You might just feel like a queen when you taste the Olive Queen’s extra virgin olive oils.
California produces 3.5 million gallons of extra virgin olive oil annually from more than 400 growers/producers, according to the California Olive Oil Council.
Rob Akins and Mark Berry of Olive Queen Olive Oil in Forestville are among the smaller growers. But they make up for that in quality. The oils they produce are exceptional, as I found out when they sent me some samples to try.
Akins and Berry moved from Southern California to Sonoma County to buy an old, forlorn apple orchard, which they replanted with olive trees.
A splash of balsamic vinegar hides in these strawberry muffins.
The title of this cookbook represents two of my favorite food groups: “Muffins and Biscuits.”
So how could I not fall for this Chronicle Books cookbook, of which I received a review copy?
It’s by Heidi Gibson, chef and co-owner of The American Grilled Cheese Kitchen in San Francisco.
You might think, what does a grilled cheese sandwich maker know about biscuits and muffins? Plenty, it turns out. After all, in addition to those ooey-gooey sandwiches, the restaurant also sells fresh-baked muffins, biscuits and other baked goods.
Muffins and biscuits are among the easiest things to make. The trick is to use a gentle hand. You don’t want to overmix or overwork either of them, lest they will wind up tough.
A Nordic Nicoise bowl to cozy up to.
I sometimes chuckle that avocado toast has become a thing.
Really? Ripe avocado smeared on bread — haven’t we been eating it for ages? Why did it all of a sudden become a hip thing to nosh?
Same with food in bowls. Have we not piled food in bowls to dig into since we can remember?
Still, I can see why both appeal. There is something comforting about them. There’s the flex factor, in that you can put most any ingredients together on that toast or in that bowl, and come away with it being pretty tasty. There’s also something exciting yet satisfying in the fact that every bite is a little bit different from the last.
Bay Area food writer Molly Watson has captured that irresistible attraction in her new cookbook, “Bowls!” (Chronicle Books), of which I received a review copy.
Vinalhaven Smoked Lobster dip (cherry wood-smoked-style).
You may be familiar with smoked salmon and smoked trout. But Robert Young wants you to get to know smoked Maine lobster.
His Vinalhaven Smoked Lobster company is named for Vinalhaven, a small island 12 miles off the coast of Maine, where Young fishes.
For the past decade, he’s been catching fresh lobsters aboard his boat, then steaming them, before extracting the meat to smoke over either cherry or hickory chips. The flesh is then either preserved in oil or turned into a lusty dip.
A fun place to indulge your cravings for seafood.
Connie & Ted’s
Chef Michael Cimarusti has the utmost reverence for seafood. After all, his haute Providence has won every acclaim imaginable for its attention to seafood.
Now comes Connie & Ted’s, a West Hollywood seafood joint at the other end of the spectrum, a modern-day clam shack that treats seafood with equal esteem but in a much more laid-back atmosphere.
On a sunny day (which of course is most every day in Los Angeles), there’s no better place to be.
A mid-century-modern look at Connie & Ted’s.
A trio of chowders.
Clam bellies and perfect onion rings.
There are three chowders on the menu: New England, Manhattan, and Rhode Island. The best part is you can get a sampler of all three ($11), which comes with baby doll-sized oyster crackers.