| Caprese on a Stick: Hand-Pulled Mozzarella Stuffed with Basil and Tomatoes |
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Amaze yourself when you learn how easy it is to
make cheese! Tug and pull fresh curd
to create homemade mozzarella. Combine it with
other tasty ingredients, place on a stylish
skewer, and eat away!
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| Handmade Gnocchi with Toasted Pine Nuts, Artichokes, and Baby Spinach |
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Light pillows of ricotta with a tangy sauce and a
dash of earthiness.
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| Pecan Tarts with Whiskey Caramel |
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Learn how to make delicate tarts filled with Aunt
Gertrude's secret pecan pie filling.
This nutty rich desert goes down well with a nice
cup of Joe.
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| All the Latest News |
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Thank you Mike Jones for your tremendous
help during the too-short three months of
your internship with us. From the moment you
walked through the door, dressed to the nines,
with a "whatever you need me to do, that's what
I'm here for" outlook, you have been a pleasure
to work with and learn from. Best of luck with
your culinary endeavors; we know that you'll find
success!
Hands On Gourmet awarded technology
package from Cisco.
Cisco Systems announced this week that it is
providing Smart Business Communications
Technology Packages to selected Recipients of
the National Make Mine a $Million Business
Program Award. This highly secure and
flexible
network solution package is valued at up to
$20,000. Hands On Gourmet is proud to be one
of five recipients chosen from 20 the San
Francisco Make Mine a $Million Business
Program awardees.
Chef Stephen demonstrated Marinated
Halibut with Seasonal Vegetables, Avocado Corn
Relish and Pepper Cress in front of an
appreciative crowd last month at the Ferry Plaza
Farmer's Market Market to Table program.
Anne was recently profiled in the
alumni magazine of the University of Virginia,
where she went to college. Go Hoos! Check out
the
article.
We are pleased to join the Junior League of
San Francisco in their "Kids in the Kitchen"
nutrition education program on September
16. Chef Stephen will demonstrate how to make
healthy meals and snacks using fresh ingredients
that are both tasty and affordable. This event
benefits financially disadvantaged students and
their families. Dacor, CUESA, and Timbuk2 are
also contributing to this community outreach
initiative.
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| Fiano di Avellino, Great Summer Drinking |
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With Summer in full swing, Chef Stephen has
aptly created a recipe that puts a fun spin on the
Italian classic that celebrates some of the best
summer has to offer: plump, juicy tomatoes; rich
green, aromatic basil; and fresh, pungent
mozzarella.
For wine to complement these ingredients -
whether you add a bit of flair as Chef Stephen
does with his Caprese on a Stick, or simply put
them on a plate with quality olive and salt - I
head straight to where the best tomatoes and
mozzarella in Italy come from, Campania.
Over the past decade, producers in Campania
have made huge strides in quality and
consistency and now many of its wines deserve
attention on the international stage. One of
these is Fiano di Avellino. Fiano is a grape that,
when well vinified, can produce exceptional wines
across the dry to sweet range. On the dry side
for pairing with juicy, acidic tomatoes and sweet-
tart mozzarella, Fiano di Avellino sugars come
forward in light peach and pear flavor, but are
balanced by zippy acidity that turns flavors to
almonds, thyme, sage, and anise for the finish.
These are great wines to enjoy with summer's
bounty. Pietracupa may be the finest producer of
these wines, with Feudi di San Gregario running a
close second. Mastroberardino and Terredora are
two larger producers, but both produce excellent
Fiano.
Christopher Losa is the owner and founder of Bar
Bambino, a cafeL and wine bar celebrating the
food and wine culture of Italy. You can learn
more about Bar Bambino or Christopher's wine
events by emailing him at
closa@barbambino.com.
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| Changing the World, One Plate at a Time |
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Talk to visionary founder of Wise Food Ways
Jessica Prentice, and you'll find yourself excited
by her ideas - and composing your grocery list
from a whole new perspective. Jessica is
an energetic chef and culinary activist. She is
involved in a wonderful variety of projects that
all share the same goal: to show people how to
feed themselves in a way that is satisfying and
health-supportive on all levels: delicious,
environmentally responsible, and grounded in
wise food traditions.
Her latest smart tool, which made its debut last
month at the Berkeley Farmer's Market, is the
San Francisco Bay Area Local
Foods Wheel, pictured above. This brightly
colored cardstock wheel helps you identify which
foods are grown in our area, and what is in
season at various times of the year. The top
wheel shows the foods that are available
year-round, and the bottom shows what's in
season
through a window. Stick it on your fridge for
immediate shopping inspiration; and a better
diet to boot.
Jessica also has a new book out,
Full Moon Feast: Food and the Hunger for
Connection. With
a forward by Deborah Madison, the book follows
the thirteen lunar cycles of an agrarian year, from
the midwinter Hunger Moon to the bounteous
Moon When Salmon Return to Earth in autumn.
Each chapter includes recipes using the richly
satisfying foods of the seasons. The book is a
call to reconnect to our food, our land, and each
other.
If, after reading the book and shopping with the
wheel, you need a way to hone your new culinary
knowledge, then take the Locavore
Challenge.
The Locavores, which Jessica helped found, is a
group of culinary adventurers who try for one
month each year to eat only foods grown or
harvested within a 100 mile radius of San
Francisco. Our amazing Bay Area foodshed
includes some of the best food in the world! You
can sign up or learn more at the Locavore
website.
Jessica's latest venture is a community
supported kitchen in Berkeley offering healthy
food for eating at home. Learn more at
www.threestonehearth.com.
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| Farmers' Market Finds |
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Now at the height of Summer, stone fruits and
berries are at their prime. Check out our Farmer's
Market picks for the best of late-season fruits
and vegetables.
Here's what else to look for:
- almonds
- Armenian striped cucumbers
- Bartlett pears
- pomegranates
- white nectarines
- brown turkey figs
- plums
- ambrosia melons
- Early Girl tomatoes
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Letter from The Chef |
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I used to think I was really cool. That was before
I got new appliances. Huh?
It all started when we were living at our old
place near Buena Vista Park. We had a 1950's
model Wedgwood range, a 1960's deco-style ice
box, and a sink that was with out a doubt pre-
war. Along with that came the food processor
that I purchased on the street for two bits, some
of my grandmother's pans, and various knives
that were better suited for movie props than for
actual cutting.
People would come to the house, take one look
at the range, and let loose with words
like, 'sweet' 'badass' and 'beautiful.' It kind of
reminded me of the Mustang convertible I had
when I was younger. Sure it was one tough ride.
But, like the Wedgwood, it broke down a lot and
left me stranded when I needed it most.
A lot has changed since the 50's. We have tons
of great kitchen products available that
incorporate the best that technology has to offer.
When we moved into our new space not long
ago, we were pleasantly relieved to find new
appliances. The range, a Dacor, has
increased
gas power and it cooks evenly thanks to its state
of the art convection system. Our fridge no
longer freezes everything we keep stored on the
right half. To celebrate, I splurged on new
knives, pots and pans, and traded in my old food
processor for one that purrs like a kitten!
I don't feel like I'm cooking in Escoffier's kitchen
anymore, rather one that makes me relaxed and
is a joy.
I recommend that everyone take a look in your
kitchen and ask yourself what appliances and
tools give you grief. Replace what you can, and
get rid of all the gadgets and useless junk that
has accumulated over the years. A lean, mean
kitchen is a productive one.
For other top notch products for the home cook, I
suggest Furi
Knives and
Analon pots and pans. Both are well made,
affordable and will stand the test of time.
Until next month, happy cooking!
Chef Stephen
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