Category Archives: food

Sunday Meals with Framily

I am delighted to find a way to offset the dreaded Sunday blues I have been feeling by having a “framily” dinner – a dinner with friends who are like my family.

This Sunday sadness is an odd phenomenon for me.  For many years I thought it was because on Sunday afternoon I remembered I had to go to work on Monday to a job I hated. As time passed and I changed jobs, then changed jobs again, I was in a series of long-term relationships with men who lived out of the City. Sundays meant either they left to go home, or I did, and there again leaving me feeling lonely at dinner and facing an evening of dread anticipating work.

Osso Bucco dinner

Work got better but I was always seemed to end up alone Sunday night and in my societally-programmed brain Sundays are meant to be spent with family or friends, with a well anticipated family meal capping off the weekend’s adventures with each other, or hopefully, at the minimum, the successful completion of chores that inevitably pile up. But that is not my life, and now that I am single and even without a cat roommate I find the sorrow and loneliness is sometimes overwhelming. Some Sundays I even spent watching Hallmark Channel movies and dabbing at the eyes with tissue, such a deplorable state in which to find oneself.  The Hallmark Channel!!

Last weekend however, I invited friends over for dinner and we had such a nice evening together, full of laughter, silliness and great food, even if it is a challenge to cook in my tiny kitchen astride a scooter. I realized, even after they went home, that I didn’t feel as lonely as I usually do, and this is because my dear friends are my family and that this simple family meal felt right and true and I felt like a member of a family, a family of friends, my “framily”.

I spoke honestly about my feelings over that dinner and found that some of my friends feel the same way.  Either they’re not in a relationship right now, or their partner lives far away like mine used to, or the child custody arrangements mean half of the Sundays they say goodbye to their children and go home alone.  I have proposed a standing Sunday dinner or midday supper going forward where we gather and relax and enjoy.  I know it can’t happen every weekend but I hope it will.

This weekend, despite the 6.1 earthquake that rocked the Bay Area and severely damaged the town of Napa, we in SF were in good shape, a little shaken but not stirred, if you know what I mean.  Saturday, before all of the excitement, I prepared an osso bucco with a large format beef shank from my amazing local butcher, 4505 Meats.  I love making osso bucco and it is very nostalgic for me and I haven’t made it for four years.

Osso Bucco dinner

I made a variation of my usual osso bucco and added shitakes and some local bell peppers, just because I had them, and used a bunch of whole carrots scattered across the top.  Everything cooked away in the oven while I practiced crutching around the apartment.

I was so proud of myself for using crutches almost the entire day, except when I made myself a sandwich for dinner.  It was quite a gourmet sandwich made from leftover smoked beef brisket but once I had made it I couldn’t figure out how to transport it to my dining table.  I tried wrapping it in a paper towel but couldn’t hang onto it while holding onto the crutches and it fell on the floor, happily still wrapped up.  Then I put it in waxed paper and tried sticking inside my tee shirt, but it fell out!  So much for passing the pencil test then, I chuckled to myself.  Then I put it in a ziplock baggie and held it in my teeth, like a dog.  Utterly hilarious.

When my sandwich was done, so was the osso bucco and I let it cool a bit on the stove before packing it up for my friend’s place.

On Sunday, D___  made a gorgeous pot of polenta with lots of butter and cheese, and we reheated the sauce first to thicken it a bit then added the meat and carrots to warm up. While it was heating I chopped up a huge mound of gremolata, the magical mixture of garlic, lemon zest and parsley that is scattered over the top of the osso bucco and livens up the dish.

Osso Bucco dinner

(once you make gremolata you will want to put it on everything)

Another friend made a beautiful salad of avocados and ripe tomatoes and brought some tomato basil bisque to start.

Osso Bucco dinner

Osso Bucco dinner

(from the Unsafeway, delicious!)

We sipped on Prosecco then rose, while the young man in the house enjoyed his milk in a wine glass.

Osso Bucco dinner

Osso Bucco dinner

(there is a huge mound of cheese-laden polenta under that sugo!)

There was a moment during dinner where the conversation just halted and we all felt so replete and blissed out.  Having a luxurious and hearty mid-day meal on Sunday was so pleasant and relaxing, it was the perfect moment.  Afterwards we chatted and played games and I knitted a bit while the sun streamed in the window while the room was chilled by the Pacific breezes.  We all felt really happy!  Mission accomplished!

