Pam Anderson's Blog, page 9

Triple Coconut Cake with Lemon Filling

At this point in my life, I think I might consider this cake my magnum opus. It’s a humble little opus, I suppose, but it’s pretty darn tasty. The recipe is the result of dozens of tests over the course of about three years. No, not non-stop testing, but every time I make it I look [&hellip

The post Triple Coconut Cake with Lemon Filling appeared first on Three Many Cooks.

Eggs Baked in Chickpea – Tomato Sauce with Baby Spinach

As someone who for several years has used the Monterey Bay Seafood Watch Guide to make good choices at the seafood counter, I was honored to represent Earthbound Organic Farm and Three Many Cooks at the Monterey Bay’s thirteenth annual Cooking for Solutions Celebration and the Ninth Annual Sustainable Foods Institute. In her welcome, Monterey [&hellip

The post Eggs Baked in Chickpea – Tomato Sauce with Baby Spinach appeared first on Three Many Cooks.

Twice Minted Julep

My husband, Andy, has lived in this country for over four years, but he still gets excited about trying new American things. He hails from a country where the first oldest annual horse race took place in 1519, yet earlier this month he was still intrigued by our “old” American tradition of the Kentucky Derby. [&hellip

The post Twice Minted Julep appeared first on Three Many Cooks.

Pappardelle with Double Tomato Sauce

As my friend Terrie vividly described the simple, yet brilliant homemade pasta dish she made at her Roman cooking class a couple of weeks ago, I could see myself making it alongside her. It started with the simple, yet familiar a la minute canned tomato-olive oil-garlic sauce, but there was the twist. The chef flash-seared [&hellip

The post Pappardelle with Double Tomato Sauce appeared first on Three Many Cooks.

Roasted Cauliflower with Dill Vinaigrette

Photo by Brian Samuels Photography, taken at The Big Potluck At Saturday’s Big Potluck lunch we set up a bountiful salad bar overflowing with greens and grains and an array of colorful vegetables, which we all grazed on to near excess. Saturday night’s dinner was sit-down, and a first-course salad made sense with our grilled [&hellip

The post Roasted Cauliflower with Dill Vinaigrette appeared first on Three Many Cooks.

The Real Whiskey Sour: Official Drink of Summer

Photo by Brian Samuels Photography, taken at The Big Potluck Before I met Anthony, I didn’t like bourbon, rye, rum, scotch, or just about any form of brown liquor. It took some coaxing, some time, and some really great cocktails for my palette to change, but these days I’m like “Gin, who?” My go-to cocktail [&hellip

The post The Real Whiskey Sour: Official Drink of Summer appeared first on Three Many Cooks.

Vegetarian Lettuce Cups

I made these Vegetarian Lettuce Cups for the first time when Mom and our friend and business partner Erika were in California preparing for Big Traveling Potluck. It was an exhausting week as we prepared to welcome a hundred bloggers and sponsors for a weekend of food, inspiration, and community. We’ve been organizing these events for nearly [&hellip

The post Vegetarian Lettuce Cups appeared first on Three Many Cooks.

Chilaquiles Casserole

(Photo by Brian Samuels) When one of our Big Traveling Potluck speakers tasted my Chilaquiles Casserole,  I got word she said it was the best thing she had eaten in a long time. And she clarified. This was not just the best breakfast, but the best thing, she had eaten in a long time. The [&hellip

The post Chilaquiles Casserole appeared first on Three Many Cooks.

Myra’s Beloved Oatcakes

Along with the rest of the women on our Earthbound Farm trip last fall, Mom and I  were immediately drawn to its co-founder, Myra Goodman. Touring their large-scale organic farming operation in California, we were in awe that this thriving business all started so small. Myra recalls bagging lettuces in her living room with husband [&hellip

The post Myra’s Beloved Oatcakes appeared first on Three Many Cooks.

Simple, Classic Lemon Curd

I like to think I am pretty brave in the kitchen. I’ll try just about anything, as long as I am not expected to serve it to company, and I’m almost always game to take on big cooking projects – even when they involve risk of utter failure and the distinct possibility that $50 worth [&hellip

The post Simple, Classic Lemon Curd appeared first on Three Many Cooks.