La Cuillerèe

i might have to try this

2010-02-15T11:10:00.000-08:00

I stumbled across this recipe for baked feta -- such a simple concept but it looks absolutely delicious. Read the full post and recipe here.

Photo and Recipe: Lottie + Doof

pizzazz

2010-02-03T05:46:00.000-08:00

This is a pretty simple and light do-it-yourself pizza (no need to order in).

Whole wheat pizza crust (Whole Foods sells nice prepared frozen dough) brushed with melted butter (or olive oil if you prefer) and sauteed garlic -- topped with caramelized onions, Chanterelle mushrooms and Parmesan cheese. To finish I topped with peppery baby arugula (tossed in a bit of olive oil, s+p).

Served with herbs de provence roasted sweet potatoes and butternut squash.

bi-rite

2010-02-02T05:43:00.000-08:00

Bi-Rite Creamery = one of my absolute favorite spots in SF. L-O-V-E.

lazy sundays

2010-02-01T15:07:00.000-08:00

I had an awesomely relaxing, do-nothing-at-all weekend -- definitely what I've been needing. Feeling too lazy (and too cheap) to grab brunch on Sunday, so I threw together a quick and easy breakfast with what we had on hand.

Soft scrambled eggs with herb goat cheese and roasted red pepper relish, arugula salad and whole wheat sourdough toast. These flavors came together perfectly and really hit the spot!

Recipe --

Roasted Red Pepper Relish (makes about 2 cups)

3 tbl olive oil

2 14 oz jars roasted red peppers, rinsed, drained, chopped

1 1/2 cups chopped onions

3 tsp finely chopped garlic

4 tbl cider vinegar

3 tbl sugar

1/4 tsp dry mustard

1/4 tsp cayenne pepper

Heat oil in a large saute pan over med-high heat. Add peppers and saute 2-3 minutes. Next add onions and garlic and cook until onions are tender, stirring frequently (about 5 min).

Mix vinegar, sugar, mustard and cayenne pepper in a small bowl until sugar dissolves . Add vinegar mixture to the saute pan with peppers and season with salt + pepper. Continue cooking relish until all the liquid has evaporated, stirring frequently. Cool at room temp. And for a "smoother" consistency, pulse in a food processor.

This relish is also great as a sandwich spread and could even work as a bruschetta topping!

Recipe: Bon Appetit

dinner recreated

2010-01-18T10:38:00.000-08:00

My take on the delicious "lasagna verde" I enjoyed at Chez Panisse on New Year's Eve. I prepared a classical French Mornay (a.k.a cheese) sauce with gruyere and parmesan cheeses and layered it with whole wheat pasta and a chanterelle + spinach filling. I decided to go with dry pasta rather than making my own -- much more doable for a weeknight meal -- but still really tasty!

produce a plenty

2010-01-10T11:49:00.000-08:00

What to look for in the market this month: grapefruit, root vegetables, chicories, kumquats, fennel, sunchokes, pea sprouts, green garlic, blood oranges, collard greens, winter squash, Meyer lemons, radishes.

Photo: via CUESA

colorful combination

2010-01-08T21:27:00.000-08:00

I love the way the colors and flavors came together in this refreshing winter salad of green leaf lettuce, shaved fennel, zucchini, cranberries, orange sections, fennel fronds and toasted pumpkin seed.

I made the dressing with a bit of fresh squeezed orange juice, rice wine vinegar, extra-virgin olive oil, dijon mustard, agave nectar, shallots and chive.

Really delicious combination.

flavor bible

2010-01-07T18:02:00.000-08:00

Wanted to share one of my personal favorite culinary tools -- the Flavor Bible. It's an incredible resourse for anyone who loves to cook -- especially if you've been wanting to branch out and experimenting more (or even if you're just not sure how to utilize leftovers in a more creative way). It reinforces cooking as a sensory experience -- learning to let your nose, tastebuds (and spirit) guide you in the kitchen. Plus it offers recommendations for flavor profiles and combinations -- all cataloged by ingredient in an easy-to-use, encycolpedia fashion. I highly recommend it!

NYE twenty-ten

2010-01-04T17:49:00.000-08:00

I was lucky enough to ring in the new year with wonderful company and INCREDIBLE food -- the only two things I really require in life.

Dinner at the cafe of Chez Pannisse. Speachless. This is only the second time I've eaten here and I felt like I was glowing when we left dinner -- really just a magical evening.

Sheep's milk ricotta with blood oranges, and green olive vinaigrette -- light, simple, fresh. So good.

Carpaccio of grass-fed beef with mustard sauce, shallots and radishes!

Lasagna verde with chanterelles, spinach and thyme. This dish was earthy and rich, but somehow light and delicate at the same time. My goal is to recreate it at home -- will let you know how it goes.

Grilled Lagier Ranches goose with chestnuts, potatoes and chicories salad.

Dinner was followed by a record-setting game of Timber (aka Jenga), too much wine and cheese. All in all, a successful evening.

sweet and savory

2009-12-31T09:41:00.000-08:00

This butternut squash and pomegranate galette featured on Sunday Suppers looks incredible! Would make the perfect snack/appetizer for those of you who are entertaining tonight. Check it out.

Wishing everyone a great start to 2010!!

Photos: Karen Mordechai via Sunday Suppers

hungry for change

2009-12-23T11:27:00.000-08:00

I recently watched Robert Kenner’s Food Inc. for the first time -- and then had to watch it a second. Wow.

This environmental documentary really reinforced for me things that I already believed, but never truly realized the full extent of -- showing that "cheap" food comes at an enormously high price.

All I can say is this is a film that everyone MUST see...and share. Check out the website to learn more and find out how you can get involved.

Photo: The REEL Addict

curry retake

2009-12-14T14:26:00.000-08:00

Not sure if you recall, I made a way-too-spicy vegetable curry a while back...

Well it's taken some time for the taste buds to recover -- but I finally reworked some of the recipe proportions. Let me tell you -- this version turned out SO MUCH better! I ended up making a chicken pumpkin curry (the result of an impulse pumpkin purchase and some leftover chicken in my fridge), but the general concept is the same.

Recipe --

1 chicken breast, around 1/2 lb, thinly sliced on the bias (optional)

2 cups cubed pumpkin

1 13 oz can coconut milk

1 red bell pepper, diced

1/2 onion, diced

2 tbl minced ginger

1 clove garlic, minced

8 oz water

5 tbl thai red curry paste (such as Thai Taste)

3 tbl palm sugar

1 tsp fish sauce

1 lime, juiced

fresh basil, minced

salt and pepper, to taste

Start by sweating onion, garlic and ginger in about 1 tsp veg oil until tender. Add chicken and cook briefly, just long enough to start the cooking process (around 2 min). Add pumpkin and bell pepper and cook 1 minute more. Season the mixture.

Add curry paste to the chicken and vegetables and cook for a few minutes (careful not to burn the curry). Add coconut milk and water and bring to a simmer. Continue to simmer gently until pumpkin is cooked through and tender. Finish with fish sauce, lime juice, and additional seasoning to taste. Garnish with fresh basil.

Ladle over steamed rice and enjoy!

christmas shopping + quesadillas

2009-12-09T17:26:00.000-08:00

We swung buy a few shops last night -- trying to finish up our Christmas shopping (heading home to O-hi-O in just over a week). This inevitably brought up our usual conversation, "what should we eat for dinner tonight?" I was in the mood for Indian, "How about Pakwan?" To which he responded, "YES!"...errr....if only we could find parking. After tirelessly driving around the Mission with no luck, we ended up back home and disappointed. Darn.

