For the holidays, I took Gjelina's Kabocha Squash, Olive Oil, and Bittersweet Chocolate Bread recipe and made mini cakes topped with a little drizzle of olive oil glaze and toasted pepitas. They've been my coffee's sidekick for weeks. Both the minis and 9x5 loaf are incredibly tender and have superpower shelf life thanks to the olive oil. Recipe post coming soon.
Took the Airstream to Sonoma for Thanksgiving and made a full turkey dinner in my tiny but mighty kitchen. Decided to add a last-minute side and stopped by the Cloverdale Tuesday Farmers' Market for some fungi from Duncan's Mushrooms along with garlic from Bernier Farms . A simple preparation of olive oil and butter, thyme, shallots, some minced garlic, salt, and several cranks of freshly ground pepper. Delicious. Grateful to all of the growers who always put such fantastic ingredients on our table.
Sonoma 💔 // It's tough to express just how dear to my heart Healdsburg and the surrounding areas are. Rob and I have been visiting for well over a decade, were married in Geyserville, and have spent the majority of our special occasions in that incredible place. It's where we plan to move eventually...it's home. True there are fantastic vineyards, views, and restaurants, but it's the community of lovely people that really makes Sonoma the magical place that it is. The ongoing... fires have wiped out neighborhoods, many are missing or have lost their lives, and treasured spots like Willi's Wine Bar have burned. If you love Sonoma and are interested in helping, Redwood Credit Union has started a North Bay Fire Relief fund of which 100% will benefit those impacted by the fires. Local wineries and Jimtown Store have posted about this fund so it has the community's endorsement. Link: https://www.redwoodcu.org/northbayfirerelief // This photo was taken while standing on the Alexander Valley Rd bridge looking west. As you cross over the Russian River, the trees fall away and reveal vineyards and rolling hills as far as the eye can see. One of my favorite moments every time we're up there.
New Post: Violet Bakery's Banana Bread // I had some Dwarf Brazilians that were in prime baking shape (i.e. super ripe) and ended up using them for Violet's Banana Bread. That was a very good decision. Claire Ptak's recipe has a perfectly moist texture and an intense caramely banana flavor. The smell alone had me impatiently measuring the internal temperature to determine when I could finally take a slice. (As a wise cook once said, a watched loaf never cools.) Some notes on pan size as well as sugar and banana measurements included in the post. https://www.chiceats.com/…/lond…/violet-bakerys-banana-bread // sourced: bananas from Vista Punta Gorda Ranch, organic Beehive Unbleached Malted AP from @centralmilling, eggs from @schanerfarmstand, Assam loose leaf tea from Funnel Mill
It may officially be autumn, but 75 + sunny means outdoor cooking. Made the chilmole from Alex Stupak's cookbook, Tacos, along with some charred pimento, poblano, and Anaheim peppers. In terms of the chilmole, I'd like to humbly recommend that you opt out of making that recipe in the house. You and any fabric within range will never unsmell 100 blackened árbol chiles. I decided to cook the chiles with my Roccbox at about 700 and the flame turned up. An alternative could be to use a grill basket over a flamin' hot fire. The chiles are then soaked twice and blended with some spices, salt, and vinegar to make a paste. The cooking process tames the chiles into a wonderful round heat that fills your mouth but doesn't bite. Delicious.
