Category Archives: Recipes (Savory)

Speedy, Simple Sides Part II: The Green Beans

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A perky, fast holiday salad.

Creamy, cheesy green bean casserole is the stuff of comfort and tradition.

But for a lighter, contemporary California take, try this crisp, tangy “Green Bean Salad with Pickled Shallots.”

It’s from “Heart of the Artichoke” (Artisan), the newest cookbook by David Tanis, long-time chef at Berkeley’s landmark Chez Panisse.

I dunno about you, but at holiday tables so laden with a multitude of rich, buttery dishes, I always welcome having something bright, fresh and assertively zingy as a contrast.

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Speedy, Simple Sides Part I: The Mushrooms

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Spectacular shiitakes that take practically no time to cook.

At this time of year especially, we can’t ever have enough recipes for side dishes that are versatile, effortless and crowd-pleasers.

“Sauteed Shiitake Mushrooms with Sage” fits that bill perfectly.

It takes barely 10 minutes to make and goes well alongside everything from poultry to pork to beef.

And it’s from suave Chef Eric Ripert of New York’s renowned Le Bernardin. It’s from his new cookbook, “Avec Eric” (Wiley), a companion to his similarly named, intelligent PBS cooking show.

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Sunny Side Up a la Tyler Florence and Food Gal Giveaway

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This is one of those great breakfast dishes that is really perfect most anytime of day or night.

Need to feed a crowd at brunch? You bet.

Want a simple, yet satisfying lunch? This is it.

Need a late-night nosh after an evening of carousing? This will hit the spot.

“Gallina de Madre” (‘Mother Hen’ Toast) is from the new Tyler Florence cookbook, “Tyler Florence Family Meal” (Rodale).

Marin County resident and chef-owner of Wayfare Tavern in San Francisco, Florence learned how to make this dish on a visit to Barcelona.

It takes ham and eggs to a whole ‘nother level. Imagine biting into a toasted, thick slice of country bread topped with slices of sweet-salty Serrano ham,  a sunny side up egg and a drizzle of thick, creamy Manchego cheese bechamel sauce spiked with horseradish and nutmeg.

If that doesn’t perk you up, I don’t know what will.

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A Cookbook About Speedy Cooking from A Man Who Knows Speedy Writing

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Tonight's dinner of "Lemon Grass and White Bean Turkey Chili'' can be on the table in about half an hour.

When the food editor of the Associated Press writes a cookbook, you know it’s got to be all about getting food on the table fast.

After all, J.M. Hirsch’s job at the wire service is all about disseminating information timely and quickly.

His new book, “High Flavor, Low Labor” (Ballentine Books) features nearly 150 recipes designed for busy, working families who want to put creative dishes on the table, but don’t want to be slaving over a hot stove for hours to do it.

His “Lemon Grass and White Bean Turkey Chili” is an example of that. It’s sort of a cross between the classic Thai soup, tom kha gai, and American white chili. Made with ground turkey, coconut milk and jalapenos, it takes only about half an hour to make.

Since lemon grass isn’t always available at every corner store, I’ve taken to keeping a few stalks growing at all times in my back yard. That way, I always have a supply when I need it.

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Beer is the Secret Ingredient in this Stew

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It doesn't get better than hearty beef stew cooked with ale and topped with a fluffy buttermilk dumpling.

You know this beef stew has got to be fabulous if I made it and thoroughly enjoyed it during a fluke 90-degree heatwave a few weeks ago.

So just think how satisfying it will be during the bone-chilling fall weather to come.

“Beef-Ale Stew and Green Onion-Buttermilk Dumplings” is from the new “The Sunset Cookbook” (Oxmoor House) by the editors of Menlo Park-based Sunset magazine.

It’s the first new cookbook in 15 years by Sunset.

As a native San Franciscan, I grew up with Sunset magazine as a staple in my family’s house. A stack was always found on our coffee table. Over the years, the look of the magazine may have changed. But one thing that hasn’t is the reliability of the recipes. Meticulously tested, they always work and taste delicious.

The new cookbook, of which I recently received a review copy, follows that tradition. More than 1,000 recipes are packed inside this weighty book, which were selected from the magazine, then retested and updated.

The beauty of this stew is that the thick sauce is really made from nothing more than natural beef juices cooked down for three hours with caramelized onions and two bottles of ale. Yet it tastes far more complex than that. I used the New Belgium Brewing company’s Trippel Ale brewed with coriander, which was smooth, hoppy, robust and had an almost faint caraway note.

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