Irish Soda Bread

As a seasoned cook, I am always surprised when I come across well-known recipes I’ve never tried. I have made many quick breads but never Irish soda bread. Quick breads, by definition, use baking powder, soda or cream of tartar rather than yeast to leaven the breads. In this case, both soda and baking powder are used. These breads are made quickly and with little stirring so that the ingredients have the ability to rise. Recently I came across this recipe from famed Napa Model Bakery’s cookbook (“The Model Bakery Cookbook,” by Karen Mitchell and Sarah Mitchell Hansen, Chronicle Books, 2013) and had to try it.

Many Americans think of Irish soda bread around St Patrick’s Day since it is traditional to serve it alongside corned beef and cabbage. I decided to get a head start on that menu and tested this very recipe on a dreary winter day. I was fighting a cold and thought it might lift up my spirits — which it did. The authors suggest you will get a much better rise by adding both baking soda and powder together, along with the requisite buttermilk to help stir up the leavening action. What I love about this bread is that it is very crusty on the outside and the bottom of the loaf but the interior has a tender crumb.


This is so fun to make and takes almost no time to put together. Some suggest that the real Irish soda bread had neither sugar nor dried fruit or caraway seeds. I find that adding them to the dough gives a lovely sweet and savory element to the bread. You could use dried cranberries or raisins instead of the currants, if you prefer. Serve this along with any meal — or you can think of this as a giant scone and serve it for either breakfast or tea. Be sure to have some soft unsalted butter to accompany. To sweeten it up, try a lovely fruit jam or even lemon curd. Make sure to serve it warm out of the oven. I also like to serve it along with a hunk of sharp cheddar cheese and a crisp sliced apple.

Irish Soda Bread

Makes 1 loaf.

2 1/2 cups unbleached all-purpose flour, plus more for the pan and top of the loaf

3 tablespoons sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

3 tablespoons cold unsalted butter, cut into half-inch pieces

1/2 cup dried currants (optional)

1 tsp caraway seeds (optional)

1 cup plus 2 tablespoons buttermilk, as needed

1. Position a rack in the center of the oven and preheat to 400 F. Dust the bottom of an 8-inch round cake pan with flour.

2. Sift the flour, sugar, baking powder, baking soda and salt together into a large bowl. Add the butter and stir to coat with the flour mixture. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly, with some pea-size pieces of butter. Stir in the currants and caraway seeds (if using). Stir in enough of the buttermilk to make a moist, soft dough, being sure to moisten all of the dry bits on the bottom of the bowl. Knead in the bowl just a few times to be sure the dough comes together — this is not a smooth dough.

3. Turn out the dough onto a lightly floured work surface and shape into a ball. Sprinkle the top with at least 1 tablespoon flour to give the loaf a rustic look. Transfer to the prepared pan. Using a sharp knife, cut a shallow 4-inch wide X in the top of the dough. The X will open during baking and help the loaf bake more evenly.

4. Bake until the top is deep golden brown and the bread sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove from the pan. Let cool on a wire cooling rack for 5 to 10 minutes, and serve warm. (The bread is best the day it is made.)

Celebrate St Patrick’s Day with Glazed Corned Beef and Caramelized Cabbage


Corned beef and cabbage might be the ultimate Seriously Simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. You can either cook this in a large pot on the stove or use a large slow cooker. The key is to make sure that the meat is fork tender.

You’ll find uncooked seasoned corned beef in the meat section of your market this time of year. If you are serving a crowd you will want to double this recipe because a 4 pound corned beef will serve 6 at most. Corned beef brisket will shrink more than you think, so plan accordingly.

Each year I make the standard corned beef and cabbage and it is always well received. This year I wanted to shake it up a bit so I decided to glaze the corned beef and caramelize the cabbage for a surprisingly delicious, yet familiar meal. Cooking in stages is one of the secrets to being a Seriously Simple cook. Here you can cook the corned beef and sauté the cabbage hours ahead so the last minute cooking is minimal. These steps can be done up to 6 hours ahead.

Most recipes call for serving the corned beef, cabbage and root vegetables right out of the pot. This rendition cooks the corned beef completely and then is finished with a sweet and savory apricot mustard glaze that adds a wonderful flavor dimension. Cabbage is one of those vegetables that I think is very underrated. I am a big fan of sautéing it to bring out its’ sweetness. The leeks add even more garden sweetness. It’s easy to do this while the corned beef is simmering.

