I’ve been waiting (and waiting) for my name to inch to the top of the list at Tecolote Farm. I’m finally in! An official basketeer. Tecolote Farm is our local CSA and today the first basket of the season arrived at our doorstep. I can hardly contain myself. Seriously, I’ve been singing A Bushel & A Peck all morning. Mia’s…
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Friday Night Steak Night
We do a lot of chillin’ out on Friday nights at The Schell Cafe. After a week of coming and going in a thousand different directions it’s so nice to reconnect as a family and just hang out. For the Littles this means staying up late and skippin’ baths. Friday nights for the grown-ups usually involves a bottle of red…
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Blue Cheese Dressing
I’m always grateful to have this versatile blue cheese dressing on hand. It’s a cinch to make, lasts in the fridge for a week and will make the man in your life crumble and swoon. Especially if you serve it with steak. I’ve heard this dressing is really good drizzled over an open-faced turkey, spinach and roasted sweet pepper sandwich…
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Romesco…the new pesto
As you know, I’m quite fond of making pesto. I’ve tried dozens of variations depending on what nuts and herbs I have on hand. Naturally one of my first thoughts to give our Gulf Red Snapper a boost was to whip up a yummy pesto. Boring. And so 2008. When I heard the LA Times declared romesco the new pesto…
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Fish Stock
Fish stock is so simple to make and is a great way to use an entire fish or shrimp and keep extra or wilting produce from going to waste. This method can be used to make vegetable stock, chicken stock or any combination of flavors depending on what scraps and produce you have on hand. First, save your leftover bones…
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Tito’s Vodka Sauce with Linguine
This week’s menu selection was all over the proverbial recipe map at The Schell Café. We roamed from Hawaii to Rome with a stop at El Arroyo in between. Tuesday night I made Spicy Eggplant with Chicken from the Honolulu Junior League Cookbook Another Taste of Aloha. This was a welcomed diversion from the Provence and Tuscan inspired meals I’ve…
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