i'm going to group all the great sanfrancisco recipes i find under this thread.....here is the first (it looks spectacular and the ingredients are great): SanFrancisco style seafood soup! Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup. INGREDIENTS: •4 garlic cloves, minced •1/4 cup olive oil •1 medium onion, chopped fine •1/2 teaspoon dried hot red pepper flakes •1 green bell pepper, chopped •1 tablespoon red-wine vinegar •1 teaspoon dried oregano, crumbled •1 bay leaf •a 28-to 32-ounce can whole tomatoes including juice, puréed coarse •1 tablespoon tomato paste •2 pounds live hard-shelled crabs •12 small hard-shelled clams, scrubbed well •1/2 pound medium shrimp, shelled, leaving tails and first joint intact •1/2 pound sea scallops •1 pound scrod or other white fish fillet, cut into 1-inch pieces •2 tablespoons minced fresh parsley leaves •In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil. •Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones). •Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl. •Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley. Serves 6.
simple way to cook asparagus (apparently a big crop in california). Roasted Asparagus Wrapped in Prosciutto With Soft-Cooked Egg INGREDIENTS: 12 spears of asparagus, trimmed of their tough ends Olive oil as needed 2 tablespoons freshly grated Parmesan or similar cheese (Asiago, Locatelli Romano, etc) 6 slices prosciutto or jamon serrano 4 large eggs Torn fresh basil leaves for garnish (optional) INSTRUCTIONS: Preheat oven to 425°. Lightly brush the asparagus with olive oil and place on a baking sheet. Sprinkle with the cheese. Roast for 4 to 5 minutes, or until the asparagus is just becoming tender. Remove from the oven and let cool. Cut each slice of prosciutto in half and roll each half around an asparagus spear. Arrange on a plate. Soft-cook the eggs for 3-4 minutes. Refresh them under cold water to stop the cooking. If you are sure of your dexterity, peel them carefully and place each hot egg on a plate surrounded by 3 ham-wrapped asparagus spears. If you are not so sure of your peeling skills, serve the egg in an eggcup with its top sliced off, surrounded by the asparagus to dip in. Garnish asparagus and eggs with basil, if desired. Serves 4
an even better asparagus recipe. asparagus pizza's. how can you go wrong with this one. Grilled Asparagus & Pesto Tortilla-Pizzetta INGREDIENTS: 10 to 15 asparagus spears, tough ends snapped off, spears cut into bite- size lengths 1 tablespoon extra virgin olive oil 8 flour tortillas, 12-inch diameter or larger 1/4 cup tomato sauce 1 cup diced tomatoes (canned is fine) 4 garlic cloves, finely chopped 3 to 4 tablespoons pesto (frozen, defrosted, is fine) 1 cup shredded mozzarella, Jack or other mild cheese 3 to 4 tablespoons hard grating cheese such as Parmesan INSTRUCTIONS: Toss the asparagus with the olive oil, then toss it into a very hot pan. Turn it and shake it a few times. Cook until the asparagus is crisp-tender, then remove from heat. Place the tortillas on a baking sheet. Smear each with tomato sauce, then sprinkle with diced tomatoes and garlic, dab the tops with pesto and arrange the asparagus over this. Sprinkle with a layer of mozzarella, then a generous sprinkling of Parmesan. Broil until the cheese is sizzling hot and melty, lightly browned on top. Eat right away, hot and melty. Good for a solitary supper; reduce amounts accordingly. Yields 4 pizzettas
here's a salmon recipe from one of sanfrancisco's top 5 young chefs (criteria is that they have to be under 32 yrs old....all work in some of san fran's top restaurants): Slow-Cooked Salmon With Roasted Apple-Stuffed Endive & Hazelnut Vinaigrette From Cortez chef Quinn Hatfield The vinaigrette and the endive can be prepared ahead of time, leaving little last-minute work. The vinaigrette is intense, so use it sparingly. You will have some left over, but it will keep well in the refrigerator for another use. Ingredients: 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/2 tablespoon Dijon mustard 1/4 cup + 2 tablespoons canola oil 1 tablespoon hazelnut oil 1 tablespoon lemon juice 4 heads endive 1 apple 1 tablespoon olive oil 1 1/2 pounds salmon fillet, cut into 4 equal pieces 1/4 cup butter, melted 1/2 apple, julienned 1 teaspoon olive oil 1/2 teaspoon lemon juice Coarse sea salt, freshly cracked pepper 2 teaspoons fresh chives, chopped 1/4 cup hazelnuts, toasted, roughly chopped Instructions: Combine the soy sauce and balsamic vinegar in a heavy medium-size sauce pan. Place over medium heat and reduce by half. Pour into a small mixing bowl and let cool. Once it is cool, add the mustard and slowly whisk in the canola oil to form an emulsion. Whisk in the hazelnut oil and lemon juice. Set aside. Split the four heads of endive lengthwise. Peel the whole apple with a vegetable peeler. Continue to cut thin slices of apple flesh with the peeler. Slip the pieces of apple between the endive leaves, being careful not to allow the apple to protrude out of the endive. Cook the stuffed endive in a steamer for 10 minutes or until barely tender. Set aside until you have begun to cook the salmon. At that point, place the endive cut-side down in a nonstick pan with the tablespoon of olive oil. Cook over medium heat until the endive is golden brown on the cut side and tender throughout, about 5 minutes. Preheat the oven to 250¡. Place the salmon on a buttered baking sheet and bake for 11 minutes. Drizzle each piece of salmon with a bit of the melted butter. Return to the oven and cook for an additional 3 minutes for medium- rare or longer to suit your taste. Toss the julienned endive and apple with the olive oil and lemon juice. To serve, place two halves of the stuffed endive on each of four plates, top with a piece of salmon. Sprinkle the salmon with the salt and pepper and the chopped chives. Drizzle the whole dish lightly with the vinaigrette and sprinkle with the chopped hazelnuts. Serves 4.
