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Charred Shishito Peppers

January 29, 2021

Oh I crave these little things.. Shishito peppers are gorgeous green pops of flavor and so easy. They’re a two bite easy app and I love them with a cold crisp white wine. Add them to a hot oiled cast iron pan, make sure they are spread out and have room to charr. Otherwise do […]

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Hands down this is my favorite salad. It’s fresh and easy and tastes like summer. Heres what I did: I cut up 7 peaches, added blueberries and blackberries to a bowl, drizzled a bit of agave (or honey) and tossed all fruit together. Then I added 2 mozzarella balls, pulled apart and shredded. Next, cube […]

Summer Panzanella

Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have. Crispy […]

Roasted Salmon in Coconut Curry

Garlicky Black Bean Salmon

I seasoned generously with smoked paprika, cumin, lime, garlic powder, salt & pepper, then seared seasoned side down in a hot oiled cast iron pan, till a little firm and a good crust forms. Then flip over.

In a separate bowl, 2 cans of black beans, several pinches of dried oregano, cumin, 3 crushed garlic cloves, a few pepper flakes, salt and pepper. Mix well and add to the pan along side of salmon. I added a few grape tomatoes and 4 whole garlic cloves. Set in a 400 degree oven till firm and fully opaque.

To finish, I added a few leaves and sprigs of fresh oregano and dollops of sour cream. It’s a garlicky, creamy, smokey, spicy salmon and beans to pile on fresh tortillas… just add a little guacamole and its a hot drippy mess..

Now for the tortillas…

As a child, I sat aside my mom in the kitchen while she would press tortillas, pack husks with masa paste for tamales, stuff peppers with cheese, dredge them in egg and spice. When I smell onion and cumin sauteing in a pan, or the scent of cornmeal, It is an instant memory and I am magically home. As a child I was in awe of the food, smells, and the passion for cooking that was happening in the kitchen. My mom had a gorgeous old tortilla press from her mothers’ mother in Mexico. I’d fold the wax paper in between the ancient boards, place the tiny knob of dough, close it to press into little flattened discs for the griddle. My mom and I always stole one or two hot perfect pieces of heaven, Slathering with butter, instantly dripping from the heat. Oh those were the days..

These days making tortillas still brings me right back.

Flour Tortillas:

4 Cups of all purpose flour

1 3/4 teaspoons of salt

1 2/3 cups of hot water

1/4 cup vegetable oil

Mix together the dry ingredients, then add the water and oil. Using your hands, knead into a ball until its soft, all the flour incorporated but not sticky. If so, add a little flour .

I cut the ball in half and then each side into about 6 pieces.

Roll into a small flattened pucks, flour both sides. My mom always covered them with a warm kitchen towel until she was ready to roll them. I rolled each disc between 2 pieces of parchment till thin.

Cook each tortilla on a hot flat cast iron pan till you see the darker golden spots, set aside and repeat. Keep them in a towel, piling each on top of the other. They are easy and delicious.

Garlicky Black Bean Salmon Tacos

Chimichurri is a favorite around here. I was missing a lot of the ingredients but was determined to dip carrots and pita and pork through a garlicky green heaven. SO, while I had a ton of broccoli, I used it! It was a great hack and I’d do it again. Here is what I did […]

Chimichurri Fake Out

I love warm, crispy fritters. Today, in an effort to use every little bit and not be wasteful, I made carrot, zucchini fritters with feta. Easy, crisp, warm, gushy and satisfying. Combine shredded vegetables in a bowl with a handful of flour, 2-4 eggs, depending on qty. You want the mixture to be wet but […]

Day Fourteen: Fritters

I’m thinking about the world today, thinking about how and what everyone is doing. We are in, day one of self quarantine. What a word. Like so many, we’re waiting on the world to change. Unprecedented times call for digging deep and thinking in a new way. It’s time to circle the wagon, pull in the proverbial “welcome mat” and dive towards a center of family, thought, and gratefulness. Most importantly how to remain in a state of positivity, calm, and creativity. As per usual, I’m rummaging through the pantry & fridge, trying to figure out what to make, what to preserve, what to create out of random things. This is a new thought process for me.

Last Sunday night we had dinner with friends, I didn’t realize at the time we were all headed for a shut down, a sit-in, 6 ‘ separation. It was a fall-apart pork roast, slow cooked all day in garlic, oregano, cumin & lime, to mound with a slaw of hot sweet carrot slaw & warm tortillas. Add fresh avocados, cilantro, a sharp hunk of Manchego and a salad with lemon, lime vinaigrette…

By Tuesday, it was rather clear a little careful planning was going to be important and luxurious meals were going to have to wait. Good leftovers though, had to make up for a lot. Quesadillas to freeze will start off this brave new kitchen. I added a handful of arugula, the roasted pork, cumin, smoked paprika, lime squeeze, a sautéed small onion, and the remnants of Manchego grated in. Maximum indulgent flavor for these small bites, will make us drool a little later. Stack them with parchment in between and freeze. Throw them in a 325 oven, they will thaw and be crispy and you will be happy.

Day One

I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a […]


I love little necks. They are the sweetest of all clams and these tiny little indulgences, measures 1-2 inches across. Usually there are about 10 -12 in a pound. To prepare your clams for cooking , soak them for about 20 minutes in cold fresh water. As they breathe in the water it circulates out […]

Little Neck Clams

Photo by Olivia Reed Photo

Summer. This is summer in a bowl.

An awesome use for left over bread and the handful of items left in your fruit bowl. This one is all about the last few peaches, plumbs, strawberries and blueberries I had on hand. Slice them, add a sliced sweet vidalia onion, a hunk or two of shredded fresh mozzarella, a handful of arugula, a drizzle of olive oil, fresh basil leaves, a day old baguette cubed or made into croutons, and a generous drizzle of balsamic glaze. Salt and pepper. That may sound strange, but trust me. Toss all this together in a big bowl, the fruit will release its sweet and soak into the bread. The combination of onion, blueberry, balsamic, basil, stone fruit, mozzarella, saturated bread.. Its incredible.

(I think this one has crunchy onions on top also.. ) Sweet loves salt.

Stone Fruit Panzanella