I came across this recipe on the beautiful blog, The Year in Food. I served for dinner accompanied with grilled salmon and red quinoa.
Author Archives: Alejandra
Torn Figs and Burrata
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.
Farm-to-Table Luncheon at Willow Farm
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.
Sourdough Bread
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.
Oatmeal Raisin Cookies
I don’t usually care for oatmeal raisin cookies, but this recipe from Thomas Keller’s book, Bouchon Bakery, is really great. These cookies came out crunchy on the outside and chewy on the inside. I used a mix of dark and golden raisins.
Alejandra's Kitchen 