Fortunately, I'd stocked the fridge with all the fixings for quesadillas (thinking ahead) -- and even had stuff to make my guacamole (which is really good...or so I've been told)! So it all worked out in the end. Sigh.

Guacamole recipe --

3 ripe avocado (I like hass)

1/2 small red onion, finely diced

1 med garlic clove, minced

1/2 large jalapeno, minced

3 limes, juiced

2 tbl minced cilantro

salt + pepper, to taste

Halve all avocados and remove pits. Add onion, garlic, jalapeno, juice from 1 lime and half of the avocado (or 1 1/2 avocados) to to a med bowl. Mash avocado with a fork and work in other ingredients until well incorporated. Use a knife to "dice" the remaining avacados halves. To do this hold the half in your palm and gently run the tip of our knife lengthwise (creating strips) then crosswise -- careful not to go through the skin. Then scoop out chunks with a spoon and add to the rest of the mixture. Gently stir to incorporate, leaving the chunks in tackt. Finish with the remaining lime juice, cilantro, salt and pepper.

stone fence

2009-12-05T10:21:00.000-08:00

This is a really nice and festive fall/winter cocktail. We've served it two Thanksgivings in a row -- and is sure to be a crowd favorite!

Recipe -- "The Stone Fence"

3 cups apple cider

3/4 cup Calvados (apple brandy)

1/8 teaspoon Angostura bitters
1 (26 oz.) bottle sparkling apple juice ice
8 slices unpeeled apple
8 cinnamon sticks

This drink is incredibly simple to prepare. Just combine apple cider, brandy and bitters in a pitcher and poor over ice. To finish it off, garnish with an apple slice and cinnamon stick! But be careful, this thing will sneak up on you...

chowda

2009-12-01T14:38:00.000-08:00

I recently made this butternut squash and chicken chowder -- sort of a take on the classic New England version -- using ingredients I had leftover in the fridge. And I actually really love how it turned out!

Recipe --

2 strips thick-cut bacon, diced

1 tsp vegetable oil

1/2 onion, diced

1/2 small leek, white + light green parts, diced

2 celery stalks, diced

1/2 tsp dried thyme

1 bay leaf

1/2 tsp Old Bay seasoning

2 cups chicken stock

1 cup water

1 cup butternut squash, cut into 1" cubes

1/2 cup cooked chicken breast, cubed

1/2 cup cream

1-2 tbl cornstarch, plus equal parts water, whisked together

salt and pepper, to taste

dash tabasco sauce
1/2 cup grated cheddar cheese

Start by cooking the bacon in a pot with oil, until it begins to brown and fat is rendered. Add onion, celery and leeks to pot and sweat for a few minutes until softened. Next incorporate seasoning (thyme, bay leaf and old bay seasoning) and cook a couple minutes more.

Add chicken stock, water and cream to the bacon and vegetable mixture and bring to a simmer. Then add squash and cook until tender -- 10 to 15 min. The squash will naturally thicken the chowder slightly, but it will still be a bit too runny. To thicken, I prepared a "slurry" -- which is the combination of water and cornstarch (in equal parts). Add a small amount of the slurry and allow the mixture to come to a boil. Continue to do this until you achieve the desired thickness. If you accidentally over-do it, just add a bit more water. Simmer for 5 more minutes, then add a dash of tabasco and adjust seasoning. Top with cheese and serve. Pretty easy! Love it!!

food coma

2009-11-30T16:02:00.000-08:00

Just wanted to share a few photos from this year's festivities!

chick'n dinner

2009-11-30T14:03:00.000-08:00

This is a whole roasted chicken I made for dinner the other night. I used this really nice rosemary salt a friend had given me a while back to season the bird -- which added really nice flavor. I like to season it two days in advance and just wrap it loosely in the refrigerator. This works a lot like a brine and gives you super juicy, tender meat.

To roast the bird -- I used a procedure from the Zuni Cafe Cookbook (a restaurant famous for its Zuni Roast Chicken, if you're not familiar), which I've found works great. It recommends working with a small fryer (around 2 1/2 - 3 1/2 lbs.) and simply tucking a sprig of herb under the skin on each breast and thigh. The recipe doesn't call for any extra fat because the fat from the skin naturally renders leaving you with beautifully crisp skin!

To cook -- heat a small roasting dish (just slightly larger than the chicken) over medium-high heat, then add chicken, breast side up -- it should sizzle. Place in a preheated 450 degree oven and roast for around 30 min. The chicken will begin to brown and you should hear the juices sizzling. If the pan begins to smoke, reduce the heat by 25 degrees. Then, turn the bird over, so it's breast side down and cook another 10 min. Return the chicken to breast-side up and finish cooking (another 15 - 20 min). Internal temp should be 165 degrees and skin should be nice and crisp. This is really all it takes -- and you will be amazed how declicious this simple dish can be. I paired mine with the butternut squash gratin --- so good!

stock up

2009-11-24T20:10:00.000-08:00

I wanted to make a turkey stock this year, rather than buying one of the "turkey flavored" variety, which doesn't really have the same character as a true stock. While it takes a little extra time and some foresight to do yourself, the end result is a much more flavorful stock -- and thus delicious gravy!

What you'll need:

4 lbs of turkey necks plus 1 lb chicken wings (5 lbs total)

1tbl vegetable oil

2 onions, diced

2 leeks, white and light green parts diced, dark green parts reserved

2 carrots, diced

2 celery stalks, diced

2 tbl tomato paste

2 sprigs fresh thyme

6 parsley stems

8 black pepper corns

enough water to cover

To start rinse turkey necks and chicken wings and pat dry. Heat oil in saute pan until rippling and add necks + wings. Sear on all sides and transfer to a large stock pot. Cover bones with cold water and bring temp up to a simmer.

While the water is heating up add onions, leeks, celery and carrots to the same saute pan (do not wipe out, you'll want to retain the flavors) and saute until browned slightly. Then add tomato paste and cook a few minutes more.

Next you'll need to make what's called a bouquet garni. Using the dark green portions of the leek, fill with thyme sprigs, parley and peppercorns. Roll into a tube and tie with butcher string. This is used to add flavoring to the stock.

Once the water in your pot has begun to simmer, carefully skim any scum (looks a lot like foam) that starts to form on top. This is something you'll want to continue to do throughout the cooking process. Then add the vegetable mixture and bouquet garni to pot and return to simmer. You want to make sure that the pot never goes beyond a gentle simmer -- this will give you a much clearer end product. Simmer stock for 2 hours, skimming periodically.

And that's it! Home-made stock!

vodka + grapefruit

2009-11-23T16:07:00.000-08:00

I had a super long week last week (the reason for the lack of posts, sorry about that) -- unexpectedly busy getting ready for the upcoming holiday and also trying to catch-up on school work...uuugh.

I met up with friends Friday night at a bar in the city that I'd never been to before -- Bloodhound. I really liked the decor - quirky lighting and birds painted on the ceiling. Plus, they serve beer out of mason jars (love that!) and their signature drink is the "bloodhound," a take on the classic greyhound -- with Hangar 1, campari and grapefruit juice.

