summer fare

7-05-2016 Tue. hot, sunny.  


BREAKFAST --- coffee
LUNCH --- cole slaw  
AFTERNOON-TEATIME ---  cherries 
DINNER --- roasted beet and culture milk soup with cherries | Swedish cheese and leek puff | sauteed snap peas | salad | wine 

•  reduced stove-top work 

flowers from garden, feast from kitchen

5-08-2016 Sun. mild, sunny.  


WEEKEND BREAKFAST --- coffee | homemade doughnuts | grapefruit | mango  
AFTERNOON-TEATIME --- tea
DINNER --- roasted beet and buttermilk soup with dehydrated strawberries | sauteed beet leaves | quabili pilau Afghan baked  rice with lamb shank, raisin and carrot | salad | wine

•  mother in residence 

Pasadena inspriation

4-29-2016 Fri. chilly, cloudy. 



BREAKFAST --- coffee
LUNCH --- apple | Valrhona  chocolate ( at Lavande P.)
AFTERNOON-TEATIME --- tea
DINNER --- ( for  c. group)   cava | guacamole and crackers | shao-mai || Ayu tempura and yuzu dipping sauce | Maine sweet shrimp poached in garlic/sage/olive oil and  in grapefruit marinade, with fennel | deconstructed beet soup with buttermilk and dehydrated strawberries, mint | baked bronzino with lemon and ginger | sauteed beet leaves with fermented black beans | pan-fried asparagus with eggplant wrap | quinoa | chardonnay | riesling ||  Canele de Bordeaux , ice cream and strawberry | tea 

 

• a good spring feast, colorful and fresh  
• cooking inspired by sunny southern California 

beet buttermilk soup, deconstructed, with strawberry

4-09-2016 Sat. chilly, clouds.  


WEEKEND BREAKFAST --- coffee | croissant | bread and cheese | mango | raspberries  AFTERNOON-TEATIME --- tea
DINNER --- roasted beet and strawberry three ways with buttermilk | steamed bronzino | boiled potatoes | sauteed bitter melon | wine 

• strawberry dehydration  in oven 200F , 2 hours 
• preserved wild strawberry
• fresh strawberry, lightly pickled in white wine or sake
• beet roasted 350F 1.5 hours, flavor mixture: pimenton, nutmeg, cinnamon, juniper berries( optional), drop of olive oil, vinegar, salt, pepper 
• buttermilk, a pinch of pimenton 

Broscht and black rye bread

9-26-2011 Mon. warm, cloudy.


BREAKFAST --- coffee
LUNCH --- cassoulet (leftovers)
AFTERNOON-TEATIME --- apple
DINNER --- vegetable broscht ( beet, carrot, cabbage, tomato, onion, celery, mushroom, spinach) | homemade black rye bread (rye, wheat, burned sugar syrup, dark chocolate, caraway) | smoked mussels | sauteed green beans | fennel and radish salad | wine

• go Russian, dark and rich without meat.