A sunny pie with a bitter edge.
Grapefruit was one thing I didn’t grow up eating.
Sure, our house was filled in the winter with the scent of fresh oranges, lemons and tangerines.
But grapefruit was noticeably absent.
Its powerful bitter edge is not something kids naturally gravitate to.
It took becoming an adult for me to appreciate its singular gifts.
After all, bitterness has a pleasing way of balancing out sweet, and adding a sophisticated character.
That’s especially true in “Grapefruit Custard Pie.” This sunny recipe is from “Sweet and Tart” (Chronicle Books) by food writer Carla Snyder, of which I received a review copy.
The book includes 70 recipes spotlighting citrus in both sweet and savory preparations, such as “Key Lime Bars with Tropical Nut Crust” and “Lemony Pesto-Goat Cheese Dip with Vegetables.”
An adult root beer float at Relish Gastro Lounge.
The hushed atmosphere and the white tablecloths have been jettisoned. And a whole new concept and personality have taken hold.
Sent Sovi in downtown Saratoga was Chef David Kinch’s stepping stone to even greater accolades as he went on to establish the Michelin three-starred Manresa in Los Gatos.
Chef Josiah Slone purchased the restaurant from Kinch, and for nearly 13 years kept the fine-dining ambiance, but with his own spin on it.
Now he and wife Khin Khin Slone have overturned that format, and launched a much more casual restaurant in its place.
Relish Gastro Lounge debuted in February with its reclaimed wood tables, color-changing lights, and soundtrack of rock and jazz. I had a chance to check it out a couple weeks ago when I was invited in as a guest of the restaurant.
The tap system.
The wine preservation system.
You’ll find 20 wines by the glass (preserved with the same argon gas system Sent Sovi used), along with 24 beers on tap. The menu, headed up by Chef Timothy Uttaro, former Sent Sovi sous chef, is made for sharing.
Do you know this beloved Chinese chicken dish?
After seeing this recipe pop up in the New York Times Sunday magazine recently, as well as a few new Chinese cookbooks, I admit I was intrigued.
What was this “Three-Cup Chicken” everyone was suddenly talking about?
Then, I made it, tasted it, and had a good chuckle.
The predominant ingredient in these bars? Spent grain from brewing beer.
It’s a good bet that when you’re downing that frosty mug of beer, you’re not thinking about the spent grain that went into brewing it.
But there’s a lot of it. A whole lot.
Indeed, when beer is made, about 85 percent of its ingredients ends up as waste that is usually composted or sold off to feed livestock.
Now, Dan Kurzrock and Jordan Schwartz have come up with a novel — and delicious — way to reuse that discarded grain.
The hobbyist brewers created ReGrained, granola-like bars made from spent grain donated by three Bay Area craft breweries: Magnolia Brewing, 21st Amendment Brewery, and Triple Voodoo.
Participate in “Cooking Up Stories”
The Sunnyvale Public Library invites foodie writers to take part in its “Cooking Up Stories,” an ebook about food and cooking.
The library is seeking your best short story or non-fiction piece to publish in this electronic compilation. If your submission is chosen for inclusion, it will be added to the library’s online collection, making it available to a wide audience. You still retain the copyright to your story, so you can reuse your submission elsewhere in the future, too.
Submissions will be taken starting April 1. For more information about the project, click here.
Smitten Ice Cream Coming to Santana Row
The upside to all that construction going on lately at the Park Valencia area of San Jose’s Santana Row?
A new and improved plaza that will include Smitten Ice Cream.
Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)
The 600-square-foot shop will open in July, serving Smitten’s patented made-to-order ice cream. You can watch for yourself as liquid nitrogen freezes the mixture in a flash at a super low temperature, resulting in smaller ice crystals and a supremely smooth ice cream.