Thursday May 30, 2013

True Cod piccata
Fiddlehead Ferns, Persian Cucumbers, Roma Tomatoes, Spring Onions, Ginger, Garlic, Sunflower Oil, Salt, Sugar, Sesame Seeds, Olive Oil, Cider Vinegar

Wednesday May 29, 2013

Pan Roasted Local King Salmon
Fiddlehead Ferns with Spring Onions and Garlic
Heart of Romaine & Arugula Salad

Tuesday May 28, 2013

Chicken Cutlets
Roasted Broccoli with Cashews, Pancetta and Zahtar
Heart of Romaine & Arugula Salad

Monday May 27, 2013

Fifth Quarter Boudin Blanc
Rancho Gordo Cranberry Beans with Onions, Garlic, Blue Hubbard Squash, Bacon, Salt, White Pepper, Espelette Chilis, Tomatoes, Bay Leaf, Cumin, Oregano, Yama Soyu, Red Boat Fish Sauce, Little Dog hot sauce, Green Onions
Heart of Romaine Salad

Sunday May 26, 2013

@ Stu & Kay's house

Saturday May 25, 2013

Pan Roasted King Salmon
Fiddlehead Ferns blanched and sauteed with butter & garlic
Roasted Corn, Pancetta, and Nopales with Olive Oil, Salt, White Pepper, and Lime Juice
Heart of Romaine Salad

Friday May 24, 2013

Chicken Cutlets
Romano Beans with Onions, Garlic, Dirty Grrl Dry Farmed Tomatoes, Salt, Thyme, Black Pepper, Aleppo Pepper
Heart of Romaine Salad with Virginia's Blue Cheese Dressing

Thursday May 23, 2013

@ Silent Film Festival Press Conference at McRosky Mattress factory

Wednesday May 22, 2013

@ Original Joe's with Yvonne, Pete & Vicky

Tuesday May 21, 2013

Sardines with lemon zest and Firebrand Fennel & Golden Raisin baguette crumbs over
Cole Slaw with radish, carrot, Early Jersey Wakefield cabbage

Monday May 20, 2013

@ Exploratorium Reception

Sunday May 19, 2013

@ Tosca Last Call

@ home with Lococo's pizza

Saturday May 18, 2013

Stu & Kay

Radishes, Cheese, and Pittsburgh Meat Products
Ginger Garlic Cucumber Salad with thin sliced Radishes and Sea Beans
Chicken Thigh Cutlets with Ramp Top Noccerella Olives Pesto
Roasted Corn, Maitake & Morel Mushrooms, Pancetta, Nopales, and Squash Blossoms with Zahtar, Salt & Olive Oil
Rainier Cherries, Rainier Cherry Ricotta Cakes and Salted Caramel Ice Cream

Friday May 17, 2013

Rachel & Zoe

Radishes, Pgh Meat, Cheese
Squash Blossoms stuffed with Ricotta & Preserved Lemon on salad of Persian Cucumbers, Sea Beans, Jicama, Avocado, and Olive Oil
Soft Shelled Crabs on
Roasted Corn, Pancetta, Nopales, and Maitake Mushrooms
English Peas with Shiso Leaf
Rainer Cherry Ricotta Cakes with whipped cream

Thursday May 16, 2013

Local King Salmon
Roasted Cauliflower and Spring Onions with Olive Oil, Cumin, Salt, Alleppo Pepper, Szechwan Pepper
Heart of Romaine with Blue Cheese Dressing

Wednesday May 15, 2013

Chicken Thigh Cutlets
Asparagus
Heart of Romaine Salad

Tuesday May 14, 2013

@ Szmidt's Old World Deli with Sue

Home

Monday May 13, 2013

@ Primati Brothers

@Sarah's

Sunday May 12, 2013

Bacon Short Rib Burgers with Maitake Mushroom powder
Purple Asparagus
Fruit Salad with Brooks Cherries, Apache Apricots, Mulberries, Pineapple, White Marsh Grapefruits

