Roasted Golden Beet Salad (w/ watercress, slivered almonds, avocado, goat cheese, homemade croutons)
Makes enough for 4. (*I buy all of my supplies at Bi-Rite, they have all of this. I know Whole Foods doesn’t even have everything this calls for so I suggest making a little trip to the Mission if you can)…Continue Reading
Tags: beets, vegetables
If you’ve been following my writing, you probably know that throughout the course of 2010 I’ve been completely in awe of SPQR and Chef Matthew Accarrino. Choosing my favorite of the entire year was almost impossible as it would be easy for me to fill ½ of this top 10 list with items from this restaurant. But, I think that it’s the balance and ingenuity found in Chef Accarrino’s Roasted Carrot Salad, which made the cover of the latest issue of Culinary Trends, that best represents this restaurant and this chef. While the idea of a roasted carrot may seem painfully simplistic to most, Chef Accarrino uses numerous techniques to bring out the different facets and flavors of the carrot, changing it from something mundane into a show-stopping appetizer. It made me realize just how luscious and truly delectable a simple carrot can be, and even inspired me to roast some carrots of my own. It also inspired me to order the same dish on 3 more occasions. You can read a more in-depth description of this dish here.
Tags: california cuisine, italian food, lower pac heights, matthew accarrino, Top 10 of 2010, vegetables
1) Chilled Eggplant Purée, Coi
For a couple of months it seemed like the only thing I wanted to talk about was Daniel Patterson’s Chilled Eggplant Purée (made from puréed eggplant, fresh pole and shelling beans, preserved lemon, cilantro, and tomato water gelée). I was honestly bringing it up in conversations with people who had absolutely no interest in the subject and could only respond by smiling and nodding. But I didn’t care, I wanted the world to know how incredible cold eggplant could taste. And I didn’t just talk about it, I chased it down as much as possible knowing that eggplant and tomato would soon be out of season and I’d be left with a void in my soul. Even after eating it 3 times in only 3 weeks, I was still blown away and craving more. You can read a full description of the dish here, but for me, this dish exemplified sophistication through simplicity and balance.
Tags: Coi, Daniel Patterson, financial district, fine dining, Top 10 of 2010, vegetables
The latest installment of my “Savoring the Season” series for Examiner focuses on the ingredients that scream “summer.” It’s not an exhaustive list, but rather focuses on the most common, and most popular, ingredients.
To read the entire article, please click here.
It’s Sunday. And raining. And unless George Clooney called me up for a date, nothing could get me out of this house, including leaving the comfort of my bed for much-needed groceries.
Tags: beets, Recipes, vegetables