Recovery - Chana Masala

I'm currently in recovery from a meal.

It's not what you might think. Certainly nothing bad or upsetting. This is the good kind of recovery. The kind that comes from delicious food, wonderful company and a bit (just a bit) of over-indulgence.

Guilty as charged.

As a belated birthday gift, Leah and Brian gave me the gift every food-obsessed person dreams of. The gift of Thomas Kellar. A trip to his restaurant Ad Hoc in Napa. The Ad Hoc of fried chicken fame. It's a family style restaurant that specializes in comfort food. I've wanted to go for years.

We decided to make a weekend of it, squeezing in a lovely hotel and a fantastic day of wine tasting prior to dinner. I planned ahead, and did my best to keep my stomach empty (except for wine of course) on the day of the dinner. A small breakfast, some tahbouli for lunch, and that was it. I wanted to have plenty of room.

In retrospect, I should have skipped all food prior on the day of. What came to the dinner table was a salad of French Laundry garden greens with green garlic dressing, radishes and torn croutons, fresh bread, Seared Pork Belly with Tomato Marmalade and a perfectly Poached Egg, Pork Rack with figs, potatoes and jus, a cheese course of Nicasio Valley cheese with Red Pepper jelly, and Panna Cotta with macerated Strawberries and Shortbread Twill.

Oh, did I mention the wine pairing for each course?

As I said. I'm in recovery.

We left the table having consumed nearly an entire pig. Stuffed. We practically rolled back to the hotel. My stomach hasn't quite recovered.

It was an amazing meal.

As part of my recovery efforts, I'm trying to stick to a couple weeks of mainly vegetarian cooking. Whole grains, vegetables and fruits. In that vein, I decided to break out what's been a recent favorite in my kitchen. Chana Masala. Something I attempted a few weeks ago, and was amazed to discover, is incredibly easy to make. It helps that it's both healthy, and extremely flavorful.

It was the first dish I cooked in my new apartment. And now it feels like home. I serve it over rice with some cucumber mint Raita on the side. Maybe some Naan if I feel like it. It's served as a great reminder that I need to incorporate more spices into my cooking. Be a little more adventurous, and not just stick with garlic and lemon (like I most often do). Just a hint of spice can really transform a dish and seem to heighten your skills as a cook. You'll be amazed at how quickly it comes together, and how delicious it tastes.


Chana Masala
adapted from Orangette

olive oil
1 medium onion, chopped
3-4 medium cloves garlic, minced
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground ginger
2 tsp garam masala
4 cardamom pods, lightly crushed
1 28-ounce can diced or whole peeled tomatoes
1 tsp kosher salt, or to taste
1 tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 tbs plain yogurt, optional
lemon wedges, optional

Coat the bottom of a saute pan or dutch oven with olive oil. Heat to medium. Add the onions and sautee slowly until they start to carmelize. Stir occassionally, but leave them alone from time to time to really set. This will take 25-30 minutes, maybe more. You're looking for a dark caramel color. The onions should even be charred in some spots. This is what will develop the flavor, so have patience and courage to let them do their thing in the pan!

Once the onions are caramelized, reduce the heat to low and add the garlic. If the pan is a bit dry, add a bit more olive oil. Sautee for 30 seconds until fragrant. Add the spices (cumin through cardamom seeds) and fry in the pan, stirring constantly for another 30 seconds. Add 1/4 cup of water to deglaze the pan and loosen any of the browning and flavor from the bottom. Sautee until the water has evaporated. Add the juice from the tomatoes, and then the tomatoes themselves. If the tomatoes are whole, crush with a fork in the pan. Add salt.

Increase the heat to medium, and let the pot come to a boil. Once it begins to boil, reduce heat to low, add the cilantro and cayenne to taste. Simmer the sauce gently, stirring occasionally until it starts to reduce and thicken. Taste, and adjust the seasoning to your preference. Add the chickpeas, stirring well and cook for low for another 5 minutes. Add 2 tbsp of water and cook another 5 minutes. Repeat once more, making sure the water is absorbed. This helps to concentrate the flavor and make the chickpeas more tender. Taste again for seasoning.

Turn off the heat. Stir in the cilantro and yogurt. Serve over rice with Raita and lemon.

Something New - Flat Iron Steak with Red Wine Sauce

Oh, hi there.

It's been awhile. The truth is, I've been cheating on food with furniture. I recently moved into a new apartment, and I'm enjoying laying out my space, decorating, and scouring flea markets looking for those "can't do without them" pieces for my place. It's the first time since college that I've really had some room to spread out. It's quite the upgrade from my previous very tiny studio. I'm loving it. Here's a picture, a work in progress, but it feels like home:


My kitchen feels ridiculously spacious. And I'm thrilled to say that I've actually been cooking a lot, finally! My first week in the new place, I attacked a Chana Masala recipe with absolute gusto. The results were pretty fantastic (recipe forthcoming) but the most amazing thing was to be able to move about in the kitchen space! So different than the 4x5 space I was working with before! I took my time when putting things away in the new place, thinking about where I would stand to chop, where things should be placed to make for economical movement, and ease in preparation when it comes to food. It's made a huge difference in my cooking. Everything just seems so much easier now!

And I finally have a dining room table. My boyfriend and I sat down to breakfast there this weekend, and we remarked that it seemed like it had been such a long time since we'd actually sat down to eat at a dining table in the place we lived. Until now, neither he nor I had had a table, so it's a welcome, adult-like change.

I've now hosted a total of 3 dinner parties in my first month here. Very impressive, if I do say so myself. Tomorrow night will be the 4th, for the Sedar dinner. Something I'm looking forward to celebrating with friends. It feels right to be hosting it at my place, to share stories, partaking in a ritual in this new space, eating, drinking and celebrating together. I feel like there's a lot to be thankful for.

