Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Chicken Pumpkin Mole
And you thought pumpkin pack was like so 3 months ago! But, if you had 70 pounds of sugar pie pumpkins still left in dry storage (like we… Read More »
Jes’ Don’t Act Like Dinner
It’s been a breathtaking week at Echo valley farm. The nights specifically with a moon so big and bright you’d think it was Alaska in the summertime. I… Read More »
Nettles! Nettle Pesto Pizza with Delicata Squash & Bacon
Farmer Kate stumbles down a ravine backward that borders the Pescadero creek. She trips, she falls, she screams. Farmer Jeff and I come running over thinking Kate has… Read More »
Truffled Blue Hubbard Squash Soup
Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may… Read More »
Wild Mushroom & Kale Ravioli with Caraway Parmesan Cream Sauce
Wild mushrooms are still going strong and we have a secret forage place for chanterelles at Echo Valley Farm. I’m not allowed to say where exactly for obvious… Read More »
Crispy Sweetbreads, Pomelo, Citrus Veal Jus
“Do your yoga friends know you eat brains and thymus glands and crazy stuff like that?” He asks popping a crispy morsel in his mouth after expertly swiping… Read More »
Persian Saffron Orange Cake
My dusty pastry skills were recently tested when a Persian friend asked if I would recreate his Grandmother’s orange cake perfumed with cardamom and saffron. Then he gave… Read More »
Wild Mussels! How to Clean & Debeard
Jeeps McGee, my trusty vehicle, starts up with a gutsy roar. The performance exhaust shakes me with thunderous throaty vibrations. My coffee cup perched precariously on the dash… Read More »
Citizen Cake Clam Chowder
It seems that I am the last to find out that both Orson and Citizen Cake will be closing their doors in SF. As the Chef de Cuisine… Read More »
Kale and Fuyu Persimmon Salad, Blue Cheese Beignets
The secret ingredient in this kale & fuyu persimmon salad is hidden in the vinaigrette: the bizarre and fascinating citron known as Buddha’s Hand. The fleshless fruit imparts… Read More »
Pink Pearl Apple Stuffing with Burdock, Savory, & Sage
Yes Pink Pearl apples are really pink! No ‘burdock’ is not a character from an Agatha Christie mystery but a root tasting of thistle. Yes ‘savory’ refers to the aromatic herb that… Read More »
Roasted Red Kuri, Pancetta, & Honey
Red Kuri or Potimarron in French, is a tasty baking squash. They look like flame colored pumpkins with a toy top shape. If a chestnut, a sugarpie pumpkin,… Read More »
