Cucina Testa Rossa

Cursed Indeed!

“Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.” -Andre Simon (1877-1970)

I don't know who Andre Simon is but cursed indeed as cooking is the most greuling, underpaid, underappreciated profession imaginable but one that is addicting and rewarding in ways indescribable. The glow on someone's face when they taste something new that you've just prepared is heartwarming. And I guess "artisitic temperment" is the excuse used for bad behavior. Either way it's a profession of passion and like love, it reaches down with both hands and grabs hold of your heart refusing to let go, shaking you until you can no longer resist, but succumb to the aromas and desires so entrenched in your heart.

Champagne and Pommes Frites

One of my favorite meals is champagne and pommes frites so I guess it's no surprise I ended up in France. Really good pommes frites, the kind that are crispy on the outside, creamy on the inside and not greasy, are extremely difficult to perfect as I can attest to destroying thousands in my humble culinary career. So when I come across perfect pommes frites, it's certainly cause for celebration. Last week at The Village Pub was just such an occasion..... Click here to read the entire indulgence.

Lime on Market

dessert of dark- and white-chocolate covered cheesecake pops!

My bi-continental colocotaire (flatmate) just received his first round of funding to launch his hi-tech start-up so to celebrate we went to Lime on Market Street. A few parking spaces are reserved along the wall across the street at the Thai Restaurant parking lot. For those of you not from San Francisco, it's hard to describe the sheer joy at finding an available reserved parking spot! It elicits high-fives, fist pumping and various other unprintable exclamations. Self-described as “1960's era modernist”, walking into Lime is like walking into George Jetson's home.... Click here to read the entire story.

M.I.A.

sorry for going MIA on y'all.  back in my beautiful City by the Bay..... a short break from life, email, web, kitchens, anything French, etc.....  back soon......

Manresa - From London to Los Gatos

Slow-cooked Pork Shoulder in an Egg Sauce with Tripe Stew and Carrot

Manresa's Chef David Kinch and General Manager Michael Kean were in London last month to receive an award for #38 of the "World's 50 Best Restaurants." My friend Maggie was on hand for this spectacular event..... Click here to read the entire story.

Coquilles Saint Jacques

Coquilles Saint Jacques or Scallops ~ fresh at the market, still in their shell!

I love shopping at my farmers market if for no other reason than seeing food in their natural state or as much as they can be such as just picked carrots with obligatory clumps of dirt still clinging on, tiny potatoes in crates of earth, and scallops still in their shell.... Click here to read the rest of the story.