All I want for Christmas is…

If you didn’t read that headline in a sing-songy Mariah Carey voice, you did it wrong. Go back and try it again.  

All of my favorite blogs and magazines have been posting holiday gift guides and I can’t get enough of them. I read ’em all, even the ones that don’t apply to me: gifts over $250, gifts for your unruly toddler, gifts for your totally sane parents. I love going through them and seeing all the cool stuff that’s out there, and I’ve even snagged a couple of ideas for presents I’d like to buy for a few people on my list. 

With that in mind, I put together a little holiday gift guide of my own. Now, this isn’t necessarily MY specific wish list, more just like a few fun, food-related presents (that I also would totally not be mad at finding underneath my Christmas tree). Cough cough. 

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Please, Santa?

*Cheese of the Month Club from Murray’s Cheese: I’ve seen this one on a few lists and well, it’s because it’s amazing. Murray’s (i.e. my happy place) sends you three different cheeses to have at home, and it can be a one-time thing or a subscription to last however many months you want. 

*Whole wheel of Parmigiano Reggiano: Ok, now hear me out. I know this one’s a big-ticket item but seriously, this is the stuff dreams are made of. 

*Christmas doughnuts from Doughnut Plant: You’d have to either be a diabetic or just the Grinch himself to not love one of these adorable, festive doughnuts. Choose from the coconut snowman, the mint chocolate Christmas tree, or the gingerdough man. Or better yet, get all of them. Oh and throw in a creme brulee doughnut too, cause those are the best. 

*Marseille Amaro from Forthave Spirits: Not only is this distilled in Brooklyn, which gives it extra cool points, but amari are everywhere these days and a great addition to any bar. I’m putting this one on my to-buy-for-myself list. 

*The Best American Food Writing 2018: It’s not all about what you can consume with your mouth, you know? Sometimes you gotta feed your brain too, and find a little inspiration from really great food writing. 

*Fig and chocolate panettone: regular ol’ panettone is already one of the best parts of the holiday season, in my humble opinion, but one made with figs and chocolate? C’mon! Think of the french toast you could make with that! And you don’t even have to wrap it since panettone already comes in its own showy wrapping.

*Good olive oil in a cool tin container: After watching the first episode of Salt, Fat, Acid, Heat on Netflix recently, I was reminded of the awesome olive oil they have in Italy and how I want to be the kind of person who only keeps the good kind around, the really bright green, peppery, fresh stuff that you’d keep in a cool, rustic-chic tin container like this one. 

*Food of the Italian South, by Katie Parla: Part cookbook, part coffee table book, part travel inspiration, this book isn’t actually available until March but you can pre-order it now. When better to get a present than when you’re least expecting it, like no-holidays March?

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So much kale

Getting stuff for free is awesome and I’m normally all about it, but what the hell do you do with four containers of kale that you suddenly find yourself the owner of?

At work earlier this week, as I started to unpack a large order from Fresh Direct while the delivery guy was still unloading cases of water and boxes of snacks for my office, I immediately saw something I knew was wrong.

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Just what every office pantry needs: a ton of raw kale.

“Oh hey, sorry, this must belong to another order, ” I said to him, pulling out the large plastic containers filled with the dark green leafy stuff. “I definitely didn’t order this.”

“Oh, well you can just keep it,” he said, practically vanishing into thin air as soon as he said it, like some sort of magic trick. He must’ve known I was going to offer him some.

The office fridge didn’t even have space for all of that kale, and the thought of just tossing it in the trash had me clapping my hands over my ears as my mother’s voice screamed, “But what about the starving children in Africa?! They’d love that kale! Don’t be a monster, Angie!”

In a last-ditch effort, I sent an email out to the office putting it up for grabs. No one answered. One guy walked by my desk and asked why it couldn’t be something fun. I heard my mother in my head again.

So I took to social media and posted a little story on Instagram, asking for recipes. I got several from friends and acquaintances:

Eww gross, throw it away.

Make kale chips!

Blend it in a smoothie.

Have a big ol’ kale salad.

Make more kale chips! Wait, did you already think to make kale chips? How ’bout kale chips?

Apparently, a lot of you are passionate about kale chips. And while I’m already a fan myself, there’s an issue with the gas in my apartment and my only means of cooking is a temporary double electric burner, so kale chips weren’t an option.

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My new favorite way of eating kale: AS PESTO. 

But one friend suggested something I would have never thought of (because let’s face it, I was going to eat kale salad until I couldn’t stand it anymore) and that’s kale pesto. So simple it was genius! Required no cooking, minimal ingredients, and from the several recipes I found online, easily customizable.

For mine, I went with chopped raw kale, crushed walnuts, chopped basil, minced garlic, lemon juice, olive oil, and grated parmesan. I tossed it in a blender (a Magic Bullet to be precise), gave it a whirl and boom, it was done. I don’t specify measurements here because it’s all pretty adjustable. I made two batches to be combined, and the first one, for example, had two fat cloves of garlic which gave it a good kick. For the second, I cut back on the garlic but added more basil for that more traditional pesto flavor and more walnuts for a nutty taste. You could add more or less of any one ingredient to get it to what you like.

