For many of the recipes on our website, we grow all the fruits and vegetables. For this recipe, we grow the bananas at our home. Over several attempts, we have refined this recipe to produce the best banana bread we have tried, so that we can share it with you.
The origins of this dish are debated. Some think it is a dish that was originated in Scotland, some think it was originated in India. In any event, my husband lived for ten years in London, where he was introduced to Chicken Tikka Masala and he has loved it ever since. I love the flavor infused into the chicken from the buttermilk in this recipe.
Chinese Cabbage Salad with Duck and Plum Vinaigrette
We enjoy preparing Duck Roasted in a Chinese Style with Plum Sauce periodically, which you can access by clicking that title. When we do that, we generally have a little bit of the roasted duck left over and this is one of the wonderful dishes that we enjoy preparing with the left-over roasted duck.
We enjoy the recipe for Duck Roasted in a Chinese Style with Plum Sauce(and you can easily access that recipe by clicking on that title). When we roast the White Pekin / Long-Island Duck, we enjoy this recipe as another way to enjoy the left-over duck.
Dijon Mustard and Pink Grapefruit Vinaigrette on a Spinach, Kale and Pink Grapefruit Salad with Salmon
When coupled with a piece of Salmon, this is an amazing entrée course salad. Or, it can be used as a side salad. We are so blessed to grow so many different types of fruits and vegetables at our home in the Santa Rosa Valley. This salad has some added meaning to us because we have included a number of items in it from our garden: the pink grapefruit, the garlic cloves, the kale, the avocado, and the red onion.
Eggplant Parmigiana, Parmigiana di Melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too. There are several theories about the origin of Eggplant Parmigiana. The most obvious is that the name of the dish derives from parmigiano cheese, the predominate cheese used in the dish. Many have voiced suspicion for this explanation because parmigiano is not native to Naples or other regions of southern Italy where Eggplant Parmigiana is found. Instead, most of us believe that the name of the dish became altered when the Sicilian word “parmiciana” (dialect for “shingle”) was changed to “parmigiana”, in reference to the famous cheese from Parma that is used in this dish. “Parmicana” referred to the way the fried slices of eggplant are arranged in the baking dish–overlapping in the same way shingles are arranged on a rooftop. Whatever the history of the dish and its distinctive name, it’s one of our favorites from the eggplant we grow in our garden. We know you will love it!
This tangy dressing is wonderful for all different types of green salads. It is especially tasty with the different flavors included in this salad with frisée. Because of its naturally somewhat bolder flavor, frisée needs a tangier dressing – like this French Dressing -- when it comes to putting together a salad.
We are so blessed to grow many different fruits and vegetables at our home in addition to our wine grapes. This recipe is a remarkably simple but delicious recipe that we make as an appetizer when our Black Mission Figs are ripe.
We enjoy Indian cuisine, and this is a favorite recipe to pair with Indian dishes. This recipe will yield about 20 individual pieces of Garlic Naan Bread. We enjoy making the full recipe and then freezing some of the Garlic Naan Bread for future use. We put the topping on the bread just before we serve it.
We are so fortunate to grow wonderful pink grapefruit, plums, and many other amazing fruits. This morning, I went out into our garden and picked 2 wonderfully ripe, pink grapefruit as well as two beautiful plums. I then created a simple recipe that we will certainly make again and again. It is delicious!
This is a wonderful side dish to several Chinese dishes, and it includes the delicious XO Sauce, which you can access by clicking that title. We grow many of the vegetables that we eat, and in this instance, we have grown the green beans, garlic and onion.
This is a wonderful Italian meat sauce that can be used with various pasta dishes like Cauliflower Gnocchi (which you can access easily here by clicking on the recipe title), lasagna, or Eggplant Parmigiana (which you can access easily here by clicking on the recipe title), or even on Pork Chops with Italian Red Meat Sauce(which you can access easily here by clicking on the recipe title). We love it!
We love poached, fresh Atlantic Salmon – particularly during the summer months – and we love to use this Niçoise Sauce on that salmon dish. If you would like to review our favorite, Atlantic Salmon Fillet Poached recipe, just click here.
My father was born in Italy and he loved pesto sauce. From a very early age, I remember loving this very colorful, flavorful sauce on pasta. I have found so many other uses for this great sauce, including on top of fish (for our Salmon with Pesto recipe, please click here), on sandwiches, etc. This pasta recipe combines the wonderful flavor of pesto with a flavorful salami and garlic to create a great dish.
This year we planted radishes and ended up with abundance, so beyond eating them fresh and raw (which was delicious), I decided to create a recipe for pickling them. After a bit of experimentation, we came up with this terrific recipe.
From the eclectic array of recipes on this website, you can see that we enjoy foods from all over the world, and one of our favorites is Indian cuisine. This tomato chutney has become one of our favorite recipes. We enjoy this chutney with papadums (also known as papads).
We purchased Lijjat Punjabi Masala Special Papad, which you can purchase on Amazon or through an Indian grocery store, if there is one near you. Lijjat offers many different flavors of papadums so you can choose the flavor that you enjoy.
Tzatziki Salad Dressing on a Radish and Cucumber Salad
As with many of the wonderful salads we eat, we grow most of the vegetables on our property. This fresh salad includes fresh radishes picked right from our garden this morning and a perfectly ripe avocado, picked from one of our trees a few days ago. It also includes some freshly picked and chopped chives.
One of our favorite steak house restaurants is Mastro’s Steakhouse in Westlake Village, California. Their steaks are wonderful, and we love the spicy “Mambo” salad dressing, which is a delicious dressing that gets its spicy punch from the addition of wasabi. We have created the recipe below so we that we can enjoy a spicy wasabi dressing at home. We really enjoy this salad dressing over a green salad and we serve it with one of our favorite steak recipes -- Steak Fiorentina (to read that recipe, please click here.)
The term XO is often identified with high quality, prestige, and luxury, such as the cognac that bears that moniker. The sauce has its roots in the great Cantonese kitchens of Hong Kong. Consequently, when an ingenious chef in the 1980s first slapped the "XO" label on his new creation, diners intuitively knew that they were in for something decadent. They were not disappointed, and you won’t be either. It is a more expensive sauce or condiment, but it is worth it!