32 results for author: hfoelsing


Apples, Creme Fraiche, Celery


Abalone, Succulents, Pepperoni, Sea Froth


Dining SF!

Hello everyone! I realize it has been forever since I have written. I have been working on many odds and ends events and I am still working on the restaurant in SF! So, I apologize- the season has changed and I have barely written or posted a thing… Lately, I have met some really good foods and tasted some really good cocktails and wines. I went to Alembic in San Francisco in the Haight-Ashbury, and was SO impressed by their cocktail making. If you haven’t been, you should go! I hear that the food is really good, but we went to Locanda that night instead in the Mission. What a beautiful place! I had offal, pizzas, pastas- incredible. ...

Falling into the Fall

Hello dear friends! How was everyone’s summer?  This year was such a gorgeous growing season in Napa (my current hometown) and I am happy to see the grapes coming in… they look beautiful!  The wines are going to be fantastic for 2012! Making me thirsty just thinking about it. Along with the change in the weather, the type of food I’m cooking is changing to match the season. I made my “First of Fall” pot of stew and I can’t wait for Halloween so I can bring back my family’s long-standing tradition of the perfect Texas-style chili. Every year my dad becomes impatient and tries to make chili in August…my mom quickly puts a stop to it ...

Today I am inspired by BBQ…

Today I am inspired by BBQ.  Have you ever really craved bbq?  I do and have driven lengths to get it!  But, when I walk in the joint, what is my favorite smoked food to order.  Is it the Texas brisket that is traditionally slow cooked with nothing more than a salt and pepper-paprika rub?  Or is it the fall apart ribs with a dry rub and a side of bbq sauce?  The links?  The pork shoulder, the chicken!?  Don’t get me wrong, I put myself in the caloric danger zone with the sides.  I CAN NOT pass up the potato salad, fried okra, macaroni OR the beans!  Don’t even factor in the rolls with a honey-butter mix brushed on top.  I guess the ...

Confit Chicken Wings

24 free-range, organic chicken drums, skin cut on the small end of the drum and bone scraped to the larger end like a lolly-pop Marinade: 1 cup soy sauce ¼ cup fish sauce 3 T brown sugar 1 knob ginger, grated 1 thai chile, split in half, stem remaining 1 tsp red chile flakes 2 T cilantro, rough chopped ½ cup lime juice Mix all ingredients in a medium bowl and pour into a ziplock bag and add chicken. Marinate 6 hours. Remove and discard marinade. 1 gallon canola oil 1# bacon 1 yellow onion, rough chopped 8 garlic cloves 1 T salt Heat oven to 300 degrees. In a roasting pan, add bacon in whole strips with onion and garlic ...

Baby Arugula, Dill, Fennel and Pumelo Salad

Baby Arugula, Dill, Fennel and Pumelo Salad Serves 4 1 shallot, minced 1 T fresh dill, minced ½ cup fennel, shaved on a mandoline 2 cups baby arugula 1 ½ cup iceburg lettuce, white part only, torn ½ cup good olive oil 2 T raspberry champagne vinegar ¼ cup pumelo, diced ¼ tsp fennel pollen 1 tsp salt fresh cracked pepper In a large bowl, place minced shallot, dill, fennel and fennel pollen and pumelo. Season with salt and pepper. Add olive oil, vinegar, toss to combine. On top of the ingredients in the bottom of the bowl, place arugula and iceberg. Keep refrigerated until ready to serve. We eat our slad at the and of the meal, I ...

I am excited for the season to change-for food reasons only…

There are times when I want to write a blog and I get my fingers on the keyboard and nothing happens. I want to write something when the motivation is there, and then it’s as if I have writers block! So, today’s entry is whatever comes to mind, basically…I am going to ramble. I hope you enjoy the small piece. Thanks for coming back to check out the site! I am excited for the season to change- for food reasons only. The actual weather has been the same here in Napa all year almost! It never got cold, never really rained, it just felt like an extension of spring all year long. It is not a terrible place to live- being surrounded by small ...

What I have been up to…

I have been enjoying some treats along the way during my recent travels … Cabernet Grapes from Howell Mountain and Miyagi Oyster, Wasabi Pop-Rocks.  

Sustainablity

Here is my next subject… Sustainablilty. Seasonality. Renewability.  Well, that’s 3 subjects really, but it is a serious subject that I have really focused on in my cooking. One thing I realize is that what’s in season for one place may not be in season for another. It is interesting that what I find in my markets, might not hit the other side of the nation’s markets for a few more weeks or even months. I am in a search of the answers to the many questions I have and I want to share my searches with you. This is heavy stuff. But, I am bothered by not having the answers of food controversies. I think the first place to start is to ...