Archive for the ‘Inspired by great cooks & chefs’ Category

Keri made seafood towers - as good as they look!

California Cuisine: First developed in the 70’s by Alice Waters at Chez Panisse in Berkeley; Wolfgang Puck is probably the best known chef of this genre of cooking. At its core California cuisine is a combination of multiple cultural influences, combined to encourage a healthy, on-the-go lifestyle. With a flair for beautiful presentation and freshness, this style of cooking pleasingly touches all the senses!

California Cuisine 1) emphasizes fresh locally grown food of the region like avocado, artichokes, citrus, kiwi, and seafood, 2) focuses on creating dishes quickly…little to no cooking, 3) focuses on healthy eating, and 4) draws from many cultures including Mexican, Spanish, Japanese, and Chinese.

Pamm hosted us for March’s gathering, based on this great theme. (How do we keep coming up with these themes? Sheer sparkling creativity.)

Not bad for a first attempt?

For starters, Wendy tried her hand at basic California Rolls (sushi recipes abound online — not for the faint of heart, I can tell you. Rice is never sticky enough, and if it is, it will stick to your hands like crazy. But it’s certainly worth trying once, and way cheaper to make it at home than buy at the deli.).

Then it was some dangerously tall Seafood Towers from Keri (gorgeous food!)

Pamm prepared a beautiful Mahi-mahi with Pineapple Chutney (Big picture, below.)

Mary added Brussels Sprouts with Walnuts and Dried Cranberries, and also Fresh Arugula dressed with a tangy dressing (use any preferred oil/vinegar-type dressing, and Mary also suggests adding slivered parmesan and walnuts).

Buffy's soup and Amy's bread

Amy made beautiful whole grain rolls in a variety of shapes and sizes and toppings, from a basic Sourdough Bread recipe.

And Cindi outdid herself by combining several recipes for a Meyer Lemon Souffle Cheesecake with Ginersnap Crust, for which she made an Alice Waters recipe of homemade ginger snaps!

Mahi-mahi and veggies


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