It was quite cold and rainy in San Francisco last winter, and on a rainy Saturday afternoon we got together with our dear friends the Shahs for an evening of cooking, drinking and eating. Beef bourguignon is that quintessential comfort stew that hits the spot on a day like that. And in reviewing my photo…
Rabbit Cacciatore or Italian hunter’s stew is another recipe that I originally found in the Williams Sonoma catalog more than 20 yrs ago. And I have been making it ever since.
This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.
Who doesn’t love a juicy cheeseburger! Since I don’t have a good grilling set up, I have defaulted to pan frying steaks and burgers. A burger makes a delicious dinner that you can whip in 15 min.
This dish was inspired by our time in Turkey in 2013 when we spent 2 months in Istanbul. Pomegranate is a staple of Turkish (and Persian) cuisine and is used pervasively in salads and meat dishes. Pomegranate molasses is also used in the spinach salad with pomegranate seeds.
Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
I learned this technique from the Sierra Mar cook book of Craig von Foester and I have been using it for years now. It works well with any lean meat – poultry, veal, venison, rabbit, or lean pork. The bacon gives lean meats much needed juiciness and smokiness.
This is one of my go-to dishes for a dinner party when I don’t have a lot of time.
This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.