Archives for posts with tag: juanitamore

Jane Kim Eats Out

unknown

I’m happy to say that I’ve endorsed Jane Kim for State Senate. She’s currently working on a project to save the fifty year old STUD from closing along with being one of the cities most progressive voices fighting for our homeless.

Wednesday September 28th I’m hosting an event at the Starlight Room which reflects my voting guide for the November ballot. Almost everyone I’ve endorsed will be in attendance and there are no scheduled speeches or fundraising planned. It is just a chance for people to meet and talk to the candidates I feel will shape the future of San Francisco politics.

To learn more about the event read the article over at the Bay Area Reporter.

Floor 21 - 4th May 2016.

Jane and I applying lipstick at Floor 21, Starlight Room / Image Gooch

Jane Kim is a current San Francisco Supervisor and candidate for State Senate, District 11. Jane is a proven progressive leader who has fought to expand access to affordable housing, protect renters, close the income gap and improve public schools.

Jane answers my foodie questionnaire here:

What is your favorite dessert?
Chocolate Chip Cookies with a lot of butter.  Butter is big for me.  I am not really big into sugar or most sweets, but I like a lot of buttery things like croissants.

What restaurant would you call your home?
There are actually like 3 restaurants I spend my time at: Turtle Tower – I LOVE LOVE LOVE their Phô, Tin Vietnamese because it is a couple blocks from my house and their food is delicious and Happy Shabu Shabu – I love hot pot and ponzu sauce!

What was your favorite breakfast cereal as a kid?
I never ate cereal as a kid; although my family got into cereal after I left the house.  I remember coming home and my mom was eating cereal with kim chi because she always had to have kim chi with everything, and the milk turned orange and she still drank it.  That was too much even for me!

What is your favorite food to pig-out on after the club?
There are always two places that I want go eat at after the club – Korean food because the restaurants usually stay open until 2AM. And, I used to also really love Sparky’s on Church Street when I lived nearby. I’d always get the tomato, cheese and fried egg sandwich with a strawberry milkshake.

img_6496

Advertisements

A.jpg

Seared Shrimp and Garbanzo Bead Salad

Dozen shrimp, cleaned and shelled

Salt and pepper

Olive oil

1 small clove garlic, minced

Pinch chili flakes

Zest and juice of 1 lemon

Season the shrimp with salt and pepper. Heat olive oil in a large skillet on high and add the shrimp searing on each side for 2 to 3 minutes. Add the garlic, chili flakes and zest and lemon juice. Remove the shrimp from pan and save remaining juices for the vinaigrette.

15 ounce can garbanzo beans

1/4 cup Olive oil

4 teaspoons red wine vinegar

Salt and pepper

1/4 red onion, sliced thin

Radishes, sliced thin

1 stalk celery, sliced thin + celery leaves

1 small cucumber, sliced

Handful cherry tomatoes, sliced in half

Watercress

In a bowl combine the red wine vinegar and onions with some salt to macerate for 10 minutes. Prep your vegetables and place in a large bowl. Transfer onions to bowl and make the vinaigrette, whisking the olive oil into the vinegar. Add the juices from the shrimp pan. Mix the vinaigrette, shrimp and salad vegetables together and taste for salt. Serve over watercress.

Serves 4

img_5674

I’ve been inspired by San Francisco’s Real Foodie’s Compost campaign to share more about composting. If you live in SF you can order a free compost pail from Recology  HERE! I’m all about meeting the SF Zero Waste goal by 2020. I get pissed when I open the green bin in my apartment building and see that other tenants have dumped the wrong things in it!

 This is what I had left over from this recipe to add to my pail.

b


http://files.markerly.com/tracker.min.js#tracker_id=sfenvironment3528&blogger_id=22283

IMG_4852

During summer my mom would make Calabacitas Guisadas (Stewed Zucchini). It was one of my favorite vegetable dishes growing up. I still make it every season – but this time I decided I would try it as a gratin. Oaxaca cheese is great for melting and similar to Monterey Jack, it’s texture reminds me of string cheese and can be found in most Mexican markets.

dsc02717_2

IMG_4889

Zucchini and Tomato Gratin with Oaxaca Cheese

1 white onion, sliced thin
Olive oil
Salt and pepper
3 cloves garlic, minced
1 Serrano chili, finely chopped
8 medium tomatoes, sliced
10 green or yellow zucchini, sliced
8 ounces Oaxaca cheese, grated
Cilantro, chopped

Slice the onion thin and sauté in some olive oil on medium-low heat until lightly browned. Add the garlic, Serrano chili, salt and pepper and cook a few more minutes.

Spread the onion mixture on the bottom of a 9 by 12-inch gratin dish. Make rows of alternating zucchini and tomatoes and season each of them with salt and pepper. Drizzle with olive oil.

Press down on the vegetables and bake uncovered, for about 1 hour at 375*, until it starts to brown. During baking you can baste the gratin with the bubbling juices. Top the gratin with the grated cheese and sprinkle with the chopped cilantro. Place under the broiler on high heat until the cheese bubbles and starts to brown.

Serves 6

Screen Shot 2016-05-31 at 10.22.06 AM

Juanita’s Summer Sangria (by Kevin Hoskins)
Serves 12
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice

Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.

 

Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.

IMG_6455

Pate Sucree

My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.

IMG_6451

1 stick + 1 Tablespoon unsalted butter, room temperature

1/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1 egg yolk

1 1/4 cups unbleached all-purpose flour

Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.

Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.

Pre-bake the tart shell at 350* for about  25 minutes until slightly golden.

While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.

Grated zest of 3 Blood tangerines

6 tablespoons Blood tangerine juice

3 tablespoons water

1/2 cup sugar

1 stick butter

1/4 teaspoon salt

3 whole eggs

3 egg yolks

Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.

IMG_6496

Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.

 

IMG_4520

Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

IMG_4519

 

This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

I created this spicy carrot spread for my menu collaboration with Kitchit Tonight. It is reminiscent of hummus – and is super easy to make and a great starter for any party.

hqdefault
Spicy Carrot Spread
6 large carrots, peeled and cut into 1-inch chunks
3 tablespoons olive oil
1 medium yellow onion, finely chopped
2 tablespoons Harissa
½ teaspoon ground cumin
3 tablespoons toasted pine nuts
3 tablespoon Tahini
2 teaspoons lemon juice
Salt and pepper

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes.
Heat oil in pan and saute until lightly browned.
Transfer carrots, onions, Harissa, cumin, pine nuts, tahini, and lemon juice to a food processor. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water if necessary.

Serve with toasted pita bread.