This huge tome is a collection of 1,001 side dish recipes that is sure to complete any weeknight meal or festive holiday repast. At this time of year, it’s a must-have for dishes such as “Caesar Brussels Sprouts,” “Freekeh Salad with Butternut Squash, Walnuts, and Raisins,” “Mashed Sweet Potatoes with Chipotle and Lime,” and “Slow-Cooker Creamy Braised Leeks.”
If heaven is a warm, eggy custard tart, you’re sure to be in total bliss then when the new Pastelaria Adega opens in downtown San Jose today.
From the team behind the award-winning, fine-dining Portuguese restaurant Adega in the city’s Little Portugal in the Alum Rock district comes a artisanal Portuguese bakery. It is open seven days a week, 9 a.m. to 7 p.m.
Last night at a preview party, I had a chance to check out the new spot at at 30 E. Santa Clara St., Suite 130.
As Chef-Owner David Costa, a native of Portugal, says: It’s the type of place you would go to in Lisbon every day for coffee, pastry and bread.
A tea cake is a tea cake is a tea cake — until Tartine gets its hands on it.
Like a basic little black dress that turns extraordinarily chic with the right broach or necklace, this sweet-potato loaf cake goes from fundamental to fancifully froufrou enough to be the life of the party, thanks to a halo of torched meringue.
It’s a revised edition to their original book that came out 13 years ago. Of the 122 recipes, 67 are new, including one for Tartine’s ever-popular “Morning Bun.” There are also more recipes that use less sugar and more global flavors, as well as more gluten-free ones.
A few of these recipes are indeed for ambitious bakers, including a sleek, contemporary “Buche de Noel.” The majority of them, however, shouldn’t intimidate most home-bakers. “Black Tea Blondies with Caramel Swirl,” “Cranberry Upside-Down Cake,” and “Brioche Jam Buns” just entice you into the kitchen.
Imagine your favorite pumpkin bread, but made with sweet potato instead. That’s what this moist, tender loaf cake is like. But it goes one better by getting a cloud of meringue on top that gets swirled with the cake batter to produce pretty streaks in it.
Much like you wouldn’t expect to a half chicken set before you at a yakitori restaurant, don’t come to the new Gozu in San Francisco craving a brontosaurus-sized steak.
Nope, you won’t find that here.
Unlike so many Wagyu-focused restaurants of late in the Bay Area, this one doesn’t focus solely on the primo primal cuts. Instead, Chef-Owner Marc Zimmerman employs a nose-to-tail philosophy here, making use of far more parts of the Japanese specialty-breed, heavily marbled cow than a typical steakhouse ever would.
You’ll find him burning the bones as charcoal, rendering the fat to make sauces and to preserve vegetables, and using lean cuts to even make a house-made version of shoyu.
Zimmerman got the idea for this unique restaurant about five years ago when he was the chef at Alexander’s Steakhouse in San Francisco. He would regularly travel to Japan to source Wagyu from farmers there. But back then, he was only buying the loins, which prompted the farmers to question when he would buy the entire animal. After all, a farmer can’t make a living by only selling part of a cow. The only way to maintain a sustainable business is to make use of every bit of what you’re raising.
It got Zimmerman thinking, and agreeing that it only made sense to buy the entire animal.
It’s a good bet that not many ordinary mortals have dined at Hiroshi in downtown Los Altos.
After all, when it opened its doors two years ago, it was easily staked a claim to being the most expensive and most exclusive restaurant in the Bay Area. That’s because the Japanese restaurant, which essentially acts as your own private restaurant, serves only eight diners per night — at $400 per person on up, excluding tax, tip and beverages. What’s more, whether you were a party of six, four or two, you had to pay the full price of eight diners.
But Hiroshi recently changed that policy, making the restaurant more accessible and affordable. Well, sort of. The 10-course dinner now starts at $575 per person, exclusive of tax, tip, and beverages. But you need only a minimum of four diners to make a reservation now.
Owned by Chef Hiroshi Kimura and Japanese businessman Iwata Tsuyoshi, the restaurant has hosted the likes of Google co-founders Sergey Brin and Larry Page, as well as other tech titans.
This summer, the chef hosted an intimate group of six food writers, including yours truly, to experience his traditional Japanese cuisine served against a backdrop of dazzling art and plateware in a serene dining room dominated by 16-foot raw-edge table, fashioned from an 800-year-old zelkova tree, the same type of wood used to construct Japanese temples.