Cooking In Sonoma Recipes Stories 1 to 5 of 54  
Yorkshire Popovers
Recipe Courtesy of Chef Darren McRonald
Makes 12 2 1/2 C  Whole Milk 2 1/2 C  All Purpose Flour 1t          Kosher Salt 6           Eggs, lightly whipped             Unsalted Butter or Beef Fat Preheat oven to 425.  Combine milk, flour, eggs and salt. Beat ingredients together until they come together.  The batter may be a little lumpy.  Let batter rest for 30 minutes.  Rub muffin pans with butter or use about 1/2 teaspoon of beef fat per mold.  Preheat muffin pan in oven.  When ready pour batter into molds coming up the mold a little more that half way.  Return pan to oven and cook for 20 minutes.  Reduce heat to 350 and bake for another 20-25 minutes or until golden. Remove from oven and let rest 5 minutes.      
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Jaded Toad BBQ Beef Ribs
Recipe Courtesy of Chef Leo Tocchini
Raw beef ribs 12 rib recipe1 cup of Coke a Cola1/2 cup of Water1/2 cup of Garlic Powder2 Tea Spoons of Kosher salt2 Table Spoon of coarse ground pepper (add more or use less depending on how much you like pepper.) Alternative is good with Cracked flaked red pepper. 1 bay leaf8 - 10 oz of Olive Oil. either regular or extra Virgin. ( Depending on how you like the oil) If possible put olive oil in squirt bottle. A 12 ounce bottle. This allows for even distribution of the oil.Thick aluminum foil. If you use standard House hold foil then double up. Take a 6" full hotel pan and poor Coke and Water into the pan. Should cover about 1/2 inch of bottom of pan . Some bones have a larger knuckle and usually a 6 full hotel will cover the bones.Mostly a 4 will suffice but ya never know. Pre heat oven to 425 degrees Fplease mix Powder Salt and pepper together.take ribs and skin the back side. First by removing the Plural and then all fat from back side till the back of bone is completely skinned. ...
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Recipe Courtesy of Marcy Smothers, from her book Snacks
One of my ultimate comfort foods on a winter night is grilled cheese dipped in tomato soup. The buttery richness of the sandwich and the creamy soup – yum! Here I have a two for one special: Tomato soup and grilled cheese in the same sandwich. Mmmm mmmm good! SOUPWICHMarcy Smothers Serves 4 as a Soupwich or 12 as an hors d’oeurve 1 stick Clover butter, room temperature¼ cup Campbell’s Tomato Soup, condensed (i.e. straight from the can)1 tablespoon onion or shallot, minced 2 cups cheddar cheese, shredded8 slices bread, I prefer English Muffin bread, French or sourdough Olive oil Mix butter, soup and onion. Spread one tablespoon of tomato soup butter on each slice of bread. Put ½ cup cheddar cheese on four of the slices and close. Press on Soupwich to seal it. Using a pastry brush, lightly paint the outside of the Soupwich on both sides with olive oil. Alternately you can use soft or melted butter. Heat a heavy or non-stick skillet on medium high. When it is hot, add Soupwich. Squish and flip a few times until browned on both sides and the cheese is melted. POSTSCRIPT:*If you are serving ...
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Pan Seared Flat Iron Steak
Recipe Courtesy of Chef Brian Anderson of Bistro 29
Portion the flat iron steaks into 6 oz. pieces and let rest at room temperature for 15 minutes before cooking. For the sauce:Medium stock potTrimmings from the flat iron3 large shallots 3 cloves garlic 2 juniper berries2 bay leaves1 tablespoon tomato paste 1 bottle of cabernet sauvignon 6 cups beef stock or chicken demi glaze Heat the stock pot over high heat, using a small amount or oil sauté the meat trimmings until brown. Add the shallots sliced and the garlic and continue to cook along with the meat until nicely browned. Add the tomato paste and stir to coat the meat mixture. Brown the tomato paste until a fond forms on the bottom of the pan. Add the aromatics and deglaze with the bottle of wine. Using a wood spoon scrape the bottom of the pot to loosen the bits that formed. These will add flavor to the sauce. Reduce the wine by half over high heat then add the stock and bring to a simmer. Reduce the heat to keep the liquid at a simmer but not boiling, this will help keep the final sauce clean and light. Reduce the sauce by half, ...
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Coq au Vin
Recipe Courtesy of Chef Eric Frischkorn
Coq au Vin is a classic French peasant dish traditionally prepared with rooster. In this version, we use chicken legs which are not only easier to find but also require a fraction of the cooking time. The earthiness of the stew pairs perfectly with the Kendall-Jackson 2006 Grand Reserve Pinot Noir. This is a great dish for a cold winter’s night and while the preparation might seem a little daunting at first, the end result is well worth the effort! Recipe by Chef Eric Frischkorn Serves 8 8 chicken legs2 Tbsp. oil2 yellow onions, diced large3 celery stalks, diced large2 carrots, diced large5 garlic cloves, crushed1 bottle Kendall-Jackson Pinot Noir1 bunch thyme, plus a few sprigs picked, chopped and reserved for garnish10 black peppercorns½ bunch parsley, chopped fine and stems reserved2 bay leaves1 6-inch square cheesecloth4 C. white chicken stock6 oz. slab bacon, diced medium8 oz. small button mushrooms 8 oz. pearl onions¼ C. all-purpose flour Kosher salt Freshly ground black pepper Day prior to serving:Season chicken with salt and pepper. Heat 2 Tbsp. oil in a large sauté pan over medium-high heat. Add ...
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