Sixty Nine

Dollars



Today I got out of the Farmers' Market for $69:
2 organic navel oranges - 2 organic lemons - 1lb organic Straus butter - 1 squoodgy Buffalo mozzarella - a large bunch of basil - 2 gleaming organic little gems - a bunch of beautiful dirty organic radishes - an organic cauliflower - a bunch of organic leeks - handfuls of favas - sturdy stalks of rhubarb - organic King trumpet mushrooms - half a pound of grass fed beef skirt steak - an avocado - a pain epi - two croissants - three punnets brimming with Swanton's wonderful strawberries.

Things left over from last week I can add to the mix:

milk - cream - eggs - celery - onions - carrot - shallots - cheese - guanciale

what I am, perhaps, thinking about:

stewed rhubarb and strawberries - orange caramel strawberries - classic ragu and homemade taglietelle - simple salad with French-style vinaigrette - Paul Bertolli's cauliflower soup - roasted mushrooms with mozzarella and basil - favas roasted whole in their pods.

I don't know about you, but I do this every Saturday - you know - make up all sorts of ambitious, delicious-sounding plans for the produce I've just bought. It never seems to turn out quite how I imagine though. I wonder how many of this week's ideas will actually end up on my dinner plate?

Either way, I think I need a nap before I get to work in the kitchen...




?What did you buy at the market today and what are you thinking about doing with your bounty?

Archives
2007 | In My Fridge
2005 | Tapeo B, San Rafael, Now closed

© 2008 Sam Breach

Sixty Nine

Dogpatch: Moshi Moshi to Open on Sundays

4pm - 9pm, starting May 4th

The Dogpatch dwellers' favourite Sushi spot, Moshi Moshi will start serving dinner on Sundays from May 4th. This news was given to customers this week by the restaurant's owner, pictured above on a Third Street T-Line poster, and lovingly known to the locals as Mits. Just look at that smile! Mits is perpetually a gracious host. It is one of those rare restaurants in that everyone, staff and the varied mix of customers alike, are always in a friendly, happy mood.

Maybe it's because, from time to time, Mits will offer a gift of some free sake, a random display of hospitality that is not just reserved for regulars. On Tuesday I witnessed a group of four huddling inside the doorway perusing the menu and uhm-ing and ahh-ing over whether they should eat their dinner at Moshi Moshi. Finally they decided no, apologising that they had changed their mind. Without showing disappointment or even trying to persuade them otherwise, Mits simply insisted they should join him for a cup of complimentary sake whilst they wait for their cab. Witnessing his sweet gesture gladdened my heart.

Moshi Moshi is a truly welcoming spot that is long established in the recently gentrifying neighbourhood of Dogpatch. Mits isn't resting on his laurels, however and over the years we have been seeing gradual and welcome improvements that can mean a visit can still have its surprises - even for those who have been there perhaps over 50 times. The outside patio has been spruced up, twinkling star lights have been hung from the windows, the addition of a simple but stylish drape has made the entry-way more welcoming and in the last couple of weeks soy sauce is now being presented in dedicated vessels instead of the bottles they came in. The menu, too, always has something new to discover, especially when you consider the constantly changing specials board. Drinks-wise, a wider range of sakes, and a flight has even been added, cocktails are now making a mark and top shelf liquors like Hangar One are available too.

From the food menu, I have my personal favourites, depending on my mood, but I always have to include fresh salmon in the shape of a sake bomb (less rice, a little ginger). Other edibles often on my own personal radar include the piping hot, crisp shrimp tempura, the small and simple avocado maki, the vegetarian 'sweetheart' with aged tofu and sweet chili sauce or the 'geisha' a spicy tuna maki deep fried in tempura batter and served with a dab of hot sauce, when I need something a little more bold. Fred often has a pork chop salad (double sauce) whenever he feels the need for salad, but his preferred meal at Moshi is simply a serving of their Gyoza followed by... wait for it... a serving of their Gyoza.

Moshi Moshi caters for everyone. Old, young, couples, groups, singles, cops, those who fear sushi (Fred & my mum), vegetarians, vegans (I heard that a well-know vegan restaurant had their Holiday party catered by Moshi Moshi), meat eaters, sports fans (they show games on a TV at the bar), USCF workers, students and more. Whoever you are, you'll find a warm welcome at Moshi Moshi. Dogpatch is lucky to have Mits.

Already good value, Mits told me there would be 50% off food at this Sunday's launch, joking that a voucher would be given to customers if they run out of space or food. Don't say I didn't warn you it might be busy at Moshi Moshi this coming Sunday...

Moshi Moshi 2092 3rd St
San Francisco, CA 94107
(415) 861-8285




?Have you been to Moshi Moshi? What's your favourite dish?
Local Resources
My mum liked Moshi Moshi
A visit to Moshi Moshi before I even lived in the hood

© 2008 Sam Breach

Dogpatch: Moshi Moshi to Open on Sundays

The Story Unfolds: Animated! Cookie Tray

Yesterday I posed a 'What Am I' mystery object challenge. Many of my readers clearly already know about this wondrous little gadget. For those of you who were in the dark, I hope with this little animation I prepared, it all becomes clear.

