Post your San Francisco Chowing with the Hounds Picnic 2006 Recipes Here!
- susancinsf Oct 8, 2006 01:13 AM
We just had a wonderful picnic with the hounds in Golden Gate Park, and I will start a thread on the SF Board, but in the meantime, we encourage you all to post your recipes, or requests for recipes, here!
I'd love the recipe for the fig tapenade, just as a starter. Actually, I'd love more recipes but have to sober up from the wine to remember what else to ask about...
My recipe was easy: leave the house before dawn (well, that part wasn't easy, but the rest was), drive 5 minutes from house to Alemeny Farmer's Market by the light of the full moon (Which was quite a sight coming over the hill on my way home, and worth the early start!), buy two dozen tamales from the All Star Tamale stand, bring camp stove and steamer to the park, and heat them up! I liked the red salsa and pork variety, but there was too much of a crowd to try them all! :-)
Chiles:Chilhuacle (black and red), mulato, pasilla, ancho. (take your pick)
Banana very ripe or plantain
Dry Bread (like Jewish halla works great!)
Nuts Pecans or walnuts
1 burnt tortilla
Allspice (pimiento gorda)
Mexican chocolate (La Soledad, Mayordomo or Ibarra are great) couple rounds
Avocado leaves dry and toasted (sold in Mexican stores in spice section)
1. Most of the amounts are logical...same amount of each chili (1/2 cup?) About 1/3 cup of nuts and raisins and small amounts of spices. I actually used a pre-ground base paste and added all the other ingredients. You can use even some of the bottled ones (such as Mayordomo brand)
2. Cook the chicken or turkey in water with onion, carrots, celery, bay leaves, peppercorns and garlic. Do not overcook! Take out and skim broth. Throw out veges.
Take out chili seeds and only keep enough seeds depending on how hot you want the mole. Toast the chilies (all are dry). I use just a bit so it is not too hot.
Last time I made the Mole I took the chilies, nuts and all dry ingredients to a grinding place when I was in Oaxaca (It is actually the chocolate factory la Soledad next to the Marketplace in Oaxaca city where they grind people's moles. Every family has its own recipe and they have it made to order!) Once I got my Mole paste I froze it when I returned to the States. I know you can probably grind the chilies in a food processor or blender after soaking the chilies for an hour (include the tortilla). The harder spices, nuts, chili seeds, raisins, etc need a spice or coffee grinder...after toasting them on a skillet.
3. Fry onion, garlic, bread, banana, all nuts and raisins. Reserve. (I fry in oil, they recommend lard)
Blanch tomatoes, tomatillo. Blend with a little water.
4. Fry the chili paste, add the blended tomatoes, and add the fried ingredients above (also blended). Add the broth so that it is not too watery. Maybe 7-8 cups? Cook for 20 minutes. Add chocolate so it melts (I use a microwave to soften...) and the avocado leaves.
Make sure it does not burn! Use medium/low heat so it is gently bubbling. After it thickens and the oil rises to the top (20-30 minutes), add the chicken pieces for a short while. Remove avocado leaves.
Sprinkle some sesame seeds on top.
re: Peter Yee
Peter, your pear and fig strudel was one of many highlights of the picnic for me. The pears had perfect texture, retaining some fo their firmness and I loved the extra depth of flavor from the figs. Even more impressive is that you made this from what you happened to have in the pantry.
The tamales were great, we often drive down the coast to go camping so a tamale stop is definitely in order. Steaming them as you did on a camp stove was very clever, definitely something to add to the camp cook repetoire. Here is the link to the tapenade recipe:
The changes I made were that I substituted pomegranate paste for the balsamic vinegar and added about a tbs of red wine vinegar as I prefer the app to be more tangy than sweet. This is definitely a taste as you go project in order to get the right balance of flavor. It's best to make it a couple of days before serving. I hand chopped all the ingredients on Thursday and then gave about 2/3 of the dish a couple of long pulses in the food processor on Friday. You can make it into a paste and smear it on grilled fish or use the paste to stuff some chicken thighs or breasts. I didn't use the walnuts or the goat cheese for the picnic but, have used goat cheese and pinenuts in the past.
I am looking foward to reading all the other recipes as all the other dishes were amazing!
re: free sample addict aka Tracy L
I don't know where you are Tracy, but I think the same tamales are available at the Old Oakland Farmers' Market on Fridays. They're right at the beginning of the Market (at Broadway) usually across from the Roli Roti truck. I get them and bring them to work and we all heat them in the microwave and gobble them down.
re: free sample addict aka Tracy L
Thanks for the tapenade recipe! and, I am glad you liked the tamales...btw, you don't have to get there at crack of dawn (though I guess it does help to get the best selection): I've seen the All Star Stand going full guns at noon, for you late risers out there!
