savory scones

this is my last week at local 123. starting next monday i will be working at a deli in n. berkeley revamping the menu and (hopefully) making it great. bring flowers, presents, hugs & kisses and best wishes; my last shift is this friday 8 to noon.

every kitchen is different. you never go in knowing what you are going to need, what you are going to learn or when you are going to leave.

whenever i've had the feeling of "this is it" it's been hard to accept when it isn't "it" anymore.

i loved local. it was home to many firsts. first business cards. the first time i was really in charge. and a menu that is the most complete expression of my voice as a chef so far.

i believe in sharing recipes. if i share, maybe others will share with me. no one can do it like i can, but it's okay if they try. the savory scones have been one of the most popular items in the pastry case at local 123. i left all the recipes, but at least for now these scones will disappear with me. they are a savory adaptation of my moms christmas morning scone. they are well worth waking up early for.

savory scones

makes: 12

2 c. flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

4 oz. butter

6 oz. chopped cheese

fresh herbs (1 tbsp. stronger herbs, like rosemary, 2 tbsp. delicate herbs, like tarragon, or 1 tsp. black pepper)

1 egg

3/4 c. buttermilk, creme fraiche or yogurt

1. put all dry ingredients into a food processor. add butter and cut into dry ingredients leaving some larger pieces.

2. transfer to a bowl and add cheese and herbs.

3. make a well in the center of the dry ingredients. add wet ingredients and fold to combine.

4. divide dough into two equal disks, and cut each one into six wedges on a lightly floured board. finish with eggwash and seasalt.

5. bake at 350 until golden about 12 to 15 minutes.

cherry-almond-coconut granola. handmade, local and green.

basil pesto

with the help of my friend olive i have clarified my mission as a cook: to nourish, support, heal and inspire through food, and to empower people to try cooking by offering recipes.

making your own pesto (or hummus or salad dressing) is much easier than you might think.

you can do it! happy summer.

basil pesto

equipment: standard blender

2 oz. fresh basil leaves (about 2 c. lightly packed)

6 tbsp. olive oil

1 tbsp. raw or lightly toasted pine nuts

1 large clove raw garlic

1 tsp. lemon juice

1/4 tsp. salt

1. combine all in the blender jar.

2. pulse blender on and off until everything is incorporated; then puree until smooth.

spring menu

it's sunday march 20th and i still haven't ever confirmed wether the first day of spring is march 20th or the 21st.

this is my second spring running the kitchen at the local 123. it's gone by quickly and i am honored to be able to be true to the seasons and to be in alignment with nature with my food offerings.

some things to look forward to: local poach with fennel buttered toast. steel cut oats with strawberry inna jam, maple candied almonds and fresh strawberries. spring granola with coconut chips, sliced almonds and dried apricots. the return of meyer lemon viniagrette. corn cherry muffins. lemon lentil soup. famous oatmeal cookies with chocolate chips.

i'm meeting friedafresh at the cafe tonight for salad and sausages and wine and then we'll be up on the ladder updating our menu board. the dream is real.

i hope that our guests appreciate all the little changes. happy spring.

ghost town farm

your work can be your life. that's the feeling i get when i bike down west or mlk to visit novellafresh at ghosttown farm.

work+love+life=same thing. my homegirl makes it look easy. a sign that you are good at what you do.

come visit this sunday for a pop-up farm stand & fundraiser

sunday february 27th 11 t0 2

mlk & 28th in oakland

rabbit pot pies, homemade chai with goats milk & ghosttown honey, books, tee-shirts & greens

donut farm

even though i live at the chicken coop now, joshfresh is still my donutman.

the holidays were tough for me this year, but i had a really nice new years eve and day, and this morning after a brisk early morning bike ride i had the most incredible brunch at the donut farm.

every saturday and sunday in the building where pepples organic vegan donuts are made, josh and his team make vegan brunch. this isn't random, experimental, food-not-bombs vegan food. brunch at the farm is gourmet.

josh shops locally at the berkeley bowl or monterey market and personally curates each menu from the inspiration of the markets creating a single brunch plate each weekend.

the plate today had crispy hash brown fried in red palm oil, curried tofu and vegetable scramble, savory hodo soybeanery okara knish and choice of dave's killer good seed or acme sour dough toast with house made fake butter. there are also pancakes available with the option of adding organic blueberries and bananas that are served with a housemade candycap syrup.

january 2nd 2011. so far so ood.