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Posted Jun 19 2015 03:27PM PDT

Updated Dec 08 2018 05:00PM PST

Week of 12/8/18 - Holiday Cooking

Draft Pick Spinach and Artichoke Dip

by Chef Nikki Shaw

Servings: 6  Prep Time: 10 min.  Cook Time: 25 min.


1 cup frozen chopped spinach, thawed and drained

1/2 cup marinated artichokes, drained and chopped

1/2 teaspoon garlic, crushed

2 tablespoons green onion, finely chopped

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup sour cream

1/2 cup half-and-half

Dash of cayenne pepper

Tortilla chips

Carrot sticks


Preheat oven to 350 degrees.  In a mixing bowl, add spinach, artichokes, garlic, onion, parmesan, mozzarella, sour cream, half-and-half and cayenne pepper.  Mix ingredients until well blended. 

Spray oven-safe dish with nonstick spray, add mixture and bake for 25 minutes.  Serve with tortilla chips and/or carrot sticks. 

Roasted filet mignon of beef with a sauce of black olives, capers, pistachios, lemon, garlic, olive oil and fresh herbs

By Chef Hugh Groman, Hugh Groman Catering

4 lb filet mignon, tied and ready to roast.  About 1 hour before serving: Roast about 30 minutes at 375 degrees.  Let rest out of the oven for 15 minutes.  Slice and serve with black olive sauce.

For Sauce:

3/4 cups olives, pitted

2 Tablespoons capers

1 cloves garlic, zested

1 pinch red pepper flakes

1/2 cup extra-virgin olive oil

zest of 1/2 lemon, juice of 1 lemon

salt and pepper to taste

1 strip anchovies, chopped fine

1/2 bunch italian parsley, washed, leaves picked, chopped fine

leaves from two stems fresh oregano

1/2 cup pistachios, chopped

1/2 bunches chives, sliced fine


Up to two days ahead: Chop olives and capers. Prep all ingredients and combine. Add salt and pepper to taste.

Poached Salmon with Grapefruit Remoulade and Frizzled Leeks

2 pounds salmon fillet, skin off, 

lemon juice and or wine for poaching

herbs, for poaching

carrots, for poaching

onion, for poaching

garlic, for poaching

1 cup mayonnaise

1 large grapefruit, zested, sectioned, juice saved for remoulade

tobasco sauce, to taste

catsup, to taste

brandy, to taste

1 medium leek, cleaned and julienned, soaked in water

1 bunch chives, batons for garnish

corn starch, for frying leeks

canola oil, for frying leeks


1. Up to one day ahead: Make poaching broth with carrots, onions, garlic and herbs. Add lemon or white wine. Season generously with salt and pepper. Strain and return to hotel pan.

2. Portion salmon into 2 ounce portions. Poach for 4 minutes ish in simmering poaching liquid. Cool in refrigerator.  (this can be done one day ahead. (Salmon can be served cold, room temp, or hot fresh out of the poaching liquid)

3. Zest grapefruit. Section grapefruit, reserving sections for garnish and juice for remoulade.

4. Make remoulade using mayo, catsup, tobasco, brandy, salt, pepper and grapefruit juice

5. Clean and julienne leeks. Store in water. 

6. Day of event: Drain leeks and dry. Coat in corn starch and deep fry.  Season with salt and pepper.

7. Platter: Place salmon. Garnish with grapefruit, remoulade, leeks and chive batons.

Cheesy Crunch Cauliflower Gratin

by Chef Hollie Greene

Serving Size 4

Prep time: 10 minutes.  Cooking time: 40 minutes


  • Cauliflower (white), 1 large (or 2 small)
  • Salt, 1 1/2 tsp. (divided)
  • Olive oil, 1/4 cup (divided)
  • All purpose gluten free flour, 1/4 cup
  • Butter, 4 TBS
  • Milk (2% or full), 1 cup
  • Vegetable broth, 1 cup
  • Nutmeg (ground), 1 tsp.
  • Black pepper, 1/4 tsp.
  • Gruyere cheese, 6 oz.
  • Seasoned bread crumbs, gluten free, 3/4 cup


Note on Substitutions: béchamel is traditionally made with milk only, but in my béchamel, I always sub half the dairy with vegetable broth. If you don’t want to buy both, then go with all milk and it will be perfect! If you cannot find Gruyere or it’s expensive in your market, use white cheddar cheese.


    1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
    2. Wash all produce.
    3. Preheat oven to 400F.
    4. Prep the cauliflower: pull off the tough outer green leaves. Cut the cauliflower through its core, forming two halves. Cut those in half again to have 4 working parts. Cut the core or tough stem off each of the 4 parts with a knife and use your fingers to tear off the florets, the small clusters of flowers.
    5. Grate cheese if not already grated.


    1. Toss cauliflower florets in 2 tablespoons olive oil and ½ teaspoon salt, and spread out on a baking sheet lined with parchment paper.
    2. Roast for 20 minutes.
    3. While the cauliflower is roasting, you’ll make the béchamel sauce, a traditional creamy sauce from flour, butter and milk.
    4. In a medium pot, melt 4 tablespoons butter on med/high heat and add ¼ cup flour, whisking until the mixture is like sand and a golden color.
    5. Add milk and vegetable broth.
    6. Stay on medium-high heat, continuously stirring with a whisk until thickened—approximately 5-7 minutes. Note: it will bubble. That’s ok! You need the heat to help thicken the sauce.
    7. You know it’s thick enough when you pick up your whisk and the sauce drips in a slow stream, not fast.
    8. Add nutmeg, black pepper, and 1 teaspoon salt and stir to combine.
    9. Turn off the heat; add your grated cheeses and stir until melted.
    10. In a separate bowl, mix the breadcrumbs with 2 tablespoons olive oil. This will help them brown in the oven but not burn.
    11. Remove roasted cauliflower from the oven and toss in the béchamel sauce in the pot.
    12. In a greased ovenproof baking dish, pour the cauliflower and béchamel in. Sprinkle the breadcrumbs on top.
    13. Bake uncovered for 20 minutes or until the gratin is bubbly and the cheese and breadcrumbs are melted and brown.

