Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops

Ingredients:

• 3/4 cup meyer lemon juice (about 6 lemons)
• 1/3 cup agave nectar
• 3 1/2 cups water
• 1 cup ripe strawberries, sliced

Directions:

-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.
-Enjoy!

Restaurant (Re)creation: Kokkari's Watermelon Salad with Pine Nuts, Feta + Basil

This salad is amazingly simple and refreshing (not to mention, BEAUTIFUL). Watermelon is in season right now and this salad is the perfect way to showcase it. Kokkari nailed this recipe with the salty feta, touch of basil and crunchy pine nuts. You can also swap the basil for mint if you prefer. Either way, you can't go wrong!

Serves 6

Ingredients:

• 2 1/2 lbs watermelon, chilled
• 1/4 lb Greek feta cheese
• 2 tablespoons toasted pine nuts
• 3 fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• Optional- freshly ground pepper

Directions:

-Cut the watermelon into 1-inch cubes and arrange on a serving platter.

-Crumble feta all over the watermelon.

-Sprinkle with pine nuts and torn basil.

-Drizzle with olive oil and top with a twist of freshly ground pepper.

-Serve immediately.

Kokkari

200 Jackson Street

San Francisco, CA

(415) 981-0983

www.kokkari.com

Restaurant (Re)creation: Terzo's Roasted Salmon with Farro, White Corn + Cherry Tomatoes

I always love dining at Terzo, but on my most recent visit, I had one dish in particular that I could not stop thinking about.  It was a perfectly roasted salmon over a bed of sweet corn, tomatoes and farro.  It was mild, buttery, and disappeared within minutes.  I looked across the table at my friend, Courtney, and she said, "you must recreate this."  You ask and you shall receive!  Luckily, I was able to find a great recipe from Bon Appétit to use as a starting point.  Then I swapped out the couscous for farro, and added sautéed white corn.  Though this dish does have a few moving pieces going on at once, it's a relatively simple one-dish meal and is both healthy and totally delicious.  Plus, you'll have plenty of corn and tomato farro for leftovers the next day.

Serves 2-3

Ingredients:

For yogurt raita:

• 1/2 cup greek yogurt
• 1/4 cup plain yogurt
• 1 tbsp. chopped dill
• 1 tbsp. chives
• 1/2 tbsp. lemon zest

For salmon:

• 3 tbsp. olive oil
• 1/4 bunch dill fronds
• 1/4 bunch thyme sprigs
• 1 lb. wild king salmon
• Kosher salt
• 4 oz. cherry tomatoes

For farro:

• 8 oz. cherry tomatoes, halved
• 3 tbsp. olive oil
• 1 tbsp. chopped flat-leaf parsley
• 1 tbsp. za'atar
• 1 1/2 tbsp. butter
• 2 ears white corn, cut off cob
• 1 cup farro
• Kosher salt

Directions:

-Preheat oven to 325 F and begin mixing the yogurt raita ingredients in a small bowl.

-Next, pour 2 tbsp. olive oil in a small roasting pan and top with a bed of herbs.

-Place salmon on the herbs and drizzle with the remaining oil.

-Season with salt, top with tomatoes, and roast in the oven for 25 minutes.

-Meanwhile, sauté the corn in 1/2 tbsp. butter and remove from heat.

-Mix the tomatoes, parsley, za'atar, corn, 1 tbsp. oil and salt in a medium sized bowl.

-Bring a pot of salted water to boil, add farro, and cook for 20 minutes.

-Drain farro, transfer to a large bowl, and stir in the remaining oil and butter.  

-Add the tomato and corn mixture to the farro and season with salt.

-Check the salmon and broil for 1-2 additional minutes, or until tender. 

-Cut the salmon and serve on mounds of farro topped with a generous dollop of raita.

