Angled Onion - Allium triquetrum
Brandy Melville is one of our favorite shops for great basic sweaters, hoodie’s, tanks, skirts etc… If you have never heard of it, check it out or go to their web site!
The quality is nice and the prices are very reasonable. All the clothes are made in Italy.
Locations in the US
This is soooooo good!
Start by making the Roasted Poblano Cilantro Salsa ( I like to make the day before )
Roast the poblano peppers then wash and remove stem and seeds then cut into small square pieces
Remove seeds and stems and mince the serrano peppers either by hand or in a food processor
Shred the cheese by hand or with a food processor
Wash cilantro and remove leaves from the stems
*To save time you can prepare the day before and set aside if you want. I’ve found the best way is to layer with the wet ingredients on the bottom (polblano and serrano’s) dry ingredients on the top (cilantro and cheese)
If you are making this the same day mix everything together in a bowl
Using the wonton wraps place as much of the filling as you can while leaving about a half-inch of the wonton wrap showing
Wet the edges with your finger. You can do this first then place the filling on if you prefer
Seal 3 edges by pressing edges together
Then repress the three sides to try to get as much air pockets out, then push the filling down and seal the last side. There will be a bit of air in them, but its fine
Set aside until sauce is ready. Add water to a pot for the raviolis and bring to a boil while you are making the sauce
Mince garlic and add to a sauce pan with 2 tablespoons of olive oil on medium heat
Stir until garlic is golden
Add wine and reduce to a syrup like consistency
Add the rest of the olive oil and the Roasted Poblano Cilantro Salsa, turn heat to low
Add raviolis to water for 2 – 3 minutes, they cook fast
Remove them as fast as you can so they don’t over cook. Plate them up and spoon the sauce on top
Recipe - Makes 20 to 24 Ravioli’s
It is a marvel to listen to and watch.
They all deserve to be heard.
The finished product is tremendous!
So turn up the speaker volume and . . .
This is a light and delightful vinaigrette. The combination of toasted walnut oil with sherry vinegar compliment each other very well.
Add toasted walnut oil and the sherry vinegar together in a bottle of your choice or a bowl then transfer finished dressing to your bottle or jar of choice
Mince the shallots and garlic or use a garlic press for the garlic and add along with the salt and pepper
Crumble feta with a fork and add to dressing then shake well. You can also whisk all ingredients together in a bowl. Refrigerate
Recipe – About 1 1/2 Cups
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.
Make the dressing and drizzle all over the tomatoes
Chop up the basil and sprinkle on top then Caramelize the Tomatoes
Put all other ingredients in food processor or blender slowly adding olive oil
Recipe – About 2 1/2 Cups
For the tomatoes use
For the rest of the Pesto
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