GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
Yesterday, GC and I hosted a farm-to-table luncheon for a group of 16 Stanford alumni at Willow Farm, a small organic farm in Sonoma County, California. We served the menu below, and also invited Joel Weirauch from Weirauch Farm & Creamery to speak to us about producing organic artisan cow cheese and farmstead sheep cheese.
Last February, I hosted a bread-making workshop led by the folks at Sour Flour for the Stanford Club of San Francisco. Since then, GC and I have started making all our bread at home.
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
Alejandra's Kitchen 