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My Favorite Things Today 

Boxes arrive each day from super friendly delivery folks by way of FedEx & UPS, Bailey barking like crazy the moment they scan the boxes and the little ‘beep’ sounds. Pavlovian response, to say the least. Then it is a bit like the movie ‘Groundhog Day’ as it all happens the next day. These shipments are filled with the glorious goods I have been ordering at the shows. New glassware, tasty nibbles, hot off the press books, an original piece of artwork to make your home sing–are just a few of the goods received. Here are a some things that caught my eye as I walked around the shop yesterday.







 

 

Roasted Romanesco

We were excited to head to the island yesterday for a little WestWard time. No guests this week-end, so a simple chèvre stuffed chicken breast, baked potato and a little Romanesco was on the menu. It has become a favorite veg–one for the taste but I also think they look cool, slightly other-worldly. And they are green! The grocery store had quite small versions, so I bought 2. Slathered them with extra virgin olive oil, salt & pepper and roasted them whole in the oven while the chicken and potatoes cooked away. I put them on a sheet pan and began to roast them whole in a 400 degree oven. Towards the end of the cooking process they were not looking as cooked/golden as I wanted, so I split them in half, putting the core side down on the baking sheet, where I let them cook away for another 15 minutes. Just the right amount of time to give them that golden hue I was going for. 



 

 

Ted’s Tip No. 91

Bags of fruit, such as oranges or apples, can often be quite a deal for the quantity received. Create a still life on a platter in your living room or entry hall, encouraging guests to help themselves as they depart your dinner or party. A sweet & thoughtful, and healthy, good-bye. 



 

 

How Do I Love Thee?

Let me count the ways at Watson Kennedy. Both shops brimming with sweet treats to give to your sweetie, your friends, your co-workers. Valentine Day’s is such a lovely day of to show LOVE. Be it a card, a gift, a kiss or a hug. We have you covered for a few of those! Plus we will be wrapping away from the start to the finish of the day.



 

 

A Day at the Show

The first day of the show was a visual feast. Choices, choices, choices. I am like a kid in a candy store. A very large candy store, The Javitz Center. I remembered to pull out the trusty camera phone a few times so here is a look, from candles to cutting boards, at some of what is coming our way.



 

 

Sardines with Linguine & Thyme

Mister Sive has the post today. He has been cooking up a storm this past week and I am loving every minute of it and loving every bite.  Thanks Olivia for this tasty dish idea–soooooo good! We are up & out early headed to the city where I will be buying at the show for a few days. A fun/visual/busy time awaits! 

All cooks have a few quick sure things, those dishes that we turn to that are both simple and comforting. The following comes via our fabulous Miss Olivia, a long time Watson Kennedy family member, who is full of stories of her large Italian family, and from whom we learned this delicious, super easy meal. 

We’ve been wanting to try this for a while, and this quiet, wintry week at Hawthorne was the perfect time. Olivia suggested oregano, but the thyme at the market was looking particularly luscious, so I used that and quite enjoyed the result. This dish is all about prepping first for quick cooking and assembly! Of course, vary the following proportions to your own taste. 

1 pound linguine

1 15 oz. can of sardines in tomato sauce; put all the liquid and fish into a bowl, and gently break up the fish

3 tablespoons good tasty olive oil

2 large garlic cloves, sliced whole and very thin

5 healthy sprigs of thyme, a tablespoon or more after peeling the leaves from the stems and chopping lightly

½ cup of grated parmesan

Put a pot of water on to boil. About 2 minutes before the pasta is fully cooked, heat the olive oil in a sauté pan. Cook the garlic—this will happen fast—and take the garlic out of the oil. Place the thyme in the oil, and turn off the heat. The thyme will lightly cook and infuse the already garlic infused oil. By now you’ve probably drained the pasta; toss that first with the oil, garlic and thyme; then with the sardines and tomato sauce; finish with the grated cheese. Serve in pasta bowls with a fresh twist of salt and pepper. Enjoy!

 

 



 

 

A Valentine Window

Happy 1st of February everyone! I like to think of it as the kick-off to Valentine season. A few weeks of a little extra emphasis on LOVE is A’ok in my book. I adored this time of year as a kid, and little has changed in that department. It is a time that we get to tell & share with all of our loved ones how much we care for them. Which leads us to the Valentine window we worked up awhile back to get us rolling into the season…





 

 

A Good Yolk

Funny how a recurring theme can start to happen in the matter of a day. Dining in San Francisco has always been one of favorite things in this divine city. The humble but glorious egg yolk the recurring theme on my culinary adventures. Above on pasta at Zuni Cafe and below on prime beef tartare at Wayfare Tavern. Breaking open magically creating this most amazing sauce. Natural beauty.



 

 

The San Francisco Fancy Food Show

Always an amazing sensory & culinary experience, the Winter Fancy Food Show in San Francisco never fails to delight. From some of the largest food vendors in the world to the artisan maker, similar to when I walk a gift show, I am in search of the gems in a sea of much & many. Here is a bit of what caught my eye on Day 1 of my buying.






 

 

My Favorite Things Today

The new year brings new delights at the shops–to read, to taste, to hold, to give, to receive. Here are a few of My Favorite Things Today.