A few persimmon salads

comments 15





“There is a story of a woman running away from tigers. She runs and runs and the tigers are getting closer and closer. When she comes to the edge of a cliff, she sees some vines there, so she climbs down and holds on to the vines. Looking down, she sees that there are tigers below her as well. She then notices that a mouse is gnawing away at the vine to which she is clinging. She also sees a beautiful little bunch of strawberries close to her, growing out of a clump of grass. She looks up and she looks down. She looks at the mouse. Then she just takes a strawberry, puts it in her mouth, and enjoys it thoroughly. Tigers above, tigers below. This is actually the predicament that we are always in, in terms of our birth and death. Each moment is just what it is. It might be the only moment of our life; it might be the only strawberry we’ll ever eat. We could get depressed about it, or we could finally appreciate it and delight in the preciousness of every single moment of our life.”
Pema Chödrön


Happy January!!

Smoked Tomato Chowder.

comments 17
Fall / Seafood / Soup

To those who were in the path of the storm and devastation last week, my head and heart have been heavy with everything I’ve learned, know that my thoughts are with you. Wherever you are. I hope that you’re staying warm and safe, and finding human spirit shining through.

For now, here’s to keeping cozy. A studded little chowder for the grateful soul. ps. Today is a big day, yes? Happy votes. Time is moving entirely too fast.

Take care of each other. xo, sarah b.

Read More

Zucchini Risotto.

comments 8
Fall / Gluten Free / Risotto / Savory / Summer

 Zucchini Risotto with a Sweet Corn and Baby Spinach Broth 
- Finished with Mascarpone, Lemon Oil, and Pine Nuts
Sweet Corn Broth + Spinach Addition:
makes 5 cups broth, 2 cups spinach-zucchini liquid

2 cobs of corn, stripped of corn kernels, (reserve for risotto)

1 large carrot, roughly chopped

6 cups water

2-3 cloves garlic, smashed

1 tb kosher salt

2-3 zucchini, cut lengthwise, inner white parts cored—makes about 2 cups (reserve hollowed out zucchini shells for risotto)

1 cup or large handful baby spinach

Add water to a 4-quart stockpot with lid. Add the corn cobs, chopped carrot, garlic and 1/2 tb kosher salt to the pot, once at a full boil, drop the heat to low, cover with lid, and simmer for one hour.

Once broth has simmered, grab a pair of tongs and a utensil large enough to scrape the remaining juices from the ears of corn into the liquid. This will help release every last drop of sweetness from the corn into the pot, yielding maximum flavor. Remove cobs, then strain liquid and remaining contents through a fine mesh sieve. Return the liquid to the pot and reserve. Otherwise, cool the broth to room temperature and refrigerate.

Next, add the spinach, inner white zucchini scraps, remaining 1/2 tablespoon of salt, and 2 tb of the reserved broth to a food processor. Pulse on high until mixture is even and yields a really smooth consistency. Pour the purée into a small saucepot and hold on low if ready to make risotto, or store for later use.   * Spinach-zucchini purée is kept separate from corn broth to be able to control color of risotto. 

Zucchini Risotto:
makes 4 servings

2 tb butter

2-3 zucchini, green sides only, finely diced 

1 cup corn kernels

1/2 tb kosher salt, + some to adjust seasoning

1/2 tb good quality extra virgin olive oil

1 1/4 cup vialone nano, or substitute with similar short grain, starchy rice such as carnaroli or arborio

1/2 cup good dry white wine, a buttery chardonay will do the trick

5 cups sweet corn broth, simmering

2 cups spinach + zucchini puree—very low heat (must maintain this bright green color!)

1 tb butter

1/3 cup mascarpone

1/4 cup parmigiano reggiano, grated

1 tsp lemon zest 

lemon oil

2 tb pine nuts

salt and pepper

Garnish: basil leaves + drops of lemon oil or desired finishing oil + lemon zest strips + a few pine nuts per serving 


Melt the butter in a heavy bottomed 3 quart skillet or sautoir over medium to high heat. Add the diced zucchini and corn kernels to the pan and season with a 1/2 tb kosher salt. Cook until tender and slightly browned, about 4 minutes. Remove from pan onto side dish and set aside.

In the same skillet, heat the olive oil over medium heat. Add the rice and stir until the rice is coated with the oil. Add the white wine and bring to a boil, stirring constantly until the wine is absorbed by the rice. Ladle about a 1/2 cup of the corn broth into the saucepan and stir until it is absorbed. Continue with 4 to 5 more additions, adding more liquid to the absorbed rice. Next ladle 1/2 cup of the simmering spinach puree into the mixture and stir until it is absorbed. When 3/4 of the liquids have been used, about 12 minutes, stir in the reserved sauteed zucchini and corn. Continue to alternate ladling and stirring in remaining broth and purée, about 10 minutes. The grains of rice should be al dente and result in the characteristic risotto creaminess. Also, a vibrant green hue should be acquired.    