Terzo

3011 Steiner Street

San Francisco, CA

(415) 441-3200

www.terzosf.com

Restaurant (Re)creation: Contigo's Seared Goat Cheese, Arugula + Strawberry Salad

I live a block away from Contigo and it is one of my absolute favorite spots.  I love that the menu always changes, but many of the standbys stay the same.  One dish that thankfully rarely leaves the menu is the seared Caña de Cabra goat cheese salad.  I love the creaminess of the seared goat cheese, the crunch of the toasts and hazelnuts, and the tangy and sweet salad that lies beneath.  I was lucky enough to come across Brett Emerson's recipe for this salad in the Wall Street Journal.  Now that I have it, I will be making it on a regular basis.  It looks so impressive topped with crispy seared goat cheese and like it came straight down from heaven.  Enjoy!

Serves 2

Ingredients:

• 4 oz. Caña de Cabra (or other mild, young goat cheese)
• 4 small 1/4-inch think slices of rustic bread (I use Judy's Lovesticks)
• 1 1/2 tbsp. olive oil, plus more for brushing toasts
• kosher salt
• 1 1/2 tbsp. Sherry vinegar
• 2 tsp. minced shallot
• 1 1/2 tbsp. hazelnut oil
• 1/2 medium fennel bulb, halved lengthwise and thinly slice crosswise
• 3-4 oz. wild arugula
• 4 oz. strawberries, stemmed and quartered
• 1/4 cup roughly chopped toasted hazelnuts
• 4 basil leaves, roughly torn

Directions:

-Preheat oven to 350 degrees and place bread slices on a baking sheet.

-Brush both sides with olive oil and bake in the oven until golden, about 3 minutes per side.

-Remove from oven, set aside and preheat broiler. 

-Meanwhile, in a small bowl, whisk together the vinegar, shallots and salt.

-Let the shallots macerate for at least 10 minutes.

-Then whisk in the olive oil and hazelnut oil, season with salt, and set aside.

-In a large bowl, toss together the arugula, fennel, strawberries, hazelnuts, and basil.

-Slice the cheese into two rounds and place on top of two toasts each.  

-Place under the broiler and broil until cheese begins to brown, about 2 minutes.

-Toss salad with enough vinaigrette to coat and season with salt.

-Distribute salad onto two plates and place a warm goat cheese toast atop each helping.

Contigo

1320 Castro Street

San Francisco, CA

(415) 285-0250

www.contigosf.com

Restaurant (Re)creation: SPQR's Gemelli with Green Spring Vegetables, Black Pepper + Ricotta Salata

My husband and I recently had date night at SPQR and I had the most divine dish.  It was a Gemelli pasta with green spring vegetables, mascarpone, black pepper and ricotta salata.  It was fresh and light, yet creamy and totally satisfying.  We both agreed that I ordered the best dish and I promptly devoured it.  Two days later, I decided to try it in my own kitchen.  My neighborhood Whole Foods was fresh out of mascarpone, so I used whole milk ricotta instead.  Otherwise, I tried to stick pretty true to SPQR's preparation.  This meal can be cooked in mere minutes and looks like it came straight from a Michelin star restaurant.  That sounds like a winning combination to me.  Hope you agree!

Serves 4-6

Ingredients:

• 16 oz. Gemelli pasta
• 1/2 lb. English peas, shelled
• 1/4 lb. snow peas, sliced diagonally
• 8-10 stalks of asparagus, sliced diagonally
• 1/2 cup whole milk ricotta (or mascarpone)
• 3-4 tbsp. extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• grated ricotta salata, for finishing

Directions:

-Bring a large pot of salted water to boil.

-Shell the peas, and diagonally slice the snow peas and asparagus in 1/2 inch pieces.

-Add the Gemelli to the boiling water and cook for 2 minutes less than the package suggests.

-Add the peas and asparagus and cook the pasta and vegetables for an additional 2 minutes.

-Remove from heat, drain, and return to the cooking pot.

-Drizzle 3 tbsp. olive oil over the pasta and vegetables and season with salt and ample pepper.

-Scoop in 1/4 cup of ricotta and mix until well distributed.  

-Spoon the pasta onto plates and top with grated ricotta salata and freshly ground black pepper.

-Add a dollop or two of the remaining ricotta to the top of the pasta and enjoy immediately.

