Archive | Winter

HOMEMADE KEFIR

Courtesy Jordan Champagne, chef and proprietor, Happy Girl Kitchen Co. in Pacific Grove

Makes 1 quart

1 quart milk—goat, cow, sheep or coconut
1 tablespoon kefir grains*

Pour the milk into a clean glass jar. Add the kefir grains and cap. If you do not want your kefir to develop too much effervescence, then put the lid on loosely. Leave the jar at room temperature for 24 to 48 hours, shaking it periodically. I put my kefir out on the countertop next to the stove where it is a little warm and out of the sunlight. In about 18 hours I find it to be perfectly cultured without becoming too sour or separated.

At this point, pour the kefir through a strainer to fish out the precious grains. Reserve the … Read More

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HOMEMADE YOGURT

Courtesy Jordan Champagne, chef and proprietor, Happy Girl Kitchen Co. in Pacific Grove

Makes 1 quart

1 quart fresh cow’s milk
1 tablespoon yogurt culture (any store-bought yogurt labeled “contains live cultures,” or homemade)

Simply heat the milk to 110° F and add the tablespoon of yogurt culture. Gently stir in the culture and send in some good thoughts about the culture loving its new home and creating amazing yogurt. Let it sit in an insulated environment for 12 hours. e yogurt culture is very sensitive and does not like to be disturbed, so just let it be and do not fuss over it. After 12 hours, check it by tipping the jar to make sure that it is thickening. If it is not your desired thickness, let it go … Read More

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MARK DAVIDSON’S PERFECT GIN AND TONIC

1¾ ounces gin (Venus Gin No. 01 or Bombay Sapphire)
3¼ ounces Fever-Tree Tonic Water
1 2-inch block pure ice, tempered 20–30 minutes
Wedge of lime

To achieve the “glass of water” effect of a nearly perfectly clear drink, take care throughout to not agitate the ingredients. Add gin to glass. Tilt glass and pour tonic gently so as not to agitate. Gently squeeze a few drops of juice from a wedge of lime into the glass. Carefully place a large, 2-inch ice block in the glass. Drop lime wedge on top of ice block. Do not stir. Drink and enjoy!

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ROASTED BABY CARROTS WITH CARROT PURÉE, FORBIDDEN COCONUT RICE, HONEY CASHEWS AND CILANTRO

For the relaunch of the newly renamed and reconceived Sur House at Ventana Big Sur, executive chef Paul Corsentino has created an all-new menu inspired by the bounty of stellar sustainable ingredients available on the Central Coast. He has also planted an on-site organic garden where he intends to grow about 10% of the produce used by his kitchen. A multitude of carrots are sure to be included.

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

Roasted Carrots:
4 bunches baby rainbow carrots
¼ cup olive oil
Salt and pepper
2 tablespoons sumac

Preheat over to 375° F. Cut the tops of the carrots and reserve them in ice water. Scrub the carrots with a rough dish sponge and water to remove all dirt. Toss … Read More

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Rich Chicken Tagine with Lemons and Almonds

Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey

This recipe does not require use of an actual tagine dish, but, WOW, it sure makes it beautiful! 

Rich Chicken Tagine with Lemons and Almonds

Rich Chicken Tagine with Lemons and Almonds

Ingredients

  • 2½ pounds chicken (we like boneless, skinless thighs), trimmed of fat and cut into chunks
  • Chickpea flour
  • Olive oil
  • 2 yellow onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and minced
  • 3 1-inch pieces ginger, peeled and sliced
  • 1 cup golden raisins
  • ½ cup sliced almonds, freshly toasted
  • 15 slices fresh lemon, washed and seeded
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked coriander, freshly ground
  • 1 teaspoon turmeric
  • 20 saffron threads
  • 2 tablespoons dark honey
  • Sea salt
  • 4 to 6 cups rich stock, just enough to cover chicken
  • Parsley,
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