tag:blogger.com,1999:blog-83843445764442180512024-02-06T21:53:06.982-08:00Global GluttonAn amateur foodie who enjoys sharing her experiences and thoughts on all things edible – cooking, serving and eating – with an international twist. Join me as I investigate unique ingredients, hunt for cool eateries, and try new recipes from around the world. Venture along as I travel the globe in search of culinary discoveries and attempt to bring them home. And please, share your thoughts or tips on these dabbles in gastronomy!Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-8384344576444218051.post-453172504334074662012-12-23T08:36:00.004-08:002012-12-25T07:17:13.717-08:00Perfect birthday cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeD2Afji-3NwMd5gXzCxceTq_6fem1j1_RezaEGBGjw-9Cg8uSkiqYewSZiVj-wGf1roylToB_ua28fSxE9HODRhdF6vp5nWGw04yXM8_fK7lyDpNVlXcxBqvJceBJOyooZUesfuYsdHg/s1600/photo+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeD2Afji-3NwMd5gXzCxceTq_6fem1j1_RezaEGBGjw-9Cg8uSkiqYewSZiVj-wGf1roylToB_ua28fSxE9HODRhdF6vp5nWGw04yXM8_fK7lyDpNVlXcxBqvJceBJOyooZUesfuYsdHg/s320/photo+(1).JPG" width="320" /></a>I made myself birthday cupcakes this year, and they were perfect.<br />
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Carrot cupcakes. <br />
Crushed pineapple and five spice powder were the secret ingredients. <br />
Creamcheese frosting<br />
Rum raisins<br />
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Best birthday gift to myself. Ever.<br />
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<b>Perfect carrot cupcakes</b><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"><i>Ingredients:</i></span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1.5 cups vegetable oil</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 cup light brown sugar</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 cup white sugar</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">3 eggs</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2.5 cups flour</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 lb </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">carrots</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> (2 cups grated)</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">6 oz crushed pineapple</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2 tbpsn. brown sugar</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2 tsp vanilla</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2 tsp cinnamon</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">3 tspn five spice powder</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 tspn ground ginger</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2 tsp baking soda'</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">3 tbspn brown raisins</span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;">4 oz your favorite rum</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2 cups powdered sugar</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">8 oz cream cheese, softened</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 tsp grated orange grind</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1 tbspn milk</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"><br /></span>
<i><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">Instructions:</span></i><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">1. preheat oven to 350 degrees F</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">2. blend corn oil, sugar, vanilla and eggs. beat until fluffy. </span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">3. add crushed pineapple to wet mixture</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">4. in a separate bowl, combine flour, baking soda, cinnamon</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">5. over low heat, add </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">carrots</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> and brown sugar. cook over low heat for 5-7 minutes, until </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">carrot</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> is softened and sugar forms a light syrup</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">6. slowly add wet mixture to dry mixture and mix to combine.</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">Add </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">carrots</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> and mix well. </span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">7. add to a greased </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">cake</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> pan and bake at 330-350 for about 1 hours until outside is browned and toothpick inserted in center comes out clean</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">8. Mix raisins with rum in a small bowl and microwave for 1 minute. Let sit and cool for 1 hour</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">9. While cupcakes are cooling, make icing.</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> cream together all ingredients until well blended and no clumps remain. </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">Refrigerate for at least1 hour. </span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">10. After cup</span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;">cakes</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.727272033691406px;"> have cooled, top with icing and rum raisins!</span></div>
Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-87261756557242056932012-10-02T15:33:00.001-07:002012-10-02T15:49:45.589-07:00SF wine bar faves: Bacchus <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxZrsXooDQxYjHojNKzGkC1QjpXfG0suGHyml1n-rG7Uh-vXrFGOb_H6t00WuUQX5KidBAOf67gxnUyfx_BRhaQ2q5S8pdiGi6TnWv1dmP1uN8tdAPETaZuaJu15UVa26OSdcvPVZt5DG/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxZrsXooDQxYjHojNKzGkC1QjpXfG0suGHyml1n-rG7Uh-vXrFGOb_H6t00WuUQX5KidBAOf67gxnUyfx_BRhaQ2q5S8pdiGi6TnWv1dmP1uN8tdAPETaZuaJu15UVa26OSdcvPVZt5DG/" /></a><br />
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Im sharing one of my top secret SF favorite spots. The best wine bar in Russian Hill.<br />
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Bacchus. <br />
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Now that the secret's out, let me explain the superlative. Bacchus is in a tiny niche on the trolley car-passed, fairy light-lined part of Hyde street. Its cozy and filled with locals on a Saturday night. The owner is equally cozy and local- Bodhi is a norcal fixture and just a cool dude. And the wine selection is great. Just watch for exploding champagne glasses! ;o)<br />
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The neighborhood feel of the place is wonderful. Last weekend, we enjoyed a bread pudding from Frascati down the road. . . which the host hand-carried to Bacchus, replete with silverware. Ate it up with an amazing madeira that Bodhi had on hand, and enjoyed it to a a patron-curated playlist of techno, Beastie Boys and Radiohead. <br />
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Check it out. This is a quintessentially SF wine bar that offers an amazingly local feel.<br />
