Archive | August, 2011

Ferry Building Marketplace – Part I

31 Aug

This gloomy San Francisco day turned into a beautiful one.Perfect day for a walk down to the Ferry Building Marketplace along the Embarcadero off of Market (with my two favorite San Francisco residents!).The Ferry Building is wonderland for people who love food – and life, I guess.  While it happens to be indoors, it is a proper marketplace, with specialty shops and mini-produce markets lined along the edges of a huge warehouse type space.  Much like everything in San Francisco, the Ferry Building has a European personality and lots of European-style food choices.We ate our way along, beginning with bread and cheese from Cowgirl Creamery and ending with gelato from Ciao Bella.  

Perfect (sunny) (delicious) SF day.


Japanese Sweets

30 Aug

Before this post, I may not have stopped for a store called “Japanese Sweets” while strolling around on a Sunday in San Francisco.  I am so glad I did.  This is the most precious place ever.Japanese Sweets is full of, well, Japanese sweets.  Every little sweet is beautifully styled and packaged.  The displays are beautiful, too.The sweets are (mostly) nothing like our sweets – the outer layers are typically made with rice, mochi, and/or flour; typical fillings include bean paste, chestnuts, jelly, and green tea.If you like doughy-sweet things, Japanese sweets are your favorite thing.  They are a bit like an upscale doughnut, if I had to compare them to something American.  But not really.

Eat them with tea for an authentic time!

Change Of Heart

29 Aug

I guess Chicago changed its mind about the food trucks.Good news for people on cell phones everywhere.

My Two Favorite Guard Dogs

28 Aug

I had to break into Kim and Sunil’s house the other week.  This is how it happened: I was in bumper-to-bumper traffic at 8 a.m. on the 405, on my way to meet Shira for breakfast.  I got an email from a woman who agreed to publish an article I wrote, but only if I could get her edits by 4 p.m. Chicago time.  After a quick breakfast, I attempted to find a coffee shop on Rodeo Drive with WiFi.  Never mind.  No parking anywhere.

After feeling lost for a second in Beverly Hills (I’m horrible with directions and I’m worse than usual in L.A.) I headed toward Venice out of instinct.  It’s the neighborhood I know best, anyway.  A phone call, a few knocks, and some other tricks and I was on the inside of my home away from home.  Frantic edits.  Article done.     And the guard dogs did not appear to mind my visit at all.  Mwah.



Summer Salad

27 Aug

This is one of my favorite summer salads.  It is so decadent.  You will eat this in place of cheesecake without hesitation.  Still, it is light and healthful, and gorgeous.

White Nectarine, Basil, and Burrata Salad 

Prepare one cup (dried) of whole wheat cous cous.  Set aside.

Slice 2 white nectarines into thin slices.Slice burrata into 1 inch pieces (as best as you can – burrata is delicate – if you end up with dollops, that’s OK, too).Cut 3-4 basil leaves into thin ribbons (this is our Aerogarden basil – no washing necessary!).Plate cous cous, nectarines and burrata, in that order.  Top with basil, salt, pepper (and a touch of olive oil, if you like).Heavenly.

Halibut Idea

26 Aug

It’s hard to cook halibut in interesting ways, I think.  It is a nice, light white fish, and doesn’t need much, frankly (particularly when it is Alaska fresh).  But, we’re always trying to think of new ways to prepare fish, and this idea is actually not a bad one.

Choose your favorite cracker.  I found a crunchy fig, olive, and almond cracker that is, on balance, savory, but has a hint of sweet, too.  Take a peek!In the food processor, combine crackers with 2-3 tablespoons of olive oil.  Blend (process?) until the crackers are reduced to as fine a crumb as possible.Cook your halibut in a pan, 2-3 minutes per side.  Take it off the heat, top with the cracker crumbs, and place under the broiler on high for another minute or so, until the crumbs are toasted.The almond is lovely with halibut.  The sweet of the fig with the salty olive is also a perfect compliment.  Other crackers would work well, too.  Anything salty, citrus-y, or vegetable-based would be great with halibut.


Welcome To The Doll House

25 Aug

So someone is making these, I guess. I’m scared.

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