Apologies for not providing the recipe for Gus’s Crab Cakes before Oxbow won the Preakness; they would have been perfect for your racing day menu. Never mind. Make them for late spring and summer dinners going forward. We recently served them with a dollop of homemade tarter sauce on a bed of fresh pea shoots … Continue reading
Marie, who often has chocolate chips for breakfast, was disappointed when I didn’t bring a chocolate dessert to last month’s Discussion Group meeting. I’m determined to satisfy her expectations tonight. This recipe for an almond flour based cake with a ganache icing is inspired by one served at the very cool Foreign Cinema in San Francisco. Continue reading
If, IF, you have any Burnt Honey Caramel Sauce left from last week, try these scones. The slight smokiness of the burnt honey plus the brightness of the orange zest make them the perfect vehicle for a little butter and as much Blood Orange Marmalade as you like. Because we’re using (liquid) sweetener, the body … Continue reading
Hanging up the wine glasses I noticed that Peter accessorized our wooden artist model not featured in an earlier (musing) about kitchen muses. He/she is running next to the bar sink with a cork from a bottle of wine from Pride Mountain. The trek up Spring Mountain outside St. Helena, CA is worth the view and … Continue reading
Local organic eggs laid by chickens that walk around (Gary or Mary’s) garden taste better. They just do. Making “Perfect Scrambled Eggs”? First step: get the best, freshest eggs possible. Same with butter. Butter made locally from organic cream is worth the calories on toast, scones, muffins…. (It’ll be so expensive you’ll savor small amounts … Continue reading
This was born out of an idea for a scone recipe: “Burnt Honey Orange (maybe Oatmeal) Scones.” Look for it in a week or so. In the meantime make the sauce and serve it over honey frozen yogurt or ice cream with a slice of Sesame Cake. BURNT HONEY SAUCE (CLICK HERE TO PRINT RECIPE) … Continue reading
Toasted sesame seeds in a rich cake topped with bittersweet chocolate ganache. Make it once and it’ll find a way into your repertoire. It’s easy to prepare and has a cool first step: heating the seeds in a skillet until they start to crackle and pop, removing from the heat, adding cold milk, and stirring … Continue reading
The rhubarb is up in the garden. Stalks are short and tender, but red enough to harvest for a first Rhubarb Cake of the season. I didn’t like it as kid. Mom celebrated spring by baking Strawberry Rhubarb Pie or Crumble, but I was alway happy when it was no longer available in the market. … Continue reading
This is trusting you made Mint Pesto last week and either have some left over or the determination to make more. The mint in our garden is still low, but delicate and sweet: perfect for the second batch of pesto in as many days. Think about (doubling) the amount of lemon juice: try a bit … Continue reading
The square Duralex Storage Bowls in our cupboard get washed every day. Their round bowls used to be the service work horses, and we still use them, but there is something satisfactory about a square glass bowl. I had trouble tracking them down until I discovered that they’re sold for food storage and come with lids. (I sort … Continue reading
Gluten Free Gus 