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PERSIMMON PUDDING CAKE
By Ben Spungin, pastry chef, Bernardus Lodge in Carmel Valley In this photograph, the Persimmon Pudding Cake is served with golden raisins, almond streusel, whipped crème fraîche, yogurt-huckleberry...
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Abalone with Smoked Avocado, Seaweed and Smoked Butter Sauce
Courtesy Aubergine, Carmel Live Monterey Bay red abalone (1 per person)4 cups dashi stock11⁄2 tablespoons bonito flakes 8 ounces unsalted butter 1 ripe avocado 10 sheets nori seaweed 3 large...
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WHITE SAGE MANHATTAN
Courtesy Katie Cater, bar manager, Ristorante Avanti 1 ounce rye whiskey (Riverboat or Sazerac) 1 ounce Dolin blanc vermouth 1 sage leaf 1/8 ounce sage bitters (See Avanti food and beverage director,...
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Kalettes, Burrata and Apples on Toast
Courtesy Tony Baker, chef, Montrio Bistro, and founder, Baker’s Bacon, Monterey Serves 4 6 ounces kalettes 2 tablespoons olive oil 1 Granny Smith apple 2 tablespoons raw sugar 1 tablespoon butter ½ red...
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Roasted Brussels Sprouts with Bacon
Courtesy Tony Baker, chef, Montrio Bistro, and founder, Baker’s Bacon, Monterey Serves 4 2 pounds whole Brussels sprouts ½ cup Medjool dates, pitted and cut into wedges 4 ounces double-smoked slab...
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Bay Laurel-Roasted Spot Prawns with Bay Fruit Sauce and Meyer Lemon
Courtesy John Cox, executive chef, Sierra Mar/Post Ranch Inn in Big Sur Serves 4 Bay fruit aioli: 6 bay fruits, seeds and stem removed 2 egg yolks 2 garlic cloves 1 cup parsley leaves 1 cup spinach...
View ArticleGuajillo Chile-Crusted Baby Back Pork Ribs
Courtesy Jason Franey, executive chef, Restaurant 1833 in Monterey Serves 12 Braise: 6 pounds boneless pork ribs 250 grams (1 cup) Coca-Cola 60 grams (¼ cup) sugar 250 grams (1 cup) water 8 grams (1...
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Gene Lester’s Easy Lemon Pie
Gene Lester in his citrus orchard. Courtesy Gene Lester The citrus collector has dined at our area’s finest restaurants but says he likes simple cooking. It couldn’t get any easier than this. Lester...
View ArticleCitrus Salad with Pomegranate Seeds and Sheep’s Milk Cheese
Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey Walnuts Olive oil Cracked pepper Sea salt Vanilla sugar ¼ cup orange flower water ½ cup freshly squeezed grapefruit juice Zest of one orange...
View ArticleRich Chicken Tagine with Lemons and Almonds
Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey This recipe does not require use of an actual tagine dish, but, WOW, it sure makes it beautiful! 2½ pounds chicken (we like boneless, skinless...
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