San Francisco Eats

So...I moved to San Francisco well over a month ago from DC and am embarrassed to say that I've not written ONE blog article about all of the amazing and delicious food here in the Bay Area.  What can I say?  I've been too busy EATING it!  LOL.  New blog articles are soon on the way...stay tuned!

Foggy Bottom Farmer's Market

Foggy Bottom market is in full swing! The market's season is from April 6 to Nov. 23, 2011. The market is open on Wednesdays, from 3pm to 7 pm on I (Eye) Street between New Hampshire and 24th Street, NW. Click here for a map. The nearest metro is Foggy Bottom (Blue or Orange Line). For more public transportation options, see www.wmata.com. The Foggy Bottom farmers bring their premium of fresh fruits, vegetables, vegetables, eggs, organic and grass-fed meats, handmade cheeses, breads/pastries, desserts, preserves, herbs, flowers, plants and more. Read more from Fresh Farm Market website.

Contact: foggybottom@freshfarmmarkets.org

Farmers/Producers
Atwater's Bakery, Blueberry Hill Vegetables, Bonaparte Breads, Cedar Hill Farm (NEW!), Chris' Marketplace, Gunpowder Bison & Trading , Haskins Family Farm, LynnVale Studios, People's Bao (NEW!), Pleasant Pops (NEW!), Quaker Valley Orchards, Sunnyside Farm and Orchard

(Photo: fresh tomatoes and potatoes at the Foggy Bottom Farmer's Market in NW DC; photo by Lakegan Harris)

Roasted salmon, braised chard

Dinner tonight: roasted salmon, braised swiss chard with sausage and shallots.

For the braised chard, I first cut some sausage and brown it in a pan. Next, I slice a medium size shallot and add to the sausage. Then, I chop 2 cloves of garlic and add to the pan. When the garlic and shallot turn translucent (don't burn the garlic), I take a bunch of chopped chard (my bunch had about 4 or 5 leafy stems) and add to the pan. Next, I add a 1/4 cup of white wine and 1/2 cup of chicken stock. Cook on high and cover for about 3-5 mins, or until chard starts to wilt.

White bean soup with sausage and greens

This one pot recipe is for a crockpot or slow cooker, but I made it in about 20 minutes in a large pan on the stove! The recipe to follow is from Real Simple magazine. I did a few substitutions and made a few modifications to the recipe. I used polish sausage instead of andouille sausage, but you can choose whatever you like. I also used canned beans instead of dried beans, which cuts the time by 7 hours and 10 minutes. I also used romaine lettuce instead of collards, which works just as well. Just toss the lettuce into the serving bowl and ladle the cooked mixture over it while it's still hot. This leaves some crunch in the lettuce and doesn't completely wilt it. I also added some garlic, about one clove of chopped garlic, and tossed in the thyme bundle about 5-10 minutes before serving at the end when the soup comes to a boil.

Ingredients

• 1 pound dried white beans (such as cannellini or great Northern)
• 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 sprigs fresh thyme
• 8 cups low-sodium chicken broth
• 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
• 1 tablespoon red wine vinegar
• kosher salt and black pepper
• olive oil and bread sticks, for serving

Shrimp with leeks and peppers over pasta

Dinner: Pasta with shrimp, peppers, leeks, shallots and peas.








Lakegan's recipe:
1 leek, cleaned
1 med or large shallot, sliced or chopped
1-2 garlic cloves, chopped
1/4 cup chopped scallions
1/4 cup of peas
1/2 lemon
1/2 cup freshly chopped parsley
1/4 - 1/2 cup peppers (I used a bag of Melange a Trois from Trader Joe's)
1 TBSP red pepper flakes
1/4 cup white wine
1/2 lemon
salt, pepper to taste
1/2 lb. or lb of peeled and deveined shrimp (I used 1/2 .lb for this; if you are serving for more, use 1 .lb of shrimp and maybe double the other ingredients)
1/2 pkg spaghetti noodles

Start a pot of boiling water for the pasta. Be sure to salt the water. Once it comes to a boil, add the pasta. When the pasta has cooked al dente, drain it and reserve about 1/4 cup of the pasta water. This will help create the sauce.

