Obol – The Original Crispy Bowl. Ridiculous, and yet so awesome. I truly could have used this back in my Oreo days. (BPA-free too.)
Available here.
[via HolyCool]
Oh, how I wish I had found these wonderful jars when I had canned my tomatoes last autumn! I know they’re only storage jars but they are just so sleek and sexy. Of course, they’re also completely functional with a reusable glass lid if you’re going the canning route. (Better than tossing the lids of conventional jars.)
I happened upon these Weck canning and storage jars (from Germany) just a few weeks ago and used them for the pickled chanterelle recipe; I really am not sure if I was more giddy over the mushrooms or the jars. Since tomato canning season isn’t for quite a while, I’m most excited to use these in place of plastic storage containers for leftovers. But then again there’s also their juice line that has so many potential uses, I’ll have to add a few of these to the list too. A great carafe shape with an air tight lid: score!
Available here in sets of six.
Filed under: Food
Dreaming of this sinful delight from the Tell Tale Preserve Company here in SF.
Are you ready for this: Easton’s breakfast sausage and a soft cooked egg hidden inside this savory cake. Guess it’s back to the Ferry Building on Saturday. Dangerous!
My favorite aisle in the grocery store is the gourmet condiments section, the one with artisan pickles, mustards, and spreads. I don’t think I’ve really detailed my affinity for composing the ultimate snack board, but I take pride in selecting the perfect ingredients, especially a selection of pickled items. If you’ve ever ventured down my favorite aisle you probably noticed how pricey some of these items can be; and to be completely honest, it’s easy to select something really isn’t worth the price, which is why I flipped when I came across this pickled chanterelle recipe over at Chez Pim. Perfect for a fun weekend project, perfect for a snack board.
I’ve been positively green with envy as I follow Pim’s tweets on her mushroom foraging excursions, and while I wasn’t able to find these little treasures on my own, I did find a nice selection at the Ferry Building market last weekend. I hope to do a few more batches before the chanterelle season is over, but the good news is that this recipe would work on any variety of mushroom.
Pickled Chanterelles
Here’s my take on the recipe via Pim, who believes this may have come from Jean-Georges. As always I added a dash of red pepper flakes and a touch of agave.
- 1 pound chanterelle mushrooms
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons toasted whole cumin seeds
- 2 teaspoons black pepper, coarsely ground
- 1 teaspoon crushed red pepper flakes
- 1/4 cup currants
- 1/2 cup cider vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons agave syrup
Clean the chanterelles by brushing away any dirt. As I don’t have a brush I used a damp cloth at first and then ran them underwater. Luckily Pim says this is perfectly acceptable and while they will absorb some water it’s important to remove and granules of sand and dirt. Pat them dry and tear into large pieces. (This was so rewarding. Something about having to be delicate but also feeling the spongy flesh tear away. Therapeutic!)
Bring a pot of water to a boil and add the mushrooms for 1 minute. Remove with a slotted spoon and rinse until you are able to handle them. Squeeze out the excess water and set aside.
Tip: Do not pour into a colander as some dirt will collect at the bottom of the pot.
In a separate pot add a tablespoon of olive oil and bring to temperature. Add the shallots and garlic and sautee until translucent, careful not to brown them; adjust the heat down if necessary. Add the remaining ingredients and simmer. Add the blanched mushrooms, stir to incorporate and remove from heat. Set aside to cool slightly.
Pour into an airtight glass container and refrigerate for 24 hours before using. I cheated and had some after only a few hours and they were wonderful! They’ll keep in the fridge for a few weeks (just in case you’re trying to ration them).
A few serving suggestions:
- snacking (with rustic bread, cheese, pate!)
- with pasta and fresh herbs
- on a sammie
- with your favorite salad
Looking at my collection of spices this past weekend I realized it’s pretty un-pretty: a hodge-podge of various jars and packages thrown into a tray, with a fair amount missing labels (which ultimately results in a fun but dangerous guessing game using the ol’ sniffer). Wouldn’t it be lovely to have a pantry filled with these lovelies from Dirty Apron Foods?
(Label designed by Glasfurd & Walker)
[via Lovely Package]
I’ve got nothing clever or any personal anecdotes to share that could in any way relate to this soup. Bottom line is that work is crazy, autumn is here, and I needed a nice comforting dish to make me happy. That’s it, that’s all I got.
