Sun dried tomatoes, almonds, garlic I don't know, but it's really good! Each time I visit my friends Bob and Sherry in California it feels like opening up an unexpected gift as they graciously offer a lavish spread of appetizers accompanied by excellent wines from their extensive collection, and always with good company. This time, in addition to several small dishes, Sherry had whipped up a bowl of pesto composed of radish tops, a novel appetizer replete with exciting pesto flavors with a unique kick from the spicy radish tops.
R adish blossoms from Marin Root Farms at the San Francisco Ferry Building On my recent visit I sat in Sherry's kitchen quietly looking out onto the terrace garden, admiring the way the herbs were gently dancing with the soft breeze sloping down the hills.
The view of the idyllic garden was contrasted by the energy in the kitchen as Sherry whizzed through plating Meyer lemon short bread, which she baked from her prolific lemon trees. Next Sherry scooped bowls of a deep crimson sorbet, insisting that I must not leave without trying her lemon verbena strawberry sorbet made from the fresh herbs in her garden.
It was an ethereal integration of ripe summer berries and exotic sweet citrus infused mint. I'm not sure if I can even begin to describe it other than to say that it was magnifique!
These ripe tiny clusters of sweet full flavored tomatoes are indigenous to Mexico and delicious. Sherry is in constant motion, taking on many food projects such as Napa Radio, A Million Cooks, and let's not forget creating recipes in her test kitchen, where she experiments with the interesting flavors, ideas, and techniques amassed on her travels across the globe. If you're not already familiar, Sherry leads Culinary Getaway s, which brings people to destinations for extravagant food-focused experiences to taste the authentic flavors of regional cuisines.
