Ms. Glaze's Profile

Please come check out my new site!

Hi folks! Thank you so much for following my stories throughout the years. I hope that you will come on over with me to my new site for more. I've just come back from a month long vacation in Europe... Continue reading

Posted May 17, 2012 at Ms. Glaze's Pommes d'Amour

Comment

5

Ms. Glaze is Moving to Amy Glaze...

First of all let me say THANK YOU! for your support and comments over the last 7 years. I hope that you will follow me and resign up on my new blog at: AMY GLAZE'S POMMES d'AMOUR It is still... Continue reading

Posted Apr 3, 2012 at Ms. Glaze's Pommes d'Amour

Comment

6

Lobster Ravioli, Pea Shoots, & Smoked Paprika Sauce

I made these lobster raviolis for a friend of mine who spent 9 months craving sushi, shellfish, and martinis. I promised her lobster once her baby was born and here it is! This is not the easiest dish especially if... Continue reading

Posted Mar 22, 2012 at Ms. Glaze's Pommes d'Amour

Comment

9

Dutch Apple Baby & Truffled Skillet Soufflé: Cast Iron Breakfasts

That long title is a complicated way of saying: one basic recipe, two different results. My Mom makes Dutch Apple Baby for fancy brunches. It's a crowd pleaser. Especially when you enter carrying a poofy egg soufflé that smells like... Continue reading

Posted Mar 8, 2012 at Ms. Glaze's Pommes d'Amour

Comment

6

Pumpkin Butter: In Bread, On Pizza, By the Spoonful

I know you're wondering if I've totally lost my mind with pumpkin recipes in March, but when I said (in my last pumpkin mole post) we have 70 pounds of sugar pie pumpkins that are in dire need of attention... Continue reading

Posted Mar 8, 2012 at Ms. Glaze's Pommes d'Amour

Comment

5

Chicken Pumpkin Mole!

And you thought pumpkin pack was like so 3 months ago! But, if you had 70 pounds of sugar pie pumpkins still left in dry storage (like we do at Echo Valley Farm) you'd be gettin' pretty darn creative right... Continue reading

Posted Feb 22, 2012 at Ms. Glaze's Pommes d'Amour

Comment

17

Jes' Don't Act Like Dinner!

It's been a breathtaking week at Echo valley farm. The nights specifically with a moon so big and bright you'd think it was Alaska in the summertime. I look out on the nighttime fields to find the vegetable rows glowing... Continue reading

Posted Feb 17, 2012 at Ms. Glaze's Pommes d'Amour

Comment

8

Ms. Glaze is now following BlythePonytailParades

Feb 15, 2012

Nettles! Nettle Pesto Pizza with Delicata Squash & Bacon

Farmer Kate stumbles down a ravine backward that borders the Pescadero creek. She trips, she falls, she screams. Farmer Jeff and I come running over thinking Kate has broken her back. But no, she has just landed in a whole... Continue reading

Posted Feb 12, 2012 at Ms. Glaze's Pommes d'Amour

Comment

9

Truffled Blue Hubbard Squash Soup

Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may double as an excersize ball, and few people have heard of it... Continue reading

Posted Feb 6, 2012 at Ms. Glaze's Pommes d'Amour

Comment

10

Ms. Glaze is now following Natalya Zahn

Jan 31, 2012

Wild Mushroom & Kale Ravioli with Caraway Parmesan Cream Sauce

Wild mushrooms are still going strong and we have a secret forage place for chanterelles at Echo Valley Farm. I'm not allowed to say where exactly for obvious reasons. The bigger woodier ones are great to chop up for duxelles... Continue reading

Posted Jan 31, 2012 at Ms. Glaze's Pommes d'Amour

Comment

7

Crispy Sweetbreads, Pomelo, Citrus Veal Jus

"Do your yoga friends know you eat brains and thymus glands and crazy stuff like that?" He asks popping a crispy morsel in his mouth after expertly swiping it through sauce... "Um, no, how's the new dish?" I ask with... Continue reading

Posted Jan 26, 2012 at Ms. Glaze's Pommes d'Amour

Comment

13

Persian Saffron Orange Cake

My dusty pastry skills were recently tested when a Persian friend asked if I would recreate his Grandmother's orange cake perfumed with cardamom and saffron. Then he gave me his Grandmother's relic bundt pan to make it in. Then my... Continue reading

