Shitake Mushroom Tartines with Cheddar Fondue baby arugula & escarole hearts with lemon vinaigrette Recipe and Photo by Viviane Bauquet Farre www.foodandstyle.wordpress.com Social marketing websites like Twitter and Facebook continue to amaze me. I’ve “met” or should I say, have virtually met some of the most creative and passionate people. And every once and awhile someone really special comes along who...
Read MoreRecipe by Chef Lanvert Rue Saint Jacques Restaurant • San Francisco • California www.sfbistro.com If you’re looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques. Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you’ve been transported to France. Chef Eric Lanvert, Chef de cuisine and owner has...
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“Lemongrass Tea” Soup with Chicken Dumplings, Mango, and Glass Noodles Exclusive Recipe by Chef Rima Olvera of “Duet” www.rimaolvera.com Follow Rima’s travels and updates on her blog . . . www.rimaolvera.com/blog I’m so fortunate to know so many talented chefs. But, when it comes to truly unique recipes that combine the ultimate ingredients with flavor and beauty, Chef Rima Olvera is the...
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Smoked Chipotle Citrus Pulled Pork It’s summertime . . . a season dedicated to great slow smoked meats and ice cold beer! Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale. If you’ve been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill. It’s one of the best investments I’ve made in my culinary world. And when I...
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Slow Cooked King Salmon This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist. Ingredients: 1 King salmon fillet, 2-3 pounds Extra virgin olive oil Gray salt Half cracked peppercorns Freshly ground pepper Method: Preheat your oven to 200 degrees. Place a baking pan with a few cups of water...
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Meyer Lemon Relish Recipe Adapted from Chez Panisse Cafe Cookbook During the summer, the markets are full of beautiful Meyer lemons. They are so sweet and fragrant and can be used in many dishes. This relish is so good with seafood. The other night I served it with salmon and an heirloom tomato salad. Wonderful. But, considering it’s a recipe by Alice Waters . . . I expect nothing less than wonderful. Next...
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