Delitia Italian Butter

The Italians may not be known for their butter due to Louis XIV of France refusal to use oil and make butter the national fat of choice. Italy does have cows, and does make some pretty good butter. Butter de Campagna, a country style butter wrapped in paper, taste very creamy and delicious. It is light in color and is made in the region where they make Parmesan Reggiano. I like to use this butter for pasta, but its light flavor makes it great for composed butters.


Where to find this butter:

In San Francisco:
Rainbow Grocery Store
1745 Folsom St
San Francisco, CA 94103
(415) 863-0620

In NYC:
Commodities Natural Market
165 1st. Ave.
New York, NY 10003
Cross Streets: (between 10th and 11th St.)
(212) 260-2600

If you can’t find this butter, Fork and Bottle blog does a review of various artisinal butters. Delitia is reviewed along with others. So, if you can’t find Delitia, you are bound to find one of these delectable butters at the store.

Also, I was just written up on Becks and Posh for my blog. So, a big thank you to Sam.

Panna Cotta with Berries

When I was in Rome, I had the most delicious panna cotta, milk custard, topped with wild berries, strawberries, blackberries, blueberries and raspberries. It was creamy, sweet and just plain comfort food. I had to go back to the restaurant to get it again.
I have even adored and lusted over the panna cotta with pomegranate sauce at Incanto (San Francisco restaurant known for its offal). After wanting it more than I had opportunities to eat it, I decided to make it.
Its simplicity surprised me, and made me realize why did I ever pay so much money for this dessert out at restaurants. A few ingredients, which included, cream, half and half, sugar, vanilla bean, and gelatin with a minimum of cooking makes this a perfect dessert for a dinner party. A beautiful presentation, a creamy decadent taste with minimum effort. I topped mine with crushed raspberries and sliced strawberries from our garden:
I am giving you the link from epicurious in which I cut this recipe in half to make 4 ramekins.
Click here for the recipe.
I did substitute the vanilla extract for the vanilla bean. I think it gives a more complex yet mellow vanilla flavor. I scraped the bean and placed it in my cream mixture with the pod. Before adding the cream to the gelatin, I removed the pod. I love to see a sprinkling of vanilla bean. I also think it is important to use quality cream. Since cream is the predominant flavor, pick the very best. I enjoy Strauss’s cream; it is sweet and ultra thick, perfect for this dessert. Panna Cotta is quite versatile; in The French Laundry Cookbook they serve a cauliflower panna cotta, making it savory. But the creamy milk custard allows you immense creativity, plum sauce, kumquats, three citrus etc…
Enjoy this delectable Italian dessert!

Oyster Love: A Review of Hog Island Oyster Bar and my insatiable appetite for oysters

In French, seafood is called fruits de mer, and rightfully so. They are the fruits of the sea, but in particular one mollusk reigns supreme: The Oyster
The rich salty brine encapsulating the fleshy sweet meat is slurped up way too quickly. The oyster taste like the water it is in, kind a like terroir for wine or in this case, a merroir (tasting of a particular sea.) Oysters can be eaten raw, having the perfect shell, possessing a nice curved lip that allows for easy slurping. But they can be fried, grilled, baked and enjoyed many other ways, but in all heat methods, they risk being overcooked. A good chef wouldn’t do this to the mighty oyster.
The local favorites I indulge in each weekend our Kumamotos and Sweetwaters. Kumamoto oysters are very small, and have a salty sea like flavor. Sweetwaters are bigger and meatier having a much sweeter quality. Both are delicious paired with a simple minuet, which adds a bit acidity to complement the salty sweet creamy mollusk. I get these at the farmers market from Hog Island Oyster at 8:30 am. I don’t care what time I get them, as long as I get them.


Today, we went to Hog Island Oyster Bar, in the Ferry Building. Having a very limited menu of oysters, manilla clams prepared 3 ways, baked oysters, salads and really good beer, there may not be a lot to choose from, but who needs to? We started off with raw oysters again Kumamoto and Sweetwater and then got baked oysters done with butter and tarragon. The baked oysters were enhanced with the buttery goodness, making them seem succulent, meaty and oh so sweet. We then had a beautiful salad of white peaches and beets (more on my recreation of this salad later). We also enjoyed manilla clam (which are small tender clams) steamers, opening up their shells in a shredded pork and slightly spicy broth, accentuated by bitter chicories and cecini beans.
The clam chowder was equally impressive, tasting of cream and leeks but not thick at all. With big chunks of potato and clams in their shell, this made for one of the best chowders I have ever tried. Funny it was on the west coast, since east coasters would be up in arms about such claims. But its true, a west coast mentality towards food (putting the ingredients on the pedestal) works for these bivalve creatures. The oyster should always be the star and Hog Island truly sees their potential.
Check out Hog Island online:www.hogislandoysters.com

