Angled Onion - Allium triquetrum
This is a light and delightful vinaigrette, the combination of toasted walnut oil with sherry vinegar compliment each other very well.
Recipe: Approx. 1 1/2 Cups
Add toasted walnut oil and the sherry vinegar together in a bowl
Mince the shallots and garlic or use a garlic press and add along with the salt and pepper to the bowl
Crumble feta with a fork and add to dressing Whisk all ingredients together then crumble the feta with a fork and add to dressing
Transfer finished dressing to your bottle or jar of choice and refrigerate
A couple of friends and I went to San Fransisco for the day and we had brunch here at Foreign Cinema.
This place is so great they even play foreign and independent films in their covered outdoor courtyard
You can sit indoors by the fire, or upstairs in their semi-private mezzanine overlooking the dining room or on the patio outside
They have a huge selection of wines from local to all over the world
The atmosphere is a bit of industrial and rustic all rolled into one
They offer a California/Mediterranean inspired menu that changes daily
They serve dinner nightly and brunch both Saturday and Sunday
The chefs are John Clark and Gayle Pirie, a husband and wife team
Of course I had a glass of Sauvignon Blanc
I had the Lacinato Kale Caesar: Radishes, Sibley julienne, Croutons & Pecorino Sardo. I enjoyed every last bite!
2534 Mission Street
San Francisco, CA 94110
For a reservation you must contact Foreign Cinema directly at 415-648-7600, extension 0 or online at Opentable.com
What a great way to use the Caramelized Herb Tomatoes! This pesto is very flavorful and can be used in a number of dishes.
Angela made the best ever caramelized tomatoes and I just had to make pesto out of them. Man is this ever good!
Recipe – About 2 1/2 Cups
For the tomatoes use
For the rest of the Pesto
Make the dressing and drizzle all over the tomatoes
Chop up the basil and sprinkle on top then Caramelize the Tomatoes
Finely shred the cheese and put all other ingredients in food processor or blender slowly adding olive oil
Robby and I love this place! The food is pronominal!
Carlitos was Established in 1978 by the Lopez-Hollis Family
This lovely fountain is a nice feature; I especially like the tranquil sound of the running water
Love the outside seating!
They have a huge collection of 100% Blue Agave Tequilas inside the small and quaint cantina
I had a Black Bean Burrito with Red Sauce and Black Bean Salsa
Robby had Verdes Enchilada with Chicken and Roasted Tomatillo Salsa which he absolutely loved!
1324 State Street
Santa Barbara CA 93101
I use so much cilantro like for our pico de gallo and hate to throw away the stems. Ever wonder what to do with all those stems? Well here is a delicious way to use them.
I use a lot of cilantro leaves in things like pico de gallo and other salsas etc. I really hate throwing out the stems so I thought why not try it in a pesto. It is really good and has a milder taste than the leaves.
Recipe: Approx. 2 Cups
Shred the cheese, juice the limes and measure along with everything else then put in to food processor or blender and puree
Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals. It helps promote a healthy liver function and is an overall digestive aid. It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol level and increase the good cholesterol level. It also helps with insulin secretion and lowers blood sugar. It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber. It is also an excellent source of omega-3, omega-6 fatty acids and calcium.
This is a very easy and basic Italian vinaigrette
This is Robby’s favorite dressing! It took me a while to make one he liked, he is very picky. He doesn’t like too much vinegar so if you like you can add a little more. I was on a mission to get him off the store bought dressings because even the health food store dressings have canola or soy oil in them, which in my opinion are not good for you.
Recipe - 1 1/2 Cups
Mince or press the garlic in a garlic press and add to a jar
Measure and add all other ingredients then shake well
Samosas make a great flavorful and also filling appetizer or can even be a meal. This is a simple recipe due to the egg roll wrappers I used, which are just as delicious as making your own dough but much easier! I serve them with the Cilantro Mint Chutney. Yummmm!!!
Growing up a bunch of us went to the Hare Krishna temple almost every sunday for their free vegetarian feast and at first there were just a few of us but over time the upstairs balcony was full of friends and friends of friends. Then they started to charge 2$ which was still a great deal. Across the street they had a Indian restaurant named Govindas and my friend Janelle and I went to cosmetology school right around the corners so we ate lunch there a lot and the samosas were my all time favorite!
Recipe: Makes 12 – 15 Samosas
Dice and cook potatoes in boiling water until soft but not mushy
Dice carrots into small pieces and steam in a pot of water on a steamer until soft
Measure coriander seeds, cumin seeds, turmeric and garam masala and add to 4 tablespoons olive oil in a sauté pan and cook on med heat for about 5 minutes or until seeds begin to crackle and spices release their fragrances
While spices are cooking (keep an eye on them) chop onions then add to pan along with the salt
While onions are cooking, finely grate ginger, mince serroenos and garlic
Make sure and stir onions and when they are soft add ginger, serranos and garlic.
Sauté for a couple of minutes then add the carrots, peas and potatoes then stir thoroughly, cook for 5 more minutes to incorporate all the flavors
Place a sheet of an egg roll wrapper on a plate and add some filling leaving at least 1/2 inch around
With your finger spread some water on the bottom edge of the wrapper, flip bottom over about 1 inch over the filling and press the corners together
Spread water on 3 remaining edges using the water as a glue to stick together then fold right corner over and sealing the edge on to the folded over part
Then fold left corner over and seal forming a triangle. Press down edges softly but making sure it is sticking good and continue with the rest
Add about 3/4 inch of grapeseed oil to a pan and place as many samosas that will fi and fry until the bottom is golden
Flip them over and fry the other sides then remove when evenly golden
Place onto a few sheets of paper towels to remove excess oil and they are ready to eat!!!
The cilantro mint chutney is the perfect dipping sauce
Potatoes are a good source of essential iron, which supports red blood cell function bringing oxygen to your tissues. They are a good source of vitamin C and have significant amounts of copper and zinc. The copper keeps your nervous system healthy and boosts the immune system also helping your body absorb iron.
This is the chutney they serve with samosas and pakoras, it is really flavorful with a hint of tanginess and is so versatile it can also be used on sandwiches, Indian potato dishes, basmati rice, fish, in egg dishes and much more.
Pick the mint leaves off the stems and measure then put in food processor or blender
Cut the stems off the serranos and remove seed (optional), peel ginger with a peeler then grate, pick the cilantro leaves off the stems and measure then put in food processor or blender
Add all other ingredients and blend well
Recipe - About 1 Cup