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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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June/July, 2009

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Lavender Vanilla Ice Cream

(Fine Cooking, June/July, 2009)

Dried lavender adds a soft, floral note to classic vanilla ice cream. You can also create your own ice cream flavor with the Recipe Maker.
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Lime-and-Coconut-Marinated Peekytoe Crab Cakes with Tomato Chutney

(Fine Cooking, June/July, 2009)

A quick soak in lime juice and coconut milk gives peekytoe crab a flavor that evokes the sunny beaches of the Caribbean. Toasted unsweetened coconut flakes sprinkled on top add a little crunch to these “cakes.” In a nod to the season, a sweet, spiced-up tomato chutney enhances the natural sweetness of the crab.
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Olive Oil Pine Nut Ice Cream

(Fine Cooking, June/July, 2009)

Olive oil ice cream? Believe it or not, a fruity, good-quality olive oil gives the ice cream luxurious texture and a delicate flavor, punctuated here with the crunch of pine nuts.
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Pan-Seared Salmon with Baby Greens and Fennel

(Fine Cooking, June/July, 2009)

If you have fleur de sel, use it to season the finished salad. The salt flakes are an appealing contrast to the sweet and citrusy dressing.
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Penne with Zucchini, Fresh Herbs, and Lemon Zest

(Fine Cooking, June/July, 2009)

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Roasted Romanos and Tomatoes with Tapenade

(Fine Cooking, June/July, 2009)

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Rum Raisin Ice Cream

(Fine Cooking, June/July, 2009)

Who says ice cream is for kids? Rum-soaked raisins and an additional shot of spicy dark rum in the custard make this ice cream a decidedly grown-up treat.
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Spicy Shrimp with Ginger-Garlic Long Beans

(Fine Cooking, June/July, 2009)

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Spinach and Artichoke Salad with Couscous Cakes and Feta

(Fine Cooking, June/July, 2009)

Crispy, quick-to-cook couscous cakes, tangy artichokes, and creamy feta transform this salad into a satisfying meatless meal.
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St. Cecilia Society Punch

(Fine Cooking, June/July, 2009)

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Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

(Fine Cooking, June/July, 2009)

Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.
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Tex-Mex Chicken with Chiles and Cheese

(Fine Cooking, June/July, 2009)

Serve with rice pilaf, or wrap the chicken in warm corn tortillas.
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On June 7, 2009, 8:03 pm pam said:

Delicious! The lime really works here to make this quick dish taste great.


Toasted Pita with Black Sesame Seeds and Sumac

(Fine Cooking, June/July, 2009)

This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip.
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Vegetables and Tofu with Spicy Peanut Sauce

(Fine Cooking, June/July, 2009)

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.
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