if life gives you lemons....

The only saving grace of the cold, wet weather we've been having is when the sun finally peeks through, I can feast my eyes on a miraculous sight--a tree full of Eureka lemons in my front yard and a tree full of Meyer lemons in my backyard.
OK, the Meyers aren't really mine... but isn't there some rule about if it hangs over your fence you're allowed to eat it?

So I fill buckets with lemons, promise myself I'm going to be a good girl and juice them and freeze them. Instead, I make a big jar of lemonade and this killer and incredibly easy chicken recipe, full of lemons, thyme and rosemary (for the recipe, look under September on this blog for a post called Perfect Fall Chicken ). 

If I'm in the mood for something sweet (like every day...), I take all that lovely lemon juice and zest and make these Lemon and White Chocolate Mousse Parfaits with fresh Strawberries, a recipe I saw in Bon Appetit Magazine and tweaked a little.  Yes, it takes a minute. You make a lemon curd (with any kind of lemon you like), a little white chocolate ganache, whip a little cream, and dice up some berries. Layer the mousses in a pretty glass, and it's guaranteed to make you forget it's still winter!

Lemon and White Chocolate Mousse Parfaits with Strawberries

• 5 large egg yolks

• 1/2 cup sugar

• 1/2 cup fresh lemon juice

• 4 teaspoons finely grated lemon peel
• Pinch of salt

• 1/4 cup plus 2 2/3 cups chilled heavy whipping cream

• 1 3.5-ounce bar white chocolate, chopped

• 5 cups diced strawberries (about 2 pounds)


Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickens but doesn’t boil, about 6 minutes. Pour through a strainer into a clean bowl and cool to room temperature. This is your lemon mousse base.


Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted. Remove bowl from over water and cool to room temperature. This is your white chocolate mousse base.


Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).


Make layers of white chocolate mousse, strawberries, and lemon mousse in 8 parfait glasses or wineglasses; Spoon strawberries over top of each parfait, if desired, and serve.


Yield: 8 servings

whole lotta baking goin' on!

Wow--if ever there was a season of baking for me, it's been this fall and winter!
I've had the pleasure of teaching enthusiastic students in Marin, Emeryville and Sacramento and have loved every minute of it!




It's so great to see people "get it"--whether it's how to make a flaky pie crust or a fluffy buttercream.

I also love getting emails about how students are using the new techniques they've learned at home and getting rave reviews!

Mile-high Lemon Meringue Pie at a Thanksgiving Baking Class.... a classic Fresh Fruit Tart at a Pie and Tart Class.. or Lemon Currant Scones and Blueberry Muffins at a Breakfast Class....
To quote Martha.... It's all good!

parties, parties, parties!

 I have had so much fun this winter leading cooking parties in private homes!

It's the perfect scenario for party-goers--I do the shopping, bring delicious fool-proof recipes, and set up stations around the kitchen with all the ingredients and equipment they'll need.

Everyone arrives--usually a group of friends or co-workers, looking for a fun night out with some GOOD food. They have a glass of wine while I talk about the recipes and demo a few "chef" tricks (the right way to chop an onion or jalapeno or how to devein a shrimp).

Then everyone chooses a recipe, breaks into groups, and gets to work!

Not to worry, nervous chefs... I work the room, offering advice on how to make each dish turn out perfectly (and they always do...!)

Appetizer parties have been really popular and make a fun, casual evening. As each group finishes their appetizer, they platter them and serve them to the other chefs--so there's plenty of eating, drinking and cooking throughout the evening!

Bloody Mary Shrimp.... Asian Lettuce Wraps... Corncakes with Spicy Avocado Salsa...Cherry Tomato Phyllo Pizza.....  yum, my mouth is watering just thinking about it all!

And yes, there is one more important detail.

While the guests are finishing up their last bites and pouring another glass of wine, the kitchen is magically being cleaned by the elves.

Who said cooking isn't fun???!!!

made to order

I got a phone call the other day that reminded me of why I love working as a personal chef (among my hundred other food jobs!)

The call was for a week's worth of dinners--a gift from one friend to another to celebrate the birth of her second child. What a really thoughtful gift for a tired mom! And just the kind of work I love--cooking delicious, nourishing food for an appreciative audience!

The rest of our conversations were online... favorite foods, likes/dislikes... we settled on a kind of mix-and-match, heat when you're hungry kind of approach.

I spent a day simmering Chicken Cacciatore (my mouth is watering just thinking of it!)... a Roasted Poblano Pork Stew to serve over soft Polenta... a hearty Provencal Vegetable Soup with Pistou swirled in... Salmon with Salsa Verde... Grilled Vegetables... a Quinoa Salad with Pears, Apples and Walnut Vinaigrette... and a Classic Chicken Noodle Soup that even a kid would love.

Everything was labeled, packaged for refrigerating or freezing, and had reheating instructions.

I tucked it all into the mighty Prius (my idea of the perfect catering-mobile) and headed south, for delivery.

I was greeted by a grateful mom, an excited two year old and a sleeping newborn.

