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...
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