Lobster Rolls.

I don’t eat seafood too often these days. I do like me some fresh sashimi or sushi on occasion. Or some roasted crab with garlic noodles if I really want a treat (and don't mind the tedious work and mess). But I do have a strong love for lobster, most notably in lobster rolls. The straightforward no-nonsense kind with buttered and grilled brioche bread with slits down the middle and stuffed with fresh lobster meat with a light mayo dressing. Most places mix in some chopped celery, but, unless it is just a barely noticeable speckling of celery, I prefer scallions instead. The first time I ever had one was while on a trip to Boston. I pretty much haven't been able to stop thinking about them since.

I’ve scoured the city for where to find good lobster rolls, but only came up with a handful of sure bets. Anchor & Hope ($24), Nettie’s Crab Shack ($35 per roll, gasp!), Thermidor ($18), and Woodhouse Fish Company ($17 for half or $24 for full). Of these four city joints, I've only tried Woodhouse Fish Company and it was delicious. But, if you don’t mind just a short drive away, you can get them at Sam’s Chowder House in Half Moon Bay ($20) or Sam's ChowderMobile ($15 or $10 for a shortie).

But, if you’re really serious about this whole lobster roll thing, you will want to go the Old Port Lobster Shack in Redwood City ($18.75 for one or $35 for two).

And one glorious holiday Monday following July 4, I was serious about it. I met the owner, Russell Deutsch (who used to also own the now-closed SF location called North Beach Lobster Shack). See how the bread might masquerade as a hot dog bun? Don't be fooled, dear friend. It is, in fact, not even remotely close to a hot dog bun. It is a rich, dense brioche with a delightfully chewy texture that is so satisfying. And, if you ask nicely, Russell will sell you a tidy row of 12 buns for $6.50. When I thanked him for such a well executed meal and expressed my sadness at its distant location, he told me that he closed the SF city location down because constantly removing graffiti was a hassle and there just wasn't enough parking for the customers who just wanted to get their hands on a lobster roll. He has a good life now focusing his efforts on his extremely busy Redwood City location. And for good reason. His lobster roll is p-e-r-f-e-c-t. He grills up a fresh baked brioche roll and generously stuffs it with at least one CUP of lobster meat dressed in a light mayo sauce with green onions. It is served with a basket of french fries, some pickles and coleslaw. Simple perfection. It’s an expensive treat for sure, but let me tell you - it is worth it. It transports me to a hot summer day when you want a refreshing cold sandwich and tall glass of iced tea. Or some cold, local beer.

Since we're all drooling over lobster rolls, I really should mention that the other dish you that will surely win your lobster-loving heart is the Shanghai Lobster at Chinois on Main in Santa Monica, CA. Every time I go to visit my brother in LA, I have to go get this dish. I cannot get enough of it. The thing about this particular Wolfgang Puck restaurant is that everything is perfectly seasoned. Every bite you take is the most flavorful and delicious bite you have had. The Shanghai Lobster starts with steamed rice that is most likely wok-fried and seasoned with some elusive Chinese salt and pepper spice mix. The chef pan sears fresh lobster (warning: do NOT sit at the bar if you are squeamish about these things) and assemble all of the lobster meat (tail and claws) atop the rice. A slightly sweet but deeply savory curry sauce made with plum wine and heavy cream is poured all over the lobster and rice. Then, the whole plate is piled high with a large mound of fried spinach leaves that taste light light pillowy fluffs of the best tasting spinach you have ever had in your life.

Summer + Lobster = Bliss. Or Summer = Lobster, however you visualize the equation.

Update: I took those brioche buns home and froze half until I get my hands on some more lobster. In the meantime, I made a nice salmon sandwich with broiled salmon topped with cabbage coleslaw and scallions. Winner. I am also hoping to try a veggie version and a breakfast version, maybe with sliced banana and pecan butter.

The Gricia Pizza: Pizzeria Delfina of SF

Remember when I mentioned Spring poking its head around the corner in the shape of a cheese? And how the word fresh starts to have meaning again after the winter starts to fade into a memory?

In San Francisco, the restaurants all have a close ear to the ground, carefully listening for the latest, freshest seasonal produce pushing its way through the earth. The seasonal menus change so fast that your best bet is to read the daily menu or twitter feed and then frantically rush over there like eating there is part of the Amazing Race and hope that you get there before they sell out of whatever magic they produced that day. Yup, that just about sums up the typical dinner plan of an SF foodie. Or me, at least.

I should mention that I have since revisited my signs of Spring’s arrival after eating a pizza that highlighted the delicate flavor of fresh spring onions on the "Gricia" pizza at Pizzeria Delfina. Not the young green onions or scallions, but the more mature stalks with fat round bulbs like these. The second I stepped out the door after paying the check (and after scribbling an embarrassingly crazy note on the back professing my love for Craig Stoll’s superb pizza genius), I vowed I would drop all plans and leave my typing mid-sentence to get over there if I ever saw it again on the special's list.

It’s a humble pie, really—the unassuming kind that sneaks up on you as your dinner company catches you staring out at the wall with glossy eyes as you concentrate on its sneaky flavors dancing around in your mouth. Now, there is no tomato--it's a white pie. But, here is the real shocker--there is no cheese, people. No cheese!

Photo courtesy of nosaladasameal.(I had no camera with me when I had bolted out of the office to get my hands on this pizza, so I am so thankful for those who came more prepared than I did.)

Like all good pizza, it starts with the perfect wood-fired crust that bubbles around the edges—the kind that screams “we know what we are doing, here. And we mean business”. They scatter small shavings of salty guanciale and a noticeable amount of freshly cracked black pepper for a little kick and then cover it with long, thinly shaved ribbons of spring onions that roast in the high heat until they curl up and tuck into themselves. Then—get this—just as it comes out of the searing hot oven, they pour a small drizzle of cream over the whole thing, which melts into the sweet onions creating a delicate lacy sauce. Ping!

It's true, i like to replicate a restaurant dish when I can to save money, in the event that an oven that burns above 500 degrees isn't required. Despite my mom saying "quit spending you're money eating out" (we obviously have different priorities), I'd sell my personal belongings to shell out $16 to have this pizza if it came down to it.

That is all I can say about that. I just noticed it is on the menu today at the Mission location. I’m out.

The Best Veggie Burger: Plant Cafe Organic

I have never been much of a burger person; I’m not one to get crazy burger cravings, as those things go. It’s likely largely due to the fact that I haven’t eaten red meat since about the 5th grade. In these last couple of years, I’ve been coming around to the idea of veggie burgers. Not the commercial kind, but the homemade variety. I have been known to make a mean lentil walnut burger, which I like served with a side of sweet potato fries. Or pickles. Or pickle fries, if I could figure out how to make such a thing!

When my friend, Lindsay, claimed that this place called The Plant Café Organic had the best veggie burger out there, I was intrigued and wanted to see what all the fuss was about. Like I said, you’re more likely to find me swooning over things like extremely fancy vegetarian food or flaky roti rolls stuffed with tikka masala or even a "PB & J" sandwich made with pistacho butter and apricot jam and a semi-soft cheese smooshed between grilled bread.

