Archive | Recipes

Gulf Shrimp Sauté


Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.

1 pound shrimp, peeled and deveined

3 tablespoons olive oil

1 cup (packed) thinly sliced yellow onion

1 tablespoon chopped garlic

1 tablespoon chopped capers

(we prefer salt packed, which must be soaked first)

¼ teaspoon chile flakes

¾ teaspoon chopped fresh oregano

½ teaspoon chopped lemon zest

1 cup (packed) thinly sliced bell peppers

Juice from one lemon

2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)

1 ¼ teaspoons kosher salt

Pinch black pepper

¼ cup fish stock, vegetable stock, or water

Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes.… Read More

Continue Reading

Chef Paul Canales’s Fideuà with Liberty Duck, Lacinato Kale, and Dried Figs

From Paul Canales: Building Community by Gabrielle Myers, photography by Stacy Ventura

feduea-with-figs-duck-and-kaleChef Paul Canales describes his cuisine at Duende Restaurant and Bodega as “Spanish inspired.” But with family roots in Catalunya (the northeastern part of Spain), this master chef has a special interest in the traditions of that region. Thus, fideuà is often on the menu.

In Catalunya, this paella-like noodle dish is typically made with seafood, but at Duende, Canales turns fideuà into a creative space for showcasing the Bay Area’s best seasonal produce and meats (he loves the Liberty Duck from Sonoma). For instance, in summer, Duende staff might make fideuà with cherry tomatoes, and in early fall, fresh figs could be a feature. In this winter version, Canales uses dried figs.

The ingredients for this recipe (or reasonable substitutes) can be procured almost anywhere, but to test the dish in proper style, we visited The Spanish Table in Berkeley for a 30cm paella pan (the two-serving size). There we found the Spanish picual or arbequina olive oils Canales recommends, manzanillo olives, and fideos, the base ingredient for this dish. “Fideos” is the Castillian spelling for the Catalan “fideus,” but either way, it’s a very thin pasta that’s broken up into small bits (or the elbow fideos Canales used when we photographed).… Read More

Continue Reading

Roasted Winter Vegetable Galette


Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts.

Read More
Continue Reading

Kate’s Propolis Bitters

From DIY: Do It For the Bees


Honor the bees by misting your propolis bitters over the drink through a handmade bee stencil like the one pictured on the right, which was cut from the lid of a fresh herb container. Download a pdf of this pattern.

Honor the bees by misting your propolis bitters over the drink through a handmade bee stencil like the one pictured on the right, which was cut from the lid of a fresh herb container. Download a pdf of this pattern. Photo by Erin Scott

After years of awakening the magic of spirits in her bartending, Kate August has gone on from the restaurant world to forge a career in herbalism, helping folks raise their personal spirits to new and beneficial heights. Whether behind the counter at Oakland’s Homestead Apothecary or helping her private clients live healthier lives through herbs, she espouses the idea that you are what you drink.

4 ounces clove tincture (recipe below)
4 ounces propolis tincture* (see below for sources)
Peel of half an orange

Combine ingredients and let macerate for 2 days, then strain off the alcohol and compost the peel.

Clove Tincture: Macerate 2 parts cloves in 3 parts El Dorado 151 Rum for one week. Strain off the alcohol and compost the cloves.

What is propolis?
This sticky combination of collected plant resins and other hive products (such as beeswax, essential oils, and pollen) is sometimes called “bee glue” for the way bees use it to seal holes and cracks in the hive.Read More

Continue Reading

DASHAL’S Body Butter and Lip Gloss

From DIY: Do It For the Bees

As a bartender at Bull Valley Roadhouse and Boot and Shoe Service, Dashal Moore nurtured patrons with good spirits and her warm wit. Fascinated by how folks carry what ails them on their bodies, she put herself through Chinese medicine school and now plies good spirits by applying needles, brewing tinctures, and cooking up healing salves at her new Berkeley accupuncture clinic. That said, this ex-bartender suggests that those more fleeting remedies from the bar will always have their place.

Beeswax Body Butter


Photos by Erin Scott

A little of this luxurious body butter goes a long way.

Makes about 13 ounces

200 grams shea butter
200 grams jojoba, sweet almond oil, or a mix
25 grams shaved beeswax (or beeswax pastilles)
2 teaspoons arrowroot powder
20-40 drops essential oils (I like rosemary and calendula)

In a double boiler or a heatproof bowl sitting on a pan of simmering water, heat all ingredients (except essential oils) until melted, then remove from heat and let mixture cool just until it becomes opaque. Before it has cooled completely, add essential oils and whip mixture with an immersion blender or a stand mixer until it’s light and fluffy, about 3 to 5 minutes. Transfer to small containers and store in a cool place.… Read More

Continue Reading

EARL’S Tartlet Votives

From DIY: Do It For the Bees

One of the great joys of beekeeping for Earl Flewellen is having fresh, fragrant beeswax on hand for making candles. Given as gifts, the candles reliably cause the happy recipients to go straight to smelling them. The laborious process of rendering beeswax from raw comb cappings is described in the online version of this magazine so we can go straight to the fun . . .


Photo by Erin Scott

Makes about 8 to 12 candles, depending on size of molds

1-pound brick beeswax*
Small crimped mini tartlet baking cups (Available at Sur La Table)
Premade 1¼- to 1½-inch votive wicks*
Metal steaming pitcher or ladle with spout

Melt beeswax in a double boiler or a crockpot. Heat beeswax to 145–150°. (If heated to 185° it will discolor and at 400° it may ignite.)
While the wax is melting, prepare work area by covering with tin foil or craft paper to protect surfaces from wax spillage. 

