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Polenta Cake with Rhubarb Ribbons
This Polenta cake is a sweet throw back to my short lived career as a pastry chef in an Italian restaurant. I was coerced into the job after the real pastry chef quit and left me with a book of recipes...
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Real Women Eat Crustless Quiche: Asparagus & Cheese
Real women eat crustless quiche. If you're wondering what real men eat, there's a very simple answer: whatever is most fattening on the menu plus a side of bacon. Am I right? All the men in my life eat...
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Sweet White Corn Soup
If you want to make this soup in Paris, you've got to get yourself a corn dealer. And, to my knowledge, there's only one. I'm not talking corn-in-the-can which is often sprinkled on the popular...
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Mini Lamb Sliders with Harissa Sauce
And you thought sliders couldn't get any smaller. These are one bite lamb hamburgers with spicy tangy yogurt sauce and toasted cumin mini buns. Cute, huh? I'm catering a private appetizer party this...
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Heirloom Pepper & Goat Cheese Tart with Parmesan Black Pepper Crust
I have no idea how the French farmer I bought these beautiful peppers from ended up working with Happy Quail farm in Northern California. Nonetheless, I enjoyed chatting en français and practicing the...
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Fresh Peach Cobbler : T’as la Pêche!
One of the sweetest french expressions I know is: t'as la pêche! Which strictly translated means: you have the peach! But really it's a greeting used for some one radiating energy. In France my Chef...
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Fresh Corn & Israeli Couscous Salad with Pine Nuts & Cilantro
This fresh corn, pine nut, and Israeli couscous salad was supposed to be a simple backdrop to a lamb shank recipe I've been working on. Unfortunately, the lamb recipe didn't make the cut because this...
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Poblano Chile Soup with Wild Mushrooms
The poblano chile sauce I was working on to go with a tomatillo chicken idea morphed into soup. It was too good on its own to be just a decorative stripe across the plate. Broil the poblanos until...
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Turnips Fried in Bacon Fat
What do you mean you don’t like turnips? The farmer’s markets are flooding with them! How can you even walk by the produce aisle without noticing those gorgeous two-tone purple and white bulbs?!?! My...
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Turnip Ginger Soup with Greens & Ham
Thanksgiving soups are erring on the butternut squash side this season. I thought it might be nice to try something different… Turnip and ginger are magical together and I make a foam at work to go...
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Padron Pepper Appetizer
I love October in California, it’s the inbetween month. Summer’s bounty is still waving a final farewell with dry farmed tomatoes, sweet late season corn, and heirloom peppers while Winter squashes are...
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Persian Saffron Orange Cake
My dusty pastry skills were recently tested when a Persian friend asked if I would recreate his Grandmother’s orange cake perfumed with cardamom and saffron. Then he gave me his Grandmother’s relic...
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Truffled Blue Hubbard Squash Soup
Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may double as an excersize ball, and few people have...
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Chicken Pumpkin Mole
And you thought pumpkin pack was like so 3 months ago! But, if you had 70 pounds of sugar pie pumpkins still left in dry storage (like we do at Echo Valley Farm) you’d be gettin’ pretty darn creative...
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Dutch Apple Baby & Truffled Skillet Soufflé: Cast Iron Breakfasts
That long title is a complicated way of saying: one basic recipe, two different results. My Mom makes Dutch Apple Baby for fancy brunches. It’s a crowd pleaser. Especially when you enter carrying a...
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Rhubarb & Raspberry Pie at Pie Ranch
You can’t end a dinner at Pie Ranch without pie now can you? The raspberries are bumpin’ and the rhubarb is crisp, red, and fat right now. It’s rhubarb-raspberry pie time! This was my finale for a...
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Beet & Poppyseed Cream Cheese Tartine
This is a farmhand favorite because it’s bright and beautiful, seasonal, and fits the homestead setting perfectly. I like to set out an array of tartines for guests (toasted baguette open-face mini...
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Italian Sausage with Piquillo Pepper & Molina Tomato Sauce
Before I begin touting Molina tomatoes that aren’t even in season yet (I bet you gobbled up yours fresh last summer and forgot to can them?), I’d like to introduce you to Leftcoast Grassfed. They are a...
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Pastel de Tres Leches
Every week my oh-so-adorable Edible After School students beg to make cakes, donuts, and cookies. And every week I say: NO! Tres Leches Cake made by Edible After School students Except this week – this...
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Flan: How to Make Flan Like a Pro
Why are the easy things in life so darned difficult? Why I ask, why?!?!! (Head hung over in despair, fists pounding on table.) Flan made by Edible After School, yes that is an ant in one of the...
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