great american junk drawer

I recently encountered a textbook junk drawer. So much junk it boggled the mind. Once I got over my initial aversion to dirtying my hands in it, I thoroughly excavated its interior. I could not help but wonder, as I unearthed increasingly worthless things- what does it all mean?

iScream

Humphry Slocombe was written up recently in the NY Times Magazine. A worthy spread detailing the not so subtle nuance of flavors available from this ballsy creamery in the Mission District of San Francisco. You can find Humphrey Slocombe ice cream in any number of Bay Area eateries but your best bet is the flagship. I hemmed and hawed over many outlandish flavors and landed on balsamic caramel. Yes, this means vinegar. (Note writing on glass.)


Travis tried the boozy breakfast blend. Both truly amazing ice creams. I can still command an instant mouthwatering upon reflection of this experience.


The surrounding neighborhood is culturally rich, filled with many eclectic shops to peruse while waiting for your second wind.

Ferry Plaza Farmers' Market

I had to exercise great restraint at the much-touted San Francisco farmers' market at Ferry Plaza. It is the most expensive market around. Consider it a finder's fee, as everything is at your fingertips. I bought meyer lemon marmalade from Frog Hollow Farms, a donut muffin, fairy ring mushrooms from Far West Fungi, one nectarine and a spicy anise chocolate. Total cost- $19. I did not buy a love bun, berries, cheeses, cute as can be chubby Thumbelina carrots, the meyer lemon cake at Frog Hollow Farms Bakery nor their housemade granola, a strawberry apricot turnover, the fish tacos at Primavera that came highly recommended, a gorgeous $5 poppy bouquet, heirloom tomatoes, etc. The next time I attend the Ferry Plaza market, I will bring as many so-called friends as I can find.

Berkeley sweets

There are a lot of stereotypes associated with Berkeley. Granola comes to mind. Granola again comes to mind. The truth is, the stereotypes are all true. But there is also a thriving treats culture. I have twice this week been caught happily offguard by quirky sweetshops. There is a wonderful store for ice cream and candies called Ici. Their treats are delicious and adorable. The stand they run at the local farmers' market is adorned with a garland of knit ice cream cones. I will support any shop that uses knitting as marketing strategy. It just so happens the ice cream at Ici is also irresistible.




I bought a salted caramel French macaroon from a delicious bakery on Shattuck Avenue. I get a kick out of creepy dolls. I think as long as they stick a hair net on it when the health inspector comes, they should be fine. The cookie was fantastic.

chickens

we have chickens!

meet mrs. five spice

via deep fried egg

Yes, this morsel is as amazing as it looks. A creation from Ubuntu. A soft-boiled egg with a crisp, well seasoned exterior and delicious remoulade. It is a delicately arranged pile of good things. Ubuntu has recently shared recipes with the likes of Gourmet, Oprah magazine and Bon Appetit. Everything they make is extraordinary.



recipe for deep fried eggs:

sriracha remoulade
1/2 cup mayo
2 1/2 tablespoons sherry vinegar
1 1/2 tablespoons sriracha
1 tablespoon whole grain dijon mustard
1 tablespoon chopped pickles
1 1/2 teaspoons chopped tarragon
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons chopped chives
1 1/2 teaspoons chopped capers
1/2 teaspoon freshly ground pepper
3 large hard-boiled eggs

whisk first 10 ingredients in medium bowl. Stir in eggs.

deep-fried eggs
9 large eggs, room temperature
1/4 cup buttermilk
2 tablespoons sriracha
1/2 cup all purpose flour
1/2 cup semolina flour
1 cup panko
1 teaspoon coarse kosher salt
peanut oil for frying

Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.

Whisk remaining 3 eggs, buttermilk and sriracha in medium bowl. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Gently roll one egg at a time in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet.

Preheat oven to 325 degrees. Pour enough oil into saucepan to measure 2 inches. Heat to 375 degrees. In 2 batches, fry eggs until golden brown, about 2 minutes. With slotted spoon, transfer to ovenproof plate and place in oven 3 minutes to heat through.

Serve atop 1/4 cup of remoulade. Garnish with dandelion greens.

bon appetit february 2010

via deviled egg

adorn your own favorite recipe for deviled eggs

via KFC

sriracha straight up

I do not want to pin this on Omnivore's Dilemma but the reading of the book has resulted in two nearly immediate consequences.
-The desire to raise chickens (mark my words)
-A craving for KFC

via brussels sprouts

These brussels are simple and delicious, inspired by a side dish at the recently visited and much adored Joseph Leonard in NYC. It was the encounter with these brussels sprouts and the simultaneous receipt of February's Bon Appetit magazine from my dear sister that inspired Sriracha Appreciation Week. I will pay due homage to Joseph Leonard's soggy toast at a later date.

recipe for sriracha via brussels sprouts:

1 pound brussels sprouts, give or take
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon dijon mustard
few dashes of fish sauce
salt
pepper

Halve brussels sprouts. Mix remaining ingredients to taste in large bowl. Feel free to omit or add ingredients accordingly to personal style. Toss brussels to coat.

Roast at 425 degrees until desired tenderness is achieved, approximately 20 minutes.

Enjoy!

via king crab

recipe for sriracha via king crab:

1/4 cup canola oil
1 pound Dungeness crab, in shell (or king crab)
3 tablespoons hoisin sauce
1 tablespoon sriracha
3 tablespoons black bean garlic paste
1/4 cup white wine
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
2 tablespoons green onions, sliced


In a large wok, heat canola oil over medium-high heat.

Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.

Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.

Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.

Garnish with sesame seeds and green onions.

guy fieri's recipe

via meatballs

*

recipe for sriracha via meatballs:

meatballs
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon sriracha
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

hot chili mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon sriracha

bahn mi style: fill crusty baguette with the following, spicy mayo, meatballs, cilantro, pickled veggies, jalapenos (know thyself)

*chopsticks optional

bon appetit, february 2010

via eggs

recipe for sriracha via eggs:

1 slice toasted, buttered bread

1 fried egg

slather with sriracha remoulade* to taste

*mayonnaise, sriracha, whole grain mustard, vinegar, diced pickles, salt and pepper

sriracha

minnesnowta

'don't be cynical'

-conan o'brien