Meanwhile, sautée the leeks, peppers and shallots in 1 TBSP olive oil. Once vegetables become softened (not mushy), add the garlic (adding it later will prevent it from burning). Add the garlic and cook until garlic begins to turn translucent (or starts to smell delicious). Once all the vegetables have cooked, in the same pan, add the white wine and deglaze the pan with the wine. You can also add a 1 TBSP butter if you desire here. Reduce until alcohol has cooked off. Next, add the squeeze of half a lemon. Cook for another minute. Then, add the peeled and deveined shrimp. Cook until shrimp become pink. Toss in peas and stir. Then, add the pasta water and toss in the pasta. Put fresh parsley on top and red pepper flakes. Serve.

Pan-seared Cod

I love making simple food at home that's packed with lots of flavor. Like this one. Pan seared cod with sautéed spinach, sausage and shallots. I rendered the sausage and reserved the fat so that I could pan sear the cod. Next, I slice a shallot, chopped some garlic, added the cooked pork, then tossed in the spinach and cooked until the spinach is wilted. I often add a 1/4 cup of white wine to the pan with the spinach mixture during the cooking so that the alcohol burns off. Add salt and pepper to taste. Next, I take cod and pat dry. It sears better when the flesh and skin are as dry as possible. Salt and pepper, then add to the hot pan of rendered pork fat. Cook until brown.

Urbana DC

"Named one of Washington, DC's "Hottest Restaurant Bar Scenes," Urbana Restaurant and Wine Bar is a destination in and of itself" (quoted from the Urbana DC website). Urbana, which means little city in Italian, has certainly become a hot spot for many Washingtonians. I started eating at Urbana for brunch in 2009. The food was (and still is) very tasty, but quite honestly, I couldn't quite connect with the dinner menu. It wasn't until December of 2010, when Manager Hai Son Kien, who was then Manager at Firefly DC, told me that he would no longer be working at Firefly and that he was moving over to Urbana. Now I'm a follower of GREAT food, but I'm also a follower of good...no, GREAT...service, a wonderful and attentive staff, nice ambiance, and the overall dining experience. I knew that Hai Son's move to Urbana didn't mean that Firefly would suffer; it meant that Urbana would become a new and amazing place. BY that, I mean, Urbana was about to be reinvented. And boy, was I right! This place has literally transformed over night (Ok, so you might think I'm exaggerating a little bit, and maybe I am, but there have been some amazing changes that I think most people will appreciate.

The menu has changed. There are some amazing 'must-try' dishes, such as the pork belly with braised spare ribs, seared scallops, as well as soups, handmade pastas, casseroles, and some delicious chicken, beef and pork dishes. Oh, and let's not forget the local oysters! The new Executive Chef John Critchley, has created a new menu that incorporates "Western Mediterranean influences, emphasizing sustainable seafood with creative but simple techniques." Chef Critchley's experience and attention to food and fresh ingredients is what helps make dining at Urbana quite the experience. And let's not forget the amazing bar! The knowledgeable staff will be sure to recommend nice glass of wine or signature cocktail that's sure to get you in the "spirit"! The bar offers a wide selection of French, Italian, Spanish and American wines, "with a special focus on local and sustainable vintages."

This couldn't be a better time for Urbana. With an amazing and attentive staff, new Executive Chef, new management, new menu, great ambiance, who could ask for anything more? This has become one of my new favorite restaurants in Washington, DC and I hope Urbana continues to improve and maintain its spot in Dupont Circle as one of the hottest restaurants and bar. I, for one, am very pleased with what Urbana has become. "Check, please!"

