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July 14, 2014

A weekend of finding free things!

This week things have started to fall into place. I have managed to get myself a subbing job in a bookstore, met up with some old friends, made some new friends and found some awesome free things in our area. Friday night was an album release party at The Mill with a band playing, free Josey Baker breads, 4505 nachos plus BYO beers- it felt like a really fun house party in a cool space. Saturday was more free drinks, live music and food at the Public Bikes opening in Hayes Valley. So after that and an afternoon of eating ice cream in the sun, we wandered up the hill for a dinner at home. Herb crusted roast chicken with yummy summer salads.

Herb Crusted Roast Chicken

1 onion quartered
1 lemon quartered
A big handful of fresh herbs – I used parsley, mint and basil as that is what I had, but wintry sage, rosemary and thyme would also be a good combo
Small handful of capers
3 cloves of garlic
Zest and juice of a lemon
1 Tbsp grainy mustard
BIG glug of olive oil
Sea salt

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First of all, stuff the cavity of the chicken with the onion and lemon. Next, finely chop the herbs, garlic and capers and mix them with everything else. Slather all over the chicken and pop her in the oven for about an hour. While she cooks, pull the tray out of the oven and scoop up the liquid from the chicken and pour it back over so the chicken doesn’t dry out.

I served the chicken with an insalata caprese – three types of tomatoes, fresh mozzarella, basil and plenty of good olive oil and sea salt – and a zucchini and quinoa salad – three types of zucchini, loads of fresh herbs, slowly cooked onion, quinoa and a smokey dressing. It was lovely, the company was great and we found that the wine from Bi-rite is very good.

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On Sunday we went down to Civic Center to watch the final of the world cup and it was awesome! Heaps of people, flags, food trucks and cheering. It seems to me that there is plenty to do in this city without having to pay. Here’s to a week to follow up a good weekend.

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July 9, 2014

Cauliflower and Quinoa Salad

This is the kind of salad you eat and feel like you are doing good things to your body. It is fresh, tasty and packed full of flavour. We had it for dinner by itself – there was enough to take leftovers for lunch today, but you could have it with some nice meat for a more substantial dinner.

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Cauliflower and Quinoa Salad

1 small green cauliflower head
1 small white cauliflower head
Half a red onion
1 Tbsp ground cumin
1 cup quinoa
2 cups water (for cooking the quinoa)
Handful of baby spinach
Half a raw green zucchini, finely sliced
Half a yellow zucchini, finely sliced
Handful of fresh mint and parsley
Feta
Zest and juice of a lemon
Olive oil
Salt
Sprinkling of pumpkin seeds
Sprinkling of chilli flakes

Break your cauliflower into florets and pop in a 180 degree oven with the sliced red onion, a dash of olive oil and cumin. While the cauliflower and the quinoa is cooking, finely slice the zucchini and put in a big bowl with the olive oil and lemon juice. This marinates it nicely before you simply add everything else, sprinkling the seeds, zest of the lemon and chilli flakes to finish. Happy Wednesday x

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July 8, 2014

Pancakes for the 4th of July

Firstly, please excuse my absence over the last few weeks. My family have been over from New Zealand and we have been too busy exploring and adventuring for me to be blogging. Now I know some people shudder at the thought of family holidays, all that time, all that family. I happen to rather like them. We have always enjoyed holidaying together so when I left home and then when my sister left home, somehow the holidays didn’t. We continue to meet up somewhere new every year, and this year it was the U.S. of A.

We spent some time eating and exploring in San Francisco, and then went down to Monterey and Carmel for a bit of a beach holiday. Known as the fruit bowl of America, the fresh produce was incredible. So many berries, nectarines, cherries, peaches and artichokes! As well as the food, the seals and otters were pretty awesome- look at them all!

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To make things even better, while they were here my work visa came through. This means I have started the arduous process of trolling through job websites and sending my CV to anyone I think could be interested. But before I started that, we celebrated with the family all together at Bar Tartine- an absolutely incredible evening, by watching Dangerous Minds- to get me in sorted for teaching in America, and by celebrating our first Fourth of July eating pancakes- before spending the day in Dolores Park with friends.

My sister is actually the pancake queen in our family, but seeing as she had just got on a plane, I decided I would give them a go.

