HOMEMADE FISH STOCK

The more I cook, the more I want to use every element of each ingredient, letting as little as possible go to waste. I prepared a beautiful red snapper dish for a dinner… Continue reading

HEIRLOOM TOMATO SAUCE

We are lucky enough to still be getting beautiful heirloom tomatoes from Tutti Fruitti Farm at the Atwater Farmers market. Here is a simple heirloom tomato sauce that tastes like it has been… Continue reading

BUTTER LETTUCE AND RADICCHIO SALAD WITH CITRUS VINAIGRETTE

A new year, a month of very healthy eating. Each year, after weeks of drinking and eating during the holidays, my husband and I do a month long cleanse. No sugar (besides natural… Continue reading

ROAD TRIP / OREGON TO LOS ANGELES

The second leg of our holiday adventure was all about the the bay area and the California coast. We made the long haul back to San Francisco from Oregon on the 28th, stayed… Continue reading

HONEY PISTACHIO ICE CREAM WITH LEMON OLIVE OIL

I made this honey pistachio ice cream for our Christmas Eve dinner and topped it with a little lemon olive oil and Maldon salt. It was rich, creamy, and delicious with a hint… Continue reading

ROAD TRIP / LOS ANGELES TO OREGON

For our winter holiday, Andre and I embarked on a road trip from Los Angeles to Sisters, Oregon to spend Christmas with my family. We plotted out a two day food and drink… Continue reading

PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT

As I am not much of a super sweets person, I am always a fan of treats that blend both sweet and savory. These shortbread cookies do just that. A slightly sweet, buttery… Continue reading

SHAVED BRUSSELS SPROUT WITH ROASTED PEANUTS

In the fall and winter months, I love having salads with shaved brussels sprouts. Not only are they tasty, but their crunchy texture is able to stand up to any vinaigrette making them… Continue reading

THYME GOUGERES

In preparation for all of our holiday cooking up in Oregon, I have been gathering and testing recipes for the Christmas Eve and Christmas Day feasts. Although I have never been much of… Continue reading

KABOCHA SQUASH TOAST WITH RICOTTA AND MINT

Here is another recipe inspired by abc kitchen. Crunchy toast topped with homemade ricotta and roasted kabocha squash. The fresh mint adds a brightness to the sweet and creamy topping. You can make… Continue reading

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