Recipes

Panko Crusted Salmon with Cumin Mayonnaise

PANKO CRUSTED SALMON WITH CUMIN MAYONNAISE  Four six ounce salmon filets, cut into strips about one inch wide 1/2 C. flour 1 C. panko 2 egg whites thinned with 1/4 C. water, whisked to blend 3 Tbsp. olive oil Place the flour, panko, and egg whites in three separate... read more

Curried Cauliflower with Cashews over Quinoa

Inspired by the sale on organic cauliflower at the Astoria Co-op, this weekend, I decided to make my Curried Cauliflower recipe. This one I made today requires:   2 C. cooked quinoa 4 C. steamed cauliflower 1/3 C. roasted cashews (the chili-lime cashews from... read more

Carrot Peanut Butter Soup

CARROT PEANUT BUTTER SOUP     Rich and creamy, indulgent, full of antioxidants, protein, and beta carotene. Garnished with chives for a contrasting accent and deepening of flavor. 2 Tbsp. olive oil                4 C. sliced carrots 1 onion chopped 2 cloves garlic... read more

Stone Fruit Season

STONE FRUIT SEASON Stone fruits; nectarines, peaches, apricots, plums, and cherries, remind me of a French breakfast I had one Sunday in Antibes, France. Plums at the farmers market were so royally purple and blushed with pink they tempted my imagination. I wanted to... read more

Salal Berry Vinegar

Salal Berry VinegarIn the Pacific Northwest, salal grows prolifically in coniferous forests and within landscaped residences. Its deep green waxy leaves sprout clusters of white bell shaped flowers with pink tips, similar to blueberry flowers, with which they are... read more

Vegetarian Beet Borscht

From the Moosewood Cookbook – A seven vegetable soup to give you all your servings of veggies in one dish. Celebrating winter produce season in a rich, red way. 2 Tbsp. olive oil 1 1/2 C. chopped onion 1 1/2 C. thinly sliced red potatoes  1 C. thinly sliced... read more

Oysters PM2

One dozen oysters in the shell, scrubbed, top shell shucked, bottom jewel laid upright on a sheet pan.½ C. Asiago cheese, grated fine½ C. bread crumbs1/3 C. butter, softened1/3 C. finely chopped sweet red peppers¼ C. finely chopped purple onion2 cloves garlic, finely... read more

kilned-again

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This book is my new personal favorite. Jennifer Harrington Jones is wacky and fun. Lots of delicious food descriptions. Kinda wish there were recipes included. Liked learning about the covert world of pottery.

S. LongAustin, TX

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