tag:blogger.com,1999:blog-29292816460485051232024-03-18T19:44:15.495-07:00Diligently Dining...and Constantly CookingAlyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2929281646048505123.post-81916156525012379902010-07-11T20:21:00.000-07:002010-07-11T20:21:42.521-07:00Boysenberry Bliss<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-IMMx3-fUW5s_nw8NKOJWSbQ3OMChRgWjPs7R63diPIB38TH3ZuBSZQ37v5Cci3RCEH-8Vp0ltrMMfBB2c8FrtiCglsPQiEdft2Tr0L2DA_lE32PmrfG1pQ2phaa_PnMM1fZtwcBi7u4/s1600/boysenberries.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-IMMx3-fUW5s_nw8NKOJWSbQ3OMChRgWjPs7R63diPIB38TH3ZuBSZQ37v5Cci3RCEH-8Vp0ltrMMfBB2c8FrtiCglsPQiEdft2Tr0L2DA_lE32PmrfG1pQ2phaa_PnMM1fZtwcBi7u4/s320/boysenberries.jpg" width="320" /></a></div>Berry season is my favorite time of the year. In San Francisco’s mild climate, where there is only about a 25 degree swing between summer and winter, I divide the year up into 2 seasons: Berry Season and Boring Season. <br />
<br />
<br />
Ok, so that might be a bit extreme, but my friend and I like to spend the winter months ranking our favorite berries. Strawberries and blueberries tend to be in the top 2. We debate whether we prefer raspberries to blackberries. Well, now we don’t have to choose…we recently discovered the boysenberry! I’ve had boysenberry jam before, but had never tried a fresh one. There was a booth at the Ferry Plaza Farmer’s market this morning that I’d never seen before. They sold beautiful jams and preserves, and they had an impressive display of plastic clamshells filled with succulent-looking fruit.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFGHJa80NLame3PpTJSRd6dp0DPTwX5y7TCNsorLBdhkqqPltuS7WHc0aDfXt8R1hIiBGpB1uM_YltnkJgDOMEzSl51d-hdPlnzeRFD5Ee7Brg_2t-KBBZP73oMs0z1cmYYST37vScGo9/s1600/boysenberries+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFGHJa80NLame3PpTJSRd6dp0DPTwX5y7TCNsorLBdhkqqPltuS7WHc0aDfXt8R1hIiBGpB1uM_YltnkJgDOMEzSl51d-hdPlnzeRFD5Ee7Brg_2t-KBBZP73oMs0z1cmYYST37vScGo9/s320/boysenberries+2.jpg" width="320" /></a>Boysenberries look like exactly what they are: a cross between a raspberry and a blackberry. They are large and plump like blackberries but have a deep red base that betrays their crossbreeding. Biting into one sets off a juicy explosion in your mouth. Boysenberries are a grown-up berry. They don’t overwhelm you with tartness, there are very few seeds, and they are more complex than any berry I’ve ever tried before. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The initial flavors are just tart enough to make your mouth water. Then you taste the sweetness that can only be described as a concentrated berry flavor that dances on your tongue. It’s like every berry you’ve ever tasted all rolled into one. The kiddie flavor “mixed berry” wishes it could taste like this. The finish is a lingering reminder of lazy summer days and purple-stained lips from trying to beat the birds to the ripe fruit growing next to my childhood home.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_gPBV6lMi0DMyKVXzuqh0fsjGaW_wNRK9_JMlxLm7vdMHHdvdeGLw2hyzyuWt6vXEQJqSOxLEMFqWfk7qvH8GlLC6pDB8eTxlNNtmxcCqGamI7JJH88okWR5uwJqLVBY9yuCe_U4Y8hP/s1600/boysenberries3+copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_gPBV6lMi0DMyKVXzuqh0fsjGaW_wNRK9_JMlxLm7vdMHHdvdeGLw2hyzyuWt6vXEQJqSOxLEMFqWfk7qvH8GlLC6pDB8eTxlNNtmxcCqGamI7JJH88okWR5uwJqLVBY9yuCe_U4Y8hP/s320/boysenberries3+copy.jpg" /></a>The aforementioned friend was lucky enough to score some boysenberry-cognac sauce from her neighbors. She was also nice enough to share some with me, but don’t worry, I gave her a gorgeous clamshell of fresh berries in the same transaction. It’s nice to have friends who are willing to barter for berries. The sauce was thick, and the deep purple color created a stark contrast against the creamy white yogurt I ate with it. I would love to have the self-control (and budget, at $4/clamshell at the Farmer’s Market) to make this sauce some day, but the berries don’t last long enough in my apartment.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As I’m writing this, there is only one lone survivor sitting in what used to be a bowl of gorgeous jewel-toned boysenberries. I’m sad to eat it, but I hope my new discovery will be present at next Saturday’s market. Well, maybe not too sad…that was delicious!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com5tag:blogger.com,1999:blog-2929281646048505123.post-43663097301055122412010-01-11T16:08:00.000-08:002010-01-11T16:08:03.515-08:00Someone in my lineage likely had dyslexia…<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0w81hb_qDuR2zjh_iZf8o7hMy50_vxfBy56ScSAqn6x4a6SVWEZqBPNyF5ZR7SxPb63eutQ-2lpETed66psTd6eJAqHqFaHyJCzqWnWA74jPY6Ccb6q7CwFy3LQZm8sn4h0mJl4Q_PHWo/s1600-h/small+Grandma+and+Grandpa+Sofia+Aunt+Francie+and+Uncle+Phil+circa+1924.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0w81hb_qDuR2zjh_iZf8o7hMy50_vxfBy56ScSAqn6x4a6SVWEZqBPNyF5ZR7SxPb63eutQ-2lpETed66psTd6eJAqHqFaHyJCzqWnWA74jPY6Ccb6q7CwFy3LQZm8sn4h0mJl4Q_PHWo/s320/small+Grandma+and+Grandpa+Sofia+Aunt+Francie+and+Uncle+Phil+circa+1924.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My mother’s side of the family is a classic Italian-American clan. My grandfather is a first-generation American citizen and my grandmother was second-generation. Gramps’s birth certificate reads “Umberto DiLuciano” (even though he goes by “Albert”); Gram realized she was christened “Maria” after thinking her name was “Marie” for about seventy-five years! My mother’s generation (two girls, two boys) all live within one mile of each other in the same city in which they were raised. Many of us attend Catholic Mass as a group on Sundays, taking up an entire pew. We go out for brunch after Church then meet up later that night for pizza at someone’s house. We have a family recipe for spaghetti sauce that is kept under (figurative) lock and key. Like most Italian-American families, we are very proud of our heritage and use holidays as an excuse to pull out all the stops and make traditional Italian food.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqJnWv8az7qyr1yYZV3N0Y6khWh1_Xx-KhxNqIIZb8GDmp-o_D_eMnPIvM33EdQV83IAFKhmn6u8nFH20ZUy5I35Aih_ZpzTJDyAREJI3LKr_qyORrVek7W4UQvfkh5ypQJr_jTzaJ0b3/s1600-h/small+grandpa+on+his+confirmation+day.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqJnWv8az7qyr1yYZV3N0Y6khWh1_Xx-KhxNqIIZb8GDmp-o_D_eMnPIvM33EdQV83IAFKhmn6u8nFH20ZUy5I35Aih_ZpzTJDyAREJI3LKr_qyORrVek7W4UQvfkh5ypQJr_jTzaJ0b3/s320/small+grandpa+on+his+confirmation+day.jpg" /></a>One of my favorite dishes is usually served with our New Year’s Day supper. The preparation starts in advance. People gather together a few days before the holiday to make delicate crepes filled with a secret blend of Italian cheeses. This year my Gramps and Uncle Randy made the crepes, while my Mom filled the thin pancakes and rolled them into tasty little cigar shapes. She stacked the finished product into casserole dishes, barely covering them with our homemade chicken stock. They sat in the fridge until New Year’s Day, when my Mom gently reheated them and rationed out the crepes to eagerly awaiting family members. The flour crepes absorb the flavorful stock and the cheese infuses the broth with salty, Italian goodness! This dish is the <em>primo piatto</em> of the meal, followed up with ham, potatoes and veggies. I’ve missed out on this meal for years, sadly, since I always return to whatever city I am calling “home” for New Year’s, but I can almost taste these delicious treats as I write this! <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What are they called and where can you get them? My family calls them “scrapelle,” and have done so for as long as anyone can remember. I’ve searched high and low for this dish in restaurants and online but haven’t been able to find them anywhere. I took some Italian in college and even spent a quarter studying in Italy. I asked dozens of Italians about “scrapelle” but none had ever heard of such a thing! I was headed home for the holidays, thinking about our family traditions (including my favorite dish). Suddenly, I had an “aha” moment worthy of a cartoon light bulb illuminating over my head. The Italian word for “crepe” is “<em>crespelle</em>”! Somewhere along the line, someone must have mixed up the word! No wonder there was no trace of this dish anywhere! In true Italian-American fashion, we had our own bastardized pronunciation of an Italian word. Hey, the Sopranos leave the vowels off the end of every Italian word (“mozzarell” and “mortadell”), give us this one.