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.
Category: special occasion
Linguine with English peas, preserved lemons, and pancetta
This pasta dish is a great celebration of spring
Risotto with tomatoes and leeks (сиреч, домати и праз със ориз)
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)
Duck breast with lavender and honey
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 feast
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…
Linguine with tomato-cream sauce and truffles
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.
Miso glazed black cod with bok choy
Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.
Ricotta gnocchi with brown butter sage sauce and black truffles
This recipe came from a cooking class organized my fiends at Truffle Shuffle. Chef Suzette Gresham from the two Michelin stars restaurant Acquerello in San Francisco taught this great recipe. You can watch a recording of the entire class.
Risotto with English Peas
As I promised in the original risotto post the possibilities are endless. And English peas are one of my favorite ingredients – a great way to celebrate spring.
Spinach linguini with English peas, mozzarella and preserved lemon
English peas are one of my favorite spring / summer ingredients. This is another way to enjoy them beside the English peas puree and chilled English peas soup.
Chef Bogie 