Although I am not an Executive Chef, nor a Chef De Cuisine of an acclaimed restaurant, I work with these individuals every day. I hope tha...
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2010
CANDIED LEMON BITS
Whenever we get to a new town on our journey, I seek out the food shops first. Where can I get some organic veggies, farm eggs, free range...
GOLDEN BAY MUSSELS
We like mussels at our house.... a budget-conscious and delicious buy from Monterey Fish. Plus the quick prep makes for an easy dinner. At...
BREAKFAST POLENTA WITH BUTTERED APPLES AND HAZELNUTS
After eating dreamy breakfast polenta at Bather's Pavillion in Sydney, I had to make it myself. Polenta usually gets relegated to lunch...
OVEN ROASTED BROCCOLI
I admit it... I have a sweet tooth. And as the holidays approach my jonze for sweets goes into high gear - I have a Pavlovian need to see...
SNOWY ALMOND COOKIES
These cookies are simple, chewy, and good! They are made without flour - the ground almonds give rich flavor and even add a little heal...
BREAKFAST AT BATHER'S
This is my last installment about eating our way through Australia. We have made it to New Zealand now and we have a kitchen again... we...
Presentation
To a young culinarian , this term will usually be defined by the method in which a dish is assembled and viewed by the consumer. I shared th...
ODE TO TASMANIA
Where the hell is Bruny Island? In 1999, P and I went to Australia on part of another longer trip. We hoped to make it to Tasmania but trave...
MELBOURNE EATS
Melbourne, Australia has a reputation. A reputation for great food. As our trip to this Southern Pacific food mecca approached, I started t...
FIJI HARVEST - A COOK'S PARADISE
Imagine a lush garden bursting with over 100 varieties of happy organic vegetables, herbs, and fruit growing on a hillside with views of wa...
Raising The Bar
I would love to say that this topic is a daily practice for me, but that would be a blatant lie. The term "raising the bar," in my...
WOOD ROASTED COCONUT
I apologize for being out of touch, but I have a good excuse. P, the kids, and I have been on remote Ono Island in Fiji for the past two wee...
Bad Habits
Bad habits start the moment a young culinarian sets foot in the majority of kitchens. This truth began to sink in at my first kitchen posit...
RUBY RED GRAPEFRUIT & GINGER GRANITA
I miss my kitchen. During the past five weeks, we have eaten in more restaurants than I can count, and for the most part the food has been r...
Utensil Awareness!
Professional kitchens and kitchens in general require a very specific set of tools to execute consistent dishes day in and day ou...
"Selling Out or Cashing In"
I have always wondered if it was possible to become a highly respected and extremely successful chef without watering down the fundamentals ...
The Quintessential Chef
-Quintessential : Representing the most typical example of quality or class I have been contemplating the attributes of an excellent chef e...
BALINESE GARDEN STEW
When we left Bali last week, my paradisical travel bubble burst: ceiling fans and lush sweet frangipani flowers have been replaced by fake...
"Mise en place"
I never really knew what a clean kitchen looked like until I began working at Bouchon. Thomas Keller runs all his kitchens to a very high st...
"Yes, Chef!"
I have learned while in the kitchen that complete trust in your superior chef is crucial. The term "Yes Chef" is loosely used, but...
From The Bottom
I had heard from my colleagues about a book called "Letters To A Young Chef." The book is written by a renown chef by the name of ...
FISH WRAPPED IN BANANA LEAF
When I met Tonok, I knew I wanted to cook with him. I was eating a delicious curry chicken salad for lunch at the Bloo Lagoon and I peered...
SUCKLING PIG
Vegetarians, you might want to close your eyes. Pork-lovers out there, read on... We have been eating like royalty here in Bali. Fresh frui...
BALI BREAKFAST
Hello from Bali! We made it after a grueling forty one ( yes 41!) hours of travel. The air is warm and soft. Pounding rain lulls us to sle...
BROWN SUGAR CARAMEL CORN WITH FLEUR DE SEL
I'll fess up - these really are like Cracker Jacks. Maybe I just needed a little taste of Americana before our departure tomorrow. Ne...
