Tis' the season...my favorite season.

October is almost done and with it comes my favorite season of the year, fall. With it, seasonal produce that should inspire any young cook's imagination to start creating new dishes, and re-creating some older ones. Pumpkins, squashes, apples, pears, cured pork products, wine, aged cheeses, holiday spices, sage, rosemary, mushrooms, quince, and plenty of hearty dishes come to mind once this time of the year comes around.

On this occasion I decided to create a fall inspired dish that I felt captured the diverse ingredients and flavors of the harvest season, fall. First ingredient that came to mind was the infamous butternut squash, also known as the butternut pumpkin. This orange/yellow cousin of the pumpkin, has a sweet and nutty flavor, perfect for the holidays. Following that train of thought, I thought of pumpkin pie, and the spices that traditionally are associated with this holiday treat. Who can't close their eyes at this point and imagine the scent of nutmeg and cinnamon? So it is at this point I decided to go old world with this one, maybe Italian, maybe German, don't know yet. Never having made the attempt before, I decided to give gnocchi a fair try. Traditionally made with potatoes, I opted for butternut squash. Once the main ingredient was established, I opted for my favorite vegetable in the world, bacon. Although clearly not a vegetable, cured salted pork belly has infinite possibilities and has been a staple in both cuisines for some serious time my friends. The next obvious choice was bacon and onions, but I didn't want to utilize just any onions, I always tend to lean to the sweeter, more complex flavor that only a shallot can impart. Again, thinking old world, I went with a vegetable that has been utilized in old world cuisine for centuries, the brussel sprout. Known for its cabbage-like appearance and odor, it can actually be a tasty one if cooked properly and treated with due respect. As you should with everything we prepare and eat.

Now everyone that knows me or my cooking style would not be surprised by me turning this dish into a savory one with the addition of California grapes into the mix. The way I visualized it, I have salty, bitter, sweet, crunchy, soft covered, how do i throw it off a bit? Roasting the grape varieties I purchased would concentrate its natural flavors and characteristics. Sweetness and tartness would add the right "pop" of flavor that I was looking for.

It took about an hour or so to put this dish together from scratch, and with the help and input of fellow blogger Brian, and pastry chef Andreas I think it turned out to be a pretty successful dish with a few changes here and there. Changing from gnocchi, to spatzle, and utilizing uncured bacon, the final product turned out to be something I was happy with. Soft, savory dumplings of butternut squash, with a mild taste of nutmeg and cinnamon matched the natural nuttiness of the squash . The earthiness from the melange of mushrooms, gave it a slightly more authentic old world flavor; the combination of bacon, onions and brussels emphasized on that theme. Throwing it all off, or together, who knows, are the grapes, adding that touch of tartness it seemed to need. Finished off with brown butter and sage, it was a simple, yet clean, adding more notes of that earthy/nutty flavor usually associated with the traditional Italian gnocchi. (Note: I purchased a bottle of Mezzacorona moscato from Italy, containing an intense nose of tropical fruit, and notes of nutmeg and cinnamon. Perfect for pairing with seasonal flavors.)





Been thinking about adding a red wine poached egg on top, or maybe a decent-sized medallion of foie gras to the dish to add yet another element of flavor and appeal. We will see where these ideas take it as this dish progresses with much thought and revision.

Ingredients used:
-butternut squash
-petite brussel sprouts
-shallots
-california grape variety (green and red)
-shiitake, cremini, and oyster mushrooms
-applewood smoked uncured bacon
-unsalted sweet cream butter
-olive oil
-sage, thyme

Prep and execution time: about and hour.
Pairings: Mezzacorona moscato 2008, Unibroue Ephemere ale(apple and curacao peel ale, 5.5%alc./vol), and Hevelius Kaper ( Polish strong pale lager/imperial pilsner)

Ice cream, you scream, we all scream for Humphry's...

Twenty-year aged balsamic vinegar, chili powder, ales & stout, foie gras, Boccalone prosciutto, golden beets and Szechuan peppercorns. Not usually the first ingredients that come to mind when you think about ice cream right? Well, leave it to San Francisco and the good old folks at Humphry Slocombe (www.humphryslocombe.com) to completely change your mind about ice cream and not-the-usual ingredients. Voted one of the best 10 ice cream parlors in the country, I'd have to be a fool to not check it out during my short stay in the city by the bay.

Located in the Mission district, a place known for its diverse ethnicities and multicultural stores and restaurants. Seems like its the perfect location for such an uncommon, revelatory vision. Located just a short walking distance from the city's subway system (corner of Harrison St. & 24th), its a definitely must visit if you are ever in town.

Having previously read the many articles and press written about this place, I already had a preconceived idea of what to expect, more or less. Or did I? I knew they are well-known for making the unimaginable, well..., possible and improbably good. I knew that they have been thought of as "mad scientists of ice cream", "upscale ice creamery", but I wasn't expecting the level of understanding about the balance of flavors, and textures that clearly they have mastered. Using only basic, pure, organic ingredients, they have figured out how to extract the most flavor as they possibly can to create their signature ice cream. Did I mention they make about 50 to 60 flavors, rotating 12 different ice cream flavors every day, sometimes twice a day? Sounds confusing? To that also add about 20 different sorbet flavors, also on daily rotation. Clearly it is a labor of love, passion, and creativity.