Make sure to reserve the broth for cooking the root vegetables. The pickling spices from the broth add a tangy, savory flavor to the winter root vegetables. To drink, try an Irish stout, of course! If you have time make the soda bread (see recipe) to accompany this classic dish.


Glazed Corned Beef on a Bed of Caramelized Cabbage with Root Vegetables

Serves 4 to 6

1 (4) pound corned beef


Caramelized Leeks and Cabbage

2 tablespoons olive oil

1 tablespoon unsalted butter

2 leeks light green and white part, cleaned and thinly sliced

1 medium cabbage, cored removed and thinly shredded

Salt and freshly ground black pepper



¼ cup whole grainy Dijon mustard

¼ cup apricot preserves

½ teaspoon light soy sauce


Root Vegetables

6 medium carrots, peeled and cut into 2 inch pieces

2 parsnips, peeled and cut into 2 inch pieces

8 to 10 small unpeeled white or red potatoes

2 tablespoons finely chopped Italian parsley


  1. Place the corned beef along with the pickling spices in a pot and cover with cold water. Bring to a boil and then reduce the heat to a low simmer and cook for about 4 hours or until fork tender. (Think about 1 hour for each pound.) Remove from the pot, drain and place on a baking sheet. Reserve the broth.


  1. Meanwhile heat the oil and butter in a large skillet on medium heat. Add the leeks and sauté about 7 to 10 minutes or until nicely softened and lightly browned. Add the cabbage and toss with the leeks, cover and cook for about 10 more minutes or until starting to soften.


  1. Remove the cover and turn up the heat to medium-high and continue cooking until the cabbage is wilted and beginning to caramelize. Add salt and pepper, about ½ cup of the corned beef broth and cook until the cabbage is moist but no liquid remains. Season to taste. Reserve.


  1. Preheat the oven to 375 F. Make the glaze: combine the glaze ingredients in a small bowl and spoon evenly over the cooked corned beef.


  1. Bake until the glaze is bubbling and brown, about 20 minutes. Place on a carving board, let rest 10 minutes. Slice the corned beef across the grain into ¼-inch slices.


  1. While the corned beef is in the oven add the vegetables to the broth and bring to a boil on heat; reduce the heat to medium and simmer for about 15 minutes or until the vegetables are tender when pierced with a fork.


  1. To serve: Spoon the braised cabbage on a rectangular platter. Arrange the drained vegetables around the side. Arrange the corned beef slices on top of the cabbage. Spoon a bit of the broth on top, garnish with parsley and serve immediately. (You can also serve on individual plates.)


Advance Prep: This can be made through step 3 up to 6 hours ahead. Cover and refrigerate the corned beef until continuing. Cover the cabbage and gently reheat just before serving. Remember to reserve the broth.


Make Valentine’s Day Extra Sweet

Valentines Day can often feel like a forced day to be happy and in love. For me, it’s a time to remember those I love. Sometimes I celebrate with just my husband and other times I invite friends into the fold to have a delicious meal and stimulating conversation. Even those that are having a hard time can’t help but relax and enjoy when this dessert is served. And it is truly Seriously Simple to prepare.

I have made many a chocolate cake, each that have their own special attributes— Ones that have multi-layers with different buttercreams, ones with ground nuts instead of flour, ones covered with chocolate ganache and then there is this one. The rich chocolatey batter is embedded with chunks of caramel that soften and melt slightly as the cake bakes. A light sprinkle of sea salt adds an even richer taste sensation. If you make this ahead just make sure to warm it before serving. Don’t worry if you have leftovers. Just freeze, defrost and enjoy for another meal.

Kudos and thanks go to well-respected cookbook author and blogger Betty Rosbottom who concocted this heavenly combination. I found this recipe on her website and contacted her ( to see if I could share it with my readers. She happily agreed. When I asked how she developed this recipe she explained that she tasted something like this while in Paris and then set out to recreate it for her readers. I’ve adapted it and hope you love it as much as I do. Make sure you look for good quality dark chocolate. If you can find hand made caramels the cake will be that much better. And remember this cake is great for any happy occasion!