 

Next weekend, tacos!

Recipe:  Overnight Osso Bucco

A San Francisco Special Breakfast & DOLE’s Peel The Love Banana Cabana Tour

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I have been battling food allergies for a few years now, and was therefore ecstatic to discover that most of the tropical fruits do not set off my intolerances, so I have been indulging in bananas a lot.

Not only are bananas delicious and the ultimate comfort food, they are high in B6, vitamin C, iron, magnesium and potassium, all of which are really helpful with my efforts to heal.  When DOLE approached me to be a Peel the Love Blogger Ambassador I was delighted!  I do “peel the love”, every day!

People take bananas for granted, and forget how versatile and useful they are, for example, I have been using them as an egg substitute, in addition to eating out of hand for my morning breakfast. This weekend I made a true San Francisco treat, sourdough banana pancakes.

There is something in the air in San Francisco that makes our sourdough special, so my sourdough starter gets used for great bread but also for great pancakes.  They are so light and fluffy and and the addition of bananas offsets the lashings of butter and maple syrup from Quebec that I slather on liberally.

I like to add sliced bananas inside the batter while the pancakes are baking, then cover them with a bit more batter so they do not stick when you’re ready to flip them over.

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Today I used my “status” pan, as Julia Child calls it, a lovely polished aluminum crepe pan with a Bakelite handle, a gorgeous vintage piece I found at an estate sale years ago. It made the pancakes crisp up to the most perfect color of golden brown.

As an extra treat, I cooked the bananas first in a Bananas Foster sauce, and then we used a little of the extra boozy syrup to spread over our pancakes like some sort of fantastical boozy jam.

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Speaking of Peel the Love, I learned recently that I have been opening bananas incorrectly my entire life.  Now I open them like this and it’s so much easier!

I showed my sister this trick over the 4th of July weekend and we we were both astounded that we had never figured this out before. Thank you, internet.

I think it’s interesting to note that most of our bananas in the United States come from DOLE, and the only state where bananas in the US are grown are from the DOLE farms in Hawaii. Hawaii has more than just pineapples!

Peel the Love - Hi-Res

This summer DOLE is holding a national tour called Peel the Love :”Banana Cabana Tour” and they’re coming to the Bay Area next week. They will be featuring unique recipes and ideas for parties and to ideas perk up your every day with bananas. If you’re nearby, go check out the fun, and meet Bobbie, their banana mascot.

Image 05 - Peel the Love Logo

  • Aug. 7 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Nob Hill Foods (270 Redwood Shores Pkwy, Redwood City)
  • Aug. 9 – Nob Hill Foods (2531 Blanding Ave., Alameda)

Elsewhere in the nation, the DOLE jeep and Bobbie the Banana will be appearing here.  Yes, there will be bananas, lots of them.

 

Thank you, Dole, for this opportunity to be a Peel the Love Blogger Ambassador!

Recipe:  Sourdough Pancakes (with Bananas)

Recipe: Bananas Foster

Learn more about the Peel the Love “Banana Cabana” Tour here!

Fascinating banana nutrition facts here

Please note this is a sponsored post and I was compensated by DOLE. The opinions herein are my own.  The Banana Cabana Tour is still a lot of fun and the recipe here and my opinions are my own. I hope you enjoy it!

Hone Your Knife Skills

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I received a fun invitation the other day, a chance to check out the new San Francisco Cooking School and take a preview of their knife skills classes.

I have been wielding a knife since I was a little girl, my dad taught me how to use a pen knife to whittle and do little projects, I received the first knife of my own when I was about 10 and have a small collection of pocketknives and the very handy Swiss Army knife. Then there is my collection of kitchen knives, my first being a gift from my mom and my sister when I was 17 when I moved out on my own.

My 10″ Wusthof chef’s knife has been my constant friend throughout all this time, and for many years it was the only knife that I owned. I learned to do a lot of things with it, including paring vegetables, fluting mushrooms, and butchering meat.

Who knew, after five minutes in this class, that I have been holding my knife wrong! The wonderful instructor, David Groff, who was a former chef at Zuni Cafe among other places, told me I held my knife like I was going to shank someone with it. Well, he might not be far off from wrong! However, holding it with the correct grip as he showed me felt a whole lot better and I felt like I had more control.