SPQR

1911 Fillmore St.

San Francisco, CA

(415) 771-7779

Recipe Creation: Fava Bean + Burrata + Radish Crostini

Holy goodness! I have been obsessed with fava beans for some time now and LOVE that so many San Francisco restaurants are offering a variety of dishes showcasing this lovely little green bean.  My favorite dish with fava beans has to be a fava crostini. I recently had one at Firefly, one at Locanda, and one at Contigo.  I decided to combine all of my favorite elements of those and add my two other favorite ingredients: radishes and burrata.  I also used Judy's Lovesticks to make the crostini, since I love the added nutty flavor the sunflower seeds add.  This dish is a perfect appetizer on a warm evening.  It's almost as beautiful as it is delicious.  Enjoy!

Makes 10-12 crostini

Ingredients:

• 1/2 lb. fresh fava beans
• 2 tbsp. finely grated parmesan
• 1/3 cup extra-virgin olive oil
• 1/4 cup roughly chopped mint
• 1/2 lemon, juiced
• 1/2 cup fresh burrata cheese
• 2 radishes, thinly sliced
• 2 tbsp. balsamic reduction
• 10-12 slices of baguette

Directions:

-Preheat the broiler and bring a medium saucepan of salted water to boil. 

-Remove the favas from the shells and blanch in boiling water for about 5 minutes.

-Transfer favas to a small ice bath to cool and peel off the waxy outer layer.

-In a small Cuisinart, combine the favas, parmesan, olive oil, mint, and lemon juice.

-Pulse until well blended, but not perfectly smooth.

-Meanwhile, brush bread slices with olive oil and broil for 1 minute on each side.

-Remove from oven and slather with a spoonful of the fava mixture.

-Top with radish slices, a dollop of burrata, and a drizzle of balsamic reduction.

-Garnish with any leftover mint leaves and transfer to a platter for immediate consumption.

Libation (Re)creation: Lolinda's Rock n' Rolla

Lolinda has become my new favorite weekend spot.  It feels like a night out, but doesn't even require a change of venue after dinner.  The cocktail bar upstairs feels like enough of a change, and the cocktails are killer.  Tied with the flank steak and charred artichoke, my other favorite item at Lolinda is the Rock n' Rolla cocktail.  It is a bourbon, apple, maple, lemon & nutmeg concoction that leads to a not so fabulous hangover.  BUT, it is oh-so-worth it!  This recipe is my best attempt at their delightful little cocktail.

Serves 1

Ingredients:

• 2 oz. Bourbon Whisky
• 5 oz. fresh apple juice
• 1/4 lemon, juiced
• 1 tsp. maple syrup
• Bitters
• Nutmeg
• Allspice
• Ice

Directions:

-Put ice, bourbon, apple juice and maple syrup in a cocktail shaker and give it a nice shake.
-Add two decent shakes of bitters (yes, that precise ; )
-Pour into a lowball glass or short tumbler over ice.
-Sprinkle with ground nutmeg and allspice.
-Drink, and then repeat.

Lolinda
2518 Mission Street
San Francisco, CA
(415) 550-6970
lolindasf.com

Restaurant (Re)creation: Contigo's Calamars a la Planxa

Contigo's calamars a la planxa is a standout dish.  It's hands-down my favorite calamari dish in San Francisco, bar none. The preparation differs depending on what is in season, but it never ceases to impress.  This incarnation is served over seared brussels sprouts, capers, currants.  I was able to find chef Brett Emerson's calamari technique in The Bay Area Homegrown Cookbook and improvised with the rest.  Make sure to ask your seafood supplier to clean the squid in advance, as it will save you time and will minimize the gross factor ; )

Serves 2-3

Ingredients:

• 1 lb fresh squid, cleaned
• 1 1/2 lb brussels sprouts
• 2 tbsp dried currants
• 2 tbsp capers
• 1 lemon
• Olive oil
• Kosher salt

Directions:

