A quick spice mix gives these lamb rib chops incomparable flavor.
Dare I say that smoky, juicy, and flavorfully spiced little lamb rib chops are your destiny?
They definitely are if you follow this recipe from the new “Kismet” cookbook (Clarkson Potter), of which I received a review copy.
“Lamb-Spice Lamb Chops” is one of more than 100 mouthwatering recipes in this book by the chef-owners of Los Angeles restaurants, Kismet and Kismet Rotisserie. Sara Kramer and Sarah Hymanson were named among the “Best New Chefs” in 2017 by Food & Wine magazine.
You have to love a cookbook that states from the get-go: “Yes, we’re restaurant chefs. No, this isn’t a restaurant book. Why? Because we want you to actually cook these recipes.”
A Wagyu slider with black truffles on house-baked brioche — part of the “Garden & Glass” tasting at Theorem Vineyards.
It’s not by accident that the names of both Theorem Vineyards and its signature Voir Dire Cabernet Sauvignon allude to science and truth.
After all, the 60-acre Calistoga property was originally purchased in the late 1800s by Dr. Richard Beverly Cole, who not only was San Francisco’s first practitioner of obstetrics and California’s first surgeon general, but also built what is believed to be the first school house in the Napa Valley on that land. The Cole Valley neighborhood in San Francisco is named after him, too.
In 2012, the property was purchased by husband-and-wife, Jason Itkin and Kisha Itkin, who were merely looking for a second home. He is a Houston-based top trial lawyer who famously won an $8 billion record-setting verdict against Johnson & Johnson, and she is a former reservoir engineer who worked in the oil and energy industry.
Six years later, though, they opened their winery there. They now produce eight wines with their winemaker Andy Jones, former assistant wine maker for Thomas Brown; and consulting winemaker Thomas Rivers Brown, one of the valley’s most distinguished winemakers.
You can taste those wines, if you’re fortunate enough to be one of only 17 guests the winery is permitted to host each day, Wednesday through Sunday, by appointment-only. But it will cost a pretty penny. Lavish and over-the-top, the standard wine tasting with cheese is $200 per person. If you’re feeling flush, tack on additional $95 per person for the “Garden & Glass” option that includes substantial gourmet noshes featuring beef from cows with Wagyu genetics raised on the Itkins’ 20,000-acre Theorem Ranch in Montana, as well as veggies and herbs harvested from the winery’s own culinary garden.
One of several tasting areas at the winery.And another tasting area.
Last month, I had a chance to do just that when I was invited as a guest to tour the winery and experience its “Garden & Glass” that began with a welcoming glass of its 2022 Sauvignon Blanc, a zippy white with nice minerality plus more body than expected, thanks to time spent fermenting in neutral French oak.
Chef-Owner Cindy Pawlcyn opened her restaurant in 1983, naming it for the brilliant yellow wild mustard flowers that bloom all over the Napa Valley in spring. It didn’t take long for it to turn into one of the valley’s first destination restaurants.
So, when I found out my husband had never dined there, I was flabbergasted. That omission was remedied last week when we were headed to Napa, armed with a reservation at Mustards.
The ever-popular mountain of onion rings.
We dined on a Tuesday night. But you would have sworn it was a Saturday evening, as the dining room was packed, with even a couple parties waiting outside in hopes that a table would open up soon.
Elotes is decidedly not pinkies-in-the-air kind of food.
The grilled Mexican street corn on the cob slathered with mayo, rolled in crumbly cotija cheese, sprinkled with chili powder and chopped cilantro, and finished with a squeeze of fresh lime juice, is one of the most eagerly awaited noshes of summer.
It’s also a two-napkin affair. If not more.
“Tossed Elotes,” though, gives you everything you love about that Mexican dish — but off the cob to eat more neatly with a fork.
Not only that, there’s no mayo, just a generous amount of olive oil instead that forms the base of a voluptuous sauce that the kernels get tossed with.
This easy recipe is from “Asada” (Abrams, 2023), of which I received a review copy.
The cookbook, which is all about the joys of Mexican-style grilling, was written by Bricia Lopez, whose family owns the James Beard Award-winning Oaxacan restaurant, Guelaguetza, in Los Angeles’ Koreatown. She’s also the founder of the blog, Mole and More; and co-founder of the “Super Mamas” podcast with her sister Paulina. The book was written with Javier Cabral, a Los Angeles food writer who is the editor-in-chief of the local news site, L.A. Taco and was the associate producer for Netflix’s “The Taco Chronicles.”
These buttery shortbread cookies have candy cap mushrooms in the dough.
I’ll be the first to say that my foraging experiences have been few and far between.
There was the time on an elementary school field trip hike, when our teacher had us nibbling sour grass growing in a canyon.
There was the white-water rafting trip on the American River in my 30s, when our guide steered our raft to an outcrop of wild blackberry shrubs and we reached out to hungrily pick our fill.
And there was the recent visit to the sprawling Inn at Newport Ranch in Fort Bragg, where my guide picked peppery wild ginger leaves for me to try.
So, admittedly, I am no expert.
But my friend and colleague Maria Finn definitely is. And she’s written a new cookbook, “Forage. Gather. Feast.” (Sasquatch Book) that will open your eyes to the bounty that can be foraged all around you.
