So what’s a pasty? No, it’s not what Carol Doda wore. The best way to describe a pasty is to say it’s a pot pie without the pot. They are thought to have been the culinary invention of the Cornish in England and were brought to the United States when Cornish miners immigrated in the 1800’s. Continue reading
Curtido is to Mesoamerican fare as sauerkraut is to a ballpark hotdog or kimchi is to a Korean pancake. This funky, vinegary cabbage, onion, and carrot slaw brings flavor and crunch to dishes that call out for brightness and texture. Continue reading
Don’t forget to secure your reservation
for this class next Sunday!
Ojai author and chef Randy Graham will show you how to make (and to eat!) healthy, tasty and easy-to-prepare gourmet vegan appetizers. Menu items for this class include California Quesadillas, Salvador Curtido, India Samosas and French Socca. A signed copy of his new Ojai Valley Vegan Cookbook is included in the cost of the class which will be held at The Lavender Inn on Sunday, August 28, 2016, from 1pm to 3pm. Class size is limited to 10 participants. Call (805) 646-6635 for reservations.
Why?, you question. Why cauliflower crust on a pizza? Ask not why; ask how good. Continue reading
This is one of our son’s creations. I call it “Robert’s mondo sandwich.” His creation. His photo. So proud of him!
The inspiration for this appetizer came from my friend, Sandy S., who asked what I would serve with my grilled peach, avocado and jalapeno salsa. Continue reading