Squid ink pasta with tomato-fennel-calamari sauce

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…

Duck breast with mushrooms and English peas

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.

Hamachi crudo

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.

Risotto with dungeness crab

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.

Whole fish “La Rosetta”

This dish is my attempt to reverse engineer a recipe from the La Rosetta restaurant in Rome. Saal and I went there for the first time in 2008 on a recommendation from my friend Luben Dimcheff, and it was one of those meals you remember. We went back with Luben and my parents in September…

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…