My sister and I used to practice our knife skills as teens, racing each other through bags of onions and potatoes to see who could finish first. I have practiced my knife skills diligently throughout my adult life, trying every technique that I saw on a cooking show or by restaurant chefs and butchers. I live life with a motto that you can always learn something, and it is very true. Life is all about learning and you will never ever stop learning, especially in the kitchen.

The class is really fantastic, and in a full length class the students work with instructors for three hours cutting up every kind of vegetable imaginable and learning all of the basic knife skills and knife safety techniques. I even learned a new kind of cut, which excited me tremendously.

In class we cut up onions, celery, carrots, zucchini, leeks, and potatoes. The students cut up this variety of vegetables and then take them home, along with the recipe for fantastic minestrone soup, then the students are served soup for lunch. In our abbreviated preview class, we cut up all these vegetables, had a shorter lesson, and then we got to have delicious soup as well. I was so touched that the instructor made me a special batch of soup that did not have potatoes in it to accommodate my oral allergy syndrome.

It was really fun to read about their class schedule. I am rather interested in taking the fish course which is three hours per week for three weeks and where one learns to cut and prepare every kind of fish and cook said fish using every technique. They even have special cooking nights where the students cook from local celebrity chefs cookbooks, and the chef is there to guide them along, along with a dinner afterwards.  Wouldn’t you like to play in the kitchen with the chefs from Kokkari or Bar Tartine?  I think it would be a fun thing to do with the team at work or for a party.

We got to peek into the other side of the school as well, where a full roster of culinary students were completing a pastry course. It was always a dream to complete a pastry program at a culinary school, maybe someday if I can get a different kind of job situation I will give it a try. It is intense training, but the students in there were having a blast and what they were making looked fantastic.

When I got home with my mound of baggies of prepped vegetables, I promptly made a wonderful minestrone for myself, although I used Nonnie’s recipe.  How I miss her, but eating her recipes always make me feel like she’s right there with me.  I bet she held her knife correctly!

Take a class!

San Francisco Cooking School
415.346.2665
hello@sfcooking.com

Sunday Cooking

Sundays are a great day to bond with your couch, and often I like to putter a bit in the kitchen in between.

Like any “normal” person, I tackled the pile of dishes in the sink that built up during the week. Somehow every coffee cup ends up in the sink instead of the dishwasher. After KP is completed I pulled out the produce that was waiting in the fridge.

I am cooking for breakfast and lunches during the week. Dinner tonight is already sorted out, minestre from Nonni’s recipe and meatloaf that I made on Friday night.

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It helps me figure out what to cook when I see what I’ve got to work with, so I heaped everything on the stove and decided I would make:

o Melitzanosalata or Greek eggplant salad
o Broiled tomatoes
o Sautéed chard
o Gratined chard stems and leeks
o Rainbow quinoa
o Lemon tarragon vinaigrette

The eggplant gets baked until very soft and a bit smoky from the browned skin, so I pricked it all over with a fork and got it settled in a hot oven on a piece of foil.

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The quinoa was next, it’s extremely easy to make, just boil water! Add a bit of salt and while you’re waiting for the water to boil, measure and rinse your quinoa. I use a cone shaped strainer that gets used for everything from straining stock, sifting flour and draining pasta.

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I set the quinoa to simmer while I prepared the tomatoes.

The tomatoes are an heirloom variety from a local organic market, so they’re especially juicy and flavorful, yet another reason to love California produce in the spring. I cut off a tiny sliver from the bottom and removed the stem end and halved them, and nestled them in a gratin pan. I sprinkled them with a sea salt blended with bell peppers and dried onions, and a grind of pepper and a pinch of harissa spice. Then I sprinkled over a little bit of bread crumbs from one slice of bread chopped in the food processor. A hearty drizzle of local, peppery olive oil and they are ready for the oven.

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The timer for the eggplant sounded so I pulled it out of the oven to cool, and popped in the pan of tomatoes.

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The eggplant is cooked when it’s sort of collapsed looking and is as wrinkled as a surfer after a long set.

I cut it in half while it was hot, and trying not to burn my fingers and with the help of a paring knife, I flipped over the eggplant and peeled off its skin. The skin comes off easily with a tug from the knife.

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The eggplant needs to have all of the liquid removed while it is still warm, so using my trusty strainer I put in the peeled eggplant and used a spatula to squish out all the liquid I could.

