Hello Ruth, I hear you're a big fan of condiments! Sending you a recipe of a condiment called "Bhurrka," which is similar in spirit to chili crisp. Bhurrka hails from the western Indian state of Maharashtra (whose capital is Mumbai) and you may very well find a farmer eating heart, coarse sorghum bread with bhurrka and hand-whacked tiny and sweet yet intense white onions. https://food52.com/recipes/80753-bhurrka
I live minutes from Taco Maria. Lucky me! Their food is innovative & always an adventure. Your remembrances about Alice & Fanny are priceless. Keep remembering & writing; just soo good.
I make a chile crisp and also buy an addictive one from Hugo’s Bistro here in Auckland NZ. What I loved in the old article was the avocado 🥑 fruit set in silver - 😂
I ran into Alice Waters a few days ago and had a chance to speak with her briefly. Her current obsessions are her granddaughter of course and a charity she founded in 1995 called the Edible Schoolyard Project. https://edibleschoolyard.org/ . In a nutshell, she explained the organization's goal is to transform public education via concepts involving organic food (for example: gardens, suppliers, school lunches, afterschool programs). She is very enthusiastic on the topic. She stated she has been involved in setting up several successful demonstration programs and would like to see these types of programs expanded to reach to a wider audience.
I dined at Chez Panisse just a few months after this article, treating 2 college friends to a thank you dinner before we headed back east to school. Wish I could recall the menu, but I do remember the table, the warmth, the welcome.
Absolutely loved the article about Alice Waters. We currently make our home in Bolinas, and have been constantly surprised and delighted by the depth of great West Marin product. Alice’s time in and around this area is an inspiration. My first anniversary present was Jeremiah Towers Stars cookbook, New American Classics. We visited the restaurant a few times while living in San Francisco - always a stupendous adventures for the senses. Thank you for making those days live in memory again.
I am an Executive Chef who specializes in Italian Cuisine.here is Lisa's delicious talipa
You will need 1 red onion 3 colored bell peppers green red and yellow real butter minced garlic fresh lemon and lime wedges flour and olive oil
Recipe =4
4Talpia fillets
Seasoned flour
4ozs of olive oil
4 tsp of real unsalted butter
4tsp minced garlic
4 paper thin onion slices cut in half then off 1/4 of onion
4 slices green julli1/5 of a mmbell peppers
4red bell pepper slices same as green
4 slices yellow bell peppers
1st get 4 fresh lemons and limes
4 slices of red bell peppers pour olive oil in Satee pan and turn on med high and pour flour on plate and season with Tony's seasoning plus 1 shake garlic powder and 1 shake of onoin powder take fish and wet with water and lightly dredge fillets in seasoned four and add to hot satee pan and satee 5mins then flip then 4 mins on other side while sateeing add in another pan 24 see through slices of red onions and 8 slices of red,8green&8 yellow bell peppeer slices ad 4 tsp of real butter satee on high for 2-3 mins add miinced garlic and turn off heat satee fish until flakey and done add 1 fillet on plate scoop 1 tsp of real butter and garlic over fillet then add 6 x shaped slices across fish then add 2 red 2 green 2 yellow bell peppers then squize 1/2 a lemon across fillet then squeze 1/2 lime over fish fellet then serve with favorite veggies it will melt on your tongue and touch every taste bud will exslpode with amazing flavor , best fried fish i have ever eaten and created its a mixture of cajun and Northern Italian cuisine. Yummy for your tummy Chef Lisa
Greatly enjoyed reading this article. Alice really is amazing -- what an authentic, brilliant mind. It was also so cool to see her with Kermit Lynch having a meal together.
My husband, now deceased, and I traveled often from DC to California. Lunch and/or dinner at Chez Panisse was always on our itinerary. Wonderful memories. Love your postings.
You had me at "chili crisp." I cannot wait to try this and the Bhurrka recipe shared by Annada . Thanks for sharing this article about Alice Waters. Not surprising, the recipes—from 1985—seem timeless and contemporary for today.
I remember reading the article about Alice and immediately vowed that I would visit Chez Panisse as soon as I could. I was able to go three times since, and every experience was better than the previous one. What treasures! (yourself included). 😍
Ruth, Huge fan here. I'm in a small book group and we'll be talking about Save me the Plums. I read it when it first came out, so this time I listened on a long drive and dog walks. You are a brilliant writer and I loved hearing your reading.
