Head to Tail Cooking? Here’s a Tail To Savor

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Dig into beefy oxtails for the new year.

Dig into beefy oxtails for the new year.

At the start of a new year, do look ahead. But don’t forget to look — ahem — behind, too.

At the tail, of course.

That particular part of the cow just takes low-slow cooking to bring about its brash beefiness and tenderness.

Enjoy it in “Braised Oxtail Stew,” a recipe from “Spain: Recipes From the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia” (Chronicle Books), of which I received a review copy.

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New Newman’s Own Organics Cookies

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Vanilla Newman-O's (foreground) and Spelt Ginger Snaps (back) by Newman's Own Organics.

Vanilla Newman-O’s (foreground) and Spelt Ginger Snaps (back) by Newman’s Own Organics.

After stuffing yourself with all of those holiday sweets, you’ve probably vowed to stay away from cookies — at least for awhile.

If you’re like me, though, that’s a resolution that’s all too easily broken.

If you do give in to temptation, you can at least do so with some degree of virtuousness with new Newman’s Own Organics cookies.

That’s because they’re made with all organic ingredients.

And the new Newman’s Own Organics Family Recipe Ginger Snap Cookies also are now made with spelt, an ancient type of wheat that is high in protein and fiber.

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Listen to the Food Gal on “Dining Around with Joel”

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Yours truly was honored to be a guest this past Saturday on "Dining Around with Joel'' on KGO Radio 910AM.

Joel Riddell (Photo courtesy of KGO Radio)

Yours truly was honored to be a guest this past Saturday on “Dining Around with Joel” on KKSF 910AM.

It’s always a laugh-a-palooza with host extraordinaire Joel Riddell, who makes it all too easy to chit-chat, especially when the topic is food.

We talk about my debut cookbook, “San Francisco Chef’s Table” (Lyons Press), how it came about, the challenges involved in getting it done, how the restaurants featured were chosen, and what it was like to corral so many chefs into one project.

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Four Places To Nosh in Los Angeles

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Addictive Short Order spuds.

Addictive Short Order Spuds.

 

On vacation late last year in Los Angeles, my husband and I were all about spontaneity — meaning we dined without reservations or a specific game plan in mind. And yes, that made it feel like a real vacation, indeed.

Here are some of my favorite eats from that excursion:

Short Order

Often referred to in shorthand as “Nancy Silverton’s burger place,” Short Order was created by Silverton, who started an artisan bread revolution in Los Angeles before opening her now famous Osteria Mozza and Pizzeria Mozza with celeb Chef Mario Batali and restaurateur Joe Bastianich.

Silverton planned to open Short Order in 2011 with Amy Pressman, once her former assistant pastry chef when the two worked together at Spago. But tragically, Pressman died of cancer shortly before the restaurant opened.

Today, Executive Chef Christian Page carries out Pressman’s vision of a gourmet diner serving food with top-notch organic ingredients.

Located in the popular Farmers Market on W. 3rd Street, Short Order is tucked in a quieter back corner of the complex. It’s two stories with seating both inside and out around glassed-in fire-pit tables.

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Meet the Food Gal at Two January Events

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Chocolate Mudslide Cookies by Pastry Chef Rodney Cerdan. (Photo by Carolyn Jung)

Chocolate Mudslide Cookies by Pastry Chef Rodney Cerdan. (Photo by Carolyn Jung)

Dying for a taste of those rich, gooey, chocolatey cookies above?

You know you are.

Then, come by Omnivore Books in San Francisco, 6:30 p.m. to 7:30 p.m. Jan. 13, for a taste. I’ll be signing copies of my debut cookbook, “San Francisco Chef’s Table” (Lyons Press) with Pastry Chef Rodney Cerdan of Prospect in San Francisco and Chef Will Pacio of Spice Kit, with locations in San Francisco and Palo Alto.

SanFrancisoChefsTableCover2

Both chefs are featured in my cookbook and will be bringing treats to the event.

The “Chocolate Mudslide Cookies” are not only full of chocolate goodness, but also bits of home-made toffee that sometimes overflow out of the cookies  just like a real mudslide. And yes, the recipe is featured in the book.

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