Category Archives: Rants & Raves

Because sometimes I am not sure what will come out of my mouth- so Rants & Raves us my melting pot of commentary

Mother’s Day Alternative Tea

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Since we didn’t travel to see your own moms, and we weren’t really up for doing a full out dinner we decided to host an alternative Mother’s Day tea today.

We asked everybody to bring something; Just choose either savory or sweet.  We then mixed it up some with a different friends and small crowd to encourage different networking and socializing.

Overall a big success.


At first I dug out the mixed matched and “tag sale find” collection of tea cups and saucers and plates..

And the  always handy multi tiered dessert plate stands


Getting the layout on the tables is always important.

 

And then the menu:

Traditional tea sandwhiches with hearts!

Pinwheels with two kinds of cheese and ham, as well as pimento cheese sandwhiches

Gluten free carrot cake muffins, jicama mango salad and picked shrimp

 

Stuffed peppers and devilishly good peanut butter chocolate and marshmallow cookie.

A Little Home Version “British Bake Off” Night with a Cherry Chocolate bread

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A good thing I learned metric; after we watched the Great British Bake Off Masterclass episode (season 1, part 4)  the other night, they got me at the “Cherry Chocolate bread“. As it merges two of my two favorites flavors, I looked up the Paul Hollywood recipe to see if I could recreate it. After 2 proofs, one braid and a bake.. it’s was done! Now all we have to do is taste.

After 2 hours; the cooling had commenced –

Yea. Like we were really going to wait till breakfast. Put the kettle on and get the good butter.  Im already thinking how good this will toast or end up as french toast or bread pudding!

So in the end; how did it compare?

The picture of his:   and mine: .

I think my crust was darker – but I also don’t have it well lit. In the end – no complaints.  For the full recipe visit: http://www.pbs.org/food/recipes/pauls-chocolate-cherry-loaf/

But in the mean time; we can nibbled on some “Chestnut & Golden Raisin Biscotti” (I was out of dried cranberries).

 


 

The Italian Easter Ham Pie aka Pizzagaina has now risen

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One of the things I have been trying to do is run through some of my Mom’s old recipes in her club’s cookbooks that I haven’t ever made before. This year on request from the house; I was asked to attempt the Ham Pie in case my mom’s didn’t come. The traditional Easter ham pie is something of a must have in our house growing up and was left to me to chop for many years. It goes by several names aka “Pizza gaina” (or pizza ghan, puzza rustica, pizza china) and seems that the variations on the name is as abundant as the variations on the dough type; from crisp, flaky, savory pie to doughy pizza style. and yes I am sharing: for the full recipe see here

The Shopping

The shopping for this dish always proves to be expensive, but well worth it. Luckily many of the same meats and cheeses can be purchased at some of your better grocery stores if you don’t have a traditional Italian market. But plan ahead  – and don’t skimp on the eggs. Its often cheaper to buy the flat of eggs than a dozen or 18 count.

I opted to do most of my shopping at a small italian place in the Mission district of San Francisco, as it is closer to me than trekking to North Beach.  Lucca Ravioli Co has been around for almost century – and still holds a lot of that old world charm – just with a lot more younger faces. Lucca’s is a classic. Small and cramped with inventory that some people may never have seen in its “non ready to eat” form – it is  home to a wide assortment of imports and local artisan version of italian classics. (Hint: the Panettone just came in!)

Lucca Ravioli Co. www.luccaravioli.com  

1100 Valencia St. (Corner 22nd St.) call (415) 647-5581

Step 1 – The Crust
Yes – everyone who knows this dish has a version they favor. Mine, growing up was a crisp, hard peppery version that flakes but wasn’t sweet. So that was the one I was going for.
Several recipes mention you can easily make this in your mixer; but I found that I preferred the old school method of mixing it by hand in a wide, large bowl (if I had better counter space I would have done it directly on the counter). It doesn’t take long to mix actually, but does need time to chill from 30 min to overnight.
This batch yielded dough for 1 – 9″ spring form pan (with strips for latticework) and a back up batches for several smaller ones in foil pans cake pans (3)  for comparison.
Step 2 – Cutting the meat and cheese
This takes time! Be prepared. I tend to like smaller cubes, but even I get tired after a while. Cube up all the meats and cheese, mix them in a sealable container. I recommend you do this the day before and just have it ready.
Hint: Ask the counter person if they will slice them in 1/4 to 1/2 in slices, it will actually make your cutting feel like less as you can make plank cuts then the cross cut to form the cubes. 