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<span style="font-size: x-small;">Bacchus</span><br />
<span style="font-size: x-small;">1954 Hyde Street</span><br />
<span style="font-size: x-small;">San Francisco CA 94109</span><br />
<span style="font-size: x-small;">415.928.2633</span><br />
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Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-10803661000355301822012-09-10T17:35:00.001-07:002012-09-10T17:35:20.937-07:00Palatable Portland: Clyde Common<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7_mwvw5K22U3i8edJ0Emd0WR-Bcoftej699xZGYocebEt0lW_xPoiAiwZbJ1t6cvfBiewr2jnmqsc_6fSuCyXPgDWBg0GmgEsq7RB70knCURuSJrTWH911YL9bBBC2LnYtJ1nGzHMaBE/s1600/sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7_mwvw5K22U3i8edJ0Emd0WR-Bcoftej699xZGYocebEt0lW_xPoiAiwZbJ1t6cvfBiewr2jnmqsc_6fSuCyXPgDWBg0GmgEsq7RB70knCURuSJrTWH911YL9bBBC2LnYtJ1nGzHMaBE/s320/sign.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWk_o9zQSAI5ImMZj3GwiBr2ZNh6-1s5knbR-BH-gszar9JzCQHlHWuT7nfTL1GxgzohECyTjboARxxBHAccBWwT28rotL7RYlH-V2Fzrj6a9QTi1BbQizqz7hbGGotUoh2K3mlG5RWhk6/s1600/menu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
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The trendy Ace Hotel in Portland has a really yummy restaurant called Clyde Common. The scene is totally hip(ster), but if you can get past the intense vintage mustaches and flannel - and if you can manage to get a server - the food's pretty rad.<br />
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It's classic new american (oxymoron, but you know what I'm sayin) fare - locally sourced ingredients, simply prepared in a way that showcases what went into the meal. Think a deconstructed steak sandwich with roasted tomatoes and padron peppers. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbVh7F6kSJhKTdYA8DZO3-BclOAk_Mm1J4tpWAk_jpAvR4v3wVwoZ3WSF_4SaRScMzOVRQj7nsGqVEi1yDZ6NzgmIa4wVpyy6OqlQ2e8omeyBl72gKXheKjIID2WAONg6KsNaXLoMKqTK/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbVh7F6kSJhKTdYA8DZO3-BclOAk_Mm1J4tpWAk_jpAvR4v3wVwoZ3WSF_4SaRScMzOVRQj7nsGqVEi1yDZ6NzgmIa4wVpyy6OqlQ2e8omeyBl72gKXheKjIID2WAONg6KsNaXLoMKqTK/s320/steak.jpg" width="240" /></a></div>
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Dessert was a highlight. Peach shortcake done as a parfait - with panna cotta instead of yogurt (yummmm).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLdn5u2dTutz2DmOoi4Za_lmhOZzZ1nV4JY0OOE1DqCB-_u3HyquasrgIV9t_J1D-QYum3iwhD1HhImnDdk8Ecpm5ItJgCTn5aB2jdeNQ8gdULxO7nD9r7aMcKWFaz6-xog2wM2d1BuVm/s1600/crumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLdn5u2dTutz2DmOoi4Za_lmhOZzZ1nV4JY0OOE1DqCB-_u3HyquasrgIV9t_J1D-QYum3iwhD1HhImnDdk8Ecpm5ItJgCTn5aB2jdeNQ8gdULxO7nD9r7aMcKWFaz6-xog2wM2d1BuVm/s320/crumble.jpg" width="240" /></a></div>
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<span style="font-size: x-small;">Clyde Common</span><br />
<span style="font-size: x-small;">1014 Southwest Stark Street</span><br />
<span style="font-size: x-small;">Portland, OR 97205</span><br />
<span style="font-size: x-small;">503.228.3333</span></div>
Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-53570139987576224812012-08-30T12:00:00.001-07:002012-08-31T08:25:35.444-07:00In a pinch, preserves<div dir="ltr" style="text-align: left;" trbidi="on">
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The magical thing about preserves is that they can save you in a pinch!<br />
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Like when you have dear friends over and are hopelessly out of milk and eggs and are on your last smidgen of butter.<br />
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Thankfully the fridge had strawberry preserves from our Swanton Berry farm adventure. And Mary Norwak's book of English puddings had the perfect fruit crumble recipe. <br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUV_pvQn16vdqHLsH6JWxHORz2djmx71D29giNEgtNvnlz6vva9RlRs0XcDyCxPBXreEZjUE72Uk0mjCNL8jiP3ZqEx5mQC7RwiAG0TBb7lVDpJwdcBBr1CNywLPXBE6t2LMey3SWcqL8/" /></div>
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Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-71956638823905098692012-08-06T15:16:00.002-07:002012-08-06T17:16:53.372-07:00Where to eat in the Last Frontier<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTndHIqMoHFfcDgKUfkQ5Muw3B6D2n97HcbzhiBl0MgRmflOaCcKyz-3TBgk7yUslxS6uJ_RC_toncan5QYsziaYqMpw_Fsk-zWSJrLK5Ya-Sr0_z8PFyUG_Y7O-I5flfskHGyjlowXit9/s1600/P1020219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTndHIqMoHFfcDgKUfkQ5Muw3B6D2n97HcbzhiBl0MgRmflOaCcKyz-3TBgk7yUslxS6uJ_RC_toncan5QYsziaYqMpw_Fsk-zWSJrLK5Ya-Sr0_z8PFyUG_Y7O-I5flfskHGyjlowXit9/s320/P1020219.JPG" width="320" /></a></div>
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<span style="text-align: left;">We went to Alaska recently. The trip was amazing. We saw lots of stunning wilderness (see top). Caught some amazing salmon (sockeye! see below). And encountered many grizzly bears - some too close for comfort.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWetcTpQUXP3PHItS6y-a-kXZlOAiuhB18P0Zau90FZTQMAn4VV1ZyUEF44oes2-q0xPyNT3kKXN98OiPSTuIEuU7HQ3lOuXPr0nbpZur6GEjpildRototZ9aUgMOni8eokDYM4TmroKl/s1600/P1020152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWetcTpQUXP3PHItS6y-a-kXZlOAiuhB18P0Zau90FZTQMAn4VV1ZyUEF44oes2-q0xPyNT3kKXN98OiPSTuIEuU7HQ3lOuXPr0nbpZur6GEjpildRototZ9aUgMOni8eokDYM4TmroKl/s320/P1020152.JPG" width="320" /></a></div>
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We also ate some amazing food. The culinary scene has changed a ton since I was last in Alaska 10 years ago. This is no longer the realm of just hamburgers everywhere and impossible-to-find vegetables. There are some very special places that make local Alaskan ingredients sing in inventive ways that I strongly recommend. <br />
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I'll save the rustic, off-the-beaten-path local joints for a future post. But for now, let me tell you about my favorite restaurant in Alaska.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA78zX2wb5jKhFIG-yD6WZJcvDzj1FfgxQlpYt5tau2zTP7zPOdjA_OGl66-NUs9_W0PzrgBlmGW8yfX4Pt3poD0e5WcRc-boj4_2Tf_J-Xok05W2d57o8sYIaycAh-qi-wE2oH1SFU34T/s1600/DSCN2343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA78zX2wb5jKhFIG-yD6WZJcvDzj1FfgxQlpYt5tau2zTP7zPOdjA_OGl66-NUs9_W0PzrgBlmGW8yfX4Pt3poD0e5WcRc-boj4_2Tf_J-Xok05W2d57o8sYIaycAh-qi-wE2oH1SFU34T/s320/DSCN2343.JPG" width="320" /></a></div>
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<a href="http://www.229parks.com/">229 Parks Restaurant and Tavern</a> is a lovely new spot that's just past mile marker 229 (229.7 to be exact) on the George Parks Highway to Denali National Park. 8 miles south of the "glitter gulch area," this hidden spot is a sparkling gem in Alaska's interior.<br />
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Everything about 229 Parks is local, organic and fresh. Owner and Chef Laura Cole was the executive chef at Camp Denali and the North Face Lodge prior to opening 229 Parks with her husband. This is her first full-fledged solo venture. This woman is gifted beyond the kitchen - her inspired and talented hand is evident in so many of the restaurant's details from the colorful wildflowers growing around the outside, to the carefully designed cabin that 229 Parks sits in and to the local folk art adorning the walls.<br />