Summer Pazanella Salad with Tomatoes

What to do with old epi acme baguette, oh, just a quick light meal. A delicious pazanella salad is created by using old toasted epi bread, cubed with some fresh early girl tomatoes (from Dirty Girl, at the Ferry Building), fresh red onions and Bodega Goat cheese (from the mart as well). I also added a few chopped chives and parsley.
Pazanella salad would go perfect with brunch, such as eggs, or even a roast chicken. It is a great way to use up stale bread.

I first cubed the bread, and tossed with olive oil, salt and pepper. Then I placed them on a baking sheet and baked at 425 for about 5 minutes, until lightly golden, but not crunchy like a crouton. Then I let them cool slightly as I chopped early girls, sliced red onion and finely chopped the herbs. I tossed in the bread. I dressed it with simple red wine vinaigrette. I first coat everything with oil, then toss, and then repeat with salt, pepper and red wine. I served it with a slice of Bodega goat cheese, which is creamy, not too strong, and a perfect complement to the sweet tomatoes. Eat and Enjoy!

Rose Bakery and Lamb Chops

Not knowing the importance or deliciousness of Rose Bakery, I was intrigued by a simple summary in our guidebook: a London bakery in Paris using seasonal organic produce to make delicious scones, lunch and breakfast food. I had to go.
Up a winding street, filled with bucheries, patisseries, and produce stands, people lined up to purchase to go items.
We sat down to creamy scrambles eggs with a cheese and an herb scone accompanied by a corn and tomato salad. The scone was tall and tender. And the combination of all three was delicious. The pancakes were extremely fluffy but the berry sauce needed to be sweeter. I also enjoyed the fennel/apple salad with walnuts, which was crunchy, light and refreshing.
I was so captivated by this place and figuring out its’ highly regarded reputation, I came back for seconds. This time I had a savory tart of broccoli and smoked salmon. The crust was buttery and crispy and the broccoli and salmon were layered to ensure that every bite was in balance.
My boyfriend bought me the cookbook, where Rose, the owner handed me the copy. Returning home with my great big green book, I wanted to try to recreate the delicious meals I had in Paris. My first recipe was braised artichoke with lemon and grilled lamb chops.
Finding some baby artichokes at the farmers market and Sonoma raison loin lamb chops, I knew I had the ingredients that Rose herself would approve of.
Recipe Follows.
The artichokes were rich in flavor from braising, with just a hint of lemon. The mirepoix that they were cooked in was just as tasty. And the lemon and artichokes was a great earthy complement to the grilled lamb. It also makes a lovely presentation. Breakfast, Tea and Lunch is a great cookbook with beautiful pictures. I will say, the recipes aren’t exact because of measurement conversions and sometimes the recipe instructions are spotty. But after going to the establishment, it is not just a cookbook but also a keepsake.


Lamb Chops with Braised Artichokes and Lemon

Serves 6
Juice 2 lemons (for acidulated water)
12-14 medium globe artichokes (or smaller ones – which I prefer)
4 tablespoons extra virgin olive oil, plus extra for chops
3 onions finely diced
1 teaspoon salt
Pinch of ground black pepper
Grated zest of 1 lemon
2 garlic cloves, crushed
About 3 cups vegetable or chicken stock
18 lamb chops
Chopped fresh flat leaf parsley, to garnish

Half-fill a large bowl of water and add lemon juice.
To prepare the artichokes, remove their stalks and the tips of their outer leaves, then peel them down to the light pale green leaves. Halve them and scoop out and discard the fuzzy inside.
Put the artichokes the acidulated water to stop them from turning brown.
Heat 4 tablespoons oil in a saucepan and cook the onions over a low heat until softened.
Add the celery, carrots, salt and pepper and lemon zest. Continue to cook over a low heat until all the vegetables are turning golden (nice carmelization has occurs) – about 15 minutes
Add the garlic and the artichoke hearts.
Pour enough stock to cover vegetables and simmer for about 25-20 minutes until the artichokes have just cooked and the liquid has reduced by half.
Check seasoning and set aside.
Season the chops and frill them, till they are cooked through but still slightly pink – about 5 minutes each side.
Serve with the artichokes on the side or underneath the chops. Garnish with parsley and Enjoy.

