Oven-Roasted Shrimp with Bacon
Ingredients 4 slices of bacon, cut into 4 strips each 16 large uncooked shrimp, peeled and de-veined 1/2 cup barbeque sauce, plus more for dipping You will also need: Toothpicks Baking dish Brush...
View ArticleChicken Liver Spread
Ingredients 1/3 cup currants or chopped raisins 4 T port wine 6 T (3/4 stick) unsalted butter, softened 1 lb. chicken livers, cleaned 1 clove garlic, minced 1 t. sea salt (fine), or to taste Pepper...
View ArticleFresh Creamed Corn
Ingredients 12 ears sweet white corn, shucked and de-silked 1/3 cup water ¼ stick (2 T) butter Sea salt to taste You will also need: Large pot, such as a Dutch oven, with lid Serrated knife...
View ArticleRoasted Figs with Goat Cheese and Serrano Ham
Ingredients Olive oil 16 small cubes of goat cheese 8 ripe black mission figs, halved 16 strips of Serrano or prosciutto ham Honey You will also need: Baking pan Brush Toothpicks Instructions Preheat...
View ArticleKahlua-Pecan Roasted Sweet Potatoes
Ingredients 3 large or 4 medium sweet potatoes or yams Fleur de sel (coarse sea salt) 1/3 cup brown sugar, packed ½ cup chopped pecans 4 Tablespoons (2 oz.) butter, melted 1/2 cup Kahlua You will also...
View ArticleCrostini of Fava Beans with Meyer Lemon
Ingredients A loaf of sourdough bread, sliced 1 ½ T olive oil 2 lbs fava beans, shelled Water 2-3 T Round Pond Meyer Lemon olive oil 1 T. minced sweet onions 1 T lemon zest, plus more for garnish Sea...
View ArticleNat Decants FREE Wine e-Newsletter
Here is a wine e-newsletter that I really enjoy! Nat Decants FREE wine e-newsletter is full of wine picks, articles and humor from Natalie MacLean, named the World’s Best Drink Writer at the World Food...
View ArticleThe Cheeseboard Collective – A Great Place for Cheeses
If you are planning to put together a beautiful cheese plate, check out The Cheese Board Collective in Berkeley. Their selection of local and international cheeses cannot be beat, and their prices are...
View ArticleLemon Verbena Ice Cream
I decided to grow lemon verbena in my garden this year. I am thrilled with the beauty of the herb and the richness of the lemony taste. It is now producing like crazy and I am experimenting with...
View ArticleTruffles
The truffle was referred to by French gastronome, Brillat-Savarin, as “the diamond of the kitchen”. It is hard to find, coveted, very expensive and totally unique in flavor. A truffle is an edible...
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 ArticleMashed Yukon Gold Potatoes with Mushrooms and Braised Leeks
This is one of my favorite side dishes. I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets. They are a perfect addition to mashed Yukon gold...
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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...
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Burnt Sugar Caramelized Banana Chocolate Chunk Ice Cream
Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime. Our ice cream had a very simple base of cream, whole milk and sugar. We did not use eggs in it,...
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Fresh French Prune Clafoutis
Fresh French prunes are so delightful – in fact, they can be as sweet as candy. They can be difficult to find, but Glashoff Farms had some this morning at the San Francisco Ferry Plaza Farmers Market....
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Double Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate – made in...
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Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
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Salted Caramel Ice Cream with Dark Chocolate and Toasted Almonds
Growing up in the South, we had homemade ice cream often in the summertime. Our ice cream had a very simple base of cream, milk and sugar. We did not use eggs in it, and we did not cook it. We...
View ArticleDark Chocolate Tarts
These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in...
View ArticleSummer Fruit and Almond Tart
It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and...
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