Chop! Enjoy! Repeat!

On a recent visit to the best wine in Santa Barbara’s Funk Zone, we enjoyed a lunch which started with some delicious salumi. We asked if it was made in-house, like their delicious mortadella, and were told that it was from a small butchery/charcuterie firm in Portland called Chop. Before we heading heading home from Santa…

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Cold Springs Tavern

After all these years of driving up to Los Olivos or Los Alamos or even back from Paso Robles through the San Marcos Pass (CA-154) near Lake Cachuma in Santa Barbara County, we’d never made it into the Cold Springs Tavern. It always seemed like¬†we’d just eaten or it was too early or we were…

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Leftovers again?

Yes! very excited to have leftover shakshouka for lunch. Ladle cold shakshouka into the small pan, make an indent and crack an egg into it, put the gas on low for 5 or 6 minutes (covered) and then another 5 until the egg cooks. So good.    

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Polenta and Mushrooms

A little lunch of leftover baked polenta. Really nice, having used a combination of cremini, portobello and white button mushrooms with 1-1/2 ounces of porcini. Same recipe as an earlier post.

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halibut with chermoula

Chermoula. Tangy, herby, nice. The recipe for this comes from Dinner at the Authentic Cafe (in my recipe book list), and we love it. Find the book online, this recipe alone is worth the $8 or so it will cost you! Chermoula is a Moroccan marinade/paste made up of parsley, cilantro, cayenne, cumin, paprika, garlic,…

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No-Stir Polenta

Almost. It actually requires a quick stir of the cold ingredients. A second stirring after 80 minutes. And the third when adding the parmesan. Read about this in the LA Times Food Section last week and thought we’d give it a try. In the past, we’ve either done a typical stovetop preparation with either granules…

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Soup du jour

After a dismal attempt at bean soup a week or two ago , today’s worked out pretty well. The previous attempt (shown below) was a little heavy on the tomato and the beans just weren’t that good. I had picked up some Bob’s Red Mill cannellini beans at the market since we didn’t have any…

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Want a date?

Ask your date farmer if he has “barhis” (bar-heez). They’re more or less round and about the size of the end bit of your thumb (assuming you have relatively normal-sized thumbs). Super creamy texture and extremely caramelly flavor. They are by far the hardest to find, even around here, but we like them best.

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Cassoulet (with pix)

Soak the beans. Cook the beans. Drop in a duck leg confit or two, a few chunks of lamb, garlicky sausage and a tiny bit of tomato. Pull it out of the oven a few hours later, stir in some bread crumbs. Put it back in the oven. Repeat. Repeat. Enjoy. We used Hugh Fearnley-Whittingshall’s…

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