Cured Pacific herring
Hard Cider, Round One
Cote des Blancs and Dry Ale Yeasts
Omega 3: A Celebration
Focus really, really hard and you may notice a recurring theme here. Dinner was served at the European hour of 12:30am.
Modelo-battered anchovies
Grilled sardines with salsa verde and olives
Caramelized melon with mint and feta
Grilled branzino, grilled oranges and thyme
Toast with corn butter and heirloom tomato
Simple salad of sucrine lettuces
Peach blueberry pie/cobbler
sf supper club: 06.30.12
Only took a year and a half, but Contra’s first SF supper club finally went down a few weeks ago. Menu and pics below:
Cucumber, avocado, radish, borage
Squid, purple potatoes, preserved lemon, piment d’espelette
Grilled salmon collars, salsa verde, za’atar flatbread
Buttermilk panna cotta, boysenberries, granola
Pineapple Vinegar
1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.
This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.
Kitchen Island
Best ten dollars I ever spent. That’s what I though after picking up this cheapo Ikea kitchen island the other day on Craigslist. It might be made of balsa wood and bubble gum, but who cares. Counter space is counter space, right??
