I can’t believe it’s taken me over two years to post a caipirinha on the site. In fact, I haven’t posted a single cachaça cocktail . . . not even during the World Cup last summer!! I know, it makes no sense. Perhaps, subconsciously, I’m still recovering from the hundreds upon thousands of caipirinhas I made during my first stint behind the bar. It was a tapas-style restaurant in Berkeley’s “gourmet ghetto”. The neighborhood was, and still is, a bustling food scene – Chez Panisse, Cheeseboard, and the original Peet’s Coffee are all within a one-block radius of each other. Like many restaurants back then, we took pride in our mojitos. However, the most popular cocktail on the menu was undoubtedly our caipirinhas. Cachaça was hard to find back then, and I think it intrigued people. With several Brazilian dishes on our menu, it was the perfect fit. Not to mention, a good way for us bartenders to get a serious arm workout. I forget how I stumbled upon the kiwi and caipirinha combo, but I’ve been making it for years. Something about that tart kiwi flavor goes perfect with cachaça. For this recipe I used both green and gold kiwis, the later being sweeter and more aromatic. Thanks for letting me reminisce a bit. I promise there will be more cachaça cocktails to come!!
The whole savory/salty and sweet fruit thing was never my thing. I was one of those people who hated when people put salt on apples to prevent browning or when the fruit on my plate touched anything savory. I can’t remember when or how, but I somewhere along the way I started eating mangos with chile and salt– and I liked it! Mango and salt was my gateway drug to so many amazing fruit/savory combos. Before I knew it I was eating salt and chile on watermelon, al pastor tacos with pineapples, citrus and avocados, figs on pizzas, etc. Melons are no exception and they are just incredible right now– so sweet, juicy and fragrant! I’ve turned up the flavor on the classic combination of watermelon and feta with some finely minced olives and summer fresh mint and basil. I’m pretty hooked on this combo right now and I hope you enjoy it too!
It’s time to man up! That’s right, for the next few days it’s just me, Grizzly, and Fiona. Audrey is away at a conference, and us goofballs are left here to hold down the fort. It hasn’t even been 24 hours since she left, and there’s already been a trip to the biergarten, late night salsa dancing, and pizza parties for breakfast! Hey, we’re doing our best, okay?! One thing’s for sure, our dessert game isn’t quite the same. However, I’m still trying hard to maintain my sweet tooth. I like to think of this as a hybrid dessert/drink, AKA my wheelhouse. It’s simple, seasonal, and delicious – perfect for your next dinner party . . . or even just chilling at home with the dog and baby!!
Year after year, my mother in-law’s orchard yields the most abundant supply of peaches – and when they finally bloom, it’s become a tradition to head up north for the weekend to help harvest them. After hundreds and hundreds of fuzzy, sun-ripened peaches are picked, peach madness ensues. Dried peaches, peach crumble, peach pie, peach salsa, peach jam, peach margaritas . . . is there anything we haven’t made with this juicy stone fruit?! Peach tarte tatin, that’s what. I’ve always wanted to try my hand at the French upside-down pastry and I was delightfully surprised at how incredibly easy it was to make. Not only is it light and not too sweet, it’s a great way to show off any fruit like apples or pears.
With the longer days and unusually glorious weather, this summer has really been the perfect time of year to head outdoors to taste some of San Francisco’s most adventurous and genuine street food. But with what seems like hundreds of food trucks dominating the streets of San Francisco these days, it can be a laborious, stomach-filling attempt to discover the best of the best. So today, we’re sharing 5 of our current favorite food trucks – we’re talking authentic Mexican street tacos and crazy delicious fried kimchi rice balls, friends. So get outdoors, grab a bite and a beer and enjoy the summer!
It wouldn’t be a proper food truck roundup without including a taco truck. And you can’t discuss SF taco trucks without mentioning El Gallo Giro. Best tacos in the city. Not much else to say . . .
Sometimes you need a classic burger and french fries. Doc’s Classic certainly fits the bill. The menu isn’t overcomplicated, which is refreshing to see from the food truck circuit – just simple food, made with quality ingredients, executed to perfection, and served with a smile. I’m a fan of the classic burger, but people rave about the black bean burger as well. Top it all off with some tasty fries and their famous red bell pepper ketchup. Bud and burger and you’re sure to be one happy camper.
Come for the chicken, stay for the kimchi balls – fried rice balls with kimchi, bacon, onions, parmesan and sriracha. Finger-licking food at its finest.
I’m a coffee addict. I start every day with a good strong cup of black coffee. No cream, no sugar. But every now and then I crave a sweet, creamy coffee drink and this vegan coffee smoothie totally hits the spot. It is ultra creamy and SO delicious. It’s naturally sweetened with dates and thickened with almond milk and almond butter. This recipe makes one cup, but simply multiply the ingredients by the amount of cups you want to make. But guaranteed, you won’t be able to have just one!