The Holidays Through What We Cooked & Ate

lobster raviolo with chantrelles

lobster raviolo

lobster ravioli being made

lobster ravioli filling

lobster ravioli on silpat

crab salad with yuzu, pink peppercorns, arugula

crab salad with arugula, yuzu, pink peppercorns

buche de noel from cafe madeline in san francisco

Christmas Eve Dinner for 8:

– Dungeness Crab Salad with Yuzu, Pink Peppercorns, Arugula

– Lobster Ravioli (lobster tail, bechmel, seasoning) in crab bisque concentrate) C/O KimPim (thank you you magical Christmas elves!)

– Filet Mignon with Mushroom Wine Reduction, kohlrabi & turnip puree, and creamed spinach (not pictured, since we’ve done it so many times before)

– Buche de Noel from Cafe Madeline in San Francisco

Joanne Ruggles in her studio with her paintings

rack of lamb

rack of lamb

raw lamb rack

eaten lamb ribs

persimmon salad

roasted brussel sprouts

butternut squash\

home made sweet baguettes

home made sweet baguettes

New Year’s Eve Dinner for 10, C/O Joanne Ruggles, artist, mentor, chef & friend:

– Salad with Persimmons grown just outside the door, freshly roasted pecans and sweet vinaigrette

Rack of Lamb with Mustard & Seasoning Recipe

– Roasted brussel sprouts & butternut squash

– Good company & Wine

pumpkin cinnamon rolls

Christmas Day Pumpkin Cinnamon Rolls

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