Good news, the makers of cherry flavored candy have gotten so close to the real thing that eating REAL cherries tastes like eating candy :)
I bought a huge leek, here’s what I did with it
Here is the giant leek I purchased at my local market about 2 weeks ago. After cleaning and chopping it all, most was used in Thomas Keller’s recipe for Braised Beef Short Ribs:
…they were yummy. But I still had about a cup of chopped leeks remaining and used them over the course of the next week in a few different ways;
- In an arugula salad with chopped chicken, tomatoes, artichokes, and red wine vinaigrette.
- In egg salad (read: here’s what you can do with all those left over hard boiled eggs from Easter!)
- And in my play on tarter sauce- an aioli to go on a jalapeno salmon burger I got from Whole Foods. Lime & leek was just what my burger needed, recipe below!
Leek & Lime Aioli
Juice of 1/2 a lime
2 tbl spoons of mayo or greek yogurt (I used one of each)
1 tbl spoon of chopped leeks
salt & pepper to taste
If you’re looking for seafood in the city this weekend I’ve had a few notably fabulous seafood dishes lately:
* Warm Sea Urchin with Dungeness Crab from Anchor & Hope - one of the best dishes I’ve had; kind of like a bisque, kind of like potato puree, kinda like heaven.
* Pesce Crudo from Bottega, ahi with olive puree and citrus - that fish was delish and beautiful (pictured)
* Mussels Poulette from Plouf - shallots, wine, bacon and cream = you really can’t go wrong.
Didn’t make the cut:
Sea urchin creme brûlée from Qunice. While it’s a beautiful restaurant the food didn’t wow me, especially for the price. Their version of savory creme brûlée had lot of pepper and was texturally weird, no one else in my party ordered this and I was envious of their scallop dish.
New Years Resolutions & Bacon Fat
While everyone seems to be focused on getting healthier in the new year, I am talking about bacon fat. Yes, my trainer would have a mild heart attack if she heard this, but I thought I would share a deep, dark, deliciously bacon-y secret: I keep a coffee cup full of bacon fat in my fridge.
There are actually a variety of uses for this flavorful left over fat (does this count as recycling?) Here are the top things I use it for:
Don’t worry New Years resolution crazed dieters, there are only 60 or so calories in a thick slice of bacon so enjoy an occasional BLT with me won’t you?
Happy Holidays from FoodSnobbing— May all your Christmas calories be worth it!
When life hands you persimmons…
This is my first real Fall.
Leaves do in fact change color, it gets dark at 5pm, it’s colder than 70 degrees and amazing fresh, local Fall produce becomes available. Growing up my grandma always made persimmon pudding around the holidays and despite the ugliness of this dessert, the persimmons at the market around the corner from my house looked too good to resist.
I bought hachiya and fuyu persimmons and here is what I learned about them. The fuyu’s look almost like an orange tomato or a little orange apple. That makes it easy to remember you can eat them just like those fruits, cut into slices with the skin on. The hachiya’s (pictured) on the other hand have to be really ripe and are the better baking persimmon. They should be soft to the touch — almost like there’s gelatin inside the skin.
Of course I didn’t have time to let them ripen the old fashion way so the trick is to put them in the freezer over night and then let them defrost in the fridge. I don’t know why it works, but it does. Just scoop out the fruity persimmon goo, add to grandma’s recipe and enjoy!
Top L to R: Pork roast; pear cobblers; balsamic burger & fries
Pisco sour (from Alembic); caprese, steak & seared scallops; sauteing leeks
Another food blog written by someone living in San Francisco, REAL ORIGINAL.
Month 5: Top 5 Favorite Dishes
September was my 5th month living in San Francisco and since a large part of my desire to move here was to eat my way around the city, I thought I would report on the 5 best things I have eaten so far. So here they are:
1. Wasabi Ahi @ Pacific Catch
I did not just go to this fine establishment in the Marina because it was featured in an iphone TV ad, but if that ad was an implied endorsement I must say I agree. My ahi sandwich was SO good, there’s wasabi, ginger, avocado, etc on there: Yum.
2. Mango Panang Curry @ Ploy II
I have really gotten into Thai food and the good news for me is that there’s an authentic Thai place almost every 2 blocks in this city. I ordered Ploy II’s mango curry shrimp, but I’m sure it would be good with anything; it was Coco-nutty, mango-y with curry and a little kick. (Not Pictured, likely because I didn’t wait before digging in).
3. Fried Chick Peas @ Nopalito
These are little fried balls of deliciousness. They were my first impression but the El Diablo margarita, Totopos con Chile (their spicy-good nachos) and carnitas were equally yummy.
4. Pork Belly Bun @ Chairman Bao Food Truck
Food Trucks are kind of a big deal in SF (look for a whole post about them coming soon) but steamed or baked these pork belly buns are to die for. I especially love the addition of the sour, crunchy pickled daikon.
5. Mushroom Dumplings @ EOS Wine Bar
I saved the best for last, these are a featured item at this cute Cole Valley wine bar for a reason! I would have licked the bowl if I thought no one was watching.