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Appetizers, Dressing, Eggs, Lactose Free, Recipes, Salad, Sauces, Vegetarian, Veggies

Nobis Dressing

August 17, 2016

Nobis Dressing

San Francisco is a city that offers superb dining options.  We look forward to returning to our favorite restaurants year after year. While always visiting our favorite places, we enjoy trying new restaurants as well. On our last visit we tried Volta, a French restaurant with Scandinavian influences.  We went for lunch, and it was just divine so we changed our plans for that night and returned to Volta for dinner.  It’s a gorgeous restaurant with a menu that features many appealing dishes.  I chose an endive & watercress salad with nobis dressing as my starter.  The nobis dressing was absolutely delicious: so much so, I contacted the owner Umberto Gibin and asked for the recipe.  He was gracious enough to have his chef pare down the ingredients for me.

Soft Boiled Egg

The ingredient that makes this recipe stand out is the egg.  Poached or soft boiled, either preparation works well.  The egg adds depth and richness to the dressing, along with the tangy mustard, vinegar, lemon juice, chives, and a hint of garlic.  It reminds me of a Caesar salad dressing but without the cheese and anchovies. It’s so good I can eat it right out of the jar.

Poached Egg

Endive Salad with Nobis Dressing

Nobis dressing on endive salad with watercress and radishes.

Grilled Artichokes with Nobis Dressing

Nobis dressing for dipping grilled artichokes.  It’s also delicious drizzled over steamed asparagus.

Nobis Dressing
Adapted from Volta restaurant recipe
Serves: ¾ cup
  • 1 soft boiled or poached egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon garlic (use a microplane)
  • ⅓ cup + 1 tablespoon canola oil
  • 1 tablespoon chopped chives
  • ¼ teaspoon kosher salt
  • freshly ground white or black pepper
  1. Place soft boiled egg in a 1-pint mason jar or comparable sized container that your immersion blender fits snugly in.
  2. Add the other ingredients and blend with an immersion blender until dressing is thick and creamy, about 30 seconds. If you don't have an immersion blender use a small food processor or blender.
  3. Serve as a salad dressing, dipping sauce for artichokes, or drizzled over asparagus. I bet it would be delicious as a sauce for grilled or pan fried fish, or chicken.


Breakfast, Dinner, Eggs, Korean, Lactose Free, Pork, Recipes, Rice Dishes

Kimchi & Spam Fried Rice

June 7, 2016

Kimchi & Spam Fried Rice Kimchi and Spam are staples in many households here in Hawaii.  Crunchy, pungent, spicy, kimchi pairs perfectly with a bowl of steaming rice and Korean hamburger patties.  And Spam?  Well, there are lovers and haters, just as there are for cilantro, Marmite, and anchovies…. Everyone I know loves a bowl of homemade fried rice and most would not turn down this version with kimchi, Spam and a perfectly  fried egg.  Spam may look unappealing straight out of the can, but once fried up into crispy little Spam croutons, it pairs perfectly with rice of any kind.  You ought to give it a try!

KimchiThere is an abundance of kimchi choices at the markets.  Use your favorite brand, but choose one that has a medium heat level rather than mild.

Glorious SPAM!Glorious SPAM!  I always chuckle when I see this little guy on the can.

Crispy Fried SpamFrying the Spam until each piece is perfectly crisp makes all the difference.  You won’t be able to avoid nibbling on them before they make it into the fried rice.

