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Chorizo & Feta Stuffed Calamari with Tuscan Bean Salad
Maybe it’s the abnormally hot weather in SF, but I’m craving food that is: tangy, spicy, salty, juicy and fresh– nothing manicured, or tweezed to perfection, or ridiculously complex with subtle...
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Roast Pork Loin with Prickly Pear Glaze
Any excuse to use my last name in a recipe – and ‘Glaze’ really is my last name! As mentioned in my last post on nopales I am having a fun time experimenting with edible cactus including its fruit, the...
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Beef Empanadas with Avocado Crema
Beef Empanadas! We love empanadas at Edible After School because they are easy-to-make appetizers for when we cater large parties (up to 300 people!) and they always sell out quickly at the farmer’s...
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Super Bowl Spareribs with Guajillo BBQ Sauce
Yes, over half the country is experiencing record freezing weather, while we spoiled Californians are lying out on roof decks sun tanning and enjoying the BBQ. Here’s a recipe for pork spareribs that...
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How to Roast a Whole Hog On a Spit
I’ll tell you how to roast a pig on a spit – it’s easy – you call Cowboy Jeremiah at Leftcoast Grassfed and you see if he might rent his motorized spit (that he built) and provide pit master/fire...
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Mini Quiche Lorraine Appetizer in Egg Shell Cups
What to do with these gorgeous Tunitas Creek Organic eggs? How to preserve the color and shape without just handing my guests (at our very exclusive private event) hard cooked eggs to shell for...
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Fresh Ham with Citrus Peel & Fennel Seed Herb Crust
Pie Ranch recently butchered one of their Berkshire pigs and I was lucky enough to get a fresh ham for our French Cooking on the Farm class. Although fresh ham is not typical in France (they love to...
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The Perfect Woodfire Roasted Chicken
I show up at Pie Ranch bright and early. The farmers are just settling into a hot breakfast of whole grain pancakes & soft scrambled farm eggs – no doubt having already accomplished more in the wee...
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Oaxacan Black Mole
“What are we making?” a student asks in a highly critical untrusting tone. “Oaxacan Mole Negro.” I respond, avoiding confrontational eye contact awaiting the inevitable judgement that middle school...
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BBQ Pork Loin & Spicy Fresh Plum Sauce
I love Trader Joe’s for the value, but I hate it for the ridiculous amount of packaging and the lack of seasonal regional produce. Nonetheless, these black plum beauties spoke to me. Yes, they actually...
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Italian Sausage with Piquillo Pepper & Molina Tomato Sauce
Before I begin touting Molina tomatoes that aren’t even in season yet (I bet you gobbled up yours fresh last summer and forgot to can them?), I’d like to introduce you to Leftcoast Grassfed. They are a...
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Nettle & Green Garlic Soup, Olive Oil Poached Egg, Bacon
It’s Spring! Nettle & Green Garlic Soup with Olive Oil Poached Farm Egg on Grilled Bread & Bacon Green garlic is one of my favorite ingredients and it is only available for a short time in the...
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Duck Tamarind with Watercress, Citrus, Sunchoke, & Mushroom Salad
Duck is a beautiful choice for Valentine’s Day… Duck Tamarind Having a few years of experience cleaning hunted duck of shot and preparing it in multiple different ways for extremely demanding French...
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Caviar Egg Cups
Here’s a New Years Eve appetizer that is sure to impress: a caviar topped Gruyère & Pancetta flan cooked in a beautiful brown farm egg with micro broccoli and a Parmesan crisp spoon. Ramin...
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Beef Shortrib Stroganoff with Buttered Pappardelle
Everyone has a signature dish and this is mine. Juicy shortribs rolled on the bone, braised low and slow to mouth watering perfection, finished with a red wine morel mushroom sauce that is reduced with...
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Ale & Apple Cider Glazed Ham with Rosemary Mustard Crackle
It’s me and two farmers. We sit in a cozy farm house living room with wood burning stove a-blazing sipping homemade kombucha with notepads, diagrams, and computers all around discussing our upcoming...
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How to Roast a Whole Pig
So you want to roast a whole pig… but you don’t want to freak out over whether or not the spit can handle 160 pounds. Or worry about the pig cooking over coals you’ve placed in a pit you’ve dug (or how...
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How To Smoke Pork Picnic!
Since our ancestors figured out how to make fire with flint, I think I can figure out how to spray lighter fluid over charcoal and light a match – that’s how basic this smoking technique is! Cave man...
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Chicken Liver Tartine with Strawberry-Sherry Vinegar Jam
Chicken liver sounds a lot more elegant and tasty in French. Doesn’t foie de volaille sound pleasant? Like you might actually give it a go even though you don’t know what it is? This summer tartine...
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Chicken Pumpkin Mole
And you thought pumpkin pack was like so 3 months ago! But, if you had 70 pounds of sugar pie pumpkins still left in dry storage (like we do at Echo Valley Farm) you’d be gettin’ pretty darn creative...
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