But, this "plant burger" is no ordinary or traditional burger. For one thing, it isn’t firm or hold together quite like a patty. It’s soft kind of like the texture mashed potatoes. And they recommend getting it on grilled sourdough, although you can get a sprouted whole wheat bun if you need to. But what I find most intriguing is its main ingredients: lentils, mushrooms, beets, cashews and bulgur wheat. Sounds iffy, at best, right?! But it’s not iffy at all—it’s delicious and I even got several omnivores to confirm it. It’s like those five divergent ingredients got together and started up a band to rock out with something new. The combination of flavors all working together to comprise the burger is really satisfying!The grilled sourdough has a nice slather of tasty garlic aioli (possibly made with a vegenaise base) and the burger is topped with these delicious sticky roasted red onions, lettuce and a slice of tomato. And then you can add on other things like sautéed mushrooms, cheese and avocado.


We also loved the raw blueberry "cheesecake" made with blueberries, cashews, young coconut, agave nectar, coconut oil, vanilla, sea salt, coconut and dates. It is drizzled with a blackberry pepper sauce that is a puree of blackberries, agave nectar and freshly cracked black pepper.

And, wouldn’t you know it, a new location just opened up right across the street from my work at Pine Street and Front Street!

VEGGIE BURGERS A LA THE PLANT CAFE ORGANIC

INGREDIENTS:

* 2/3 c. pre-soaked bulgur (soaked for at least 4 hours, then measured)
* 3/4 c. pre-soaked red lentils (soaked for at least 4 hours, then measured)
* 1/3 c. raw cashews (blended into a powder)
* 1 c. beets, trimmed and washed
* 1 c. white mushrooms, diced
* 1/2 tsp. sea salt
* 3 Tbsp. olive oil

DIRECTIONS:

* Preheat oven to 450 degrees and bake the beets for about 45 minutes or until very tender.
* Allow beets to cool slightly, then peel off skin and dice them.
* In a skillet, heat one Tbsp. of the olive oil and sautee the mushrooms over medium-high heat until cooked (you can add a sprinkle of water if needed since the mushrooms will instantly soak up the olive oil).
* In a food processor, combine diced beets and sauteed mushrooms, lentils, bulgur, cashew powder and sea salt.
* Form mixture into burger patties.
* Heat olive oil in a skillet or griddle on medium high heat. Cook burgers, but try not flip more than once to avoid burgers falling apart.

Serve on grilled sourdough bread or buns with your favorite toppings!

UPDATE: I revamped this recipe here.

BBQ Chopped Salad at California Pizza Kitchen

I am not sure I have ever been so excited about a post before! Are you ready for this?! I have successfully made the BBQ chopped Salad from California Pizza Kitchen, which I have been smitten by since I first had it several years ago. And even more exciting--I made a vegan version by omitting the chicken and making a vegan garden herb ranch dressing. Since I know I am not the only one who loves this salad (and CPK's miso salad), I thought I should show you how you can make it too!

I should probably point out that I am not vegan and it isn't generally my mission to veganize things, but there is a really easy explanation for making vegan versions of things. You can usually make vegan versions with the stuff that you already have in your kitchen, refrigerator or pantry! It's true. That's how this salad came about--I didn't have any chicken in the house or ranch dressing.

My friend, Eli, says that the best restaurants are those that create dishes that inspire you to want to figure out how to make the dish yourself in your own kitchen. I have to agree. I am not a trained chef and I often eat wonderful, delicious things that make me think "I have absolutely no idea how to make that". But what really makes me excited is when I eat something and I can detect all or most of the ingredients. Then I feel pretty confident that if I just gather those familiar ingredients up, I will likely be able to recreate that dish even without a recipe. That is what makes me excited about cooking in my kitchen or sharing those experiences and knowledge with all of you.

At CPK, a half order costs $8.99 and a full order is $12.49, plus $2.00 if you want to add on a half of an avocado. It's a pretty pricey salad, which is partly why I desperately wanted to make it at home. Here is the thing about this salad--it does have many ingredients, but it is not necessarily labor intensive. It's just a matter of assemblying it all together. Of course, I am sure that it's much easier at a restaurant when all the items are prepped and chopped and the prep cook just mixes up a serving when ordered. But since you and I don't have prep cooks in our kitchen (or, if you do, can I come over?!), just put a little music on and chop away and it will be pretty simple to mix altogether once you have all the items ready. Also, if you aren't vegan and already have some ranch dressing, go ahead and use that! And if you want to add some protein to the salad, you could throw in some cubed or marinated tofu (or even brown up some diced tofu and simmer it for a couple minutes in some of the bbq sauce).

Now, the star quality of this salad is its crunchiness--every element is meant to give the salad a great, satisfying crisp crunch. All of these crunchy bits are what saves it from the fact that it is a fairly wet salad, as salads go--the ranch dressing is pretty thin and then it is topped with bbq sauce. This is why I don't recommend putting any tortilla strips or chips into the salad to be mixed in because it tends to become soggy too quickly--just keep it as a garnish for the top!

BBQ CHOPPED SALAD
Adapted from the original recipe from California Pizza Kitchen

INGREDIENTS FOR VEGAN RANCH DRESSING:

* 6 oz. silken tofu (like Mori-Nu) or 1/2 package of tofu
* 1/2 cup vegenaise
* 1/4 cup green onion, chopped (about 2-3 stalks)
* 4 tsp. lemon juice
* 1 Tbsp. freshly chopped parsley
* 1/4 tsp. dried dill (or 1/2 tsp. freshly chopped dill)
* 1.5 Tbsp. tamari or soy sauce
* 1/2 tsp. garlic powder
* 1/2 tsp. freshly cracked black pepper
* 3 tsp. red wine vinegar
* 3 tsp. agave nectar

INGREDIENTS FOR SALAD:

* 2 cups shredded romaine lettuce (about 1/8-inch-wide strips)
* 6-8 fresh basil leaves, shredded into 1/8-inch-wide strips
* 1 medium sized jicama, diced into small cubes
* 1 cup shredded Monterey Jack cheese
* 1 cup black beans, rinsed and drained
* 1 cup sweet white corn kernels (freshly cut off the cob if possible)
* 3 Tbsp. fresh cilantro, chopped
* 2 large ripe fresh tomatoes, diced (save a handful for garnish)
* 1 ripe avocado, diced (garnish)
* 1/2 cup good quality bottled barbecue sauce (for garnish; I like Trader Joe's Kansas-style BBQ sauce)
* 1/4 cup thinly sliced scallions (for garnish)
* large handful of tortilla chips, lightly crushed (for garnish)
* lime wedges (for garnish)

DIRECTIONS FOR ASSEMBLY:

* In a blender, whizz all the ingredients for the salad dressing together until smooth. Don't worry, it will be a little runny.
* In a large bowl, mix together all of the salad ingredients except for the garnish items (some tomatoes, bbq sauce, tortilla chips, and lime).
* Add the ranch dressing to the salad in small increments until it is dressed to your liking. I used less than 1/4 cup so there will be plenty of dressing leftover.
* Pile the salad onto a large plate or serving platter. Add the diced tomatoes around the edges of the salad, top with the avocado, scallions, tortilla chips and lime wedges. Drizzle some bbq sauce over the whole thing.

