Written by Les on March 10th, 2010
Do you want a fast breakfast recipe? This is a good one for when friends crash at your place and you don’t want to go to the store to buy ingredients. A baked pancake recipe also known as a Dutch Baby. It is similar to a pancake, but hybridized with french toast.
HOWEVER, you will need a cast iron skillet or other pan that can go into the oven. If you don’t have a cast iron skillet, GO BUY ONE!
Sunset Magazine rocks it with some of the best recipes ever! Do you find it hard to get rid of one Sunset Magazine or 100 Sunset Magazines? Join the club!
Sunset Magazine Baked Sunday Pancake with Raspberry Sauce (topping optional)
- 3 tbsp. butter
- 3 large eggs
- 3/4 cup milk
- 1/2 tsp. vanilla
- 1/2 cup all-purpose flour
- 2 tbsp. sugar
- 1/8 tsp. salt
Preheat the oven to 425F. Melt butter in your skillet (oven proof frying pan). Remove from heat. Use your mixer to beat or whirl eggs until pale. Beat or blend in milk, vanilla, flour, sugar, and salt. Pour the batter into your skillet and place in the oven to bake for 15-20 minutes. Serve immediately with syrup and powdered sugar, powdered sugar and a squeeze of lemon OR raspberry sauce.
Optional Raspberry Sauce (can use syrup or powdered sugar instead):
In a food processor blend frozen Raspberries until smooth and then strain the seeds out. Stir in 1/4 cup Sugar to taste.
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Tags: Breakfast, Dutch Baby, Home Cookin', Pancake, recipe
Written by Les on March 8th, 2010
Michelle, a SF foodie friend, and I were talking about this and decided that the first food maker that we can remember who mixed spices and various combinations of flavors was Vosges Haut Chocolat. Vosges does make ice cream as well with their creative concoctions. We are now lucky enough to live in the Bay Area where folks are constantly coming up with creative food combinations. Michelle said she could remember lobster ice cream and corn on the cob ice cream from summers spent on the east coast. My favorite ice cream has always been Graeters, a Cincinnati, OH original. But now there are creative ice cream shops in every major city such as Jeni’s Splendid Ice Cream (Chocolate w/ Cornflakes, Queen City Cayenne, Thai Chili) in Columbus, OH and Humphry Slocombe in SF.
Humphry Slocombe Ice Cream is sold at their shop and at a gourmet food market in SF by the scoop ($2.50 a scoop) or pint ($8).
Humphry Slocombe Creative Flavors
I tried the Morning Secret that consists of Jim Beam, flour, corn flakes, vanilla, and butter. Boy was it buttery and the Beam was subtle! It actually reminded me of a fancier version of a superman ice cream! Michelle tried the Pepper-Mint Chip that was a combination of fresh chopped mint with Cubeb Pepper, and Valhrona Chocolate Chips. She said that the Pepper-Mint Chip was surprisingly a great combination that she expected to fail, but it just didn’t!
Shop:
2790 Harrison St
San Francisco, CA 94110
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Tags: Ice Cream, Pints of Ice Cream, San Francisco, SF
Written by Les on March 6th, 2010
$15 for three drink tokens & a great big Drake’s glass Mug ($3.50 for extra tokens)
$5 donation to a charity (usually a local school)
Roli Roti Porchetta Sandwiches! DJ, all ages but you obviously have to be 21 or older to drink. Bring a DD for sure! (the food changes, so check their site for the vendor of day)
It is in a crazy location between a Walmart and Sports Authority in San Leandro, CA.
This past Friday evening: 4pm-8pm (That part was a bit hard to get to because of it being a work day and everything.)
Vishal (Special Bi0tF Guest): The Imperial IPA was good (10%). I was familiar with the Quasar from Jupiter in Berkeley and didn’t realize it was a Drake’s beverage. The music was nice and it made me think the summer events at Drakes will be great when the weather warms up.
John: The beer was great and so was the food. It was a really good atmosphere. It was hard to get there with enough time to fully enjoy the even coming from work in the South Bay. So I was only there from 6:30pm-8. It makes me really appreciate the Bay Area because of all of the good beers!
Zach: What they said. My favorite was the Denogginizer and the Stout was also very tasty.
Les: I tried some of the lighter beers, not just the 10% alcohol brews, such as the blonde, amber, and hefe. But I have to say the Imperial (Double) IPA was also my favorite out of them all!
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Tags: Beer, Beer Events, Drakes, Imperial IPA, IPA
Written by Les on March 5th, 2010
Zach happened upon this a few weeks ago (their first big beer night of the year) and said it was pure bliss… Porchetta Sandwich in one hand and a Drake’s Hopocalypse in the other.
Friday, March 5th: 2nd Big Friday Event
The Brewery
1933 Davis Street, Building 177
San Leandro, CA 94577
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Drake’s opens it doors (and parking lot) for its second big Friday event of 2010! Food, music …. and beer! Join us! Starting at 4 pm we will have eight brews pouring, including our late-winter beer, “Drake’s Belgian Trippel”. We’ll be here, rain or shine. Hope you will be too!
COST:
$5 Donation to San Leandro’s Bancroft Middle School at the gate. 21 and over please. (Children with their parents, of course, are OK to enter.)
$15 for a Drake’s logo tasting mug and 3 tokens for full pours. More tokens can be purchased separately.