Savory Roasted Brussels Sprouts with Apple and Pomegranate

Serving size: 4-6

Prep time: 15 minutes. Cooking time: 20 minutes


  • Brussels sprouts, 2 cups (approx. 14)
  • Apple, 1 (pink lady, Fuji, or a sweeter variety)
  • Onion (yellow), 1
  • Olive oil, 2 TBS
  • Butter, 1 TBS
  • Balsamic vinegar, 1 tsp.
  • Pomegranate, 1 (use 1/4 cup seeds)
  • Salt, 1 tsp. (divided)


Note on substitutions: Any sweet variety of apples will work great. We wouldn’t use a green apple, as it’s too tart. Buy a whole pomegranate and use the leftover seeds to top yogurt, breakfast oatmeal, and your dinner salads.


  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Preheat oven to 375F.
  3. Cut Brussels sprouts into thin round discs.
  4. Dice onion.
  5. Dice apple (with skin on).
  6. Remove pomegranate seeds from pomegranate.


  1. Toss sliced Brussels sprouts in 1-tablespoon olive oil and 1/2 teaspoon salt and roast on a lined cookie sheet for 12-15 minutes or until browned. Some of the smaller pieces will get very brown and crispy. This is great and will add texture to the dish. You are not burning them!
  2. Sauté the diced onion and apple in 1-tablespoon olive oil and 1/2-teaspoon salt for 3-4 minutes on medium high heat, until the onion is soft and the apple is still a little crunchy.
  3. Add in the roasted Brussels sprouts, 1-tablespoon butter, and 1-teaspoon balsamic vinegar.
  4. To serve, top with about ¼ cup of pomegranate seeds.

Pumpkin Bundt Cake with Crème Cheese Frosting

Emily Luchetti

Makes 1 cake, serving about 10

4 large eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 ounces) pumpkin puree

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/3 cup pecan pieces

1, 9-10 inch bundt pan

Cream Cheese Glaze

8 ounces cream cheese, at room temperature

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

1. Preheat the oven to 350°F. Grease a bundt pan with nonstick

cooking spray or butter.

2. In a large bowl, whisk the eggs by hand with the sugar until the

mixture is well combined. Whisk in the oil and then the pumpkin puree.

3. Stir in the flour, spices and salt into the pumpkin mixture until everything is well combined and the batter is smooth.

4. Pour the batter into the prepared pan. Bake the cake until a bamboo skewer inserted in the middle comes out clean, about 45 minutes.

5. Let cool for 30-45 minutes in the pan. Remove the cake from the pan by inverting it and gently tapping one side against the counter, letting the cake gently fall out of the pan onto a platter.

6. Using a narrow metal spatula, or a table knife, spread the glaze (see recipe below) over the top of the cake and down the sides a little,

leaving a portion of the cake exposed at the bottom. Sprinkle the

top of the cake with the pecan pieces. Cut into wedges for serving.

Cream Cheese Glaze

Using the stand mixer or a handheld mixer and medium bowl,

on medium speed, beat the cream cheese until smooth. Add the

sugar and vanilla extract and mix in thoroughly.

Week of 11/24/18 - Holiday Shopping 

Oxbow Public Market - 610 1st St, Napa, CA 94559

Mill Valley Lumber Yard - 129 Miller Ave, Mill Valley, CA 94941

Downtown Half Moon Bay

Kimochi Silver Bells Arts and Crafts and Food Faire

Saturday, December 15, 2018
The Event Center at St Mary’s Cathedral
1111 Gough Street, San Francisco, CA 94109

Week of 4/14/18:

Stasher - self-sealing, air-tight, reusable storage bags made of pure platinum, food-grade silicone. A healthy plastic bag alternative safe for people and the planet.

Acta Non Verba- Youth Urban Farm Project


By Chef Nikki Shaw


Rice Paper Wrappers


cups warm water


medium cooked shrimp, tails removed and cut in half lengthwise


cup whole baby spinach leaves, stems removed


cup bean sprouts


cup cilantro leaves


cup asparagus, steamed, cut into 2” pieces


cup carrots, shredded


cup rice vinegar


cup Teriyaki glaze


cup noodles, cooked (pasta or egg)


cup Thai Peanut Dipping Sauce


Remove the rice paper wrapper from the package, soak in warm water and follow the directions on the package. 


Lay the wrapper on a cutting board then place two pieces of shrimp in the middle, side-by-side.  Cover the shrimp with spinach leaves then begin to layer a small amount of the bean sprouts, cilantro, asparagus and mushrooms.  Mix the rice vinegar with the carrots then add them on top.  Mix the teriyaki with the noodles then add them on top.



Gently fold the sides and follow the wrapping directions on the package.  After folding the edges, roll as tight as possible.  Serve with a side of peanut sauce.

servings: 10  /  prep time: 15 minutes  /  cook time: 15 minutes

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