Tuesday, April 28, 2009

Vegan Cook's Review

Here's a Really Cool Site
For those of you living on the healthy side of the food world, this is a site for you. It's called Food that Fits and the creator, Abbie, a fitness enthusiast, has all kinds of tips and recipes of great food for people who are active.

She recently reviewed my latest book, The Vegan Cook's Bible, and has posted all of the recipes she tried. With photos and comments on the ingredients and the taste of the recipes, she really gives an excellent critique of what works for her.

Check it out here.

Monday, April 27, 2009

Name That Herb Winner

Congratulations to Jamie
Thank you Jamie for correctly identifying this week's Mystery Herb. A copy of my oregano handbook is winging its way to you.

Because I love the unique flavor of anise, I love this herb. This week's mystery herb is Sweet Cicely (Myrrhis odorata). A perennial herb, it pops up in the garden very early in the spring.

This picture was taken last week in Simon's garden and already it is well on its way to full growth. In his garden it grows at least a couple of feet tall- it must be very happy in his garden, I never could get it to raise that high.

I use the fresh leaves in spring salads and cooked with other greens like Swiss chard, beet tops and kale, to add a note of  sweetness to balance their bitterness. It can be chopped and added to both sweet and savory breads and cakes and cookies. 

I dry and team it with other herbs for a rich tea blend. In fact, I almost always include Sweet Cicely with all my tea blends because it adds just a note of vanilla, anise and sweetness..

In the fall, this herb will be featured again because there are some wonderful things you can do with the seeds.
 Tune in Friday for next week's NAME that HERB- Friday May 1

Saturday, April 25, 2009

Oatmeal Cookie Challenge

I must say, there is nothing like a good Cookie  Challenge to get my blood sugar spiking. This one is a healthy one, the oatmeal sitting a bit lower on the GI scale, so it should keep me from going over the edge.
Here is my entry for the Oatmeal Cookie Challenge at Savor the Thyme. Since it is from my Vegan Cook's Bible, it has no eggs, but once you try the flaxseed alternative, you might find you like it. Of course, you can definitely use an egg in place of the flaxseed.:

Oatmeal Coconut Cookies..a pat crocker original recipe
If you use spelt flour, the cookies will be thin, lacy and crisp. If you use all-purpose wheat flour, they will be a bit firmer, but still crisp around the edges. Don’t crowd the cookies because they spread and require lost of space on the baking pan. From The Vegan Cook's Bible (Robert Rose, publisher), with permission.
Preheat oven to 400° F (200° C)
2 Baking sheets
Makes about 2-1/2 dozen cookies
2 tbsp            ground flaxseed            
½ cup            rice milk or soymilk, divided            
¾ cup            spelt flour                        
½ tsp            baking soda                        
½ tsp            baking powder                        
¼ tsp             sea salt            
¼ tsp            ground nutmeg            
½ cup             solid coconut oil            
2/3 cup            brown sugar            
½ tsp            pure vanilla extract            
1 cup            large flake rolled oats            
½ cup            shredded coconut            
1. In a bowl, combine flaxseed and 3 tbsp of the rice milk. Stir and set aside for 10 minutes or until gelatinous.
2. Meanwhile, in a bowl, combine flour, baking soda, baking powder, salt and nutmeg. Stir well with a wire whisk or fork.
3. In a large mixing bowl, beat the coconut oil with the brown sugar. Beat in the remaining rice milk, vanilla and the flaxseed mixture. Stir the dry ingredients into the sugar mixture. Add the rolled oats and coconut and mix until combined.
4. Using 2 spoons, drop about 2 tbsp (dough onto baking sheets, about 2 inches  apart. Bake in preheated oven for 8 minutes or until lightly brown around the edges. Cool the cookies on the pan (about 10 minutes) before lifting on to a cooling rack.
Working with Coconut Oil – Non-hydrogenated, naturally saturated oil from coconuts does not contain trans-fatty acids. It is a significant plant source of lauric acid (anti-viral properties). Because coconut oil remains solid at room temperatures, it replaces butter for cookies and cakes, but is not as soft as butter at room temperature. For creaming, use a warm bowl and position it by the pre-heating oven, but do not put the bowl directly over heat because the coconut oil will melt quickly back into a liquid. However, if this happens, remove to a cooler spot and let it firm up again before creaming.
Refrigerate remaining coconut oil after opening.

