SEARCH: Moroccan Harvest Fusion

Moroccan Harvest Fusion
by Brian and Patricia Dake


A tagine (or tajine) is both the name of a Moroccan cooking dish and the food prepared in the dish. Tagine—the food—is a classic Moroccan slow-cooked stew containing meat, dried spices, vegetables, and preserved fruit like olives, lemons, or dried apricots.

The physical cooking dish is earthenware with a cone-shaped lid. The lid traps the steam from cooking the food and returns the condensed liquid to the dish below, making very little liquid required in the recipe to produce a tender stew. This Moroccan slow cooker functions on similar principles as other slow cooking devices such as a Dutch oven or Crockpot™.

Using a tagine on a stovetop requires the use of a metal heat diffuser between the bottom of the tagine and the stovetop burner. The diffuser distributes the heat and prevents the earthenware/terra cotta tagine from being damaged by the gas flame or electrical element. Even with a heat diffuser in place, it’s never recommended to exceed the medium heat setting on the stovetop.

We’ve been cooking with … continue reading the Fall 2018 issue.



SEARCH: Summer Shrimp

Grilled Apricot-Jalapeno Glazed Shrimp
by Brian and Patricia Dake


Living in the California Bay Area is such a treat in summer. Not only do we have nearly flawless weather, we have all kinds of fresh seafood available from both our own coast and distant shores.

Lazy summer days lend themselves to outdoor dining, so what could be better than enjoying apricot-jalapeno grilled shrimp on the back patio with a spicy sauvignon blanc?

When purchasing shrimp, keep in mind sizes used to describe shrimp, such as small, medium, large, extra-large, jumbo, and colossal, are not regulated terms, but are marketing expressions used to entice. This means the actual size of, let’s say, jumbo shrimp can vary substantially from store to store.

The standardized method for evaluating shrimp size is to compare them by a count, determined by the average number of shrimp in a pound. The smaller the shrimp count the larger the shrimp. Shrimp with a count of 51-60 are small and what you might find in a salad. Shrimp with … continue reading the Summer issue of SEARCH Magazine.


SEARCH: Brewing Kombucha

Brewing Kombucha
by Dianna Kersey

DIY KOMBUCHAI’m sure by now you have read the myriad of articles regarding the health benefits of consuming kombucha tea. You’re hooked, you love the flavors and varieties, but hate the cost of $4 bucks a bottle. Right?

Would you believe you can make this amazing healthy probiotic tea yumminess for pennies a glass? Do I have your attention?

First, you’ll need to gather a few items to hold your kombucha as it’s brewing and then you’ll need bottles if you want to add fruit or flavors for the second ferment. A quart-sized jar, wooden spoon, coffee filter cover or cheese cloth, and a rubber band or canning jar ring.

To start you’ll need an active scoby. A what? A scoby is the tea culture. Think of it as your grandma’s buttermilk culture that she uses for her amazing biscuits, but this is a culture specifically for… continue reading the Spring 2018 issue of SEARCH Magazine.


SEARCH: Farm to Table

Farm to Table: Angel Hair with Garlic, Ricotta, and Fava Beans
by Brian and Patricia Dake


Farm-to-table, getting back to our roots and consuming food grown in our own communities is the current trend and considered healthier for both us and the environment. Keeping that is mind, what could be better than garden-to-table? If we want to get down to earth, how about enjoying produce grown in our own backyards?

Several years ago I attended an early-season farmer’s market where I chatted with a local grower and discovered the wonder of fresh fava beans. She explained to me how fava beans make an ideal winter crop. Simply plant the starter beans – easily found at a local garden store – in a patch of earth November to December. In colder regions, you will wish to plant in autumn before the ground freezes. Once the beans are planted, winter rains will do the work for you, and I have found the stalks to be remarkably pest resistant. In drought years, you will want to make sure to water every couple of weeks, but with cooler weather and… continue reading in the Spring 2018 issue


SEARCH: Tri-Tip Recipe

Braised Tri-Tip with Sherry-Mushroom Gravy
by Brian and Patricia Dake


Winter is a time for cozy meals and comfort food, a time to let the oven heat up the house while cooking a fabulous dish perfect for sharing with those we love. A tri-tip beef roast fits the criteria. Add in some sherry-mushroom gravy, and you have an ideal entrée for cold weather and stormy nights. We’ve spent years enjoying and refining this recipe, and it has become a much-requested favorite among our friends and family.

