From the Garden: Poached Egg on Greens

A sunny afternoon at Hogs Island Oyster Company in San Francisco’s Ferry Building introduced us to a version of this tasty salad.  The next day, we were craving another serving, and the frisee in the garden was begging to be picked (plus it gave my fella a reason to teach me how to poach eggs). We were delighted with…

From the Pantry: Couscous with Almonds and Mint

“Ahhh, couscous — the food so nice, they named it twice.” –Dale Denton (played by Seth Rogan), Pineapple Express After spending a blissful afternoon in the garden and a lingering lunch on the patio at my favorite local grill, I swept into the house only to remember that, in an hour or so, I needed a dish…

I Blame GBBO: Chicken Pie

“This is Desperate Dan territory. Making massive pies out of hot water crust pastry is always a good thing to do on a cold day. They’re warming and hearty and they set you up.” –Richard Burr, finalist in series 5 of The Great British Bake Off I blame The Great British Bake Off. I am…

January, 23: National Pie Day Steak Pie

As Mr. Sloan always says, there is no ‘I’ in team, but there is an ‘I’ in pie. And there’s an ‘I’ in meat pie. Anagram of meat is team … I don’t know what he’s talking about. -Simon Pegg as Shaun of Shaun of the Dead Last Sunday, I decided to serve up a steak pie…

My first Salsa Verde

“..no one is born a great cook, one learns by doing.” ― Julia Child (culinary icon, OSS agent) My tomatillos finally ripened.  The bright yellow star flowers that delighted all manner of bee and butterfly bent their heads into little purses to hold tangy yet oddly sweet purple and green fruit.  Unknowingly, I had planted a variety that…

September Mystery Basket

“When the idea of ‘Chopped’ surfaced, it was originally meant to be taped at some guy’s mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef’s dish was then fed to the dog! I am not kidding, I saw it! I think it is genius!…

The Undefined’s Birthday

One of my first harvest Marketmore cukes joined the antipasto for the Undefined’s birthday dinner (plus Tony Packo’s sweet hot Brittany tomatoes). I brought in a bit more Toledo with Sofo’s Marinara over Mark’s MeatBalls alongside my first attempt at grilled romaine for the Caeser. This paired well with a bottle of Lone Wolf Red…