This is a seafood variation of the Duck breast with mushrooms and English peas, and like that recipe, it uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
This dish is a variation of the the Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp. Here, chef Mark Doraszelski and I substituted the shrimp for calamari, and it was a very successful experiment. Ever since I discovered a new source for squid ink, our local fish monger in Noe Valley Billingsgate, I have…
I cooked this dish for my husband’s birthday. It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
As I promised in the original risotto post the possibilities are endless. Dungeness crab risotto is fresh, luxurious and indulgent dish. I have to say that I was introduced to Dungeness crab by our dear friend Wendy who has been hosting us for crab night for years. I learned from her that the California Dungeness crab season is during the “r” months: November to April.
This pasta dish is a great celebration of spring
As I promised in the original risotto post the possibilities are endless. The inspiration for this one were two Bulgarian classics – tomato rice (домати с ориз) and leeks rice (праз със ориз)
This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…
Thanksgiving is my favorite American holiday – I fell in love with it when my college friend James MacLachlan took me to my first Thanksgiving celebration at his family’s home in Mechanicsburg, PA in 1991. My idea of time well spent is cooking all day, and Thanksgiving is a good excuse to cook for 2…
This is another recipe that came from a cooking class with my fiends at Truffle Shuffle. You can cut the paste in different width – linguine, pappardelle.