Category Archives: Food Memories

Vintage recipes and closing out my time on @Foodtoktv

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For the last few years I was participating with a Tiktok channel called Foodtoktv as well s running its website and blog as some of you are aware. But with Spring around the corner and starting up my more food focus channel on TT under @KitchenBearSF ( in addition to my original profile Frank_Mentorsf) as a way to come back to BiteTheRoad.com more.

I choose to step back from the collab activity recently, and  did my last “Live” for them last Thursday, wanting to keep at my retro inspired theme with several dishes I could knock out in an hour.

During my Lunchtime Live that week I did several recipes:

The first two you confined on the blog for FoodtokTV (you can still many of the previous lives on the Foodtoktv Youtube channel here)

and two others I will be sharing here this week for

  • Vintage 1960’s Grandmother’s Potatoes
  • Italian inspired White Beans & Tomato with fresh oregano salad/Bruschetta

Here is a quick peak at the all and stay tune for more of the recipes soon.

 

 

My Latest version of the traditional Easter Pizza Rustica or Ham Pie

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As some of you know I am on Tiktok these days on my original account @Frank_MentorSF, and my newly launched, more food focused @KithchenBearSF. While I work to get @KitchenBearSF up to its minimum followers to go live, I go live from my original one and weekly noon 12:00 noon PST on @foodtoktv collaborative account.

On Saturday I took a rare few hours and went live on my account to make my annual “Ham Pie” that I do most easter weeks. I have blogged about this in the past, but sharing below the latest version of the recipe. See this post for more step by step https://bitetheroad.com/easter-ham-pie-aka-pizza-gaina/ .

Full Recipe for the Filling- (enough for 4-6 pies depending on size)
1/2 lb whole milk insalada (or Insalata) ricotta, aka Ricotta Salata  (Firm salty ricotta cheese. – you can substitute any of your favorites or what you can find locally)

◦ 1/2 lb Pepperoni (Use the traditional sticks or the larger slicing one.)

◦ 1/2 lb Prosciutto (optional)

◦ 1/2 lb HOT Capicola or Hot Soppressata,

◦ 1/2 lb hard salami

◦ 1/2 lb Genoa salami

◦ 1/2 lb Procuittini (You can substitute this with any other pepper coated ham they have)

◦ 1/2 lb Abbruzese

◦ 1 lb Basket Cheese if available or use fresh Mozzarella cubed

◦ 1/2 lb Provolone (Other recipes use ricotta Salato etc.) or both

6 – 12 Large Eggs ((see notes for quantities))

For The Dough – 3 – 8” pies

• 1 tsp Ground Pepper (or more to taste for dough)

• 6 large Eggs

• 3/4 cup (or 12 tbsp) Shortening

• 4 1/2 cups All purpose flour

• 1 tsp Salt

• 1 tsp Grated cheese (Parmesan) (for dough)

• 2 tbsp ice water (as needed)

 

Read these Notes first

  • Depending on where you live – some of these meats won’t be as available. Its totally fine to switch them out for your favorites or use more of one than the others.
  • When buying your meats and cheese – you will save time by asking the deli to slice it in 1/4’ slices for you.
  • The filling for the full recipe will make 1- 9 inch pie- (in a springform pan) and 1 foil or 3 –  8’ in foil round pans. depending on how much you fill them. I also like to use foil loaf pans.
  • I often make the first batch of dough, knowing I will have leftover filling. Then a few days later make another batch for the freezer. When freezing, cool, wrap in plastic, then foil then place in a ziplock bag
  • By volume, the foil pans take about 6-7 eggs worth of the whisked eggs and the springform will take up to 12 – 13 eggs depending on the size eggs you use. (Lessons Learned – have extra eggs handy just in case)
  • If you use a springform pan – be sure and give it a foil “condom”  around the bottoms and bake on a sheet pan in case it leaks

Pre-preparation

  • Cut all the meats and cheeses into small cubes. 1/4 to a 1/2 inch mix. You can do this several days before in resealable bags or containers.

