Rarefied | Spectacularly Delicious

SABLEUSE AUX FRUITS

October 21, 2010 by skfsullivan 12 Comments

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...]

SALTIMBOCCA: A CHOICE MEAL

May 28, 2010 by skfsullivan 90 Comments

Veal Saltimbocca -- a choice meal in the usual sense of excellence with a whiff of rarity and exclusivity. But also a personal choice. Saltimbocca is on my "if it's on the menu I must order it" list -- joining the ranks of squid-ink pasta, profiteroles and île flottante. If they make it, I will come. You gotta … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]