Until last weekend, It had been a long time since I'd been able to hit up my farmer's market. I've had a lot going on on the weekends, but it felt so good to be able to have the time to cook, the time to walk up and down the stands in the sunshine, to have my pick of the best of Spring's arrival.

I picked up a gorgeous flat iron steak from Prather Ranch, and I paired it with an adapted version of a red wine sauce that I'd made once before. Paired with kale and rice, it definitely hit the spot. It's not often that I make a pan sauce to go with a steak, but every time I do, I wonder why I don't do it more. It's such a great pairing, and so easy to do. A no fuss and delicious dinner.




Flat Iron Steak with Red Wine Sauce
adapted from Giada De Laurentis

2 small to medium sized flat iron steaks
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
4 tbsp cold unsalted butter
3 shallots, thinly sliced
1 tbsp minced garlic
1/2 tsp dried oregano
3 tbsp tomato paste
2 cups dry red wine

Bring the steaks to room temperature. Heat oven to 350. Next, heat the olive oil in a skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Sear on medium high for 2 minutes. Lower heat to medium, flip and sear another 4-5 minutes on the other side. Put the steaks into the pre-heated oven for 2-4 minutes more. Test for desired doneness. When done, remove from the oven, tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Add the remaining tablespoon of butter, and whisk into the sauce to combine. Season the sauce, to taste, with salt and pepper.

Serve spooned over steaks, with rice or potatoes on the side.

Sunday in Dry Creek Wine Country

This Sunday we drove to Healdsburg, dog in tow. It was spectacularly sunny and warm, the mustard was in bloom, and our spirits were high. It was also the day when one of our favorites (and Frannie's too!) Preston Vineyards & Winery, fills it's famous Guadagni, red table wine in a jug. Yes, a jug.

They limit the stuff to 1 per person, and 1 jug equals about 4 bottles. A more friendly and drinkable jug wine, you will not find. It's only available on Sundays, and yes, they offer refills. We discovered it by happy accident a few years ago, and now we're hooked. A couple of Sunday's a year, we make the trek to Preston. Such a hardship!

Preston is my favorite Dry Creek winery (just outside of Healdsburg). It's an organic farm as well, which you'll surmise from the farm stand on the front porch, where you can pick up apples, peppers, homemade sauerkraut, pickles, greens and rice, and pay on the honor system in a small basket on the table. There are a few picnic tables in the front yard, a bocce ball court, and a ton of cats running around the farm.

I love their wines, especially the Barbera, Syrah and Madame Preston (a white blend). I highly recommend making a stop there, if you happen to be in the area. And on that note, I need a some recommendations for Dry Creek wine country. Anyone have a favorite up there that I should check out?

We were missing a few partners in crime for this (Fledge, Les, Shem, Whit & Bri, next time!) and I wanted them to know that they were missed.

Dry Creek in Pictures

Frannie loves Healdsburg

Frannie loves the car (and Lauren)

Frannie loves open windows

Thoughts on a Monday

I think it's time for some posts that are not food-related (though it tends to weasel it's way in) and this is what I'm thinking today:

1. I resolved not to buy a rice krispie treat one or more times a week from the cafeteria at work. 1 week + 1 day with 0 rice krispie treats and counting! So far, resolution has been very successful. I have willpower.

2. Saturdays in Dolores Park with friends +sun + picnic things are glorious. Even better when topped off with burgers at Benders and a dance party at Brian's.

3. Sundays in Healdsburg with the girls are wonderful. Sun + wine + vineyards full of mustard + Frannie = Heaven.

4.Sunny weekends in general are the best.

5.Brian took the picture above at our dinner at Pizzaiolo last week. I like it.

6.Feeling blue on Friday night, but Boyfriend took me to a movie, turned on a shower for me so that the water was hot by the time I got in it, and poured me a glass of wine when I got out. Then he watched an hour of very bad TV with me without complaining once, just because I wanted to. He is thoughtful. And the best.

7.I am addicted to this song: http://www.youtube.com/watch?v=X61BVv6pLtw

8. And lastly, this is a picture of my Best Friend Forever from my Birthday weekend/NYE. I heart it.

Plum in Oakland

It's been a long time since I've blogged about a restaurant, and that's not to imply that I haven't had some great meals as of late, I have, but it's been a long time since I've had one as memorable as the one we had yesterday evening at Plum in Oakland.

I'd been looking forward to going to Plum since it opened in early October. Now that I've been, I can't believe I even waited that long. I'm kicking myself for not taking a copy of the menu, but from memory, here's what we had:

Chickpea Fritters with Wild Green Panisse & Housemade Yogurt (Crispy on the outside, soft on the inside, a great combination of spice and then the cool tang of the yogurt)

Leeks Vinaigrette with Radish, Fresh Goat Cheese, Ash & Cress (Interesting combination, I know the ash sounds a bit strange, but it was hardly detectable)

Young Carrots with Breadcrumbs, Pickled Garlic and Wood Sorrel in Brown Butter (Carrots should always be served this way, tender and soaked in brown butter with crispy, crunchy breadcrumbs to compliment. Wonderful)

Parsnip & Grilled Pear Soup (the standout of the evening. Winter in a bowl.)

Some Sort of Steak with Roasted Potatoes (it was amazing, but I can't remember the details on this one. Suffice it to say that it was gone in about 2 minutes flat.)

Cheesecake in Jar with Poached Quince & Persimmon (Whimsical, creamy, tangy, sweet and smooth. Everything a dessert should be, with a great sense of fun.)

