Flavors of The Month- January

This is the first edition of many more monthly favorites lists, otherwise known as "Flavors of the Month."  Please email me with suggestions if you come across anything that YOU LOVE and quite possibly could not live without!

• Castelvetrano Olives (Buy Here) - I first had these olives at Ottimista Enoteca and soon became obsessed.  They are a vibrant green color and are mild and creamy.  Heaven in the form of an olive.  You can easily eat these by the bowl.
• Ramsay 2008 Pinot Noir (Buy Here) - We first enjoyed this wine at Terzo and then realized we could buy it by the case for less than half the price per bottle.  Its a no-brainer and is the perfect pinot to have on hand for a last minute house-warming gift or nightly glass of red.
• Punchfork (Click Here) - This website is a portal for all the best recipes on top food blogs and websites.  You can search by ingredient and save all your favorite recipes.  Such a great resource for the nights that you need a little inspiration!
• Cowgirl Creamery Knife (Buy Here) - This sounds so simple (and it is) but this is a great, cheap, portable cheese knife to take with you on a picnic, to a barbecue or on a staycation.  There is nothing more frustrating than having a warm baguette and a beautiful chunk of cheese and no way to cut it.  This knife will solve that problem (and will do it safely since its encased in a protective cover).
• LuLu White Truffle Honey (Buy Here) - I could happily eat this honey by the spoonful.  It is the perfect addition to a cheese platter and pairs beautifully with brie, goat cheese.... you name it!  Its also delicious when drizzled over crostini (See Burrata Crostini recipe)
• Plenty Cookbook (Buy Here) - This cookbook, referenced in one of my posts, is a beautiful collection of vegetarian recipes.  The photography is stunning and the recipes are all equally delicious.  This is a great addition to any cookbook collection.  
• Chef's Feed (Click Here) - This app provides restaurant recommendations from the country's best chefs.  Enter your city and the app will offer all local chefs' favorite dishes.  Its a great find- especially when you are exploring a new city and don't want to take a chance on a bad meal.
• St. Germain Elderflower Liquor (Buy Here) - A splash of this delicate floral liquor is the perfect compliment to your glass of champagne or prosecco.  Its a unique and lovely liquor to have on hand.  
• Pinterest (Click Here) - I know I'm a late adopter on this one, but it is so fun and addictive.  You can pin pictures, recipes, and products you like and create boards.  Then you can follow others and they can follow you. Its very easy to spend countless hours on this site- its chock-full of eye candy!
• Bi-Rite Market (Shop Here) - This beautiful and tiny market next to Dolores Park (SF) is full of organic and homemade products that will make your mouth water.  It is not the best place to do your regular grocery shopping (unless you want to spend your whole paycheck) but it is perfect for picking up gourmet ingredients or for putting together a yummy picnic for the park.  They also have their own cookbook/grocer's guide which is quite popular.

Recipe (Re)creation: Mushroom Ragout with Poached Egg

~ From Top: Sautéed Mushrooms,
My Mushroom Ragout (Re)creation, Close-up ~

This recipe was not inspired by a restaurant, but rather by a wonderful cookbook that a dear friend recommended.  The cookbook is called Plenty and is written by London Chef Yotam Ottolenghi.  The cookbook is vegetarian (and I am not), but the dishes are savory enough that you don't even miss the meat.  I altered Ottolenghi's recipe by using chicken eggs rather than duck eggs, sage instead of parsley, vegetable stock (rather than the homemade version) and topped the dish with shredded parmesan.  Its the perfect cold-weather comfort food.  Enjoy!

Serving size: 2

Ingredients:

• 1/2 oz dried porcini mushrooms
• 1 cups water
• 1 1/2 cups vegetable broth
• 1 lb mixed mushrooms (oyster, cremini, shitake, etc)
• 1/2 lb sourdough bread, crusts removed
• 4 1/2 tbsps olive oil
• 2 garlic cloves, crushed
• 1/2 cup white wine
• 3 thyme sprigs
• 2-4 eggs, depending on appetite ; )
• Vinegar, for poaching
• 1/4 cup sour cream
• 2 tbsps chopped tarragon
• 2 tbsps chopped sage
• Salt & pepper 

Directions:

-Soak dried porcini in 1 cup water and set aside for 30 minutes.

-Preheat oven to 400 degrees.

-Cut bread into 1-inch cubes and toss with 2 tbsps olive oil, crushed garlic and salt.

-Place bread on a baking sheet and toast for 15 minutes, or until they start to brown.

-Pour 1 tbsp of olive oil in a skillet and heat on medium-high heat.

-Add mushrooms in batches, cooking for 2 minutes on each side, then remove and set aside when the mushrooms start to brown (add more olive oil as necessary).

-Pour white wine & vegetable broth into the same skillet.  

-Next, lift the porcini out of its soaking water (squeezing to remove excess water) and set aside with the other mushrooms.

