A perfect Scotch egg at Forthright.
When two girlfriends and I recently dined at Forthright in Campbell to celebrate a birthday, we couldn’t help but notice that most of the parties there were all-female.
But then again, we women know a good thing when we see — and taste it.
And Forthright definitely makes for a great gals’ night out.
It’s the latest restaurant by long-time South Bay Chef Jim Stump, who also owns The Table in San Jose, The Vesper bar in Campbell, and Stumpy’s in San Jose. It takes the place of the old Hawg’s Seafood Bar.
It has a lot than appeals to the feminine side — great cocktails, a healthy-ish sensibility with all the fresh seafood, and just a little bit of naughtiness with a few guilty-pleasure dishes.
A specialty cocktail.
A view into the dining room.
We paid our own tab, but Stump, whom I’ve interviewed many times over the years, and who can be found cooking on the line fairly regularly there, sent out a couple extra dishes.
Simple and not-too sweet. A perfect pick-me-up with Chinese tea.
This cake is like the vanilla wafer of cookies.
Its appeal lies in its plainness, simplicity, and for me, its nostalgic taste.
Other kids may have grown up with snack cakes baked in a square or rectangular pan in the flavors of chocolate, vanilla or apple spice.
But I grew up eating this pale golden sponge cake that was steamed, and bought by my Mom at Chinatown bakeries. It usually came in tall squares or big wedges, its interior sporting tiny, airy bubbles. I could never resist squishing a corner of it between my fingers before taking a bite.
It was the polar opposite of a birthday cake. It was unadorned, plain-Jane, and hardly sweet at all. But unlike birthday cake, I didn’t have to wait for a special occasion to enjoy it, just a regular trip by my Mom to pick up other provisions in Chinatown. She brought it home in the familiar pink box tied with red twine that I tore into the moment she walked through the door.
I have eaten countless squares of that cake, yet I never knew it included a rather surprising ingredient: soy sauce.
That is, until I spotted a recipe for it in the new cookbook, “All Under Heaven” (Ten Speed Press and McSweeney’s), of which I received a review copy.
A simple pasta dish becomes extra special with Community Grains organic whole grain pastas.
There are a lot of things to like about the new varieties of Community Grains pastas.
First, they’re all made from organic whole grain that’s grown and milled in Northern California.
Second, they boast transparency in the process — labeling each box with a code that you can plug into its Web site to find information about the farm that grew the particular wheat, the seed source, type of wheat, soil it was grown in, and not only when it was milled but by what type of mill.
Third, at a time when commodity wheat is grown for high yield and uniformity, the varieties of wheat that make up these pastas are grown for their distinctiveness and flavor. The pastas are made in small batches using Italian bronze dies, then slowly air-dried to enhance the wheat flavor.
And fourth, what flavor it is. While so many supermarket pastas just offer something to put sauce on, these artisan pastas can handle the simplest of toppings because they have enough flavor and character to stand out all on their own.
Irresistible curry-dusted fried chicken at Bird Dog.
The tech world has been blamed for a lot of things of late — worsening traffic, skyrocketing housing prices, widespread impatience, and a growing lack of civility.
But one thing we can be thankful for is that it brought us Chef Robbie Wilson and his wife Emily Wilson.
Chamath Palihapitiya, venture capitalist, part owner of the Warriors, and former Facebook executive, and his wife, Brigette Lau, also a venture capitalist and former Navio Systems engineer, met the Wilsons and were so captivated by them, they agreed to partner and invest in their restaurant — as long as it opened in Palo Alto, the city where the influential tech couple lives with their kids.
Bird Dog opened last winter in downtown Palo Alto. The name refers to pursuing something with unwavering, laser-focus and determination, which is appropriate for a restaurant that’s been a hit since the doors opened. I had a chance to visit a few weeks ago when I was invited in as a guest of the restaurant.
Chef Robbie Wilson brings impressive credentials to Palo Alto.
Robbie Wilson trained under some of the best: Michael Troisgros at Maison Troisgras; Tom Colicchio at Craft in New York, Thomas Keller at the French Laundry, and Nobu Matsuhisa at Matsuhisa in Aspen. Emily Wilson, who worked in luxury real estate development sales, is a gracious presence at the restaurant, darting from table to table, to welcome and chat with guests.
A one-pan meal made in a cast-iron skillet.
There are cast-iron skillets that are handed down from generation to generation like the family jewels.
That’s how coveted they are, especially if they are beautifully seasoned from regular use and care, rendering them the ultimate nonstick pan.
Mine doesn’t have quite that lineage. It came about when I married my husband, who brought the heavy, black pan into my life.
Naturally, what led him to buy it was his fondness for cooking steaks. He is Meat Boy, after all.
But a cast-iron skillet can do so much more. In the new book, “Home Skillet” (Rockridge Press), of which I received a review copy, Bay Area food writer Robin Donovan shows just how versatile that pan is.
You can use it to bake treats such as “Maple-Pecan and Apple Oatmeal Breakfast Bake.” You can steam in it such dishes as “Mussels Steamed in Lemongrass-Coconut Broth.” You can use it on the barbie in entrees such as “Seafood Paella on the Grill.” You can make bread in it, such as “Onion Naan.” And you can whip up desserts in it such as “Sugar Cream Pie.”