STREET FOOD:
Drake’s will have some great food on hand from one of your favorite local street food trucks. Come hungry!. This month it is: Food by Roli Roti, the fabulous mobile rotisserie operation. Check them out at www.roliroti.com
http://drakesbrewing.blogspot.com/
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Tags: Beer, Drake's Brewery, San Leandro
Written by Les on March 3rd, 2010
These Italian meatballs are essentially made from a meatloaf mix of ground beef, pork, and veal. They are really tasty because of this three meat combination and also because they are first browned and then simmered with tomato sauce. Zach also has the most amazing cabbage roll recipe that we will post pronto! The reason I am mentioning the cabbage rolls is that you also use a three meat combination for that recipe as well.
Zach’s Italian Meatball Recipe
- 1 lb. ground beef
- 1 lb. ground pork
- 1 lb. ground veal
- 1 cup bread crumbs
- 1 cup grated Parmesan
- 1/4 chopped parsely
- 2 eggs
- 6 cloves, minced garlic
- 1/2 tb garlic powder
- 1/2 tb onion powder
- 1/2 tb Italian seasoning
- 1/4 cup milk
Using your hands, gently combine the all of the ingredients in a large bowl. You can refrigerate the meatball mixture for at least 1 hour or up to 24 hours.
Form the meatballs into about 25 meatballs.
Heat olive oil in a skillet over medium-high heat. Brown all sides of the meatballs turning frequently until well browned about 6 minutes. Discard the oil.
Return all the meatballs to the skillet and pour in the tomato marinara sauce to a boil. Lower the heat, and simmer, covered, until the meatballs are cooked through for about 15 minutes. Serve immediately with spaghetti and garlic bread.
Posted in Home Cookin' | 1 Response »
Tags: Home Cookin', Italian, Meatballs, recipe, Spaghetti and Meatballs
Written by Les on March 2nd, 2010
This is a recipe for Hide Bread from one of my favorite cookbooks for a good read, The Big Sur Bakery Cookbook. I have read the cookbook cover to cover a few times and still find a lot of interest in the personal stories about local personalities as well as intriguing new, local recipes. I have to say, I haven’t tried a ton of the recipes yet, except for this one.
I have still never been to eat at the Big Sur Bakery & Restaurant but it is one of my goals for this spring or summer. It is located next to a gas station along HWY 1 and offers baked goods for a quick bite in the morning and a great looking creative brunch, lunch, and dinner. Their specialty foods are created using their wood-fired stove to create such dishes wood-grilled burgers, local fish, pizza, and breads. You can make reservations online through open table at their website.
Each section of the cookbook has stories from local folks who influenced the Big Sur Bakery & Restaurant along the way. Hide Bread is a recipe invention by the three-restaurant owner’s friend Terry “Hide” Prince.
Once you make the English muffin like individual breads, known as Hide Bread, you HAVE to OPEN them up and toast them or else they will taste uncooked and hard. You can store the Hide Bread in the freezer after your initial bake and then cut them in half and toast them. Lather the Hide Bread with butter, jam, or peanut butter and eat while you are running out the door to work.
Heidi Swanson of www.101cookbooks.com blogged about this recipe too and has great tips and photos to check out! Hide Bread @ 101cookbooks.com
Hide Bread Recipe —–>
Click to continue »
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Tags: Big Sur Bakery Cookbook, Bread, Hide Bread, Home Cookin', recipe
Written by Les on February 24th, 2010
The Ramp Restaurant was a typical Sunday family occasion for friends of ours who lived for many years in Portrero Hill in SF. So one weekend they took us to the Ramp to reminisce for an afternoon brunch.
The Ramp’s location makes it a great casual spot with a smaller number of tables inside but many tables outside right on the waterfront. It was overcast the day we dined at the Ramp but I can see how a sunny afternoon could offer up a perfect excuse to have beers and apps with friends. Inside there was a table of older guys playing cards or some kind of game in the corner and a handful of folks having a beer at the bar. Overall it had a nice neighborhood feeling but I can see how nice days would fill up the waterfront.
The food servings were large and fresh with SF prices to match. The best food was the fish and calamari fritto with chips because of the delicious dill dipping tartar-like sauce. The prices ranged from $12 for a cheeseburger and fries to $13 for fish and chips. A friend had the Taco Salad and it was huge and looked very good. I had the omelet but wished I had gone for the fish and chips. It’s not bad, check it out if you are in the area!
http://www.ramprestaurant.com/
Posted in Eating Out | 2 Comments »
Tags: Bar Food, Eating Out, Fish & Chips, Outdoor Dining, San Francisco, Waterfront, Waterfront Dining
Written by Les on February 22nd, 2010
We made Homemade Potato Chips both fried and baked last week. Which one do you think was better?
You’re so smart!
Fried Potato Chip Recipe from this cookbook: Jam it, Pickle it, Cure it and Other Cooking Projects
- 1 lb Russet Potatoes (about 3), scrubbed & dried
- 2-4 cups vegetable oil
- Kosher Salt
Most important Tools: Food Mandolin & Frying Thermometer
Platform Mandolins range from $20-$200. They are a great investment for slicing vegetables, fruits, and other foods with expert precision and speed. We actually have a cheaper version and it works really well. Be careful not to slice your fingers off!
—-> to Recipe Click to continue »
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Tags: Chips, Foodie Gifts, Fried Food, Home Cookin', Potato Chips, Potatoes, recipe, Snack, Tailgait Recipe
