I am always on the quest for the perfect pie – the holy grail of baking.
We started several projects this week. And with each project the answer seemed to be … A glass jar.
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.
Beet salad with rose petals and cilantro flowers
Crostini with fresh pea puree then topped with pea tendrils and flowers from the garden.
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. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
We wait all year for the tomato season and the heirloom tomatoes that taste like tomatoes should. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
I know it sounds unbelievable, but we often have wine leftover. We also have a difficult time finding a decent wine vinegar, so I had the idea of making it out of the leftover wine. After all, how hard can it be? Actually, unlike other projects, this one turned out to be really easy! […]
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. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.