Thursday, February 28, 2013

Thursday February 28, 2013

Pan Roasted Salmon
Farro with Tomatoes, Onions, Garlic, Thyme, Oregano, Salt, Maitake Mushroom Powder, Black Pepper, Parmesan, Olive Oil, Bay Leaf
Heart of Romaine Salad with Blue Cheese Dressing

Wednesday February 27, 2013

Bresianella Stagionato Cheese
Cesar Salad
House ground Short Rib & Cafe Rouge Bacon Burgers with Maitake Mushroom Powder on Semifreddi buns
Roasted Butternut Squash, Hazelnuts, Kohlrabi, Kumquat, Olive Oil, Allspice, Salt, White Pepper
Scream Mineola Tangelo Ice Cream with Murcott Sections

Tuesday February 26, 2013

Kim Chee & Chicken Fried Rice

Monday, February 25, 2013

Monday February 25, 2013

Leftover Gratin and Green Salad with Stacey

Chicken Thigh Pieces with Savoy Cabbage, Green Olive, Capers, Leeks, Oregano, Chicken Stock, Butter, Olive Oil, Salt, White Pepper
over Jasmine Rice
Chicory & Red Butter Leaf Lettuce with Shallot Vinegrette

Sunday, February 24, 2013

Sunday February 24, 2013

Oscar Night with Joe, Rachel, Lucia, & Carter

Radishes, Cheese, Fifth Quarter Trotter Terrine & Lambs Tongue with Firebrand Gold Raisin & Fennel Bread
Baba Ganoush with Fresh Tahini, Eggplant, Preserved Lemon, Lemon Juice, Salt, Olive Oil
Scarlet Queen Turnips, Persian Cucumbers & Baby Fennel salad
Gratin with Sunchokes, Fennel, Kohlrabi, Garlic, Parmesan, Half & Half, Butter, Thyme, Salt, White Pepper,
Paneer Cheese Roasted with Garam Marsala & Olive Oil and Dino Kale & Red Onions
Firebrand Boule and butter

Saturday February 23, 2013

Poker at Paula's
Buckwheat Blini with my Salmon Caviar, creme fraiche and chives
Paula's lamb and artichokes
Paula's Israeli Couscous

Friday, February 22, 2013

Friday February 22, 2013

Monkfish roasted in a cast iron skillet with a stick of melted butter with big chunk of grated ginger, two large cloves of garlic also grated, salt, white wine, pretty dog louisiana hot sauce, white pepper.
Steamed asparagus with Robin's nice olive oil and Oaktown's citrus salt
Heart of Romaine salad with Virginia's Blue Cheese Dressing

Thursday, February 21, 2013

Thursday February 21, 2013

Lunch with Rachel at Fusebox

Chicken Thigh Cutlets
Roasted Brussels Sprouts with Preserved Lemons and Anchovies
Heart of Romaine

Wednesday February 20, 2013

Dinner with Aunt Yvonne at The Corner Store in SF

Tuesday, February 19, 2013

Tuesday February 19, 2013

Day boat scallops and roasted carrots and cauliflower with Zahtar and blood orange juice

I washed and picked the side muscle off the scallops and then put them between paper towels with a sheet pan on top while I made the cooking sauce.
Melt a stick of butter in the microwave then added five garlic cloves grated, a big knob of ginger grated,  blood orange zest grated, half a cup of white wine.
Preheated oven to 450 and put the carrots and cauliflower on a sheet pan on the bottom rack. I cooked them for 20 minutes. At 15 minutes in, I put a cast iron skillet on the top rack. Pulled the skillet out after five minutes and put the scallops in. Poured the butter mix over, topped with some panko, and stuck it back in the oven for 10 minutes. It wasn't quite brown so I ran the broiler for three minutes at the end.

Heart of Romaine Salad with Blue Cheese Dressing

Monday, February 18, 2013

Monday February 18, 2013

Pork Tenderloin cut and flattened then cut into matchsticks with ginger, garlic, toasted sesame oil, cornstarch, kumquat & mandarinquat peel, salt, white pepper,  yama soyu, and sugar
Seared and removed
Red onions, cabbage, and carrots sauteed and then pork added back with some chicken stock
Massa Organics brown rice
Heart of Romaine salad

Sunday, February 17, 2013

Sunday February 17, 2013

@ Lost Weekend's Cynic Cave Ron Lynch Show

@ Cha-yam Vegetarian with Amy, Carter & Lucia

Saturday February 16, 2013

@ Silent Winter Event at the Castro

Friday, February 15, 2013

Friday February 15, 2013

Amy & Rachel
Salmon Caviar (for next weekend's Poker night)
Radishes, Olives, Cheese, & Crackers
Crab Cakes on Fennel, Scarlet Turnips, Waterchestnuts, and Cucumber Salad
Chicken Thighs boned and pan-roasted
Roasted Artichokes (three for a dollar), Italian Eggplant, Brussels Sprouts, and Pancetta with Zahtar & Omani and Olive Oil
Sketch Chocolate Pudding Cake with Whipped Cream, Red Raspberries, and Candied Mint Leaves

