very good

very good

delicious!!!

delicious!!!

delicious!!!

delicious!!!

This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

sounds delisous baby!

Certainly not traditional, but a yummy variation on soda bread!

sounds delisous baby!

Certainly not traditional, but a yummy variation on soda bread!

What a great combination of sweet and salty in a scone. Also a great way to use excess dates left over from other recipes.

What a great combination of sweet and salty in a scone. Also a great way to use excess dates left over from other recipes.

High marks for this delicious moist cake, a 5++! It's a great conversation dessert with the fresh lemon and basil, and perfect with berries. I follow Jesse's substitution for coconut flour, and also add 1/3 cup finely grated unsweetened coconut (available at Whole Foods). But I'd love to know where to buy coconut flour if anyone has found it.

I made this beautiful cake to take to work on Monday. My coworkers are my [in]voluntary lab tasters. (They don't seem to mind.) Sure makes the house smell delicious while baking. I found that 1/2 cup chopped basil is 18 gms of leaves. I used thai basil which I grow in my backyard. Though the directions call out a 9" pan, I used a 10" springform because that's what I have. It made a lovely cake which stands 1 1/2" high on the side with a slight dome. 2 snaps up for this cake Jesse!

OK, I'm back.
I made this cake this morning. I served it for dessert just a few minutes ago. I waited not quite a full day as Jesse reccomends. BUT, this cake is moist, flavor lavish and fragrant. I used blackberries and raspberries, unsweetened. The tartness of the berries sets well with the lemony sweetness of the cake. Yes, I will make it for company during the close at hand holidays.
They're going to love me at work tomorrow. I think I'll ask for a raise...
I met Jesse Cool at The Ahwahnee when she attended to teach at Chef's Holidays. Her food is easy to prepare and so comforting. Buy one of her cookbooks, you'll find yourself leafing through the pages often and trying some great new dishes.
Bon appetit, Diane in Los Gatos

High marks for this delicious moist cake, a 5++! It's a great conversation dessert with the fresh lemon and basil, and perfect with berries. I follow Jesse's substitution for coconut flour, and also add 1/3 cup finely grated unsweetened coconut (available at Whole Foods). But I'd love to know where to buy coconut flour if anyone has found it.

I made this beautiful cake to take to work on Monday. My coworkers are my [in]voluntary lab tasters. (They don't seem to mind.) Sure makes the house smell delicious while baking. I found that 1/2 cup chopped basil is 18 gms of leaves. I used thai basil which I grow in my backyard. Though the directions call out a 9" pan, I used a 10" springform because that's what I have. It made a lovely cake which stands 1 1/2" high on the side with a slight dome. 2 snaps up for this cake Jesse!

OK, I'm back.
I made this cake this morning. I served it for dessert just a few minutes ago. I waited not quite a full day as Jesse reccomends. BUT, this cake is moist, flavor lavish and fragrant. I used blackberries and raspberries, unsweetened. The tartness of the berries sets well with the lemony sweetness of the cake. Yes, I will make it for company during the close at hand holidays.
They're going to love me at work tomorrow. I think I'll ask for a raise...
I met Jesse Cool at The Ahwahnee when she attended to teach at Chef's Holidays. Her food is easy to prepare and so comforting. Buy one of her cookbooks, you'll find yourself leafing through the pages often and trying some great new dishes.
Bon appetit, Diane in Los Gatos