-Pour the porcini water into the skillet with the broth & wine and add thyme and salt.

-Simmer the broth until it has reduced to about 1 cup (20 minutes) and remove from heat and set aside.

-To poach the eggs, fill a small saucepan with just enough water to cover an egg, add a splash of vinegar and bring to a boil.

-Crack an egg into a small cup and carefully pour into the boiling water.

-Immediately remove the pan from heat and let the egg "poach" for 5 minutes.

-Lift the egg out of the pan and place in a bowl of warm water.

-Repeat this process for each egg and once all the eggs are poached, dry them on a paper towel.

-Reheat the broth and add the mushrooms, sour cream, most of the chopped herbs and salt and pepper.

-Once the mushroom mixture is hot, divide the bread croutons on two plates and spoon the mushrooms ragout over the croutons evenly. 

-Top with 1-2 poaches eggs, the remaining herbs, and some freshly shaved parmesan to top it all off.

~Simply divine~

Restaurant (Re)creation: Park Tavern's Brussels Sprout Chips

~From top- Brussels sprout leaves,
My Brussels Sprout Chips (Re)creation,
Close-up of (Re)creation~

Park Tavern and its sister Restaurant Marlowe have both become famous for their crispy brussels sprout chips.  You feel healthy because you are ordering a "vegetable," but they certainly do not taste virtuous.  The lemon and salt added a little zest and make the dish anything but ordinary.  Similar to the padrón peppers, these are a great appetizer or anytime snack and they are perfect for entertaining.  I decided to roast them instead of fry them and roughly followed this recipe and they turned out beautifully.  Perhaps they are even a tad healthier than the restaurant version?  Cheers to the New Year and all those healthy-eating resolutions!!

Ingredients:

• 1 lb brussels sprouts, washed and trimmed
• 2 tbsp Olive Oil
• 1/2 lemon, for juice and zest
• Salt & Pepper, to taste

Directions:

Preheat oven to 350 degrees F.
Trim brussels sprouts and remove leaves.
Place brussels sprout leaves on a baking sheet and drizzle with olive oil and lemon juice.
Sprinkle with salt and pepper to taste.
Bake for 20-25 minutes, or until crispy.
Garnish with lemon zest.

Enjoy!

Park Tavern
1652 Stockton Street
San Francisco, CA
(415) 989-7300
www.parktavernsf.com

Restaurant (Re)creation: Rose's Breakfast Pizza

 

~From top- Rose's breakfast pizza,  my (re)creation,
close-up of (re)creation topped with arugula~

Rose's is pretty famous for this pizza.  It has the perfect combo of eggs, canadian bacon, cheese, and crispy crust.  The good news it- you don't have to wait in line outside of Rose's for an hour to fill your belly with this scrumptious pizza.  You can easily make it at home!  Its perfect for breakfast, brunch or dinner.  Maybe it could become your new Christmas morning or New Years brunch tradition?

Ingredients:

• 365 whole foods or boboli pre baked crust
• Shredded fontina cheese (or asiago, mozzarella, etc
• 5-6 slices Canadian bacon (or chicken apple sausage)
• 2 eggs
• Arugula, to garnish
• Olive oil

Directions:

Preheat oven to 400. 

Brush olive oil on pizza crust. 

Sauté or grill the canadian bacon. 

Put cheese and bacon on pizza and cook in the oven for 6-8 mins.

Crack 2 eggs and put them on the middle of the pizza.

Return to oven for an additional 5-6 minutes until whites of egg are cooked. 

Top with a handful of arugula. 

Bon appetite!

Rose's Cafe

2298 Union Street

San Francisco, CA

(415) 775-2200

Recipe (Re)creation: Vanilla Bean & Salted Caramel Marshmallows

~ From top: marshmallow mixture, melting caramels, caramel drizzled marshmallows,
salted caramel marshmallow squares, close-up ~

Note: This might not be the easiest recipe, but it is well worth the effort.  I promise.

Specialized Tools: 

• Stand mixer
• Candy thermometer (option, but helpful)

Ingredients:
For the marshmallows:

• 3 packets unflavored gelatin
• 1 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light agave syrup (or corn syrup)
• 1/4 tsp kosher salt
• 1 tbsp vanilla extract
• 1 vanilla bean, inside seeds scraped out
• 3 tbsp powdered sugar, for dusting

For the salted caramel sauce:

• 25 Kraft caramels
• 1 tbsp water
• A pinch or two of sea salt or fleur de sel

Directions:

Mix the gelatin and 1/2 cup cold water in a small bowl and set aside.

Meanwhile, combine the sugar, salt, agave, and 1/2 cup water in a medium saucepan until the sugar dissolves.  

Then turn up the heat and cook the mixture until it starts to bubble up and turn a light brown color.  