Prepare molds (tartlett cups) by lightly brushing the interiors with vegetable oil using a small basting brush or paintbrush to get oil down into the crimps and corners. (If you don’t mind leaving the votives in the cups, you can omit this step.)

Place pre-made wicks in the molds, centering them in the bottom.… Read More

Continue Reading

WENDY’S Gilt Beeswax Leaves


From DIY: Do It For the Bees

Photo by Erin Scott

Photo by Erin Scott

When she’s not scouring the countryside for lost treasures of the extinct mercantile age, Wendy Addison can be found in her Port Costa studio and storefront, the Theater of Dreams, where she spins her nostalgic magic with authentic letterpress and vintage-style paper goods. Incorporating a bewildering array of raw materials and found objects, be it wire, clockworks, mushrooms, moss, glass, glitter, porcelain, antique tinsel, or beeswax, whatever she touches literally turns to gold.

1 pound beeswax* (or more, as desired)
Leaves (Pick broad flat leaves with interesting shapes.) 
Gold or artificial gold leaf*
Soft bristle brush

Melt beeswax in a small crockpot or double boiler. Dip leaves into the molten wax, then remove, letting excess wax drip off. Allow leaves to cool for 10 to 20 seconds until wax is still warm but no longer runny. Press each leaf down onto a sheet of gold leaf firmly enough to make complete contact. Lift from the gold leaf, and using a large soft-bristle brush, carefully brush off the excess gold leaf, and then burnish the gold with your finger, pressing and rubbing the leaf into the wax. Voila!

*Find beeswax at Bee Healthy Honey Shop in Oakland and MarElla Honey Bees in Concord.… Read More

Continue Reading

Earl’s Honey Cornbread with Honey Butter Caramel Sauce

From DIY: Do It For the Bees


EARL’S Honey Cornbread

Beekeeping is what Earl Flewellen would be doing every day, had he not spawned so many other endeavors in Port Costa. Depending on who’s talking, the Louisiana native is either devil or saint in these parts for introducing the outside world to this badly neglected historic California town. Whatever your position, Earl suggests a uniquely Southern remedy to all conflicts: Foes can be made friends and familial fueds laid to rest over some sweet-ass cornbread.


Photos by Erin Scott

Serves 8–10

½ cup sugar
1 cup flour
½ cup cornmeal 
1 tablespoon baking powder
1 teaspoon salt
¾ cup unsalted butter
1 cup milk
1 egg
2 California bay laurel leaves (Dried are best. If freshly picked, use only one, since flavor will be quite strong.)
¼ cup dried cranberries
¼ cup chopped walnuts

Preheat the oven to 350°.

Combine sugar, flour, cornmeal, baking powder, and salt in a mixing bowl. Set aside.

In an 8- or 10-inch cast-iron skillet over medium heat, brown the butter along with the bay leaves, being careful not to overheat. When the foam has subsided and the butter is lightly browned, transfer ½ cup of the butter into a Pyrex glass measuring cup, leaving the rest in the skillet.… Read More

Continue Reading

Farikal from Nordic House

From Warming Winter Foods by Anna Mindess

(Norwegian lamb and cabbage)



Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple, and kids love it. You can make it ahead of time and warm it up,“ says Klausen. “And if there are any leftovers, it’s even better heated up the next day.” Traditionally, it’s served with small boiled potatoes. Recipe courtesy of Nordic House.

Serves 4 to 5

4 pounds lamb shoulder blade, bone-in for best flavor
1 cup flour (exact quantity depends on how thick you like your gravy)
2 heads green cabbage, quartered. Each quarter sliced into three 1-inch wedges
½ tablespoon whole black peppercorns

Place lamb shoulder pieces in a wide (4 gallon) pot or Dutch oven, and cover with salted water.

Bring to a boil, then reduce to a simmer and cook uncovered for 2 or 3 hours, until meat starts to fall off the bone.

Using a slotted spoon, remove meat pieces to a bowl and then sprinkle a small amount of flour over the remaining broth.… Read More

Continue Reading

Tamir’s Bees Knees

From DIY: Do It For the Bees

Photo by Erin Scott

Photo by Erin Scott

Adapted from William “Cocktail Bill” Boothby’s 1934 version of World Drinks and How to Mix Them. His 1930 edition of this book was the earliest known printed recipe for the Bees Knees. The recipe included orange juice, which most bartenders today disregard. Our recipe uses orange curaçao.

1.5 ounces Miller’s Westbourne Strength Gin (or your preferred gin)
1 ounce E.G. Flewellen spring honey solution
.75 ounces lemon juice
.5 ounces of Marian Farmhouse California Style Curaçao
Lemon twist

Place all ingredients in a cocktail shaker. Fill shaker 2/3 full with ice and shake vigorously. Strain through a fine-mesh strainer into a cocktail glass. Twist lemon peel over the glass and drop it into the cocktail.

Honey Solution: Wildflowers lend a unique flavor profile to honey when nectar is collected in spring versus summer. But either way, to make E.G. Flewellen’s honey solution, stir together honey and water (at room temperature) in equal parts by volume until completely mixed. The easiest way to do this is to pour out the entire jar of honey into a container and add water to the emptied jar. Then pour the water into the container with the honey and stir away.… Read More

Continue Reading