Recipes and know-how from a veteran San Francisco chef


 


Read the latest updates from Tom's kitchen

 

gazpacho

Tomatillo Gazpacho

Right now is a good time for gazpacho because it’s late in the season and the tomatoes are ready in everyone’s gardens. Harvests are happening! A friend of mine had a whole mess of tomatillos and when she came over for dinner, she gave me a bushel of them. I needed to do something a… Read More

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Bacon, Lettuce, Tomato

The bacon lettuce tomato, is a tried and true sandwich. You can’t go wrong. I recall, as a youngster, I once ate 6 blt’s at a Waffle House in Missouri. I must have been hungry then, and I wish I had one now. So what can I do as a chef that the Waffle House… Read More

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Summer Vegetables and Chèvre

You are in control. You are in charge. You make the decisions. You are the chef.  I’m not going to tell you what to put on this salad, but I might make some recommendations. This is all about using your favorite vegetables or stuff you see that inspires you. However, I will share how to… Read More

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Prosciutto and Peaches

The year I worked in Italy it was so freaking hot. It was 2003, and there was a crazy heat wave blasting Europe. The routine was I would wake up, grab breakfast on the way into work (succo d’arancia spremuto and a cornetto), prep, sit with the family and eat, cook, clean, nap, gelato, work,… Read More

Fig Salad

It’s Fig Time

RIGHT NOW is the time when figs are at their best. Normally, in a pre-climate change world, there are two harvests of figs. The second harvest, late in the summer is best. As you get to know me you will see that I like to keep ingredients close to their natural state. I’m kind-of old… Read More

Day 5: Enjoy your feast!

Recommended prep time: 45 minutes – Make Chantilly (whip cream with powdered sugar and a little vanilla) – Cook a few slices of bacon in the oven at 300 degrees until done to your preference – Slice some chives – Tear up some mint leaves Mise en place. Check. We ended up taking advantage of… Read More

Day 4: Odds and ends

Recommended prep time: 1.5 hours Time to tie up some odds and ends before tomorrow -Bake some brownies. I often go with a basic brownie recipe here so the handmade hot fudge sauce and chocolate ice cream can really sing. -Spin the ice cream in your ice cream maker. -Cut the Savoy cabbage into little… Read More

Day 3: Make the pasta

Recommended prep time is 1.5 hours. Multitask today and cook the barley while you are rolling out the pasta. It is time to make the pasta. Cut the dough into slices and roll the slices by hand until they are thin enough to fit into the machine. Start the pieces through the widest setting. Fold the… Read More

Day 2: Hot Fudge Sauce Recipe

Plan one hour and fifteen minutes for today’s prep. Make sure to put the hot fudge sauce someplace you can’t reach it—or there won’t be any left for your feast on Saturday. Hot Fudge Sauce .5 cup chocolate chips 1t corn syrup .5 cup cream Warm everything up together. you don’t even need to boil… Read More

Day 1: Basic Pasta Dough Recipe + Dark Chocolate Ice Cream

Morning, everybody! The best part of being an adult is making ice cream for breakfast. Today’s prep for my delicious pasta dough and chocolate ice cream should take less than an hour. Let’s get started. Basic Pasta Dough 1 cup semolina flour 1.75 all purpose flour pinch salt 1T olive oil 2 egg yolks 3/4… Read More