A Bi-Coastal Food Blog

Not Your Moms Grilled Cheese

2011-07-27T14:16:00.000-07:00

When we were kids our mom's loved to make us the good ol' trusty grilled cheese with wonder bread and Craft American slices and paired with a can of Campbell's old fashioned tomato soup right? So why not do a grown-up condensed version of that meal.. Here is my take on the grilled cheese w/tomato soup.

What it is-

Sourdough, sharp cheddar, sweet grape tomatoes, garlic, chili flakes, and other herbs.

What you need-

Sourdough bread slices
Sharp cheddar cheese
Grape tomatoes
Butter (or your favorite butter substitute)
Minced garlic
Any herbs and spices you like

What you do -

Butter BOTH sides of the bread.
Herb and spice BOTH sides.
Stack cheese and sliced grape tomatoes evenly.
Heat up a medium frying pan on medium add a bit of olive oil, after 15 seconds place the composed sandwich in the pan
Cover.
Stay near and check often.
Flip the sandwich(after about 2 mins) - This is something that is not easy to explain, your sammi may try to fall apart, but you will get it eventually.

In the end the cheese will be melted but the tomatoes will not be mushy

Falafal Salad w/homemade Tzatziki

2011-07-26T11:49:00.000-07:00

This salad was so Yummy that I HAD to share the recipe.
First of all I had some tzatziki that I had made earlier in the week you can get that recipe here
FYI this is an individual serving.

What you will need -

1 cup of torn Romain lettuce
5 Grape tomatoes halved
3 white button mushrooms sliced
1/4 cup of prepared couscous (follow the instructions on the box)
1/4 of a cucumber diced
1 small sprinkle of crumbled feta cheese
3 falafals (pre-packaged Trader Joe's)
and a tiny handful of fresh flat leaf parsley, also known as Italian parsley.

What you will do-

Throw the Romain lettuce in the bottom of the bowl, then on one side pile in the prepared couscous, on the side without the couscous throw in the rest of the veggies, feta, and parsley then top with the tzatziki. Put the three falafal on top of the veggies and then take a photo! Lastly, mix it all together and enjoy!

A second visit to Lanesplitters (East Bay)

2011-07-18T16:21:00.000-07:00

The "SMALL" Herbavore with added pesto

The "SMALL" Lanesplitter

The "SMALL" Garbage Pile Pie

Last night's lasagna leftovers making dinners for our future...

2011-07-18T16:08:00.000-07:00


This is just an idea of what it looks like before I've finished them all

I take the leftover lasagna noodles and boil them to VERY aldente then I add the prepared ricotta with spinach(recipe will be linked) then I spread the ricotta up and down the one noodle about two inches from the top and bottom of the noodle and I basically do that with the rest of the ingredients. Tomato meat sauce, and Mozzarella cheese. Then I roll it long wise like you see below..

Just before I wrap it vertically, this is what it looks like.

Then place them in a pan side by side and then I put more sauce and some cheese.. And yes, you will notice there is cheddar on them, I happen to love the taste of sharp cheddar with a tangy tomato sauce.

Finished project before I added sauce and covered it for the freezer

I don't have an end result because I put it in the freezer for another day.

Tawnya's Tzatziki Recipe

2011-07-18T15:40:00.007-07:00

First step, and what makes mine unique:

I grow my own green onions then I slice about 3 stalks of them and then sauteé them before I cool them and then add them to the Cuisinart with the other ingredients.

This is:

16oz of Trader Joe's Plain Greek Yogurt, strained through a cheese cloth to get rid of the extra moisture.
1 cucumber partly skinned but I keep the seeds some people don't, then rough chopped
a small handful (about 10) grape tomatoes
3 cloves of garlic, minced
1 tsp lemon zest (optional, if you don't have a lemon replace with cider viengar, or if you don't have cider vinegar, throw caution to the wind and just use any acid (except balsalmic vinegar, its too sweet and syrupy, also, you don't need to add any zest if its not available just focus on the juice lemon or a vinegar).
a bit of course ground pepper and 1/8th of a teaspoon of siracha
I throw in a tablespoon of feta for creaminess and for salt then after I blend it, I add salt to taste.
Fresh herbs are important in this one I used a bit of fresh basil with a touch of cilantro. For that fresh taste and for the look.
at this point our green onions are cooled and should be added as well.

Pulse the Cuisinart until your preferred consistency, I like creamy but chunky

And this is what you're left with.

Now this is a little step outside of traditional tzatziki but it still uses traditional flavors and its SO good! :)

Reds Java House

2011-07-18T13:50:00.004-07:00

Double Cheese Burger

Best food for a great price to suit anyone's appetite from the pickiest eaters to those of us who just like a to nosh. It's under the Bay Bridge on the Embarcadero, its a great place to take people visiting the Bay Area or to grab some good food and some brews before a Giants game. They have a full bar in the back, outdoor seating, AND they sell PBR's by the bucket, what's not to like?

