Category Archives: Recipes

Marinade: 1/2 cup soy sauce 2 Tbl lime juice 1/2 minced jalapeno pepper (reserve remainder for peanut sauce) 1 1/2 tsp minced ginger 1 1/2 Tbl brown sugar 1 1/2 Tbl minced garlic 1/2 tsp each salt and pepper Spicy … Continue reading →

This classic is served daily as part of our menu and is a favorite of our many returning diners. Ingredients: 1/2 oz (about 1 Tbl) anchovies – minced fine 2 whole eggs 1 Tbl minced garlic 2 Tbl red wine … Continue reading →

This is one of my favorite dishes and is not only easy to prepare but can have many variations which makes it very cook and eater friendly. This could even be eaten for breakfast as the main ingredients besides pasta … Continue reading →

This recipe from our Spain and Portugal Month is a fantastic stew-like dish using just a few ingredients. It was one of our favorites when we travelled through Spain and the featured cheese – “Cabrales” is actually named after the … Continue reading →

Ingredients 3/4 cup onion, julienned 1 cup – diced butternut squash 4 large links Cooked Italian sausage – cut lengthwise and 1/2 “ slices 1 Apple or Pear (cored and diced) 1/2 cup toasted peeled and broken hazelnuts 1/2 cup … Continue reading →

This recipe hails from the Northwest coast of France – An apple region just like Washington State! This is great with either pork or chicken and you can use the traditional Calvados (apple brandy) or substitute brandy and apple cider. … Continue reading →

This recipe is easy to make and you can “stew” any combination of fish and shellfish in the broth. Serve with crusty French bread and with any starch – roasted potatoes, rice, or Pasta! Enjoy!   Start with: 2 Tbl … Continue reading →

This is a very simple recipe for Fried Fish from Egypt.  The ingredients and preparation are straight forward and delicious.   You’ll need: (per serving) 6 to 8 oz boneless fish filet (halibut and cod work great) 1 cup all … Continue reading →

Our very popular “Italian Custard Dessert”. It is the most asked for Recipe in our arsenal. A little background is that the dessert is a semifreddo which is: Italian for “half cold,” semifreddo culinarily refers to any of various chilled … Continue reading →