Balsamic Grilled Asparagusfeatured
As featured in Bay Area Bites, April 15, 2009.
The markets have been flooded with bundles of bright green, fresh and crisp asparagus for weeks now. Jumbo, pencil-thin, white…I’ve seen every iteration of these luscious spears overflowing from stands across the city.
If you haven’t been tempted yet to pick up a bunch of these springtime beauties, maybe this recipe will push you over the edge.
Grilled asparagus kissed with balsamic vinegar, served with a fried egg, crumbled bacon, and lemon aioli. A kind of deconstructed modern carbonara if you will.
It takes a bit of work with the different components, but it’s worth it! Perfect for a fancy brunch or served as a starter, this dish is full of smooth richness, mellow sweetness, a little tang, and crunch.
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Spring Bounty at the Farmer’s Marketfeatured
Mom and Dad were in town this past week so, naturally, I took them on an eating tour of SF! On the hit-list: the famous Farmer’s Market at the Ferry Building.
Feast your eyes!
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Lemon Tart and Cookfest 2009featured
When the pressure’s on to make something special for a party, this lemon tart is my secret weapon. The sweet, tart, lemon curd filling is refreshing and light compared to a typical chocolate dessert, the ground almond in the crust gives it that extra something, and the presentation has wow-factor.
Serve up a slice with some raspberries and whipped cream, or Lehua Honey Ice Cream and prepare for praises!
I pulled out this recipe for last weekend’s CookFest 2009 in Los Altos, a fantastically fun eating and cooking extravaganza organized by gracious hosts Ron and Miri Gutman.
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Pizza Nostra: Potrero’s Newest Darlingfeatured
As featured in Serious Eats: Slice and Bay Area Bites, April 8, 2009.
The Frenchies have done it again. From the same owners as Chez Papa Resto, Chez Papa Bistrot, and Chez Maman, Pizza Nostra has hit the ground running – delighting lucky Potrero residents with truly great pizza.
Seems like SF just can’t get enough of the ‘za. With stiff competition like A16, Pizzeria Delfina, and Little Star Pizza in the city, the heat is on…but Pizza Nostra holds its own with Pizzaiolo Giovanni Aginolfi at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year’s World Pizza Championship. One taste of his pie and you can see why.
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