Cook Here and Now

Marco's Farmers Market Watch: April 28th

Buongiorno,
Here's the Market Watch from the Alemany farmers' market for this beautiful April 28th -- even in San Francisco spring has arrived. If you try any of these ingredients, tell us: How did you cook them, who taste-tested them, and how were the reviews? Please post your reports and recipes here, at the bottom of the post.
Ciao,
Marco Flavio

What I found this week:
Fresh chamomile (above): so aromatic I felt more relaxed just by smelling its scent as I approached the vendor. Use the yellow part of the flower to make a soothing tea or go to Epicurious for a few recipes.

Strawberries are everywhere and remarkably sweet. Always buy organic: non-organic ones consistently make the Top 10 of the vegetables with most pesticide residue.
As always try before you buy. Recipes from Allrecipes.com or Epicurious.com.

Dills for pickling. You wouldn't want to eat your burger without them, right? Thought so.
Here are some other pickling recipes from Allrecipes.

Several cauliflower varietals. This one is particularly sweet: great steamed with a drizzle of balsamic vinegar, a sprinkle of sea salt and a little extra-virgin olive oil. Here are some recipes from Allrecipes or Epicurious. 

Pummelos galore. Here's a great recipe for Prawn and Pomelo Salad with Nam Jihm Dressing and another one from Epicurious.

In Italy it's not summer unless you're having loquats (nespole). Mostly pit, with a thin layer of succulent, tangy orange flesh. Enjoy!

Heirloom Boomsdale spinach. These are so sweet, not a hint of bitterness. Even your kids will love them. Really. Recipes on Allrecipes.com or Epicurious.

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Kohlrabi are similar to broccoli in flavor, but definitely sweeter. Get the small ones (the size of a tangerine). Here are some recipes from Cooks.com.

And as always, to know exactly what you're getting: Try before you buy.

A presto,
Marco Flavio

Let's cook and eat together: Sunday May 13th - ALL SLOTS FULL

Buongiorno,
All I can say is: Thank you. All our slots are full. If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels. Last dinner we did have three or four, and other people stepped in.

Ciao e grazie mille,
Marco Flavio

Let's cook and eat together: Sunday May 13th

Buongiorno.
We've just had our terrific Northern California wine and cheese pairing, and plans are already in place for our May dinner.
For the May event we'll be having lamb (local, organic and free-range, not from New Zealand).
Fruit will be strawberries and lemons (perfect together, too).

A presto,
Marco Flavio

The plan
35-40 of us will cook and eat together on May the 13th (Mother's Day, so make sure you're available before signing up), starting at around 2:30.

The dinner will be in San Francisco. Jeremy has kindly offered his company's very large, multiple-range kitchen for our gathering at the last event. Since he's traveling, I've not had the chance to confirm. We did agree on the date but if there's a problem, I will let everyone know. There will be enough space for us to use the stoves and ovens in a couple of shifts.

We're expanding registration to 40 people, and I'm keeping at least 8 spots for newcomers to ensure everyone gets a chance to join us (we usually fill the spots in less than a day).
Every person coming (including any guest you bring) will have to sign up for a slot and either cook something or provide wine and beer (if beverages slots are available, see below).

Since participation is limited, please let us know at least four days before the dinner if you're not going to be able to make it, so we can invite someone else to join us. Emailing me on shorter notice (or not at all) is unfair to everyone, especially the people who wanted to participate and couldn't because all the slots were taken.

We'll divide the meal plan this way:
 
12 participants will make main courses for 3-4 people each (including some vegetarian options)
5 participants will make salads for 8 people each  
5 participants will make desserts for 8-10 people each
6 participants will bring at least 2 bottles of good wine and some locally-brewed beer. Consider that most cooks spend $30-50 (and up!) just on their ingredients. If you're not cooking, you should be prepared to spend at least this much on beverages, out of respect for your chefs. We've had some complaints about this, so please do your part.
2 participant will bring non-alcoholic beverages for 20 (sparkling water, juices, soda)

Please let me know who is coming by name. Once we reach 40 people confirmed, I will close the event and start another post for the waiting list. If the slots are full for what you'd like to bring, please choose something else instead. (Don't worry: There will always be another event to showcase your skills.)

Ingredients
We decided to pick the vegetables together, so we'll work with what the group decides (Iron Chef-style, only without the competition bit). Lamb as a main course and strawberries and lemons as fruit are the other key ingredients.

Below I've suggested some seasonal May produce; now YOU get to vote the ones you want.
We should pick 3 vegetables.Here are the possibilities: 
Vegetables: Grains (millet, spelt, quinoa, barley), arugula, herbs (mint, basil, thyme, sage, etc.), peas (including pea greens with their beautiful tendrils), carrots, nopales.

So post a comment here letting me know the following:
First and last name
Email address
What you'll be bringing (appetizer, main course, etc. and if it's vegetarian)
Your vote for ingredients (please pick 3 vegetables)
If you brought wine last time, you should now cook an appetizer or an entree (unless you cooked as part of a couple and made a large entree).

