I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as if dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs* sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco.
—Jack Kerouac, from On the Road
From @LuckyPeach’s twitter stream
Moving this food blog over to Tumblr. You know you want to follow it.
In three days Mark Bittman’s recipes/column/food has come onto my radar three times. One night my friend wanted to make grilled cheese so he started Bittman’s no-knead bread. The next day funtime (http://funtime.tumblr.com/ …sorry, the link tool isn’t working on tumblr) posted about him and his column in the New York Times. Today there was another article about his top 25 recipes.
I’ve decided that tonight I’m going to try the no-knead bread recipe and am incredibly excited about it. It’s been a long time since I’ve truly baked bread from scratch, so I’ll post an update tomorrow (the dough rests for 18 hours).
(Photo of no-knead bread stolen from Flickr)
Things I want for dinner right now:
2. Grilled cheese and tomato soup
3. Pie of any kind
Awwwdamn had us over for dinner tonight and made us pork chops and corn salad. Hella awesome! I tried out a new flourless chocolate cake recipe and it wasn’t half bad.
I made that gravy (ignore the chunks of flour)!
The cake (yes, it was only a single layer) was served on a Santa plate that I dropped and chipped just seconds before.
Just like the real thing
Starter: I love scallops, so a scallop salad makes sense, no? Seared scallops on a bed of mixed greens tossed with bacon and sesame seeds and a flaxseed oil/plum vinegar/brown sugar dressing. Sprinkled with fried shallots.
Main: Swordfish. I’ve never had it before, so I thought why not. Seared, in a Thai ginger lime marinade. Side of sauteed veggies from the garden/farmer’s market (chard, green beans, sweet pepper, broccolini) and side of mashed potatoes.
Dessert: Ben made flourless orange cake. He also made a chocolate sauce with some blackberries to go with it.