For side dishes to complement the main course, we recommend baked potatoes cooked until soft, then served with butter and sour cream. The addition of a green vegetable also makes for a pretty presentation, but since it is a time for enjoying cozy comforts, I would encourage you to choose your favorite vegetable regardless of color. Everything from old-style green beans to whole kernel corn, steamed broccoli to sweet cooked carrots will pair well with this dish. Combine with warm bread rolls to round out the meal…continue reading the Winter issue of SEARCH Magazine.


SEARCH: Clove Studded Ham with Orange Glaze

Clove Studded Ham with Orange Glaze
by Brian and Patricia Dake

hamBaked ham is well-known as a traditional main course for the holidays. This year we invite you to dress it up with cloves and an orange glaze. The cloves add an extra special flavor to a familiar dish. With the sweet marmalade glaze, this ham is guaranteed to fire all your taste buds for unforgettable flavor. If you desire a celebratory flare, pair it with a rose cuvee in champagne glasses.


  1. Preheat oven to 325 degrees. Arrange oven racks to hold roasting pan with ham, leaving at least 1″ clearance.
  2. Assemble roasting pan with the rack.
  3. Using a paring knife, make a cut to the plastic wrapping on the ham and drain and…continue reading.

SEARCH: Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
by Patricia and Brian Dake

What’s better on a blustery autumn day than a h20160424_183052ot bowl of soup, especially something indicative of the season? Butternut squash, a true delight of fall, makes a tasty menu choice at the end of a chilly day, and, as we all know, soup delivers that warm and cozy feeling of home.

This recipe for butternut squash soup is a fine complement to any meal. It is an ideal first course for four people or can serve as a meal for two. For that romantic touch, just add candles and a loaf of warm, crusty French bread with hot, melted butter. If you enjoy wine, we recommend pairing this soup with an oak-aged, buttery chardonnay… more in the Fall issue of SEARCH Magazine.

SEARCH: Grilled Romaine Salad Recipe

In the Summer Issue of SEARCH Magazine,
we have a Grilled Romaine Salad Recipe
By Brian and Patricia Dake


If you’re looking for a creative salad to serve family or friends, this one’s designed to impress. Fresh, colorful ingredients delight the palate while grilling adds that ineffable taste of summer. Perfect for a lazy afternoon outside on the patio, it can be enjoyed with cold ice tea or a crisp chardonnay. Better yet, it will please the vegans and health-conscious alike while satisfying epicureans who just want to tantalize their taste buds. We recommend this recipe as a side dish for four. Adjust quantities for a larger party or halve ingredients to complement a cozy dinner for two…” to read the full article, check out the free eCopy here.

SEARCH: Basket Weave Cookies

In the Spring Issue of SEARCH Magazine,
we have a great recipe for Basket Weave Cookies by Dan Shaurette.

“These colorful basket-weave cookies will be the hit of any spring fling. They are tender and flaky, reminiscent of pie crust, but so easy to make. Don’t be intimidated by the steps. If you’ve made pie latticework before, you know what to do. The steps here are to help those that might be overwhelmed by what looks like a complicated and intricate process…” to read the ingredients and full recipe, check out the free eCopy here.

Recipe: Forgotten Cookies

Forgotten Cookies

by Emerian Rich

0906151914b (3)“For those of us with busy schedules, who have a hard time remembering to take the cookies out before they burn, these puppies are an easy way to bake without having to remember to check the oven. Whether you’re looking to please your Frozen-crazed children or serving a proper English tea, these cookies will be a hit. They are fast to whip up, with not many ingredients. Traditionally made in the Rich family with chocolate chips and walnuts, you can switch up the recipe to allow for allergies or gluten sensitivity. In the picture above, the white cookies are made with chocolate chips and nuts, the blue are made with gluten and dairy-free chocolate chips only, and the purple are made with only nuts for those unable to have chocolate...” to read the full article, download the free eCopy of SEARCH Magazine‘s Winter Issue.