Putting Together the Vision | Saison Diego Clams with San Marzano Tomatoes and Backyard Garden Leeks Recipe

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And then all of a sudden, I see things differently. Not clearly. Just differently. Since making this announcement, I’m not just thinking about what tastes good anymore. I have to think about what looks good. What smells good. And then it has to be priced good, so I can make a profit. Does it fit… 

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An Announcement | Canyons of Escalante, Southern Utah | Chardonnay Poached King Salmon Spread with Sauteed Onions, Horseradish Cream and Fresh Dill

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On a Tuesday afternoon, I left my husband, kids, and (most of) my dogs at home. And then I did something I’m quite certain I’d never done: I hopped into a car with someone I barely knew, crossed four states into a land I’d never seen, and spent five days in a place I didn’t know… 

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New England Style Clam Chowder with Andouille Sausage, Fresh Corn and Mushrooms

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About a month ago, I had the privilege of meeting Chef Johnny Prep while he was in town to teach local kids how to eat healthy. Johnny brought with him (from Michigan via checked luggage) not one, not two, but THREE different soups for us to try. One of them was a delicious New England style… 

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Leffe Blonde Beer Mussels with Fennel and Shallots

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Saturday morning, I fought eight aisles of parking lot traffic to score a front-and-center spot. And it was shaded. (!!!) I used every American dollar I had on me to buy two types of hummus, garlic dip, strawberries, and lemongrass. (The lemongrass was $1.50 for a bunch the diameter of a baseball. For those uninitiated,… 

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In Praise of a Big Cookbook | Southern Louisiana Style Biscuits with Breakfast Sausage and Shrimp Gravy

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Of all the cookbooks you own, how many of them are actually good ones? And since we’re on the subject, what’s your definition of a good cookbook? Quite simply, for me, a good cookbook is a big cookbook. So here’s my theory: Nowadays, just about anyone can publish a cookbook (no offense to friends who… 

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Quick-Fire Dinner for Eight | Seared Scallops with Cilantro Lime Sauce

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As a person who lives in the moment, one of my greatest joys is spending time with people I love, in a setting where time stands still. Given no barrier, my ideal dinner party would be held in the garden, include seven courses, and take five hours. And the intermezzo would include a tour of… 

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RGB Reads – Season to Taste: How I Lost My Sense of Smell and Found My Way | Salmon Skin Cut Roll

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March at the RGB. It’s officially Spring! We spent some time baking snickerdoodles out of Joy’s new cookbook, revised an old Meyer lemon scone recipe, and created a new dog biscuit recipe (recipe coming soon). And very soon, we’ll have some backyard strawberries to nibble on.

RGB Reads – A Homemade Life: Stories and Recipes from My Kitchen Table | Cider-Glazed Salmon Recipe with Cauliflower Puree and Pan-Braised Asparagus

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February at the RGB. It’s starting to get pretty colorful around here; our Fleur des Lys (Dutch Irises) are back… the chickens are laying eggs like they’re supposed to, and the first of the ranunculus are up. Hard to believe it’s only February. – A Homemade Life: Stories and Recipes from My Kitchen Table. Molly… 

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RGB Reads – The Dirty Life: A Memoir of Farming, Food, and Love – Shrimp and Pork Wonton Soup Recipe

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I recently finished a wonderful book called The Dirty Life, by Kristin Kimball. A farm is a manipulative creature. There is no such thing as finished. Work comes in a stream and has no end. There are only the things that must be done now and things that can be done later. The threat the… 

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Diver Scallops with Caramel-Mandarin and Soy Sauce | Dinner for One

Mt. Tam, the holiest of domestic triple cream cheeses.

At this very moment, Mr. RGBistro on a sailboat with four of his best dudes. On this, their bi-annual sailing trip to Catalina Island, no dudettes are allowed; the boys have a 5-day nag-free hall pass to sleep in, golf all day, banter about sports, scratch their !@#$ and talk like Pirates. Lovingly excluded, I… 

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Sonoma, CA | Pernod-Scented Mussels from The Girl and the Fig

Pernod-Scented Mussels

Springtime is lovely for an 8-hour road trip to the Sonoma Wine Country. Pulling into Sonoma Square late in the day, our road-exhausted selves were starving, thirsty… and miffed because we couldn’t find parking. (Thanks, Sonoma Film Festival.) So when we finally got out of the car, we ducked into the first restaurant we saw:… 

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Shrimp Etouffee | Bridging the Gap

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Hello, friends! Today we’re changin’ it up and doing a guest post for Gwen over at Bunkycooks. Head over there to see what we made with our winter garden pepper this week… And because we’re still giving stuff away, make sure you leave a comment (at Bunkycooks) for your chance at a box of herbs. Happy day!… 

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Perhaps the World’s Best Unorthodox Game-Day Dinner

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Some days, I rock. Today is one of those days. It is one of those days because I successfully fueled a raging sports fan with a Game-Day Dinner revolving around spring onions. You heard me; spring onions. Not exactly what comes to mind when your intention is to serve “bar food” for a basketball game…. 

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Scott’s Seafood, At Home | Chilean Sea Bass and Wild Scallops with Shiitake Risotto and Fresh Asparagus

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Another rainy day at the RGB. Strawberries are beginning to appear. Also, cilantro blossoms are making their debut because we forgot to clip the leaves. Poll: How many of you eat better at home than you do at a restaurant? Around here, and with rare exception, Friday night is always date nite. Recently,  we had… 

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Linguine with Fresh Clams in a Viogner and Garlic Pepper Sauce

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Even in the beginning, we ate in a lot. And most of our dates were centered around what we were making for dinner. On one such occasion, we tore out of a magazine a recipe for linguine and clams, and then marveled at how wonderful it was, despite the decidedly unromantic backdrop of a bachelor pad, complete with… 

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