I have a food blog, so it's safe to say that I'm pretty nuts on the subject. I remember a good meal or a particular dish as though it's a momentous occasion in my life. I never forget the name of a restaurant I liked (that tends to run in the family) and I've been known to go so far as to tear up in joy when confronted with a plate, or bowl of something that really blows me away. It's the same feeling when you come across a really great book, or see a movie or play that will stay with you forever. I love when this happens. It happens less often than I'd like, but it happened last night with the Parsnip & Roasted Pear Soup, which was like velvet, cream and the taste of winter all in one bowl.

If I were ever able to make a soup like that one, I could consider myself extremely accomplished. It would be the equivalent of a PhD in soup making.

The new Chef at Plum is Charlie Parker, who used to work for The Cellar Door Cafe at Bonny Doon Vineyard in Santa Cruz (I love that winery, but haven't been to the cafe yet). He's good at what he does, to say the least. He got two people who are fairly indifferent to carrots to suddenly take an extreme interest.

I highly recommend Plum. It's not cheap, but it's a great space for a inventive and delicious meal. Oakland scores another winner. I'm finding less and less reason to eat in San Francisco with such stellar competition rising in the East Bay.

30 - Chanterelles with White Wine, Butter & Parsley

Oh my.

What can I say? I don't have much by way of an excuse. Life, I guess. A pretty wonderful one at that.

I realize it's been about a month and a half since I've posted anything. In that time I've been a bit busy, let's run down the list, shall we?

• I started a new job, one that (so far) I absolutely love. It's brought about my first real morning commute, which strangely enough, I don't mind. There's actually something sort of enjoyable about joining the masses on BART with my coffee and a good book. Half an hour to read and mentally prepare for the day ahead.
• 3 weeks after I started said new job, I went on vacation for the holidays. I went home to Oregon, where I helped my sister prepare Christmas for her girls. I monitored Santa's progress on Norad with my 2 year old Niece, who was a bit torn by the idea of Santa. She liked the presents aspect, she didn't enjoy the idea of a strange, jolly, fat man coming sneaking into her house in the middle of the night. Smart kid, if you ask me.
• I drove with my family to my hometown of Redding, CA. It's strange to go back to the place I spent my first 18 years, it feels like another life entirely. I enjoyed a pre-birthday dinner with my family and my best friend of 25 years, and spent the first hours of being 30 in Redding. Full circle you could say.
• From there, we went to my favorite place on earth, Sea Ranch, CA, where we rented a beach house with many of my closest friends to celebrate 30 years, each other, and New Year's. So much to cover on this topic. Pictures will come soon, but suffice it to say for now, that I feel so very lucky for my family, my friends, and for all that I've been given. I never could have imagined feeling this good about turning 30. For one of the first times in my life, I can truly say that I feel like I'm exactly where I'm supposed to be. I can't tell you how wonderful that feels.
  

And now it's back to work, and that's not half bad. Although I did pick up the flu the day after vacation ended, Oh well. I'm recovering, and I'd say it was a fair price to pay.

So actually, I have been cooking a bit. The slow cooker has been a huge help, and a lot of what I've been up to has included old staples: Bolognese Sauce, Chickpeas with Spinach and Chorizo, Roasted Chicken and Kale Salad. There hasn't been a whole lot of experimentation going on.

But it's the perfect time for Chanterelles....butter, white wine and parsley...you don't need much else. Good quality chanterelles tend to stand on their own merit. This is a dish my Sisters and I make every Thanksgiving. And it's one I like to make as long as these babies are in season. Enjoy!




Chanterelles with White Wine, Butter & Parsley

1 tbsp butter
1/2 lb chanterelles, stems and tops sliced into good sized chunks
1/4 cup dry white wine
a generous pinch of salt
freshly ground pepper
a handful of chopped flat leaf parsley

Heat a large saute pan over medium. Add butter, once butter is melted, add the mushrooms. Season with salt and pepper, and let cook for about 5 minutes, stirring occasionally. The mushrooms will start to release their liquid, that's normal. Add the white wine, and turn the heat to medium-high. Cook for about 3 more minutes or so, the mushrooms should be tender, but still slightly firm. Remove from heat, stir in parsley, and taste for seasoning. Serve hot.

Big Sur

Due to life, I've been absent from posting. I confess, I've hardly cooked at all lately, and when I have, it's been a bit of a disaster.

So I haven't been cooking. But...I did go here:


and here:


and here:

Nepenthe

And thought I should share.

In lieu of a recipe, I'll instead recommend this cookbook as a gift for the holidays.

I knew I had to have it when I opened it up to a recipe for rhubarb bars. Big Sur has amazing restaurants, but Big Sur Bakery was our favorite. All the recipes in here look fantastic.

And if you're looking for a place to stay, I recommend Glen Oaks. It's a cozy place, with heated floors, a fireplace in each room, an outdoor fire pit and wild turkeys roaming the grounds. All in all, it was a beautiful first trip to Big Sur.

A Visit with Beth - Pasta with Arugula, Pine Nuts & Lemon Sesame Vinaigrette

I have a serious love of hotel rooms. Sparkling clean, crisp white sheets, giant beds, mini-toiletries, mountains of pillows, and of course, mini-bars. I can't get enough of hotel rooms. If I could move into one, I probably would. Depending on the hotel, of course...

This weekend my dear friend Beth invited me to stay over in the hotel room she'd booked while she was at a conference in Sacramento. I was happy to join her and we reveled in lounging about, catching up, drinking champagne and splurging on dinner. It's not often that we get to see each other as we live on opposite coasts now, she in Georgetown and me in the Bay, but we've done pretty well this year as far as the visits go, 3 times now in the last 6 months. A record since college.

There's nothing quite like staying up till all hours of the night, chatting away with a best friend in a hotel suite in another city. Far from all responsibilities and reminders of being back at work on Monday. We had a lovely dinner at Grange in Sacramento, where we both got our fill of house-made pasta. Thanks to Les for the suggestion!

