A San Francisco Super Bowl Stew

For a while it was looking like there would be no crabs in crabville: With fishing boats on strike for the first part of December, it seemed the Bay Area would be Dungeness less all winter. Thankfully, this has not been the case. Wholesalers came to their senses, the crabby crustaceons are everywhere and the [...]

Persimmon salad with dates, cashews, and honey

What's in season; Oct'10 - Persimmons - FS=Kevin Crafts

Western persimmons were introduced to California from Japan (by way of Commodore Matthew Perry) in the 1870s. Tomato-shaped Fuyu persimmons, eaten when firm, ripen just in time for a bright autumnal orange salad. Care should be taken if attempting this recipe with the softer Hachiya, or other astringent type persimmon which can be found in markets well into [...]

Harvest Friuli Style: Brovada

Trieste, Friuli-Venezia Giulia photo via Flickr/desta

Come November, vignerons across the Northern Hemisphere are bracing themselves for the finish line: they are puffing their chests, widening their stride and pressing, pressing, quite literally, towards the end of harvest. The red wine fermentations that they have been minding so carefully have bubbled to a stop; skins and seeds have been shoveled from [...]

How To Make Pizza From Scratch (Yes, Even The Dough)

Ca'Momi pizza dough

“Set in a warm place to rise for 6-8 hours” is not a phrase from my new book “50 Shades of Yeast.” No, it is the most potentially derailing detail in the process of making dough at home for a delicious no-one-else’s-mouth-noises-must-be-heard pizza dinner in your own sanctuary. True, waiting 6-8 hours to even begin [...]

Homemade Hummus

At this week’s Napa Chef’s Market Chef Gerry of Tarla Mediterranean Restaurant will be demonstrating his recipes for baklava and hummus at 6:30. Following him will be Terry Letson of Fume showing you how to make a Nutella Swirl Poundcake for dessert. Whether using as a dip, spread or even a filling, hummus is great to have [...]

Make Gott’s Gazpacho

tomatoes

Around these parts (and by these parts we mean Rancho TTG) we get nearly as enthusiastic about the arrival of tomato season as we do Beaujolais day. Except shouting “The tomatoes are here! The tomatoes are here,” isn’t nearly as satisfying as yelling “est arrivé!” even when we try to be all like “Ze tomatoés [...]

Sausage Party: The Meat Hook and Malbec

Grilling Fire

The relationship between a deep red wine and barbecue cannot be undersold. While red wines can certainly speak of refinement and sophistication, there are also many with a smokiness or gaminess that conjure primal open fire cooking (though if you really want to be primal you’ll probably reach for a Coors, not a malbec). A decent malbec [...]

Making Fresh Burrata

Fresh Burrata from Carpe Diem

Fresh creamy, burrata — something like cheese-wrapped cheese oozing cheese —  is an indulgence usually reserved for dining out. But the preparation is not as difficult as you may think, though the dish does rely on the use of high quality ingredients. Scott Kendall, chef/owner of Carpe Diem Wine Bar will be at the Chef’s Market [...]

Grilled and Marinated Goat Cheese Wrapped in Grape Leaves

Laura Chenel's Chévre goat cheese

We might as well call this recipe, by Chef Mauro Pando of Grace’s Table in Napa, “a few of our favorite things.” It features goat cheese, grape leaves, a baguette, and, to top it off, cherries. If you’ve ever looked at all the fresh, young grape leaves while driving around the valley and thought to [...]

Summer Corn Chowder with Dungeness Crab and Black Garlic

This Thursday (June 7) at the Chef’s Market in downtown Napa, Jordan Mackey, executive chef of Cuvée, will take the stage at 6:30 p.m. to prepare his Summer Corn Chowder with Dungeness Crab and Black Garlic. And for dessert? Immediately following Chef Mackey, Sally Pereira, Cuvée’s pastry chef, will demonstrate her techniques for preparing a [...]

MCA’s Recipe for Pasta with Pesto

“I’ll be in the paper/ The news with Ernie Anastos/ They’ll even print my recipe for pasta with pesto.” Here is, in accordance with what we think his dying wishes might well have been, MCA’s recipe for pasta with pesto (as printed in Grand Royal magazine and via Food in My Beard). Our guest chef [...]

Cline Cellars’ Burnt-Honey Ricotta Gnocchi

BurntHoneyRicottaGnocchi

Cline Cellars, a Sonoma producer most known for its zinfandel and its Rhone blends has quietly produced small quantities of a very food-friendly Sonoma Coast pinot noir since 2007, though up until very recently in amounts so small that they didn’t make it far from the tasting room. To celebrate the release of its Cool [...]