-Preheat oven to 400 degrees F.
-Wash the brussels sprouts, trim the ends, and cut them in half.
-Place them on a baking sheet and toss with olive oil.
-Roast for 35-40 minutes, or until crispy and tender and remove from heat.
-Meanwhile, slice the cleaned calamari bodies into rings and cut off the tentacles.
-Heat a large cast iron skillet on high heat.
-Once the skillet begins to steam, toss in a handful of kosher salt.
-Place the calamari on the skillet and drizzle with olive oil (the pan should sizzle).
-Cook the calamari for about 2 minutes on each side, until golden brown.
-Remove from heat and squeeze lemon juice over the calamari.
-Spoon the brussels sprouts into a dish, top with the calamari, and stir in the currants and capers.
-Drizzle with additional olive oil and add a dash of salt to taste.
-Serve immediately.

Enjoy!

Contigo
1320 Castro Street
San Francisco, CA
(415) 285-0250
www.contigosf.com

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

Ingredients:

• 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

Directions:

-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

delfinasf.com

Restaurant (Re)creation: Nopa's Baked Butter Beans with Oregano, Breadcrumbs + Feta

Oh Nopa, how I love thee.  Leave it to Nopa to create the perfect comfort dish to warm you on these frigid San Francisco evenings (yes, we are still in California, but its seriously cold!)  Rather than using dried beans and soaking them, I decided to streamline the chef's recipe and use canned butter beans.  Please don't judge me for this substitution, but soaking dried beans just isn't in my weekday timeline.  I also decided to use fire roasted crushed tomatoes and basil pesto instead of cilantro pesto.  Anyhow, it all worked out great and my carnivorous husband devoured it with no complaints!  I mean, how can you not love baked beans, tomatoes, feta, breadcrumbs & pesto?  It's the culinary equivalent to a fireplace, cashmere blanket, and a good book.  You just can't put your fork down!

Serves 2-4

Ingredients

• 1 14 oz can of butter beans
• 1 14 oz can of fire roasted tomatoes
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1/2 garlic clove, minced
• 1 tablespoon chopped fresh oregano
• 1/3 cup crumbled feta
• 1/2 cup coarse fresh bread crumbs
• 2 tablespoons pesto
• Salt & pepper, to taste

Directions:

-Drain and rinse the butter beans and preheat oven to 425 degrees F.

-In a medium saucepan, heat 1 tablespoon of olive oil.

-Add the garlic and onion and cook over low heat for 8-10 minutes, or until softened.

-Add the tomatoes, oregano, and water and simmer over low heat for about 20 minutes.

-Mix the butter beans and tomato sauce in a baking dish and sprinkle with feta.

-Bake in the oven for 40 minutes, or until cheese begin to bubble.

-Remove the dish from the oven and let sit for 10 minutes.

-Meanwhile, heat 1 tbsp of olive oil in a small skillet and add the bread crumbs.

-Cook over high heat for 3-4 minutes, stirring often.

-Top the beans with a dollop of pesto and sprinkle with breadcrumbs.

~Enjoy~

Nopa

560 Divisadero St.

(415) 864-8643

nopasf.com

Restaurant (Re)creation: Jackson Fillmore's Zucchini Carpaccio

This recipe is loosely based on an iconic salad from a little San Francisco trattoria called Jackson Fillmore.  It is one of those dishes that always stays on the menu- and for good reason.  It's simply divine.  My (re)creation is a bit different, but the essence and simplicity of the salad remain.  For my version of the dish, I used a combination of zucchini and summer squash and used a vegetable peeler to create the thin ribbons.  I also opted for toasted pine nuts instead of almonds and garnished the salad with a few leaves of fresh torn basil.  The best part about this dish is, there is no cooking involved (other than toasting the pine nuts).  You can either serve this salad warmed in a skillet or you can serve it cold and straight from the bowl.  It's a perfect addition to a lazy weeknight meal.

Serves 3-4

Ingredients:

• 2-3 zucchini or summer squash
• Slice of lemon
• Olive oil
• Shaved Pecorino
• 3 tablespoons toasted pine nuts (or almonds)
• 3 fresh basil leaves, torn

Directions:

-Wash and dry the zucchini and squash.
-Using a vegetable peeler, shave thin ribbons of the vegetables into a medium bowl.
-Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil.
-Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
-Garnish with torn basil and serve immediately.

