All posts tagged: Slider


Miso Ginger Sauce

Peter Lowell’s was created based on an idea I had that a restaurant menu could mimic the way I want to eat every day. Of course this couldn’t include all the cuisines I love, but the goal was to have enough menu variety that it could be a place one could eat regularly and stay satisfied. The menu was based on a Cal-Italian approach to cooking, but in order for a menu to be approachable every day it needed more that just antipasti, pasta, pizza, and meat. It needed some staples; a foundational dish that could be enjoyed daily. Out of this need came the Macro Bowl. Based on the idea of Macrobiotic cooking, and inspired by the Dragon Bowl from Angelicas Kitchen in NYC, it is a simple dish of brown rice, roasted vegetables, beans, blanched greens, and a protein and sauce of your choice.  It is meant to be simple but enjoyable at all times of the day and year. It has truly grounded our ever changing seasonally inspired menu and has created …


Alberigi Vineyards Pinot Noir Crush

Harvest started early this year, as it seems to have for the last several vintages. Every year I make sure to visit a few of the wineries we work with to make sure they aren’t adding any funny business into their wine. This year we were lucky enough to have Dawn Heumann along to capture the process. On the morning of August 26th we visited Eric Sussman, of Radio Coteau, at Alberigi Vineyard for harvest. Later we joined the winemakers back at the winery to see the grapes being destemmed and moved into tank for fermentation. Check out the process below. It’s sort of hard to believe that sweet pink grape juice turns into seductive Pinot Noir.  


Rabbit Crépinettes with Peaches, Morels and Dill Mustard

This dish is a culmination of summer. Fresh rabbit from our friends at the Giving Gardens Project, peaches from Stony Gate Farm and earthy morels come together for a satisfying, deceptively light dish. Crépinettes are typically a sausage wrapped in what is known as caul fat (crépine in French). We use the caul fat in lieu of a more traditional hog casing. It provides moisture and keeps the sausage contained during cooking. Plus, the visual presentation is striking. Crépinettes can be filled with a myriad of different sausages and for this recipe I’ve chosen rabbit. We source our rabbit from Tyja and Sarah at the Giving Gardens Project in Sebastopol. They raise all their rabbits with great care and you can really taste it in the finished product. The peaches are from Mary Radu, who grows them on her family property, also in Sebastopol. And the morels were foraged by Dylan Taube, who just happens to be Tyja’s brother. Taking the time to source the best ingredients really makes a difference. The dish is brought together …


Rose Water Panna Cotta with Fresh Strawberries

Panna cotta can seem daunting to make because it contains gelatin. Once you become familiar with the way the ingredient works, however, this dessert becomes one of the most simple and delicious things you can make. Gelatin needs reconstituting, or blooming, before use, which simply means it must be soaked in cold water for a couple of minutes before adding to any recipe. The other important thing to note about gelatin is that it only dissolves in warm/hot mixtures. Once you understand these two facets of gelatin use, you’ll be off into the wonderful world of panna cotta. This traditional Italian spoon dessert can be flavored with anything from herbs and spices, to chocolate and coffee, much like ice cream. It is basically just a sweetened and set cream, which I like to use as a backdrop to fresh, seasonal fruit. Here is a recipe for rose water panna cotta which goes so wonderfully with juicy red berries, my favorite being strawberries. Ingredients: 4 cups cream ½ cup sugar 1 vanilla bean 4 sheets gelatin …


Sunchoke Soup with Roasted Mushrooms & Dungeness Crab from Terrapin Creek

Andrew Truong, friend of Peter Lowell’s and co-owner of the highly acclaimed, Michelin-starred restaurant Terrapin Creek in Bodega Bay, was kind enough to share this recipe for a delicious sunchoke soup that’s easy to make at home. Ingredients: 8 oz sunchokes 2 oz shallots, sliced ½ oz garlic, sliced 2 tbsp butter 2 tsp kosher salt ¼ cup dry white wine 2 cups water ½ cup heavy cream Garnish: Dungeness crab meat Roasted Pioppini mushrooms Lemon juice Extra virgin olive oil Chives, chopped Instructions: 1. Clean the sunchokes in water to remove any soil. 2. Cut into quarter size pieces, toss in oil, and roast in a 350F degree oven until golden brown. 3. Melt the butter in a pot. Add the shallots, garlic, and salt to the butter and cook until lightly brown. Turn down the heat and cover the pot with a lid to continue cooking. 4. When the onions and garlic are soft, turn up the heat and add the white wine. Cook until the wine has evaporated. 5. Add the water …


