Mushroom Cookies

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Yup, those are little bits of mushroom on those cookies.

Yup, those are little bits of mushroom on those cookies.

Yes, mushrooms in cookies.

Not those kind of mushrooms, people. But Candy Cap mushrooms.

If you’ve never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.

Elusive Candy Caps grow in the wilds in the Bay Area. But their growing season is so short, and the mushrooms so perishable, that you find them mostly sold in dried form.

What makes them so prized is their fragrance and flavor. Think maple syrup on steroids — with a hint of curry on the finish that lingers on and on. In fact, bake with them and your kitchen will smell enticingly of maple for days. Eat an ample enough of them in a dish or baked good, and you will have the scent of maple syrup even exuding from your pores, which, heck, is way better than garlic, right?

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Have You Tried Pine Cone Bud Syrup?

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A most unusual syrup.

A most unusual syrup.

 

Imagine a syrup that’s the color of burnt amber and possessed of a beguiling taste that’s a mashup of burnt toffee, port, maple syrup, evergreen and pine needles.

That’s what Mugolio Pine Cone Bud Syrup is like.

When I had an opportunity to try a sample from Manicaretti Italian Food Importers, I jumped at the chance. After all, who even knew you could make a sweeter from pine cone trees?

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Go On, Have A Little Beer In That Cake

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A beer-y delicious cake.

A beer-y delicious cake.

 

Yes, this cake is two treats in one.

It’s not just brewski with cake; it’s beer in the cake.

“Big Honey Hefeweizen Spice Cake” is from the adorable cookbook, “Cake, I Love You” (Chronicle Books, 2017) by Jill O’Connor, of which I received a review copy.

O’Connor is a veteran cookbook author, as well as a food columnist for the San Diego Union-Tribune. And she obviously knows her cakes, as evidenced by the 60 recipes in this book.

CakeILoveYou

Whether you like to bake cakes that are no-nonsense or like to spend hours decorating them to the hilt, you’re sure to find a cake in here to please.

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New Desserts At Bluestem Brasserie — Worth Every Calorie

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Lori Baker's peanut butter-banana dream dessert at Bluestem Brasserie.

Lori Baker’s peanut butter-banana dream dessert at Bluestem Brasserie.

 

Since opening in 2011, Bluestem Brasserie in downtown San Francisco has seen its share of chef changes. But in the times I’ve dined there over the years, I’ve never had a bad meal, no matter who was heading the kitchen. In fact, that’s why I often send folks there if they don’t know where to go eat after a day of shopping on Union Square.

It’s easy to walk to if you’re already in that area. There’s easy parking at the Fifth and Mission Garage or a BART stop steps away. And the two-story restaurant is so large that you rarely have to wait to get a table.

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Juhu Beach Club’s Desi Jacks

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Sweet, savory, and spicy -- these aren't your childhood Cracker Jacks by any stretch.

Sweet, savory, and spicy — these aren’t your childhood Cracker Jacks by any stretch.

 

Juhu Beach Club in Oakland may be shuttered now, but its spirit lives on in “The Juhu Beach Club Cookbook”
(Running Press) by Preeti Mistry with East Bay food writer Sarah Henry, of which I received a review copy.

Mistry has vowed that Juhu Beach Club, which she ran with her business partner and wife Ann Nadeau, will rise again in some form, though details are scarce at the moment.

In any event, you can still enjoy her cooking at her very fun Navi in Emeryville with its unique pizzas, toasts and cocktails.

Born in London and raised in suburban Ohio, Mistry, a former “Top Chef” contestant, is an inventive, inspired cook who is adept at remastering comfort food with bold Indian flavors and flair. On her trips to her ancestral country of India, she fell in love with street food. There’s a playfulness in her food that reflects that.

JuhuBeachClubbook

That’s evident in recipes such as “Shrimp Po’Bhai,” “JBC Fried Chicken & Doswaffle,” “Chai-Spiced Bacon,” and “Bloody Meera.”

Take her “Desi Jacks.” This revved up version of caramel corn is featured at Navi. It’s even free during the daily Happy Hour, 4 p.m. to 6 p.m. daily.

This is a snack that’s sure to get the party started.

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