A Cake for Gus

It's not every day that your pug turns three. When Gus's birthday rolled around it was time for a celebration! I made this simple yellow layer cake with chocolate buttercream and strawberries. Never fear, Gus (pictured below) had a Greenie. Now that's a party!



By Linda

Spanish Rice

As a Californian (a native Southern Californian at that), I have a passion for good Mexican food. The low lights, ranchero music, chips and salsa, margaritas, and gigante platos of cheesy, spicy, saucy goodness, make the Mexican restaurant experience something magical. In order to bring a little piece of heaven home (and to pot-luck fiestas), i've devised this devilishly good recipe for healthy vegetarian spanish rice. Olé.
By Linda

Spanish Rice

3 t. olive oil
3 garlic cloves, minced
1/2 serrano pepper, minced
2 cups brown rice
1-8 oz. can of tomato sauce
3 cups vegetable broth
1 t. salt
2 t. cumin
1/2 t. garlic powder

Heat oil in a large saucepan over medium heat. Add pepper, garlic, and rice. Sauté until rice is lightly toasted. Add tomato sauce, vegetable broth, salt, cumin, and garlic powder. Raise heat to high and bring to a boil. Cover, reduce temperature to very low and simmer for 40 minutes. (Alternately, cover and place in a 350° over for 40 minutes.) Check salt and stir before serving. Serves 8-10.

The Jam Sandwich - Part One

Jam is jewel-colored, shiny, and sweet. It’s fun to give and even better to receive. Hands-down, it’s the best item to pick up at a roadside stand or quaint small town grocer.

But why preserve your preserves by lightly spreading it on toast?

Go for the jam and cheese sandwich.
The fruit-cheese combo isn’t new (i.e. apple pie with melted cheddar or the cream cheese and jam bagel). But making a full-on sandwich out of two carefully-chosen, distinct ingredients is really an art.



As I try new combinations I will post them here. My most recent jam sandwich was made with delicious fig preserves (homemade by a friend) and a couple of slices of Swiss cheese. The preserves were not too sweet and had a nice texture and earthy flavor. They worked particularly well with the mild nuttiness of Swiss. I made my sandwich with Grace Bakery’s Henry’s Harvest Rustic Multigrain bread, a brand and type that can be found in specialty stores such as the Rainbow Grocery in San Francisco.
By Linda

Spinach & Gruyère Quiche

I first made this quiche on Valentine’s Day in 2003. It was so delicious that it has become a staple recipe in our home. It is super simple to put together and works as a great egg dish for brunch. It is also beautiful with a green salad for a light dinner. Between the fluffy texture, the nutty gruyere, and the yumminess that is a flaky crust, this quiche is amazing. If no one was looking, I could polish off two or threes servings, easy.
By Linda

Spinach & Gruyère Quiche
Serves 6-8

3 eggs
¾ cup half & half
6 tablespoons mayonnaise
1 ½ tablespoons flour
¼ cup minced onion
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup thawed and drained frozen spinach
6 ounces shredded gruyère cheese
1 9-in unbaked pie crust

Preheat the oven to 350°. Hand whip eggs, half and half, mayonnaise, and flour in medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch pie crust. Bake for 45 minutes to one hour or until the top of the quiche is golden.