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Andrea Thompson

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Recipe: Aïoli

Mark Helms, owner of Juno’s Kitchen & Delicatessen in East Sacramento, uses aïoli—a flavorful garlic mayonnaise—on many of the sandwiches he serves. This smooth sauce also is great with seafood, pork or chicken. ½ teaspoon...

Make It: Grilled Watermelon Salad

1/3 cup balsamic vinegar 1 teaspoon honey 1 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 1/3 cup canola oil 1 pound seedless watermelon, cut into ¾-inch thick wedges 1/4 cup chopped English cucumber, seeds removed 1/4...

Make It: Seared Sea Scallops With Sweet Corn Purée

3 tablespoons oil1 tablespoon minced shallot1 teaspoon minced garlicFresh corn, cut from 8 ears1/2 cup vegetable or chicken stock1/4 cup heavy cream Salt and pepper to taste3 tablespoons butter8 fresh day-boat (large) sea scallopsPreheat...

Make It: Roasted Green Bean Salad With Lemon Vinaigrette

This recipe, from chef Simone McKinley, highlights two of Italy’s finest ingredients: Parmesan cheese and lemons. “Green beans are a great vessel for the nutty, salty cheese,” says McKinley, who oversees the kitchen at...

Make It: Risotto With Asparagus

Tony and Rhonda Gruska moved their much-loved Monticello restaurant from Winters to Davis in late 2010. He still runs the kitchen, she still oversees the front of the house, and the food is still...

Make It: Asparagus, Crispy Prosciutto and Poached Egg Salad

Kosher salt 1 bunch thin asparagusCanola oil4 thin slices of prosciutto di Parma1 teaspoon white vinegar2 eggs2 cups arugula1 tablespoon lemon juice2 tablespoons extra-virgin olive oilBring a large pot of well-salted water to boil....

Make It: Croque Monsieur

Croque monsieur is the quintessential bistro dish, says Jason Azevedo, the chef at Stonehouse Bistro in Rancho Murieta and owner of Testa Duro Salumi Co. His recipe for an open-faced croque monsieur calls for...

Make It: Chicken à la Marengo

5 pounds whole chicken legs (thigh and drumstick) Salt and pepper to taste1 cup flour, plus more for dredging8 tablespoons (1 stick) butter1 yellow onion, julienned4 cloves garlic, sliced thin1/4 cup tomato paste2 cups...

Make It: Cauliflower Risotto

Ryan O’Malley, executive chef at Piatti Ristorante & Bar in Pavilions, loves cauliflower. This recipe highlights two of its best preparations: The cauliflower purée adds creaminess to the rice, ...

Make It: Carne en Su Jugo (Meat in Its Own Juice)

10 ancho chilies, stemmed and seeded3 pounds beef chuck, cut into 2-inch cubesSalt and pepperCanola oil5 cups vegetable stock1/4 white onion, finely diced1/4 bunch cilantro, finely minced1 lime, cut into wedgesIn a frying pan...

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