Sausage Stuffed Morels

This recipe is merely a starting point for a variety of different sausages that do not necessarily have to contain chicken. The meat can be replaced with pork, beef, duck or any other protein you want. One variable must remain the same, the fat. Fat is essential to making any sausage in order to keep it moist and flavorful, and let’s be honest, fat is just plain delicious. Roughly 1/4 of the protein by volume should be fat. If you are working with particularly lean meat it is important to add fat to the recipe, usually in the form of pork fat. When we break down chickens at the restaurant, we remove the tenders and as much skin and fat off the carcass as possible. The skin and fat off a whole chicken, along with the tenders, is a perfect ratio of fat to lean. When grinding any meat, it is very important to keep your meat and grinder very cold, almost frozen. The meat should be partially frozen so that it has a “crunchy” …


Chocolate Nemesis Cake

This rich, dense, gluten free, flourless chocolate cake has been on our menu since the day we opened. With surprisingly few ingredients, it is a very simple cake to make at home. 1 1/3 cups sugar 1 cup butter 1/2 cup water 12 oz. best quality dark chocolate (at least 70%), chopped 5 eggs Preheat oven to 350°F. Butter an 8-inch cake pan and line the bottom and sides with parchment paper to extend above the rim of the pan by approximately 2 inches, and set it inside a large pot or roasting pan big enough to hold it comfortably. Place the chopped chocolate into a large heatproof bowl. You’ll be using this to fold the batter together, so make sure it’s nice and roomy, too. Place one cup of the sugar and the water in a saucepan and bring it to a simmer. Add the butter and simmer on low, whisking from time to time. When everything is melted together, pour this very hot mixture over the chopped chocolate and let it sit for …


A Year-Round Minestrone

Minestrone has been a core component of the menu at Peter Lowell’s since we first started dreaming. This year-round soup is, at its core, a bridge between American and Italian cooking. It has been a part of American cuisine for so long that we barely associate it with its Italian roots. Americans often add pasta to minestrone, but we prefer a more traditional version. No matter where you are, the essence of minestrone remains the same — a simple vegetable soup with tomatoes, beans and greens. From there one can go in many directions. The recipe below represents our version of this soup, one we have cooked almost daily for eight years. We change small things but keep the basic recipe the same. Here are a couple of things to think about when making this soup. 1) Beans are best when cooked fresh (as long as they are properly seasoned along the way), as apposed to using canned. But it’s also more time-consuming. Because the beans in this soup are added at the end of …


Winter’s End Braised Lamb

Winter will soon be over. With the end of winter and the start of spring, the weather wavers between cold and warm. Lamb is one of the harbingers of the season and a piece of it braised is a warming start to spring. The lamb I used in this recipe is from William’s Ranches in Sonoma County and can be sourced through Sonoma County Meat Company in Santa Rosa. The lamb is all natural and pastured and allowed to develop more to produce a quality, ‘lamby’ flavor. The great thing about this dish, as well as many other braised meats is its versatility. It can be served simply over creamy polenta and roasted vegetables, stuffed into pasta, or how we prepare it in the restaurant, by shredding the meat and mixing it with the reduced braising liquid, Dijon mustard, shallot and roasted onion, spreading it into a pan and pressing it with weight over night, then cutting it into batons and pan frying it. This results in a caramelized and crunchy crust with a tender and juicy …


Beans and Greens. The Every Meal.

At Peter Lowell’s we believe farm to table restaurants can be more than places for culinary innovation. We believe they should also model new, pleasurable, and healthy ways to eat every day. We look to the dishes that are so simple and delicious we can enjoy them day in and day out; dishes that are inspiring and easy to cook.  It is the focus of how we cook. Bean and Greens is the perfect example of this philosophy. Beans have that quality about them. When perfectly cooked with the correct seasoning, they are both incredibly pleasurable and exceedingly healthy. Add to that a braised green such as chard or rapini and you have a perfectly balance meal. We prepare this dish in a traditional Italian style with toasted garlic and chili flakes, but it can be prepared with inspiration from many cultures and be equally as delicious. Try a Japanesee miso or ponzu sauce. Indian curry spices. Mexican chorizo and cotija. If your beans are fresh and tender (check out our post about how to cook the perfect …