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Recipe of the Week | Squash Stack Appetizers with Chevre

Recipe of the Week | Squash Stack Appetizers with Chevre

This simple appetizer with grilled squash is stacked with both Chèvre and mozzarella cheese — and then drizzled with a thick balsamic glaze. Super tasty and easy to make.   Ingredients: 2 medium zucchini squash (cut into ½ rounds) 2 yellow squash (cut into ½ rounds) 2 tablespoons extra-virgin olive oil ½ teaspoon salt ¼ […]

Recipe of the Week | Cheesy-Creamy Cauliflower

Recipe of the Week | Cheesy-Creamy Cauliflower

Get all the creamy, cheesy goodness of macaroni and cheese, without the high starch content of macaroni. This is a wonderful winter or early spring entrée that only needs a fresh garden salad to be a complete meal. Ingredients: 8 cups cauliflower florets 2 tablespoons butter 3 tablespoons flour 2 cups heavy cream 1 clove […]

Recipe of the Week | Savory Pumpkin Soup

Recipe of the Week | Savory Pumpkin Soup

I make a similar soup with butternut squash. So, one day last year I thought, maybe I could substitute fresh pumpkin for the squash and have an entirely new soup recipe! I experimented until I got the herbs and spices just right and before you could say Bob’s your uncle, Robin and I were enjoying […]

Recipe of the Week | Chana Masala

Recipe of the Week | Chana Masala

This vegan and gluten-free dish is a favorite of my friend Brandy. It is a savory dish of cooked garbanzo beans (chickpeas), onion, garlic, bay leaves and various Indian spices. It gets its heat from small red chiles and although I only use one chile in this recipe, you can add more if you like […]

Recipe of the Week | Asparagus and Gruyere Quiche

Recipe of the Week | Asparagus and Gruyere Quiche

Looking for something new to take on a picnic? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket. Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. It is sweet but slightly […]

Recipe of the Week | Hattie’s Breakfast Quiche

Recipe of the Week | Hattie’s Breakfast Quiche

Breakfast quiche is a welcome change from eggs and potatoes, and was first served to me by my wife’s mom, Hattie, on a cold, snowy morning in Portola, California. Hattie used restaurant style hash browns, but those in the frozen food section of your favorite store will do nicely. Add coffee or tea, and a […]

Recipe of the Week | Baked Ravioli

Recipe of the Week | Baked Ravioli

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. I was consulting, on weekends, for a couple of older Irish gentlemen whose names shall be changed to protect the dearly departed. I’ll call them Jim and Graham. For the 9 months I worked with them, I was invited to meet on […]

Chef Randy’s Latest Cookbook Now On Sale!

Chef Randy’s Latest Cookbook Now On Sale!

Are you looking for a cookbook that features easy-to-make meals that can be either refrigerated for the next day or frozen for use later in the week? If yes, then this book is for you. The recipes are divided into two categories: freezer recipes and refrigerator recipes. What’s the difference? The freezer recipes hold up well […]

Recipe of the Week | Grilled Stuffed Mushrooms

Recipe of the Week | Grilled Stuffed Mushrooms

These appetizers are a great addition to any meal. As a bonus, they are easy and relatively quick to make. The green filling of diced jalapeño, poblano, and bell peppers looks inviting. The Jack cheese combines perfectly with the peppers allowing the overall flavor to explode as you bite into these grilled mushrooms.    Ingredients: […]

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Halloumi is a slightly springy white cheese from the Mediterranean isle of Cyprus.  It is traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of whole milk mozzarella and has a strong, salty flavor as a result of the brine in which it is shipped. And here’s the […]

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