Pioneer Woman, Ree Drummond. I tweaked it just a little and changed up the quantity more suited for me--when I run out, I just make a new batch! You can have the fresh salsa fix any time-- the ingredients are readily available all year long.
4-5 Roma tomatoes, diced (Romas are key because they are firm and hold up well)
1 med yellow onion, diced
1/4 cup fresh cilantro leaves, chopped
1/2 jalapeno pepper chopped very fine
Juice of 1 lime
1 tsp of white wine vinegar
1/2 tsp + fine sea salt
Several turns of fresh cracked pepper
Mix together, taste for salt, cover and chill. Good immediately--terrific the next day!
Sunday, October 12, 2014
Saturday, September 27, 2014
I had my first taste of this simply creation several years ago at Cafe de la Presse in San Francisco. So simple as to be deceiving in the flavors, I was determined to recreate it at home and I did. But of course, over time, other salads from Caesar to arugula to frisee came and went until I was watching one of my favorite chefs, Geoffrey Zakarian talk about butter lettuce as the superior lettuce for both salad and a variety of dishes from burgers to Asian minced lettuce cups--and voila! My perfect little French salad is back! Thankfully, it was never really gone for long.
1 head of live butter lettuce (on the roots). Chopped, bagged butter lettuce doesn't work.
Separate leaves, wash and place dry leaves in a bowl.
Splash with small amount of sherry or white wine vinegar and extra virgin olive oil. (Less than a tbsp or so of each--you can always add more.)
Add small amount of very finely snipped chive. Chervil and parsley may also be used (classic fines herbes blend). Top with fresh black pepper and a dash of Maldon sea salt. Toss lightly and serve.
For an extra touch, add toasted/chopped hazelnuts sprinkled on top.
Wednesday, August 20, 2014
Sunday, June 8, 2014
Friday, April 25, 2014
Bon Appetit, the recipe inspired by the house made cheese served at Rich Table in San Francisco. Here is the simple recipe--give it a try, and add your own touch--I could see it mixed with fresh herbs, dill, nuts, chives or even drizzled with honey. Toss with pasta and olive oil, put it in desserts--the possibilities are endless. Enjoy!
2 cups whole milk
1 cup heavy cream
1/2 tsp (or more to taste) kosher salt
2 tablespoons fresh lemon juice or distilled white vinegar
In a heavy pot, bring the milk, cream and salt just to a boil. Remove from the heat and stir in the lemon juice or vinegar. Stir gently till mixture starts to curdle. Let stand for 5 minutes.
Pour mixture over 2 layers of cheesecloth set in a fine mesh sieve placed over a medium bowl . Refrigerate for 20 minutes till spreadable or several hours for a firmer cheese. Cover and chill cheese for up to 3 days.
Sunday, March 9, 2014
Wednesday, February 19, 2014
To celebrate Amy Tan's latest book, The Valley of Amazement, I prepared some homemade Chinese food for the book group. The book is a non-stop read, spanning three generations of women whose lives and stories of love and loss intertwine from China to San Francisco and back. I prepared my own version of cashew chicken, marinated thigh meat tossed with thinly sliced baby zucchini and onion, beef chow fun made with pappardelle and thinly sliced bok choy, and of course a hit at every party, crispy pork wontons. You might think 48 pieces is more than enough, but guess what, ever bite disappears!
Pork Wonton Recipe:
1 lb fresh ground pork
5-6 oz of water chestnuts, drained
2 tbsp. soy sauce
1 tbsp. corn starch
½ tsp salt
½ tsp black pepper
1 tsp garlic chili paste
½ tsp fish sauce
1 tbsp. sesame oil
1 tsp sugar
2 tbsp. minced garlic
1 egg, beaten
1 package wonton skins
In a small food processor, blend water chestnuts and green onion till rough paste. In a mixing bowl, add all the other ingredients except the egg and oil. Add the green onion mixture and mix well. Cook a small piece of the meat mixture in the microwave to taste for seasoning—and add if needed.
Line a cookie sheet with wax paper or foil—spray with non-stick spray. Lay out a wonton wrapper, moisten 2 sides with beaten egg, add tsp of pork filling, fold over, seal well and pull points of wonton up into a little U. Place on cookie sheet and repeat. Recipe will make 45-50 wontons. You can cook them immediately or the wontons can be covered with foil and frozen on cookie sheets till ready to use. Fry in a large Dutch oven or heavy pot in oil heated to 350 degrees till golden brown and serve with favorite sauces (hot mustard, sweet and sour sauce, garlic chili sauce, etc.)
To stack cookie sheets in a small freezer, use a couple of small bowls as risers.
Frozen wontons go from the freezer directly into the fryer with no problem.
Sunday, January 5, 2014
1 yellow onion, very small dice
6 garlic gloves, minced
2 tbsp olive oil
Rinse the beans in cold water, to remove any dirt or shell. Place beans, onion and garlic in a large 4-5 quart heavy pot or Dutch oven. Add the olive oil, 1 tsp salt, 1 tsp black pepper and cover with water—approx. 4 inches over the top of the beans. Stir to combine. Bring to a boil, then lower temperature to a simmer and cover. Cook for approx. 2 hours, checking frequently that all the water does not evaporate--add water if necessary—otherwise beans will stick and burn (you want them to be saucy). When done, taste for salt and add as needed.
Beans will be saucy and soft. For a delicious bite, drizzle with melted butter and wrap in warm flour tortillas or drain, rough smash and saute to create refried beans for your favorite dish.Delicious!