Oven-Roasted Shrimp with Bacon
Ingredients 4 slices of bacon, cut into 4 strips each 16 large uncooked shrimp, peeled and de-veined 1/2 cup barbeque sauce, plus more for dipping You will also need: Toothpicks Baking dish Brush...
View ArticleChicken Liver Spread
Ingredients 1/3 cup currants or chopped raisins 4 T port wine 6 T (3/4 stick) unsalted butter, softened 1 lb. chicken livers, cleaned 1 clove garlic, minced 1 t. sea salt (fine), or to taste Pepper...
View ArticleFresh Creamed Corn
Ingredients 12 ears sweet white corn, shucked and de-silked 1/3 cup water ¼ stick (2 T) butter Sea salt to taste You will also need: Large pot, such as a Dutch oven, with lid Serrated knife...
View ArticleRoasted Figs with Goat Cheese and Serrano Ham
Ingredients Olive oil 16 small cubes of goat cheese 8 ripe black mission figs, halved 16 strips of Serrano or prosciutto ham Honey You will also need: Baking pan Brush Toothpicks Instructions Preheat...
View ArticleKahlua-Pecan Roasted Sweet Potatoes
Ingredients 3 large or 4 medium sweet potatoes or yams Fleur de sel (coarse sea salt) 1/3 cup brown sugar, packed ½ cup chopped pecans 4 Tablespoons (2 oz.) butter, melted 1/2 cup Kahlua You will also...
View ArticleCrostini of Fava Beans with Meyer Lemon
Ingredients A loaf of sourdough bread, sliced 1 ½ T olive oil 2 lbs fava beans, shelled Water 2-3 T Round Pond Meyer Lemon olive oil 1 T. minced sweet onions 1 T lemon zest, plus more for garnish Sea...
View ArticleNat Decants FREE Wine e-Newsletter
Here is a wine e-newsletter that I really enjoy! Nat Decants FREE wine e-newsletter is full of wine picks, articles and humor from Natalie MacLean, named the World’s Best Drink Writer at the World Food...
View ArticleThe Cheeseboard Collective – A Great Place for Cheeses
If you are planning to put together a beautiful cheese plate, check out The Cheese Board Collective in Berkeley. Their selection of local and international cheeses cannot be beat, and their prices are...
View ArticleLemon Verbena Ice Cream
I decided to grow lemon verbena in my garden this year. I am thrilled with the beauty of the herb and the richness of the lemony taste. It is now producing like crazy and I am experimenting with...
View ArticleTruffles
The truffle was referred to by French gastronome, Brillat-Savarin, as “the diamond of the kitchen”. It is hard to find, coveted, very expensive and totally unique in flavor. A truffle is an edible...
View ArticleSouthern-Style Pecan Pie
Ingredients 1 cup light corn syrup 1 cup granulated sugar 1/4 cup brown sugar, packed 3 eggs, slightly beaten 1 stick (4 ounces) butter, melted and slightly cooled 1/2 teaspoon fine sea salt 1 teaspoon...
View ArticlePumpkin Cheesecake with Creme Fraiche
Ingredients For the crust: 1 ½ cup roasted, unsalted almonds 3 T. melted butter 3 T. brown sugar ¼ t. cinnamon For the cheesecake filling: 3 8oz. packages cream cheese, softened 2 cups fresh pumpkin,...
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Double 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...
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Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
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Fresh Coconut Buttermilk Meyer Lemon Custard
Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead. This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...
View ArticleCrunchy Apple-Blueberry Coffee Cake with Almonds
This coffee cake is decadent with its wealth of fruit and its crunchy topping. You can use almost any fruit in it. Feel free to experiment with strawberries, pears, nectarines, peaches, or...
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