Ta-da!

Green Chai and Almond Smoothie from Parsley: Denver

When I was in Denver visiting my friend Chelsea (and pouring beer at the Great American Beer Festival), we had lunch at this quaint little organic cafe called Parsley.

Jason ordered a sandwich with Applegate Farms roasted turkey, Croatian fig spread, organic lettuce and brie cheese. I got myself a veggie sammie called the Tree Hugger: marinated artichokes, tomatoes (instead of the red peppers), fresh mozzarella, organic lettuce and balsamic dressing. The sammies at that place are delicious, but what I really wanted to tell you about is their smoothies.

I ordered this Green Chai smoothie made with bananas, soy milk, agave, green chai tea and organic almonds that they roast and grind to a fine powder.




I knew I would try to replicate this as soon as I got home. This smoothie is earthy with subtle chai notes of cinnamon, nutmeg, clove, ginger and allspice--a really nice change from my usual berry-laden smoothie routine...




INGREDIENTS:

* 1.5 to 2 bananas, frozen in chunks
* 2 Tbsp. pure all-natural almond butter
* 2 Tbsp. almond meal
* 3 Tbsp. agave
* 1/4 cup soymilk
* 3/4 cup cold green chai tea

In a blender, combine all ingredients and blend until smooth. You can adjust the amount of tea and bananas to alter the consistency to your liking. I would also add in a quick little shake of some of the chai spices if you really want a stronger chai flavor.

Ubuntu: Napa, California

Today is the 2-year birthday of this blog! Two. Years. When I started this blog, I didn't really conceptualize all the effort, photography and time that would go into documenting what I am cooking, eating, and drinking. But it's worth it--it holds me accountable for what I am doing in the kitchen and giving careful thought to what I choose to consume every day. But now, I also think about what I am recommending to you to consume! Happy Birthday, morgansmenu!

I know a lot of people who have a bit of a birthday routine. My brother likes to have a celebratory dinner at Nobu. One friend of mine always throws a birthday bash, complete with birthday decorations and party hats. Another friend of mine takes menu requests from her husband on his brithday and makes him whatever his heart desires. Sadly, I have never really had a birthday tradition--mostly because it's on November 28, which is always around the Thanksgiving holidays (and sometimes on Thanksgiving day) and friends are busy with family and holiday plans. But now, after just one meal at Ubuntu, I hope to start my very own birthday tradition by celebrating at my new favorite restaurant.
Ubuntu is a collaboration between Jeremy Fox and his wife, Pastry Chef Deanie Fox. Jeremy has said in interviews that rather than being a "vegetarian restaurant" it is more of a vegetable restaurant that can also appeal to open-minded omnivores. Such careful attention is paid to the quality and versatility of vegetables that I was totally surprised to learn that Jeremy is actually a meat eater! Jeremy is meticulous about his "seed to stalk" cuisine where every single part of a vegetable is used and recreated in unique preparations. Ubuntu has its own biodynamic garden in Napa to source about 75% of its needs so instead of relying on what they can buy from farms, they have more control over their dishes based on what they choose to grow.
The dishes are served "small plates" style and my only disappointment was that the vague menu descriptions did not adequately explain what would actually come to your table (see my translated descriptions below). Above all, I am beyond impressed by Jeremy's incredible creativity and masterful technique in everything he does. The ritual of deconstructing every element of his dishes quickly becomes a relaxing routine as you settle into your seat hoping to stay awhile...

Lavender Marcona Almonds with lavender sugar and sea salt.
Crispy garden fritters made with the "nasty bits" with creme fraiche, vegetable "parts", tiny beets, "trail mix". These fritters had a very earthly complex flavor that was complemented with what I can only describe as a beet and seed paste.
Heirloom tomatoes, simply sliced, 'polka' corn pudding, burrata cheese with corn pulp crunchies, surrey arugula, assorted basil, saba. The corn "pudding" was a midly sweet puree with an intense corn flavor. The "fritters"--the most interesting component--seemed like corn pulp and husk pieces that had been compressed and dehydrated to create a crisp cracker.
Carta da Musica, with virtually the entire summer garden: barely dressed, round pond olive-oil-lemon-sea salt, truffled pecorino. I am desperately curious about why this salad comes out on a pig-shaped wooden board. Eating this salad--with your hands--was such a gratifying experience. At first, I was looking around for some dressing to moisten the greens, but I quickly realized that this was an intentional omission. I quickly yielded to the methodical ritual of scooping up the edible flowers and spicy mustard greens with thick curls of truffled pecorino cheese and using my fingers to press into a delicate and flavorful beet and hazelnut "dirt". The greens and flowers are also neatly piled onto a thin crispy disc similar to a papadum.

Organic grits from arbuckle infused with goat's milk with domaine de la chance egg, homemade goat ricotta, green tomato jam, autumn thinnings. I fell in love with these grits. The end.

Summer squash of all ages, roast-puree-condimento with stuffed blossom, scented with our vadouvan, mint. Squash was cooked with three different preparations from raw to roasted to pureed and foamed with French vadouvan spices that provide sweet curry accents. This dish captured my heart--it is one of the best dishes I have ever eaten.
At this point, I was completed enveloped in mind-blowing-divine foodie ecstacy. The time had come to order dessert, but I am so full that I can only order one dish. This is me agonizing over my choices. Do I get Deanie's signature dessert--a vanilla bean "cheesecake" in a jar with blueberry-huckleberry-sunberry and teeccino-nut crumble??
In the end, I opted for a corn cake with roasted nectarines, blackberry compote, corn pudding, beet shoots, honey ice cream and popcorn dust.
I left the restaurant feeling inspired as though I had just been to a temple where baby zucchini and heirloom tomatoes each sat on a decorated throne for all to worship and adore. The food is so clean, creative and pure that it created a sort of spiritual renewal within me--no wonder the restaurant is also attached to a yoga studio--I am starting to see the whole picture.

Because the menu changes daily according to the fruits of their garden, and because I just can't get e-n-o-u-g-h, I tried to track down a few more gorgeous photos so you can continue to oogle and swoon at these works of art.

Indian Food Mania

It’s not even 10 am yet and all I can think about is Indian food. There. I said it. For the past couple of months, I have been on a no-holds-barred Indian food R-A-M-P-A-G-E. Which involves sometimes eating out two or three times a week at my favorite spots around the city. Okay, maybe even four if I'm really feeling saucy. Really, I wouldn’t be surprised if my friends were all starting to laugh about it because all I want to discuss nowadays are fresh piping hot naan breads or creamy curries and fried samosas filled with onions and potatoes delicately spiced with cumin. I don’t know what’s gotten in to me. The thing is—I never used to like Indian food at all because I am very sensitive to spicy food. But then I got brave enough to forge ahead and discover that there is a whole realm of mild creamy dishes that suit my taste buds perfectly. And now! Now I am hooked.

