New England Clam Chowder

4 quarts littleneck clams
1 garlic clove, chopped
2 oz salt pork, finely chopped
2 onions (about 2 cups)
3 T unbleached, all-purpose flour
4 ½ cups clam broth
3 cups fish stock
1 ½ lb potatoes, peeled and diced into ½-inch cubes
2 cups light cream
Oyster Crackers (optional)
1.  Place clean clams in a large pot along with garlic and 1 cup water. [...]

Mandarin Mojito

2 cups of mandarin or tangerine juice, from about 8-10 mandarins (depending on the size)
¼ cup fresh lime juice
1 cup sugar cane juice (guarapo), or ½ cup simple syrup/sugar, adjust to taste
8 oz of mint leaves
1 ½ cups of chilled sparkling water or club soda, adjust more or less based on your preference
1 to ½ [...]

Golden Era’s Miner’s Punch

Golden Era’s “Miner’s Punch”:
1-1/2 oz. Capurro Moscatel Pisco or Selecto Torontel 3/4 oz. lime juice
3/4 oz. pineapple syrup with cinnamon and
orange peel 1/4 oz. Dubonnet
1 dash Angostura Bitters
ice cubes, lime wheel and fresh grated nutmeg
—Golden Era lounge in Nevada City

Brown Derby’s original Cobb Salad recipe

Brown Derby’s original Cobb Salad:
Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 [...]

Campo Kale Salad

Julienne Dino Kale (Lacinto Kale, Calvalo Nero)
Poached Egg
Parmesan Crumble
Kosher Salt
Fresh Pepper
Lemon Garlic Dressing
1.5 oz. fresh lemon juice
1.5 oz. champagne vinegar
4 oz. grape seed oil
4 oz. extra virgin olive oil
2 T chopped garlic
Kosher salt
For the crumble:
1. Heat oven to 300 degrees, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form [...]

Chipolte’s secret guacamole recipe revealed

“We know that you know that guac is extra, but have you ever thought about what makes it so delicious?” according to Chipolte’s website. “Well, it starts with sourcing the best whole ingredients possible, and ends with a quick mash in our restaurant. In fact, it’s so easy, we’re going to show you how to [...]

Manila Clam Chowder

Makes 6-8 servings.
Ingredients (chowder)
1/2 pound high quality bacon, sliced
1/2 small stalk celery, thinly sliced
2 large leek, white part only, thinly sliced on the diagonal
1 large carrot, peeled and thinly sliced
3 sprigs fresh thyme
2 Tbsp. butter
8-10 medium-size Yukon gold potatoes, peeled and cut into bite-size cubes
6 pounds small, raw Hog Island Manila clams in the shell, [...]

Lamb’s Victorian Inn Cookie Recipe

These homemade cookies are offered to guests at Lamb’s Victorian Inn in Grass Valley:
In Mixer:
2/3 stick unsalted butter, room temperature
2/3 stick browned unsalted butter (whisk when foamy)
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
Sift together
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Add sifted ingredients
Then add:
1 cup old-fashioned [...]

Narsai’s marinade with fresh, local lamb from the Sierra Foothills

Editor’s note: Easter is a time to enjoy fresh, local lamb. Ours is from Sinclair Family Farm in Penryn or the James Ranch in Penn Valley. One of our favorite marinades comes from Narsai David, who ran a restaurant in the small East Bay community of Kensington when I was in college at UC Berkeley. [...]

Origins of the Shirley Temple “mocktail”

“Shirley Temple Black, who as the most popular child movie star of all time lifted a filmgoing nation’s spirits during the Depression and then grew up to be a diplomat, has died. She was 85,” as the Los Angeles Times is reporting.
“Black died late Monday at her home in Woodside, Calif., according to publicist [...]

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