As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
A bountiful blueberry crop this summer means lower prices. That’s welcome news for consumers, but might spell trouble for blueberry farmers.
Called “Liquid Pie,” this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You’ll swear it tastes like pie!
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.
Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we’re grabbing our sweaters and pashminas instead, shrugging our pasty […]