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And Chef Cole has certainly done phenomenal things with the fare. The menu features seasonal, fresh ingredients that are sourced locally as much as possible. The kitchen even has its own garden. The star dish when we dined was a plate of Alaskan King Crab ravioli in a butter-lemon sauce, garnished with sweet little nasturtium (above, top). And anything with spot prawns from this kitchen just sings - especially when paired with their house-made prosciutto (above, bottom). The ice cream sandwich dessert it also not-miss-able (below).<br />
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<br class="Apple-interchange-newline" />The level of creativity and precision in the flavors that come out of the 229 Parks kitchen are even more remarkable given the resource constraints facing any upscale restaurant in Alaska. It's simply harder to get high quality ingredients, especially in a location so near to Denali, which is largely uninhabited for 6-8 months of the year. So if you make it to 229 Parks after a 13 hour bus ride to Kantishna and back in pure wilderness, as we did, you will really relish it!<br />
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And if you're lucky, you may spot a moose as you very slowly walk your stuffed self back to your car. . .<br />
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<span style="font-size: x-small;">229 Parks</span><br />
<span style="font-size: x-small;">Mile Post 229.7, George Parks Highway</span><br />
<span style="font-size: x-small;">Alaska </span><br />
<span style="font-size: x-small;">907.683.2567</span><br />
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<br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-63922035468755467352012-07-18T10:22:00.002-07:002012-07-18T22:37:23.726-07:00Mario Batali is a Pasta Magician<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.babbonyc.com/" style="background-color: white;">Babbo</a><span style="background-color: white;"> does lunch, I recently found out.</span><br />
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And the pasta is as dreamy as ever. A semolina symphony in your mouth, right in the middle of the work day!<br />
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We had a classic - the pappardelle bolognese, and a house specialty - the beef cheek ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2iDAzB0HETCe4-pTu116QHVpyNtKRqrJG0x0aaUIxiLLRwdjIT7XWBkIrfIz6NKy4lSpOYGv43EuSQyrFdjkMOwrZki4aq-yGaUbyzQ185WaPxfyhHBpP4x6wMFJ_iGPcHZit7YSxt3z/s1600/20120608_131737.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2iDAzB0HETCe4-pTu116QHVpyNtKRqrJG0x0aaUIxiLLRwdjIT7XWBkIrfIz6NKy4lSpOYGv43EuSQyrFdjkMOwrZki4aq-yGaUbyzQ185WaPxfyhHBpP4x6wMFJ_iGPcHZit7YSxt3z/s320/20120608_131737.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBGScrCezxICPlLu3sAZ1hEsZStcC6d2at5HSYmZXB_kWDdeMVKuDRfa_u56W-IV-JQouufX7FGn9p8_n-YFzCGj3ADxMVNdL18BPP93uau5HZDQg96aKkJsZuT-4UPBnDNHyI0BGrYeh/s1600/20120608_131717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBGScrCezxICPlLu3sAZ1hEsZStcC6d2at5HSYmZXB_kWDdeMVKuDRfa_u56W-IV-JQouufX7FGn9p8_n-YFzCGj3ADxMVNdL18BPP93uau5HZDQg96aKkJsZuT-4UPBnDNHyI0BGrYeh/s320/20120608_131717.jpg" width="240" /></a></div>
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<span style="background-color: white;">The true sign of a great restaurant is whether they can nail (or convincingly reinvent) an adored classic, and innovate enough to offer diners something surprising and unusual. Both dishes demonstrated this impressive range.</span><br />
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<span style="background-color: white;">No surprise I suppose. I've already expressed my adoration for Batali and this particular jewel in the Batali-Bastianich restaurant crown <a href="http://www.globalgluttononline.blogspot.com/2009/02/maple-mascarpone-heaven.html">before</a>. </span><br />
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The real star of the show, though, may very well have been thanks to pastry chef <a href="http://www.usmenuguide.com/babbopastrychef.html">Gina DePalma</a> - her pistachio and chocolate semifreddo is something truly special. Order it and two spoons.<br />
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Of course, the entire bottle of <a href="http://www.babbonyc.com/Wine_List_01.25.12.pdf">Bastianich 2010 Friuli</a> that we had alongside our meal made it that much easier to enjoy everything ;o)<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Babbo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="text-align: -webkit-auto;">110 Waverly Place </span></span></div>
<span style="text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">New York, NY 10011 </span></span><br />
<span style="text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">212.777.3365</span></span><br />
<br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-27007026276365842882012-06-21T09:53:00.001-07:002012-06-22T09:20:00.366-07:00Strawberries: from farm to delicious fork<div dir="ltr" style="text-align: left;" trbidi="on">
This is a story of organic strawberries that grew up with Pacific breezes and coastal views, that were handpicked by two San Francisco bobos and ended up in a most delectable shortcake, devoured by a group of friends atop a city rooftop on a perfectly summer day.<br />
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<b>Once upon a time... </b>Organic, union labor-grown perfection on a vine at <a href="http://swantonberryfarm.com/">Swanton Berry Farm</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntnD0Upa5M8eugrY70vqAGUsrxk1ZsuiNnSavET2b1h919IAa9ZQ_If-gMnFRYy29PXERjwNmn4sTeagOCQ4uIDNAuK6cCe0YIaEuLzYd7zO39gCXUOrUVCAZ55rW2a0epgCJO7PN5UzB/s1600/berry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntnD0Upa5M8eugrY70vqAGUsrxk1ZsuiNnSavET2b1h919IAa9ZQ_If-gMnFRYy29PXERjwNmn4sTeagOCQ4uIDNAuK6cCe0YIaEuLzYd7zO39gCXUOrUVCAZ55rW2a0epgCJO7PN5UzB/s320/berry+1.jpg" width="240" /></a></div>
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<b>Rescued from a more evil fate... </b>22.5 lbs of strawberries in the summer sun can, it turns out, make your car smell divine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTaA3nx11FpGrZDHp2ibYd0Z_5xoEMdu4aoQWnJ1DL1B4vBXelJVJVP1LqAZB-x2zmFkc4TrnF6Agm6nveC4msCslfsRHKrtQU4zX0cDSWQPCPOAq1DjbH8SuWVoetw0GgTbjktXWpm83/s1600/berry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTaA3nx11FpGrZDHp2ibYd0Z_5xoEMdu4aoQWnJ1DL1B4vBXelJVJVP1LqAZB-x2zmFkc4TrnF6Agm6nveC4msCslfsRHKrtQU4zX0cDSWQPCPOAq1DjbH8SuWVoetw0GgTbjktXWpm83/s320/berry+2.jpg" width="320" /></a></div>
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<b>They all lived happily ever after... </b>Idyllic, atop a baked shortcake with summer bbq accoutrements<br />
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<br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-1471335672794507802012-05-09T09:36:00.000-07:002012-05-09T09:52:36.785-07:00DC Has Awesome Soul Food<div dir="ltr" style="text-align: left;" trbidi="on">
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Great food has definitely arrived and hit a peak in DC.<br />
