Wine and appetizers tasting at La Honda Winery tomorrow

Come see my friend Luisa of Luisa’s Catering and me, and taste our small bites paired with local wines at La Honda Winery in Redwood City tomorrow, April, 19th, 12 noon-4 pm.

The menu:
English Peas and Ricotta Cristini
Sweet Potato Arancini

Goat Cheese & Prosciutto Crostini
Stuffed Roasted Cherry Peppers

Mediterranean Pizzettas
Mini Crab Cakes
Flatbreads with Three Dips

– Posted using BlogPress from my iPad

Location:La Honda Winery, Redwood City, CA

It’s king salmon season!

It’s California king salmon season! Everyone here is excited about our local salmon. The market price reflects this excitement – the whole fish goes at $10.99 a pound, and fillets are $17.99 a pound. Bu the glorious fish is totally worth it, and we can afford it once a year, right?

The fishermen bring the salmon in early in the morning, it hits the Bay Area stores a couple of hours later, and then you have to catch it the second time: it’s usually gone by noon.

This morning I caught about 1.5 pounds of the freshest local king salmon fillets at Sigona’s Farmers Market in Redwood City. I cut it into 6-ounce portions, and made a healthy version of the classic salmon with dill sauce for 4.

Salmon with Dill Sauce
Serves 4

1 Tbsp olive oil
1 Tbsp butter
4 salmon fillets, skin on
Salt, pepper

6 oz plain Greek yogurt
1 small bunch fresh dill, finely chopped
2 strips of lemon rind, yellow part only, cut with vegetable peeler, very finely chopped
Juice of 1/2 lemon

Heat olive oil and butter in a large non-stick skillet. Season salmon fillets with salt and pepper. Place fillets flesh side down in the skillet; let them sizzle without disturbing for 2-3 minutes. Using a large spatula, carefully turn the fish over. Cook for 2-3 minutes more, or until just cooked through but still juicy.

Mix yogurt, dill, lemon rind and lemon juice. Season to taste.

Spoon the sauce over the fish, garnish with lemon slices and dill sprigs.

Other ideas for cooking your local fresh salmon:

Poach it. Prepare court bouillon with white wine, lemon, black peppercorns, carrots, celery, parsley, onion, bay leaf, and enough water to cover the fish, in a deep sauté pan. Simmer 20-25 minutes to extract the flavor from the vegetables, season to taste. Remove and discard the vegetables. Place the fish fillets in the court bouillon skin side down. Simmer until just cooked, about 10 minutes, more or less depending on the thickness of the fish. Serve in soup bowls, with strained court bouillon and julienned blanched carrots and celery.

Grill it. Season the fillets with salt and pepper, brush with olive oil. Grill on preheated medium grill until just cooked, 6-8 minutes, turning (carefully, with a large spatula) once.

Here grilled king salmon is served with grilled yellow squash and a sauce of fava beans with tarragon and lemon.

– Posted using BlogPress from my iPad

Location:Redwood City, CA

Last years tomatoes

With the weird weather this year, my garden tomatoes were not producing very much over the summer. But now – in the middle of January! – there are suddenly lots of cherry tomatoes on the last years plants.

They don’t ripen completely, I guess the days are too short. So I pick them orange, and let them ripen in the kitchen for a day or two. They are not as super-sweet as summer tomatoes, but they taste great! Even in their orange state the taste is complex and sweet.

The rains and cold weather are coming, and they will kill my plants for sure, but for now we are enjoying tomatoes fresh off the vine in the middle of the winter.

– Posted using BlogPress from my iPad

Location:San Rafael, CA

Healthy Cooking Demo Menu

This year I will be doing a healthy cooking demo at corporate health and wellness fairs again.

Here is what I will be cooking this week:

Cucumber salad with yogurt and mint

Shrimp with mango-basil dipping sauce

Back to school special: kid’s lunches

This September, I am offering to make lunches for your kid to take to school, at no additional charge. With each family meal service, I will prepare and package five lunch boxes for the week. The choices may include:

– Fruit salad

– Whole-grain pasta salad

– Turkey and cheese sandwich

– Cucumber and tomato sandwich

– Grilled vegetables

– Roast chicken

– You tell me whatever your kid likes to eat…

The best way to pack your kid’s lunch is in an insulated lunch bag, with an ice pack to keep it at a safe temperature. I can bring you a cute lunch bag and an ice pack (a small refundable deposit applies). Add a small cartoon of fruit juice or milk, and a bag of dried fruits and nuts to munch on.

Later in the season, as the weather cools down, consider sending the kid to school with an insulated jar of hot soup or stew.

Three top-rated personal chefs on

Caliblini Personal Chef Service is #3 top-rated San Francisco area personal chef at!
The #1 is Chef Lisa, a San Rafael chef too – I’m proud that Marin County is such a foodie place.
Chefs, San Francisco

Chefs – San Francisco

Caliblini Personal Chef is now on twitter

I suddenly feel very young again:

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