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
I discovered this lovely recipe in Michael Chiarello’s book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. You can use any fruit you like, as long as it’s soft and ripe. This morning I used fresh raspberries and blueberries, which gave breakfast an oddly patriotic look.
GC cooked a lovely fettuccine with lobster and fresh peas last night for Valentine’s. He adapted a recipe from Tom Colicchio’s book Think Like a Chef.
Tonight I served grilled eggplant and roasted vegetables with a savory-sweet miso sauce that I made from a recipe from Nobu’s Vegetarian Cookbook. I couldn’t find the white miso (shiromiso), a sweet miso that is often used in Kyoto, Japan, so I used regular miso sweetened with a little sugar.
Garlic is a staple in our home. GC and I often have several heads of roasted garlic ready to use for sauces, vegetable dishes, salads, and so on.
I recently learned about Munchery, a food delivery service by local chefs. GC and I didn’t have time to cook tonight, so we decided to try a Lasagne Bianca by Chef James Jardine.
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Alejandra's Kitchen 