Hello Ruth, I hear you're a big fan of condiments! Sending you a recipe of a condiment called "Bhurrka," which is similar in spirit to chili crisp. Bhurrka hails from the western Indian state of Maharashtra (whose capital is Mumbai) and you may very well find a farmer eating heart, coarse sorghum bread with bhurrka and hand-whacked tiny and sweet yet intense white onions. https://food52.com/recipes/80753-bhurrka
I live minutes from Taco Maria. Lucky me! Their food is innovative & always an adventure. Your remembrances about Alice & Fanny are priceless. Keep remembering & writing; just soo good.
I make a chile crisp and also buy an addictive one from Hugo’s Bistro here in Auckland NZ. What I loved in the old article was the avocado 🥑 fruit set in silver - 😂
I ran into Alice Waters a few days ago and had a chance to speak with her briefly. Her current obsessions are her granddaughter of course and a charity she founded in 1995 called the Edible Schoolyard Project. https://edibleschoolyard.org/ . In a nutshell, she explained the organization's goal is to transform public education via concepts involving organic food (for example: gardens, suppliers, school lunches, afterschool programs). She is very enthusiastic on the topic. She stated she has been involved in setting up several successful demonstration programs and would like to see these types of programs expanded to reach to a wider audience.
I dined at Chez Panisse just a few months after this article, treating 2 college friends to a thank you dinner before we headed back east to school. Wish I could recall the menu, but I do remember the table, the warmth, the welcome.
Absolutely loved the article about Alice Waters. We currently make our home in Bolinas, and have been constantly surprised and delighted by the depth of great West Marin product. Alice’s time in and around this area is an inspiration. My first anniversary present was Jeremiah Towers Stars cookbook, New American Classics. We visited the restaurant a few times while living in San Francisco - always a stupendous adventures for the senses. Thank you for making those days live in memory again.
Just a recipe i created one day that is easy quick and delicious for you Ruth
I am an Executive Chef who specializes in Italian Cuisine.here is Lisa's delicious talipa
You will need 1 red onion 3 colored bell peppers green red and yellow real butter minced garlic fresh lemon and lime wedges flour and olive oil
Recipe =4
4Talpia fillets
Seasoned flour
4ozs of olive oil
4 tsp of real unsalted butter
4tsp minced garlic
4 paper thin onion slices cut in half then off 1/4 of onion
4 slices green julli1/5 of a mmbell peppers
4red bell pepper slices same as green
4 slices yellow bell peppers
1st get 4 fresh lemons and limes
4 slices of red bell peppers pour olive oil in Satee pan and turn on med high and pour flour on plate and season with Tony's seasoning plus 1 shake garlic powder and 1 shake of onoin powder take fish and wet with water and lightly dredge fillets in seasoned four and add to hot satee pan and satee 5mins then flip then 4 mins on other side while sateeing add in another pan 24 see through slices of red onions and 8 slices of red,8green&8 yellow bell peppeer slices ad 4 tsp of real butter satee on high for 2-3 mins add miinced garlic and turn off heat satee fish until flakey and done add 1 fillet on plate scoop 1 tsp of real butter and garlic over fillet then add 6 x shaped slices across fish then add 2 red 2 green 2 yellow bell peppers then squize 1/2 a lemon across fillet then squeze 1/2 lime over fish fellet then serve with favorite veggies it will melt on your tongue and touch every taste bud will exslpode with amazing flavor , best fried fish i have ever eaten and created its a mixture of cajun and Northern Italian cuisine. Yummy for your tummy Chef Lisa
Greatly enjoyed reading this article. Alice really is amazing -- what an authentic, brilliant mind. It was also so cool to see her with Kermit Lynch having a meal together.
My husband, now deceased, and I traveled often from DC to California. Lunch and/or dinner at Chez Panisse was always on our itinerary. Wonderful memories. Love your postings.
Really enjoyed the article on Chez Panisse. I've yet to go there but hope to one day.
I've read all your books too!
You had me at "chili crisp." I cannot wait to try this and the Bhurrka recipe shared by Annada . Thanks for sharing this article about Alice Waters. Not surprising, the recipes—from 1985—seem timeless and contemporary for today.
Is there the slightest chance we can get this in Canada? I’m not hopeful....and heaven knows when I’m next in the US !
Mucho appreciate tips about small purveyors of tasty stuff!
I remember reading the article about Alice and immediately vowed that I would visit Chez Panisse as soon as I could. I was able to go three times since, and every experience was better than the previous one. What treasures! (yourself included). 😍
Ruth, Huge fan here. I'm in a small book group and we'll be talking about Save me the Plums. I read it when it first came out, so this time I listened on a long drive and dog walks. You are a brilliant writer and I loved hearing your reading.