My Kitchen My Table

Three Sheets

For those of us with a passion for travel, meeting the locals and drinking like a native, Zane Lampley offers up the ultimate in entertainment… This has recently become one of Sassi’s fave’s and one of the few shows we watch together. He giggles and I add whatever the destination to the list of places we must go next!

It’s impossible not to love Zane and his motto of “around the world one drink at a time”
Watch Zane as he travels the world drinking like a local.

The Frozen Chocolate Malt

Why does eating a frozen chocolate malt on a wooden spoon taste so good?

I found myself contemplating this question after I bought one early in the 4th quarter of the USC v. Ohio State game. The Trojans had impressively put the game away so I was no longer nervous about the outcome when the malt guy came up the stairs bellowing “Malts, get your frozen chocolate malts here.” My mouth watered, I had to have one, and all of a sudden I was transported to a time that I was a kid sitting with my Dad at another Trojan game or was it a baseball game long ago eating a frozen chocolate malt.

I peeled the paper off the wooden spoon, lifted the tab on the lid, pulled it back, and dug in. The malt was rock hard. I would need to be patient. Damn those über-efficient over the neck freezer contraptions the vendors wear. They do too good of a job keeping things frozen!

Fearful of breaking my wooden spoon, I let the malt melt for a while and when I couldn’t wait any longer, had my first bite. By that time it was perfectly melted around the sides. I finished within minutes. Sitting next to me, Ed shook his head in disbelief and gave me grief that I didn’t save a bite for Dad!

Plum Sorbetto

Paul came home the other day with a bounty of plums picked from the tree in Mother Felice’s backyard. The tree is an heirloom, started with a branch that Pop-Pop Delli-Pizzi brought over from Italy in the early 1900’s. We ate many – they were sweet and juicy and oh so delicious. Once we were plummed out it seemed appropriate to make sorbetto with what remained.

Plum Sorbetto

½ cup sugar in the raw
½ cup water
1 ½ lbs ripe plums, halved and pitted
2 tablespoons Calvados (if desired)

Make a simple syrup with the sugar and water by heating them in a small sauce pan until sugar has melted, stirring. Bring to a boil and boil until ½ cup remains and syrup has thickened.

Purée plums in a blender or food processor until completely pulverized and smooth. Stir in simple syrup and Calvados.

Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer into a freezer container, cover, and freeze for at least 4 hours before serving.

To serve, scoop sorbetto into dessert glasses and if desired top with a dollop of whipping cream laced with a little Calvados and garnish with a plum slice.

Makes about 1 quart.

Do You Blackle?

Blackle.com – Saving energy one search at a time.

In January 2007 a blog post titled Black Google Would Save 750 Megawatt-hours a Year proposed the theory that a black version of Google would save a fair bit of energy. The smart people at Heap Media decided to address the challenge and Blackle was born.

There’s been a lot of skepticism about how relevant the energy savings really is but the people behind Blackle believe that there is value in the concept – hey, if the 128 million Google users (as reported in June 2008 by Neilson Online) doing upwards of 1300 million searches per day converted, the savings in megawatt hours would add up to big numbers.

And more importantly, a constant reminder of how taking small steps in energy conservation adds up isn’t such a bad thing, is it? I’ll bet The McCain/Palin ticket aren’t Blackle users….

Dinner at Eric's

It had been several years since I had last dined at Eric’s restaurant in Noe Valley. I used to be a frequent visitor both for dining in and take out. When we go for Asian food it’s usually a negotiation, I prefer Thai or Vietnamese and Paul’s preference is Chinese. When Paul wins the negotiation we often go to Eliza’s in Potrero Hill, a relative of Eric’s. Recently Paul saw a stellar review for Eric’s so we thought we’d mix it up and head to Noe!

We arrived at 6:40 and our timing couldn’t have been better, a car was leaving a spot across the street and we were seated without having to wait – just before the rush.

Eric’s is located on the corner so while the room is small and tables close the floor to ceiling windows on two sides coupled with bright white and yellow walls make for a fresh and light interior. We sat against a wall that had a shelf full of thriving orchids and several awards from the likes of CitySearch, SF Bay Guardian, and Zagat…

So far we were impressed and with stomachs grumbling looking forward to placing our order. Paul leaned across the table and suggested we have a couple of Tsingtao’s while perusing the menu and before we knew it, they arrived at our table. The service was quick and intuitive.

We started with vegetarian spring rolls that were full of tofu, carrots, celery, sprouts and a few other veggies. They were served straight from the fryer – piping hot and crispy-crunchy. We had a hard time deciding what else to order – we were hungry and so many things sounded good. We ended up selecting 3 entrées to share and figured that whatever we didn’t eat would be good for lunch.