one more from one of the top 5 young chefs in san fran (these guys are good). Molasses-Grilled Duck Breast From Mecca chef Stephen Barber Serve the duck with your favorite wild rice recipe and thinly sliced sauteed fennel garnished with orange segments. Ingredients: 1/2 cup dark molasses 1/4 cup apple cider vinegar 2 tablespoons lemon juice 1/4 cup spicy stone-ground mustard 1/2 cup tomato sauce 2 garlic cloves, minced 1/2 teaspoon habanero chile, minced 1/2 teaspoon cayenne pepper 1/2 teaspoon fresh ginger, minced 1/4 teaspoon orange zest 1/2 teaspoon ground allspice 1 teaspoon fresh thyme, chopped 2 pounds boneless duck breasts, trimmed to 1/8 inch of fat Instructions: Combine the marinade ingredients and blend in a food processor. Reserve 3 tablespoons of the marinade to garnish with. Pour the remaining marinade over the duck breasts, cover and refrigerate for 4 hours. Remove the duck from the marinade and place skin-side down on a hot grill for about 8 minutes or until the skin has a nice char. Turn the duck over and continue grilling for another 8 minutes. The duck should have an internal temperature of 128¡. Let the duck rest for about 3 minutes. Thinly slice the duck breasts and divide evenly among eight plates. Drizzle the reserved marinade over the duck breasts. Serves 8.
The Cioppino recipe looks good but the directions calls for wine and there is no wine in the ingredient list. Also I disagree with the order in which they call for the veggies to be sauteed. I alway saute the garlic last because it burns the quickest. The green peppers need a slightly higher heat and a littel more time to sweat than onions so I always start with the green peppers first. Then add the onions after a few minutes then the garlic last. I think if you add the garlic first it will be burnt by he time the other veggies are done sweating/browning. It still sounds good. I bet some fresh fennel would be good added to it too.
you're right it doesn't call out how much wine.....i'd use 1/4 cup white wine (maybe 1/2 cup). and i agree, never add the garlic too soon especially on high heat. lower heats you can do it since it shouldn't burn and turn bitter. here's another cioppino recipe that calls out the wine for both the stock and dish in the ingredients and specifies when to add them in the directions (this dish is apparently very big on the west coast. they have all kinds of variants of it). Cioppino by Jim Gordon Try the warming West Coast bouillabaisse What to make of March? It’s almost spring but this shifty month can turn nasty on you at any time. Technically it’s still winter until nearly April so, in terms of cooking, a rich stew continues to makes sense. But then again it’s not quite so cold anymore so you have a chance to turn away from beef and other heavy stews. My recommendation for an early spring dinner for a big group of friends or family is the traditional West Coast fish stew, called cioppino (choh-PEE-no). Lore says Italian immigrant fishermen in San Francisco about a century ago invented it. They turned tomatoes, herbs and the cheapest seafood of the day into a really hearty, but not so heavy, dish that feeds a crowd. This is a great main dish when you’re entertaining several couples. It’s also one of those fish dishes that has no problem with red wine, especially Pinot Noir. This version is not from San Francisco, but from San Luis Obispo, an old California coastal city with a fishing tradition. Its creators are Wendy and Leonard Cohen, proprietors of a long-running restaurant named the Olde Porte Inn and of a newer winery, See Canyon. It’s going to cost some money to collect all the seafood. And you should make the extra effort to find fresh herbs rather than dried ones (which can be substituted in half quantities if you get stuck). But this dish is worth it. It’s a big Italian style production of a meal that is lots of fun. You can do the chopping of vegetables and herbs, the scrubbing of clams and mincing of garlic in the morning, and have everything ready for the final 30-minute prep after your guests arrive. My wife and I like to serve this as part of a casual, buffet meal, where guests come by the stove for a bowl of hot cioppino ladled straight from the pot. Olde Port Inn Cioppino For the stock 3 cloves garlic, coarsely chopped 1/2 teaspoon black pepper 1/2 cup extra virgin olive oil 1 1/4 lbs. leeks (white parts only) cut on the bias into 1-inch pieces 1 1/4 lbs. yellow onions, diced into 1-inch cubes 1 tablespoon salt 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh thyme 1 1/2 cups chopped fresh parsley 4-6 bay leaves 1 teaspoon saffron threads 1 cup dry red wine 1 cup dry white wine 3 lbs. peeled tomatoes or 28 oz. canned whole Italian tomatoes, chopped 2 lbs. additional tomatoes or an extra 28-oz. can Italian