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkgR9y9EN9N4uAvY9wBwmFpSRrCuYrm4IisgRIvabPAbQIoGRPwsasWPCf4lb0Whfjct9vEnA3AKWdfK4b-X3z0r3qYPZAe7Qpht-q-R6o_sK8Iu_zd8mvMWSGKKaoIPSIgAOn7RWCjnl/s1600-h/small+Grandma+and+Grandpa+Sofia+Wedding+1919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkgR9y9EN9N4uAvY9wBwmFpSRrCuYrm4IisgRIvabPAbQIoGRPwsasWPCf4lb0Whfjct9vEnA3AKWdfK4b-X3z0r3qYPZAe7Qpht-q-R6o_sK8Iu_zd8mvMWSGKKaoIPSIgAOn7RWCjnl/s640/small+Grandma+and+Grandpa+Sofia+Wedding+1919.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I’m not sharing the recipe for this one, because it’s a serious family secret and I might be disowned for doing so (well, someone would definitely give me <em>mal'occhio)</em>. But please, enjoy the photos of my family! <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3w0hiKkErkggKw-ik676bkL9Oz5Z1SPBMonIikLwxzkiH03zorg2vFz5stQD2uEuQEfAq9un7C3ZJBLFkjIwTKLPu9aGrGVtGah5gECIlKzXaqtTnVCMBHnXsxO9EkaSKucwUMv5Jnsr/s1600-h/small+Grandma+And+Grandpa+Rosso+circa+1919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3w0hiKkErkggKw-ik676bkL9Oz5Z1SPBMonIikLwxzkiH03zorg2vFz5stQD2uEuQEfAq9un7C3ZJBLFkjIwTKLPu9aGrGVtGah5gECIlKzXaqtTnVCMBHnXsxO9EkaSKucwUMv5Jnsr/s400/small+Grandma+And+Grandpa+Rosso+circa+1919.jpg" /></a><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Friendly group, huh? The man on the left and the woman standing in the middle are my great-great grandparents. It was taken circa 1919.<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">If you're curious about the others: <br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The first one is my great grandparents, my great-uncle, and great-aunt Francie, taken around 1924. I LOVE how Victorian it is!<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The second picture is my grandfather on his confirmation day with his godparents, taken around 1940 (that's a guess, but it's close!). <br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The third photo is my great-grandparents' wedding picture, taken in 1919.<br />
</div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com6tag:blogger.com,1999:blog-2929281646048505123.post-75389910363472575122010-01-06T22:10:00.000-08:002010-01-06T23:57:01.583-08:00Bacon, Eggs and Toast for Dinner<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFr2Esti_BOgC6s1dLotqma8FaMnDrDKReIm4t7wdxfm1Bk-JjG-E0BMT19GWCMM_ajMXEtkMuxOuCwI0bxroMxpsPT6Ozxaebmsx3EN5-Jt2sSvVEEsjULxYl1br7siH_PAdVsRiS7J5/s1600-h/liguria+bakery+sign.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFr2Esti_BOgC6s1dLotqma8FaMnDrDKReIm4t7wdxfm1Bk-JjG-E0BMT19GWCMM_ajMXEtkMuxOuCwI0bxroMxpsPT6Ozxaebmsx3EN5-Jt2sSvVEEsjULxYl1br7siH_PAdVsRiS7J5/s320/liguria+bakery+sign.jpg" /></a>I lived three blocks away from the bakery for at least six months before stopping in to investigate. There’s no shortage of little Italian bakeries in North Beach, and this one looked decidedly less inviting than the majority of them. In fact, most of the time you can’t even be sure they’re in business. They hold true bakery hours and are only open until 1:00 (or more often until they sell out of their tasty product). The only thing identifying it as a bakery at all is a sign made of a few lines of worn gold script painted onto one of the windows, barely visible from the road. These windows are usually barren - with the exception of certain holidays, when overnight there is an explosion of festive spirit. Near human-scale mannequins have startled yours truly more than once when my walk home activated a motion sensor to send a crooked-nosed witch into a fit of cackling or induce a unexpected “ho, ho, ho” from a robust Santa Clause.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2xZ4BwfbGHVGWpg3OqHRZpfOE2oceGqWsht893XsVPDKDi89RUc5jNitO8J9ZrOVUWHcouA2CZCPI7jmn4WQkzxDa343p7tm1F81C0_I0hQuIQms_fnZE9OMWFZo2EMUTF7bAQf9MAVu/s1600-h/menu+sign.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2xZ4BwfbGHVGWpg3OqHRZpfOE2oceGqWsht893XsVPDKDi89RUc5jNitO8J9ZrOVUWHcouA2CZCPI7jmn4WQkzxDa343p7tm1F81C0_I0hQuIQms_fnZE9OMWFZo2EMUTF7bAQf9MAVu/s200/menu+sign.jpg" /></a>I was waiting for a ride to work one morning from my Beau, who was running quite behind. In order to kill some time I decided to run down to Liguria Bakery. Looking at the menu, it quickly became clear that this was not your ordinary bakery. There were no glass display cases with flaky pastries, and no shiny espresso machines. No tables to sit down and read the morning paper or check your email on free Wi-Fi. As my eyes searched the small shop for the menu, it became clear that this was not the place to pick up a morning latte and some biscotti. The “menu” consisted of a list of ingredients: rosemary, garlic, mushroom, raisin, etc. Although the staff was quite curt and definitely not in the mood for a chat, I was able to ascertain that this was a very specific bakery, specializing in focaccia bread. The list of ingredients was a list of the different toppings on their bread. And that is all they serve. Focaccia. Just focaccia.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDkZyA3PzBZPEAT0foU-JsqSaA1MViK3KC_rEuNsBp1V3Ac-g5iAuxiZg0qtF5Hr_glyN7sG5aBUJkVecK_e2M6g8uP6WfvpmJGEzNhTY4mt3ZZ-MHZgbUWnQlvPtaG7HbaTdWSlBoPZ_/s1600-h/corner+photo+liguria+bakery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDkZyA3PzBZPEAT0foU-JsqSaA1MViK3KC_rEuNsBp1V3Ac-g5iAuxiZg0qtF5Hr_glyN7sG5aBUJkVecK_e2M6g8uP6WfvpmJGEzNhTY4mt3ZZ-MHZgbUWnQlvPtaG7HbaTdWSlBoPZ_/s400/corner+photo+liguria+bakery.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">They serve around ten different types, but my personal favorite is rosemary. And apparently I’m not the only one who dreams about this bread! If you can’t make it into the shop early enough it’s sold out; then you have to settle for one of the other delicious toppings, like garlic, mushroom or green onion. I know, life’s rough.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1j-cFxbwaHSCpPQCOYTx18SB-cJcQ_-LQPo4LpIEEz2VdWphJa6_OaI5RctFUdu6eO70Z1zW6HW0ZPOJnIj12Ym-Z9txSE8tUVoT8flrau8eXtjUs9yZvaodbDwk_WMg_bw3cPS24fOM/s1600-h/stacked+focaccia+copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1j-cFxbwaHSCpPQCOYTx18SB-cJcQ_-LQPo4LpIEEz2VdWphJa6_OaI5RctFUdu6eO70Z1zW6HW0ZPOJnIj12Ym-Z9txSE8tUVoT8flrau8eXtjUs9yZvaodbDwk_WMg_bw3cPS24fOM/s320/stacked+focaccia+copy.jpg" /></a>I bought a slab of rosemary focaccia last week and wasn’t able to finish it because some last minute dinner plans popped up. A few days later, I noticed the pretty package wrapped in white butcher’s paper and tied with twine sitting in my bread basket. I just couldn’t bear to throw it away, even though it was as hard as a rock. What’s the best use for bread that’s a few days old? Bread crumbs, of course! One of my favorite America’s Test Kitchen recipes is spaghetti with garlic, breadcrumbs and a fried egg. I modified it a little bit to make bacon and rosemary bread crumbs with my beloved focaccia (yes, I’m always trying to make recipes healthier…). <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pasta and over-easy eggs are an amazing combination. The yolks break to coat the noodles in a thick sauce. In this dish, the toasty breadcrumbs add a bit of crunch to contrast with the creamy sauce and toothy pasta. Parmesan contributes its characteristically nutty flavor; the garlic adds an earthy, mellow layer; the red pepper flakes give a tiny kick. Top it off with a hint of salty, meaty bacon and you have a satisfying dinner using the components of a traditional breakfast – bacon, eggs and toast.