Month: December 2015

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Handline Vinaigrette

This salad dressing is full of the bold flavors of cumin, vinegar and citrus. To balance out this boldness, I like to keep the salad itself really simple, with just a few ingredients. Tender greens work beautifully but the dressing also could stand up well to heartier greens like kale, etc. Shaved radish and toasted pepitas add a little texture without overcomplicating things. The vinaigrette is meant to be broken (not emulsified) so don’t fret when the oil separates from the rest of the ingredients, just be sure to stir it well before dressing your salad. The acid component makes it great as a palate cleansing course, something to be eaten alongside rich, spicy or fried food. For the Dressing: Juice of 2 lemons, zest of 1 Juice of 2 limes, zest of 1 Juice and zest of 1 orange 2 oz. apple cider vinegar 1 1/2 C. olive oil 1/2 tsp. ground cumin1t ground coriander 1/2 tsp. ground chili 1 tsp. dried mexican oregano 2 cloves garlic 2 Tbl. honey Salt and pepper to taste` Makes about 2 cups of dressing …

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Caesar 101

This caesar dressing recipe will rival any out there.  Guaranteed.  It comes from a restaurant that both of our founding chefs worked at in Seattle, called Café Lago, but we have been using it for 8 years now so are happy at this point to call it our own.  It is the perfect balance of tangy and rich. At Lowell’s we use the hearts of escarole for our greens, as we love the crunch & mild bitterness of the leafy green to balance the richness of the dressing.  Hearts of romaine or fresh young kale greens work just as well.  If you happen to find some nice looking escarole make sure it has a decent proportion of blanched heart on it. Shave off the darker green ends and save for a sauté. We recommend buying a rustic country loaf for the croutons. Tear by hand into bite sized chunks. Toss with Olive Oil and salt at bake at 350 till golden brown. If you bake off more than you can use toss in blender for breadcrumbs (which …

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Preserving the Magical Meyer Lemon

With citrus season upon us, it can be difficult to use up a surplus of the tart fruits.  This recipe allows you to enjoy the fresh acidity of the season’s highly coveted Meyer lemons year round.  Created out of necessity in Northern Africa, preserved lemons provide a signature flavor profile of Moroccan cuisine.  Whether in chicken bastilla or adding floral notes to couscous or brightness to harissa, it is essential to the balance of those dishes.  Outside of Moroccan food, preserved lemons have many other applications.  Puree them into vinaigrette for a new spin on your favorite salad dressing or roast them with chicken or fish.  The rind/zest can be finely minced and added to rice or other grains.  The inner flesh can be used in sauces or marinades (make sure to remove the seeds!).  Be creative and have fun with it. Preserved Meyer Lemons 12 whole Meyer lemons 12 Meyer lemons, juiced 2# kosher salt, plus more to top off the lemons if needed 1# evaporated cane sugar Cut the tops off each side …

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MH Bakery hits its stride in Marin County

A few days ago, I woke early and drove the scenic hour and fifteen minutes to have my coffee in Marin at MH Bakery.  For those of you that don’t know, MH provides Peter Lowell’s with that open crumb structure, hard crust sourdough Country Loaf that we serve with our soups, appetizers, and with simple good extra virgin olive oil.  MH bakes & delivers their overnight-ferment sourdough to us three times a week and we are better for it.  It’s the kind of bread that needs nothing added to it to be completely satisfying and delicious.  With “New-Wave Artisanal Bread” only growing in popularity, MH has truly arrived on the scene as one of Marin County’s most celebrated bakeries. Along with my coffee, I got to sit down with co-owner & baker, Devon Yanko, to catch some of her and her husband, co-owner, and baker Nathan Yanko’s story.  It begins with a love story that comes with a penchant for Ultra Running.  For those that don’t know (and I didn’t until I met Devon), Ultra …