Sunday, November 20, 2011

Simple but perfect pancake


    • 2 large eggs
    • 1 1/4 cups milk
    • 2 teaspoons vanilla
    • 3 tablespoons butter, melted or 3 tablespoons vegetable oil
    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon salt
    • 2 teaspoons baking powder
    • 2 tablespoons sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder ( for diner-style pancakes)


  1. Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
  2. Stir in butter or oil.
  3. Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
  4. Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
  5. Grease and preheat griddle.
  6. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  7. Drop ¼ cupfuls of batter on the lightly greased griddle.
  8. Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).

Wednesday, January 12, 2011

Irish Brown Bread


  1. 3 cups whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 1/4 cups buttermilk
  6. 1 large egg, lightly beaten


  1. Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.
  2. In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.
  3. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.

Thursday, December 30, 2010

An Irish Boxty

Made with a mixture of cooked and raw potatoes, boxty was created as a way to use a few readily available ingredients to produce different results. It can take shape as bread, pancakes or dumplings. The recipe has been popular for so long that one traditional rhyming song goes, "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." The households that didn't have a store-bought grater improvised by using nails to punch grating holes into a box or flattened tin can. Boxty is most often made as a griddle bread, served with bacon and eggs for a special breakfast treat.
Yield: Makes about 18
1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk  
Vegetable oil

Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.

Michelada Recipe

  • Salt, for rimming the glasses
  • 1/4 cup freshly squeezed lime juice, rinds reserved
  • Ice
  • 1 1/2 cups light Mexican beer, such as Corona
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, such as Tabasco
  • 1 teaspoon Maggi or soy sauce
  • Freshly ground black pepper, for garnish

  • Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.

  • Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of freshly ground black pepper, and serve.

    Monday, December 27, 2010


    Makes 12 
    6 large eggs, at room temperature
    3 1/2 cups whole milk, at room temperature
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    4 cups bread flour
    1 1/2 teaspoons kosher salt
    1 teaspoon baking powder
    1. In a blender, combine the eggs, milk, and melted butter. Blend on high until smooth, about 10 minutes. In a large bowl, sift together the bread flour, salt, and baking powder. Add the dry mixture to the wet and blend, scraping down the sides as necessary, until just combined, 10 to 15 seconds. Place the top on the blender and let the batter sit, at room temperature, for 1 hour.
    2. Preheat the oven to 450°F. Place an oven rack in the middle position and place an empty popover pan (or improvise with a 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 the heat to 375°F and bake for an additional 20 to 25 minutes, or until the popovers are a deep golden brown color. It is very important to not open the door as the popovers bake, as it could cause them to collapse. Once they are golden brown, remove from the baking pan and let cool on a wire rack. With a skewer, carefully pierce the sides of the popovers to allow the steam to escape. This will keep the popovers crispier for longer. 

    Tuesday, December 14, 2010

    Chocolate Chip Cookies

    Makes 30 cookies
    1 cup unsalted butter, room temperature
    1 3/4 cup (14 ounces) packed brown sugar
    2 eggs
    1 tablespoon vanilla extract
    3 cups (13 ounces) all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    4 ounces Guittard 72% cacao chopped chocolate or chocolate chips
    1. Cream the butter and sugar until just barely combined. Add the eggs one at a time along with the vanilla.
    2. In a separate bowl, sift the flour, baking soda, and salt together. Add the sifted dry ingredients to the wet a little at a time, being careful not to over work the dough. Stir in the chocolate, and chill the dough, preferably overnight.
    3. Scoop cookie dough onto baking sheets, about 2 inches apart. Bake at 350 degrees, until golden brown around the edges, 10-12 minutes. 

    Tuesday, November 30, 2010

    Nutmeg Doughnuts

    3 1/2 cups flour
    1 2/3 cups sugar
    3 tbsp. freshly grated 

    2 1/2 tsp. baking powder
    1 tsp. kosher salt
    3/4 tsp. baking soda
    1 egg
    1 egg white
    1 cup buttermilk
    4 tbsp. unsalted butter, melted
    Canola oil, for frying

    1. In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form a dough. Transfer dough to a floured surface; gently roll to 1/2" thickness. Using a floured 3 1/4" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used. Using a 1 3/8" round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag; set aside.

    2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 2–3 minutes for doughnuts and 1–2 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.