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygRil1bpOI4suaRHSvc7SyprJXrFUjDn3k2Gf2u04Ls_fS_bOkQj3dBpmcr93QHjxqdHmLtYXFKKRfad4p1e3DVM4zOAdoGCa4lbFlt_XCBoECY3lXHxAmZ6YOSQf9Z8vX5uu5NhFdn6r/s1600-h/focaccia+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygRil1bpOI4suaRHSvc7SyprJXrFUjDn3k2Gf2u04Ls_fS_bOkQj3dBpmcr93QHjxqdHmLtYXFKKRfad4p1e3DVM4zOAdoGCa4lbFlt_XCBoECY3lXHxAmZ6YOSQf9Z8vX5uu5NhFdn6r/s320/focaccia+close+up.jpg" /></a><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong>Spaghetti with Rosemary-Bacon Breadcrumbs and Egg</strong> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Serves 4<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Adapted from America’s Test Kitchen (The Best of America’s Test Kitchen 2008)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can use any kind of bread for bread crumbs, or if you’re feeling a little lazy then use panko. And you can always drop the bacon and use olive oil (that's what the original recipe calls for).<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb spaghetti (use dried, fresh doesn't have the right texture for this recipe)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 eggs<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 cloves garlic, minced<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ sheet pan of day-old rosemary focaccia (can substitute day old bread or panko crumbs), torn into 1 inch pieces<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 slices bacon, cut into matchsticks<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pinch of red pepper flakes<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ c grated Parmesan cheese<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olive oil<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and pepper<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Optional: Chopped Italian parsley<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Cook the bacon until crisp in a medium non-stick skillet, about 5-10 minutes. Keep the oil in the pan but drain the bacon onto a paper towel.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Pulse the bread in a food processor into fine crumbs. Add the crumbs to the bacon fat and toast over medium-low heat on the stovetop until golden brown. Set breadcrumbs aside to cool.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Cook the pasta according to instructions on the box. While the water coming to a boil and the pasta cooks, prepare the rest of the ingredients. Reserve 1 c of cooking water when draining.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Heat 3 T olive oil in the skillet over low heat. Add garlic, pepper flakes, and a pinch of salt. Cook slowly to mellow the garlic. This will take around 10 minutes, but be careful not to burn the garlic or you’ll have to start all over! Set this mixture aside and return the pan to low heat with 2 T oil.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. 1 minute before the pasta is done cooking, add the eggs to the skillet. Season with salt and pepper and cover. Cook until the whites are just cooked but the yolks are runny (2-3 minutes).<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. While the eggs are cooking, mix the pasta, the garlic/oil mixture, 3 T olive oil, and Parmesan in the cooking pot. Add ½ c of the reserved cooking water, adding more if the pasta is too dry. You can add chopped Italian parsley in this step if you want.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Plate the pasta, top with a cooked egg, and sprinkle the dish with the breadcrumbs, bacon and additional grated cheese.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJVOdvwsdoaP8_rEvi1-tMXi27Quupi5yQOtfZ0CiUi_7cwMwcI7vrRsfb9I3_8tBPaHpxR84lDZ4o9ZjgI8chjdvOCj47dHulfahzLCHgQ8ZEgXP7TR7Yge7PIjBEXdswFeU6tVHh7V/s1600-h/focaccia+crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJVOdvwsdoaP8_rEvi1-tMXi27Quupi5yQOtfZ0CiUi_7cwMwcI7vrRsfb9I3_8tBPaHpxR84lDZ4o9ZjgI8chjdvOCj47dHulfahzLCHgQ8ZEgXP7TR7Yge7PIjBEXdswFeU6tVHh7V/s400/focaccia+crust.jpg" /></a><br />
</div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com2tag:blogger.com,1999:blog-2929281646048505123.post-35994809822060687952009-08-25T21:06:00.000-07:002009-09-01T23:34:12.263-07:00A Smoky Snack<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcgMDNpr1gVhIU3bARXdpgRspBggsuap1fpR-agjawrJWbykAius_YCHCyqTAkak44CZCdYRA8gWZdLaNDzZevqBocMjakwMIbD6I1_i-z7KfhNDGEb5umoX-YTAStGWXDkPKyUaY1Hpf/s1600-h/rancho+gordo+popcorn+package_edited-1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376356548227030402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcgMDNpr1gVhIU3bARXdpgRspBggsuap1fpR-agjawrJWbykAius_YCHCyqTAkak44CZCdYRA8gWZdLaNDzZevqBocMjakwMIbD6I1_i-z7KfhNDGEb5umoX-YTAStGWXDkPKyUaY1Hpf/s320/rancho+gordo+popcorn+package_edited-1.JPG" style="float: left; margin: 0px 10px 10px 0px;" /></a>The California company <a href="http://www.ranchogordo.com/">Rancho Gordo </a>is best known for selling <a href="http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=CHRB01&Category_Code=DHAHB4">gorgeous </a>heirloom beans (yes, that's right, I used "<a href="http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=SILVIA01&Category_Code=DHAHB4">gorgeous</a>" and "<a href="http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=VAQUERO01&Category_Code=DHAHB4">beans</a>" in the same sentence), but my personal favorite is their <a href="http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=POPRED01&Category_Code=DCP1">crimson popcorn</a>. The kernels are a deep garnet color and pop up into a fluffy, snow-white miniature clouds. Normally I just cook them in vegetable oil and a bit of butter, liberally sprinkle coarse kosher salt over the pot, give it a good shake and enjoy!<br />
<br />
<div><div><div><div></div><div>The other night I wanted something a little more...exciting. I bought some wonderful ground chipotle from a spice vendor at Cleveland's West Side Market and was looking for ways to use the smoky, spicy, terracotta-colored powdered. I skipped the butter and drizzled some olive oil over the popcorn after cooking. I added one tablespoon at a time of the chipotle powder until it was just spicy enough, then gave it the mandatory saltiness required of popcorn. The smokiness of the chipotle wasn't enough to satisfy my craving, so I used applewood-smoked sea salt from Dean & DeLuca to finish it off.<br />
</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div align="left">You don't need fancy popcorn or expensive sea salt to make this snack. You can add these ingredients to microwave popcorn (but promise me you'll try the Rancho Gordo popcorn if you get a chance!). Most major supermarkets and probably every gourmet market sells smoked salt. Even Morton's makes a brand of large-crystal sea salt. It's too big to actually stick to the popcorn but you could use a spice grinder or mortar and pestle to pulverize the crystals. In fact, while you're at it, mix the chipotle right in with the salt to sprinkle over the popcorn. You can make a big batch store the mixture in a ziploc bag for future use. </div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5376357972143483250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKEmuwnPxiN9DCUspPgmKvJgF98_AyKtbQfmX6I-141rVL1tvHzRvjKUs3pyP4ZTwjNwy_cijtBe8bBUoqbu09VyETIGnFzZxAZ9Qnz6lr6pHGAEI7RhlVX61wqPeeqO4ibYlz5GfA4fS/s400/chipotle_salt_+popcorn+kernels_edited-1.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /><br />
<div>Use a 2-1 volume ratio of chipotle to salt, and adjust it to your personal taste. I used about 1 tablespoon of the mixture for every 2 cups of popped popcorn (roughly...how you season it will depend on the strength of your chipotle powder and your taste).</div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5376357984804209810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhdSZzIrTuxT2l0IKNiMDe0FucwSOEM5QuzMb1nQKPErbKNvOBS4ZSrot5XL5J9sjz-Bk9RGgSwtrXqUXU23UhykA-8jPNpJNjQhk0XQumsobSxUQvLCFFYKJU9PimyPGZvmry9uu9_Af/s400/popcorn+close+up_edited-1.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
