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CHERRY CLAFOUTIS

CHERRY CLAFOUTIS

It’s cherry season so I wanted to share this classic French country style dessert. These are the kind of desserts I love to make at home. They showcase the local fruit without manipulating it too much; they’re simple, delicious and … Continue reading

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SEA SCALLOPS WITH FAVA BEAN PUREE

In the spring I love fava beans. This puree is an incredible compliment to these seared sea scallops. We use smaller scallops, I find them to be sweeter. They’re size is 10/20 and our supplier is Monterey Fish. The key … Continue reading

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BEEF SHORT RIBS

BEEF SHORT RIBS

Here’s a recipe for beef short ribs from our recent cooking class in San Francisco on braising. I can’t think of a better way to cook meat than a long, slow braise. Forget all the recent sous vide mania which … Continue reading

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BRUSSELS SPROUTS WITH CHILE AND PRESERVED LEMON

BRUSSELS SPROUTS WITH CHILE AND PRESERVED LEMON

Brussels sprouts have made a comeback the past few years thanks to every chef loading them up with bacon. It works, but here’s something different. A new look for them that brightens them right up. This is a killer recipe … Continue reading

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CRANBERRY COMPOTE

Thank goodness for the acidity in the cranberries to help cut through the richness of the rest of this meal. I beg you not to make this dish too sweet. I’ve added some minced ginger root which provides a gentle … Continue reading

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WILD MUSHROOM STUFFING

WILD MUSHROOM STUFFING

To me stuffing (or dressing) is the best part of Thanksgiving dinner. It’s rich, earthy, savory and insanely good. Comfort food at it’s finest! I make my stuffing with a variety of local mushrooms, lots of fresh herbs and brioche … Continue reading

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THANKSGIVING TURKEY: BRINE OR NO BRINE?

THANKSGIVING TURKEY: BRINE OR NO BRINE?

This past weekend in San Francisco we had our annual Thanksgiving Training Camp cooking class. Every year the biggest question for home cooks is whether or not they should brine the turkey before cooking it. This year we decided to … Continue reading

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GRILLED PEACH SALSA

GRILLED PEACH SALSA

These are the last peaches of the year so I had to serve them. Since they aren’t at their peak, they aren’t as sweet so a cooked preparation is best. And this salsa will keep for a few weeks in … Continue reading

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DARK CHOCOLATE MOUSSE

DARK CHOCOLATE MOUSSE

For the first dessert recipe, here’s an easy but delicious one. Chocolate mousse; basically Pastry Chef 101. Most home cooks are intimidated by pastry and desserts. Heck, half the time we host dinner parties (when I actually have a weekend … Continue reading

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CHERRY TOMATO JAM

CHERRY TOMATO JAM

It’s summer so I want to share another tomato recipe with you. If you have a glut of tomatoes, why not make a large batch of this tomato jam to store in mason jars in your refrigerator. You can double … Continue reading

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