ABALONE CRUDO
By John Cox, chef at Casanova and La Bicyclette in Carmel Serves 4 My favorite way to enjoy the subtle flavor and unique texture of fresh local abalone is to serve it raw. As with all shellfish,...
View ArticleROASTED DRY-FARMED TOMATOES
By Jamie Collins Photography By Patrick Tregenza Here is a simple recipe for saving the harvest and keeping the tomatoes in a versatile state. Dry-farmed tomatoes (available at many area farmers’...
View ArticleSFORMATO OF WINTER SQUASH WITH ROASTED FIGS AND TOASTED HAZELNUTS
By Katherine Stern, La Posta in Santa Cruz A sformato is a variation on vegetable timbale. The word comes from the Italian verb “sformare,” which means “to unmold.” 1 winter squash (butternut, red...
View ArticleCHIPOTLE CHOCOLATE STOUT-BRAISED SHORT RIBS WITH HEFEWEIZEN-STEAMED POLENTA...
Courtesy of Santa Cruz Mountain Brewing SHORT RIBS 1 rack beef short ribs, about 2½ pounds, cut into 4-ounce portions 2 tablespoons chipotle chili powder 2 tablespoons olive oil 1 tablespoon soy sauce...
View ArticleBEEF CHEEK PIE WITH MUSHY PEAS
Courtesy of AQUA TERRA Culinary in Pacific Grove PIE CRUST 2¼ cups all-purpose flour 7 ounces cold, unsalted butter 3 ounces water 1 teaspoon salt Sift flour and salt into bowl. Cut cold butter into...
View ArticleORGANIC DEVOUT STOUT AND CHOCOLATE GATEAU AU MOULE
By Santa Cruz Mountain Brewing Serves 4 to 6 Who wouldn’t love a dark, rich soufflé-like chocolate cake, accented by the complexities of a sultry stout? In this recipe, the cake is baked in a water...
View ArticleRUB FOR ROASTING ONE PIG
By John Cox, executive chef at Sierra Mar in Big Sur 4 cups brown sugar 3 cups sea salt 1 cup guajillo chile powder 1 cup Meyer lemon zest 2 tablespoons ground wild fennel seed 1 cup Meyer lemon...
View ArticleFRUIT KVASS
Adapted from a recipe by Hannah Springer in The Art of Fermention, by Sandor Ellix Katz. Used with permission from the author Pick out a combination of fruit, berries and fresh herbs or spices that you...
View ArticleKOMBUCHA TEA
By Jordan Champagne, Happy Girl Kitchen Co. Yields 1 quart Many folks have had an experience with this mysterious beverage. It’s slightly fizzy and tangy, so unique and alive tasting that you know it...
View ArticleSTRAWBERRY-BASIL SPARKLING FRUIT DRINK (AKA SODA)
By Ray Patterson 2 cups water 1 cup sugar 2 cups (12 ounces) fresh, organic strawberries ½ cup fresh herbs, such as basil ¼ cup fresh lemon juice 1 cup bottled sparkling water Ice In a small saucepan,...
View ArticleRelleno Currina
Photo by Angela Aurelio Courtesy Kim Solano, The Haute Enchilada, Moss Landing Named for Solano’s mother-in-law, this dish is a light, healthful and delicious twist on chile rellenos. Use fresh or...
View ArticleCalifornia Bay Laurel Kaffir Lime Bitters
Use in daiquiris, Moscow mules and piña coladas or to flavor sparkling water. 1 750-milliliter (3-cup) bottle cachaça* 9 kaffir lime leaves, chopped 1 foot long branch California bay laurel (leaves,...
View ArticleAcorn Cornbread
Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley 1 cup prepared acorn flour 1 cup cornmeal ½ cup milk or yogurt 1¼ teaspoons sea salt 1 tablespoon baking powder 2 eggs 2 tablespoons olive oil or...
View ArticleAcorn Pate
Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley 1 cup prepared acorn flour½ cup mayo or aioli2 scallions, choppedMinced herbs of any kind, to tasteSesame seeds Mix and serve with corn chips and...
View ArticleTUSCAN CURED OLIVES
Courtesy Jordan Champagne, Happy Girl Kitchen, Pacific Grove Olives are edible straight from the tree, but they are intensely bitter that way. Olives contain oleuropein and phenolic compounds, which...
View ArticleROSEMARY WHISKEY SOUR
Courtesy KraftBar in Santa Cruz Serves 1 2 ounces whiskey (KraftBar uses Wayward Whiskey from Venus Spirits) 1 egg white 1 ounce fresh lemon juice 3/4 ounce maple-rosemary simple syrup (recipe below) 2...
View ArticleSPICY KIMCHI
Courtesy Jordan Champagne, Happy Girl Kitchen Co. and Café in Pacific Grove A Korean national passion, kimchi is often eaten at every meal, including breakfast! Chinese (napa) cabbage is the base, and...
View ArticleSalmon, Rice, Smoked Avocado, Purée of Zucchini
Courtesy Justin Cogley, executive chef, Aubergine in Carmel Cogley says this recipe is easy to cook at home. He likes to use a Japanese rice cooker for the rice and a simple home smoker for the...
View ArticleIAN’S FAMOUS MISO-MARINATED SABLEFISH
Photo by Ellie Hamner Courtesy Ian Cole, co-owner, Ocean2Table in Santa Cruz Serves 3 to 4 ¼ cup red or white miso paste ¼ cup sake 2 tablespoons mirin 2 teaspoons soy sauce 1 tablespoon vegetable oil...
View ArticleITALIAN-STYLE ROASTED TOMATILLO DRESSING
Courtesy Katherine Stern, chef, La Posta in Santa Cruz We often associate tomatillos with Mexican cuisine, but chef Katherine Stern serves this Italian-style dressing with a fresh tomato salad,...
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