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  • Based on Ruhlman’s Ratio Sugar Cookie recipe.

    Cookies in the Oven

    Posted on 2009.12.10 | No Comments
    Based on Ruhlman’s Ratio Sugar Cookie recipe.

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  • I haven’t made pie very many times in my life. But today we had some of Gus’s students over for a mini-holiday party — putting up the Xmas tree — so I thought I’d go out on a limb and whip up a pie. I was intrigued by the Brown Butter Pecan Pie from “I Made That” because I love pecan pie — and I love brown butter even more. It was my first attempt at following Ruhlman’s Ratio: 3-2-1 flour-fat-liquid crust recipe. It was easy to follow, and the dough came out well, even if it doesn’t look that...

    Holiday Eating: Brown Butter Pecan Pie

    Posted on 2009.12.06 | No Comments
    I haven’t made pie very many times in my life. But today we had some of Gus’s students over for a mini-holiday party — putting up the Xmas tree — so I thought I’d go out on a limb and whip up a pie. I was intrigued by the Brown Butter Pecan Pie from “I Made That” because I love pecan pie — and I love brown butter even more. It was my first attempt at following Ruhlman’s Ratio: 3-2-1 flour-fat-liquid crust recipe. It was easy to follow, and the dough came out well, even if it doesn’t look that...

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  • The Michelin star ratings for San Francisco were released back in October. I haven't exactly made it a goal to eat at all the restaurants on the list, but I thought I'd examine the list and see which I've been to, and maybe revisit some I haven't been to in a while, and put others on my radar. Turns out I haven't been to many, especially not recently, so I can't speak much to whether they've earned the stars are not… but, here goes. And lots of others to come. Eaten eat (ever) Eaten at (in the past year) Three...

    Eating at San Francisco’s Michelin Stars

    Posted on 2009.12.01 | No Comments
    The Michelin star ratings for San Francisco were released back in October. I haven't exactly made it a goal to eat at all the restaurants on the list, but I thought I'd examine the list and see which I've been to, and maybe revisit some I haven't been to in a while, and put others on my radar. Turns out I haven't been to many, especially not recently, so I can't speak much to whether they've earned the stars are not… but, here goes. And lots of others to come. Eaten eat (ever) Eaten at (in the past year) Three...

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  • Tonight: Grilled quail, one of my favorite discoveries of this year. Super easy and seemingly always good. And people always seem impressed because quail is one of those “fancy” food items you don’t usually think about doing at home. But it’s fun. What’s not to like about eating the miniature bird? The meat is tender and moist, and full of flavor. The skin too, especially with the tasty marinade below. Recipe from Bones. Quail purchased today from the meat shop at Cafe Rouge on Fourth St in Berkeley. Quail were pre-butterflied (split open) but it’s easy enough to do at...

    Sunday Dinner: Grilled Quail with Sage Butter

    Posted on 2009.11.08 | No Comments
    Tonight: Grilled quail, one of my favorite discoveries of this year. Super easy and seemingly always good. And people always seem impressed because quail is one of those “fancy” food items you don’t usually think about doing at home. But it’s fun. What’s not to like about eating the miniature bird? The meat is tender and moist, and full of flavor. The skin too, especially with the tasty marinade below. Recipe from Bones. Quail purchased today from the meat shop at Cafe Rouge on Fourth St in Berkeley. Quail were pre-butterflied (split open) but it’s easy enough to do at...

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  • Last year we read about goat and where to buy it in the Bay Area (I’m not sure if this is the main article, but it’s one of them), and early this year, when we finally got around to it, we stopped by Cafe Rouge and picked up some goat and made it (I think I have some video which I still haven’t edited together). That was fun and turned out well, but wasn’t exciting enough to move us to keep going back for more. Yesterday we spotted goat at the Berkeley Farmers’ Market and picked up a piece of...

    Sunday Dinner: Braised Goat Shoulder

    Posted on 2009.11.01 | No Comments
    Last year we read about goat and where to buy it in the Bay Area (I’m not sure if this is the main article, but it’s one of them), and early this year, when we finally got around to it, we stopped by Cafe Rouge and picked up some goat and made it (I think I have some video which I still haven’t edited together). That was fun and turned out well, but wasn’t exciting enough to move us to keep going back for more. Yesterday we spotted goat at the Berkeley Farmers’ Market and picked up a piece of...

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  • Picked up some pork shoulder at the Berkeley Farmer’s Market yesterday — and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, the herbs and the vegetables in a Dutch oven or other heavy pot, and bring to a simmer. Turn the temperature down and simmer for 1 1/2 to 2 hours. Remove the pork shoulder and reduce the remaining liquid until you like the consistency of the sauce. Or – if as for us – the power goes...