Thursday, February 14, 2013

Thursday February 14, 2013

Chicken Cutlets
Brussels Sprouts with Pancetta
Chicory Salad with Mustard Shallot Dressing
(I think I've posted enough pictures of these)

Wednesday, February 13, 2013

Wednesday February 13, 2013

Dried Maitake Mushrooms that I ground up in the cuisinart and then spread on a baking sheet and dried for two hours at 175 then dried some more. Haven't decided yet what to do with them

Pan-Roasted Becker Lane Pork Chop
Cauliflower Steaks, Eggplant, Spring Onions, and Carrots Roasted with Red & White Miso, Peanut Butter, Honey, Yama Soyu, Roasted Sesame Oil, Oaktown Five Spice & Garam Marsala, Salt, and Olive Oil
Heart of Romaine Salad

Tuesday, February 12, 2013

Tuesday February 12, 2013

Pan-Roasted Salmon
Choonth Wangan (from Mark Bittman) with Italian Eggplant, Pink Pearl Apples, Baby Fennel, Tamarind Paste, Cinnamon, Cardamom, Cloves, Cayenne, Ginger, Garlic, Salt, Water
Greek Yogurt & Goat's Milk Keffir with Persian Cucumbers, Preserved Lemons
Heart of Romaine Salad

A Shout Out to East Stroudsburg, PA


Monday February 11, 2013

Slaw with Napa Cabbage, Carrots, Cucumbers, Scarlet Turnips, Kumquats, Sesame Seeds, Garlic, Ginger, Bernie's Cider Vinegar, Sunflower Oil, Fish Sauce, Lime Juice, Salt,
Roasted Brussels Sprouts and Fra Mani Pancetta
Chicken Thighs "breaded" with ground Maitake Mushrooms. I will have to dry the mushrooms a little more next time as they were to wet to crisp up properly

Sunday February 10, 2013

Nick's Pizza
Heart of Romaine Salad

Sunday, February 10, 2013

Saturday February 9, 2013

Mike, Michael & Edith, Paula, Patrick, Joe, Kay, Jeff,

Radishes & Point Reyes Toma and Weir Ranch Saint Rose Cheese
Proscuitto wrapped Mochi
Trio of Appetizers:
Chicken Thigh Nuggets in Savory Pizzelle cups with Grade B Maple Syrup
Scarlet Turnips, Baby Fennel, and Persian Cucumbers with Garlic Ginger dressing and Sesame Seeds
Pickled Forno Beets with Redwood Hill Farm Crotin and Kumquat Orange dressing
Corned Beef (Point Cut dry cured five days) with Horseradish and Radish Top, Mint, and Fresh Wasabi Pesto
Roasted Carrots, Kohlrabi and Artichokes with Zahtar and Omani
Maitake Mushroom Chips
Anita's Camille Glenn Cointreau Sponge Cake
Fennel Pollen Ice Cream

Friday, February 8, 2013

Friday February 8, 2013

Lunch at Fusebox

Chicken Cutlets & Roasted Brussels Sprouts

Fennel Ice Cream

Roasted Forno Beets

Anita's Cointreau Sponge Cake

(last three for Saturday's dinner)

Thursday, February 7, 2013

Thursday February 7, 2013

Cod and Kim Chi Fried Rice
Heart of Romaine Salad

Wednesday, February 6, 2013

Wednesday February 6, 2013

Roasted Brussels Sprouts, Italian Eggplant, Red Spring Onions, Chicken Thighs with Olive Oil & Zatar
Massa Organic Brown Rice
Heart of Romaine Salad

Tuesday, February 5, 2013

Tuesday February 5, 2013

Sturgeon broiled quickly and then finished in Romanescu sorta sauce with Cabbage, Onions, Garlic & Almonds pureed with Bernie's Cider Vinegar & Olive Oil. Also Salsa, Tomato Paste, Anchovies, Water, Salt
Heart of Romaine Salad with Blue Cheese Dressing

Monday February 4. 2013

@ earplay at ODC

Red Turnip, Persian Cucumber Salad with shaved Parmasean Cheese, Garlic, Ginger dressing

Sunday, February 3, 2013

Sunday February 3, 2013

Guacamole at Stu's

LoCoco's Pizza at home

Saturday February 2, 2013

Stu and Kay
Red Turnips, Persian Cucumbers, Fennel with Ginger Garlic Dressing
Local Butcher Bacon/Beef Burgers with Potato Buns
Roasted Brussels Sprouts and Maitake Mushrooms
Red Raspberries with Three Twins Vanilla Ice Cream and candied mint leaves

Friday February 1, 2013

Brussels Sprouts, Chicken Thighs, Maitake Mushrooms, Zatar, and Dried Black Limes with olive oil and salt
Chicory, Tokyo Turnips, Fennel w/ Garlic Ginger Dressing

Thursday January 31, 2013

 Swordfish with Broccoli and Maitake Mushrooms with Black Olives, Preserved Lemons and Olive Oil
Heart of Romaine salad