Definitely worth checking out if you've never been there before!

gratin

2009-11-23T15:41:00.000-08:00

So I didn't make it to the Farmer's Market this weekend, however I DID end up cooking with winter squash! I decided to make butternut squash gratin (think potatoes au gratin -- if you grew up in the Midwest you know what I'm talking about). This was sort of a trial run for a potential Thanksgiving side dish.

Recipe --

Serves 2, but can easily be multipled to serve more. If planning to do so, use a shallow casserol dish rather than the individual gratin dishes.

1/4 medium butter nut squash, peeled and sliced very thin

1 tsp + 2 tbl butter

1/2 cup heavy cream

1 clove garlic, minced

salt + white pepper, to taste

pinch nutmeg

2 tbl parmesan

4 tbl bread crumbs

1 tsp minced fresh sage

Preheat oven to 375 degrees. Peel and slice squash -- you want to make the slices as thin as possible (think potato chip thin). Use enough squash to create 3-4 layers in the dish -- this could be more or less depending on the size of your squash. Use 1 tsp of butter to grease the inside of the dish and lay slices flat.

Next, combine cream, garlic, salt, white pepper, and a pinch of nutmeg. Whisk together. Note: be sure to salt liberally -- it should actually taste a bit salty -- as you won't be able to adjust seasoning later on. Pour cream mixture over squash until it is half way up the dish. It's important not to over-fill the container. Cover with a piece of parchment paper, then cover tightly again with foil. If using small gratin dishes, set on a sheet pan before placing in the oven. Bake for 35 - 40 min -- it is done when cream is bubbling and a skewer comes out clean when poked through squash.

While the gratin is cooking, melt 2 tbl of butter in a small saute pan. Add bread crumbs, sage and a pinch of salt and pepper. Toss until golden brown.

When done cooking, remove dish from the oven and preheat broiler. Uncover and top with shredded parmesan and bread crumb mixture. Place under broiler until cheese is melted and bread crumbs are toasted.

The dish turned out REALLY good (seriously, lick the plate good) and there's no doubt it's making its way onto the menu for Thursday...

winter squash

2009-11-19T14:23:00.000-08:00

This article has got me thinking about cooking with squash -- perhaps I'll make a gratin...or maybe some sort of winter squash salad this weekend. Another trip to the farmer's market is in order!

spicy experiment

2009-11-15T21:11:00.000-08:00

This is a green vegetable curry I made for dinner the other night. Flavor-wise, I was happy with the results -- however, it ended up FAR too spicy (oops) -- something I'm often guilty off.

To prepare, I sweat aromatics: minced garlic, ginger and onion in a pan (building a base of flavor) -- then added green curry paste, vegetable stock and coconut milk. I incorporated a bunch of different vegetables: eggplant, onion, mushrooms, carrots, parsnips, green beans, cauliflower and scallions. And to create a balance of spicy and sweet, I added a bit of palm sugar, an ingredient I hadn't really worked with until now -- but really helped to round out the flavors.

Unfortunately, we were sweating through most of dinner -- because it was SUPER, super spicy. I think I added about twice as much curry paste as needed. Lesson learned. I'll give it another try soon and post the full recipe + instructions, once I have it worked out!

salad + sandwich

2009-11-12T16:36:00.000-08:00

Another quick and easy dinner -- rosemary ham (found at Whole Foods -- really delicious) and smoked gouda panini with traditional pesto mayonnaise, paired with an arugula, pear, shaved parmesan and toasted walnut salad!

Recipe for traditional pesto mayonnaise --

(Traditional Pesto)
1 cup fresh basil
1 cup fresh spinach
1/2 cup parmesan cheese
2 cloves garlic, blanched
3/4 cup olive oil
1/4 cup pine nuts, toasted
salt and pepepr, to taste

(Mayonnaise)
2 egg yolks
1 tsp dijon mustard
1 tbl white wine vinegar
1 1/2 cup canola oil
1/2 lemon, juice
salt and pepper, to taste

To make this spread, you'll prepare each component (pesto + mayonnaise) separately before combining. The pesto is SO easy! Add all ingredients except oil to a food processor and pulse until finely pureed, then stream in oil (as processor is running). Adjust seasoning.

The mayonnaise, which is actually a classical French sauce (and not merely something that comes in a plastic jar), is a little bit trickier -- but the end result is definitely worth making fresh at home! However, if you're in a bind or don't feel up to the challenge you can always use a store-bought version.

OK, so you have two options -- to use a whisk and prepare by hand (which can be a little tiring, but totally doable) or use an electric mixer. Either way, the process of making mayonnaise is the same. First, break and separate egg yolks from whites. In a bowl add dijon mustard, vinegar and egg yolks. Whisk ingredients vigorously until well incorporated and mixture has stiffened slightly. The goal is to create an emmulsion (a susspention of fat -- the oil -- in "water"). To do this you need to slowly incorporate the oil, all while whisking constantly...now the first time I tired this I ended up with mayonnaise soup. This was because I didn't understand just how SLOWLY I needed to add the oil. Start with just 1 drop at a time and whisk, whisk whisk. Then add another drop and whisk, whisk, whisk. As you continue this process, you'll notice that it starts to thicken. The oil actually adds viscocity to the mixture and as this happenes, you'll be able to stream the oil more quickly without breaking your emmulsion. Keep going in this manor until all of the oil has been added. Finish the sauce with a few drops of lemon juice, salt and pepper. Voilà - mayaonnaise!

You'll have more of each component than you'll need for the paninis. Add roughly 3 tbl of pesto to 1/2 cup mayonnaise and reserve remainder for future spreads.

soup + sandwich

2009-11-11T18:37:00.000-08:00

One of my favorite childhood food memories is of soup and grilled cheese -- a staple in my house growing up. But rather than the classic Kraft American cheese and Wonderbread, I like to do a dressed up version with smoked gouda and an olive tapenade on rustic artisan bread. I love the combination of the smoky cheese and briney olives and capers, which made a nice accompaniment to left-over root vegetable soup.

Recipe for Olive Tapenade --

1 cup nicoise olives

1 garlic clove, peeled

1 tbl capers

1 lemon, juice + zest

1 tsp ouzo (anise flavored liquor)

1 tbl extra-virgin olive oil

Finely chop olives, garlic and capers (or pulse in a food processor). Add lemon juice, zest, ouzo and olive oil -- stir to combine. Adjust seasoning -- to taste.

To make the grilled cheese -- brush 1 side of each slice of bread with melted butter. Add a thin layer of the tapenade to the inside of 1 slice of bread, add cheese and top with the second slice. I like to use a grill pan and press (panini-style) to cook the sandwich. Cook until golden brown and cheese is melted. Yum!

farm fresh II

2009-11-10T17:45:00.000-08:00

A few more images from my weekend trip to the farmer's market! This bag of tri-color potatoes turned out to be the inspiration for an impromptu dinner with family later that evening.

These potatoes reminded my marketing companion, Laura, of a particularly tasty root vegetable soup she'd had -- which we thought would be fun to try and replicate. Along with the bag of potatoes, we bought turnips, rutabaga, baby carrots and shallots -- all perfectly suited for a warming bowl of fall soup. We also picked up rustic pumpkin seed bread, some bitter wild greens and delicious persimmons.