    Brown Rice Fritters

    1⁄2 cup grated parmigiano-reggiano
    1⁄2 tbsp. chopped fresh oregano
    1⁄2 tsp. kosher salt
    1⁄4 tsp. freshly ground black pepper
    1 beaten egg
    1⁄2 cup flour
    1⁄4 cup olive oil
    3 tbsp. butter, plus more for garnish
    Finely chopped flat-leaf parsley leaves
    1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
    2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
    3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
    SERVES 4


    4 medium russet potatoes, peeled
    2 eggs, lightly beaten
    1 medium yellow onion, peeled and 
       finely chopped
    2 tbsp. matzo meal
    Salt and freshly ground black pepper
    2 cups safflower or canola oil
    1. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
    2. Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.
    3. Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.

    Funnel Cakes

    2 1/2 cups flour
    1/4 cup granulated sugar
    2 tsp. baking soda
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    2 1/4 cups milk
    2 eggs
    Peanut oil
    3/4 cup confectioners' sugar

    1. Sift flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl. Whisk milk and eggs together in a medium bowl, then add to flour mixture and whisk until batter is smooth.
    2. Pour oil into a deep 8"–10" cast-iron pot to a depth of 3" and heat over medium-high heat until temperature registers 375° on a candy thermometer.
    3. Using a funnel with a 1/2"–1/3"- wide spout, block funnel's spout hand, pour 1/3 cup of the batter into funnel mouth. Holding funnel about 5" above the hot oil, release your finger to open the spout, letting batter fall into oil, and quickly move funnel around, making circles and crisscrosses with the batter in the oil. Fry until batter is golden brown on each side, turning once, 30–45 seconds per side. Transfer funnel cake to paper towels to let drain, then dust with confectioners' sugar. Repeat process with remaining batter and confectioners' sugar, making 10–12 funnel cakes in all. Serve warm

    Saturday, July 31, 2010

    Crab cakes

    1 pound crab meat
    2 heaping tablespoons mayonnaise
    2 eggs, lightly beaten
    1/2 teaspoon Worcestershire sauce
    1/2 teaspoon ground chipotle pepper
    1/2 small onion, minced
    1 T chopped scallions
    1 stalk of celery, small diced
    1/2 red pepper, small diced
    1/2 tablespoon dijon mustard
    1 t chopped parsley
    1/2 cup breadcrumbs or ritz crackers, crumbled
    salt & pepper

    Combine all ingredients except the Breadcrumbs. Add crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
    Sauté in frying pan over medium-to-high heat in butter or oil, make sure that they are crispy outside but moist and juicy inside.

    Sunday, July 25, 2010

    One Big, Beautiful Loaf Of Home-Made Bread: Vintage Recipe




    3 1/2 – 4 cups All purpose flour
    1 packet active dry yeast
    2/3 cup warm water
    2/3 cup milk, scalded
    2 tablespoons sugar
    2 teaspoons salt
    1 1/2 tablespoons shortening


    Tear open dry yeast; pour in bowl with water (use same bowl you mix in). Scald milk in mixing cup, if metal, and add sugar, salt and shortening. Cool quicker by setting in cold water if you wish, and add to yeast.

    Then add CERESOTA UNBLEACHED Flour gradually until fairly stiff. Mix with hands until well blended; rub top with your favorite shortening, butter or margarine. Let rise in warm place until about double in bulk. Pound down gently with hands or fist, then form in loaf and place in baking pan well greased. Rub again with shortening and let rise until well over top of pan.

    Bake in oven 400 to 425 degrees F. about 30 to 40 minutes. Loaf will sound hollow on top when done.

    Monday, May 3, 2010

    Rhubarb-White Chocolate Soufflé

    serves 8
    Rhubarb-White Chocolate Soufflé Recipe:

    3 1/2 ounces white chocolate (preferably Valhrona), chopped
    1 tablespoon all-purpose flour
    1 tablespoon sugar
    2 teaspoons cornstarch
    2 large egg yolks
    1/4 cup whole milk
    1 vanilla bean, split
    soft butter for the molds
    2 tablespoons sugar, plus more for the molds
    2 large egg yolks
    5 large egg whites
    Poached Rhubarb:

    8 ounces rhubarb, trimmed, peeled and cut into chunks
    1 stalk lemongrass, cut into chunks
    Grated zest of 1 lemon
    Grated zest of 1 orange
    1/2 cup sugar

    For the Poached Rhubarb:

    Preheat the oven to 400′ F.
    Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.
    Rhubarb-White Chocolate Soufflé Recipe:

    Put the chopped white chocolate in a medium bowl.
    Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
    Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
    Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
    Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
    Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
    Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
    Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
    Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
    Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.

