Category Archives: Recipes (Savory)

Nature’s Most Magnificent Cocktail Nibbles

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You'll end up eating these by the bowl-full. That's how good they are.

That bowl of blistered, tender peppers above?

Yup, those skinny, dark green beauties are nature’s best cocktail snacks.

These pimientos de Padron are grown by East Palo Alto’s Happy Quail Farms.

I was first turned on to them eight years ago when I wrote a story about them for the San Jose Mercury News Food section. Farmer David Winsberg, whom I fondly call Dr. Pepper for obvious reasons, grows a cornucopia of exotic peppers on his network of backyards and other rented properties in East Palo Alto.

He’s probably most famous for his Padron peppers, though. They are one of the oldest non-hybrid peppers around and were supposedly brought back from the New World to Spain by Christopher Columbus. Named for the town of Padron in northwest Spain, the peppers are a treasured delicacy found in tapas bars around the region during the summer, when they are harvested.

They have a mild grassy, sweet flavor. Cooked, they’re downright juicy in your mouth.

Pimientos de Padron -- before cooking.

Winsberg started growing them in 1998 after a friend of friend brought him back some seeds from Spain. Now, you’ll find Happy Quail Farms’ Padron peppers on Bay Area restaurant menus, as well as for sale at the San Francisco Ferry Building farmers’ market on Saturdays, the Palo Alto downtown farmers’ market on Saturdays, the Menlo Park downtown farmers’ market on Sundays. Deeper into summer, when production is at full steam, you’ll find Happy Quail Farms at additional farmers’ markets. Check the farms’ Web site for more information.

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Precious Pintxos

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Pimente d'Espelette

As a long-time food writer, I’ve found myself in some enviable positions over the years.

One of my fondest memories is the time a few years ago when I was invited to Chef Gerald Hirigoyen’s Marin County house for lunch. It was a gathering of just three other food writers. We all hung out in the kitchen as the charming Basque chef cooked us lunch in honor of his friend’s new cookbook.

Oh, the friend in question? That would be New York four-star Chef Eric Ripert of Le Bernardin. And the other cooks in the kitchen that afternoon? Laurent Gras, who went on to open his acclaimed L2O in Chicago; and Laurent Manrique, chef-partner of the Aqua Restaurant Group in San Francisco.

It’s hard not to feel a little star-struck in that company, especially when Ripert hands you a warm croque monsieur (done his way with salmon instead of ham) that he just made in a frying pan at the stove. But as we all sat down at the kitchen table to eat, chit-chat, and share laughs, it was as comfortable as any gathering of old friends could be.

Therein lies the beauty of Hirigoyen’s hospitality and cooking that permeates his San Francisco restaurants, Piperade and Bocadillos. Both are infused with warmth and soul throughout.

His new cookbook is no exception. “Pintxos: Small Plates in the Basque Tradition” (Ten Speed Press) by Hirigoyen and co-author Lisa Weiss is filled with recipes for small plates that pack a lot of gusto. They are mostly Basque-inspired, but a few also feature the Cal-Asian flavors Hirigoyen has grown to love. Pintxos (the Basque version of Spanish tapas) make for perfect, casual party food.

Many of the recipes call for piment d’Espelette, a dried red chile powder from the Basque French region. The chiles, grown only in and around the town of Espelette, have a smoky, complex flavor and a subtle kick. Hirigoyen imports his own that’s sold under the Igo Foods brand. I picked up a 1-ounce container ($16) at the Spanish Table in Berkeley.

The piperade before pureeing.

I decided to try making his “Chicken Thighs with Spicy Basque ‘Ketchup’.” You make a piperade first (a stew of sweet peppers and onions) that gets pureed in a blender and seasoned with more piment d’Espelette.

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Longing for Pungent Dried Fish

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Steamed pork hash with salted fish served over Chinese sticky rice.

Sometimes you never know what you’ll end up missing.

For me, it turned out to be — of all things — a most humble Cantonese dish of steamed ground pork, strewn with finely julienned ginger and copious amounts of preserved, pungent mackerel.

