Food of San Francisco

Its only fitting to start off depicting our San Francisco trip with food...

With some 3,489 places to eat, more per capita than any other major city in the United States, it’s no wonder that after scenery the second most popular reason for visiting this 47-square-mile culinary crossroads is “restaurants.” (source)

No shortage of food for sure. There wasn't enough time in the day to hit all the places we wanted (just an excuse to go back) but we made a pretty good dent in our list!

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(1) in & out (2) cherries (3) bbq pork rice noodle roll [not pictured], beef fried rice [maybe the best rice we've had] and kung pao chicken at sam wo (4) strawberry, vanilla bean and whiskey [not pictured] gelato at gelateria naia (5, 6, 7) honey bourbon sour, duck confit spring roll and vietnamese snapper sandwich at butterfly (8) meat cone at boccolone [we picked up peppered salami] (9, 10) [empty] clam chowder bread bowl and crab mac & cheese at boudin [delish sourdough bread also] (11) sweets at bouchon (12) caramel candy apple truffle pop at dean & deluca (13) rocket arugula pizza at calzone's (14, 15) green onion & cheddar biscuits with gravy and italian scramble at cafe divine where mike finally uttered "i just can't finish another plate of food" [if you know mike, you know that he is usually a bottomless pit so this was quite a moment]

Sloppy Joes

I made Mike a batch of sloppy joes this week since I was going to be away for a couple of nights working (boo!). No Manwich can here! Wanting to leave Mike with some man-food, I found this recipe described as "cowboy food" by Pioneer Woman. Great as always!

Here are some other sloppy joe recipes from the interwebs:

chili-cheese sloppy joes
turkey sloppy joes on cheddar buttermilk biscuits
throwdown sloppy joes
sloppy joes with maui onion straws

schnipper's very sloppy joe - featured on throwdown with bobby flay

Cinco de Mayo a la Gwyneth Paltrow

A few weeks ago I had to use a B&N gift card that was about to expire. Not that I am ever short on books I want, I waited til the last minute to use it so Mike & I took a trip to one of my favorite places. The first thing I see when I walk in is this:

from barnes & noble

How did I not know this existed? Clearly, I grabbed it on the spot. I should probably also say, I'm a huge Gwyneth Paltrow fan. I do not really understand why people love to hate on her/her website Goop/the cookbook etc. (See the comments on this post for an example, people can be so mean!) I loved reading the stories of how cooking became important to her and what a family thing it is for her, I totally relate to some of the comments she has.

I've been trying to decide what to make first and with Cinco de Mayo approaching, I chose the recipe for fish tacos. She describes it as the perfect family meal. Also included is a recipe for pico de gallo.

Here's how I made it (adapted from My Father's Daughter):

ingredients
1 pint cherry tomatoes, seeded and chopped
1/2 small red onion, diced
1 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
juice of 1 lime
sea salt

directions
toss all ingredients in a bowl. adjust seasoning as needed. cover and keep refrigerated. (I let sit overnight before eating so the flavors could all come together.)



Fish tacos were made using a beer batter recipe from the cookbook. It was our first time using the mini-deep fryer Mike registered for. (I'm not one that likes to fry at home!) It came out really good though and a lot less scary than frying on the stovetop.



I also made a side of rice and black beans to make sure Mike gets enough to eat haha.

Green (Cilantro) Rice

ingredients
1 1/4 cup cilantro leaves, packed
2 garlic cloves
1 1/2 cups vegetable broth
1/4 cup onion, minced
1 cup long grain white rice
1/2 tablespoon kosher salt
vegetable, canola or other neutral oil

Combine cilantro leaves, garlic and splash of broth in food processor. Process until smooth and set aside.

Cover the bottom of a frying pan (that has a lid) with a thin layer of oil. Heat over medium-high heat. When oil shimmers, add onion and cook 2 minutes or until softened. Add rice and salt, stirring to coat in oil, and cook about 2 minutes more. Pour the cilantro mixture and remaining broth into the pan and stir to combine. (A good amount of steam will come off pan when you add the mixture and liquid.) Bring mixture to a boil then reduce heat to low, cover and let simmer until rice is tender (about 15 minutes). Remove from heat and let rice rest, covered, for a few minutes before serving.

And let's not forget the margs! YUM! I love me some Bethenny & some SkinnyGirl!