The Blue Fig

The Blue Fig - Blue cornmeal waffle with bananas, whipped cream, fig reduction.

One of the joys of moving to San Francisco has been the plethora of restaurants to choose from. Last weekend we went to Yelp in search of a breakfast/coffee place and landed upon The Blue Fig. The Blue Fig opened up in the Mission district a couple of weeks ago. This quaint cafe has some steep competition what with being right next door to Ritual Coffee. But the Blue Fig's emphasis is more on the food than the coffee - serving up waffles, pastries, and sandwiches.

Chai Latte and Soy Latte.

The Blue Fig was hopping when we arrived around 10am on Saturday - with every table taken but one. Not that there are a ton of tables - approximately 12-15 seats in the place, with an extra 4-5 outside. They were a little shortstaffed, with one woman serving as cashier, barista, and waitress all in one. The chef was right behind the counter, making waffles and eggs. He helped out, delivering our food to our table himself.

We ended up choosing the signature "Blue Fig" waffle, bacon waffle, and a soy and chai latte. The lattes were rather standard, reminding me somewhat of Starbucks. Our food took a little longer than usual, but came off hot from the griddle. The Blue Fig is a blue cornmeal waffle served with bananas, whipped cream, banana syrup, and fig reduction. I was expecting more of a bright blue, than the lavendar waffle that appeared. The sundae that was served on top also took me by surprise - there was enough whipped cream for an episode of Double Dare! But I digress, the waffle was rather interesting, with a spongy texture. The fig reduction was incredibly tangy and complex, which worked well with the sweet bananas and whipped cream. I'm not sure I would order it again, as I prefer my figs whole, but it certainly was a different experience.

The bacon waffle was more traditional, but just still unique in its own right. A buttermilk cornmeal waffle is made with bacon inside of it, which is then topped with bacon and scrambled eggs. The salty bacon worked really nicely with the waffle and eggs. Drizzled with maple syrup - this really hit the spot.

I like the vibe of Blue Fig - a neighborhood joint with some decent eats, and friendly staff. On our way out we asked the chef to recommend some good bakeries. He pointed us to Arizmendi's bakery a couple blocks away, which was serving up free goodies that day! Waffles plus baked goods = an excellent start to the weekend.

The Blue Fig

990 Valencia St.

San Francisco, CA

Heat Wave in Northern California - Dishes to Help You Cope

Virgin mojito - my relief from the heat

This summer has generally been rather cool, only occasionally rising above 80 degrees. As a former Virginian a typical summer day is in the mid-90s combined with unbearable humidity. So you can see why I don't usually bat an eye when the thermometer creeps up to the upper 80s. However, as the months go by the wussier I seem to get. This weekend's high of 90 degrees had me begging for A/C.

Green bean, zucchini, tomato, chickpea salad.

Now in Virginia I could crank up the A/C all I liked, but in the San Francisco Bay area A/C is a rarity. With no respite from the heat, I prefer to keep my oven and stove off. But a girl gets hungry (and thirsty), so here are some nice dishes (and drinks) to keep you cool.

The green bean salad was a concoction I threw together when I got home from work. I had just gone to the farmer's market on Saturday so I had some nice green beans, zucchini, and heirloom tomatoes. But trust me, this salad would be just as lovely with some broccoli or maybe some cucumbers and bell pepper. The key is the simple dressing which adds such depth of flavor (BONUS: and little fat). I serve this salad with a nice loaf of multigrain bread (from the store, because who wants to bake in this heat?)

My favorite drink to accompany this beauty of a salad is the virgin mojito. Now don't get me wrong if you're feeling the need for some rum, I enjoy those too. But when it's really hot alcohol will just make me sleepier. The combination of mint, lime juice, club soda, and just a shot of sprite is so refreshing.

Green Bean Salad

1 zucchini

1/2-3/4 lb green beans (trimmed of ends)

1 heirloom tomato (diced)

1/2-3/4 can of chickpeas (6-8 oz)

1 clove garlic (minced)

1-2 tbsp mint (chopped)

1/4 tsp ground black pepper

1/4 tsp salt

zest of one lemon

juice of one lemon

1/4 cup olive oil

3 tbsp red wine vinegar

Place an inch of water into a large pot with a steamer to place the vegetables on. Bring to a boil. Take the zucchini and cut into 1/4 in rounds and slice those into half moons. Cut green beans in half or thirds. Place vegetables into pot and steam for 5-7 minutes (depending on how crunchy you like your vegetables). Set aside to cool for a couple minutes. Chop tomato, mint and mince garlic and set aside. Zest the lemon and pour lemon juice into a large bowl. Add the olive oil, red wine vinegar, garlic, salt, and pepper and mix until thoroughly combined. Drain chickpeas. Add steamed vegetables, tomato, chickpeas, and mint to the vinaigrette in the bowl. Toss to combine. Serve with bread and cheese.

