Part I: Food Blogger Festival Favorite Things

I was lucky enough to attend the Foodbuzz Food Bloggers Festival a few weeks back here in SF, and have been meaning to do a wrap-up. As I was jotting down thoughts, I realized there's no way I can cover all in one posting so here's Part I of what will be two posts on my favorite things from a phenomenal event. This post covers Alternative Dining Experiences and Healthy Eats. Part II will include Holiday Foodie Gift Sources, Best Wines and Sandwiches (random I know, but I had two of the best of my life there), as well as unveil the utensil from my goodie bag that prompted me to run my "if you could only use one utensil the rest of your life" poll. Here goes Part I...

Top "Alternative Dining" Experiences:
The Outstanding In The Field (OITF) dinner, set in Greenleaf Produce's South SF warehouse and cooked by SF's Namu restaurant. OITF is something I've wanted to do for years thanks to my foodie buddy Michael Thacker. It's a big dinner that feels part flash mob, part wedding feast, part art show, and is mostly just incredibly delicious as the guest chefs use all seasonal, local produce, usually from the farm the meal is held at (to get a better sense check out their photo gallery). In our case, it also felt part rave being in an industrial district, but hey when you have hundreds of people at a city conference a produce warehouse is a damn fine substitute for a farm field! Especially when the food (for pics see my friend Steph's photos here... more on her in a bit) is as good as what Namu turned out -- so good that I went to their actual restaurant this week. It's a neighborhood gem. I saw the same crew working away, they had fun music going, a buzzing crowd and of course the food was delicious again. They also have special nights -- Monday free bar food from 9:30 - 10:30pm, Tuesday free cab ride on them, and Wednesday there was something too which I'm blanking on (sorry!).

ForageSF -- So we didn't actually have a ForageSF dinner, but I did have the pleasure of meeting founder Iso Rabins, which I enjoyed because I'd been to one of his dinners at Radio Africa Kitchen. His dinners (and Radio Africa Kitchen) are both additional fabulous alternative dining experiences. Iso forages for wild ingredients like seaweed, mushrooms and shellfish. Then a guest chef turns out a feast using the wild food. If you're local I'd strongly recommend you sign up to keep in the loop, I just did!

Healthy Eats:
Steph Chows -- Steph and I enjoyed hanging out throughout the Festival. She's got the most vivacious personality yet in a very down-to-earth way that I kinda miss from growing up in Wisconsin... she's good to the core, and she likes to eat healthy like I do! But we have a very similar perspective -- eat healthy most of the time and workout, but enjoy your food and splurge sometimes too (see her peanut butter and chocolate bread pudding muffins for a splurge-worthy recipe). We were both huge fans of the lavender raw cheesecake we tried from Alive (more on them next) and I knew I adored her when she went back for seconds of the Strauss ice cream and we discussed our mutual adoration for the coffee flavor. I must admit to being intimidated by her blog it's so well-written and got such character. I aspire to be like her someday... make sure you check it out. She even put a nice photo of us about halfway through her wrap-up, and the photo here of us was hers too!


Alive Restaurant -- I thought I'd tried all the raw/vegan/healthy restaurant options in SF. Turns out I was missing one very impressive option. Alive served a couple savory options and a sweet treat at the Friday dinner, and their food was outstanding! I can't wait to get to the restaurant to try it out. The raw cracker with avocado on top and raw cheesecake were favorites of mine. Even though there was tons of bad-for-me food around like pizza and cup cakes, I would have happily filled up on those.

Recipe: Herb-roasted Butternut Squash with Chicken Apple Sausage

With holiday parties and potlucks starting, I wanted to share a recipe I made for my Stanford Womens Alumni Club neighborhood potluck dinner this week. This group is the most vibrant, lovely gathering of women alum of all ages. I love the intergenerational exchange of stories, heated discussions on current happenings, and delicious sharing of favorite recipes!

When the invite came I thought of winter squash and apples since both are in season. In the past, I’ve roasted butternut squash halves with an Italian sausage and apple filling, so was considering something similar. A recipe search, however, turned up the following dish which takes the squash and roasts it cubed, along with plenty of herbs and pieces of pre-cooked sausage. It’s a tasty recipe as is, but I wanted to add my own character. I used truffle oil, lots of the fresh herbs and additional dry herbs as well, tossed in apples along with some shallots (I adore them roasted and thought it would be a bigger crowd pleasure than garlic), used the chicken apple sausage as suggested, and gave the whole thing a big sprinkling of black truffle salt.

