Roasted Root Vegetable Galette

January 4, 2016January 4, 20161 Comment

Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4^th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
Roll the dough into a circle then place the vegetable mixture in the center.
Mix the glaze with an egg then pour it over the vegetables.
Sprinkle the goat cheese on top.
Fold over the edges of the dough.
Cook at 375ºF for 35-40 minutes, until the crust is golden.

2015 Food Highlights

January 1, 2016January 2, 2016Leave a comment

Here are my 2015 food highlights— well more like dessert highlights.

Happy New Year everyone!

1. Earl Grey Tiramisu from Urth Caffe (LA and OC)

2. Churro Brown Butter Cookie Sorbet Sandwich from Churro Borough (LA)

3. Pork Buns from Momofuku (NYC)

4. Doughnuts from Sidecar Doughnuts (OC)

5. (Best) Avocado Toast from Cafe Luxembourg (NYC)

6. Caramelized Bananas from Lucca Restaurant and Bar (Sacramento)

7. Cereal Milk soft serve with cornflakes from Milk Bar (NYC)

8. Fried Lobster Slider from Lobster Joint (Brooklyn)

9. Horchata Sorbet in a Chocolate Cone from Sweet Rose (LA)

10. The “Presley” (cinnamon peanut butter french toast) from 370 Common (OC)

Most Popular Recipes from 2015

December 30, 2015January 21, 2016Leave a comment

1. No Bake Brownies

For the recipe click here.

2. Zesty Coconut Slaw

For the recipe click here.

3. Vegetable Paella

For the recipe click here.

4. Cauliflower Corn Chowder

For the recipe click here.

5. Black Bean Quinoa Burgers

For the recipe click here.

6. Quinoa Kielbasa Stuffed Bell Peppers

For the recipe click here.

Thank you everyone for the sweet comments and feedback over the past three months. I’ve really enjoyed creating Bella’s Belly and I look forward to expanding my blog in 2016. Keep a lookout for new recipes and restaurant reviews.

Chestnuts and Mushrooms

December 27, 2015December 27, 2015Leave a comment

Penne with sausage and mushrooms

I took a hands-on cooking class at 18 Reasons last month. It is located in the Mission right next to Delores Park. They offer a variety of classes ranging from French bistro basics to Arabic bread-making . They also offer cooking classes in low-income communities. I attended the Italian cooking class with an emphasis on chestnuts and mushrooms. The focus ingredients change seasonally. Our instructor led us back to the industrial kitchen and divided us into groups of 3-5 per dish. Then she set us loose with the recipes, giving assistance only when needed. She came around and served us wine while we cooked. When the food was ready we ate together at a large table in the front room. My favorite was the penne and the chestnut mousse dessert.

This is what we attempted to make:

Castagne Arrosto e Bollite (a.k.a Roasted Chestnuts)
Black Trumpets Crostini
Chestnut Soup (from Preggio, Umbria)
Penne with sausage and mushroom
Mushroom flan with cheese fondue and truffles
Egg truffles
Chestnut Mousse

I have copied/pasted my favorite recipes below:

Penne with Sausage and Mushroom

2 tablespoons dried procini

2 Italian sausage links

1 small yellow onion

1 pound shiitake

2 tablespoons

olive oil

1/2 cup heavy cream

salt and pepper to taste

1 box penne

grated pecorino

Instructions:

Soak the porcini in warm water.

Remove the sausage from its casing and crumble it.

Halve the yellow onion and slice it paper thin.

Remove the stems from the mushrooms and slice the caps.

Heat the olive oil in a sauté pan. Add the onion with a generous pinch of salt.

Gently soften over medium-low heat until it picks up a light golden color, stirring often to prevent it from sticking to the bottom of the pan.

Raise the heat to high and add the crumbled sausage. Sauté for 3 to 4 minutes, until it renders some fat and begins to cook.

Strain and squeeze the porcini and chop roughly.

Add the shiitake and porcini to the sausage. The mushrooms will wilt and release moisture. Continue cooking over lively heat for about 10 minutes, stirring often.

