Steamed beans with pate de foie gras and truffles, homemade pork sausage with pistacchio filler and truffles, braised finocchio, potatoes Anna, fruits nuts and cheese, prune ice cream.
My current drink of choice:
Old vine Zinfandel
I really wish I could:
Build a retained-heat, wood fired oven on our back lot.
My "Go-to" dinner party dish:
Country fried steak, make with white wine, tomato paste, lemon zest, and fresh thyme and bay leaf in the gravy
My favorite comfort food:
Rice and Beans
My top 5 favorite restaurants:
My most tattered cookbooks:
Outlaw Cook, Serious Pig, and Pot on the Fire, all by John Thorne; The Essentials of Classic Italian Cooking, by Marcella Hazan; Patricia Wells at Home in Provence; Lulu's Provencal Kitchen, by Richard Olney, and my mother's venerable "The Mystery Chef's Own Cookbook"