Ok, this is getting rediculous...

I have tried, and failed, to post some new dishes recently. The photos just have come out HORRIBLE. I guess I should stick to cooking instead of trying to be Ansel Adams. There will be some new posts coming soon, I promise. For the three of you that might read this here food blog. Cheers!

A work in progress...

I saw these beauties at my favorite stand at the farmers market, and couldn't resist. I used some queso fresco, caramelized onions, and panko crumbs for the filling. It didn't wow me, but like I said, a work in progress!

Trying to keep it on the "healthy" tip, I used some organic yogurt as the sauce. Good, but needed improvement, so I spiced it up with some smoky chipotle adobo sauce. Much better the second time around. I think I'll play with the filling a little more next time. Loved the baked Jalapeno, I got the temp/timing just right in the oven (360 degrees for about 14 minutes). The texture was perfect, just al dente, but not mushy at all. Can't wait for round two! (and three, four, five?)

Cheers!

Gone to Maui...

Wow, it's been awhile. Hopefully when I get back from mini vacation I will have something new. Cheers!

Smile!

Ok. So it wasn't until I looked at the picture afterward that it looks like the tomato is smiling at you/me. But it certainly did make me smile with it's juicy deliciousness. Even though my photo skillz really need improving.(Hello cutting the top of the garnish off!) Oh well. Next time!

Heirloom tomato, goat cheese, basil, Hidden Hills Olive Oil.

Roasted beet, goat cheese, green zebra salsa, pepper

Perfect for a sunny southern California day.

Porcini, smoked sausage, fennel, pecorino.

This was a quick little dinner I made recently. Just a quick saute' of the mushrooms, sausage and fennel. Added the mostly cooked pasta to the saute', and finished it off with the pecorino. Satisfying to say the least.

Porcini, fennel, green onion saute'

This was a simple saute' that I made for dinner a few nights back. Quick, and delicious. Trying to take advantage of the last of the porcini!

Cheers!