chef

Oyster Season is in full swing, and I have officially begun enjoying it.  Not with the occasional delicacy at a restaurant, but am the knee deep and anxious to jump straight in. Last week I went with some friends to Tomales Bay Oyster Company in Point Reyes.  We spent a pour hour shucking and enjoying a … Read more Ahh Shucks, Oysters

As I walk around I hear the sniffles  sneezes and peoples moans talking about how bad their allergies are right now.  So not being the only one out there I want to share with you my food regime that helps combat spring allergies! Stinging Nettles: Dry them when they are plentiful and save them through the tough season. … Read more Foods for Spring Allergies

Remember those times when you used to eat cereal for dinner?  You get home from a long day of work, or you’ve been studying for hours, or for whatever reason you couldn’t be bothered to eat something more appropriate. Oh wait, that still happens to most of us.  Sigh. I have started making granola, packaging … Read more Granola

Last week, while at the farmers market, a women came up and begin pointing to things asking “what is that?”, “how do you cook it”, and “is it good?”.  I patiently humored her through the process of making flowering bok choy, rapini, their flavors and what I like to cook them with. Working at large … Read more Afraid of Kitchens

Valentines day is just about here and love is in the air.  Cards, roses, gifts, and special dinners. My sweetie and I are going to be having a mellow night in and are going to be making hand rolled sushi while sipping sake.   Sometimes the best thing to do is just enjoy the simple … Read more Valentines Day and Special Meals

Are a Japanese buckwheat noodle and are over 200 years older than the Italian noodle.  So, is this the original noodle?!  No. The credit for first noodle goes to the Chinese who have been making noodles for 4,000 years and are where both the Japanese and the Italians picked up the art from. The Japanese … Read more Buckwheat, more nutritious than Quinoa. Soba, more fun to eat.

The first step, is to break the belief that pesto is only made with Basil.  Once liberated from this disbelief the world of pesto opens up to you and it always becomes seasonal.  Is this cheating or breaking pesto laws?  Nope, don’t worry there will be no law enforcement breaking in to your home and dragging you out … Read more How to get Pesto all year round

Over the winter months my lettuce leaf eating habits dwindle a bit, and my eye moves over to the more hearty greens.  Wanting mouthfuls of roasted vegetables, pilaf based salads, or just warm side dishes in general.  These delicate lettuce greens are still growing, and manage to still thrive even in the freezing weather.  Those … Read more Winter Greens

My boyfriend has recently gifted me a beautiful 6qt professional KitchenAid mixer. As soon as I opened the box my little heart lunged out, at the machine, and begged me for two things: whip eggs to stiff peaks and make whipped cream. Naturally these were the first two things that I did. First morning of … Read more Butter

Maybe one of the most over looked superfoods out there, winter squash. Chalked full of beta carotene, vitamin C, potassium, manganese and high in fiber. Another good fact about squash is that in order to absorb most of the nutrients out of it you need a little bit a fat, because of them being fat … Read more Stuffed Acorn Squash