The recipe for the pear fig strudel can also be found on Epicurious:
(Don't forget to click on the ginger cream link as well.
Making that recipe came down to have a lot of fresh figs and pears (from a friend's trees). Most of the recipes I found used Calmyrna or dried figs.
Thanks for the pointers on the tamales. Hadn't know about those being at the Alemany market. Hmmm. Got to find a free Saturday to go shopping.
There are VERY few times I wished I lived in the Bay Area instead of NYC, but the SF 'hound picnic always makes me jealous.
Thanks for posting your recipes!
Thanks! It's very easy, which just proves you don't have to slave to make something delicious if you're willing to be lavish with the butterfat. In return, I want the recipe for the apricot cake with the yogurt sauce (soooo good!).
Stilton Cauliflower Soup (adapted from a recipe on epicurious.com)
2 medium onions, finely chopped
1 lb cauliflower florets, cut into 1-inch pieces
6 tablespoons butter
2 cups chicken broth
2 cups beef broth
2 1/4 cups whole milk
2 tsp. cornstarch
1/4 pound Stilton, crumbled
1 cup light cream or half-and-half
1/2 tsp. white pepper
1/4 tsp. salt
Cook onion and cauliflower in butter in a heavy stockpot over medium heat, stirring occasionally until onions are softened (8-10 minutes). Add broth and 2 cups milk, bring to a simmer, cover and cook until cauliflower is very tender (about 25 minutes).
Puree cauliflower mixture until very smooth. Return to pot and bring to simmer. Whisk together cornstarch with remaining 1/4 cup milk, then add to soup and whisk until soup is slightly thickened, 1-2 minutes. Add Stilton, cream, pepper and salt and whisk over heat until Stilton is melted and soup is smooth.
Makes 6-8 servings.
I think it is better made the day before and reheated.
Another find I wanted to mention, that was new to me, was the gelato from Sweet Booth. This place is in the mall in Chinatown, I think off 8th between Franklin and Webster (?), Anyway, I never even realized there was a gelato place there, (and I call myself a Chowhound....) but the black sesame was quite good....almost a rival for Marco Polo! and just enough of a walk from my office to justify the calories. Can the hound who brought this tell us more, and maybe give us other hints on good flavors to try? (Others liked the avocado, but I found it a bit subtle after all the other tastes I had just had)..
Aieee! You read my mind. I just logged on to ask for info on where to purchase that black sesame ice cream. Lucious! I also agree about the avocado, too bland or something for my crude tastes. Off 9th maybe? DOn't think there's anything but one or two story shops/restaurants on 8th btwn Frank and Web.
To Ruth - I'll post the apricot pistachio orange cake recipe tomorrow.
I didn't really like the avocado ice cream either, didn't think it tasted like much at all. The black sesame on the other hand was awesome.
One recipe that hasn't been mentioned yet is the corn soup with the avocado cream. Tam, even though it's a super secret family recipe, maybe you can still post it. ;)
Thanks everyone for a great picnic. I'm already looking forward to next year,
re: Melanie Wong
The wonders of hotel wireless....indeed, while I haven't gone that far there are many more Blackberries since my last trip just two or so years ago! :-)
but thanks for the clarification. There is another thread going on the SF board about places to find good mole....
Oh my - a great time was had by all! I had to run off early but it was so exciting meeting all the hounds at registration!
I made the moong dal and recipe follows. Its a very simple Bengali homestyle roasted moong dal .
Moong Dal (the yellow peeled ones and not the whole green ones) - 500 gms (1 lb)
Turmeric 1 - 1.5 tsp (it should look right)
Salt, to taste
Sugar, about half of the salt or more
Ground garam masala (I used 10 cardamoms, 2 x 1.5" cinnamon and 10 cloves)
Whole garam masala (about the same as the ground again)
Whole cumin (2 tsp)
Dried chili - 2
Peas - optional (I used a bag of *gasp* frozen peas)
Mix of ghee and vegetable oil (any neutral flavored) - half a cup
The spices are very approximate and feel free to increase but maybe not decrease as you see fit.
Pan-roast and grind the garam masala to be ground(I use a coffee grinder just for spices).
Dry-roast the moong dal in a large flat pan or wok. You should keep stirring it back and forth until it is fragrant and turning red but not burnt or black!