Which reminds me of a dish I started to throw together in college. One I still make fairly often. It combines fresh Arugula with pine nuts, a lemony-garlic vinaigrette and sesame oil. It's delicious, and every time I make it, it seems I can't get enough. It's a great week night dinner.



Pasta with Arugula, Pine Nuts and Lemon Sesame Vinaigrette

Your choice of pasta, enough for 4 people. I recommend bowtie or penne.
Juice of 1 large lemon
2 large cloves of garlic, finely minced
2 tbsp dark sesame oil
1/4 cup toasted pine nuts
6 cups arugula or baby arugula
Kosher salt & freshly ground pepper to taste
Freshly grated Parmesan

Cook pasta according to package directions. Meanwhile, in a small bowl, combine lemon juice, sesame oil, garlic and a pinch of salt. Whisk together. Toast pine nuts in toaster oven or over the stove in a skillet. Place Arugula in a bowl, add cooked pasta and let sit for about a minute so that the arugula wilts from the heat of the pasta. Toss together with pine nuts and vinaigrette, top with Parmesan and salt & pepper to taste.

I Voted - Brown Butter Scrambled Eggs with Sage

I always feel a sense of pride when I come out of the voting booth and collect my "I Voted" sticker. I leave the polling place feeling optimistic, and proud of democracy. Then the returns start to come in, and more often than not, my heart sinks, and disappointment sets in. The morning after is like a bad hangover. A headache that's impossible to shake. I've had the "why vote" conversation several times with a few different people over the past few weeks, and this morning I was at a bit of a loss to defend my position, until I heard how few votes it would have taken to pass some of the most important California propositions, and the statistic that if the younger population had turned out in the same numbers that they did for Obama's election, things would have been different.

When I stepped into the voting booth, there was a mother and daughter in the booth next to me. The daughter was 18, and voting for the first time. It was a shared moment of pride between the two of them. I remember accompanying my parents to vote at the church down the street from us. I remember those nights feeling so important and meaningful. Seeing that girls cheeks flushed with excitement and pride, I felt hopeful, and know that I'll do the same some day with my children.

I'm trying to keep the memories of Obama's election night in mind. To stay hopeful about the future. The Bay Area celebration of the Giant's winning the World Series feels a lot like it did that night. A renewed sense of hope and optimism for the underdog, and for the possibilities ahead.

There's not exactly a segue into this dish. All I can tell you is that brown butter lends a nutty flavor to anything you pair with it. Sage is one of my favorite herbs, and the two together with someone as simple as scrambled eggs, brings it to a whole other level. You'll love it.

Brown Butter Scrambled Eggs with Sage

4 large eggs
1 tbsp chopped sage
2 tbsp unsalted butter
Kosher salt & fresh ground pepper

Beat eggs with sage and a pinch of salt and pepper in a bowl with a fork until well blended.

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Reduce heat to medium-low, then add eggs and cook, whisking constantly, until thickened to consistency of soft porridge with small curds. Serve hot over toast.

Rainy Days - Apple Crisp

The rain's been pouring down outside for the past two days. The wind's picked up outside, but inside I've got some homemade chicken soup on the stove, apple crisp just out of the oven, Ray LaMontagne on the radio, and, candles, in lieu of a fireplace. It's pretty cozy in here.

I love rainy days. They make a great excuse to stay in and cook. But they also lend a great moody quality to a road trip. Yesterday found us wine tasting in Dry Creek, just outside Healdsburg. We started the day at Preston Vineyards and ended at Unti. Stopping only for sandwiches, and for quick walk through the dripping vineyards. The valley was positively cloaked in fall, with golden leaves, heavy fog and pouring rain that never let up.

I wanted to stand out in between the vines forever, breathing in the smell of wet leaves, rain and woodsmoke. Simply fall. It's easy to love.

But back to the cozy indoors...where the soup is ready, Ray is singing, and the apple crisp is still warm, steam rising from the bubbling, caramelized juices. And I'm thinking, "This was a good idea."




Apple Crisp

For the apples:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. all-purpose flour
¼ tsp ground cinnamon
¼ tsp ground ginger
2 tsp ground cardamom
5-6 large apples, roughly cut into same size pieces. I used half Rome apples and half Honeycrisp

For the topping:
¾ cup granulated sugar
1 cup all-purpose flour
½ tsp ground cinnamon
½ tsp ground cardamom
1 tsp baking powder
¼ tsp kosher salt
1 egg, beaten well
7 tbsp unsalted butter, melted

Preheat the oven to 375, with a rack in the middle of the oven.

In a bowl, combine the brown sugar, flour, cinnamon, ginger, and cardamom. Add the apples, and gently combine. Arrange the apples in an ungreased deep 9-inch pie plate, cake pan or a large glass dish.

In a second bowl, combine the dry ingredients for the topping the sugar through the salt. Whisk to blend well and then add the egg. Combine by using your hands, mixing thoroughly and squeezing and pinching the dough together until it creates a shaggy mess. Spread the mixture evenly over the apples.

Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the apples are tender. Cool.

Staying Sane - Panko-Crusted Chicken with Mustard Maple Pan Sauce

Lately, if feels a bit as if I'm losing my mind. I forget where my car is parked on a regular basis, I'm constantly leaving my wallet or phone at home, e-mails and phone calls go unanswered, and trying to make even the smallest decision leaves me at a loss.

My friends who've delved into working from home before tease me about my good intentions at the start, "Remember all those yoga classes you were going to take? All the time you'd supposedly have to cook?" I dimly remember thinking I would have more time to do those things. So far, I have yet to make those activities materialize on a regular basis.

The nice thing about it is, there's no time to be bored. There's nothing worse than sitting at a job, watching the minutes tick by and not feeling challenged. That's certainly not my problem, but as you might have gathered, I'm still having some trouble finding a balance to it all. On Monday I blink, and all of a sudden it's Friday. The weekends speed by, too short as always, and all I want to do is get out of the house and onto the road, out into the woods, taking a hike, picking apples, visiting friends. The weekend trips are keeping me sane.

