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Nancy Berry

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  1. Those look like tacos from the Primavera stand right in the outdoor farmer's market.
  2. Here's a recipe that I have called Puck's Matzoh Balls -- I'm sure that it's from Wolfgang Puck. Enjoy!! --Nancy Berry * Exported from MasterCook * Pucks' Matzoh Balls Recipe By : Wolfgang Puck Serving Size : 8 Preparation Time : Categories : Jewish Passover Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Eggs 2 1/2 tablespoons Fresh parsley -- Fine chopped 1 1/2 tablespoons Fresh thyme -- Finely chopped 2
  3. I've read through the whole blog and have really enjoyed it, Chardgirl. Thanks for doing this. I'm a customer of yours at the Ferry Building and love your vegetables, especially the broccoli di cicco, beets, carrots, all sorts of greens, and your wonderful basil. And, by the way, I've just purchased a new cookbook by Barbara Kafka called Vegetable Love and it looks really good. It's not a vegetarian cookbook -- it's subtitled, "Vegetables delicious, alone or with pasta, seafood, poultry, meat and more." The vegetables are listed alphabetically in chapters organized by the vegetables' geographi
  4. Some of my favorites: Da Vero Olive Oil -- These folks produce a fabulous extra virgin olive oil. They also have a terrific Meyer lemon olive oil -- the lemons are pressed with the olives. Tierra Vegetables (Chiles) -- Some of the best chipotles I've ever tasted -- not just jalapenos, but all sorts of farm-smoked chiles and excellent nonsmoked dried chiles. Phipp's Ranch -- Excellent source for an incredible array of dried beans. Many of the beans are organically grown at Phipp's -- they identify them. Gonzales Orchards -- Blenheim apricots are, by far, the most succulent apricots and these
  5. I have two favorites: 1. Marcella Hazan's lemon chicken-- I usually add some sliced onions and chopped garlic to the stuffing, but I've made it just as she suggests and that version was excellent, too. 2. Joyce Goldstein's Pollo Arrosto all'Arancia, Limone, e Zenzero, Chicken Roasted with Orange, Lemon and Ginger from her book, Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
  6. I love old cookbooks, too, and have collected a number of them. I particularly like old community cookbooks -- from synagogues, churches, schools, volunteer fire depts., etc. Lately I've been searching the web for cookbook-related websites and I've found a couple that I think may interest you. Michigan State University's library has scanned and digitized a number of historic cookbooks and has made them available online at the website called Feeding America: The Historic American Cookbook Project. This is a truly wonderful and amazing website! Duke University has done the same with advertising
  7. Here are two more "exotic" ice cream places in SF: Bombay Ice Creamery 552 Valencia St. (between 16th and 17th), San Francisco. Closed Monday For more information, call 415-431-1103 Maggie Mudd 903 Cortland Ave., SF 415-641-5291
  8. Marion Cunningham didn't just edit the Fanny Farmer Cookbook and the Fanny Farmer Baking Book. She wrote those books! Well, she actually revised the old Fanny Farmer Cookbook, but the newest edition is VERY different from the old book and it really has taken on her voice. She's also written The Breakfast Book, The Supper Book and lots of others and was a major contributor to the Bakers Dozen Cookbook.
  9. I use a recipe database program published by Valusoft called MasterCook Deluxe 7.0. This latest version of the MasterCook program includes PDA software for both the Palm OS and the Pocket PC. Here's the info taken from the help files of MasterCook: PDA Software Overview MasterCook 7 now supports downloading recipes and shopping lists to a PDA. In order to view the MasterCook recipes and shopping lists on your device, you need the MasterCook viewer software installed on your handheld. This software is supplied for Pocket PC and Palm OS devices on the MasterCook 7 installation disk. The PDA s
  10. There's a really good old-fashioned steakhouse in Redwood Valley (between Ukiah and Willits) called The Broiler Steak House. The rib-eye I had there was the best I've had in years. It was perfectly broiled medium rare over an oak-fired pit. It's not a really formal restaurant -- kind of a retro place where there are lots of families celebrating. Here's a link to the Menu.
  11. I've had success with recipes from books by Lorna Sass -- Cooking under Pressure and The Pressured Cook.
  12. I'll tell you what. YOU use that stuff and take your chances. I'LL choose not to. My mom had a liver transplant -- liver disease is not anything I'd want to risk getting. The FDA has determined that even small amounts of coumarin can be toxic. Why use this crap when you can use real vanilla?
  13. My favorite source for vanilla was recommended to me at a San Francisco Bakers Dozen meeting. Patricia Rain's Vanilla.com is a fabulous website full of all sorts of information re vanilla. She sells a large variety of very high quality vanilla beans and extracts on the site. Here's the link: Vanilla.com And, by the way, some of those cheap Mexican "vanilla" extracts may actually be harmful to your health. Many of them are made by adding coumarin to synthetic vanillin to make the flavor a little more like pure vanilla. Coumarin, from the Tonka tree, can be toxic, especially to the liver. Its us
  14. Here are some green bean recipe links that I like very much: Sauteed Green Beans With Bacon & Garlic Beets and Green Beans in Walnut Vinaigrette Green Beans with Shallot Butter
  15. This fabulous side dish features traditional thanksgiving ingredients prepared in a different way. Make sure that you use fresh sage in this recipe. The dried stuff will not work. Sweet Potato and Bacon Swiss Chard Bundles 2 bunches Swiss chard 1 1/2 large sweet potatoes 1 Idaho potato 1 Spanish onion, finely diced 1 cup smoked bacon, diced 2 teaspoons fresh sage, chopped Salt and pepper, to taste Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may spli
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