Thursday, February 21, 2013

Restaurant (Re)creation: Ribollita "Da Delfina"

Delfina Restaurant is just about as good as it gets for Italian cuisine in San Francisco.  I recently went for my husband's birthday and we ordered this divine Ribollita "Da Delfina."  Think of it as a delicious fried soup in the form of a patty.  It's literally a vegetable and white bean soup that is made into patties, pan fried and drizzled with olive oil.  I was able to get a hold of this fabulous recipe from Delfina and can't tell you how excited I am to pass it along.  Don't be intimidated by the list of ingredients.  Once you have them the rest is a (relative) breeze.  Enjoy!

Serves 8-10


  • 2 ribs celery, thinly sliced                                                
  • 1 large carrot, thinly sliced                                                
  • 1 onion, thinly sliced                                                          
  • 1/2 bunch parsley, chopped                                             
  • 1/2 bunch basil leaves, torn                                              
  • 4-5 canned tomatoes, chopped                                              
  • 4 tbsp. olive oil                                                            
  • 3 oz. Pancetta, diced                                            
  • 1 small head savoy cabbage, julienned                                   
  • 1 small bunch cavallo nero, chopped                                    
  • 5 cups water                                                                        
  • 8 cups chicken stock                                                          
  • 1 cup borlotti beans, pureed                                   
  • 1 cup cannellini beans, cooked                                   
  • 2 potatoes, finely diced                                               
  • 1 small bunch swiss chard, chopped                                            
  • 1 medium zucchini- halved and sliced ¼”thick                      
  • 1 loaf long Italian bread, thinly sliced                      
  • Pure olive oil, as needed
  • Salt and pepper, to taste


-Heat oil in a large stock pot over medium heat and sauté celery, carrots, onion, parsley, basil and pancetta.  
-Next, add the tomatoes, cabbage and black kale and cook for a few minutes. 
-Add the water, broth and salt, to taste.  Bring to a boil and then reduce heat and simmer for 20 minutes.  -Add the beans and cook for 30 minutes.  
-Then add the potatoes, chard and zucchini and cook until vegetables are tender. 
-Preheat oven to 350 degrees F.  
-Toss bread slices with olive oil, salt and pepper and place on a baking sheet in a single layer.  
-Toast bread until dry and slightly browned.  
-In a large baking dish, layer the bread and hot soup alternately and evenly.  
-It is important to combine the two in proportions that result in a moist patty, but also one that stays   together when handling and cooking.  Put in the fridge, cover, and chill completely.
-Heat olive oil in a medium skillet over medium-high heat.  
-Remove chilled ribollita, form small patties and squeeze out any excess liquid.
-Fry patties on both sides until crisp.  
-Drizzle with high quality Tuscan olive oil over and serve immediately.

Delfina Restaurant
3621 18th Street
San Francisco, CA
(415) 552-4094

Tuesday, February 12, 2013

Recipe (Re)creation: Bertolli's Cauliflower Soup

This dish is inspired by a recipe from Paul Bertolli, renowned chef responsible for some of Chez Panisse and Oliveto's best dishes.  The base of the soup is incredibly simple and healthy, yet surprisingly hearty and satisfying.  I added the truffle oil, parmesan, and pumpkin seeds for a little variety, but you can play around with your toppings of choice.  This soup will easily become your mid-week staple and tastes even better for days to come.

Serves 4-6

  • 3 tablespoons olive oil
  • 1 medium yellow onion, sliced
  • 1 head cauliflower
  • 4 cups chicken broth
  • Salt & pepper, to taste
  • Shaved parmesan
  • Toasted pumpkin seeds
  • Truffle oil


-Heat the olive oil in a medium sized pot.  
-Add onions and cook over medium heat for about 15 minutes.
-Add cauliflower florets and 1 cup chicken broth.
-Cover, raise the heat, and simmer for 15-20 minutes.
-Add the rest of the broth and cook uncovered for another 20 minutes.
-With a hand blender, puree the soup until smooth.
-Let sit for 5-10 minutes and season with salt and pepper.
-Distribute evenly in bowls and drizzle with truffle oil.
-Top each bowl with a shaved parmesan and pumpkin seeds.
-Serve with slices of toasted baguette and a simple side salad.


Sunday, February 3, 2013

Recipe (Re)creation: Cheddar Jalapeño Corn Dog Muffins

These little muffins are like gourmet kid food.  They are finger friendly, perfect for dipping in ketchup or mustard, and ideal for Super Bowl snacking.  I classed up this snack by using organic corn bread mix and Aidell's sausage instead of regular hot dogs.  I also grated some cheddar and threw some chopped jalapeño in the batter for a little added kick.  These are SUPER easy to make and are a definite crowd pleaser.  Play around with different flavors of sausage and different cheeses for a little variety.  Playing with your food has never been so fun!  GO NINERS!!!!!

Makes 48 mini muffins


  • 2 cups Arrowhead Mills corn bread mix
  • 1 egg
  • 3 tbsp honey
  • 3 tbsp canola oil
  • 1 1/3 cup water
  • 6 Aidells sausage
  • 1/2 jalapeño, finely chopped
  • 1/2 cup grated cheddar cheese


-Preheat oven to 375 degrees F.
-Coat mini muffin tins with non-stick spray.
-Cut each of the sausages into eights.
-Mix all wet ingredients in a mixing bowl.
-Add corn bread mix, jalapeño, and grated cheddar and stir until moistened.
-Scoop 1/2 tbsp batter into each muffin cavity and top with a slice of sausage.
-Top with another 1/2 tbsp batter, just covering the sausage.
-Bake for 12-15 minutes, or until done.