Our 4th of July Menu

When you live in California, Mexican inspired food is as American as apple pie, and its ingredients feature in our diets on a daily basis.  This menu mixes these influences with more widely accepted American staples for a decadent, seasonal summer feast.

To Start

Loaded Nachos

Skip the meat or add a side of guacamole, salsa, and chips or crudités if you have vegetarian guests

Chiles Toreados

Main Course

The BA Burger Deluxe for meat eaters 

Substitute a turkey or veggie patty for those who don't eat red meat

Tomato Sandwich with Basil Mayonnaise for non-meat eaters

Substitute Vegenaise and add avocado for a vegan option, or add mozzarella for vegetarian guests

Mexican Street Corn

Vegenaise could also work in this dish, or you could lighten it up with just cayenne and lime

Spicy Slaw 

Stick with the original recipe, or try the Mexican variation

For Dessert

Blueberry Tart

To Drink

Fresh Strawberry Shakes for the teetotalers (or kids)

Watermelon Margaritas for the drinkers

What We're Talking About This Week - Super Bowl 50 Edition

We are big fans of SF Marina restaurant Scotland Yard, and their chef was kind enough to share some recipes - including one for his amazing burger - for Super Bowl fans to make at home. 

 The Super Bowl event we are most excited for isn't happening at Levi's Stadium, but right in the San Francisco Ferry Building.  The Puppy Bowl features an adorable menagerie of pups looking for a forever home, and will be going on through this Sunday. 

There is some controversy surrounding the fact that the San Francisco 49ers no longer play in their namesake city, but in a suburb of San Jose.  To solve this, some planners are considering changing the name of the immediate area around the stadium from Santa Clara to a second San Francisco.

Inspired by this weekend's big event, a photographer from the UK's Guardian put together this striking collection of places and events, then and now, that have made San Francisco great.

If you're visiting the Bay Area for the big game, you'll want to check out all of the official events on offer to get the full experience.

Recipe: Almond Pear Tart

This almond pear tart is so buttery and rich, it's the perfect accompaniment to a cup of tea on a rainy El Nino day.

Ingredients:----For the pears:4 cups water1 1/4 cups sugar1 1/2 t fresh lemon juice4 pears, pealed----For the crust:1/2 cup powdered sugar1/4 cup slivered almonds1/4 t salt9 T unsalted butter, room temperature1 egg yolk1 1/4 cups flour----For the filling:2/3 cups slivered almonds1 T flour7 T sugar6 T unsalted butter, room temperature1 egg
Recipe:For the pears: Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. 

For the crust: Blend powdered sugar, almonds, and salt in a food processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. 

For the filling: Finely grind almonds and flour in a food processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. 
Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 14-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 11-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and weights. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.

Spread almond filling evenly in crust. Stem pears and cut in half; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear slightly overlapping, starting from the crust and working towards the center. This gives it a petaled effect.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan.
Serves 8
Inspired by this recipe.

Thanksgiving Recipe Round Up

If you're still stumped on any of your Thanksgiving dishes, here is a round up of some of our favorite new menu inspiration, as well as some standby recipes.

 This is ambitious, but if you're cooking for a smaller group, this turketta is a great alternative to roasting a whole bird.

If you are roasting a turkey, the latest trick is to brine the bird and then cover it in a butter soaked cheesecloth before you put it in the oven.  This method saves you basting time and delivers moist, flavorful meat.

This stuffing recipe is fairly traditional, but has the added twist of jalapeno to give it some heat.

For dessert, we can't wait to try this Bourbon Ginger Pecan Pie.  Plus, we are making our Apple Pie with Crumble Topping to serve alongside.

For some general tips and tricks, check out this advice from some of LA's top chefs.

There's plenty more to cook in our guides from 2013 and 2014.

Happy Thanksgiving!!

Recipe: Apple Pie with Crumble Topping

We went apple picking recently and decided to use the apples to make a pie. It turned out really well, although there was quite a bit of topping, which we might not use all of next time...

• Ingredients:
• Crust:
• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2" cubes
• 3 tablespoons ice water

• Filling:
• 3 1/4 pounds apples, peeled, cored, sliced 1/4" thick (this tool is our secret weapon)
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract

• Topping:
• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2" cubes

• Instructions for the Crust:
  Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
  

  

• Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12" round. Transfer to 9" glass pie dish. Trim overhang to 1/2"; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For the filling

• Mix all ingredients in large bowl to coat apples.
  

  

• For the Topping:
  Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
  

  
• Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. 
  

  

  recipe based on this.

What We're Talking About This Week: James Bond Edition

Who doesn't want to steal the timeless chic of a Bond film's set?  This Get the Look post offers up decor inspiration from some of the most memorable moments in the series.

Everyone knows that James Bond takes his martinis 'shaken, not stirred' but the classic drink is just one of many cocktails featured in Ian Fleming's books. 