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The eggplant cooled off in the strainer for a while to drain a bit more while I removed the quinoa from the stove.

I let the quinoa cool for a few minutes then fluffed it with a fork. The quinoa still had a bit of texture to it, not mushy, but nutty and fluffy, and it absorbed the lightly salted water and was perfectly seasoned.

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The timer went off for the tomatoes and I pulled them from the hot oven. The tomatoes were still holding their shape but soft and bursting with juices under their crispy breadcrumb topping.

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Back to the cooled eggplant, it was a small one so I put it in my mini chop with a small clove of garlic and enough plain yogurt to help the mixture purée smoothly was added, along with the juice of a lemon. Since my lemons were minis, I used three!

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When the eggplant was perfectly smooth, I poured in some olive oil and let it purée a bit more to emulsify. A quick check for seasoning a added more lemon juice and then decided to eat it right away. All of this cooking is making me ravenous.

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Before I had my snack, I cooked the chard quickly. A quarter of a slivered onion went in the pan first with olive oil and was sautéed until soft. The rinsed and chopped chard leaves went in next with a splash of water to cook until they are tender, this takes just a few minutes.

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When the greens were cooked I put them in a bowl to cool with a bit more olive oil and crunchy sea salt. The chard is tangy from the lemon and I think they taste far better than spinach.

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I rinsed out the pan and added the halved leeks and chard stems with a little broth so they could simmer until soft.

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While they simmered, I had my little melitzanosalata and pita bread for lunch and watched the rest of Gentlemen Prefer Blondes.

The eggplant is light and lemony with a pleasant earthiness from being roasted. It tastes fantastic at room temperature or cold. I also like to put inside sandwiches but I polished off this batch quickly. Next time I will buy a larger eggplant so I can use the melitzanosalata for other purposes.

Since the lemons were so tiny, I abandoned my plans to make a vinaigrette and saved the last one for a cocktail.

The leeks were finished cooking by the time I was done with my lunch. Using a spatula, I lifted them out of the skillet and placed them in a gratin pan, added cream and a heavy grating of Romano cheese and put them in the oven so that the cream thickens and the cheese browns. I saved the 1/2 cup of broth leftover from the braising leeks and added it to my minestre; it had great flavor and would be a shame not to use it.

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The gratin smelled divine, the leeks are sweet and meltingly tender and the chard is toothsome and coated in rich cream and the savory, salty browned cheese on top was the perfect mouthful.

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When the gratin was done I had a glass of wine before tackling the KP duties again. All this lovely food was done and cooling.

Tonight I will have half a tomato with my meatloaf and a cup of soup. For breakfasts I can have the quinoa topped with chard or with a tomato half. For lunches I can have the gratin with a the leftover meatloaf or a tomato half. They all work together in various combinations, and it’s comforting to know I don’t have to worry about going out for a meal at work and accidentally eating eggs. Plus, all of these dishes are nutritious, besides being very tasty.

It’s still early on Sunday, there’s time for a nap or some knitting or some more bonding time with my couch or perhaps all three!

Recipe:    Melitzanosalata – Greek Eggplant Salad/Dip

Gratineed Leeks and Chard Stems

 

Party Flatbreads

My friends C___ and D___ had a party this weekend to celebrate C___’s birthday, their wedding anniversary and the anniversary of moving to their condo. What a fun trio of occasions!

I had splurged on a purchase of the best mozzarella on the planet, from Angelo and Franco, a whole BBQed chicken and racks of ribs from Sneaky’s Underground BBQ and with the haul from some recent grocery forays I realized I had some great ingredients in the pantry to make flatbreads for the party.

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Using a dough recipe from Artisan Pizza and Flatbreads, I mixed up a batch of dough and had enough for three flatbreads for the party plus enough for home dinners for the next two weeks.

I made three flatbreads:

  • Marinated grapes in herbs and olive oil, goat cheese and pecans
  • Brown tomatoes, mozzarella, basil and olive oil
  • BBQ chicken mixed with BBQ sauce, red onions, Gruyere



  • Each flatbread baked in about 15 minutes and were topped with a sprinkle of Maldon crunchy sea salt when they came out of the oven. They were perfect with the variety of white and red Rhone style wines my friends poured. Warm or at room temperature, we scarfed them down.

