Bacon IS a trail snack.

For the past couple of days all I can think about is baking... baking pies, gingersnaps, the chocolate torte then I realized that tomorrow is Canadian Thanksgiving. It all makes sense now.  It's the same feeling that I get this time of year when it's still about 1000ºF here in Shadow Hills but I have an irrepressible need to get the cashmere sweaters out.  Heck even the horses have started to "wool up" ! Since this is the way it's going to be for the next while I guess I no choice but to embrace the fact that grilling season has been extended.  With that in mind I've put together 4 super yummy dips/ dunking/ or grilling sauces for you to give a try.  Here goes: Cilantro-lime aioli: Whisk together 2 tbsp chopped cilantro 1/2 cup mayonnaise (don't use Miracle Whip, use mayonnaise) Zest 1 lime 3 tsp. lime juice Great for fish or chicken on the grill or you can use it to dunk sweet potato fries into! Sweet Chili Sauce: Whisk together (it...

I had put it off too long... way too long.  It's been two years in coming... I planned, started and stopped the series of cooking classes I wanted to share with whoever wanted to learn... now after many, many months of umming and ahhhhhing,  I'm very happy to announce that our "Whats For Dinner" cooking group is on it's 4th class tonight (Thursday). Here's pix of the first night (9/22/11): I promise to get better at making sure everyone receives the recipes either as they stagger out the door at whatever un-godly hour we wrap it up, or email the day after each class. Promise. A side note before I get right into the meat and potatoes of it all (cue husband's eye-roll) It's with a heavy heart I express the sadness felt by the loss of two iconic folks in the past couple of days... one we didn't know personally but was intuitive to our needs and made it easier for all of us to connect to one another; ...and one we did know and who will b...

Yep, that's right.  Autumn is here and it's my most favorite time of the year.  Harry loved this time of year because the house smelled of pumpkin and cloves and turkey.  My favorite thing was at Halloween a very small girl would come to our house in Burbank on Halloween and always say "Happy Halloween Harry"... again. My favorite time of the year. We will talk about Halloween when we get closer to the date but since it's October, well... As you may or may not know, I have started giving cooking classes again.  Yep. Thursday nights.  Might expand to Sunday afternoons but, well, we'll see.  Everyone seems to really enjoy and get a lot out of them.  We have a lot of fun. Last Thursday we had chicken lime and cliantro grill sauce with foccicia and caprese salad. Deeeeeeeeeeeeeelish. Yep... I guess it' the way to go.  Becca wants to shoot the whole thing and make a show... good lord love a duck... I cannot be Julia Child!!! More recipes co...

It's no secret, my favorite time of year is Autumn. Sadly here in Southern California the "Fall" lasts for about three days, just enough time to get out ye 'ol comfort food recipes.  Last night was the Harvest Moon... that being the full moon that occurs closest to the Autumn Equinox.   I see it as the gateway to the best season for cooking, baking and entertaining.  I mean c'mon... just look at a calendar.... you've got Rosh Hashanah, Yom Kippur, Columbus Day/ Canadian Thanksgiving, Hop-tu-Naa, Halloween ( of course), St. Martin's Day (don't forget to get your St. Martin's ham and share with all) and finally American Thanksgiving to round out the none stop parade of food festivals. There really isn't a lack of celebrating at our house.  We welcomed the Autumn with a gigantic fire in the fire pit of eucalyptus and almond wood with the odd rosemary sprig thrown in every once in a while.  This type of cooler weather begs for cashmere s...

Today's blog will commence after a  recipe note: (this was brought to my attention by an avid reader of my blog and a member of the "Shove it in yer Oven" team. I thank her SOOO much for pointing it out... I was so excited about sharing my Gorgonzola Sauce recipe with the planet that I left out, yep, you guessed it... THE CHEESE!  Please see the correction below!) 3/4 cup organic light cream or half-and-half 1 cup gorgonzola cheese, crumbled 1 tablespoon organic butter 2 teaspoons chopped fresh tarragon 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 1 small onion, chopped 4 medium shallots, chopped (about 1/4 cup) 1/3 cup Pernod 1 1/2 cups dry white wine Heat the oil in a large, deep saute pan over medium heat.  When hot, add the onion and shallots and cook until just beginning to soften, 2 to 3 minutes. Off heat (to avoid a flare-up), pour in the Pernod and wine. (I had to put this in here because unless you are ...

Over the years I have acquired a taste for anything "Vindaloo"... seriously, my toes could be on fire from the wicked combination of heat and flavor and, well then, goal achieved and I'll keep eating.  Some complain that "hot/spicy" food has no taste, just heat that renders your taste buds unusable for days after the experience.  I beg to differ.  This past Friday evening we had the great luck of enjoying some wonderful Indian fare created by my very good pal, Anj.  Honestly, anyone who can do the kitchen dance with me and not lose an appendage in the process is a rock star in my book AND if their culinary creation is a wonderful, delicious treat both to the eyes and pallet, well then!  Perfection!    The food was outstanding and was on parr with the company and conversation.  :o) That said, Anj has a love of "festivals"... one of her favorites (that I have YET to accompany her too) is "Tomatomania"...  http://tomatomania.com. ...

I like taking pictures of food.  All food... anywhere, any time.  This obsession is made much easier with my handy, dandy iPhone of course.  I went home and made lunch the other day...sure it doesn't sound like that big of a deal. I was craving my gorgonzola sauce that I have made FOREVER (I actually sold the sauce recipe to the owner of a long standing, popular Studio City haunt after I "Guest Chef'd" there one evening, many, MANY moons ago). As seen here with Agent E, having the "time of our life" ... I really thought the hat was a "good" idea. Sigh. The key to a great gorgonzola sauce is patience.  You have to let the butter JUST BARELY start to brown then you pour in some delicious Pernod and reduce.  I like to set it on fire so you end up having dinner AND a show! It's super fast to make and happily compliments halibut, chicken, shrimp or any pasta.  I'll share the recipe with you.  Try it... I bet it'll become your "...