Of course, it’s pretty difficult to deny the power of the double-carb cuisine—rice and naan?! I mean, Italian food has its pasta and breads and I am totally helpless to deny its sexy ways. The thing about Indian food, I have learned, is that it is nearly impossible to find consistency—region-to-region, restaurant-to-restaurant, and even dish-to-dish might vary dramatically. One tikka masala dish might be the warmest, creamiest dish with a hint of tomato and cinnamon, but at another place the tikka masala might be a bold, spicy tomato and onion gravy. The second thing I have come to accept about Indian food is that it's difficult, for me at least, to cook an authentic tasting dish on my own at home. Although I do sometimes sink hours looking through the many foodie blogs dedicated to Indian cuisine. And I do make some chicken tikka masala and some garlic naan on occassion, but I will be the first to admit that it is NOT the same. Not even close. So now that I have my handful of go-to places with my favorite reliable dishes, I thought I might share with you what I order and see if any of you have any recommendations for your favorite Indian food spots—or, if your bold and daring, any recipes for making such delicacies at home!

And I know exactly where to start--the paneer korma and murgh makhani at Indian Oven (to be accompanied by expertly prepared garlic naan or lamb naan). For the record, the korma at Indian Oven is what everyone raves about—and for good reason. It’s thin, salmon-colored cream sauce flecked with herbs and it is, by far, the best Indian dish I have ever had, but I can’t even attempt to describe its complex flavor for fear of doing it a tremendous injustice. It’s that good.

And then there’s the ever humble Rotee. The menu is filled with humorous descriptions such as “Mixed Sabzi—If we can build the world’s finest operating systems, imagine what we can do with fresh garden vegetables.” After you stop laughing at the menu descriptions and get past the bright orange walls and techno music, go ahead and order the paneer tikka masala. It’s cubes of homemade cheese in a thick creamy tomato and herb sauce with a delightful note of cinnamon. It’s down right irresistible and sure to win over anyone who claims that they don’t care for Indian food. And if you work downtown in SF and, like me, find yourself day dreaming about Indian food, you can get your fix at the Rotee Express lunch counter. Or you could have a lunch buffet at Amber India.

On rare occasion, I might be in the mood for the greasy spoon. Then I go to Pakwan or Shalimar. But I have to admit that the food is a bit spicier at these restaurants and not quite as good. But still, you cannot deny the allure of cheap prices--curries for $5.50-$7.00. Oh, and I have yet to try Lahore Karahi.

But really, on a Sunday afternoon when I find myself craving a snack—something warm and unique and full of flavor—I want an Indian burrito—also known as a “kati roll” from Kasa. They make these flaky, buttery roti breads from scratch, grill them up until they are hot and blistery and then wrap them around various curries and other dishes. Totally genius, I know.My favorite is the Aloo Gobi—cumin-spiced cauliflower and potatoes with a splash of tomato-cumin sauce and a nice smear of coconut-cilantro chutney wrapped up in the roti and served alongside a cool pool of raita and more tomato-cumin sauce. And if you are feeling fancy, you can get the roti dipped in egg, Unda style. I desperately want one right now, as I type this. They also make their own Mango Lassi blended with mangoes, yogurt, cardamom and a hint of cumin. Yum. And if there can be Indian burritos, then there can also be Indian pizza.

I’ve also been told that, if I can muster the courage to forego the curries typical of Northern India, I should give Southern Indian cuisine a try—with its crepe-like dosas and uthappam with various fillings of vegetables, cheese, lentils, etc. I have, for some time now, been wanting to try the ever fancy Dosa. But for the more affordable $6 range, my friend, Mags, recommends Udupi Palace.

It takes all of my will power to supress the urge to eat Indian food 3-4 times a week--I usually try to limit it to once a week, as a treat. And, naturally, I seek it out when traveling too (don't even get me started on London!). If you're in Seattle, be sure to eat Annapurna Cafe for the best Nepali, Tibetan and Indian food around--order the veggie kofta, which are these delicate cheese/vegetable balls in a creamy tomato and herb sauce (are you seeing a theme here?). This weekend, while in San Diego for a family wedding, I am going to try Punjabi Tandoor.

Inquiring minds (mostly mine, but there might be others out there) want to know—where do you eat Indian food?

Update: Punjabi Tandoor in San Diego was AMAZING. The Chicken Makhani has a bewitching smokey flavor that will have you hooked in 2 bites. It's also the best deal ever--$7.99 for 2 curries, rice, naan, and kheer (a sort of rice pudding dessert) and its enough to feed two people or one really hungry (or greedy) person like me.

Mission Street Food, San Francisco

The first rule about Underground Dining is you don't talk about Underground Dining. Hahaha...actually, in the foodie world, the opposite is true--all people do is scurry around trying to get their hands on the hippest and hottest so they can blog about it and rave about it to their friends. Word of mouth spreads fast in this big little city, and I'm not just talking about foodie gossip...

When I was in Sydney, there was a guy in Surry Hills who started Table for 20 and opened up his space for friends and strangers and people who want to share in good food. Carl, my co-worker at the time, had been and recommended checking it out, but I never got a chance to!

I have been doing some investigative work of my own into the underground dining scene in San Francisco. My friend Jason is going to check out Radio Africa Kitchen, which is a nomadic restaurant that focuses on using sustainable methods and foods. I will have to find out what he thought of it.  

In a similar nomadic vein, Anthony Myint is experimenting by renting out a space in another resturant for one night a week to make innovative yet affordable food for the SF community. "Ideally, this will be part of an indie cooking movement that will let talented cooks reach the public without the risks of opening a conventional restaurant—and let the public enjoy great food without the costs of dining at a conventional restaurant". What a great idea!  I had heard about Mission Street Food, but then I saw the Beer and Nosh post and was sold on the photos alone.  I thought the menu would be different everytime, but we went lastnight to check it out and the menu was the same as Jessie had described it. So we did what any rational foodie would do when no dish costs more than $7.00: We ordered one of everything to share amongst the group!

I didn't have my camera since we hussled over in a cab as soon as we realized it was Thursday, so thank you to Jesse Friedman of Beer and Nosh for his well-captured photos:

"PB & J" : Kurobuta Berkshire Pork Belly & Jicama w/ pickled jalapeno and cilantro aioli on fresh homemade roti pancakes. ($5.50)  The roti was chewy and warm and bursting with a delicate flavor that took me right back to my roti canai obsession when I was in Suva, Fiji.  I don't have any photos of those days, but I did come across this awesome photo.  You know, roti canai is generally made with a simple list of flour, water, salt and ghee but you can just taste the love that is put into making it...I don't eat pork, but I grabbed a quick inaugural bite of the piping hot roti with a bit of crisp jicama with the really fresh cilantro aioli.  It was delicious and my friends, who are pork eaters, loved it too!


"MSF RICE": Smoked Rice fried with duck fat and served with liberty duck confit, cracklins, shitake, scallions and cauliflower. ($7)
My friends loved the rice!  I ordered the Vegan VSF RICE, which I loved! It was smoked Rice fried with olive oil and accompanied by breaded tofu, shitake, scallions and cauliflower. ($5.50):

"ONO KAUSWE": Coconut Curry Soup with noodles, spicy chicken, egg, cilantro, lime, chili flakes, and fried shallots. ($6):  This dish was....sexy.  Silky, thin noodles in a rich, creamy curry sauce with just a faint touch of heat that is mellowed out by the fresh taste of lime and cilantro.  Yum!  