I picked this tray up at Lovejoy's Tea Room for the reasonable price of $18. Lovejoys, for those of you who don't know, is a quirky little teashop in Noe Valley with mismatched china where you can enjoy an afternoon tea of little sandwiches, scones, fruit, crumpets and cake. It's really fun - one for the ladies. Out of the six of us who met there on Sunday, half of us also went home with one of those darling unfolding cookie trays...




Other Resources & Further Reading

Lovejoy's by The Grub Report

Featured cookies are Nibbly Whole Wheat Butter Cookies from Alice Medrich's Pure Dessert.

Other Nibbly Butter Cookie Fans:
Not Derby Pie
101 Cookbooks



© 2008 Sam Breach

The Story Unfolds: Animated! Cookie Tray

What Am I?

Archives
2005 | As the Bar Flies

© 2008 Sam Breach

What Am I?

Time for some Links, Methinks

Serving Up San Francisco Bay Area Food Blogs since March 2005

Brandon Brown's Mama said start a food blog and it's called Supper
Local Chef [here maybe?] Gregory Clausen writes Greg's World on a Plate
Like me, Lulu LaMer works in Videogames and blogs about food. Bitter Greens.
Leah Bradley writes at Slow Food Taste Life
I think could get on with these people: Tour of Meat
Dara's wisdom for your kitchen can be found at The Sage Table
A 23-year-old badass with a refined taste: Metropolis Devoured

Surf's up, catch a good one...



PS. In the market for affordable food art? I just hung my new Mattson painting on the wall and I am in love with it. By coincidence it also reminded me of this photograph by Jen Maiser taken at an old favourite haunt. It never even crossed my mind the painting would match my appliances so perfectly.




Archives
2007 | A Thoroughly Modern English Dinner Party
2006 | English Dessert Recipes
2005 | Pin-Up-Boy spices up the Chicken Tikka in my Kitchen

© 2008 Sam Breach

Time for some Links, Methinks

Sussex Pond Pudding for St George's Day

Here's one I made earlier [this year]:


Today is England's National Day [you know, the one that nobody celebrates or even remembers the date of], St Georges Day. This English pudding, containing a whole lemon and brown sugar was made using chopped fresh beef suet using a recipe from Jane Grigson who calls it: "The best of all English Boiled Suet Puddings... The name of the pudding refers to the sauce, which runs out of it, when it is turned onto a serving dish, and provides it with a moat of butter brown liquid."




?How are you celebrating St George's Day?

Archives
2007 | To Celebrate St George's Day, 65 people from all over the world insist that English Food is Not A Joke Because...

2006 | An English Tea Party for St George's Day with live Flickr Photo Set.

© 2008 Sam Breach

Sussex Pond Pudding for St George's Day

A Taste of Yellow 2008

For Barbara at Winos & Foodies for Live Strong Day

Oeufs Mayonnaise
There were these three bloggers, An English one, an American one and an Australian one. One day as they were each tapping away at their respective keyboards, the English one inadvertently pressed a particular combination of keys that released a magic spell and conjured up the Genie of the G-key. The Genie, bathed in a golden yellow glow, sparkled and shimmered as he spoke: "You have stumbled upon the Genie of The G-Key, I may grant you the wish of spending today with one blogger from anywhere in the world". The English blogger listened in amazement, but without any hesitation muttered the words Barbara, from Winos & Foodies.

Apologies if you were expecting a joke because I am quite serious about the fact I wish it was easier to simply talk to Barbara over a cup of tea instead of over email. Barbara is truly a wonderful woman. Despite the fact she is battling her own fight with cancer, Barbara has always found the time to lend an ear or offer some advice to me. And for that, I am indebted to her.

Last year, Barbara started a Taste of Yellow as her "own little thank you to Lance for the strength he has given me over the past three years. I couldn't have done it without you....and to those of you supporting family members or friends - they can't do it without you either."

For her Taste of Yellow event, Barbara invites food bloggers from all over the world to post a picture and a recipe that includes a yellow ingredient. Because Live Strong day is all about finding strength inside of yourself. I decided to try and make some Oeufs Mayonnaise this year. Easy peasy you might think? Not for me, oh no. Because it is one of Fred's favourite things in the world, I have attempted to make mayonnaise many times, but every attempt in his presence has ended in failure. This time however, as you can see, I must have found the power within me to make it right and my mayonnaise turned out perfectly. I could hardly believe my eyes. (My taste buds could hardly believe their luck.) I have to thank fellow English woman, Anne Willan, whose recently published The Country Cooking of France is exactly the book I have been looking for my whole life ever since I met Fred. Not only is this book beautifully laid out with gorgeous pictures, delicious sounding dishes and easy-to-follow recipes, Willan's instructions for making mayonnaise worked a charm. (Maybe that Genie is for real, after all?) On this occasion I used eggs from pasture-raised organic fed chickens at Eatwell Farm. Just Look at the glorious Yellows!

