Balsamic Roasted Strawberriesfeatured

Strawberries are back!!!

Spring has sprung, and while the re-appearance of fava beans and asparagus is exciting, it doesn’t hold a candle to the sight of strawberries at the market again!

Juicy, sweet, and intoxicatingly fragrant, pick up a few baskets of these beauties this weekend and after you’ve popped enough of them into your mouth as is, roast them.

But first toss them in a touch of sugar, a splash of balsamic, vanilla, and a pinch of salt and pepper. I know it sounds weird. But trust. Especially on the pepper part. It adds just the slightest hint of something unexpected, and when you put it all together, it’s just lovely.

Roasting the strawberries concentrates all that sweet goodness into deep, jammy flavor.

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Sous Vide Beef Bourguignonfeatured

If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out.

Serve this saucy stew with garlic mashed potatoes, a slice of crusty bread, cauliflower puree, or my favorite iteration, with golden puffs of crescent roll drops baked on top.

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Grapefruit Campari Granita + Yogurt Semifreddofeatured

Sweet, tart, and refreshing, this pretty in pink Grapefruit Campari Granita + Yogurt Semifreddo situation is the perfect end to any meal.

I’m smitten with the flavor combo here – the grapefruit and Campari will wake up your taste buds (Negroni lovers will pretty much die when they taste it) – and it is a match made in heaven with the yogurt semifreddo. It’s like a little game of tag between sweet and tart, a barely there kiss of bitterness, then a second rendition of sweet and tart.

And the texture! It’s simply delightful. Icy and creamy all at once – it’s reminiscent of all those granita con panna we had in Sicily.

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Marijuana Edibles: Cannabis Goes Gourmetfeatured

Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even Ruhlman is weighing in on how to cook with cannabis.

In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for 50% or more of sales at some retail shops.

The quality and variety of edibles available on the market has grown by leaps and bounds. At the Emerald Cup hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the Marijuana Business Conference, there were times when we could easily have been at the Fancy Food Show, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing.

It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further:

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