Wash the roasted dal of at least the first couple of runs of foamy water. Use a large pot to boil the dal (med-high - turn it down if it looks like it will boil over) along with turmeric in 1.5 x water until the dal is almost cooked. Add water if it looks too dry. Add the salt and sugar - err on the side of less than you think it needs as you can taste and add more salt/sugar later. If using peas add it as you see fit - so that it is cooked but not mushy - just before adding the salt and sugar and about 5 minutes before adding the spices if using frozen)
In a separate frying pan or wok (I used the same 12" non stick frying pan for roasting the dal and doing the "phoron" or the spices at this stage) heat the mix of ghee and vegetable oil. Add all the whole spices (Cardamom, Cinnamon, Cloves and Cumin) and the dried chilli into the hot oil. Be careful as this will splutter furiously. You should be able to smell the spices and the chilli and the cardamoms will be puffed up and the cumin will be dancing in the hot oil. Now add the ground garam masala and fry it for a few seconds - the oil will turn brown and the spices' smell should be very strong.
Traditionally you now add the almost cooked dal into the oil but I prefer to pour the hot oil and spices into the large pot with the boiling dal as that feels safer to me. Keep stirring and tasting and adjust salt and sugar to taste. Add water as needed or boil off excess.
Pour into a serving pan and finish with a final sprinkling of the ground garam masala on the hot dal so that it lets off that lovely fragrance.
Serve with rice and fritters and various fried vegetables or a dry vegetable dish like alu gobi. Alternately add small cubed vegetables like potatoes, cauliflowers, green beans while boiling the daal for a soupy lentil dish.
(Toasted Nut & Spice Mixture for dipping)
I found this recipe while researching for my stepdaughter's graduation party in June, which had an around-the-world food theme. It can be made ahead of time, and keeps well without refrigeration. Apparently this is a snack served in Middle Eastern markets and is known as the poor man's dinner, and perfect travel food. You can serve it with toasted pita, balls of soft cheese, sliced tomatoes or sliced cucumbers.
2/3 cup sesame seeds
1/2 cup hazelnuts
1/2 cup cashews
1/2 cup dry, uncooked chickpeas
1/2 whole coriander seeds
3 tablespoons whole cumin seed
1 teaspoon dried thyme
2 teaspoons fine sea salt
1 teaspoon crushed black pepper
2 tablespoons hot Hungarian paprika
1 bag of pita, olive oil and whatever else you want for dipping
Place pitas on baking sheets and bake in a 350 oven for 10-20 minutes until barely browned and crispy. Turn pitas once or twice during baking.
Toast sesame seeds in a dry skillet until golden. Remove from skillet and set aside.
Toast cashews briefly in a dry skillet until golden. Remove from skillet and set aside.
Individually toast hazelnuts and chickpeas and cook 4-5 minutes until aromatic and just beginning to show color. Remove from skillet and set aside.
Toast coriander seeds, thyme, and cumin together in a dry skillet until they darken and become aromatic. Remove and set aside to cool.
Finely chop or crush the hazelnuts, cashews and chickpeas by individually running through a coffee grinder or cuisnart. Don't chop them too much or they will start to turn into nut butters.
Combine the nuts & spices, stirring in the paprika, salt & pepper.
Serve with toasted pita and a separate bowl of olive oil. To eat, dip the pita in the olive oil and then into the dukkah.
Man, I am really bummed that I got sick and had to back out at the last minute. I had even started making my dish on Friday night, but when I woke up on Saturday morning I just didn't feel up to it. I was going to cook on-site again, since I had so much fun doing it with the deep fried quesadillas a few years ago. Anyway, in case anyone is interested in what they missed, I was going to bring an assortment of Mediterranean dips and make fresh pita. Here's the pita recipe:
Whole Wheat Pita
Makes about 20 8" pita
1.5 cups water at 100 degrees F.
1 tbsp dry active yeast
1 tsp sugar
2 cups all purpose flour
2 cups whole wheat bread flour, plus more if necessary
1 tsp salt
1 tbsp olive oil, plus more for brushing rolled pitas
salt and dried oregano or other herbs
Proof the yeast by combining the water, sugar, and dry yeast and let stand for 10 minutes. Meanwhile, mix the flours and salt in a large bowl. Add the water with yeast and olive oil to the flours and mix. Add more whole wheat dough if necessary until the dough is no longer sticky to the touch. Knead for 10 minutes. (If you've got a stand mixer with a dough hook, make the dough with the same ingredients per manufacturer's directions.) Coat with more olive oil, place in a clean bowl, and let rise for a few hours or up to a day. This can even be kept tightly covered in the fridge for up to 3 days with good results.