<br />
I made a huge batch and brought it into work for a snack. My co-workers loved it, and one even exclaimed "it's like there's a party in my mouth!" This would be a great movie night nosh, a sensational snack at work, or a tasty road trip treat. It's a terrific trio of flavors: smoky, spicy and salty.<br />
<br />
<div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPFFbOOUovj5JqJbFLFpQrYQeRvHycMw-OzKV4Sma9q8ElbSebIj61sv9XFdwbuuhg13_AIBl9-Lf6-qcRK6mbixTxSDn3msHzRlAXedRq8ARTBj_qHGBhFBrUCV-wO55sCp352oFfiJG/s1600-h/popcorn+bowl_edited-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" lk="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPFFbOOUovj5JqJbFLFpQrYQeRvHycMw-OzKV4Sma9q8ElbSebIj61sv9XFdwbuuhg13_AIBl9-Lf6-qcRK6mbixTxSDn3msHzRlAXedRq8ARTBj_qHGBhFBrUCV-wO55sCp352oFfiJG/s400/popcorn+bowl_edited-3.jpg" /></a></div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com3tag:blogger.com,1999:blog-2929281646048505123.post-74235917398791395712009-08-24T19:58:00.000-07:002009-08-26T12:37:39.595-07:00Lose the Loonies and Find the Foodies (or “How to Read Yelp Reviews”)I recently attended a <a href="http://diligentlydining.blogspot.com/2009/08/sf-chefsfoodwine.html">seminar</a> in which a roomful of restaurant industry folks started badmouthing Yelp. Now, the reason I was sitting there was because I had scored some free tickets through Yelp, but you can bet I wasn’t going to throw myself to the wolves. I happen to think it’s an admirable concept and I do (sort of) regret not speaking up, but it really wasn’t the forum to launch a discussion about the merits and problems of a website that posts user-generated reviews (especially not with people who had clearly been burned by unfavorable reviews). Do I think there are some things written in Yelp reviews that can hurt someone's business? Yes. Do I think people should take most of these reviews seriously? Absolutely not.<br /><br />I have almost never been steered wrong by Yelp recommendations because I <em>know how to read the reviews</em>. Is this guy clearly the scorned ex-boyfriend of the executive chef? Probably shouldn’t listen to what he says. Or vice-versa; is this girl clearly sleeping with the bartender? She might be slightly biased. Is “CheeseHead1955” a soccer mom from the middle of nowhere Wisconsin who gave her local McDonald’s 4 stars? I wouldn't take her review of Boulevard too seriously (unless you’re planning on taking your visiting Midwestern family there). It takes a little more time and effort to sift through the reviews and decide which ones you actually want to consider, but it’s worth it.<br /><br />Here are some tips:<br />1. Make friends with people that have similar tastes to you. Look up your favorite restaurant. Find someone else who loves it. Read their other reviews. Do you generally agree with their opinions? Then be Yelp friends with them! You have to have an account set up to do this, which I recommend. You can then sort a business’s reviews to see your friends’ comments first.<br />2. Look for common themes and comments among the reviews for a business. If there is one two-star review among a sea of four-star reviews, you should probably ignore it. Does everyone rave about the rack of lamb? Then you might want to try the rack of lamb. Is it pretty unanimous that the chef can’t cook seafood? Don’t order seafood. Duh, right? But you’d be surprised…<br />3. Look at the dates of the reviews and when the person patronized the business. Is someone writing about an experience they had two years ago? Skip it! The place might not even have the same chef anymore and odds are really good that the menu has changed. Did someone go to a steak house for brunch? Well, if you’re going for a romantic dinner then who cares about their brunch experience? Make sure the reviews you’re considering are relevant and relatively current.<br />4. If there’s a review that seriously disturbs you and gives you doubt about going to a place, look at that person’s other reviews. If they seem sane and normal, then you might want to take heed. If this person is a rage-aholic who’s never given any business more than 2 stars...move on, my friend.<br />5. This is personal, but I always look for the “Elite” sign to the left of the reviewers’ names. This means that the Yelp staff thinks these people write legitimate reviews and use Yelp the way it was intended. You can sort the reviews for a business to look at only Elite member reviews. But of course, that doesn’t mean you should take all of them seriously.<br /><br />The key point I wish I could have made to the woman in this seminar who declared “[Yelpers] say these horrible things about your business that you put your heart and soul into” is this: at the end of the day, these people are paying YOU for your food or service. If you’re not making them happy, don’t they have a right to stop other people from making the same mistake?<br /><br />In full disclosure, I will admit that <a href="http://www.yelp.com/user_details?userid=IG9oulUO-tprUZOY4jfG3g">I am a Yelp Elite member</a>. But I really believe in the purpose of Yelp. It’s a way for people to share their experiences at local establishments and help others find quality places of business. Now I don’t know anything about the rumors that Yelp blackmails business owners and all of that, but I do know that I’ve discovered some pretty amazing places through Yelp that I never would have tried otherwise. Do I think these reviews are a good replacement for professional reviews? No, no, no! But I’m pretty sure Michael Bauer hasn’t reviewed the Sushi joint down the street from me, and I want to make sure I’m not going to end up with food poisoning by eating there. So you can bet I’m checking the Yelp reviews.Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com3tag:blogger.com,1999:blog-2929281646048505123.post-89770094326180133122009-08-23T21:16:00.000-07:002009-08-25T12:16:38.438-07:00SF Chefs.Food.Wine<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYO7vnj8X8Z09sxzzAsN1lsx9bWQB8jWt-ZP_l5PE7GldcoYnfSLUbWNNU1KKcwy8QRR4YtpT3Hpp4XHy85Y6IYEo1tBDAf_j75UYytMhVc2TYKSAi5NqSeu9FZHA-xN5YICTRWpfP_Me/s1600-h/august+181_edited-1.JPG"><img id="BLOGGER_PHOTO_ID_5373388913847400962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 282px; CURSOR: hand; HEIGHT: 434px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYO7vnj8X8Z09sxzzAsN1lsx9bWQB8jWt-ZP_l5PE7GldcoYnfSLUbWNNU1KKcwy8QRR4YtpT3Hpp4XHy85Y6IYEo1tBDAf_j75UYytMhVc2TYKSAi5NqSeu9FZHA-xN5YICTRWpfP_Me/s400/august+181_edited-1.JPG" border="0" /></a>Several weeks ago was the beginning of what I think will be an amazing San Francisco tradition – SF Chefs.Food.Wine. It was a celebration of primarily local food and wine, with seminars, parties, and tastings galore. Tickets were a bit pricey at $150 bucks a pop for day passes, but I was lucky enough to win a pair through a Yelp Elite giveaway. Fortunately, this kind of price point filtered out anyone who wasn’t serious about being there. This meant that the tasting tent never got out of hand even though the wine and cocktails flowed very freely. </div><div align="left"><br /></div><div align="left"></div><div align="left">The format consisted of a choice of one morning session, the lunchtime tasting tent, and an afternoon session. There was a wide variety of seminars to chose from, with anything from sake tastings and education to growing heirloom seeds and cooking with their product. My morning session was “From Italy to the Bay,” with chefs from Perbacco, Palio D’Asti, Kuleto’s and my personal favorite Italian in the city – Defina. Three chefs demonstrated three different dishes using eggplant and ricotta, while discussing how they apply their Italian training to the ingredients and culinary philosophies of the Bay Area. The afternoon session was “The View From the Top” and was a panel discussion with Thomas Keller (French Laundry, Per Se, Bouchon, Ad Hoc), Charles Phan (The Slanted Door, Out the Door, Heaven’s Dog) and Douglas Keane (Cyrus). They discussed some of their achievements and how they created successful businesses in an industry with such a high failure rate.