Category Archives: Recipes (Savory)

A Comforting Soup for Mustard Fiends

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Mustard in the soup and mustard on the croutons. What's not to like?

Yes, that would be me.

A mustard fiend. At any one time in my fridge, you might find at least four kinds of mustard lurking on the shelves.

A stone-ground one, a fiery Dijon, a brown deli classic for my husband’s sandwiches, and perhaps a more unusual sweet caramel type.

Mustard has so many uses — stirred into vinaigrettes to help them emulsify; whisked into pan sauces to add that unexpected piquant note; and slathered on chicken before rolling in bread crumbs and baking to a golden crisp.

But leave it to San Francisco uber blogger Heidi Swanson of 101Cookbooks to think of adding mustard not only to a velvety soup but to the croutons that garnish it.

Genius!

“Cauliflower Soup with Aged Cheddar and Mustard Croutons” is from her book, “Super Natural Every Day” (Ten Speed Press), which just won a James Beard Foundation award.

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Wild About Ramps

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The love affair with ramps.

For the longest time, I’ve had serious ramp envy.

You see, when spring hits, chefs and foodies throughout New York go bonkers for ramps, otherwise known as wild leeks. They feature them in all manner of imaginative dishes and preparations. In West Virginia, Tennessee, and North Carolina, there are even annual festivals devoted to the pungent allium that has broad green leaves sprouting from a fuchsia -tinged stalk and a white, scallion-like bulb.

But in the Bay Area, they’re a scarce commodity.

And so, for the longest time, I just sighed at this time of year, knowing a prominent part of the country was indulging lustfully in an ingredient I just couldn’t get my hands on.

Until last week, when I ventured into Berkeley Bowl and nearly jumped three feet in the air when I spied ramps in the produce section. I took a whiff and was met head-on with a most assertive garlic aroma. I was hooked.

The ramps, from Oregon, weren’t cheap at $12.95 a pound. But I just had to have some.

Armed with a bounty I’d never seen before, let alone used, I was momentarily perplexed at what to do with the ramps now that I clutched them preciously in my hands.

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You Say “Tomato”? I Say “Tomato Bread”!

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A beautiful loaf with the taste of summer.

With summer tomato season still months away, what’s a tomato lover to do?

Why, indulge in tomato bread instead.

“Pane al Pomodoro” (tomato bread)  is from the newly revised classic, “The Italian Baker” (Ten Speed Press), of which I received a review copy.

San Francisco author Carol Field traversed Italy for two and a half years to write her original version of this book in 1985. Now, it’s been updated with color photography and new equipment sections. Inside, you’ll find recipes for everything from breadsticks to focaccia to tarts and pastries.

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Marvelous Meatballs — With A New California Whole Wheat Pasta

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A plethora of meatballs to dig into.

“I Love Meatballs!”

That’s the fun title of the newest cookbook (Andrews McMeel) by the ever prolific New York cooking instructor, Rick Rogers, of which I recently received a review copy.

But it might also very well be a mantra we would all shout happily from the rafters.

Come on, say it with me now: I. LOVE. Meatballs.

If that doesn’t put a big smile on your face, I don’t know what will.

Rogers circles the globe with is recipes for meatballs in this book. You’ll find everything from “Beef Meatballs in Pho” to “Persian Meatballs in Pomegranate and Walnut Sauce” to “Chinese Rice-Crusted Meatballs with Soy-Ginger Dip.”

I gravitated to the “Ziti with Sausage Meatballs and Broccolini.” The meatballs are actually made from ground pork and sweet Italian sausages that have been removed from their casings. Mix in shredded onion, egg, and milk-soaked bread crumbs for added moisture.  The results are juicy, fluffy meatballs perfect for nestling in pasta.

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A Dish When There’s No Time

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Scallops with a creamy, spicy sauce.

Roasting often conjures up images of low, slow cooking in the oven for hours on end.

But this particular recipe for roasting is quick, quick, quick.

“Quick-Roasted Scallops with Sriracha and Lime” is for times when you want dinner on the table fast, fast, fast. It’s from “All About Roasting” (W.W. Norton & Company) by award-winning cookbook author Molly Stevens.

The book, of which I received a review copy, is full of recipes sure to keep your oven busy. Large scallops get baked, then quickly broiled with a simple topping of mayo, lime juice, sugar and Sriracha. They remind me of the baked or broiled mayo-topped scallops at Japanese restaurants.

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