dinner recreated

My take on the delicious "lasagna verde" I enjoyed at Chez Panisse on New Year's Eve.  I prepared a classical French Mornay (a.k.a cheese) sauce with gruyere and parmesan cheeses and layered it with whole wheat pasta and a chanterelle + spinach filling.  I decided to go with dry pasta rather than making my own -- much more doable for a weeknight meal -- but still really tasty!

produce a plenty

What to look for in the market this month: grapefruit, root vegetables, chicories, kumquats, fennel, sunchokes, pea sprouts, green garlic, blood oranges, collard greens, winter squash, Meyer lemons, radishes.

Photo: via CUESA

colorful combination

I love the way the colors and flavors came together in this refreshing winter salad of green leaf lettuce, shaved fennel, zucchini, cranberries, orange sections, fennel fronds and toasted pumpkin seed.

I made the dressing with a bit of fresh squeezed orange juice, rice wine vinegar, extra-virgin olive oil, dijon mustard, agave nectar, shallots and chive.

Really delicious combination.

flavor bible

Wanted to share one of my personal  favorite culinary tools -- the Flavor Bible.  It's an incredible resourse for anyone who loves to cook -- especially if you've been wanting to branch out and experimenting more (or even if you're just not sure how to utilize leftovers in a more creative way).  It reinforces cooking as a sensory experience -- learning to let your nose, tastebuds (and spirit) guide you in the kitchen.  Plus it offers recommendations for flavor profiles and combinations -- all cataloged by ingredient in an easy-to-use, encycolpedia fashion. I highly recommend it!

NYE twenty-ten

I was lucky enough to ring in the new year with wonderful company and INCREDIBLE food -- the only two things I really require in life.



Dinner at the cafe of Chez Pannisse.  Speachless.  This is only the second time I've eaten here and I felt like I was glowing when we left dinner -- really just a magical evening.
 



Sheep's milk ricotta with blood oranges, and green olive vinaigrette -- light, simple, fresh.  So good.


Carpaccio of grass-fed beef with mustard sauce, shallots and radishes!



Lasagna verde with chanterelles, spinach and thyme. This dish was earthy and rich, but somehow light and delicate at the same time.  My goal is to recreate it at home -- will let you know how it goes.


Grilled Lagier Ranches goose with chestnuts, potatoes and chicories salad.



Dinner was followed by a record-setting game of Timber (aka Jenga), too much wine and cheese.  All in all, a successful evening.