</div><div align="left"></div><div align="left">Above left photo: A view of the tasting tent from the top of the Westin St. Francis in downtown SF.</div><p><img id="BLOGGER_PHOTO_ID_5373385533348415442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 292px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDuQEa5Yp1jNh-zyWkULdGSWAvCLU9LEb81Yte5udogY1a0CrPoOZBa4RhCtGSqXJLi5HVTsSAhPn2O3Y1_fH-vdJQz_RDTJ_Idn9Hbz2K6pJkmYssY6IHNbLKmYNr9_lGOV9PLAZm4B0/s400/august+112_edited-1.JPG" border="0" /></p><p align="center">Kuleto's Robert Helstrom, Palio D'Asti's Daniel Scherretor, Delfina's Craig Stoll and Perbacco's Umberto Gibin at "From Italy to the Bay"</p>Top 3 Interesting things from SF Chefs.Food.Wine (Well, I thought they were interesting anyway):<br />1. I like eggplant! I have a VERY short list of things I don’t enjoy eating, and eggplant was at the top of that list until the “From Italy to the Bay” demo. We tasted some smoky, marinated grilled eggplant with ricotta baked in a fig leaf (prepared by Defina’s Craig Stoll) and eggplant parmesan so perfectly cooked it was almost creamy (prepared by Palio D’Asti’s Daniel Scherotter). One of Craig Stoll’s memorable quotes was “if you undercook eggplant, it sucks! That’s why a lot of people don’t like it.” I think that’s where my dislike of eggplant came from, and I am officially a convert.<br />2. Thomas Keller had never heard of Yelp. Someone from the audience asked how the chefs approached reviews, especially from user-generated content sites such as Yelp and he asked, “What’s Yelp?” Everyone laughed, thinking he was being ironic, but he looked confused and said, “No, seriously…what’s Yelp?” (For the record, FL has 4.5 stars and over 540 reviews on Yelp).<br />3. When asked why wine country was such a perfect place to open a restaurant, Douglas Keane made a great point; he said “people go there for the meal and can spend three and a half hours eating.” San Francisco is rather unique in that most people expect two to three hour meals on the weekend, but I think in most of the country people like to be in and out in around an hour, maybe an hour and a half. Wine country just moves at a different pace. And most of the wineries close after five o’clock anyway, so why not sit and relax for three hours?<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5373386033199753106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJTUFq4H4oJRtF3P4hSEJOl7QBY4lG2kNQbIo03Aab42rmUoL07-lgbmKvfnW7m-jMyhdW9mZtwh3u_rGROcjbrHhgYhtOXyYYiKzOX_KVFuZoZ8FQZIDSRbXttgUZyL4ySpJ48RQu24G/s400/august+131_edited-1.JPG" border="0" /> <p align="center">I was third in line, after lugging my French Laundry Cookbook around all day. I think it weighs about 15 pounds.</p><p>Top 3 “Celebrity” Sightings<br />1. Thomas Keller. I’ve never been so star struck and can’t imagine getting this excited about seeing even Brad Pitt.<br />2. SF Mayor Gavin Newsome. Well, he’s a local celebrity at least!<br />3. Ryan Scott of Top Chef Season Four, the pretty boy who exhibited a true San Franciscan’s knowledge of sporting events in the Tailgate challenge. Bread Salad? To Bears Fans? Thankfully the judges had the good sense to cut him for that one. Not that I should talk, some of our baseball tailgating parties can get pretty elaborate…</p><img id="BLOGGER_PHOTO_ID_5373387082191692130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3axXYyi_3HNWmeID_Hnb9hmXrmLSy-pc9FAyBxokY194fqWy_W-oEOA5C_xbPSav9Noc-YqFw2OkT9fZgctf1rgo7lQgv4CyzCXoP1-tR4xVBzNkLKOHl2Af5pQGMvakTnTnQygKbJ0gV/s400/august+150_edited-1.JPG" border="0" /> <p align="center">Making friends...with Thomas Keller! I was telling him about our amazing meal at Ad Hoc the night before.</p><p>I’m already counting down the days until next year’s event, but I’m kind of hoping they change the name…I understand not wanting to call it the “San Francisco Food and Wine Festival” since that’s pretty generic, but they seriously couldn’t come up with anything more creative? What they’ve got right now is pretty confusing. Do you pronounce the period as “dot” as you do in “dot com?” Or do you ignore it? If you ignore it, what’s the point? Hmm, they’ve got some time to rethink this whole title and I hope they take a good, hard look at it!</p>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com3tag:blogger.com,1999:blog-2929281646048505123.post-1696571985787948612009-06-28T23:05:00.000-07:002009-07-10T16:23:56.495-07:00Peaches and... Pork?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKuZNaj90e0BZiowVVNtnK1Ldzfeykbh7m5fc2DnDTMOGNJeHvN-rUt2w9lrrzgHtayZ5okNYkx8dhyphenhypheng5jYOZmk2gDPAd6LClsTnINfvAUQWVE0n01B_5zjeRFuqE7WDHigRRQERtf_Bv/s1600-h/peaches+and+prosciutto+3.jpg"><img id="BLOGGER_PHOTO_ID_5352630534965827746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 227px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKuZNaj90e0BZiowVVNtnK1Ldzfeykbh7m5fc2DnDTMOGNJeHvN-rUt2w9lrrzgHtayZ5okNYkx8dhyphenhypheng5jYOZmk2gDPAd6LClsTnINfvAUQWVE0n01B_5zjeRFuqE7WDHigRRQERtf_Bv/s400/peaches+and+prosciutto+3.jpg" border="0" /></a> In my Midwestern upbringing, mixing meat and fruit is something most people never even consider. Fruit is relegated to breakfast, desserts, or snacks (with an occasional fruit salad thrown in for a side at a picnic). Meat is a main dish, usually served with potatoes or rice and sometimes an iceberg lettuce salad. The combination of juicy, ripe fruit and salty cured meat is not earth-shattering in some cultures, but in my family it would have been considered simply strange. As you can imagine, this Ohio-raised girl will never forget the first time she experienced the classic Italian duo of melon and prosciutto. <div><div><div><br /></div><div>I was studying abroad in Rome during my third year of college, and had exposure to many things one doesn’t necessarily see every day in the Midwest (it’ll take a few glasses of wine to get those stories out of me though!). One night, my group dined at a restaurant near our pensione that specialized in different kinds of meat – grilled, roasted, braised, smoked and cured, with practically any species considered fair game. This made tough eating for the vegetarians in the group, but the rest of us loved the feast. One of the appetizers they served was a platter of almost over-ripe golden cantaloupe slices, wrapped loosely in paper-thin mauve prosciutto that was rimmed with creamy white fat. It was visually stunning, but the tastes and textures were enough to stop us all in our tracks. It was an explosion of intensely sweet juice from the soft cantaloupe flesh, followed by the unmistakably porky and slightly toothy prosciutto impregnated with tiny salt crystals that crunched lightly between our teeth. They complimented each other perfectly in their contrasts, the way any good relationship does; the melon made the prosciutto seem saltier and the pork made the cantaloupe taste sweeter.</div><div><br /></div><div>The star of this weekend's farmer’s market were the succulent, perfect peaches that have just begun hit their seasonal peak. I bought about half a dozen from Frog Hollow and tried them in various dishes the rest of the day. Lunch was my favorite, by far. While at the Ferry Building I also picked up a crusty sweet rustic baguette from Acme, sweet sheep’s milk ricotta from Cowgirl Creamery, and a few slices of prosciutto from Golden Gate Meat Company. When I got home, I sliced the baguette on the bias and spread a spoonful of the ricotta on the bread. The ricotta was fresh and delicious but its role was to contribute an almost-creamy texture to the dish, as its delicate flavor was slightly overpowered by the concentrated sweetness of the golden peach wedges nestled into the bed of white cheese. I added a light crack of black pepper then topped the sandwich with a blanket of salty prosciutto sliced so thinly it was almost transparent. It was immensely satisfying, and the swine kindly played second fiddle to allow the peaches to show off the lush juices they’ve been working so hard on all year.