And there happen to be a few on the horizon, I just hope that when they come, I can find a way to stretch out the minutes and hours to make it last just a bit longer.

And if there's one victory to this day, it's that I managed to sneak in half an hour to cook dinner. That's all it took, and the results were delicious. Panko crusted chicken, kind of like a "healthy" fried chicken, but with an amazing sauce. Maple and mustard, oddly enough, they go together, and fit the season as well.

This is a sauce that I've used for pork as well, it's a favorite. Feel free to use chicken breasts or chicken thighs, both are great. Is there anything better than a good pan sauce? No...I think not.

Panko-Crusted Chicken with Mustard Maple Pan Sauce
from Bon Appetit

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half (alternatively, you can use 4-6 skinless chicken thighs)
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Lick the Spoon - San Marzano Tomato Sauce

Lately I've been trying to make a concentrated effort to schedule things into my day aside from work; namely, cooking and having some sort of a social life. To that end, I've accomplished several things in the past week:

• Attacking a Lamb Ragu recipe I've had in my recipe file for the past year or so
• Driving up to Sacramento to visit a dear friend
• Visiting the apple orchards on Apple Hill with said dear friend to try my first ever apple cider donut, oh so good!
• Wine tasting for the first time in Amador, even the first rain of the season couldn't put a damper on this
• San Marzano Tomato Sauce from scratch

I've been meaning to make San Marzano sauce for ages, and just never got around to it. Once I did, I finally understood why people say that these tomatoes make the best sauce. So, so good. It was such a comforting thing to have it simmering away on the stove all day while I worked, taking a break every so often to stir the bubbling sauce and inhale the savory fragrance. By the time I finished work I was practically crazy from the heavenly smell, I couldn't wait to dish it over fresh pasta...but I must admit, I snuck in a few spoonfuls before the pasta was ready. This sauce is so good, you'll literally be licking the spoon.

More on the apple excursion later, in the meantime, make. this. sauce.




San Marzano Tomato Sauce

12-15 San Marzano Tomatoes
2-3 tbsp olive oil
1 small to medium yellow onion, diced
4 garlic cloves, minced
2 tbsp fresh flat-leaf parsley, chopped
1 dried bay leaf
2 tbsp fresh basil, chopped
1 sprig fresh thyme
1/2 tsp crushed red pepper flakes
Kosher Salt & pepper to taste

Bring a large pot of water to boil, and in the meantime, score an "X" in the bottom of each tomato and set aside a large bowl of ice water. When the water is boiling, slide each tomato into the water, blanch for about 30 seconds, and then remove the tomatoes and stick them into the ice water bath. Use your fingers to peel the skin right off. Set the peeled tomatoes aside.

Over med-high heat, saute the onion in the olive oil until caramelized. Add garlic and saute for 1 minute. Add tomatoes, bay leaves, parsley, basil, thyme, red pepper flakes, 1 tsp kosher salt, and 1/2 tsp fresh cracked pepper; stir to combine. Simmer on low for about an hour or more , stirring once in awhile, and tasting as you go for seasoning (you can simmer for several hours for a deeper flavor) Remove bay leaf. Taste for salt & pepper, and add more if desired. Serve over pasta, or jar to save.

Coming 'Round - Cream of Cauliflower Soup

I kept the sickness at bay for a good couple of days, enough so that I could enjoy beer with friends, the farmer's market and the long awaited Arcade Fire concert at the Berkeley Greek. Finally, this morning, it caught up with me. The aching neck and aching bones wouldn't be denied. There was only one thing to do: make a big pot of comforting soup and climb into bed.

And so I thumbed through the Ad Hoc at Home cookbook, and stopped on the Cream of Cauliflower soup recipe. It just sounded right; rich and velvety, comfort in a bowl. It doesn't matter if you're not exactly crazy about cauliflower, you will love this soup. It's just rich and creamy goodness. So good, it made me forget my aching bones for awhile. It came together easily, and made my apartment smell amazing. It's the perfect thing for a brisk fall day. Outside, the wind has picked up, and the leaves are swirling around in the street. The fog is low, and slowly rolling in from the other side of the bay. You can smell fall in the air. It's arrived. And this soup is the perfect greeting for it.

I've really come around to fall. I've pulled out the back issues of gourmet and am spending some time going over the best of the season, marking the recipes I have yet to make, and being reminded of a few old favorites that I haven't made in a year or so. I'm feeling good about it. As long as the next recipes live up to the standard this one has set, I think the transition will continue to go well.




Cream of Cauliflower Soup
adapted from Thomas Keller's Ad Hoc at Home

2 heads of cauliflower (4-5 lbs)
4 tbsp unsalted butter
2/4 cup coarsely chopped onion
3/4 cup coarsely chopped leeks (white and light green parts only)
1/4 tsp yellow curry powder, or madras curry powder
Kosher salt
2 cups milk
2 cups heavy cream
2 cups water

Remove the leaves from the cauliflower and cut out the core. Trim the stems and reserve them. For the garnish, trim 2 cups florets about the size of the quarter and set aside.

Coarsely chop the cauliflower and the stems into 1 inch pieces. Melt 3 tbsp of the butter in a large saucepan over medium heat. Add onions, leeks, curry, 2 tsp salt, and cauliflower. Cover with a piece of parchment paper, cut into a circle with a small hole in the middle. This acts as a parchment lid for steaming the cauliflower. Cook, stirring occasionally until the vegetables are almost tender, about 20 minutes. Remove and discard parchment lid.

Pour in milk, cream and water, and increase heat to medium-high, bring to a simmer, and simmer for 30 minutes, skimming off the foam from time to time.

