Years ago, we had an exchange student from France who was extremely homesick. For lunch one afternoon, I made this soup which we she loved. I gave her the recipe and for several years every spring, I received a photo of her eating a bowl the soup. I’ve lost track of her after so many…
My Fave Bread Dipping Oil
We’ve all enjoyed the Italian version for ages. This Middle Eastern version is my new favorite. Mix the herbs, spices together, and stir in the olive oil. Serve with bread or crackers,
Parmesan Rosemary Shortbread
My brother-in-law Tony’s cousins, Sheree and Chris Shone, have a beautiful winery called Brigadoon in the Willamette Valley in Oregon. We spent a really lovely afternoon there a couple of years ago, enjoying the wine, the scenery, and these delicious shortbread cookies. I make them for almost every party we have. Make these your own…
Brown Butter and Parmesan Mashed Potatoes
Why did I never put brown butter in mashed potatoes before? Ingredients Directions 1. Peel the potatoes, and cut into large chunks — the smaller the chunks, the more watery the potatoes. 2, Boil in a pot of water for 15 – 20 minutes, or until tender. 3. Prepare the browned butter while potatoes are…
Coq au Vin Meatballs with Browned Butter Mashed Potatoes
I’ve been following a young woman, Tieghan Gerard, who has a blog called Half-Baked Harvest. Check out her website–so many delicious recipes. I’ve made a lot of her food, which are all easy and super rich in flavor . . . did I mention EASY? This is one of my favorites with a few of…
Skillet Roasted Ribeye Steak with an Herby Whiskey Cream Sauce
If you’ve been to our home for dinner more than once, you’ve probably had this steak. I already know this will be what I ask for as my final meal on Earth. Chef Billy Parisi (I’m a fan for life) used to have this recipe on his YouTube channel, but for some reason it…
Charlie Bird’s Farro Salad
I first saw this salad in The NY Times, and I made it that night years ago. What I love about it, is the flavor of the farro–which is cooked in apple cider with bay leaves, so I want to make the farro the star as opposed to the arugula. Don’t worry about the “fresh”…
Ina’s Lemon Skillet-Roasted Chicken
There’s something very zen about watching Ina cook anything. I know other people do a lot of the prep work, but it’s calming, there aren’t a billion ingredients, the food she and Jeffrey love, I love! We ought to be best friends, but then she doesn’t live in Cave Creek, Arizona. Still, I can’t think…
Soy-Glazed Flank Steak with Blistered Green Beans
1 lb. beef flank steak 6 cloves garlic, minced 1 T. finely chopped fresh ginger 2 T. soy sauce 1 t. brown sugar 3 T. peanut oil 1 lb. green beans, trimmed and halved 4 scallions, white parts only, thinly sliced 2 T. mirin 1 t. sambal Oelek toasted sesame seeds (optional) Cut the flank…
Shrimp and Cucumber Asian Lettuce Wraps
Shrimp, cucumber, and jasmine rice combine to make my favorite snack, lunch, dinner wrap. Super easy to make — just need a little planning to cook and cool the jasmine rice and steam the shrimp. Try it. You’ll LOVE it! Zest one of the limes. Sprinkle the zest, salt and pepper over the shrimp. Steam…
Shrimp and Corn Beignets
This is from The NY Times, but I’ve seen other blogs with this exact recipe. Such a delicious appetizer — I served this for six people and had tons left. I’ll make half this recipe next time. Be careful not to over mix the batter because the beignets will end up being tough. INGREDIENTS Vegetable…
Pico de Gallo
If you buy those flabby, pale, tasteless, imitation pico de gallos in the deli case at the grocery store, it’s time to come to the light! There is absolutely no reason to do this ever again in your life when you can make this vibrant, fresh, flavor-packed version to serve with chips, tacos, quesadillas and…
Cafe Barber 