    If you think outside the box any leftover or ingredient can be made into a flatbread or a pizza. To me, the difference between a flatbread and a pizza has to do with tomato sauce; dough with tomato sauce is a pizza, anything else is a flatbread. They’re both equally delicious! A local Indian place is making flatbreads with curry sauce and tandoori chicken, it’s fantastic and I am bitter they don’t deliver to my neighborhood.

    Tonight I am making myself a BBQ chicken flatbread just for me for dinner, the oven is preheating now and I can’t wait.

    For other pizza toppings ideas, check out my Sharknado pizza party! What would you make?

    For The Zucchini Overwhelmed – Tiger Salad

    Some lucky people are swamped with zucchini these days. Imagine a garden in your own yard, filled with summer produce and zucchini and herbs popping out all over. Since I am an urban dweller and dirt-deprived I am quite envious of people with gardens. We just passed the annual “sneak some zucchini on your neighbor’s porch” day, and sadly no one did this to me, but in my urban highrise it would be likely snarfed up by other garden-free zucchini-hungry neighbors.

    Photo courtesy of Faith Kramer - Blog Appetit

    Photo courtesy of Faith Kramer
    Blog Appetit

    If you are overwhelmed with zucchini you might like to try the refreshing salad I made for the Bay Area Food Blogger’s picnic.  It’s a riff on a traditional Thai salad that calls for cucumber and celery.  With my weird food intolerances I cannot eat those vegetables so I decided to go with thinly sliced zucchini and fennel to approximate texture and found the combination even better than what I remembered having at my local Thai restaurants.  It was really refreshing with the mint and cilantro leaves and a hit of heat from red chile flakes.   I served with an Asian marinated chicken legs and that was a terrific combination.

    My little double-edged mandolin made quick work of the prep, I sliced up the zucchini right into the mixing bowl, then carefully sliced the fennel.  I picked off leaves from the bunches of mint and cilantro, added a pinch or two of the red chile and added shiso dressing until everything seemed moistened enough.  After an hour in the fridge I tossed the vegetables again as the zucchini expressed a lot of water from their contact with the soy shiso dressing.   Before leaving for the picnic I mixed up the vegetables one last time and lifted them out of the mixing bowl with a slotted spoon to leave behind the excess liquid.  I plopped the salad into my picnic serving box and added some more herbs and toasted sesame seeds on top, into my cooler it went and I was off to the park!

    Many thanks to Faith of Blog Appetit for sharing her photo of the salad!  Now I need to make her vegetarian paella.

    Recipe:  Zucchini Tiger Salad + Shiso Salad Dressing

    Bay Area Food Bloggers Picnic

    We have a wonderfully talented group of food writers, bloggers, photographers and food lovers in the Bay Area and thanks to social media we know who we all are and, on occasion, we get together for some shenanigans.

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    From Wikipedia Commons

    This year I took on organizing a date for a picnic in San Francisco and chose Dolores Park for our venue. It’s usually sunny there, it has a great view of the city and is reasonably close to BART and other public transportation. The park is also right across the street to BiRite Creamery. A picnic with fun people, a pretty spot and decadent ice cream, it is such a winning combination.

    The morning fog blew away pretty quickly and despite the stupidity of the City watering the lawn during the night (very soggy and muddy lawns) we had a very merry time.

    Many lovely friends and new friends came to share in the afternoon and of course the food was terrific.  I made my favorite sangria and that was a big hit, and I could have doubled the quantity and still would have not made enough.   Next time I will bring two jugs worth, or six bottles of wine!
    Bay Area Food Bloggers Picnic

    It was one of those magical times when we were not playing with our phones *overmuch* or taking pictures constantly, we were in the moment and enjoying each other’s company, trading stories, singing goofy songs and talking about food and writing.  We did play some hilarious music on our phones, tucked into a red Solo cup for acoustical enhancement purposes.

    Yes, it’s true, we were all singing Makin’ Bacon Pancakes, the New York remix, for way too long and it’s still in my head today.

    Bay Area Food Bloggers Picnic

    When the sangria ran out and the fog started to blow back in, we gathered up our soggy Mexican picnic blankets (funnily, almost everyone brought one) and headed to the long line at BiRite Creamery.
    Insanely long line at BiRite but we don't care - sundaes!!!!