Virgin Mojito

1 lime

3 ice cubes

couple sprigs of mint

club soda

sprite

Take a glass and fill with juice of half a lime, torn mint leaves, and a shot of sprite. Muddle in glass with a spoon. Add ice and club soda. Enjoy!

Perfection in a glass.

When the soup's in the cup...

Sip it like its hot, sip it like its hot. Oh Justin Timberlake, you crack me up. If you haven't seen his SNL skit as the Cup O' Soup, you must check it out:

http://www.metacafe.com/watch/2159391/cup_o_soup/

Now that September is upon us, what better way to mark the beginning of the fall season than by cooking up a batch of butternut squash soup! Katy and I took one evening this week to make ourselves a warm, comforting and quick meal. We used a Giada De Laurentis recipe and I have to say she really does know her stuff. We've tried a bunch of her dishes and they've never failed. I don't always love that she must pronounce every word with the proper Italian accent, I mean we get it, you're Italian, you don't need to force these words, "paahnchettaahh, mooozaaahrellaaa and parmaahgeeaahnoo reggiaahhnoo!" down our throats, okay?

Butternut Squash soup with Sage

That being said, I love that Giada uses fresh simple flavors with just a few ingredients. Don't you love when you don't have to buy 15 million ingredients for just one dish? I was skeptical about how just a few veggies, herbs and some olive oil could make such a rich and tasty soup, but it really was one of the best soups I've ever tasted. No cream required! It tastes so earthy from all the sage, and the onions and garlic really bring out the sweetness and nuttiness of the squash and carrots. The color of the soup was a beautiful orange with little flecks of green from the herbs. What really kicked this soup up a notch was the fontina and sage crostini Giada pairs with the soup. It just adds another level of flavor and a nice gourmet touch. All you have to do is cut up a nice Italian loaf or whatever bread you have on hand into rounds, sprinkle with olive oil, shredded fontina cheese, chopped sage and sea salt and pop it into the oven. The bread gets golden and crusty and the cheese is melty and delicious. I loved sopping up my soup with the crostini. Yum!

Please give this soup a try, I plan on making it again soon! It's the perfect starter course or light lunch or dinner meal. I might even put this on our family's Thanksgiving menu!

Recipe courtesy of the Food Network and Giada De Laurentis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe/index.html

I love summer...

Heirloom tomatoes with goat cheese and pesto, spanish tortilla, white corn

I absolutely adore summer, especially in California (you know where the temperature rarely reaches 85 degrees). AJ and I have gotten in the habit of frequenting the Mountain View farmer's market every Sunday. It is a lovely little ritual. We get some fresh air and sun, while picking up fresh produce for that evening's dinner. AJ bought me some lovely sunflowers. I didn't realize it until we brought them home, but they're actually dyed with a pink water to get that vibrant orange color!

We also picked up some blackberries, raspberries, peaches, dates, heirloom tomatoes, basil, potatoes, eggs, white corn, and onion. I knew I wanted to do a twist on the caprese salad for dinner, but wasn't sure what else to make.

Corn for the corn! I love those corn holders.

Potatoes have made a comeback as one of my favorite foods, especially after Heather made some delicious roasted ones with chilis. I had never made a spanish tortilla before, but was suddenly inspired to make one after picking up some beautiful yukon golds. For side dishes I sliced the tomatoes and topped them with peppercorn crusted goat cheese and my own basil pesto. This combo is absolutely divine! The tortilla came together fairly easily. I sauteed the onion with olive oil and boiled the potatoes for 3-4 minutes before adding them to the onions, with some garlic. I recommend letting the onions get fairly brown and caramelized - the flavor is worth the wait! Our meal was so simple, but so flavorful.

Close-up of the tortilla.

We topped our meal off with some watermelon and dates. A sweet end to a sweet meal.

I look a little tired from my run. That melon revitalized me.

