Ms. Glaze's Pommes d'Amour

I made these lobster raviolis for a friend of mine who spent 9 months craving sushi, shellfish, and martinis. I promised her lobster once her baby was born and here it is! This is not the easiest dish especially if you start from scratch. I picked up my lobsters from my fish monger, butchered them, barbecued the bodies and poached the claws for presentation. Then I made the filling (while trying very hard not eat all the lobster) a tasty mixture of: pancetta, lobster meat, tarragon, spinach...

That long title is a complicated way of saying: one basic recipe, two different results. My Mom makes Dutch Apple Baby for fancy brunches. It's a crowd pleaser. Especially when you enter carrying a poofy egg soufflé that smells like hot apple pie.  I revived our family recipe for a brunch at Echo Valley Farm but offered a choice of sweet or savory ? or both! It cooks perfectly in cast iron skillets. (In fact I wouldn't do it any other way.) And it looks great on the table ?...

I know you're wondering if I've totally lost my mind with pumpkin recipes in March, but when I said (in my last pumpkin mole post) we have 70 pounds of sugar pie pumpkins that are in dire need of attention or they're headed straight to the compost pile, I wasn't kidding.  I've always disliked pumpkin butter. It just looks awful. But out of need to extend the season here at Echo Valley Farm, I thought I should bite the bullet and give it a go. Here's what I...

And you thought pumpkin pack was like so 3 months ago! But, if you had 70 pounds of sugar pie pumpkins still left in dry storage (like we do at Echo Valley Farm) you'd be gettin' pretty darn creative right about now too...  Some of the ingredients might illicit skeptical reactions although I've yet to find one single traditional mole recipe. There are numerous variations on the theme. A woman I chatted with in the supermarket told me I could not use tamarind paste in mole ?...

First of all let me say THANK YOU! for your support and comments over the last 7 years. I hope that you will follow me and resign up on my new blog at: AMY GLAZE'S POMMES d'AMOUR It is still a work in progress. I am in the process of going through years of photos and trying to re-upload them. But I think it's a better layout and easier to organize cooking adventures. I welcome any comments on design. If you have linked to me in the past on your blogroll would you be so kind as...

It seems that I am the last to find out that both Orson and Citizen Cake will be closing their doors in SF. As the opening Chef de Cuisine for the last reincarnation of Citizen Cake I find this disheartening. All that work! The team was talented, the recipes developed iconic, and it was a lot of fun. We put our hearts into it. This goes to show how hard the restaurant business is. I am sure that Elizabeth Falkner will reinvent herself soon either as the next American Iron Chef or in another...

The secret ingredient in this kale & fuyu persimmon salad is hidden in the vinaigrette: the bizarre and fascinating citron known as Buddha's Hand.  The fleshless fruit imparts a lovely fragrant sweet lemon essence minus the furniture polish aftertaste. Use the zest in just the same way you would a lemon. It can be candied, blended up in vinaigrette (pith included- it's sweet!), or displayed as a fragrant center piece on the dining room table. It also makes a sexy twist in a...

Yes Pink Pearl apples are really pink! No 'burdock' is not a character from an Agatha Christie mystery but a root tasting of thistle. Yes 'savory' refers to the aromatic herb that pairs excellent with poultry. And 'sage' is sage.  I think this recipe could be called: The Lost Stuffing due to it's somewhat obscure yet once popular ingredients. At Guy Savoy we had a dish called des légumes oubliés, meaning 'forgotten...

Red Kuri or Potimarron in French, is a tasty baking squash. They look like flame colored pumpkins with a toy top shape. If a chestnut, a sugarpie pumpkin, and a butternut squash fused, potimarron is what that union would taste like.  When multiple side dishes are served at the same time (ahem ? Thanksgiving') some need to be easier than others. Some need to be assembled the day before and baked off the day of ? ah shoot ? why not plan the whole menu that way' This is an easy side...

Creamed onions have been part of our Thanksgiving tradition for at least two generations and I can't explain why because they don't add much to the plate beyond a colorless, bland, creamy blob. All the same I've been craving them with just a few minor adjustments... Here's my take on the classic: red pearl onions help to break up the color monotony and the béchamel sauce gets a big splash of Vermouth, dollop of grain mustard, and pinch of nutmeg. Added pecorino...