Saturday May 11, 2013

@ Parrilla with Sue & Leslie

@ Sarah's

Friday May 10, 2013

@ Ali Baba's with Sue

@ Longue Vue with Mom, Dad, Sue, Sarah, & Leslie

Thursday May 9, 2013

Local Butcher Egg Sandwich on plane to Pittsburgh

Wednesday May 8, 2013

@ Little Me at 42nd Street Moon

@ Golden Gate Awards

Tuesday May 7, 2013

Chicken Cutlets
Mayocoba Beans with Rice & English Peas
Heart of Romaine Salad

Monday May 6, 2013

@ Camino with Jeff, Carol, Roger, Gail, & Robert

Sunday May 5, 2013

@ Google & the World Brain

Empenadas @ home

Saturday May 4, 2013

@ Novikoff Award

@ Stu & Kay's

Friday May 3, 2013

Quinoa, fava beans, tomatoes, grapefruit sections, avocado, radish, lime juice, salt, white pepper, Aleppo pepper, olive oil, cumin
Local Salmon

Thursday May 2, 2013

Annabelle's squash with Chicken Thigh pieces, olive oil, zahtar, salt, and Aleppo pepper
Heart of Romaine salad

Wednesday May 1, 2013

@ The Perverts Guide to Ideology

@ Moxy

Tuesday April 30, 2013

Salmon roasted with spring onions, nopales, corn, pancetta, Alleppo Chili, salt, olive oil, lime juice, garlic
Heart of Romaine salad

Monday April 29, 2013

@ 3 Square Cafe

Chicken Cutlets
Asparagus with Cyprus Citron Salt
Roasted Corn & Pancetta with Zahtar, Olive Oil, and Lime Juice

Sunday April 28, 2013

@ The Curious Palate in Mar Vista

@ Paris Photo on Paramount Lot with Tom & Susan

@ Lotteria with Tom & Susan

@ The General with Tom & Susan

Saturday April 27, 2013

@ 3 Squares Bakery

@ The Donovan Affair

@ The Hungry Cat with Dennis & Amy

@ Musso & Frank's with Amy & Kathline

@ Come & Get Me

@ Public in the Roosevelt Hotel

Friday April 26, 2013

@ Son of a Gun with Bruce

@ Musso & Franks for drinks with Stacey & Christian

@ The Great Escape

@ Gimme Shelter

In Hell on Hollywood Blvd with Eddie & Kathline

Thursday April 25, 2013

in LA
@ A Frame with Amy

also the Kubrick show at LACMA

Wednesday April 24, 2013

Goat's Mild Keffir Biscuits with Proscuitto & Fried Eggs
Heart of Romaine Salad

Tuesday April 23, 2013

@ Tribune Tavern

@ Moxy

Monday April 22, 2013

Soba noodles with 10/15 Shrimp, Tomatoes, Persian Cucumbers, Shiso Leaf, Cilantro, Spring Onions, sauce with Lime Juice, Yama Soyu, Oyster Sauce, Agave Nectar, Red Boat Fish Sauce, Ginger, and water

Sunday April 21, 2013

Chicken Thigh Cutlets
Braised Early Jersey Wakefield cabbage, spring onions, carrots
Heart of romaine salad

Saturday April 20

Poker Night with Michael & Edith, Patrick, Paula, Joe
Radishes
Salt Cod and Cauliflower Gratin with Pita Chips
Burgers on homemade potato buns
Kennebec potatoes twice fried in duck fat & sunflower oil
Heart of romaine salad with Virginia's Blue Cheese dressing and tomatoes
Katrina Rozelle Chocolate Mouse cake with Lucero strawberries.

I ground the burgers with 2 1/2 lbs of hanger steak, 1/2 lb of Cafe Rouge bacon, 1/4 cup of Maitake mushroom powder (ground Maitakes dried in oven and then crumbled into dirt), and salt
Formed into loose patties and chilled then seared in hot butter. English Farmhouse cheddar melted on top.

Friday April 19, 2013

Becker Lane pork chop pan roasted
Buccatini with fava beans, garlic, olive oil, and parmesan cheese
Heart of Romaine Salad

Thursday April 18, 2013

Alaskan Salmon pan roasted
Asparagus
Little Gem Salad with Blue Cheese Dressing

Wednesday April 17, 2013

@ 42nd Street Moon show of Carnival!

