• Joined February, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 0 medals lifetime
I live in the wonderful Berkeley California Hills.  I love and enjoy preparing the occasional elaborate meal for my friends and family.  Of course I also cook regular dinners most nights.  My husband and I work in technology.  We live with our two daughters ages 16 & 22 and our 4 BIG dogs. My newest pastime is baking bread.  I enjoy cooking, baking & shopping, including but not limited to kitchen tools and gadgets. 

Finding ways to prepare incredible top restaurant dishes in my home is a favorite hobby.  For fun we enjoy the occasional meal at Michelin Star Restaurants locally and around the world.  Of course we also have our regular hot spots that may or may not have been fully discovered by others.

Savory and well flavored, balanced dishes.  At a local San Francisco restaurant the most unexpected awakening experience was a dish shared with friends at "Range" on Valencia, of asparagus with a poached egg.  We all practically wiped the plate clean with our bread.  I have made many of their special savory dishes at home for my family.  My yearly Holiday meal is the most special time of year in my kitchen.  There is always an argument over which of my specialites will NOT be made as they want as much of my dishes as they can have in one meal.  A case of the eyes being bigger than their stomachs.

For Valentines Day last night I made the following for a special dinner at home alone with my husband.  Seared Foie Gras, Short Ribs, Mashed potatoes, Roasted Asparagus, 3 cheeses & Flourless Chocolate Cake. Each had an accompanying wine pairing.




My Most Recent Ratings

Short Ribs Braised in Red Wine with Pancetta, and Onions

Short Ribs Braised in Red Wine with Pancetta, and Onions

Biggest key is getting the meat to reach the desired temperature and to remove as much of the fat in the process. [I posted this recipe.] — pamhawk 2/15/2009
Pan-Seared Foie Gras with Balsamic reduction

Pan-Seared Foie Gras with Balsamic reduction

Turn your kitchen exhaust to full. Cooking this dish produces a lot of smoke. Cooking outdoors would be ideal. Further, do not allow the fat rendered and stray bits to stay in the pan. They will burn easily and impart an unpleasant bitterness to the dish. Clean the pan of said rendered fat and stray bits after, at least, every other batch of foie gras I added fresh blue berries to the reduction at the very last few seconds of cooking. Yummm. [I posted this recipe.] — pamhawk 2/15/2009
Meyer Lemon Curd

Meyer Lemon Curd

• Lemon curd keeps, covered and chilled, 1 week. • If substituting regular lemons, increase sugar to 3/4 cup. You may need to cut back sugar if your Lemons are really sweet [I posted this recipe.] — pamhawk 2/15/2009

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