Step 3 – And now the make; 

Once the dough is chilled – it is really mostly about putting it all together in order and baking. I thing of it as making a “quiche on steroids”.

  • Cut Meats & Cheese  ✅
  • Prepare your dry ingredients  ✅
  • Make dough and chill dough  ✅
  • Crack and whisk the eggs  ✅
  • Add meat & cheese to layed out dough ✅
  • Cover with egg mixture ✅
  • Do some fancy stuff on top ✅
  • A little sprinkle of grated cheese ✅
  • Baked till solid and toothpick comes out clean ✅
  • Let sit in the pans till cool, then remove and finish cooling on a rack

Hint: Give it a little foil “condom” in case the springform pan leaks

And the bake

Depending on the stove you use; they will back for anywhere for 52 – 90 min. Some recipes use a start high, reduce heat to 325 degree method, while others use a standard 350 degrees temp.

When they are fully cooled – you can wrap them in plastic wrap and  then in foil to freeze (they do that great), eat or leave in refrigerator and serve cold or room temp the next day. Mostly personal choice.

As luck would have it – my larger one was underbred and had a wet center – but you can slice them and toss them on a cookie sheet to back further – they won’t be as impressive but will taste the same.

Another fun fact- as a test I also made one in a loaf pan and it came out great. So don’t be afraid to play with the shapes of the pans.

Post Easter update: 

The full recipe for that amount meat will probably make 8 to 9 pies using a standard 8″ or 9″ cake pan. This will vary based on amount of eggs and the thickness of crust. 


Below are a few other recipes I found 

Clara Corrado’s Ham Pie (this is the one closet to my Mom’s version of the dough )

Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie

Easter Pie – A Family Feast

Another Easter Classic: Pizza Gaina

For the full recipe see here

Swedish Book Club Day

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Since several asked about the Swedish themed recipes last week to go along with our Bookclub title of the month, A Man Called Ove

I’m sharing them here.

 

Midsummer Swedish Strawberry Compote – Jordgubbskrm Recipe – via Food.com

I didn’t make any changes to this recipe initially, but I did add fresh lemon and lime zest after I took it off the stove and while it cooled.

Note: Don’t second guess it and overcook it. It really does only take until the soft boil. 

Swedish Saffron Cake – curtesy of La Cigale

I made this as is but used the wrong pan. But the flavor rocked and Was perfect to be topped with the strawberry compote.

Note: this recipe is easy enough that it’s perfect for low tech cooking for those without a mixer.

Holiday Saffron Cake Recipe | MyRecipes.com

This was the “backup recipe” and was equally as good. More dense, this was the one that begged for a cup of coffee or tea to go with.

The Easter Bread Saga will not be rebroadcasted this year!

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Yes – I am afraid it is true.. this year no ester bread.. and for some of you wanting to know why? Let me refresh your memories:

First is the making of the damn thing and all the time for the dough to rise, etc and then it’s the baking. So its a lot of work for a seasonal treat. But You can read about last years “saga” on my post “Easter Bread; the Saga of the Risen” and see the result and recipe on “The long awaited Easter Bread Recipe ( My Mom’s Version)“.

 

For those of you more adventurous types, the recipe can be found listed in the Recipe Index or below

 

 

Mom's Easter Bread

Note: This is a large batch dough and can be both messy and sticky while making. You can use a mixer or processor as well as mix and knead by hand ( just plan to get “close & personal” to your dough if you do).

Also – this uses an over-night rise for the first one – so you are looking at 8 – 10 hours of prep on this before actual baking.