Dark Chocolate and Caramel Cake

Serves 8

7 ounces unsalted butter, at room temperature

½ pound bittersweet chocolate chips or bars, cut into small pieces (I like Ghiradelli 60%)

4 large eggs

½ cup fine sugar

¾ cup sifted flour

1/2 teaspoon baking powder

½ teaspoon Fleur de Sel or sea salt

8 caramels, like Kraft’s, cut in half

Powdered sugar

1 quart best quality vanilla ice cream

  1. Preheat the oven to 350F.Butter and flour an 8-inch springform pan. Line the bottom with a round of parchment paper.
  1. In a Pyrex measuring cup or other glass bowl combine the butter and chocolate and cook until the chocolate and butter are melted; about a minute and a half. Check after 30 seconds and using a rubber spatula blend together. Remove and cool.
  1. Meanwhile combine the eggs and sugar in an electric mixer and on medium-high speed mix for about 3 minutes, or until the mixture lightens in color and thickens slightly. Reduce the speed to medium and add the chocolate-butter mixture. Then add the flour, baking powder and salt and carefully incorporate until blended. Transfer the mixture into the prepared springform pan. Use a rubber spatula to even out the top.
  1. Push the caramel pieces into the batter carefully so they are equally placed. Use the spatula to smooth the top. Bake for 22 to 28 minutes or until a wooden skewer comes out clean from the center. Cool the cake on a cooking wire rack for at least 20 minutes. Run knife around the inside edge to avoid sticking. Once cool release the sides.
  1. To serve: Using a sharp knife remove the bottom springform from the cake and discard the parchment paper. Transfer onto a serving platter, decorate with powdered sugar, slice into wedges and serve with a scoop of vanilla ice cream, if desired.

Advance Preparation: This can be made through step 4, cooled completely and covered with plastic wrap and then foil and refrigerated up to 2 days ahead. It can also be frozen and defrosted. To reheat, remove foil and plastic wrap and bring cake to room temperature. Reheat in a 350F oven for 10 minutes.

Paris Perfect Fig and Goat Cheese Salad



I was craving a trip to Paris. After all it had been a couple of decades since we had lived there and wanted to return to reminisce and celebrate a birthday. Why not recreate our past by finding an apartment so I could cook when I felt the urge? As a chef, visiting the open-air markets is an invitation to prepare a meal that is local, seasonal and French. As I trolled the web for apartments I came across Paris Perfect, an apartment rental agency that also has a concierge for restaurants and outings, special culinary experiences and much more. I was in!

I selected an apartment in the center of Paris that had been remodeled with… get this… a washer/dryer, dishwasher and air conditioning. It was beautifully furnished and even had 2 TV’s so no arguing with my husband about which French station we wanted to watch. Our location was right in the center of Paris adjacent to Pont Neuf. Every day was an adventure with visits to museums, concerts and historical monuments. Sure, I loved those outings- but going to the farmers market was truly thrilling for me. My mind was racing as I eyed the oysters, cuts of lamb and beef, rotisserie chickens juices dripping into the roasted potatoes, orange and yellow cheeses galore, a grand selection of baked goods and a kaleidoscope of colorful, aromatic and seasonal fruits and vegetables. One day we made a lunch of pates, fresh salads, cheese and a crispy baguette. So fun and memorable.


As the days ticked by we decided to have Paris Perfect’s chef Brian Defer cook us dinner in our small but well-equipped kitchen. Starting with champagne we enjoyed a dinner of this Roasted Fig Salad with Goat Cheese. The entrée was stuffed sole with leeks and creamy potato gratin Dauphinoise, followed by end of the summer peach charlotte. Chef Defer just released his first cookbook, Les Marches Francais featuring seasonal Paris market cooking and is available on Amazon.


I couldn’t get this salad out of my mind—Fresh figs are seasonal and will soon be out of season so I urge you to try this colorful and autumnal salad while figs are still available. Any fresh variety will work in this salad. I’ve now made it a few times with some adaptations. Here’s the thing, it is very versatile. Try it as a first course or as an after the main course salad. Either way it is winner.



