Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Truffled Cauliflower du Barry Soup
It’s difficult to think of the bulbous cruciferous vegetable – the cauliflower – as sexy. But indeed this soup was named after one of the most beautiful (and the… Read More »
Prohibition Hot Apple Pie Sundae
This is an adult hot apple pie sundae loaded with holiday spice plus a hefty prohibition kick! Walnuts, golden raisins, and Potrero Nuevo Farm heirloom tart-sweet mystery apples (Golden Delicious… Read More »
Double Beet Borscht
In my family Borscht is made a couple of ways. It’s either blended and served cold with a dollop of sour cream and looks like an alarming bowl… Read More »
Caviar Egg Cups
Here’s a New Years Eve appetizer that is sure to impress: a caviar topped Gruyère & Pancetta flan cooked in a beautiful brown farm egg with micro broccoli… Read More »
Beef Shortrib Stroganoff with Buttered Pappardelle
Everyone has a signature dish and this is mine. Juicy shortribs rolled on the bone, braised low and slow to mouth watering perfection, finished with a red wine… Read More »
Delicata Squash Flammekueche
Flammekueche or Tarte Flambée (German or French for ‘flame tart’) is an Alsatian pizza with a luscious crème fraîche or frommage blanc base that is topped with thinly sliced onions… Read More »
Ale & Apple Cider Glazed Ham with Rosemary Mustard Crackle
It’s me and two farmers. We sit in a cozy farm house living room with wood burning stove a-blazing sipping homemade kombucha with notepads, diagrams, and computers all around… Read More »
The Pickle Bar: Fresh & Fermented
Do you go to La Boulange so you can sneakily pick at their pickle bar? I do. And I also drink pickle juice straight from the jar and even… Read More »
Pretzels!
I have begun a new venture with Suzie & Jay Trexler: Tunitas Creek Kitchen! The Trexlers are the proud farmers of the beautiful coastal Potrero Nuevo Farm and… Read More »
How to Roast a Whole Pig
So you want to roast a whole pig… but you don’t want to freak out over whether or not the spit can handle 160 pounds. Or worry about… Read More »
How To Smoke Pork Picnic!
Since our ancestors figured out how to make fire with flint, I think I can figure out how to spray lighter fluid over charcoal and light a match –… Read More »
Chicken Liver Tartine with Strawberry-Sherry Vinegar Jam
Chicken liver sounds a lot more elegant and tasty in French. Doesn’t foie de volaille sound pleasant? Like you might actually give it a go even though you… Read More »