Spanish Tortilla

3 medium sized yukon gold potatoes

1 large yellow onion

2 cloves garlic

4 eggs

1 tsp salt

1/2 tsp pepper

Olive oil

Directions

Boil a pot of water. Heat 3 tablespoons of olive oil in frying pan on mediumheat. Cut potatoes in half, then slice them crosswise into thin slices (matchsticks) and boil for 3-4 minutes. Drain potatoes in colander. Cut onion into thin slices and sautee in pan for about 5-6 minutes. Add potatoes and garlic to the onions and cook on medium heat for another 7-8 minutes. Remove from pan and let cool in colander.

Mix 4 eggs in a large bowl with salt and pepper. Add onion and potatoes and mix with eggs. Add 2 tablespoons oil to frying pan. Add egg mixture to frying pan and cook for 5 minutes. Take a plate and place it over the pan. Invert the pan and tortilla onto the plate. I put tin foil on the plate. This made it easier to add the tortilla back into the frying pan and cook for another 4-5 minutes. Cut into wedges and serve warm.

Gourmet Eats - Yountville, CA

Domaine Carneros Estate

Have I told you about my love for Northern California? Well, let me say it is just a lovely area. There is so much to do! One day, you're sitting on the sand by the ocean the next day you're in the city, and the next you're hanging out in wine country. I have probably explored more of this area in one year than I had explored VA/DC in ten years. Such is the life of a newbie.

Living in California means that people are much more inclined to visit. I love having visitors because it always provides an excellent excuse to play tourist. With Malia in town, I knew I had to take her to Napa. Wine country is just amazing. Not only are there some great wineries and vineyards, but the countryside is absolutely gorgeous. We planned on hitting up one of my favorite sparkling wineries, Domaine Carneros. It is crucial to make sure you are properly fed before you go on a tasting tour. I had heard some great things about Bistro Jeanty - so we headed to Yountville for lunch.

French countryside? Even better, Yountville, CA.

Bistro Jeanty is just that - a classic french bistro. What is a bistro exactly you ask? Traditionally, a bistro is a small restaurant serving moderately priced food in a modest location. Bistro Jeanty serves up classics, such as coq au vin, cassoulet, and escargot. Because we were going to be sampling some wine in a couple hours, I didn't want to order anything too heavy.

Clockwise from left: tomato soup, sardines, mussels, haricot verts salad, fresh baguette with butter.

We had high expectations for Bistro Jeanty after reading rave reviews of their creme de tomato en croute (cream of tomato in puff pastry) and moules au vin rouge (mussels in red wine). We ordered everything to share - the tomato soup, mussels, the haricot verts salad, and sardines. Our waiter was probably disappointed at the amount of food we ordered, but hey we had to save room for Bouchon Bakery!

The cream of tomato soup was extremely rich. While I enjoyed it, I was expecting a little more. The amount of cream overpowered the tomato, in my humble opinion. The moules au vin rouge were probably my favorite part of the meal. The mussels were fresh and creamy. The fresh baguette provided an excellent instrument for sopping up the salty, winy broth. The sardines were quite good as well. I have now eaten sardines twice in the past month and I must say I enjoy them much more than I did ten years ago. It certainly helps when when they are fresh and prepared well.

Disappointed Face.

Now to be honest the food was good, not amazing. AJ was a little more disappointed. He isn't the biggest fan of traditional French food. Although, I still think he hasn't tried the right things. After paying our bill, we headed next door to Bouchon Bakery for some treats.

Cappuccino, pistachio, and raspberry macaron and a "nutter butter".

I love Bouchon's macarons - so we each ordered one - cappuccino for me, pistachio for AJ, and raspberry for Malia. And because I can't resist baked goods I also got a "nutter butter". The macarons were crisp and chewy. AJ's pistachio macaron tasted a bit stale. Poor AJ wasn't having the best luck thus far. The "nutter butter" was delightful full of peanut buttery goodness. The cookie was crisp with a nice creamy filling. However, Malia and I missed the peanut shape. And if I had to choose I think I would take the original (gasp).

So what are your favorite places to eat in Napa or Yountville?

Nopalito - San Francisco, CA

Ceviche - it was so tasty I forgot to take a pic-pre chowtime.

San Francisco , home of the burrito, produces some wonderful mexican cuisine. I haven't eaten at a ton of Mexican establishments in San Francisco. However, the places I have visited have served up super fresh, cheap, and most importantly tasty fish tacos, burritos, and quesadillas. Mexican cuisine has recently moved up on my list of favorite cuisines - and now Nopalito stands at the very top of that category.

