The recipe from Smitten Kitchen was rather perfect (if not caloric–mine, the way I followed, served 12 peices, each I figured out has 260 calories, 12 grams of fat (2 are saturated), 60mg of cholesterol, 145mg of sodium, 1mg of potassium, 33 carbs (20 are sugar), 5 grams of protein, 2% vit A, 4% calcium, [...]

In my quest to find the word “Palet” when thinking of chocolate disks used for melting, I came across an incredible chocolate resource for information on the process, terminology, and styles of chocolate.

Dropped into the store looking for a good white grilling fish to go with some Urad Dal I made and some delicious organic salad greens, stared at the case for a minute a little disappointed at the two remaining halibut filets and spotted the fishmonger slicing and dicing a huge halibut! Well you can bet [...]

We had a little surf n turf on Friday evening–a little inspiration from my love/hate visit to Andronico’s in SF. I picked up more of those delicious blue Mexican prawns, and a really gorgeous rib eye steak. Our grill had a little party. Here’s how I warmed up the guests:
Prawns
Marinate in 1-2 T olive oil, [...]

For the BBQ:
2 air chilled skinless chicken breasts (or whatever)
3 large stalks fresh tender rosemary, washed
balsamic vinegar
olive oil
salt & pepper
Mince the rosemary, trim the chicken, mix the ingredients together and marinade at least 1 hour. BBQ on medium high heat, removing when just barely cooked through. Let rest 2 minutes before slicing.
For the Chard:
1 bunch [...]

Proportion for each serving of 6 shrimp:
2T minced garlic
3T olive oil
2T lemon/lime juice
1T minced cilantro
salt & pepper
Clean your shrimp by removing the vein which runs along the outer curve (this is its intestinal tract and its contents are gritty and gross to eat–so cut with a small knife along the top ridge, and then rinse [...]