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Go to<a href="http://www.wearefoundingfarmers.com/"> Founding Fathers</a> and order their fried green tomatoes.<br />
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This place does farm-to-table DC style - with a southern touch in their dishes. Shrimp and grits, amazing chocolate mousse pudding, chicken and waffles, collard greens - it's all on the menu. And they've got some damn good cocktails.<br />
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Not sure exactly what the secret ingredient is in their fried green tomatoes, but I'm guessing it's some kind of stone milled cornmeal that they put in the batter. Jessica Tandy would totally approve.<br />
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<span style="font-size: x-small;">Founding Farmers</span><br />
<span style="font-size: x-small;">1924 Pennsylvania Ave, NW</span><br />
<span style="font-size: x-small;">Washington DC 20006</span><br />
<span style="font-size: x-small;">202.822.8783</span></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-44814052889724032002012-04-08T12:49:00.002-07:002012-04-08T19:38:09.583-07:00Weird ice cream<div dir="ltr" style="text-align: left;" trbidi="on">Check out <a href="http://www.smittenicecream.com/home/Home.html">Smitten</a> in Hayes Valley. <br />
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Top three reasons to go:<br />
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1. A strange, liquid nitrogen-using custom machine - the founder designed it herself to freeze fresh ingredients on the spot. He's called Kelvin. See below.<br />
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2. Interesting flavors. I recommend the meyer lemon. The salted caramel is also pretty special.<br />
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3. Entertainment value. This ain't your mother's ice cream shop. Perhaps a bit pricey, at about $5 for a custom cup! But part of that cost may be the pure entertainment value of watching them use this crazy machine ...<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGSIhBDPY61Iq4wjbOOLlZiVWlAE5hrMVKR-jpcMk5j9cz0lZ4nrY_PpXS23wJMFuEou8ShzU9sO_AbvIe5zueoHD-vsJd-VuhPdjl6v0VPL2tjaDMvB1S1-80qK7hsqzfd4bDHdcVESD/" /><br />
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<span style="font-size: x-small;">Smitten</span><br />
<span style="font-size: x-small;">432 Octavia Street, Suite 1A </span><br />
<span style="font-size: x-small;">San Francisco</span><br />
<span style="font-size: x-small;">415.863.1518</span><br />
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</div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-87647133159998472952012-02-28T11:34:00.002-08:002012-02-28T11:36:50.417-08:00Going to Moscow? Have Dessert at Cafe Pushkin<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQXE8oXWIakNRYUDlMv6xqT8LnHMq8aKUxlWITZdyR5xBVkUEssiN1K0sixmtSHY8mBRKPqf3yyUUdjAvEuFU_O7Ue2PKK3tEmmMePD7PLJhGYvcIBpUit8LrJ0jtJdVwu54s-q-k11P8/s1600/IMG_1339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQXE8oXWIakNRYUDlMv6xqT8LnHMq8aKUxlWITZdyR5xBVkUEssiN1K0sixmtSHY8mBRKPqf3yyUUdjAvEuFU_O7Ue2PKK3tEmmMePD7PLJhGYvcIBpUit8LrJ0jtJdVwu54s-q-k11P8/s320/IMG_1339.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Best dining experience in Moscow, hands down, is </span><a href="http://www.cafe-pushkin.ru/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cafe Pushkin</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Even </span><a href="http://www.time.com/time/travel/cityguide/article/0,31489,1850865_1850705_1850689,00.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Time Magazine concurs</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's a taste of old world Moscow service and ambiance where you'll be surrounded by pretty young things.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Go, eat dinner - I'd recommend the blinchiki with caviar.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But definitely save room to split a few of their desserts. Especially the flammable ones! These are easily the best sweet eats in the entire city.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We thoroughly enjoyed an amazing strawberry and pistachio Pavlova, and some delicious creme brule-sugar crystal domed-caramel sauce coated concoction that was heaven set aflame on a plate.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWiep84hOYt1cR0UiPY73STZaGh7ATgQpsXREvVyQq0MFOPydSioRtz-kHOpwPpYHPuxi_PfhJA6AIIm65av2SZ8gMq3EoG-mGYSQyvY_vzsOXbVLvUG_2V52I8L0AMRgqkWgO5ENqNUu/s1600/IMG_1344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWiep84hOYt1cR0UiPY73STZaGh7ATgQpsXREvVyQq0MFOPydSioRtz-kHOpwPpYHPuxi_PfhJA6AIIm65av2SZ8gMq3EoG-mGYSQyvY_vzsOXbVLvUG_2V52I8L0AMRgqkWgO5ENqNUu/s320/IMG_1344.jpg" width="238" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Cafe Pushkin</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="adr" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="street-address" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">26a Tverskoi Bulvar</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="adr" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="locality" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Moscow</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">, </span></span><span class="region" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Russia</span></span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="adr" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="region" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></span></span></span></span><span class="tel" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline; white-space: nowrap;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">7.495.229.5590</span></span></span></span></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-49418667136770597532012-02-09T09:43:00.000-08:002012-02-09T09:43:38.568-08:00Bar Tartine's Chocolate Torte<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3U6KPj_fk6Ptn_Dei-K5QzV9bb2ysQ2_21rblYitZIikeRzJLztT7aIaCbY3CjqYV0AMElhPlB04L5adTA3x2KZVsxwsfaO-duSLYhp1DbkuKsGcYK6SlWE_5_X-2g7n3451OpXzoJRF/s1600/bar+tartine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3U6KPj_fk6Ptn_Dei-K5QzV9bb2ysQ2_21rblYitZIikeRzJLztT7aIaCbY3CjqYV0AMElhPlB04L5adTA3x2KZVsxwsfaO-duSLYhp1DbkuKsGcYK6SlWE_5_X-2g7n3451OpXzoJRF/s320/bar+tartine.jpg" width="320" /></a></div><br />
Chocolate Dobos torte. Burnt orange carmel sauce. Hazelnut slightly-soured cream. Two spoons.<br />
<br />
Amazing.<br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<a href="http://www.bartartine.com/"><span class="Apple-style-span" style="font-size: x-small;">Bar Tartine</span></a><br />
<span class="Apple-style-span" style="font-size: x-small;">561 Valencia St. </span><br />
<span class="Apple-style-span" style="font-size: x-small;">San Francisco CA</span><br />
<span class="Apple-style-span" style="font-size: x-small;">415.487.1600</span><br />