Kimchi & Spam Fried Rice

Kimchi & Spam Fried Rice
Adapted from Kenji's Serious Eats recipe.
Serves: 6
  • 5 cups cooked jasmine rice (I use my rice cooker and the measuring cup that came with it - 2 cups uncooked rice)
  • 1½ cups finely chopped kimchi, about 325g (kimchi drained with 3 tablespoons liquid reserved)
  • canola oil
  • 1 12-ounce can Spam, cut into ½-inch dice
  • 2 cups finely diced onion
  • 2 medium garlic cloves, minced
  • ⅓ cup + 1 tablespoon thinly sliced scallions
  • freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • ⅓ cup chopped cilantro (optional)
  • fried eggs, for serving
  • 1 Fresno chili thinly sliced (optional)
  • Sriracha hot sauce, for serving
  1. Cook rice and let cool completely. I cook my rice in the morning and store in the refrigerator until ready to use. For this dish it is better to use day old rice.
  2. Place kimchi in a mesh strainer set over a bowl. Squeeze out excess liquid (reserve 3 tablespoons liquid). Finely chop kimchi.
  3. Heat a few teaspoons of canola oil in a wok over medium-high heat. Add Spam cubes and cook, tossing frequently, until well browned and crisp, about 8 minutes. Drain on paper towels. Wipe out wok.
  4. Add 2 teaspoons canola oil over medium heat and sauté onions until slightly softened, about 3 minutes. Add garlic and stir fry for 1 minute.Transfer to a bowl and set aside.
  5. Add ½ tablespoon canola oil to wok. Increase heat to medium high and heat until oil just begins to smoke. Add the rice and cook, stirring and tossing, until rice is warmed. Press rice against the sides of the wok to crisp up (like bibimbap and tag dig). Add onion and garlic mixture, kimchi, Spam, and ⅓ cup scallions tossing with rice to combine. Pour in reserved kimchi juice and season generously with black pepper. Add sesame oil, fish sauce and cilantro. Toss to combine.
  6. Serve fried rice in ceramic bowls, topped with a fried egg, reserved 1 tablespoon scallions, Fresno peppers and sriracha sauce.


Dinner, Eggs, Lactose Free, Recipes, Salad

Salad Lyonnaise

December 9, 2015

Salad Lyonnaise I first met the salad of my dreams at Fringale  (a wonderful French bistro in San Francisco) many years ago. That dream salad is Salad Lyonnaise, a perfect combination of delicate bitter greens, salty, crispy bacon, tart dressing and a perfectly poached egg.  It’s a simple but stunning salad.


Lardons  Our local Safeway now carries Hempler’s bacon; thick, meaty, and perfect for this recipe.  The toasted baguette’s purpose, besides being delicious on their own, is to ensure that every bit of runny egg yolk does not go to waste.

Salad Lyonnaise

Salad Lyonnaise
Serves: 2
  • 3½ ounces washed frisee, dark green leaves discarded or use for a mixed green salad
  • 4 ounces extra thick bacon, cut into lardons
  • 4 - 6 baguette slices toasted, lightly drizzled with olive oil and a sprinkle of flaky sea salt (Maldon is a good choice)
  • 1 small shallot, finely chopped
  • 2 large eggs
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
  1. Place the washed frisee in a large salad bowl. Cover and chill while you fry the bacon.
  2. Cook bacon until evenly browned and crisp. Remove to a paper towel lined plate.
  3. Discard most of the fat, leaving a tablespoon in the pan. Sauté shallots for a few minutes until softened.
  4. Poach the eggs for 4 minutes. Drain and set aside.
  5. Whisk Dijon mustard, sherry vinegar and olive oil until combined. Season with a bit of salt and freshly ground pepper. Add shallots to the dressing.
  6. Add the bacon to the frisee and pour a few tablespoons of the dressing over the salad tossing so that all of the greens are well dressed. Add more dressing if needed. I usually have a bit leftover. Divide frisee into two bowls. Top with poached egg and toasted baguette. Shower with freshly ground black pepper before serving.


Breakfast, Dinner, Eggs, Recipes

Scrambled Eggs with Avocado & Feta

September 12, 2015

Scrambled Eggs with Avocado & FetaOur neighbor Judy has six chickens that provide her with plenty of fresh eggs.  Lucky for us, Judy shares with us and dropped off a dozen the other day.  Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe.  Well one thing led to another, and before you know it we had ourselves a wonderful meal.

Neighbor Judy's Eggs, Avocado & Feta, Sourdough BreadAll you need are a few eggs, an avocado, some feta cheese, and good bread.  There’s no way you can mess this up.