Making the Dough

    • You can make the dough several ways.
      1. My usual method is in a large flat bowl (or on your counter if you have the room)- sift together flour and salt. Add eggs, ground pepper and grated cheese. This also works in a stand mixer with the dough attachment.
      2. If you use a food processor – its super fast and the dough will be softer. A few tips  include dice up the shortening and don’t over mix. If you make the full version, you’ll likely have to finish mixing it by hand, but if you use the half batch,  you will be able to process it right in the food processor
    • Add in the shortening and work in quickly. Use a pastry cutter if you have one.
    • Crack and break up the eggs. Add the eggs to the flour mixture and mix, adding up to 2 tablespoons of iced water as needed to bring the dough together.
    • Dump it on the counter and knead it until it comes together and form into a ball. DO NOT OVER WORK. Wrap in plastic or cover until ready to use.
    • You have two options now:
      1. You can divide the dough in 4, shape into discs and wrap and chill for 30 min or overnight  or
      2. Divide the dough and roll out and fit into your pans, pressing up the sides. Cut off at any extra to save as decoration on the top.

For the filling (wet mix first)

    1. Crack and whisk the remaining eggs
    2. Add pepper, grated cheese
    3. You can add 1-2 tablespoons of the Basket cheese (if using) and gentle loosen it into the batter. This will add some moisture when cooking.

Assembling the Pie

    1. Preheat your oven*
    2. Roll out the dough, large enough to extend beyond your pan several inches as you will want the sides to hang over. You want it thin enough to be flexible
    3. Using either a 9in spring form pan (or an 8 inch one will do – but use less of everything) or simple foil cake or loaf pans
    4. Lay the dough in the pan and gently press into place and make sure all the corners and sides and flattened smooth.
    5. Sprinkle some grated cheese ( about a tablespoon) on the dough at the bottom of the pan.
    6. Place 2 cups (for foil pans) or 3 1/2 – 4 cups (for spring form pan) of meat and cheese mix in each prepared pan and spread it out. It should be no more than 3/4 of the way up the sides.
    7. Pour the wet batter over the meat and cheese. Using the back of a wooden spoon gently mix in. Essentially you want to barely cover the meat mixture. (If you run short of eggs, whisk up a few more and top off)
    8. Take the leftover dough and add any decorative topping you want (i.e. a cross hatch or cut out shapes), flute the edges.
    9. Brush with an egg or cream wash
    10. Sprinkle with more grated cheese
    11. Bake in a preheated oven* 350 degrees for 60 – 75 minutes
    12. When they are a golden brown and a toothpick comes out clean. Take them out of the over and let them cool on a rack, in the pan until cool to the touch
    13. Once cooled some, remove them from the pan  and let finish cooling on the rack (remember they will still be hot inside)
    14. You can serve these warm, room temp or cold.
    15. Once fully cooked ns cool – wrap in plastic wrap, then foil to keep. They freeze great!

*Baking Temperature & Times

  • My mom prefers to use 350 degrees for 60 – 75 minutes or until the toothpick comes out dry for the foil pans (my oven was dead on at 60 minutes. (For the larger springform – plan for another 20 min).
  • My original version https://bitetheroad.com/easter-ham-pie-aka-pizza-gaina/
  • Several other versions I have tried and liked include
    • https://cookingwithmamalombardo.wordpress.com/2011/04/23/another-easter-classic-pizza-gaina/
    • http://www.afamilyfeast.com/easter-pie/
    • http://www.food.com/recipe/pizza-gain-aka-pizzagaina-pizza-rustica-italian-easter-ham-pie-293899#top

 

Keto Chocolate Chunk Biscotti

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I am a huge biscotti fan and I have hate paying the price for them in the store when they are super each to make. I do a bunch of flavors, but one of my “go to’s” is a recipe for mini M&M Chocolate Marble Biscotti that I found some time back. But with friends and family members eating more Keto or gluten-free I have started to play around with recipes and this one got a remake this week.

So I went from this version with all the sugar and flour:

To a new version that uses almond four, sugar substituted ingredients:

 

With a few minor tweaks, I was able to get it working to rave reviews. But first, you have to have the ingredients. So I used these alternative brands (I don’t have a relationship or affiliate with any of them) but they are all easily available at both Safeway and Luckys grocery stores. in my test batches, I found I liked the chocolate bars chopped up better than using the Lily’s chips.

