• Wednesday, June 28, 2017

San Francisco Foods

Seasonal San Francisco
By , Cooling Your Jets Contributor
February 8, 2012

San Francisco is a city that feels like home, where restaurants offer comfort with their cuisine and little pretension. Eating locally, seasonally, and organically is status quo and the farm-to-table movement reigns supreme. Great food is easy to find, from your neighborhood taqueria or barbecue stand to upscale eateries and authentic Vietnamese kitchens. Our menu was inspired by San Francisco’s food tradition and ingredients, but keeps a laid-back approach to match the city’s vibe.

Dungeness Crab Eggs Benedict

Ingredients

1/4 cup white wine

1/4cup plus 1 teaspoon white wine vinegar

1 shallot, chopped

4 egg yolks

1/2 cup plus 1 tablespoon unsalted butter, melted

4 large eggs, cracked and placed in 4 small bowls

1 1/2 cups Dungeness crab, cooked, cleaned, and meat removed from shell

4 slices 1/2-inch thick Brioche, toasted, and cut into 3’’ circles

Kosher salt and black pepper, to taste

Directions

In a small sauté pan, add wine, vinegar, and shallot. Cook until mixture has reduced and only 1 tablespoon is remaining. Strain and discard shallots. Add liquid to a medium bowl with egg yolks. 

Dungeness crab – San Francisco’s star ingredient – is a perfect way to spruce up a traditional brunch and make it into something special. The crab’s sweet meat complements hollandaise’s rich tang and transforms a classic into a delicacy. Serve it with a glass of Viognier and an herb salad to complete the meal.

Yield: 2 servings

Add 3 inches of water to a medium saucepan. Bring to a simmer and place bowl on top, whisking vigorously for 3 minutes. Slowly drizzle in 1/2 cup butter, continuing to whisk constantly. (Do not let bowl get too hot or eggs will scramble.) Keep in a warm spot until ready to serve.

In a saucepan, add 2 quarts of water and vinegar and bring to a simmer. Slowly add 1 egg at a time to water and cook until poached, about 3 minutes. Remove from water and place on a paper towel.

In a small sauté pan on medium heat, add 1 tablespoon butter and crab. Cook until warm, about 2 minutes.

To serve, place crab on brioche and top with poached egg and hollandaise sauce.

Cioppino with Tarragon-Butter Croutons

Ingredients

2 tablespoons extra virgin olive oil

1 large yellow onion, diced small

3 cloves garlic, minced

1 teaspoon chili flakes

1 quart fish stock

1/2 cup white wine

1 (28 oz) can whole peeled tomatoes, crushed

1 lb. halibut, cut into 2-inch pieces

1 lb. jumbo shrimp, cleaned and deveined

1/2 lb bay scallops

12 clams

12 mussels

1 tablespoon lemon juice

1 tablespoon parsley, minced

4 tablespoons unsalted butter

2 tablespoons tarragon, minced

1 cup Italian bread, diced into cubes

Directions

Cioppino is San Francisco’s famous creation and the ideal one-pot-wonder. It’s also a great way to use leftover bits of raw fish, so feel free to substitute halibut and scallops for cod and calamari.

Yield: 4 servings

In a large stockpot on medium heat, add oil. Add onions and season with salt and pepper. Cook until soft and translucent, about 6 minutes. Add chili flakes and garlic and cook 1 minute. Add fish stock, white wine, and tomatoes and cook 15 minutes. Add halibut and shrimp and cook for 4 minutes. Add scallops, clams, and mussels and cook until shells have opened, about 5 minutes. (Discard those that do not open.) Add lemon juice and parsley and serve with croutons.

Preheat oven to 375˚F. In a small sauté pan, melt butter. In a small bowl, add butter, tarragon, and bread. Mix well. On a baking sheet lined with parchment paper, spread bread into an even layer and bake until crispy and golden brown, about 15 minutes.

Roasted Maitake Mushroom Salad with Parmesan and Sourdough Crostini

Ingredients

 

2 heads maitake mushrooms

1/4 cup extra virgin olive oil

1/2sourdough baguette, cut into ¼-inch thick slices

4 cups arugula

1 tablespoon lemon juice

2 tablespoons Parmesan, grated

Kosher salt and black pepper, to taste

Directions

Restaurants catering to vegetarians abound in San Francisco, but this dish will satisfy meat and non-meat eaters alike. It makes an easy, do-ahead first course for a dinner party or a light lunch on a busy afternoon.

Yield: 2 servings

Preheat oven to 375˚F. Trim stems of mushrooms. In a bowl, toss mushrooms with 1 tablespoon olive oil. Season with salt and pepper and place on a baking sheet lined with parchment. Roast until edges of mushrooms are crisp browned, about 15 minutes.

Brush both sides of baguette slices with oil and season lightly with salt and pepper. Place on a sheet tray lined with parchment paper and bake until golden brown, about 10 minutes.

In a large bowl, add arugula. Toss with 1 tablespoon of oil and lemon juice. Sprinkle with Parmesan. Divide arugula evenly between two plates and top with mushrooms.  Add crostini slices and serve warm or at room temperature. 

Seared Scallops with Lemon Brown Butter, Sunchoke Purée, and Brussels Sprouts with Bacon

Ingredients

1 lb Brussels sprouts, trimmed and halved lengthwise

2 tablespoon extra virgin olive oil

4 slices bacon, cooked and chopped

2 lbs. sunchokes

3 cups heavy cream

1 3/4  lb scallops

4 tablespoons unsalted butter

1 tablespoon lemon juice

Kosher salt and black pepper, to taste

Directions

Everyone needs a clutch meal to count on when trying to impress friends or colleagues, and this will serve you well.  Sunchokes (aka Jerusalem artichokes) are a spiffier side than mashed potatoes and the bacon in the Brussels sprouts make them surprisingly addictive.

Yield: 4 servings

Preheat oven to 450˚F. On a baking sheet lined with parchment paper, add Brussels Sprouts. Pour 1 tablespoon of oil over sprouts and mix well. Season with salt and pepper and make sure sprouts are in an even layer. Roast for 15 minutes and stir. Roast an additional 10–15 minutes until brown and tender. Remove from oven and top with bacon.

Peel sunchokes and add them to a bowl of cold water so they don’t brown. Add cream to a large saucepan. Drain sunchokes and add to cream. Bring mixture to a boil, then reduce to medium and simmer until tender, about 30 minutes. Drain sunchokes and place into a food processor, reserving cream. Purée until mixture is smooth, adding additional cream as necessary. Season with salt and pepper.

Remove abductor muscle from scallops and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon of oil on medium-high. When oil is shimmering, add half of scallops. Do not overcrowd pan or scallops will not brown. Sear for 2 minutes on each side and remove from pan. Sear other half of scallops and remove from pan. Add butter to pan and reduce heat to medium. When butter begins to brown, about 4 minutes, shut off heat and add lemon juice. Swirl butter and juice until well mixed and spoon over scallops. 

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