This is a slightly different take on corn chowder, but I think it is tasty and a nice way to showcase sweet summer corn.
Spicy Corn Chowder
Serves 2
2 tablespoons olive oil
1 red onion, thinly sliced
1 carrot, finely chopped
2 cloves garlic, minced
1 large red potato, diced
2 cups water
Small piece of ancho chili (about 1/4 of 1 dried pepper), or to taste
1 poblano pepper
2 ears fresh corn
1 tablespoon fresh thyme
¼ cup heavy cream
Salt and pepper to taste
Husk and clean the corn. Slice the stem of each cob off to produce a flat surface. Remove the kernels from the corn cobs by standing on the flat end and slicing down with a paring knife, along the surface of the cob. This is best done in a shallow bowl as the kernels tend to scatter while they are being cut.
Break or cut the corn cobs in half and place in a medium saucepan. Add 2 cups of water and a bit of ancho chili. Bring to a boil and then reduce heat to a bare simmer. Cover the pot and cook while preparing the rest of the soup, about 15 minutes.
Char the poblano on all sides by placing over a gas burner or under the broiler. Turn frequently, until the skin is blackened on all sides. Place in a small brown paper bag and let stand at least 10 minutes. Peel off the blackened skin and remove the seeds, then slice into thin strips. Add the pepper strips to the corn.
Heat the oil in a large heavy bottomed soup pot and sauté the onion and carrot until translucent. Add the garlic and cook for 1 minute. Add the potatoes and stir.
Remove the corn cobs* and ancho chili from the simmering water and add the liquid to the soup. Bring to a boil and then reduce heat and simmer for 10 minutes. Add the corn, poblano strips, thyme, salt and pepper. Let this simmer for 5 minutes until the corn kernels are cooked. Stir in the cream, taste and adjust seasonings with salt and pepper. Serve hot.
*You can scrape the cooked corn cobs with a knife to remove any corn pulp that is left, and add to the soup with the whole corn kernels.
Thursday, July 9, 2009
Monday, July 6, 2009
Apricot Bliss
I had a bunch of apricots what were getting a bit long in the tooth, and since I was taking off on a desert camping trip I decided to use them up in a drink mixer I could take along. I originally thought to make something that would go well with bourbon – apricots and vanilla - but once it reached final form (with the addition of saffron!), it turned out to go perfectly with gin, my other favorite spirit. This drink received raves from several friends with very discerning tastes, so I don’t feel too shy about proclaiming it “fabulous!”
Mix:
8 apricots, cut in half and pits removed
1 vanilla bean, split
1 star anise pod
1 cup water
¾ cup organic cane sugar
Pinch saffron threads
¼ cup Meyer lemon juice, or to taste
Combine the apricots, vanilla bean, star anise, water and sugar in a saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 5 minutes, until the sugar is dissolved and the apricots are soft. Remove the star anise and add the saffron. Simmer for an additional 5 minutes. Remove from heat and let cool to room temperature, or overnight in the refrigerator. Strain the mixture, pressing to extract all of the apricot pulp. Add the Meyer lemon juice and taste – it might need more lemon to balance out the sweetness. Keep refrigerated until used, up to 1 week. Can be frozen.
Apricot Bliss
1 ounce Apricot bliss mix
1 ounce Bluecoat or similar premium gin
Splash Frangelico
Club soda
Combine the apricot, gin and Frangelico in a shaker with ice. Shake thoroughly, then strain into an ice-filled highball and top with a little club soda.
Mix:
8 apricots, cut in half and pits removed
1 vanilla bean, split
1 star anise pod
1 cup water
¾ cup organic cane sugar
Pinch saffron threads
¼ cup Meyer lemon juice, or to taste
Combine the apricots, vanilla bean, star anise, water and sugar in a saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 5 minutes, until the sugar is dissolved and the apricots are soft. Remove the star anise and add the saffron. Simmer for an additional 5 minutes. Remove from heat and let cool to room temperature, or overnight in the refrigerator. Strain the mixture, pressing to extract all of the apricot pulp. Add the Meyer lemon juice and taste – it might need more lemon to balance out the sweetness. Keep refrigerated until used, up to 1 week. Can be frozen.