Using a hand-mixer (or a blender in batches) puree the cauliflower on the lowest speed, slowly increase until the consistency becomes smooth and velvety. Check for seasoning and adjust if needed. Transfer to a large saucepan and keep warm.

Bring a medium saucepan of salted water to boil. Add the vinegar and the reserved cauliflower florets and blanch until tender, 4-6 minutes. The vinegar will help keep the cauliflower white. Drain.

Melt the remaining 1 tbsp butter in a medium frying pan over medium-high heat, swirling the pan occasionally, until the butter turns a rich golden brown. Add the florets and saute until a rich golden brown, set aside.

To serve, reheat the soup. It should be thick, but if it's took thick for your taste, add water to thin it to the desired consistency. Season with salt and pepper to taste.

Pour soup into bowls and top with cauliflower garnish. Serve hot.

Easing Into Fall - Black Cod with Chanterelle Mushroom Ragout

Just as I was beginning to accept the fact that it was fall, and that the Bay Area had completely skipped summer...the heat wave came. You will not hear me complaining about this: bring on the tubing and camping trips! Finally!!! As long as the temperature stays above 80, you'll find me by the water. Hello Russian River! I've missed you! I'm already planning my Sunday getaway. Everyone here is moaning about the heat. What's wrong with you people?! Break out the fans, sprinklers and sunscreen! It's so funny...this is my 7th October in the Bay Area...every October, I'm sure the temperature will drop, and the rain will start...and every October, I'm wrong. Thank god.

My trip to the Farmer's Market this weekend left me with the ingredients for a very fall like dish. Like it or not, I had to turn on the oven in this heat to make this dish I'd been thinking about all last week. Black cod with Chanterelle Mushroom Ragout. Garlic, shallots, chanterelles and white wine...on top of Black Cod. It just sounded perfect. The only possible way I could ease into fall. Now I've thrown the windows open and am taking a few cold showers...but still. It's worth it, to be able to cook my own lunch on a weekday, and enjoy a long awaited summer day. And to top it off, it was easy. Amazingly simple. Simple enough to become a weekday staple...




Black Cod with Chanterelle Ragout
adapted from Bon Appetit

3 tbsp butter
4 tbsp extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1 medium shallot, sliced thinly
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 tsp grated lemon peel
1 tsp fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tbsp dry unseasoned breadcrumbs
2 tbsp freshly grated Parmesan cheese

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic, shallot, and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.

Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

Week 6 - Brown Butter Chocolate Chip Cookies

Lately, my perception of time feels exactly like the summer we've had here in the Bay Area this year: non-existent. I start to work around 8 every morning, and the next time I look at the clock, it's just past 1pm, I haven't eaten, and I feel pretty confused about where those 5 hours went. I get up, try and scrounge together some semblance of a lunch, and then go back to work. Next thing I know, it's 6pm. It's a bit of a vicious cycle at the moment.

They say it takes 3-5 months to finally feel settled in a new job. I'm on week 6. And I'm thinking I need to try and find a balance. Also: don't talk to me about fall. I'm sick about it. We had exactly 3 days this summer where the thermometer climbed above 80. Ridiculous.

When Bon Appetit magazine fell out of my mail box yesterday, I sort of sighed, and put it on top of the growing pile of things I'd like to read, but just haven't had the time to delve into. When a break rolls around, the last thing I want to do is stay inside. To that end, some friends and I found ourselves in the middle of San Francisco Bay this weekend, passengers on the boat The Pegasus. We sailed under the Golden Gate Bridge, accompanied by a pod of porpoises, around Angel Island and past Sausilito. We had front row seats to the Rolex Regatta race. It was a memorable experience. Especially due to our Captain: Captain Richard, who taught me this little ditty:

What a marvelous bird is the pelican
it's beak can hold more than it's bellican
in it's beak it can hold, enough food for a week
but I don't know how the hellican.

I have a thing for birds. So much so that it has earned me the nickname "Ladyhawk" amongst my friends. Captain Richard also has a thing for birds.

He and I got along famously.

Anyway. Check out this city, would you? From the boat, everywhere we looked was a beautiful view.




As far as weekend plans go, it was pretty good. And I managed to keep work at bay for an entire day.

I have cooked exactly 0 times this week. Thankfully Leah had sent this recipe for her Brown Butter Chocolate Chip Cookies. I had them. They were divine. Thanks to Leah.

Brown Butter Chocolate Chip Cookies
Adapted from RecipeGirl.com

2 1/4 cups All-Purpose flour
1 tsp kosher salt
1 tsp baking soda
2 sticks unsalted butter
1/4 cup white granulated sugar
1 cups dark brown sugar (packed)
1 Tbs half and half cream (or milk)
1 Tbs freshly squeezed lemon juice
1 1/2 tsp pure vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips

Sift together flour, salt and baking soda; set aside.

Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.

Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).

Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.

Bake 10 to 12 minutes, depending on how large you’ve rolled your balls (mine took 11 minutes).

Yield: About 2 1/2 dozen

*Cool completely and store in an airtight container.

Absent - Peach Upside Down Cake from Leah

I've been shamefully absent in blogging lately, and can't provide much by way of an excuse. Other than the fact that I've been eating out quite a bit lately, and when I'm not doing that, I'm eating handfuls of cherry tomatoes like they're going out of style (or season, as the case may be).

Friday was an embarrassment of Bay Area riches. Literally. Breakfast AND dinner at Pizzaiolo, and what may be one of the best sandwiches I've ever had (Pulled Pork BBQ) from a new place in Berkeley, Ironwood BBQ. Go there. Trust.

