San Francisco: Ferry Plaza's Farmer's Market

I just got back from San Francisco California and I'm already missing the sunshine and all the great food I had there. I'll recap my trip in several installments because there's just so much! I'm so jealous of the amazing fruits and vegetables Californians get! Not only is it fresh and sweet but it's also easily accessible and cheap. If you are in the area on a Tuesday or Saturday you should stop by the Ferry Plaza Farmer's Market. Go early with an empty belly!

To start your day off right have a cup of joe from Blue Bottle Coffee Co. Don't be scared off by the huge line, it's worth it! Blue Bottle Coffee is a small artisanal microroasting company that takes their coffee really seriously. They make everything in small batches with a hands on mentality. Their coffee is strong but you'll need it to get through the big market!


When you order a cup of coffee the beans are freshly ground just for your cup and not a second earlier.


The drip coffee is made by hand in this neato contraption. Grinds are put into a filter sitting inside a kettle sort of thing. Hot water is poured over it and slowly drips down into your cup.


The market is filled with beautiful flowers and fresh vegetables and fruit. It's a sea of different colors!

For breakfast or lunch stop by this stand. You must. You have to. Because if you miss it you will be terribly sad. Roli Roti is the countries first and finest mobile rotisserie. I saw the succulent fatty porchetta turning round and round, getting crispier and crispier, and I couldn't resist.
I told the chef that I loved him but I'm sure he hears it all the time. Mr. Pork Master, if you are reading this, call me.

I ordered about an inch thick slice. The porchetta is seasoned on the inside with salt and herbs. The meat is moist and juicy and the outside is nicely browned and crunchy. Oh My God it was so good! We sat down on a bench eating this and I was a bit embarrassed because it was like having a food orgasm in front of a crowd.

The guy behind me was laughing because I could not stop oohing and aahing it was just soooooo soooooo good. Nothing beats fatty pork with crispy skin. This porchetta kicks it up a notch by being perfectly seasoned. I would go back to San Fran just for this.


Don't forget to have some oranges while in Cali! The sunshine there sure makes them extra juicy!


The strawberries are extra delicious too!

Fresh from the Hen Eggs from Petaluma's Farms.

Make sure to stop by Hog Island Oyster Company and have some freshly shucked oysters!




I bought some White Salmon Lox to bring home from Cap'n Mike's Holy Smoke. I can't wait to eat it!
The best thing about the farmer's market is the samples! Oh the samples! I asked the man at Cap'n Mike's what I should try and he said, "Try everything!" And that was everyone's philosophy so go with an empty belly for sure!

Ferry Plaza's Farmer's Market
One Ferry Building (Market St & Embarcadero) Suite 50
Downtown San Francisco
(415) 219-3276

Opens
Tuesdays 10am - 2pm
Saturdays 8am - 2pm

Excuse me, did I splash you with my slurp?

How to enjoy Ramen according to Ippudo:


1. "First, sip the soup. The rich broth is the culmination of many ingredients and long hours of preparation."


2. "Next, pick up a few strands of noodles and slurp! (Yes, slurp!) Savor the flavor."

3. "Last but not least, delight your palate with the toppings that are also meant to feast your eyes. Take pleasure in the harmony created by the toppings and the soup."

Ippudo will change your mind about ramen being a simple peasant college food! And there is nothing peasant about the price of their ramen. But it is well worth the price. Now I know why people wait an hour for this place. We got there at 6 and already there was a wait. We shared the spicy tofu which was really good. On a cold day I could enjoy this with a bowl of rice and be in heaven. It's sort of like Korean soondoobu jjigae but about 100X more delicious. It's served in a ragingly hot stone bowl and is spicy, sweet, savory, and just perfect. I ordered the Akamaru ramen. There wasn't much in terms of toppings in the soup, although the two slices of pork were delicious, but the soup itself was thick and filled with umami and pork flavor. The soup was a tad on the salty side but I find that food can be salty as long as it is balanced with umami! The noodles are perfectly al dente and oh so slurpable. If you've never been I would atleast try it once.
Ippudo
65 4th Ave (btwn 9th and 10th St)
NY NY
(212) 388-0088

