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Recipe of the Week: Beefless Stew with Sofrito

Recipe of the Week: Beefless Stew with Sofrito

Aromatic and savory, sofrito is a condiment, sauce, and a base for many Caribbean dishes from countries such as Puerto Rico, Dominican Republic, and  Cuba. In short, it is super versatile. And it is flavorful. Super flavorful.  Sofrito has its origins in Spanish cuisine and typically consists of onions sautéed in oil with ingredients like garlic, […]

Recipe of the Week: Slower Cooker Navy Bean Soup

Recipe of the Week: Slower Cooker Navy Bean Soup

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color. Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that […]

Recipe of the Week: The Best Quesadillas

Recipe of the Week: The Best Quesadillas

I call these the ‘best’ quesadillas because they combine four tasty cheeses with roasted tomatoes and Poblano peppers. What could be better? See Chef Randy’s website for more recipes at: http://valley-vegetarian.com Ingredients: 4 large plum tomatoes (quartered lengthwise) 3 large Poblano chiles Vegetable oil 1 cup fresh Oaxaca cheese (grated) 1 cup Monterey Jack cheese […]

Recipe of the Week: Croissant Sandwich

Recipe of the Week: Croissant Sandwich

For a complete breakfast, I serve this with a side of country-style fried potatoes and fresh orange juice. For lunch, I serve with a side of pasta salad. ‘Nuff said. For additional recipes see Chef Randy’s website at valley-vegetarian.com Ingredients: 8 tablespoons prepared pesto (divided) 2 medium tomatoes (sliced) Salt and fresh cracked black pepper to […]

Recipe of the Week: Fresh Summer Salad

Recipe of the Week: Fresh Summer Salad

Mozzarella cheese became widespread throughout Italy in the eighteenth century, before which it had only been produced in small quantities. I’m glad it is available worldwide and especially where I live on California’s central coast. There is nothing better than a fresh tomato-based salad with fresh mozzarella cheese. Fresh mozzarella is a soft, mild white cheese […]

Recipe of the Week: Ploughman’s Lunch

Recipe of the Week: Ploughman’s Lunch

  A ploughman is a farmhand. You may already know that a ploughman’s lunch is: . . . a cold meal originating in the United Kingdom, commonly served in pubs. Its core components are cheese, pickle and bread. It is traditionally eaten with beer. The dish can also include such items as boiled eggs, ham […]

Learn How to make restaurant quality pizza from Author and Chef Randy Graham — August 13th in Ojai!

Learn How to make restaurant quality pizza from Author and Chef Randy Graham — August 13th in Ojai!

Ojai author and private chef Randy Graham will show you how to make restaurant quality pizza at home using pizza stones and traditional ingredients. In addition, there will be a pizza surprise so come hungry! Recipes are included and signed copies of his Ojai Valley cookbooks will be available for purchase. The class will be […]

Recipe of the Week: Garden Fresh Tomato Tarte Tatin

Recipe of the Week: Garden Fresh Tomato Tarte Tatin

Tarte Tatin is an upside-down tart of apples or other fruit. According to the website WhatsCookingAmerica, legend has it that Tarte Tartin originated in France: Two French sisters, Carolina (1847-1911) and Stephine Tatin (1838-1917), created the tart. The sisters lived in Lamotte-Beuvron, a small rural town in the Loire Valley of France, owned and ran the […]

Recipe of the Week: Three-Cheese Lasagna

Recipe of the Week: Three-Cheese Lasagna

Randolph Graham: I was going to call this recipe “Three-Cheese, Three-Layer Lasagna with Burnt Marinara.” What? you might ask. Let me explain. Robin makes a wonderful marinara sauce that takes a couple of hours to reduce down and is amazing. Is it burnt? Kinda-sorta. Maybe. I prefer to say it is slow-roasted on the stovetop. This […]

Recipe of the Week: Tortellini Spinach Mushroom Skillet for Two

Recipe of the Week: Tortellini Spinach Mushroom Skillet for Two

Randolph Graham: A simple pan sauce, pasta, and fresh vegetables are just what you need on a hot summer day. This nutritious recipe barely heats up the kitchen and is easy to prepare. What could be better for a mid-week dinner for you and your family? Serve with a fresh loaf of French bread and this […]

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