Sweet potatoes make this cake really moist.
Imagine a holiday cake that’s rich in fiber, complex carbohydrates and beta-carotene.
OK, so it does have chocolate chips, too. Plus a wicked chocolate-coffee glaze.
“Spiced Sweet Potato Bundt Cake” has all that going for it and more. After all, it’s the creation of Chef Tanya Holland, who’s famed for her soulful comfort food at her Brown Sugar Kitchen in Oakland.
This cake is from her new cookbook, “Brown Sugar Kitchen: New-Style, Down-Home Recipes From Sweet West Oakland” (Chronicle Books), of which I received a review copy. It was written with former San Francisco Magazine editor Jan Newberry.
You’ll find all your Brown Sugar Kitchen favorites here, including Holland’s legendary Cornmeal Waffles with Apple Cider Syrup and Buttermilk Fried Chicken. All in all, you’ll find more than 80 recipes from everything from Creole Gazpacho to Smoked Buttered Rum. What’s really special about this book, though, is its sense of place. Holland’s restaurant is an intrinsic part of this West Oakland neighborhood. The book celebrates the people that make this area what it is by including profiles of its entrepreneurs, musicians and community leaders.
Lamb shanks — Tacolicious-style.
Few of us are lucky enough to score a dinner invitation to San Francisco Magazine writer Sara Deseran’s house.
Because if we did, we apparently would find ourselves chowing down deliriously on “Lamb Adobo Taco with Spices and Oranges.”
For Deseran, co-owner of the Bay Area’s Tacolicious restaurants with her husband, Joe Hargrave, this is one of her go-to dishes when entertaining.
Fortunately for us, she’s sharing that recipe in her newest cookbook, “Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More” (Ten Speed Press), of which I received a review copy. The cookbook features the seasonal, bright flavors of Tacolicious at its best in such recipes as “Shrimp Cakes with Corn-Basil Salsa,” “Albondigas in Tomato-Chipotle Sauce,” “Lone Star Breakfast Taco” and “Pineapple-Coconut Aqua Fresca.”
After one taste, I can see why this dish is such a favorite of hers. Lamb shanks braise in a rich, dark sauce that resembles mole but is far easier to make. It’s one of those sauces that announces itself immediately with boldness and deep complexity, as well as a kick of heat that starts off slow and gentle, then builds the more you eat of it. The taste is very earthy, with a touch of fruitiness from the chiles, and just the merest hint of tanginess.
The “California 2.0” at Oak & Rye.
It’s taken me nearly a year to finally make it to Oak & Rye, the much lauded pizza joint in downtown Los Gatos. But it was well worth the wait.
You see, the restaurant does not take reservations unless you come with an army of 10 people. That means you have to play the waiting game. And given how popular the place is, the wait can be extensive.
But finally, I cleared my schedule, and arrived with my husband around 5:30 p.m. on a recent Saturday. Good thing we got there when we did, too, because while we were seated immediately, a mere half hour later the place was packed.
It’s easy to see why. It’s a loud, lively place with creative cocktails and a menu sure to please most any palate. It’s got an idiosyncratic vibe, what with its framed vintage album covers from the Blues Brothers and Culture Club on the wall, not to mention a gleaming bronze boar head mounted as if it’s keeping an eye on the kitchen.
The mascot, perhaps?
Old album covers grace the walls.
Our table was right next to the open kitchen, whose centerpiece is the copper mosaic wood-fired oven.
On the heels of Hispanic Heritage Month, Macy’s Valley Fair in Santa Clara is proud to present a cooking demo with Plaza Garibaldi in San Jose.
Join me at 6 p.m. Oct. 30, when I’ll be hosting Kenneth Payne, executive chef of this popular, family-owned Mexican restaurant known for its home-made tortillas, mole poblano, fish tacos and other specialties.
Payne, who previously cooked at the Hayes Mansion in San Jose and Hyde Street Bistro in San Francisco, will show you how to make one of his signature dishes.
A party on the plate — and in the dining room — at LV Mar.
Most nights, LV Mar in downtown Redwood City, offers up a taste of modern pan-Latin cuisine in small and large plates.
But once a month, Chef Manuel Martinez throws a veritable party — offering a prix fixe dinner themed to a different Latin cuisine, complete with a band, dancers and singers.
A couple weeks ago, I was invited in as a guest of the restaurant to experience October’s showcase on the Caribbean.
Martinez, who has cooked at Left Bank and One Market restaurants, also owns the more casual La Viga in Redwood City. LV Mar is his newer restaurant, which opened in November 2013. He’s been throwing these themed-dinners almost from the get-go.
Chef Manuel Martinez adorned for the occasion.
When you check in at the hostess stand, you’re welcomed with Mardi Gras-like beaded necklaces to wear. All the tables are strewn with colorful star confetti to put you even more in the mood.