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Crepes Suzette
We make Crepes Suzette every year for dessert for our New Year’s Eve dinner. They are pretty easy to do. The secret is to make the crepes and the orange butter ahead of time. Ingredients For the...
View ArticleTop 10 Food Discoveries of 2009
I am always looking for new food adventures, and I had many great ones throughout the year. Here is a list of my top 10 food or food-related discoveries of 2009 (in no particular order): (1) the red...
View ArticleRoasted Kale
I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale. I...
View ArticleCibo Cafe in Sausalito
Cibo has become one of our favorite cafes in Sausalito. I am very picky about espresso drinks and coffee, and Cibo serves Blue Bottle Coffee. They use two shots of espresso in their coffee drinks so...
View ArticleJapanese Turnips – Great for Salads!
Last week at the San Francisco Ferry Plaza Farmers Market, I spotted the most beautiful Japanese turnips at Eatwell Farm’s stand. These turnips are favorites of mine for adding to salads. I believe...
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Yummy Kumquat Upside-Down Cake
First of the season kumquats (yum!) surfaced this morning at the Hamada Farms stand at the San Francisco Ferry Plaza Farmers Market. I love the sweet skin and tart flesh of this citrus-y fruit. In...
View ArticleBordeaux Spinach Salad with Walnut Vinaigrette
Finding Bordeaux spinach at Everything Under the Sun‘s farmstand at the San Francisco Ferry Plaza Farmers Market was a nice surprise this morning . Bordeaux spinach has beautiful red stems and veins...
View ArticleCalifornia Dungeness Crab at Fish
One of my favorite treats this time of year is local Dungeness crab. Dungeness crab is the most abundant type of crab in California. It is found primarily in Northern California. Dungeness crab has a...
View ArticleMeyer Lemon Pecan Brown Sugar Shortbread
Meyer lemons grow year-round in our garden in Sausalito. They seem to really thrive on the weather here. Meyer lemons are a cross between lemons and oranges and have a mild flavor that is sweeter...
View ArticleA Special Wine Event in April – Les Printemps de Chateauneuf-du-Pape
A very special event, Les Printemps de Chateauneuf-du-Pape, is coming up on April 10th & 11th in France. This event is being organized by the young winemakers in the Chateauneuf-du-Pape region....
View ArticleRoasted Tenderloin of Beef
Ingredients 4-5 lb. beef tenderloin roast 2 cloves garlic Several sprigs of English thyme 1½ cups water 1 cup red wine 2Tablespoon olive oil Sea salt and pepper You will also need: Roasting pan Paring...
View ArticleBaby Shitake Mushroom and Pesto Pizza
Ingredients For the pesto: 3 Tablespoons pine nuts 1 cup basil leaves 1 clove garlic, sliced 1/3 cup extra virgin olive oil ¼ cup freshly grated parmigiano reggiano or grana padano cheese Sea salt For...
View ArticleProvencal Tomato Soup
Ingredients 6-8 lbs. ripe tomatoes ½ cup olive oil Sea salt Pepper 2 teaspoons sugar 1 head garlic 1 ½ cup crème fraiche You will also need: Large roasting pan Food processor Tasting spoons Large soup...
View ArticleLentils with Port-Glazed Shallots
Ingredients 1/3 cup olive oil 2 small shallots, peeled and chopped 2 carrots, peeled and chopped 3 cups dried lentils, rinsed and drained 2 clove garlic, chopped 6 cups vegetable stock 3 cups ruby Port...
View ArticlePotato Gratin
Ingredients 3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold). 1 quart whole milk Freshly grated nutmeg Sea salt to taste 2 T butter 1 c heavy cream 2 c freshly grated...
View ArticleSpread of Roasted Red Peppers, Walnuts and Pomegranates
Ingredients For the pomegranate syrup: 1/4 cup pomegranate juice 1/4 cup sugar For the spread: 2 cups roasted red peppers, chopped 2 cups lightly toasted walnuts, chopped 1 clove garlic, minced 2 T...
View ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
View ArticleVegetable Paella
There are a couple of tricks to making paella. One is the rice. For beginners, I would highly recommend using Bomba rice from Spain. It has a shorter grain and is more “foolproof”. The other is to...
View ArticleChilled Heirloom Tomato Soup
This soup gets its freshness from a hint of lemon verbena. Be sure to choose the sweetest tomatoes you can find. I like to serve this soup over a piece of poached salmon. Ingredients 1/2 cup olive...
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