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SobaAddict70's San Francisco Saga

SobaAddict70

By SobaAddict70
in California: Dining

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SobaAddict70

SobaAddict70

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Tadich Grill

 

one of my all time favorites.

 

did you eat there ?

no, not yet

that will have to be in the future, maybe this December

SobaAddict70

SobaAddict70

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Unfortunately, my camera's battery died about 30 minutes after this shot so I wasn't able to get all the pix I wanted to. We'll be visiting again on Tuesday to pick up stuff for a dinner party on July 4, the night before I fly back to reality.

Some pix from the market today:

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cyalexa

cyalexa

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I love the cioppino at Tadich Grill. 

 

It sounds like your friend is local so you may not need restaurant reservations, none the less, I strongly recommend State Bird. 

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SobaAddict70

SobaAddict70

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I love the cioppino at Tadich Grill. 

 

It sounds like your friend is local so you may not need restaurant reservations, none the less, I strongly recommend State Bird.

B lives 6 blocks from the Castro, actually.

Smithy

Smithy

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Apricot and date salad, with pancetta and scallion

 

It's all worth comment, compliments, questions and a bit of envy!  At present, however, I'll just ask what dressing (if any) came with/on the apricot and date salad?  I have a ton of dates to be used, and I keep looking for good uses for the things that get shipped to our grocery stores and try to pass for apricots.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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BeeZee

BeeZee

Posted
Posted

Absolutely gorgeous shots of produce and the resulting dishes, I am finding inspiration for my own kitchen!

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"Only dull people are brilliant at breakfast" - Oscar Wilde

SobaAddict70

SobaAddict70

Posted
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Posted

It's all worth comment, compliments, questions and a bit of envy!  At present, however, I'll just ask what dressing (if any) came with/on the apricot and date salad?  I have a ton of dates to be used, and I keep looking for good uses for the things that get shipped to our grocery stores and try to pass for apricots.

1/2 large shallot, minced; one very small pinch of sea salt; juice of 1/2 a lemon. mix everything together in a small bowl and let shallots macerate for 5 minutes. then whisk in 1/4 cup extra-virgin olive oil and 1 tablespoon minced flat-leaf parsley. taste for salt and pepper.

the salad: fry pancetta until crisp, add minced scallion, lift out with a slotted spoon into a bowl and set aside. add cut up apricots and fry for 1-2 minutes until glazed in the pancetta drippings. pit dates. spoon apricots into shallow salad bowls, top with dates and pancetta. drizzle dressing atop, then sprinkle with minced scallion and serve at once.

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SobaAddict70

SobaAddict70

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those tomatoes were like the Form of Tomatoes (if you're familiar with Plato's Republic)

they were simply perfect and needed very little cooking to bring out their best.

we'll be back at the Ferry Building on Tuesday, so expect more pix of the market.

  • Like 2
Smithy

Smithy

Posted
Posted

I do miss the variety and quality of produce that's available in California, especially at this time of year, and most especially given the cold wet spring/summer we're having in Minnesota. Shelby, I feel your pain!

Thanks for the information about the date/apricot salad. The apricots in your market photo didn't look as wonderful as the peaches or berries. Did you have to choose carefully to get good ones?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

cyalexa

cyalexa

Posted
Posted

B lives 6 blocks from the Castro, actually.

I visit SF every March and stay at a friend's condo, just a couple blocks off of Embarcadero. It's a great location, I can walk to the Ferry Building. I have not explored the Castro or Mission area very much because I am by myself and am not sure that it is safe. I have gone to a couple restaurants in those areas for dinner and always arrive very early so I can circle for as long as necessary to get a good parking spot. 

SobaAddict70

SobaAddict70

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I visit SF every March and stay at a friend's condo, just a couple blocks off of Embarcadero. It's a great location, I can walk to the Ferry Building. I have not explored the Castro or Mission area very much because I am by myself and am not sure that it is safe. I have gone to a couple restaurants in those areas for dinner and always arrive very early so I can circle for as long as necessary to get a good parking spot.

it's pretty safe, but anything can happen anywhere at any time.

no pix tonight; we had:

gem lettuce salad with crispy pancetta and Japanese turnips to start (pancetta fried until crisp, then blanched Japanese turnips, seasoned with sea salt, black pepper and lemon zest; then plated with baby salad green and gem lettuce, and dressed with a simple olive oil/lemon juice vinaigrette)

penne with zucchini, turnip greens, broccoli and cauliflower. blanch the broccoli, cauliflower and greens, then fry garlic in olive oil over medium heat, add the zucchini. when the zucchini begins to brown, add the other vegetables. taste for salt and pepper. meanwhile, bring a pot of lightly salted water to a boil, then add your penne. cook until slightly al dente. drain, reserving pasta water. transfer cooked penne to the pan with the vegetables. you're going to finish cooking the pasta as you would a risotto. add a ladleful of pasta water to the pan. cook the pasta until it's al dente. how much additional liquid you add depends on if you want the pasta brothy. taste once more for salt and pepper, then serve immediately. I like to drizzle some extra-virgin olive oil and pass either (1) fried breadcrumbs, (2) grated cheese or (3) pesto at the table.

Kim Shook

Kim Shook

Posted
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I am loving this Soba!  I have never been to SF and it is on my list.  Everyone I’ve ever known who visited want to move there and many have.  They really have apricots that taste like something?  That would be amazing.  I haven’t had a good apricot in at least 30 years.

Kim

Kim's Cookbook

What Fresh Hell is This?

SobaAddict70

SobaAddict70

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I am loving this Soba!  I have never been to SF and it is on my list.  Everyone I’ve ever known who visited want to move there and many have.  They really have apricots that taste like something?  That would be amazing.  I haven’t had a good apricot in at least 30 years.

yes the apricots really are something; ditto for most of the produce

it is exceedingly difficult to go back to reality afterwards.

SobaAddict70

SobaAddict70

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Hiyayakko tofu -- tofu, scallion, bonito, grated daikon radish

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Tempura, gohan (rice), miso-shiru (miso soup), oshinko (pickles)

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Oyako-don (chicken and egg over rice), miso-shiru, oshinko

Anyone want to guess how much all of that cost? How about $30 (not including tip). Cheap Japanese food in SF is a real bargain compared to in NYC.

  • Like 4
SobaAddict70

SobaAddict70

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"gold-nugget" mandarin oranges

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haas avocadoes

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donut white peaches -- these were soft and honey sweet. i am telling you that y'all don't know how good the produce is here. i'm envious.

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fava greens

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SobaAddict70

SobaAddict70

Posted
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lunch today:

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lamb and fennel sausage with bitter salad greens (dandelion greens, red chard, peppercress and arugula) and donut white peaches

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stufato di verdure, poached farm egg

Edited by SobaAddict70 (log)
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