</div><div></div><div></div><div></div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5352631024244944626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 337px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vj7ijR7sXuwluZXe1eXiJWid5cKgAnxOriUMOqgrBZfXT_DSzsfZ9zrHBbWH1c8IUxJWW-D8gIFvVN4b9O-GaFX81fJZs6ywmu1mk3yMDdpongI-CQmx-Nhx5o9-1HRImroH2kmJ7lw3/s400/prosciutto+and+peaches+2.jpg" border="0" /></div><div>For dinner that night, the peaches played a part in a simple appetizer. I had bookmarked a recipe from last year’s July issue of Food & Wine that also called for the delicous combination of pork and fruit; peach slices and a basil leaf wrapped in thinly-sliced pancetta. The delightful little packages crisped on the stovetop in a touch of olive oil and received a drizzle of aged balsamic to finish. The texture of the crispy pork was a nice contrast to the ripe peach, but in this case the pancetta was not so willing to step aside and let the fruit steal the show. The peppery pork overpowered the peach and the balsamic competed for our taste buds’ attention. The dish was distracted rather than complex, but I would certainly not call it a failure as it still featured amazing ingredients cooked perfectly. </div><div><br /><img id="BLOGGER_PHOTO_ID_5352629671288048370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 350px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp5ZmFy2Y2dUX2Mp4bbMyiGRVT-qMnyZmnT0R34k9UdXUDa4NgUz6Xit_asuQ0uMS3dQL__xM3zGnuYKfapDAY-HcKa-NH5kVyHFPkdtKU0KmLaEEZQer_INV5q5cWnqAZR3dZLI5TihN/s400/pancetta.jpg" border="0" /> Dessert ended with peaches and cream, a combination more familiar to the folks back home. I lightly whipped fresh cream (also purchased at Cowgirl) with dark brown sugar and a touch of vanilla. You might think that one would get sick of peaches after featuring them in three dishes in one day, but I can honestly say that was not the case! They were so perfectly ripe, that I wish I would have saved one to snack on right now...oh well, it’s time to move on to the apricots and plums!</div><div align="center"><br /><strong><u><span style="color:#330033;">Peaches and Prosciutto</span></u></strong></div><div align="left"><br />1 slice of high-quality, crusty bread<br />1 heaping tablespoon of ricotta<br />½ perfectly ripe peach, sliced into ½ inch wedges<br />1 slice of paper-thin prosciutto<br />Black pepper<br />Spread the ricotta on the bread. Layer the peaches on, add a crack of freshly ground black pepper. Top with the prosciutto. Enjoy!</div><div align="left"><strong>Variations:<br /></strong>Add basil or arugula.<br />Add a drizzle of aged balsamic vinegar and olive oil on top of the peaches.<br />Use Serrano ham instead of prosciutto.<br />Use cantaloupe or strawberries instead of the peaches.</div></div><div> </div><div><div><a href="http://sites.google.com/site/diligentlydiningrecipes/peaches-and-prosciutto?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Click here for printable version.</a></div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5352629675544319714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 237px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCMBJOhEETdp4J_dXKfdclEFoGIxLRREIVr4vuU_zmQ8yp3n6z8AaMr93Ji8ikJGybwOJ2I4ERqSqpRgWz1O7zQYY2D0s6fFqdiTHzszmOEDK8BilyUUuNy_VbrRLQC7vAbZ8qwu0nBji/s400/peaches+pre+prosciutto.jpg" border="0" /><br /><div align="left"></div></div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com3tag:blogger.com,1999:blog-2929281646048505123.post-37783492507234353372009-06-24T18:46:00.000-07:002009-06-25T12:48:47.189-07:00Fantastic Foodie Day - Part Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEaD1kcIX01O-vERQ0TNWSukm-rWsbB9uwIoRSAglCCR_IrnLtwNZ6orbK9eO7kjvrtZv8PV6w3hg8It26ZgnZENbIkhWb6Si0tS9spotrQ8ar8jF8W2BxEFuOOStvFwU24RlDUTIYH8Y/s1600-h/close+up+orange+flower.jpg"><img id="BLOGGER_PHOTO_ID_5351129001991654210" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 195px; CURSOR: pointer; HEIGHT: 262px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEaD1kcIX01O-vERQ0TNWSukm-rWsbB9uwIoRSAglCCR_IrnLtwNZ6orbK9eO7kjvrtZv8PV6w3hg8It26ZgnZENbIkhWb6Si0tS9spotrQ8ar8jF8W2BxEFuOOStvFwU24RlDUTIYH8Y/s320/close+up+orange+flower.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd_bBkJdJ9leBR_kegx_xkYVl0_LHoUSd4Ko5mOjtUC6yKybAPM98g5PZdbfwqgrvyEL11fb5nTHAUDjlIz5i7YZlqKO7q1b_HKow6AL-YJ9gLAWWj3qHARNRbZ5H_LVc6zV4elnKg9LD/s1600-h/flower+bouquet.jpg"><img id="BLOGGER_PHOTO_ID_5351128821056397714" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 190px; CURSOR: pointer; HEIGHT: 354px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd_bBkJdJ9leBR_kegx_xkYVl0_LHoUSd4Ko5mOjtUC6yKybAPM98g5PZdbfwqgrvyEL11fb5nTHAUDjlIz5i7YZlqKO7q1b_HKow6AL-YJ9gLAWWj3qHARNRbZ5H_LVc6zV4elnKg9LD/s400/flower+bouquet.jpg" border="0" /></a>Food is almost a religion in the Bay Area, so after my <a href="http://diligentlydining.blogspot.com/2009/06/fantastic-foodie-day-part-1.html">morning worship</a> at the Ferry Building Farmer's Market (where I picked up these vibrant flowers) it was time to pay homage to the site where the <a href="http://www.chezpanisse.com/pgcommit.html">Book of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Locavore</span> from the Foodie Bi</a><a href="http://www.chezpanisse.com/pgcommit.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">ble</span></a> was written. We celebrated my twenty-something birthday at <a href="http://www.chezpanisse.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chez</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Panisse</span></a> (a lady never reveals her age!).<br /><br />The food is undeniably amazing, but the building that houses the restaurant is one of the most charming parts of the experience. It is an amazing example of the Arts and Crafts Movement, which dates back to the late 19<span class="blsp-spelling-error" id="SPELLING_ERROR_4">th</span> and early 20<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span> centuries. This movement was an artistic response against the rise of Industrialism and championed a return to craftsmanship. The connection between these architectural and culinary ideals are central to the full experience; <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chez</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Panisse</span> and Alice Water's relevance comes not only from a strong stance on eating locally and sustainably but also as a long-time advocate for homemade, family meals, standing in opposition to the rise of fast food.