san francisco gem: the ferry building

I love it when friends show up in town unannounced and beg to spend a day with you.  I really mean it, I do love it, even though it throws me pleasantly off schedule (If that makes sense).

Anyway, I got the word my friends were in town at ten in the morning and asked them to meet me at the end of Market Street at noon for lunch.  When I asked, what they wanted to eat, they mentioned Sandwich shops and fast food and I basically rolled my eyes.

I pointed to the Ferry Building and asked if they had been there and they both shook their heads NO and so we ventured into one of our proudest conversion of a historic building into an amazing waterfront hangout.

dark chocolate truffles to take to party at work

Although I am running between jury duty and work this week, I have committed to bake something for my co-workers. It’s been a tradition of mine forever and this year, no matter how hectic this week is, if I am excused from Jury duty before Friday, I will take these dark chocolate truffles to work.

Ingredients

• 2/3 cup heavy whipping cream
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
• Finely chopped toasted nuts, toasted flaked coconut and/or NESTLÉ® TOLL HOUSE® Baking Cocoa for coating truffles

Directions

LINE baking sheet with parchment or wax paper.

HEAT cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.

DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

 

 

 

healthy baking: fall cake recipe

I am not a fan of frosted bland layer cakes. I  much prefer bundt cakes made with dried fruits and nuts, maybe some fresh lemon or orange peel shavings (aka rinds), and definitely infused with  cinnamon, nutmeg and vanilla.

Since this type of cake is not very popular in the U.S., most restaurants and cafes offer either carrot cake or zucchini bread as an alternative. So I usually order either to give me the fix I need, if and when I crave for a slice of  ”robust” cake. I want to state here that I can only tolerate the cream frosting on either cake since it actually and truly compliments the flavors throughout it.

Over the weekend, while I searched for a cake to bake for this year’s Thanksgiving dinner, I came across this visually amazing blog and found an interesting recipe for a cake which I wanted to share with everyone who comes across my blog and also make for this year’s Thanksgiving dessert table.

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

• 3 cups almond flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 3 eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded
• 1/2 cup fresh apple juice
• 2 Medjool dates, pitted
• 1 TBS honey
• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

{click here for photo and recipe credits}

gilli delight in firenze, italy

It’s amazing how we are drawn to some things in life. Like for instance, when I walked about Florence yesterday on my way to the Uffizi Museum, I was immediately drawn to a corner bakery, Gilli,  simply because of the picture above.

I had seen the photograph throughout most of my adult life and wondered where it was taken? I knew it was somewhere in Italy during the 40s or the 50s but wasn’t exactly sure where in Italy. Well, it was apparently taken at the very corner of the street where a delightful cafe, simply referred to as Gilli, is located in Florence or at least that is what I was told.

As I sipped on my cappuccino and nibbled on fresh baked  butter cookies at the coffee bar inside, I stared out the window at the corner where the photograph was taken in an attempt to interpret the contents. I wondered was the picture an authentic reaction of a women, while being aggressively propositioned by the men of that era or was it an act to capture the true essence of a  time period?

Within minutes I was tapped on the shoulder to make room for others so that they may stand at the counter while drinking their coffee, and with that I was immediately forced to mentally return to the 21st century and see with my own eyes  that nothing has changed in Italy. The baristas at Gilli’s (in this case) carry on the tradition of flirting with any woman that crosses their paths, but mostly inside the cafe.

miette – a san francisco treat

It is becoming almost impossible to stay cheery and upbeat with the weather we are having in San Francisco (as usual) this Summer. Getting bundled up is really not my favorite part of our Summers here and because of it I am always looking for ways to escape the gray and the cold.

Miette came to mind on friday as a pick me up, when I stepped out to lunch from my job. So  I walked over to the Ferry Building at the Market Street and treated myself to my favorite chocolate wafers (pictured above) with a cup of hot coco. Yes, hot coco in the middle of Summer. I must say, even if it was only for thirty minutes in the middle of the day, I felt really warm and fuzzy inside.

What I love is the fact I discovered they actually have a recipe book here and guess what, I am now a proud owner of a copy from Barnes and Nobles.

