Individual Souffles with Fresh Fruit and Cognac
Ingredients ¼ pound strawberries ¼ pound raspberries 3 fresh apricots 1 large fresh peach ½ cup superfine sugar Juice of 1 lemon 3 T Cognac 6 T. butter, softened 1 cup superfine sugar 10 egg yolks, at...
View ArticleCherry Clafoutis
Ingredients 2 T unsalted butter + more for buttering the baking dishes 2 T sugar 2 cups cherries, pitted 1 T Amaretto (optional) 1/4 cup flour 1/2 cup sugar 1/4 tsp salt 3 eggs 1 cup cream or...
View ArticleCAV Wine Bar & Kitchen
My husband recently took me to dinner at CAV Wine Bar & Kitchen in San Francisco. CAV started out as a wine bar but has developed into both a wine bar and a noted kitchen. The concept behind the...
View ArticleFARM at The Carneros Inn
FARM Restaurant at the Carneros Inn in Napa Valley is worth a visit. I recently had occasion to dine there with some of my guests from Canada. When we stepped out of the car, I was immediately drawn...
View ArticleLamb Shanks with Root Vegetables
Ingredients 6 lamb shanks, split in half cross-wise Olive oil Fresh herbs – parsley, thyme, tarragon, etc., chopped Coarse sea salt Freshly ground pepper 1 cup white or red wine 1 large sweet onion,...
View ArticleJean Grogne
I recently discovered this luscious triple cream pasteurized cow’s milk cheese from the Ile-de France region. It is a subtle cheese with a gentle mushroom flavor. It pairs well with a sparkling wine....
View ArticleValencay
Valencay is a raw goat’s milk cheese from central France. It is in the shape of a pyramid without its top. (Legend has it that Napoleon took his sword and cut off the top because it reminded him of...
View ArticleSumi
Sumi is a goat’s milk cheese from Goat’s Leap Dairy in St. Helena. It is shaped like a truncated pyramid and coated with ash. Inside it is firm and tangy with a long rich finish. It is aged for only...
View ArticleSalad of Mache, Beets and Walnuts in Walnut Vinaigrette Dressing
Ingredients 6-8 medium beets, washed and tops removed 1 ½ T lemon juice or nice vinegar (such as Vinaigre de Banyuls 4 T walnut oil Sea salt to taste 6 cups mache 1/3 cup walnuts, roughly chopped...
View ArticlePotato Gratin
Ingredients 3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold). 1 quart whole milk Freshly grated nutmeg Sea salt to taste 2 T butter 1 c heavy cream 2 c freshly grated...
View ArticleBeef Bourguignon
Ingredients 4 oz. (250g) thick bacon, cut into strips 4 lbs (2kg) stewing beef, cut in 2-inch cubes 2 onions, sliced 2 carrots, sliced 3 T flour 1 bottle Burgundy wine (Pinot Noir can be substituted,...
View Article2002 Falcor Le Bizou
We recently enjoyed another wine discovery brought to us by Marcy Roth of Bacchus and Venus Wine Shop in Sausalito. This time it was 2002 Le Bizou from Falcor Winery in Napa Valley. This wine is a...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
View ArticleVegetable Paella
There are a couple of tricks to making paella. One is the rice. For beginners, I would highly recommend using Bomba rice from Spain. It has a shorter grain and is more “foolproof”. The other is to...
View ArticleChilled Heirloom Tomato Soup
This soup gets its freshness from a hint of lemon verbena. Be sure to choose the sweetest tomatoes you can find. I like to serve this soup over a piece of poached salmon. Ingredients 1/2 cup olive...
View ArticleCurried Butternut Squash Soup with Jalapeno Pepper and Pumpkin Seeds
This soup is a great way to warm up a chilly Autumn day. It is also a good starter for a Thanksgiving holiday meal. Ingredients 2 shallots, peeled and chopped 4 T olive oil 4 cups butternut squash,...
View ArticleChocolate-Banana-Cinnamon Whole-Grain Paninis
These chocolate-banana-cinnamon paninis are favorites of ours. We have them a couple of times a month for breakfast, usually on the weekend. We like to use rustic bread from the farmers market, along...
View ArticlePersimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
View ArticleDouble Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate – made in...
View ArticleFig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
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