This recipe is versatile, healthy, and can be made ahead so it’s a good one for all the upcoming festivities! Any mix of things could be tossed in really. It would be great also with red peppers, broccoli, other squashes or sweet potatoes, etc… I doubled the quantity for our group of 10, and the roasting time increased to about 45 minutes so beware you may have to adjust your cooking time. Enjoy!

Herb-Roasted Sausages and Butternut Squash
Adapted from Bon Appétit, December 2003

Yield: Makes 4 servings

Ingredients
6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8 garlic cloves (or 6 shallots, peeled)
3 tablespoons flavored olive oil (such as roasted pepper or herb, I used truffle oil) or regular olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
1 1/2 tablespoons balsamic vinegar

Preparation
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.

Transfer squash and sausages to platter. Drizzle with vinegar and serve.

Recipe: Best Veggie Sandwich Ever

One of the bloggers I met at this weekend's Foodbuzz Blogger Festival was Brittany from Eating Bird Food. She won a recipe challenge from Nature's Pride bread for this sandwich. At first glance it doesn't sound unusual. Hummus and veggies, we've all had that, right? But the hummus is white bean and basil, plus the sandwich gets amazing flavor from feta and peppadew peppers. Brittany told me she got these peppers, which are miniature and red, from the olive bar at Whole Foods. This is one of those ideal meals that is flavorful and satisfying, yet you feel good after eating it. The hummus recipe is separate and can be found on Brittany's blog.

You could of course play around with any combination of veggies you'd like, but I think the peppers and feta are essential. Enjoy!

Healthy Veggie Stuffed Hummus Sandwich (serves 1).

2 slices- 100% Whole Wheat Nature’s Pride Bread

2 tbsp – basil hummus

1/4 cup- alfalfa sprouts

3 slices- red onion (thinly sliced)

3- roasted peppadew peppers (sliced/chopped)

4/5 leaves- baby spinach

4 slices- cucumber (thinly sliced)

1 tbsp – feta cheese

Sea salt and ground pepper to taste

Lay the two slices of bread out on a plate or other surface. Spread the equal amounts of hummus onto one side of both slices of bread. Layer the remaining ingredients on one slice of the bread in the order listed. Carefully top with the second slice of bread, cut the sandwich in half and enjoy! This recipe could easily be doubled, tripled or quadrupled depending on how many people you are serving.

New Poll: If you could only use one utensil...

Last spring I was asked a fun question by a date: "If you could only use one utensil the rest of your life, what would it be?" "Spoon", I responded. After all, you can pick up everything you'd eat with a fork with a spoon, plus those pesky liquids, and how often do you really need a knife? The follow-up dinner date I was encouraged to order a steak, and after the waitress walked away he gave me a lovely spoon (it even had a ribbon on it). Fortunately, the steak that night was stroganoff style, so I didn't make too much of a fool of myself.

It's a question I've thought a lot about since, including as I've attended the first ever Foodbuzz Blogger Festival, being held in San Francisco this weekend. We've been served from all sorts of dainty little dishes with miniature sporks and forks and simple finger items galore. There was one gift in our goodie bags though that I can't stop laughing about, and has given me an entirely new perspective on the proper answer. Before I share it, I wanted to take a quick poll (if you were at the festival also, shhh, don't spoil the surprise). Enter your vote above, or come up with your own suggestion in the comments section for this post. And more on the festival to come, or check out my Facebook page for a few photos.

Recipe: Chef Ryan Scott's Sweet Corn Soup

Tonight I continued my intern hours by assisting former Top Chef contestant Ryan Scott at a fundraiser event in San Francisco, Art for Aids. We served his amazing sweet corn soup with pickled cherry tomatoes as well as a hit of chili oil and tomato salt. Ryan's got a catering company here in SF now call Ryan Scott 2 Go.

We're in a heat wave... It struck with such sudden viciousness I actually got a call from a friend in sheer confusion. She couldn't understand why it was sweltering in her place, then walked outside and realized it was the entire city that was melting. Hot steaming soup at the peak of summer? In SF, it's usually a nice option since we're often still in coats anyways. That said, the soup received rave reviews despite the hot environs. Many people said it was the best dish in the house (other tables included SF notables Town Hall, Maya, Home and Asia de Cuba). My favorite feedback was someone who asked whether it was sweet or savory, and after being told it was savory told us "Well I like it even better than dessert."

