Broccoli Slaw Sesame Salad
1 stalk broccoli, stem only
1 small bunch mizuna, about 20 stems of different sizes
2 spring carrots, medium-small
2 radishes
1 1/2 tsp toasted sesame oil
2 tsp seasoned rice vinegar
1/2 tsp gomashi
1tsp black sesame seeds
Wash all vegetables and peel the carrots as well as any easy areas of the broccoli stem. Cut both into julienne [...]

At a dinner party for six, I made a few quick courses that ended up with a fabulous “bang” on an easy, warm weeknight in the backyard.
- Pluot slices with seasoned Sheep’s ricotta and Prosciutto
- Grilled pork tenderloin with “5 spices” & rum braised peaches + rainbow chard
- Dark chocolate ice cream with bergamont olive [...]

Orange Scallops for two:
6 dayboat (nitrate free) scallops
1-2 tsp thyme
1 orange
4 cloves garlic (don’t go overboard)
4-6 T butter
Cointreau or brandy
Melt the butter at medium low heat, zest the orange. When butter melted and water evaporated, add the garlic, minced. Reduce heat to not color the garlic, cook until softening. Add half the orange zest, the [...]

I rushed home from a Saturday morning outing to cook dinner for two boys. We ate in the backyard, it was gorgeous and sunny, and I had very little time to prep. I bought some amazing artisinal corn tortillas (taco size, one pack in chipotle and one in white corn), some pre-marinated tri tip (a [...]

More Pizza at Home: this one with yellow flower squash, gypsy peppers, anchovies, mozarella & tomato.

I had the lovely chance to discover and attend an event at 18 reasons, an art gallery and gathering place for those interested in the production and consumption of (good) food, which is owned by BiRite (Creamery & Market) in the Mission District of San Francisco. I even ran into a co-worker…
There was an exhibit [...]

6-8 lipstick or gypsy sweet peppers
1 medium/small red spring onion (or shallots would do, etc)
1 bunch watercress, cleaned thoroughly
olive oil, salt, pepper
Heat the oil at medium heat, add the diced onions when hot. When beginning to sweat, add the peppers in ring slices. Remove the seeds beforehand. When softened but not greying, add the watercress, [...]

A case of “there is a lot of stuff going bad in my refrigerator and we need to eat some vetatables. What goes with flank on the grill?” came up on me tonight.
1 small white onion (top attached, ripped from the earth ala farm-fresh-to-you style)
2 gypsy peppers (small sweet peppers)
3 medium yellow flower squash
1 small [...]

So I’ve been trying to be part of the blogosphere, become integrated with the already successful foodies, you know, catch up. Make this serious. Realllll serious.
So I was reading Orangette (for the uninformed of us, who have not done their food blog research, behind it is Molly, who, after writing a quality food blog for [...]

For the Tri Tip (can sub skirt or flank steak, etc)
1 tri tip, marinaded at least 2 hours, up to 36
marinade:
1/3 cup soy sauce
1/4 cup teriyaki or similar sauce
1/4 cup oil (your choice)
1 tbsp chili flakes
2 shots whiskey/brandy/etc
2 cloves garlic
salt & pepper
Grill to your best ability.
For the Favas:
1-2lb fresh fava beans in their pods
2 large [...]