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Vittle Monster

Heirloom tomato and fresh mozzarella salad - Lark Creek Grill
Mixed medley heirloom tomatoes, rustic basil pesto, arugula, balsamic reduction. $12.75
Lark Creek Grill, San Francisco International Airport (SFO)

Heirloom tomato and fresh mozzarella salad - Lark Creek Grill
Mmm, I love heirloom tomatoes! This was actually a really great dish from an airport restaurant, but everything is better at T2 at SFO. They had a great tomato variety in the dish too. Noms!

Boont amber ale - Lark Creek Grill

Boont amber ale, Anderson Valley, Booneville CA. $6

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Katie at the Kitchen Door

Duck Tacos with Habanero Cream Sauce {Katie at the Kitchen Door}

Apparently I have a thing for Latin cuisine. First, I couldn’t stop singing the praises of Antojitos, then, last month, I reviewed (and loved) Gran Cocina LatinaandThe Latin Road Home, and now, I’m reviewing yet another Latin American cookbook – Tacos, Tortas, and Tamales, by Roberto Santibanez. And what’s not to love about Mexican food? It’s full of sweet veggies like corn and peppers and tomatoes, foods wrapped in bread, spicy tender meats, and no one is ashamed to smother anything with cheese.

Duck Tacos in Habanero Cream Sauce {Katie at the Kitchen Door}

I kind of love this little book: it’s cute, fun, and approachable.  Of the three books mentioned above, it takes the narrowest focus, looking mainly at, well, tacos, tortas (Mexican-style sandwiches), and tamales, as interpreted by the “street-side kitchens of Mexico.” There are also a handful of recipes for salsas, drinks, and desserts, just to round out your meal. This book doesn’t delve…

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hungry sofia

The thing about vacation is that eventually you have to come home. Always wanting to make it last a little longer, I hold on by bringing back ingredients, recreating recipes, or incorporating holiday habits to my everyday. In the past year, I’ve visited Paris and Mexico City, which is why I have tins of fois gras and impressionist teas on my shelves, half empty jars of caramel beurre au salé and cajeta in the cupboard, and stacks of corn tortillas in the freezer. This is also why I flounce around Brooklyn markets on the weekend with an enormous Provence basket and can’t stop making batches of salsa verde.

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Mama's Gotta Bake

I’m in love, and yes, my husband knows all about it. It’s quite scandalous indeed. I did have this long running affair with chocolate, but recently my affections have been directed elsewhere and my husband is to blame.

He just returned from a trip to visit his cousin Gerry in Petaluma, California. While he was there they went to a farm where they could pick their own produce, and he brought me home several bags filled with a variety of fruits and vegetables. In fact, one entire bag was just filled with the most gorgeous selection of heirloom tomatoes. So, needless to say we’ve had a real “tomato fest” at the house this week. Heirloom tomatoes are at their peak of perfection in these summer months and these were sweet and full of flavor.

For dinner my husband made mahi mahi with roasted tomatoes, I made this Heirloom Tomato and…

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Mama's Gotta Bake

I guess you could say I’m a real “meat and potatoes” kind of girl.  Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible.  Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.

For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and…

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Putney Farm

romescoromesco14While we sometimes bitch and moan whine about winter vegetables this time of year, we do enjoy them quite a bit. It just takes a little more work to get the best out of them, and being as lazy as the next guy, we prefer more flavor and less work. In summer we put most fresh veggies on a plate with some olive oil and salt, or give them a quick sauté and voilà! Perfection (well, at least a good dish). In winter, we break out our thinking caps and some cookbooks and get to work. So when Carolyn brought home some purple broccoli and broccoflower (or romanesco, depending on appearance), we got off our butts motivated and made this salad. And it turned out well enough to make the blog, and become a regular dish here at the farm.

romesco2romesco3This salad combines blanched cauliflower and broccoli with sharp pecorino…

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