Oh sauerkraut, you most delicious of sandwich additions. I put you on my breakfast sandwich, drop you in my rice, place you delicately in a heap next to my steak. You bring me such joy with your salty crunch, and as a bonus, you’re good for me (at least I think you are.) I read [...]
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The Wonderful Wonderful Ramp
Ramps are special. We have wild onions in California, but they don’t come close to the taste, texture, and versatility of ramps (don’t get me wrong, we have wild mushrooms that East Coasters would kill for). Since all the wild ingredients I use for The Wild Kitchen are local, the closest I ever get to [...]
100 lbs of herring in 20 minutes-plus a recipe
Now, don’t get jump to conclusions, but the herring I caught was off third st., by the ballpark in SF. Why is that not gross you ask? Herring live most of their lives in the open ocean, and come into the bay only a couple times a year to spawn. I’d never seen it before [...]
Fish Soup and Climbing Cezanne’s Mountain
My girlfriend Valerie and I just got back from a month long trip to Europe – a land of delicious cheese and keyboards that make typing an inconceivable chore (I mean really, who would design a keyboard where you have to hit alt, command, shift, and 4 to get an @ symbol?). But, despite their [...]
Eat Real And Purslane
As a chef, it’s hard to cooking something you don’t like eating. It sucks in fact. You want to be excited about what you’re serving, and when you just can’t quite wrap your lips around a certain ingredient, it’s hard to love your dish. You always have to taste your dish, and you don’t like [...]
Squid Ink Risotto-an experiment
I’d been wanting to try this for a while. The idea of jet black risotto is immediately both disgusting and intriguing, and since I’ve never actually been to a restaurant that serves it, I figured I’d have to make it myself. Every time you cook whole squid you have the chance to use the ink. [...]
