Persimmon Upside Down Spice Cake

Is there any Winter fruit more beautiful than Persimmon? Persimmon Upside Down Cake with Hachiya and Fuyu Persimmons Especially the Hachiya persimmons; the heart-shaped flame colored fruit hangs heavy on thin black branches with giant hot copper leaves to protect them from the elements. And yet, people just don’t know what to do with these beauties! ...more

Truffled Celeriac Soup with Dungeness Crab & Romanesco

For a root that looks like a large baseball dusted with dirt, celeriac sure is rich tasting. Celeriac’s flavor is reminiscent of cream-of-celery soup straight out of a Campbell’s can and yet, this funny vegetable needs little cream or butter to a achieve that same velvety taste or texture. Truffled Crab & Celeriac Soup In fact, for a 2-pound celeriac root, I add 2 pats of butter and 1/3 cup of cream to the liquid base ....more

Blood Orange & Castelfranco Radicchio Winter Salad

How totally snobby does this salad sound: Cara Cara Blood Orange & Radicchio Variegato di Castelfranco Salad? I would burst out laughing if I saw that actually printed on a menu, but hey, that’s exactly what this salad is – blood orange and radicchio and not a lot else! (This starter does go great with Dungeness crab or seared sea scallops in case the fussy title left you hoping for a more complicated dish.) I look forward to Winter salads in a way that few people do ....more

Pan Seared Fluke with Warm Wild Mushroom & Lentil Salad, Sunchoke Smear & Lardon

Oh how I WISH that I had stayed current with my blog over the last 8 months, but alas I’ve been so busy with 5 restaurants that weekly fish specials have come and gone! Here is one for Winter; I love meaty white fish over smokey mushrooms and lentils with fat chewy chunks of lardon and creamy earthy sunchoke smear. Fluke over Lentil & Lardon Salad with Wild Mushrooms & Sunchoke Smear Remember this fish from high school biology? ...more

Hami Melon & Avocado Salad

Hami melon is my latest and greatest discovery of the summer. It’s sweet & salty like cantaloup. Crisp & juicy like watermelon ....more

Cooking with the Legendary Chef Faz

No, I’m not drowning in some self-afflicted pool of despair – that is not why I haven’t posted in eons. Quite the opposite,...more

Cooking Classes at Pie Ranch!

Are you interested in cooking organic just-picked produce and preparing local and sustainable meat & fish in a farm setting? NOW IS YOUR CHANCE! Come cook with me at Pie Ranch! ...more

Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna

I missed posting this for Easter – good thing Mother’s Day is right around the corner! How about rosé wine poached salmon infused with herbs and sauced with lemony Parmesan cream for brunch? Rosé Poached Salmon, Lemony Parmesan Cream, Pommes Anna Chef Eric Ripert, a master at ...more

Chorizo, Feta and Mint Stuffed Calamari with Marinated Tomato & White Bean Salad

Maybe it’s the abnormally hot weather, but all I’m craving is food that is: chunky, tangy, spicy, fishy, salty, bitter, fresh, meaty and juicy – nothing manicured, or tweezed to perfection, or ridiculously complex with subtle layered flavors that I don’t really get. Give me big bright Mediterranean...more

Roasted Beet & Cara Cara Salad with Orange Blossom Vinaigrette

I’ve got to squeeze in the end-of-Winter-citrus recipes before Spring blankets us in sweet peas, strawberries, and rhubarb! Cara Cara & beets salad with fennel, orange blossom vinaigrette, and Maldon salt There are many types of blood oranges, but only two that are widely available in the U.S. – the Moro and the Cara Cara. The Moro blood orange is medium sized and thin-skinned with a purple blush both inside and out ....more