The first entrée that came out was the Sesame Beef. Thinly sliced beef was braised in Szechwan sauce and sprinkled with sesame seeds. Served on a bed of thin crispy cellophane noodles this dish was simple, had a bit of heat and rich flavor. Next up was Hunan Lamb. Slices of spring leg of lamb were stir fried with leeks, red bell pepper, and garlic. The lamb was tender and the sauce a pleasing combination of sweet and spicy. Our final entrée was Eric’s Chow Mein. I must explain that Chow Mein is a fave of Paul’s and a required order when we eat Chinese food. He likes Eliza’s so there was a high standard to live up to. Eric’s excelled. It was served streaming hot with large chunks of chicken and generous amounts of asparagus, zucchini, and snow peas atop thick chow mein noodles.

After his first bite, Paul exclaimed “Eric’s gets an A!” Not a surprise for a restaurant that has been going strong for 17 years and has spawned off shoots such as Eliza’s and Alice’s! By the time we left an hour and a quarter later, the line was out the door and the restaurant buzzing. The next time Paul wins the where to have Asian food negotiation, we’ll be back!

Eric’s Restaurant
1500 Church Street @ 26th
415.282.0919

Sassi Stars
Every Day Eating
Paul gives Eric’s 3.875 Sassi Stars

Five Nights in Tribeca

Traveling for business is never a picnic and my last trip to NY was no exception. It took a 2 hour delay upon take off, a diversion to Pittsburgh and 3 hours on the tarmac before the plane finally touched down 14 hours later at JFK after midnight. I checked into the new Duane Street Hotel, a boutique hotel in Tribeca that opened at the beginning of the year that has received accolades in Condé Nast Traveler as one of the “hottest new hotels in NY”. Usually I stay in the mid-town jungle but this time I thought I’d try a neighborhood. I booked my trip on Priceline and after 3 rejections of my bid, the Duane Street took me. Tribeca would be my home for 6 days.

The room was small (as expected) and very well appointed with furniture for each room custom designed by Paul Vega Architects. The floors were light wood and the walls pear green. The bathroom was slate with one of those big rainforest showerheads. After unpacking, I climbed between the sheets ready for a good rest…. and then the pounding began and lasted all night. I learned the next morning that there was a construction project going on next door and I was in one of the rooms that had yet to be soundproofed. A meeting with the manager took care of that and I was moved into the prototype room for the soundproofing project. The next 4 nights were silent. One question for the Duane…. If a soundproof room was available when I checked in, why didn’t you put me in it to begin with? All in all, I enjoyed the rest of my stay. The staff was helpful and friendly. Each night upon my return from dinner I was greeted with smiles and queries about where I went and how I liked it. The best part was that next to my bed was a late night cookie or brownie.

The subway is steps from the front door so everywhere I needed to go for work and for play was easily accessible.

Due to the late arrival, my 5 nights in Tribeca worked out to be just 4 nights which was a little disappointing. The days were full with work but from 7pm until bedtime, I was committed to making the most of them.

The second night (but really the first real night) I had dinner with friends at The Odeon. This iconic NY restaurant was made famous in the 80’s as a Mecca for the hard-partying crowd. Andy Warhol and his entourage frequented this hip and stylish classic French-American brasserie. If only the walls could talk there would be some wild stories to tell. Our waitress was polite and professional. I ordered the Warm Goat Cheese Salad and an Omelet with asparagus, cheese, and mushrooms. Both were made to perfection. We had frites for the table and shared buttermilk ice cream, which was divine, for dessert.

The next night, by coincidence, we went to dinner at Village in Greenwich Village. Chef Stephen Lyle was the chef at The Odeon in the 80’s during its heyday. His cooking style is “sophisticated simplicity” and his signature is combining traditional French brasserie cooking with Mediterranean, Asian, and Mexican flavors. Village is art-deco in style and our group was seated in the back room underneath an impressively large vintage skylight. If it weren’t 2008, we could have easily been sitting in the same room in the 1920’s. For dinner, I enjoyed the Arugula, Fig, and Nectarine Salad with Hazelnuts and Feta. The flavors were complimentary and blended together well. For the main course I had to have the quintessential bistro combo, Steak and Frites. Our waiter was a good sport as the group was a bit rambunctious and treated us to several desserts that were passed around the table and shared.

The fourth night I was on my own and after walking around SOHO looking for a mani/pedi and doing some shopping I slipped into Bread Tribeca, a cozy neighborhood Italian spot. The décor is stylish and contemporary with white brick walls and lots of candlelight. The bathrooms were très cool with deep, rectangular charcoal colored basins full of black rocks and pebbles that glistened in the water. I bellied up to the bar and enjoyed a glass of rosé along with a wood oven pizza with cracker thin crust topped with provolone, proscuitto, and arugula. It was the perfect combination of light crispy crust, salty proscuitto, and a little bitter from the arugula – a pizza salad of sorts. I couldn’t have been happier with my find!