And speaking of glorious Yellow - Barbara has extended the deadline for taking part in her Taste of Yellow Event to April 27th. That leaves everyone another week to join in the fun and help bring a little more yellow sunshine into Barbara's event.




Archives
2007 | A favourite Recipe of all time: Leek Tartare
2006 | What's for Pud?
2005 | English Food, not so bad after all?

© 2008 Sam Breach

A Taste of Yellow 2008

Michael Bauer & Pat Kuleto?

According to guildelines entitled About our reviews on SFGate, "Chronicle reviewers visit restaurants anonymously, and all meals are paid for by The Chronicle". Michael Bauer, The Chronicle's critic reviewed Pat Kuleto's new restaurant Epic this past weekend. [Read it here.] My own opinion of that review was that I didn't think it read as particularly glowing and I was subsequently surprised that Epic got as many as 3 stars from Bauer.

I wonder, perhaps, if Bauer & Kuleto are friends and that swayed Bauer's judgement?

Consequently, I was interested to read Bauer's Notes in today's San Francisco Chronicle Food and Wine Newsletter which I subscribe to via email.
Bauer's Notes:
"When I ran into Pat Kuleto at his restaurant Epic recently, he posed that question to me as he picked up and ate one of the fat grilled spears I ordered to go with the prime rib."

?What kind of "anonymous reviewer" has a restaurant's owner eating off his plate?



PS. I have eaten at Epic once.

UPDATE - I wrote to Michael Bauer re this subject and his response surprised me. Needless to say I had erroneously jumped to the conclusion that there must have been some great level of intimacy for that situation to have occurred. Apparently not so and although they each know who the other is in professional terms, Michael himself explained to me he was surprised by the bravado of Kuleto's action.

Another reader pointed out to me off the blog, Michael clearly felt he had nothing to hide by writing the newsletter piece in the first place, which is another point to take consideration.



© 2008 Sam Breach

Michael Bauer & Pat Kuleto?

Raw Goat Cheese

is possible to come by if you know where to look


More than that, I am not saying.





© 2008 Sam Breach

Raw Goat Cheese

Asapargus served with, well, Asparagus

Third time's a charm



I have cooked asparagus only three times this year and each time I have used the same recipe. You can find it Michel Richard's book Happy in the Kitchen and I think it's called 'Asparagus on Asparagus'. It wouldn't be to difficult for me to fact check the name and make sure I was giving you the right information- all I'd need to do would be to walk across the kitchen and leaf through the book, but you'll have to forgive me, I just don't feel like doing that for you right now.

The truth is, when I made this dish for lunch earlier today, I didn't even refer to the recipe. I didn't need to. I'd already been inspired by it, taken from it what I needed to and then made it my own.

The basic premise is this:
-Take one bunch of fat asparagus and peel off the skins up to the tips. Discard skins.
-Trim off the cut ends, about an inch in length and reserve.
-Steam the asparagus spears for no longer than 5 minutes, until tender.
-Plunge asparagus immediately into an iced water bath.
-Meanwhile, put the reserved asparagus ends in a small pan.
-Add a glug of olive oil and a generous splash of water.
-Cook ends for about 5 minutes over medium heat until the water has evaporated and the tender are ends are glossy with oil.
-Leave ends to cool a little.
-Process the asparagus ends with salt, pepper, lemon juice and Dijon mustard to your taste, in a blender.
-Remove asparagus spears from the water bath and pat dry with a towel.
-Arrange spears on a plate.
-Serve the asparagus sauce alongside for dipping.

I make it all sound so easy, don't I? But rest assured it wasn't plain sailing getting to this point. The first time I was convinced that I should be thrifty and healthy and use the asparagus 'peelings' in the dipping sauce. Bad move. Not only were they woody and fibrous, they caused the sauce to be an awful sludgy green in appearance. Not peeling the asparagus may be healthier and less fussy, but it's the only way you are going to get that beautiful vibrant green colour on your plate and the tenderest of stems on your tongue. The next time I made the dish I had an audience to impress and I don't think I did such a great job. I avoided the excessive fiber on my second attempt, but even adding a couple of tips (as I did that time) to the dip deadens its hue. I'd also steamed the spears for at least 6 minutes. One minute too long in the sauna and these beauties become past tender to the point of flaccid and as any girl knows, that's not as much fun. Plus, I hate to say it, but the Grey Poupon which my friend had me use for Dijon on that occasion, didn't cut the mustard. Non-locavore as it is, the result of a Maille Dijon imported directly from France is more to my taste. It is spicier with less overpowering vinegar. (Yes, since you ask, it is different to the American version of Maille Dijon, which is slightly amusing to me since I just found out that all French mustards are made with American mustard seeds, anyway, I digress...)

So there you have it. Asparagus on Asparagus. Make sure you try it before the season is out...




?How to you most like to serve your asparagus?

Other Resources & Further Reading
More about Michel Richard's Happy in the Kitchen

© 2008 Sam Breach

Asapargus served with, well, Asparagus