    Sunday, February 21, 2010

    Chef Ken's Cinnamon Coffee Cake

    1.75 cups AP Flour
    .75 cup sugar
    2 teaspoons baking soda
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    .75 cup butter milk
    1 teaspoon vanilla
    2 each eggs Beaten


    .25 cup butter melted
    3 tablespoons of sugar
    .5 teaspoon cinnamon

    Heat 350 degree oven.
    grease the bottom only of a 9 inch cake pan preferably square.

    mix all batter ingredients in a large bowl JUST until dry ingred are moistened.

    Bake 30-40 minutes until the toothpick test works.

    pierce the cake with a fork.
    drizzle the butter over the cake evenly.
    Sprinkle the topping on and cover with parchment.
    weight it flat for 30 minutes

    Monday, January 4, 2010

    Sauce Soubise

    December 1959
    by James A. Beard
    Yield: Makes 6 to 8 servings

    1 1/2 cups Béchamel sauce
    1/2 cup grated Gruyère cheese
    1/4 cup grated Parmesan cheese
    1 cup cooked puréed onion

    To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

    Sunday, January 3, 2010

    Creamed Leeks With Tarragon, Tomato, And Bacon

    2 slices of lean bacon, chopped fine
    1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
    1/2 cup finely chopped seeded tomato
    3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
    1/3 cup half-and-half
    1/3 cup chicken broth

    In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
    In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

    Sunday, October 18, 2009

    Irish Soda Farls.

    "Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast."

    2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup buttermilk

    Preheat heavy based flat griddle or skillet on medium to low heat.
    Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
    Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
    Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown

    Koesisters Recipe.

    250 ml (1 cup) water
    625 ml (2½ cups) white sugar
    12.5 ml (2½ tsp.) lemon juice
    5 ml (1 tsp.) vanilla essence

    375 ml (1½ cups) cake flour
    22 ml (4½ tsp.) baking powder
    1 ml (¼ tsp.) salt
    20 g butter
    150 ml (½ & a bit cups) milk
    750 ml (3 cups) granola oil

    Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.

    Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.

    Roll the dough out to a thickness of 5 mm (±¼ in.). Cut the dough into thin (± 10 mm or ½ in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.

    Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator

    Lexington Style BBQ sauce.

    This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.

    2 cups cider vinegar
    1 tablespoon sea salt
    1 tablespoon ground white pepper
    1 tablespoon red pepper flakes
    2 tablespoons white sugar
    1/4 cup dark brown sugar
    1 teaspoon freshly ground black pepper
    1/2 cup Ketchup
    Mix all ingredients together and let sit 10 minutes.

    Add to chopped barbecue when hot to season the meat and keep it from drying out.

    This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce.
    If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.

    Sunday, October 11, 2009

    Flash Oil Poached Ahi Tuna.


    Capay Candy Stripe Figs, Brown Turkey Figs, Toasted Pistachio's, Shallot Confit and Balsamic, Port wine Syrup.
    Posted by Picasa

    Swordfish - Gin Lime Butter

    Grill, Roast or Pan sear fish.
    For the Sauce,
    1/4 cup dry gin
    1/4 cup St. Germain
    3 sprigs of Thyme
    6 cracked Juniper Berries
    3 tablespoon fresh lime juice
    1/2 pound cold unsalted butter, cut into bits, chilled

    Reduce all ingredients excluding the butter in a nonreactive saucepan. Reduce til syrup like consistency. Remove from heat and slowing add butter while whisking until you reach a hollandaise like sauce.

    Sunday, August 30, 2009

    Chinatown Thursday night mobile uploads.

    Good old Left Coast Cafe Mobile Uploads.

    Fellow Folks Who Eat,

    Just another update from the Left Coast Cafe that keeps getting better and better. As you can tell from the subject of this email, there are truly some unique superstars preparing the food for San Franciscan Googlers.

