Popular wisdom holds that motherhood, baseball and apple pie are about as American as American can be. Conspicuously missing from this list is ketchup. Whether it's old school Heinz or newfangled mash-ups like this recipe for Apple Cranberry Pumpkin Ketchup, ketchup has earned a place high up on the roster of What Makes This The Greatest Nation on Earth. Ketchup's roots are … [Read more...]
WHITE AND GREEN ASPARAGUS WITH HERB HOLLANDAISE
While many culinary pundits decry the demise of seasonal eating, there do remain bright spots on the calendar. White asparagus's limited-run each spring reminds us there still exist delicacies that haven't been enslaved by global agri-business. So let's get going while the going is good. Some might find paring white asparagus with green a bit heretical. Our take … [Read more...]
ROASTED KERRY SALMON WITH PRAWNS
Corned beef is nice and all, especially served steaming hot with slippery cabbage and soft potatoes and carrots, a smear of sharp Colman's mustard to cut the fat. That said, Ireland's patron saint deserves to be celebrated with something finer. St. Patrick drove out the snakes! He spoke Latin! His feast day is a holy day of obligation in the old country and a day of parades and … [Read more...]
BEEF FONDUE BOURGUIGNON
I've always regarded fondue as the most glamorous dish in the whole wide world. Growing up beef fondue, like this recipe for Beef Fondue Bourgignon, was the star of my birthday dinners, the one night a year mom would fire up our two big fondue pots. Rounding out these annual evenings of elegance was the grand finale of … [Read more...]
RASPBERRY SAUCE (SSD #11)
Ah Christmas, so much to plan, so much to do. Including building up your stores of tasty gifts. This Simply Spectacularly Delicious recipe for Raspberry Sauce is a sure-fire route to success. I know some of you haven't dipped into jelly and jam making yet, or tried your hand at home canned delicacies. Far be it for me to get all Judge Judy on you; it's … [Read more...]
COSTOLETTA DI VITELLO MARSALA: VEAL CHOP MARSALA
A well-prepared Veal Marsala is marvelous thing, with a mushroom-studded sauce delivering a high-wire balancing act of sweet and savory. A Goldilocks concoction that's not too thick, not too thin, but just right so as not to overwhelm the taste of tender veal. Sadly, all too often restaurants both grand and humble serve up … [Read more...]
ROASTED CORN AND TOMATILLO SALSA
Although the weekly farmers' market on North Main closed for the season last week, our favorite little stands will be putting on a brave face for at least a few weeks more. At least we hope so. So the race to capture summer in a jar is winding down. This recipe for tangy tomatillos and roasted corn salsa brings a little peace of mind, … [Read more...]
THE KING OF STEAKS’ STEAK SAUCE RECIPE
James Jefferson Kelly, who arrived in New York City in 1874 as a 14 year old stowaway from Ballinsloe, Ireland rose to prominence and fame as New York's "King of Steaks." This is his original steak sauce recipe, passed down through subsequent generations who, while holding true to the noble culinary standards of the House of Kelly, … [Read more...]
APRICOT SWEET & SOUR DIPPING SAUCE: ORIGINAL RECIPE
Commercial Asian dipping sauces are at best cloyingly insipid, and unfortunately, all too frequently just plain vile. Call them what they will, Duck Sauce, Hot and Sour Sauce, Plum Sauce, what ever, don't be duped. Creating your own fruity, spicy, sweet and tangy sauce in an gratifyingly lurid hue color is amazingly … [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...]