California Cuisine: Cooking with the Grape

 

Painting of Grapes by M-J de Mesterton Hangs at the Tiny Bar of Her California Kitchen

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Below: M-J’s Meat Sauce with Red and White California Wines Cooks Eight Hours in a Crock Pot, with Bottles Nearby for Adding More at Random Intervals Cooking_with_Wine_Copyright_M-J_de_Mesterton

For a casual supper at my beach house, I once made meat sauce with wine and sliced seedless grapes, then put it on home-made pizza for a visiting family of Armenians. They loved it!

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Elegant Brown Rice & Lettuce Luncheon Salad

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One Cup of Cooked Brown Rice, a Few Soft Adzuki Beans, a Diagonally-Sliced Carrot and 1/4 of a White Onion Sautéed in Coconut Oil , Resting on a Bed of Chopped Little Gems Lettuce by Tanimura & Antle: a Nutritious Luncheon Salad, Dressed with Home-Made Red Chile Oil* and a Little Soy Sauce

Below, a photo from earlier this year of Little Gems Sweet Lettuce by California’s Venerable Tanimura & Antle Farms

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*M-J’s Original Red Chile Oil

One cup of liquid (room-temp) coconut oil, safflower or peanut oil

One half-cup of red pepper flakes or crushed, dried chiles

One or two tablespoons of cayenne pepper (optional)

Two tablespoons of soy sauce (this liquid will help reconstitute and soften your dried chiles (chillis) or red pepper flakes.)

Mix ingredients together and keep at room-temperature in a sealed jar.

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