Oh, and be sure to try the brunch! B.uild Y.our O.wn B.ellini
$16 Bottomless Beverage service for B.Y.O.B. begins at 11:00am and ends at 3:00pm
Purchase of entrée required.

“through an eclectic and approachable brasserie-style menu, urbana embodies this very spirit by celebrating the culinary traditions of northern italy and provence” - john critchley, executive chef

Urbana DC
2121 P Street Northwest, located within the stunning Hotel Palomar Washington DC
Washington D.C., DC 20037
(202) 956-6650
http://www.urbanadc.com

(Photo: top left: slow cooked pork belly, juniper crusted spare ribs, celery root and braised leeks. Photo: bottom right- Eggs Any Style, rustic potatoes and country sausage, by Lakegan Harris)

Anchor Oyster Bar, San Francisco

Situated in the heart of the Castro in San Francisco on Castro Street, Anchor Oyster Bar serves fresh, delicious seafood that is sure to please the palate! The menu is very simple and straightforward, and offers items from shellfish to oyster cocktails, fresh fish, chowders and San Francisco's famed Cioppino...and let's not forget the delicious garlic bread for dipping. A blackboard surrounded by fishing paraphernalia hangs over the bar and lists the daily specials, which include several main courses, chowders and seafood pasta. Anchor is small and there's always a wait. This little neighborhood gem seats about 8 at the bar, and 5 tables, each seating about 4 people. The food is so amazing though, and well worth the wait.

The chef (yes, 1 chef and 1 assistant!) is AMAZING! Cooks in a tiny kitchen that is open to the dining area. It's rather mesmerizing to watch such delicious masterpieces get cooked and plated right before your eyes!

579 Castro St
(between 18th St & 19th St)
San Francisco, CA 94114
Neighborhood: Castro

(415) 431-3990

www.anchoroysterbar.com

Thai Tanic Restaurant DC

One of my favorite Thai restaurants in DC, Thai Tanic continues offer delicious food at a very reasonable price. Thai Tanic offers great service from its friendly staff, authentic Thai cuisine and fresh ingredients, and upbeat atmosphere. This place is always at the top of the list when it comes to great Thai cuisine.

Thai Tanic now has two locations and a new sushi bar, Tsunami.

1326-A 14th Street, NW, Washington DC 20005 (Near Rhode Island/Logan Circle)

3462 14th Street, NW, Washington DC 20010 (Columbia Heights)

1326 14th Street Northwest Washington D.C., DC 20005-3611 - (202) 588-5889 (Near Rhode Island/Logan Circle)

Casa Nonna

Goodbye California Pizza Kitchen (or as most call it, CPK), and hello Casa Nonna! The New York-based BLT Restaurants brand has done it again in Washington. Casa Nonna joins BLT Steak downtown and the forthcoming BLT Burger (at 1317 Connecticut Ave. NW), opening this spring. Casa Nonna, which is a block south at 1250 Connecticut Ave. NW, features menu items such as antipasti, pizza and pasta. The dinner menu includes small plates, sliced meats (charcuterie) and cheeses, wood oven pizza, salads, and family-style portions of italian classics like spaghetti pomodoro, linguine with clams, fettuccine, ravioli and lasagne.

Don't want to wait for a table? Saddle up to the bar and order a cocktail and a few small plates. The risotto balls are delicious! So are the pickled beets and fried calamari.

Casa Nonna is open Mon-Thurs from 11:30am (lunch) - 11pm (dinner); Friday from 11:30a-11:30p, Saturday from 5:30p (dinner) - 11:30p, and Sunday from 4p-10p.

Posto DC

Situated in the center of Logan Circle, Ristorante Posto adds Italian flare and flavor to the heart of Washington, DC. Before dinner, saddle up to the bar and order one of the many satisfying specialty drinks. Then, the menu, filled with delicious antipasti, affettati, formaggi, pizza, and main courses is certain to give your knowledge of Italian a work-out, as well as your palate! The Ippoglosso (pictured) – pan seared halibut, green pea sauce, grape tomatoes, parsley – green pea salad is AMAZINGLY delicious! Or try the Polipetti— grilled baby octopus, saffron potatoes, chickpeas, frisee salad, phyllo pastry shell for starters, and you'll think you were in Italy! And, the Ravioli— three-meat ravioli, butter thyme sauce...is sure to be a pleaser!

