Kiwis on Macha Yogurt with Almond Butter with a Seed Medley
Kiwi slices and toasted coconut shavings add more texture to a medley of seeds: chia, flax and pepitas on a matcha blended yogurt and almond butter.
Roasted Tomatoes & Squash
Roasted Tomatoes and Squash on a Toast with Tahini & Lemon (recipe from Food & Wine mag)
California Take on Swedish Smørrebrød
Monday Breakfast: the Francis House version of “Smørrebrød”
Eggs will be a Staple at the Francis House
Eggs of many kinds, cooked many different ways. I happen to enjoy hard boiled eggs with the yolks a tad runny and ALWAYS accompanied with my obssession, crunchy sea salt (Brittany or Anglesey).
No Morning is Complete without Tea
Morning Tea Ritual with English Rare Tea Company Oolong (which I discovered at Corey Lee’s In Situ at the SFMoMA).
Baked Eggs with Panko Bread Crisps
Breakfast.
California’s Version of …
Cauliflower Pizza Crust with Tahini, Roasted Beets, Avocado and Chickpeas Canadian Bacon and Eggs
Taking a (Breakfast) Break from Construction
While I have been posting photos of construction work, there is kitchen work happening simultaneously. Here are some breakfast items that we have been working on: Sweet Banana Chocolate Blueberry Crepes; Blinis with Smoked Salmon Creme Fraiche ; and Roasted Asparagus on a Gruyere Topped Brioche . In 2013, I…
Kitchen Due Diligence
Doing more kitchen due diligence with Purcell Murray’s culinary director Larissa. Her many years of experience was a treasure trove in helping us make kitchen equipment decisions: induction vs gas, Thermador vs Gaggenau, full surface vs defined stove top and a host of other advice we are so grateful for. Blast freezer? Who would have…
Taking a Break off Construction Posts
A Gaggenau Class was in order today- we needed some convincing that their Steam Oven with Sous Vide function was a tool to be had come breakfast time when the Francis House opens. Cooked salmon two ways: roasted and by sous vide. Of course the sous vide was a sky rocketing win! Lunch and learn…