Upon walking in, I noticed how simple and detail oriented the place was. A couple of art pieces adorned the walls, the traditional ice cream glass window display was spotless, and of course the two-headed mascot that hung from wall greeting us upon our entry. I was surprised to see how busy this place was, in spite of its size, leading me to know that its a local favorite, as well for foreigners alike. Anxiously I awaited my turn to order. The choices, oh the choices. On this occasion I went with the six most interesting flavors (balsamic caramel, ancho chocolate, and vanilla black sesame seed), and also a recommendation from the host (secret breakfast). He suggested the latter with a smile as he handed us a sample of this interesting concoction. He says "Can you guess what it is?". Dumbfounded, I have no idea what to respond to him. Turns out it was combination of bourbon and corn flakes. Yes, corn flakes, it was evil genius good. The price? Well, surprisingly inexpensive. About what you would pay for a mediocre banana split at your local Dairy Queen.

Eagerly I take my four scoops of velvety ice cream in a recycled paper bowl and recycled plastic cutlery(it is San Francisco, need I remind you), and quickly dig in. First ,the balsamic caramel. Perfect balance of that molasses/syrup/grape must flavor that you would expect from an aged balsamic vinegar, with the extra sweetness of a salty caramel. Not too tangy, not too sweet, just perfect. Next up, the ancho chocolate. Ubber decadent chocolate flavor, creamy and rich, with just a hint of cinnamon and ancho chilies. It reminded me of Mexican chocolate with a light cinnamon taste, a nuance of smokiness, and a slight kick in the end from the ancho. The black sesame ice cream was not too far off as well. Super creamy vanilla, and the light toasted sesame flavor, with an added visual flavor characteristic and color contrast. This one made me think of Chinese sesame balls, filled with a sweet mung bean paste, but better. Last, but not least, the mysterious "secret breakfast" ice cream. Right away you could smell and taste the bourbon, and the texture of the corn flakes made this one a success. It did make me wonder two things though. First, who would put these two together and call it breakfast? Second, why don't I know this person? Either way, it was a very enjoyable combination.








Honestly, I am glad I stumbled upon this location online, and it was well worth the subway ride and the walk to get there. Besides me becoming an instant fan of their delectable creations, I have also come to respect and admire their commitment to simple good food, and their close involvement with the community. Using local ingredients, supporting the local farmers and growers, and investing in the neighborhood schools and parks, certainly is a quality that I find very noble and noteworthy from the guys at Humphry's, not to mention responsible. Amazing ice cream, great concept, friendly/knowledgeable staff, and socially conscious. You still need a reason to visit Humphry Slocombe? If not for the above mentioned, check them out for their amazing frozen desserts. Did I already mention they have amazing ice cream? Good.

Beat That Frozen Yogurt!!

Ancho chocolate, balsamic caramel, bourbon corn flake, and black sesame icecream..humphry slocombe, san francisco

Williow Tree Cafe...Das is Good!

With October already here, the weather starting to cool off, and on this particular day, the rain is swaggering in.  Dark beer and a humble dish of meat and potatoes is just what I need.  So I look to the beer and potato aficionado's of Europe and find a stool at the bar at Hollerbach's Willow Tree Cafe; das boot bitte!  The bartender, a strapping twenty something German, asks "Vat are you drinking today?"  With over 50 German beers to choose from I realize that my impending brew existed in the clutching hands of the daunt erudite.  The Spaten Optimator, dark, complex, and oddly enough a taste similar to Worcestershire. Strange? Agreed.Tasty?Absolutely! This elixir was drawn into such a prodigious trough it stayed with me, loyal and true through the duration of my meal.

First up, the Aufschnitt Teller, a predisposed allotment of cold cuts, cheese, accoutrement's (mustard, pickles, salad), and paté.  All served alongside French baguette and German brown bread.  If I had to complain, and it is hard to do with that beer staring at you, the baguette was store bought, par baked, but never re baked.  Sorry but no anemic, medium rare, flavorless excuse for a French baguette, is going to keep me from this fine spread of beef and pork parts.  From what I could gather, none of the sausages are made in house aside from the leberkäse, but they do have a dedicated shop in Wisconsin that does all the dirty work (in my opinion, the fun stuff) and ships exclusively to them.  That said, it is time to get a few links on a plate.

From left to right: knockwurst, weisswurst, and nürnberger.  This plate comes with three sides, and the traditional sides were a must.  Clockwise starting at 9:  spätzle in rahum sauce, sauerkraut, and German potato salad.  The sausages, juicy and flavorful with subtle spices.  The spätzle, cooked perfectly and that gravy! Some one has a bottle of maggi back there.  Sauerkraut, acidic, taste of caraway, and rich, just how a good kraut should be.  Potato salad...spot on!

Next up, "Der Wanderer," two thick slices of pan fried leberrkäse (German bologna) and topped with my favorite condiment...fried eggs.  Joining my new found breakfast plate are two potato pancakes.  Crispy, creamy, and full of potato-onion flavor.  Sour cream and apple sauce are your options for your cakes and apple sauce was just the knife needed to cut through the richness of my plate.  One composed bite later and everything in the world made sense.  The Germans have it figured out.

With 49 more beers to try and a currywurst calling my name, I will be back.  Oktoberfest is just two weeks away, and I can already here the live music, sounds of glasses, and thick German accents.  See you there.

Cheers!