We finally made it to the Fog City Diner. The Morrison & Foerster holiday party is this evening, so we are spending the night in SF. Matthew and I – as we do every year – BART in for early check-in and some sort of fancy lunch. Today we decided on the Fog City Diner (1300 Battery Street, SF) to see what all the fuss is about. Turns out Fog City is a diner in layout but more upscale in terms of menu and price. We loved the salt and pepper squid appetizer because of the dipping sauce, which was a thin affair made mainly of lime juice, chili peppers and perhaps a little sugar; it was a blessing to get away from those thick dipping sauces. Next, Matt had a crispy snapper sammie with roasted red peppers. Size-wise it was fine and he said it was very tasty. The accompanying fries were hot and crisp, and we saved the remaining sauce from the squid to dip them into. I had an open face meatloaf sandwich with melted pepper jack cheese that was tasty – if a bit mushy. Mine came with sweet tater fries, which I always like. The sandwiches were $12.50 and $13.95, respectively, which is a bit high, I guess, but what the hell since they were pretty good. I may come back again, but may not because they do not have enough restrooms to accommodate the crowds they get.
Monthly Archives: December 2007
Zucchini bread
I’ve been famous for my zucchini bread since 1977. When I lived in Northeastern Pennsylvania, I collected local recipes. Many of them, like this one, are popular in the recipe belt that runs from mid-PA through upstate NY. This quick bread is moist and delicious, containing both shredded zucchini and crushed pineapple – but you won’t taste either in the finished product. This is an idiot-proof recipe that makes a great gift. Why be a fool who pays through the nose for something that is easy to make at home? Try to find the little, baby, zucchini, so all you have to do it peel and won’t have to worry about scraping out seeds. I implore you to bake this. Then email me and tell me how much you love it! If you are a young person who wants to make something to bring to a meal this holiday season, this is your chance to impress.
Belvedere cookies
My mom and I perpetrated Belvedere cookies, an action representing the first baking session of the 2007 Christmas season. One of the chef-instructors I had in cooking school gave me this odd recipe, which I translated from German. The recipe is missing quite a few steps, which we filled in as best we could. This is a bar cookie, but I had no idea how thick the batter should be spread, nor what oven temperature to use. We wound up with something like small cakes with a thick layer of rum-laced glaze, and all who tried them said they were excellent. I was not able to find anything about these cookies on the Web, so if you come across this entry and have information about these Austrian goodies, please let me know. I suggest making them if you want something different. They are not too sweet, but be sure to use a good quality chocolate that’s on the bitter side. Do not store them with other cookies because then all your cookies will taste and smell like rum.
Belvedere Cookies
200 g butter
100 g powdered sugar
6 egg yolks
200 g baker’s chocolate, softened
6 egg whites
100 g granulated sugar
1 pinch salt
1 tbsp vanilla sugar
140 g ground walnuts
160 g strong or AP flour
Icing:
Whip 300 g powdered sugar & 1 dl rum
Soften the butter and mix with powdered sugar. Add the egg yolks and chocolate. Beat the egg whites, granulated sugar, salt and vanilla sugar until stiff. Fold egg white mixture into dough. Mix nuts and flour and carefully fold into dough. Spread dough in a baking sheet lined with parchment paper. Bake in preheated oven until done. When still hot, apply the icing. As soon as the icing begins to turn cloudy, cut into small squares.