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</div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-79463744955632586292012-01-19T06:40:00.000-08:002012-02-02T09:34:00.176-08:00Best Bagel & Lox in NYC<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_ZysKopNcdaVHCAfoSzMvAcJ5JbpBr3MVicV0Da7hoe9KtK6a0CsbfxC7CbNx5VJWVudadjSb4HaN5hZ77M3MCURbkkUvp-MwZ9KNmEqXfYM03s1OwjXHWnsA_G0IXnlVir1ak0eG1vb/s1600/russ+and+daughters+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_ZysKopNcdaVHCAfoSzMvAcJ5JbpBr3MVicV0Da7hoe9KtK6a0CsbfxC7CbNx5VJWVudadjSb4HaN5hZ77M3MCURbkkUvp-MwZ9KNmEqXfYM03s1OwjXHWnsA_G0IXnlVir1ak0eG1vb/s320/russ+and+daughters+1.jpg" width="320" /></a></div><br />
Russ and Daughters in the LES.<br />
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A perfect bagel with spread and fish will set you back more than $10, but it's worth it. This is the most perfect lox and cream cheese bagel I've ever had.<br />
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I opted for the Scottish salmon, a plain bagel, horseradish cream cheese with capers. Tomorrow I'll try something else ;o)<br />
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There certainly is no shortage of choices. <br />
<br />
Grab a coffee and some of the delicious chocolates or pastries from the sweets counter while you're there too. Or stock up on R&D's own caviar - never know when you may need that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgsOYZYqX2kMeMoKFxuWao7tMqvj143mYZZno2Zib8PsRiRHV_0TjE_L2vySKNNcudHZ4xd2bC3XnJTGgfpKREpBPn0abBebEGuaxYtkNfP5BE_D6g89L88Dw1NJJmNWl0KqBkT_1vQRv/s1600/russ+and+daughters+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgsOYZYqX2kMeMoKFxuWao7tMqvj143mYZZno2Zib8PsRiRHV_0TjE_L2vySKNNcudHZ4xd2bC3XnJTGgfpKREpBPn0abBebEGuaxYtkNfP5BE_D6g89L88Dw1NJJmNWl0KqBkT_1vQRv/s320/russ+and+daughters+2.jpg" width="320" /></a></div><br />
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<span class="Apple-style-span" style="font-size: x-small;">Russ & Daughters</span><br />
<span class="Apple-style-span" style="font-size: x-small;">179 E. Houston St.</span><br />
<span class="Apple-style-span" style="font-size: x-small;">New York, NY 10002 </span><br />
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</div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-89490963793095045642011-12-30T10:15:00.001-08:002011-12-30T10:20:12.878-08:00Dungeness Season<div><p>It's Dungeness crab season in the Bay Area!</p>
<p>If you're tired if the same old crab cakes, try the House Special Chili Crab at <a href="http://m.yelp.com/biz_redir?url=http%3A%2F%2Fwww.zandyrestaurant.com&src_bizid=GzOumj6_QOeQByuc_0yajQ&cachebuster=1325268799&s=a9510305f7bf742888a47b806698078661941c726b5d19c012411333b340f771">Z&Y Restaurant</a> in Chinatown.</p>
<p>I'll warn your tastebuds: it's pretty spicy. But it's also pretty awesome crab! </p>
<p>Z&Y<br>
655 Jackson St<br>
SF<br>
415.981.8988</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ezmTymdVy2U71xbWH2Q_iytNC4av9bsmIw04Ms6Lcl7Pwl3Tp64-rXr8tfv_QacSIHuTH6TVJLklO5MREXRGYGYYwGxXie6Zt3jMFPSP3auREGyGhLBssvgKX7EC2UcfnQE7LxMocL45/' /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-29301174786178544342011-12-23T10:18:00.000-08:002011-12-23T10:18:27.300-08:00Merry (almost) Christmas<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2QCi8IjsECl-6CU0EY_yTD7Rgacfw11SndeZVHLvJu3pCpvzNfJ2kzc0G7TYX2xQ14qrV_8iJt_BgNBeNhrCVUHHqd5-qsSufSEg_wuv_ulIAsBkIHywpuY3d1woqPGz441sJf2_VnMd/s1600/xmas+in+SF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2QCi8IjsECl-6CU0EY_yTD7Rgacfw11SndeZVHLvJu3pCpvzNfJ2kzc0G7TYX2xQ14qrV_8iJt_BgNBeNhrCVUHHqd5-qsSufSEg_wuv_ulIAsBkIHywpuY3d1woqPGz441sJf2_VnMd/s320/xmas+in+SF.jpg" width="320" /></a></div><br />
A San Francisco-style Christmas, from my home to yours ! </div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-65407775044615030802011-12-12T09:58:00.001-08:002011-12-13T00:06:42.636-08:00Great SF bites: Mission Cheese<div dir="ltr" style="text-align: left;" trbidi="on"><div>The California Gold grilled cheese at <a href="http://missioncheese.net/">Mission Cheese</a> is amazing. <br />
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Various melted flavorful cheeses with fig preserve and prosciutto sandwiched between two thick slabs of De La Fattoria Levain. <br />
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So good I couldnt save any for the picture. <br />
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Get a nice glass of red to go with - their Periscope Mashup or CTZN Zin are delicious accompaniments. And hang with the pretty Mission people for a few hours. <br />
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<span class="Apple-style-span" style="font-size: x-small;">Mission cheese<br />
736 Valencia St<br />
SF<br />
415.484.6553</span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tsWNAzw6aCj8TZtAf3g_zGieeLEKDvpcpWQSKmrzQ2LtVsswFTdeCjAngh839ztRU-AlPC-o16J04D7Y9niKK17Ye21RTGccHLPZFjnbX0Q1poTwfASBdGcfKuQP636jHRnE6zEgTYW5/" /></div></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-1317022762410419292011-12-06T11:24:00.001-08:002011-12-06T11:29:38.197-08:00Desserts with a view<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzskkD1Jaa7ZOZpPd9vO11R71hlfNUweTp0enCMK13Vt7myxW3rB_mfz7Hccv5aIYzUe9Os4eI_eVX8UgRhPe954bAoJean-QqsSnNHNDK12tLkuCj_yio5l2FmtWt6yXa7rKl6PRZ3A5/s1600/macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzskkD1Jaa7ZOZpPd9vO11R71hlfNUweTp0enCMK13Vt7myxW3rB_mfz7Hccv5aIYzUe9Os4eI_eVX8UgRhPe954bAoJean-QqsSnNHNDK12tLkuCj_yio5l2FmtWt6yXa7rKl6PRZ3A5/s320/macarons.jpg" width="320" /></a></div><br />
The secret to great macarons? <br />
<br />
1) Measure your ingredients with a scale, not cup measures<br />
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2) A convection oven <br />
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3) Baking in a kitchen with splendid views! <br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0OIE6OPAjS43BndA3fZYGKno1JKRj1V4mFsJumfkV1IQJkFlU01GebmTEcuJyV0PWFX-DPHY3dJR0DNvoNmn2MN3-C79P4vpQo3s65KrixRcR1O-H45EqPDE292ck2YqRjNdBOqisF9b/" /></div></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-59576024048828804982011-10-22T21:57:00.000-07:002011-11-22T21:58:16.860-08:00Bay Area wine lovers, I have a secret. . . shhhhh. . .<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Drink great small production wines. Chill in a <a href="http://www.thesecretwineshop.com/">secret live/work space</a>. Support local wine makers. Impress your friends. Meet Christy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhvaVeyg2R3Dd6W0O45V2pBP1m3YRF-xipdoiaWVlzP8YcMXR4fo1GEKZ1RC_9HAt_pZFdphgOpihyphenhyphenT2CDI1BBykJVwBKPaVan8CglFlvO6ocMCTAwU3ASlPOJ8_Ntk7IjHp2f_pJjnb7/s1600/secret+wine+shop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhvaVeyg2R3Dd6W0O45V2pBP1m3YRF-xipdoiaWVlzP8YcMXR4fo1GEKZ1RC_9HAt_pZFdphgOpihyphenhyphenT2CDI1BBykJVwBKPaVan8CglFlvO6ocMCTAwU3ASlPOJ8_Ntk7IjHp2f_pJjnb7/s320/secret+wine+shop.jpg" width="320" /></a></div><br />
</div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-88860914081298383672011-09-16T21:11:00.000-07:002011-11-17T22:00:12.712-08:00Living MacTavish<div dir="ltr" style="text-align: left;" trbidi="on">My friend Susan throws amazing house parties.<br />
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Those lucky enough to be invited are always delighted by her whimsical, classy and real (read: elegant but unpretentious) style. Everything from her constantly-changing menu of home-cooked multi-course fare to the finer details like cocktail labels made out of vintage tie-on tags. Not to mention her equally enticing mix of friends. She's like Martha Stewart, but way more hip/sophisticated/fab - and less prone to insider trading.<br />