Vegetable tamale

Nopalito, opened up a little over a year ago and is a self-proclaimed "sustainable, organic, Mexican kitchen." Nopalito's name is a nod to its sister restaurant, Nopa, and its Mexican cuisine (referring to the slices of cactus leaf used in traditional cooking). Cacti adorn the windows of the restaurant creating an inviting dessert feel. The restaurant celebrates "traditional cookery of Mexico, utilizing local, organic, and sustainable ingredients." You can order a couple small plates or a large plate as your meal. The prices are very affordable, so all you have to worry about is your appetite, not your wallet.

Nopal or Cactus

Some people think of Mexican cuisine as heavy, greasy food. But traditional Mexican food is anything but that, offering up fresh produce enhanced with minimal fat and lots of herbs and spices. Malia and I ordered up a couple items to share - ceviche de pescado y calamari, tamal de huitlacoche, and mole poblano con pollo. AJ ordered up the empanada de suadero and the taco de pescado al pastor.

Chicken with Mole Sauce

The tamal was earthy and substantial with a nice filling of black beans, greens, onions and jalapenos. The sweet corn played nicely with the earthy filling and the sour crema sauce. AJ enjoyed his super fresh taco al pescado. The fish was marinated in a bright mixture of cilantro, adobo, chile, and orange. Served up on hearty yellow corn tortillas this made for a nice start to the meal.

The ceviche was the highlight of the meal - quite possibly the best I have ever eaten. The seafood was incredibly fresh, and the calamari were so tender. Often times calamari are chewy or rubbery, but these were prepared exquisitely, bringing out the sweetness of the flesh. The lime juice, cilantro, and tomatillo complimented the sweet fish with a nice acidity. The smooth, creamy avocado slices were the perfect addition. I loved how these were served with warm, salty, corn chips. This dish exemplified the simple, clean flavors of Mexican cuisine.

The mole poblano con pollo was excellent as well. A chicken leg is served on the bone, with a rich mole poblano sauce. The mole was warm and spicy - made with toasted chiles, cinnamon, chocolate, nuts, sesame seeds, and onion. The mole sauce combined the sweet and savory elements well.

The food at Nopa is exceptional, and I would highly recommend checking the place out. While they don't take reservations, try to get to the restaurant early, as they get especially busy on Friday and Saturday nights.

Little Skillet - San Francisco, CA

View of the California Academy of Sciences Museum from the Observation Tower at the DeYoung Museum.

Malia came to visit a couple of weeks ago (it feels like it was just yesterday!) and on her second day here we visit the DeYoung Museum to see the "Birth of Impressionism" exhibit on loan from the Musee d'Orsay in Paris. After our museum visit we planned to eat lunch at Little Skillet, a chicken and waffles join in the SOMA neighborhood of San Francisco.

Outside of Little Skillet

Malia and I had never eaten chicken and waffles before our trip to Little Skillet, but I love waffles and I love fried chicken, so why wouldn't I love them together? I had always wondered about the origin of chicken and waffles. One account ties Thomas Jefferson to the origin, stating that he brought a waffle iron back from France. Shortly thereafter waffles and chicken showed up together in American cookbooks. This popular pairing has strong roots in African American culture. Wells Restaurant, which opened in Harlem in 1938, is regarded as the home of chicken and waffles.

Chicken and waffles, plus biscuit.

We left the Museum at 12:45pm knowing that we had to travel 5 miles to Little Skillet before it closed at 2:30pm. With a little less than a mile to go I looked at my cell phone and saw it was 2:05pm. There was no way I was not eating chicken and waffles that day, so Malia and I took off running!

We made it on time and ordered up a waffle and two pieces to share. They also offer other items, such as bbq pork sandwiches and po' boys, but they're known chicken and waffles. The shop itself is run out of a small space. You order at the counter and take your food to go. It was a beautiful day so we sat outside and enjoyed the sun.

Malia loves these waffles!

The waffles were crisp on the outside and nice and fluffy on the inside. The real star of the show is the fried chicken! The skin was crunchy and super flavorful, with flecks of herbs, salt and pepper. How could you possible make waffles and chicken better you ask? Add a biscuit! The biscuit was flaky and buttery. It was the perfect meal after 5 miles of walking/running.

Worth the 5-mile walk!

Don't let this unique combination scare you - chicken and waffles make a great meal any time of day.