Lasagna a la Uncle Scooter

Welcome back, gentle readers!  I’ve been away from the computer (and the kitchen) for a little while as I’ve been settling into my new role as the gm for Firefly, a landmark neighborhood institution here in San Francisco.  Now that I’m fully plugged in, I wanted to get back to feeding you, too. Lasagna, for [...]

Baked Rigatoni with Three Cheeses

“Like cheese and macaroni” is an Italian idiomatic expression used when two things work together harmoniously, naturally, and effortlessly.  I would add deliciously to that list.  Cheese and noodles are really satisfying together, but you already know that, don’t you?    I’m a big fan of baked or broiled noodle dishes.  This last step adds [...]

Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc

This post is a beast.  There’s a lot of information to chew on, but why not?    That’s how much I love you.  We’ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]

Tagliatelle, potatoes, Pt. Reyes Blue, walnuts, mushrooms, and black garlic –

Yep.  That’s right.  Winter as we know and use it has gently settled into the bay area, and it’s time for some hot carb on carb action.  This is a variation of a dish that Michael Park made for me back in the days of Restaurant Vintage Park (Kearney, Nebraska).  We ate some great pasta [...]

Scallop and Chanterelle ‘Primavera’

Maybe more like a Pasta di Autuno.  Let’s be honest.  Spring is long behind us, but the spirit of ‘Primavera’ is alive and well is this dish that celebrates the transition between Indian Summer, and Bay Area Autumn.  As long as were in the “Honesty Zone”, this isn’t the dish I was thinking about making [...]