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 satisfying. Perfect for the home cook. Cherry Clafoutis 1.25 pounds cherries, ripe Softened butter, to … Continue reading CHERRY CLAFOUTIS
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 to choosing good scallops is to make sure they are translucent and ivory in color. … Continue reading SEA SCALLOPS WITH FAVA BEAN PUREE
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 basically takes away all of the mystery and excitement of cooking and puts the process … Continue reading BEEF SHORT RIBS
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 for a side dish served family style though I have to confess something. After eating … Continue reading BRUSSELS SPROUTS WITH CHILE AND PRESERVED LEMON