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The thing I admire most is that Susan makes it all look effortless. Whether connecting friends from different parts of her life, making oyster shucking look sexy, or whipping up a salt cod brandade using whatever she has on hand, she's a natural at hosting and connecting interesting people. It's no surprise she runs the 'best' PR firm in town.<br />
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The good news? You too can aspire to replicate parts of Susan's wonderful style - just check out <a href="http://www.livingmactavish.com/">Living MacTavish</a>. Add it to your blog list - for awesome recipes, trendy style tips, cute home decor and hosting ideas, and really hilarious commentary on what WASPs would - or wouldn't - do.<br />
<br />
</div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-35689492088966193592011-08-01T19:30:00.000-07:002011-08-01T19:30:34.491-07:00I Made the Cover of Bon Appetit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7patGAcasUFWRA20U8ZeZPH31gw3KUXq_Cht9nKOtTNEzW1fdPQrX8m8-wqLjjrfZkropmyHc6eonxT_44oVQYNeDAo-fGroM0B1LWWP0jeU6DAhqh0-gqEB7NdY_5WHK0ZojHCStHMe/s1600/285094_959466813651_670_42181486_6143347_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7patGAcasUFWRA20U8ZeZPH31gw3KUXq_Cht9nKOtTNEzW1fdPQrX8m8-wqLjjrfZkropmyHc6eonxT_44oVQYNeDAo-fGroM0B1LWWP0jeU6DAhqh0-gqEB7NdY_5WHK0ZojHCStHMe/s320/285094_959466813651_670_42181486_6143347_n.jpg" width="240" /></a></div><br />
The cover of this month's <a href="http://www.bonappetit.com/">Bon Appetit</a> has the MOST delicious looking pie on it.<br />
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I'm often skeptical of the recipes provided in these cooking magazines. They often require a lot more massaging and a few attempts to get right. This can be particularly true for those recipes involving more intricate dishes. And this pie looks particularly intricate - it has an italian meringue topping, on top of a home made lime curd with wine-soaked blackberries and made-from-scratch crust.<br />
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But, I'm happy to report that I followed the recipe nearly to the letter with very delightful results. See for yourself! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2q6XpF8brDB4mgfn0Z67NuF7v1ZNP-cEZQb2U2gwJzJg8TfQrbIf-ozrg9yYXrCwOYtXI-3LOn3g2KDMENJxAC4rCBD4aTldXvzl9LtalVeiO3uTLp0J1uQo5WmyIRYtEXYA036hC8rW/s1600/IMG_20110717_200927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2q6XpF8brDB4mgfn0Z67NuF7v1ZNP-cEZQb2U2gwJzJg8TfQrbIf-ozrg9yYXrCwOYtXI-3LOn3g2KDMENJxAC4rCBD4aTldXvzl9LtalVeiO3uTLp0J1uQo5WmyIRYtEXYA036hC8rW/s320/IMG_20110717_200927.jpg" width="320" /></a></div><br />
<br />
So go ahead and try <a href="http://www.bonappetit.com/recipes/2011/08/lime-and-blackberry-italian-meringue-pie">this recipe</a> yourselves at home.<br />
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The only modifications that I would recommend is perhaps use one fewer yolk in the lime curd if you prefer your curd on the more-sweet-less-eggy side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYaZaLp1tSe_Zrj4iqLDGjpSY5Ep9pXaf33QxYYJJH8KebJelXnBo2apBjzkCbKQmRn-LymPyxZiOftXdnAnYJgySHuYQuHHpWcb7ljasDX0yl7PvfF0Akbi_rOsIbsK50wDwuQnOdsfV/s1600/IMG_20110717_200921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYaZaLp1tSe_Zrj4iqLDGjpSY5Ep9pXaf33QxYYJJH8KebJelXnBo2apBjzkCbKQmRn-LymPyxZiOftXdnAnYJgySHuYQuHHpWcb7ljasDX0yl7PvfF0Akbi_rOsIbsK50wDwuQnOdsfV/s320/IMG_20110717_200921.jpg" width="320" /></a></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-5860533726833385562011-07-18T22:35:00.000-07:002011-07-18T22:35:38.587-07:00I Have Met My Match and its Name is Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ht0J44t_-TDgGEytEPs1jgpF1XJIQc42Rgkz2yxQL44Nm4DY2pgFeDzMSzRSPT7Vrqd3JtS4p0Jj4Buq9SrzxzKLY-Ne4djrBVLeds3EiSAAcsGIaSs9ICCYZFwfh30VkKXlFGUVbGYi/s1600/IMG_20110716_183618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ht0J44t_-TDgGEytEPs1jgpF1XJIQc42Rgkz2yxQL44Nm4DY2pgFeDzMSzRSPT7Vrqd3JtS4p0Jj4Buq9SrzxzKLY-Ne4djrBVLeds3EiSAAcsGIaSs9ICCYZFwfh30VkKXlFGUVbGYi/s320/IMG_20110716_183618.jpg" width="240" /></a></div><br />
I have been experimenting with chocolate cake recipes for years. Years. And I don't even like chocolate. And yet somehow, creating the perfectly rich, dense and moist flour-based chocolate cake continues to elude me. I have gone everywhere from Food TV to the Joy of Cooking to secret family recipes. Nothing seems to result in a perfect chocolate morsel. Each attempt has resulted in cakes that are close in taste but lacking in appearance, or beautiful to look at but desperately disappointing at first bite.<br />
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And so after 6 months of not baking, I regathered my courage and attempted to conquer the chocolate challenge once and for all. I was armed with a highly rated online recipe, and a very cool new Nordicware mini bundt pan that my friend Melissa got me for my birthday. The recipe had everything going for it - an unusual aromatic spice to add depth (cardamom), dried fruit to balance the rich chocolate, and three types of chocolate (cocoa, semisweet pieces, and dark pieces). I tried friendly tips - mixing the cocoa with hot water first to create a paste, soaking the currants in brandy and hot water, greek yogurt and milk to ensure moistness and density, coating the baking pans with flour and butter to ensure the molds made perfect little cakes. <br />
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The result was aesthetically pleasing. The cakes emerged perfectly, no strange sticking or deformities. . . I overconfidently posted to Facebook about my succes. And yet, at first bite. . .the little buggers were so disappointingly dry! Chocolate cake and I are officially over. This is one baking challenge that I just can't manage to crack. . .<br />
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But I am very open to suggestions. Have tips? A fool proof recipe? Please share !Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-50004374126979433992011-07-07T09:18:00.000-07:002011-07-07T09:18:24.628-07:00Get Your SF Pastry Fix<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3x_89TjplIMDDn-deLkwMbhGka9awXQdVRnaUoHJE6n1DpumXQTPuI11Z4Q1nb34_icWksCDBwwEJI-Hs12ulxZea0aJc2guk7OaJNC1ejBEpF73lGxm4dDVRfj8TJlgdfCE-qvZuLCw/s1600/pinkys1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3x_89TjplIMDDn-deLkwMbhGka9awXQdVRnaUoHJE6n1DpumXQTPuI11Z4Q1nb34_icWksCDBwwEJI-Hs12ulxZea0aJc2guk7OaJNC1ejBEpF73lGxm4dDVRfj8TJlgdfCE-qvZuLCw/s320/pinkys1.jpg" width="320" /></a></div><br />
I'm a big, big fan of <a href="http://www.tartinebakery.com/">Tartine Bakery & Cafe</a> in SF. Nothing novel in this admission - I'm sure I'm not the only person in this city who dreams of those fluffy, buttery croissants or the weekend gougeres that come out of Elisabeth Prueitt's bakery. That said, it's become a veritable nightmare to try and enjoy this spot on weekends, or really at any sane morning hour. There are throngs of people hanging all over it, lines out the door and down the block, and it's not inconceivable that when you make it to the counter, they're out of the best items.<br />