Remove from heat once the mixture starts rising and bubbling in the pan (if you have a candy thermometer, it should reach 240 degrees).  

Put the gelatin mixture and scraped vanilla bean paste into the bowl of your mixer.

Slowly pour the sugar mixture into the bowl and set the mixer on high.  

Whip the mixture until it is thick and fluffy, about 16-18 minutes.  Then add the vanilla bean extract.

Generously dust the bottom of a large glass baking dish with powdered sugar.  

Carefully pour the fluffy marshmallow mixture into the pan and smooth with a spatula.  

Dust the top with a layer of powdered sugar and set aside.

Meanwhile, unwrap the caramels and place the caramels and water in a small saucepan on medium-low heat.  

Cook until the caramels are fully melted, stirring occasionally.  

With a spoon, drizzle the hot caramel mixture on the marshmallows and top the caramel sparingly with sea salt (try to do this before the caramel has set and hardened).

Allow to set uncovered for at least 8 hours or until the marshmallows are dry.  

Then cut the marshmallows in squares (or any other shape) and dust with more powdered sugar to prevent them from sticking.

If you do not eat them all in one sitting, then you can store the rest in an air-tight container for later consumption.

Don't be afraid to enjoy them on their own.  No hot chocolate necessary ; )

Recipe (Re)creation: Rosemary Glazed Pecans & Almonds

~ Rosemary Glazed Pecans & Almonds before baking~

~ Rosemary Glazed Pecan & Almond (Re)creation ~

~ Close-up of the finished product ~

This recipe was inspired by my mom's recipe for glazed pecans.  She always made glazed pecans during the holidays and my sister and I would devour them within an hour and beg for more.  They always remind me of the holidays and they are the perfect comfort snack as the weather gets colder.  Plus, they will make your whole house/apartment//alternative dwelling smell amazing as they bake. I made a few changes to her version and added almonds and rosemary. A word of caution- I totally burned my first batch so watch them carefully.  Pecans are almost as easy to burn as pine nuts and once they are burnt they taste bitter and yucky so watch them like a hawk.

Ingredients:

• 1 cup raw almonds
• 2 cups raw pecans
• 3 tbsp honey
• 2-3 tbsp butter
• 1/4 tsp pepper
• 1 tsp sea salt
• 4 springs of rosemary

Directions:

Preheat oven to 350 F.

In a small skillet, melt butter and stir in salt and pepper.

In a medium bowl, mix together the pecans, almonds & honey.

Next, pour in the butter mixture and stir well.

Scoop the mixture onto a baking tray or dish and top with the rosemary sprigs.

Bake in the oven for 10 minutes, then stir.  Bake for 2-3 more minutes until crispy (but not burnt).

Transfer the nuts onto parchment paper and separate them carefully with a fork.

Let cool for 30 minutes and enjoy!

Restaurant (Re)creation: SPQR's Burrata Crostini

~SPQR's Burrata Crostini~

~Close-up of my Burrata Crostini (Re)creation~

~My Burrata Crostini (Re)creation~

SPQR does many things well, but my favorite dishes are their starters and antipasti.  I had this crostini at SPQR for brunch one day and it was love at first bite.  Its the perfect dish to whet your appetite and its very much a crowd pleaser.  It looks sophisticated but its surprisingly easy and wonderfully scrumptious.  The crostini at SPQR is topped with burrata, fried sage, hazelnuts, chili, and honey.  To add a twist to their version, I used truffle honey instead and omitted the chili.  I also used a bit of fried rosemary in addition to the sage.  You can do plenty of variations depending on your mood, your taste buds, and what's leftover in your fridge.

Ingredients:

• Rustic baguette, cut into 1/2 slices
• 1 container of resh burrata
• 20 sage leaves
• 1 sprig of rosemary
• Truffle honey (or regular honey)
• 1/2 cup raw (or roasted) hazelnuts
• 2-3 tbsp olive oil

Directions:

For the hazelnuts:

Preheat oven to 400.  Place hazelnuts in a baking dish and bake for 10-15 minutes.  Remove from heat.

Cover hazelnuts with a towel to steam and let them cool (5 minutes).

With your fingers, rub the skins off the hazelnuts to the best of your ability and set aside.

For the sage & rosemary:

Pour 1 tbsp olive oil into a small skillet.  Remove rosemary leaves from stem.  Add sage and rosemary leaves and fry until crispy (5 minutes).

Remove leaves with a slotted spoon and place on a paper towel to dry.

For the crostini:

Brush olive oil on both sides of each slice of bread.  Place on a baking sheet and bake for 10-12 minutes, turning over once so they are crispy on both sides.

Assembly:

Generously spread burrata on each crostini, then top with sage, rosemary and hazelnuts.   Drizzle with truffle honey and enjoy.

Bón Appetit

SPQR
spqrsf.com
1911 Filmore St
San Francisco, CA
(415) 771-7779