We also ordered dessert for $2, which was homemade coconut ice cream with a little "fortune cookie". The ice cream was absolutely fantastic. It was smooth and creamy with a rich coconut flavor and a hint of salt--imagine "salted caramel ice cream" but with coconut instead of caramel. Delicious!

I loved the idea.  I loved the food.  I loved the spirit of the people clamoring to get into a tiny restaurant space that is nearly empty on every other night...

Go get your Mission Street Food.  And pass the word on.

Korean Noodles: Jap Chae

Noodlie noodlie! Who doesn't love noodles?!

There is something inherently comforting about noodles. I've had a long, long, looooong week and the idea of curling up with a bowl of warm noodles really makes me feel a lot better. Have you had a hard week too?! It's understandable, I hear you...well, I think noodles could make you feel better too!

Jap Chae is one of my favorite traditional Korean dishes because it is mildly sweet and I looove the slurpy noodles! It is traditionally made with strips of beef, but I just omit that to make a vegetarian version...You will be able to order them at almost all Korean restaurants, but it is so inexpensive to make that I needed to make a really big batch on my own...One of my favorite places to get them when I am visiting San Diego is at the very authentic Friend's House Korean (4647 Convoy St, San Diego, CA 92111, 858-292-0499). I highly recommend that place!


INGREDIENTS:

* 8 oz. sweet potato starch noodles (Dang Myun)
* 2 Tbsp. canola oil
* 1 small zucchini, julienned
* 1 medium carrot, julienned
* 1 small yellow onion, julienned
* 1 cup chopped cabbage
* 1/4 cup chopped green onion
* 1 Tbsp. toasted sesame seeds (optional garnish)

INGREDIENTS FOR SAUCE:

* 3 Tbsp. Tamari
* 2 Tbsp. light sodium soy sauce
* 3 Tbsp. sugar
* 6 Tbsp. water
* 2.5 Tbsp. sesame oil
* 3 cloves garlic, crushed or finely minced
* 3 Tbsp. mirin

DIRECTIONS:

* Soak the noodles in a bowl of warm water for 15-20 minutes.
* Combine all sauce ingredients in a mixing bowl and whisk together.
* Heat canola oil in a deep pan or wok.
* Sautee onions for 3-4 minutes. Add carrots and cook for another 3 minutes.
* Add in zucchini pieces, green onions, and cabbage and cook for another 4 or 5 minutes until vegetables are tender but still slightly firm.
* Season vegetables with freshly cracked pepper to taste and set aside.
* Place noodles in boiling water for 2-3 minutes. Drain and set aside. The noodles will be slightly al dente, but they will continue to cook in the pan when you add the sauce.
* Return the wok or deep pan to the stove and add the noodles and cook for 1 or 2 minutes.
* Stir in the sauce mixture and cook on high until the noodles soak up most of the sauce.
* Fold in the vegetable mixture.
* Garnish with sesame seeds.

Note: Sometimes I swap out the zucchini for watercress, mushrooms, or napa cabbage.

Love your noodles. Your noodles love you.

Ethiopian Mushroom Lentil Stew

Hello again.

Thank you for being so patient while I was gone on my roadtrip to Seattle and Portland...and would you believe that we did so much in the span of one week that I came home and needed a week vacation from that vacation?! I'm sure you know how that feels.

I still haven't uploaded my photos yet (but I will!), but I wanted to mention a cute little Ethiopian restaurant in Portland called Queen of Sheba (recommended by the nice man at Powell's City of Books) that literally saved us from starving as we got into the city late and didn't know where to go to fill up our empty bellies...If you aren't familiar with Ethiopian food, remember that it tends to be quite spicy (lots of jalapenos and other peppers are used)...order the vegetarian sampler platter and you will get a huge platter with 8 or 9 dollops of their various vegetarian dishes over layers of that distinctively sour Inerja crepe-like bread (no utensils are on the table so you roll up your sleeves and use the inerja to scoop up the food!). Do a google image search for ethiopian food and you will see some awesome stuff! The food and presentation really is lovely and the flavors vary from restaurant to restaurant so it's always fun to try new places. For the record, Portland's Queen of Sheba was DELICIOUS (the Inerja was outstanding!) and I highly recommend it if you get the chance!

I live right across the street from Axum in San Francisco and I adore their vegetarian platter. I have gone with a big group of 6 friends and we can get a HUGE platter of food to feed us all for $45!!

Most Ethiopian dishes are made with a traditional spice blend called Berbere. Since I am generally not a fan of spicy food, I've decided to take up cooking some Ethiopian dishes at home (and then just run across to Axum and buy some Inerja) so that I can control the amount of spice! Berbere blends can be either a dry mix or a wet paste and vary greatly from region to region (or restaurant to restaurant), but here is one that I use:

BERBERE SPICE BLEND:

* 2 tsp ground cumin
* 1 tsp freshly cracked black pepper
* 1/4 tsp turmeric
* 1 tsp ground fenugreek
* 1 Tbsp paprika
* 1/2 tsp dried thyme
* 1/4 tsp ground cardamom
* 1/8 tsp cloves
* 1/4 tsp ground coriander
* 1/8 tsp allspice
* 1/8 tsp cinnamon
* 1/8 teaspoon cayenne pepper (omit if you don't like it spicy!)
* 1/2 teaspoon salt

So, with all this talk of Ethiopian food, I thought I would leave you with a very special recipe I created for Ethiopian Mushroom Lentil Stew. It's the least I can do. I walked right across the street to Axum and bought some Inerja for this meal (because from what I can tell by reading recipes, it is not very easy to make).

Clockwise: Mushroom Lentil Stew (recipe below), Shiro Alitcha (slow cooked split peas cooked with turmeric and onions) and Okra Tomato Stew served with Inerja and some salad and a scoop of plain yogurt:

ETHIOPIAN MUSHROOM LENTIL STEW

INGREDIENTS:

* 2 Tbsp. canola oil
* 1 large yellow onion, diced finely
* 2 cups diced mushrooms (baby bella or cremini have great texture for this dish)
* 1 cup cooked lentils (brown or green)
* Berbere spice mix (see above)
* 4 or 5 cloves garlic, minced
* 2 Tbsp fresh ginger, grated finely
* 1 can tomato paste
* 1.5 cups vegetable stock

DIRECTIONS:

* Heat oil in a deep pan on medium-high heat.
* Sautee onions for 5-7 minutes until they become slightly transluscent.
* Add in diced mushrooms and cook for another 5 minutes
* Mix in the minced garlic, grated ginger and spice mix and stir well.
* Add in the lentils and mix together.
* Add tomato paste and stock and stir thoroughly.
* Allow to simmer for 25-35 minutes or until most of the liquid has reduced down (should have the texture of a fairly thick stew).

Assembling a platter of ethiopian food is so much fun! I put a big round piece of Inerja on the biggest plate or platter I can find, scoop the stew or various dishes onto the inerja. Then I like to do something a little less traditional--I put a small heap of lettuce leaves tossed with fresh lemon juice and a drizzle of olive oil and salt and pepper and then a little dollop of plain yogurt thinned out with fresh lemon juice just to cool things down a bit....

I still don't know much about Ethiopian food and cooking preparations, but do know one thing--it is best when shared with a group of friends. Dive in and get your hands messy!

