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Peas, Please
That's what you'll be imploring
when you try "A Spicy Bowl of Peas."
This simple dish is from "Quick-Fix
Indian" (Andrews McMeel) by Bay Area cookbook author,
Ruta Kahate.
It's just a brothy bowl of peas, steeped in mustard seeds, turmeric and
cayenne for a kicky hit of exoticism and heat.
Click here
for the recipe. Feel free to use spring's freshly shelled peas for the
dish, or reach for frozen anytime the mood strikes.
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Ad Hoc's Crispy Braised Chicken
Thighs with Olives, Fennel and Lemon
Fat is flavor.
Big time.
How often have you heard chefs equate fatty goodness with deeply
developed, satiating flavor?
Countless, I'm sure.
This simple recipe for "Crispy Chicken Thighs with Olives, Lemon
and Fennel" from "Ad
Hoc at Home" (Artisan) by Chef Thomas Keller is a prime
example of just why they espouse that.
Chicken thighs get seared golden brown in a pan, then removed to a
cooling rack. Peer into the pan and you'll see a small pond of
glistening, rendered liquid fat at the bottom.
Don't be afraid. Click here
for the recipe and start cooking.
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Cooking up a Spring Feast in Sonoma
Drinking and
eating, and not much heavy-lifting beyond that.
It's so easy - too easy - to succumb to complete veg-out mode in
Sonoma, what with its abundance of wineries and restaurants that beckon
so invitingly.
But if you want to get a teeny bit more active by actually working for
your food, Ramekins is the place to go.
This combo culinary school and inn is just an easy stroll from the main
square. A bevy of cooking classes, about half of them hands-on, are
offered at $55 to $100 per person.
During my visit in 2010, Ramekins was revamping its patio to install a
pizza oven. It was also looking into a variety of grilling,
bread-baking and pizza-making classes to be offered to take advantage
of that sunny space.
Click
here for more on the cooking class I participated in and for
two recipes, Spring Asparagus Soup with Curry and Coconut and Moroccan
Lamb and Artichoke Tajine.
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