Potato Leek Soup
- 2 slices bacon, cut into lardons
- 3 Tablespoons extra virgin olive oil
- 2 small leeks, chopped
- 1 pound Yukon Gold potatoes, cut into quarters
- 1/2 cup white wine or vermouth
- 5 cups chicken or vegetable broth
- 1/4 tsp cayenne pepper
- 2 sprigs thyme
- 2 bay leaves
- chopped chives
- 6-8 peppercorns
- salt and pepper to taste
- creme fraiche (optional)
Reserve one outer leaf from the leeks and set aside. Cut the tough green stalks away from the lighter, more tender part of the leeks, slice in half lengthwise and rinse well. (Leeks are very sandy!) Dice into small strips crosswise and set aside. Using the long leaf, place the peppercorns, thyme, and bay leaves on the stalk and wrap into a small package and secure with kitchen string. Voila, this is your bouquet garnis! (This step can be optional, so if you opt-out just grind a bit more pepper and throw the herbs in whole, but don’t forget to pull out the stems and leaves afterward.)
Heat the olive oil in a large pot over medium-heat and add the bacon lardons. Cook until crisp, remove and set aside. Add the sliced leeks to the rendered bacon fat and saute with salt and pepper. Once tender, add in the diced potatoes (skin on) and again lightly season with salt and pepper. Stir to coat the potatoes and allow to cook for a minute, then add the white wine and scrape any browned bits from the bottom. Add the bouquet garnis, chicken broth, and cayenne pepper and simmer for 20 minutes or until the potatoes are tender.
Using an emersion blender or a food processor, puree the soup mixture until it reaches your desired consistency, but be sure not to over mix as it will become gummy. (I like a bit of texture so I don’t worry about getting it perfectly smooth.)
Serve in a small bowl and top with the bacon lardons, chives, and a dollop of creme fraiche (optional).
Other serving options:
- Stir in a few tablespoons of creme fraiche after removing the pot from the heat, for a richer soup.
- Top with a small amount of grated gruyere and allow to melt. (Anything reminiscent of a baked potato soup has my vote.)
Sometimes I’m embarrassed at my blogging habits. There I was, bragging about scoring two seats to dinner at Tartine Afterhours, and here I am, two weeks later just posting the review. It was a lovely dinner, and most certainly post-worthy the very next day, but I must admit that I am slightly embarrassed at the quality of the images. I need a new camera, but even then I don’t want to be that annoying person that uses a flash and offends everyone else trying to enjoy their dinner. In this family-style setting especially, a big flashy camera would not have been the most appropriate addition to the table.
So in a pinch I used the flashlight app on my phone as lighting and my Lova took the pics. We must have looked ridiculous, but at least I didn’t attempt to employ this tactic to take pictures of the community appetizers and mains. Bottom line: these pictures don’t do the food or the dinner justice, but because Tartine bread, and beautifully fresh vegetables were involved I must share with you all.
We arrived a bit early and sat out front on the bench, and to be completely honest, we shared a cup of Bi-Rite soft serve while we waited. (I didn’t have lunch, so there.) Once the space was ready we got our table assignment and happily I think we got the best seat in the house: a smaller table in the small nook by the coffee bar, away from the commotion of the main thoroughfare of the small dining room. Cozy candle light and small bites were waiting for us.
Gazpacho and tomato granita with bread croutons
The first course was a perfectly seasoned tomato gazpacho. So many different textures, temperatures, and flavors this dish was a delight. The tomato granita was gorgeous, and with the addition of the fresh crunch from the cucumber and shallot, and the hearty croutons, it was a wonderful start.
Family style – halibut with romesco, roasted vegetables with arugula
I’ve always loved romesco, actually I’m nearly obsessed with it but have been disappointed by half-assed versions so I’ve taken to making my own. This version, however, was not a disappointment and was a great accompaniment to the perfectly cooked halibut. And the vegetables. Oh, how I loved the vegetables. To be honest there was a pretty name for the dish, but I can’t for the life of me locate the menu I brought home. I believe is was a spanish name (eek!), but essentially eggplant, squash, zucchini, and onion were roasted until they were almost creamy and tossed with a light vinaigrette and topped with a peppery arugula and served chilled. I’ve been dreaming of recreating this ever since that night. Once I receive my copy of the Tartine Bread cookbook I’ll check to see if it’s there so I can try it out.
Affogato with toasted coconut ice cream, caramel sauce, and candied bread
When I saw affogato as the dessert I was so excited (even after having a Bi-Rite snack just before). Ever since the affogato at Blue Bottle I’ve been hooked. This version had a nice twist with the toasted coconut ice cream and caramel sauce. The ice cream wasn’t quite set, so it was closer to its custard form, but I know how hard it is to make from scratch so I’m not saying a word, and it was still really good. The little bits of candied bread were a nice touch too, a little tough on the teeth, but still very tasty.
