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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Berkeley Farmers’ Markets To Eliminate Plastic Bags

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Plastic bags to be a thing of the past at Berkeley farmers' markets.

Starting April 25, you’ll have to remember to tote your own reusable bags to Berkeley’s three farmers’ markets. Starting then, the markets will be eliminating the use of plastic bags and packaging from the markets, becoming the first in the nation to do so.

The markets have adopted a “Zero Waste”campaign to remove, reduce, recycle plastic, and compost all materials generated there. The campaign will launch appropriately enough on April 25, when Berkeley also will host an Earth Day Celebration in conjunction with the Saturday market, which will include an eco-carnival, raffles, and demos of solar power.

“Berkeley, a city known for its progressive politics, is once again taking the lead by phasing out plastic bags and packaging at its farmers’ markets,” said Ben Feldman, Program Manager of the BerkeleyFarmers’ Markets, in a statement. “As a community, we come to the markets to support the stewards of the land and to nourish ourselves from the bounty of the earth. Zero Waste is beyond recycling; our goal is to close the loop by reducing our reliance on unsustainable and finite resources.”

Americans use 100 billion plastic bags annually (more than 330 per person per year), according to Worldwatch Institute, an environmental watchdog group. The plastic bags can take anywhere from 400 to 1,000 years to break down in landfills. An estimated 12 million barrels of oil are needed to make all the bags used every year.

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Francis Ford Coppola’s North Beach Citizens Event

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Getting messy at the event in years past. (Photo courtesy of North Beach Citizens)

Mingle with the renowned film director and winemaker, Francis Ford Coppola, on April 19 when he co-hosts an evening to benefit North Beach Citizens, an organization he founded to help the homeless in the neighborhood.

For the past eight years, Coppola has hosted guests in the basement of Sts. Peter and Paul Church in North Beach for a huge family-style dinner, served at long tables, and accompanied by wines by — of course — Francis Ford Coppola Presents.

This year, Rose Pistola restaurant will do the honors — cooking the festive dinner.

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“Battle Cabbage” To Be Re-Created at Manresa

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Savoy cabbage at Love Apple Farm, where Manresa Chef David Kinch finds his muse.

You asked for it; you got it.

Bowing to overwhelming demand from diners, Chef David Kinch of Manresa in Los Gatos has decided to re-create his stunning dishes that earned him a tremendous victory recently on the Food Network’s “Iron Chef America.”

David Kinch of Manresa. (Photo by Chris Ayers)

In his first time in Kitchen Stadium, Kinch trounced Iron Chef Bobby Flay by a whopping 10 points in “Battle Cabbage.”

On three consecutive Sundays — May 10, May 17, and May 24 — Kinch will feature his winning dishes in a prix fixe “Iron Chef” menu at Manresa for $135 per person, exclusive of wine, tax, and gratuity. The dinner will include his five “Battle Cabbage” dishes, along with a special dessert. And in case you were wondering, nope, that sweet finale to the meal will be sans cabbage.

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