BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Silent Sunday: Morning Dew

Click the photo above to download the full size version. If you’d like to enjoy it as your desktop wallpaper, right click the large photo, select “Set as Desktop Background,” and choose the “Stretch” option to fit to your screen. Start up with a fresh new morning every time you turn on your computer, and enjoy.


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Gather Together

Gather is much more than a place to eat, more carefully sourced, passionately created, and openly hospitable than the average eatery. Explicitly conceived as a means for connecting farmers, cooks, and diners with every bite, local and organic ingredients aren’t mere buzz words tossed around these vaulted ceilings, but honest mantras held in the highest regard. A certified LEED Platinum building in downtown Berkeley provides the foundation for this mission without missing a beat.

Guests are invited to take a look into the open kitchen and watch the chefs in action, meticulously crafting dishes at a steady but brisk pace. The great outdoors are welcomed inside, with a comfortable sundeck seamlessly connecting the two spaces, while large-pane windows allow daylight to readily flow throughout. Even the menu itself exhibits this very same openness, boasting plates for every imaginable dietary constraint all in the same breath. Most impressively, the inherent depth of flavor found in food itself doesn’t suffer one bit for all these extraneous considerations. Impeccably fresh produce sings on stark white plates, imploring eaters to join the song, whether they’re vegan, gluten-free, omnivorous, or just plain hungry.


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Read My Lips (Lippy Girl GIVEAWAY!)

Makeup, hair, wardrobe, and modeling by Melisser Eliott.

Makeup is far from my field of expertise. Though fascinated by it from an early age, that intrigue never translated into successful application, and my skills remain limited to the basics. Luckily, lipstick is one cosmetic option that even I can handle, which is why finding brands that are ethical and non-toxic has been imperative. Master makeup artist Melisser Elliot gets all the credit for hooking me up with Lippy Girl, and flaunting their “Son of a Brick” Vegocentric Organic Vegan Lipstick so stunningly in the above photo shoot.

Without resorting to carmine and beeswax, add a bold splash of color to your own ensemble with shades to match any outfit, no matter how avant-garde or conventional. In case you’re not feeling quite so daring, rest assured that many shades are quite sheer with buildable coverage. Which lipstick color would you choose from the vibrant, variegated options? Let me know in a comment and you could win it, along with a tube of Extra Virgin Lip Gloss! Don’t forget to hop over and log your submission on the official giveaway form, and find more ways to rack up entries for a better chance to win big. This giveaway is open to residents of the US and Canada, and will run until Thursday, May 14th. Good luck!


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Market Fresh

Saturday mornings are the highlight of every week, bearing the promise of exciting adventures around this fine city, without arduous classes encumbering an already overloaded schedule. No matter where the day takes me, each new exploit always begins in the same place: The Ferry Building farmers market, arguably the most renowned year-round source for fresh produce in San Francisco proper, drawing locals and tourists alike. It would be easy to make a full meal of the generous samples, ranging from buttery avocados to sweet dark cherries, but there’s so much more than just fruits and vegetables on offer. Time your visit correctly and you’ll cross paths with some inspiring bay area chefs, freely divulging secret recipes thanks to CUESA‘s Market to Table program.

Featuring the season’s best and freshest offerings, it’s always a treat to see what the innovative food luminaries in the area bring to the plate, and even better when you can get a free taste. The Plant Cafe is a common stop on my market trips, since their Embarcadero outpost is a mere two piers away, so I was especially thrilled when reigning chef Sascha Weiss appeared on the demo schedule.

Presenting chickpea panisse in a whole new light, Mr. Weiss has elevated the concept from french fry-alternative to an elegant plated hors d’oeuvre. Piled high with tender asparagus and mushrooms singing with umami flavor, the whole composition is a shining example of why eating fresh and seasonal is always best. That said, if you make just one part of this dish, it must be the pistachio-pea purée. Somewhere between a pesto and a sauce, the richness of the nuts boosts the sweetness of the tender peas to create a creamy, sublime experience. Rather than reaching for the standard hummus, I think I’ll just call this a dip next time a snack craving hits.

