Dog Treats

Scout's Biscuits 3 1/2 cup whole wheat flour 2 cup Quaker oats 1 cup milk 1/2 cup hot water 2 beef or chicken bouillon cubes 1/2 cup meat drippings Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

It's crab season

Dungeness crab season officially started November 15th and
early reports are that crab is plentiful and will be throughout
the season which ends June 30th. Crab Risotto has already appeared on my menu and on Thanksgiving I'll pair crab with truffles, frisee and citrus in a dungeness crab salad.

Sea of Cortez Diver Scallops

This is a picture of someone's yummy dinner Saturday night---Grilled Sea of Cortez Diver Scallops with a sautee of laughing bird shrimp, roasted root vegetables, preserved peppers, capers and currants. The bright yellow sauce under the scallops in a puree of Cinderella pumpkin flavored with cumin and coriander.

Tis the season for Quince

Fall is the time for quince to start appearing at the farmer's market. I got my first batch from Woodside Farms from farmer Ed. I really enjoy cooking with quince---they are too hard and bitter to eat raw but when baked, poached or stewed they turn a blush of red and take on this delightful floral pear quality. You will find them in my mustard green salad roasted together with persimmons tossed in a heirloom tomato vinaigrette. Quince is thought to be one of the oldest cultivated fruit crops.

Dine Out For Hunger

Join us November 18th for the 6th Annual Dine Out to End Hunger. Vin Antico will donate 20 percent of your food bill to Homeward Bound, the main provider for homeless shelter and services in Marin county. We are priveleged to support this amazing organization. Reserve a table today to show your support.

Spigarello

"Spigarello" or sprouting broccoli is native to Southern Italy and is very popular throughout Europe. Here in Marin, Jesse Kuhn is growing this really tasty green at his farm Marin Roots near Pt. Reyes Station in west marin. The flavor is tangy, similar to kale but with an intense broccoli flavor. You'll find it on my menu under small plates sauteed with garlic and foraged chanterelle and hen of the woods mushrooms. You can find Jesse at the farmer's market in marin on both Thursdays and Sundays.

Dog food is good food too

These are my two dogs, Scout(blond) and Fiver Boo Radley and being proper
marin dogs they live a pretty great life. Friends often ask if they eat anything
special and the answer is yes--I make their food. They get some kibble but they also get a version of my grandmother's chicken soup. Two whole chickens a week stewed with carrots, celery, squash, a bit of garlic and ginger, whole wheat pasta or rice. Honestly it's cheaper than canned dog food and there's something a bit satisfying about knowing what's going into the food they eat everyday. I've also been known to have a bowl or too myself on occasion. Say hi if you see us on a walk in downtown San Rafael.