  • 12 xl eggs (room temp.)
  • 2 1/2 cups sugar (you can add up to 3 cups – mostly to your taste)
  • 1 tbsp sugar (this for the Yeast to proof)
  • Grated rind of 2 lemons and 1 orange (or two if they are small)
  • Juice of 2 Lemons and 2 Oranges
  • 1/4 lb of Bakers Yeast or 6 packets of Active Dry Yeast (active live yeast, not rapid rise)
  • 1/2 cup of Olive Oil
  • 12 cups of flour (more or less)
  • 1/2 stick of butter (melted)
  • 1 cup warmed milk (118 to 115 degrees)
  • Parchment paper
  • 2 -3 Sheet try pans unless you plan to do them in batches.
  • Big Bowl!
  • clean towel and blanket (yes a blanket)
  1. Preheat the oven to 350 degrees. I noted my oven runs hot so I used 325 for the second batch and let it cook an extra 5 minutes.

  2. Melt yeast in warm milk with the tablespoon of sugar, stir and set aside

  3. Beat eggs w/remaining sugar till well incorporated

  4. Add butter, yeast, lemon juice and grated lemon & orange peels mix together well.

  5. Add the Flour

    If you have a large surface area you can mix old school style and pour flour on the table, form a mound, make a hole in the center and add liquid mixture gradually as you work by hand.

    or

    Use a bowl or mixer and add flour 2 cups at a time to liquid mixture.

    The dough will go from liquid to sticky mess so you will want to be prepared.

    Around the time you hit the 10th cup of flour, you will want to start to work the dough with your hands as you add the remaining flour*.

  6. Coat your hands from the 1/2 of Olive Oil to keep it from sticking (Don’t use flour on your hands) and knead dough.

    When you can shape a soft dough round that isn’t so sticky and stays together – you are done.

  7. *Depending go the egg size – you may need less or more flour so take your time.

  8. Oil the inside of a large bowl ( those old fashioned tupperware ones are great by the way). Place the dough in the bowl. Cover and “burp” if using tupperware or cover with plastic wrap. Drape a towel over the top and then fold the bowl into a blanket and set out of a breeze,overnight or 6 -7 hours.

  9. Unwrap and punch it down for the first time, rewrap and let rise again for 2-3 hours

  10. After the second rise

  11. Role each portion of dough out into a 12- 14 inch role, then either braid or circle around itself ( or any other shape you like). Place on parchment paper lined trays.  

  12. Let rise uncovered for up to 1 hour more. See the notes for more ideas and hints

  13. Coat with a simple egg wash

  14. Bake for 30 minutes or until a nice golden brown.

  15. Cool on a rack and eat! Even better the best day as “French Toast” or in bread pudding.

Note:
Now the timeline we use is:
10:00 pm make dough, wrap like a bundle (and in my Mom’s case – say a prayer – yes really)
7:00 am unwrap and punch it down for the first time, rewrap and let rise again for 2-3 hours,
9:30 – 10:00 am shape into individual loaves and let rise uncovered for up to 1 hour more.
11:00 am Bake
Hints:
Shapes:
If you portion out the dough into 1/2 lb portions you can get  5- 6 loaves.
If you want to do a large braid, use about 1-1/2 lbs (1/2 per lb), But its up to you. I think 1/4 ld loaves would be nice gifts too.
 
You can also place a raw egg (especially pretty with colored eggs) in the center while they cook.
Topping with an egg wash and sprinkles also add some fun as would adding friend fruit to the batter.

Trisha Yearwood’s Cowboy Lasagna Rocks The Night!

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So needing to make dinner one night for friends; I happen upon Trisha Yearwood’s recipe called Cowboy Lasagna who credits some of it to her husband Garth Brooks.

While I love my lasagna – its way to much work for a casual dinner, so this looked like a great option.

So let me say first of.. Don’t screw it the recipe. It is great as is. So good in fact that had I added beans to the sauce mixture, topped it with cheese I would eat it as is and forget the noodles!

You can get the full recipe here

A journey to “Paradise Found” while painful can shine @sfgmc

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A heartfelt and courageous concert from the men of the San Francisco Gay Mens Chorus last night at the Herbst Theater. Dr Timothy Selig, with only half  (space constraints of the Herbst stage) of his talented arsenal of out and proud men, became a real-world “wall of hearts” over the weekend and clearly illustrated the power of love, integrity & resilience.