Drop the pasta in a salted pot of boiling water and cook al dente.

While the pasta is cooking, check that the moisture has evaporated from the sauce, then add the cream.

Bring the sauce to a boil and lower the flame. The sauce will bubble slightly and in 5 to 10 minutes the cream will thicken slightly. Adjust salt and pepper.

Remove the pasta from the water with a handheld strainer and transfer it into the sauce.

Raise the heat to max and add a small ladleful of pasta cooking water. Stir and toss over the heat for 2 to 3 minutes to make sure all the ingredients are nicely amalgamated.

If the sauce looks too dry add a bit more cooking water before transferring to a warm serving platter.

Serve immediately with the grated pecorino on the side.

Chestnut Mousse

for 1 10” loaf pan

3 egg yolks
3 tablespoons sugar
1 300 grams jar chestnut cream
3 tablespoons rum
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 pint chilled heavy whipping cream 1 cup bittersweet chocolate

Instructions:

Whip the yolks and sugar until they are pale and fluffy and the sugar is completely dissolved.

Place the chestnut cream in a food processor and add the corn syrup and vanilla extract. Pulse until smooth and soft. Taste for sweetness, if you would like it a little sweeter, then add some sugar.

Work the sweetened chestnut cream into the yolk and sugar until it is an even colored mixture.

Whip the cream to medium peaks and fold into the rest of the ingredients, being mindful not to deflate it.

Spoon into individual ramekins. Place in the freezer to set for about 20 minutes. In the meantime, chop the chocolate in small chips.
Serve sprinkled with hand chipped chocolate.

NOTE: if you find the sweetened chestnut cream, you can use that and scratch the corn syrup and vanilla. Also: I love serving this with cookies or little meringues.

If you’re interested, I’m happy to send you the rest of the recipes!

Hodgepodge of SF Restaurants

December 22, 2015December 23, 2015Leave a comment

A varied assortment of restaurants from fall 2015, ranging from burgers and beer to authentic Mexican burritos.

Biergarten (Hayes Valley)

Outdoor beer garden serving authentic German beer and food at communal tables. Their sausages and pretzel sandwiches are delicious. The atmosphere is lively and social. Their beer menu changes but I usually order whatever dark beer they have on tap. Recommend: Bratwurst with potatoes. (4 taste, 5 atmosphere, 4 service)

Roam Burger (Marina and Lower Pac Heights)

Artisan burgers. A little pricey ($11 for just a burger, no fries). Recommend: French and Fries Burger (a burger with parmesan truffle fries, gruyere cheese, avocado, and caramelized onions). (5 taste, 4 atmosphere, 4 service)

Slider Shack (Financial District)

Kalua Pork with a fried egg on Tater-Tots

Food truck that serves Hawaiian burritos and sliders. They use 100% grass fed meat. They slow cook their beef for 10 hours until the meat falls apart. The servers are very enthusiastic and eager to talk about the menu. Recommend: BBQ Pulled Pork Slider. (4 taste, 4 atmosphere, 5 service)

Nick’s Crispy Tacos (Russian Hill)

Great Taco Tuesday deals. $5 for 2 large and delicious tacos. Be sure to get them “nick’s way” which adds guacamole and a crispy taco inside your taco. This is a pretty lively and rowdy Taco Tuesday scene. Recommend: Any taco nick’s way. (5 taste, 4 atmosphere, 4 service)

Taqueria Cancun (Mission)

Simple burritos and tacos. Make any burrito super if you’re feeling ambitious. Pictured above. Recommend: Chicken burrito. (3 taste, 3 atmosphere, 3 service).