Raspberry and Coconut Pancakes

1 cup flour
1 tsp baking powder
2 Tbsp brown sugar
30 g butter or oil
1 egg
1 cup milk
1/2 cup frozen raspberries, broken up into smaller pieces
2 Tbsp shredded coconut

This is so easy! Simply mix your dry ingredients and then add your wet. If you are using butter, melt it first. This mixture will make four small pancakes, perfect for two people. I served them with some natural yoghurt and some of my kind of strawberry jam.

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Happy Fourth of July, and here’s to family x

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June 19, 2014

Memories of Strawberry Jam

When my friend Anna was pregnant with her gorgeous Maxime, she loved strawberry jam. Whenever I have it, I am taken back to her little home. We are sitting and talking together by the warmth of the heater, her drinking milo, mug balanced on her tummy, me drinking chamomile tea with honey, and the tree outside the window is heavy with lemons. Anna is eating strawberry jam on toast.

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With Anna in mind, I had a go making strawberry jam. I didn’t do a great job of measuring, watching the pot in case it boiled over or timing things, but the end result tastes pretty damn good with plenty of butter on toasted fresh bread.

Anna K’s Strawberry Jam

Strawberries
Brown sugar
Seeds from one vanilla pod
Juice of a lemon

If you want it to set more and be more jammy, use equal amounts of sugar and fruit. I just think that is a whole lots of sugar to be eating, plus I’m not really a sweet tooth, so I would rather have slightly sloppier jam that tastes like fruit, so I used less sugar, more fruit. Up to you with measurements.

Quarter the strawberries and put in a pot with the brown sugar. Leave for a couple of hours at room temperature. Apparently fruit likes to do this before it is made into jam, I don’t really understand why but other blogs told me so. Then put on the element with the other ingredients and bring to the boil. Be careful here, as it likes to overflow everywhere and get really sticky on the elements. I boiled mine for about half an hour and then poured it into a sterilised jar and left to set.

Enjoy this as a strawberry hit on vanilla ice cream. Or with butter, toast and tea, thinking of friends like Anna as I am.

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June 19, 2014

It’s the little things

It’s the little things that make a big difference. The girl who works at the deli where I buy most of my food producing a little scrap of paper with Anna – New Zealand written on it so she could remember my name, being hugged by an Australian girl who works in the Aesop store after talking to her for over an hour about the highs and lows of San Francisco, receiving real mail in the post from friends scattered around the globe, finding a brand new, hard back copy of Janet Frame’s short stories for $6 at a tiny bookstore, or having coffee and pastries in the sunshine with Ollie before work on his birthday.

I have also been thinking of little things in little jars. Pickling and jamming, if that is a word. I don’t think I have quite mastered the put things and jars and leave them for winter in the cupboard like a real cook, but they look pretty good in the fridge and taste good straight away. That’s the main thing, right?

These measurements are just for a small jar, but you can adjust the qualities according to what you have.

A Quick Pickle

1/2 cup vinegar
1/2 cup water
1 tsp salt
1 pinch fennel seeds
1 pinch mustard seeds
1 pinch black peppercorns

Simply bring your vinegar and water to the boil to combine the two, add everything else and pour over your finely sliced vegetables in a sterilised jar. Allow to cool and then pop in the fridge. Simple as that!

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I have done this with onion and radishes, both were delicious. I used red wine vinegar as I didn’t have any white, but I think this gives the vegetables a lovely rich colouring. These are a perfect addition to a salad, sandwich or a cheese and meat board. Then again, I would think so. Even as a toddler I loved gherkins and pickled onions and my father has been known to drink vinegar from the bottle when he thinks no one is watching. Salt and vinegar chips? Obviously the best flavour.

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June 17, 2014

To Market, to Market.

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The weekend was lovely. We went to a beautiful cafe and drank iced coffee in the shade of trees bowed over with the weight of fresh plums. We bought a car (feeling very grown up right now as it isn’t a Toyota Carolla) and went on an adventure to Sausolito. We sat beside the wharf in the sunshine, had a beer and enjoyed incredible fish and chips at a place called, very originally, Fish. We drove over the Golden Gate bridge with me singing the Full House song and then drove to Twin Peaks to look over the city.

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Sunday was a trip to the farmer’s market to find some cheap produce. There were tomatoes, berries, and zucchini of all shapes and sizes. I am currently attempting to do some pickling and jam making; results have been mixed, but I will blog about that later this week. Back at the market I was drawn to the fish monger after our delicious fresh fish the day before. There was some beautifully pink salmon which didn’t have a price tag but was quickly wrapped up with ice for me to take home. Turns out that not everything at the market is cheap produce so I had to think of something worth while to do with this piece of fish.