Ristorante Posto
1515 14th Street NW
Washington, DC 20005 (See on the map)
Tel: 202.332.8613
Fax: 202.332.8616
Email restaurant@postodc.com

Reluctant Panther Inn & Restaurant

While in Manchester, VT, I had the pleasure of dining at the Reluctant Panther Inn & Restaurant. Situated in the center of Manchester, the Reluctant Panther provides a beautiful backdrop for fine dining and romantic events, with its gorgeous views of the gardens, grounds, and Equinox Mountain. Two of my best friends from Atlanta, Georgia decided to tie the knot on the grounds of the Reluctant Panther Inn & Restaurant, followed by a delicious meal and festive cocktails. If you ever find yourself in Manchester, Vermont, this place is great for quaint accommodations as well as delicious food. The staff were very attentive, the atmosphere very romantic, which was perfect for such a joyous occasion.

Reluctant Panther Inn & Restaurant
17-39 West Road
Manchester Village
Vermont 05254-0678
802-362-2568
(800) 822-2331

Pea Purée, a la Top Chef

OK, we all know the story about Alex and the pea purée (check out the Power Lunch episode). Here's my version of a dish using the pea purée (this is my spin on the recipe that was recreated by Michael Voltaggio):


1 cup peas (I used frozen organic peas)
1 cup heavy cream
1/4 cup chopped leeks
1/2 small shallot
Olive oil

First, start by bringing the cream to a small boil (careful not to let it burn). Then add the peas. Meanwhile, in a small pan, I sautée the leeks and shallot. Only sweat the leeks and shallot. You don't want any color. Once the peas start to turn "pea green", remove from the heat. Strain off the cream, but reserve it. You'll use the cream when you purée the peas. Next, take the peas and add them to a blender (I used an immersion blender to do this), along with the shallot and leeks. Pour in the cream as you blend the peas. You might not use all of the cream to purée the peas, but eyeball it to your liking. Drizzle in some olive oil to emulsify the purée.

In the dish pictured here, I pan seared a cod fillet and made a tarragon butter sauce.

Tarragon butter sauce:
butter
tarragon
shallot
white wine
lemon juice

In a pan, I melt 4 TBSP. butter. I sweat half of a shallot in the butter (until they become soft but no color), and then add 1/4 cup of white wine. I squeeze in about half of a lemon and cook on high heat. After it begins to boil, simmer the mixture and let it reduce. Continue to stir. When the sauce starts to thicken, remove from heat. Add a tablespoon of chopped tarragon.

(Photo: Pan seared cod in tarragon a butter sauce with pea purée and sautéed spinach)

Want a Burger? Try Rogue States!

There's a new burger joint in Washington DC around Dupont Circle...and IMHO (in my humble opinion) it puts Five Guys to shame. I'm not a burger connoisseur, but I was really impressed by Rogue States.
They have an amazing menu of "gourmet" selections, including:

The Rogue State, a house spice blend, chipotle, cilantro
Now & Zen, made with soy sauce, green onion, ginger, toasted sesame seeds
Curried Away, a house curry blend, onion, cilantro, hot chilies
Ciao Down, garlic, tomatoes, basil
No Burger, No Cry, house jerk blend, red onion, habanero peppers (apparently this burger is not for sissies!)
Pardon My French +3, black truffle oil, thyme (it was suggested to add brie and you'll be saying oulala!)
Square One, simply served with sea salt, fresh black pepper

All burgers are 1/4 pound and cost 7$. Additional toppings are available for a charge, and they have sweet potato fries!!! Talk about the best thing I ever ate! The Rogue State was delicious. Now I'll have to work my way down the menu.