@ Globe with Joe

Tuesday April 16, 2013

Chicken Cutlets
Persian cucumbers, Los Cabos tomatoes, shallots, pickled beets, sheepsmilk ricotta, goat's milk keffir, shiso leaf, salt, black pepper, olive oil, rice wine vinegar, and lime juice

Monday April 15, 2013

Rancho Gordo Cranberry Beans and Massa Organic brown rice with Manila Clams, Cafe Rouge Andouie Sausage, leeks, garlic, ginger, spring onions, rose wine, salt, Aleppo chili, cumin, and white pepper
Asparagus

Sunday April 14, 2013

Fantasy League Draft

Leftover Pork Stew
Leftover Salt Cod & Cauliflower Gratin

Saturday April 13, 2013

Stu, Kay, Bob, Rachel, Stefi, Kate & Ava

Redwood Hills Cameo cheese, Pt. Reyes Toma cheese, tustun al Barolo cheese, Fifth Quater Trotter terrine, radishes,
Quetzel Padron chilis
Morels stuffed with Dungeness crab and fried in tempura batter with stinging nettle, radish top pesto with pickled Forno beets, fresh Bellweather Farms sheep's milk ricotta, olive oil and shiso leaf
Monterey Fish Salt Cod & Cauliflower gratin on Acme Pain de Levan
Pork Stew with Italian eggplants, tomatoes, leeks, garlic, shallots, mailtake mushrooms, olive oil, salt, cumin, clove, oregano, paprika, Aleppo chili, and black pepper
Polenta Integrale
Dino Kale & red onions
Sketch Chocolate Pudding cakes with Lucero strawberries and whipped cream

Friday April 12, 2013

Roasted Shrimp with Soba Noodles, basil and spring onions
Asparagus

Thursday April 11, 2013

Little Gem Salad
Chicken thighs with spring onions & pineapple
Cut everything into pieces and mixed with olive oil, yama soyu, Bernie's cider vinegar, cumin, allspice, and alleppo pepper. Roasted at 425 for 25 minutes. Served with shredded basil.

Wednesday April 10, 2013

Pan Roasted Salmon
Yuba Papardelle with fresh peas
After I shelled the peas I took the pods and put them in the cuisineart and pureed them. Added them to pan with two cups water and cooked for five minutes and then strained out pod gunk. Cooked half the peas in the pod water and pureed that. Cut the yuba into strips and added to pan with 1/2 cup of 1/2 & 1/2 and pureed peas and salt. Added rest of peas and cooked a few minutes until done. Ground some white pepper and plated with the salmon.

Tuesday April 9, 2013

Chicken Thighs boned flattened and stuffed with proscuitto and Pt. Reyes toma sauteed and then roasted with butternut squash (cleaned with my squash knife) in olive oil, agave nectar, yama soyu, five spice, and salt,
Jersey Wakefield cabbage with carrots, spring onions, olive oil, Bernie's cider vinegar, salt, and white pepper

Monday April 8, 2013

Pork, Carrots, and Cabbage over Brown Rice

Massa Organic Brown Rice

3/4 lb Pork cut into chunks flattened and cut into strips marinated in yama soyu, oyster sauce, cider vinegar, sesame oil, Big Dog hot sauce, cornstarch, and peanut butter.

Big chunk of ginger and 5 cloves of garlic grated and mixed with bunch of scallions chopped.

3 carrots cut into sticks and steamed for 2 minutes.

Early Jersey Wakefield cabbage and leeks chopped

Package of Hodo Soy firm tofu cut into pieces and soaked in boiling water.

Aromatics sauteed in sunflower oil. Cabbage & leeks added. Pan deglazed with sake. Pork added. Tofu  added.

Served over rice

Sunday April 7, 2013

Baked Penne with Fifth Quarter Boudin Blanc

I cooked a little more than half a bag of Rustichello di Abruzo Penne until a little less than al dente
Diced three slices of 5th Quarter Pancetta and cooked it off. Strained off most of the fat and used some of it to coat the pasta when it was done. In the same pan I sauteed one red onion diced, three cloves garlic smashed, a small can of Muir Glen fire-roasted crushed tomatoes, 1/2 tsp sugar, thyme, and a cup of salted water pasta cooked in. Cooked the boudin blanc in a pan with two cups water until water was gone. Mixed pasta with tomato sauce, some grated Pt. Reyes toma cheese, Firebrand bakery bread crumbs (crumbed in the Cuisineart with some olive oil), black pepper, and Bellweather Farms fresh sheep's milk ricotta. Topped with the boudin and baked in a 350 oven for 20 minutes and then broiled for three.