St. George Spirits

Jump to recipes     Alchemy and Innovation on Alameda Island Story and Photos by David Szanto Many years ago, seeking to escape persecution for their distinctive practices and break free from the traditions that bound their way of life, a hardy group of travelers sought a new home on a distant shore. They traveled…

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Will Sunbathe for Food

Jump to Recipes By Sarah Inez Levy It’s one of those perfect summer afternoons in Orinda when there’s not a cloud in the sky and you can’t hear the groaning motors of Highway 24 above the birdsong. I’m sitting on Wendy Helms’s back porch eating lunch. She’s served a lovely garden salad with avocados and…

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Our Golden-Green Harvest

Story and Photos by Cheryl Koehler   Like many avid cooks with a penchant for the cuisines of the Mediterranean, I use buckets of olive oil in my kitchen. Being a thrifty sort of gal, I’m invariably swayed toward that bargain bucket among the extra-virgin olive oils on the grocery store shelf. (Of course, I…

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Debbe Holeman’s Chard Tart

From Things are a’buzzin’, a’bleatin’, and a’gobblin’ in Knightsen Recipe by Debbe Holeman 1 pound Swiss chard leaves (about two bunches) 3 large eggs Salt/pepper to taste 1 cup grated Parmesan or crumbled goat milk cheese 1 cup unbleached flour A pinch of salt ¼ cup olive oil ¼ cup chard water Wash the chard…

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Simple Roast Chicken

From Oh Give Me a Home Where the Araucanas Roam         Set oven to 375º. Cut off feet at knee joint as well as head, if applicable. Trim and discard any extra fat from around cavity entrance and neck. Rinse and pat chicken dry. Season well inside and out with salt and…

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Oh Give Me a Home Where the Araucanas Roam

It’s called Soul Food Farm By Bonnie Azab Powell | Photos by Bart Nagel Only 10 years ago, Alexis Koefoed was living in Vallejo with her husband, Eric, and their three young children, working for a winery in Yountville, and dreaming of someday having a farm. A bit later, when 55 acres of prime pasture…

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Pear, Blue Cheese & Endive Nibbles

From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 ounces mascarpone cheese 8 ounces Point Reyes Blue Cheese (or Maytag Blue) 2 tablespoons butter, softened 3 green onions cut into one-inch pieces 2 tablespoons rough-cut peppercorns (I like to use a blend of red, green and black)…

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Gran’ma Lillie Simple Sweet Potato Pie Filling

From Pie to Die For by Wanda Hennig Recipe by Beverly Jefferson’Dasté   Beverly Jefferson-Dasté, who worked for the postal service for 33 years, started baking sweet potato pies commercially—and the old fashioned way. “I always had my dream of going into business for myself,” she says. One day she woke up to the fact…

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Grilled Pear, Ham and Cheese Sandwich

From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 slices good sourdough bread Butter Honey mustard ½ pound medium sliced Gruyére ½ pound Brie, chilled and sliced ¾ lb. thinly sliced ham (rosemary ham or Black Forest ham) 2 Barlett pears, cored and sliced 2 medium onions,…

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What’s in Season: Peppers

  By Barbara Kobsar Photos by Helen Krayenhoff   In California, peppers are the quintessential fall fare. Red, orange, and yellow bell peppers mirror the colorful hillsides while mildly spicy to blazing-hot chili peppers warm the soul. Peppers slowly ease us into the cooler months, but shout out loud that fall is here. Peppers are…

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Roasted Pears with Almonds and Wine

From Where Have All the Pear Trees Gone? Recipe by Devany Vickery-Davidson, Dinner Party Cooking School 6 Bartlett pears, cut in quarters and cored (use a melon baller) ¼ cup local honey ¼ cup light brown sugar ¼ cup dry red wine 1 teaspoon freshly grated cinnamon ½ teaspoon freshly grated nutmeg Place pears in…

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Pear Quesadilla

From Where Have All the Pear Trees Gone? Recipe by The Peasant & the Pear Pear chutney: ¼ cup dry white wine ½-inch wedge of red onion, sliced thin 2 tablespoons chopped red bell pepper 1 tablespoon dark brown sugar 1 Bartlett pear, peeled, cored and cut into 1-inch chunks 2 tablespoons of water, or…

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Where Have All the Pear Trees Gone?

By Devany Vickery-Davidson As long as I can remember, I have had a love affair with pears. Their supple juiciness, sweet buttery flesh, voluptuous shape, tender fragrance, and long season all contribute to keeping the affair steamy. Also fanning the flame is the way they work with my favorite cheeses and how brightly they shine…

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Involtini di Pepperoni (rolled, roasted yellow sweet peppers)

From What’s in Season: Peppers by Barbara Kobsar with photos by Helen Krayenhoff   Executive Chef Peter Chastain from Prima Ristorante in Walnut Creek uses this recipe in several ways. It is meant to be an antipasto and comes from Puglia originally, but it can also be “deconstructed” for use over pasta. Toast the breadcrumbs…

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Fall 2007

Features Editor’s Mixing Bowl California Grasses and Cattle Ranching: parallel changes in our East Bay universe Lessons in Mindfullness on a Lafayette Ranch Nourishing Talent at Creative Growth What’s in Season: Peppers To Raise a Child in Richmond, it Takes a Farm things are a’buzzin’, a’bleatin’, and a’gobblin’ in Knightsen More Dirt on the Happy…

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