The best burgers are the ones made at home. Seared to crusty perfection on the outside with a juicy, rare bite on the inside. No bun necessary. Serve with sautéed mushrooms and a crisp bok choy salad on the side. Deelish!
‘Tis the season for colds and flu. Thanks to this tasty tonic from the NYT I’m feeling much better today.
2 tablespoons grated fresh turmeric
1 tablespoon grated fresh ginger
Pinch sea salt
Pinch cayenne pepper
3 cups water
2 tablespoons raw honey
1/4 cup fresh lemon juice
1/4 cup fresh citrus juice (oranges such as cara cara, mandarin, blood etc…)
1. Place the turmeric and ginger, grated on a microplane, in a heat-proof bowl with the sea salt and cayenne pepper.
2. Bring the water to a boil, and pour it over the turmeric and ginger mixture. Let steep for 30 minutes and then strain.
3. Stir in the honey and lemon and orange juices.
4. Chill before serving.
Roasted walnut oil! so delicious. Full of antioxidants and omega 3 it adds a richness to so many dishes. Use it as a dressing for endive salad with blue cheese or make a pesto with ground nuts, garlic, salt, pepper, fresh mint, and parsley and slather over steamed green beans or mix with spelt pasta and add freshly grated pecorino. Simple divine.
One of my favorite sandwiches in SF: Roast beef with watercress, caramelized onions, and horseradish aioli on a pretzel bun from Salumeria with a homemade pickle garnish. Utter beef bliss. Happy Sunday!
Chicago is a truly exciting city. The people are incredible…generous and oh-so-neighborly; the architecture inspiring; and the food is simply delicious. It’s come a long way from Chicago dogs and deep-dish pizza. Nico Osteria is a perfect example of the city’s chic charm. Sublime pasta dishes like this one with mortadella, english peas, and parmigiano reggiano are out of this word. I’m already panning my return trip. Mmmmm….
You’ll be so impressed by the rich flavor and only minutes to prepare. Serve over white jasmine rice with a nice glass of dry riesling on the side. Yum.
Mix 2 tbsp curry powder with 1/4 tsp each of anise seeds, coriander, and red pepper flakes. Rub mixture over 2 skinless chicken breasts which have been cut into 2 inch pieces. Set aside. Pour 1 tbsp of olive oil in a large saucepan and sauté chicken pieces over medium heat until golden brown about 2-3 minutes a side. Remove chicken pieces on to a side plate. Add 2 diced garlic cloves and 1/2 red onion sliced along with 2 carrots sliced on the diagonal to the pan. Sauté while scraping up the brown bits for 2-3 minutes. Add 1 tbsp tomato paste and mix well. Add chicken pieces back in the pan and pour 1 3.5 oz can of coconut milk into pan. Stir and let simmer on low for 12-15 minutes until veggies are softened and chicken is fully cooked. Season with salt and freshly ground pepper. To serve, spoon over jasmine rice and garnish with cilantro, bean sprouts, and lime wedges.
Red quinoa salad. Great way to start your week.
1 cup red quinoa, cooked according to package, cooled
3/4 cup chopped fresh herbs (flat-leaf parsley, mint, and basil)
1/2 red onion, chopped
1 organic pink pearl apple, diced
freshly ground black pepper
zest from one lemon plus juice
Mix all ingredients together in bowl. Enjoy all week long (if you can make it last that long!).
Meat in moderation my friends. This dish is not only beautiful but satisfying too. Makes enough for one hungry carnivore (can easily be doubled). Be sure to cut all the vegetables diagonally in even-sized pieces.
1 yellow squash
5-6 cremini, button, or oyster mushrooms
4 scallions, white part only
3 bok choy
1 handful sugar snap peas, sliced in half
3-4 cloves of garlic, sliced
salt and pepper to taste
red pepper flakes to taste
small handful fresh thai basil or mint leaves, thinly sliced
drizzle of fish sauce
drizzle of peanut oil
Hodo Soy Yuba, sliced in strips gently pulled apart
2-3 lime segments
3-4 large chard leaves, blanched and pat dried
Heat a large shallow pan with a drizzle of olive (or sunflower) oil over medium to high heat. Add the first 9 ingredients and sauté over medium-high heat for 5-7 minutes until veggies are tender yet not limp. Add fish sauce and stir. Add peanut oil, fresh herbs, and yuba. Toss until thoroughly mixed, another 30 seconds or so. Place a few spoonfuls on to a chard leaf, squeeze the juice of a lime segment over top and wrap like a burrito. Eat and repeat!