MOROCCAN CHICKEN WITH GREEN OLIVES AND PRESERVED LEMON
Brian at Riverdog Farm had a request for me: "More chicken and duck recipes please." I think this may be the first request I'v...
TARTINE'S GOUGERES
San Francisco's Tartine bakery is amazing. More often than not, this Guerrero Street institution has customers lined out the door for ...
TARRAGON CHICKEN SALAD
It's summer time, though you wouldn't know it with this wintry weather we are having here in Berkeley. Regardless of the temperatu...
WAFFLE POTATOES
I know. I know. Simple cooking is my thing and what am I doing making my own waffle cut potatoes? Well, my boy Otis, who is just shy of ...
WATERMELON PUNCH WITH FRESH LIME AND CRUSHED MINT
Every time I go for Mexican food, I hope to find watermelon aqua fresca. There is something so perfectly refreshing about this drink for m...
SUMMER HARVEST SOUP
I have been baking way too many sweets these days. Galettes, scones, truffles, caramels, etc. I am CRAVING veggies. We have been eating ...
CHILLED DILL YOGURT
Tzatziki has always been a love of mine.... Maybe it is the half-Greek blood running through my veins. I whipped up this modified yogurt s...
FIRST BIRTHDAY
I cannot believe this little blog, that began as a impulsive move to share recipes, has become such an incredibly satisfying creative proj...
Nectarine Galette
I am so happy with all the summer fruit! I scarf up blueberries, cherries, peaches, apricots, and nectarines with hedonistic abandon. In m...
Pan-Fried Butterfish
I love Monterey Fish Market, near my house in North Berkeley. The folks who work there are knowledgeable and enthusiastic, the fish and ...
Blackberry Scones with Orange Zest (gluten-free)
My boy Otis was on his first baseball team this year - the Fighting Phillies - and amazingly they ended up in the championship game. Most ...
Penne with Creamy Vodka Tomato Sauce
parsley blossoms As you have probably noticed, I am a huge fan of Patricia Wells and her recipes. I am still dreaming of her cherry almond...
Strawberries with Homemade Cr�me Fra�che and Brown Sugar
This dessert brings back such memories: living in the foothills of the Sierra's; the dry heat of summer; picking fresh ripe strawber...
Homemade Cr�me Fra�che
For ages my mother-in-law has been urging me to make my own cr�me fra�che. She is right - it is so easy! Now there is no excuse for me t...
Italian Roasted Asparagus and Beets with Garlic-Bean Crostini
When I started Yummy Summer nearly a year ago, I wanted to create a place for sharing recipes. One of the most common conversations I have...
Cherry Almond Tart
Soft cherries with kirsch and custard in a buttery almond cookie crust... can you resist? Patricia Wells is a cooking goddess. Every tim...
David Tanis' Spinach Cake
We have been eating less and less meat around here. I am pretty tired of chicken and there are so many environmental issues with fish and ...
Caramelized Rosemary Walnuts
Sticky, salty, spicy, sweet walnuts. I hate buying packaged snacks, yet I take that easy path more than I'd like to admit. Even with ...
Peach Puree
I made this puree out of a sense of devotion to Thomas Keller. For months have been craving his Peach Salad with Marcona almonds. Finally,...
3 Ingredient Peanut Butter Cookies
After all that hard working shucking fava beans for my last recipe, we deserve a quick and easy cooking project. Well here it is. I wish ...
Fava Bean Ragu
I never worked at Chez Panisse, but I have quite a few friends who have. All those with kitchen internships describe their time at Chez Pa...
Braised Halibut with Pistachios and Preserved Lemons
One evening I was busy with kid activities (homework, baths, art projects etc) and P was in charge of dinner. I expected a simple week...
Preserved Meyer Lemons
Everyone in Berkeley seems to find access to a Meyer that produces a surplus of lemons. We've made Meyer Lemon Marmalade, Lemon Tarts,...
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