Here is the recipe:

Ingredients

  • 1/2 cup of margarine softened (You could use butter but it will affect the softness of the biscuit – but add more flavor)
  • 1 cup granulated sugar substitute – I used the Monkfruit version
  • Two large eggs
  • 1 teaspoon Vanilla extract
  • 1 pinch of salt
  • 2 -3/4 cups Almond Flour ( with up to an additional 1/4 cup if needed on the side)
  • 1 teaspoon baking powder (you may find you can use less)
  • 1 teaspoon baking soda (you may find you can use less)
  • 1 -3/4 cups sugar-free chips or chocolate bars chopped up
  • 1/4 cup unsweetened cocoa powder*
  • 1 cup slivered almonds (optional)
  • 2 tablespoons instant coffee granules (optional)
  • 1/2 teaspoon Almond Extract (optional)

To make:

Preheat over to 325°F.

Cover two cookie sheets with parchment paper ( if your sheet are large you can do two bars at once but they will spread some)

Note- this batter is soft enough to do by hand or hand mixer if you do not want to use a stand mixer

Steps:

  1. In a large bowl, cream margarine and sugar substitute until light and fluffy;
  2. Mix in eggs and vanilla.
  3. In a medium bowl combine flour, baking powder, salt, and baking soda;
  4. blend into creamed mixture. Note: The dough will be much softer than the traditional version.
  5. you may want to add in some extra almond flour here if needed.
  6. Stir in 1 1/4 cups of chocolate pieces, mix well
  7. Layout plastic wrap on your counter and scoop out the dough and shape into a ball with your damp hands.
  8. Divide dough ball in half. Put one half back in the bowl, and leave one on the counter.
  9. Add the cocoa powder and coffee granules to one half of the dough in the bowl. Work together until the dough and powders are mixed. The cocoa powder will make the dough stiffer as well.

Making the marbled look

  1. On the plastic-covered counter ( you can also use almond flour on the counter if you prefer not to use plastic). Gently knead the  “white” dough and shape it into a wide log. Put aside.
  2. Do the same with the “chocolate” dough and gently knead into a similar shape
  3. Place the two logs together, one on top of the other, and knead them three times together to form a marbled effect.
  4. Divide the dough into two pieces again  and roll out as two similar shaped logs about 2 inches wide

Baking:

  • Place each log on a cookie sheet, (leave room around the log as they will spread in baking).
  • Bake for 20-25 minutes ( Almond flour burns faster than regular flour – so keep a close eye on it. In my oven 20 min was perfect)
  • Remove from the oven and let cool in the pan for 15 to 20 minutes
  • Carefully remove from the pan to a cutting board (They will be soft! )
  • Using a serrated knife, slice logs into 1/2 inch slices (it may yield anywhere from 12 to 15 slices per log depending on how you cut them)
  • Rearrange them back on the cookie sheet cut sides down.
  • Bake an additional 10 minutes, Turning the over halfway through is optional
  • Turn the oven off and let them sit in the oven for another 5-10 min
  • Then remove from the pan and let them cool on a rack. store tightly covered

Other tips

  • Wrap each log in plastic and place in the refrigerator fo 15 min – 30 min before baking to chill helps to slow the spread when baking.
  • You can freeze the logs until ready to bake in the future, just let thaw 10 -15 min before baking.
  • Adding the coffee granules is optional. If I don’t have any, I don’t use them. Don’t use ground coffee.. it will be too bitter

 

 

More tales from my COVID19 Shelter In Place

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The days are as full as ever; so it helps keep the mind from wandering

  • Changes are the norm. Trips were cancelled.
  • TEDxProvinvetown 202o is shelved as well.
  • I will be starting a new detail on COVID19 response next week.
  • Been keeping my hands busy with Tiktok (@frank_memtorsf) and some crafting xmas gifts early more on that later.
  • Cooking as usual

On the home front

Plenty of time with the 4-legged boss while managing to teach to night classes.