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyYe_C9llM5E698phA22PfAGB6ID3kdTx-WmC5ruZT-JMFMFmAI_tgApU-p608_EOubvxp-5qkiRrziJBf17s6gx6gkSv0eORNtrsG4Z_WcWiBJXalUyi2YuuKhTWjU5Qu602Ta7hlB1E/s1600-h/facade.jpg"><img id="BLOGGER_PHOTO_ID_5351129572813204754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 434px; CURSOR: pointer; HEIGHT: 156px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyYe_C9llM5E698phA22PfAGB6ID3kdTx-WmC5ruZT-JMFMFmAI_tgApU-p608_EOubvxp-5qkiRrziJBf17s6gx6gkSv0eORNtrsG4Z_WcWiBJXalUyi2YuuKhTWjU5Qu602Ta7hlB1E/s320/facade.jpg" border="0" /></a><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawpXBtyP_4OF42e4rlekXIHAC9D4-sWaHed5YDwTmMHXdl_bSWYrnl0ULCWLBiCHDRJwHRH-nLZGnR9cDViKupScMgaMuyG-Y6Td-TUPGKveaqI4z3vBxJSKDEowVUoLNUBZEw2uA59CQ/s1600-h/sign.jpg"><img id="BLOGGER_PHOTO_ID_5351129575140760210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: pointer; HEIGHT: 95px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawpXBtyP_4OF42e4rlekXIHAC9D4-sWaHed5YDwTmMHXdl_bSWYrnl0ULCWLBiCHDRJwHRH-nLZGnR9cDViKupScMgaMuyG-Y6Td-TUPGKveaqI4z3vBxJSKDEowVUoLNUBZEw2uA59CQ/s320/sign.jpg" border="0" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbiXhAcwyBBuuzket6oRMwEg-TD76i_tKv_RJk3ROQmY6rN0RwAXwgQjKRxjxVsvQp7PitEpT9hc20f-PYU24Y5q-YLiUCWdKmKyUeEb1DJaJIvVopIAZX2-D_7iDGagEgdQ3y3OOuENS/s1600-h/light.jpg"><img id="BLOGGER_PHOTO_ID_5351130171201963714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: pointer; HEIGHT: 188px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbiXhAcwyBBuuzket6oRMwEg-TD76i_tKv_RJk3ROQmY6rN0RwAXwgQjKRxjxVsvQp7PitEpT9hc20f-PYU24Y5q-YLiUCWdKmKyUeEb1DJaJIvVopIAZX2-D_7iDGagEgdQ3y3OOuENS/s200/light.jpg" border="0" /></a><br /><div style="TEXT-ALIGN: left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpR8JlMQXoUydc6bnmfAzakRcTFb6zeHsMa2TLcTCZUu6HCymVikylHDkAVVHgMcUEXGZWnrn1XRXhM1KIF_kiqMryKIQK4Y8eheNrFBGUrpjW3NfftP7bCzjavMnNiS0wZUy1PApu3CO/s1600-h/dining+room.jpg"><img id="BLOGGER_PHOTO_ID_5351130717825224066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 264px; CURSOR: pointer; HEIGHT: 352px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpR8JlMQXoUydc6bnmfAzakRcTFb6zeHsMa2TLcTCZUu6HCymVikylHDkAVVHgMcUEXGZWnrn1XRXhM1KIF_kiqMryKIQK4Y8eheNrFBGUrpjW3NfftP7bCzjavMnNiS0wZUy1PApu3CO/s400/dining+room.jpg" border="0" /></a></div><div style="TEXT-ALIGN: center"><div style="TEXT-ALIGN: left">The menu was an absolute bounty of late-spring and early-summer produce from start to finish. This post is not meant to be a restaurant review, so I won't get into each dish. Just know that there are not enough superlatives to describe the Wild Alaskan king salmon, and the term "onion ring" is not acceptable as a label for the grilled duck breast's garnish (perfectly crisp, salty exterior and tender, sweet interior). The pictures don't do the food justice as the low lighting prevented anything of higher quality, but I hope this gives you an idea of the loveliness of the meal.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnErWKudly47Bv0U8QiEQAoTLseawnnPjpRlEhfUlvm-7w5ykMv5jkk38KBK7Dk8oBA_wauVwRmWSb4IcFuJ76iOYsnMJL908bvXN7Hs7nNyJ_er1g2XN3KV6mv215zT86BUUgNDAamg1S/s1600-h/asparagus.jpg"><img id="BLOGGER_PHOTO_ID_5351131493070084322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 236px; CURSOR: pointer; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnErWKudly47Bv0U8QiEQAoTLseawnnPjpRlEhfUlvm-7w5ykMv5jkk38KBK7Dk8oBA_wauVwRmWSb4IcFuJ76iOYsnMJL908bvXN7Hs7nNyJ_er1g2XN3KV6mv215zT86BUUgNDAamg1S/s200/asparagus.jpg" border="0" /></a></div>Asparagus vinaigrette with chopped egg and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span><br /></div><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXvYDlME_hBHMSG0boQtkZnvGp72xcb158J6EdoPDQxOxF04VnXIs5tggjtGCxFTkKlEEvtjCZAgtI_Ah6bfGalwGSQ13taYmYzNHifWiAMdCeF9Sc9cXoO1tAbFJEhSopQpQ1_c7yVW6/s1600-h/salmon.jpg"><img id="BLOGGER_PHOTO_ID_5351131496792075938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 222px; CURSOR: pointer; HEIGHT: 220px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXvYDlME_hBHMSG0boQtkZnvGp72xcb158J6EdoPDQxOxF04VnXIs5tggjtGCxFTkKlEEvtjCZAgtI_Ah6bfGalwGSQ13taYmYzNHifWiAMdCeF9Sc9cXoO1tAbFJEhSopQpQ1_c7yVW6/s200/salmon.jpg" border="0" /></a>Wild Alaskan king salmon a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">l'unilateral</span> with nasturtiums<br /></div><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X8V6MTrKZor92CnlDfLiNZOo2tFJOwplepHZWE9P_CIDAk-NGvH4ziaCOPcYETXCKfvE1HPDPMxvOcxPAf0Fb9M8vU7R2triIs6FWz2sYEIkde8E0DUPF4BntB5vn86k0QQBIkXra0oo/s1600-h/duck.jpg"><img id="BLOGGER_PHOTO_ID_5351131499154604450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 242px; CURSOR: pointer; HEIGHT: 210px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X8V6MTrKZor92CnlDfLiNZOo2tFJOwplepHZWE9P_CIDAk-NGvH4ziaCOPcYETXCKfvE1HPDPMxvOcxPAf0Fb9M8vU7R2triIs6FWz2sYEIkde8E0DUPF4BntB5vn86k0QQBIkXra0oo/s200/duck.jpg" border="0" /></a>Grilled <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sonoma</span> Liberty duck breast with new garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">fava</span> bean puree, green beans, and onion rings<br /></div><div style="TEXT-ALIGN: center"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLpcPemNcoupOfEFkMJj3EmPoJ1W1yEC1jsPKlknhcf9b47ed9qH3H5U8vbS7cwoMZmds3XJ7z7SNupTB8vHM-ZEPxJD6ScCMNGxr_sLjCjZvbcVDMgl58acOoIfdio2tzAPGdyreGGND/s1600-h/dessert.jpg"><img id="BLOGGER_PHOTO_ID_5351135577950909250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 341px; CURSOR: pointer; HEIGHT: 256px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLpcPemNcoupOfEFkMJj3EmPoJ1W1yEC1jsPKlknhcf9b47ed9qH3H5U8vbS7cwoMZmds3XJ7z7SNupTB8vHM-ZEPxJD6ScCMNGxr_sLjCjZvbcVDMgl58acOoIfdio2tzAPGdyreGGND/s400/dessert.jpg" border="0" /></a> <div style="TEXT-ALIGN: center">Bittersweet chocolate fondant with Bing cherry ice cream </div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com0tag:blogger.com,1999:blog-2929281646048505123.post-8706150801842943342009-06-07T21:33:00.000-07:002009-08-24T19:34:28.005-07:00Fantastic Foodie Day - June<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsBNH5aI02KMotFhjaWSOXzA7e3DVviSnuM6aqEWNN8Mr2yEaT0FupkoixhW2FPJXKRRhf_bu9zaNAzdXKJ8beQVPkE7NtwVz7EWgfB7qyw-e02jM5ImYAFSERyVaSV-svNN-UUtQfi0k/s1600-h/birthday+week+081.jpg"><img id="BLOGGER_PHOTO_ID_5344821320942118210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 80px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsBNH5aI02KMotFhjaWSOXzA7e3DVviSnuM6aqEWNN8Mr2yEaT0FupkoixhW2FPJXKRRhf_bu9zaNAzdXKJ8beQVPkE7NtwVz7EWgfB7qyw-e02jM5ImYAFSERyVaSV-svNN-UUtQfi0k/s400/birthday+week+081.jpg" border="0" /></a><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>San Francisco in June is usually very…unlike June, at least in most of the country. It’s foggy, overcast, windy and cold. Saturday, however, was in the high 60s and sunny with a light breeze; it was the perfect day for a trip to the Farmer’s Market at the Ferry Building and the start to a great foodie day that culminated in my birthday dinner at Chez Panisse (post to come!).</div><div></div><div></div><div><br />This is my favorite time of year for the market. Summer produce is on its way in; the strawberries are ripe and ruby red through and through. The cherries are bursting with dark, sweet juice. The tomatoes and peaches are about to come into their own. There are still remnants of spring produce, as garlic and onion lovers search for the last tender baby bulbs. Citrus fruits and asparagus are being pushed out by stone fruits, peas and corn.</div></div><div></div><div><div><br /></div><div>I would never call myself a salad person. I’m a devout carnivore and while I have nothing against vegetables, I prefer to reserve nibbling on lettuce for Peter Cottontail and his siblings. This bias may come from the fact that my childhood version of lettuce consisted entirely of the iceberg variety – watery and flavorless. The greens at the market are amazingly diverse in shape and flavor. There are sweet, bitter and spicy greens for salads, braises and purees. For some reason, the warm weather and sunshine prompted me to purchase a mixture of greens for a salad.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div></div><div><img id="BLOGGER_PHOTO_ID_5344812402994062530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvpX80AJD4_V5md1Giq3yym4HZGd9IYwknWC9UsaoHSN1bvyLB68ZqLb0odaBZLsEpMr5mjYc_6Sejz_C3X82S5e7IjIKg01b7kUsnwgwm_q_R9G7eQLuQ-qamKb74gc7cYBC9MGVgg20/s400/cherries.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5344813375164046274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2YIy_CXxTruuM_lKey5Ev_AyZENP1s8UNrLtRl2lhw_JI-C-W2-LnSHbrqaihjXbUDoZT1694VRBaibAwf5VvXbU4crxUZ_yPknqZzn90BfQIk255mKVEcvBAb2OD-0jdtsmuJZc6HFD/s400/parsley.jpg" border="0" /><br /><div>Irresistibly sweet strawberries and lemony flat-leaf parsley combined with the bitter greens…this was shaping up to be a delicious salad. Something was missing though – something salty. My last stop was to head inside the Ferry Building to Cowgirl Creamery. Goat cheese was too predictable and too insubstantial, but crumbly, toothier feta cheese made with goat’s milk would still have the salty tang I was looking and would also hold up in a salad.