Salmon and Lentils with a Spicy Yoghurt Dressing

1 cup of puy lentils
2 cups water
3 zucchini
1 small head broccoli
A handful of fresh herbs- I used coriander, basil and Italian parsley
A handful of baby spinach
1 big salmon fillet
Pinch of fennel seeds
Olive oil
Sea salt
Half a cup of thick natural yoghurt
juice of half a juicy lemon
1 garlic clove, finely grated
1 tsp paprika

First of all, cook your cup of lentils with two cups of water. Bring to the boil and then simmer for about twenty minutes. While they are busy bubbling away, bake the salmon with some lemon juice, salt and a pinch of fennel seeds. You don’t want to over cook the salmon, so depending on the size of the fillet, this should only take about fifteen minutes. Fry the zucchini and broccoli in a pan. I used a mix of yellow and green zucchini- they are just so pretty! Roughly chop the herbs and spinach and once the lentils are cooked, add along with the zucchini and broccoli. Break the salmon on top and then dress with a dressing made of the yoghurt, grated garlic clove, lemon juice and paprika. I also added some of the red onion I had pickled- it added a nice vinegary bite that complimented the earthy flavours of the lentils perfectly.

This week I will let you know how my pickling/jam making goes, tell you all about the amazing looking restaurant we are going to for Ollie’s birthday, and about the book reading at a dive bar tonight. Until then, thank you for all the kind words and feedback you have given me so far. I have been overwhelmed by everybody’s response, so thank you x

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June 13, 2014

Asian Inspired

And so another Friday rolls round and it is coming up five weeks in this city. The sun is still shining, the wind is still gusting and I am still pottering in the kitchen, exploring new neighbourhoods and waiting for a work visa.

Earlier this week I wandered through Chinatown. Apparently it is the oldest Chinatown in North America, and the largest population of Chinese outside Asia. I walked past smells I couldn’t quite place, cars and fumes, shouting, lanterns and Chinese women doing synchronised dancing in a park opposite a beautiful Catholic church. I walked past these, and I started thinking about what to make for dinner. Something spicy, fresh and with noodles. Pho was calling to me.

Now this isn’t a real pho (a Vietnamese noodle soup), but my version made from what I had in the cupboard and what I felt like eating that night. Although it looks like there are a lot of flavours and ingredients, it really is very easy to make- there are only three steps. Simple as that. You can change it up, play around with different flavours and make it work for you. Have a go and let me know what yours turned out like.

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A Kind of Pho

Broth
Skin and bones from 2 big chicken thighs
1 litre water
1 celery stalk- with leaves
1 onion
1 carrot
1 chilli
1 tsp coriander seeds
1 tsp fennel seeds
1 Tbsp fish sauce
1 Tbsp soy sauce
2 Tbsp hossein sauce
1 chunk of ginger, skin on
4 cloves garlic
Salt

Soup
Flesh from the chicken thighs, finely sliced
Handful of mushrooms, sliced
2 bok choy, halved
Noodles – I used soba because that is what we had, but wide glass noodles would be better

Garnish
1 lime, quartered
Big handful of fresh coriander
Handful of mung beans
2 spring onions finely sliced
Fresh chilli, finely sliced
Half an onion, finely sliced and deep fried

First of all, you need to make your broth. Simply put all your broth ingredients in a big pot, bring to the boil and then simmer for about an hour. This should give plenty of time for all your ingredients to get together and create a flavoursome broth. Taste to make sure it is good, and add more of anything you think it needs. Strain and put back on the heat. Bring to the boil again and add the chicken, mushrooms, bok choy and noodles. These should only take five minutes to cook, so while this is happening, finely finely slice some onion and deep fry and salt it. This will make a deliciously salty and sweet element to top your soup with. Divide your soup into bowls and get garnishing. Or, lay the garnishes on the table and let people add what they want.

Happy weekend x

2 Comments

June 9, 2014

Little Indian Elephants

One fantastic thing about San Francisco is its love of Indian Pale Ale, every local brewery seems to make a good one, especially the one we found with the elephant on the label. It comes in a cute bottle, and did I mention the elephant? Anyway, the beer and then the beautiful cauliflower we bought at the farmer’s market on Sunday inspired me to make a curry to eat while we drink the beer. Here’s what I did.

