This inspired sandwich recipe may come from the cookbook, “Noon.”
But it’s so dead-simple and utterly delicious that you might just want to eat it morning, noon, and night.
“Ciabatta with Balsamic Blackberries, Coppa di Parma, and Mustard” is from that cookbook (Chronicle Books), of which I received a review copy.
It’s from the talented, James Beard Award-winning cookbook writer, Meike Peters, who lives in Berlin.
She has a natural knack for combining a few ingredients in novel ways to come up with dishes you can’t help but crave.
This book is all about relishing and re-imagining the noon-day meal. As Peters so rightly notes in her book, “Lunchtime can easily be as exciting as dinner; we just need to keep pour recipe choices realistic.”
On a clear day along the shimmering blue waters of Tomales Bay, nothing makes you appreciate even more how lucky you are to live in this region than an al fresco lunch at Nick’s Cove in Marshall.
If it’s been a while — or if you’ve never visited — now’s the perfect time to spend some time at this 92-year-old coastal landmark. Not only have its charming cottages been newly refurbished, but celebrated San Francisco chef Chris Cosentino was brought in to refresh the menu.
On a recent trek along the coast, my husband and I took a seat outside on a weekday, after placing our orders at the bar and receiving a pager. When your order is ready, the pager vibrates, signaling it’s time to pick up your tray.
We indulged in a half dozen Nick’s BBQ’D oysters ($25), which arrived on a hot cast-iron pan, tasting sweet, smoky, and plenty garlicky.
Sea Ranch, CA — For those in the Bay Area longing for a serene staycation, look no further than the newly refurbished Sea Ranch Lodge.
Overlooking the Pacific Ocean on the Sonoma Coast just 100 miles north of San Francisco, this 53-acre property is the perfect place to unplug, unwind, unravel and thoroughly revel in the beauty of nature.
That’s just what I experienced when I was invited as a guest overnight recently.
The look of the property is all Scandinavian chic, punctuated by clean lines and exteriors the calming color of driftwood.
Pomo Native Americans once gathered kelp and shells from the shores. Early settlers established sheep ranching in the 1800s, which is reflected in the eye-catching ram logo of the property.
In 1964, a master plan was forged for the community that would preserve its natural beauty while allowing for the construction of 2,200 homes. Walk the trail above the beach and you’ll spot markers with more information about the community, including how the homes were built around a central meadow so that each one is afforded an unobstructed view. Some of the houses still sport the original Scandinavian-inspired sod roofs, too, with native grasses sprouting from them.
Sea Ranch Lodge, built in 1968, is one of the oldest buildings, which originally served as a community hub with post office, general store, and later a hotel.
Standing at the stove, frying latkes, small Korean scallion pancakes, or any other kind of veggie fritters can be not only a royal pain and time suck, but a real splattering mess.
This clever, alternative technique eliminates all of that — and seems so obvious, you’re sure to think, “Duh! Why didn’t I think of that sooner?”
The solution is oven-frying. Yes, letting your oven do all the heavy lifting by heating up a sheet pan with a generous amount of oil before dropping spoonfuls of your batter onto it, then returning the pan to the oven to cook and crisp up everything.
That’s the method behind these delicious “Zucchini and Herb Fritters.”
The cookbook, which comes out on Sept. 26, is by By Bee Wilson, a British food writer and co-founder of TastEd, a food education focused on giving children more opportunities to experience fresh vegetables and fruits.
As the title implies, it’s filled with enticing, doable recipes that just might teach you a new, easier or faster way to prepare something.