Dynamo Donuts

Dynamo Donuts doesn’t refer to the décor or the smooth and creamy lattes but the explosion of flavor on your taste buds. Located in the mission district, this little donut/coffee stand is making quite the name for itself. A large stainless steal espresso machine sits on top chocolate colored tiles and a mossy green border. Three glass cake holders display the three flavors of the day. The idea is simple: great coffee and amazing donuts. These donuts are made with organic ingredients and possess an artisanal quality to them.

Today: Lemon thyme, Spicy Chocolate and my personal favorite Banana de leche.

Lemon Thyme was a yeast donut containing a light lemon flavor and a sprinkling of thyme in the dough. It had a lemon glaze with an herby undertone. Light and delicious

Spicy Chocolate a chocolate cake donut, which was ultra moist coated in sugar, spices and a bit of salt. A nice smokiness from the spice came through and worked well with the deep rich chocolate.

Banana de leche a yeast donut that was uncompromisingly fluffy rolled in sugar and filled with fresh sliced bananas and de leche. Oh so good.

The latte was equal to these all start donuts, creamy and frothy comparable to Blue Bottle.

We went very early in the morning before heading to the farmers market so there was no line; but be advised, I heard it gets crowded. Dynamo Donut is similar to Donut Plant (NYC) but quintessentially San Francisco, having exotic flavor combinations and serious coffee blending into the façade of the mission.

Dynamo Donuts and Coffee
2760 24th Street
(between Hampshire St & York St)
San Francisco, CA 94110
(415) 920-1978

WEEKNIGHT DINNER: My Take on Shrimp and Grits, Italian Style

Oh those infamous shrimp and grits…not appealing to you? Well my Italian style will be. A simple substitution of grits for polenta turns this southern specialty into a Mediterranean summer meal. An easy yet beautiful weeknight dinner of creamy polenta, sautéed shrimp with lemon zest and garlic and sautéed summer corn finished with parsley and chives, plus a nice side of grilled summer squashes.
While this may not be the southern dish you have come to love, it mingles Mediterranean flavors in perfect harmony. Creamy polenta is finished with a splash of cream and butter, shrimp are perfectly paired with the sweet corn, and the zucchini provides a counter to all that sweetness. It makes a beautiful presentation, which would make it oh-so perfect for your next dinner party. Plus, this completely original recipe elevates the mundane weeknight cooking to gourmet. What could be better? Oh I know, letting you have the recipe. So here it is…
For the Creamy Polenta:
¾ cup coarse grain polenta
2 ¼ cup water + 1 cup to use if needed
Plus salt to taste
A good splash of heavy cream
1 tbs. butter

Sautéed Shrimp:
16 large shrimp de-veined and peeled
Zest of 1 lemon
2 garlic cloves, peeled, and chopped
Salt and pepper to taste
1squeeze of lemon juice
1 tbs. of olive oil

Sautéed Corn:
3 Fresh corn husked, and cut off the cob
2 small chopped leeks
½ tbs. chopped fresh parsley
½ tbs. chopped fresh chives
1 tbs. olive oil

Grilled Summer Squash:
I used a grill pan…easier than starting the grill for one item.
A Variety of summer squash, about 4 or 5 sliced lengthwise into thin strips
1 tbs. olive oil
Salt and Pepper to Taste

Put 2 1/4-cup water into a pot and add a good amount of salt. Bring to a boil and whisk in cornmeal. Stir as much as you can, for about 25 to 30 minutes. Add water if it looks like it is getting to firm. When it is just about finished, add cream and butter and stir, and take off the heat.

Put all shrimp ingredients to a bowl and let sit until ready to cook.
Heat a sauté pan with just a little olive oil. Wait until the pan gets really hot. Place the shrimp in the pan, making sure to leave room between each shrimp. No overlapping. Cook on each side for 2 minutes. And you are done.

Heat olive oil a sauté pan and add the leeks. Let them sweat, 5 minutes. Then add the corn and season with salt and pepper. Cook until corn is tender and done, occasionally stirring, around 5 minutes. Take off heat and toss with parsley and chives.

Heat a grill pan, or turn on your grill, then coat your squash slices with olive oil and season each side with salt and pepper. Place slices on the grill, and turn when they have grill marks. When each side has good grill marks, they are done.

If you want a vegetarian version: skip the shrimp, lay the squash on top of the polenta with a sprinkling of corn and add a little lemon zest on top of everything.

Presentation:
Put a scoopful of polenta in the center of a plate. Place 4 shrimp on top of the polenta and sprinkle with your sautéed corn. Serve with squash on the side of the presentation.
ENJOY your delicious summer meal.

I paired this with a nice summer white, which was fruit forward and very drinkable.