Archive for the ‘stuff i ate’ Category

Lolita Wild Ale

November 7, 2014

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This is a beer/wild ale (?) that I tried at a lovely San Francisco bar called the Sycamore. Goose Island appears to make some unusual brews! This one tasted fresh and tart, like the raspberries they age it with. I would recommend it for the upcoming weekend to take the edge off that rich fall food I seem to be craving about now. ;)

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The spiciest thing I’ve ever eaten

October 17, 2014

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This, my friends, is the spiciest dish I have ever eaten. It’s a Thai green mango salad, and it was delicious. The waiter asked if I wanted it spicy and I said yes, but wow! I guess I shouldn’t have insisted so thoroughly that I could handle it.

I ate it with a tissue in one hand to catch my tears haha, but I still count it as a great experience.

Browned butter panko… Goes on everything

October 8, 2014

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This is sort of a recipe, sort of a tip for packing lunch. Last year, I fell in love with crunchy Bosc pears on bitter salads. This lunch box has a baby kale, pickled radish, and sliced pear salad, quinoa pilaf, and kiwi slices. When I made my pear + greens salad over and over again, I found it came out best when I added a salty/crunchy element. This time I had some leftover browned butter panko – so good. You can press these browned butter bread crumbs onto cauliflower, broccoli, meat… or make a little fried goat cheese for a salad. Here’s how you do it:

Cut 4 tablespoons of butter into slices. Add to a pan over medium high heat and allow to melt, but stand by with a spatula or scraper. When the butter starts to foam up, stir it. The little bits of proteins and sugars in the butter sink to the bottom and stirring will help you brown them evenly. When the butter has reached a level of browned-ness you like, add a cup of panko or breadcrumbs, 1 teaspoon chopped fresh thyme (or herb of preference) and salt to taste, stirring constantly.

Allow the panko/bread crumbs to soak up the butter, then watch and stir as they start to brown. When they are golden and toasty, take them off the heat quickly and throw them on top of whatever is nearby!

To make fried goat cheese, slice your chevre about 1/4 inch thick. I then placed the slices in the freezer to firm them up, but I still got a messy result (hence no photo). Dredge them in flour, then beaten egg, then press it into your finished browned butter crumbs. Because the crumbs are already browned, just barely fry the goat cheese in a little oil. I almost regretted making the first one because they were frequently requested after that…

National Coffee Day – with Philz and Zoya Casey

September 30, 2014

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I love a good coffee… Might as well put this here since it’s National Coffee Day!

Philz makes a strong cup of pourover coffee, then shakes up really rich cream, creating a foamy effect without steaming the milk. It’s delicious.

The photo doesn’t show the color, but I’m wearing Zoya Casey, my absolute favorite “vampy” color. It’s way overdue for a re-shoot, so I’ll put that on my to do list.

Brunch this weekend?

September 26, 2014

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The best brunch meal that could ever be – crab cakes Benedict. This one is from Cafe Flore in San Francisco and features perfectly poached eggs sitting atop petite crab cakes and smothered with hollandaise that’s rich but not greasy. I’ll never look at another Benedict again, baby, my eyes are for only you. A quite honorable mention goes to their brioche french toast, though – if you can eat hazelnuts, the flavor profile is outstanding.
<3 weekend <3

French Toast for Friday

September 12, 2014

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The weekend and leisurely breakfasts approach! I think it’s about time for some French toast. When I buy a baguette or boule of sourdough, I like to make breakfast with the leftover or slightly stale portion I always seem to have.* This recipe will use up about half a loaf, sliced 1/2 inch – 1 inch thick according to your preference.

In a bowl, beat an egg. Add 1/2 cup milk, 2 tablespoons sugar, a pinch of cinnamon, and 1 teaspoon vanilla extract. Soak the bread slices in the egg mixture until it has all been absorbed.

Next, melt a pat of butter in a frying pan over medium heat and sprinkle both sides of the French toast slices with additional sugar. When the butter is frothy, add the bread slices and cook until golden brown. Don’t let the pan get too hot or the middle of the toasts won’t have time to cook before the surfaces burn.

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I drizzled this batch with a little wildflower honey, but I prefer French toast without syrup if I can have a lot of fresh fruit.

*Side note: slightly stale bread never gets thrown out around here. If it isn’t destined for French toast, I throw it into the food processor and pulse until I have homemade bread crumbs. They seem to keep pretty well in a ziploc in the freezer. Occasionally, I will cube the leftover bread and make croutons, which are great for chopped salads panzanella-style. More on that later, I hope!

Happy Post-Turkey Day!

November 25, 2011

America’s Thanksgiving was yesterday and I had a great one. (Did you know Canada’s Thanksgiving is in October?)

 

I turned these:

Rome Beauty & Jonathan apples

 

into this thing:

 

pie!

 

It was hard to get pictures since November is reliably gloomy and cold. Most delicious holiday of the year! I hope you have a great weekend!