Food Muse ~ Asparagus

7x7 is having a recipe competition that got me thinking. The challenge is a first course asparagus dish. Thinking of Asparagus pickled (if there is a such a thing) with cilantro and mustard seed. Served with a homemade dried apricot chutney with preserved lemon...candied, finely diced ginger and freshly white ground pepper...

From Chowhound, via BayAreaBites

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.”

• Liguria Bakery’s foccacia. Snap it up before noon because “once it’s gone for the day, it’s gone,” says DavidT.

• 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.

• Neldam’s Bakery’s petits fours. “They only make and sell them on Thursdays, and they always run out,” says ace.

• Magnolia Pub’s fried chicken. It’s only made on Thursdays, so “get there early or you will be S.O.L.,” says Senor Popusa.

• 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.

• Rosamunde Sausage Grill’s Tuesday cheeseburgers. “be there by noon to be safe,” says scarmoza.

Liberty Bakery [Bernal Heights]
410 Cortland Avenue, San Francisco
415-695-8777

Liguria Bakery [North Beach]
1700 Stockton Street, San Francisco
415-421-3786

White Crane Spring Ranch [Embarcadero]
1 Ferry Bldg, San Francisco
707-433-9359

Neldam’s Bakery [East Bay]
3401 Telegraph Avenue, Oakland
510-658-1967

Magnolia Pub & Brewery [Haight]
1398 Haight Street, San Francisco
415-864-7468

Two Dog Farm [Civic Center]
1182 Market Street #415, San Francisco
No phone; Civic Center Farmer’s Market number is 415-558-9455

Rosamunde Sausage Grill [Haight]
545 Haight Street, San Francisco
415-437-6851

A Requested 'Sunday's Best of the Rest'

My mother in law was wondering if I might have some simply flavored appetizers and such that would be appropriate for a dinner with a close friend. The meal needs to be free of red meat influence, but rich in homey delight. Here's what I'm thinking so far ~

Candied Walnuts
Herbed Jam with Lemon
Bean Spread

Baked Artichokes
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

Smothered by a pillow of kale...

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

Kale Chips
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.

The New Old Favorite Thing!

Fig Caviar

Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners - could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar - like a membrillo paste - scraping out the luscious inside, adding a tish of lemon juice and sherry to loosen it all up and then what...? Looking for your ideas. Please comment.

CSA Goodies...

"Like the Pineapple and the Coconut"

If I say "cilantro", you say __________________?

"Words to Eat By"

Hi All,

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!

"Like the Pineapple and the Coconut"

I'm a huge proponent collaboration, with the idea that ideas generated
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.