    To begin, Jake has been continually toying with specialty pizza including toppings, such as, but not limited to crab, pesto chicken, jalapenos, potatoes, pine nuts, shrimp, mango, and the list goes on. Jimmy, John, and Mark will grill, sear, broil, or cook any meat to perfection so its distinctively delicious by the time it hits your mouth. We've enjoyed some great local fish lately with vegetable and fruit toppings just to show we're on par with the best experimental restaurants in the area. Patricia and Maya put out all the vegetables that ensure everyone is getting their Ken Fair-share of vitamins, nutrients, etc. Both ladies add a charm to the cafe that help remind you that work is on hold for the moment; so enjoy the awesome free food and admire the Bay Bridge to your right. Special shout-out to Jefferson, the very modest sushi chef that wows me everyday. His uniquely crafted and named rolls have fresh ingredients with creative flair that make me think mercury poisoning is coming my way soon. Not my fault, they're too good! If you have room, which you should try and leave because Amy is always baking (to perfection) her lightly sea-salted chocolate chip cookies for dessert. Those are a staple, and she's also putting down awesome fruit custards, banging milkshakes, mouth-watering cheesecakes, and much more. With so many visitors and events in the city, you think the cafe could get quite dirty, but that is not the case. My man, Herman is always making sure the presentation is on-point while greeting everyone with a genuine smile and a, "How you doing today?"

    We're lacking a cafe manager right now, but that's just because she just donated half of her liver to a close kin. Call them what you like: superstars or superheros, they're the best either way!

    Thanks much from all of us in and out of San Francisco.


    Chico July 4 with Marcalan & Uncle John's Wonderful Artwork. Baby Luccas Fried Green Tomatoes

    Summer Barbeque at Harry & Kays.

    Moni's Birthday Party and Farewell to our Carlow Clan at Duck's Nest.

    Neala's Christening at Bosworth.

    Coho Salmon, Pico de Gallo & Guacamole with White Peaches. Hyde St Sunset.

    View from rooftop on Hyde St & The Christening of The Sterling Project.

    Shrimp & Grits on Hyde st.

    cheese grits

    4 1/2 c. boiling water

    1 c. stone-ground grits

    1 tsp. salt

    3/4 c. sharp cheddar cheese

    1/4 c. Parmesan cheese

    Fresh ground pepper


    3 Tbs. butter

    1. Whisk grits and salt into the boiling water.

    2. Reduce to simmer and cook for 35-40 minutes.

    3. Turn off the heat and stir in the cheese and butter until melted. Season with pepper and Tabasco.


    1 lb. peeled shrimp


    3 slices chopped bacon

    1 large clove garlic

    1/4 c. thinly sliced green onions (white and green parts)

    1 1/4 c. sliced mushrooms

    2 tsp. lemon juice


    2 Tbs. peanut oil

    * Total cooking time for shrimp is less than four minutes, depending on the size of the shrimp.

    1. Render the chopped bacon in a large skillet until crisp. Reserve and pour off all but one tablespoon of the fat.

    2. Gently toss the shrimp with the flour until they are lightly coated; remove excess flour.

    3. Over medium high heat sauté shrimp for one or two minutes (until approx. half-cooked).

    4. Add the mushrooms and toss. When they begin to cook, add in the reserved bacon.

    5. Press the garlic clove and stir it in; very quickly add the Tabasco and lemon juice (do not let the garlic brown).

    6. Season with salt and add the green onions at the very end. Arrange the shrimp over the cheese grits and enjoy!

    Thursday, August 27, 2009

    Get Hammered, Wake Up, Snarf a Belfast Bap; Repeat

    The artery-crushing Belfast Bap.
    ​The Belfast Bap may sound like a long-lost sequence of Michael Flatley-meets-Gene Vincent dance steps popularized by a no-hit-wonder Irish rock-and-roll band in the early 1960s, but, in fact, it's breakfast -- a big, artery-crushing one, to be frank: Irish bacon, Irish sausage, scrambled eggs, and cheddar cheese folded into a fluffy roll the size of a boulder. You can get a $6 bap to-go at John Campbell's Irish Bakery (5625 Geary at 21st Ave.), or you can pop next door and have one at the 'Stone.