Medicine: a new-shojin eatstation, San Francisco

When I was living in London (and thenafter Sydney), my friend, tiffany said "you HAVE to go eat at Wagamama". So I did, because Tiffany knows all great spots when it comes to bars, food and bars. Wagamama is a pan-Asian noodle bar of sorts with cafeteria-style seating (Americans generally aren't used to sitting right next to another person with your elbows touching, but it didn't seem to bother anyone in London or Sydney). And oh boy, is it yummy for those days when nothing sounds better than noodles, and lot's of it. Actually, my favorite dishes were Amai Udon (udon noodles with a sweet tamarind sauce, teppan-fried with egg, fried tofu, prawns, red onions, leeks and beansprouts and topped with crushed roasted peanuts and a fresh wedge of lime) and the vegetarian katsu plate, which came with slices of sweet potato, zucchini and butternut squash deep-fried in Japanese panko breadcrumbs and served with a mild curry sauce and sticky white rice. The Amai Udon is sort of like a Japanese version of pad thai and I immediately went home and recreated a recipe for it if you are interested...

Anyway, Tiffany happened to be in town and wanted to meet up for a quick lunch...ah, the office lunch. For me, there are the days where 10 hours pass in the span of what feels like 10 minutes and you suddenly realize that an unacceptable number of hours have passed without eating. There are days that swallow up the lunch hour and I am caught snacking on raisins, walnuts, dried fruit. And, of course, there are days where I sneak away from my desk to eat some good 'ol lunch brought from home (which generally consists of salad or dinner leftovers). But the extra special treat, for me, is when I can escape the office altogether for that precious hour to meet my friends who work near my office and try new restaurants...So I decided to take Tiffany to Medicine because, sadly, San Francisco does not have a Wagamama...

I have now eaten several of their dishes and, while it is no Wagamama, it is certainly unique and yummy (and they also don the cafeterian-style seating). Their signature is a sushi roll made with a purplish-colored 9-grain rice. My favorite appetizer is the Shiitake Croquettes--a mash of Japanese mountain yam, buttery sweet potato and shiitake, breaded and fried in panko breadcrumbs and served with a Tonkatsu-style dipping sauce. The curry udon is a big bowl of udon noodles in mild, creamy curry sauce (which is made from kombu, avocado, apple carrot, roasted soy beans, coconut milk, lemon and a secret spice blend) and they give you a bamboo wooden spoon to help you slurp up the noodles. But I think my favorite is the Miso-marinated tofu bento box (who doesn't love the Bento box with all sorts of yummy unexpected goodies??). It is tofu broiled with a thick, sweet yet salty paste made with pinenuts, pistachios and miso and then put under a broiler until it turns golden brown and sticky...

Oh, and I hope you can forgive me for forgetting my camera...somehow i flew out the door for the Office Lunch with out it...

PB&J Madness

I once got into an argument with a stranger over whether an "adult" can still eat peanut butter and jelly sandwiches (affectionately known as PBJ's). It's the truth. She claimed that those who eat PBJ's never really grew up into adulthood. I can't remember the end result of this ridiculous debate....perhaps we had to agree to disagree...oh, and something along the lines of "I eat PBJ's when I want!"

If you ever make pancakes, put a little dollop of peanut butter in the pancake right after you have poured the batter onto the hot griddle. Then heat up your favorite jam and use it in place of maple syrup. Trust me, you will be so happy to discover PB&J pancakes. Or, make a classic PB&J, lightly butter both sides of the bread and grill it just you would for a grilled cheese sandwich...YUM.

You know, I recently discovered that this SF bar called Butter, which you might hear referred to as "a classicly trashy bar" that serves forty's of Miller High Life, jello shots and deep fried twinkies (among other things). I have to say that, before Butter, I have never seen a menu that made me want to laugh as though it was a comic strip about robot porn. I mean, just imagine yourself ordering drinks called Whitetrash Driver (good 'ol vodka and Sunny-D) or a Shotgun Wedding while keeping a straight face!...Of course, my latest girls-night-out adventure landed me at Butter with a forty in one hand, jello shot in another while listening to some 90's hits...out of the corner of my eye, I catch their specials scribbled on a board. Deep fried PBJ. Gasp! Really?! I spent a good ten minutes wondering why I hadn't thought of this treat myself. It surprised me.

And then there was Stone Brewery in San Diego, whose menu is always full of fresh and creative ideas (like Mac 'n Beer Cheese). I was so happy to find their creative version of PBJ: a slather of pistachio butter, local apricot jam and a semi-soft cheese, which was all pressed between delicate slices of bread similar to ciabatta. It was one of the best panini sandwiches I have ever had....They mix up the type of preserves and cheese from time to time, but I am sure it is always reliably magical. Stone also has a very creative daily vegetarian special, which you can sign up to receive by email if you are ever at a loss for recipes and want to be inspired by unusual dishes.

p.s.--I also prefer to eat my waffles with PB&J. Try it! Feel free to share your favorite PB&J combinations/variations...

I am heading out this morning on a road trip to Portland/Seattle and you know I have packed all the PB&J fixins!

Happy PB&J eating! :)

Creamy Hummus

This past week I took my mom to try Lebanese food for the first time. We were in San Diego, so I took her to Mama's Bakery & Deli and ordered a feast (to be shared with eight people, including my mom). I can't say that she loved it, but I did!

I was really surprised to see that they make their own flatbread for wraps. My favorite menu item was the garlic chicken wrap made with soft and warm schawerma chicken with a garlicky paste, lettuce, parsley and little cornichon pickles...Personally, I am a big fan of garlic so I loved it!

I also really love to make homemade hummus. Ironically, the first time I made homemade hummus was in 2003 in England. No, really! It's a long story...but we even soaked dry chickpeas for it! I don't think that was really necessary, and to prove it, I am going to share with you my favorite hummus recipe. I hope you don't mind, but it is a little on the non-traditional side because it has some extra goodies in it to make it really yummy, but I promise that you will not be disappointed.

INGREDIENTS:

* 2 garlic cloves (do NOT use old garlic or it will have a strong bite!)
* 1 can of organic garbanzo beans plus 2 Tbsp. of the liquid (low sodium, if possible)
* 1/2 tsp. kosher salt
* 3 Tbsp. lemon juice (about half of a lemon)
* 2 Tbsp. tahini
* 2 Tbsp. smooth peanut butter (secret ingredient!)
* 1/2 tsp. sesame oil
* 1/4 cup extra virgin olive oil
* 2 Tbsp. sour cream (optional)
* Garnish with fresh parsley and paprika and a drizzle of olive oil on top!

DIRECTIONS:

* Place all ingredients in a blender or food processor and process until very smooth.

Serve with flatbread, pita, pita chips or fresh vegetables.

Note: This makes a fairly thin hummus, so if you prefer it to be thicker, just add another half of a can of garbanzo beans to reach your desired consistency.

I know what you're thinking--it's a bit unconventional to put peanut butter in hummus. But maybe, just maybe, if you trust me even one iota, you will just close your eyes, scoop the creamy goodness out of the jar and put it in there and you will be so glad you did....

