Yes, you can make this even on a busy weeknight.
When it comes to weeknight recipes, who doesn’t love easy and versatile?
That’s just what “Maple and Soy Glazed Flank Steak” is all about.
It’s from the new cookbook, “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better” (Oxmoor House).
The book, of which I received a review copy, is by James Briscione, who has worked as a chef at Highlands Bar and Grill in Birmingham, AL, and at Restaurant Daniel in New York. He’s now the culinary director at the Institute of Culinary Education in New York City. You might also recognize him as the first two-time champion of the Food Network’s “Chopped.”
The bourbon cart at Bourbon Steak at Levi’s Stadium.
There is no pussyfooting around this.
Michael Mina’s Bourbon Steak at Levi’s Stadium in Santa Clara is not inexpensive. It’s a special-occasion place. It’s where you go when you’re dining on an expense account to sink your teeth into an 8-ounce Snake River Farms rib cap for $110 or a Japanese A-5 Kagoshima rib eye for $34 per ounce (with a 3-ounce minimum required).
It’s not a place you’d head to every night. But then again, you couldn’t anyway. Because the restaurant is situated right on the ground level of the 49ers’ stadium, you can’t get into either Bourbon Steak or Bourbon Pub (the contiguous casual eatery) when the Niners are playing home games — unless you are a game ticket holder. In fact, the whole restaurant and pub becomes the ultimate gourmet tailgating extravaganza on game days — but only for season ticket-holders who pony up $5,000 each for the 10-game season. After the game ends, the restaurant and pub are open to any ticket holder.
Similarly, if One Direction, Taylor Swift or any other concert or special event is holding court at the stadium, you can’t get into the restaurant or pub, either, unless you have a ticket to said event.
Got all that?
I think you can guess whose autograph this is.
How many other famous signatures can you spot?
The stadium field.
When dining there, it pays to call for a reservation or to at least check the Levi’s Web site beforehand to make sure no events are happening the night you want to visit. Be mindful that the restaurant is open only for dinner; the pub is open for lunch and dinner.
Salmon tartare at the new Lark Creek Kitchen.
It was once Yankee Pier. Next, it transformed into Lark Creek Blue. Now, this spot on the main drag of San Jose’s Santana Row reopened just weeks ago as the new Lark Creek Kitchen.
It’s the first such new concept by the Moana Restaurant Group since it took over operations of Lark Creek Restaurant Group’s stable in January with the exception of One Market restaurant in San Francisco, which remains independently run.
Not that the other two concepts lacked for diners, but Lark Creek Kitchen is Moana’s first action to refresh the brand. Other plans are in the works to redo Lark Creek Steak in the San Francisco Centre and to reopen the now-shuttered Fish Story in Napa as something else.
A sticky bun that’s less sweet and a whole lot more enjoyable to eat.
I love the idea of sticky buns. But the execution? Not so much.
That’s because the standard avalanche of goopy glaze is more than even my sweet tooth can bear.
So I beamed when I received a review copy of “Baking With Less Sugar” (Chronicle Books) by one of my favorite pastry chefs, Joanne Chang of Flour Bakery + Cafe and Myers + Chang in Massachusetts.
In this day and age, where we’re all trying to eat better, this timely cookbook is all about making sweets — but with only natural sweeteners and little white sugar. Yes, the perfect way to enjoy dessert without your body paying such a high price later.
The book includes more than 60 recipes, both new ones and reformulated ones from Chang’s bakery, that make use of maple syrup, honey, molasses, dates, juice concentrates, coconut, and bananas and other fresh fruit.
Blueberries and passion fruit combine for this summery flavor from New York’s Ciao Bella. (Photo by Carolyn Jung)
Introducing A New Summer Ciao Bella Flavor
I like to think of this as a non-guilty pleasure.
After all, Ciao Bella’s new Blueberry Passion Fruit Sorbetto is not only delicious, but it has 0 grams fat, 0 grams cholesterol, and 0 grams sodium. It’s also dairy-free. A half cup has 110 calories.
I had a chance to try a sample recently. It’s a little berry sweet. A twinge tangy. And a whole lot refreshing. Kind of like a favorite smoothie in frozen form.
A 14-ounce container is $5.39 and sold exclusively at Whole Foods.
Ruth Reichl in Conversation in Mountain View
You won’t want to miss the one and only Ruth Reichl in conversation with Michael Krasny at 8 p.m. Aug. 31 at the Mountain View Center for the Performing Arts.
Ruth Reichl. (photo courtesy of the author)
The noted restaurant critic, author and former editor in chief of Gourmet magazine, Reichl will be joined by the host of Forum on KQED.