This is a similar recipe for the enchilada sauce once served at The Hot House, a San Francisco landmark in the 1940s known for great enchiladas in the Richmond Ocean Beach neighborhood. INGREDIENTS: 1/2 cup butter 1/2 cup oil 1 cup flour 3 15-ounce cans tomato sauce 2 tablespoons chili powder 3 tablespoons cumin 2...Read More

Use this sprightly sauce on chicken, seared fish, or pork chops. A perfect way to use any Hachiya persimmons that are super soft. INGREDIENTS: 2 large ripe, soft Hachiya persimmons, peeled, and seeded 1 tablespoon minced shallot 2-inch piece fresh ginger, peeled and finely grated 2 tablespoons rice vinegar, or as needed 1/2 cup sweet...Read More

Someone once gave me a large box of apples and I needed a way to use them up before they spoiled. I came up with this one morning and the kids loved it. I teach this recipe to middle-school cooking classes, and I enjoy hearing how the students use this dish at home. Sautéed apples...Read More

This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb. INGREDIENTS: 1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean* 1/2 cup sugar Additional pure vanilla extract to taste* METHOD: In a...Read More

Not a true jam, but a savory condiment made from various vegetables that can be used as a topping, sauce enhancer, dip, or a spread for sandwiches. INGREDIENTS: 1/2 brown onion, peeled and finely diced 4-5 medium sweet red peppers, grilled, peeled, and seeded 3-4 Hungarian peppers, grilled, peeled, and seeded 2-3 cloves garlic, peeled,...Read More

INGREDIENTS: 1 tablespoon grapeseed oil 1/4 cup onion, minced OR 1 medium shallot, minced 1 clove of garlic, minced 2 roasted red peppers, peeled and seeded, diced 1 tablespoon vinegar such as red wine, rice, sherry, or even balsamic 2 tablespoons white wine such as sauvignon blanc, or chardonnay Salt and fresh ground white pepper...Read More

Tomato Liquor – but not the kind you think! Do not be intimidated by the length of this recipe. It takes a lot of words to describe a really simple, very easy process! I call this  “liquor” because it is almost a distillation of tomato flavor. This has so many uses – I use it...Read More

This sauce takes a little bit of work in the straining part. If you wish, you can skip the straining part for a more rustic sauce, but the flavor is still amazing. Be sure to save the cobs for making corn stock. INGREDIENTS: Kernels from 4 ears of fresh corn 1½ tablespoons minced shallot 1...Read More

This simple stock gives tons of flavor from something that would normally be thrown out. Use this stock to enhance dishes made with corn such as a succotash or corn sauce, or use instead of water when making polenta or chowders — it really makes the corn flavor sing here. It can also be used...Read More

As a regular customer at the Aptos Farmers Market, Nadine Frush can be spotted there almost every week carrying bags full of fresh produce from her favorite farmers. She also happens to be French and a wonderful cook — no surprise there! Garlic aioli is one of her signature condiments that she keeps on hand....Read More