Recipe for soup --
(Note: this was more or less an experimental recipe and quantities are "guestimates"...since I'm not always good about measuring things out. When in doubt, taste and adjust)

Serves: 6-8 people

1 lb tri-colored potatoes
2 medium rutabaga
2 medium turnips
1/2 lb. carrots (multiple colors)
1 medium onion, medium dice
1 shallot, quartered
4 cloves garlic, whole and peeled
2 tbl tomato paste
1 1/2 cups red wine
3 sprigs fresh thyme, leaves
2 sprigs fresh rosemary, chopped
2 tsp red wine vinegar
1/4 tsp nutmeg
2 bay leaves
2 tbl paprika
1 tbl chili powder
1/2 tsp cayenne pepper
water or vegetable stock (enough to cover vegetables + more to adjust consistency)
1 cup milk
salt and pepper, to taste

We started by roasting all of the root vegetables (450 degrees for 30 - 45 min, or until cooked through). In a separated dish, we also roasted the shallot, onion and garlic (this will take less time -- 20 - 25 min, or so).

Once cool enough to handle, we diced all ingredients and added to a dutch oven with a tsp of oil and cooked for a few minutes. We deglazed with red wine and brought to a simmer -- reducing by half. Next, we added the water (or stock if you have it on hand) along with all the herbs and spices and allowed this to simmer for 25 min. If you have an immersion blender, this next part will be really easy (unfortunately, we did not)! We strained the solids (reserving the broth), transferred them to a blender and pureed until smooth. We added the puree mixture back to the pot along with the reserved broth and adjusted the mixture by adding more water until we obtained the proper "soup" consistency. Finally, we added vinegar and milk, and simmered 15 more minutes.

I'm so happy with how well this dish turned out. It was super flavorful!

Our soup was served with pumpkin seed bread and a salad of bitter greens tossed in a simple vinaigrette with persimmons purchased at the market (so delicious), goat cheese and some of my left-over croutons. Thanks to Laura (and our other cohort, Zach) for all your help in the kitchen -- it was so much fun cooking with you!

farm fresh

2009-11-09T13:33:00.000-08:00

Photos from this weekend's Ferry Building Farmer's market. I can't seem to make it past the Blue Bottle Coffee cart without stopping for a much needed cup of joe. And these rotisserie chickens looked and smelled so good!

Lots of lovely flowers! How gorgeous are these kale blooms?

And of course -- I had to check out the goods at Happy Girl Kitchen Co. I'm a bit obsessed.

Much more to come -- stay tuned!!

giving thanks

2009-11-08T17:20:00.000-08:00

I'm really looking forward to the upcoming holiday. Starting to contemplate our thanksgiving day menu -- some ideas include: sweet potato gnocchi, savory bread salad (think sourdough bread, currents, mustard greens), butternut squash gratin, cranberry chutney...well and the obvious staples (turkey + gravy, mashed potatoes, etc.)

Would love to hear from all of you -- what are you planning to make this year? Anything "outside the box"?

date night

2009-11-08T16:53:00.000-08:00

We decided on a much needed Friday night out and opted to stay close to home due to the dreary weather. Nothing quite does the trick like the perfect spaghetti with meatballs, so the decision was easy -- Emmy's Spaghetti Shack! (I think I'd pretty much love any place that calls itself a "spaghetti shack")

First off -- the food is EXCELLENT. You might be asking "what could be so special about spaghetti?" WELL the meatballs at Emmy's are just so savory and delicious -- they're piled high with pasta that's been coated in a sauce that provides the perfect balance of spicy and sweet (nicely complimenting the afformentioned meatballs), finished off with fresh shaved parmesan and parsley!

But beyond the food -- I also really love the atmosphere -- from the quirky decor (aprons and other random objects hanging from the ceiling) to the Friday night DJ.

They start you off with really yummy focaccia bread and balsamic dipping oil!

For dinner we shared a ceasar salad and the spaghetti with meatballs (duh) -- plenty (honesty, plenty) of food for two people. But the best part? Dinner only cost us $21-- you really can't beat that!

green pea risotto

2009-11-04T08:59:00.000-08:00

Risotto can definitely be a meal in itself! I decided to include green peas in this particular recipe -- a minor twist on the classic Risotto Milanese (adding mushrooms to this would be great as well). Preparing risotto is a labor of love and does require your full attention while in the process of making it.

Recipe --

1 tbl butter

1 tsp olive oil
1 sweet onion, diced

1/2 cup arborio rice

3 1/2 - 4 cups stock (vegetable, chicken or beef)

4-5 saffron threads
1/4 cup parmesan cheese

1/2 cup frozen peas

salt and pepper, to taste

It's important to have all your ingredients preped and ready to go before starting to prepare the risotto -- this means having the onions diced, parmesan grated and peas pulled from the freezer and quickly rinsed under cool water, allowing them to thaw slightly.

Once you're ready to get started, place the stock in a small pot over medium heat (you'll want the stock to be hot before adding it to the rice). While the stock is coming up to temp, add the diced onions to a large saute pan with butter and oil. Cook them slowly over medium-low heat -- I like to allow the onion to darken in color and caramelize, building up a nice base of flavor for the dish. Once onions have cooked adequately, add the rice to the pan and cook for a few more minutes, stirring occasionally.

At this point you're ready to begin "making" the risotto. Arborio rice has a high starch content -- and it's actually the starch from the rice that creates it's creamy consistency. Begin by adding a ladle or two of stock to the rice and onion mixture -- stirring slowly in a circular motion. You want to stir almost constantly throughout the process. Another note: keep the heat low enough that you don't really see it simmer while you're stirring (although steam should be rising off the pan), but if you stop stirring, small bubbles being to rise. As you're stirring, you'll see that the stock becomes absorbed by the rice and the mixture seems to reduce (not to be point of being dry, however). Now you're ready to add more stock. Continue this process (adding several ladles of stock at a time) until the rice is cooked through and most of the liquid is absorbed. At this point, stir in the parmesan -- this should tighten up the mixture slightly. Finally, add the thawed peas and cook just until warmed through.

The final product should still have a loose consistency -- not thick and clumpy. Risotto can be a bit tricky, so don't be disappointed if it takes a couple of tries to get it just right!

beet salad

2009-11-03T21:04:00.000-08:00

Beets are one of my favorite fall vegetables! I especially love the earthy quality they provide when incorporated in a salad. This particular salad is really ALL about the beets, which create the base for the other ingredients. They're accented by peppery dandelion greens and creamy crumbled goat cheese -- helping to balance their natural sweetness. I was also able to make the most of some stale sourdough bread in my pantry -- turning them into croutons -- which added a bit of crunch to the salad. And I tossed it all in a tasty balsamic-thyme vinaigrette.

For the salad --

10 baby beets (or roughly 4 larger beets)

1 cup dandelion greens, torn into pieces

1/2 cup crumbled goat cheese

4 oz stale bread (sourdough or other), cubed

2 tbl olive oil

1 tsp dry Italian seasoning blend

salt, to taste

For the dressing --
2 tbl shallot, finely chopped

1 tbl rice wine vinegar

3 tbl balsamic vinegar

2 tsp honey

1 tsp mustard
3/4 cup extra virgin olive oil
2 sprigs thyme, leaves

salt and pepper, to taste

To start, I roasted the beets (just remove stems and wrap in foil with a bit of oil and salt) at 425 degrees for around an hour (or until tender). Once cool enough to handle, remove the skins and cut into quarters (if using the baby beets or 1" cubes if using larger beets).

The croutons are SO easy (you'll never want to by croutons again)! Heat olive oil in a pan, add cubes of bread and sprinkle with seasoning mixture and salt. Toss often until slightly browned and crisp on the outside -- this only takes 8 minutes or so.