Wednesday, April 22, 2009

It Starts with Stock II

Mushroom Soup
So here I was with this Moroccan-Spiced stock, quite possibly the finest I have made [it likely won't come together quite like this ever again]. And mushrooms always being in season, lucky for me because I had a hankering for Mushroom Soup.

See that monogrammed 'C' on the soup spoon? A long time ago, when life was a lot simpler and I was about 8 or 9, I saved–I don't remember how many–Campbell's soup labels and sent them away for 6 spoons. They actually had them engraved with any initial you wanted and, well our last name being Crocker, I just naturally went with the 'C'.

Now I have the spoons and I don't think I have told anyone that story in a very long time.

Mushroom Soup is always different [let's be honest: every recipe is different for me, because I find it just so darned hard to follow a recipe- even/especially my own.] Anyway, today being EARTH DAY and all, I thought an earthy, brothy, rich brown soup would help celebrate the day in down-to-earth style.

Here's my LOOK and COOK* Recipe

In a large saucepan or soup  pot of some heft, heat 3 tablespoons olive oil over medium heat. [Don't put the oil away, you may need a drop or two later.]

Meanwhile, in a food processor, chop 3 cloves of garlic and  a piece of candied ginger. 
[The garlic is essential, the ginger is not, but ginger and garlic are part of my herb triology, thyme being the holy ghost here because I didn't happen to have any fresh or dried.]

Leave the garlic and ginger in the bowl of the food processor and add a red onion, peeled and quartered. [just because I didn't have any yellow cooking onions, or I would have used one of those and kept the red onion for a salad.]

Chop and add to the pan and sauté for 5 minutes over medium-low heat.

Chop rutabaga. Wait! Rutabaga? Trust me. No one will know and you will have boosted the nutrient quotient way up. Here I cut the rutabaga in half, then cut 4 3/4-inch slices, peeled and coarsely chopped them before chopping in the food processor. 

Add to the pan. Cook and stir constantly for 5 minutes. [Here you may have to add some more olive oil to keep the onions and the rutabaga from sticking to the pan. And here is where a heavy-bottomed pan and low heat are your 2 best friends.]

Add 1 or 2 tablespoons butter to the pan. [this is optional but I do like the nutty flavor of mushrooms sautéed in pure butter.]

Add chopped mushrooms [about 2 lb mushrooms/6 cups chopped], cook, stirring constantly for 3 minutes
Add chicken stock [8 cups here- I got carried away with taking the photograph and might have only used 6 cups of this most precious nectar, ah well, so the soup was slightly thinner than I might have liked, but TheBigGuy never put his spoon down]. Bring to a boil, reduce heat and simmer for 15 minutes or longer.
Add salt to taste.

Serves 6 or 8

**Look and Cook Recipe- a sneaky/ recipe format where I really need to re-test for exact amounts, but just don't have the time or inclination. It's hard to develop, test, style and shoot recipes solo [winge-winge]. Don't get me wrong, I can do it, it's just that the weakest link gets dropped. And for me the tedious testing link is the first to go.

Tuesday, April 21, 2009

It Starts with Stock

Every couple of days or at least once a week, I make stock. It is usually when I have roasted a chicken or perhaps a roast of beef, lamb or pork, or a ThanksDay turkey. But usually it starts with chicken bones. 

Back it up a bit. When I trim broccoli and cauliflower or take the outer leaves off of cabbage, I tuck them into a plastic bag in the freezer. That way, I always have vegetable matter to add to the stock. In the stock above, I had roasted a shoulder cut of beef in tomato sauce and added vegetables to the pan. Since there is only TheBigGuy and me at home now, I had a lot left over- even after the next day lunch. So the roasted veggies, the braising tomato sauce and some frozen vegetable trimmings went in along with a handful of dried parsley.

If I am hanging around all day, I bake the bones: arrange in a roasting pan, drizzle with olive oil, roast them in the oven at 350°F for about an hour. If I am making a vegetarian stock, I always roast the vegetables to begin because it gives a richer-tasting stock. In that case, I quarter a couple of onions, cut 2 carrots and 2 parsnips into 2-inch pieces, peel a handful of garlic cloves and toss them all together in a roasting pan If I have other vegetables like turnip, beets, rutabaga, I quarter those and add them to the pan as well. Drizzle with olive oil and roast as above.

