November 1, 2012
When the persimmons and matsutake start populating the markets in Japan, so do the sanma (Pacific Saury). They are so abundant, they are practically giving them out for free. For less than 100yen per fish, it’s the most economical choice to celebrate autumn. It’s another story out here in California. I was perusing my local […]
October 30, 2012
If this is posted on 10/30, it means I survived Hurricane Sandy. My friend Chisa told me numerous times that I should start teaching cooking lessons. I was a bit skeptical in the beginning, and didn’t have time to think about it. Now I have time to think, and to do, so I decided to […]
October 29, 2012
I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add […]
October 26, 2012
The Betula cocktail first appeared on the PDT menu in the Fall of 2007, and a great cocktail for the Fall it is. The name Betula comes from the Latin word for birch, which is infused into the base spirit of rye whiskey. Betula 1 oz. Birch-infused Rittenhouse Bonded Rye Whiskey (recipe below) 1 oz. […]
October 25, 2012
I am posting a recipe for negitoro donburi for the pure fact that this is the most delicious thing to make in under 5 minutes if you have cooked rice on hand. If your fish monger sells toro pieces for cheaper, grab the opportunity to make this dish. If pieces of toro are not available, […]
October 22, 2012
Forager, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves… who knew!? Most of the ones he pointed our […]
October 19, 2012
If you grew up in America, then chances are you’re familiar with the story of Elizabeth Griscom Ross, better known as Betsy Ross. If you didn’t, or if you had ADD during elementary school, the story basically goes like this: during the period when America was fighting for independence from the Brits, George Washington came […]
October 16, 2012
Fish is still something a lot of people are scared of in the States. Heads, guts, scales, filleting — there are a lot of processes involved before you can eat a piece of fish. It is the same process for meat or poultry, and I am sure butchers go through a lot of steps to serve […]
October 15, 2012
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting as the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb salad. INGREDIENTS […]
October 12, 2012
When creating cocktails, bartenders draw inspiration from a wide array of sources. The most common of those sources are other bartenders and other classic cocktails of the past. Today’s cocktail, the Berlioni, draws inspiration from both another bartender and a classic cocktail. Berlin-based bartender Gonçalo de Sousa created the Berlioni as a twist on the […]