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    © 2008-2017 Nicole (a.k.a. Bay Area Foodie)
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Garlic-Pesto, Brie & Onion Burger


We love burgers…this time it was made with beef from our grass-fed beef club. The meat was fantastic. This recipe is from the burger queen herself, Miss Ray. Tasty…but not good for a first date.

Recipe link
Rachael Ray

Strawberry Blintz Ebelskivers


The ebelskivers are back and better than ever! Imagine a blintz and a pancake all rolled into one. These were over the top good. We again saved a little time by using the Williams Sonoma mix. The recipe suggests using 1 tsp. of filling but use close to 2 …you’ll thank me.


Recipe link

Ebelskivers from the past…
Chocolate Ebelskivers
Cinnamon-Bun Ebelskiver

Braised Lamb Shanks with Rosemary


Our glorious grass fed beef club sent us these bad boys. First time making lamb shanks in our house and we will be making them again. Fall off the bone yumminess!

Recipe link
Bon Appétit  | February 1997

Burgers with Blue Cheese Mayo and Sherry Vidalia Onions


Mmmm Mmmm good. The sherry onions were the best part. Even though summer is no where to be seen in the Bay Area we still BBQ’d in the rain this weekend.

Recipe link
Cooking Light Magazine /June 2011

Lemon-Garlic Shrimp and Grits


Today they are celebrating Fat Tuesday in New Orleans so here is a little Big Easy flavor for you. This Shrimp and Grits recipe is super easy and fast to prepare – you’ll be done in less than 20 minutes! How can you go wrong with plump garlicky shrimp and cheesy grits? You can’t….this was wonderful.

Note: next time I will double the sauce.

Recipe link
Food Network magazine, December 2010

Cider Bourbon-Glazed Roast Turkey with Shallot Gravy


Turkey, Turkey, Turkey why do you give us so much trouble every year (the time is never right and neither is the temp on the thermometer)? This Thanksgiving we decided to use the Cider Bourbon glaze from Williams-Sonoma. The turkey, once finally done, came out delish and moist. We really loved the glaze. It was sweet with a hint of spice. We followed the directions from WS but skipped the brine and instead used butter, salt & pepper on the outside and stuffed the cavity with fresh herbs. We brined last year and it seemed like a lot of work without much added benefit. The gravy was tasty but not sure it was worth having to buy $29 demi-glace.

Recipe link

BBQ Patty Melt


I was inspired by a recent article Serious Eats wrote called: How to Make The Ultimate Patty Melt. My favorite burger is a patty melt. Always has been, always will be. Forget about lettuce, tomatoes, fancy mustard’s, aioli’s and chipotle ketchup’s. For a perfect burger all you need is quality bread, meat, cheese and onions.

I was drooling as I read the article but I didn’t feel like stinking up the house by frying so I decided to challenge Mike to make the darn things on the grill. He happily accepted.

We headed out to the market to pick up the ingredients:

  • Jewish Rye bread (I never new there were so many choices)
  • Aged Swiss
  • Kraft American cheese
  • Large Sweet onion
  • 1 lb 80/20 ground beef (made 3 patties)
  • butter

When we returned we fired up the grill.

Mike made the patties kinda in the shape of the bread and added salt & pepper. I sliced up the onions and buttered one side of each piece of bread. Then we moved outdoors. Mike began to grill the meat and I started the onions on the grill’s burner (following the Serious Eats directions works well). When the meat was coming close to medium we placed some cheese on top and put the bread on the grill butter side down. Then we topped the bread with more cheese and the caramelized onions. Once everything was melty we sandwiched it all together and chowed down.

I don’t think I’ll ever make a Patty Melt on the stove again. This came out fantastic and not all greasy like it usually is. The meat was tender, the cheese gooey and the onions sweet. Perfection!

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