Rhubarb Galette
Ingredients For the crust: 1 1/4 cups all-purpose (plain) flour 1/2 teaspoon fine-grained sea salt 1 Tablespoon sugar 1 stick (1/4 pound) butter (European style, if possible), cut into eight pieces...
View ArticlePizza Antica
My husband Bob and I find ourselves going to Pizza Antica in Mill Valley at least 2-3 times a month for a casual pizza meal. The food there is fresh and really good, and the staff is very friendly and...
View ArticleBarBersQ
You cannot imagine my pleasure in discovering BarBersQ restaurant! I miss really good Southern-style barbeque, and I absolutely love the food at BarBersQ! On my first visit, I tried the Vande Rose...
View ArticleEl Dorado Kitchen in Sonoma
I recently had lunch at El Dorado Kitchen. El Dorado Kitchen is located inside El Dorado Hotel on the plaza in Sonoma. This restaurant is casual but elegant, and the food is exquisitely prepared and...
View ArticleZuppa
I recently met my friend Norm for lunch at Zuppa Restaurant in San Francisco. I loved the atmosphere of this place from the time I opened the door. The rustic walls, the gorgeous windows, the wood...
View ArticleNapa Valley Wine Radio
Have you ever wanted to know more about wine and food topics such as: why wines have sulfites, what makes wines balanced, what does it take to plant a vineyard and get it into production, what is...
View ArticleLa Tur
I was offered a taste of this cheese when I walked up to the Whole Foods cheese counter in San Francisco last week. I really loved its smooth, silky texture and the slightly acidic flavor. I just...
View ArticleGarrotxa
This is a lovely goat’s milk cheese made in the gouda style. It is produced from pasteurized goat’s milk in the Pyrenees region of Spain (in Catalonia). It is surrounded by a natural mold rind....
View ArticleSaenkanter Aged Gouda
This cheese has a very complex, rich flavor. It comes from northern Holland and is made from pasteurized cow’s milk. It is aged for more than three years and has a rich, butterscotch flavor. You will...
View ArticleFiscalini Farms Bandaged Cheddar
This is a raw cow’s milk cheese that has been made in the tradition of an English cheddar. It comes from Fiscalini Farms in Modesto and has been aged for 30 months. It has a rich, sharp flavor. This...
View ArticleColston Basset Stilton
This is a Colston Basset Dairy pasteurized cow’s milk blue cheese. The Colston Basset Dairy, located in Nottinghamshire, England, was built specifically to make Stilton cheese. This cheese has been...
View ArticleQuick Breakfast Apples
I love the floral fragrance of warm apples. This is a very simple recipe that combines a little honey and cinnamon (if desired) with the apples. It is a great side dish for breakfast. Ingredients 2...
View ArticlePizza Dough
Ingredients 2 teaspoons active dry yeast 1 teaspoon sugar 1 cup warm water 1 1/2 Tablespoon olive oil, plus more to oil the bowl later 1 1/2 teaspoon sea salt Approx. 2 3/4 c. all-purpose flour You...
View ArticleFlaky Crusts for Pies and Tarts
Ingredients 2 ½ cups all-purpose (plain) flour 1 t. fine-grained sea salt 1 T. sugar 2 sticks (1/2 pound) butter, cut into 1 T. pieces About ¾ cup cold water You will also need: Food processor with...
View ArticleSouthern-Style Buttermilk Cornbread
I grew up on Southern-style buttermilk cornbread. This cornbread is made with white corn meal and is savory, not sweet. We used it also in our Southern-style cornbread dressing. Ingredients 3 T....
View ArticlePersimmon Scones
Ingredients 2 cup self rising flour 2 T brown sugar 1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces 1/2 cup hachiya persimmon pulp 1/4 cup creme fraiche or buttermilk...
View ArticleMeyer Lemon Bundt Cake
This Meyer lemon cake is moist, full of citrus flavor and delicious. Enjoy it with a nice cup of tea. Ingredients 2 1/2 cups flour + more for the pans 3/4 tsp baking powder pinch of salt 2 Meyer...
View ArticleChocolate-Banana-Cinnamon Whole-Grain Paninis
These chocolate-banana-cinnamon paninis are favorites of ours. We have them a couple of times a month for breakfast, usually on the weekend. We like to use rustic bread from the farmers market, along...
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