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Keep an eye out for the grand opening of Nettie’s Crab Shack, a new restaurant by Living Room Events chef/partner Brian Leitner! I’m excited that there is finally going to be a good mid-range seafood eatery in SF. How sad it is that in a city known for its seafood, all we have to show for it is the Fisherman’s Wharf. 

“Located in San Francisco’s Marina district and expected to open this fall, Brian’s new venture will focus on regional seafood highlighting New England and New Orleans specialties.”

Check out the recent post on the Foodie 411 blog! 

 

Last night we had sort of a summer’s bounty dinner. I made fresh corn soup and panzanella. Yum! Right now I’m having more panzanella for lunch. Basically it is an Italian tomato bread salad. Its an awesome way to enjoy super delicious, peak of the season, summer produce.

My version (with the Barefoot Contessa Vinaigrette):

Salad Ingredients

red onions, sliced very thin
heirloom tomatoes (3 varieties), cut into medium chunks
sungold cherry tomatoes, halved through the belly button
lemon cucumber, chunked
basil, lots of it torn or roughly chopped
acme sour batard (bread), 1″ cubes

Vinaigrette Ingredients

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Italian Romano Pecorino Sheep Milk, shaved with a vege peeler

For bread: Heat olive oil in a large saute pan. Add bread cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

Toss all salad & vinaigrette ingredients together, then top with shaved cheese.

(This photo is someone else’s version served on top of the bread)

I couldn’t wait any longer to bake up one of the tiny jar plum pies I made yesterday. Here is a photo of it just out of the oven.  Yummy!

 

I did it!  I made some little plum pies.  They are all in the freezer now for a rainy day. 

This is the filling recipe I used. It yielded 4 pies. 

1 pound plums 
2/3 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice

 

I just saw these today on Not Martha and I must make them.  How great it will be to have my very own tiny pie whenever I want! She makes them in jelly jars and freezes them, so when you are ready for pie all you do is pop it out of the freezer and into the oven!  These would be adorable for a dinner party as well.  I pretty much love anything that is a individual portion. I think I will make some plum pies since my plum tree is still going!

We are just about to enjoy (hopefully) a Vidalia Onion that we grew in our garden! It is the very first one harvested.  Its a little small still, but it seemed silly to buy an onion when we have our own.  This fine onion will be sautéed then added to soy “meat” for TACOS!  

p.s.  Today is 33 weeks!

 

On Thursday my aunt and uncle visited us. We went to Bi-Rite Creamery and had some of their delicious ice cream. It is mostly organic and freshly made on premises. I had one scoop each of Salted Caramel and Honey Lavender.  

I was already a fan of Bellwether Farms when I tried a container of their Sheep Milk Yogurt, Blackberry.  Oh my goodness!  It was delicious. The price is quite a bit more than other yogurts ($2.99), so it has to be reserved as a treat. It is super creamy, rich, and fresh tasting.

They also make a really nice fresh Sheep Milk Ricotta that we used to get at Chez Panisse, and their créme fraîche is the first I reach for. 

 

This is what $40 can buy you at the Berkeley Tuesday Farmers Market…

 

– Sungold cherry tomatoes

– Red cherry tomatoes

– Carrots, 2 bunches

– Sweet Corn, 3 ears

– Apricots

– Seascape Strawberries, 3 baskets

– Red Butter Lettuce, 1 large head

– Celery

– Figs, 1 basket

– Garlic, 2 heads

– Yellow Tomato

– Scallions

– Parsley

– Chocolate Pecan Chewy Cookie (not shown)

 

 

Don’t these just make you want to have a garden party?
I’d love to fill one up with lemonade!