Paris Perfect Fig and Goat Cheese Salad

Serves 4


Roasted Garlic Shallot Vinaigrette

3 medium shallots, peeled

6 garlic cloves, ends removed

1 tablespoon olive oil

Salt and freshly ground black pepper

3 tablespoons sherry vinegar

1 teaspoon Dijon Mustard

1 ½ teaspoons honey

1/2 cup olive oil


8 large fresh figs, rinsed and stems removed

8 heaping teaspoons fresh goat cheese

1 tablespoon olive oil

Thyme leaves

3/4 pound arugula greens

1/4 cup toasted pine nuts or Marcona almonds


  1. Preheat the oven to 375° Place the shallots and garlic on a baking sheet. Coat with the olive oil and season with salt and pepper. Roast them, turning them midway, for about 45 minutes, or until browned and lightly caramelized. Cool.


  1. In a small food processor combine the shallots and garlic and puree. Add the vinegar, mustard and the olive oil and blend until the dressing is emulsified. Add salt and pepper and season to taste. Before serving, stir the dressing thoroughly.


  1. Decrease the oven temperature to 350F. Place the figs on a foil-lined baking sheet. With a small paring knife, cut each fig ¾ of the way down making sure to keep the fig intact. Move the fig a quarter turn and make another cut so that the fig opens like a flower. Arrange each teaspoon of goat cheese in the center of each fig. Drizzle the tablespoon of olive oil equally over the figs and place a few thyme leaves on top. Roast for about 12 minutes or until cheese is soft and beginning to melt.


  1. While the figs are roasting combine the arugula, and pine nuts or almonds in a large salad bowl. To serve, pour enough dressing over the salad to moisten and mix to combine. Place on serving plates, arrange the warm figs on top and serve immediately.


Advance Preparation: The vinaigrette may be prepared up to 2 weeks ahead, covered and refrigerated. Bring to room temperature and whisk before using. The salad can be prepared up to 2 hours ahead, covered and refrigerated. Make the figs up 6 hours ahead, lightly cover and leave at room temperature until roasting.


Glazed Blood Orange Yogurt Loaf Cake




Author Jamie Schler has a sure-fire hit with her new cookbook devoted entirely to oranges, Orange Appeal: Savory and Sweet. Her love of oranges started as a child when she lived in Florida and has only grown larger as an adult. I’m not big on one-subject cookbooks; this book made me think twice about that. She’s developed a stunning collection of recipes that make you want to run out to the market and stock up on oranges.

Her love of the orange is reflected in dishes from main courses to dessert. Many of the recipes show off the oranges’ diversity like Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies. The photos are beautifully shot and you’ll find many tips and hints to guide you along the way. Schler is an accomplished teacher and hotel owner. Together with her husband Jean-Pierre Dagneaux, she runs the Hotel Diderot in Chinon, France, an ancient city in the beautiful Loire Valley. Her three-star property offers not only first-rate accommodations but also award-winning cuisine. Clearly, Jamie never sleeps because she also makes and sells an amazing line of jams.

This Glazed Blood Orange Cake turned out to be the perfect recipe to test. I didn’t have blood oranges available so I used navel oranges instead. I imagine with blood oranges, the cake might have had a more complex sweet-slightly bitter flavor. Author Schler explains “Thanks to the yogurt and the vegetable oil, this spectacular, intensely orange loaf cake stays moist for several days”. This recipe is Seriously Simple to prepare in the food processor.

Once the cake comes out of the oven you may find the top is high. When I let it cool, I reversed it on a cooking rack and the top flattened out beautifully. Make sure to poke lots of hole in the warm cake and then spoon over the orange syrup to evenly moisten the cakes interior. The author says the glaze is optional so try it either way. This cake is the definition of versatile I’m serving it for Halloween night this year. You can also serve it with coffee or tea for breakfast, as an afternoon snack or at teatime and as dessert for lunch or dinner. I can’t wait to try it with blood oranges.