Apricot Bliss
1 ounce Apricot bliss mix
1 ounce Bluecoat or similar premium gin
Splash Frangelico
Club soda
Combine the apricot, gin and Frangelico in a shaker with ice. Shake thoroughly, then strain into an ice-filled highball and top with a little club soda.
Monday, June 29, 2009
Basil Whiskey Sour
A great use for leftover basil, this flavored simple syrup can be used with a range of drinks. I personally love it made into a sour mix and added to a nice bourbon.
Basil Whiskey Sour
Makes 1 drink
2 ounces Maker’s Mark, or similar premium whiskey or bourbon
1 ounce Basil Sour mix
½ egg white* (optional)
Pour ingredients into a cocktail shaker, fill with ice and shake for 10 seconds (if using the egg white, give it a little extra muscle and a little extra time). Strain into an ice-filled Old Fashioned glass and top with a splash of club soda. Garnish with a basil leaf or a twist of lemon peel.
* Egg white gives the drink some extra body and a nice, silky mouthfeel. It doesn't alter the taste, but does produce a lovely foam.
Basil Sour Mix
1 bunch fresh basil
½ cup organic sugar
1 cup water
¼ cup Meyer lemon juice
Make the sour mix by combining the water and sugar in a saucepan and bringing to a boil. Cook until the sugar is dissolved, then turn off the heat and add the basil. Mash the basil up a bit with a wooden spoon, then let steep for 2-3 hours. Strain the liquid to remove the basil, then add the lemon juice.
Basil Whiskey Sour
Makes 1 drink
2 ounces Maker’s Mark, or similar premium whiskey or bourbon
1 ounce Basil Sour mix
½ egg white* (optional)
Pour ingredients into a cocktail shaker, fill with ice and shake for 10 seconds (if using the egg white, give it a little extra muscle and a little extra time). Strain into an ice-filled Old Fashioned glass and top with a splash of club soda. Garnish with a basil leaf or a twist of lemon peel.
* Egg white gives the drink some extra body and a nice, silky mouthfeel. It doesn't alter the taste, but does produce a lovely foam.
Basil Sour Mix
1 bunch fresh basil
½ cup organic sugar
1 cup water
¼ cup Meyer lemon juice
Make the sour mix by combining the water and sugar in a saucepan and bringing to a boil. Cook until the sugar is dissolved, then turn off the heat and add the basil. Mash the basil up a bit with a wooden spoon, then let steep for 2-3 hours. Strain the liquid to remove the basil, then add the lemon juice.
Wednesday, June 10, 2009
Quick Cherry Tomato & Basil Pizza
I have to admit that I'm not a huge fan of the standard American style pizza, covered in tons of cheese and heavy sauce. I love me some thin crust, wood oven, Italian pizza with a few fresh toppings and just a little bit of fresh mozzarella cheese. Just for the record, I don't like meat on pizza, either. Yes, I'm a weirdo as well as a food snob. It's not like this will surprise anyone.
So, anyway, I got some really fragrant basil and yellow cherry tomatoes in my produce box today. Yey, summer! It is the first week for tomatoes, so I'm allowed to get excited, I think. I immediately started plotting what I could do with them, and thought of pizza. Probably because I've been craving Pizzeria Delfina, but that is another story. A quick trip to Trader Joe's for mozzarella cheese and whole wheat pizza dough (ok, I'm inspired but lazy) and I was ready to go. I was originally planning on using burrata cheese, but I didn't want to make the trip to the cheese shop for it, so I setttled for plain mozerella. I don't think the final product suffered for it.
I let the pizza dough sit out for about a half hour while the oven was heating up to 450 degrees, with a baking pan preheating in it. I cut about a dozen of the yellow cherry tomatoes in half, sliced a tiny yellow zucchini into super-thin slices, julienned a generous handful of basil leaves, and grated about a teaspoon of lemon zest. I also chopped up 6 balls of Ciliegine mozzarella (the smallest size).
All that done and the oven ready to go, I stretched out the pizza dough to fit the hot baking pan (pizza stone is in storage, somewhere). It wasn't round - as I said, I'm feeling lazy. I grabbed the pan out of the oven and tossed on a little cornmeal, then placed the pizza dough on it, drizzled it with about a tablespoon of olive oil and a generous sprinkle of fine sea salt, then layered on the mozzarella, tomatoes (cut side up), squash, and basil, with a couple grinds of fresh black pepper over the top. In the oven for 20 minutes, and done!
