Roasted Potato Stacks with Thyme

Super easy, super pretty, super tasty! INGREDIENTS: 3 tablespoons olive oil 2 cloves garlic, minced 1 lb. Yukon gold potatoes Salt and pepper 2 tablespoon fresh thyme leaves METHOD: 1. Preheat the oven to 400 degrees Fahrenheit. 2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and slowly warm […]

Asparagus and Cheese Tart

Adapted from Great Food Fast, a great little cookbook from the kitchens of Martha Stewart Living. Try to find asparagus spears that are straight, and of uniform width. Makes one tart that serves 4-6 people for lunch, with a side salad or bowl of soup. 1 sheet frozen puff pastry 1-1/2 cups gruyere, Emmental or […]

Potatoes Boulangere

OK.  The first thing you need to know about these incredibly delicious potatoes is that they cook lonnnnng and slowwwwwww!  They take only 10 minutes to get ready for the oven, and TWO TO THREE HOURS once in the oven.  Don’t hurry them — the long wait is worth it.  They are unbelievably yummy! Ingredients […]

Roasted Butternut Squash with Fresh Thyme, Crispy Pancetta and Pt. Reyes Blue Cheese

1 large butternut squash 4 ozs. unsalted butter 2 tsp kosher salt 1 tsp cracked black pepper 8 ozs. Pancetta, sliced thin 2 T fresh thyme leaves ½ cup crumbled Pt Reyes Bleu Cheese Peel squash and cut into one inch cubes. Melt butter and tossed squash with it and salt and pepper. Bake in […]

Stir-Fried Green Beans with Ginger and Black Bean Sauce

I love the green beans at Yank Sing in San Francisco — I’m not brave enough to cook with the dried shrimp they use, but this recipe is pretty close in taste to the original. 1 Tbs. reduced-sodium soy sauce 2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 1 Tbs. rice […]

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano Serves four to six. 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed 1 small head garlic 1/4 cup plus 2 T. extra-virgin olive oil 1-1/2 T. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 T. fresh lemon juice Kosher salt […]

Root Vegetable Gratin

I saw this recipe in GQ, and decided to make this for a progressive dinner I went to in November.  It is so delicious with vegetables that aren’t used very often.  I added one yukon gold potato to the selection.  There wasn’t a scrap remaining in the dish after the entree was  served! SERVES 6 Prep time: […]

Potatoes Fondantes

2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter) 1 sprig fresh rosemary 2 cups homemade or low-salt chicken broth 2 Tbs. good-quality extra-virgin olive oil 1 Tbs. unsalted butter 1 teaspoon kosher salt (less if the broth is salty) 1 to 2 Tbs. thinly […]

Union Street Cafe Onion Rings

The VERY BEST!! ¾ c. + 2 T. beer (not dark) 1 c. flour ¾ c. parsley, minced ¾ t. salt 1 large sweet onion (walla walla, maui) In a bowl, whisk beer into flour until batter is smooth and then whisk in parsley. Let batter stand 30 minutes, then stir in ¾ t. salt. […]

Roasted Winter Vegetables with a Maple Ginger Glaze

Serves four 1/2 lb. parsnips, peeled and cut into 2 x 1/2″ sticks 1/2 lb. carrots (about 3-4), peeled and cut into 2 x 1/2″ sticks 1/2 lb. turnips( about 2 medium), peeled and cut into 2 x 1/2″ sticks 1/2 lb. brussel sprouts, stems trimmed and any wilted leaves pulled off, large sprouts halved […]