Just found out that that the “What the “Bears” can teach Goldilocks” talk I did for TEDxProvincetown 2018 now has the transcript translated in three languages including Japanese https://www.ted.com/talks/frank_strona_what_the_bears_can_teach_goldilocks

Continuing to cook up a storm to keep the boys fed;

This is what happens when Paul And I watch Saturday morning cooking shows.

P: Honey. Make this…
Me: What? The Mexican inspired pizza?
P: No, the green sauce. Let’s do “make your own Tacos”. So we can use it.
Me: “eye roll”. Fine. I bet you mean use hard taco shells too. Not the soft ones .

So the end result; I swapped out a kicked up ground turkey for traditional carnitas (pork) that I wasn’t about to make or regular ground beef. Used whatever greens I had around and dinner is ready. Paul got his Taco and as usual mine got turned into a layered salad.

The roasted Tomatillo Salsa recipe is great. Will make again. Note to self; 1 roasted jalapeño wasn’t enough. A second or add the seeds/ribs next time

Getting lots of specifc food cravings too. So this Instant Pot Rice Pudding with cinnamon, shredded coconut, and my new non-dairy decadent treat – “condensed coconut milk”; all the sticky sweetness without the dairy hit the spot. Using lactaid free milk also added to the whole, making the whole dessert good for is “intolerant” folks. Chilling now to set but looks super easy to replace items and with only 20 min cook plus set up – including cooking the rice.

Another win at the house was a simple Instant Pot, 5-spice chicken & vegatable stew to go along with our Jodie Foster weekend. From Hotel Artemis to Silence of the Lambs

Been dragging recipes up “from the past” treat was inspired by strawberries that needed to get used. Old school Strawberry Shortcake with a twist of sweetened greek yogurt cream and homemade biscuits.

One day I even had time to have a cookie day with my version of “monster cookies”. Pretty much an “anything goes” coolie, so perfect way to use up bits of this and that.. chocolate bunnies from easter, nuts, m&ms, etc. it’s no delicate tea cookie. Its a solid oatmeal and peanut butter base great dunking.

The boys got all excited about a 70’s fav dish with “shake & bake” porkchops, baked sweet potatoes & green beans from our childhood too which was part of retro week. When I did a past’ & beans for dinner. A favorite since I was a kid and money was tight. Its kinda like the italian-american version of fast comfort food. Not to mention all the Friday grill ups we have been doing

I’ll be getting some recipes up this week too

 

Food Lover’s Guide to Eating in Manhattan

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Any true foodie will rejoice on a trip to Manhattan. This melting pot of cultures features the country’s most diverse dining landscape, making it easy to find something to satisfy any craving. Here are four types of cuisine to indulge in while in the Big Apple.

Asian Food

A rich history of immigration to the US by people from Asia has resulted in a significant Asian population in New York City. With this large population of Asian immigrants comes a host of opportunities to indulge in authentic cuisine over a wide range of cultural subsets. The best place to start your Asian cuisine exploration in New York City is in Chinatown. Simply take a stroll along Canal Street and you will be met with a host of restaurants to welcome you in for a fabulous meal. If you’re looking for a finer meal, Shanghai 21 is highly rated by customers as a quality restaurant with vegan options. If you’re looking for some cheaper Asian fare, Xi’an Famous Foods and Tasty Hand-Pulled Noodles can both get you some quick yummy dumplings or soup for under $5.

Classic Steakhouses

There is no more quintessential New York City dining experience than enjoying a steak dinner in one of the area’s many classic steakhouses. These traditional steakhouses harken back to the old days with their leather furnishings, wood trim, and soft lighting. Popular places to consider for your meal include Gallagher’s Steakhouse, Delmonico’s, Peter Luger’s, and Smith & Wollensky. Any of these upscale joints will provide the best cuts of meat paired with all of the traditional steakhouse sides.

Bar Food

New York’s lively nightlife and bar scene translate to a cornucopia of bar food goodness. With so many options, you are never more than a short distance away from an amazing gastropub. Some of the best choices to consider include The Spotted Pig in the West Village, Ousia in trendy Hell’s Kitchen, Pier A Harbor House in Battery Park City, and Bolton & Watt in the East Village. If taking an Uber home, be advised that ride-share fare may increase during inclement weather, so plan your transportation carefully.

