Tillamook “Shortbread”

I made these recently as an appetizer to go with wine — YUH-HUM-MEEEE!! 11/2 cups all purpose flour 1 teaspoon salt 8 oz room temperature, unsalted butter 2 cups grated white cheddar, like Tillamook Vintage White Cheddar 1/4 teaspoon thyme Preheat the oven to 325°F. In a food processer, combine the flour thyme and salt. […]

Shrimp Cakes with Chili-Lime Cream Sauce

Here you go, Mike.  If I could only eat one thing for the rest of my life (AND if shrimp didn’t have so much cholesterol), I would be happy to just eat these! Shrimp Cakes 16 uncooked large shrimp (about 1 pound), peeled, deveined 1 large egg 1 green onion, sliced 2 tablespoons fresh lemon […]

Grilled Garlic-Rubbed Bread Topped with Arugula, Lemon and Grana Padano

Makes 8 servings 1 loaf pugliese bread or como bread, sliced into 8 pieces 3/4 inch thick 4 tablespoons extra-virgin olive oil (divided) 2 cloves garlic, peeled and halved 1/2 teaspoon grated lemon zest Juice of 1/2 lemon 8 loosely packed cups arugula (large stems removed) Sea salt, medium to coarsely ground, or kosher salt 1/4 pound grana padano cheese, shaved […]

Goat Cheese Fritters

1 egg 6 T. panko ¾ lb. goat cheese 2 c. canola oil Lightly beat the egg in a small bowl and put the panko in a small bowl and put the panko in a separate bowl. Slice the cheese into small portions (about 1 oz each) and dip into the egg. Dip the cheese […]

Vella Cheese Crisps

¾ lbs. Vella Dry Jack, finely grated (Parmesan may be substituted) Preheat the oven to3 50. Divide the cheese into 6 equal portions. Spread evenly on a Silpat mat laid in a baking pan, forming a 6: circle for each portion. Bake for 7 to 9 minutes until lightly brown. Remove form the oven and […]

Savory Goat Cheese-Stuffed Figs

Serves 6 ¾ c. goat cheese, softened (Laura Chenel) 2 T. chopped fresh basil 2 T. chopped fresh sage ½ t. sea salt 12 large fresh figs 2 T. blended oil Preheat the oven to 350 degrees. In a food processor, combine the goat cheese, basil, sage and sea salt.  Set aside. Slice off the […]

Prosciutto-Wrapped Figs

Serves 6. 12 fresh figs, cut in half 12 slices prosciutto, sliced very thin ¼ c. extra virgin olive oil Preheat oven to 350. Wrap the fig halves with the prosciutto and drizzle with olive oil. Roast for 15 minutes and serve. Wine pairing:  Grenache Mark and Tony

Parmesan Thyme Crackers

Delicious with wine! Ingredients 1/4 pound (1 stick) unsalted butter, at room temperature 4 ounces freshly grated Parmesan cheese (about 1 cup) 1 teaspoon minced fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour Directions In the bowl of an electric mixer fitted with the paddle […]

Union Street Cafe Onion Rings

The VERY BEST!! ¾ c. + 2 T. beer (not dark) 1 c. flour ¾ c. parsley, minced ¾ t. salt 1 large sweet onion (walla walla, maui) In a bowl, whisk beer into flour until batter is smooth and then whisk in parsley. Let batter stand 30 minutes, then stir in ¾ t. salt. […]

Indonesian Corn Fritters

THESE    ARE     KILLER! My wonderful friend Cindy took Lisa and I out to Lisa’s favorite restaurant in Santana Row for my birthday.  We started with these fantastic corn fritters — and then we had another order — and then ANOTHER order! Unbelievably delicious and easy to make.  Don’t freak out by the […]