So, while you are visiting our wonderful city by the bay, step into the Ferry Building and look for this wonderful gem of a place and by all means do indulge.

 

summer recipe: fresh fig tart

Every summer I cannot resist buying a basket full of figs from my neighborhood farmer’s market. I prefer to eat them freshly washed right out of the basket. But while commuting home last night I contemplated incorporating the figs into a light dessert. Check out what I found here:

For crust

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water

For filling

• 1/3 cup sour cream
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 2 tablespoons red-currant jelly
• 1 tablespoon honey
• 1 1/2 lb fresh figs

• Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

preparation

Make crust:
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

Preheat oven to 400°F.

Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Prepare filling and assemble tart:
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

Cooks’ notes:

· Crust can be made 1 day ahead and kept, covered, at room temperature.
· Mascarpone mixture can be made 1 day ahead and chilled, covered. · Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.

single mother’s day celebration – a tea room brunch and a show

Single mother’s have it tougher than those fortunate enough to have caring husbands. So, in reality these amazing wonder women don’t really care for gifts. They prefer to be taken out, if anything, to spend a day with her children.

Now, I am going on the notion that most everyone is familiar with or has access to a tea room in their part of the world, but if not, I apologize in advance. However, if you happen to be in a city full of tea rooms, than by all means please consider the option.

The experience of having brunch in a tea room is amazing and for sure out of the norm, more so in the U.S. than anywhere else. Since I live in San Francisco, I have included some of my favorites below to consider.  In addition to the nice tea room brunch, take her to a show, that could mean a movie thearte or an actual theatre to see whatever is playing in your town.

1351 Church St 415-648-5895

721 Lincoln Way 415-566-8834

207 Ghirardelli Square 415-771-4252

decor ideas: vintage cupboards

You know the funny thing about vintage cupboards is that, you either like them or hate them.  I happen to be one who loves seeing them when I go to Napa or Sonoma, California because, cupboards are used in most boutique stores, wine shops, deli’s and some bakeries to house their goods. I really can’t imagine a store without them in the wine country, but having one in an apartment just doesn’t seem ideal in my opinion.

So, although I shop for cupboards at antique stores and online, I always talk myself out of bringing one home. I tell you though, if I were fortunate enough to have my own coffee shop, I would most certainly incorporate them into the decor of the shop.

What’s your take on cupboards?

healthy eating: eggs and asparagus

Image: ForTheLoveOfCooking

I love fine cuisine, I don’t deny it, but once in a while I truly appreciate finding a recipe online that is not only healthy but has my favorite ingredients in it.

Now the interesting thing for me about eggs and asparagus is that I  often made a frittata with them with a touch of parmesan cheese sprinkled on top, but the recipe here is a much simpler way of incorporating the two together and I have to tell you,  it was amazing!  I loved it and I know you will too. But I am always curious about what your take is on the recipes I provide, so please let me know how it turned out for you?

Parmesan Roasted Asparagus Topped with a Poached Egg:

Recipe and photos by For the Love of Cooking.net

• Olive oil cooking spray
• 5 spears of asparagus
• Sea salt and freshly cracked pepper, to taste
• Parmesan cheese, shaved or shredded
• 1 egg

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray then add the asparagus. Spray the asparagus with a touch of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste. Sprinkle the top of the asparagus with Parmesan cheese then place into the oven and roast for 5-7 minutes or until fork tender. Remove from the oven and place onto a serving plate.

While the asparagus is roasting, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.

Place the poached egg on top of the Parmesan roasted asparagus then season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

***For a more detailed information about the recipe, please visit  http://fortheloveofcooking-recipes.blogspot.com/ ***

recipe: panna cotta perfected

Yes I am going to start the week off with a recipe because I feel as if I need a pick me up and usually sensual – yes food can be sensual – dessert recipes will do the trick, that is only if I cannot travel to Europe at the particular time.

Anyway, I found this recipe here and in my opinion it is one of the best Panna Cotta I have ever tasted, well, outside of my “late” chef cousin who used to make them for me.

So here it goes and if you try it, please let me know how you liked it. One piece of advice, get creative with the toppings. Also, if you are on a strict diet or a healthy eating kick, this recipe is not one to follow.

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.