Archive for August, 2010

Baking with Olive Oil: Granola and Beyond

Baking with Olive Oil: Granola and Beyond

| August 17, 2010 | 2 Comments

Perhaps you saw the famed New York Times Olive Oil Granola recipe last year. Or maybe you’ve been noticing more and more folks using olive oil in their baked goods lately (in bakeries and around the web). Well, here’s my version of Olive Oil Granola and a few web links for with inspiring ideas for baking with olive oil.

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Outside Lands: Music. Food. Wine. Art. Slideshow

Outside Lands: Music. Food. Wine. Art. Slideshow

| August 16, 2010 | 1 Comment

The Outside Lands festival that took place in San Francisco’s Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th.

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SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce

SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce

Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week’s SF Chefs 2010. Here’s a taste.

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SF Chefs Goes Whole Hog

SF Chefs Goes Whole Hog

| August 14, 2010 | 0 Comments

Thursday’s SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money.

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SF Chefs Hospitalitarianism Panel: Forget the Trays

SF Chefs Hospitalitarianism Panel: Forget the Trays

| August 13, 2010 | 2 Comments

At the Hospitalitarianism panel, the tablehopper’s Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.

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Death in the Afternoon

Death in the Afternoon

| August 12, 2010 | 5 Comments

And then I thought about my cocktail and how it lead me to my current state of mind. A Death in the Afternoon is made of champagne–the drink most closely associated with celebration, and absinthe– the drink of forgetfulness. I thought it an odd combination; a conflict of emotions in a glass. And that damned drink had the opposite effect on me– it lead to the dredging up of painful memories that I certainly didn’t feel like celebrating. It is a drink that caused me to become acutely aware of what was absent from my life.

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Blueberry Crumble Pie

Blueberry Crumble Pie

| August 11, 2010 | 2 Comments

The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.

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Spicy Mash

Spicy Mash

| August 10, 2010 | 4 Comments

The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor.

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Quick Summertime Eats

Quick Summertime Eats

| August 9, 2010 | 0 Comments

Need a little inspiration to get into the kitchen on these warm summer evenings? Megan Gordon shares her summertime staples: Homemade Chicken Salad and Beet and Tomato Salad. Enjoy. Stay cool. Get cooking.

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The Glean Team

The Glean Team

Every Monday, Marin Organic’s Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what’s left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county.

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Dominique Crenn’s Iron Chef Appearance & Bay Area Eats

Dominique Crenn’s Iron Chef Appearance & Bay Area Eats

| August 7, 2010 | 0 Comments

On Sunday night, Chef Dominique Crenn will again appear on Iron Chef America, when she does battle against Chef Michael Symon on the Food Network. Michelin rated Luce Wine Restaurant, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. The chef shared her favorite eating spots with Bay Area Bites via email.

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Summer in Morocco or, Bastilla Day

Summer in Morocco or, Bastilla Day

| August 6, 2010 | 2 Comments

Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it’s heavy layer of powdered sugar and cinnamon.

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Apple Glazed Baby Back Ribs

Apple Glazed Baby Back Ribs

| August 5, 2010 | 0 Comments

Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some slow roasted baby back ribs. Because I love the taste of pork with apples, I used the fewest ingredients possible, adding a rub of only ground fennel and coriander (along with salt and pepper). After slow roasting for an hour and half, the ribs were fall-off-the-bone tender. I then brushed on the balsamic vinegar for a glaze and added a second layer of apple syrup for extra sweetness.

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Berries n’ Cream with Meringue and Pistachios

Berries n’ Cream with Meringue and Pistachios

| August 4, 2010 | 0 Comments

Fresh fruit, whipped cream, who doesn’t love that? Add some crunchy pistachios for a little salty nuttiness, and a surprising crumble of airy meringues, and you’ve got one winning dessert.

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