For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. 

I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish.  

In honor of my friend, Gabriele, I would like give you the link to one of her favorite recipes: seafood pasta.

I live in Santa Cruz where over half the population is vegetarian and some folks are vegan. This is the perfect dish because they don't have to eat the fish and all I have to do is substitute vegetable broth for the chicken broth. The coulis can be turned into a delicious healthy soup by adding additional broth. Last Saturday I invited some friends who were in a middle of a health crisis and needed a comforting and healthy meal. This one fits the bill. A good meal will let you forget about the problems and fears you are facing and enjoy the moment. For an appetizer, I served my baked goat cheese with fresh herbs and garlic. We sat outside enjoying the warm evening, dipping fresh baguette in our goat cheese and sipping a glass of 2006 Cabernet Sauvignon from Hewitt Vineyard which my friends had brought.

I had  some fresh raspberries and blueberries in my refrigerator . For dessert I decided to make my favorite galette. Okay, this is where I chose not be too healthy and got some bitter caramel ice-cream from the Penny Ice-Cream Shop  in Santa Cruz. These guys make the absolutely  best ice cream ever. I loooooove the bitter caramel and yes, I know that vanilla ice-cream probably would  go better with the galette. But I couldn't help myself. If you are ever in Santa Cruz and before you hit the beach, treat yourself to ice cream from this wonderful creamery. It is  worth every bite.

Fregolotta, an Italian giant cookie that is easy to make and the perfect ending for this special meal. Click here for the recipe.

This finger food has it all—it is healthy and low in calories (160 calories for three). Sesame wonton cups filled with smoked salmon, ginger, green onions and avocados. A showpiece at any cocktail party or whenever you want to serve a delicious appetizers.

 In my last post, I wrote about my roasted eggplant spread that I served for appetizers at our first book club meeting. I also wanted to add some yummy-tasting  appetizers with a wow factor to our meeting. It was like magic. I transformed good old won ton wrappers into the cutest little cups by simply brushing some melted butter over them and arranging them in a mini muffin pan to bake in the oven. How easy is that—and makes a great presentation. The only trick is that you have to own a mini muffin pan. If you don’t, maybe your neighbor or friend has one you can borrow. I deserve no credit for this idea, but my passion for collecting recipes does. This little jewel was hiding in my appetizer folder. It came from an old Sunset magazine.

My friend Diane  shared her paella recipe with me. It is delicious and a lot of fun to make. 
Unfortunately I didn't have any good photos of the finished paella. 

My  Andalusian Paella Recipe
by Diane Marvin Koenig

My paella recipe comes from my love affair with flamenco, the music and dance of Andalusia, southern Spain.  Paella originally comes from the region of Valencia, Spain but every good flamenco party centers around the making of a paella, then of course the music and dancing follows until morning hours. Cooking outside with an open fire and making the dish in front of your guests is fun and brings people together for a wonderful evening of sitting by the fire and sharing a meal from the same pot.

Paella is about the rice and the saffron that flavors it. I like to use ‘Matiz’ a rice grown in the Albufera National Park in Valencia, Spain. It can be found in specialty shops and our nearby ‘Shopper’s Corner’ carries it. Paella rice is a short grained, absorbant rice that along with saffron is the basis of a good paella. I have used basmati as a substitute and it comes out well. You will also need a good paella pan. Mine is about 14” in diameter, has a lid and is not an authentic paella pan but is  low with slanted sides and will feed 10-12 people

The fire! You will need a good fire maker to tend the fire and make sure it is not too hot or too cool. I have cooked paella indoors in a pinch on a gas flame but the fire gives the paella it’s flavor and it’s good to enlist some help.

Diane and George have a beautiful oasis on top of the Santa Cruz Mountains between Aptos and Watsonville . Driving up to Diane and George's place is an adventure in itself. It is a mile long narrow road to the top of the mountain. Once you are there it is a green redwood oasis  with a scenic view of the Monterey Bay. This place has hosted many weddings , parties , and celebrations. The property has a  vegetable garden and some fruit trees

I'm in my little cabin in the Sierras enjoying summer's last hurrah. Fall is definitely in the air. There is some smoke from distant fires that are burning in the foothills, but our little area has been spared so far. A couple of years ago, we had a huge fire in the Emigrant Wilderness that made it difficult to be here. People living in the area had to stay inside during the day because of the smoke. But this year, people are able to come up from the Central Valley of California to enjoy the High Sierras and our lake. There are lots of hikers and campers at the forest service office who get permits to enjoy the high mountains. The Pacific Crest Trail crosses at the top of Sonora Pass at an elevation of 9500 feet. The John Muir trail is part of the Pacific Crest Trail to the south. When I do my day hikes in these beautiful mountains, I always imagine the first settlers crossing these treacherous mountains. Some areas have appropriate names like Deadman's Creek.Here in Pinecrest, we are 60 miles (as the bird flies) from Yosemite National Park. Since I can't fly, I have to go the long way around the Emigrant Wilderness to visit Yosemite. South of the lake is a charming little town called Sonora, a historic commercial center where gold miners brought their gold. Next to Sonora is Columbia, a smaller historic gold mining town. My husband's grandfather and his brother used to hitch up a wagon to deliver produce to the miners from their ranch in Knight's Ferry which is in the Sierra foothills. 
 

Well, you ask yourself, what does this have to do with a cooking blog? Nothing really, but I enjoy sharing part of my world with my blogging buddies—just as I enjoy reading about Australia, England, Italy, and other countries where some of my blogger friends live. 

Today, I'm going to share a recipe with you that I have made numerous times. It is a scrumptious meal to share with friends and is easy to make. The recipe comes from Elfie Krieger at the “Food Network.” I tweaked it quite a bit. It is not inexpensive because it requires almost two pounds of shrimp. I usually serve this dish with quinoa and peas. Sometimes I serve it with polenta, but always with crusty bread and a salad.

This is one of my favorite ways of cooking fish, especially when I'm looking for a healthy alternative. Don't get me wrong, I love deep-fried fish. You know, those greasy fish sticks with French fries and tartar sauce. But I know I'll have some serious indigestion after that meal and swear never to eat it again—until the next time I can't resist. 
The fish cooked in parchment is equally good tasting, just without all the fat and frying.  Not to mention the smell and messy pans. When you bake fish and vegetables in parchment, you are steaming them in their own juices, preserving all the nutrients and requiring little added fat. This kind of cooking creates maximum flavor as all the aromas are sealed in with the moisture. The natural juices of the fish and vegetables do the actual cooking by creating steam. Within minutes you have a scrumptious, fantastic tasting meal. You can use any white fish and vegetables of your choice. Thin filets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every ½ inch of thickness. I'm going to try jumbo shrimp the next time. Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and puffs up while cooking. I promise, once you get comfortable cooking this way, you will do it over and over again.