Chef Peter Armellino in his element at his new Pasta Armellino.
If you only know the Plumed Horse for being the chic Michelin one-starred restaurant in downtown Saratoga, wait until you hear what it’s been up to.
It’s added not one, but two sister properties just steps away.
The Plumed Horse Collection, as it’s now known, debuts today the casual Pasta Armellino across the street. I had a chance to check it out last week at a private media event.
It officially opens today.
San Francisco graffiti artist Chris Kondo’s handiwork.
Executive Chef Peter Armellino, who’s headed the Plumed Horse for a decade, has expanded his reach with this 60-seat eatery that’s all about home-made pastas.
Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.
April showers bring May flowers. But last winter’s deluge of rain nearly drowned my poor little Meyer lemon tree.
Usually flush with deep green leaves and bountiful with sunny yellow lemons, it looks more like Charlie Brown’s Christmas tree right now. In fact, I managed to pick all of about four decent-sized ripe lemons this year — not nearly enough to make this spectacular “Meyer Lemon Coffee Cake” by Martha Stewart.
But lo and behold, my friend Kiki to the rescue. With her tree overflowing with lemons, she gifted me a big bag of them — plenty to make this cake that requires a load of Meyers.
Thin slices of lemon are layered and baked right into the cake, which has a batter laden with lemon zest, too. Then, a mountain of crunchy streusel goes on top — an amount nearly as deep as the cake, itself. Finally, a Meyer lemon citrus glaze is drizzled over the top.
This is what I call an ideal lemon chicken.
Lemon chicken may be a mainstay of Chinese restaurant menus, but I never order it.
Battered to oblivion, and tossed with a gloppy sauce that tastes more of sugar than citrus, it just doesn’t appeal.
Melissa Clark’s “Sauteed Chicken with Meyer Lemon,” however, is much more my style.
The veteran cookbook author and New York Times food writer does swaps out the deep-frying for stir-frying instead. That means this dish comes together in no time and with no mess.
What’s more, you can really taste the fresh, bright Meyer lemon in this dish.
Tuck into a big bowl of clam juk by David Chang.
If ever a book captures just what a delicious, beautiful and bountiful buffet of cultures and peoples we are, “America The Great Cookbook” does.
The cookbook (Welden Owen), of which I received a review copy, was edited by Joe Yonan, food and dining editor at the Washington Post. It features iconic recipes from 100 of America’s best chefs and food heroes.
What is American food? It is “Creole Gumbo” by Leah Chase of Dooky Chase’s Restaurant in New Orleans. It is “Yun-Hui (My Mother’s) Red-Cooked Pork” by Cecilia Chiang, ground-breaking San Francisco restaurateur. It is “Maple-Glazed Roasted Acorn Squash with Toasted Pepitas” by Sean Sherman, founder of The Sioux Chef in Minneapolis. It is “Soft-Shell Crabs with Shishito Mole, Roasted Tomatoes, and Lemon Balm” by Daniela Soto-Innes, chef of Cosme in New York. It is “Baklava Cheesecake” by food blogger Amanda Saab, founder of “Dinner with Your Muslim Neighbor.” And it is so much more.
For me, Asian rice porridge, congee or jook (or juk) is a comforting taste of America, because I’ve grown up enjoying it here. I’ve spooned up its thick, creamy deliciousness countless times when my Mother would make it, typically after Thanksgiving, using the turkey carcass as the base for its broth. Or anytime my stomach was upset, when she would whip it up to soothe me.
“Clam Juk” is by New York’s David Chang, chef and founder of Momofuku. It’s a slightly more fanciful version of the basic congee, with its addition of pickled clams, which are quite easy to make.
A healthier take on your favorite Japanese restaurant salad dressing.
My friends and relatives have been known to ask for extra dressing on their salads at Japanese restaurants. That’s how much they love its creamy, nutty taste.
Of course, drowning your greens in dressing, and probably one made with a generous amount of Kewpie mayo, may not be the most heart-healthy action.
That’s why they’re sure to be as glad as I am to find this alternative recipe that has all the delightful flavor they’re accustomed to, but makes use of canola oil and carrots to create its sweet creaminess.
“Ginger Carrot Fixer” is from “Secret Sauces” (Kyle), of which I received a review copy. The book, which contains 65 recipes, is by Vanessa Seder, a recipe developer and tester for cookbooks, and magazines including Martha Stewart Living, Ladies’ Home Journal, and Cooking Light.
She understands how a great sauce can transform even the most basic of ingredients — be it “Avocado Green Goddess,” “Fig and Balsamic Agrodolce,” “Waikiki Teriyake,” “Secret Ingredient Caramel” and many more. Seder also provides recommendations on what to use each sauce for.