</div><div></div><div></div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5344813378573590034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GIkDEStQRbATOr87OoMvvwLpIy0C0m_MtHrhAKXKf8umJmXer9rQMicQzPwe1s9zBvwSpUH9VgZgMnctDeXCGoycJihT44kQjINUJonfuUN-XiaMkX2hbFHd0khrsgHEiPThNFAZLzFi/s400/strawberries.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5344812818162575762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 351px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNr4OdwEZzFjGGEKvF9kI5ft0MA5GPyATV0NF6GOF2Z5x2NmRsdP29RKrGoQC9ATxXA3pjYRAKrwj8MpgKGY7SfulzGHPO-UbyDPMs9NrWuustmiXYdeTKFETn8IEJ9n5C-Bi6YSB2qevS/s400/greens.jpg" border="0" /><br /><div>When I got home and put together the salad, I realized that the crisp greens weren’t enough to satisfy my need for something crunchy. My last addition was a handful of toasted almond slices leftover from a recent baking experiment. Topped off with a drizzle of aged balsamic vinaigrette then finished with a few grinds of fresh pepper, this salad was a delicious and refreshing combination of flavors and textures. It was sweet, salty, slightly bitter and mildly acidic.</div><br /><div><img id="BLOGGER_PHOTO_ID_5344814222949809218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bMvgzXQGctURBnyxcOrLe4ADtfoXDP1neT8pa2uOtMLnPIprcWkrg_-BzwzHDCh1PPx8Nx1zf8EnNwz-_mgkuGAISJIAKWhMIvCXKJYqU3SVkijWW-htb7rSMScyXwnbd80l2SMfAPUM/s400/cheese+package.jpg" border="0" /><br /><span style="color:#993399;"><strong>June Farmer’s Market Salad</strong></span></div><br /><div>I decided not to include quantities in the recipe. Not because I’m lazy, but so that you can adjust the proportions to your preference. My own salad was more about the strawberries and cheese than the greens!</div><br /><div>· Fresh, ripe strawberries, quartered<br />· Salad greens – I suggest a mixture of bitter and sweet greens (arugula, mesclun, mizuna, frisée etc.)<br />· Goat’s milk feta cheese, crumbled<br />· Flat leaf parsley leaves, picked from the stem<br />· Toasted sliced almonds<br />· Aged balsamic lightly whisked with olive oil, salt and pepper (I personally prefer to not emulsify my vinaigrettes)</div><br /><div>Toss the greens and parsley with ½ of the dressing, add more vinaigrette and salt/pepper to taste. Top with strawberries, cheese, and almonds. Enjoy! This would be great with a glass of rosé on a hot summer day. </div><div></div><div><a href="http://sites.google.com/site/diligentlydiningrecipes/strawberry-and-feta-farmer-s-market-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Click here for printable version.</a></div><br /><div><img id="BLOGGER_PHOTO_ID_5344814216716058370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 259px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-zGrD7zCGMYFkOz26aouSQLe78L_s7LuEZB7Gl8mB4hz-9uvPZFvmBFStOfOdZ4EDyKJFMO03_2YjmPAPFOrkPa9sP529JKYF8izCYdVpbh0FQugUL2YNmcz37g1LHKmVG6otkzo4kyP/s400/salad+closeup+2.jpg" border="0" /></div></div></div></div></div></div></div></div></div></div></div></div></div><div><img id="BLOGGER_PHOTO_ID_5344813383828654226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 343px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWstPrcJHyPzXdddKdRcq9sBaePsNj183wLXQ9DHioBz82ki0iMRYCBYb5ixPxPOD3qCiHjh9SthuYfLY-4l7MFbHVAT8Tvp9VdmZ_i6AN5iE7uIY7Q6ov04OA5VbVr8hjDDuGbPoysdg8/s400/strawberries+and+cheese.jpg" border="0" /></div></div></div></div></div></div></div></div></div></div>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com2tag:blogger.com,1999:blog-2929281646048505123.post-15304675696789018722009-05-19T20:44:00.000-07:002009-06-24T18:46:10.001-07:00Ninety Degrees in Napa<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1p980xfaLqrk_2l0-i0xr8k_yzlhm3V3fv25_Ymz-YWr12WoK5lbO3PRrrWNEOiKoFLoQf4eTZLv8LALoPb9G-BDdlYtOVWT8IvtigegB0v9UifKhi6RU3TekdQSDNHY9l1I7DcFxIs/s1600-h/napa+007.jpg"><img id="BLOGGER_PHOTO_ID_5337755644719360594" style="margin: 0px 10px 10px 0px; float: left; width: 320px; height: 144px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1p980xfaLqrk_2l0-i0xr8k_yzlhm3V3fv25_Ymz-YWr12WoK5lbO3PRrrWNEOiKoFLoQf4eTZLv8LALoPb9G-BDdlYtOVWT8IvtigegB0v9UifKhi6RU3TekdQSDNHY9l1I7DcFxIs/s320/napa+007.jpg" border="0" /></a> I use most of my vacation time to go back to the Midwest and spend time with my family, so the recession term “staycation” is quite relevant for me (and was significant even pre-recession). One of my favorite “staycations” is a day trip to Napa Valley. Although the forecast for San Francisco was unusually warm, Franklin and I decided to head north to pick up some wine club shipments and knock a restaurant off Michael Bauer’s Top 100 Bay Area Restaurants list.<br /><br /></div><div align="left">Every moment of the day was full of bright colors and fragrant flowers, rounded out with friendly people and delicious food. The sights were incredible – the crimson Art Deco Golden Gate Bridge, the clear blue sky reflected in the Bay, a brilliant rainbow of wildflowers growing on the side of the roads, blackbirds with red-orange tipped wings, vibrant green grape vines.<br /><br />A quick version of the itinerary involves:</div><ul><li><div align="left">Breakfast at La Boulange to fortify us for the drive (cheese Danish for me, ham and cheese croissant for him).</div></li><li><div align="left">Wine tasting at Jessup Cellars in Yountville.</div></li><li><div align="left">Lunch on the back patio at Brix overlooking their garden with a view of the mountains.</div></li><li><div align="left">Tastings at St. Supery (still my favorite reds in the Valley), Frog’s Leap (organic before organic was chic), and Honig.</div></li><li><div align="left">Dinner at Barber’s Q (the top 100 restaurant we checked off).</div></li></ul>Enjoy these photos!<br /><br /><div align="left"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5337752755932090658" style="margin: 0px auto 10px; display: block; width: 224px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHBIHHdXA71SC1zRZSIH80hyNGtvoKRny7YARwoFjXkIKLuSX_mrMAtRkTwjN2s-bN9Hqvv92RjFD1sZgpBmqNwEv_I79khcb6naEruLG4k79Y3BokUjQVQEpsifTZOW8Mj05dYPHD1Q/s320/napa+048.jpg" border="0" /> Tasting flight at Frog's Leap.</div><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5337753218408792738" style="margin: 0px auto 10px; display: block; width: 320px; height: 210px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_ucIMXP1SUyYFzdWl_MNErnBRxw42LnffaRtOjCYOTJSCN7gsJ_VoM9dSckm9cunZDi1andenOoIZMAbzwvnoMddDa9rAwKc26YJjXIEeQKMwpYoGOU-q0wIvZg-ISE0GLomyEe7Kmw/s320/napa+051.jpg" border="0" /></p><div align="center">Drive at Peju</div><br /><br /><img id="BLOGGER_PHOTO_ID_5337753387942685650" style="margin: 0px auto 10px; display: block; width: 320px; height: 212px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHIp79t32mkTyhfm8LOZL5H4rBNTpTdAUAmO4U6C34w6rMYqCbdVBV-goPaLgVjbMInMClJvMYxloF7ZlZqY_swkKOjE2C1yTngWFEh5ia5z4Nn0GP7i0YH4qNY_IW-7rbjK8L-HIrbU/s320/napa+026.jpg" border="0" /> <p align="center">Wine train passing through Brix's backyard, and our lunchtime view.<br /><br /><br /></p><p align="center"><img id="BLOGGER_PHOTO_ID_5337754612294049490" style="margin: 0px auto 10px; display: block; width: 320px; height: 210px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnyBpNgBxwsiFh3oBexTWxBXa4fKBg6ByP0-FiSeXN6EEH4IazwEBA5NhqAivDHc3vRKWVLh15_f5kmQEH_jMolEJd5LgbRSkpvAWawSpG6lzB4BWXgYobnEgJFD4Od8gJAS27gstIZw/s320/napa+016.jpg" border="0" />Chandelier and patio awning at Brix.</p><img id="BLOGGER_PHOTO_ID_5337755188545444626" style="margin: 0px auto 10px; display: block; width: 320px; height: 210px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwUG3vMuIE53DFcsb2zV4eQjNkfDQ31b3WzRr6IlGswUNWWmWHsirJCGt1NnbMZii3ByLytkuMYgsd6tDUMr9OBUQyq9SvBgyTvL3-YGAEwD6-TUJtsfBp45xL8nDxu5-HaTjJbEeEZg/s320/napa+067.jpg" border="0" /> <p align="center">Ribs, pulled pork and sausage and Barber's Q. </p>Alyssahttp://www.blogger.com/profile/03183537710350168704noreply@blogger.com2