Finally, whisk together ingredients for the dressing. Because the dandelion greens are pretty hearty, you'll want to toss these in a couple tablespoons of dressing and allow to sit for 5-10 minutes. After the greens have had some time to absorb a bit of the dressing, add beets and toss with more of the dressing (you don't want the salad to be soaked with dressing, so just add until you get the desired ratio -- you should have some left over). Top beets and greens with the crumbled cheese and a couple handfuls of croutons. Enjoy!

sugar rush

2009-11-02T21:20:00.000-08:00

Hope everyone had a happy halloween! In the spirit of the recent holiday, I thought I'd share one of my favorite places in SF -- Miette! The store is filled with gorgeous displays of artisan candies in lovely glass jars, organic pastries and loads of other treats (very Willy Wonka-esk). These are some photos from a recent visit. I'm pretty convinced this could be one of the happiest places on earth. I especially love their macaroons -- Amazing!! Visit Miette in the Marina, Hayes Valley or on Embarcadero.

i heart pumpkin

2009-10-30T07:25:00.000-07:00

Fall is officially here (can't believe Thanksgiving is only weeks away) and lately I've had pumpkin on the brain -- dreaming of pumpkin pie topped with pumpkin ice cream...or maybe just eating them separately. Either way pumpkin is just sooo delicious. My personal favorite fall-time treat is the pumpkin ice cream at Mitchell's. Or, you can make your own -- came across this recipe for pumpkin pie ice cream that sounds really good!

Photos: via Christie's Corner

burrito in my belly

2009-10-28T20:11:00.000-07:00

I probably eat at Papalote (at least) once a week -- basically whenever I'm feeling too lazy to cook...which usually happens around mid-week (i.e. today).

Insanely good burritos, tacos -- the list goes on. This place is a must for visiters and locals alike...if you haven't eaten here PLEASE check it out!

beez kneezzz

2009-10-26T15:15:00.000-07:00

Love this collection of salt boxes by Bee House!

Photos: via Zensuke

moroccan spice

2009-10-25T12:42:00.000-07:00

Came across this recipe for a moroccan-style marinade. It was so good -- I decided to use it twice!

Recipe --

3/4 cup olive oil

3/4 cup red wine vinegar

2 tbl fresh ginger, minced

1 tbl garlic, minced

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp coriander

1 tsp paprika

1 tsp sugar

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp cayenne

To prepare, whisk all ingredients together.

I used half to marinate cubed lamb (2 hours or so) -- which I skewered. This would be great on flank steak as well! The other half I brushed on assorted vegetables (reserve any left-over marinade): eggplant, bell peppers, zucchini and onion. Using a cast iron grill pan, I grilled each of the vegetables, until tender. Once cool enough to handle -- I diced into 1 inch pieces and tossed with reserved marinade, toasted pine nuts, mint and salt & pepper.

While the vegetables were cooling, I grilled the lamb skewers until caramelized on the outside, but still pink in the center (med to med-rare). I served the lamb skewers over quinoa that I seasoned with lemon juice, lemon zest, olive oil, cumin, fresh mint (minced) and salt & pepper -- and garnished the dish with a sprig of mint.

I really enjoyed both of these dishes -- and the combination of the two together. Give it a try and let me know what you think!

Recipe: Sunset

taco night

2009-10-24T08:57:00.000-07:00

I love taco night!! It's by far my favorite weeknight staple. As I'd mentioned, I wanted to try using the chipotle salsa as a marinade or sauce of sorts. I incorporated about 1 1/2 cups of the salsa with 2 cloves of minced garlic and a couple tbl of olive oil -- added the mixture to a bag with roughly 1 lb. of chicken breast and marinated for an hour or so. I then added the chicken and 1/3 cup of the marinade to a saute pan and cooked, covered, on medium-high heat until chicken was mostly cooked through. I ended up shredding the chicken and adding it back to the pan with the sauce and simmering a few more minutes, uncovered, to allow the sauce to reduce and coat the chicken.

I served the chicken on flour tortillas with shredded romaine lettuce, green onion, cilantro, avacado, sour cream, a bit more chipotle salsa and a lime wedge! We devoured every bite!

ad hoch

2009-10-22T15:50:00.000-07:00

A friend emailed me today asking if I'd checked out Ad Hoch at Home -- the newest cookbook from Chef Thomas Keller based on recipes from his casual Yountville, CA eatery -- which I hadn't! This book is definitely making it's way onto my Christmas list...

You can read a review here.

Photos: by Paula Forbes via Eat Me Daily

local foods wheel

2009-10-22T15:16:00.000-07:00

I'm always trying to plan meals that incorporate ingredients that are both seasonal and (whenever possible) locally grown. I recently stumbled upon the local foods wheel -- currently available for SF and NYC -- which helps identify what foods are grown in the region, and what's in season at various times of the year. I'm thinking this could definitely come in handy!

Photo: Local Foods Wheel

remix

2009-10-21T14:30:00.000-07:00

I ended up with a lot of extra cheese filling and tomato sauce from the ravioli -- and decided to use them to make this super-easy manicotti. It's always so gratifying to make good use of left-overs!

I got the idea to use no-boil lasagna noodles from Cooks Illustrated -- they hold up so much better than boiled pasta and you don't have the mess of trying to pipe in the filling.

Simply pour boiling water into a shallow baking dish, add noodles (in a single layer -- careful they will want to stick together) and soak for roughly 5 min, just until they soften and become pliable. Then spread filling on the bottom 3/4 of noodle and roll. Fill the bottom of a baking dish with about 1 1/2 cups of the tomato sauce and add rolled manicotti (seam side down). Top with more sauce, cover with foil and bake at 375 degrees for 40 min (or until bubbling). Remove foil, top with grated parmesan and place under broiler for 4-6 min -- until cheese is spotty brown.

I served the manicotti with a classic cheesy garlic bread...Mmmm...so good.

Recipe--

1 loaf rustic Italian bread

9-10 cloves of garlic, whole, peel on

6 tbl unsalted butter, softened

1/2 tsp salt

4 tbl parmesan cheese

8 oz mozzarella cheese

Preheat oven to 375 degrees. Meanwhile, toast garlic cloves in a small saute pan over medium heat, tossing occasionally, until fragrant (about 8 min). Once cool enough to handle, peel and mince garlic cloves and combine with butter, salt and 2 tbl parmesan -- using a fork to mash. Cut bread in half lengthwise and spread cut sides with butter mixture. Place loaf back together and wrap with foil. Bake in oven for 10 min. Remove from oven and discard foil. Preheat broiler. Sprinkle cut sides with mozzarella and remaining 2 tbl parmesan. Place under broiler until cheese is bubbling and browned in spots.

i know how to cook

2009-10-21T07:40:00.000-07:00

Love these illustrations by Blexbolex for I Know How to Cook, the classic french home cooking book, by Ginette Mathiot.

Photos: by Blexbolex for I Know How to Cook via Design*Sponge

pasta pasta

2009-10-20T15:51:00.000-07:00

I've finally put together a pasta-making tutorial (as promised)! I really wanted to share this because making fresh pasta is one of my very favorite things --- maybe I'm just wacky, but I find it sort of therapeutic...

Before diving into the how-to, I need to start with the pasta machine. I use the Marcato Atlas150 -- this is a really great model (used in professional kitchens) -- you can purchase one on Amazon for around $80. I bought it a few months ago and have gotten a lot of use out of it...totally worth it!

