Set this down in front of your guests for real treat.
The holidays practically demand a showstopper entree, something with heft and presence that will make guests not only sit up and take notice, but eager to dig in with complete abandon.
For me, that’s long been bone-in prime rib crusted with salt and rosemary, fresh Dungeness crabs with their deep orange shells that give way to snowy fluffy meat, a glazed ham enveloped with a thick glistening layer of juicy fat or a massive leg of lamb cooked on the grill with copious amounts of garlic.
Now, Nik Sharma of the award-winning A Brown Table blog ups that leg of lamb option by adding a load of irresistible ginger, cardamom, turmeric, juniper, cloves, almonds, pistachios and luscious yogurt to the equation.
His “Roast Leg of Lamb” marinades in that creamy, unctuous sauce tinged the color of daffodils for a full day before being slid into the oven.
The recipe is from his first cookbook “Season: Big Flavors, Beautiful Food” (Chronicle Books) cookbook, of which I received a review copy.
Sharma is an Oakland-based writer, recipe developer and photographer (yes, he took all the wonderfully evocative images in his book) who writes a weekly cooking column for the San Francisco Chronicle.
Thanksgiving is served — in a jiffy, thanks to Luke’s Local.
Did Thanksgiving sneak up on you? Are you little prepared? Dog-tired? Rather leave the cooking to someone else?
Look no further than Luke’s Local.
The San Francisco-based business not only has a market in Cole Valley, but also offers catering and delivery of not only prepared foods but flowers, bread, cheese and produce from local purveyors.
For Thanksgiving, Luke’s offers a range of prepared sides; wines; house-smoked turkeys or fresh birds from Branigan’s Turkey Farm, Mary’s and Willie Bird; and desserts from Black Jet Baking Company, Mission Pie, and Starter Bakery.
In short, it’s everything you’d need for a fuss-free feast, where the only heavy-lifting you probably need to do is carry everything to the dining room table and enjoy.
A scoop of cheese ice cream and blackberry ice cream at Kurt’s Farm Shop.
SEATTLE, WA — Yes, I said, “cheese” ice cream. Not “cheesecake” ice cream. But ice cream made with actual cheese. Have I got your attention now? I should — because this ice cream is worth making a special trip for.
Hats off to my friend Tami, who lived in Seattle for a few years, and suggested I make time for the ice cream at Kurt Farm Shop on Capitol Hill. Tucked inside the Chophouse Row building food hall, this sliver of a shop sells cheese, grilled cheese sandwiches, and glorious ice cream.
The custard base is made at its Kurtwood Farm using Jersey cream and milk from its own cows.
Gotta love the cow art work.
They’re generous with samples. I knew I wanted the Flora’s Cheese flavor from the get-go. The ice cream is super rich and smooth, with a pronounced naturally sweet milky taste. There are actual bits of frozen feta-like cheese in this flavor. It’s cheesecake-like, but not quite as tangy. There’s more of a developed cheese flavor, though, no funkiness. It’s ever so savory and just a twinge salty. It’s one of those flavors that’s an instant classic.
Roast chicken with all the fixings — Mexican-style — from Tacolicious’ new extended delivery and pick-up rotisserie business.
When things start up in San Francisco, it often takes a little time for them to drift down to the Peninsula and South Bay.
Such is the case with MF Chicken, the rotisserie chicken business by Tacolicious that started in San Francisco last year, and finally made its way farther south this month.
At the downtown Palo Alto Tacolicious.
The take-out and delivery-only chickens are cooked at the Palo Alto Tacolicious, where they can be picked up. Or if you live in the Palo Alto area, get it delivered through Caviar (use code MFCHIKN5 to get $5 off, too).
Feast your eyes on an entire beef short rib — Korean-style — at Belcampo in Oakland.
Belcampo’s flagship restaurant in Oakland’s Jack London Square may have only opened last month, but the soaring, 7,000-square-foot spot is already packing in the crowds, hankering for its menu focused on the company’s own sustainable meats.
Other restaurants may source sustainable products. But Belcampo takes that much further. It owns its own 25,000-acre ranch at the foot of Mt. Shasta, where it raises all its own organic, grass-fed beef, lamb, pigs, chickens, turkeys and other animals. It also owns its own USDA-certified slaughterhouse, as well as its own restaurants and butcher shops. That means there is never any middle man involved nor breaks in the supply chain. It’s as farm to table as you can get.
The Jack London Square locale is an ideal one with lovely waterfront views, and mere steps from Belcampo’s corporate offices.
On a recent Sunday evening, I dined as a guest of the restaurant.
Right on Jack London Square.
The soaring, light-filled space.
The large, comfortable bar.
It’s a lively venue with a large bar with plentiful seats and a lounge area. The main dining room is framed by huge windows that let in a lot of light on a summer day.