilled salad fun @ the Greek House Cafe in Santa Barbara. shrimp, bell peppers, tomatoes, avo, mango, and kiwis.

2 years ago

Chanterelle sandwich for lunch. (Taken with instagram)

2 years ago

It’s important to have a dedicated team of minions tasked with gathering fresh Chanterelle mushrooms as needed

2 years ago 3 notes