It was delish. The tomatoes were amazingly sweet and tasty. My only regret is that I should have used more - they were so good! The whole house smells like mouth-watering roasted tomatoes and basil. Mmm.
So, anyway, I got some really fragrant basil and yellow cherry tomatoes in my produce box today. Yey, summer! It is the first week for tomatoes, so I'm allowed to get excited, I think. I immediately started plotting what I could do with them, and thought of pizza. Probably because I've been craving Pizzeria Delfina, but that is another story. A quick trip to Trader Joe's for mozzarella cheese and whole wheat pizza dough (ok, I'm inspired but lazy) and I was ready to go. I was originally planning on using burrata cheese, but I didn't want to make the trip to the cheese shop for it, so I setttled for plain mozerella. I don't think the final product suffered for it.
I let the pizza dough sit out for about a half hour while the oven was heating up to 450 degrees, with a baking pan preheating in it. I cut about a dozen of the yellow cherry tomatoes in half, sliced a tiny yellow zucchini into super-thin slices, julienned a generous handful of basil leaves, and grated about a teaspoon of lemon zest. I also chopped up 6 balls of Ciliegine mozzarella (the smallest size).All that done and the oven ready to go, I stretched out the pizza dough to fit the hot baking pan (pizza stone is in storage, somewhere). It wasn't round - as I said, I'm feeling lazy. I grabbed the pan out of the oven and tossed on a little cornmeal, then placed the pizza dough on it, drizzled it with about a tablespoon of olive oil and a generous sprinkle of fine sea salt, then layered on the mozzarella, tomatoes (cut side up), squash, and basil, with a couple grinds of fresh black pepper over the top. In the oven for 20 minutes, and done!
It was delish. The tomatoes were amazingly sweet and tasty. My only regret is that I should have used more - they were so good! The whole house smells like mouth-watering roasted tomatoes and basil. Mmm.
Sunday, June 7, 2009
Apricot, Roasted Zucchini and Burrata Sndwiches
I got all creative and made some funky vegetarian sandwiches using some of the apricots and other produce from my CSA produce box this week. I got some nice bread and burrata cheese (mozzarella stuffed with cream), then made a feisty sauce to compliment the sweetness of those two ingredients. Tt turned out pretty tasty!
Apricot, Roasted Zucchini and Burrata Sndwiches
2 French or Italian sandwich rolls, toasted
2 zucchini
1 teaspoon olive oil
4 apricots, pitted and sliced into quarters
2 balls burrata Cheese
1 cup baby arugula
Spinach and Spring Garlic sauce
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon red wine vinegar
2 cups spinach
1/4 cup cilantro
2 cloves spring garlic
1/4 teaspoon kosher salt
pinch red pepper flakes
Preheat the oven to 350 degrees.
Thinly slice the zucchini, about 1/4 inch thick, and place on a foil-lined baking sheet. toss with olive oil and spread into a single layer. Bake for 15-20 minutes, until soft and beginning to brown on the edges. At the same time, toast the sandwich rolls until crisp on the outside.
Make the sauce by placing 2 tablespoons olive oil, lemon juice, vinegar, spinach, cilantro, spring garlic, salt and red pepper flakes into a food processor and process until smooth. Can be made ahead, up to the night before.
Slice the toasted sandwich rolls longwise, and spread each one with a thin layer of sauce (no more than a tablespoon). Slice the burrata and arrange in a layer on the roll over the sauce. Top with sliced apricots, slices of roasted zucchini, and about 1/2 cup of arugula.
Apricot, Roasted Zucchini and Burrata Sndwiches
2 French or Italian sandwich rolls, toasted2 zucchini
1 teaspoon olive oil
4 apricots, pitted and sliced into quarters
2 balls burrata Cheese
1 cup baby arugula
Spinach and Spring Garlic sauce
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon red wine vinegar
2 cups spinach
1/4 cup cilantro
2 cloves spring garlic
1/4 teaspoon kosher salt
pinch red pepper flakes
Preheat the oven to 350 degrees.