And if you're a purist, here is the original recipe from Jackson Fillmore (in video form):

~Video courtesy of Jackson Fillmore~

Jackson Fillmore

2606 Fillmore Street

San Francisco, CA

(415) 346-5288
jacksonfillmoresf.com

Restaurant (Re)creation: Tartine's Kale Caesar

The bread at Tartine Bakery is legendary and sells out within an hour almost every day.  While I LOVE their bread, I am still of the mindset that I would rather buy it than make it.  So buy it I do!  The best part is, you don't have to eat it all in one day one at the risk of having to throw it out once it is no longer fresh.  Their day-old bread is perfect for homemade croutons.  Really any day-old high quality bread will do.  These croutons pair perfectly with most salads, but especially this kale caesar below.  I just got Red Russian Kale delivered in my vegetable box from Albert & Eve and it was the perfect incentive to try out this recipe.  I got it straight from The Tartine Bread Cookbook, and made just one small change.  I used fewer anchovies in the dressing than the recipe calls for, since I'm not a huge anchovy fan, but other than that, it's true to the original.  The recipe is fairly simple, healthy, and the perfect addition to a weekday meal.  Plus, you don't have to wait in long line at Tartine to enjoy this- you can have it in the comfort or your own kitchen.  What could be better?

Serves 4-6

Ingredients

For the croutons:

• 4 slices day-old country bread (or any rustic baguette)
• 2 tablespoons olive oil
• salt

For the Caesar dressing:

• 2 lemons
• 3 cloves garlic, diced
• 5 olive oil-packed anchovy fillets
• 1 large egg yolk
• Salt
• 2 cups olive oil

For the salad:

• 2 lbs kale, center stem removed
• 2/3 cup shaved aged parmesan

Directions

Preheat the oven to 400 degrees F.  Tear bread into 1 1/2 inch chunks and toss with olive oil and a pinch of salt.

Spread the bread evenly on a baking sheet and bake for about 12 minutes, or until golden brown.  Remove from head and set aside.

To make the dressing, grate the zest from 1 lemon.  Put the garlic, anchovies, and lemon zest in a mortar and pestle and pound to make a thick paste.

Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir to combine.  While stirring, pour in 1/2 cup of the oil a little bit at a time.  The mixture should look smooth and creamy.  Continue adding the oil as you stir until the dressing thickens, adding squeezes of lemon periodically.  Add salt and lemon juice to taste and add water (one spoonful at a time) until dressing thins to the consistency of heavy cream.

Combine kale and croutons in a large bowl.  Pour the dressing over the kale and toss.  Top with Parmesan and serve immediately.

Enjoy!

Tartine Bakery
600 Guerrero Street
San Francisco, CA
(415) 487-2600
www.tartinebakery.com

Restaurant (Re)creation: Nopa's Corn Soup with Walnut Pesto

I found this recipe in The Bay Area Homegrown Cookbook by Aaron French, which features tons of great recipes from local bay area chefs.  Nopa happens to be one of my favorite spots and I have yet to have a bad meal there.  Chef Laurence Jossel generously shared this corn soup recipe in French's cookbook and I couldn't be happier.  The only thing I did differently is I didn't strain the soup through a colander and instead opted for a thicker consistency.  Either way, the flavor combinations are dynamite.  Take advantage of this recipe now while corn is in season and readily available at the farmers' market.  Enjoy!

Ingredients:

For the soup:

• 3 medium yellow onions, diced medium
• 1/2 clove garlic, sliced
• 1 jalapeño
• 2-3 tbsp. olive oil
• 12 basil leaves
• 10 ears corn
• 1 cup cream
• salt, to taste
• water, as needed

For the walnut pesto:

• 1/2 cup shelled walnuts
• 1 clove garlic
• 3 tbsp grated parmesan
• 1/2 cup extra virgin olive oil
• 10 fresh basil leaves
• salt and pepper, to taste

Directions:

For the soup: 

-Gently sweat the onions, garlic, and jalapeno in the olive oil until onions are translucent, about 15 min.

