Naan: soft, chewy and delicious
Inspired by my experience last month with pizza on the grill, I got to thinking about other flatbreads that are cooked in the same way. Direct contact with high heat- it’s … Continue reading
What to make for brunch this weekend: Torrijas
This week at Solana 4, I learned how to make torrijas (tor-REE-has), a Spanish take on French toast. They’re less eggy than the French toast I’m used to, due to … Continue reading
The Best Damn Brownies Ever
Yep, I’m claiming it. I’m a chocolate enthusiast, and one thing I can confidently say is that I know my way around a brownie. When I was a little girl, … Continue reading
Candied Pumpkin Seeds
Today at Martin Berasategui, I learned how to make pepitas garrapiñadas, candied pumpkin seeds. The pepitaswill be the crunchy garnish on a chocolate mousse dessert, providing both a textural and a … Continue reading
Recipe: Avocado Salsa Verde
It’s springtime in California, and this warm, sunny Sunday calls for avocado salsa and cold Pacifico cerveza. I’ve adapted this recipe from a old issue of Food and Wine Magazine; … Continue reading
How to Poach-Fry Eggs
Wait, what? A poached-fried egg? That’s right, my two favorite preparations of eggs all wrapped up in one. Our chef instructor, Patrick Clark (formerly of California Cafe at Stanford and … Continue reading
