Category Archives: Chefs

Pedro Jimenez Ice Cream with Orange Zest

A sherry-laced ice cream to fall head over heels for.

A sherry-laced ice cream to fall head over heels for.

 

Pedro Jimenez, so glad to finally make your acquaintance. Just where have you been all my life?

It was only recently that I got to know this fabled white Spanish grape that’s typically dried in the sun to make a dark, syrupy dessert sherry wine.

A friend had gifted me a bottle of Bodega Dios Baco Pedro Jimenez and I was waiting for just the right moment to open it. When I did, I was greeted with a heavy-bodied inky wine fragrant with the scent of raisins and dates. The taste was figgy, almost sticky toffee-like, with a bit of aged balsamico on the finish.

It would be great alongside cheese, salumi and almonds. Or used in a sauce to finish duck or quail.

But what caught my eye was a recipe for “Pedro Jimenez Ice Cream with Orange Zest” in the new “The Basque Cookbook: A Love Letter in Recipes From the Kitchen of Txikito” (Ten Speed Press) by Chefs Alexandra Raij and Eder Montero with food writer Rebecca Flint Marx of San Francisco Magazine.

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My $300 Dinner At The New Sushi Hashiri in San Francisco

Chef Tokunori Mekaru of the new Sushi Hashiri in San Francisco.

Chef Tokunori Mekaru of the new Sushi Hashiri in San Francisco.

 

To say I felt like a one percenter last week is to put it mildly.

It’s not everyday that I dine on a $300 three-hour kaiseki meal at a sushi bar, even if I was invited in as a guest of Sushi Hashiri, the new Japanese restaurant in San Francisco, two days before it officially opened to the public.

I realize few people will have the means — or even the inclination — to spend that princely sum at a sushi bar. Instead, we nonchalantly throw a $9 package of nigiri rolls into our cart at the supermarket, no matter if the rice has gotten a little hard and the seaweed too flabby. So accustomed are we to the run-of-the-mill stuff that we almost forget how transcendent sushi can be in the right hands.

Then along comes an establishment like Sushi Hashiri to remind us of that fact. It is the sister location to the smaller Hashiri that opened in Tokyo in 2012.

Chilled snap pea broth with ebi and sturgeon caviar.

Chilled snap pea broth with ebi and sturgeon caviar.

Glistening silver shad nigiri.

Glistening silver shad nigiri.

The 42-seat restaurant, which includes a 10-seat sushi bar, is led by Executive Chef Takashi Saito, who helped open Ame in San Francisco; Chef Shinichi Aoki, late of Kaygetsu in Menlo Park; and Chef Tokunori Mekaru, who hails from Hashiri in Tokyo.

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Join the Food Gal and Cookbook Author Katie Chin For A Macy’s Union Square Demo

AsianHM rev.inddJoin yours truly when I trek to Macy’s Cellar in San Francisco’s Union Square to host cookbook author and Asian foods expert Katie Chin for a cooking demo, 6 p.m. May 26

It’s all part of the salute to Asian Pacific American Heritage Month.

Los Angeles-based Chin is the author of “Katie Chin’s Everyday Chinese Cookbook” (Tuttle Publishing); and creator of the blog, The Sweet And Sour Chronicles. She’s also appeared as a judge on “Iron Chef America” and a contestant on “Cutthroat Kitchen.”

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Momofuku Ssam Bar’s Simplified Sichuan Pork Ragu

Comfort noodles -- Asian/Italian-style.

Comfort noodles — Asian/Italian-style.

 

Imagine a tangle of noodles that’s the “bastard love child of Bolognese and mapo tofu.”

How could that not be good, right?

That’s the apt description of this “Sichuan Pork Ragu” from the cookbook, “Lucky Peach Presents 101 Easy Asian Recipes” (Clarkson Potter) by Peter Meehan and the editors of Lucky Peach magazine.

The clever cookbook is a showcase of familiar Asian dishes (“Green Papaya Salad”), with some creative liberties taken at times (“Miso Clam Chowder), that’s highly seasoned with irreverent musings.

LuckyPeachAsianCookbook

Take the “Rotisserie Chicken Ramen,” in which the editors anticipate your question of “Do I really need to cook this for TWO HOURS??” The answer is yes, if you want the flavor at its peak. There’s the recipe for “Dashimaki Tamago,” the traditional Japanese sushi egg omelet, in which the editors offer encouragement by writing, “I always thought making this kind of omelet was some next-level ninja thing until we started working on this book. Now I know it can be made in 10 minutes flat, and the worst thing that will happen is that it won’t be as pretty as the one in this picture.”

This Sichuan ragu is a simplified version of one from Chef David Chang’s Momofuku Ssam Bar in New York. I love this sweet-spicy, chunky ragu because it’s a change-up from the usual Italian pasta dish, yet it’s as easy and comforting as one. It’s also faster to make than an authentic bolognese.

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Food Gal #Foodtography Event at the Four Seasons San Francisco, Le Cirque Dinner Event, And More

FourSeasonsFoodtographyYou’re Invited to #Foodtography

Join yours truly and award-winning photographer Craig Lee, when we host #Foodtography, 7 p.m. May 25 at the Four Seasons in San Francisco.

In this age of food-ecentric social media, this fun event will teach you how to be a better food critic and how to take better food photos.

You’ll get to sample gourmet tastes from the Four Seasons’ Chef Alexander La Motte — after you get a chance to photograph the dishes, of course.

At the end of the evening, you’ll take home a copy of “San Francisco Chef’s Table” (Lyons Press), my cookbook that was photographed by Craig. We’ll personally sign it to you, too.

The event is $35 per person. If you don’t take public transportation, and need to park your car, the hotel is offering a discounted valet rate of $15 that evening. RSVP to erissa.kido@fourseasons.com.

“A Taste of Le Cirque” in San Jose

San Jose’s Capital Club, normally open to members only, is opening its doors wide for a special event this Friday, May 13 that celebrates the fabled New York restaurant, Le Cirque.

A Taste of Le Cirque” will feature Le Cirque’s corporate executive chef Massimo Bebber cooking a five-course dinner paired with Sicilian wines.

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