Favorite Feta CheeseMt. Vikos is my favorite feta.  It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried.  It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.

Scrambled Eggs with Avocado, Feta & Chili Flakes

Scrambled Eggs with Avocado & Feta

Scrambled Eggs with Avocado & Feta
Breakfast, Lunch or Dinner!
Serves: 2
  • 5 large eggs
  • splash of milk or cream
  • 1 medium-sized avocado
  • 2 tablespoons crumbled feta
  • salt and pepper
  • lemon juice
  • 4 pieces good sourdough bread
  1. In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
  2. Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
  3. Toast and butter the bread, keep warm.
  4. Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
  5. Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.



Breakfast, Eggs, Lactose Free, Recipes

Cream Cheese & Chive Scrambled Eggs

August 4, 2015

Cream Cheese & Chive Scrambled Eggs with Fried Potatoes, Bacon & ToastCream cheese adds richness to these scrambled eggs without altering the flavor of the  eggs.  Luckily for us, our neighbors Judy and John who have three chickens, deliver beautiful, fresh, eggs to our front door.

Neighbor Judy's Fresh EggsJudy writes the date on each egg so that you use them in the correct order.  Brilliant!

Neighbor Judy's Fresh Eggs

Lactose Free Cream CheeseThese days there are more and more lactose free products available, such as this delicious cream cheese.  Green Valley Organics also makes lactose free sour cream and yogurt.  All of their products are superb.

Chopped Chives

Soft Scrambled EggsKeep the heat low throughout the cooking time of your scrambled eggs.  Stir occasionally with a soft spatula.

Cream Cheese & Chives Scrambled EggsOnce the eggs have set a bit, fold in dollops of cream cheese and most of the chives to the eggs.  Keep stirring.

Cream Cheese & Chives Scrambled EggsThe eggs are almost ready to serve.  It’s your decision when to remove the eggs from the pan.  Some prefer very soft, runny, eggs, others like me prefer them to be just a bit more firm.  By the way, these scrambled eggs are delicious piled on buttered toast.

Cream Cheese & Chives Scrambled Eggs on Toast

Cream Cheese & Chive Scrambled Eggs
Recipe type: Breakfast
Serves: 2
  • 4 - 5 eggs (Mine varied in size so I used 5. If using large or extra-large eggs use 4)
  • 1 tablespoon Earth Balance Buttery Spread (or butter)
  • 2 tablespoons Green Valley Organics lactose free cream cheese (or regular cream cheese)
  • 1 tablespoon finely chopped chives
  • ¼ teaspoon salt
  • freshly ground black pepper
  1. Place a medium-sized skillet over medium-low heat. Add 1 tablespoon Earth Balance Buttery Spread (or butter).
  2. Crack eggs into a medium bowl and whisk well. Add salt and a few grinds of pepper to the eggs. Pour eggs into skillet, stirring occasionally. Keep stirring until the eggs have set just a bit. Add dollops of cream cheese and most of the chives and fold into the eggs gently. Continue cooking until the eggs are as soft or firm as you like them. Transfer to a plate and sprinkle with reserved chives.


Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

Potato Salad with 7-Minute Eggs & Mustard VinaigretteThere must be a million different potato salads out there in recipe land.  This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Upland CressOur local Whole Foods market carries this delicious Upland Cress.  You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator.  Because it is sold with its roots still attached, it stays nice and fresh for up to a week.  The tender leaves are delicious in any type of salad.  I especially love tossing them into vinegar based potato salads just before I serve them.

Whole Grain MustardMy sister Mie gave us this crock of whole grain mustard from France.  Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives


Place potatoes in a large pot and cover with water.  Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes.  Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat.  As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer).  Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl.  Whisking constantly, gradually add oil and whisk until emulsified.  Season with salt and pepper.

Halve potatoes and place in a large bowl.  Season with kosher salt and pepper.  Add parsley and a generous amount of dressing. Toss to coat potatoes well.  Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter.  Halve reserved eggs and tuck in between the potatoes.  Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette.  Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad.  You will have extra dressing.  I use it over salad greens or bean salads.





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