Oh, one other thing....the owner, Raynold Mendizabal, keeps the restaurant open into the wee late hours of the morning, catering to a hungry-for-a-snack late crowd. For a change, there's food on a Friday night after a night out on the town!

Web site: http://aburgergrillingcompany.com/
1300 Connecticut Avenue Northwest
Washington, DC
(202) 296-2242

Persillade

I first heard about persillade from watching an old episode of Jacques Pepin and Julia Child's cooking show, Julia and Jacques Cooking at Home. Persillade is a sauce mixture or herb condiment of parley and garlic. Some recipes add shallot as well. Persil, French for parsley, and ail, French for garlic, together make persillade. Persillade is very common in French and German cuisine, often served with potatoes, or, pommes persillade, and meats. Persillade can also be used as the base of crusts for veal and lamb, if combined with bread crumbs.

Add some lemon zest and you have a gremolata, which is traditionally used as a garnish for braised lamb shanks.

Photo courtesy of Whole Foods Market. Lamb chops with persillade and grey salt (Whole Foods Market recipe)

Source: Wikipedia: Persillade

Tortellini with peas and pancetta

This was a very easy and simple recipe, with simple and flavorful ingredients. This recipe is a modified version of an alfredo sauce.

For the pasta, if you have the tools, feel free to make your own, or you can just use store-bought pasta. Trader Joe's has a variety of ravioli, tortellini, and dried pastas (you can use any pasta you'd like; just follow the cooking instructions on the package). In fact, all of the ingredients came from Trader Joe's!



Ingredients

• 1/2 large onion, chopped or diced (or substitute the onion for shallots)
  
• 1/2 or 1 cup diced pancetta (you can also use diced ham or even bacon)
  
• 1/2 or 1 cup of frozen peas
• 1 cup heavy cream
• 3 TBSP butter
  
• 1-2 cloves of garlic, minced
• salt and pepper to taste
  
• Parmesan cheese (1/2 or 1 cup)
  
• 1 package cheese tortellini (or any pasta you prefer)
  

Start by sautéing the onions and garlic in butter or a tablespoon of extra virgin olive oil until translucent. Then add the pancetta and cook until brown. Add the cup of heavy cream and butter to the onions and pancetta and cook until it becomes a bit thickened. Add the pasta and toss in the frozen peas. Stir and incorporate all of the ingredients. Add some parmesan cheese to the mixture and serve. You could also add some additional cheese on top.


Pancetta (definition from Wikipedia.com):

Italian pancetta (Italian pronunciation: [panˈtʃetːa]) is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type.

Café Cluny

Café Cluny - This West Village gem is a must try! The dimly lit restaurant is inviting and ambient, creating a cozy and warm environment. The ingredients – fresh, the service – great! This restaurant has a wonderful atmosphere and ambiance and the food is amazing.








Cuisine: American, American (Traditional), European, French, French (Bistro)
Reservations: Suggested (OpenTable)

284 West 12th Street, New York, NY(212) 255-6900‎

"Chef for a Day" Nate Hill - Argentina

Restaurant Mio continues on the success of their "Chef for a Day" series, welcoming Nate Hill.

Nate's menu will attempt to interpret the intense urbanism palpable in Buenos Aires cuisine next Saturday, December 5th, 2009, in MIO's on-going series of "Chef for a Day", which celebrates the growing influence of urban Latin American cuisine in Washington, D.C.

Enjoy 3-course signature dinner hosted by local Guest "Chef for a Day", Nate Hill.


