Gourmet
Roasted Carrots and Parsnips with Herbs
Active time: 15 min Start to finish: 1 1/4 hr
Blood Oranges with Grand Marnier Sabayon
This recipe can be prepared in 45 minutes or less.
When blood oranges are out of season, you can use any type of seedless orange.
Double Chocolate Mocha Brownies
Active time: 10 min Start to finish: 45 min
Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique
If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon.
Active time: 1 hr Start to finish: 1 hr
Green Goddess Dressing
The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.
Baby Greens with Warm Goat Cheese
Active time: 10 min Start to finish: 25 min
Yellow Split Pea Soup
Soupe aux Pois
Active time: 30 min Start to finish: 4 1/2 hr
New Orleans Praline Pieces
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.
Chicken Stock
Active time: 20 min Start to finish: 4 hr
Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper
I use a small, plump, shrewdly marketed black lentil dubbed "beluga" for this soup, but you can use dark green French lentils or flat olive-green ones, or you can try other pulses such as split peas — green, orange, or gold. Just be prepared to adjust the amount of stock or water. Whole cumin and black peppercorns, crushed just before you add them to the soup, flavor it boldly. I have served this soup three different ways — straight from the pot, irregularly mashed in a mortar, and fully puréed in a blender or processor. Each method produces a different texture and character, and I like all three.
Bacon-Wrapped Trout with Rosemary
Active time: 10 min Start to finish: 20 min
Crab Louis
At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.
