Wednesday, April 25, 2012


North Africa meets Mexico
I had some leftover harissa from a Moroccan dinner last night, and it went on a freshly toasted tortilla with avocado and cilantro, and a squeeze of lime.  Spicy heaven.

Wednesday, April 11, 2012

Sweet potato snacks!

Party food for special people you love, or to eat all alone, burning your fingertips:

2 sweet potatoes
1 tbs coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
4-6 tbs olive oil

Preheat the oven to 450.
Toast the seeds in a dry skillet: first the coriander seeds for a minute, then fennel seeds for another minute, then cumin seeds for another minute.  All should be fragrant but relatively uncolored.  Then grind in a mortar and pestle or spice grinder. 
Peel the sweet potatoes, cut in half lengthwise, and then into wedges - 10ths or 12ths - for maximum caramelizing area.  
Toss the sweet potatoes, spices, olive oil, and a good amount of salt, and lay on a baking sheet.  Roast until deeply caramelized, about 25 minutes, depending on your oven.  Turn the oven up or down as you see fit to caramelize everything nicely - burnt edges are delicious, too!
Then try not to eat all of them before your guests arrive.  Super good at any temperature, and the next day!

Monday, May 16, 2011

The best salad

I've made in a long time:
Little gems, arugula, fava beans, avocado, chives, lemon vinaigrette.

Sunday, April 17, 2011


This is the first in a series... because who doesn't eat a meal of eggs and greens at least once a week(or day)?
Let's share.
Above is the best I've done in a while: sauteed asparagus, chopped tarragon, fried eggs, mascarpone.  Yumtron.

Friday, April 15, 2011

Sexy Salad at The Hub SoMa

Early stages of a spinach-celery-fennel salad
A few days ago I did a little guest-chef stint at The Hub SoMa, a sustainably-designed co-working space/resource for change-makers... 
They do a "Sexy Salad" day involving a guest chef and a CSA-style box of produce from Albert and Eve, an organic-produce delivery service, hoping to inspire its members to sign up for a produce delivery.  I had a pretty good idea of what would be in the box, but there were still some surprises and it was pretty challenging and fun to make salads out of the contents.

Raw chard and green mango salad with citrus vinaigrette
Plus, there isn't really a kitchen at The Hub - so collards and onions went on the griddle and diced sweet potatoes went in the rice cooker with quinoa, and it all worked pretty well! 

Blood orange and grapefruit salad with cilantro
Overall, a great time - The Hub's members were super excited and ate everything.  And I had two awesome helpers, Jake and Yonghwan, who washed all my produce and picked herbs and were so cheerful and diligent!  
All of these photos came from The Hub's facebook page, link below if you want to see more of the Sexy Salad scene. 

Friday, February 4, 2011

Miel on DailyCandy!!

Thank you Karen Palmer, editrix extraordinaire of DailyCandy San Francisco!  Check out the article...

Wednesday, February 2, 2011

Hummus with Ras-el-hanout

Next time you're making hummus, throw in some Ras-el-hanout - it's delish!  The name means "top of the shop" in Arabic, meaning a personal combination of the best spices a shop has to offer.  With anywhere from 10 to 100 ingredients, it contains all the usual suspects in North African spicing.  Of course you can find it pre-made, but it's also fun(and fresher!) to find a recipe and toast and grind your own.  It will transform your humble hummus into a warm, complex, spicy delight!