Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Archive for October, 2010
These next few weeks, pumpkins will be everywhere you look. Which means everyone you know will be baking their favorite pumpkin quick bread, pumpkin cookies, or pumpkin muffins these days. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it’s also wonderful for breakfast toasted and spread with apple butter.
Thanks to Rosetta Constantino’s My Calabria (written with Janet Fletcher) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world.
Chef Kirti Pant has been cooking modern Indian cuisine at Junnoon (pronounced “Juh-noon”) since it opened in Palo Alto in 2006. Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He shares some of his favorite spots to eat in the Bay Area.
The seventh episode of the season features these restaurants: La Ciccia (San Francisco), Sushi Groove (San Francisco) and Babalou’s Mediterranean Restaurant (Walnut Creek).
Let’s pretend for a moment you were asked to translate yourself into a plate of food.
If you were to turn the phrase “You are what you eat” on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself– your own, personal ingredients, I suppose– and put them on a plate for all the world to see?
I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an “f” instead of an “i.” Stroganoff! Plus there was my mad obsession wondering what happened to the Russian Grand Duchess Anastasia. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would day dream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks.
If you haven’t heard of Kate McDermott, you’re missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate’s crust an “absolutely perfect crust.” That’s about the time I started stalking Kate. I’d go to her website to see if she was planning on teaching in the Bay Area. No luck.