-Season lightly with salt and add the corn, cream, and enough water to cover.  

-Simmer slowly for 20 minutes.  

-Puree the soup and strain through a large-holed colander.  

-Adjust seasoning and serve with a dollop of walnut pesto garnish and basil leaves.

For the walnut pesto:

-Combine all ingredients except the basil in a food processor and puree until smooth.  

-Add the basil and puree quickly, keeping in mind that the basil will turn brown if blended more than necessary. 

-Stir in salt and pepper to taste.

Serves 6

Nopa

560 Divisadero St.

(415) 864-8643

nopasf.com

Restaurant (Re)creation: Bi-Rite's Honey Lavender Ice Cream

I was surprised by how much I liked this ice cream.  I am always a sucker for cookies and cream, or vanilla bean, or something with chocolate or caramel, but wasn't so sure about an herbal ice cream.  Leave it to Bi-Rite Creamery to turn an herb into a delicious ice cream flavor.  It smells like a spa, and tastes like heaven with the perfect combination of honey and lavender.  Even though it's creamy, it somehow manages to be very refreshing and light.  In terms of ingredients, I would recommend using organic dried lavender and Strauss dairy products, if you can find them.  It's a bit of a labor of love to make, but totally worth it.  Plus, though it might not be "healthy," it totally feels like spa ice cream ; ) We can thank Sweet Cream and Sugar Cones for this fabulous recipe.

*ps. You will need an ice cream machine

Ingredients:

• 1 3/4 cup heavy cream
• 3/4 cup low fat milk
• 1/2 cup honey
• 1/4 teaspoon kosher salt
• 2 tablespoons organic dried lavender
• 5 large egg yolks

Directions:

In a heavy saucepan over medium-high heat, stir together the cream, milk, honey and salt.

Once the mixture begins to bubble, remove from heat and whisk in the lavender.  Cover and let steep for 15 minutes.

Strain through a fine-mesh strainer into a bowl and wash out the saucepan.  Return cream mixture to the pan.

In a medium bowl, whisk the eggs to break them up.

Put the pan of cream and milk over medium-high heat.  When the mixture begins to simmer, reduce heat to medium.

Carefully scoop 1/2 cup cream mixture to the bowl with the yolks, whisking the eggs constantly. Then add another 1/2 cup cream mixture and continue whisking.  Leave the remaining cream mixture
in the pan.

Now carefully pour the egg and cream mixture back into the pan with the cream and stir with a spatula.

Cook on medium heat, stirring constantly until it is thickened and coats the back of the spatula (1-2 minutes).

Strain the mixture through a fine mesh strainer into a clean container and set in an ice bath (bowl with ice water in it).  Once it is cool, remove the container, cover it, and refrigerate for 1-2 hours (or overnight).

Freeze in your ice cream machine according to directions.

Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Bi-Rite Creamery
3692 18th Street
San Francisco, CA
(415) 626-5600
biritecreamery.com

Flavors of the Month: June

• Watermelon Mojito Poptails- I made these a few weekends ago for a BBQ and they were a total hit! The peppermint extract adds a surprising twist.  They are amazingly refreshing and oh-so-subtly boozy.

• Maker's 46- Just as advertised, it's "a complex whisky with a taste that doesn't need to be acquired."  Great on the rocks and very sippable (even for a novice like myself).

• Blue Star Beer- This wheat beer is the perfect brew for a warm summer day.  It is light, fruity, and refreshing.  It's similar in body to Blue Moon, but its even tastier.

• Sweet Potato Pop Chips- This flavor is brand new and is arguably the best!  It's sweet, salty and incredibly delicious.  

• Weber S-310 Grill- We just bought this grill and love it.  It has two side tables, front-mounted control knobs, and ample grilling space.  It pricey but totally worth it.

