Grissini
Roasted Broccolini with Smoked Paprika Vinaigrette
Sourdough Bread
Burrata and Heirloom Tomatoes
Black Pepper Tofu
Gelatinas
Kouign Amann
Grilled Red Onions with Sage Pesto
Smoked Salmon Salad with Edible Flowers
Orecchiette with Kale and Breadcrumbs
Overnight Yeast Waffles
Garlic Shrimp and White Beans
Smoked Salmon Crostini
French Macarons
Cinnamon French Toast
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.
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.
Given that today is Cinco de Mayo, the anniversary of the Battle of Puebla, a day that seems to be more celebrated in the United States than in Mexico, I prepared Camarones en Mole Poblano.
I had some leftover ricotta that I needed to prepare. I found the following recipe for Italian Ricotta Cookies on the New York Times; I simply adapted some of the proportions.
The idea to prepare a Caesar salad with kale leaves instead of the usual romaine lettuce came from reading Chad Robertson’s book, Tartine Bread. He recommends using black kale, also called cavalo nero, lacinato, Tuscan kale or dinosaur kale.
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
Alejandra's Kitchen 