Sunday, June 7, 2009
Saturday, April 18, 2009
Alice Waters' Green Garlic Soup (Instead of pureeing that soup, I added some bread crumbs in each bowl and stirred it in just before serving, this makes it a little more substantial as well as gives a deeper flavor)
Steamed asparagus with a dressing of creme fraiche, dill, green garlic, lemon, and hot sauce
Gourmet's Sauteed Artichokes with lemon
Monday, April 6, 2009
Rice Porridge with Minced Pork, Fried Garlic, and Green Onions*
from Real Thai, Nancie McDermott
*I make this vegetarian also, its as simple as substituting a good veg stock/broth for the pork/chicken.
4 c chicken/veg stock
chili-vinegar sauce (see below)
2 c cooked white rice
1/4 lb of minced pork or chopped chicken meat
1 T fish sauce, plus some for serving
1 tsp freshly ground pepper
1/2 c Fried Garlic in Oil (see below)
3 T thinly sliced green onion
A handful of fresh cilantro leaves
In a saucepan over medium heat, bring the stock to a gentle boil. Meanwhile, prepare the chili vineager sauce and set aside. Stir the rice into the boiling stock. When the stock return to a boil, add the pork, pinching off small amounts and dropping them in one by one. Cook until the pork is doe, about five minutes. Stir in the 1 T fish sauce and pepper.
Remove from the heat and ladle into bowls. Top each serving with a spoonful of friend garlic, green onion and cilantro leaves. Serve with the chili vinegar sauce and any additional fish sauce.
You can also add a poached egg to each bowl if you want.
Chili Vinegar Sauce (Prik Dong Nahm Som)
1/2 c white vinegar
1 T fish sauce
10 fresh hot chiles, thinly sliced crosswise
Combine all ingredient in small bow. Store at room temp, keeps for 2 to 3 weeks.
Fried Garlic in Oil (Gratiem Jiow)
1/4 c veg oil
2 T finely chopped garlic.
Heat a small skillet over low heat. Add the oil and heat until very hot. Drop a piece of garlic in - if it sizzles immediately the oil is ready. Add all the garlic o the oil and stir to break up any clumps. It should sizzle and bubble and begin to turn golden. Stir gently, and as soon as half of the garlic is a soft wheaty color, remove pan from the heat and let the garlic continue cooking in the warm pan. This entire process shouldn't take more than three minutes.
Let cool and put in glass jar with tigh fitting lid and store in the fridge.
Makes 1/4 c.
Saturday, April 4, 2009
Thursday, March 19, 2009
Friday, March 13, 2009
The Foods Hounds Fight For
Special limited-edition treats for picky palates.
Many places in the Bay Area have specialties they only make once a week or sell in limited quantities that run out fast. A rundown of some of the coveted items:
• Liberty Bakery’s challah, only offered on Fridays. “It usually sells out quickly, and it happens when I’m at work,” says BernalKC. “It’s not crunchy or artisanal (other than the braiding)” and “on the less gummy end of the challah spectrum.”
• White Crane Spring Ranch’s The Mix, at the Saturday Ferry Plaza Farmer’s Market. “It looks like a spring mix, but it is all herbs and makes a wonderful salad,” says rworange. “The vendor keeps it in a cooler in the back and you just have to know it is there.” Get there early to snag it.
• Two Dog Farm’s tomatoes at the Civic Center Farmer’s Market. “Get there early and sharpen your elbows,” says david kaplan. They’re available “June-ish to October-ish.” Get there before 10 a.m. adds artemis.
Liberty Bakery [Bernal Heights]
410 Cortland Avenue, San Francisco
Liguria Bakery [North Beach]
1700 Stockton Street, San Francisco
White Crane Spring Ranch [Embarcadero]
1 Ferry Bldg, San Francisco
Neldam’s Bakery [East Bay]
3401 Telegraph Avenue, Oakland
Magnolia Pub & Brewery [Haight]
1398 Haight Street, San Francisco
Two Dog Farm [Civic Center]
1182 Market Street #415, San Francisco
No phone; Civic Center Farmer’s Market number is 415-558-9455
545 Haight Street, San Francisco
Wednesday, March 11, 2009
Herbed Jam with Lemon
Baked Carrots with Creme Fraiche
Arugula Salad with Ricotta Salata and Dried Cranberries in a Dijon Vinaigrette
Thomas Keller's Roasted Chicken
Macerated Oranges and Candied Ginger
I have so much kale in my fridge and its not like I don't know what to do with it all necessarily, its just that I am getting tired of braising and souping them. Came across this while surfing the foodie blog sites. I'll let you know how it goes. ~GBV
adapted from Stacie Billis at ChowMama.com
1 bunch organic kale, torn into 1/2″ pieces
3 tablespoons organic olive oil
1 tablespoon organic apple cider vinegar
2 teaspoons sea salt
Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.
Bake for 15 minutes or so, until crispy.
Wednesday, February 25, 2009
Wednesday, February 18, 2009
Tuesday, February 17, 2009
I want to start compiling a list of books about food, chefs, critics, or just "the good life". Thought you and I could read them together and discuss them as we go. I'm sure it will help to keep me continually inspired. I know the first one will be "The Simple Life" by Alice Waters. It's only appropriate after all - having just moved to the Bay area and barely touched the California cuisine. So let me know of any recommendations!
on a particular subject are very personal -that we all think of
different things, pictures, or scenes when for instance, someone
mentions "pineapples and coconuts". For this reason, I want to start a
new sidebar for brief pairings. I hope it will inspire you and I to
venture into new worlds of gastronomy. I might even come up with a corresponding recipe, if you like.
Sunday, February 15, 2009
Thursday, February 12, 2009
I LOVE this cookbook. Was first pointed to it by some yoga friends of ours. Finally asked for it for Christmas and was lucky enough to get it from my mother-in-law. Have been making many recipes from it. All very wholesome and balanced pH-wise it seems. I highly recommend this cookbook if you have read Barbara Kingsolver's book 'Animal, Vegetable, and Mineral' and found some part of you that wants to experience such wholesome-ness.
The recipes are not fussy ingredient-wise, but can require some time, which is why I've modified some a bit.
Wednesday, February 11, 2009
Anyone else always find themselves salivating over the "borderline-gluttonous" feasts at Hogwarts??
Monday, February 9, 2009
Could I use a premade olive tapenade and just plain oranges? What about bitterness...?
Sunday, February 1, 2009
Ricotta well balanced, but could have been a bit sweeter to contrast with the salt in the crust or more buttery to contrast the peppery arugula.
Crust very good - salted just right, crispy on outside, soft inside
Couldn't really taste the olive oil that was supposed to be the star of the dish -- too much arugula.
~Puzzled by the Ragu entree - a meat based sauce, but wasn't.
Homemade ricotta salata very good, nice salt and milky, like clots of cream
Pasta - definitely homemade, with eggs - gamey though, cooked little less than al dente.
Red sauce was the puzzler - something a 'tish bitter - not sure if its the gamey undercooked egg pasta, bitter tomatoes with seeds, bitter olive oil, or if the sauce was slightly, ever so slightly burned on the bottom. Not a fan of the bitter, but on the border bitter is just frustrating.
Overall - B+ : Need to go again after all the hype from the cookbook calms.