The second pasta dish, of tajarin (a tagliatelle-like pasta) with beeswax confit lamb and dandelion greens. There was clearly a flower theme for this evening: see this absolutely gorgeous presentation of richilini with sepia, ramps, and black onion oil. The menu is very seasonal and subject to the chefs’ whims. Clockwise from bottom left: Mimolette cheese cracker with chickpea salsa verde scallop chip with pickled green strawberries and yogurt the house Douglas fir levain with cultured butter dried porcini doughnuts with raclette sardine chips with horseradish (if you look closely you can see a whole sardine embedded in each chip!) We had the chef’s tasting menu, which included this fantastic array of small bites. Rich Table serves up creative, whimsical dishes in a rustic, casual setting – pretty much the epitome of SF dining right now. We almost felt like a young couple again! So excited to be able to have oysters again! These are Malpeques with crushed wildflower mignonette. Then in the evening, another parenting milestone: Isabelle’s first time with a babysitter let Mike and me have dinner at Rich Table. We had a very San Francisco sort of day: lunch at Delfina Pizzeria, ice cream at BiRite, and then an afternoon of ridiculously lovely weather (maybe that part wasn’t so San Francisco, but we weren’t about to complain). She’s pretty much the world’s fanciest, most gourmet dog. Here’s Snickers continuing to beg for a bite. From the look on Snickers’ face, she agreed with how tasty it smelled.īiRite Creamery after lunch – strawberry balsamic for me, malted vanilla for Mike. I loved the Gricia – guanciale, spring onion, panna, and black pepper. However, my family didn’t forget, including Isabelle! She slept through the night for the first time, the night before my birthday – almost 9 hours! I woke up on my birthday morning both refreshed and very confused as to why I felt so refreshed. I had a lot of other things on my plate like Isabelle’s red egg and ginger party, and getting ready to go back to work. Here is mango cake.This last weekend was my birthday, and I have to say it was one of my most memorable ones, despite the fact that I practically forgot about it until it was upon me. The mango is pureed before it is added to the recipe. Unfortunately, I could only get Governor Mango, a huge mango with a distinctly sweet taste. If it is too ripe, the cake could be overpowered by the mango flavor and not everyone would delight in that taste. I believe the best mango for this recipe is Julie Mango and the mango should not be too ripe. ![]() Of course, I made some slight changes in the recipe. When I was given this recipe by my sister, I had to try it. So I invite you readers to be adventurous in cooking as well. However, I thought that if there is so much mango around, why not include it in some recipes. They would not drink a mango juice, make a sorbet with mango, or even bake a cake with mango as one of the ingredients. Some people think any mango recipe is a waste of the mango fruit. Become Adventurous, Try Making a Mango Cake You see, like many people I am accustomed to eating the mango fruit as is not as an ingredient in a recipe. I say interesting, because I have never tasted a mango cake before - and never really thought of making one. This is not a common recipe for mango, but an interesting one.
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