This is an interesting article about the evolution of Bond films, comparing it to the ever popular Batman franchise.

Spectre is the last Bond film that director Sam Mendes plans to make.  He also directed Skyfall, the best so far starring Daniel Craig. We hope that Craig will stick around for one more.

Any excuse is a good one to share this Comic Relief skit starring Craig and Catherine Tate.

You can read more about our love of Bond here.

Recipe: Plum Torte

This recipe is perfect for this time of year in California, where Indian Summer is slowly moving into shorter, crisper Autumn days, and the last of the stone fruit is lingering in farmer's market stalls.  We were inspired by a classic Marian Burros recipe, which has been published by the NY Times for years... it's no surprise it's so popular, since this is an easy but impressive dessert.

Ingredients:

2/3 cup of sugar, plus extra for topping

1 stick of salted butter

1 cup of flour

1 teaspoon baking powder

1/2 teaspoon of salt

2 eggs

10 small black plums, sliced in half with the pits removed

Juice of half a lemon

Cinnamon to taste (optional)

Preheat oven to 350 degrees Fahrenheit. 

Cream the butter and sugar together in a mixer or by hand.  Add the flour, baking powder, salt, and combine.  Beat in eggs.

Pour the batter into a round 9" baking dish and place the plums skin side up on top of it.  Sprinkle with lemon juice, a teaspoon or so of sugar, and as much cinnamon as you would like.

 Bake for 45-50 minutes, or until the batter is set and the top is golden brown.  

Allow to cool and serve with creme fraiche, whipped cream, ice cream, or just plain.

Foodie Favorite: The Roasted Chicken & Warm Bread Salad at Zuni Café

Zuni Café is a San Francisco classic, serving wonderful Californian fare since 1979. One of the restaurant's most celebrated dishes is the incredible whole brick oven roasted chicken, served over a warm bread salad and greens, and dressed with currants, pine nuts, and scallions.  We love trying their seasonal starters, but always want this as our main at dinnertime - you can never go wrong with the delicious dish on a cool autumn night.

Make a reservation at Zuni Café here, or learn to make the chicken at home.

Recipes from our Favorite San Francisco Restaurants

Swan Oyster Depot - Crab Louie

 The classic Polk Street seafood joint serves a perfect version of this old school dish.

Delfina - Broccoli Rabe Pizza

Delfina has become the standard in a city with a strong Italian heritage.

AL's Place - Galangal-Braised Pork Belly With Trout Roe

AL's Place was named the best new restaurant in the country in this year's Bon Appetit - this inventive Asian dish is just one of the reasons it took the top spot.

Tartine - Country Bread

This recipe takes some time, but once you get the hang off it it's fairly simple and reliable - it makes an incredible loaf of bread.

Craftsman & Wolves - Valrhona Chocolate Chip Cookies

This bakery makes so many delicious and unique pastries.  This cookie recipe is one that's easy enough to make at home.

Recipes from our Favorite LA Restaurants

Son of A Gun - Fried Chicken Sandwich

We have spoken of our love for this sandwich before, and we can't wait to make it at home next.

Bestia - Sea Urchin Pasta

Bestia has some amazing dishes on their menu, and this pasta is both simple and standout.

Lucques - Summer Fruit Salad with Arugula and Almonds

It's the perfect time of year to use up your late summer fruit in this delicious salad.

Guisados - Cochinita Pibil Tacos

We could never make an LA food list without including tacos, and these are some of the best.

Petit Trois - Dark Chocolate Mousse

Few desserts are this deliciously decadent.

Recipe - Southpaw Cocktail

Ingredients:

1 3/4oz Jameson

3/4oz Fresh Lemon Juice

3/4oz Simple Syrup

1/2 Fresh Orange Juice

Cucumber Slices

Fresh Spearmint Leaves

Recipe: Gin & Zin @ Jones

We love the Gin & Zin, an updated take on the French 75 that Jones in San Francisco serves.
Here's our interpretation of the recipe.

Ingredients:
1 oz. gin (preferably Hendricks)
3 oz. your choice zinfandel wine
1/2 lemon, squeezed
1 teaspoon sugar

Combine all ingredients in a cocktail shaker with ice and shake vigorously.
Pour into a glass and garnish with a sprig of rosemary.

Serves one.

Recipe: San Francisco Garlic Fries

If you have ever been to a San Francisco's Giants game, you have probably tried - or at least smelled - these amazing garlic fries.  This recipe uses the oven instead of a deep fryer, so this version is a little bit healthier than what you might find at the ballpark, and can easily be made at home... These fries are perfect for accompanying some summer BBQ, celebrating the 4th, or to eat while watching a game.

Ingredients:

3 tablespoons and 1 teaspoon of vegetable oil
2.5 pounds of russet potatoes
4 garlic cloves, finely diced
Salt & pepper to taste
2 tablespoons of flat leaf parsley, chopped

Preheat oven to 450 degrees.

