These take poached eggs to a new level. Use thick slices of sourdough bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner. The cooking time is for bringing the water to a simmer and poaching the eggs. […]
Here is a way to salvage that dense loaf of sourdough you made. We’ve all had our failures making sourdough that just was too dense to eat. Here is a way to use that dense loaf whether for appetizers or as a cracker for soup, these turn out great so […]
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. “When I was a kid, I loved it,” says Jean-Georges Vongerichten. Evidently, he’s still fond of it because he has created an adult version that’s elegant […]
Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese […]
Let's be honest….making sourdough is a nightmare! It’s a really long, laborious process and after all that time, love and effort you are more often than not rewarded with a dense, heavy, gummy loaf that is only barely edible as toast!You may be one of the lucky or gifted few […]
This version of "Eggs Benedict" the eggs are separated and there are lots of versions based on history, taste and style. In our recipe, we favor the version we got at Sam's Anchor Cafe in Tiberon, Steve, the owner told me how they do it. so well. The secret is […]
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.
This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).