Saturday, April 12, 2008

Green Tea Cream Puff from Beard Papa

Green Tea Cream Puff $2.25
This was tasty, but since we don't eat sweets very often, Alexis felt a little sick afterwards.

Food: 1
Decor: 1
Service: 1

Beard Papa
99 Yerba Buena Lane
San Francisco, CA 94103

Health Code Violations

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First Picnic of the Season

It was 80 degrees today and we were really happy to be able to picnic again. We headed over to the park near our house and laid out our spread, and ourselves, in the April sunshine.

Fresh Blackberries
Sweet and delicious.

Greek Yogurt
We sweetened this with agave nectar and flavored it with vanilla to serve as a great dipping sauce for the blackberries.

Fennel, Radish and Tomato Salad
These veggies were chopped and dressed with a homemade balsamic vinaigrette.

Salami, Cheese and Crackers
The perfect picnic finger foods.

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Friday, April 11, 2008

Western Approach Ribbon Cutting BBQ

A co-worker of mine stumbled upon the ribbon cutting ceremony for the Western Approach to the Bay Bridge. He saw Arnold getting out of his car and so we dashed back to the event to try to get some pictures. The pictures of Arnold didn't turn out that well, but we did get some halfway decent BBQ out of the deal.

The expanse of cupcakes was quite impressive, although we didn't eat any and they were melting in the sun.

Fruit Salad, Pickles, Baked Beans, BBQ Chicken and Brisket


Thursday, April 10, 2008

Simple Arugula Salad

This salad was simple, but divine. We got some fresh arugula in our CSA box and ate it with radishes and red onion, dressed in a homemade whole grain mustard vinaigrette.

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Garlic Chicken with Lime Mashed Squash

This was a quick dish that was perfect for a reheated microwave lunch at work.

Lime Mashed Squash
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste

Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.

Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced

Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.

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Wednesday, April 09, 2008

Roasted Leg of Lamb with Meyer Lemon and Pine Nut Mustard Greens

Mustard Greens with Meyer Lemon and Toasted Pinenuts
The bitterness of the green and the acidity of the Meyer lemon both nicely offset the rich, slightly gamey lamb.

-1 bunch mustard greens, roughly chopped
-1/4 cup pine nuts
-juice of 1/2 Meyer lemon
-salt and pepper to taste

Toast the pine nuts in a dry pan over medium heat until golden. Add a bit of olive oil and the mustard greens and sautee until just wilted. Add the lemon juice, salt and pepper to finish.

Balsamic Meyer Lemon Dijon Lamb
This lamb was subtly perfumed with the zest of the Meyer lemon and we also achieved a perfect medium rare.

-3 tb dijon
-3 tb balsamic
-2 tb olive oil
-1 tb garlic powder
-zest of 2 meyer lemons
-1 tb salt
-1 ts pepper

-4 lb boneless leg of lamb

Mix all the ingredients except for the lamb together thoroughly. Then marinate the lamb in the resulting paste for up to a day but at least 2 hours. Roast the lamb on 375 until the internal temperature reads 115. Then remove from the oven and let rest for 30 minutes. The temperature should be about 130 by this time.

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Tuesday, April 08, 2008

Meatballs with Tomato Cream Sauce and Erbette Chard

-1 lb ground meat
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean

Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.

-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard

In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.

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Sunday, April 06, 2008

Crab Salad with Poached Egg

Since we usually eat bacon and eggs for breakfast, this was a welcome change.

-10 oz crab meat
-2 tb mayo
-2 stalks celery, minced
-1/4 red onion, minced
-juice from 1 Meyer lemon
-salt and pepper to taste

Mix all ingredients thoroughly. Serve with mixed greens and a poached egg.

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