I'll tally the results and post a list of the chosen ingredients, and who's bringing what.
If too many people pick the same course, I'll have to assign a different course to the last entrant.
If the votes are tied for ingredients, I'll flip a coin.

This is going to be great! So sign up before the spaces are gone.

A presto,
Marco Flavio

Marco's Farmers Market Watch: April 21st

Buongiorno,
Here's the Market Watch from the Alemany farmers' market for this chilly April 21st -- such a bonanza, I hardly noticed the cold on my scooter. Almost. If you try any of these ingredients, tell us: How did you cook them, who taste-tested them, and how were the reviews? Please post your reports and recipes here, at the bottom of the post.
And if you're coming to our Northern California wine and cheese pairing, see you tomorrow!
Ciao,
Marco Flavio

What I found this week:
Finally, favas (see above). They tug at the heartstrings of every Roman. Shell, eat raw with a bite of pecorino cheese about the same size as the bean and a glass of Pinot Noir (or any medium-bodied red). Mmm...home.
Try these recipes from Allrecipes or Epicurious.

Once again this week, I sampled organic estate cheeses from Spring Hill dairy (grass-fed cows, no hormones). These are my selections for our Northern California wine and cheese tasting on Sunday: Pesto-flecked Monterey Jack, Mike's Firehouse Smoked Cheddar, Giana, and lemon-infused Quark (the texture's similar to cream cheese, but way tastier).

The last Dungeness crabs. The season ends June 1st, but many fisherman are stopping now and preparing for salmon season May 1st. Recipes from Epicurious.com.

Vietnamese mint (rau thom) for your pho, salads, or grilled marinated meats. So pungent, you can smell it coming. Try these recipes from Allrecipes or Epicurious.

Fresh almonds: Sprinkle with sea salt and eat whole (including the fuzzy shell). They also make a striking table decoration, and quite a conversation starter: “Care for some cyanide?”

Organic Oro Blanco Grapefruits: so sweet it's almost an orange, but with the tart kick of grapefruit.
Toss them in these recipes from Allrecipes or Epicurious.

For you Southwestern cooks, Nopales (cactus leaves) are here.
Try them in these recipes from Allrecipes or Epicurious.

Flowering summer squashes are ideal on pizzas, with pasta, and in salads -- but I like them best stuffed with mozarella and anchovies and deep-fried. Here are recipes from Allrecipes or Epicurious.

Artichokes are back in full swing! Romans cook them with mint, and you don't have to be in Rome to do as Romans do. With Vietnamese mint (above), the flavor just blooms as you exhale through your nose.
Try out some other recipes from Allrecipes or Epicurious , and don't forget to report your findings ...

 

Marco's Farmers Market Watch: April 14th

Buongiorno,
Here's the Market Watch from the Alemany farmers' market for this rainy April 14th. If you try any of these ingredients, tell us: How did you cook them, who taste-tested them, and how were the reviews? Please post your reports and recipes here, at the bottom of the post.
And if you're coming to the CH&N Master Class, see you tomorrow!

Ciao,
Marco Flavio

What I found this week:

Fresh garlic chives are out (see above). They may look like green onions, but don't be fooled. Sprinkle chopped chives on salads, focaccias, or soups (with a dab of sour cream). Try these recipes from Epicurious.

Organic red beets are still available, quite flavorful, and drop-dead gorgeous (dig that tie-dye effect below). Try these recipes from Allrecipes or Epicurious.

Fresh, sweet greenhouse basil has arrived today. I'll try it for pesto: it tasted promising and was plenty fragrant.

Organic pistachios are in from Couture Farms (renowned for their fantastic asparagus). Raw and unsalted, they're excellent for cooking. At at $9 a pound shelled, it's quite a deal. Here are some recipes from Allrecipes or Epicurious.

I sampled some delicious smoked cheddar and lemon-infused cream cheese in a range of Estate cheeses from Spring Hill dairy (grass-fed cows, no hormones). I'll definitely bring some to our Northern California wine and cheese tasting.

I know: you can't eat them, but anemones are in season and look beautiful... enjoy.

CH&N Pairings: Northern California wine and cheese

Buongiorno,
I'm delighted to announce a new event: CH&N Pairings.

When and where
Sunday, April 22nd from 5 to 8 pm, in San Francisco

The plan
25 of us will gather, each bringing a sample of our favorite Northern California wine or Northern California artisanal cheese (think Cowgirl Creamery).
Some of us will make an accompanying dessert to have along with our tasting.
The tasting will be held at Benny and Lyora's house in San Francisco -- many thanks to our hosts for opening their home to us!

To attend, post a comment on this blog. (Don't email me directly.)
Every person coming (including any guest you bring) will need to sign up for a slot, and contribute a wine, cheese or homemade dessert.