Italian Cuisine

For the most amazing Italian food in the states, be sure to head to New York City’s Little Italy neighborhood. Savvy travelers will check out the welcoming atmosphere and fabulous food at places such as Da Nico, Angelo’s of Mulberry Street, and Il Cortile. After you have noshed on fresh pasta and pizza, you are going to want to leave time to explore this lovely district with a cone of genuine gelato. If you’re looking for some good, cheap pizza on the go, however, you might want to stop by Joe’s Pizza in Greenwich Village or one of the surrounding locations.

Manhattan is not just a place to sightsee. You should prepare your taste buds to be met with an explosion of flavors with a trip to Manhattan. This bustling city will leave your stomach full and your heart happy.

December 2019 recap

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Well its that time of January, when I am finally back on track and catching up on all the delays, vacation emails from folks. The majority of the holiday decor is down and we are settling into more rain here in the Bay Area. Below is a visual recap of some of the highlights.

Homemade gifts

This year I went back into my craft pile and decided I was going to use more of the surplus old jewelry pieces I use of when I made the Planner Keepers and Book Jewels in 2018. While I had initially thought I would do ornaments, I somehow got my vision shifted and ended up making decorative pinecones “globes”. While a bitch to ship, I am happy to say all but two arrive in tack and I even have a few extra still around to give as gifts or sell. The only “new” as in pre-owned that I needed to purchase to make these were the vases that got used as the globe parts. With each one taking about 2 days plus dry time. Needless to say, a few folks got them late. A couple of folks were all “you should sell them”. And I’m like and what, call them “Gaudy Baubles”? Hey.. that could work too.

While a lot of work – it was pretty cool to see the progress. Even if the house was covered in glitter snow.

The rest of December was pretty casual. No big party this year did a super casual last-minute potluck with a few pals. I managed to back a few treats while Paul recovered from some dental work. Scored a great find at Salvation Army with a 5 foot “Santa” which didn’t get added into the decorations but it was a pretty damp holiday.  Did try out two new cake recipes which were hits as well as some fun vintage ornaments I scored.  then a great dinner at our favorite steakhouse for New Year’s Eve. So overall a good way to wrap up 2020

 

When the night calls for heat

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Some days a picture is worth a thousand words…

From my recent visit to IL Casaro Pizzeria & Mozzarella Bar.

A good solid addition to the Castro, from the great food to the friendly staff. Well worth a visit.

Eating single? Skip the table and eat at the bar. When North Beach hits the Castro;

 

Now 2 Locations to serve you
Castro
235 Church Street
San Francisco, CA 94114
TEL|415.875.9421
North Beach 
348 Columbus Ave
San Francisco, CA
94133

TEL|415.677-9455

Pauls Birthday Week…

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And it continues…

Dinner in tonight for Paul’s bday week recognition. He had a choice of nice dinner out or in. He opted for in.  Of course that also meant “hmm lets refresh the living room and rearrange it, because shopping and dinner prep wasn’t enough already. But the new layout looks great

And For Dinner

So I went with a new recipe I came across  for slow braised short ribs over polenta and vegetables since its not something Ive cooked before and the recipe looked good.

A simple salad and oven roasted brussel sprouts and broccoli with balsamic vinegar  rounded out the meal.

Along with his requested fav cake from Noe Valley Bakery.

 

Small-Town Food Festivals in October You Need to Visit

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Autumn is almost here, and there’s nothing better than welcoming the new season by enjoying the cool, crisp fall air while sipping some warm apple cider with your loved ones. Getting to your favorite festival is as important as choosing which one to attend. Make travel reservations ahead of time so that you can soak up every minute of seasonal fun. With a variety of exciting contests, shows, and delicious food selections to choose from, each of the following October food festivals is guaranteed to be a hit.   

Milford Pumpkin Festival

Pumpkins are at the heart of autumn, and the Milford Pumpkin Festival—which takes place in Milford, New Hampshire, from October 11th to 13th—promises to illuminate the night with the Town Hall pumpkin-lighting ceremony and other festive events. If you’re flying, Manchester-Boston airport is the closest to the festival just 18 miles away. 

