Kudos to Team Pans on Fire who shared 1st Place in the Savory Category at the October 19th Pleasanton Partnerships in Education fundraising event at the California Center. We served up a beautiful coconut shrimp atop a cool and creamy bed of coconut curry panna cotta drizzled […]
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Ingredients 1 ½ lb small Yukon Gold potatoes 1 small onion 8 eggs ½ c jarred red pepper strips ½ c frozen peas, thawed Extra Virgin Olive Oil Salt and pepper Directions: Peel and slice potatoes into thin 1/8” thick slices using a mandoline. Parboil potatoes until […]
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Ingredients 6 Tbsp sugar (or more to taste) 8 oz cream cheese, room temperature ½ c sour cream 1 mango 1 Tbsp milk 1/8 tsp ground cardamom Directions: Cut the mango around the seed and use a spoon to remove the flesh. Put the mango flesh […]
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Ingredients 1 ½ lbs onions 3 Tbsp butter ¼ c sugar 1 c dry red wine ¼ c balsamic vinegar (plus 2 to 3 tsp more if needed) Salt to taste Directions: Peel and slice onions in half and then into thin slices. Heat skillet over […]
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Ingredients 2 Tbsp Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip 1/4 cup raspberry vinegar 1 tsp salt 1 tsp pepper 6 Tbsp walnut oil 6 Tbsp olive oil 2 Tbsp fresh thyme, minced 8 cups field greens 4 oz shallots, thinly sliced, separated into rings 1/3 […]
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Makes one burrito Ingredients 1 egg 2-3 Tbsp grated cheese 1 flour tortilla 2 Tbsp salsa (homemade or purchased) Directions: Preheat a non-stick skillet over medium-high heat. If desired brush with a little oil–never use a spray oil on a non-stick pan! Whisk the egg in a […]
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As seen on NBC Bay Area News on May 5, 2011 Makes 12 appetizers Ingredients: 1 lb (about 36) shrimp, peeled & deveined 1 tsp chili powder (ancho powder recommended) ½ tsp ground cumin 1 tsp garlic powder Pinch salt and pepper 1 Tbsp olive oil 2 […]
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