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 ArticleLentils with Port-Glazed Shallots
Ingredients 1/3 cup olive oil 2 small shallots, peeled and chopped 2 carrots, peeled and chopped 3 cups dried lentils, rinsed and drained 2 clove garlic, chopped 6 cups vegetable stock 3 cups ruby Port...
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 ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
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...
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Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
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Meatballs in Tomato Sauce
This dish is great for nights when the weather is slightly cold or dreary. The leftovers can be used in sandwiches the next day – guaranteed to bring a smile! You can serve these meatballs as an entree...
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Stewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets. Tomatillos are known for their tart flavor and green color. They lend themselves...
View ArticleCoconut Lentil Soup
I adore the taste of coconut in savory dishes. This recipe uses coconut oil to add that rich coconutty goodness. You can use any kind of lentils. I typically use either green petite French lentils or...
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