Yes, stinky, salted fish is what I longed for. Who would have thought?

This steamed pork hash or cake, otherwise known as hom yu jing jiu yok bang, was not something I missed at first. Not when my Mom had a stroke, limiting her ability to cook this dish and so many others I had grown up with. And not even years later, when my Mom passed away, and this home-style dish faded into memory.

It was only a year after her death, when I happened to be at Asia Village, a hole-in-the-wall Chinese restaurant in Sunnyvale, when I saw the dish on the menu and decided to order it for old time’s sake.

It came to the table, looking a lot like what my Mom used to make — a 1-inch-thick pressed round patty of ground pork, topped with a couple small pieces of salted fish, all floating in its own lovely juices.

It was tender, a bit briny, incredibly succulent, and the perfect foil for plain, fluffy rice. One taste is all it took to make me sigh wistfully.

I’m not the only one. I started asking my Chinese-American friends if they remembered this dish. All did fondly from their childhood, but almost all of them had not eaten it in years. They didn’t cook it now, having never learned how to make this basic dish. And they didn’t eat it when they went out, because of its scarcity on menus.

“It’s classic Cantonese comfort food. It was truly one of my favorites growing up,” says Chinese cooking expert and cookbook author Grace Young, who grew up in San Francisco and now lives in New York. “Steamed pork cake dishes are seldom found in restaurants. I think they are so simple to make that when people go to a restaurant they want to eat dishes that are too complicated to make at home.”

It’s a family-meal dish beloved by both the Cantonese and the Hakka, neighbors in Southern China, according to Bay Area food writer, Linda Lau Anusasananan, who is writing a book on Hakka cuisine.

“It combines pork, preserved ingredients, and strong seasonings — all main elements in Hakka cooking,” she says. “I love the dish for its simplicity.”

If I wanted to enjoy hom yu jing jiu yok bang regularly, I realized I would have to learn how to make it myself. The key would be finding just the right fish to use. That turned out to be far easier said than done.

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Apricots — In the Evening (Part 2)

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Do mix fruit with your poultry. Just do it.

I know a woman who turns up her nose at vegetables in baked goods. Sweet potato pie and pumpkin cheesecake would never touch her lips.

No doubt, she’d push her plate away at fruit tucked into savory dishes, too.

If only she knew what she was missing.

Apples with Cornish game hens. Pears with pork. Duck with cherries.

And of course, apricots with chicken.

There’s just something magical about the slightly sweet, softly rounded flavors of fruit in a main dish.

“Sara’s Persian Chicken” perfumes chicken thighs with cardamom, cumin, cinnamon, ginger, saffron, and dried apricots. It’s akin to a classic chicken tagine, but this recipe from “Braises and Stews” (Chronicle Books) by Tori Ritchie takes a little less effort and time.

I love to serve it with couscous. Just follow the directions on the box of your favorite brand of quick-cooking couscous. I like to cook it with chicken broth instead of water. Sometimes I’ll throw in a pinch of saffron, or not. After it’s cooked, and has steamed to a fluffy texture, I’ll add half of a chopped preserved lemon, some minced chives, and a handful of toasted pine nuts. For a more substantial side dish, stir in some canned, rinsed and drained chickpeas, too, if you like.

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Masala Shrimp — My New Favorite Weeknight Recipe

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Naan is a great way to scoop up this zesty, spicy Masala shrimp.

Crunchy, fresh shrimp with the heat of cayenne and earthiness of turmeric. Sauteed for a few minutes in a pan, then garnished with cilantro, chopped avocado, and a squirt of lime.

It’s really supposed to be an appetizer. But I’m here to tell you it makes one great entree alongside Trader Joe’s tender naan.

This recipe for Masala Shrimp is by the Bay Area’s Niloufer Ichaporia King, and excerpted from her book, “My Bombay Kitchen” (University of California Press).

You’ll also find it in the new cookbook, “The Flavors of Asia” (DK Publishing), a compendium of pan-Asian recipes inspired by the Worlds of Flavors conferences at the Culinary Institute of America at Greystone in St. Helena, where King was a speaker and presenter.

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