Category Archives: Today’s Tasting Notes

Roasted Broccoli With Shrimp

Roasted Broccoli With Shrimp

My dear friend, Denise, served this delicious dish to me a couple of years ago and I absolutely loved it! She got the recipe from her daughter, Joni – both mother and daughter are GREAT cooks. I had some beautiful broccoli florets from the Organic Market up the street and some shrimp in the freezer from Costco and half an hour later – voilá! I made a couple of modifications to the recipe, but here it is:

  • 1 lb. broccoli florets, cut into bite-size pieces
  • 4 tbsp. avocado oil (extra virgin olive oil may be substituted), divided
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds
  • 1/2 tsp. Maldon or kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1/8 tsp. cayenne chile powder
  • 1 lb. large shrimp, shelled and deveined
  • lemon zest (from 1 large lemon)
  • lemon wedges, for serving

Preheat oven to 425F. In a large bowl, toss broccoli florets with 2 tbsp. oil, coriander, cumin, 1/4 tsp. salt, 1/2 tsp. black pepper and chile powder. In a separate bowl, combine shrimp (thawed and drained, if using frozen), remaining 2 tbsp. avocado oil, lemon zest, remaining 1/4 tsp. salt and remaining 1/2 tsp. black pepper.

Spread broccoli in a single layer on a baking sheet (or I used a large cast iron frying pan) and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once after 10 minutes. Cook until shrimp are pink (and curled) and broccoli is tender and golden around the edges, about 5 to 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Serves 2 to 4 (depending on your appetites!)

Roasted Broccoli with Shrimp

The Tradition of Turkey Soup

The Tradition of Turkey Soup

We cooked our first turkey in Cabo on Christmas Day. I should have used the wood-fired oven, but I’m still learning how to use it properly and didn’t want to risk ruining our precious bird.

We shared a lovely meal with Ron’s brother, David, and good friends, Andrea, Pablo, their four month-old baby Tobias, her friend, Giovanna, and our long-time friend, Scott Parsons. It was a VERY traditional dinner: turkey with bread stuffing, mashed potatoes, sweet potato casserole, carrots, green beans, cranberry sauce (with Serrano chile, of course!), a Mexican variation on Waldorf Salad (thanks to Andrea – it was delicious!) and Tres Leches Cake for dessert.

Meanwhile, a few thousand miles away in Canada, my precious Mom came out of holiday dinner retirement and was preparing a very similar meal for my family. It’s been years since she (or I, for that matter) has prepared a turkey dinner – a meal that she has always enjoyed making. In order to make the undertaking manageable, she prepared everything she possibly could well in advance of Christmas Day so that she could enjoy herself and not feel overwhelmed. The dinner was a GREAT success and I’m so proud of her. At 87 she’s not afraid to take on new challenges and push herself to do more.

We sent lots of leftovers home with our guests and still had plenty left for several meals in our home. On Christmas night, I stripped off all of the meat from the turkey carcass and made a huge pot of soup broth.

Two days later, I made turkey vegetable soup and used an amazing array of organic vegetables and herbs from our local market: onions, celery, carrots, sweet potato, yellow squash, green beans, broccoli, kale, parsley, thyme, sage, and oregano.

I made a BIG pot of soup and we will be enjoying it for a few more days. Almost as good as the original turkey dinner, it’s a tradition that makes the holidays complete.

 

 

It’s So Good To Be Home!

It’s So Good To Be Home!

The simplest pleasures! I made a fruit salad yesterday with the freshest and best ingredients – many of which we grew ourselves or that we obtained at the Organic Market just half a block up the street on Wednesdays and Saturdays: papaya, cantaloupe, banana, blueberries, pineapple, pomegranate seeds, walnuts, orange juice and freshly desiccated coconut from one of our palm trees. I can’t tell you how much we appreciate the quality of the food we have access to, how amazing the flavors are and how happy we are to be home in Cabo again!

Fruit Salad at its freshest!

A Healthy and Delicious Breakfast!

A Healthy and Delicious Breakfast!

We are so fortunate to have access to the freshest and BEST produce here. Our breakfast yesterday consisted of blackberries and blueberries grown on the mainland (near where Ron’s sister, Mary, lives at Ajijic, beside Lake Chapala and half an hour from Guadalajara), fresh organic papaya from our friend, Alberto, who lives and has his organic farm just outside of San José del Cabo, fresh whole walnuts from Ron’s Mom that are grown near Santa Clara, CA, and fresh pomegranate, picked in our garden the day before. Add some yogurt and some homemade granola – an explosion of flavor and goodness to start the day!

 

Black Bean Soup With Avocado Salsa

Black Bean Soup With Avocado Salsa

One of our organic farmers, Manuel, had some beautiful black beans available for sale at the market on Saturday and I couldn’t resist buying them. I soaked the whole bag and cooked them the next day with a chopped onion and a generous amount of epazote (to eliminate gas – or at least we always hope so!).

With some of the soaked beans, I made a slightly modified version of a recipe from the New York Times by Mark Bittman, for Black Bean Soup With Avocado Salsa. I made the soup on the stovetop (not in a pressure cooker), added chopped celery, and did not put the Spanish chorizo in as the recipe called for.

Black Bean Soup With Avocado Salsa

This is a delicious soup and what makes it really special is the generous dollop of Avocado Salsa to garnish. I added a dollop of thick sour cream as well – really nice complement to both the soup and the salsa.

Fresh Organic Strawberries and Blueberries

Our dessert tonight were the beautiful fresh organic strawberries and blueberries that were fresh-picked in nearby Pescadero – unbelievably sweet and delicious!