Thinly slice the zucchini, about 1/4 inch thick, and place on a foil-lined baking sheet. toss with olive oil and spread into a single layer. Bake for 15-20 minutes, until soft and beginning to brown on the edges. At the same time, toast the sandwich rolls until crisp on the outside.
Make the sauce by placing 2 tablespoons olive oil, lemon juice, vinegar, spinach, cilantro, spring garlic, salt and red pepper flakes into a food processor and process until smooth. Can be made ahead, up to the night before.
Slice the toasted sandwich rolls longwise, and spread each one with a thin layer of sauce (no more than a tablespoon). Slice the burrata and arrange in a layer on the roll over the sauce. Top with sliced apricots, slices of roasted zucchini, and about 1/2 cup of arugula.
Friday, June 5, 2009
Oatmeal Chocolate Chip Cookies
These cookies are crispy and a little chewy. I think they came from the outside of a chocolate chip bag (or maybe a can of oatmeal), but I'm not sure.
Oatmeal Chocolate Chip Cookies
Makes 24 small cookies
½ cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking soda
1 teaspoon water
3/4 cup all-purpose flour
1 cup old-fashioned rolled oats
12 ounces chocolate chips (less if you prefer)
Preheat over to 350. Mix butter, sugars, vanilla & salt until fluffy. Beat in egg, baking soda & water. Add flour, oats, nuts & chocolate chips. Mix until well blended. Drop 1 heaping tablespoon of dough per cookie onto greased baking sheets, at least 1 ½ inches apart. Bake for 10-12 min.
Oatmeal Chocolate Chip Cookies
Makes 24 small cookies
½ cup (1 stick) unsalted butter, room temperature1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking soda
1 teaspoon water
3/4 cup all-purpose flour
1 cup old-fashioned rolled oats
12 ounces chocolate chips (less if you prefer)
Preheat over to 350. Mix butter, sugars, vanilla & salt until fluffy. Beat in egg, baking soda & water. Add flour, oats, nuts & chocolate chips. Mix until well blended. Drop 1 heaping tablespoon of dough per cookie onto greased baking sheets, at least 1 ½ inches apart. Bake for 10-12 min.
Monday, June 1, 2009
Spanish Tortilla with Spinach, Asparagus, Zucchini and Goat Cheese
I adapted a traditional Tortilla Espanola recipe to be a bit quicker and also incorporate some of the produce from my CSA box. I had just bought some gorgeous Cypress Grove Purple Haze Chevre and thought it would be nice in this dish; the lavender and fennel pollen coating the cheese gave it a nice note. You can use regular chevre and a little herbes de Provence to get a similar flavor.
Spanish Tortilla with Spinach, Asparagus, Zucchini and Goat Cheese
6-8 servings
1 red onion
6 new red potatoes
4 cups spinach
2 zucchini
6-8 stalks asparagus, chopped
4 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
Salt and freshly ground pepper
8 eggs, lightly beaten
1 3-inch round goat cheese, crumbled
2 tablespoons chopped fresh cilantro or parsley
½ teaspoon herbes de Provence
Preheat oven to 375°F.
Slice the potatoes and zucchini into 1/8-inch thick slices, using a slicer or mandolin. Thinly slice the onions on the slicer. Chop the asparagus into ½ inch thick slices, including the crowns.
Bring a large pot of water to a boil and add salt, to taste. Add the zucchini slices and cook until just done, about 2 minutes. Use a strainer to remove from the water and place in an ice bath to cool. Add the potato slices to the boiling water and cook until just tender and cooked, about 4 minutes. Remove from the water and add to the ice bath. When cool, drain the zucchini and potatoes thoroughly.
Add the spinach to the boiling water until cooked, 2-3 minutes. Drain and rinse under cool water. Squeeze as much water as possible from the cooked spinach, then chop. Mix into the potato and zucchini mixture.
Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Add the onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Add the herbes de Provence and asparagus and season with salt and pepper. Cook for 2-3 more minutes.
