Here in San Francisco, the heirloom tomatoes are coming into the farmer's markets all over town. Every year, I'm delighted with varieties I've never seen before. This one has a beautiful green pattern, with a gold-leaf effect.
The best part? It tasted even better than it looks. Yum!
Tuesday, July 6, 2010
Base for Lentil Soup
Tonight's dinner! Super yummy, lentil soup. I'm not a vegetarian, so I start my soup with pancetta and use chicken stock. But I do use tons of veggies, including two onions!
Wednesday, June 23, 2010
Risotto Cakes
Had enough risotto left over from last night's dinner to attempt risotto cakes tonight. I put a lot of veggies in my risotto, so the texture is a little tricky. They still turned out very tasty!
I cooked these in olive oil, which has a relatively low smoking point, so I had to keep an eye on the heat. But the flavor was fantastic!
I cooked these in olive oil, which has a relatively low smoking point, so I had to keep an eye on the heat. But the flavor was fantastic!
Sunday, June 20, 2010
Steak Sauce- a Fresh Concoction!
Want to make sure your steak sauce combines well with your wine? Make it fresh, from the very wine you're drinking!
Sunday, May 16, 2010
Spring-time Culinary Doldrums
I hate to say it, but Spring is a season of culinary doldrums for me. Mostly, it's my allergies. I just can't smell, and my culinary grey-cells rely very heavily on my sense of smell. Also, there's not a lot of exciting produce available in the spring, here in San Francisco.
Yes, asparagus and artichokes are fantastic! But I can't eat them every night. Well, I could, but that could get excessively repetitive.
Yes, asparagus and artichokes are fantastic! But I can't eat them every night. Well, I could, but that could get excessively repetitive.
Wednesday, April 14, 2010
Kids won't eat olives? Really?
I just heard a chef (on television) say that kids won't eat olives. Really? My kids love them! The key is to give them really good olives. Kalamata, with pits, are always a hit. As they've gotten older, my kids have also developed a love for big green olives.
It's important to get the olives with pits. Not only will they last longer, but they'll be more flavorful. Only get pre-pitted olives if you know your source and you'll be eating them right away. Even so, make sure the olives have a firm texture. Don't settle for mush.
Here in Noe Valley, we're lucky to have several sources of great olives. On most Saturdays, you can get locally grown olives at the Noe Valley Farmers Market.
While pricey, Pasta Gina consistently has fantastic olives. My favorite olive source. You can pick up some fresh pasta while you're there! Yum!
The Cheese Company is also a good source for olives, especially if you prefer a French style. They also carry my favorite pancetta (from Molinari). They slice it right there for you, when you buy it.
It's important to get the olives with pits. Not only will they last longer, but they'll be more flavorful. Only get pre-pitted olives if you know your source and you'll be eating them right away. Even so, make sure the olives have a firm texture. Don't settle for mush.
Here in Noe Valley, we're lucky to have several sources of great olives. On most Saturdays, you can get locally grown olives at the Noe Valley Farmers Market.
While pricey, Pasta Gina consistently has fantastic olives. My favorite olive source. You can pick up some fresh pasta while you're there! Yum!
The Cheese Company is also a good source for olives, especially if you prefer a French style. They also carry my favorite pancetta (from Molinari). They slice it right there for you, when you buy it.
Tuesday, April 13, 2010
Making it easier to find me
Several folks have mentioned to me that my online presence is a little scattered, so I've updated my profile with links to some of my online activities.
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