Apple + Kale Salad
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This is a great fall salad, a combination of fresh crisp apples, kale, goat cheese and bacon, topped with a cinnamon-balsamic vinaigrette.
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Fig + Prosciutto Pizza
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I've been on a hunt for a good pizza dough recipe recently, specifically a thin crust dough. My last attempt at a pizza dough came out good, but it was fairly thick, almost like a focaccia bread.
Read MorePotato Pancakes with Poached Egg
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It's almost moving time here at home. But I wanted to get another recipe up before the kitchen is nothing more than empty cabinets and sparkling clean appliances. This wasn't the original dish I had planned. I wanted to make something we had last weekend at the Cliff House.
Read MorePotato Pizza
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I've had a hankering for this potato pizza ever since the NY visit to Five Points. It was really good and I couldn't get it out of my head so I set out to make this. This is my first stab at a pizza dough and I think this is the beginning of a new adventure in pizza making for me.
Read MoreBeef + Carrot Stew
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The 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 MorePan Fried Chicken Sandwich With Avocado Mash + Bacon
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And yet another recipe from Five Points Brunch book that I've been going crazy over. There is one more recipe from the book coming soon and I think I may move on to some other meals, but then again, brunch lover that I am, I might just continue with all 100 brunch recipes.
Read MoreBaked Eggs with Spinach + Brioche
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Let me start with New York City. East Village. Sunday. Brunch. Five Points Restaurant. Delicious. I still miss that place. New York has that way about it, if you've ever lived there there is always something you will miss about it, even though you're glad you've left. The city gets under your skin in good ways and bad, but probably both which makes it all the more mystifying. But all is not lost because I was able to locate the Five Points Brunch cookbook!
Read MoreLike No Other Polenta
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Last 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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