Mamacita (Marina)

A trendy and upscale Mexican restaurant. Less authentic and more expensive than Nick’s but the food is high-quality and delicious. Recommend: Veggie and Carne Asada tacos. (5 taste, 4 atmosphere, 4 service)

Gott’s (Ferry Building)

Upscale diner food. They also serve beer and have outdoor picnic tables where you can enjoy your meal on a nice day. Recommend: Burger and Fish Tacos. (4 taste, 4 atmosphere, 4 service)

Asian SF Restaurants

December 21, 2015December 21, 2015Leave a comment

Chubby Noodle (Marina and North Beach)

Spicy Ramen Noodles

Kung Pow Wings

Korean Pork Tacos

Modern Asian food with a trendy atmosphere. Small portions and high-quality. Recommend: Spicy Garlic Noodles, Tuna Poke, Korean Pork Tacos (best thing on the menu), Kung Pow Wings, and Garlic Green Beans. They also have good sake. (5 taste, 5 atmosphere, 5 service)

Saiwalks (Marina)

Pho Comfort

Casual Vietnamese food. Best Pho in the neighborhood. Perfect for a rainy day or when you feel under the weather. Recommend: Pork Shrimp spring rolls and Pho Comfort. (4 taste, 4 atmosphere, 4 service)

Blackwood (Marina)

Spicy Eggplant and Pad Kee Mow

Dinner Stone Pot (my favorite)

Thai-American fusion. Great brunch and dinner. Recommend: Pad Kee Mow, Spicy Eggplant, Dinner Stone Pot, and Chilean Prom. (5 taste, 5 atmosphere, 5 service).

Pabu (Financial District)

Happy Spoon Oysters

Upscale sushi. Our waiter was very passionate and enthusiastic about the food. Recommend: Happy Spoon Oysters, Chicken Meatballs, Squid Okonomiyaki1 (Squid Pancake with an egg on top), and Blue Ocean roll. (5 taste, 5 atmosphere, 5 service)

Tamashisoul (Marina)

Crazy Love Roll

Good reasonably priced sushi. Recommend: Crazy Love Roll (salmon tempura and avocado, topped with torched spicy tuna). (4 taste, 4 atmosphere, 5 service)

Happy Shabu Shabu (Lower Pac Heights/ Japan Town)

Japanese shabu-shabu. You cook your own meat and veggies at the table in broiling broth. I came here for the all-you-can-eat deal with a group of friends. Tip: If it’s your birthday your meal is free. Recommend: All-you-can-eat deal. It’s $40 for unlimited meat, sake, and beer. (4 taste, 5 atmosphere, 4 service)

Healthy SF Bites

December 19, 2015Leave a comment

The Plant (Marina and Pier 3)

Fully Belly Salad

Shiitake Spring Rolls

Udon

Casual local and organic cafe serving healthy dishes and fresh juices. Recommend: Shiitake Spring Rolls, Udon Noodles, and Full Belly Salad (kale, roasted beets, pea shoots, quinoa, avocado, hummus, pickled onions, and sunflower seeds). (5 taste, 5 atmosphere, 5 service)

Blue Barn (Marina and Russian Hill)

Winter Salad

Truffle Sandwich

Delicious sandwiches and salads. They also have good seasonal soups. You order at a counter so it can be quick but there is usually a line and the food that takes a while to prepare. I usually order ahead of time and pick it up. Recommend: Winter salad and Truffle sandwich. (5 taste, 4 atmosphere, 3 service)

HayDay (Financial District)

Healthy Sandwiches and sides. The menu changes seasonally. It’s a block from my work so I come here frequently for lunch. They also serve breakfast— rich Straus greek yogurt (with lots of topping options) and avocado toast. Recommend: Moroccan Chickpea Salad, Smoked Rainbow Trout toast, and Roasted Sweet Potato and Romaine Salad. (4 taste, 4 atmosphere, 4 service)

Zucchini Fritters

December 8, 2015May 13, 20161 Comment

2 cups grated zucchini

1 cup flour (I used whole wheat)

2 eggs (beaten)

2 teaspoons baking powder

1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese

1 teaspoon fresh garlic (minced)

1/2 onion (minced)

Oil

Salt and pepper to taste

Grate the zucchinis and squeeze out the water.
Mix the ingredients together.
Roll into small pancakes and fry. Brown well on both sides.

These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

Easy Veggie Sides

November 3, 2015Leave a comment

Honey Glazed Carrots

10 carrots

1/4^th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.