NOBU, Waikiki

My brother and his wife have a special restaurant that they love to go to for birthday or anniversary celebrations: NOBU. They first went to the one in Malibu, and my brother has since been to the New York, Chicago, Malibu, Las Vegas, London, and Bahamas location...It really is their favorite place to celebrate! This year, our family reunion coincided with his birthday and he had gone on a walk around Waikiki and stumbled upon the newly opened NOBU Waikiki. It was meant to be.

There were so many items on the menu that were totally unfamiliar to me (i wanted to order "Shiromi Usuzukuri" and "Oshitashi" just to say the name outloud...Since it was my first time at NOBU, I went with the familiar and beloved and saved the adventurous items for another time...

We ordered:

Seared Ahi Sashimi Salad with Matsuhisa Dressing:
This salad was amaaaaaazing (and I can't get enough of good quality sashimi), mostly because everything was accented by the most gorgeous dressing that had hints of onion, japanese mustard and mirin...I wish I had the recipe, but it is the masterpiece creation of Executive Chef and Owner, Nobu Matsuhisa and something tells me (as he rolls in the success of his 16 or so restaurants) that he isn't going to give up the recipe anytime soon....Note: the photo is actually 2 orders that the kitchen went ahead and decided to serve together (don't you find that a bit odd?? What if I didn't know my dinner company that well...oh boy, that could get awkward getting into a chopstick battle over a piece of lettuce, or imagine your boss or business partner catching you in an attempt to covertly hide the coveted pieces of sashimi in a pile of lettuce...errrr...).

Rock Shrimp Tempura with a Creamy Spicy Sauce:
I adored this dish (and it isn't a stretch to say I almost always order shrimp tempura when I can because it's generally a good bet for something delicious, and a great chef has the opportunity to get really creative with the tempura batter, shrimp quality, sauce and presentation). The shrimp were large and tender and perfectly matched with a light, crisp batter and then covered in a thick creamy sauce that had a bit of a kick towards the end...Normally, I do not like spicy food, but the flavor of this sauce was just perfect. I also liked that it was a served over a bed of mixed greens to add a little bit of leafy goodness.

Black Cod Saikyo Miso (Nobu's version of the classic miso butterfish):
I usually like my miso butterfish drenched in that distinctive sweet miso sauce, but Nobu's preparation was a delightful change...Here, the fish is pan-fried to absolute perfection (crisp layer on the outside but soft, moist and tender inside) and then served with little dots of concentrated miso. It was absolutely delicious and I wanted about 3 more orders.

Dessert: Thai Coffee
Espresso "snow", sweetened condensed milk and milk ice cream:
Let's not kid ourselves, anything with sweetened condensed milk is going to be mind blowing. I never realized how under utilized sweetened condensed milk is until I went to Thailand...This dessert was a perfect way to end our delicious meal--cold, clean, sweet and smooth. It was like espresso flavored shaved ice drizzled with the condensed milk and served with a really creamy sweet milk ice cream...

It was the kind of meal where you carefully savored every bite, but didn't feel overwhelmingly stuffed at the end--just magically satisfied and happy...Now, I'm not going to tell you that this restaurant was cheap--because it absolutely wasn't. But it was worth every penny, nickel, dime, quarter and dollar. And I hope Nobu opens up a location in San Francisco...

Happy Birthday, Mark! :)

Zaftig's Delicatessen, Boston

I feel incredibly lucky to live in a city with such amazing foodie choices that it is rare that I feel city envy...unless we are talking about cities outside the U.S. and then I start to ache for a simple baguette from Paris or café con leche from Spain or...whoa, let's not get sidetracked talking about foods and restaurants around the world (I should get to bed soon since I have to go to work early tomorrow!). Anyway, where I was going is that, while I am loyal lover of San Francisco, I have been known to have a small love affair with Boston (although the flame has cooled considerably in the past year)...but the flame is always revived a little when I think about this little jewish deli that warms my heart...and their slogan "Let us be your Jewish mother" always ropes me right in! (and if you do a wikipedia search for the meaning of Zaftig, you will be redirected to "Big Beautiful Woman"....so beautiful. "Beautiful" is the perfect way to describe this place, this food, this charm, this family...

Oh, Bean Town! If you ever visit Boston (or live there ) and have not yet stumbled upon the amazingness that is Zaftig's at Coolidge Corner (335 Harvard Street) in Brookline, you must, oh you must go there!! It's a typical Jewish deli that, despite having some non-traditional dishes, has all the classics (rueben sammies, blintzes, knish, potato pancakes, matzo ball soup, etc.). Every time I visit Boston I take everyone I know there...and it inevitably becomes a favorite spot. When you sit down they immediately bring you a plate full of their homemade bagel chips with a herbed cream cheese dip...

My "go-to":

Banana Stuffed Challah French Toast in a Bourbon-Vanilla batter served with strawberries and blueberries and a side of homemade date butter....
I am at a loss for words to describe the flavor and texture combo of this dish, but it is nothing short of chewy, warm, sweet perfection...No matter what time of the day it is (and despite their extremely broad menu), I always end up getting the French Toast because, yes, you guessed it--breakfast is served all day. Breakfast. Served. All. Day. Those four words really make a girl smile...You could post a sign up with those words and attract breakfast lovers like moths to a flame...(I cannot even count how many times I have had waffles or pancakes for dinner...my college--Occidental College--used to host "midnight breakfast" where you could show up in your pajamas from 10 pm 'til midnight and have a buffet line of breakfast foods to get you through studying during the wee hours of finals...the word "treat" doesn't even come close to describing the elation and fondness everyone feels for midnight breakfasts). Breakfast for dinner.

Now, I have managed to try a few dishes at Zaftig's besides the French Toast: the Macintosh Apple and Vermont Sharp Cheddar Omelette is excellent (Joe's Special--House-made ground turkey sausage, mushrooms, spinach and egg--is good too, but the apple omelet is better) and I also liketThe Empire Eggs--Two poached eggs, spinach and smoked salmon on potato pancakes finished with hollandaise sauce--is also amazing, but a little too rich for my taste (but my friends will attest that this, plus a mimosa, makes for a flawless hangover cure)...

Zaftig's. Do it.

Medovník from Klub Architektu in Prague

We have been friends long enough for me to divulge the truth. I have never been a huge cake fan. I'm sorry. If you are too upset, we don't have to talk about it. Okay, I admit that there is always the occassional homemade carrot cake with cream cheese frosting that really makes me smile. But cake has never been something that really made me swoon...until I went to Prague (Praha) and became completely bewitched by a traditional treat known as Medovník. Just the thought of it makes me want to sqeal Medovníííííííííííík! It's a honey cake with layers and layers of what can only be described as light fluffy layers of spiced romance.
Prague is full of little foodie addictions that you just can't bring yourself to shake because the urge to indulge is stronger than anything you have ever imagined...and suddenly you are drunk on strawberry juice and quickly shoveling Krokety (small round potato croquettes usually made from potatoes, eggs, flour, butter, and salt) into your mouth by the countless handful...But let's not get sidetracked. We came here to discuss the honey cake, didn't we?!