So in this case, I had a secret soup weapon: leftover preserved lemon sauce. Last week I made a Tagine Chicken with Moroccan spices and a chopped preserved Lemon. Now TheBigGuy will eat anything I put in front of him, but he sniffed the fragrant lemon sauce on the chicken and put down his fork. First time I have seen him actually play with his food.
So I rinsed off the chicken and served it cold in a salad next night. And froze that Lemon Sauce in 2 cup containers. I knew that I could safely add it to a soup stock and the fragrant lemon would be lost. Sure thing. The Morrocan spices held up and the lemon went away.

So back to making stock: Everything - the baked bones or veggies, the vegetable trimmings, herbs and a few whole allspice berries or a couple of star anise - gets added to the bowl of a slow cooker. Leftover vegetable cooking water or strained water that has been used to reconstitute mushrooms or sun dried tomatoes or just plain water is added until it covers the stock ingredients by 2 or 3 inches minimum. Simmer on 'low' for 24 hours, cool, strain and store in the refrigerator for up to 3 days. Store in 2 or 4-cup containers in the freezer for up to 3 months.

I used 8 cups of the stock in the photo above in my Mushroom Soup. Recipe to follow. 

Monday, April 20, 2009

Name That Herb Winner

Congrats to Simon de Boer- who correctly identified last week's mystery herb:  Rhubarb.

It's still all wrapped up in itself, but the brainy leaves are bursting through and in places, you can see the beginning of the stalks.

I took some photographs around Owen Sound and further south around me, at Neustadt, ON. Both gardens seemed to be at the same point despite the hour difference.

Here you can see the beginning of the stalk.
It's actually a vegetable, not the fruit of the plant, but because we use it mainly as a fruit, most people just think of it as such.

Rhubarb is high in potassium and contains a fair amount of iron. The amount of calcium in 1 cup cooked rhubarb is twice that found in milk.

The action of rhubarb on the body is as a laxative, as most youngsters have at one point learned the hard way.
But that is what makes it such a great Spring plant: it acts to cleanse the system and make it ready for the green fresh vegetables and herbs to come.

Cooking mellows the tart taste and softens the laxative effect. 

Caution: Never use the leaves of rhubarb, which are toxic and inedible due to the high concentration of oxalic acid in them.

Watch for some incredible fresh rhubarb recipes once those stalks get longer.

Next Name That Herb: Friday April 24

Sunday, April 19, 2009

garlic greens

This just in from Simon:- I guess the garlic is really poking through..
I  picked  a whole bag of   garlic  green from my  perennial garlic patch  and am  drying them down .It makes  the most  wonderful  garlic  powder you can imagine .  I have Indian  friend who make  great chutneys from  green  garlic  , truly an  under used  aspect  of the garlic industry . Indians  use  garlic as soon as it emerges in the spring as I see you do .

Friday, April 17, 2009


Nice review here by Paula Nemerson over at Super Chef!

Roasted Plum Salad

new link: 
Check out Rose Kennedy, the Fearless Foodie on MetroPulse. She likes my Roasted Plum Salad.

Thursday, April 16, 2009

Spring Greens Dressings

Dress it Green- Part Three: The Dressings

So here we are. We have the acid and we have the oil. We are ready to combine them with herbs and other ingredients to dress the Spring greens that will be here soon. Light, tangy citrus dressings let the peppery taste of the greens shine through while creamy garlic tones even out bitter notes for a headier taste.  And, of course, the only truly great dressing is one you make yourself. 


In its simplest form, vinaigrette is an emulsion made from oil, vinegar and salt.  Often Dijon mustard is added along with traditional herbs like tarragon, thyme and marjoram.  Creative chefs and kitchen gardeners are experimenting now with different cold pressed oils [see part two], fruited vinegars [see part one], puréed vegetables and other less traditional flavors to make exceptional vinaigrettes with zing.  The ratio of vinegar to oil is generally one part vinegar to three parts oil.  If lemon juice is used in place of the vinegar, the amount of lemon juice should be increased.


Champagne-Raspberry Vinaigrette

3 tbsp             raspberry vinegar

2 tbsp            champagne vinegar or white wine

1 tbsp            honey mustard

1/4 tsp            salt

pinch            freshly ground pepper

3/4 c            nut oil [see part two]

Wisk together the vinegars, mustard, salt and pepper in a small bowl.  Whisking constantly, add the oil in a slow, steady stream until completely incorporated.

