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Life & Death at Cordon Bleu
Second week over in my basic cuisine course at Le Cordon Bleu whew-hoo! I’ve been having to deal with dead animals and how I feel about eating and cooking them. I’m not normally squeamish but the...
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Lamb Presents
We made a dish today at Le Cordon Bleu, that was super yummy. I loved the theme of the recipe because I got to create each part as if it were a present. The lamb was wrapped in brik pastry, like one of...
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Easy French Breakfast: Baked Eggs
This recipe is extremely delicious, easy to prepare for a crowd, uses four main ingredients, and takes twenty minutes from start to finish – Viola! To go straight to the recipe scroll down to the...
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French Bistro Style Roast Chicken & Roasted Garlic Parsley Potatoes
If I can’t make my nephew Bohan eat every bite on his plate, then I’m not doing my job. Let’s face it, the toughest customers at every family get together are the ones below the age of five. Happily my...
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Feeding the Masses: Croque Monsieurs!
One of the responsibilities I have at the 3-star restaurant I cook at is to help make our staff lunch and dinners. We work from 8AM to 11PM with a two hour break in the middle and we are fed two meals...
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Sautéed Cerveaux (Fried Brains)
Our staff meals at the 3-star restaurant I cook at used to be reminiscent of traditional bistro fare. I remember looking forward to such entrees as moules frites, porc roti avec jus, poisson provencal...
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Holiday Menu
One day left until I leave Paris and get on a plane to San Francisco. Yipppeeeee!!!! Cooking in the 3-star restaurant I work at is unbearable right now. We are all dying to get out. This month we’ve...
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Coq Au Vin: Bistro Dinner for 8
While I was home in San Francisco – on vacation – my mother put me to work. “You wouldn’t mind cooking for just a few friends?” Three large dinner parties later I decided that bistro fare was a little...
View ArticleLa Chasse au Lièvre: Hunting Rabbit
Perhaps this video is a little untimely considering that Easter weekend is coming up, but the hunting season is coming to a close here in France and I wanted to share this rare look inside a 3-star...
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Côtelettes de Porc aux épices, Gratin de Patate Douce à l’Orange et au Gingembre
I’ve never seen sweet potatoes in Paris and when I spotted them today in the Monoprix (French Safeway) there were only two looking forlorn in a basket all by themselves. I had to save them. They’re...
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Salade de Carmine Braisée à l’Orange et Canard Fumé
I had smoked duck for the first time this weekend at a pizza restaurant of all places! I ordered a wild mushroom pizza with thin slices of smoked duck and it was delicious. I was so impressed with its...
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How To Stuff Sausage: Boudin Blanc
God forgive me for this video. It will either get passed around the Internet as a valuable guide to making sausage or used in 7th grade sex education classes. Even if I do rot in hell, it was a lot of...
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Suprême de Volaille Farcies aux Champignons Sauvages
Here it is – the moment you’ve all been waiting for – another chicken recipe! But, this one is special because it has a French title which automatically elevates it from mundane to elegant. Why is...
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Herb Crusted Standing Rib Roast, Yorkshire Pudding, Brussels Sprouts
I look forward to prime rib for one reason: yorkshire pudding. There’s nothing like slicing into a steak that melts in your mouth like butter, but I am partial to the little popovers that soak up all...
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Easter Dinner: Filet d’Agneau Du Boulanger
Lamb, lamb, lamb… Flipping through old cookbooks to find something different to serve for Easter dinner I came upon a recipe I made at Le Cordon Bleu during my Superior Cuisine course: Lamb Rib Roast...
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Poule au Pot Façon ‘Asiatique’
Thank Heavens for the French language. It sure makes “Chicken In A Pot” sound like something worthy of serving to a king. My Poule au Pot is a homemade whole chicken soup with asian herbs and spices...
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Mini Lamb Sliders with Harissa Sauce
And you thought sliders couldn't get any smaller. These are one bite lamb hamburgers with spicy tangy yogurt sauce and toasted cumin mini buns. Cute, huh? I'm catering a private appetizer party this...
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Beef Short rib Shortcakes with Cherry Balsamic Sauce
I don't know who picked up NYC and dropped it in Antarctica, but it is freezing out here. I mean, can't walk outside without a bank robber ski mask cold. I mean, ears falling off and hitting the...
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Braised Beef Shank with Rosemary Polenta
Restaurant Guy Savoy in Paris is famous for turning butcher cuts into delicious 3-Michelin star quality dishes. And man oh man do the French love offal and game. Nothing goes to waste. And why should...
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Roasted Sweet Dumpling Squash with Frisée & Warm Bacon Vinaigrette
I would never have bought this squash had the name not included ‘dumpling’. Why ‘dumpling’? Why not ‘stripe-y’ or ‘squash-a-licious’? It does melt in your mouth sort of like dumplings do, and I suppose...
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Roasted Chicken, Parsnips, & Carrots with Pomegranate Ginger Sauce
The wonderful thing about making a simple meal is that it allows the cook time to focus on one feature. In this case, the sauce. Pomegranate juice is reduced almost to a syrup and added to chicken jus,...
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Turnip Ginger Soup with Greens & Ham
Thanksgiving soups are erring on the butternut squash side this season. I thought it might be nice to try something different… Turnip and ginger are magical together and I make a foam at work to go...
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Carne Adobada: Out of Body
Adobada I think means ‘marinade’ in Spanish but I’m not exactly sure because my online translation tells me that ‘marinade’ is ‘escabeche’ which I know for a fact is more like ‘pickling’. Sorry, my...
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Pork Sesame Broth from Homemade Pork Stock
This soup is only as good as the broth. (You know where I’m going with this don’t you?) Despite the somewhat rustic start to making this broth, the finish is surprisingly light and feminine in flavor...
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Thanksgiving Turkey Tips
Turkey used to be a once a year treat for me. At Echo Valley Farm the team raised and processed their own and we’ve been enjoying Thanksgiving now for at least a month. But supplies are running low and...
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Roasted Red Kuri, Pancetta, & Honey
Red Kuri or Potimarron in French, is a tasty baking squash. They look like flame colored pumpkins with a toy top shape. If a chestnut, a sugarpie pumpkin, and a butternut squash fused, potimarron is...
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Crispy Sweetbreads, Pomelo, Citrus Veal Jus
“Do your yoga friends know you eat brains and thymus glands and crazy stuff like that?” He asks popping a crispy morsel in his mouth after expertly swiping it through sauce… “Um, no, how’s the new...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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