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And so, at long last, I am happy to report that there is a worthwhile pastry alternative in San Francisco. You can in fact get your pastry fix on without enduring a gauntlet of long lines and crowds. This spot may not have the charm of a french style patisserie, but it offers a more distinctly San Francisco vibe. It's called <a href="http://pinkiesbakerysf.com/">Pinkie's Bakery</a> and you absolutely must indulge in their baked goods. All of them.<br />
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The deceptively simple website, slightly sketchy location and somewhat spartan decor at this joint - it's wholesale, a "hipster" bakery if there ever was one - belie a dense menu of rich, buttery, wholesome pastries that will soothe your soul while filling your tummy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zBRoJKP8xgijCl0iHb-_Hcn3_HYJt90woLmPn85Y6rUYmipo9M1HvVklBG8yBzAd0VAvercA4x2tEcTyEDQ2A_farLDmDHCCcDaEZoKaOqkfPKx1IWHXZcJmKf2blSavSjQsur7pnLd3/s1600/IMG_20110227_103914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zBRoJKP8xgijCl0iHb-_Hcn3_HYJt90woLmPn85Y6rUYmipo9M1HvVklBG8yBzAd0VAvercA4x2tEcTyEDQ2A_farLDmDHCCcDaEZoKaOqkfPKx1IWHXZcJmKf2blSavSjQsur7pnLd3/s320/IMG_20110227_103914.jpg" width="240" /></a></div><br />
My favorite was their lemon huckleberry poundcake. The gingersnap sammy cookies are also divine. And I'm told their made to order cakes are pretty special too. Consider one for your next birthday celebration. <br />
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And if you need something savory to wash down these baked treasures, here's a double snap - Pinkie's shares a space with Citizen's Band, one of SF's best new brunch spots. But that's a post for another time . . .<br />
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<span class="Apple-style-span" style="font-size: x-small;">Pinkie's Bakery</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1196 Folsom Street</span><br />
<span class="Apple-style-span" style="font-size: x-small;">San Francisco, CA 94103</span><br />
<span class="Apple-style-span" style="font-size: x-small;">415.556.4900</span><br />
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</span>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-64951571606299910162011-06-30T08:40:00.000-07:002011-06-30T08:40:33.070-07:00Guess Where Dinner Was. . .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPfPIxJ6t-_4lMTWq8KNZl7UeQlivSoWd5J-KUEoM-kCNfoQyRiDhFL9GaF64cbmJe7pkzQ3IsVp3N3cyLlJWsQhGmcpfZtrQ1S2sQ_JQNYs11ZnIelTxs_1hCDr-Gv1gsyd1k96JhAGK/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPfPIxJ6t-_4lMTWq8KNZl7UeQlivSoWd5J-KUEoM-kCNfoQyRiDhFL9GaF64cbmJe7pkzQ3IsVp3N3cyLlJWsQhGmcpfZtrQ1S2sQ_JQNYs11ZnIelTxs_1hCDr-Gv1gsyd1k96JhAGK/s320/photo.jpg" width="320" /></a></div><br />
Behold, a picture of dinner on a recent business trip. Observe the lovely presentation . . . and the overwhelming number of dishes. Our meal probably kept an entire kitchen full of dishwashers employed. <br />
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There are some obvious signs that this was in an Asiatic location. But props if you can name the exact local. . .<br />
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<span class="Apple-style-span" style="font-size: x-small;">Mystery Spot</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Somewhere Asiatic</span>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-30922120863676963892011-05-29T08:49:00.000-07:002011-06-29T09:08:50.098-07:00Pick Cyrus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbJnQOnzYK-Zy2cnEn7_XE180AbRG2bYNYFG8NlYZKa_jI2NiRAXvgyQQ8a8BvXcUiCHU32KdWyIL2SkIwHeTr0FpD07eF595EG5fVy_kawaRx3T2SIMBuVKP61dt0NNca7hA80Gw5zos/s1600/DSC01665.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbJnQOnzYK-Zy2cnEn7_XE180AbRG2bYNYFG8NlYZKa_jI2NiRAXvgyQQ8a8BvXcUiCHU32KdWyIL2SkIwHeTr0FpD07eF595EG5fVy_kawaRx3T2SIMBuVKP61dt0NNca7hA80Gw5zos/s320/DSC01665.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5623673657969100690" /></a><br /><div>Move over, Thomas Keller. On a recent overly decadent weekend, Zack and I tried the French Laundry and Cyrus on back to back nights. The <a href="http://www.frenchlaundry.com/">French Laundry</a> left very very many things to be desired. <a href="http://www.cyrusrestaurant.com/">Cyrus </a>was a knockout wonderful experience.</div><div><br /></div><div><div>This wasn't my first time at Keller's famed Yountville joint. But it will certainly be my last. We arrived for a 7:30pm Saturday evening seating. The restaurant was packed. They have added more table tops than when I was last here, cramming every possible bit of the floor's surface area with a $300 revenue-generating seat. In the center of the room sat a large party. . . with a crying infant. I didn't realize fine dining now comes with a high chair and the soothing sound effects of a screaming child. </div><div><br /></div><div>And in the back cove, while we picked at the smattering of foraged wild weeds on our measly starter platers, a private party was treated to special deluxe dishes like an entire roast pheasant. Of course, the regular diner can't order this because it's not on the "no-substitution" tasting menu. If you thought you were special because you managed to survive the gauntlet of getting a reservation at TFL - be warned, there's an entirely new hierarchy of ostentation surrounding what you get to eat when you arrive. </div><div><br /></div><div>Travel over the mountains and into Healdsburg, in the more-understated Sonoma County, however, and you'll be delighted with the best of the fine dining experiences to be found in Wine Country. Cyrus, nestled in the Les Mars Hotel, is lovely. It is fine food at its best, every bite was delectable and delightfully presented. The service and ambiance are elegant but understated. You feel as though you're in Northern California, where casual and polished come together in the best ways possible. And it's all very accessible - would-be diners can make reservations easily over OpenTable rather than wrestling with endlessly busy phone lines, a cold hostess, or elite cardmember concierge services. </div><div><br /></div><div>I can opine more on specific dishes later, but suffice to say it was all really good. And so tastefully sincere and fresh - none of the ridiculous pomp of bitty foraged weeds and flowers or micro-portions. For now, let's let the main point stand: next time you're planning on a splurge in Northern California's wine regions, pick the local favorite over the staid and dated option. Cyrus is the way to go. </div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;">Cyrus</span></div><div><span class="Apple-style-span" style="font-size:small;">29 North Street</span></div><div><span class="Apple-style-span" style="font-size:small;">Healdsburg, CA 95448</span></div><div><span class="Apple-style-span" style="font-size:small;">707.433.3311</span></div><div> </div></div><div><br /></div><div><br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com0tag:blogger.com,1999:blog-8384344576444218051.post-5794902418812278652011-02-16T14:55:00.000-08:002011-02-16T15:07:41.706-08:00Best Dessert in Russian Hill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hf6xcamvQK5wxnfCsh6O0XEhBQxcCpmnLUkp-3NKGF3uGmEkPbOal2N-J_Z6U2_ztkLBTpoDr3UldJvlWSvv40iVOY-EKXYrW6qv7rfLCibLTz-UvGWJleysuxXGkzVvr_HRZwVIpvBU/s1600/frascati.