Gravlax is a beloved staple in Scandinavia and in Jewish households that wouldn’t serve anything else but lox with their bagels and cream cheese. This simple fish curing technique is based on the idea of preserving salmon with a combination of salt and sugar. It’s super easy and only requires a little foresight because curing takes a couple of days. Continue reading
I whipped up a cookie assortment for holiday gifts this year and this particular not-super-sweet was the runaway favorite. Easy to make, this shortbread can be cut tiny or larger, as you please. Go with tiny because it’s definitely rich. Continue reading
Published by South Bay Accent in December, 2015.
South Bay diners are increasingly gravitating toward a modern, kicked-back style of restaurant in which the vibe is casual but the food is fresh and inventive while still being moderately priced, as seen in newer outposts like Orchard City Kitchen, The Table and 31st Union. Such spots will likely offer exciting craft cocktails and have a staff of never-obsequious young servers. Often not taking reservations, these popular boîtes are noisy, friendly and packed full of happy, jeans-clad diners who don’t mind the long waits and the purposeful decibels. Continue reading
(Published by South Bay Accent magazine in October 2015.)
An airy cake crowned by thick swirls of silky, intensely chocolatey icing. Right-out-of-the-oven bread with a crunchy exterior that contrasts with a warm, soft crumb as delicate as baby skin. Since we eat with our senses, carbs have an absolutely unfair advantage. They entice us away from stringent diets and are so often the centerpiece of major events. Just inhale the voluptuous aromas inside a bakery and your body will instantly respond regardless of your intentions. Continue reading
While consumers likely aren’t paying much attention to the source of their vanilla fix, Patricia Rain of Santa Cruz has long headed a one-woman army attempting to raise demand for real vanilla — the world’s most labor-intensive agricultural product and in danger of following the carrier pigeon to extinction, she says. Sadly, almost 99% of “vanilla” products are made from fake flavorings while real vanilla has a rich, complex aroma that’s far superior. Read all about it on KQED’s food blog here.
(Published by South Bay Accent magazine in October, 2015.)
German-type food isn’t one of the first things that comes to mind when most South Bay diners are deciding where they want to eat. Or more accurately, they don’t think of it at all. Italian, Chinese, Mexican — these cuisines are well represented and beloved in our region but all the heavy meats and gravies that typify the vittles of the old Austro-Hungarian empire rarely get a nod. However, Austrian-born chef Matthias Froeschl has made believers out of virtually everyone who’s dined at Naschmarkt, his four-year-old restaurant in downtown Campbell. Continue reading
Published by the San Jose Mercury News and its affiliates on August 10, 2015.
That familiar face with the New York accent in a resonant baritone seen popping into Berkeley’s esteemed markets in recent months — and frequently dining at his “neighborhood spot,” Chez Panisse — is food writer, author, t.v. personality and columnist Mark Bittman, newly transplanted from the Big Apple.
He’s the man who taught us “how to cook everything” in eight thusly titled books and has published quite a few more. After moving to Berkeley early in 2015 — initially for a year-long gig that will be extended through next spring — Bittman wrote in one of his New York Times pieces that “I’d arrived in cooks’ heaven” — but his agenda is about much more than reveling in superb California produce. Continue reading