Edible Monterey Bay

Thai Broccoli Rabe Soup

Courtesy Giuseppe Panzuto, chef-proprietor, Il Tegamino in Carmel

4 ounces green curry paste
1 13½ -ounce can coconut milk
2 small chicken breasts
3 cups water
Sea salt, to taste
Cracked black pepper, to taste
1 pound broccoli rabe, chopped
2 cups baby spinach leaves
2 cups cilantro leaves
2 tablespoons palm sugar
1 garlic clove, minced
1 tablespoon olive oil
2 scallions, thinly sliced, for garnish
½ cup shallots, crispy fried, for garnish
½ cup roasted peanuts, chopped, for garnish

Cut the chicken in small-sized cubes and sauté with the olive oil, minced garlic, and pinch of salt and pepper. When the chicken is lightly browned, set aside.

Place curry paste and some of the coconut cream in medium pot over medium heat and cook, stirring for 1 minute … Read More

Classic Italian Sausage and Broccoli Rabe

4 Italian sausages
2 bunches broccoli rabe
Red chili pepper flakes, crushed, to taste
Pinch salt
Pinch pepper
3 tablespoons olive oil
1 tablespoon minced garlic

Boil water in a medium pot. Blanch the broccoli rabe and set aside.

Heat 1 tablespoon olive oil and pan sear sausages in medium saucepan for 10 minutes. Set aside.

In a separate large pan, heat 2 tablespoons olive oil and cook garlic with red pepper flakes, salt
and pepper.

Add broccoli rabe and sausages and cook covered for an additional 10 minutes until sausages are fully cooked and broccoli rabe is tender.

Serves 4.

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Beet Deviled Eggs

Photo by Jessica Tunis

These ravishing beauties are worth the effort. While deviled eggs have long been a staple of the season, these bright snacks are something special, with an added piquancy from the vinegar, balanced by mild sweetness and salt from the brine. And the color! A deep, rich magenta, that does not impart any beet flavor to the eggs.

Play with the infusion times; even 2 hours will give a lovely pink color to the outside of the egg, but a bit more time will allow that luscious color to bleed slowly into the center of the egg, like a drop of watercolor paint that spreads gracefully across a page. An overnight infusion will give you color all the way to the yolk; a two-day soak will yield … Read More

The Catahoula

Courtesy of Brian Mazurek, The Bitter Ginger

Cocktails that benefit from a touch of smokiness, like Manhattans, are perfect for these bitters, as is a cocktail Mazurek invented called The Catahoula.

“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, acidic and bitter tastes of this drink.”

1½ ounces El Jefe Tequila Blanco
1 ounce The Bitter Ginger’s Ruby
Red Shrub (or ¾ ounce pink grapefruit juice mixed with ¼ ounce apple cider or champagne vinegar)
1 ounce Sea Salt and Rosemary Syrup
5–7 … Read More


Courtesy Tim Wood, executive chef, Valley Kitchen at Carmel Valley Ranch

Serves 8 to 10

1 large onion, finely diced (same size as grains of rice)
1 pound Arborio rice
1 cup white wine (Chardonnay)
Hot water or stock, simmering
3 tablespoons butter
1½ cups Parmigiano-Reggiano, grated
1 cup Spring Asparagus Purée (see recipe here)
Olive oil
Salt and pepper

Preheat a medium size, heavy-bottomed pot. Add a small amount of olive oil. Sauté onions until translucent. Add rice and stir until combined. Deglaze pot with the wine.

When the alcohol has cooked off, begin adding the liquid in small amounts, about a cup at a time. This much rice needs about 9 cups of liquid. When he’s at home and doesn’t have homemade stock to use, Wood … Read More