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hf6xcamvQK5wxnfCsh6O0XEhBQxcCpmnLUkp-3NKGF3uGmEkPbOal2N-J_Z6U2_ztkLBTpoDr3UldJvlWSvv40iVOY-EKXYrW6qv7rfLCibLTz-UvGWJleysuxXGkzVvr_HRZwVIpvBU/s320/frascati.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574425066935423074" /></a><br />I've raved about <a href="http://www.frascatisf.com/">Frascati</a> in Russian Hill before. Everything, from its location on romantic tree and cable-car trimmed Hyde Street, to its consistently mouthwatering dishes (ohhh that brined pork chop. . . ), to its romantic neighborhood-spot vibe, are special. <div><br /></div><div>But let's highlight one particularly scrumptious feature: the superstar on Frascati's dessert list. They call it the "<a href="http://www.frascatisf.com/desserts.pdf">Warm Black and White Chocolate Bread Pudding.</a>" It's warm and cozy, sweet and gooey in all the right ways. </div><div><br /></div><div>We treated ourselves to it again last week when Zack's mom was in town. As the spoon licking and satisfied sighing around the table verified, this dessert is incredible. The fluffy, buttery chocolate bread base is nicely paired with a delicate hazelnut ice cream. Only, the scoop is mountainous and has loads of chocolate and caramel syrup. That takes this dessert from simple comfort food into the realm of over-the-top extravagance that'll remind you of the best cake-and-ice cream combos from your childhood. The only thing missing was sprinkles. . . </div><div><br /></div><div>Frascati is already my No. 1 recommendation for a special occasion dinner in SF. The bread pudding only underscores the superlative. Don't forget to order it. . . or if you're lucky enough to live in the neighborhood (like I am!), it's worth stopping in just for the dessert. </div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Frascati</span></div><div><span class="Apple-style-span" >1901 Hyde Street</span></div><div><span class="Apple-style-span" >San Francisco</span></div><div><span class="Apple-style-span" >415.928.1406</span></div><div> </div><div><br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1tag:blogger.com,1999:blog-8384344576444218051.post-23326538996780608942011-01-25T07:42:00.000-08:002011-01-25T08:09:42.799-08:00To forage or. . . NOT to forage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgxXspiOWU4u1Qxfn7HDqQ5O32my39RLu2HUBXVncvyVIjfhY5MEfQpKHkM6KVbIs9m9ic7h-wUqm9UY8kasBsDZCTENN56BJjRpikxYD19D1I1KAIJ1TVWCDL3I9yQsGb8zru_w0Gq8A/s1600/chenterelles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgxXspiOWU4u1Qxfn7HDqQ5O32my39RLu2HUBXVncvyVIjfhY5MEfQpKHkM6KVbIs9m9ic7h-wUqm9UY8kasBsDZCTENN56BJjRpikxYD19D1I1KAIJ1TVWCDL3I9yQsGb8zru_w0Gq8A/s320/chenterelles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566152370096641778" /></a><div><br /></div><span class="Apple-style-span" >Some dear friends of mine took me on my first food foraging adventure event just before Christmas. You can imagine my excitement - here in Northern California, the epicenter of the local food movement, finding and harvesting your own food is practically the core of culinary truth. </span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The mission was to harvest large <a href="http://www.bayareamushrooms.org/mushroommonth/chanterelle.html">California golden chanterelle</a>s - bright precious gems that grow slowly, appearing in the winter months at the foot of oak groves situated at a precise altitude in Northern California. We were searching for the Queen of the Forest, mycological treasure. Visions of idyllic strolls through forest meadows and the rush of finding pristine bundles of golden mushrooms filled my head. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >And so we ventured East, over the Bay Bridge and into the far lands past Berkeley. To a San Francisco city girl, we were in lush green hinterlands that further added to the mystique of our purpose. "There be dragons" (or at least, great wild harvests) the signs may as well have said. And we arrived at our destination, which shall remain nameless to preserve this secret mushroom spot for those who so kindly shared it with us that day. Suffice to say, no beaten path can lead you there. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The reality, I must say, was something else entirely. Mushrooms, it turns out, grow in some of the least convenient habitats possible. There were indeed lush green meadows and beautiful live oak tree groves. But to get to them required wading through mud pits and rifling through musty detritus and slimy earth. At points, the paths we chose were so harrowing our shoes, already caked in mud, slipped down treacherous ravines and river beds, threatening to dump us and what few mushrooms we had gathered 30 feet below. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >And yet on our group pushed, ever motivated by the prospect of finding a bundle of golden eggs (or mushrooms, as it were). And when you finally spot those deep yellow-orange ears, sprouting from the ground between an age-old oak tree's roots, it's like a drug-induced high. Adrenaline pumps, you dash over and cut them from the ground before others can reach them. And when you find one, there are generally more in the area. Remember that childhood excitement over treasure hunts? It's the same feeling, for adults. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'm glad I had the experience. But I must admit, there is still something less than glorious about hauling 7 lbs of fungus home only to remove another 2 lbs of caked dirt and decay before you can eat them. There may be an earthworm or small lizard or two, too. And because you can't wash these mushrooms - they become too water logged - prepare yourself for a bit of unpleasant silt in the cooked product. Yuck. Still, if you enjoy mushrooms - rejoice. With the giant haul you'll likely bring home, you'll be eating mushrooms for days. And days. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'll say the un-sayable: wild harvesting was a great experience. But I would far prefer getting served perfectly cleaned, beautifully prepared chanterelles on a restaurant plate any day. The process of locating, cleaning and cooking this rather dirt-ridden produce is a turn-off. If this makes me a less hardcore foodie, that's fine. They can keep the dirt and earthworms. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Two hours after coming home with our loot, Zack and I stepped into <a href="http://www.biritemarket.com/">Bi Rite Market</a> and saw a beautiful, pristine bunch of Golden Chanterelles. Selling price: $35/lb. Our day's mushroom haul was worth $250 to someone . . .</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >So enjoy the trekking and mushroom hunting - but selling your hard-won treasures may be a better post-harvesting option!</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><br /></span></div><div><br /></div>Swatihttp://www.blogger.com/profile/15176536772105558624noreply@blogger.com1