Makes:   1 cup



Mayonnaise uses traditional vinaigrette ingredients but keeps the oil and acid (lemon juice or vinegar) suspended together through the use of eggs.  What used to be a tedious job-- the oil had to be added drop by drop while whisking or beating constantly-- is now ever so easy with the click of the cuisinart.  Remember to store fresh mayonnaise in the refrigerator [ever wonder what they put in the commercial product that it can be stored on the shelf and keep for months?] and use within 2 days. 

Tarragon Mayonnaise

2                  egg yolks

1/2 cup         olive oil

2 tbsp            lemon juice or herbed vinegar

1/2 tsp            salt           

1 tbsp            chopped fresh tarragon

Put egg yolks in the bowl of the food processor fitted with the steel knife.  Whisk for 2 seconds.  With machine running, very slowly pour in oil in a steady stream and process until mixture is thick.  Keep machine running and add lemon juice and tarragon.

Makes:  1/2 cup


Riversong Brown Mayonnaise ...a Pat Crocker original recipe

This is one of those culinary things that just happen. I was writing my Healing Herbs Cookbook (now out of print) and wanted a zippy mayo-substitute.  I fooled around and since I knew I loved roasted vegetables, I thought I could get something that had the same consistency as mayonnaise, but without the eggs and the calories. Now I make up lots of this tangy purée and use it everywhere: as a spread for grilled fish, tossed with rice or mixed with anchovies for crackers.  It's one of those condiments that will prove to be so versatile in the kitchen. The downside? Its brown. But as far as I am concerned, white isn't exactly organic.

2            onions, peeled & quartered

1            leek, trimmed, washed & coarsely chopped

4            cloves garlic, peeled & halved

3/4 cup   walnut or hazelnut oil, divided

3 tbsp      chopped fresh basil

1/2 tsp     freshly grated sea salt

1/4 cup    balsamic vinegar

Spread onions, leek and garlic on baking sheet.   Drizzle with 1/4 cup of the oil.  Roast in hot oven at 450° F for 15 - 20 minutes, until browned, stirring frequently.

Remove vegetables from oven and spoon directly into a small bowl. 

Stir in the remaining 1/2 c of the oil, basil and salt, cover and allow to sit overnight or

at least 4 hours to blend flavours.

Purée vegetable mixture with vinegar in food processor and store in an airtight container in refrigerator.

To Use as a Dressing:  Whisk together 3 tbsp purée with 1/2 cup orange  juice.



Basia's Bad Boy
He was all cocky and struttin' his stuff [sorry, just couldn't resist]. And he was not quite as friendly as the girls.
He did pose, so I can't fault him, but there was a certain aloofness about him. 

And then his chick started grooming him. She didn't leave his side. So do they have a favorite? The mysteries of the hen house.

Basia's Girls

Basia's Girls
While I was over at Basia's garden visiting her rhubarb [ooops! Did I say that out loud?]...her hens came over to see what I was doing.

This is where they spend the night. 

I think they must love Basia very much because they were not afraid and they hung around me. Not even the dogs bothered them.

This is where we get our eggs for the Lemon Curd and other culinary capers we [well mostly me] test and taste. 
Anyway, I'm laying on the ground wondering what they are so busy eating, when I happen to look down at my arm and its crawling with these sort of beetle-ant-spider things. 

and then I met Walter...and the penny dropped. 

Wednesday, April 15, 2009

Coltsfoot (Tussilago farfara)
The flowerheads appear in the spring and then the leaves make their appearance. The aerial parts of the plant are mainly used to treat cough and bronchial congestion but some foragers dry the leaves and blend with other herbs as a salt replacement.

Daffodils almost up

Searching for Fiddleheads

Searching for Fiddleheads in Bruce County
Out along the stream banks today looking for fiddleheads. Absolutely no sign anywhere. Must  be too soon, but I did get wood violet (viola sororia) and when I lent down to brush away the leaf litter, the sweet violet odor wafted up. 