Add the zucchini, spinach and potatoes and cook for 5 minutes, stirring occasionally. Remove from the pan (this can be done up to 1 day ahead. Bring vegetables to room temperature before proceeding). Add the butter and remaining olive oil to the pan; when the butter melts stir to make sure the oils have coated the pan. Add the vegetables back into the pan in an even layer. Add the eggs and stir into the potatoes. Cook for 2-3 minutes, then add chunks of the goat cheese and the chopped cilantro; stir into the potatoes. Turn down the heat and cook until the eggs are firm on the bottom and is set around the edges. Place the pan into the oven for 20 minutes or as long as needed to finish cooking. Let cool for 5 minutes, then flip onto a serving plate and slice into serving portions.
Spanish Tortilla with Spinach, Asparagus, Zucchini and Goat Cheese
6-8 servings
1 red onion6 new red potatoes
4 cups spinach
2 zucchini
6-8 stalks asparagus, chopped
4 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
Salt and freshly ground pepper
8 eggs, lightly beaten
1 3-inch round goat cheese, crumbled
2 tablespoons chopped fresh cilantro or parsley
½ teaspoon herbes de Provence
Preheat oven to 375°F.
Slice the potatoes and zucchini into 1/8-inch thick slices, using a slicer or mandolin. Thinly slice the onions on the slicer. Chop the asparagus into ½ inch thick slices, including the crowns.
Bring a large pot of water to a boil and add salt, to taste. Add the zucchini slices and cook until just done, about 2 minutes. Use a strainer to remove from the water and place in an ice bath to cool. Add the potato slices to the boiling water and cook until just tender and cooked, about 4 minutes. Remove from the water and add to the ice bath. When cool, drain the zucchini and potatoes thoroughly.
Add the spinach to the boiling water until cooked, 2-3 minutes. Drain and rinse under cool water. Squeeze as much water as possible from the cooked spinach, then chop. Mix into the potato and zucchini mixture.
Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Add the onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Add the herbes de Provence and asparagus and season with salt and pepper. Cook for 2-3 more minutes.
Add the zucchini, spinach and potatoes and cook for 5 minutes, stirring occasionally. Remove from the pan (this can be done up to 1 day ahead. Bring vegetables to room temperature before proceeding). Add the butter and remaining olive oil to the pan; when the butter melts stir to make sure the oils have coated the pan. Add the vegetables back into the pan in an even layer. Add the eggs and stir into the potatoes. Cook for 2-3 minutes, then add chunks of the goat cheese and the chopped cilantro; stir into the potatoes. Turn down the heat and cook until the eggs are firm on the bottom and is set around the edges. Place the pan into the oven for 20 minutes or as long as needed to finish cooking. Let cool for 5 minutes, then flip onto a serving plate and slice into serving portions.
Thursday, May 14, 2009
7x7: Ceviche at La Mar Cebichería Peruana
Another winning recommendation from 7x7!
After our cocktail and pork imbibing spree at the Ferry Building, Eva & I walked a little ways down the Embarcadero to La Mar Cebichería Peruana, which is on the 7x7 list for their ceviche. I figure this would be as good a time to try it as any, and boy, I’m glad we did!
The place was pretty busy but we snagged a couple seats at the bar and ordered a tasting of five La Mar leche de tigre (lime juice and peppers) ceviche shots and some anticuchos de corazón. I was cocktailed out and just stuck to water, but the Pisco-based drinks sounded wonderful and the sip I tried of Eva’s was really tasty. I’d come back and try more, sometime. When I’ve recovered from last night. The bartender was friendly and nice, especially for as busy as they were back there.
The ceviche (cebiche in Peru) was the item 7x7 called out, so we decided on the sampler shots of the cebiche chifa (Mahi Mahi in sesame leche de tigre), cebiche clásico (halibut and red onions in habanero pepper leche de tigre), cebiche nikei (Ahi Tuna in tamarind leche de tigre) and cebiche crudo (shrimp, sea urchin and scallops in sea urchin leche de tigre). They were all a bit salty, except the sea urchin, but from what I could see the leche de tigre in the full sized dishes was not the main component, so the salty factor would likely be less. They were all good and quite different tasting. I really liked the salty sweet flavor of the tamarind and the red-onion infused, just spicy enough habanero. I would like to come back to try the full size portion, to see if the salt is less noticeable. I’m pretty picky about saltiness, but in this case I was able to get over it; it was tasty and the salt didn’t overpower the other flavors.
