Amy Glaze

I am Chef/Owner of Pommes d'Amour and provide Farm-toTable events and workshops for three beautiful California coastal farms.  I also teach vocational skills and practical Math & English through cooking classes for students of low income families. Check out my youth culinary program: Edible After School fully funded by the Packard Foundation and the U.S. Government!

I love to cook food, write about food, teach kids (young and old) how to make food, take pictures of food. But most of all I love to share food with friends, family, students, and my community!



Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna

I missed posting this for Easter – good thing Mother’s Day is right around the corner! How about rosé wine poached salmon infused with herbs and sauced with lemony Parmesan cream for brunch? Rosé Poached Salmon, Lemony Parmesan Cream, Pommes Anna Chef Eric Ripert, a master at ...more

Chorizo, Feta and Mint Stuffed Calamari with Marinated Tomato & White Bean Salad

Maybe it’s the abnormally hot weather, but all I’m craving is food that is: chunky, tangy, spicy, fishy, salty, bitter, fresh, meaty and juicy – nothing manicured, or tweezed to perfection, or ridiculously complex with subtle layered flavors that I don’t really get. Give me big bright Mediterranean...more

Roasted Beet & Cara Cara Salad with Orange Blossom Vinaigrette

I’ve got to squeeze in the end-of-Winter-citrus recipes before Spring blankets us in sweet peas, strawberries, and rhubarb! Cara Cara & beets salad with fennel, orange blossom vinaigrette, and Maldon salt There are many types of blood oranges, but only two that are widely available in the U.S. – the Moro and the Cara Cara. The Moro blood orange is medium sized and thin-skinned with a purple blush both inside and out ....more

Nopales & Delicata Squash Quiche

This post concludes my love affair with nopales. Yes, my little prickly friend, we are done! I have used you up and now we must part ....more

Spoonbread! (It’s Gluten Free)

This gluten free cornmeal soufflé is without a doubt the most satisfying creation I’ve feasted upon since I’ve sworn off wheat products. I baked one off as a test run for a farm-to-table event, and the whole ‘loaf’ was devoured within seconds – it’s that good. And it’s easy to make too ....more

Roast Pork Loin with Fresh Bay Leaf Prickly Pear Glaze

Any excuse to use my last name in a recipe – and ‘Glaze’ really is my last name! As mentioned in my last post on nopales I am having a fun time experimenting with edible cactus including its fruit, the ‘prickly pear’ which is often called the ‘tuna’. It certainly does have meaty bright red flesh like ahi tuna ....more

Heirloom Carrot & Nopales Green Salad

I’m officially announcing my new favorite ingredient: nopales! ...more

Green Garlic & Nettle Vichyssoise

Green garlic & nettle are the heralds of Spring! Both are exceptionally mild so don’t let the ‘garlic’ part of the title scare you away. I know it sounds a little frightening but green garlic tastes more like spring onion when cooked and nettle has the flavor of hay ....more

Farm to Table Spring Crudités with Confit Onion Dip

Crudité platters need to be brought back from the 1980′s graveyard and re-imagined. They should burst with beautiful seasonal veggies of gorgeous color and shapely form. After all, the veg platter does not need to only be carrots, celery, and cauliflower ....more

Prickly Pear Margaritas!

This just in: prickly pears are PRICKLY!!! Cactus Pear Margarita with rose & lime…sublime Yes, they are aptly named. Can you believe it? ...more