As I high tail it out of the city by the bay, I'm leaving behind the morel-laden lusciousness of my Pheasant Under Glass recipe. They like fancy mushrooms out here (freshly foraged, of course), the odd fowl (wish I could name-drop a Petaluma farmer lovingly raising some obscure heritage breed, but I can't. Can you?), and the town does share my penchant … [Read more...]
YELLOW TOMATO KETCHUP
Every summer I look for a recipe that will capture the vibrant color of yellow tomatoes, hoping to bring their summer sunshine to the table the rest of the year. This new recipe for Yellow Tomato Ketchup auditioned for the summer 2010 roll out at Springy Banks Cannery. (Our house is on Springy Banks Rd., so … [Read more...]
TOMATILLO SALSA: SEAN’S ORIGINAL RECIPE
My friend Eugenia Bone's wonderful book At Mesa's Edge is an intimate and entertaining recollection of her first few seasons at the ranch she and her husband Kevin bought in Colorado a while back. The book includes over 100 recipes including one -- ta da! -- from me: Tomatillo Salsa. As Gena points out, it's a great condiment for any Mexican-inspired … [Read more...]
FRIED BABY BLUEFISH
I don't know Italian so while I'd like to title this post Bambino Bluefish Fritti, Fried Baby Bluefish is a safer route. Our original goal was to make the tiny, crispy whitebait you can snack on the at the Italian sea side (or more close to home, restaurants like Felidia). Flash fried whole, they're like little … [Read more...]
SMITH ISLAND CAKE: 12 LAYER CHCOLATE CAKE RECIPE
Much as we love it, The New York Times food section is not infrequently guilty of intentionally provocative "You'll never believe this...." stories, such as this seemingly improbable Smith Island Cake recipe. Sure, in their quest to track trends and break news from the frontlines of gastronomic innovation they're to bound to … [Read more...]
RECIPES FOR SALADS: TWO SUMMER STUNNERS
Followers of SD might be surprised to read this: sometimes simplicity itself can be spectacularly delicious. Here are two recipes for salads that can be launching pads for further innovation. It's not news that summer salads are a genre where imaginatively combined fresh ingredients with a little artful arrangement can impress and satisfy. While some … [Read more...]
HASSENPFEFFER: AN ORIGINAL GOURMET RECIPE
Since rabbit -- as one wag put it, the "other" other white meat -- is riding a wave of popularity I gamely (pun semi-intended) decided to stir up a batch of Hassenpfeffer with an original gourmet recipe utilizing a couple of sources, including dear old Good Housekeeping. The New Joy of Cooking didn't have a … [Read more...]
PISTACHIO STICKY BUNS
There's nothing quite like a well-thought out breakfast delectable. You can count on these beautiful pistachio sticky buns, warm from the oven, the honey and brown sugar glaze trickling down each appealing, chewy bun as you pull them apart. Pistachios caramelized and slightly browned, golden raisins studding the tonka bean-scented interior. I'm a big … [Read more...]
SHOCKING PINK PASTA
Between the name and the photo you get the idea. Make no mistake, startling yes, yet indeed delicious. And why not? Your best Parmesan, cream, good chicken broth, a little crunch of bell peppers coating al dente pasta. The earthy sweetness and brilliant color of roasted beets is the not-so-secret ingredient that makes this … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]