    Sunday Dinner: Beer-braised Pork Shoulder

    Posted on 2009.10.25 | No Comments
    Picked up some pork shoulder at the Berkeley Farmer’s Market yesterday — and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, the herbs and the vegetables in a Dutch oven or other heavy pot, and bring to a simmer. Turn the temperature down and simmer for 1 1/2 to 2 hours. Remove the pork shoulder and reduce the remaining liquid until you like the consistency of the sauce. Or – if as for us – the power goes...

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  • Simple dinner tonight brought to us by Fatted Calf — chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per instructions of the nice guy @ the farmers’ market. I buttered a sheet to make sure they wouldn’t stick, and then placed them breast side down and let them go for about 8-9 minutes. I flipped them over and then let them go the balance of the time to a total of roughly 25 minutes (so maybe...

    Sunday Dinner: Stuffed Quail from Fatted Calf

    Posted on 2009.10.11 | No Comments
    Simple dinner tonight brought to us by Fatted Calf — chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per instructions of the nice guy @ the farmers’ market. I buttered a sheet to make sure they wouldn’t stick, and then placed them breast side down and let them go for about 8-9 minutes. I flipped them over and then let them go the balance of the time to a total of roughly 25 minutes (so maybe...

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  • I love corn. Pop corn, corn kernels, cornbread, corn tortillas… but none of these can beat a nice young ear of corn on the cob. Good lots of ways, from grilled to boiled, from plain to slathered in chili lime butter. But I don't cook corn the way my mom always did. There seems to be a divide on whether corn should be boiled a long time or a short time… I always err on the shorter. It takes away the raw-raw flavor, but leaves the corn crisp and sweet. It's so simple, it doesn't really qualify as a recipe....

    Sunday Dinner: Corn on the Cob

    Posted on 2009.10.04 | No Comments
    I love corn. Pop corn, corn kernels, cornbread, corn tortillas… but none of these can beat a nice young ear of corn on the cob. Good lots of ways, from grilled to boiled, from plain to slathered in chili lime butter. But I don't cook corn the way my mom always did. There seems to be a divide on whether corn should be boiled a long time or a short time… I always err on the shorter. It takes away the raw-raw flavor, but leaves the corn crisp and sweet. It's so simple, it doesn't really qualify as a recipe....

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  • Take young brussels sprouts, ends trimmed off and sliced in half. Toss in olive oil and season with salt and pepper. Add a squeeze of lime. Do the same with cherry tomatoes, in a separate bowl. Throw the brussels sprouts on the grill in a grill basket or similar (ours was on medium). Open up the top in a few minutes to check and stir. Watch for charring if it bothers you – I think it adds a little flavor. When the sprouts look toasty and a taste seems close to cooked (losing its bitterness and raw cabbage flavor), add...

    Sunday Dinner: Grilled Brussels Sprouts and Cherry Tomatoes

    Posted on 2009.09.20 | No Comments
    Take young brussels sprouts, ends trimmed off and sliced in half. Toss in olive oil and season with salt and pepper. Add a squeeze of lime. Do the same with cherry tomatoes, in a separate bowl. Throw the brussels sprouts on the grill in a grill basket or similar (ours was on medium). Open up the top in a few minutes to check and stir. Watch for charring if it bothers you – I think it adds a little flavor. When the sprouts look toasty and a taste seems close to cooked (losing its bitterness and raw cabbage flavor), add...

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  • OMG, every weekend for weeks (I say weekend because I travel during the week, but sometimes even more than 1x a week) when I’ve been in town, I’ve gone to Tacubaya on 4th St. in Berkeley… ordering up a couple of tacos de lengua. Yes, beef tongue tacos. Tongue is not necessarily one of my favorite beef cuts – texture can be a little weird – but here it works in the taco’s favor… super moist and tasty chunks, with a green tomatillo salsa, and covered in onions and cilantro. Plus a little squeeze of lime. It’s like going to...

    Currently Obsessing: Taco de Lengua – Tacubaya

    Posted on 2009.09.07 | No Comments
    OMG, every weekend for weeks (I say weekend because I travel during the week, but sometimes even more than 1x a week) when I’ve been in town, I’ve gone to Tacubaya on 4th St. in Berkeley… ordering up a couple of tacos de lengua. Yes, beef tongue tacos. Tongue is not necessarily one of my favorite beef cuts – texture can be a little weird – but here it works in the taco’s favor… super moist and tasty chunks, with a green tomatillo salsa, and covered in onions and cilantro. Plus a little squeeze of lime. It’s like going to...

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