Stuffed Pork Loin

Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Prep: 30 minutes

Cook: 1 1/2 hours

Serves: 4-5

This stuffed pork loin is made slightly sweet with figs and lavender, then balanced with savory blue cheese and sage. It’s the perfect gourmet holiday entree. Chef Leslie Remer lives in the San Francisco Bay Area. When she’s not catering for her own business, Salute Fine Catering, or teaching cooking classes to children, she works … Continue reading Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Rosemary Lamb Shank Stew

Rosemary Lamb Shank Stew

Prep: 15 minutes

Cook: 1.5 hours

Serves: 4 - 6 people

This stew is great served with rice or crusty bread. Leave out the potatoes and serve atop polenta or mashed potatoes, if you prefer. This stew is even better the next day, as the flavors really come together over time.

Rustic Argentinian Beef Hand Pies

Prep: 30 minutes

Cook: 30 minutes

Serves: 8

If you don’t have time to make the dough from scratch, use pre-made empanada wrappers. These hand pies pair wonderfully with romesco or chimichurri sauce. You can also make 16-24 smaller hand pies to serve as appetizers. 

Skirt Steak with Kim Chee

Prep: 5 minutes

Cook: 15 minutes

Serves: 2

This recipe is courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food. Johnson says that kim chee, a Korean … Continue reading Skirt Steak with Kim Chee

Slow Club’s Slow Braised Lamb Stew with Pappardelle

Prep: 30 minutes

Cook: 1 hour

Serves: 6

This recipe is from Sante Salvoni, the chef of Slow Club in San Francisco.

Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Prep: 8 hours

Cook: 2 1/2 hours

Serves: 6

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with localfarmers providing a menu featuring primarily local … Continue reading Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Slow-roasted Chipotle Pork

Prep: 30 minutes

Cook: 4 hours

Serves: 6

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, “Seasonal Pantry”. She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red … Continue reading Slow-roasted Chipotle Pork

Southwestern Eggs Benedict

Prep: 30

Cook: 20

Serves: 6

We’ve updated the classic Eggs Benedict recipe with cheddar corn biscuits and Southwestern flavors, an easy and foolproof technique for blender hollandaise sauce, and make ahead tips for cooking the biscuits and poaching the eggs. Don’t have time to make the biscuits? Use your favorite biscuit dough instead!

Spice Rub for Beef

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This recipe is from Chef Lance Dean Velasquez of Home Restaurant located in San Francisco’s popular Castro District. Velasquez was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.”Chef Velasquez … Continue reading Spice Rub for Beef