Going Green For The Holidays with Matcha Cream Pie

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Beyond the tree and wreath, add a little more green to your holidays with this spectacular matcha cream pie.
Beyond the tree and wreath, add a little more green to your holidays with this spectacular matcha cream pie.

With a new year dawning, let’s all be brave enough to pledge to trust our gut instincts more.

I know so many friends who agonize over situations — analyzing, re-analyzing, and plain over-analyzing — before taking action, even if they know in their heart immediately what they should do.

I’ve been there many a time, myself.

Case in point: this “Matcha Cream Pie” recipe, which appeared in the Wall Street Journal in September.

It’s a recreation of the signature dessert at Stonemill Matcha in San Francisco by Pastry Chef Mikiko Yui.

It’s a dazzler, covered in a cloud of orange zest-scented whipped cream. It’s only when you cut into it that it truly reveals itself with its dramatic deep green filling made with matcha.

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Fish Sauce Caramel? You bet!

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Red Boat's new fish sauce caramels.
Red Boat’s new fish sauce caramels.

Red Boat has long been the fish sauce of choice for discerning chefs and fastidious homecooks.

Now, the artisan producer has branched out into making other products featuring Red Boat, the artisan fish sauce that’s made from only two ingredients: black anchovies and salt.

I had a chance recently to try samples of two new and fun products from the company that was founded by Cuong Pham, a former Apple engineer. When he couldn’t find any fish sauce brands in the Bay Area that had the purity and balance of what he grew up with in Saigon, he decided to make his own.

Now, Pham has partnered with a few gourmet food producers to make these specialty items. First up, Red Boat Caramels, which are made in partnership with Pasadena’s Little Flower Candy Company.

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Meso Brings Modern Mediterranean to Santana Row With Pedigreed Chef

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Bull's blood beets and their greens on a bed of labneh at the new Meso.
Bull’s blood beets and their greens on a bed of labneh at the new Meso.

Renowned Chef Roland Passot now boasts a trifecta of restaurants at San Jose’s Santana Row. Joining his LB Steak and Left Bank Brasserie, his new Meso opened its doors in November in a newer section of the mixed use complex right near tech firm Splunk.

The modern upscale Mediterranean restaurant not only sports an elegant design by Oakland’s Arcsine, the firm that also created the look of Duende in Oakland and Wursthall in San Mateo, but a head chef with an impressive background. Executive Gregory Short spent many years working at The French Laundry in Napa before taking the helm of Masa’s in San Francisco. He even lured fellow French Laundry alum Pastry Chef Eva Wong to join him at Meso.

While a master at French food and techniques, Short acknowledged there was a learning curve for him when it came to Middle Eastern cuisines. But as he told me a few weeks ago when I was invited in as a guest of the restaurant, he combed through a myriad of books to hone in on the distinct flavors of the region.

The bar evokes Morocco.
The bar evokes Morocco.
The fountain wall in the dining room.
The fountain wall in the dining room.

Meso, which means ”middle,” immediately transports you to that area with its color scheme of cool blues of the Mediterranean sky and sea. Patterned metal screens, curved archways, and a blue-purple lighted fountain divider in the spacious dining room give the air of modern Morocco.

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When Are Cookies Like Brownies? When They Are Clinton Street Brookies

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Is it a brownie or a cookie? It's a cookie that tastes like a brownie.
Is it a brownie or a cookie? It’s a cookie that tastes like a brownie.

You know that delightful crackly, papery layer that forms and separates from the top of brownies when you bake them, adding a fabulous textural contrast to the cakey or chewy foundation below?

That’s exactly what you get in cookie form with these “Clinton Street Brookies.”

They bake up fairly flat and modest in size. So you’re taken aback at the unexpected colossal chocolate taste they provide that’s as deep, dark and potently rich as your favorite dark chocolate brownie.

The recipe for these stunners is from “Rose’s Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos” (Houghton Mifflin Harcourt, 2018), of which I received a review copy.

The book is by baking doyenne Rose Levy Beranbaum, veteran of more than 10 cookbooks and creator of the blog, Real Baking with Rose.

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As Kneaded Is What You Need

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Bread pudding (foreground) and bostock (back) from As Kneaded Bakery.
Bread pudding (foreground) and bostock (back) from As Kneaded Bakery.

After graduating with an anthropology degree during a recession when jobs were scarce especially for liberal arts majors, Iliana Berkowitz was lucky enough to unearth her true passion in life — baking.

She took a job at a bakery, followed by a stint at a French bistro, all the while honing her bread and pastry skills.

In 2016, she started a bakery pop-up and bread club in the East Bay. Both did so well that in late-2018, she opened an actual brick-and-mortar, her As Kneaded Bakery in San Leandro.

Pain d'epi and honey rye porridge loaf.
Pain d’epi and honey rye porridge loaf.

It now supplies bread to such restaurants as Flea St. Cafe in Menlo Park and The Alembic in San Francisco. And its loaves sell at a host of stores around the Bay Area, including Bianchini’s Market in San Carlos and Portola Valley; Berkeley Bowl in Berkeley; and Rainbow Grocery in San Francisco; as well as through Good Eggs delivery.

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