Apple Scrapple Festival

The Apple Scrapple Festival on October 11th and 12th in Bridgeville, Delaware, is a great event for the whole family, whether you’re local or planning to travel there. For those planning to fly, the closest airport to Bridgeville is the Salisbury-Ocean City Wicomico Regional Airport that is only 33 miles away, so get your car rental reservations ready to arrive at the festival in comfort and style. If you’re going to have more than one driver, remember that adding additional drivers to a rental car costs more, with some exceptions. 

Buffalo Wallow Chili Cook-Off

Get ready to sample a wide variety of some of the tastiest homemade chili in the country at the Buffalo Wallow Chili Cook-Off in Custer, South Dakota. A rip-roaring good time is what you’ll get as seasoned cooks compete for top chili-cook honors. The chili is worth traveling the distance, with the closest airport 49 miles away at the Rapid City Regional Airport. 

Taste of Brunswick Festival

If you’re in the neighborhood or just up for an adventure, the Taste of Brunswick Festival in Alberta, Virginia, on October 12th, is an autumn delight. You’ll thoroughly enjoy your time tasting delectable stews in the annual stew-master cook-off, going on a hayride, and enjoying a variety of fun activities and events. If you’re flying in for the festival, the closest airport to Alberta is the Richmond International Airport, which is 65 miles away.

Festivals are the perfect autumn events for getting you into the cozy vibe of the season, and no matter which festival strikes your fancy, you’ll have a great time.

If you are looking for some seasonal fall food that you can enjoy at home, try this recipe for Sweet & Smoky Butternut Squash, Apple, and Carrot Soup.

Fish: The Benefits and Possible Risks

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Increasing your fish intake is good for your heart and can reduce your risk of cancer. However, some fish can contain high levels of toxins. If the fish that you like to eat enjoys dining on other fish, their flesh will have a higher toxin load by the time it gets to your plate. Fatty fish and predators are the fish that have the highest risk of transferring toxins to you. These are a few tips to make sure that you’re getting the healthiest portion of fish.

Health Benefits

The primary health benefit of eating fish a few times a week, especially in place of red meat or fowl, is that it increases your intake of omega-3 fatty acids. This can reduce your risk of heart disease and high blood pressure. A diet that contains regular intake of fish can also lower your risk of cancer and of developing Alzheimer’s. Fish is also an excellent source of low-fat protein and can even help you recover after a hard workout. Many women who suffer from severe cramps or PMS find that increasing their intake of healthy fish lessens their symptoms.

The Risks

While fish are known for mercury contamination, it’s important to consider the food chain when deciding what fish to eat. While fish is the most significant food source of mercury, a diet high in shark meat contains a lot more toxins than a diet high in salmon. Toxins build up in the tissues of predatory fish, which are fish who feast on other fish. Stay low on the food chain, and focus on shrimp, scallops and other mollusks, haddock, and trout.

Good Fish vs. Bad Fish

To limit your exposure to these toxins, carefully monitor what fish you consume. If you keep canned tuna in your cupboard, make sure you eat more canned light than canned albacore tuna. In fact, testing indicates that albacore tuna contains more than twice the amount of this toxin found in light canned tuna. You can safely eat two to three servings a week of salmon. While wild salmon has a slightly lower mercury count than farmed salmon, both types of harvesting show low levels of this toxin. Many diners find that wild-caught salmon simply tastes better. If you don’t like the smell of fish in your house after cooking, try using farm-raised salmon.

A diet high in fish is generally a healthy choice, but your geographic location may make it difficult for you to purchase healthy fresh fish. Flash-frozen fish is often a more cost-effective option if you live in a land-locked region. While nothing that you do to a piece of fish in the preparation stage can reduce the amount of mercury in it, you can improve the flavor and texture of frozen fish by thawing it gently in a bowl of cold water over the course of the day. This will keep the flesh tender as it thaws. Then you can prepare it as you would any fresh piece of fish.

Here’s another article we think you’ll enjoy: Top 3 Seafood Restaurants in Alabama