The standout dish, though, was the anticuchos de corazón, which is grilled beef heart marinated in ají panca with potatoes, peruvian corn and rocoto spicy sauce. Beef hearts. Don't be squeamish, because you should experience of the wonderfulness of this Peruvian specialty! It was really, really good. Tender, tasty, very authentic while still seeming totally modern. Lovely. I have all kinds of cheesy heart jokes I could be making, but I won’t. Don’t say I never do anything for you.
I think this place is a lovely addition to the waterfront. It’s not especially cheap, but not as spendy a some of the places in the area (cough, waterbar, cough).
Note: to be fair, waterbar has bowed to recession-era economics and is offering a limited 3-course prix fixe menu for $40.
After our cocktail and pork imbibing spree at the Ferry Building, Eva & I walked a little ways down the Embarcadero to La Mar Cebichería Peruana, which is on the 7x7 list for their ceviche. I figure this would be as good a time to try it as any, and boy, I’m glad we did!The place was pretty busy but we snagged a couple seats at the bar and ordered a tasting of five La Mar leche de tigre (lime juice and peppers) ceviche shots and some anticuchos de corazón. I was cocktailed out and just stuck to water, but the Pisco-based drinks sounded wonderful and the sip I tried of Eva’s was really tasty. I’d come back and try more, sometime. When I’ve recovered from last night. The bartender was friendly and nice, especially for as busy as they were back there.
The ceviche (cebiche in Peru) was the item 7x7 called out, so we decided on the sampler shots of the cebiche chifa (Mahi Mahi in sesame leche de tigre), cebiche clásico (halibut and red onions in habanero pepper leche de tigre), cebiche nikei (Ahi Tuna in tamarind leche de tigre) and cebiche crudo (shrimp, sea urchin and scallops in sea urchin leche de tigre). They were all a bit salty, except the sea urchin, but from what I could see the leche de tigre in the full sized dishes was not the main component, so the salty factor would likely be less. They were all good and quite different tasting. I really liked the salty sweet flavor of the tamarind and the red-onion infused, just spicy enough habanero. I would like to come back to try the full size portion, to see if the salt is less noticeable. I’m pretty picky about saltiness, but in this case I was able to get over it; it was tasty and the salt didn’t overpower the other flavors.
The standout dish, though, was the anticuchos de corazón, which is grilled beef heart marinated in ají panca with potatoes, peruvian corn and rocoto spicy sauce. Beef hearts. Don't be squeamish, because you should experience of the wonderfulness of this Peruvian specialty! It was really, really good. Tender, tasty, very authentic while still seeming totally modern. Lovely. I have all kinds of cheesy heart jokes I could be making, but I won’t. Don’t say I never do anything for you.
I think this place is a lovely addition to the waterfront. It’s not especially cheap, but not as spendy a some of the places in the area (cough, waterbar, cough).
Note: to be fair, waterbar has bowed to recession-era economics and is offering a limited 3-course prix fixe menu for $40.
SF Cocktail Week: Cane-based spirits at the Ferry Building
Last night I went to a SF cocktail week event featuring cane-based spirits and farmers’ market produce at the Ferry Building with my friend Eva. It was really excellent and a lot of fun – well worth the price of admission! I love San Francisco foodie things like this; a beautiful night on the waterfront; amazing fresh, local eats and drinks; great company. It doesn't get much better than this. AND I didn't have a hangover in the morning!
Basically, the evening consisted of 2 full-sized “signature” drinks that have been created for cocktail week, tastes of 12 cane-based cocktails created by top-notch Bay Area bartenders (the tastes were pretty much unlimited, whoo hoo, although we behaved ourselves) and nibbles from local restaurants and purveyors. Fabulous!
Neither of us being shy, we waded right in and began sampling! Most of the drinks were well beyond my expectations. Actually, all of the drinks were pretty darn good, except one that had an awful “sparking rosé float” which I think was from Rose Pistola. Bleah. That being said, Conduit, Rye, Cent'Anni, 15 Romolo, Cantina, Bourbon & Branch and Heaven's Dog were well represented (I think there were 3 different crews from Bourbon and Branch. I knew I liked that place). Based on this event, I have a lot of bars & restaurant to visit! Bar crawl, coming soon!
