Ned Ludd Restaurant in Portland
My friends and I were thrilled to discover Ned Ludd in Portland. We went there on a chilly, rainy Sunday evening after a day of exploring Portland’s cheese, chocolate and wine shops. What a delight...
View ArticleAskinosie Chocolate
Perhaps the BEST chocolate in the world is being made by Shawn Askinosie in Springfield, Missouri. Seriously. It has become my absolute favorite, and I taste a LOT of chocolate. When starting up...
View ArticleNo More Plastic Bags at SF Farmers Market
Starting on May 23rd, the SF Ferry Building Farmers Market has banned the use of plastic bags by the vendors at the market. This is a trend that may be picked up by other farmers markets in the area....
View ArticleReverie-Daydream Boutique
Melissa and Sean McArdle recently opened a new online shop, Reverie-Daydream Boutique . They feature unique and beautiful artisan products from around the world. Their goal is to bring to their...
View ArticleRoasted Asparagus Frittata with Bacon (optional)
Ingredients 14-15 medium stalks asparagus, washed 2 Tablespoons olive oil 3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional 2 Tablespoons butter 1/4 cup chopped scallions 6 large...
View ArticleFresh Strawberry Margaritas
In making homemade cocktails, I start with great ingredients. That typically means a trip to my garden or else to the farmers market for seasonal fruits. In this recipe, I use strawberries but you...
View ArticleFish in Sausalito
My restaurant pick this time is Fish in Sausalito. Fish is located on Harbor Drive and is dedicated to serving sustainable seafood. The chef/owner, Kenny Belov, works with near-by farmers to serve...
View ArticleReconstituting Sundried Tomatoes
My favorite sun-dried tomatoes (hands-down!) come from Everything Under the Sun in Winters, California. They are intensely-flavored and packed with Vitamin A, minerals and fiber. I love to have them...
View ArticleFresh Green Garbanzo Beans
Fresh green garbanzo beans were onhand this morning at the San Francisco Ferry Plaza Farmers Market! I have eaten dried garbanzo beans and even canned ones, but never fresh ones. The fresh garbanzos...
View ArticleFresh Hazelnuts from Freddy Guys in Oregon
My fresh Oregon hazelnuts just arrived! Since discovering the fresh hazelnuts that are grown in Oregon, I have really come to appreciate the flavor and versatility of these aromatic nuts. I like to...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
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Burnt Sugar Caramelized Banana Chocolate Chunk Ice Cream
Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime. Our ice cream had a very simple base of cream, whole milk and sugar. We did not use eggs in it,...
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Boysenberry Cobbler
Baking a cobbler is a perfect way to showcase seasonal fruits. I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them. Although I chose...
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Double Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate – made in...
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Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
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Chocolate Amaretto Truffles
I adore truffles, and they are so easy to make! If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...
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Fresh Coconut Buttermilk Meyer Lemon Custard
Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead. This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...
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Salted Caramel Ice Cream with Dark Chocolate and Toasted Almonds
Growing up in the South, we had homemade ice cream often in the summertime. Our ice cream had a very simple base of cream, milk and sugar. We did not use eggs in it, and we did not cook it. We...
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Seasonal Mini Frittatas
These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted...
View ArticleDark Chocolate Tarts
These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in...
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