Finally tomato season has arrived! It was a bit late this year due to spring rains, but now we see (and taste) an abundance of some of the juiciest and most flavorful fruit this side of grapes. This particular dish would make a great outdoor brunch or lunch. INGREDIENTS: 3 tablespoons butter 1 onion, diced […]
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