    Despite the line being ridiculously long we were patient and chatty, and it really was worth the wait.  Just sampling their vast and unusual selection is worth a bit of catching up on life and people watching, and soon enough we all had our decadent ice cream treats in hand.  With frozen mouths and sunburned faces we chatted a bit more before scattering to our own destinations – Tartine, a tour of the Mission, BiRite Market, home.  We said farewell and until next time.

    Picnics in the summer are my favorite thing to do and this time so many of my favorite people were there.  Thanks to everyone who attended and for your amazing and decadent treats!

    Thanks to:
    Faith – Blog Appetit
    Diane  – Will Write For Food
    Amy – Cooking with Amy
    Owen – The World of Owen Rubin
    Jenn – FootBat and EastWest Pastry
    Lori and Doug – Fake Food Free
    Deborah and friends – Lunch In A Box
    Nathan – Knit1Eat1
    Christian – Dad in the City
    Jennifer and Baelson – Revel Kitchen
    Orly and friends – Yumivore
    (if I missed your name here, I’m so sorry!)

    The Recipe:

    Carmen Miranda Sangria – San Francisco Style

    If you live in the Bay Area and want to join the Bay Area Food Bloggers group on Facebook, ask to join here, and also there is a Google group, ask to join here.  We are food writers, bloggers, photographers, culinary-minded entrepreneurs and food lovers.  We are also people who used to do all of the above (i.e., lapsed) but are still interested in food and culinary scene.  We connect to share opportunities, ask questions, get support and socialize.  These are not forums to promote yourself or your brand, however.

    Citrus Walnut Sticky Rolls

    I freely confess that I am a big fan of the Pillsbury orange sticky rolls that come in the cardboard tube at the grocery store.  As a kid we were not allowed junk food except a box of any cereal we wanted around our birthdays, Hostess ding dongs when we went sailing, and these orange sticky rolls around the holidays.

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    Ohh, naughty!

    As an adult, naturally, I felt the wild rush of freedom and indulged myself frequently in these rolls and then felt quite guilty for consuming a product full of trans fats and who knows what else.

    This weekend I deliberately did not book anything for Saturday so that I could have a rest day at home. I planned to knit and recreate my childhood favorite holiday treat but in a healthier fashion.  It worked for the most part but I learned an important lesson.

    The recipe I concocted for the sweet roll dough was quite healthy, it is a yeast risen dough similar to that used for cinnamon rolls but instead of egg yolks and lashings of butter I used fruity olive oil from Lodi.

    The dough rose in my giant Wovo salad bowl for 90 minutes while I watched scifi shows on Netflix, knitted a shawl and sipped lungo shots of espresso.

    Olive oil dough rising
    This is a 10 quart salad bowl, almost brimming over with yeast dough

    For the filling I zested some citrus – oranges and a grapefruit – with a microplane grater and mixed this into sugar, then added some juice to make a slurry to spread over the dough.

    Getting busy with a citrus sweet roll filling
    my apartment smelled wonderful at this point

    I used a few tablespoons of the fruit juice to make a paste, then sprinkled over walnuts from Sonoma County that I toasted in a skillet.

    This filling was inspired by some random food show I saw where a diner chef made enormous sweet rolls well sanded with sugar and butter.  In trying to make these healthier I omitted the butter entirely.

    I rolled out the dough to a large rectangle, applied the filling and then rolled up the dough on the long edge to form a log about 16″ long.   I cut the log into about 12 even pieces and filled up a buttered pyrex baker.

    Citrus walnut sweet rolls rising
    About halfway risen

    You can see how generous the citrus-sugar filling was and there were plenty of walnuts to go around.  I think perhaps I should have put fewer rolls in the pan though.

    I had too many to fit so I made up an extra pan in a tin pie plate.  Lagniappe for the chef!

    Bonus pan of sweet rolls
    Ready to rise before baking

    My apartment was nice and warm on this very foggy, dark day, and after about 45 minutes the rolls were puffed and yeasty and looking pleasantly plump – ready for the oven.

    After baking I made up a quick frosting with more of the citrus juice and powdered sugar.  Despite using almost a full box of confectioners sugar there was barely enough icing to cover the rolls in both pans.