Cauliflower and Chickpea Curry

2 Tbsp ground cumin
1 Tbsp tumeric
1Tbsp ground coriander
1 Tbsp chili flakes
1Tbsp fresh grated ginger
Oil (I used olive oil because that is all my kitchen has, but you could use any)
1/2 red onion
1/2 white onion
4 cloves garlic
1 head of cauliflower
1 can chickpeas
1 cup frozen spinach
1 handful fresh coriander
Juice of half an orange
Splash of coconut water (you could also use stock or coconut milk, this is all I had at home)

To serve

Rice- obviously
Natural yoghurt
Fresh mint
Roughly chopped raw almonds (hazelnuts are even better with cauliflower if you have them)

Heat your oil and add all the spices, garlic and the grated ginger. Fry these until it has made a kind of paste like base for your curry. Now add the onion and slowly fry. Next comes the cauliflower, spinach, coriander, chickpeas, orange juice and coconut water or milk. Put the lid on the pot and simmer for at least half an hour or until the vegetables have softened and flavoured. Mine simmered for a good couple of hours as Ollie’s meeting lasted a little longer than expected, which was fine as it meant the flavours really had time to do their thing. I served it with some natural yoghurt, fresh mint and some roughly chopped raw almonds. And of course, a cold beer.

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June 9, 2014

Picnic Potato Salad

Yesterday was the ultimate lazy summer Sunday. We ate delicious toast with rhubarb jam in bed, read books and then wandered down the road to discover the Divisadero Organic Farmer’s Market which is on every Sunday morning. There were piles and punnets of any berry you could imagine, leafy greens, sweet stone fruit, pastries and bread and fresh cut flowers. There were hippies, hipsters, dogs, babies and yoga mat carrying young professionals. We picked up all sorts of fruit and vegetables from which I quickly made a few salads before meeting friends in the park for some sunshine, food and beer. It was perfect. And now my legs are a bit like a pasta pomodoro– all you can see is red, even though you know it is white underneath…

But anyway, here’s the recipe for the potato salad we enjoyed in the sunshine.

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Picnic Potato Salad

About 12 new season potatoes
2 spring onions
2 stalks of celery
1 handful of capers
1 heaped Tbsp whole grain mustard
A few big glugs of olive oil
Juice of a lemon
Salt and pepper
1 big handful of fresh mint
Big bunch of rocket

Half your potatoes and put them on to boil. While they are doing their thing, finely chop the spring onions and celery and add to the capers, mustard, olive oil, lemon juice, salt and pepper. When the potatoes are cooked, run under cold water to stop the cooking and cool them down a bit, and then add them to the bowl with the dressing. When they have cooled down completely, add the roughly chopped mint and rocket and combine. The result is a fresh tasting summer salad, perfect for a picnic. This would also be a great addition to a BBQ for next time you offer to bring something.

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June 6, 2014

Mushroom Soup

I cannot wait for my cookbooks to arrive from New Zealand. You may call me old fashioned, but I love sitting with a pile of them, a cup of tea in hand, having a look through and getting inspired. Of course there is the internet, thousands of recipes at the click of a button, but it just isn’t the same. I told you I was old fashioned, and no I don’t own a kindle.

With winter showing up every evening, the last few days have made me feel like something warming for dinner. Something to savour when it is cold outside. So I went straight to Jamie Oliver’s website and looked at his soup recipes. A mushroom soup with mascarpone leapt out and I was inspired.

Mushroom Soup

1 onion
6 cloves garlic
Small handful of pried porcini mushrooms
Two handfuls of button mushrooms
Handful of thyme
1 litre chicken stock
1 Tbsp mascarpone
Zest of half a lemon (optional)

First of all, soak your porcini mushrooms in a little boiling water. Once they are feeling hydrated again, finely chop them, the onion, garlic and half of the button mushrooms. And I mean, really finely chop. This is how to make soup without a blender or whiz stick, so you have to do the work at the beginning. Slowly fry these in olive oil with the thyme leaves, salt and pepper. After about twenty minutes, add the water from the porcini mushrooms and the stock and simmer for another twenty minutes. When you have about ten minutes to go, add the mascarpone to the soup and roughly chop the remaining mushrooms. I fried these in some lemon zest for a bit of zing and added them to the bowls of soup at the end.

The result is an earthy and tasty soup that is rich in flavour, despite being this easy to make. Even better when mopped up with bread from The Mill.

We then went round the corner to a bar called Toronado, which has an absurd amount of beers on tap, so we could toast the moment our dear friends said “I do” back in Auckland. All our love to the two of you x

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