Individual Dark Chocolate-Hazelnut Tortes
Ingredients 1 cup toasted hazelnuts, skin removed 4 oz. bittersweet chocolate 8 oz. butter (1 cup) 1 cup sugar 1/2 cup all-purpose flour 5 eggs 2 T Frangelico (optional) Confectioner’s sugar (optional)...
View ArticleDeep Rich Chocolate Sauces by Robert Lambert
Robert Lambert makes unbelievably delicious chocolate sauces. I first discovered these sauces at the Marin farmers market in San Rafael, California, on a Sunday morning. I am very particular about...
View ArticleSpread of Roasted Red Peppers, Walnuts and Pomegranates
Ingredients For the pomegranate syrup: 1/4 cup pomegranate juice 1/4 cup sugar For the spread: 2 cups roasted red peppers, chopped 2 cups lightly toasted walnuts, chopped 1 clove garlic, minced 2 T...
View ArticleTCHO Chocolate – in San Francisco!
TCHO Chocolate is a new chocolate producer in San Francisco. Today I stopped by their factory store and found that their version 1.0 chocolate had just been released. It is now available to the...
View ArticleDirt Candy in New York City
Dirt Candy is a tiny restaurant in Manhattan’s East Village that features vegetarian cuisine (dirt candy = vegetables – right?). But you don’t have to be a vegetarian to enjoy it. Believe me, I would...
View ArticleBob’s Belgian Beef Stew
Ingredients 3 lbs boneless lean stew beef, trimmed of fat 2 T olive oil 1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces) 1 quart (32 oz) chicken stock 12 pearl...
View ArticleBottega Restaurant
We recently had lunch at the newly-opened Bottega Restaurant in Napa Valley. It was a Friday afternoon, and Michael Chiarello, executive chef/owner, was there greeting guests, sitting down with folks,...
View ArticleWine and Chocolate? Try Brix Chocolate
A friend of mine recently told me about Brix Chocolate, a line of chocolate that has been specially formulated to complement wines. I was skeptical because I have never particularly liked wine and...
View ArticleChiarello Family 2006 Bambino Cabernet Sauvignon
We recently went to Bottega in Napa Valley (Michael Chiarello’s restaurant in Yountville). The polenta with balsamic-wild game sauce, the rabbit sugo, the gnocchi and the burrata were all...
View ArticleCaramelized Root Vegetables
Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...
View ArticleMashed Yukon Gold Potatoes with Roasted Chestnuts
This is one of my favorite dishes for the holidays. The roasted chestnuts add a little sweetness and a unique flavor to these already delicious mashed potatoes. I also add caramelized onions or...
View ArticlePotatoes Au Gratin with Truffles
Ingredients 2 T unsalted butter ¾ cup (175ml) whipping cream 2 T chopped truffles 2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced ½ lb (250g) onions, thinly sliced Sea salt and pepper, to...
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 ArticleMashed Yukon Gold Potatoes with Mushrooms and Braised Leeks
This is one of my favorite side dishes. I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets. They are a perfect addition to mashed Yukon gold...
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Roasted Pork Tenderloin and Vegetables with Fennel Flowers
Fennel flowers have a very pleasant spicy, licorice flavor. I harvested some from my garden to use with a pork tenderloin roast and vegetables. The flowers make a gorgeous garnish to serve with the...
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Potato Pancakes with Stewed Apples
Potato pancakes seem especially good on a cold, rainy day. These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine. The key is to ring out the excess water that is in the...
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Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
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