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Local Loving: Rosamunde's Sausages
Anytime I end up drinking in San Francisco's lower Haight district, I have to make a pit stop at Rosamunde Sausage Grill. The hole in the wall joint is perfect for a meal on the go or for grabbing a sausage to enjoy at a nearby bar. One yells his/her sausage of choice — beer, Italian, smoked haberno tequila chicken, lamb, etc.
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What's Your Favorite Style of Pizza?
Having spent some serious time in New York, Chicago, and San Francisco, I've had my share of love affairs with all kinds of pizza, from the giant, thin pies at Grimaldi's in Brooklyn to the sausage-stuffed deep dish at Giordano's to the organic, local ingredient-laden, egg-topped variety at Alice Waters's Chez Panisse. But if I had to choose, my favorite type of pie would be the one made in the ethereal Neapolitan style. It has a crisp, ever-so-slightly charred exterior and a chewy but light interior.
Happy Hour: 2005 Prinz Von Hessen Riesling
I love trying new wine, but sometimes it's intimidating and expensive to pick out a random bottle at the store. One great way to learn about wine is to order interesting varietals while dining out. If you enjoy the wine, make note of the name and label, then look for it at your local wine shop.
Poached Figs Two Ways — Beginner and Expert
The narrow window of time that bridges late Summer with early Autumn is high time for figs, and I have this season's abundance thanks to a sale at my local market. Figs taste lovely when they're poached in syrup and offered as the close to an evening meal, so perhaps I'll simmer them briefly in Sambuca and finish them with a sweet-salty topping of pine nuts and fresh ricotta. Or, if I've got the time, I'll coat them in a slow-cooked sauce of herbs and spices, then serve with vanilla-imbued mascarpone.
Happy Hour: Blackberry Crush
It's my favorite time of year in San Francisco: blackberry picking season. I discovered an especially fruitful patch on a frequent exercise route, and being an overly ambitious multitasker, I take a berry-picking break during my runs, and then jog home with my daily stash.
There are so many things I love about foraging for my own berries: being zero degrees removed from the local-food movement and knowing precisely what it is that I'm putting into my mouth; the gritty juiciness of the berries; the fact that they cost zero dollars.
Happy Hour: Kiwi Cobbler
Last week at the market, I spotted some New Zealand kiwis for a good price. I know they're not local and organic, but they simply looked too plump and verdant to pass up, so I bought a ton. And, when life handed me a bunch of kiwis, what did I do?
Fig Pizza Pie Piled High With Arugula: That's Amore
A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour.
'Wich of the Week: Pork Loin With Figs and Manchego
"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- The Louisiana state legislature wants diners to know where their crawfish came from.
- Burger King confirmed plans to mail out more than 80 million direct coupon books that will offer double cheeseburgers for $1.
- Anthony Bourdain's back with a new season of No Reservations that's no less irreverent.
- Make lemonade pink the natural way with freshly crushed cherries.
- Roll out the red carpet for Peeps & Co., the country's first-ever Peeps store.
- A renewed interest in locally farmed food has popularized agricultural education in rural high schools.
Simple Tip: Make Leftovers Pizza
After a weekend of grilling and recipe experimentation, my father and I faced a refrigerator full of food. While we could have eaten the baked beans, ribs, and salads on their own, I came up with a genius new way to use leftovers — as toppings on pizza! For $3 we purchased a "skin" — an extra-large pizza dough with no toppings — from a local pizzeria.
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