With summer in full swing and temperatures on the rise, it is often too hot to cook. Here’s a great way to beat the heat and use leftover bar b que chicken. INGREDIENTS: Salad Dressing 2 tablespoons olive oil ½ cup rice vinegar 1/3 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon fresh ginger, […]
Asian Chicken Salad Read More »
This weekend we are taking part Grill 116, a BBQ at Taft Street and neighboring wineries. Here’s what we have cooking. INGREDIENTS: ¼ cup sugar ¼ cup soy sauce 1 12 oz can pear juice ¼ cup sesame oil 1 tablespoon freshly grated ginger Salt and pepper 2 ½ pounds cross cut, bone-in beef ribs
Korean BBQ Short Ribs Read More »
I am currently emptying my freezer as I prepare for my annual fishing trip to Alaska. I am stuck with the enviable predicament of having too much salmon. Here is an easy and delicious way to solve that problem. INGREDIENTS: 1 teaspoon pepper, roughly cracked 1 cup dill, chopped 3 ounces coarse sea salt 4
Gravlax (Cured Salmon) Read More »
As we inch our way towards warmer weather our attention turns to casual dining. Here is a dish that can be served anytime/anyplace; equally appropriate from morning til evening. INGREDIENTS: 6 tablespoons olive oil 1 garlic, minced 1 small shallot, diced black pepper 4 cups cooked greens (spinach, kale….), chopped 1 teaspoon lemon juice salt
During the rainy season (and it has been rainy!) comfort food is required. A simple pasta with baguette and Taft Street wine is all that’s needed on a blustery winter’s evening. COOKING INSTRUCTIONS: ½ pound quality bacon, diced 2 tablespoons olive oil 1 medium yellow onion diced 1 pound pasta (bucatini or fettucine work well)
Pasta Alla Amatriciana Read More »
The Holidays Season is all about food (and family), and one dish that always adds a festive touch is twice baked potatoes. An added advantage is that the dish is easy to prepare. INGREDIENTS: 4 medium russet potatoes Olive oil, salt ½ cup butter 8 ounces cheddar cheese ½ cup sour cream Optional garnish: crumbled
Twice Baked Potatoes Read More »
The last figs are still on the tree. They won’t be for long. One way to enjoy this wonderful fruit is in a glorified French toast originating in Normandy (Brioche aux amandes). INGREDIENTS: 1 cup blanched almonds, toasted and finely ground 4 tablespoons butter, room temperature ¼ cup honey 1 egg ½ cup all-purpose flour
As we get into fall we need heartier dishes – and red wine. Here’s the dish – and the wine to go with it. INGREDIENTS: Olive oil 1 onion, hopped 2 celery ribs, chopped Salt and pepper 3 garlic cloves, minced ¼ cup chopped herbs (thyme, parsley, basil) ¾ cup white wine (Taft Street Sauvignon
In July I had the great pleasure of taking my son and grandson on a fishing trip to Alaska. We had a great time, and brought home a load of salmon, halibut and sea bass. I’m currently working of this recipe with salmon fillets. INGREDIENTS: Cure 1 pound salmon fillet, pin bones removed ½ cup
August starts serious tomato season in Sonoma County. Early Girls and a variety of heirlooms are now available for BLT’s and endless other treats. Here’s a versatile salad; try it with a chilled glass of Taft Street Russian River Sauvignon Blanc. INGREDIENTS: 1 shallot, thinly sliced 2 cloves garlic, minced Salt and pepper 2 tablespoons