I’m not the most confident in my kitchen skills but this? This was delicious. I could’ve eaten it just one spoonful after another, but saved it for pasta instead. But because pesto’s awesome it could be just as good as a sandwich spread, an egg drizzle, or for dunking some warm focaccia into. And the best part was basically tricking my body into eating and loving kale!

So yea, four free pints of ice cream would’ve probably been the highlight of my week but kale ended up being pretty great too.  (Katy, if you read this: grazie ancora!)

Changing up the brunch routine

Baked eggs

I’m one of those people that actually likes change. If it doesn’t happen by itself, I get antsy and go looking for it. That  even applies to what I eat, most recently brunch. I’m all for the usual suspects, French toast, sausage and scrambled eggs, but I needed something new and slightly different during brunch, so I went looking for it not far from my apartment at  Cafe Gitane at The Jane Hotel.

Instead of the standard omelet or plate of scrambled eggs, the Moroccan inspired Cafe Gitane offered me baked eggs with smoked salmon and roasted potato chunks. The three eggs baked in the ceramic dish were cooked to a soft, gooey consistency so that when I punctured their almost perfectly flat surface with a toasted piece of baguette, a runny stream of orange yolk erupted out on to the otherwise white eggs. The salmon lent it a big, smokey flavor and the potatoes made it chunky and hearty. The whole thing was reminiscent of eggs and potatoes yet different enough that it was a new and delicious plate all together.

Avocado toast

And while the baked eggs were good, even better was Cafe Gitane’s delicious spin on breakfast toast. A thick, dark slice of seven grain toast was slathered with a creamy, buttery spread of avocado, lemon juice, olive oil and red pepper flakes. The bread was nutty and rich while the avocado was bright, tangy and zesty. Really, this avocado toast would have been good with any meal, any time of day.

There weren’t pancakes, biscuits or bacon that I could remember, but it was a nice another example of how a little change could do you good (or at least taste pretty damn good).

Cafe Gitane on Urbanspoon

Sundae on a sunny Sunday

Sam's sundae from Bi-Rite Creamery

This weekend it was actually warm in San Francisco. Like leave-the-scarf-at-home, get-down-to-just-one-layer and wear-your-sandals-without-fear-of-your-toes-going-numb type warm.

This of course, means nothing to most of you. The whole handful of you who read this blog have probably been dealing with hot weather all summer (or if you’re in Florida… practically year round) and are now welcoming fall with open arms, but in San Francisco, at least since I got here during the first week of August (August!!), it’s been downright chilly. Not in the 70’s like I had thought it would be, but in the low 60’s and then 50’s at night. Now, I’m not complaining. If you know me well, you know I hate the heat. I could just as easily do away with summer and never miss it, but it’s been strange being cold during summer.

This weekend though, for maybe only the second time in the last almost two months, it was hot. Which made me think one thing: ice cream. Continue reading

Lessons in pesto

The goods

The best thing about having an Italian boyfriend is that his standards for Italian food are ridiculously high. He would rather eat a sock than dinner at the Olive Garden, never buys pasta sauce in a jar, splurges on “good” olive oil, and like me, he thinks that alfredo sauce is weird and gross. Tonight for example, he wanted to make pesto. Great, I thought, I love pesto! So off he went to the supermarket down the street but instead of coming back with a small jar of the oily green stuff most people would’ve bought, he came back with a wedge of Parmiggiano-Reggiano (aka Parmesan), a fat head of garlic, fresh basil, pine nuts and olive oil (Italian of course).

Apart from grating the cheese and documenting this whole process with my camera, I didn’t really do much. I observed and was greatful. That was about it. Flaneur on the other hand, got to business. He finely diced a couple cloves of raw garlic and added them to the bowl of grated Parmesan I had finished.

Mixing ingredients

Next, between tossing several of them in his mouth and marveling at how good they were (even though they were from Spain), he chopped up the pine nuts and also added those to the cheese and garlic mix.

Chopping pine nuts

Up next were the basil leaves, which he plucked off their long stems and minced with the sharpest knife my small kitchen had to offer. Once the basil was chopped into small enough pieces it went in with the cheese, garlic and pine nuts.

Chopping basil

After getting a generous pour of olive oil (and then a couple more for good measure), he stirred everything around until it was a thick, even green mixture with an aroma so rich and powerful it filled the whole apartment. (It’s now hours since we ate and my room still smells of garlic and basil in a wonderful pesto-scented Yankee candle kind of way.)

Stirring it all up

Finally, he cooked the pasta, De Cecco fusilli (his favorite brand and the only one he eats at home in Italy). After draining it he threw it back in the pot, mixed in the pesto and served it. We sprinkled on some more fresh-grated Parmesan and sat down to enjoy our delicious pasta with authentic homemade pesto. Mmmm mmm!

Buon appetito!