And in the most fulfilling step, fold in the butter and mascarpone, trading in the risotto’s bright hue for a light and creamy green one. Stir in the parmesan, lemon zest, and be sure to season with salt and freshly cracked black pepper.

Transfer to serving plates, garnish with basil, lemon oil, zest, and pine nuts. Enjoy.


comments 21
Pasta / Savory / Summer

Garlic Fried Tomato Orecchiette with Arugula


Sometimes one must devour copious amounts of pasta tossed with tons of garlic, greens, olive oil, red pepper flakes, and maybe even some sautéed anchovy. Would you agree? I would. Pasta is my thing!

In July I had the pleasure of being greeted by Gourmet Live for a feature. In it, I was asked to share a description of my “go-to” easy dinner. This recipe pretty much sums up my response.

With a plate of orecchiette like this, the process is full. I’m methodic in heating the pan, watching the slivered garlic fry to shrivels in the pool of olive oil, and in giving the little shapes their proper pan sauce. I use my eyes, taste along the way, and get it exactly to where it needs to be. Every bit emulsified, seasoned, and delicious as I can make it. With starchy pasta water, baby tomatoes, fresh herbs, greens, cheese, and lemon, it all just works.

Naturally speaking of a comforting dish here, leads me to looking ahead at our coming months in the kitchen. Truly can’t wait to see what everyone will be creating.

Currently, so happy for October.




Garlic Fried Tomato Orecchiette with Arugula

Serves 4


1/3 – 1/2 cup extra virgin olive oil (so important it’s great quality, certified extra virgin is the only way to go. Koroneiki, Arbosana, or Arbequina olive varietals are excellent for this)

1 bulb garlic, (6-7 large cloves) thinly sliced

1/2 tb crushed red pepper flakes (optional) 

2 – 3 pints cherry tomatoes, halved, if small enough leave whole 

1 – 1/2 tb kosher salt

1/2 – 3/4 pound orecchiette pasta

1/2 cup salted pasta water (It’s key to a serious pasta! Pasta water is added to help olive oil sauce emulsify and adhere to pasta)

3/4 cup parmigiano-reggiano cheese, grated

1 bunch arugula, heaping

zest of 1/2 lemon

kosher salt and freshly cracked black pepper, to taste

Garnish: For Serving

+ basil leaves, top with more arugula, add splash of lemon juice, drizzle with olive oil, and sprinkle with parmesan


Bring a large pot of moderately salted water to a boil.

In a large sauté pan on medium-high heat, add the olive oil and let heat until it’s shimmering in the pan. Add the sliced garlic and fry until the pieces begin to cook through and shrivel around the edges. Just before they are about to brown, act quick, and add sliced cherry tomatoes to the pan. – You want to hear the greatest sizzling sound of your life. Next, give mixture a toss, ensuring the hot garlic oil is adhering to and frying tomatoes. Next, add crushed red pepper flakes (optional) and let simmer on low for about 4-6 minutes.

In the meantime, once pot of salted water is at a full rolling boil, drop in the orecchiette pasta and cook for about 7-8 minutes until al dente. Remove pasta from water and drop into pan of tomatoes and garlic. On low to medium heat, toss until pasta has been evenly coated. Add pasta water to mixture, this will help the sauce emulsify and loosen up while adhering to the pasta. Next, add 1/2 cup of parmigiano-reggiano cheese and stir. Sauce should be truly emulsified with cheese addition. Take sauté pan off heat, and gently fold in 1/2 bunch of arugula, it should just slightly melt and wilt against pasta. Add lemon zest and stir. Taste for seasonings, adjusting salt, pepper, and zest. Portion out pasta on plates, ensuring equal parts tomato and orecchiette. 

Garnish each dish with the remaining arugula and cheese, fresh basil leaves, add a splash of lemon juice over greens if desired, and finish with a light drizzle of olive oil.




Salted Mango Sherbet. Brûléed Banana. Waffle Cone Chips. Lemon Caramel. Petals.

comments 14
Dessert / Fruit / Summer / Sweet


Salted Mango Sherbet

Makes a little over 1 quart


3 cups ripe mango

1/3 cup lemon juice

3 tb citrus flavored vodka

1/4 cup cane sugar

2-3 tb honey

1-2 tsp kosher salt 

zest of half lemon

1 1/4 cup whole milk

Garnish: mini flower buds, mint, sea salt flakes


In a blender, purée mango, lemon juice, vodka, sugar, and honey. Add the zest and salt. Pulse mixture, taste and adjust desired salt amount. Refrigerate until thoroughly cool.

Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sherbet comes together.

Transfer mixture into desired serving container and freeze for at least 4 hours. Garnish and serve.