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Recipe of the Week | Bruschetta with Crispy Eggplant

Recipe of the Week | Bruschetta with Crispy Eggplant

Wikipedia says that bruschetta is “toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.” I say it is a blank canvas upon which you can add any topping of your choice. I like to serve it with a sparkling wine. The history of the bruschetta dates from the Etruscans. It […]

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. The main spices in harissa are hot red chili peppers, coriander seeds, caraway seeds, and cumin. I like to coat Yukon potatoes […]

Chef Randy to teach “Slow Cooking: Delicious & Nutritious” class Sunday, March 18, 2018

Chef Randy to teach “Slow Cooking: Delicious & Nutritious” class Sunday, March 18, 2018

“Slow Cooking: Delicious & Nutritious” class Sunday, March 18, 2018 @1:00 p.m. with author and private chef Randy Graham. Randy says, “Let’s start the new year off with a slow bang! A slow cooker bang, that is.” In this class you will learn how to creatively use your slow cooker. You will learn to make […]

Recipe of the Week: Chia Seed Pudding

Recipe of the Week: Chia Seed Pudding

Chia seeds are low in calories and high in nutrients and dietary fiber. In addition to beneficial fats and fatty acids, chia seeds provide a healthy amount of minerals including calcium, potassium, manganese, and zinc. What could be better than a dessert recipe that tastes as good as it is nutritious?   Ingredients: 1 cup […]

Recipe of the Week: Chik’n Tikka Masala

Recipe of the Week: Chik’n Tikka Masala

Tikka is the Punjabi word for an Indian dish of small pieces of meat or vegetables marinated in a spice mixture. Masala is an Urdu word for any of a number of spice mixtures ground into a paste or powder for use in Indian cooking. When you put them together you get a rich, creamy, […]

Recipe of the Week: Alphabet Soup

Recipe of the Week: Alphabet Soup

From Chef Randy: As a kid, I couldn’t wait for mom to make alphabet soup for Saturday lunch. I looked for pieces of macaroni to spell my name and was usually disappointed that I couldn’t find a “y”. Then, I was disappointed that the soup was no longer hot when I got around to eating […]

Recipe of the Week: Jim’s Mom’s Southern Candied Yams

Recipe of the Week: Jim’s Mom’s Southern Candied Yams

When Robin and I were quite young, we were adopted into a large Greek family. We celebrated Thanksgiving and Christmas with them for over 30 years. One of the members of the family was a country boy from Georgia, Jim White, who made wonderful candied yams as his contribution to their Christmas dinners. I asked […]

Recipe of the Week: Savory Brunch Crepe

Recipe of the Week: Savory Brunch Crepe

  Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. These crepe pancakes are totally gluten-free. The filling for the crepes is simple yet elegant: Lightlife Ham Slices, Teleme cheese, sliced […]

Ojai chef and author Randy Graham has a new cookbook, Ojai Valley Slow Cooker Cookbook

Ojai chef and author Randy Graham has a new cookbook, Ojai Valley Slow Cooker Cookbook

In the introduction to this new cookbook, Randy says: This cookbook is written for my single mom friends and for all of my friends who have expressed a need to eat nutritiously, but don’t have the time to plan, prep, and cook after a long day of work. It boasts 19 tried-and-true slow cooker double […]

Recipe of the Week: Panko-Portobello Mushroom Burger

Recipe of the Week: Panko-Portobello Mushroom Burger

  Ingredients: 4 Portobello mushrooms (cleaned and gills removed) 1 cup all-purpose flour 1 cup whole milk 2 cups panko breadcrumbs ½ teaspoon salt ¼ teaspoon black pepper Grapeseed oil for frying (or vegetable oil) 4 brioche buns (sliced in half) 1 large ripe avocado 1 tablespoon fresh lime juice ¼ teaspoon Sriracha sauce ½ […]

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