This diverse collection of “hearts”, rose to new heights to a full house to perform a concert worthy of it’s “Paradise Found” theme. Even more impressive was knowing that less than 24 hours prior, they had lost one of their own “hearts” on the very same stage.

Stay tuned for more details as SFGMC prepares for an incredible summer tour, dubbed  The Lavender Pen Freedom Tour as they raise funds while making diversity and inclusion heard in some of the more restrictive cities here in the Unites States. For more information and how you can help (or join them as part of the “Entourage”) visit http://www.sfgmc.org.

Equally entertaining was the richness of the “traditional meets contemporary” performances from the concert guest artists of  the evening, Patrick Makuakane’s Na Lei Hulu I Ka Wekiu dance company. Along with the super talented troupe, we were tempted with a look at The Natives Are Restless, a new coffee-table book that tells the story of Patrick Makuakāne and Nā Lei Hulu through a stirring narrative, striking photographs, and arresting moments from performances through the years. 

 

 

 

REMEMBERING RYAN NUNEZ: A member of The San Francisco Gay Men’s Chorus (SFGMC) passed away on stage during the intermission of the choir’s Friday night performance.

Tuna Past’ n Beans (or Pasta e fagioli w/ Tuna)

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Tuna Past’ n Beans (or Pasta e fagioli w/ Tuna)

This is an adapted recipe that I grew up with which can be made with diced pepperoni (or left over chicken or steak) or on the “no meat days – tuna fish! Yes I said plain, old fashioned cans of tuna. I usually use Bumble bee brand for mine, but use your favorite brand.
It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the house, and you can make it thicker or thinner depending on your tastes (or how far you need to stretch that dime!)

While this isn’t the traditional version your will find for Pasta e Fagipoli its what I grew up with.

Just a note here;  This is one of those recipes that when I tried asking for from my Mom, her response was “I do not have amounts of ingredients to these receipes because I cook from taste and how it feels and looks.” so this is my take on the “make it till it tastes right to you” style of cooking.

 

Tuna Past' n Beans (or Pasta e fagioli w/ Tuna)

This is casual recipe that I grew up with which can be made with meat or tunafish. It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the house.

Its flexible! You can make it thicker or thinner depending on your tastes (or how far you need to stretch that dime!) . While this adaption isn’t the traditional version your will find for Pasta e Fagipoli it’s what I grew up with. 

Just a note here; This is one of those recipes that when I tried asking for from my Mom, her response was “I do not have amounts of ingredients to these receipes because I cook from taste and how it feels and looks.” so this is my take on the “make it till it tastes right to you” style of cooking.

  • 2 – 28 oz cans of crashed tomatoes (I tend to use Hunts brand for this, you can also use a canned or jarred sauce – this process amps up the flavor,)
  • 1-2 14.5 oz cans of fire roasted tomatoes ((optional))
  • 2- 16 oz cans of Garbanzo Beans (drained and rinsed.)
  • 1 – 6 oz can of tomato paste
  • 1 lb Pasta noodles (usually I go with a penne or elbow but to be honest what ever you have at home will work fine)
  • 1 tsp chopped garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Olive Oil
  • 2 tbsp chopped parsley (or dried)
  • 2- 12 oz cans of Tuna in water (I usually use american style tuna in water for this dish BUT if you can get italian style canned tuna in oil and use the flavored oil instead of olive oil, drained)
  1. In a medium size pot, add the oil, add small pieces of garlic and turn up to medium heat and cook a few minutes. (don’t burn the garlic – you want it soften)

  2. Add in the red pepper flakes, and any optional chopped veggies here to soften (But try to chop them to be the same size as the garbanzo beans). ** if you are making the meat version – this is where I would say add some chopped pepperoni, or left over chicken or steak.

  3. Add the can of paste (but if you know you will use at least half later in the week, half is fine too)

  4. Stir and cook into the veggies mix for 3-4 minutes

  5. Pour in the chopped tomatoes (optional), then the crushed tomatoes  (or sauce). Add the dried parsley here if using it and simmer for 10 min

  6. Add 1 can of the drained Tuna, gently stir to incorporate the mixture.

  7. Add salt and pepper to taste. You can also add in any addtional italian seasoning and fresh parsley.

  8. Note – this may look like a lot of sauce but the beans will absorb some of the liquid, so better to have more than less.

