FAVORITE COOK BOOK, CHEF and FRIEND, RENEE BEHNKE and MEMORABLE RECIPES

If you love food, good friends, everyday memorable occasions then you will love this cookbook and my friend, Renee Behnke. I am delighted to know Renee. She has cooked for me, I have been entertained by her in her gorgeous gardened home, we have cooked together on board the MV Jamal, she has hired me to cook for her cooks program at Sur La Table and most of all we have shared life, love and laughter over a glass of wine or two for about 16 years. Renee is as passionate about food as I am and it is to our benefit that she shares with us her passion, with this book, her delicious book, Memorable Recipes. As she says on the cover "to share with family and friends" ...      

Renee and I cooking at Craig's beautiful home on Henry Island, San Juan Islands 

A delicious read!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Renee and I share the same casual attention to detail style of cooking. Good, fresh and local ingredients are always best, prepared simply and shared with those we love. Even when we are meeting people for the first time our love comes through and creates an aroma and sensuality at the table.

Simply Salted and Peppered Campari Tomatoes sitting in a pool of Olive Oil and ready for the stuffing!

Cheese Stuffed Tomatoes

6 medium vine ripened tomatoes (or 10 Campari, vine ripened tomatoes)

Salt

6 ounces herb goat cheese

4 ounces mascarpone

1/3 cup whole milk

1 tablespoon each minced fresh chives and thyme (or basil and chives)

1 clove minced garlic

Cut the  top off the tomato, reserving the top. Using a melon baller or spoon remove the seeds and flesh from the inside. Lightly salt the interior of each tomato and drain on paper towel for 15 minutes.

Mix together the goat cheese, mascarpone, milk, herbs and garlic.Spoon the mixture into the tomatoes and top each with its lid. Set in shallow bowl and bake at 425 degrees for 25 minutes. I drizzle about a 1/4 cup of good olive oil over the tomatoes before baking and pour that oil over the tomatoes when i  devour them on a salad, atop pasta, with a simple grilled meat entree or just sopping it all up with a delicious artisan loaf of bread.       Enjoy!!

You just want to take a big bite!

 

I have taken a few liberties with some of these recipes and I am sure Renee would want you to do the same. Cooking is having fun with the ingredients at hand and sharing memories with those close to your heart and at your table. So find a copy of this book at your nearest book store. You will be so happy you did. Ok, one more thing do not miss the Peanut Butter Cream Pie ... as my friends know me when I say, and it is sooo true, that the PBCP is FD!!! 

Thank you Renee for sharing. I can't wait to share the stove with you again! xo