    There is never enough icing
    browned to a toasty golden

    The aroma from the oven was mouth-watering.  A whiff of orange with a hint of grapefruit, the sweet sugar icing melting in between the rolls, citrus sugar caramelizing the walnuts, the yeasty baked rolls with a tang of rich, fruity olive oil, they smelled just like Christmas in my childhood home.

    The citrus sticky rolls were best eaten warm out right out of the oven, but truthfully I think they would be much improved with some melted butter in the filling.  The icing wasn’t quite what I wanted either, I need to tinker with that a bit I think.

    Citrus walnut sweet rolls

    So luscious

    I won’t admit how quickly this pan of rolls disappeared and will firmly disavow any knowledge of my actions.  They needed to be reheated if you don’t eat them right away.  Despite the liberal buttering of the baking pan they were hard to remove because of the caramelized sugar on the bottom.  They were not as tender the next day either and this is where I think the butter is essential.

    The recipe includes the addition of butter but you can omit as your conscience dictates.  They were really wonderful and toothsome as is, but next time I make them I will use butter.

    Citrus Walnut Sticky Rolls recipe 

    Sharknado Pizza Party

    Luna sent me a note on Facebook that said, “There’s this crazy movie coming up on the SciFi Channel called Sharknado, we have to do this.”

    sharknado-poster

    A bit of backstory, we had an absolutely hilarious time watching Snakes On A Plane together, screaming every single time a snake shot out of someplace unexpected, which was about every 3 minutes once the movie got started, so of course I invited Luna over to have a Sharknado party! Then more friends joined in and next thing you know my apartment is full of hungry ladies, sipping on some great wine and ready to be vastly entertained by what could be one of the best-worst scifi movies ever.

    There were sharks eating people as they flew by, seemingly unfazed by the lack of water, sharks whapping people across the face and removing most of said face, and sharks eating through cars and bar stools. There was fabulously deadpan acting by Tara Reid and dialogue that was probably written by kindergartners (with apologies to the kids).

    And there was pizza. Being flat broke and yet needing to be a good hostess I made up a giant bowl full of pizza dough which rose and rose and rose as we nibbled on treats from the freezer. Yes, we had foie! There was a rather sizeable foie gras mousse from a splurgy purchase in the recent past, and sparkling wine and wonderful red wine from a recent shipment I received that day and Anna brought an amazing assortment of crackers. Everyone brought various treats to top the pizza so we were set.

    Making pizza

    To have a successful pizza party you need lots of toppings. We had a great assortment but really the toppings can be anything you like on a pizza. You need a sauce or two, many cheeses, vegetables and lots of other savory things:

    • fresh tomato sauce canned by Anna
    • pesto sauce
    • buffalo mozzerella cheese
    • feta cheese
    • Parmesan cheese
    • ricotta cheese
    • basil
    • arugula
    • slivered asparagus
    • Sweety Drop peppers
    • crispy freeze-dried onion slices
    • assorted olives
    • Bacon Hot Sauce
    • capocollo salami

    We would have had sauteed leeks and bacon but the movie was about to start and we felt like we had enough options at this point. The oven was roaring at 500 F, all the windows were open and the wine was flowing freely. I tore off an orange-sized ball of pizza dough from the massive bowl heaped with dough and helped each guest quickly form it into a round which was draped on my makeshift pizza peel – a flat-edged cookie sheet well sprinkled with cornmeal – and then they were free to top it with their choice of sauces, cheeses and tidbits.

    Anastasia's pizza

    (Anastasia’s pizza – pesto, olives, cappocolo, ricotta, basil, crispy onion)

    The prepared pizza was slid carefully onto the super hot pizza stone and baked 10-15 minutes, then we cut it into wedges and everyone got to try a slice. Multiply this by five, we made a lot of pizza that night!

    Pizza making hands

    (post-pizza making hands)

    Each pie was really fantastic, the crust was chewy and blistered black from the stone and crisp on the edges, the cheeses were browned and gooey and buttery and salty and the toppings made it all really interesting and unique.

    First pie in the oven

    (first pie baking away, despite the crappy apartment rental electric oven they bake up really nicely)

    My pizza

    (my pizza: tomato sauce, mozzarella, ricotta, asparagus, Sweety Drops)
    Luna's pizza

    (Luna’s pizza: pesto, cappocolo, mozzerella, Sweety Drops, arugula)

    Anjali's pizza

    (Anjali’s pizza: feta, pesto, cappocolo, asparagus, tomato sauce, Sweety Drops, crispy onion)

    Near the end of the movie as we were mostly sated, a bit tipsy and reeling from laughter, the final pizza of the night was put in to bake, a dessert pizza!

