rusticgardenbistro in Orange County, CA
total posts: 17
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How to make an authentic bowl of Vietnamese pho ga , a chicken noodle soup with an intense chicken flavor, accented by ginger, onion, fresh herbs and chiles.
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When an abundance of fresh blueberries are available, make these muffins. The lemon zest and buttermilk give it a zing... and the cinnamon streusel topping makes it crunch. Light and not too sweet, this muffin is perfect with a
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Fresh clams, steamed in wine, garlic and peppers; then tossed with red pepper and linguine and finished with fresh garden parsley. Serves 2-3 as an entrée, or 4 as a small plate.
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Classic, crackly-topped snickernoodles, boosted with a whole vanilla bean.
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This basic carrot and yam puree gets a flavor boost with the addition of pork dust. Elevate it further by adding the first of your pasley sprouts.
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Most of the time, potato and leek soup ends up in a color somewhere between off-white and beige. Not so with the addition of kale!
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Our pasta puttanesca starts with a base of garlic, anchovies, and crushed red pepper flakes. We add flavor with olive, capers, spices and tomatoes, and then finish by tossing with spaghetti and freshly grated parmesan.
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Fresh scallops, seared in a hot skillet with butter and grape seed oil, then served warm with a sauce of cilantro, lime and garlic.
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If you can make scones, these homemade shortcakes are easy peasy. These are boosted with Meyer lemon zest, then stuffed with fresh strawberries and vanilla whipped cream.
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Garden fresh zucchini and spring onions, chopped and sautéed, then layered over three eggs. Finished with sprinkle of goat cheese feta.
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Sashimi-grade salmon, sliced thin and dressed with a sauce of minced shishito peppers, lime, ginger, soy and cilantro. Served with a side of market greens.
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Sweet, tender crab meat, cooked and wrapped in a dill-egg omelet with fresh chevre and pan-boiled asparagus.
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Tangy and creamy Burrata cheese on top of pan-toasted French baguette, then finished with spring pea and asparagus puree.
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Seared diver scallops with a syrup of citrus, soy and vermouth, served with pan-boiled asparagus finished with basil-infused olive oil.
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Fresh strawberry pie with whipped cream and vanilla in a flaky butter pie crust.
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Lightly battered and fried mandarin chicken breast with soy, ginger and garlic.
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Crab with cilantro and yuzu aioli over avocado and cucumber.
