I can never get over how wonderful the food and variety of amazing ingredients are here in San Francisco, and I cook the classic dishes of this wonderful city with so much pride! This evening, I have written, curated, and adapted recipes for some of the city’s finest signature dishes, as well as a few new ones that embody the fresh-and-local, everybody-is-welcome-at-the-table vibe.
Try these out and let me know what you think!
Winter Citrus & Roasted Beets with Shaved Fennel & Olives
- 3 cara cara oranges
- 4 blood oranges
- 3 golden beets
- 3 red beets
- chili flakes
- olive oil
- 1 head fennel
- 1 c olives, pits removed
Roast the beets wrapped in foil in a 400 degree oven for 40 minutes, until a toothpick inserts easily all the way through. Remove and cool before peeling by brushing your thumb firmly across the flesh, or with a paring knife if you want to keep your hands clean.
Cut each beet into 8 at least wedges. Set aside.
Using a sharp knife, trim the skin off of the citrus, cutting the top and bottom off first to create flat surfaces, then following the shape of the fruit for the remaining skin removal. Once the skin and most of the pith is removed, slice into full circles.
Slice the fennel thinly or shave on a mandoline. The thinner the better, as this will add a lovely flavor of light licorice to every bite.
Remove the pits from the olives you have chosen – I lean towards bright green & meaty Castelvetrano or oil cured black.
Arrange the citrus on a platter. Sprinkle fennel evenly over the entire plate. Arrange the beets in a colorful fashion, dot with olives, and finally, drizzle with olive oil and chili flakes. Let sit for at least 10 minutes before digging in so that the sweet, salty, spicy, and smooth flavors have a chance to meld together!
Green Goddess Dressing
- 2 anchovy fillets, rinsed, patted dry, and coarsely chopped – or 1 tsp anchovy paste
- 1 medium garlic clove, smashed and peeled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1/4 cup loosely packed fresh tarragon leaves
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste.
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tightfitting lid for up to 1 week.
For the salad, any green leaves will do, but for a classic version, romaine, escarole, and chicory are the classic greens of the season! We are going to use the winter greens blend from our local San Francisco co-op or farmers’ market!
Original recipe: http://www.chow.com/recipes/28742-chows-green-goddess-dressing
Fresh San Francisco Cioppino
Adapted from Serious Eats
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 medium shallot, thinly sliced (about 1/4 cup)
- Kosher salt and freshly ground black pepper
- Pinch of dried red chili flakes or more as desired
- 1 teaspoon dried oregano
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 (28 ounce) can whole peeled tomatoes, or 8 to 10 plum tomatoes, peeled, cored, and quartered
- 1 cup red wine
- 1 pound cockles or mussels, scrubbed
- 1-2 lb Dungeness crab, picked
- ½ pound scallops, tough muscle removed
- ½ pound medium shrimp, peeled and deveined
- 1/2 cup loosely packed fresh parsley leaves, roughly chopped
- 1 lemon, cut into wedges
- Country bread, toasted and rubbed with extra-virgin olive oil, for serving
1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds.
2 Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don’t open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.
3 Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread.
Original recipe: http://www.seriouseats.com/recipes/2013/08/easy-cioppino-recipe.html
Fresh Pasta with Meyer Lemon-Prosecco-Crème Fraiche Sauce
Adapted from the A16 recipe in Sunset Magazine, January 2015
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, sliced
- 1/8 teaspoon red chile flakes
- About 3/4 tsp. kosher salt, divided
- 1 1/2 cups dry prosecco
- 1 cup crème fraîche
- Zest of 2 Meyer lemons
- 2 to 3 tbsp. Meyer lemon juice
- 1 pound fresh gluten free fettuccine
- 1/4 cup chopped flat-leaf parsley
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
- Gently stir lemon zest and 2 tbsp. juice into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
- Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
Ghirardelli Dairy-Free Soy-Free Chocolate Mousse
Adapted from David Liebovitz mousse recipe
- 200 grams/7 oz Ghirardelli bittersweet or dark chocolate chips
- 3 tablespoons water
- 4 large eggs, separated, at room temperature
- pinch of salt
- Combine the chocolate and water in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water).
- Heat until the chocolate is almost completely melted, stirring occasionally.
- Remove the bowl from the heat and stir until the mixture is smooth.
- Set aside to cool a little, then whisk in the egg yolks.
- In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks.
- Stir in ⅓ of egg whites into the chocolate mixture, then gently fold in the remaining.
Divide between serving dishes and chill at least 3-4 hours. Enjoy!
Original recipe: http://www.gourmantineblog.com/and-the-best-chocolate-mousse-ever-is/