Since participation is extremely limited, please let us know at least four days before the tasting if you're not going to be able to make it, so we can invite someone else to join us. Emailing me on shorter notice (or not at all) is unfair to the people who wanted to participate but couldn't, because all the slots were taken.

We'll divide the slots among the participants this way:
11 slots for people bringing their favorite Northern California wine. (This should be a very nice vintage, with some thought to cheese pairings.)
11 slots for people bringing their favorite Northern California artisanal cheese -- either one pound of cheese or two 8 oz pieces of two cheeses, so that everyone can sample it
4 slots for people making a dessert
(Location details will be emailed to participants only)

To participate, please post a comment here letting me know the following:
First and last name
Email address
What you'll be bringing (wine, cheese or dessert)

ALL SLOTS FULL - Thank you!

Marco's Farmers Market Watch: April 7th

Buongiorno,
Here's the Market Watch from the Alemany farmers' market for this rainy April morning. If you try any of these ingredients, tell us: How did you cook them, who taste-tested them, and how were the reviews? Please post your reports and recipes here, at the bottom of the post.

What I found this week:

Miramonte Farms (above)
My choice producers for Mizuna (Japanese mustard greens), baby chard, mixed greens and wild arugula (the  closest to the Roman variety: tastes a lot like home). Mostly organics and no spray.
This week I got their baby chard, spinach, excellent mixed salad greens and no spray strawberries.
Try these chard recipes from Allrecipes or Epicurious.

Sugar snap peas
Some are really good already. Try before you buy.
No need to shell them (but you can) -- just de-string and eat. Stir fry them or eat raw with a nice dressing: the pod is very tender and (hence the name) sweet. Try these recipes from Allrecipes or Epicurious.

Jumbo Asparagus
We're in full swing. Don't miss out. Recipes from Allrecipes.com or Epicurious.com.

Jack fruit
This watermelon-size fruit is in from growers in Palm Springs.
Try these recipes from Cooks.com.

Oanh Farm
A new vendor from Elk Grove that specializes in herbs and vegetables for South Asian cuisine, including several varieties of Shiso and mint. Try these Shiso recipes from Allrecipe or Epicurious.

Buon appetito,
Marco Flavio

Easter and Passover: Free-range lamb sources

Buongiorno,
For those of you about to celebrate: Happy holidays! For a proper feast, here are a few Bay Area sources for excellent lamb. If you're not near the Bay, don't despair: Most of these places will ship.

Prather Ranch Meat Co.
Their store is located at One Ferry Plaza, Shop #32, on the Embarcadero in San Francisco, or you can find them at the following farmers' markets:

San Francisco Ferry Plaza
Saturday 8am-2pm
Sunday 10am-2pm
Tuesday 10am-2pm

Marin Civic Center, San Rafael
Thursday 8am-1pm
Sunday 8am-1pm

Oakland Grand Lake
Saturday 8am-2pm

Golden Gate Meat
Golden Gate Meat Company
@ The Ferry Building Marketplace
One Ferry Building, Shop 13
San Francisco, CA
415-983-7800

Niman Ranch
Stores all over the Bay Area
Trader Joes carries it, but call first to inquire about availability.

Ciao and enjoy,
Marco Flavio

CH&N Master Class: Roman thin-crust pizza and Grand Marnier soufflé

Buongiorno,
Introducing a new event: The Master Class.

When and where
April 15th from 3 to 6 pm, in San Francisco

The plan
A Cook Here and Now member will demonstrate a particular dish from start to finish, and you can ask, learn and (most importantly) sample. This won't be a dinner, but an exclusive cooking class followed by a tasting.

For this first first class, I'll take you through the steps to make Roman-style thin-crust pizza in your home oven. This pizza beats anything you'll try in restaurants -- you heard me, Delfina and A16. I'll  top it with local, seasonal greens and a deliciously creamy locally produced mozzarella (I found a great one, trust me). Bonus for meat-eaters: One pie will sport my homemade sausage.

David, the acclaimed French cook from our CH&N dinners will demonstate a Grand Marnier Soufflé. If you've participated in our dinners, you know the man's got talent. Take this rare opportunity to come and learn souffle that earns its accent mark.

The class will be in San Francisco, at my house. To attend add a comment to this post on the blog. Do not email me directly. Attendance is limited to 12 people (we have already 4). Once the class is full, I will close comments for the post. ALL SLOTS FULL - Thank you!

If you're attending, you should bring a very nice bottle of wine to share with the group. You know what I mean by very nice: a local vintage with some years and refinement to it, given some thought to pairing. Keep in mind that this class is free, and David and I are providing all the ingredients.

As participation is extremely limited, please let us know at least four days before the class if you're not going to be able to make it, so we can invite someone else to join us. Emailing me on shorter notice (or not at all) is unfair to us, and to the people who wanted to participate but couldn't because all the slots were taken.

If you wish to register to attend attend post a comment here letting me know the following:
First and last name
Email address
(Location details will be emailed to participants only)

See you in 2 weeks,
Marco Flavio (and David)