• Pasta Gina- This little pasta shop is my new favorite spot in Noe Valley.  The owners, husband and wife team Gino and Gina, make fresh pasta, sauces, salads and desserts every morning.  Their homemade pasta and their tiramisu are my current obsessions.  Such a great find!

• Bi-Rite Creamery- This Mission staple is famous for their cones and sundaes made exclusively from Straus Family Creamery products.  Salted caramel is their most sought-after flavor, but all of them are incredible.  You can also order custom ice cream sandwiches, ice cream cakes, and sundaes for your next party.  You'll be the coolest kid on the block.

Restaurant (Re)creation: Wayfare Tavern's Popovers with a Neimen Marcus Twist

This was a very difficult decision for me.  I went back and forth between which popover recipe to use.   Both Wayfare Tavern (Tyler Florence's SF restaurant) and Neimen Marcus are quite famous for their buttery, soft, and crispy popovers.  Their recipes are very similar, the only main difference is that the Wayfare Tavern recipe contains butter (which clearly ups the yum factor).  It was such a close call that I decided to combine both recipes.  I followed the recipe for the Wayfare Tavern Popovers, but decided to pair them with the strawberry butter recipe which make the Neimen Marcus ones so addictive.  The final verdict- a fabulous compromise.  Hope you enjoy them!  Credits go to the cookbooks Tyler Florence Family Meal and The Neimen Marcus Cookbook

Makes 12 popovers

Ingredients:

For popovers:

• 6 large eggs, room temperature
• 3 1/2 cups whole milk, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 4 cups flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder

For strawberry butter:

• 1 1/2 cups butter, room temperature
• 1 cup good quality strawberry preserves

Directions:

-In a blender or standing mixer, combine eggs, milk, and melted butter.  Blend on high until smooth, about 10 seconds.

-In a large bowl, sift together the flour, salt, and baking powder.  Add the dry mixture to the wet and blend, until just combined (10-15 seconds).

-Let the batter sit at room temperature for 1 hour.

-Preheat the oven to 450 degrees F.  Place an oven rack in the middle position and place an empty popover or muffin tin on the rack.  Once the pan is hot, remove it and coat evenly with nonstick spray.

-Working quickly, fill the molds almost to the top with batter.  Immediately place back in the oven and bake for 15 minutes, then reduce heat to 375 degrees F and bake an additional 20-25 minutes, or until deep and golden brown.

-Do not open the door as the popovers bake, as it could cause them to collapse.  Once golden brown, remove from the pan and let cool on a wire rack.  To keep the popovers crispier for longer, use a skewer to carefully pierce the sides of the popovers allowing steam to escape.

-Meanwhile, place the butter in the bowl of an electronic mixer and beat on high until fluffy and light.  Add the preserves and beat until well combined.  With an ice cream scooper, scoop the butter into ramekins and serve immediately.

-Serve popovers with generous spoonfuls of strawberry butter.


Wayfare Tavern
558 Sacramento Street
San Francisco, CA
(415) 772-9060
www.wayfaretavern.com

Neiman Marcus
150 Stockton Street
San Francisco, CA
(415) 362-3900
www.neimenmarcus.com

Restaurant (Re)creation: Seven Hills' Ravioli Uovo

The Ravioli Uovo is the signature dish at Seven Hills, and for good reason.  It was featured as one of the top 101 Most delicious Noodle Dishes in the Country by New York Magazine and Seven Hills has become famous for it.  To quote a review from SF Food Critic, Michael Bauer, the raviolo is a "saucer shaped packet plump with ricotta, and spinach that becomes a nest for an egg yolk.  It's surrounded by a pool of brown butter and a drizzle of truffle oil.  As you cut into the pasta, the yolk lubricates the brown butter and after the final bite was consumed, I used bread to sop up every last drop."  I wasn't going to use Bauer's quote in its entirety, but I simply couldn't have described the dish better myself.  It's like magic.

