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The Thomas Fire and An Unintentional Journey

The Thomas Fire and An Unintentional Journey

    By Randolph Graham Monday, December 4, 2017 We woke when the power went out Monday night. I looked out the kitchen window, and it was very dark. I looked out the front window, and it was very dark. I got dressed and ventured out front, standing in the middle of the street. It […]

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 […]

Recipe of the Week: Butternut Squash Soup

Recipe of the Week: Butternut Squash Soup

Editor’s Note: Chef Randy’s column regularly runs on Wednesdays.  However, with the upcoming holiday, and all the cooking we’ll be doing, including Chef Randy, we are running this wonderful recipe on Sunday. You’ll have plenty of time to add it to your festive menu for Thanksgiving day.  Chef Randy: What is the difference between a […]

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 […]

Recipe of the Week: Breakfast Baby Dutch Babies

Recipe of the Week: Breakfast Baby Dutch Babies

From Chef Randy: Dutch baby pancakes, sometimes called German pancakes or Dutch puffs, are a hybrid of pancake, crepe, and popover — all in one skillet. I like to pour the batter into a mini-muffin pan and serve them like popovers as opposed to puffy pancakes. Your friends and family will smile when you bring these to […]

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 […]

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