Recipe for pasta dough --

3 cups bread flour

5 eggs

1 tbl salt

semolina flour, as needed

To start out, measure the flour and salt onto a clean work surface -- a wood chop block works great (if you're lucky enough to have one) -- and mix together. I'd advise having a metal bench scraper handy. Crack eggs into a bowl. Make a well in the center of the flour + salt and slowly pour in 3 eggs (pooled eggs will naturally separate from one another). With your hands, incorporate eggs into the flour (you will be very sticky and gooey at this point). Reform well and add 2 remaining eggs - incorporate.

Wash hands to remove any large globs and bring dough together to form a ball. If needed, wash hands again. Flour work surface with semolina flour and knead dough until it starts to develop a gluten structure (this takes roughly 10 minutes) -- the dough should look a bit shinny when it has been kneaded adequately. Cover dough with plastic wrap and rest -- 10-15 min. Dough is ready to roll!

Set up pasta machine on a stable work table -- using clamp to fasten.

It is easiest to work with roughly 1/2 of the dough at a time. Begin by setting the dial to 1. Flatten out dough (so it's around half the width of the roller) and flour with the semolina (don't be afraid to use lots of semolina!). Position end of dough in center of roller. With one hand, support the back end of the dough, guiding it so that it stays straight as it enters the roller -- stop periodically to stretch out the flattened dough as it comes through the other end. Repeat these steps, increasing the dial by one each roll -- you will go all the way up to setting "6".

Tip: If the pasta becomes too long and difficult to handle, cut in half and work sections individually...this usually happens around setting "3". Just be sure to remember where you left off...

If you want to make pasta noodles, fasten attachment and roll sheet through chosen setting (depends on the width of the noodle you want). Toss cut noodles with the semolina to keep from sticking together and cover with plastic until ready to boil -- they will dry out quickly.

For ravioli you'll need 2 sheets of rolled out pasta, approximately the same length and width. You'll also need to have round or square cutters on hand. Flour work surface with semolina and lay out one sheet of pasta.

Recipe for three cheese filling --

1 1/2 cups ricotta cheese

1/2 cup parmesan cheese

1 cup mozzarella, shredded

1 egg, lightly beaten

1/2 tsp salt

1/4 tsp black pepper

1 tbl fresh parsley, chopped

1 tbl fresh basil, chopped

Before adding the filling, I like to use a cutter to "mark" where each ravioli will be. Mound a small amount of filling in center of each marked ravioli. Lightly dab water around the filling (this will help the sheets stick) and drape the second sheet of pasta over the filling. Working with one mound at a time, use finger tips to press sheets and seal -- being careful not to lock in any air bubbles. Cut each ravioli with your selected cutter and toss with the semolina flour.

Fresh pasta cooks really quickly -- 2-3 min for the noodles and 4-5 min for ravioli -- and it's much lighter than dry pasta.

Toss cooked pasta with the roasted tomato sauce, parmesan & fresh parsley -- it would be great with pesto as well -- and serve. Enjoy!

spicy chipotle salsa

2009-10-19T14:25:00.000-07:00

I absolutely love this recipe for chipotle salsa! It's sort of sweet and savory -- but also nice and spicy (of course). A milder version would be equally as good -- if you're not into the heat -- just reduce the number of chiles.

Recipe --

4 large firm-ripe tomatoes (or 8-10 smaller ones), whole

2 medium unpeeled onions, halved horizontally

20 unpeeled garlic cloves

8 dried chipotle chiles (use around half this amount for a milder version)

3 tbl olive oil

1/2 cup fresh lime juice

salt, to taste

The first step is grilling the vegetables -- this works best with a grill pan or heavy bottomed saute pan lined with foil. Heat the pan over high and place tomatoes, onions and garlic on foil. Grill until browned in spots, turning occassionally -- this takes around 10-12 min. Remove vegetables and cool. While these are cooling add dried chiles to pan and cook until just slightly softened and darkened in spots (turning often) -- this just takes a few minutes. Let cool.

Slit chiles and remove stems and seeds. It's best if you use gloves to do this...otherwise you'll be feeling the effects for a while afterward. Chop chiles into small pieces and add to a blender (for best results) or a food processor. Core tomatoes and rough chop into chunks, add to blender with chiles. Peel and chop onions and garlic, add to blender. Puree mixture until smooth, scraping sides periodically to ensure that all particles are incorporated.

Pour olive oil in a large saute pan or dutch oven and heat over medium-high. When oil is hot, add tomato-chile mixture and cook until it begins to simmer rapidly (being sure to stir often). Then add lime juice and cook 10-15 minutes longer -- until salsa has thickened slightly. Once cool, adjust seasoning to taste. I ended up adding another squeeze of lime juice to bring up the acid just a bit.

This salsa is great served with chips -- but I think it would also make an excellent marinade or accompaniment for chicken or pork. I'm going to trying it on chicken tacos for dinner this week and will share the results!

Recipe: Sunset Easy Party Food

organic beer, wine + spirits

2009-10-19T09:03:00.000-07:00

CCOF is hosting their fourth annual organic beer & wine tasting event Friday (Oct. 23) at the SF Ferry Building. The event will showcase a wide selection of award-winning organic wines, beers and spirits alongside food pairings from some of the Ferry Building’s acclaimed restaurants and specialty food vendors!

Event goes from 4-8 pm. Tickets are $25 for 10 tastes or $15 for 5 tastes.
Sounds like a great way to unwind after a long work week...

scary good

2009-10-18T10:47:00.000-07:00

No clue what to be for Halloween (any thoughts?)...

For all of the sweet tooth's out there (myself included) -- check out the Field Guide to Candy cookbook from author Anita Chu. A DIY guide to your favorite candies, sweets and confections. I'm going to try these made-from-scratch candy corn -- I think this project would be especially fun to do with the kiddies! (click here to download the recipe)

Photo and Recipe: Field Guide to Candy by Anita Chu via Tasting Table

saucy

2009-10-17T17:00:00.000-07:00

Trying to save money = eating at home on Friday night. I made this three cheese ravioli with roasted tomato sauce for dinner last night. It turned out really REALLY good! The sauce it verily easy (honestly) and so much better than your typical store-bought, comes-in-a-jar tomato sauce. So I wanted to share...I'm also planning to post the recipe for the cheese filling AND a tutorial on making your own fresh pasta. Coming soon!

Recipe for roasted tomato sauce --

2 tbl tomato paste

2 tbl extra-virgin olive oil

2 tsp fresh thyme leaves, minced

1/8 tsp red pepper flakes

salt + pepper

2 lb vine-ripened tomatoes (9-12 med), cored + halved

6 garlic cloves

1 small onion, peeled + cut into 1/2 inch rounds

1 tsp red wine vinegar

granulated sugar, to taste

Preheat oven to 475 degrees. Combine tomato paste, 1 tbl oil, thyme, pepper flakes, 3/4 tsp salt and 1/4 tsp pepper in large bowl. Toss tomatoes, garlic and onion in tomato paste mixture until evenly coated. Line a baking sheet with aluminum foil and set a wire rack on top. In center of rack place a 4" square of foil -- place garlic and onion on the foil square. Then place tomatoes, cut-side down, directly on the rack.