Once again, another wonderful culinary experience with my Lover. I’d love to go to the next one but figure I should give others the chance to enjoy a lovely night with new friends and good food at Tartine Afterhours.
Filed under: Clean, Farmer's Market, Food, Green, Health, Movies, Nature
As much as I love and often refer to Food Inc. it was a really heavy movie; all the things I had already suspected were not only confirmed but the stories and images, though not as gruesome I had anticipated, had resonated in a strong way. I was mad and angry and I sort of carried it with me for a while; it wasn’t a terrible thing, just not the kind of feeling I want to handle often.
On the flip side of Food Inc. there’s a new, seemingly more joyful and uplifting movie that’s out called Fresh. My awesome co-worker passed it along yesterday and I’m already trying to see if I can get into a screening next week. I can’t find much more info than what’s listed on their site, but it looks as if it’s been making the rounds at small screenings here and there (since 2009!). It would be great to see it go nation-wide.
My favorite farmer Joel Salatin is back from Food Inc. too!
Filed under: Food
Tartine Afterhours: once a month after the bakery closes chef Samin Nosrat (of Oakland’s Pop-up General Store) takes over and prepares a three-course, family style meal for a small group of lucky foodies that managed to RSVP in the time it takes for Regis to initiate a Fastest Finger question.
Well, I hate to boast, but I have secured two of 30 coveted seats for tomorrow night’s dinner party! On this night in particular, we will be celebrating the release of the Tartine Bread cookbook…and by celebrating I mean that each course will be featuring the bread in all its wondrous glory.
Now that I (at least in my own head) have conquered the art of canning tomatoes, I think I may have a new undertaking to try to master. If you have ever had Tartine’s fresh baked bread, fresh from the oven at 5 PM, you will understand why one would reserve a loaf or two ahead of time (me), and why one would wait in a queue that extends beyond the entrance if they hadn’t had the foresight to reserve (not me). And furthermore, you would also understand why one would venture to learn the art of breadmaking at home in a conventional oven that is probably about 15-degrees in either direction.
In case you haven’t already gathered, this is by far the most wonderful and amazing bread you will ever have, and as I say that to you, you must know that I am not a bread kind of girl. Far from being a carboholic-bread-fiend you’ll usually find me skipping bread altogether (unless there’s a wonderful sauce to be sopped up, and in that case bread makes the best type of vessel). So to say that Tartine’s bread has changed my outlook on bread an understatement, and just so you get an idea of it’s composition, we’re talkin’ about a crust that’s very nearly caramelized that lightly sticks to your teeth in the best kind of way. The inside, on the other hand, is oh-so-chewy and just as you think it can’t get any better, it gently melts in your mouth and you’ve already shoved another piece in. Ahhh.
Oh yes, tomorrow will be a good night. I’ll keep you posted.
[image via Amazon, video via ciao samin!]
Porkloin wrapped around pork belly with a crispy cracklin’ skin. I don’t really need to say any more, but you know I will.
Roli Roti has quite the following here, and if you’ve ever been to the Ferry Building Farmer’s Market on a Saturday you know what I mean. The queue for these guys is really long, I mean, unbelievably long and it’s that way week after week. Really anything that has pork belly on it will be good, so I get why people are willing to wait. I, however, am not patient, especially when it comes to food, so I haven’t bothered to wait in the line that probably averages at least 30 people deep.
A few weeks ago, to my utter delight, I happened to come across a line that had only a handful of people. A rare occurrence for sure, so I took advantage and hopped right in and began drooling right then and there. Just watching the rotisserie spit spinning is positively hypnotizing!
It was a very nice sandwich, and although I know this is not going to be a popular opinion, I must admit that I was a bit disappointed. To be fair I think the hype-machine has once again gotten in the way; nowadays it’s hard for anyone and anything to live up to the the fanatic gushes from hoards of Yelpers and bloggers like me (I am not a Yelper, btw). Don’t get me wrong, it was a lovely lunch and the ingredients were all great (sustainably raised pork and organic produce), but the cracklin’ crust was too hard – like, potential for a chipped tooth kind of hard, and the caramelized onions weren’t very flavorful, but oh how wonderful they looked being slathered onto the roll! And finally, I was left craving an acid (you know me) like a peach chutney or a light vinaigrette for the greens. If all of those things were there it would have been epic for me, and wait-in-line worthy. But as it was, I would say it was nice and satisfying. I don’t want to deter any potential visitors from the queue, especially if you’ve heard cheers from your friends, so I guess you could consider my opinion as a gut-check to all those raves you’ve heard or read.
