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Category Archives: cookme
tindoras and eggs
Here’s what I did with those funny little mini-cucumbers I recently bought. I fried them with spices and eggs and served them with potatoes for a Sunday breakfast. Tindoras are fun to eat, they’re crunchy like cucumbers, but with an … Continue reading
fennel, litchi, and roses
Using the edible roses I bought at Berkeley Bowl, I made a sweet topping/compote that complements vanilla ice cream or yogurt. I’ve always been intrigued by the slightly floral taste of litchi, which is accentuated here by the rose petals … Continue reading
groceries
This week I did my grocery shopping at Berkeley Bowl, a local supermarket specializing in high quality, local foods and produce. Parking at Berkeley Bowl is akin to scoring tickets to the Stones and travelling back in time to watch … Continue reading
melon cucumber soup with yogurt and basil olive oil
It’s too damn hot! The weather around here has been ridiculously hot and humid, although I hear it’s been about 110° F in some parts of the south and east bay. When it’s hot, many cultures tend to consume hot … Continue reading
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i’m actually pasta, but i identify as risotto
Clotilde recently prepared a risotto style pasta dish, meaning pasta that is cooked dry with a little oil, and then simmered in hot broth or water like risotto. The sauce is cooked along with the pasta, including vegetables, meats, and … Continue reading
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shavuot 5766
Shavuot is Judaism’s gift to dairy farmers everywhere. During Shavuot, or the Festival of Weeks, traditional holiday meals feature cheese-filled blintzes, creamy casseroles, and the ubiquitous, beloved cheesecake. The origins of this dairy-centered feasting are a little obscure. Shavuot marks … Continue reading
cherry burgers
I once read an article about a butcher who was famous for his burgers. His trick was to include minced berries in the ground meat. He used the fruit to enhance flavor and keep the meat moist, but it turns … Continue reading
shakshuka nopalitos
Shakshuka is one of my favorite middle eastern breakfast foods. It’s a simple dish, usually made with garlic, peppers, tomatoes, and eggs. Garlic and chili peppers are sauted in olive oil, along with bell peppers and lots of fresh tomatoes, … Continue reading
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spring vegetables with lemon herb sausages, polenta and goat cheese
The sausages are from the Fatted Calf, a local artisanal charcuterie known for corrupting strict vegetarians (according to one of their formerly veg employees). The sweet, tangy goat cheese is from Yerba Santa dairy. The vegetables are from the farmer’s … Continue reading
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mea culpa
I have sinned. Majorly. May is local food month, which I’ve been celebrating weekly at the San Francisco Ferry Building and Berkeley farmer’s markets. The growers have brought in some beautiful produce, such as sweet, juicy asparagus and German mountain … Continue reading