Bacon Rosemary Biscuits

Biscuits can be glorious, right?  Flaky, buttery, soft and crisp at the same time.  Essentially; biscuits are little gifts every time you make them.  For my holiday festivities this year, I opted for a slam-dunk combination.  Great biscuit + rosemary + bacon = ridiculous biscuits. I always look to Fannie Farmer for my homey baked [...]

Merguez and Olive Braised Lamb

When the season gets cold enough, I love to serve braised beasts.  There is no easier (or tastier) way to turn a tougher cut of meat into a juicy, yielding morsel.  And it’s pretty easy.  If you follow the steps for braising, you can apply the technique to any protein and even some vegetables.  It [...]

Your First Bread Pudding

Think of this as breakfast for dessert.  When I first heard the words ‘bread’ and ‘pudding’ slapped together and offered as a dessert, well, let’s just say I was skeptical.  But after several exploratory samples, I realized that bread pudding is like the best French toast ever.  With whipped cream and booze.  Hello!!!  The picture [...]

Cooking Notes and Vocabulary (Gnocchi)

I’ve been waiting to make these little treats for the last two days.  Actually, I’ve been looking all over San Francisco for a gnocchi paddle.  Two days, five wasted hours, and an indulgent trip to Kamei Restaurant Supply; still no paddle.  But, a new pasta roller, shinny martini shaker, bread knife, and crazy grooved rice [...]

Thomas Keller’s Newest Book

Hey there -   If you read this blog even a little, you know I’m a fan of technique over recipes; ratios over complications.  If that sounds like something you might like to delve into, check out this new book.  The Ad Hoc at Home cook book has just recently been released, and it’s delicious.  Like [...]