90 san francisco recipes

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Scallop ceviche with lime, red bell pepper, sweet green chili, jalapeño, fresh tomato, and cilantro. A Latin American-style no-cook seafood appetizer ready in an hour.