Corn soup is one of those simple but completely pleasurable foods best served at the height of summer. Ryan's posting his recipes on his website, but because I can't seem to find it up yet check out the version I found here.

If you're interested in other summer corn recipes, I also found this old SF Chronicle article full of options, and a note on how to make "corn milk" (which is included in Ryan's recipe as well).

“Top Chef” Ryan Scott Sweet White Corn Soup Recipe
1/4 pound butter
1cup leeks, white part only, minced
2 cups onions, finely minced
2 Qt corn milk
1 Qt shucked corn
2 1/2 Qt's vegetable stock
1-cup heavy cream
Dash of Tabasco
3 T salt

Sweat in a large saucepan the butter, onions, and leeks or until translucent (5-10 min). Add the corn milk, corn, stock and simmer for 1/2 hour. Then add cream, salt, Tabasco, and bring to a boil. Puree in blender and strain through a fine mesh strainer (depending on the desired consistency of the soup)

“Top Chef” Ryan Scott Pickled Cherry Tomatoes Recipe
2 lbs Cherry tomatoes, cut in half and washed
2Tbs slivered garlic (as thin as a dime)
2 Tbs slivered ginger (as thin as a dime)
2 Tbs minced parsley
1 1/2 Tbs salt
1 Tbs Espelete pepper
1/2 Tbs tumeric
1 1/2 Tsp cracked black pepper
1 cup champagne vinegar or apple cider vinegar
1 1/4 cup corn oil
1 cup sugar

Boil salt, sugar, and vinegar till dissolved.

Heat the oil just warm enough to lightly cook the garlic, ginger, and spices. Cook till garlic is tender not brown.

Add vinegar slowly to the oil mixture and then add parsley. Pour liquid mixture over the halved tomatoes, let cool at room temperature, and then refrigerate. This mixture will hold up for weeks as long as its chilled. When serving it does taste better at room temperature.

Eat Here, Now

If you are in the Bay Area and have an excuse to have a nice dinner (or like me need no excuse), I have been raving about Commis to anyone and everyone. It's only been open 6 weeks or so, over in Oakland. I've been twice already I loved it so much, and if you're into cooking it's especially cool to sit at the counter and watch the chefs in the open kitchen. I posted my review on Chowhound, and was ammused to see it quoted under EaterSF's recap of online chatter about the restaurant with the heading "The Final World... For Now." If only I always got the final word.

Recipe: Flourless Almond Torte with Melted Chocolate and Berry Sauce

This European torte uses ground almonds (almond flour) in place of "normal" flour. It's a good option for anyone eating gluten-free. It's also delicious and easy. I was so enthralled that I decided the torte deserved its own photo album. I bet other nuts would work well also in this recipe, especially hazelnuts.

Ingredients
Cake
1 ½ cups almonds
¼ cup maple syrup
3 large eggs
1 tsp almond extract
¼ tsp vanilla extract
¼ tsp sea salt
Toppings
2 oz bittersweet chocolate, melted, for topping
½ pint fresh raspberries
agave nectar, to taste
lemon juice, to taste
2 Tbs almonds, toasted and chopped

Procedure
1 Preheat the oven to 375 degrees. Line an 8 inch cake pan (a fluted tart pan or pie tin would work) with a parchment paper circle cut to fit the bottom.
2 In a food processor fitted with a metal blade, grind the almonds until they have a flour like consistency, about 1 - 2 minutes. If you go too long, it will get sticky and eventually turn to almond butter... not what you want. Run a spatula around the sides of the work bowl if it isn't mixing evenly.
3 Measure the maple syrup, eggs, extracts, and salt into a measuring cup, mixing well to break up the eggs. With the food processor running, pour the maple syrup mixture through the feed tube and process until smooth.
4 Pour the batter into the prepared pan and bake for 25 minutes. The torte is ready when the top is lightly golden brown and the center is just set, it may appear to even be a bit jiggly. Touch it to make sure it isn't too dry. Tent with foil if the top browns too quickly.
5 While the torte is baking, puree the raspberries with a touch of agave and a splash of lemon juice. Strain out seeds and set aside.
6 When torte is finished allow it to cool slightly before gently inverting the torte over a plate to remove from the pan. Carefully peel off the parchment paper. Turn it back over and place it on serving platter. Spread the melted dark chocolate over followed by the toasted almonds. Serve with the raspberry sauce.

Author: Adapted from "One Bite at a Time" by Rebecca Katz