Chef Gerard, who opened Bocadillos, serves this simple spanish dish at his Basque-inflected restaurant. Special thanks to the staff at the San Francisco Chronicle for the opportunity for me to test this recipe.
This is adapted from a recipe by Larry Mitchell, owner of the popular Mitchell’s Ice Cream in San Francisco. Be sure to let the custard cool completely, or the fruit will turn bitter when it is added. Mitchell says to look for pale, ripe, fragrant cantaloupes for the best result.
This recipe was inspired by a Persian ice cream I once tasted. It borders on being savory and is lovely in small portions, especially with grilled fruit.
If you ever feel like curing your own salmon for a home-made Gravlax, or gravlox (high brag factor), here is a manageable recipe. And despite the long intervals between some steps, which makes this not something that you can whip up in a click of a finger, the ingredient list is not as long as … Continue reading
Make these and you’ll never buy sun-dried tomatoes again. They are slow cooked tomatoes, with garlic, thyme and olive oil, and the long but simple process turns the tomato into candy. At that point you can serve them by themselves, use them as garnish for many dishes (especially those with white fish, for which they … Continue reading
This is a comforting Japanese dish with steamed rice that is topped with seasoned breaded fried pork cutlets and egg.