    The Curious Cook. Prolonging the Life of Berries By HAROLD McGEE

    ONE of summer’s great pleasures is eating berries of all kinds by the basketful. One of summer’s great frustrations is having baskets of berries go moldy overnight, or even by nightfall.

    Over the years I’ve come up with various strategies for limiting my losses, but this summer I came across a surprising one, the most effective I’ve ever tried. Thermotherapy, it’s been called. A very hot fruit bath.

    Fruits go moldy because mold spores are everywhere, readily germinate on the humid surfaces of actively respiring, moisture-exhaling fruits, and easily penetrate the smallest breach of their thin skins.

    The first thing I do with a haul of berries, after eating my fill straight from the basket, is to unpack the rest and spread them out on kitchen or paper towels, so they’re not pressing against one another and trapping moisture.

    If I want to keep them overnight or longer, I refrigerate them, because cold temperatures slow fruit metabolism and mold growth. I repack the berries as sparsely as possible, nest each basket in a second empty one to leave an air space at the bottom, and inflate and tie off a plastic produce bag around the baskets, so there’s room for the berries to breathe and the bag itself doesn’t cling to their surfaces.

    Even with these precautions I’ve had baskets mold overnight in the refrigerator. So I followed up right away when I saw a reference in an agricultural journal on extending the shelf life of strawberries not with a chemical treatment or gamma irradiation, but with heat.

    I gathered a dozen or so reports that hot-water treatments suppress mold growth on berries, grapes and stone fruits. The test temperatures ranged from 113 to 145 degrees, with exposure times of a few minutes at the lower temperatures, and 12 seconds at the highest.

    I found it hard to believe that any part of a plant could tolerate 145-degree water. My finger in the same water would get a third-degree burn in less than 5 seconds, and eventually reach medium rare.

    I bought pints of various berries, divided each batch into two samples, and heated one by immersing and swishing its plastic basket in a pot of hot water. I emptied the heated sample onto towels to cool down and dry. Then I repacked it, and encouraged both baskets to spoil by wrapping them airtight and letting them sweat on the kitchen counter. After 24 hours I counted the moldy berries in each basket.

    The strawberries fared best when I heated them at 125 degrees for 30 seconds. In two samples from different sources, this treatment gave a total of 1 moldy berry out of 30, where the untreated baskets had 14. I also treated some bruised berries, including one with a moldy tip. After 24 hours none were moldy. The tip mold not only hadn’t spread, it had disappeared.

    I tried the same treatment, 125 degrees for 30 seconds, on raspberries and blackberries, and got the same good results. There were many fewer moldy berries in the heated samples.

    For thicker-skinned blueberries, a Canadian study recommended a 140-degree treatment for 30 seconds. I tested it twice, with samples of around 150 berries each time. That heat took the bloom off. It melted the natural wax that gives the berries their whitish cast, and left them midnight blue. It also cut the number of moldy berries from around 20 per sample to 2.

    Research has also shown that exposure to hot air slows fruit spoilage. But hot air can take several hours, and I found it harder than hot water to apply precisely in the kitchen. I did spread some raspberries out on a sheet pan lined with towels, and put them in a 150-degree non-convection oven for 20 minutes. The berry bottoms got hotter than the tops, which were cooled by evaporation. Still, only 1 out of 48 heated berries became moldy, compared with 7 out of 52 in the unheated basket.

    Why is it that delicate berries can survive heat high enough to kill mold and injure fingers? Probably because they have to do so in the field. One study of tomatoes found that intense sunlight raised their interiors to 122 degrees. Such heat hurts the quality of growing fruits, but I couldn’t taste much of an effect on briefly heated ripe fruits.

    So if you find yourself plagued by quickly spoiling fruits, start giving them a brief hot bath before you spread them out or chill them. Thermotherapy can be healthy for all concerned.

    Tuesday, August 25, 2009

    The Sterling Project.

    My good friend Mark Sterling the Brewmaster of The Russian Hill Brewhouse sent me home with one of his finest Irish Stouts. I hear there is a few more batches brewing up and word of a underground Speakeasy Brewhouse.

    Happy Pancakes on Hyde.

    Breaking in the new stove.

    Tuesday, August 18, 2009

    Chefables. Healthy Food for your Children one meal at a time.

    This is a local business that I want to help Market through the Blog.

