The making of the fish stock

Making your own fish stock might be the key ingredient in making an amazing cioppino! The biggest challenge to making homemade fish stock is where to get a fresh fish carcass. Well it is easy when your roommate manages Catch Isle. I had asked Chris to bring home some fish bones so I could make some stock. When I opened the refrigerator door last week to find half a Halibut carcass in a box I wondered if Chris actually thought we had a pan big enough to fit it all in, and that was only half of the fish. He had wanted to bring the whole thing home for the shock value but couldn't figure out how bring it on the bus. I am sure if you don't have a roommate that works in a seafood restaurant you could go to any local seafood market to pick up some fish bones.

The making of the stock. Key ingredients: Fish bones! 1 bottle white wine, 3 quarts water, 1 onion, celery, carrots, bay leaf, fresh thyme, salt, and pepper. Boil until stock starts to turn a whitish-yellow color about 1 hour. Strain and now you are ready to make your favorite cioppino recipe or you can use mine.

Sunset Picnic

Last Thursday another memorable and successful supper club night happened thanks to all of my loyal friends and followers. One email and 10 hours later fourteen reservations were quickly made for the supper club. I am currently planning a sunset picnic at Stafford Lake in Novato for Sunday, August 9th. Why Novato?? It's summertime and we all need a little sunshine and green grass to clear up the San Francisco fog. It's going to include lots of yummy food pared with beer from brewer Nick Shortway. If you have any interest in getting on my email list please email me at kate@savorydeliciousness.com I will be sending out the invite in a few weeks for the picnic.

CRAB CAKES ARE MY FAVORITE!!!!

Check this recipe out from Food and Wine! http://www.foodandwine.com/recipes/spicy-crab-cakes-with-mango-puree This might just be the BEST crab cake recipe I've ever had. Make sure the mango is ripe. If the mango is too big you can always save the rest and give it to a friend (mango story).

"philo-meringue-berry madness!"

And the award goes to Chris and Alexis!!

The Nelson Family Secret

What does Chris Nelson do to that rack of lamb, every time, that causes our mouths water with such anticipation? It's easy and simple and fit for a king. Where did he get this recipe? From Mama Char of course!

First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.

This recipes pairs well with chive and cheddar mashed potatoes.

Katie Cupcake!

After recently going to a party down in the South Bay, I was given the nickname "Katie Cupcake". Emily, my best friend and Savory Deliciousness's number one PR Girl, made everyone try the cupcakes I had made. Everyone was walking around with creamcheese frosting and coconut stuck to their faces. The person we all really need to thank for these delightful little cakes is Ina Garten.
http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html

Savory Sunday Nights at Club Clayton

What to cook???? We've got a pound of dungeness crab sitting in the fridge, 6 petite fillets left over from the last supper club currently thawing out on the counter, and a rack of lamb Chris picked up at Restaurant Depot on Wednesday. What to cook? What sort of delicious creations are we going to come up with the ingredients we have? One quick trip to the Haight Street Market for some fresh veggies and herbs, and we'll be cooking up some Savory Deliciousness in the kitchen of Club Clayton.