27 san francisco recipes

An interesting way to make bread, and it actually makes great flavor and texture bread.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

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

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

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.