This recipe riffs on the rice pilaf my mother made when I was a kid. She caramelized onions and garlic, then added water with chicken bouillon to basmati rice and let it simmer away, covered until the magic moment when the lid could be removed.
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The inspiration for this dish comes via Sicily, where something similar was traditionally made for San Giuseppe’s Day; the crumbs are meant to represent sawdust from the ancient carpenter’s workshop.
This old-fashioned baked dessert uses up a lot of bread crumbs, but it’s fine to mix and match types of bread.
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Croutons: ½ baguette ½ cup local extra virgin olive oil 3 tablespoons coarse sea salt French Vinaigrette: 2 tablespoons Champagne vinegar 1 shallot, diced ¼ cup local extra virgin olive oil Pinch of sugar Salt and pepper to taste Salad: 4 cups mixed greens (whatever is fresh from your garden |
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Hollandaise Sauce: 4 teaspoons lemon juice 4 teaspoons white wine vinegar 6 egg yolks 18 tablespoons unsalted butter, diced
Poached Eggs: 8 eggs 4 tablespoons white wine vinegar Other: 4 English muffins halved butter 16 slices wild Alaskan smoked salmon Chopped chives or cayenne pepper
Directions: Place lemon juice, vinegar, |
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1 tablespoon butter 3 cups plus 2 tablespoons flour 4 eggs 1 cup sugar Zest of one whole lemon ¾ cup local extravirgin olive oil ⅔ cup milk 1 tablespoon lemon extract or liqueur 1 tablespoon baking powder ¾ cup local honey 3 sprigs lavender
Preheat oven to 325°. Grease |
This recipe from Chico caterer Marianne Brenner uses several staples of the spring market: fresh eggs, asparagus, green garlic, and, of course, fresh spring herbs, which Marianne gathers right outside her kitchen.
Green garlic is subtle and mild, easy to use, and easy to sniff out at the markets. Green garlic … Read More
Craig Thomas, chef at The Red Tavern restaurant in Chico, was voted by Edible Shasta-Butte readers a Local Hero in the chef/restaurant category. He offers this recipe, which is featured this spring at the Red Tavern, 1250 The Esplanade in Chico. The restaurant is open Monday thru Saturday at 5:30. … Read More
Dave Guzzetti, former Chico City Concilman and longtime restauranteur and caterer, offers this recipe for sopash, which is regularly served at Portuguese festas throughout the spring season. Many traditional festas are celebrated in California’s Central Valley, where Portuguese dairy (and other) farmers live.
For about a dozen guests,
Doni Greenberg writes, “I adapted this recipe from one that called for zucchini sticks. This works as a wonderful appetizer or a delicious accompaniment to a spring green salad.”