Chickpea Panisse with Pistachio-Pea Purée, Asparagus, and Maitake Mushrooms
Adapted from Chef Sascha Weiss of The Plant Café Organic

Chickpea Panisse:
4 Cups Water
3/4 Teaspoon Salt
1 Tablespoon Olive Oil
2 1/4 Cups Garbanzo Bean Flour
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
1 Teaspoon Whole Cumin Seed, Toasted and Ground
Salt and Pepper, to Taste
Neutral Vegetable Oil, for Frying

Mushrooms:
8 Ounces Maitake Mushrooms, Cleaned and Halved Through the Stems
2 Tablespoons Olive Oil

Asparagus:
16 Stalks Asparagus, Trimmed and Bottom 1/3 of Stalks Peeled
1 Tablespoon Olive Oil
Salt and Pepper, to Taste

Pistachio-Pea Purée:
2 Cups Sliced Leeks (Washed, Cut 1/4-Inch Thick)
1/2 Cup Olive Oil
1 Tablespoon Minced Garlic
1/2 Cup Shelled Pistachios
1/2 Cup Shelled English Peas, Blanched
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest
1 Teaspoon Red Pepper Flakes

Garnish:
1 Cup Arugula, Pea Tendrils, or Other Tender Greens
1 Radish, Sliced Very Thin
2 Teaspoons Olive Oil
Salt and Pepper, to Taste
1/4 Cup Vegan “Goat Cheese” (Optional)

For the panisse: Bring the water, salt, and olive oil to a simmer in a medium saucepan. Add the garbanzo flour, whisking so it doesn’t form lumps. Ass the lemon juice, lemon zest, cumin, and pepper. Cook over low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pan; about 10 minutes. Pour the batter into a greased pan and allow it to cool to room temperature. Slice into desired shapes and pan fry in oil until golden.

For the mushrooms: Preheat the oven to 350 degrees. Toss the sliced mushrooms, olive oil, salt, and pepper together in a bowl. Lay the mushrooms out on a parchment paper-lined sheet pan and roast for 15 minutes, or until they are lightly browned. Leave the oven on and set the mushrooms aside.

For the asparagus: Toss the asparagus together with the olive oil, salt, and pepper. Lay the spears on a sheet pan or baking pan and roast in the oven until soft but not mushy; about 5 minutes. Set aside.

For the purée: In a sauté pan over medium heat, cook the leeks in olive oil until softened; about 5 minutes. Add the garlic and cook until golden. Remove from the heat and transfer to a blender. Add the remaining ingredients, thinning with water as needed to achieve a purée that is silky-smooth and can be spooned on a plate without turning into a soupy puddle.

To finish: Place 2 – 3 stalks of asparagus on each plate. Top each with a piece of chickpea panisse, spoon some of the purée on top, and add a piece or two of roasted mushroom. Toss the greens with olive oil, sliced radish, salt, and pepper. Add the dressed greens to the plate and crumble a small amount of the vegan cheese on top, if desired.

Makes 6 Servings

Printable Recipe


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Meals of the Millennium

It’s truly the end of an era as Millennium closes its doors for the final time in downtown San Francisco. After more than two decades of sharing space with Hotel California, this eminent establishment of vegan fine dining has outgrown its original outpost and is ready to leave the nest. Relocating to Rockridge in preparation for a June re-opening, it won’t be long before San Francisco will be treated to Chef Eric Tucker’s unique take on fresh, seasonal produce once again. I’ve had the incredible fortune and privilege of eating my way through a serious portion of the ever-changing menu, each dish a thoughtful composition of flavors and textures, sparkling under the romantic, warm lights. I’d like to think that this first twenty years is only the very start, and I can’t wait to see what comes out of the new East Bay kitchen.

Some of the specifics may have fallen victim to my terrible memory, the details lost in time, but the flavors and experiences are all utterly unforgettable. I, for one, am looking forward to a brand new Millennium.

Dyan’s “Whole Lotta Lovage” Limeade (left); cucumber, lovage, mint, lime, soda. Steve’s “Wanna Meet that Dad” BBQ Negroni (right); mezcal, gran classico & sweet vermouth, aged with oak and chipotle chile, fried onion

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