chef alice waters
wonderfully simple & detailed – a pioneer of all things garden, market fresh, seasonal, sustainable & local
hog island oysters
cannard farm rocket w/ artichokes, pickled shallots and duck rillettes
little gems lettuce w/ marinated beets and basil
pizzetta w/ wild mushrooms, thyme and parmesan
half moon bay sand dabs w/ wild rocket and fennel salad, meyer lemon and green garlic mayonnaise
spring pea and ricotta ravioli w/ mint and pecorino
llano seco ranch pork braised in the wood oven w/ sweet and spicy chiles, carrots and salsa verde
grilled riverdog farm chicken al mattone w/ fried parsnips, broccoli di ciccio and black olives
tangerine sherbet w/ champagne and langue de chat
the trials & tribulations of learning how to cook
while you’re cooking in a studio of your apartment building, and your curry is simmering away…and the smoke alarm goes off (and you instinctively assume it’s you), so you wave your arms with magazines frantically in the air under the detector trying to make it stop. and then you walk out on the deck – in your apron (because you know how simmering curry sometimes splashes a bit) – and you realize there are other people out on their decks, and even exiting the building down below. then – the 2 guys living a floor below and diagonally from you look up and see you in your apron and ask if it was me – who set the whole building’s fire alarm off – and then…the fire trucks come.
what to do…
exit the building…and evacuate with everyone else (after taking your red-handed apron off).
consensus of those who love me (probably just to make me feel better): that it wasn’t me, i was just simmering, after all – no smoke, i swear. but..we’ll never know. the firemen never identified it was me…(good thing i took off my apron).
conclusion: a little traumatized
well – on to the yummier side of the story, thai red curry w/ beef & veggies!
- steak, sliced (i used tri tip)
- 1 large shallot, minced
- minced ginger
- thai red curry paste
- 1 can coconut milk
- lime zest & juice
- fish sauce
- veggies: carrots, broccoli, and/or potatoes
- heat wok to medium high, add oil and sear the beef until browned (a few minutes w/ thin slices). remove beef to separate plate
- return wok, heat oil and saute shallot and ginger a few minutes. stir in curry paste, coconut milk, lime zest, fish sauce and heat
- add veggies and bring to boil, then simmer and cover until veggies are tender. add lime juice and beef, heat. serve over rice.
our cooking get-togethers always promise good food, good drink & good company -
here’s to greek night!
papoutsakia, peloponnese-style dish w/ ground pork, tomatoes and w/ cheesy béchamel
avgolemono, egg-lemon chicken soup
deep-fried seasoned smelt
grilled king salmon collar & octopus, marinated in red wine
garides saganaki, shrimp w/ tomatoes and feta
greek yogurt marinated leg of lamb & grilled lamb chops
bakalva, pistachio & walnut from turkish delight, pike place market
for when you crave bad chinese food. and by bad, not necessarily bad tasting, but the not-real-chinese food you find at american-chinese fast food restaurants and buffets. i certainly loved general tso’s chicken when i was young (and still do)! but also by bad, i mean unhealthy, too. and so, here’s a healthier, super easy & quick version, no measurements really required, go by taste!
for all the S’s of taste, sweetness, saltiness, sourness & spiciness – a good-sized dollop of each: garlic, less sodium soy sauce, hoisin sauce, honey, chili garlic sauce, rice wine vinegar, & about a 1/4 cup chicken stock
- preheat oven to 375. cut boneless chicken breasts into 1-inch cubes and toss with corn starch until pieces are coated. bake about 12 minutes until fully cooked.
- in a saucepan, heat oil & garlic and saute for a just a bit. add chicken broth and all ingredients, stirring and let simmer for a few minutes. whisk a bit of corn starch with water and add to sauce to reach desired thickness.
- add cooked chicken pieces and toss until fully coated.
- serve w/ rice & some veggies, like steamed broccoli or a stir fry