It all started with Jara...oh, Jara, I blame you! (I also blame you for exposing me to bread with a thin layer of butter and salt on it, which is just wicked on so many levels and you have to promise me you won't hold such admission against me...You see, my Czech friend, Jaroslav (fondly known to me as Jara), worked as a waiter at my favorite Czech restaurant, Klub Architektu, at Betlemske Namesti, 5a...and if you ever make it to this charming city, I hope you will take it upon yourself to find it...It's a quaint restaurant tucked away underground in a dimly lit cellar with gorgeous ceilings...and I am so eternally grateful for the many people who have catalogued the amazingness that is this little underground restaurant... Ah, Medovník. It's like the alluring layers of honey and nuts in baklava, only it's been turned into a soft...moist...cake. *sigh* I desperately miss those layers upon delicate layers of honey cake crumbs, finely chopped walnuts, creamy icing and what is most likely opium to account for why it is so damned addicting!

Jara said that the honey cake is usually made by one bakery in Prague and then carted around to all the places that sell it (which is fantastic because you can count on its consistency and quantity). There is a company that claims to make the true original Medovnik, but I cannot be sure that it is the supplier of all the honey cake in Prague...

Seek it out, my friend! I am sure that you, too, will be overcome by honey cake fever...

Eliza's Chinese Restaurant, San Francisco

I want to know why the little Portrero Hill nook called Eliza's Chinese Restaurant gets such good reviews...It was even rated in the "Top 10 Best Chinese Food of 2007"...I cannot figure it out. I didn't hate it or anything extreme, but Top 10?!!? I think not. This is San Francisco, people! Still, it was tasty....and I appreciated (read: was highly amused by) the "slummy new wave" decor--bright, neon and out of place. And while not traditional, they seem to attract a loyal following by cutting down the grease and offering lots of fresh veggies and tofu options and brown rice...

Fried Crab Meat Rangoon: Terrible. and waaaay too much cream cheese.

Hoisin String Beans: Some of the best I have *ever* had...Wok-cooked, sauced perfection!

Honey Walnut Prawns: I happen to really love this dish, but it's tough to find a place that really knows what they are doing....this dish was decent at Eliza's, but I have had better....I really did not like the batter--texture or flavor--and the sauce drowned out the flavors...

Chow Mein: Decent. Vegetables were delicious, but I didn't like the texture of the noodles...


I am looking forward to trying my vegetarian friend's recommendation: Shangri-La--100% vegetarian Chinese. Fancy that.

Gary Danko, San Francisco

Tonight I had the occasion to try out Gary Danko, which is consistently rated as one of San Francisco's finest restaurants...I wanted to compare it with my experiences at one of its rival restaurants, Aqua. I love Aqua, but Gary Danko was also phenomenal. But I won't pick favorites between Aqua and Gary Danko, because I will always feel lucky to be indulged by either...Although I did think the service was notably better than Aqua--someone at Gary Danko beat me to the restroom to open the door and turn the lights on for me...My wine glass was removed the second I took the last sip ((we got a 2005 Pinot Noir by Walter Hansel Winery, which was FANTASTIC!)...The staff was friendly, educated about their food and wine, and attentive with an effective team of people assigned to every table...I was impressed, to say the least.

Since it was a business dinner, I did not get to take photos of everything, but my 3-course menu consisted of:

* Risotto with Lobster, Rock Shrimp, Winter Root Vegetables and Sage Oil
* Roast Maine Lobster with Black Trumpet Mushrooms, Edamame Beans and Tarragon
* Baked Chocolate Souffle with a Vanilla Creme Anglaise and Belgian Chocolate Sauce

um....YUM! Enough said.

Green's Restaurant

My vegetarian friend, Tiffany (she makes awesome hipster bags!!), turned me on to Green's Restaurant--an all vegetarian haven run by Chef Annie Somerville...It is incredibly hidden and difficult to find because it is tucked away in a converted warehouse on the docks at Fort Mason...but boy is it worth the hunt! I never would have been able to find this restaurant had i not had the "pleasure" (read: horrifying experience) of taking the California Bar Exam in July of 2007 in another warehouse across from Green's...

One night, my girl friend and I had several occassions to celebrate, so we treated ourselves to a night out!

When I am really excited about trying a new restaurant, I can't help but take a sneak peak at the menu online and contemplate what I am going to order...this can be a difficult prediction to make when you are going to a place that uses local seasonal vegetables and you never know what will be available....What I really wanted to order was Fresh Pea Ravioli with snap, snow and English peas, fava beans, spring onions, almonds, Meyer lemon butter, Italian parsley, chive blossoms and Parmesan Reggiano....uhhhhhhhh!!! Unfortunately, they were out of that dish when it was time to order...

After a couple of glasses of wine, we shared this appetizer: Yellow Finn Potato and Poblano Chili Griddle Cakes with scallions, St. George cheddar, smoked cheese and masa harina. Served with fire roasted salsa and creme fraiche...


I'm not exactly sure what my friend ordered, but it was a stack of various roasted vegetables including bell peppers and butternut squash with some sort of cheese...Served with chard with pumpkin seeds and polenta cakes...


I ordered roasted portobello mushroom caps stuffed with cremini mushrooms and onions...Served with broccolini rabini and mashed potatoes and vegetarian gravy. My friend and I agreed that somehow, someway these were the best mashed potatoes we had ever tasted....They were so good that I begged the waiter to divulge the ingredients--He said they used potatoes, cream, butter and salt but, sadly, I am not convinced that he knew all of Annie's mashed potato secrets--It couldn't have been that simple...


I was completely swooned by Green's. *Swooned* i tell you! It was fresh, creative and delicious and I can't wait to go back and try their brunch menu!

Frisee Restaurant (and crab cakes!)

I *love* crab cakes. Typically, they are a risky item to order in restaurants because they can vary widely in quality, preparation and taste. For instance, I despise soggy crab cakes, or ones that have more bread crumb filler than actual crab meat or ones made with too much bell pepper...or worse--there are shameful places that use poor quality crab meat or imitation crab meat, but let's not talk about things that masquerade around pretending to be something else because that is a topic in of itself (I dont want to see fish all squished up in log shapes hoping to disguise itself as crab meat. you're not fooling anyone). But when I come across some good crab cakes, oh maaaaan, I am sold and little can tempt me into ordering something else.

I was very impressed with the dungeness crab cakes at Frisee: served with petite frisee mix, crispy lardons (I could have done without this), grilled chili aioli and fruit compote (which was cinnamon flavored apple cubes that seemed really out of place). But it was all high quality crab meat and delicious!


I didn't necessarily agree with the chef's choice of accompaniments, but the crab cake itself was so delicious that I didn't care. Now, the Cortez Restaurant & Bar makes one of the best crab cakes I have ever had (and order regularly): Kataifi crusted crab cake with citrus marinated cabbage & caper-tarragon aioli. Kataifi is basically shredded phyllo dough that is collected into very thin strands and, when deep fried, makes a unique crazy curly design so it has aesthetic appeal and a delicious crunch. Sheer Genius.

Desserts: mediocre but decent.

Chocolate and banana bread pudding with dulce de leche and chantilly cream.


Raspberry "shortcake" with fresh raspberries and blackberries with vanilla cream sandwiched between layers of phyllo surrounded by raspberry coulis.