It's always fun to bring a person to Pizzaiolo who's never been there before. I talk it up beforehand quite a bit, and people are always skeptical, thinking it won't be quite as good as I've promised, but it always, always is. It was a stellar meal on Friday that included padron peppers with burrata cheese, halibut carpacio with avocado, and a squid and cherry tomato pizza with a farm egg on top. Not once have I ever been anything less than extremely impressed with a dish there. I hadn't been in quite awhile, so I figure 2 meals there in one day make up for it.

Man, am I lucky to live here.

I did stop by the farmer's market this morning to stock up on more tomatoes and peaches. Not sure how much longer they'll be in season. While picking out some juicy and fat looking peaches, I remembered that Leah had sent me this recipe for Peach Upside Down Cake. It comes highly recommended. Just thought I'd pass it on...make it while you can!

Peach Upside-Down Cake
Adapted from Smitten Kitchen by Leah

Topping:
3-4 peaches - skinned and sliced thinly
1/4 stick unsalted butter - cut into small cubes
3/4 cup packed light brown sugar

Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2/3 cup peach juice or apple juice

Special equipment: A well-seasoned 10-inch cast-iron skillet or a 9″ spring form cake pan. I used a fluted one because I had it.

Preheat oven to 350°F.

Make topping: Arrange peaches in the bottom of the pan in overlapping concentric circles. Sprinkle brown sugar and butter over the peaches.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over peach topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet/pan for five minutes. Invert a plate over skillet/pan and invert cake onto plate (keeping plate and skillet/pan firmly pressed together). Replace any peach stuck to bottom of skillet.

Serve cake just warm or at room temperature.

BLAT - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing

Maybe it's all the Mad Men I've been watching lately, or maybe it's the fact that since I left the office life, I also left the sandwich shop my co-workers and I all held so dear, and my beloved BLAT sandwich (bacon, lettuce, avocado and tomato) but for awhile now, I've been craving a hunk of iceberg lettuce dressed up to the nines with all kinds of goodness.

If you're confused about the Mad Men reference, just think 1960's and salad. End result being iceburg with ranch.

Back to that sandwich shop. Our patronage of that place was a full-blown addiction. Since their opening a couple years ago, not a week has gone by that failed to see each one of us at the counter. Quick, cheap and damn good sandwiches. Now that I'm working from home, I thought I'd try to recreate some of the magic of "The Sandwich Zone."

This salad is basically a deconstructed sandwich. The recipe is also another Thomas Keller from the Ad Hoc cookbook, lest you think I alone was crazy for craving a salad of iceburg and other things. Nope. Keller agrees. This salad is magic. It's a meal. In my version, I omitted the croutons and added the avocado, but next time, I'll throw the croutons back in. I highly advise you to do the same.




BLAT Salad - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing
adapted from Thomas Keller's Ad Hod at Home

1 head of iceburg lettuce, cut into 6 wedges
1 ripe tomato, cut into wedges
4-6 slices cooked, crispy bacon, crumbled
1/2 avocado, cut into slices
croutons

For the Buttermilk Dressing:
1 cup greek yogurt
1/4-1/2 cup buttermilk
1/4 cup creme fraiche
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp fresh lemon juice
1 tsp minced chives
1 tsp minced flat-leaf parsley
1 tsp minced mint
Kosher salt to taste

Whisk all ingredients together, taste for salt. Dressing can be refrigerated for up to one week.

Place lettuce wedges, tomato, avocado, croutons, and bacon in individual bowls. Dress with the buttermilk dressing, serve with remaining dressing on the side and freshly ground pepper.

When the Tomatoes are Ripe - Tomato Basil Pasta

When August rolls around I only crave tomatoes. It seems they've been later than ever in coming around this year. But they're finally here. And that means one thing: Tomato Basil Pasta. It's my all time favorite. It tastes like summer, and it's about as perfect as a simple dish can get. My friends request it time after time. It's what I always make to impress whomever it is that is I want to impress. And it can only be made in the late summer months when each ingredient is at its very best.

It reminds me of late summer dinners on the porch, still dripping wet from our swimming pool. Of a warm Mediterranean night in Corsica when dinner started at 1opm and ended around 2am. Of a summer in Santa Cruz, cooking in the most gorgeous kitchen I've ever seen for people I loved. Of cooking for one in a stuffy studio apartment over the plaza in Ashland, Oregon with the first bottle of wine I got for free from the winery I worked at. Of a late night dinner eaten out of Tupperware in a caboose in Dunsmuir, while the rain poured and the wind howled outside, and we were on our first road trip together.

There's something about a dish that brings about that kind of nostalgia. It's comforting. And it feels important when you make it.

But be forewarned. Do not even attempt to make this dish when tomatoes are not in season. You will be sorely disappointed.

This is less of a recipe, and more of a set of guidelines. This is all about how it tastes to you. Measuring out tablespoons and teaspoons would just ruin it:

Tomato Basil Pasta

Pasta (I used fresh porcini pasta from Phoenix Pastaficio) bowtie and penne shapes are especially good for this.
good tomatoes, roughly chopped (I used 4 medium heirlooms, green, gold and red)
3-4 cloves of garlic, I mince the garlic and then create a sort of paste with the back of my knife and some kosher salt. You want the garlic to mix well with the juice of the tomatoes, almost like a salsa. If you don't make the garlic paste, mince it very finely
Basil, torn into small pieces, about 3/4 a cup to 1 cup
good extra virgin Olive Oil, a few tablespoons
Fresh Parmesan

Mix the tomatoes, basil, garlic and olive oil together. Add kosher salt to taste and let sit to sort of macerate for a half hour or so. Do not refrigerate.

Cook the pasta in a large pot of salted, boiling water, according to package directions. If you're using fresh pasta (which I recommend) this should only take a couple minutes. Drain the pasta and toss with the tomato mixture. Taste, add salt and freshly ground pepper if needed. Top with grated or shaved Parmesan. Serve and enjoy.

