Culinary Anthropologist

California

  1. Brioche pudding

    Leave a Comment

    An indulgent version of regular bread and butter pudding.  Instead of brioche you could use stollen, panettone or any other enriched bread. This can be made ahead, even the day before, and then baked in time to serve.  Cold leftovers can be sliced thickly, fried in butter on each side and served with poached fruits […]

  2. Salmon baked in fig leaves with nasturtium butter

    Leave a Comment

    This recipe is based on one from the Chez Panisse Café cookbook, a restaurant where I did a stint and learnt a tonne.  I was inspired to make it for a dinner in honour of Chez Panisse’s 40th birthday by the astounding number of nasturtium flowers and fig leaves in my garden in early September […]

  3. Lemon curd tart

    Leave a Comment

    While living in San Francisco, training as a chef at Tante Marie’s Cooking School, I went through a phase of making lemon tarts. At home we ate them day after day after day, as I had to practise making the perfect sweet ‘shortcrust’ tart dough and the perfect lemon curd.  Matt didn’t seem to mind. […]

  4. Carnitas

    Leave a Comment

    Carnitas was the last dish I cooked here in San Francisco.  It’s Mexican, porky and delicious, and was therefore a very fitting final dinner in our apartment.  It’s a Mexican classic and one I’d had many times at local taquerias.  You can find all sorts of recipes for carnitas, involving different meats, flavourings and cooking […]

  5. Christmas special part 4 – Nathan’s eggnog

    Leave a Comment

    I admit to having said some not very nice things about eggnog in the past.  But that was before I tried Nathan’s eggnog.  Heavy on the bourbon, light on the sugar and spice, and silky smooth on the tongue, this one is a creamy and delicious dessert in a glass.  Also, Nathan cooks (and bakes) […]

  6. Christmas special part 2 – Twice sherried Christmas cake

    Leave a Comment

    Perhaps this should be ‘California Christmas cake’, due to the inclusion of apricots, dates and macadamias.  You don’t have to use them – you can substitute pretty much any dried fruit and nuts you like.  These ones worked for me, but maybe because I ate it in a log cabin near Lake Tahoe after inching […]

  7. Citrus and vanilla infused bourbon

    Leave a Comment

    Despite the two week interval I’m afraid I’m still stuck on a hard liquor theme.  So this week, a delicious bourbon whiskey infusion, plus a cocktail to use it in.  (Actually, the 1794 is usually made with rye whiskey, but not in this household as we don’t have any.) This ‘recipe’ comes from Scott Beattie, […]

  8. 1794s

    1 Comment

    This cocktail is in the Manhattan family, but much more elusive.  It seems there are only two places sophisticated enough to serve it in San Francisco, not counting our kitchen – the top notch restaurant Range and the über-cool speakeasy style bar Bourbon & Branch.  For a truly amazing cocktail experience, try it with vanilla […]

  9. Roasted figs

    Leave a Comment

    When weekending in the Russian River area recently with friends (picture higgledy hills, back-to-back vineyards of Zinfandel, Merlot and Cabernet, pasty San Franciscans soaking up the rays by day and in the hot tub by night…), we were delighted to find a fig tree in the garden. Roasted on their leaves, the figs went a […]

  10. Corn and courgette soup

    Leave a Comment

    This soup might sound too plain and simple to be very interesting, but it is very delicious.  It is the first soup I was asked to make at Chez Panisse, and I’ve made it several times since at work and at home.  (It was not the soup that ended up in the compost, so you […]

Page 1 of 212