Redirecting Perverts to the Refrigerator Since 1999
This was my second Recchiuti Taste Project event. The first was the Salt and Chocolate tasting which inspired many dishes and a shopping spree at The Meadow in Portland. The beer tasting was really for my husband who is the alchemist behind the Barely Legal brews. Of course, I enjoy the end product, he enjoys…
I had one large zucchini left from my dad’s garden. I’d already made zucchini bread, I’d already frozen a bunch of it for zucchini bread in the winter, I’d sautéed, I’d put it in pasta, I needed something new! Well, there’s my tried and true ‘mashing things together and frying into a cake technique’… I’ll…
I don’t think I’d ever seen a Reed avocado before. I’m pretty sure I’d remember. I bought one for $5. Yes, just one. It was about the size as an infant’s head!! I made a batch of guacamole out of it for four of us and we couldn’t finish it there was so much. It…
Cellar Door Café at Bonny Doon Vineyard328 Ingalls StSanta Cruz, CA 95060831-425-4518 We were in the mood to try something new for lunch the other day. Since we were on that side of town I suggested The Cellar Door since we’d been told to go there so many times but had never made it. I’m…
Last night for dinner I felt like being creative. When I started, I didn’t know what I was going to end up with. I began by throwing some sushi rice rice cooker, I didn’t know why but I thought I might end up using it. I ended up with this amazing dish, here’s how. For…
I just finished reading Animal, Vegetable, Miracle: A Year of Food Lifeby Barbara Kingsolver. I was completely inspired. So much so that I brought home a bag of bell peppers from my dads house. I hate bell peppers just about as much, if not more, than cheese. (If you’re curious, a list of everything I…
This is one of those “what’s in the fridge/garden” meals. 1/4 c. small dice pancetta1/2 a red onion, diced2 small leeks, diced1 small fennel bulb, diced Caramelize the heck out of all that. If you have a good range hood/fan and the nerve, deglaze with vodka. I tried it, it flamed up in an awesome,…
A mishmash of things from the fridge and the garden turned out to be a really wonderful dinner. 1-2oz. pancetta, diced small (optional if you’re vegetarian, required if you’re not!!)1 leek, white and pale green parts only, chopped Sautée these in a pan with olive oil until they are caramelized. (Make the pesto while you’re…
I am picking a basket of cherry tomatoes every other day from one plant. I eat as many as I can but needed another form of consumption. This recipe could easily be for just a bowl of gazpacho but since I had 8 people to divide this between, it became an amuse bouche. It yielded…
I had such a rock star week. It began with seeing Tori Amos two nights, one of which was from front row center seats. It continued with catching up with Neil Gaiman and meeting Amanda Palmer, and immediately leaving them and going to pick up my lunch date interviewee, Alan Anton of the fantabulous Cowboy…
Updated Aug 3, 2009Cook 1/2 cup of quinoa in stock (I use chicken stock) according to package instructions. While that’s cooking, mix vinaigrette together:3T White wine vinegar2 minced shallots2 minced green onionsa handful of chopped parsleysalt and pepper NEW ingredients!:Sauté 1 small chopped leek and 1 small chopped fennel bulb, add 2T white wine when…
Update (February 2013) I’ve changed my approach to pho, now with more pork because that’s always better! Take 3-4 lbs of pork bones and roast them in the oven at 400° until they are golden. Put that in a pot with 6-8 cups of water instead of the chicken stock mentioned below. The rest of…
I have owed a recipe for this to many people for way too long. So finally here it is. It’s not very specific, it changes with the ingredients in the fridge and the garden, but this will give you the gist. First off, you need a pan that can go in the oven. Metal handle…
David Sedaris appeared at our local bookstore over the weekend promoting When You Are Engulfed in Flames. He is so funny and such a good speaker I wanted to set up an interview with him. I contacted his publicist but she said his flight was getting in with just enough time to get to the…
Cafe Rouge1782 Fourth StBerkeley, CA 94710510-525-1440 I’ve been to Café Rouge a few times now. We always seem to get out to Kermit Lynch late in the day and by the time we get out of there we’re starving. The café is always busy but we’ve always gotten a table. I’ve had a variety of…
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