Libation Creation: Ginger Lillet with a Twist

My apologies for my radio silence... traveling is not conducive to cooking or blogging.  However, it is conducive to eating!  So that is what I have been doing.  Eating lots of great food, but not making much of my own.  Now that I am back, I'm going to ease my way back into blogging with a cocktail recipe. This tasty drink is actually the product of a happy mistake.  I was in the checkout line with what I thought was lillet blanc, but to my surprise, I came home with lillet rouge.  I was at a bit of a loss at first, but did a little research and a little tasting and I created a zesty and refreshing ginger lillet cocktail.  If you like sangria, you will love this light & fun little cocktail.  Bottoms up!

Makes: 1 Generous Cocktail

Ingredients:

• 4 oz Lillet Rouge
• 6 oz Fever Tree Ginger Beer
• Orange Twist
• Ice Cube

Directions:

-Pour the lillet rouge and ginger beer over ice in a high ball glass.
-Garnish with an orange twist for fun.

Recipe Creation: Smashed Fava Beans with Lemon Zest

I am having a little love affair with fava beans at the moment.  They are a bit of a labor of love, but well worth it.  Knowing that they have a short season also motivates me to cook them as much as I can.  I've grilled them, boiled them, and sautéed them, but this is by far my favorite preparation.  The smashed little beans make a perfect side or bruschetta topping.  Hurry and snatch these up at the farmer's market before you miss your chance!

Ingredients:

• 1 lb fava beans, outer pod removed
• 1-2 tsp lemon zest
• 2 tsp olive oil
• 1 tsp maldon sea salt

Directions:

-Bring a medium pot of water to boil.
-Add fava beans and cook for 3-4 minutes.
-Remove from heat and place favas in a bowl of ice water.
-Peel inner shells off the fava beans and discard.
-Place the favas in a bowl with the olive oil and mash with a fork.
-Top with lemon zest and a sprinkling of sea salt.

~Enjoy~

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

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.