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.