True farm to table – artichokes with aioli

This was definately “farm to table”, since we actually went to the farm.  Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific.  The aioli was made with rosemary and garlic confit.  Tip: Garlic confit is a great thing to have on hand.  We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping

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A better Thai basil fried rice

We set about to make the best Thai basil fried rice.  Knowing that a dish is only as good as the individual ingredients, we wanted to used the best Asian sauces and the freshest ingredients.

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Beet salad with rose petals and cilantro flowers

Beet salad with rose petals and cilantro flowers

 

Heirloom beets drizzled with rosewater then topped with Saint Andre french cheese, broccoli sprouts, cilantro flowers, rose petals, and a french vinaigrette dressing.

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Not your Grandmother’s Waldorf Salad

Waldorf salad, originally created at the Waldorf Astoria Hotel in New York, has been a classic in homes for generations.  We updated the classic by giving it a new look.  Walnuts, raisins, apples, and celery with a strawberry mayonnaise dressing.  The dressing is made with a little walnut oil, crème fraîche and pepper flakes as well.

Walnut salad (1 of 2)-2

Photos by Tony Fitzgerald Photography