I make it known often that I do not have a sweet tooth and people usually assume that means I do not like dessert. That’s absolute crap. I love dessert, I just enjoy it more savory than sweet. This is a dessert for those, like me, who lean on the savory side of sweet. It also combines my two passions for recipe development- herbs and mangoes. What exactly do I mean when I say I prefer a savory dessert? It means I don’t like a lot of sugar in it. I like more earthy elements to shine through and prefer naturally sweet items to take center stage. I like a little salty nature to my dessert and a perfumy aspect really gets me excited. Flavorful and potent fresh herbs in desserts lead to more character and depth – sugar add nothing but sweet and that’s just one dimensional. I also enjoy a tad of acid, balanced by some fat; butter, cheese or cream.
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While it’s true that my favorite season is spring due to the deluge of budding, blooming and sprouting spring herbs, peas, baby artichokes and asparagus, wintertime has some extraordinary offerings in the form of citrus that strongly excite me. Not just the fruit but the zest, which leads me on many more kitchen adventures. I’m here to remind all of the access we have these days to citrus variety and also suggest to all that they use more zest, in general and especially in the peak of winter citrus season.
Recently, as I continue to tinker with my herbal salt fetish, I have noticed how good people and places inspire me just as much as the season’s new herb, fruit, vegetable, or spice. In my herbal salts, I try to evoke a particular aspect of the season that is special to me. Ingredients from my own garden and local farms mingle with other organic goods that are seasonal for most of us.
Read Full Recipe Print Recipe Herbs, Butter & Holiday Pies November 26TH 2019 I have used herbs in my pies since …
Join me for special evening in Bolinas on September 7th, 2019. The 27th Annual Benefit Art Auction & Party is one of West Marin’s most coveted events. The event, which benefits the Bolinas Museum, is the largest and most important fundraiser of the year for the museum and attracts some of the most generous and caring members of our community. I will be donating a special cocktail experience to the event.
Most people reserve bubbly for special occasions, but I happen to love it with tacos on Tuesday, salad on Wednesday, or steak on Friday. Any day and any occasion go. For special occasions, I like to herbalize my bubbly.
Herbal Farm-to-Table in Bolinas MAY 9TH 2019 Join the Bolinas Community Land Trust for a special evening at the Peace Barn …
Birthdays have always been a source of extreme joy for me. Something significant lives in the celebration of one’s own birth and life. As I age I find it one of the biggest indicators of my own self-love and acceptance. Like the pencil marks on my childhood walls, I can watch the growth with each year. As I celebrate, I honor this evolution, despite some years feeling more like a setback. This year is great cause for celebration as I move into the next notch of growth that is my life.