Coat a baking sheet in about 1/2 teaspoon of oil.


Slice the potatoes into 1/2 thick strips, leaving the skin on.  Toss the strips in 2 tablespoons of vegetable oil with salt and pepper to taste.  Start fairly light, but it's hard to ever over salt potatoes.

Place the potatoes on a single layer on the baking sheet.

Cook the potatoes for approximately 30-40 minutes, turning after 15 minutes.  Keep a close eye after the 30 minute mark and pull them before they get too brown.   You want the fries to have some crispiness, but to prevent them from drying out.

Once done, toss the fries in the remaining oil, garlic, and parsley, then season to taste.

Serve and enjoy!

Recipe: Tzatziki Sauce

This version of Tzatziki is simple and doesn't need to chill overnight - but it's also delicious the next day.  You can use it as a sauce, dip or on sandwiches or wraps.

Ingredients:

1.5 cups of full fat Greek yogurt
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
2 garlic cloves, peeled and finely diced
Juice of half a lemon
Salt to taste
Half a cucumber
Fresh dill (optional)

Combine the first six ingredients in a bowl and set in the fridge.

Finely grate the cucumber into a sieve over the sink.  Press down on the grated cucumber with a paper towel, to remove as much moisture as possible.

When you're ready to serve, mix the grated cucumber into the yogurt mixture.  Add some dill to the mixture or as garnish, if desired.

Recipe: Kale, Mushroom & Feta Savory Pie

This savory pie is a take on Greek Spanakopita, and it makes a nice brunch, lunch or light dinner dish.  It is perfect to serve as part of a party buffet, or for a sit down meal with Greek chicken, salad or soup.  It's delicious and fairly healthy - a great way to get in some veggies.

Ingredients:

1 bunch of kale, roughly chopped
2 cloves of garlic, diced
1 cup of mixed mushrooms, Shiitake and button are a good combination for this, roughly chopped
1 leek or 2 spring onions, finely chopped until the middle of the green
8 ounces of feta cheese, cubed or crumbled
Zest and juice of half a lemon
1 tablespoon herbes de Provence
Olive oil
10 sheets of filo pastry
Salt
Freshly ground black pepper

Preheat oven to 400 degrees F

In a pan on the stove, heat the garlic in olive oil over medium heat for a couple of minutes before adding the kale.  Gently wilt (you may want to add a splash of water and cover for a minute) and then transfer to a bowl and allow to cool.

In a new pan, heat more olive oil over medium heat, then add the leeks or spring onions, and the mushrooms.  Sautée until tender, and then remove from heat and add to the bowl of kale.

Add the feta, lemon juice and zest, and herbes to the kale and mushroom mixture.  Season to taste with salt and pepper, then combine everything well.

Place the filo pastry sheets on a clean, dry surface, and gently brush each sheet with olive oil before layering it in a baking pan - depending on the size of your pan, you may need to fold the sheets slightly, but it's okay to have rough or uneven layers or edges.

After 4 layers of filo, spoon half the kale & mushroom mixture over the pastry and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets.

Brush the top with a little more olive oil and sprinkle with additional herbes de Provence.

Bake for approximately 40 minutes, until golden and crispy.  If it's getting too brown, you can add a sheet of aluminum foil over the top for the last ten minutes.

Let cool slightly before serving.

Recipe: Bread Pudding with Orange Marmalade Glaze

This is a great brunch dish in place of French Toast, muffins, or pastries - the marmalade glaze pairs perfectly with both sweet and savory dishes, as well as late winter flavors.

Ingredients:

4 large, thick slices of freshly baked bread - a white country loaf is delicious

2 tablespoons of butter, softened to room temperature

1.5 cups of milk

1.5 cups of cream

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1/2 teaspoon of vanilla

6 large eggs

2/3 cup of sugar

4 tablespoons of your favorite marmalade


Lightly butter a rectangular baking pan, then spread the remaining butter on the slices of bread and cut the pieces in half.  Place the slices in the baking pan.

In a saucepan, heat the milk, cream, nutmeg, cinnamon, and vanilla over medium heat, stirring occasionally.  When the mixture reaches a strong simmer (do not let it get to a boil), turn off the heat and set aside.

 

In a large mixing bowl, whisk the eggs and sugar together. Then, whisking constantly, slowly add the milk and cream mixture.  Once combined, pour the ingredients over the bread and allow to soak for twenty minutes.  While the bread is soaking, preheat the oven to 350 degrees. 

Bake for approximately 45 minutes, or until the custard is just set.

Meanwhile, gently warm the marmalade in a small saucepan.  Brush the warm marmalade over the just set bread pudding, and stick the dish back in the oven for approximately 7 minutes, until it has a nice sheen.  Allow to cool slightly before serving.