Time: Between 5:00-9:00 PM
Cost: $40 per person ++
Go to Open Table to make a reservation!
Or RSVP 202.955.0075

MENU:

Appetizers

(Choice of one)
Choripan
**
Provoleta con Oregano
**
Empanadas Argentinas

Entrée (Choice):
Canelones de Espinacas
**
Matahambre con Ensalada Rusa
**
Milanesa de Pollo a Caballo con Papas Fritas
**
Parrilla individual

Dessert (Choice):
Alfajores
**
Helados

http://twitter.com/MioRestaurant
FACEBOOK: MIO RESTAURANT & CAFE

Cedar

A good friend told me about Cedar and I decided to try it out with my friend Kenzie, who's now moving back to Atlanta next week. I had no idea Kenzie was just as much a foodie as myself, and we had a delicious dinner and great conversation about her new adventure at SCAD Atlanta, and stories about her fabulous mother.

I didn't know what to expect from Cedar, but I must say the food was delicious!
Kenzie ordered a starter, Grilled Seafood and Watermelon Salad with salsa verde. I'm not a fan of savory and sweet, especially fruit, but I must say the shrimp was quite tasty with the melon.


Next course, Kenzie ordered the Butter Poached Lobster with corn, potato puree and hen of the woods, and I ordered the Wild King Salmon with shell bean ragout, spring onions and baby carrots. The lobster was very perfectly cooked and the taste was very refined. The salmon with beans was EXCELLENT! Salmon was also perfectly cooked and very tender, and I loved the crunch and texture of the beans. Perfect pairing.




I was a bit disappointed in the desserts, however. There didn't seem to be enough variety, and the presentation was a bit...beginner. The desserts were a bit too simple and "safe", but tasted good (not GREAT). I ordered the Gateau Basque with peach preserves and white peach-rose sorbet, that was a bit heavy on the rosewater. Kenzie had the Chocolate Praline Crunch Bar with roasted banana and double chocolate ice cream. The bananas seemed more like an afterthought, scattered about the plate.




Overall, the food was fantastic and I'll definitely give it another try.

Cedar executive Chef Andy Kitko
Cedar is located at:
822 E St NW
Washington, DC 20004-2150
(202) 637-0012

Baltimore Restaurants

Ok, so I wasn't impressed with the restaurant selections around Inner Harbor in Baltimore. If you have a car and can go a bit further out into other areas such as Fells Point, Little Italy, and some other places, you'd have much better luck with some great eats! Here are a few suggestions:

Papermoon Diner
227 W 29th St
Baltimore, MD 21211
(410) 889-4444
www.papermoondiner24.com

Joy America at the Visionary Art Museum
800 Key Hwy
Baltimore, MD 21230
(410) 244-1900
http://www.avam.org/joyamerica/index.html

Sascha's 527 Café
527 N. Charles St in historic Mt. Vernon
410-539-8880
http://www.saschas.com/restaurant.html

Helmand
806 North Charles Street
Baltimore, MD 21201-5308
410-752-0311
http://www.helmand.com/

Cafe Hon
1002 W 36th St.
Baltimore, MD 21211
(410) 243-1230
http://www.cafehon.com/

Golden West Cafe
1105 W. 36th Street (just around the corner from Falls Rd. on The Avenue in Hampden)
Baltimore, MD 21211
http://www.goldenwestcafe.com/

Bicycle Bistro
1444 Light St.
Baltimore, MD 21230
(410) 234-1900
http://www.bicyclebistro.com/

Abacrombie
58 W Biddle St
Baltimore, MD 21201
http://www.abacrombie.net/

Brass Elephant
924 N Charles St
Baltimore, MD 21201
http://www.brasselephant.com/

Angelina's Restaurant
7135 Harford Rd # 35
Baltimore, MD 21234
(410) 444-5545
http://www.crabcake.com/

Not restaurants, but must-tries in Baltimore:

Dangerously Delicious Pies
Baltimore City
1036 Light St.
Baltimore, MD 21230
410-522-PIES (7437)
410-522-7437

SAVORY HOUSE
3547 Chestnut Ave. (Hampden)
Baltimore, MD 21211
http://www.dangerouspies.com/

Charm City Cakes
2936 Remington Avenue
Baltimore, MD 21211
(410) 235-9229
www.charmcitycakes.com