  9. Add the 2 can of cannoling beans (now here my Mom and I disagree – she says to add with juice and I tend to rinse mine instead)

  10. Stir well and cook on low about 25 min.

  11. After 25 min, add the second can of drained Tuna gently. (I add them separate to keep some larger shreds of the tuna – but you add them both at the same time too earlier on)

  12. Stir once and cook on low another 5 min.
  13. Put on a pot of water to boil

  14. At the boil, add salt to the water and cook the pasta in according to directions. You want it cooked but firm. Note: I will undercook the pasta a few minutes because it will continue to cook in the sauce.

  15. Keep some of the water from the pasta back before you drain the pasta boil in case you need it to thin the sauce (about a cup should do it) or just use a slotted spoon or spider whisk and remove pasta and place right into the sauce pan.

  16. Stir together and taste. Adjust any seasoning to taste

  17. Turn off the heat, and its ready to serve. You can keep this warm in a slow cooker.

  18. Thicken or Thin the mixture according to taste – if you want this more of a soup, thin it out with the pasta water. Thicker and it will be a more hearty stew.

Optional Add-ins include:

  • Chopped onions, carrots, roasted peppers etc.
  • Other herbs that you like with fish can also be used such as fennel or dill, speaking of, you can use any canned fish or shelled shellfish in the dish as well.

Note: You can also cook the pasta a few days earlier, cool and store in a large storage bag and just add it direct to the sauce heated mixture when needed.

Note: I didn’t grow up with cheese in seafood based red sauces – so I only add grated cheese when I make this with meat. But you can do as you please, just don’t add the grated cheese until it’s off the heat.

This dish reheats great in a microwave.
 

 

 

Bistro SF Grill

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While I understand it’s a new location, the “vibe” was disorganized at best. It felt like the system (if it had one) was broken tonight. When asked about the soup of the day (at 7:30 at night), the waiter stepped away and after checking came back saying is was being made now and it will be a “white chowder”- they never went on to explain what kind. Another menu item that was asked about, we were told was initially out, but then had “just came in”. 

While it has potential to be a fun, casual spot- it felt somewhat contrived to be too established “hipster-chic”. 

A few less then stellar notices;

1-they dont have plain Iced tea, and dont let you known when ordering thats its a “flavored one”. (They also don’t have non-sugar sweetner). 

2 -while we got seated quick, our waiter mid-order, stepped away to check menu options, ended up seating three parties and then finally returned to take the rest of the order. 

3- the volume is on the high side and add in the piano (which is a nice touch) you and your guests can expect a lot of “what? what?. Personally I don’t think they need a amp on the piano in that size please. 

4- on the food quality; mostly good. The grilled sardines were tasty but would have benefitted if served with a wedge of lemon. The beet & carrot salad was “meh”. Somewhat lacking in seasoning or sharpness but a nice sized portion. The grilled sausage w/ sauerkraut and mash were great. Tasty and crisp but the mash itself was barely warm (in fact the mini tomato garnish was wamer). The wiener 
schnitzel was good and a nice presentation and had a well seasoned taste. 

So overall, a mixed bag worth a second try. 

1305 Castro St, San Francisco, CA 94114

https://bistrosfgrill.com/

It’s the last of the Cioppino nights @RoccosCafeSanFrancisco for the season soon

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Heads up folks!

Some of you know that Rocco’s Cafe San Francisco is one of my “go to” fav places.

Top dishes on the menu include the seasonal Corned Beef & Cabbage we had last week during our annual St. Paddy’s Day Night out. 

But the other seasonal “must have” is the Chippino.

Just got word that the last time of the season for Cioppino is at the end of the month.. see the message below and use the link for reservations.

“The secret is out, so you better make your reservations now because it’s going to get a little crazy in here.LAST CIOPPINO of this season is Fri 3.31 & Sat 4.1, and this is no April fool’s joke!”

Rocco’s Cafe

1131 Folsom St, San Francisco, CA 94103-3931(between 7th & 8th Sts.)

Reservations Accepted: https://www.yelpreservations.com/r/roccos-cafe/