Tag: shuna lydon

Delicious. A Love Poem

| April 1, 2007 | 1 Comment

Apricots AlmondsLeeks vinaigrettegentle flavoured grainssweet fresh rice. almond blossom teagreen and blackthe cathedral inside the fig treesleaves like large handsblush stripedand blue black purple figsripe and heavythe heft of grapefruittangerine oil, when peel is pulled backscent of lemon in my handseucalyptus honeybay laurel leaves, definitive greenjuniper berries and pineconestheir nuts burrowed deep insideQuince perfumes house […]

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Sweet & Salt Relish. A Perfect Passover Garnish…

| March 26, 2007 | 2 Comments

“Sweet & Salt Relish” is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, a Moroccan restaurant with a particularly […]

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Pastry Chefs in San Francisco: A Sudden Lack Therof?

| March 19, 2007 | 9 Comments

My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I’ve been and where I’m going. Up until very recently much of who I was, was one […]

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Citrus Celebration! Lemon Sherbet

| March 12, 2007 | 5 Comments

I heard a rumor from a farmer: we’re supposed to have very warm weather all week. Is it possible our government planned an environmental change? To coincide with our new, nice and early Daylight Savings Plan? Hey I’m not being paranoid, if I were them I’d warm things up a bit too. To encourage people […]

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Bay Area Baking Classes: Foundation Basics by Local Pastry Chef

Bay Area Baking Classes: Foundation Basics by Local Pastry Chef

| March 5, 2007 | 1 Comment

It’s that time again: time for teaching, inspiring, educating, and eating delicious Spring and Summer produce. Who’s not looking forward to rhubarb, strawberries, cherries? Besides the obvious: eating them out of hand, fresh from the farmer’s market, wouldn’t you love to know how to whip up some Pavlovas, Angel Food Cake, creme anglaise, pannacotta and […]

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Culinary School Advice

| February 26, 2007 | 6 Comments

There appears to be no end to the amount of emails through Eggbeater I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It’s rare I meet other people like me in my age range. More rare still that I […]

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Goose Dinner, A (Sumptuous) Belated Holiday Affair

Goose Dinner, A (Sumptuous) Belated Holiday Affair

| February 19, 2007 | 7 Comments

Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing […]

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Jewish Comfort Food

Jewish Comfort Food

| February 12, 2007 | 8 Comments

I’ve just returned home from a week in Boca Raton, Florida, where I was visiting family. My mother’s side, the New York Jews. Besides making the rounds with my aunt, meeting my cousin’s 1 1/2 year old twins and visiting my 86 year old grandmother in her new little apartment at an assisted living facility, […]

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The River Cottage Series, An Obsession

| February 5, 2007 | 0 Comments

I’m new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a […]

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Coriander Cream, or, A Flavor You Would Not Expect To Be Tasty Sweet

| January 29, 2007 | 2 Comments

When I’m in the kitchen I like to think about individual ingredients and their personalities. If this peach were a person what would she be like? Would she be my friend or would she be so famous she’d have nothing to do with the likes of me? How would you approach Swiss meringue if she […]

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