Pumpkin soup at halloween party

1 pumpkin deseed and cut in fourth. Roasted for 30 min or until tender.

remove the inner meat from skin then purree.

add milk until its soupy then puree again.

add 2 tablespoon paprika
a dd 2 tablespoon cinammon

and salt to taste

Low Glucose Entree

Middle East Deconstructed
Hummus
8 oz Garbanzo beans
¼ cup Tahini
2 tbsp lemon juice
2 tbsp water
1 tsp garlic
1 tsp cumin
Salt to taste

Dipping Sticks
1 stock peeled celery, sliced lengthwise
½ inch1 large peeled carrot, sliced lengthwise ½ inch

Deconstructed Tapinade
8 oz local assorted olives
2 tbsp minced mint
2 tbsp minced parsley
¼ cup pine nuts1 tsp minced garlic¼ cup olive oil(Toss all ingredients together)

Cucumber Tahini Salad
1 cucumber, sliced and deseeded
1 cup yogurt, plain2 tbsp tahini
¼ cup lemon juice
Salt and pepper to taste

Low Glucose Entree

Italy Deconstructed

Sicilian Artichoke

Boil Artichokes until tender with one tooth of garlic

Sicilian Vinaigrette

½ cup balsamic vinegar
1 ½ cup extra virgin olive oil
1 tbsp minced garlic1 tsp dried chili peppers
1 tbsp capers

Tuscan Beans

8 oz White Beans
24 oz water
¼ cup extra virgin olive oil
¼ cup lemon juice
2 oz arugula
1 tbsp salt

Method: soak beans over night with 3:1
ratio of water/beansBoil beans in water and salt till al dente, aprox.
2 hrsToss in arugula and add salt and pepper, to taste

Insalata Caprese
1 heirloom tomato,
sliced10 basil leaves
1 yellow bell pepper, roasted
Sicilian Vinaigrette

Method:Layer sliced tomatoes, basil leaves, and bell pepper, alternating tomato, basil leaf, bell pepperDrizzle Sicilian Vinaigrette on top
Mexico Deconstructed

Low-Glucose Vegetarian Tacos
1 head butter leaf lettuce
1 cucumber
2 Roma tomatoes
2 avocados
8 oz black beans
24 oz water
¼ cup diced red onions
1 bunch cilantro
¼ cup lemon juice
1 tbsp salt

Method:Boil black beans with salt, until tenderDrain and cool beansDice cucumbers, tomatoes, and red onions
Toss with lemon juice and salt/pepper to tasteWash and tear off lettuce leavesFill with black beans and vegetablesGarnish with cilantro leaves

East Asia DeconstructedMarinated Tofu8 oz Tofu1 cup soy sauce½ cup rice wine vinegar1 bunch cilantro1 tbsp white pepper2 tbsp minced garlic2 tbsp minced ginger

Method:Dice up tofu in one-inch squaresCombine all ingredientsMarinate tofu for six hours

Vegetable Stir-Fry1 bunch broccoli1 carrot½ head cabbage1 bunch green onions, sliced diagonally3 cloves garlic, sliced1 inch ginger root, sliced¼ cup soy sauce½ cup water

Method:
Cut broccoli to florets
Slice carrots diagonally
Slice cabbage very thinly

Heat up stir-fry pan to high heatIn stir-fry pan, add water and soy sauce
Add ginger, garlic, green onionsWhen water and soy sauce are boiling, add cabbage
When cabbage begins to wilt, add broccoli and carrots
Cover for five minutes or until vegetables are done

Low Glucose Salads

Italian Salad
3 oz Spring leaves
½ cup White beans
1 Tomato sliced
¼ cup Pine nuts


Balsamic Vinaigrette

1/2 cup Balsamic vinegar
1 ½ cup Extra Virgin Olive Oil
2 Tbs Dijon mustard
1 Tbs Garlic mincedSalt to taste
1 tps Pepper

French Salad
3 oz Spinach
1 Shallot sliced
¼ cup Walnuts
1 Red Apple sliced

Apple cider Vinaigrette

½ cup Apple cider vinegar
1 ½ Olive Oil
1 Tbs Shallots minced
Salt to taste
tps Pepper

Spanish Salad

1 head Romaine
1 Cucumber sliced
½ cup Black beans
1 Avocados sliced
¼ Red Onion sliced

Gazpacho Vinaigrette
½ cup Red wine vinegar
1 Tomatoes puree
1 ½ cup Extra Virgin Olive Oil
½ Jalapeno Pepper deseeded and minced
Salt to taste

Asian Salad
3 oz Napa Cabbage
¼ cup Peanuts
1 Pear sliced
1 stalk Celery
½ Carrots sliced

Dressing

¼ cup Soy sauce
½ cup Rice vinegar
½ cup Peanut oil
1 cup Canola oil
1 tps ginger minced

clam linguini

clam linguini

1 pound linguini
20 clam rinse in salt water for 15 mins.
1 1/2 cup tomato sauce
1 cup white wine
2 tablespoon of parsley
teaspoon red chili flakes
1 table spoon garlic
1/2 cup water
olive oil

Boil linguini with olive oil till al dente. Drain and rinse with olive oil. Saute garlic and red pepper flakes till brown. then add parsley. Deglaze with white wine. Then tomato sauce and water then add clams. Steam clams till clams open. Then add linguini.

