Afternoon Tea with Figs

Recipes and photos by Judy Doherty     Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…

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Artichokes: Every Day in Every Way

  Here in Northern California, where the nation’s supply of globe artichokes is grown, harvested thistles are always piled high at market stands. The plants also grace many front yards, where some home gardeners let some of the blossoms mature in the early months of summer in order to enjoy the electric-violet color of the…

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This Appetizer Makes You Long for More

  “Antojito” is Spanish for “little cravings,” and that’s what Coo Moo Jams maker Julie Deck says these little bites will trigger. Topped with a dollop of Coo Moo Jam, they ensure that your cravings will only become worse, so good luck! Deck makes her Coo Moo Jams from the best of our local Brentwood…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge   Snap Beans & Shell Beans Now is the time to scoop up fresh beans at your farmers’ market. Both edible-pod snap beans and shell beans (those you have to shell) are ubiquitous through…

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Sea Urchin Tostadas

From A Harvest from the Garden of the Sea   When you’re sitting at the sushi bar trying to identify all the things in the case, uni (aka sea urchin roe) is an easy one: It’s those small golden tongues arranged in a wooden box. The sea urchin has five chambers within its shell, and…

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Zucchini, Two Ways

As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals. Roasted Zucchini with Mint Pesto For the pesto: ½ cup loosely packed fresh basil leaves ½ cup…

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Mushroom Caps Stuffed with Olives and Porcini

From The Truly Memorable Paula Wolfert,  by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…

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Elderflower Chive Fritters

From The Regal Elder – Part 1 by Kristen Rasmussen The batter for this savory dish contains lemon zest and chives, which add complexity without overpowering the floral qualities of the elderflower. Makes 40 to 45 small fritters. About 10 medium to large elderflower heads, broken up into 40 to 45 small florets 1 cup…

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Two Oyster Recipes from Hapuku Fish Shop

From the Hapuku Fish Market The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at…

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Fava Bean and Green Garlic Crostini

    From What’s in Season, Spring 2015 Recipe by Barbara Kobsar | Artwork by Patricia Robinson Makes 12 crostini 1 1/2 pounds fresh fava beans 1 small shallot, chopped 3 tablespoons grated Parmesan 1 tablespoon olive oil 1 bulb green garlic, chopped 1 baguette, sliced into 12 thin slices Salt and pepper to taste Mint,…

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Amy Murray’s Olive Oil Crackers

  From our Winter 2012 article,  The Making of an Olive Oil Culture In 2009, Chef Amy Murray hosted an all-olive-oil dinner at her Venus Restaurant in Berkeley for her Slow Food chapter. The crowd of more than 50 sat down to a first course of olive oil crackers with fresh cheese marinated in olive…

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Molly’s Chèvre

Adapted from Goats Produce Too! The Udder Real Thing, written and published by Mary Jane Toth. If you’ve never made cheese before, go to the New England Cheesemaking Supply Company website, cheesemaking.com, where there are tutorials on every part of the process described here. 5 quarts goat milk ¼ cup fresh cultured buttermilk ⅓ cup…

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Spring Rolls with Miso Seared Beef and Pea Shoots

From Pass the Peas, Please   Serves 4 1 tablespoon red miso 2 tablespoons sugar Fresh ginger root, grated to make about 2 tablespoons 1 tablespoon sesame oil 2 teaspoons tamari (wheat free soy sauce) 1 teaspoon mirin 6 oz. beef filet or flat iron steak Peanut or canola oil ¼ pound pea shoots Shizo…

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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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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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Squash Blossom Poppers

From What’s in Season: Summer Squash & Squash Blossoms   Stuffed Squash Blossom Poppers (credit: Edible East Bay)   Recipe courtesy of Barbara Llewellyn Catering & Event Planning Makes 12 poppers For the stuffed blossoms 12 unopened squash blossoms ½ cup cream cheese, room temperature ½ cup goat cheese, room temperature 2 tablespoons heavy cream…

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