Monday, April 13, 2009

Here's a good review of my Vegan Cook's Bible. Gosh tho the comments get intense.
Monday April 13 2009
I know. I'm late in my weekly post. Visiting friends and Easter...I had hoped to get some killer shots of oils for the Dress it Green series, and even took my camera to Toronto, but alas, did not have time to source out the nut oils for shooting. 
Until I can get the next real post up, here is an article I originally wrote on cabbage for The Herb Companion magazine and it is now appearing on the Health News Digest. Oops- I see you have to type in 'cabbage' in the key word to get to the article.

Wednesday, April 8, 2009

Dress it Green: Part Two

Dress it Green- Part Two: The Oil
We're talking here about dressings for the spring greens soon to grace our salad bowls. And while I  love olive oil and cook with it in many recipes, I just like a change right about this time of year. Add to that the fact that I think the perfect oils to use in Spring vinaigrettes and dressings are the nut oils or perhaps safflower oil.

Health-wise, there are a couple of things to consider. First oils are fats and they deliver the same measure of energy to the body regardless of their origin- 90 calories for every 2 teaspoons. Second, oils are classified as being saturated, monounsaturated or polyunsaturated, depending on the type of fatty acids they contain. Generally, we cook with olive oil because it has a higher smoke point, meaning it won't break down at higher heat and it is healthier than saturated oils or fats such as shortening, lard or butter [although for flavor, I often use part butter and part olive oil]. There are other health benefits in olive oil and perhaps at some later date I shall get into all that. The key to using the mono- and polyunsaturated oils is their heart healthy properties.

For now, let me tell you about the nut oils I will use in my Spring dressings. Not inexpensive, nut oils are made with crushed nuts that are roasted to a brown paste. During this process, some oil runs off and is collected, then the toasted paste is pressed using hydraulic pressure to separate out the remaining toasted oil from the nut solids. The run-off oil and the toasted oil are filtered, mixed and bottled. It is the heat that extracts the distinctive nutty aroma and flavor. Usually you can purchase small amounts of walnut, almond, pistachio and hazelnut oils. And that's good because of the price and the fact that a small amount of nut oil goes a long way.

Walnut Oil:- A polyunsaturated oil, which means you can cook with it [but at the cost, why would you?], walnut oil is not extracted under heat like the other nut oils. It is delicately walnutty in flavor and perfect for spring salads. Use it after roasting or grilling vegetables or meats to impart that uniquely walnut flavor, just don't use it for deep-frying or in the skillet. There are several brands of walnut oil out there. I like La Nogalera.

Almond Oil:- I first used almond oil [called almond douce or sweet almond oil and while made from almonds, not made using heat] for my herbal face cream recipes. It is delicate and light and didn't sit on the skin too long, making it feel greasy. But I never ate my creams. Think of using almond oil in recipes were almonds are an ingredient. So you could lightly oil the baking sheets or pans of almond cookies or almond cakes. Sole brushed with almond oil and then sprinkled with slivered almonds is very nice. Spectrum oils are organic and high quality.

Pistachio Oil:- Strong green in color and with the distinct pistachio flavor, this is a rarely used oil, but when used with citrus fruit, pears or some of the red and mahogany rices, it can be the one key ingredient. Roland Pistachio oil looks like it is produced domestically, but again La Tourangelle is very fine.

Hazelnut Oil:- More delicate than walnut oil, hazelnut is a monounsaturated, definitely not suited for frying, best used in dressings. For a real hit, combine a glaze or dressing made with hazelnut oil with toasted hazelnuts. It goes rancid fairly quickly, so buy in small quantities and store in a dark glass container [I just don't like plastic] in a cool place. Amazon sells La Tourangelle Roasted Hazelnut Oil but I would never use the three-pack before it turns.

Pecan and Macadamia Oils:- Keep in mind that the nut oils will be a more delicate aroma and flavor as the nuts from which they are pressed. La Tourangelle offers a Pecan oil and the Now brand is available online.

Watch for...Dress it Green Part Three: The Dressings 


Monday, April 6, 2009

Monday April 6, 2009
So now it seems that the good people over at Maine Food and Lifestyle blog love my Black Bean Tostadas from my latest cookbook, The Vegan Cook's Bible.

Friday, April 3, 2009

Friday April 3
Call it beginner's luck! One day into this blogging thing and whammo, someone named Betty (?) picks up my latest book, the Vegan Cook's Bible and publishes a recipe. How exciting.

