Archive for the ‘Uncategorized’ Category

It’s Peachy!

Monday, June 13th, 2016 No comments
Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!


Karin’s Awesome Nut Roll Recipe

Sunday, June 5th, 2016 No comments

Sprinkle with powdered sugar and serve in 1/2 inch slices.

Sprinkle with powdered sugar and serve in 1/2 inch slices.

This is one awesome recipe you’ll want to make again and again, and while we’re still dealing with June Gloom don’t be afraid to have the oven on for this delicious nut roll.  I actually can’t stop making it for family treats for their breakfast and afternoon tea (trust me, you’ll make your parents very happy with this recipe).  Remember to get every single ingredient @specialtyproduce  / — I get everything I need for Karin’s Cook the Part recipes, literally everything @specialtyproduce — check out their site:  Stay tuned, we’re going to add another awesome recipe to the site for poppy seed roll — that’s going to be Father’s Day sweet treat for Dad.  We can prepare the dough exactly as Karin has showed us which is fool proof (or we can put a little different spin on the preparation and the brush the roll with egg whites and vanilla bean specks or extract — we’ll add a few slits to the top as well).  You’ll see, recipe and photos will pop up this June for an Old World treat.  I’m off to Specialty Produce for some fresh ingredients — let’s keep on baking!

Categories: Uncategorized

Martha Stewart Living Radio likes the Tuscan Farmhouse Dinner

Monday, April 23rd, 2012 2 comments

Interview with Karin Eastham

It’s been a great week in New York City enjoying great food at Bar Boulud, Esca, ABC Kitchen, Cafe Boulud and more. Restaurant reviews and pictures will be coming soon.
A highlight of the week was my interview on Martha Stewart Living Radio, Sirius XM 110. Thank you to Brian and Betsy for the opportunity to be your guest on the show.

Categories: News, Team Cooking, Uncategorized

Almond Biscotti Visits Fountain of Chocolate

Saturday, December 17th, 2011 3 comments

Every year Joan Jacobs celebrates the holidays with a party for her girlfriends. It’s usually a cookie exchange. This year was different. She invited us all to visit her chocolate fountain. Each guest was invited to bring fruit, cookies or pretzels or anything that could be dipped in chocolate (are there things that cannot be dipped in chocolate?). We also celebrated the engagement of her son, Ted, to beautiful Ashley (in the photo). Celebrate your friendships with chocolate!

Almond Biscotti with Liqueur d’Orange

2 cups sugar
2 cups cake flour
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
4 tablespoons unsalted butter, room temperature
1 teaspoon almond extract
1 tablespoon liqueur d’Orange
2 teaspoons orange zest
2 1/2 cups whole almonds

Preheat oven to 350°. Lay almonds on large baking sheet in single layer. Toast almonds for 10 minutes and cool.
Reduce oven temperature to 300°.
Line a very large cookie sheet with parchment paper.
Combine sugar, flour, baking soda and salt in large bowl of electric mixer.
Add eggs one at a time, then add butter, almond extract, liqueur and zest until just combined. Stir in almonds. (I used my hands to kneed the almonds into the dough).

Transfer to a well-floured surface and shape the dough into six loaves (six inches long by 2 inches wide).
Place loaves on baking sheet a few inches apart as they will spread when baking. Bake for 50 minutes until light golden. Cool slightly.

On a cutting board, with a serrated knife, slice logs on the
diagonal into 1/2 inch wide biscotti. Return slices to cookie sheet and back for 25 minutes more. Cool.

You can now visit a chocolate fountain, if desired.

Biscotti keep well at room temperature stored in an airtight container.