Category Archives: General

Miso Pork Stuffed Eggplant

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Eggplant cups stuffed with a savory pork and eggplant mixture.
Eggplant cups stuffed with a savory pork and eggplant mixture.

As someone who keeps a bare minimum of apps on her phone, I admit that Kitchen Stories was new to me.

The app was founded in 2014 by two business students with a penchant for cooking. They bill Kitchen Stories as the first video-based, design-oriented cooking app.

Now, the two have come full circle with a Kitchen Stories cookbook, “Anyone Can Cook” (Prestel), of which I received a review copy.

In the cookbook, the app team, based in Berlin, offer up a globally-inspired array of recipes such as “Glass Noodle Salad with Lemongrass Dressing,” “Spicy Chickpea Burgers,” “Savory Dutch Baby with Smoked Salmon and Horseradish,” and “Rigatoni with Walnut-Ricotta Pesto.”

I decided to give it a whirl with “Miso Pork Stuffed Eggplant,” which reminded me of an oversized version of a dim sum specialty.

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What I’ve Been Drinking of Late, Part 12

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A California Zinfandel made for those backyard barbecues.
A California Zinfandel made for those backyard barbecues.

2018 Barra Zinfandel

Inky garnet hued, the 2018 Barra of Mendocino Zinfandel looks jewel-like in your glass.

And while it’s 14.5 percent alcohol by volume, it’s not an overly fruity, bombastically boozy Zinfandel that’s going to knock you out for the count after one glass. That makes it a welcome sip even in the throes of summer.

Pressed from estate-grown, organically farmed 100 percent Zinfandel, the wine, of which I received a sample, garnered an 89-point score by Wine Enthusiast. It’s full of blueberries on the nose, and dried cherries, dried plums, tobacco, tar, and a hint of smoke on the palate.

The late Charrie Barra planted his first vineyards in Mendocino in 1955. He is considered the godfather of Mendocino grape-growing for his leadership in pioneering more efficient and sustainable methods, and for promoting organic practices. The legacy of his 350-acre estate continues under the management of his widow Martha Barra.

The $24 wine is available at the winery.

Cheers: Enjoy this wine alongside pulled pork, grilled pork loin or ribs, especially if any kind of cherry or berry-laced barbecue sauce is involved.

2019 Siduri Chardonnay

Anyone who knows me well is aware that I have a soft spot for Willamette Valley Pinot Noirs. Now, one of my favorite Pinot producers has just released its first Chardonnay.

Siduri, critically acclaimed for its elegant, cool-climate, single-vineyard Pinots, has only crafted a handful of white wines in its 27-year history. As a result, there’s no doubt that its 2019 Willamette Valley Chardonnay will automatically pique interest far and wide.

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Plumb Good Plum Cake

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Summer was made for plum-filled cake.
Summer was made for plum-filled cake.

When Zoë Francois singles out a particular recipe as being her favorite in her new cookbook, you’d be a fool not to make that one first.

Her “Plum Cake” from “Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More” (Ten Speed Press), of which I received a review copy, easily merits that adoration.

Francois, who studied at the Culinary Institute of America in New York, and worked as a pastry chef at several Minneapolis-St. Paul restaurants, is also the creator of the wildly popular web site, ZoëBakes.

The cookbook is a must for anyone who loves baking cakes. Many of the recipes are unfussy enough for any home-cook to bake, such as “Lemon-Curd Pound Cake,” “Banana Cream Cake,” and “Olive-Oil Chiffon Cake.” For those who want to take things to the next level, Francois also includes detailed advice on working with fondant and piping bags, along with more ambitious recipes for “Blackberry Diva Cake” and a DIY “Wedding Cake.”

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Cool Off With Honeydew Salad with Peanuts and Lime

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Honeydew melon goes savory.
Honeydew melon goes savory.

When summer heat is at its full force, few things satisfy more than sinking your teeth into a wedge of sweet, ice-cold melon.

But give honeydew an unexpected savory spin to enjoy a thoroughly head-turning and palate-popping experience.

“Honeydew Salad with Peanuts and Lime” definitely surprises and satisfies as a side or starter on a balmy day.

It’s from “The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More” by America’s Test Kitchen, of which I received a review copy.

It showcases more than 200 recipes for salads that will take you through summer and beyond, including “Southwest Beef Salad with Cornbread Croutons,” “Roasted Grape and Cauliflower Salad with Chermoula,” “Shaved Salad with Pan-Seared Scallops” and “Cherry and Goat Cheese Couscous Salad.”

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Dining Outside at Flea Street

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Cured and smoked half roast duck at Flea Street.
Cured and smoked half roast duck at Flea Street.

Few restaurants anywhere reach a 40-year milestone.

That such a momentous achievement happened during the height of the pandemic last year for Menlo Park’s Flea Street might have put a slight damper on the festivities that had to be held over Zoom.

But it’s a testament to this restaurant, whose doctrine of organic and sustainable has been woven into its fabric since the beginning, that after the unprecedented challenges of a pandemic it’s come roaring back.

When I dined there last week as a guest of the restaurant, every outdoor table was full of smiling patrons, clinking glasses of festive cocktails, and chatting with Chef-Owner Jesse Cool as the made the rounds. The indoor dining room is undergoing a refresh, complete with a new ventilation system, and should be ready to welcome back diners soon. Executive Chef Bryan Thuerk, all of 23 years old, couldn’t be happier to be cooking for diners in-person again, after months of doing takeout, which the restaurant had never done before.

The welcoming outdoor dining area.
The welcoming outdoor dining area.

The outdoor dining has the air of a celebratory backyard get-together with bales of hay topped with cushions for bar-service only, and wood-slatted fencing in the dining area.

Indulge in a cocktail by bartender Eloy Martinez, who’s been with the restaurant for more than 15 years. The Apricot & Sage is a blend of brandy, apricot, sage, Contreau, bitters and lemon juice that get garnished with a fresh apricot half and sage leaf. It’s fruity with a nice bitter edge and a touch of menthol.

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