Shrimp with Penne and wine sauce.

1/2 lbs shimp
1/2 lbs penne pasta
1 shallot
2 clove garlic
2 cups white wine
4 table spoon butter
olive oil
salt and pepper

Boil pasta to al dente then drain coll with olive oil. Unshell and devain shrimp. Salt and pepper shrimp. In Sauce pan boil wine with minced shallots and garlic until wine reduces 3/4 then add butter. Stir at low heat until butter is completly melted. Bring saute pan up to high heat add oil then shrimp. Saute till almost firm. saute in pasta then add sauce.

Browned Peaches

4 peaches
1/4 cup of brown sugar
1/4 cup of butter
1 tablespoon of honey
1 teaspoon salt

cut peaches in eight slices. brown butter then add brown sugar honey and salt. the ne brown peaches on both sides. make sure peaches are tender.

Roasted Plums

1 cup sugar
1 cup water
1 cup heavy whipping cream
1/4 cup hazel nuts
20 plums
1/4 honey

Heat oven to 350. Cut plums in half and take out pit put in roasting pan. Combined sugar and water in sauce pan. Heat to to make simple syrup. Add honey in syrup. Pour syrup on plums then put in oven for twenty minutes. Then cool to room temp then put in fridge. Put cream in food blender of food processor until cream is at soft peak. Put cream on each plum then sprinkle hazel nuts.

Birthday Lunch

Perfect meal for hot day Gazpacho with arugula, garbanzo , and white beans. Roasted Plums with whipped cream and hazel nuts. Pinot Grigio and Pinot Noir for wine. All wheat free.

Another great party

Last Wednesdays chimichurri party was brilliant if i d say so myself. I had 4 courses Shrimp with Romesco sauce, Bacon wrapped truffle infused scallops again, Chimichurri Steak and couscous. finally Sangria braised pineapple with raspberry sorbet and cookies. The wine was a melbec from the medoza vinyard in Argentina.

Great Sucess!

The paella party was steller. I made a gaspacho was out standing. My Bacon wrapped scallops with truffle butter fondue was A +. It was best party I ever put on. Marin Home Cookin is taking of.

Sucessful Catering last Wensday

Even with a extremly low budget I was still able to pull it of 200 $ budget for 100 people. Do you know any one else to could do that ?

4th of July Party

Moroccan BBQ Sauce on Baby back Ribs

Italian Potato Salad

Grilled Corn on the Cobb with Garlic infused butter.

Avocado Shrimp Arugula Salad.

Blueberry Strawberry Abrocca

Speed Cooking class

There is not enough time in the day to cook! There is make the time; get the skills! Quickly call 415 261 8536

Father's day went well.

I made a braised lemon honey balsamic chicken with rosemary. There was a side infused garlic oil and arugula pasta. Only cost 30 dollars for the family.

BBQ Cooking School

Summer's coming! You need a BBQ cooking class! Be the talk of your neighbors and family. Call Marin Home Cook-in: 415 261 8536 or email bredgarcia@sbcglobal.net

My Thai

Wait was long, the restaurant was small, but the food was good, and the prices were reasonable. Service was ok. I go for the food.

Free trail for BNI members

What do you have to lose? Try a free service and just pay the cost of food.

Basic Cooking School

No cooking experience whatsoever? No problem! You cook, but you have a lot bad habits? This course is for you! Chef Garcia can teach you skills you need to impress your loved ones. Call 415 261 8536

Sabor de Spain

I enjoyed the atomsphere, food and service of this restaurant. Although the portions were too small, I still enjoyed the flavors of the meal.

Fathers Day

Half off on Father's Day! Your father has always made sure you have eaten well, now make sure he eats well on fathers day! Give him a personal chef on Father's day for half off. Make him feel special with the food he wants to eat.

Call 415 261 8536 or email bredgarcia@sbcglobal.net

Organic Cooking School

Whole Foods is too expensive and crowded. I still want to make sure I eat organic and healthy, but it seems too complicated. Get the the answers to your questions at Marin Home Cook-In. Chef Brian Garcia has been cooking organic for five years with little cost to his wallet. Call 415 261 8536 or Email bredgarcia@sbcglobal.net

Economic Cooking School

Wow, the economy sure is bad! How am I supposed to eat well and healthy on a budget? Use skills that chefs use to make money in a restaurant. I am starting an economic cooking class for families in the Marin area.

*Food Buying

*Using leftovers

*Creating recipes

*Weights and Portions

Call Marin Home cook @ 415 261 8536