THE PORTABELLA

Portabella

In 2005, we enjoyed an amazing portabella sandwich at a little bistro called The Village Corner, in the beautiful town of Carmel, California. In the years since, Mark and I have tried to find its equal, only to be disappointed with lack of flavor and inferior bread. Eventually we gave up the search and decided to start making them at home. They always make me think of that lovely day we had in Carmel, California.

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SHRIMP JAMBALAYA

Shrimp Jambalaya

What is jambalaya? It is basically a one dish vegetable and rice dish comprised of a variety of pork, chicken and/or seafood carried in a sauce of tomato or broth. Gumbo is similar, but is typically based in a roux, which is a brown sauce thickened with filé (FEE-lay) or okra. It is then served over rice. Continue reading “SHRIMP JAMBALAYA”

SALMON CAKES

Salmon Cakes

These go wonderfully well with a handful of baby arugula drizzled with extra-virgin olive oil, finished with a pinch of kosher salt. It is a beautiful, tasty way to round out a main with very little effort. I always think of it as “Marcella’s Salad”, because she introduced it to us in Florence, Italy.

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