Blood Orange Yogurt Loaf Cake

Makes 1 (9-inch/ 23 cm) loaf cake

1 1/2 cups (7 ounces / 195 grams) flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup (250 ml) unsweetened plain whole milk or Greek yogurt

1 cup (200 grams) granulated white sugar

3 large eggs

Zest of 3 blood oranges

1/2 teaspoon vanilla extract

1/2 cup (125 ml) vegetable oil

Blood Orange Syrup

1/3 cup (85 ml) blood orange juice

1 tablespoon granulated white sugar


2 tablespoons blood orange juice

1 cup (135 grams) confectioner’s sugar

Loaf Cake

  1. Preheat the oven to 350 degree F (180 degrees C). Butter a standard 9 x 5 x 2 1/2-inch (22 x 13 x 6 ½ cm) or 8-cup (2 1) loaf pan, line the bottom with parchment paper and flour the sides of the pan.
  2. Sift or whisk together the flour, baking powder, and salt and set aside.
  3. In a large mixing bowl, whisk together the yogurt, sugar, eggs, zests, and vanilla until blended and smooth. Slowly whisk the dry ingredients into the wet ingredients just until combined and smooth. Fold the oil into the batter, a little at a time, until well blended and no oil has collected around the edges of the batter.
  4. Pour the batter into the prepared loaf pan and bake in the preheated oven for 45–50 minutes or until the center of the cake is moist but set and a tester inserted into the cake comes out clean.
  5. Prepare the orange syrup by placing the orange juice and sugar in a small saucepan over low heat. Cook until warm and the sugar is completely dissolved and the liquid is clear. Set aside to cool slightly.
  6. When the cake is done, remove from the oven onto a cooling rack that has been placed on top of a large foil-lined baking sheet and allow to cool for 10 minutes. Carefully loosen the cake from the pan by running a knife around the edges between cake and pan. Turn the cake out of the pan, discard the parchment paper, and then place the cake upright on the cooling rack. While the cake is still warm, pour and brush the warm syrup all over the top, allowing it to seep into and soak the loaf and to run down the sides. Allow to cool completely. ( At this point you can serve the cake; the glaze is optional.)
  7. Prepare the glaze by stirring the orange juice into the sugar until the sugar ha dissolved and the glaze is smooth. The glaze should be thin enough to spoon or drizzle over the cake but just stiff enough that some of the glaze will cling to the sides.
  8. Gently lift the cake off of the rack and onto a serving platter.


Ice Cream Pies: No-Fail Summer Desserts



CDE0277A-60E3-4BAD-9B54-05EEAA8DD709.jpg            Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn’t what I have in mind in the heat of the season. Ice cream pie answers the call for a decadent, delicious and very easy to-put-together dessert. Here are two of my favorite ice cream pies, perfect for entertaining since they are need to be made ahead and are easy to assemble:

The first, my 5-minute icy confection says it all… five minutes for a wow-factor sweet. Since you are buying the crust, insert the pre-made crust into a pretty pie plate, either simple glass or porcelain for a pretty presentation. Softened ice cream is spooned into the crust and frozen. Then a simple decoration can be added like nuts, drizzled syrup or grated chocolate. A warm berry compote is spooned over the pie slice just before serving. For a Fourth of July theme, use strawberry and vanilla ice cream, no chocolate syrup, and use all blueberries for the sauce (6 6-ounce containers); garnish with strawberries and whipped cream—Red, white and blue— It’s a knockout summer dessert.

In the spirit of America’s favorite dessert, this Banana Split Ice Cream Torte requires a little more work since you put the cookie crust together but is fun to be create your own flavor palate. The ice cream varieties have exploded so look for your favorite combinations to build this torte. If you want to make it Fourth of July festive, arrange raspberries and blueberries (that can be frozen) on the outside border. I also look for little American Flags to decorate the top of the pies.


Make sure the ice cream is soft enough to work with for both pies but is not already melting; remove the ice cream from freezer for 20 minutes before working with it. Either of these is easy to make and can involve children as well. Kids can help decorate the finished frozen dessert. This is a great item to keep in your freezer. Remember to remove the pie from the freezer 15 minutes before serving for easy slicing. Enjoy.

Five-Minute Ice Cream Sundae Pie with Berry Sauce

Serves 6 to 8


1 quart (or 2 different flavored pints) favorite ice cream, slightly softened,

1 (9-inch) purchased graham cracker piecrust or chocolate-cookie piecrust

1/3 cup purchased chocolate syrup (in squirt bottle)

2 tablespoons toasted almonds, sliced or chopped

2 (6-ounce) containers blueberries

2 (6-ounce) containers raspberries

2 (6-ounce) containers blackberries

2 tablespoons water

2 tablespoons brown sugar

  1. Spoon ice cream into crust (if doing two different ice creams, spread one on top of the other); smooth top.
  2. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming pretty pattern.
  3. Sprinkle with almonds; freeze until firm.
  4. Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over and serve immediately

The pie may be prepared up to 2 weeks ahead, covered tightly, and frozen.