tomatoes, pureed 2 teaspoons Tabasco sauce For the seafood 2 lbs. meaty fish fillets, like halibut, salmon or swordfish, with all bones removed 2 cloves garlic, minced 1 cup white wine 10 large prawns, peeled 20 large scallops 30 live clams in the shell, brushed clean in cold water 2 sticks (8 oz.) butter Salt and freshly ground pepper to taste Freshly grated Parmesan cheese Add all the stock ingredients except the wine, tomatoes and Tabasco sauce to a 1-gallon stock pot and cook over medium heat, stirring often, until the vegetable are soft, about 15 minutes. Add the wine and simmer for 15 more minutes. Add the chopped and pureed tomatoes and simmer for 30 minutes. Prepare the seafood while the stock ingredients are simmering. In a large sauté pan, cook 1 clove of minced garlic in 1/2 cup of the white wine over high heat until garlic is soft, about 2 minutes. Add the fish fillets and cook until the flesh starts to whiten, about 2 minutes. Flip the fillets and add one stick butter (4 oz.) to the pan. Reduce the heat to low and cook fish until medium rare, about 5 minutes. Remove fillets and add them to the stock, where they will finish cooking and break into hearty chunks. Add the remaining garlic and 1/2 cup wine to the seafood sauté pan, and cook over high heat until garlic is tender, about 1 minute. Add the prawns, scallops and clams and cook until the scallops begin to turn pale white. Flip the prawns and scallops, add the remaining butter, reduce to low heat and simmer until the flesh is medium rare, 2 – 3 more minutes. Remove the prawns and scallops from the pan and add them to the stock. When the clams have opened in a few more minutes, add them along with the remaining juices to the stock. Gently stir all of the ingredients together, season with salt and pepper to taste an serve immediately in large, heated soup bowls. Top with grated Parmesan. Serves 10-12
one more thing. on the preceding cioppino recipe, even though you are adding in the garlic first since it's in 1/2 cup wine you should be ok.....you're usually at risk when all you have is oil and the garlic......then it can burn.
pretty cool san fran sweet....chocolate and coffee: San Francisco Fudge Foggies Recipe By : Serving Size : 8 Categories : Chocolate Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bittersweet chocolate -- finely chopped 1 cup Unsalted butter -- cut into 1/3 cup Strong brewed coffee 4 large Eggs -- at room temp 1 1/2 cups Sugar 1/2 cup Flour 8 ounces Walnuts -- chopped Position a rack in the center of the oven and preheat to 375~. Line a 9x13" baking pan with a doule thickness of aluminum foil so that the line foil extends 2" beyond the sides of the pan. Butter the bottom and sides of the foil-lined pan. In the top of a double boiler set over hot, not simmering water, melt the chocolate, butter and dissolved coffee, stirring frequently, until smooth. Cool the mixture, stirring occasionally for 10 minutes. In a large bowl, using a handheld electric mixer set at high speed, beat the eggs for 30 seconds, or until foamy. Gradually add the sugar and continue to beat for 2 minutes, or until the mixture is very light and fluffy. Reduce the mixer speed to low and gradually beat in the chocolate mixture until just blended. Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes, or until the foggies are just set around the edges. They will remain moist in the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover the pan tightly with aluminum foil and refrigerate overnlight or for at least 6 hours. Remove the top foil and run a sharp knife around the edge of the foggies. Using two ends of the foil as handles, lift the foggies onto a large plate and peel off the foil. Invert them again onto a smooth surface and cut into 16 rectangles. Makes 16 foggies.
easy san fran stir fry: Easy San Francisco Stir-Fry Sweet yet tart apple jelly combines with lemon juice and brown mustard to glaze strips of steak in a light and creamy sauce. A vegetable medley adds crunch and color to this family favorite served over fluffy rice. 1 tablespoon vegetable oil 3/4 pound sirloin steak, sliced 1/4-inch thick 1/8 teaspoon ground black pepper 1/2 cup apple jelly 3 tablespoons lemon juice 2 tablespoons cornstarch 2 teaspoons brown mustard 1 (16-ounce) package frozen mixed vegetables Hot cooked rice for accompaniment Heat oil in a large skillet. Add steak and brown, turning to cook evenly; season with pepper. Remove from skillet, keep warm. Combine apple jelly, lemon juice, cornstarch and brown mustard in a small bowl. Add to skillet, stirring to combine; return to heat. Stir in vegetables; cover and simmer for 5 to 7 minutes, or until vegetables are tender. Return meat to skillet; cook 2 minutes or until meat is thoroughly heated. Serve immediately over rice. Makes 4 servings.
