Bodega Bay Cioppino

Ingredients: .75 cup olive oil extra virgin 8 cloves garlic, 6 finely chopped, 2 whole 3 peppers jalapenos, seeded and minced 2 peppers red peppers, finely chopped 1 large onion, finely chopped 1 bay leaf 2 tablespoons tomato paste 1 can 28 ounce peeled tomatoes, finely chopped, juice reserved 4 bottles 8 oz. each clam […]

New England Clam Chowder

Ingredients: 4 quarts littleneck clams 1 garlic clove, chopped 2 oz salt pork, finely chopped 2 onions (about 2 cups) 3 T unbleached, all-purpose flour 4 ½ cups clam broth 3 cups fish stock 1 ½ lb potatoes, peeled and diced into ½-inch cubes 2 cups light cream Oyster Crackers (optional) Method 1.  Place clean […]

Mandarin Mojito

Ingredients: 2 cups of mandarin or tangerine juice, from about 8-10 mandarins (depending on the size) ¼ cup fresh lime juice 1 cup sugar cane juice (guarapo), or ½ cup simple syrup/sugar, adjust to taste 8 oz of mint leaves 1 ½ cups of chilled sparkling water or club soda, adjust more or less based […]

Golden Era’s Miner’s Punch

Golden Era’s “Miner’s Punch”: 1-1/2 oz. Capurro Moscatel Pisco or Selecto Torontel 3/4 oz. lime juice 3/4 oz. pineapple syrup with cinnamon and orange peel 1/4 oz. Dubonnet 1 dash Angostura Bitters ice cubes, lime wheel and fresh grated nutmeg —Golden Era lounge in Nevada City

Brown Derby’s original Cobb Salad recipe

Brown Derby’s original Cobb Salad: Cobb Salad 1/2 head lettuce, about 4 cups 1 bunch watercress 1 small bunch chicory, about 2 1/2 cups 1/2 head romaine, about 2 1/2 cups 2 medium peeled tomatoes 6 strips of crisp bacon 2 breasts of boiled chicken 3 hard cooked eggs 1 avocado 1/2 cup crumbled Roquefort […]

Campo Kale Salad

Ingredients: Julienne Dino Kale (Lacinto Kale, Calvalo Nero) Poached Egg Parmesan Crumble Kosher Salt Fresh Pepper Lemon Garlic Dressing 1.5 oz. fresh lemon juice 1.5 oz. champagne vinegar 4 oz. grape seed oil 4 oz. extra virgin olive oil 2 T chopped garlic Kosher salt For the crumble: 1. Heat oven to 300 degrees, line […]

Chipolte’s secret guacamole recipe revealed

“We know that you know that guac is extra, but have you ever thought about what makes it so delicious?” according to Chipolte’s website. “Well, it starts with sourcing the best whole ingredients possible, and ends with a quick mash in our restaurant. In fact, it’s so easy, we’re going to show you how to […]

Manila Clam Chowder

Makes 6-8 servings. Ingredients (chowder) 1/2 pound high quality bacon, sliced 1/2 small stalk celery, thinly sliced 2 large leek, white part only, thinly sliced on the diagonal 1 large carrot, peeled and thinly sliced 3 sprigs fresh thyme 2 Tbsp. butter 8-10 medium-size Yukon gold potatoes, peeled and cut into bite-size cubes 6 pounds […]

Lamb’s Victorian Inn Cookie Recipe

These homemade cookies are offered to guests at Lamb’s Victorian Inn in Grass Valley: In Mixer: 2/3 stick unsalted butter, room temperature 2/3 stick browned unsalted butter (whisk when foamy) 1/2 cup sugar 1/2 cup (packed) golden brown sugar 1 large egg 1 teaspoon vanilla extract Sift together 1 cup all-purpose flour 1/2 teaspoon baking […]

Narsai’s marinade with fresh, local lamb from the Sierra Foothills

Editor’s note: Easter is a time to enjoy fresh, local lamb. Ours is from Sinclair Family Farm in Penryn or the James Ranch in Penn Valley. One of our favorite marinades comes from Narsai David, who ran a restaurant in the small East Bay community of Kensington when I was in college at UC Berkeley. […]

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