Banh Mi Saigon

Tomorrow I'm leaving NY and going to sunny California where I will feast on Vietnamese and Mexican food galore. In anticipation I went to Bahn Mi Saigon in Chinatown. I read raves about this place from bloggers all around. And let me tell you they are all true, their Banh mi sandwiches are deeeelicious. Banh mi sandwiches always remind me of my dad and the day he kicked me out and sent me to china,. Alone. With no friends. Or family. Or a place to stay. He armed me with a one way ticket, a pocket full of U.S. dollars, and a foot long banh mi sandwich and off I went. Good thing because airplane food sucks. This banh mi was filled with a lot of good stuff! The browned ground pork was delicious and had a nice caramel flavor and plentiful. There was a lot of pickled radish and carrots. I asked for hot peppers and extra cilantro. I think next time I'll ask for extra hot peppers too. The bread however could be a little softer on the inside and crunchier on the outside but now I'm just being a brat. Banh Mi Saigon packs their sandwiches nicely so the innards don't fall out and each half is packed in its own paper baggie which makes it easier to eat while walking because yes, you will want to tear into it right away. I must have walked down Grand street with crumbs on my face today but who cares. I used to go to Banh Mi So 1 but they are really cheap with their filling and their ground pork taste like the fake meat in chef boyardee ravioli. Go to Banh Mi Saigon!


Banh Mi Saigon
138 Mott Street
(btwn Grand & Hester)

See my See's

Yesterday was beautiful. The sun was out shining as bright as can be and it seemed like just maybe winter was finally over. It was a great day to start early on the Easter celebration. My friend over at CakeWardrobe was asked by See's Candies to make something sweet and delectable to commensurate the arrival of their Easter candies. She's a fashion designer and I'm a pastry chef and somehow we meet perfectly in the middle! I'm so lucky that she asked me to help.


The people over at See's Candies sent us a bounty load with everything we could imagine. We were definitely two kids in a candy store! In the box were brightly colored foil chocolate eggs, pastel jelly beans, truffles adorned with dainty hearts, fuzzy bunnies atop easter candy canes, and much much more. You can imagine the fun we had coming up with different ideas. When a fashion designer and a pastry chef get together its nothing but creativity.



We made coconut cupcakes with Almond Royal centers topped with coconut frosting and toasted shredded coconut and green dyed coconut flakes. Our Easter cake is a simple yellow cake with buttercream. The inside is filled with crushed Toffee-ettes. The crunch of the buttery toffee with pieces of almond and chocolate really make this simple cake special. Everything came out shockingly colorful and fun. Too sweet for words!


And no little bunny, I'm not going to steal your carrot away!

20th Annual US Pastry Competition

Almond Lemon scented Yogurt Loaf

I had some yogurt that was about to expire so I wanted to do something with it before it did. I hate when food gets wasted! This loaf has all the flavors that I love: almonds, vanilla, and lemon. Of course I didn't take pictures because it got eaten too fast! But trust me it's delicious. Look how much the kids love me for making it! The loaf is lightly scented with lemon and almonds, comes out of the oven with a crunchy top, tastes better when its cooled, and stays moist for a couple of days.



Yogurt Almond Lemon Loaf
makes 2 loaves

2 c all purpose flour
1 c almond flour
4 t baking powder
pinch of salt
1 1/2 c sugar
grated zest of 2 lemons
1 c plain yogurt
6 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 c canola oil

1. Preheat oven to 350 degrees fahrenheit. Butter 2 loaf pans.
2. Whisk together flour, almond flour, baking powder, and salt.
3. Using your fingers rub the lemon zest into the sugar. Add yogurt, eggs, vanilla extract, and almond extract. Whisk until combined.
4. Add the dry ingredients and whisk until combined.
5. Using a spatula fold in oil.
6. Divide into two pans and bake for 1 hour.