    First Nob Hill House Warming Tapas Party.

    Menu for Ten Guests

    Fried Dill Pickles - Chipotle Ranch

    Arugula, Fresh Figs, Buttermilk Blue Cheese, Brown Sugar Bacon, Toasted Hazelnuts & Pear Vinegar

    Red Quinoa & Roasted Poblano Cornbread with a White Peach & Basil Gastrique

    Camerones de Ajo

    Roast Asparagus, Haloumi Cheese, Raspberries, Pumpernickel Croutons, Raspberry Vin


    Savory Mushroom Bread Pudding

    Savory mushroom bread pudding explodes with the deep, rich flavors of the fruits of the forest. It's a great accompaniment to beef or game dishes and it can be made with rye or white bread. It's great napped with a demiglace, Madeira sauce or other rich, brown gravy.

    Makes 6 servings of Savory Mushroom Bread Pudding
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    1 pound cubed day-old rye or hearty white bread
    2 ounces dried porcini mushrooms
    1 cup boiling water
    1 tablespoon + 2 tablespoons + 1 tablespoon butter
    1 large finely chopped Shallot
    2 pounds assorted chopped mushrooms (shiitake, king trumpet, oyster, cremini)
    2 cloves minced garlic
    1/2 t fresh thyme
    1 3/4 cups heavy cream
    5 large beaten eggs
    Salt and pepper to taste
    1/2 cup grated hard cheese like Parmigiano Reggiano
    Heat oven to 350 degrees. Place mushrooms in a medium bowl and pour over boiling water. Steep for 30 minutes. Meanhwile, toast the bread cubes in the oven until dry and light golden, about 10 minutes. Transfer to a large bowl. Butter a 13-inch-by-9-inch baking pan.

    Lift the mushrooms out of the water being careful not to disturb the sediment at the bottom. Chop them and set aside. Strain the mushroom soaking liquid through a fine-mesh sieve and reserve.

    In a large skillet, melt 1 tablespoon butter over medium heat and add onions. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and black pepper and transfer to the bowl with bread cubes.

    Add 2 tablespoons butter to the same skillet and add the chopped fresh mushrooms and garlic. Let cook, uncovered, stirring occasionally, until golden and any liquid has evaporated. Stir in the chopped reconstituted mushrooms and salt and pepper to taste. When hot, transfer the mushrooms to the bowl of bread crumbs and onions.

    Deglaze the pan by adding the reserved mushroom soaking liquid and scraping the bottom of the pan with a wooden spatula. Reduce the liquid to about 1/4 cup and add to bread mixture, stirring well.

    In a medium bowl, whisk together cream, eggs, salt and pepper to taste. Pour this custard over the bread mixture and combine thoroughly. Transfer to the prepared baking dish and dot the top with remaining 1 tablespoon of butter. Bake uncovered 25 minutes. Sprinkle the top with grated cheese and continue to bake, until the top is golden, the pudding is swollen and a knife inserted in the center comes out clean, about 25 minutes more.

    Sunday, August 9, 2009

    The Original Suffering Bastard

    Found a 1959 New York Times interview with the inventor himself, Joe Scialom, one-time head bartender at Sheperd's Hotel in Cairo. Here's what it said:

    When liquor was short during the war, he had to concoct "something to quench the boys' thirst." He combined equal parts gin and brandy with a dash of Angostura bitters, a teaspoon of Rose's lime juice, and English ginger ale. He garnished the drink with a sprig of fresh mint, a slice of orange and a cucumber peel. The bartender advised Americans to substitute ginger beer for the ginger ale because the British version of the soft drink is more heavily seasoned with ginger than ours.

    One ounce gin
    Two ounces brandy or bourbon
    One teaspoon lime juice
    One dash bitters
    Add cracked ice and fill glass with ginger ale, decorating with a slice of orange.

    Saturday, August 8, 2009

    Grandma Wilson's Cornbread Recipe.

    1/4 pound butter
    1/3 cup white sugar
    1/3 cup Honey
    2 eggs
    1 cup buttermilk
    1/2 teaspoon baking soda
    1 cup cornmeal
    1 cup all-purpose flour
    1/2 teaspoon salt

    Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
    Melt butter in large skillet. Remove from heat and stir in sugar & Honey. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
    Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.