Years ago I made a Beef and Carrot Stew that has been my sorta go-to recipe to build off of and it’s evolved a bit over the years (wow almost 6 years now!). This new recipe, with the addition of Roasted Garlic and Roasted Garlic Olive Oil, is over the top good.
Read MoreThe aroma of stew on the stove, mmm. Here we are in mid April and it's been quite chilly in San Francisco, a couple warm days here and there but mostly enough chill to make you appreciate a simmering pot of stew on the stove.
Read MoreLast week Jeff and I were over in Oakland and had lunch at Oliveto, a northern Italian restaurant. They had polenta on the menu, with a few choices for topping, farm fresh egg, cheese and herbs or beef spezzatino. We ordered the polenta with egg and polenta with beef. It was so amazing, like no other polenta. It's course-milled, grainy and tasty with a lot of flavor and texture. Served on traditional wood boards. It's called Red Flint Floriani Polenta, grown in Lodi, California. It has much more nutrition than yellow corn and is gluten-free.
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