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

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/

Thursday Night; clean the fridge out dinner… Baby “Chicken” Parma (aka Poached Eggs in Tomato Sauce)

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So last night was once of those nights, that I get every so often. I know I want to eat at home since we were planning to go out the next night. But also wanted to use up what I had in the fridge.

So after an assessment;

  • I had lots ( and I mean lots) of eggs
  • Left over assorted cheeses and spiced meats from  Saturday night’s cheese plate
  • A few jars of good quality crushed tomatoes.

All that prompted me to remember a dish from the past, where you essentially “poach” eggs in tomato sauce and cheese in the oven.

So my dinner menu was hatched.

For the full recipe visit;

 

Baby "Chicken" Parma (aka Poached Eggs in Tomato Sauce)

A quick and simple makes egg, sauce and cheese dish for a simple supper with a side salad or bread. 

  • 8 eggs
  • 2 small jars of crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 -1 1/2 cups chopped assorted cheeses
  • 1/2 cup grated parmagianno cheese
  • 1 tsp Black Pepper
  • 1-2 teaspoons Parsley (I used dried, but fresh would-be great too.)
  1. Heat the stove to 350.

  2. Chop up the cheeses and meats, set aside.

  3. Mince garlic.

  4. In an oven proof skillet, add 1/2 teaspoon of oil, toss in minced garlic and sliced meats, saute’ over medium until the meat begins to render some fat and get curled.

  5. Add the tomatoes, black pepper, and parsley to taste.

  6. Simmer on medium for 15 – 20 min. Taste for seasoning.(Salt, pepper etc)

  7. Turn off the burner

  8. Crack the eggs into the sauce – gently in. circular pattern with one in the center.

  9. Then surround and cover with the cheeses

  10. Place in the oven for 20 – 25 min on the upper middle rack until the cheese is bubbly.

 You want the eggs to be cooked but yolks still runny. Sprinkle some more grated cheese on it, toast up some bread and ladle it on.

Mind-mapping & Brainstorming starts on a full stomach

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I needed a “me day” today. Too many big thoughts, changes & transitions to track, so wanted some creative alone time to plan, draft and brainstorm.

But first it needed to start with some coffee, then a walk to West Portal for a little nosh at Toast,


Then it was a stroll trough the Goodwill store for a few new dress shirts (with tags no less) – three dress shirts and an orange polo jersey for the summer, all brand new for less than $40. Score!

It was such a mild Friday night; albeit a lot of “full moon freakiness” out and about, we went for a  mani-pedi then opted for a comfort dinner at the Cove before walking home to prep for dinner on Saturday night. 

Went to make some layer cookies for dinner tonight (as a back up if my Apple & Pear Tart crashes and burns) at the house for Louis Karim, then realized I only had 1 can on evaporated milk; what to do? Original Version

Simmered almond milk down to replace the ev milk, then figured I would add dried cranberries and crystallized ginger to the chocolate and butterscotch chips. 

I think the adapted version tastes as good as the original but moves it from cookie bar, to gooey bar. 

Note: This means it’s one step closer to dairy free!

And Just because it was worth it to me… we can all use a reminder

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“For Good” – Out of Oz Studio Sessions with Kristin Chenoweth
Because we can all use a reminder

Reposted from her page; Sang with my girl Kristin Chenoweth for the first time in 12 years to honor WICKED The Musical producer David Stone at the Second Stage Theatre Gala. Very emotional. Hope you guys like!

She is on tour! Find out more on her Fb Page

AUG26
Sat 8 PM · Hearst Greek Theatre · Berkeley
Jeff likes this place
MAY27
Sat 8 PM EDT · Van Wezel Performing Arts Hall · Sarasota, FL
Concert
JUL22
Sat 8 PM EDT · The Fox Theatre · Atlanta, GA
Colby and 11 friends like this place