Tag Archives: brunch

The Lady and Sons’ Shrimp and Grits, at Home (Naturally Gluten-Free)

shrimp and grits

This Yankee-turned-Deep-South resident doesn’t need any convincing to eat grits in any form — classic cheese, light-and-crispy waffles, salumi-stuffed arancini? I’m there. But shrimp, well, that’s another story. That is, until I met this version of shrimp and grits inspired by a friend’s visit to The Lady and Sons. Swimming in a creamy pool of highly-seasoned sauce studded with a generous amount of spicy, smokey tasso ham, all served over intensely cheesy grits, it’s nothing short of indulgent. Be prepared to fall in love at first bite.

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Cold Brew Iced Coffee

Cold Brew Iced Coffee

Prefer your coffee ice cold? Save some time and energy by brewing it sans boiling water, cold brew-style. Simply stir ground coffee and room temp (or colder) water together, let it sit for about twelve hours — before bedtime, perhaps? — then strain your morning fuel into a cup packed with big cubes of ice. Easy, right?

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Avocado-Bacon Breakfast Sandwiches on Brioche Buns (Yep, Gluten-free!)

Avocado and Bacon Breakfast Sandwich on a Gluten-free Brioche Bun

Every time I visit San Francisco’s Ferry Building I have a blast; there’s always something new to discover and, of course, my old favorites to stock up on. Needless to say, this past Saturday was no different. While I wandered off to Mariposa Bakery for a gluten-free (dairy-free, soy-free) bear claw, David hit up Prather Ranch Meat Company’s American Eatery across the hall.

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Smoked Salmon and Potato-Leek Pancake Stacks with Sour Cream, Dill and Watercress

Smoked Salmon and Potato-Leek Pancake Stacks with Sour Cream, Dill and Watercress

To say I’ve been on a bit of a fried potato kick lately is quite the understatement. Chips, fries, tator tots, puffs, you name it and I’ve found a way to incorporate it into the day’s eats — it was only a matter of time before potato pancakes were added to the mix. Now, I didn’t grow up eating (or making) latkes, so I certainly don’t consider myself an authority on the subject, but I think I’ve finally got a recipe down for my idea of the ultimate potato pancake.

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Orange Salad with Candied Kumquats and Citrus Syrup

orange salad with candied kumquats and citrus syrup

We’re finally back in action ’round here (well, for the past couple weeks) and done with the massive kitchen overhaul. It’s been so nice having a kitchen sink and range after forty two drawn out days without. But enough about that, it’s time to get back to the important stuff: FOOD!

My absolute favorite part of winter — besides the occasional rainy day, which I’ve learned to love in place of snow — is the abundance of citrus. The variety of oranges to choose from is somewhat overwhelming with so many different colors and flavors to choose from, but it allows for an orange salad that pops with flavor instead of just being a boring orange salad whomp, wahhh. I wanted this salad to be layered both visually and in terms of flavors, so I chose three types: navel (orange, classic), cara cara (pink, sweeter) and moro blood (red, tart). But whatever you can get your hands on will work — tangerines, even a grapefruit or pummelo, I think — you can adjust the sweetness by varying the amount of citrus syrup used.

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