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Local Loving: Rosamunde's Sausages

partysugar — Thu, 24 Jul 2008 09:00:17 -0700

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. - over the crowd. After a seven-minute wait, another quick decision for toppings (onions, kraut, grilled hot or sweet peppers, ketchup, mustard) is made before being met by pure sausage bliss.

Despite its tough appearance, Rosamunde's succulent, juicy sausages are a sophisticated, grown up take on the classic hot dog. The gourmet fillings - sun dried tomatoes, cherry, fennel - enhance the flavor of the thick skinned sausages. I love this place for its unpretentious atmosphere, delicious food, and ability to satiate after too many beers.Have you been to Rosamunde's? What did you think? If you aren't in the area, what's your favorite local spot to go for sausages or late night food?

What's Your Favorite Style of Pizza?

YumSugar — Mon, 19 Oct 2009 12:50:35 -0700

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. In San Francisco, the best of this kind is found at A16. What's your choice pizza?

Happy Hour: 2005 Prinz Von Hessen Riesling

partysugar — Wed, 23 Sep 2009 16:15:11 -0700

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. That's exactly how I came across this smooth, deliciously-drinkable 2005 Prinz Von Hessen Riesling ($11). My sister enjoyed it with a sandwich at 'wichcraft and later she spotted the same bottle at Bi-Rite market. She thought it was so good, she gave it to me and said, "Drink this. You'll want to write about it."

She was right! It's the perfect Riesling - it's tart and acidic with notes of citrus and melon. It has a nice buttery color and lingering finish. It's not sweet at all, but it's slightly off-dry meaning it would pair wonderfully with sweet or spicy Asian-inspired dishes. Have you ever purchased a bottle of wine that you first sipped at a restaurant?

Poached Figs Two Ways - Beginner and Expert

YumSugar — Wed, 23 Sep 2009 03:30:57 -0700

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. Considering the difficult decision I'm faced with, I may prepare both! Decide which recipe suits you and get them both.

Happy Hour: Blackberry Crush

YumSugar — Mon, 31 Aug 2009 14:00:10 -0700

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. Oh, and the boundless possibilities of what I'm going to make!

Except I know, without a doubt, that the first thing I'll be doing is mixing myself a refreshing blackberry cocktail, muddled with lemon juice, syrup, and vodka, and garnished with fresh mint. See the recipe after the jump

Happy Hour: Kiwi Cobbler

YumSugar — Mon, 24 Aug 2009 16:00:42 -0700

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? Make a kiwi cobbler, of course.

I'm a sucker for muddled fruit cocktails, and this one from Boston fine-dining institution Radius is no exception. I love how fresh it tastes with one whole kiwi, torn mint, and a splash of seltzer. Make it in a minute when you read more

Fig Pizza Pie Piled High With Arugula: That's Amore

YumSugar — Mon, 27 Jul 2009 16:15:40 -0700

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. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

'Wich of the Week: Pork Loin With Figs and Manchego

YumSugar — Wed, 15 Jul 2009 14:30:06 -0700

"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.
This was my third time trying The Sentinel's expensive sandwiches, and though this was my favorite so far, I was still somewhat disappointed. Why? Because I expect a place whose menu changes seasonally to use seasonal ingredients, like figs, but this sandwich was sweetened with fig spread. The menu promised fresh figs! But now for the good news.

What's Cooking at Slashfood

YumSugar — Thu, 16 Jul 2009 04:30:06 -0700

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

partysugar — Mon, 06 Jul 2009 10:30:56 -0700

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. From there we got creative. "We don't have tomato sauce," my dad pointed out. No matter. Homemade barbecue sauce acted as a bed for shredded rib meat, grilled green onions, and smoked cheese. All of these items were already in our fridge. With its balls of fresh marinated mozzarella, caprese salad turned into a lovely margharita pizza. Smoked salmon left over from brunch? That was luscious paired with pesto and goat cheese.

Don't be limited to the conventional conception of pizza - shredded chicken would be delicious with grilled peaches, or top dough with chopped hamburger patties, blue cheese, and garlic. Have you ever used leftovers as pizza toppings? What was your most inventive incarnation?

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