Banana Split Ice Cream Torte

Serves 6 to 8


6 tablespoons sliced blanched almonds

40 chocolate wafers (One 9-ounce box)

5 tablespoons unsalted butter, melted


3 bananas, peeled and cut into 1/4-inch slices

1 quart French vanilla ice cream, softened

6 ounces bittersweet chocolate, finely chopped


2 ounces bittersweet chocolate, grated

  1. Preheat the oven to 350° Toast the almonds on a baking sheet for 7 to 10 minutes or until lightly browned. Reserve 2 tablespoons of the almonds for the garnish.
  2. For the crust, process the remaining 1/4 cup of the almonds in a food processor for 10 seconds. Add the cookies and process until they resemble crumbs. Transfer the crumbled cookies and nuts to a medium mixing bowl and add the butter, mixing with your fingers until completely combined. Butter the bottom and sides of a 9 1/2-inch springform pan. Pat the crumb mixture on the bottom and halfway up the sides. (Don’t worry if it’s not perfectly even.) Refrigerate for at least 4 hours or freeze for 1 hour.
  3. For the filling, puree 2 bananas in a food processor fitted with the metal blade. Add the ice cream and process until well blended. With a few pulses, blend in the chocolate and then the remaining sliced banana, being sure not to break it up too much.
  4. Pour the filling into the crust in the pan in an even layer, smoothing it down. Cover it with wax paper and place it on a baking sheet to keep it level. Freeze for 1 hour. When the ice cream is set but not completely frozen, garnish the top with toasted almonds and the grated chocolate in an even layer. Freeze the torte for at least 12 hours, then cover it with plastic wrap. Remove the torte from the freezer 15 minutes before serving, place it on a serving platter, and release the sides of the pan. Use a serrated knife to cut the pie in slices.

May be prepared up to 1 month ahead, covered tightly, and frozen.

Bread and butter? Versatile Olive Oil Dips Take the Place of Butter



We’ve come a long way from simple packaged breads that you can pick up at the supermarket. Here in Los Angeles bread bakeries are springing up across the city. My favorites are The Bread Lounge and Clark Street Bakery at the moment, each with their own spin on crusty, chewy baguettes as well as many other varieties. These toothsome loaves need a fresh accompaniment idea.

Bread and butter? Not so fast. Creative olive oil combinations have taken the place of butter as an accompaniment for bread. I prefer the fruity flavor of olive oil with bread. Even more delicious are blending different flavors together. These sauces become the center of the table and are a wonderful beginning to any Mediterranean-inspired repast. A glass of chilled Rose or Chardonnay would be a refreshing pairing.

As the weather heats up, you’ll appreciate how easy these are to prepare— no cooking required. I like to serve these sauces in small glass bowls with a spoon for people to help themselves. Make sure to have an assorted bread basket with French baguette, walnut, sourdough and Foccacia along with bread plates.

These versatile sauces are also a wonderful glaze on grilled chicken, fish or vegetables,. They can also be used as a simple sauce to pasta and a quick dressing to drizzle on your favorite greens. Look for Meyer lemon-flavored olive oil— it offers a slightly sweet yet tart flavor to the oil. If you can’t find it, add a bit of lemon juice and zest to the oil and go from there. Make sure to select a good quality robust extra virgin olive oil.

Olive Oil Dipping Sauces

Serves 4 to 6

Lemon, Olive and Dried Cherry Sauce

1/2 cup lemon olive oil

2 tablespoons good quality balsamic vinegar

2 garlic cloves, ends removes and sliced into very thin slivers

A few sprigs of fresh thyme leaves

2 tablespoons chopped kalamata olives

2 tablespoons chopped dried cherries

Freshly ground black pepper


  1. Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.


Advance Preparation: This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature


Anchovy, Sun-Dried Tomato and Tapenade Sauce

1/2 cup fruity olive oil

2 tablespoons good quality balsamic vinegar

2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)

2 tablespoons green or black storebought Tapendade

2 tablespoons chopped oil-packed sun-dried tomatoes

1/4 1/teaspoon hot sauce or spicy chile paste, or to taste


  1. Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.


Advance Preparation: This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.


Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.