Dress it Green- Part One: The Acid
As noted yesterday, nothing green poking up here in Bruce County, but in anticipation for the long-awaited arrival of all those tender spring things, I thought I would get my pantry ready to dress them.
So, what exactly does one want to use to complement those tangy, astringent and often very lemony spring tastes? Certainly not an overpowering Caesar or cheesy Blue [sorry, I do love those dressings, just not in the spring].
It has to be a Vinaigrette. Subtle, supporting and with just the right balance between nutty oil [not olive here] and plant acid [as opposed to acetic acid or white vinegar, good only for washing windows, but that's just my humble opinion]
But, just like my life, can't do that till I do this. So my first step will be to make a Sweet Raspberry Vinegar. This one is inspired from the preserving spirit of Canadian bush pioneers who braved black flies and mosquitoes to pick wild raspberries and transform them into a silky sweet, brilliant red sauce with one heck of a kick. Those people really used their wits to survive. They mixed a tablespoon [15 mL if you live in Canada now, not then of course. Heck, they probably used a soupspoon wiped off on the back of an apron or just poured it out of the bottle, but don't let my little peeve destroy the nice little intro] of the [I would call] tonic blend with a glass of water for a refreshing summer ade [or aid depending on how you look at it].

Sweet Raspberry Vinegar...a Pat Crocker original 
6 cups raspberries [use fresh or frozen but try to get the whole, flash-frozen ones that aren't clumped together in a solid block, but that will work as well]
1-3/4 cups red or white wine vinegar [remember, use real vinegar, not the white window cleaner]
2-1/2 cups granulated sugar [I know, it's the white death: you could try a cup of honey, I haven't tried that in this recipe]

In a large, non-reactive bowl or crock [I used an antique crock but you can use a glass or stainless steel bowl], combine 3 cups raspberries with 1-1/4 cups of the vinegar. Cover with a clean tea towel and let stand at room temperature for 24 hours.

The smell will drive you crazy as the raspberries macerate and then it will be time to go to the next step, which is to mash the raspberries into the vinegar once they have soaked for a day. Strain the mixture through a coarse sieve set over a large, non-reactive bowl or crock [this time I set the strainer over an 8-cup glass batter bowl]. Press on the solids with the back of a wooden spoon to release as much juice as possible. Discard pulp and seeds. Return strained juices to the original crock or bowl.

Add the remaining 3 cups of raspberries and the remaining 1/2 cup wine vinegar to the strained juice. Cover with a clean tea towel and let stand at room temperature for 24 hours. Mash with a potato masher and strain the mixture through a coarse sieve into a Maslin pan or saucepan, pressing on solids with the back of a wooden spoon to release as much juice as possible. Discard pulp and seeds.

Meanwhile sterilize 3 1-cup canning jars and pour boiling water over the lid and screw band. [You don't have to do this, but if you want to save this delicious elixir, you will start with clean and sterilized jars. for more sterilizing how-to go here.]

Bring the strained juice to a boil over high heat, stirring frequently. Add sugar, one cup at a time, stirring until the sugar has been dissolved before adding the next cup. Lightly boil, stirring occasionally, for about 9 to 12 minutes, or until the mixture is thickened. [If you hard boil it for too long, it will reach the gel stage and set up into a squishy jelly, which isn't a bad thing- you can use it as a topping for ice cream, yogurt, crepes...but it won't be pourable and useable as a vinegar.]

Fill hot jars, leaving a 1/4-inch headspace. Wipe rims, top with flat lids and screw on metal rings. Let cool on a towel or wire rack. Label and store in the refrigerator for up to 3 months [If you have sterilized those jars. Don'tchawishyadid?] 

OK We got through that first real post. Phew. I would really really like to put the photos beside the actual step that they illustrate, but don't know how to do that. Sure like to know if it is possible and how to do that.

Watch for...Dress it Green Part Two: The Oil 

Thursday, April 2, 2009

Thursday April 2
No Joke!
It's April, finally! and like the first green shoots of wild leeks and fiddleheads soon to be Canon-captured (I work with a Canon digital Rebel XT), I'm sending up tentative green words

And in the weeks to come, you will find wildly interesting notes, photographs, recipes and words all about food and herbs right here.

Keep checking back and you won't be disappointed.



All photographs and recipes are original and copyrighted to Pat Crocker. Pat invites you to use her recipes and share with family and friends. Please contact Pat Crocker for express permission for commercial, internet, or other use of her photographs and recipes.