The second drink I tried turned out to be my favorite of the night - “Raspberry Summer” made with Ron Zacapa rum, raspberries, fresh grated ginger, and honey syrup. My second favorite was an amazing drink made with Cabana Cachaça, ancho syrup and strawberries (I so forgot the name). Scott Baird, a chef/owner of 15 Romolo, impressed me a lot with his interpretation of a grasshopper (one of my all time favorites, so I’ve got to give him some love) made with chocolate-mint infused milk, coffee, rum and topped with shaved dark chocolate. Mmmmm. I wanted to take a bath in it.
The “signature” drink, created for cocktail week, is a Barbary Flip, made with cachaça, Skyy pineapple Bacardi, Benedictine, lime and egg white. It was good but marred by the chemically aftertaste of the “pineapple” infusion. I really hate artificial tasting chemical crap.
If all of the rum and cachaça drinks weren’t enough, we had braised pork belly & steamed buns with scallions from Heaven's Dog (now high on my list of places to try, stat), chicharrón from 4505 Meats, mini hamburgers made from Prather Ranch beef, a nice pork terrine, and Boccalone Nduja (spreadable Calabrian salame). It was porkalicious.
Supposedly, they will email the drink recipes to attendees. I just found this out after looking up the event details today, so hopefully they won’t dash my suddenly-raised hopes, because I would love to try some of these at home! I am definitely watching out for this event next year!
Basically, the evening consisted of 2 full-sized “signature” drinks that have been created for cocktail week, tastes of 12 cane-based cocktails created by top-notch Bay Area bartenders (the tastes were pretty much unlimited, whoo hoo, although we behaved ourselves) and nibbles from local restaurants and purveyors. Fabulous!
Neither of us being shy, we waded right in and began sampling! Most of the drinks were well beyond my expectations. Actually, all of the drinks were pretty darn good, except one that had an awful “sparking rosé float” which I think was from Rose Pistola. Bleah. That being said, Conduit, Rye, Cent'Anni, 15 Romolo, Cantina, Bourbon & Branch and Heaven's Dog were well represented (I think there were 3 different crews from Bourbon and Branch. I knew I liked that place). Based on this event, I have a lot of bars & restaurant to visit! Bar crawl, coming soon!
The second drink I tried turned out to be my favorite of the night - “Raspberry Summer” made with Ron Zacapa rum, raspberries, fresh grated ginger, and honey syrup. My second favorite was an amazing drink made with Cabana Cachaça, ancho syrup and strawberries (I so forgot the name). Scott Baird, a chef/owner of 15 Romolo, impressed me a lot with his interpretation of a grasshopper (one of my all time favorites, so I’ve got to give him some love) made with chocolate-mint infused milk, coffee, rum and topped with shaved dark chocolate. Mmmmm. I wanted to take a bath in it.
The “signature” drink, created for cocktail week, is a Barbary Flip, made with cachaça, Skyy pineapple Bacardi, Benedictine, lime and egg white. It was good but marred by the chemically aftertaste of the “pineapple” infusion. I really hate artificial tasting chemical crap.
If all of the rum and cachaça drinks weren’t enough, we had braised pork belly & steamed buns with scallions from Heaven's Dog (now high on my list of places to try, stat), chicharrón from 4505 Meats, mini hamburgers made from Prather Ranch beef, a nice pork terrine, and Boccalone Nduja (spreadable Calabrian salame). It was porkalicious.
Supposedly, they will email the drink recipes to attendees. I just found this out after looking up the event details today, so hopefully they won’t dash my suddenly-raised hopes, because I would love to try some of these at home! I am definitely watching out for this event next year!
7:7: A Gibraltar at Blue Bottle Café
Ok, I had this at the Blue Bottle in the Ferry Building and not at the downtown Café. So sue me. You see, there was no line in the ferry building at 5:00 pm, and I wasn't going to waste the opportunity! The Gibraltar is a double espresso with very little milk and foam (a super short latte, if you will). Mmm. I can't handle large doses of coffee or espresso (I'm the wimpy, annoying "can you put one shot in the biggest cup you have and fill the rest with milk" girl), but this was wonderful, no bitterness or burnt taste of over roasted beans. I felt like I was in Spain or Italy, rediscovering how good coffee can be!
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