Chili Cheese Fries

Red's Java House

Pier 30
Bryant & Embarcadero
San Francisco, CA
94107
(415) 777-5626

Visit them on Yelp

Mark's Tzatziki Recipe

2010-09-26T10:59:00.002-07:00

- 1 cucumber.

(Cut in half, scrape our seeds with spoons Finely grate cucumber, then strip out all water that you can either with hands or small strainer) - 1 clove garlic pressed - 2 tablespoons EVOO - 1 cup plain greek style yogurt. Low fat if possible. - 1 healthy pinch of salt, maybe 2 - Juice of 1/2 lemon - Bunch of dill weed Toss it all in a baby food processor, blend, refrigerate, enjoy :)

Bringing Jello back

2010-09-26T10:55:00.002-07:00

er... maybe not.

First-time Spiced apple pear pie

2009-12-27T10:19:00.005-08:00

We got our hands on some beautiful Granny Smith apples and Bartlett pears so I decided to make a pie all from scratch! I found a recipe on foodnetwork.com and got to baking! Ingredients Dough: * 2 1/2 cups all-purpose flour * 1/4 cup sugar * 3/4 teaspoon fine salt * 3/4 cup cold unsalted butter (1 1/2 sticks), diced * 1 large egg * 3 to 4 tablespoons very cold water Filling: * 1/2 lemon * 3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples) * 1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears) * 2/3 cup sugar, plus more for sprinkling on the pie * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon fine salt * Generous pinch freshly grated nutmeg * 1/4 cup unsalted butter (1/2 stick) * 1/4 cup all-purpose flour * 1/2 teaspoon pure vanilla extract * 1 large egg, beaten As it goes, I have a really hard time adhering to specific instructions. If you bake you know its VERY important to follow directions. That being said, it should be noted that instead of following the directions for the pie crust below, I simply threw all ingredients into a bowl and used my hand to make the dough. In my opinion the pie crust still came out just fine, but a bit dense which could have also been because I don't own a rolling pin so I simply maneuvered the crust into place with my hands. However if you'd like to follow the instructions the way they were meant to be you can read them below. Dough Directions Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.) Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.) Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.) For the filling I used 2 large Granny Smith's and 4 medium Bartlett pears which were VERY VERY juicy. I didn't have nutmeg but we did have this spice mixture that was supposed to be for a ham it was simply a dry mixture of brown sugar, cinnamon, cloves, nutmeg, allspice and ginger. I added a tea spoon of this to the fruit mixture. Other than that I followed the directions below. Filling Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg. Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely. Putting the pie together was fairly simple however the dough on top was a challenge since as I previously mentioned I did not have a rolling pin so I used a heavy dinner plate and a large surface sprinkled with flour to flatten the dough as best I could, then I placed it on top. We called it Frankenpie at first but after it was cooked it actually ended up looking semi ok.. I mean I couldn't sell it at the local bakery but I was still very proud. Form the pie Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg. Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes. Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F. Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack. Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four. Cook's Note: To make the dough in a food processor: Pulse the flour, sugar, and salt together in the bowl of the processor. Add a 1/4 cup of the butter and pulse until it resembles fine cornmeal. Add the remaining butter and pulse until the butter is in small pea-sized pieces. Beat the egg and 3 tablespoons of the water together, add and pulse 1 to 2 times, but don't let the dough form into a ball in the machine (see photo). If the dough is dry add pulse in the other tablespoon of water. Remove the blade and turn dough onto a large, sheet of plastic film. Use the sides of the film to bring the dough together, then wrap tightly to chill. Busy Bakers' Tips: The filling can be made up to 2 days ahead and refrigerated. The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 2 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. If baking from the frozen state, following baking temperatures above, the pie may need to bake slightly longer at 375 degrees F, about 1 hour 25 minutes. For a different finish, top with several slices of sharp cheddar cheese, and melt under the broiler for 2 minutes. I haven't tried the cheddar cheese yet but I really want to, in fact the next pie I think I'm going to do the cheddar cheese crust. The pie turned out delicious and it was excellent warm with french vanilla ice cream on top!

Places to eat in San Francisco

2009-03-10T13:12:00.005-07:00

Brunch at the Pork Store in the mission (the andoulli sausage scramble with coffee and a bloody mary) Breakfast at Eddie's on Divisadero (good ol eggs, bacon, toast & coffee) Breakfast at Joe's on Geary (two eggs, bacon, sausage, toast and coffee ($4.95)) Breakfast at Kate's Kitchen, lower Haight (bacon and cheddar cornmeal pancakes with syrup, and a coffee) Lunch at Eugene's on Taraval (Eugene's famous atomic sub and a vitamin water) Lunch at Extreme Pizza on Fillmore (a slice of everything but the kitchen sink and a beer) Lunch at AK Subs on Folsom St (andoulli sausage sub and chips with iced tea) Dinner at Emmy's Spaghetti Shack in Bernal Heights (spaghetti with meatballs and a 40 oz. of Budweiser) Dinner at King of Thai Noodle House on Taraval (panang chicken, tom ka or tom yum, sticky rice with mango and tea) Dinner at Burma Superstar on Clement (coconut rice and ANYTHING on the menu, and a beer) Dinner at Kitaro on Geary (Godzilla roll, Kitaro roll, and any sushi of your choice its amazing) Dinner at Pacific Cafe on Geary (shrimp louie salad, catch of the day and a white wine) That's the list for now.