Roast until vegetables are soft and tomato skins are well charred -- 45 to 55 min. Remove from oven and cool 5 min. Transfer garlic and onions to food processor and pulse untill finely chopped. Add tomatoes, vinegar and 1 remaining tbl oil to food processor. Pulse until broken down, but still chuncky. To finish sauce, adjust seasoning and add sugar to taste (this will add an extra touch of sweetness -- the amount of sugar needed will depend on the ripeness of the tomatoes).

When serving the sauce -- you can adjust the consistency by adding some of the pasta cooking water. For a chunkier sauce, serve as is. Enjoy!

end of summer salad

2009-10-15T07:15:00.000-07:00

Quick salad of mixed baby greens, feta cheese, heirloom tomatoes and honey-lemon vinaigrette -- taking advantage of the last heirlooms of the season!

Dressing recipe --
2 tbl rice wine vinegar
1 lemon, juice
1 tsp dijon mustard
1 tbl honey
about 3/4 cup extra virgin olive oil
1 tsp salt
cracked pepper, to taste

portrait of a foodie

2009-10-15T07:13:00.000-07:00

Photos: C2 styled by Marcella Hayward

it's beginning to feel like fall

2009-10-14T19:56:00.000-07:00

It's been rainy and a bit overcast here in SF...and all I want to do is curl up on the couch with a blanket and a good book. It also makes me want something warm in my belly. I made this white (...err green) chili the other night -- the perfect compliment to the weather -- and really delicious!

Recipe--

(serves 6)

3 lbs. chicken breast (bone-in, skin-on)
1 tbl vegetable oil
3 medium jalapeno chiles

3 medium poblano chiles, seeded, cut into large pieces

3 medium anaheim chiles, seeded, cut into large pieces

2 medium onions, cut into large pieces

6 garlic cloves, minced

1 tbl ground cumin

1 1/2 tsp ground coriander

2 cans cannellini beans (15-oz), drained + rinsed

3 cups chicken or vegetable stock

3 tbl lime juice (2-3 limes)

1/4 cup fresh cilantro, minced

4 scallions (white + light green parts), thinly slices

Heat veg oil in a large dutch oven (or another heavy bottom pot). Season the chicken, liberally, on both sides and add to the pot skin-side down. Cook until skin is golden brown (about 4 min), turn and brown on other side -- transfer chicken to a plate, remove and discard skin. While chicken is browning, mince 2 of the jalapenos (seeds + ribs removed). In a food processor, process other chiles (poblano + anaheim) and onions until consistency of a chunky salsa.

Pour off all but 1 tbl excess fat from the pot (careful to reserve drippings) and add minced jalapenos + chile-onion mixture, garlic, cumin, coriander and 1/4 tsp salt. Cover and cook until vegetables soften (about 10 minutes). Transfer 1 cup of the cooked veg mixture to the food processor, add 1 cup broth and 1 cup beans -- process until smooth. Add this veg-bean mixture to the dutch oven with other cooked vegetables along with the remaining 2 cups of broth and reserved chicken breasts. Bring to boil, reduce to a simmer and cook for another 15-20 min (until chicken is cooked through).

Remove chicken breasts from pot, stir in remaining beans and continue to simmer (about 10 min more). Once cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir in the shredded chicken, lime juice, cilantro, scallions and remaining minced jalapeno (include seeds for additional heat). Adjust seasoning and serve!

I like to serve this chili with a few lime wedges, dollop of sour cream and tortilla chips. And make a little extra -- it tastes even better the next day!

Note: you could easily make this a vegetarian chili by omitting the chicken.

Recipe: Cook's Illustrated Jan & Feb 2007

happy girl kitchen co.

2009-10-14T14:29:00.000-07:00

A continuation of my recent pickle obsession, I wanted to share one of my newest discoveries - happy girl kitchen co. (if you haven't heard of them already). They make amazing certified organic pickles and preserves -- everything from classic dills to pickled beets and fruit jams. If you're here in San Francisco, visit their booth at the Ferry Building Farmer's Market. Or you can checkout their online market. And for those of you who are interested in learning more about preserving they also offer a full schedule of workshops!

Photos: happy girl kitchen co.

herb-an

2009-10-13T07:56:00.000-07:00

Planting fresh herbs had been on my list of projects for a really long time...So you can imagine my excitement when I discovered this herb garden in my backyard (an early birthday present and a really sweet surprise)! Includes: African basil, sage, rosemary, oregano, Italian parsley and traditional basil.

An advantage of the live plants, rather than buying cut bunches is that you always have the freshest herbs possible. But, on top of this, it's also a great money saver & friendly to the environment -- reducing waste (you only cut off what you intend to use). And there's always plenty to go around -- which means gifts for friends!

tasting table

2009-10-12T07:42:00.000-07:00

Have you heard about Tasting Table? A free daily email delivers the best of food and drink culture to adventerous eaters everywhere. Each weekday, they send subscribers one delicious idea about dining, wine, cocktails, cooking or restaurant personalities. City-specific emails available in New York, Los Angeles, Chicago...and coming soon to San Francisco!

kansas style bbq

2009-10-12T07:38:00.000-07:00

I'm working on a recipe for a kansas style honey bbq sauce. I used it to flavor pulled pork butt for Sunday night dinner -- served as a sandwich on ciabatta bread with my pickled onions and arugula.

Recipe --
1/2 cup ketchup
1/2 cup rice wine vinegar
1/4 cup water
1/4 cup brown sugar
3 tbl tomato paste
2 tbl vegetable oil
2 tbl paprika
1 tbl chili powder
2 cloves garlic, minced
1 tsp cayenne pepper

Mince garlic cloves, and grind to a paste (with a pinch of salt) -- using either the edge of your knife or mortar and pestle if you have one. Sweat garlic in oil until fragrant and starting to darken in color. Add spices (chili powder, paprika, cayenne) and brown sugar and cook a few minutes -- this initial cooking starts to extract the natural oils in the spices and caramelize the sugar. Add tomato paste and cook 1-2 more min, then add remaining ingredients (water, vinegar, ketchup). Simmer to reduce and thicken -- approx. 15 min.

sunday brunch

2009-10-11T14:27:00.000-07:00

One of my absolute favorite things (and this is no exaggeration) is brunch...any day of the week. But especially on lazy Sunday mornings. I was so excited to receive some home dried tomatoes and automatically thought egg scramble! So, this morning we did brunch at home: soft scrambled eggs with sun-dried tomatoes + feta cheese, bacon and toast.

If cooked correctly, you don't need to add much to the scrambled egg base (this is my opinion, and I'm sure there are those who would disagree...). I simply whip the eggs (2-3 per person), gently until the whites and yolks have homogenized. You're not looking to create foam, and be careful not to over-whip. I season with a couple pinches of salt and cracked pepper. I then add them to a non-stick pan, with a tsp or so of vegetable oil and a pad of butter -- the oil keeps the eggs from sticking and the butter gives richness and flavor to the eggs. I heat the pan over medium heat and add egg mixture (another tip: think low and slow, you do not want the eggs to brown). Once the eggs start to curl on the edges and come together, add cheese + tomatoes. Continue to cook, stirring with a rubber spatula (preferably), just until liquid starts to solidify. For a soft scramble, you're looking for them to still be loose. I served mine with bacon + toast.

shotwell's

2009-10-11T13:46:00.000-07:00

Friday = happy hour at one of my favorite Mission bars, Shotwell's. Low-key, great beer selection, juke box, pool tables, pin ball, mixed crowd (+ people watching)....a good time. See you there!