Posted Jan 8, 2012 at Ms. Glaze's Pommes d'Amour

Comment

5

Wild Mussels! How to Clean & Debeard

NOTE TO READER: I JUST FOUND OUT YOU CANNOT REMOVE MUSSELS WITH TOOLS! MUST DO WITH HANDS ONLY! GOOD LUCK! Jeeps McGee, my trusty vehicle, starts up with a gutsy roar. The performance exhaust shakes me with thunderous throaty vibrations.... Continue reading

Posted Jan 4, 2012 at Ms. Glaze's Pommes d'Amour

Comment

20

Citizen Cake Clam Chowder

It seems that I am the last to find out that both Orson and Citizen Cake will be closing their doors in SF. As the Chef de Cuisine who opened the last reincarnation of Citizen Cake I find this disheartening.... Continue reading

Posted Dec 14, 2011 at Ms. Glaze's Pommes d'Amour

Comment

14

Kale and Fuyu Persimmon Salad, Blue Cheese Beignets

The secret ingredient in this kale & fuyu persimmon salad is hidden in the vinaigrette: the bizarre and fascinating citron known as Buddha's Hand. The fleshless fruit imparts a lovely fragrant sweet lemon essence minus the furniture polish aftertaste. Use... Continue reading

Posted Dec 7, 2011 at Ms. Glaze's Pommes d'Amour

Comment

7

Pink Pearl Apple Stuffing with Burdock, Savory, & Sage

Yes Pink Pearl apples are really pink! No 'burdock' is not a character from an Agatha Christie mystery but a root tasting of thistle. Yes 'savory' refers to the aromatic herb that pairs excellent with poultry. And 'sage' is sage.... Continue reading

Posted Nov 22, 2011 at Ms. Glaze's Pommes d'Amour

Comment

10

Roasted Red Kuri, Pancetta, & Honey

Red Kuri or Potimarron in French, is a tasty baking squash. They look like flame colored pumpkins with a toy top shape. If a chestnut, a sugarpie pumpkin, and a butternut squash fused, potimarron is what that union would taste... Continue reading

Posted Nov 17, 2011 at Ms. Glaze's Pommes d'Amour

Comment

5

Creamed Pearl Onions, Chanterelles, & Thyme

Creamed onions have been part of our Thanksgiving tradition for at least two generations and I can't explain why because they don't add much to the plate beyond a colorless, bland, creamy blob. All the same I've been craving them... Continue reading

Posted Nov 16, 2011 at Ms. Glaze's Pommes d'Amour

Comment

2

Pumpkin Sage Buttermilk Biscuits

Piping hot pumpkin-sage biscuits smothered in butter and honey are addictive! I could eat these all day long. And I have been eating them all day long while recipe testing. My Executive Chef in New York liked to walk down... Continue reading

Posted Nov 15, 2011 at Ms. Glaze's Pommes d'Amour

Comment

3

Thanksgiving Turkey Tips

Turkey used to be a once a year treat for me. At Echo Valley Farm the team raised and processed their own and we've been enjoying Thanksgiving now for at least a month. But supplies are running low and unless... Continue reading

Posted Nov 14, 2011 at Ms. Glaze's Pommes d'Amour

Comment

2

A Parisian Thanksgiving

It's November 27th, 2003. The fourth Thursday of the month. I'm living in Paris and will be for the next five years. And I am freaking out right now and drinking Champagne like it's Coca-Cola. In fact I'm drinking American... Continue reading

Posted Nov 11, 2011 at Ms. Glaze's Pommes d'Amour

Comment

12

Padron Pepper Appetizer

I love October in California, it's the inbetween month. Summer's bounty is still waving a final farewell with dry farmed tomatoes, sweet late season corn, and heirloom peppers while Winter squashes are tempting us closer to the hearth. These little... Continue reading

Posted Oct 26, 2011 at Ms. Glaze's Pommes d'Amour

Comment

4

Pork Sesame Broth from Homemade Pork Stock

This soup is only as good as the broth. (You know where I'm going with this don't you?) Despite the somewhat rustic start to making this broth, the finish is surprisingly light and feminine in flavor with lemongrass, ginger, and... Continue reading

Posted Oct 20, 2011 at Ms. Glaze's Pommes d'Amour

Comment

6