Marinated Sashimi & Edamame/Wasabi Spread
This is one of my favorite go-to recipes. I marinate the fish and make the edamame/wasabi spread a day in advance to let the flavors mingle and get friendly with each other. This wonderfully fresh appetizer can be served over sesame crackers, fried wontons, cucumber slices or tucked into endive leaves. You can also make a perfect meal by serving the marinated sashimi over a bed of mâche (lamb’s lettuce) leaves and frisée lettuce, torn into bite-size pieces, accompanied by a few slices of avocado.
Read More →Raspberry Ginger Snap
Several decades ago I began exploring the art of infusing various fruit and herbal mixtures with spirits. It started innocently enough with a simple curiosity to find a way to blend the medicinal anti-inflammatory qualities of the ginger root with the anti-oxidants in wild berries. Wah-lah, the Raspberry Ginger Snap was born!
Read More →Rainbow Carrots, Haricot Verts & Caramelized Shallots
Rainbow carrots bring a marvelous splash of deep, bright color to any meal. The hues of purple, red, deep orange and yellow are complimented perfectly with the bright green verts (French green beans). This colorful, crunchy medley paired with the deep tones of the caramelized shallots and browned butter make for a lovely sidecar to any meal!
Read More →Shrimp with Endive, Blue Cheese and Fresh-Cut Tomatoes ? ?
We have enjoyed this salad served both as a pre-dinner salad or an entree on a balmy summer night. The tart flavor of the endive is perfectly balanced by the rich, deep tones of blue cheese in this salad delight.
Read More →Cara Cara-tini Fizz ? ?
For those of you unfamiliar with the fabulously juicy, seedless Cara Cara navel orange, it is the physical embodiment of Le Voov!. Both it’s deep-reddish-pink flesh and the sweet, succulent citrus flavor will make you a believer in heavenly delights. Containing only half the acidity of a traditional navel orange, Cara Cara’s are the perfect cocktail mixer. As one sips the juice of this deep-hued citrus, subtle hints of cherry and blackberry tones can be noted lingering on the back of the palate. The dynamic, complex flavor makes this fruit a perfectly adventurous choice for dipping in chocolate fondue! (We’ll talk about that later….)
Read More →Corn Cheddar Chowder
Corn Cheddar Chowder is my go-to soup as we transition from the late summer heat of ‘Indian Summer’ to autumn each year. Why? Because this is the ultimate in comfort food, without leaving you feeling like you need a long hibernation after ingesting it. (Though that is never a bad idea…right?)
Read More →Le Voov! Restaurant Review: The Peasant & The Pear ?
The Peasant & The Pear
267 Hartz Ave
Danville, CA 94526 Ph. (925) 820-6611This marvelous restaurant is one of my new favorite East Bay restaurants, Michelin recommended, and a prime example of 5-star dining. Under the guidance of owner Rodney Worth and his wife Natalie, the menu is dynamic, the food is unique in flavor, the ambience is lovely, and the service is impeccable.
A true Danville gem, this restaurant is quaintly hidden in a small plaza, so you may drive right past it without even noticing it. If you access the rear parking lot, it is quite easy to find.
Read More →Le Voov! Chez Panisse – Black Truffle Event ? ? ?
Le Voov! Local Culinary Adventure – January 2015
I am very fortunate to be married to an incredibly thoughtful man. Early last winter (late January 2014), I told Brian that someday I wanted to attend Alice Waters’ Black Truffle Dinner Event at her world famous restaurant Chez Penisse in Berkeley, California. Well, guess what? Eleven months later, I received an invitation to attend the 2015 event from my amazing hus-Bee. He remembered!
Read More →Savory Wild Mushroom Soup ? ? ?
I developed this recipe after enjoying a non-cream based mushroom soup at a local restaurant recently. By eliminating the cream, the deep, earthy tones of the various mushrooms are easily detected on the palate. I also decided to use potato to thicken the broth, rather than wheat flour in an effort to make this a gluten free recipe, so our friends with wheat allergies may enjoy this rich, savory soup.
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