Time for something a little different from the usual omelet or quiche we have for Sunday brunch. With a couple of family members to join us, I found a recipe in the Breakfast and Brunches from the Academy cookbook that had an Anglo-Indian combination of curry-seasoned rice and smoked salmon. I happened to have some smoked salmon on hand and decided to give it a try. Delicious! Recipe

It also prompted me to remember with fondness my days at the California Academy in 1978 shortly after it opened. It was during its free-wheeling early days and I learned a lot there before we opened our restaurant in Saratoga in 1980.

Arroz con Fideos (Rice with Pasta, Scallions, and Garlic

finished dish of rice and pastaHere is something a little different (for me) to serve as a side dish. I ran across it while looking through an old Gourmet magazine from June 2001. It apparently is quite common in several Latin American countries and I even found some videos in Spanish on how to make it. Good practice in my endless quest to learn more Spanish. We had it with shrimp last night. Easy and good.

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Quiche aux Fruits de Mer (Crab Quiche)

For many years our Easter brunch has consisted of crab quiche, asparagus, strawberries and champagne. The quiche recipe comes from Julia Child’s book Mastering the Art of French Cooking Vol. One p. 149. Julia knew a thing or two! I have made modifications over the years by substituting half and half or whole milk for the whipping cream. Still delicious, but not quite as rich. I use her crust recipe, but a favorite pie crust recipe could be used in its place.

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Mary Ann’s Borscht

With Christmas rapidly approaching I would be remiss not to share my sister-in-law’s recipe for Borscht. We have had a couple of opportunities to share this delicious Christmas Eve tradition from Mary Ann’s family and may have to adopt it ourselves.

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Stuffed Mushrooms

This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.

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