On the fifth night, after a full evening of shopping, we ended up at Paradou in the Meatpacking district. With one tiny room and a garden, Paradou is a little slice of Provence in Manhattan. The ceilings are high and brick walls white washed which made for a lovely contrast with the Provençal blue door and window sills. The wine list is extensive and it was refreshing to be able to order by the glass, ½ carafe or carafe. We were able to sample a few different varietals with our meal. I ordered the Arugula and Pear Salad with Goat Cheese and the Poulet. The presentation was great on both and the salad was very good but the chicken was a bit dry and vegetables uninspired. The best part of the meal was the company and getting to know some of the fabulous ladies with whom I work.

As I headed to the airport on Day 6, I stopped at the Carnegie Deli and picked up a pound of pastrami + all of the essentials to make sandwiches when I got home. They packed it for the plane and I was off. I figured that while the girl had to leave NY she could take a part of it with her to be shared with Paul and enjoyed at home in San Francisco.

Duane Street Hotel
130 Duane Street
212.964.4600

The Odeon
145 West Broadway
212.233.0507

Village
62 West 9th Street @ 16th Ave
212.505.3355

Bread Tribeca
301 Church Street
212.334.8282

Paradou
8 Little West 12th St
(212) 463-8345

Garden at City Hall

Inspired by Slow Food Nation and Victory Gardens 2008, San Francisco has overachieved with the planting of its own organic garden in front of city hall. Planted in July, the garden is in full swing and will be harvested on September 21st with all produce being donated to those with limited access to healthy organic produce through a partnership with local food banks and meal programs.

I had a chance to take a tour during the Slow Food Nation celebration over Labor Day. In addition to the garden, there were several organic food stands offering up samples, demonstrations about organic and sustainable gardening, a marketplace bazaar with vendors hawking street food, and a “soap box” lending itself for lively debate and discussion.

While the bazaar, soap box, and demonstrations have passed, the garden will be going strong for the next few weeks. It’s a sight that everyone should see and something that I hope San Francisco has plans to repeat in the future.

After attending, I am even more excited about being #1 on the waitlist for my garden plot in Mission Bay…. by the end of the year, I’ll be pulling my own organics out of the ground!

Visit to the McEvoy Ranch

Last year I was too late to reserve my slot in one of the coveted McEvoy Ranch olive orchard tours and tastings. Disappointed, I made a note in my calendar to check their website at the beginning of April when booking dates for the short tour season commence so not to miss out again. My vigilance paid off and I had my pick of dates! So, with the tour confirmed, I headed to the hills of West Petaluma to see the sights.

The 550 acres of rolling hills that Mrs. McEvoy bought to spend time with her grandchildren is nothing short of spectacular. Originally a dairy farm, the ranch has been reincarnated into an organic olive orchard, producing olive oil in the traditional Tuscan style. And in addition to 80 acres of olive trees, there are several acres of organic fruit trees and vegetable gardens.

However, it wasn’t always this way. Several challenges had to be overcome along the way.

The story goes that in 1990 upon learning the land she had fallen in love with was zoned for agriculture the County asked Mrs. McEvoy what kind of agriculture she intended for the property. She immediately ruled out animals and told them that she was going to have olive trees. When they told her it wouldn’t work she decided to give it a try anyway. She wasn’t discouraged by the fact that she didn’t know the first thing about olive trees or making olive oil so she set off to Italy to learn as much from the experts as possible.

Well, her learning paid off and with her indefatigable spirit and perseverance, she created what is now the largest producer of estate-grown olive oil in the nation.

Tours are almost over for this year so I encourage you to make a note in your calendar to check and see what’s available next April so you can experience the Ranch for yourself. You’ll be glad that you made the trip!

Next Up…. Modern Indian Cooking

Our next cookbook club will take us to India as we explore the pages between the covers of Modern Indian Cooking by Hari Nayak and Vikas Khanna. These two rising stars creatively concoct over 180 recipes blending Eastern and Western ingredients, with a forward by Daniel Boulud.

Here’s how Hari and Vikas describe their book:
Modern Indian cuisine, prepared using fresh flavorful ingredients, designed to accommodate the modern lifestyle. Indian cooking is often perceived as intimidating due to the use of wide range of unusual ingredients and complex cooking procedures. Our book is an attempt to recreate classic Indian dishes by using simplistic techniques along with a juxtaposition of non-Indian ingredients. We have strived to bring traditional Indian cuisine to simplified levels fit for daily living and entertaining, while keeping the flavors and authenticity intact.

Modern Indian Cooking celebrates the grandeur of the food of India while preserving the character of each region’s distinctive style. While creating this book we have taken into account the different ways we cook and eat food and the new types of ingredients that are now readily available. This book adapts a contemporary style of cooking great tasting food for easy entertaining or a busy lifestyle. It provides a wonderful insight into the richly diverse nation of India and the many flavors she brings to our tables.

So start cooking and join us on October 12th when we gather at my kitchen table to discuss the book and indulge in its recipes.