Sweet & Savory - watermelon salad

2008-09-16T12:46:00.006-07:00

Last week my aunt had left over watermelon and we made a savory salad with it. It was delicious. I think we used feta but I think gorgonzola or stilton might be two possibilities as well. Also we used red wine vinegar but I think balsalmic vinegar would be good too. One last change we used mint but I'm thinking cilantro would work well with this. (Pic and directions are below) Ingredients: 1 (5-pound) watermelon 1 Vidalia or other sweet onion 1 can whole black pitted olives 1/4 cup red wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint 4 ounces feta cheese, crumbled 6 whole mint sprigs Directions: Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, black olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

Thursday night market in Chico, CA

2008-08-08T10:45:00.004-07:00

See my slideshow on flickr

Baked Halibut

2008-07-27T01:28:00.004-07:00

After the farmers market on Thursday we decided to make baked halibut steaks, (pictured above) (Recipe is below)

1c diced zucchini
1tsp olive oil
1/2c minced onion
1clv garlic, minced
2c diced fresh tomatoes
2tblsp chopped fresh basil
1/4tsp salt
1/4tsp pepper
1/4c crumbled feta cheese

Preheat oven 450 degrees, grease a shallow pan place halibut steaks in pan, salt and pepper both sides. In a sautee pan on medium heat add olive oil, onion, garlic, zucchini, and basil, sautee for 2 minutes, remove from heat and add tomatoes. Stir together then spoon mixture over halibut steaks. Sprinke liberally with feta cheese and place in oven for 15 minutes or until fish is flaky.

Enjoy with a small salad and herb rice.

A Top Chef decision I'm so very happy about

2008-06-14T23:08:00.003-07:00

Yay Stephanie!

Quick break

2008-04-02T11:48:00.003-07:00

Be back to post pics of yummy food soon!

-Tawnya

New Years Eve at Hope & Anchor

2008-01-08T15:56:00.000-08:00

The boys and I decided to have dinner out on New Years Eve. Hope and Anchor is a nice reliable haunt of ours. In Red Hook we don't have many but this one is a good one! They had me at the cobb salad. Anyway! We went there around 10:30pm on NYE just 30 minutes before they stopped serving food.
When we got there; there was already a HUGE Karaoke crowd developing. The waiter, polite, but annoyed that we came in so close to kitchen closing time, walked us huffily behind the 6'4" tall drag queen singing "I will survive" in the middle of the restaurant.

Never the less, the boys and I had a grand old time... We started with some buffalo wings (which in my opinion should be stricken from their menu) and some beers (two beers for me and the big boy, a water for the young en) Then our order.... Cory ordered a burger with chorizo and an egg, Chad ordered Pirogues (no photo, he at them too fast for me to get a photo) and I ordered the Chinese chicken salad. (see photos below)

The burger met RAVE reviews from the boy, the pirogues were "good" and my salad. .eh good but I should stuck with the cobb I was told that I compare every salad I get to that cobb and I'm always so disappointed. Oh well you live, eat and ya learn right?

After our meal I took some photos of the back room we were placed in as the only patrons eating at that hour, and we tried to get the boy to stay and watch some people make fools of themselves singing Karaoke, but he was already freaked out by the giant transvestite, so we went home, donned our Happy New Years top hats (in assorted colors) and watched the ball drop in times square.

Enjoy our photos below!

Chinatown Delights

2007-12-31T17:37:00.000-08:00

After a day in Chinatown we stumbled upon this little hole in the wall called 'Tasty Dumpling' and since we were hungry for a pre-dinner snack, and the prices listed were incredibly cheap we decided to go in.

We ordered 1 order of fried pork & cabbage dumplings (5 per order) and one order of boiled chicken and mushroom dumplings (8 per order). The entire snack set us back only four dollars.

They offer two condiments of hot sauce and some sort of vinegary sauce. I added both hot sauce and the vinegar sauce. The fried pork & cabbage dumplings were bigger in size and very good. I actually thought they were better than the boiled chicken and mushroom. We split the dumplings between two of us and I got full.

R- fried pork & cabbage. L- boiled chicken & mushroom

They also had a variety of soups on the menu that looked very good. I will definitely be going back.