Russian Roulette - Grilled Padrón Peppers with Olive Oil & Sea Salt

It was naive of me to think I'd have more time to cook now that I'm working from home. Nope. Definitely not the case. The whole work from home thing has so far equaled some very, very long days. I'm quickly learning that I have to schedule things like breakfast, lunch and dinner, or I just don't get around to actually eating a meal. Now, more than ever, things will have to be scheduled, and spontaneity will be taking a back seat, for now.

The most spontaneous thing I've done this week was to buy these Padrón peppers. When 6pm rolled around I shut my computer, rose from my desk and started to heat up my grill pan for a decidedly unique dinner.

I first had these peppers as an appetizer at Pizzaiolo. I couldn't get enough of them. It's like playing Russian Roulette with these, some are hot and some are not. I can't seem to pop them in my mouth fast enough. They're the epitome of a quick dish. Just toss with olive oil and sea salt, grill and serve. Your guests will think you're very fancy.




Grilled Padrón Peppers with Olive Oil & Sea Salt

1 bunch of Padrón Peppers
enough olive oil to coat the peppers
sea salt

Heat an outdoor grill or grill pan on the stove to medium-high. Meanwhile, toss the peppers in a bowl with the olive oil and salt. The peppers will start to char and blacken after about 4 minutes or so. Keep an eye on them to gauge when to turn them with some tongs. Char on both sides. When done, transfer to a plate, add more sea salt if necessary, and serve.

Pimientos De Padron

Four Little Words Nearly Everyone Hopes to Hear - Crispy Braised Chicken Thighs with Olives, Lemon & Thyme

After 3 days (roughly 30 hours) of intensive training in a Westin hotel just outside of Washington DC with my 20 fellow trainees, we were cut loose at 4:30 on Friday evening. We sat in the hotel conference room, blinking in surprise and exhaustion. We were free? To do what? The last 72 hours had been under strict schedule and direction. It seemed as though we couldn't remember exactly what we did when we weren't absorbing and brainstorming together.

We packed up our new laptops and training manuals and headed up to the hotel lounge like zombies. Waiting for the cars that would whisk us off to the airport. We collapsed into the overstuffed chairs and ordered a round of drinks, unable to stop talking about work. My brain felt several tons over capacity, and when I headed over to the bar for a refill, the bartender took one look at me and said the words you always hope to hear a bartender say: "This one's on me."

God bless him.

It's true, my eyes were bloodshot, with some serious dark circles parking under them. I must have been a seriously pitiful sight. But if it's pity that leads to a free glass of Sauvignon Blanc, I have no problem with that.

There are other stories from the past week and a half, of course, but I choose to start at the end for now. From Washington/Dulles airport I boarded a Virgin American red-eye, and more than four hours of Top Chef later, I landed at SFO. My head hit my pillow at 2am, and the next day I gathered myself together to head to my friend Brigid's wedding in Mill Valley. It was a fairly surreal 24 hours, and a very lovely wedding filled with old friends and co-workers from my first couple years in the Bay Area.

When Sunday rolled around, I reveled in my first truly free day in what seemed like months. Feeling ambitious, I whipped out Thomas Keller's Ad Hoc at Home cookbook and opened it up to this recipe. I'd been eying it for months, but just hadn't gotten around to making it. Not that it's difficult, but sometimes tacking a recipe from a master chef can seem a bit intimidating for a weekday night. Surprisingly, this is a one pot mean that would translate nicely to any given Wednesday.

It felt so good to be back in the kitchen. And it feels great to be embarking on a new job, even if I am too nervous to sleep much. But here's hoping to less hours of the week commuting, and more in the kitchen.




Crispy Braised Chicken Thighs with Olives, Lemon & Fennel
from Thomas Keller's Ad Hoc at Home
serves 2-3

2 large fennel bulbs
6 chicken thighs, skin on
kosher salt
canola oil
1/2 cup coarsely chopped onion
1/2 tbsp finely chopped garlic
4 tbsp dry white wine
1/2 cup large green olives
pinch of red pepper flakes
1 dried bay leaf
4 strips of lemon zest, removed with a vegetable peeler
4 fresh thyme sprigs
1/2 cup chicken stock
2 tbsp flat leaf parsley leaves for garnish

Cut off the fennel stalks. Trim off the bottom of the bulbs and peel back the layers from the core. You can use the cores for another recipe. Cut the fennel layers into 2 x 1/2 inch batons. You'll need roughly 2 cups of fennel. Reserve any leftover fennel for another recipe.

Preheat the oven to 375 and set a cooling rack out over a baking sheet for later use.

Season the chicken thighs on both sides with salt. Heat a couple tablespoons of canola oil in a large oven-proof saute pan over medium-high heat. Once the oil is hot, add the thighs, skin side down and cook until brown on that side, about 4 minutes. Turn and cook for about a minute more to sear the other side. Transfer the thighs to a cooling rack and set aside.




Reduce the heat to medium-low and add the onions. Cook for about 1 1/2 minutes, then add the garlic and cook for another minute, stirring often until the onions are translucent. About 5 minutes. Add the fennel, turn the heat up to medium and cook, stirring often until the fennel is crisp-tender, about 10 minutes.

Add in the wine and simmer for about 2 minutes to cook off the alcohol. Sir in the olives, red pepper flakes, bay leaf, lemon zest, thyme and chicken stock. Increase the heat, bring the liquid to a simmer, and cook until the fennel is tender, about 1 minute.




Taste the stock and season with salt to taste. Return the chicken to the pan, skin-side-up, in a single layer. When the liquid returns to a simmer, transfer the pan to the oven and cook 15-20 minutes until the chicken is cooked through.

Turn on the broiler and put the pan under it for a minute or two to crisp and brown the chicken skin. Remove, transfer to a serving platter, garnish with parsley and serve.