99 bottles of beer

2009-10-09T07:08:00.000-07:00

99 Bottles of Beer event this Saturday at Berkeley's Phoebe A. Hearst Museum. The day-long celebration will include a discussion of the libation's traditions and brewing process, an exhibit of 130 beer-related artifacts and an outdoor beer tasting with drafts from local brewers.

Where: Phoebe A. Hearst Museum of Anthropology
Kroeber Hall - UC Berkeley
When: Sat (Oct 10), noon - 6pm
Admission: $15 - $30

merci!

2009-10-08T17:17:00.000-07:00

Gorgeous photos of "merci" in Paris on Sunday Suppers. 4-stories featuring a flower shop, used bookstore, fabric shop, home goods and more. So lovely...

Photos: Karen Mordechai for Sunday Suppers

pick-a-pickle

2009-10-07T21:46:00.000-07:00

I recently started pickling --- it's incredibly easy and doesn't take a lot of time! These pickled onions would make a great gift. They're really yummy on a sandwich (with bacon + arugula...mmm). They're best made a few days in advance, but will keep forever in the refrigerator!

"Carol's Pickled Onions"
Makes about 1 1/2 pints:

Recipe --
12 oz small yellow onions
1 1/4 cups champagne or white wine vinegar
1 1/4 cups water
2 tbl sugar
2 bay leaves
1 small dried chili
a few black peppercorns
salt

Peel and slice onions into rings - about 1/8" thick. Combine the vinegar, water, sugar, bay leaves, chili pod, peppercorns and a few pinches of salt in a small saucepan. Bring to simmer over medium-low heat, then turn heat up to medium and add the onions. Gently stir, as it returns to a simmer. Simmer for 1 min. Pour hot onions and brine into a wide bowl or directly into jars. The skinny rings will turn glassy as they cool. Cover and store refrigerated.

Recipe: The Zuni Cafe Cookbook

finger lickin' good

2009-10-07T19:13:00.000-07:00

SUPER duper easy weeknight dinner. Chicken leg + thigh (bone-in, skin-on) with garlic redskin mashed potatoes...
Just tuck a sliver of garlic and a sprig of fresh herb (I used sage, but thyme or rosemary would be great too) under the skin on both the thigh and leg meat. Rub with a little oil, sprinkle with salt + pepper (on both sides) and roast -- 425° for 55 min, or until skin is crisp.

For the mashed potatoes --
(enough for 4 people)
6 red skinned potatoes, washed, cubbed
3/4 cup milk
2 tbl cream cheese (my grandma's secret ingredient)
2 cloves garlic, minced
s+p (to taste)

Add cubed potatoes to a pot and cover with cool water. Bring to boil and simmer until tender, drain, and add cooked potatoes back to hot pot. While potatoes are cooking, steep milk with garlic. Add milk + garlic to cooked potatoes, a little at a time to ensure proper consistency, and mash by hand (for a chunky mashed potatoes). Stir in cream cheese and season, to taste. Yum!

a spoonful + a pint

2009-10-07T17:04:00.000-07:00

I recently hosted a beer tasting with the Ohio Kraft Brew trio. The get together marked the unveiling of their newest creations: the C.O.C.Wit (coriander, orange peel, and cardamon) and the Rhine Rye (rye and peppercorn).

I wanted to do a food pairing (to help compliment the delicious beer) -- which was also the perfect opportunity to experiment with some new recipes! I created 4 hors d'oeuvres, 2 to be paired with each OKB brew.

On the menu....
Mint, hazelnut pesto with fig and orange on crostini
Manchego and fontina grilled cheese with orange olive tapenade
Suggested OKB pairing: C.O.C.Wit

Gougères with arugula, bacon and pickled onions
Pastrami and caramelized onions with horseradish mustard cream on rye
Suggested OKB pairing: Rhine Rye

I got several requests for my pesto recipe (my personal favorite), so I thought I'd share. And I plan on posting some of the others as well...

Recipe for Mint Hazelnut Pesto --

3/4 cup mint
3/4 cup parsley
1/2 cup spinach
1/2 cup manchego cheese
2 cloves garlic
1/4 cup hazelnuts (toasted)
1 tbl orange zest
2 tbl orange juice (juice from about 1/2 an orange)
1 cup extra virgin olive oil (or as needed)
s + p (to taste)

I was really happy with how everything turned out and thought the tasting was a huge success (the beers were definitely the star of the show, of course)! Thanks to everyone who made it out for the party!

Photos: Ohio Kraft Brew

beetloaf - it's what's for dinner

2009-10-06T18:08:00.000-07:00

One of my favorite lunch spots in SF is Atlas Cafe. I especially love their golden beetloaf sandwich - which is really, REALLY good. I order it almost every time I go there -- and I'd been wanting to try and recreate it at home. So I took a stab at coming up with a recipe. I had a pretty good idea, just from eating it so many times, and was able to deduce most of the basic ingredients. After a little research, I came up with a recipe for my first trial run. This is it...

Recipe --
1 cup uncooked quinoa
2 raw beets, peeled + grated
1 small rutabaga, peeled + grated
1-2 small carrots, peeled + grated
1 onion, minced
1/2 cup bread crumbs
2 tbl fresh basil, minced
2 tbl fresh parsley, minced
2 eggs, beaten
1 tbl garlic salt
2 tbl tomato paste
1 tbl ketchup
1 tbl whole grain mustard
1 tbl olive oil
salt + pepper, to taste

The quinoa serves a duel purpose -- it acts as a binding agent and also helps bulk up the end product. I cook quinoa like steamed rice (2:1 ration, water to grain). Bring water to a boil, stir in quinoa (rinsed) and cover. Simmer 15 - 20 min, until cooked through. If all water has evaporated, but the grain still isn't cooked through, just add a bit more water and continue to cook until done. Cool completely.

I combined the quinoa, beets, carrots, rutabaga, onion, bread crumbs and minced herbs. In a separate bowl I beat eggs and combined them with the garlic salt, tomato paste, ketchup, whole grain mustard, olive oil, salt and pepper. I then slowly added the egg mixture to the beets and other vegetables -- I was looking for the consistency to be like that of a traditional meatloaf. (Use judgment as to whether you should add all of mixture, less or more -- it all sort of depends on the size of beets, carrots, etc. as to how much moisture you'll need). Once I had the proper consistency, I spread the mixture into a shallow dish and roasted it at 400° for around 45 min (up to 1 hr). And voila! Beetloaf!

I decided to serve it as a sandwich -- on ciabatta bread, with havarti cheese, arugula and a pesto spread -- with heirloom tomato capease salad. Mmmmm -- so good!

The final product was pretty good (and made a lot more than I expected!)...definitely not bad for my first attempt. A couple of ideas for making it even better: roasting the root vegetables and processing them in a food processor before combining with the other ingredients. I think roasting them first would help to intensify the flavors -- and processing would give the final product better texture. I'm going to try it again soon (with these adjustments) and will let you know how it goes!

spoonful

2009-10-06T15:46:00.000-07:00

I absolutely love cooking for friends, dinning out and discovering new restaurants, farmers markets...really anything to do with cooking and eating (which, of course, is the best part!). I'll be sharing with you my many cooking experiments, from recipes for easy weeknight meals to complicated dinner parties (some that really work, and some that don't) -- along with favorite restaurants, cooking supply stores, cookbooks and more. Bon appetite!