cebiche clasico I’m almost 90% sure I’ve posted or mentioned La Mar before. I love this place and it’s the closest we can get to Peruvian cuisine without making it ourselves. Rewind to several years ago when we took a trip to Peru. Now, I […]
Month: January 2013
So you’re looking for an adventure, eh? Well, I have the 2 minute cure for you if you happen to be near San Francisco. Listen up because it’s worth a trip. This jaunt will require you to venture into the crack den of the city. Yes, there are homeless and abandoned buildings. Stray dogs and folks shouting at each other from across the street. Be careful not to trip on debris on the sidewalk and if you accidently do, don’t land on a dirty needle!
Once you’ve arrived at the corner of Sixth and Howard, you can’t miss the abandoned Hugo Hotel. I can’t tell you how many times I passed this place in the car and always noticed and gawked at it, but NEVER took 2 seconds to park the car and get out. Until now. I decided it was high time to get a few snapshots and a better look. I also learned a bit about this place and it’s actually an installation by Brian Goggin called Defenestration. You can read about it here. This installation is fascinating and I love the furniture hanging out of the windows as if they are about to fall out. Kinda makes me just want to run up in there and give ’em a push!
Installation “Defenestration” located at the corner of Sixth and Howard
This lunch in on the fancier side of what I’m normally used to. For that matter, my lunches are usually sloppily cobbled together items from the fridge. Today is different. It’s good to change things up and I sure felt like I did just that. […]
If you’re a regular reader around these parts, you know I love kale. truth be told, I could eat kale in all kinds of variations. My trusty go-to was always this recipe. However, this being a new year and all, I decided to venture out and try something new. Since I’m a creature of habit, I decided to combine kale with one of my favorite easy pasta combos, cheese and pepper. What could go wrong? Absolutely nothing. Although this is a vegetarian recipe, it’s decadent and velvety thanks to the butter and mojo sauce. Trust me, you won’t miss the pasta. Spaghetti squash is a solid stand in for that.
Spaghetti Squash with Kale and Garlic Butter Sauce
1 spaghetti squash
2 bunches kale, ribs removed and chopped
2 tbsp garlic mojo sauce*
1 tbsp olive oil + additional for basting squash
2 tbsp butter
*recipe for garlic mojo here
Roast the spaghetti squash:
Preheat oven to 375 degrees.
Cut squash in half lengthwise. Brush with olive oil on both sides. Place on a baking sheet and roast for 30- 35 minutes or until tender. When the flesh is soft enough to pierce with a knife with no resistance, remove from oven and let cool. Using a fork, scrape out the flesh which will loosen in strands similar to the look of spaghetti. Set aside.
Make the garlic butter sauce:
In a sauté pan, heat garlic mojo, 1 tbsp olive oil, and butter. Add kale and sauté until slightly wilted, about 5 minutes. Add spaghetti squash and heat through. Season with salt and pepper to taste. Before serving, sprinkle with parmesan cheese.
After celebrating and then sleeping in, an early afternoon breakfast of savory biscuits and lots of coffee was a nice way to leisurely spend the first day of 2013. Yesterday, I got everything together and prepped all ingredients so all I had to do today was combine everything and get it in the oven. This recipe was easy to follow and a snap to prepare. I have to admit, at first I was skeptical because there was no cutting butter into the flour and an absence of egg. I really had my doubts, but thankfully I was proven very wrong. This turned out to be a great recipe to have in my repertoire as it’s flexible and reliable.
from Cook’s Country
2 cups all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1 cup grated parmesan cheese
2 cloves garlic, minced
1 1/2 cups heavy cream
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Combine and whisk flour, sugar, baking powder, salt. Stir in 3/4 cup of cheese, garlic, and pepper. Add 1 1/4 cup cream and stir until dough forms, 30 seconds. Transfer to the countertop and add cream in 1 tbsp increments and stir with the dry bits left in the bowl until moistened. Combine with rest of the dough and knead just until the mass comes together, 30 seconds.
Pat dough into an 8″ circle, cut into wedges and place on the parchment lined baking sheet. Bake 7-9 minuted, until just browned. Sprinkle remaining cheese onto the slices, rotate and return to the oven for another 7-9 minutes until cheese topping has melted.