Tomatoes for President // BLT: Homemade naturally-leavened sourdough (whole grain @GristandToll Star, T85, and ABC), scratch mayo, @the_garden_of_ speckled romaine, @coastalfarmssp heirloom tomato, and Nueske's bacon from @acabutchershop. // Galette: A weekend experiment that included fromage blanc, garlic confit, a mix of cherry tomatoes, and some thyme. My flaky all-butter pastry dough is in the archives (increase the salt a bit for savory uses). No tricks, no machines, and the texture has never failed me. Respect the gluten and it will show you layers of love. Sourced: cherry tomatoes from Harry's Berries and @kongthao03, thyme from @schanerfarmstand, garlic from Milliken Family Farms, olive oil from Trattore Wines and Dry Creek Olive Company
Before + After // Japanese eggplant from Kong Thao (found at the Santa Monica Farmers Market). It's hard to describe just how delicious and smoky these are. Still tweaking a dip recipe for the blog, but the process thus far involves charring, removing the flesh, draining, then roasting in the oven. Aiming to concentrate the flavors without veering into gloppy territory. My cook's note is that I like to weigh the eggplant and flesh at every step. These aubergine beauties are full of water so it's helpful to understand how much liquid is being extracted from start to finish. In general, I weigh everything right down to ounces of chips and cheese per layer of nachos. My scale is my red stapler. I'll set the building on fire if you move my scale. #kindofjk
Nachos + Chain Gang Chili + 2 Poached Eggs at Jimtown Store. Always on the list when visiting Healdsburg. Jimtown also sells (and ships) their chips and I have yet to find a better texture, flavor, or shelf-life in L.A. stores. Some folks buy fancy purses, I mail-order chips. #musthaveeats http://ift.tt/2etOT3V
Saturday morning at the Healdsburg Farmers' Market. These beautiful jalapeños from Blue Leg Farms are destined for some skillet cornbread. Also picked up poblanos from Soda Rock Farm and some perfect min-kid jalapeños from Preston Farm and Winery. Peppers are like hugs - can't have too many. #happiestplaceonearth #Sonoma http://ift.tt/2vhAbUH
Farmer Mike of @cironefarms is bringing the flavor and color at the Santa Monica Farmers Market. The red bartletts are delicious and those 80s-colored plums in the background are wow interesting. I was snacking on one today and realized it tastes very specifically like...almond paste. To me at least. My brain and tastebuds were struggling to make sense of it. Always a must-visit stand.http://ift.tt/2vMlRT2
The "Speckenwolf" from @robertaspizza...made to spec. Including some notes for anyone who might like to pick up the Roberta's cookbook and make this pie. // I used a 7 1/2 ounce 36-hour naturally-leavened dough ball. The pizza recipe doesn't specify a weight for the mushrooms (says "small handful") so I went with 70 grams which is 4-5 caps. I think it needs more than that since the liquid from the fungi is part of the "sauce". Also, you want the speck to be very thin. This pi...zza turned out to be quite nice, but I'd like a thinner meat next time. The red onions make it so don't short the amount, and be generous with the oregano as the recipe suggests. Baked around 800+ in our Roccbox Wood & Gas Fired Oven. I recommend using Baking Steel's products if you want to make this in the oven. // Sourced: speck from @baycitiesitaliandeli, red onion from @windrosefarm, olive oil from Trattore Wines and Dry Creek Olive Company, mozz from Andrew's Cheese Shop, pizza dough c/o #MoominTheStarter http://ift.tt/2fnnLUa
Making @robertaspizza's "Millenium Falco" tonight with naturally-leavened dough c/o #MoomintheStarter. The recipe calls for homemade sausage so I stopped by @acabutchershop and picked up some freshly ground pork. Always grateful for the local folks who provide such excellent ingredients - helps me put good food on the table. On the Roberta's note, I'm still perplexed that I didn't realize they had a cookbook until a few months ago. One of my all-time favorite spots. #churchofpie #maytheforcebewithme http://ift.tt/2hA3BXB
Young ginger is a new-to-my-kitchen ingredient. Similar to green garlic, young ginger is a milder version of its more mature sibling. The real question is, what *can't* you use this lovely and subtle modified storage stem in? (Not a root, just learned that.) The day after buying the ginger, I received Samin Nosrat's #SaltFatAcidHeat in the mail. When I flipped that beautiful 462pg cookbook open, it landed on her fresh ginger cake. I respect the book and had no intention to skip ahead, but the Universe is clearly suggesting otherwise. So there's that. http://ift.tt/2vBONxP
New Recipe: Garlic Confit is up on the blog. https://www.chiceats.com/rec…/gjelina-how-uses/garlic-confit I'm not sure if anyone has written an ode to garlic confit, but if I was a poet, I might just pen one. This is a recipe from the Gjelina cookbook - 4 ingredients, 10 minutes of prep, and an hour of cooking time. Minimal effort for a fantastic ingredient. #confitofallthethings // Sourced: heirloom garlic from Milliken Family Farms, thyme from @SchanerFarmstand and @maggies_farm, olive oil from Trattore Wines and Dry Creek Olive Company
The tomatoes at @coastalfarmssp are Genuwine-ly beautiful. Took home some San Marzanos for sauce and Cherokee heirlooms for salads and sandwiches. I asked The Google about the Genuwine variety and apparently it's a cross between Brandy Wine and Costoluto Genovese. #topproducemodel http://ift.tt/2h3Qfmb