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

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

Ingredients:

• 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

Directions:

-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.

~Enjoy~

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

Ingredients:

• 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

Directions:

-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.

Recipe (Re)creation: White Bean + Vegetable Soup with Pesto

This white bean + vegetable soup is the perfect antidote to the winter blues.  The recipe makes a decent quantity so it's well worth the effort.  I based it on this lovely recipe by Heidi Swanson, but adapted it to my own tastes.  I used chicken broth for added flavor and used kale since I had it on hand and happen to love it in soups.  Lastly, I sprinkled the top with shaved parmesan which melted perfectly and blended well with the pesto.  I served the soup with toasted english muffins topped with pesto and melted parmesan.  They tasted like healthy mini pesto pizzas and were perfect vessels for dipping in the soup.   This recipe will give you the perfect excuse to stay inside, warm up, and stir away all your troubles.

Serves 6-8

Ingredients:

• 12 oz. canned cannellini beans
• 3 tbsp olive oil
• 1 medium onion, chopped
• 3 medium leeks, trimmed and chopped
• 4 stalks celery, chopped
• 4 cups chicken broth
• 4 cups water
• 1 28-ounce can tomatoes, chopped and drained 
• 3 small zucchini, chopped
• 1/2 cup kale, roughly chopped
• 2 teaspoons salt, or to taste
• 1/4 cup pesto
• 1/4 cup shaved parmesan (optional)

Directions:

-In a large soup pot, heat the oil on medium heat.
-Next, sauté the onion, leeks, celery and zucchini for about 5-7 minutes.
-Pour in the water and chicken broth and add the beans.
-Bring to a boil, then simmer for 15 minutes.
-Add the chopped tomatoes and cook for another 15 minutes.
-Lastly, add the kale and continue cooking for another 5 minutes.
-Add salt to taste and ladle into soup bowls.
-Top with a generous dallop of pesto and sprinkle with shaved parmesan.

~Enjoy!~

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

Recipe (Re)creation: Manchego + Rosemary Flatbread

This recipe is shockingly easy.  It is the perfect nibble for a cocktail party and it will disappear in minutes. I always think I'm making a lot of them, and then wish I had made more.  They are that good, and that easy.  The key is that you use tortillas for the crust (shhhhh! It's a secret).  Bake them in a hot oven, and "Voila," they are ready for feasting.  Sprinkle with truffle salt for a little extra flair.

Serves 4

Ingredients:

2 Large Tortillas (white or whole wheat)
Shredded Manchego cheese
Truffle salt (optional)
Rosemary sprigs
Olive Oil

Directions:

Preheat oven to 500 degrees F.
Brush tortillas with a little bit of olive oil and place on a baking sheet.
Top with grated manchego cheese and a few leaves of rosemary.
Bake for 3-4 minutes, watching closely.
Remove from oven, sprinkle with truffle salt, cut into wedges.
Serve immediately.

Restaurant (Re)creation: Firefly's Yummy Roasted Brussels Sprouts with Parmesan + Truffle Oil

Firefly Restaurant is another favorite neighborhood gem on my regular rotation. These delicious brussels sprouts pop up on the menu at Firefly every year around this time, and I'm always thrilled when they do.  The recipe stays the same year to year, and the dish is consistently memorable.  The preparation is simple, but the flavors complement each other perfectly, yielding a wonderfully indulgent side dish.  I used a cast iron skillet to complete the (re)creation, since I liked the ones at Firefly so much, but any baking sheet or dish will do.  It may not be the exact same recipe, but I don't think you'll be disappointed...

Serves 4

Ingredients:

• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp freshly shaved parmesan
• 1/2 tbsp truffle oil, for drizzling
• salt, to taste

Directions:

-Preheat oven to 400 degrees F.
-Wash, trim, and halve the brussels sprouts.
-Toss the brussels sprouts with olive oil and place in a cast iron skillet or baking dish, cut side down.
-Roast for about 35-40 minutes, or until the leaves start to brown, tossing occasionally.
-Remove from heat and top with shaved parmesan and a pinch of salt.
-Drizzle with truffle oil and serve immediately.

Firefly Restaurant
4288 24th Street
San Francisco, CA
(415) 821-7652
www.fireflyrestaurant.com