Good Food Hour Recipes

This is more a remembrance than a recipe.  I had the pleasure of knowing and often visiting M.F.K. Fisher at her house in Glen Ellen. We had an “Tuesdays with Morrie” kind of relationship long before that

People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine! The advantage to using an electric or hand-cranked

2 cups heavy cream 1 cup half-and-half 2/3 cup lavender honey(or any honey) 2 tablespoons dried edible lavender flowers(can be ordered through Penzey’s) 2 large eggs 1/8 teaspoon salt Bring cream, half-and-half, honey, and lavender just to

This may sound a little strange but it’s quite delicious. The recipe requires tender fresh sweet corn. Frozen or canned just don’t make it. To extract even more flavor, run the point of the knife down the

STRAWBERRY AND AVOCADO SALAD WITH CRISPY PROSCIUTTO Serves 4 Sweet strawberries and salty cheese have a wonderful affinity for each other.   2 tablespoons white balsamic vinegar 1-1/2 teaspoons honey 1 tablespoon extra-virgin olive oil 1/4 teaspoon

PEACH-OPAL BASIL LEMONADE Serves 6 to 8 This of course is a drink for summer when both ripe peaches and basil are available. I’m using opal basil here but you could use any other variety of basil

The world of Asian noodles is vast. There is some dispute over who originally came up with the idea of mixing water and flour to create noodles. The Arabs claim to have been the first to use

You might ask why I’ve included a separate lesson on cold soups.  A couple of reasons: First, learning to make soup is one of the most basic and satisfying things you can do.  It’s really hard to

PORK BURGERS WITH SLAW Makes 4 This uses your favorite bottled barbeque sauce to punch up the flavor. For the slaw 1/4 cup mayonnaise 1 tablespoon chicken stock or milk 2 teaspoons apple cider vinegar 1 teaspoon

CHERRY CLAFOUTI  Easy, fresh, light, very country, but also very elegant, clafouti is a traditional rustic Provencal dessert somewhere between a baked custard, a light pancake and a cakey souffle. This recipe is more custardy than cakey,

Serves 4 If you have ever lived in or near Louisville Kentucky, then you’ll know about this famous hot turkey sandwich which originated in the Brown Hotel in downtown Louisville.  This recipe comes from Beverly Swetnam whose

“Wild is about Nature going about its own business without much human intervention.” Poet and Environmentalist Gary Snyder Besides my Grandmother who taught me how to forage wild plants such as lambs quarters (also known as goosefoot

Serves 4   A simple version of the Mexican any time-of-day classic.  You could add what ever else you wanted to the mix like cooked and crumbled chorizo or other sausage, shredded cooked turkey or chicken, sautéed