I never thought my Soft Shell Crabs in Black Bean Sauce recipe would have serious competition, but the rave reviews of Soft Shell Crabs Balaban's, e.g. "These might possibly be the best soft shell crabs ever!" are going to give the black bean sauce version a run for the money. Poking around for inspiration, the Googles unearthed an … [Read more...]
SMOKED SALMON PIZZA DELUXE: 100 MILES.COM INSPIRED RECIPE
Smoked Salmon Pizza is one of the signature iconoclast recipes that launched Wolfgang Puck's Spago into the gastronomical stratosphere. Wolfie's a wanderer, though, and props to him for turning his unique flavor compositions into an international lifestyle brand. Wait -- "international lifestyle brand" -- did I just … [Read more...]
ONION CHARLOTTE: GOURMET RECIPE
When I began waiting tables at The Provinces during my college days, I already a très sophistiqué understanding of French Cuisine from my tenure as a professional Crêpe Assembler (actual job title) at the Magic Pan. Additionally my authority was bolstered by my mastery of "Instant Haute … [Read more...]
PAGLIA E FIENO: GOURMET RECIPE
Dinners at 405 Park Road were very old-school. The five Sullivan boys were blessed with a tireless mother who without fail whipped up three squares a day. Hot breakfast (eggs and bacon, cream of wheat, pancakes, French toast), brown paper lunch bags at the ready; "afternoon snack" of home made cookies or brownies during grade … [Read more...]
POSTRIO LAMB CUPS: WOLFGANG PUCK’S ORIGINAL RECIPE
San Francisco's popular Postrio restaurant dates back to the late '80s. With Wolfgang Puck as one of its creators, it's no surpise that it was red-hot as soon as they opened the doors and is still going strong. My dear friend Rita Richcreek (we go waaaaaay back, to grade school in Poughkeepsie) took me to lunch and … [Read more...]
BEEF WELLINGTON: THE SPECTACULARLY DELICIOUS WAY
Everyone's been doing the Stonehenge slab of steak thing for a while now*. We all likes us some meat! Roast it, grill it; braised, browned, boiled or even a bit burned is just dandy as long as it's deeply flavored, juicy red, hot and plentiful. Still, the collective quest for the new and the best rages … [Read more...]
SABLEUSE AUX FRUITS
Though this recipe for sableuse runs the risk of being filed under "Coals to Newcastle," it is decadent sophistication on a dessert plate, so heck, why not present it under the Culinarium dateline? For those not yet following along, the Culinarium is House Beautiful's first-ever SF Design Center culinary event with a … [Read more...]
SAGANAKI JENNI PULOS
Hollywood dreams do come true! I recently lived my own "Purple Rose of Cairo" moment with the luminous Jenni Pulos, making this recipe for Saganaki. Though the leaping flames paled in comparison to Jenni's bright beauty, the heat reminded us of the warmth of her heart, the brilliance of her talent. Note: For you kiddies too … [Read more...]
Miso Butter Clams
Until recently all baked clam recipes I was familiar with were pretty much variations on a theme -- butter, breadcrumbs, some sort of swine, herbs from the fine family of Italian flavors. Nothing wrong with that. Until... this recipe for Miso Butter Clams entered my life. The Blue Ribbon restaurants in NYC … [Read more...]
LEMON CREPES
Location: Seattle. Occasion: International Food Blogger Conference Most Delicious Thing: Tough call, but certainly the Lemon Crepes from Anita's Crepes food cart are right up there. This recipe for Lemon Crepes is a real winner and happily, not too tough to turn out. Anita, steady at the helm of her portable cart while an eager and … [Read more...]