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

Recipe (Re)creation: Burrata Summer Salad

Happy 4th of July!  I made this lovely little salad for a BBQ I threw over the weekend and it disappeared within minutes.  I based it on this recipe from What's Gaby Cooking.  The key to the salad is fresh, seasonal ingredients.  Look for white peaches, colorful heirloom tomatoes, basil, and fresh white corn at the farmer's market.  With the basil in particular, the smell alone will make you swoon.  When you buy the burrata, make sure its packed in salted water in a little plastic baggy.  It is best when eaten within 24 hours but that shouldn't be a problem.  I guarantee this salad will be gone well before the fireworks can attempt steal its thunder.

Ingredients:

• 2 ears of white corn, shucked and cut off the cob
• 3 heirloom tomatoes, sliced
• 2 white peaches
• 5 ounces burrata, torn
• 6 large basil leaves, sliced thinly
• Sea salt flakes (Maldon is best)
• Balsamic reduction

Directions:

-Assemble all vegetable and fruit ingredients in a large bowl.

-Top with creamy bits of burrata and fresh basil slices.

-Sprinkle with sea salt flakes and drizzle with balsamic reduction.

-Serve (and devour) immediately.

Recipe (Re)creation: Homemade Refrigerator Pickles

~From top: pickles on day 1, pickles on day 3 ~

I recently discovered Omnivore Books in my neighborhood and came across a book signing + pickle making class featuring food blogger/cookbook writer Marisa McClellan. Not only did I buy her fabulous book, Food in Jars, but I also had the pleasure of making my own homemade refrigerator pickles.  They are incredibly tasty and are deceptively easy to make.  It can be your new party trick.  Homemade pickles? Don't mind if I do...

Ingredients

• 5 peppercorns
• 2-3 shakes of dill seed
• 1 garlic clove, peeled
• 1 english cucumber, quartered
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1 pinch pickling salt

Directions


-Put sliced cucumbers and all dry ingredients in a mason jar.
-Boil the water and vinegar in a pot.
-Pour the water + vinegar brine into the jar with the cucumbers.
-Seal the jar and refrigerate for 3-4 days.
-Enjoy!

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: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)


Serves 4


Ingredients:


Guacamole

• 3 Avocados
• 1/2 bunch of cilantro
• 1 jalapeño chili, seeds removed and diced 
• 1 oz. fresh lime juice
• salt

Shrimp & Chorizo Tacos

• 1 pound raw medium size peeled shrimp, sliced in half lengthwise
• 1/2 tsp salt
• 8 oz chorizo
• 1 pound finely chopped tomatoes
• 1/3 cup sliced white onions
• 2 pieces canned or dried chipotle chilies, cut into strips
• 1 tbsp brown sugar
• 1 piece holy leaf (optional)
• 1 tbsp dry oregano
• 1/2 bunch cilantro, chopped
• Vegetable (or corn) oil
• Small tortillas

Directions:


Guacamole


-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.


Shrimp & Chorizo Tacos


-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.


¡Buen Provecho!


Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico
www.rosewoodhotels.com/en/lasventanas/

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