CAV Wine Bar & Kitchen
My husband recently took me to dinner at CAV Wine Bar & Kitchen in San Francisco. CAV started out as a wine bar but has developed into both a wine bar and a noted kitchen. The concept behind the...
View ArticleFARM at The Carneros Inn
FARM Restaurant at the Carneros Inn in Napa Valley is worth a visit. I recently had occasion to dine there with some of my guests from Canada. When we stepped out of the car, I was immediately drawn...
View ArticleLamb Shanks with Root Vegetables
Ingredients 6 lamb shanks, split in half cross-wise Olive oil Fresh herbs – parsley, thyme, tarragon, etc., chopped Coarse sea salt Freshly ground pepper 1 cup white or red wine 1 large sweet onion,...
View ArticleJean Grogne
I recently discovered this luscious triple cream pasteurized cow’s milk cheese from the Ile-de France region. It is a subtle cheese with a gentle mushroom flavor. It pairs well with a sparkling wine....
View ArticleValencay
Valencay is a raw goat’s milk cheese from central France. It is in the shape of a pyramid without its top. (Legend has it that Napoleon took his sword and cut off the top because it reminded him of...
View ArticleSumi
Sumi is a goat’s milk cheese from Goat’s Leap Dairy in St. Helena. It is shaped like a truncated pyramid and coated with ash. Inside it is firm and tangy with a long rich finish. It is aged for only...
View ArticleSalad of Mache, Beets and Walnuts in Walnut Vinaigrette Dressing
Ingredients 6-8 medium beets, washed and tops removed 1 ½ T lemon juice or nice vinegar (such as Vinaigre de Banyuls 4 T walnut oil Sea salt to taste 6 cups mache 1/3 cup walnuts, roughly chopped...
View ArticlePotato Gratin
Ingredients 3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold). 1 quart whole milk Freshly grated nutmeg Sea salt to taste 2 T butter 1 c heavy cream 2 c freshly grated...
View ArticleBeef Bourguignon
Ingredients 4 oz. (250g) thick bacon, cut into strips 4 lbs (2kg) stewing beef, cut in 2-inch cubes 2 onions, sliced 2 carrots, sliced 3 T flour 1 bottle Burgundy wine (Pinot Noir can be substituted,...
View Article2002 Falcor Le Bizou
We recently enjoyed another wine discovery brought to us by Marcy Roth of Bacchus and Venus Wine Shop in Sausalito. This time it was 2002 Le Bizou from Falcor Winery in Napa Valley. This wine is a...
View ArticleCaramelized Root Vegetables
Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...
View ArticleMashed Yukon Gold Potatoes with Roasted Chestnuts
This is one of my favorite dishes for the holidays. The roasted chestnuts add a little sweetness and a unique flavor to these already delicious mashed potatoes. I also add caramelized onions or...
View ArticlePotatoes Au Gratin with Truffles
Ingredients 2 T unsalted butter ¾ cup (175ml) whipping cream 2 T chopped truffles 2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced ½ lb (250g) onions, thinly sliced Sea salt and pepper, to...
View ArticleMashed Yukon Gold Potatoes with Mushrooms and Braised Leeks
This is one of my favorite side dishes. I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets. They are a perfect addition to mashed Yukon gold...
View ArticleClik here to view.
Roasted Pork Tenderloin and Vegetables with Fennel Flowers
Fennel flowers have a very pleasant spicy, licorice flavor. I harvested some from my garden to use with a pork tenderloin roast and vegetables. The flowers make a gorgeous garnish to serve with the...
View ArticleClik here to view.
Potato Pancakes with Stewed Apples
Potato pancakes seem especially good on a cold, rainy day. These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine. The key is to ring out the excess water that is in the...
View ArticleClik here to view.
Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
View Article