Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Pig Roast Sides: Sautéed Greens with Pine Nuts
You just need some simple greens at a pig roast amidst all the heavy dishes. (As if succotash, smoked potato salad, cowboy-up cattle beans, cheddar scallion cornbread, cornmeal… Read More »
Pig Roast Sides: Dragon Lingerie Succotash & Hot Bacon VInaigrette
Listen you weirdos, ‘Dragon Lingerie’ is a type of bean okay? It’s not lacy sleepwear for winged fire-breathing vixens…. I wanted a colorful chunky pig roast side that… Read More »
Pig Roast Sides: Smoked Potato Salad
This salad will always remind me of howling coyotes on a full moon at Potrero Nuevo Farm. I prepared part of this dish the night before our pig… Read More »
Pig Roast Sides: Cowboy Up Cattle Beans
There’s no such thing as a pig roast without a plethora of sides. Lucky for me when I cook at Tunitas Creek Kitchen on Potrero Nuevo Farm I… Read More »
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… Read More »
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)… Read More »
Watermelon Radish, Fennel & Mint Salad with Lavender Vinaigrette
I’m totally smitten with lavender right now. How can I not be? This is what greets me as I pull into the driveway at Potrero Nuevo Farm –… Read More »
Tarte au Citron: Lemon Tart
“When life gives you lemons, don’t make lemonade. Make life take the lemons back! Get mad! I don’t want your darn lemons, what the heck am I supposed… Read More »
Flaky Pie Crust
“Statistics are to baseball what flaky crust is to Mom’s apple pie” (Harry Reasoner) Call it what you will: pie crust, shortcrust, or pâte brisée – it’s one of… Read More »
Tarte Au Chocolat : Chocolate Tart
Oh yes, this is a rich, silky, take-your-time-savoring-each-bite bittersweet chocolate dessert. I use pâte brisée (shortcrust) for the pastry shell with a pinch of extra sea salt to… Read More »
Wheatberries and Wood Fire Roasted Fennel, Spring Onion, & Bacon
Wheat berries have become part of my regular repertoire when I cook at Pie Ranch. This ranch is named for its layout that is shaped in two pie… Read More »
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… Read More »