A nice feeling knowing I was helping to put a delicious dinner on the table!

tailgating, california-style

Now, I'm not big on your typical football food. Buffalo wings? Who came up with that crime against nature? But I do like cool appetizers that have big, fresh flavors and can be made for a crowd-- like Vietnamese Spring Rolls.

I love the crunchy carrots, the cool rice noodles, the shrimp, pork and the beautiful flavors of mint and cilantro--all wrapped up in a neat package.

You start out with dried rice papers, which you rehydrate until they are soft and pliable.

Then you stack your ingredients-- herbs, noodles, pork, shrimp, lettuce-- and wrap the whole thing up tightly into little burrito-shaped bundles.

The whole dish really comes together when you dip your roll in Nuoc Cham, that salty, spicy sauce that brings the Thai flavors home.

Don't let the fact that these rolls are healthy turn you off-- they're super delish!

Fresh Vietnamese Spring Rolls

1/4 lb dried rice vermicelli noodles

1 lb pork tenderloin, roasted

16 large shrimp, cooked

1 large carrot, cut into fine julienne

16 large soft lettuce leaves

16 round dried rice papers

32 fresh mint leaves

16 sprigs fresh cilantro

In a medium bowl, cover the rice noodles with warm water for 10 minutes or until soft. Drain, then cover with boiling water for 2 minutes and drain again. Rinse with cold water and set aside.

Cut shrimp in half lengthwise and set aside.

For rice paper wrappers, wet and wring out a towel and lay on your work surface. Fill a wide pie plate with hot water and immerse one sheet of rice paper until it's pliable and looks like wrinkled wet tissue.

Place a variety of ingredients--lettuce, carrots, rice noodles, herbs, shrimp and pork, on the middle of the rice paper. Fold up bottom edge, then fold in sides and roll up burrito-style, keeping the roll tight. It's best to prepare rolls no more than a few hours in advance.

Yield: 16 rolls

Nuoc Cham Dipping Sauce

1 clove garlic, minced

2 serrano chiles, seeded and minced

2 1/2 Tbsp sugar

1/3 cup Vietnamese fish sauce

1/4 cup fresh lime juice

1/2 cup water

Stir together all ingredients

(Joyce Jue adapted by crc)

Sugar, Custard, Yum!

I think I know why everyone loves creme brulee. First you have to break through this beautiful crackly caramelized sugar... only to uncover a silky, creamy custard underneath. That perfect contrast of textures--I'm in love, too!

Then there's the fun of making it. You get to play with fire! Everyone loves picking up that torch and giving the sugar just the right amount of heat to turn a lovely mahogany. My students are sure to love this on Day 4 of my Pastry Chef for a Week Class!

Here is a great recipe for creme brulee that uses whole eggs in addition to yolks, which makes it slightly lighter. I served this at a dinner party I catered last weekend and a guest came to the kitchen to say it was the best creme brulee he had ever eaten! Very simple to make.... give it a try!

Creme Brulee

1 extra large egg

4 extra large egg yolks

1/2 cup sugar, plus more for bruleeing

3 cups cream

1 tsp vanilla

Preheat the oven to 300F. In a bowl, whisk the egg, yolks and sugar together until lightened in color. Heat cream in a saucepan until steaming hot; pour about half into the yolk mixture, whisking all the while, then add the rest. Add the vanilla and mix. Pour into 5 or 6 six-ounce ramekins. Place ramekins in a baking pan and pour hot water into the pan until it's about halfway up the sides of the ramekins. Bake 35-40 minutes, until custards are just set, but still have that "jello jiggle". Remove from water bath, cool, then refrigerate until firm.

To serve, sprinkle each custard with about 1 Tbsp sugar. With a torch, brulee the top of each until the sugar is evenly caramelized.

going, going, gone!

September is a little bittersweet. I do like cool-weather cooking... but I do mourn the end of stone fruits, melons and berries!

Here's a last-ditch way to use strawberries and basil, two perfect summer companions. It's part of Day 3 of my Pastry Chef for a Week class, which features ice creams, sorbets and granitas!

Strawberry-Basil Sorbet

1 lb strawberries

1/3 cup plus 2 tbsp water

1/3 cup sugar (or to taste)

2-3 tsp vodka, kirsch or framboise

1/2 cup chopped fresh basil (plus more for freezing if desired)

Put 1 cup berries in small saucepan. Add 2 Tbsp water and bring to a simmer over medium high heat. Reduce heat, cover and simmer gently for 2-3 minutes until most of the berries are tender. Less cooking is best! Scrape berries and juices into food processor or blender. Add remaining berries and sugar and puree until smooth. You should have about 2 1/2 cups of puree. Stir in remaining 1/3 cup water and adjust sugar if necessary. Add liquor and basil and chill for at least 1 hour (overnight is fine). Strain and discard herbs. If desired, mince a tablespoon of additional fresh basil and add to puree before freezing. Pour into ice cream maker and freeze according to manufacturer's instructions.

(recipe from Pure Dessert by Alice Medrich, adapted by cr)