    Strawberry balsamic glaze ricotta basil dessert pizza #pizzaparty #Sharkado

    Don’t knock a dessert pizza until you try it! Anna’s creation of roasted strawberries, the sweet, creamy ricotta, the tang of the basil and the rich, chocolate jimmies from Copenhagen made this the best pizza of the night.

    The movie was over and the apartment was dusted in flour and wine corks. We quickly tidied up the kitchen and inflated the aerobed and those who stayed over fell asleep almost immediately. What a great night and what a tasty dinner! I can’t wait for the next cheesy scifi movie, Koalacane?

    P.S. Sharknado II is coming in 2014!

    Summer in SF Means Sugo

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    It was 55 F last night at 6:00 pm and the fog was blowing hard. My kitchen was steamy and this made me happy. I was making a batch of Naples-style sugo for dinner later in the week and the aromas were spilling out into the hallway, torturing my neighbors. Sugo, for those of you who don’t have Italian relatives, neighbors or lovers, is the Italian word for gravy or shorthand for their hearty, meat-filled pasta sauce.

    My late ex used to make his sugo twice a year for parties, which were much beloved by his family and friends. We would make up 3′ tall pots of his sugo and then freeze tubs of it for those nights we didn’t feel like cooking but wanted a bowl of heaven. I haven’t made it since he passed away and, although I thought about this a great deal, I just didn’t have the heart to pull out my notes.  They were notes of dinners we made, recipes we created, his family recipes, my family recipes, and drawings by his daughter.  I have three notebooks full of our food diaries, hiding in my bookcase.  But it has been quite a few years and I had a lot of large cuts of meat in the freezer that needed cooking, and it’s “summer” and I wanted sugo.  Ecola, the time is now.

    His recipe contained a lot of ground meat and meatballs but his brother would often make it with large pieces of meet from the game he harvested and other goodies.  I pulled out the 4 pound pork neck I had in the freezer, some sausages and goat chops and also a pound of Roma tomatoes that I made last summer, the most ripe tomatoes bursting with juice, peeled and roasted slowly to concentrate their juices. With my cutting board mounded with ingredients I whipped on an apron and got started.

    I browned off the meats in my largest cast iron Dutch oven with some grapeseed oil until they were richly browned, then added some butter before adding the vegetables. This was Marc’s secret to his sugo, lots of butter! I had an enormous onion, several carrots and some cloves of garlic which sauteed until they were soft. Then I added the thawed roasted tomatoes and about half of bottle of this amazing Cabernet Franc from Murrietta’s Well. It was probably too good to cook with but it tasted amazing and I knew the smooth richness of the wine would marry well with the meats. I had another tin of San Marzano tomatoes that I squeezed between my hands to crush and added some herbs – rosemary, sage, crushed chiles and California bay laurel, and a few handfuls of porchini, a gift from Anna. I snuggled the seared meats into the rich sauce and added a bit of chicken broth to fill up the enormous casserole and let it slow cook in my oven for hours.

    Every once in a while I stirred up the pot and turned over the pork neck and added a bit more water to keep the liquids up above the meats. It smelled divine and I tried unsuccessfully not to burn my hands when I removed the heavy cast iron lid off my pot. The meats were so tender and falling off the bone but still sweetly juicy. The sauce was thick and dark with caramelized flavor from the long, slow cooking and an intensity from the wonderful wine.

    I removed the meats to a separate bowl to cool and ladled out the sauce to a large bowl and set them by the window opened a touch to blow cool fog over them, nature’s air conditioning put to work!

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    the chopped meats

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    the sugo after a purée

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    the finished sauce, ready for dinner

    Tonight when I got home I roughly puréed the sauce, added a touch more butter and some vermouth and the chopped meats and cooked up some pasta. I can’t wait to tuck into a steamy bowl with lashings of grated cheese on top, snuggled into the corner of my settee and watch the fog blow by.

    Making this sugo is a little bit like reclaiming my past life and forging ahead with new memories. The 7 quarts of sauce will last me quite a while and I will gift some to some friends so that they can have a little sugo love this chilly summer.

    Recipe to follow