sybarites

The third butternut squash recipe means we are well into fall. Butternut Squash, Bacon and Rosemary Phyllo Pizza is about as far away from pizza as you can get&#8212no bread, no tomato sauce and no cheese topping. The flavors were well balanced and varied. The rosemary brings out the earthiness of the butternut squash. The smokey bacon balanced the squash. The parmesan in the crust and the sweet red onions brought it all home. Butternut Squash, Bacon and Rosemary Phyllo Heaven would be more accurate.

P.S. We drank one of only two wines last year that successfully qualified as Cheap & Good: LoTengo, a Malbec from Argentina. It’s about $10 and we will drink it until they stop selling it. Janet

P.P.S. Marc doesn’t believe in Phyllo Heaven. Janet

Curry Tuna Cakes with Vegetable CouscousThis recipe meets my flavour expectations and Jan’s budgetary values. It’s also a quick weekday meal. Veggies and chicken broth adds interest to the otherwise-boring couscous. The crispy curry tuna is pleasant and compliments the couscous well.

The Blue Bottle Company made the best coffee I have ever had. We were heading toward Haight and looking for a coffee when we saw a sign on the sidewalk beside an alley. We go down to find a little hole in the wall coffee shop with a metal shop in the back

I order a macchiato, and Janet gets a cappucino. When he asks me whether it was to stay or go, I had to look around because there didn’t seem to be any place to sit down. There were a couple of old wooden chairs on the sidewalk and a micro bar to stand around, which I had overlooked. 20 minutes later, I’m walking down the street in a daze, repeating “Wow, that was good coffee.” We went back two more times. On one occassion I saw a woman’s cafe au lait with a fern leaf pattern across the top. Absolutely incredible.

Upon my return, I discovered that their coffee is listed in the top ten things to eat in San Francisco. Apparently they have a 24 hour limit between between roasting and brewing. After 24 hours they give the beans to charity.

This was our last episode of cooking prior to departure for San Francisco. We expected to eat ourselves stupid in SF (a prophesy that was, indeed, fulfilled) and wanted one last light meal in preparation for the onslaught of gluttony. The word ‘steamed’ seemed to fit that bill and thus, the Steamed Red Snapper with Ginger, Chiles, and Sesame Oil.

I have to preface the rating of this recipe by saying that I love ginger. Given several choices of drinks, or desserts, etc, I will always pick the one with ginger in it. Ergo, I really liked this fish with ginger. The note on the recipe says that “the aromatics (ginger, scallions, chile) are easily absorbed by the fish” and I would have to agree. It was nice to taste these things steamed into the fish but not have them overpower the whole thing and make it impossible to taste anything else. Unfortunately, Marc’s piece was riddled with bones so I think that might have detracted from the good taste. But on the plus side, we got to use one of the chile peppers from our tiny, orange chile plant. Is there some rule that dictates ‘the smaller the chile, the hotter the taste’? If not, there should be.

With the red snapper, we made Baby Carrots with Tarragon. I have to preface the rating of this recipe by saying that I LOVE tarragon (if that wasn’t already obvious from the previous post and its reference to tarragon tasting of heaven*). It turns out that not only is Tarragon dazzling in its starring role in Bernaise sauce, it also puts on a brilliant performance with the Carrots. In fact, it won the Oscar for Best Supporting Actor for this performance and the Carrots, in their starring role, were extremely jealous and were later rumoured to have gotten drunk and made fools of themselves at the after-party. Probably, they will start dating Katie Holmes. But I digress- though we used adult carrots for this recipe, it was simple enough to be quick and easy but delicious enough to warrant a Would-Serve-To-Guests rating.

*According to Chris, that is a textbook example of sacrilicious.

To drink: It’s a bit of a blur in my memory. Because we were leaving the next day, chances are good that we drank some sad, little, neglected red in the back of the fridge. It couldn’t have been that bad, because I don’t remember it. ‘Course, it couldn’t have been that good…

Meanwhile, Sammy (pictured below), earned the Oscar for Best Choreography in a Drama Series which was no small feat, as he was up against Shirley MacLaine for Not Without My Daughter Sophie’s Choice.

There is alot of butter in this. That should be all a person need know in order to convince her/him that Eggs Benedict is the best breakfast in the world. However, if one should need more convincing, I would argue that:
1- we have exhaustively tested many, many variations of this recipe and have come to the conclusion that the correct combination of ingredients is thus: one half english muffin, toasted to crispy-chewiness; one slice of Tuscan ham folded over to cover all of the muffin; one free-range egg, perfectly poached in water with tarragon vinegar and not one of those stupid egg-poacher instruments or *shudder* the microwave; an extremely generous amount of bernaise sauce, flecked with fresh tarragon, drenching the whole benedict, if not the whole plate.
2- bernaise sauce can beat hollandaise sauce any day of the week with one hand tied behind its back.
3- fresh tarragon is what heaven must taste like (if there was one).

Unfortunately, the pictures we took of this breakfast really did not do it justice. Though, to be fair to the benedicts, nobody looks good drenched in bernaise sauce.

Just in case G, G, M & D wish to try this variation on the next occasion that warrants the making of the Eggs Benedict, this is the recipe for the bernaise:

2 T. fresh tarragon, chopped
1 big-ish shallot, chopped
1 T. fresh parsley stalks, chopped
1/4 cup (?) tarragon vinegar
1/2 t. black peppercorns

1 egg yolk
1/2 cup unsalted butter, melted

1 T. fresh tarragon, chopped

Slap the first 5 into a saucepan and reduce until it becomes about 2 T. Strain the liquid from solids. On the top half of a double-boiler, whisk the egg yolk over a little heat until it turns a lighter shade of yellow. Take it off the heat and add the reduction. Carefully, whisk in the melted butter. If it’s too runny, add more melted butter and/or heat it up a bit. Keep it warm until the drenching or it might break. Add the fresh tarragon and more tarragon vinegar, to taste.