My (re)creation for this ravioli is not directly from the chef, but rather, it was pieced together from some hints and pictures from the chef, and by scouring the internet for techniques and ideas.  I cheated and used wonton wrappers, which made smaller ravioli than the restaurant version, but they worked quite well and are much simpler than making homemade pasta.  Don't get me wrong, there is nothing better than homemade pasta, but that was going to be a little too time-consuming.  I decided to top the ravioli with shaved parmesan, which melted onto the warm ravioli.  I just used white truffle oil and omitted the brown butter because it was perfectly delicious without, but if you want to stay true to the original, just drizzle with a little brown butter on top.  Your friends will love you forever if you make this decadent treat for them.  If they don't, they're crazy.  Michael Bauer would agree with me on this one. 

Makes 6 ravioli

Ingredients:

• 12 round (or square) wonton wrappers
• 6 organic eggs
• 1/3 cup whole milk ricotta
• 1 small handful of spinach
• white truffle oil (for drizzling)
• 2 tbsp shaved parmesan
• olive oil
• salt & pepper, to taste

Directions:

-Warm a skillet over medium heat and drizzle in some olive oil.  Toss in the spinach and cook for about a minute, or until wilted. 

-Remove spinach from heat and let cool.  Then chop and set aside. 

-In a small bowl, mix the spinach and ricotta together and season with salt and pepper to taste. 

-Place 6 wonton wrapper on a dish or tray and scoop 1-2 tsp of the ricotta mixture into the center of each wrapper.  Make a small indentation with a teaspoon in each ricotta mound, creating a "bed" for the yolk.

-Crack 5 eggs, one by one, and cup in your hand, letting the egg whites drip into the sink.  You should be left with just the yolks (intact).  For the last egg, crack it and cup it in your hand as before, but do it over a bowl, catching the egg white (to be used for brushing/sealing the wrappers.)

-Place one yolk in each ricotta "bed."  Brush the perimeter of the wrapper with a little egg white and top with a wonton wrapper, sealing carefully.

-Meanwhile, bring a medium-sized pot to boil.  Place ravioli, two at a time, in the boiling water and cook for 90 seconds.  Remove with a slotted spoon and set aside on a plate. 

-Once all the ravioli are cooked, place them on plates and top with shaved parmesan (or brown butter) and a generous drizzle of truffle oil. 

Magic.

Seven Hills

1550 Hyde Street

San Francisco, CA

(415) 775-1550

http://sevenhillssf.com

Flavors of the Month- March

• Poco Dolce Burnt Caramel Tiles- These bittersweet chocolate tiles are made locally and have a burnt caramel toffee center and a sprinkling of grey sea salt on the top.  Simply divine.  I would eat one daily if they weren't so expensive...

• Prima Table- Sign up (or request a membership) and get exclusive access to all the best tables each evening.  Its basically a streamlined version of opentable and presents you with the best tables that night at the time you want to dine.  Genuis.

• Sofia Coppola Champagne Cans- I love these little champagne cans.  We ordered them in bulk for our wedding and we are still working through them.  I throw them in my purse if we are heading to the beach or packing a picnic.  So much classier and tastier than beer and they are the perfect little roadie (straw and all).

• Taste Nirvana Coconut Water- This is hands-down my favorite coconut water.  I love the one with pulp in it but you can buy it without pulp if that's not your thing.  Its chock-full of healthy fiber, electrolytes, potassium and iron and is only 75 calories for all that goodness. Get on-board.

• Le Soleil Restaurant- This yummy vietnamese restaurant just reopened in the Inner Richmond a few weeks ago.  The menu and the restaurant itself both got a major facelift and everything looks and tastes superb.  The turmeric crepe and luc lac "shaking beef" come highly recommended.  Open for lunch and dinner.  Call for reservations.  

• Off The Grid- As of last Friday, Off The Grid is back at Fort Mason Center and is now hosting over 30 food trucks, a beer garden, and a larger overall space. For those of you who haven't heard of it, its like a farmer's market of bay area food trucks, but its at night and you can wander around and sample all your favorites with a beer or glass of wine in hand.  It will be open every Friday from 5pm-10pm.  If you haven't been yet and live in SF, its a must (especially on a warm night).

* Please email weekdaygourmetgirl@gmail.com if you have recommendations for the next edition of flavors of the month