Later, roll out small balls of pita on a floured board to desired size. Dough should be about 1/8" thick, or up to 1/4" if you want really fat pita. Brush both sides with olive oil and sprinkle with a pinch of salt and dried herbs. Cook on a hot surface (cast iron or other griddle, skillet, even a BBQ grill) for about 2 to 3 minutes per side, until pitas puff slightly and are golden brown. Transfer cooked pita to a bowl covered with a damp towel until they are all finished. Then serve while still warm.
sweet corn soup with avocado cream
(adapted from Sunday Suppers at Lucques)
4 tbsp butter (I've substituted olive oil cooking for a vegan friend, and it turned out fine.)
1 cup diced peeled Yukon Gold potato
1 1/2 cup diced yellow onion
1/2 chile arbol
1 tbsp thyme
4 cups fresh corn (about 6 ears)
1/2 jalapeno, seeded
1/3 cup creme fraiche
Heat butter over medium heat until foamy. Add potato, onion, chile, thyme, and cook over low heat for about 10 min until onions are translucent and potatoes are creamy.
Over high heat, stir in corn, 6 sprigs cilantro, jalapeno, salt, and pepper. Add 10 cups water and boil, stirring occasionally. Turn heat low and simmer 30 minutes, until corn/potatoes are tender.
Meanwhile, puree avocado and creme fraiche. Add lime juice, salt, pepper to taste.
Strain soup, reserving liquid. Discard chile. Put half corn mix in blender with 1/2 cup liquid. Puree, adding more liquid, until consistency is like heavy cream. Will need to do this in batches. Add salt, pepper to taste.
Garnish with avocado cream and cilantro leaves.
Below is the recipe for lamb biryani:
From “Savoring the spice coast of India” – Maya Kaimal
Biryani, a rice and meat casserole, came to India from Central Asia by way of the Mughals, who ruled much of
India from the sixteenth to eighteenth centuries. To this day it is considered one of India’s most elegant
dishes, and is particularly popular in NorthIndia. This version, with South Indian touches like
coconut and curry leaves, is the pride of the Mappila (Kerala Muslim) community and a mainstay at Muslim weddings.
3⁄4 cup unsweetened coconut
2 teaspoons white poppy seeds (optional)
10-12 fresh curry leaves (optional)
1 to teaspoons chopped fresh green chili (Serrano or Thai), according to taste
3 tbsp vegetable oil
3 tablespoons Ghee
3 cups thinly sliced onions
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons coriander
1 teaspoon cumin
1⁄2 teaspoon black pepper
1⁄4 teaspoon cayenne
1 1⁄2 teaspoon Garam Masala (see below)
2 teaspoons salt
1⁄4 cup plain yogurt
2 tablespoons fresh lime juice
2 cup chopped fresh cilantro
1⁄2 cup chopped fresh mint
2 lbs boned leg of Lamb, cut into 3⁄4” cubes (about 4 cups)
3 cups basmati rice
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons Ghee
2 cups thinly sliced onions
1⁄2 cup broken cashew pieces
1⁄2 cup golden raisins
4 large hard-boiled eggs, halved
1. In a blender or mini food processor combine the coconut,
poppy seeds, curry leaves, green chili, and 1⁄2 cup water (or
more) to make a paste like thick pesto. Set aside.
2. Heat 3 tablespoons oil and 3 tablespoons ghee in a wide
frying pan over medium high heat. Add 3 cups onions and sauté
until the edges are lightly browned. Put in the garlic and ginger
and continue frying about 3 minutes, until you smell the aroma
and the onions are brown. Stir in the ground masala, garam
masala, salt, and coconut paste and fry for 2 to 3 minutes. Add
the yogurt. lime juice, cilantro, and mint. Stir over medium
high heat for 2 to 3 minutes. Now put in the lamb pieces and
stir. When the mixture comes to a boil, reduce the heat, cover,
and simmer for 30 to 40 minutes, until the meat is tender. Stir
3. In a large bowl, wash the rice in many changes of water until
the water no longer appears cloudy. Drain thoroughly.
4. Prepare the garnish by heating 2 tablespoons oil and 2
tablespoons ghee in a frying pan. Add the 2 cups onions and fry
over medium-high heat, stirring constantly, until they turn deep
reddish brown and crisp (10 to 15 minutes). Remove the onions
to a plate with a slotted spoon. Fry the cashews in the
remaining oil until brown. Remove the nuts with a slotted
spoon and repeat with the raisins. Set aside.
5. Prepare the rice by combining the 2 teaspoons salt, the
drained rice, and 5 cups water in a large heavy pan with a tight-
fitting lid. Bring to a boil, cover, and simmer 20 minutes on low
heat. Remove from the heat.
6. Preheat the oven to 350 degrees F.
7. Fluff the rice and spread one third of it in the bottom of a
casserole or Dutch oven with a tight-fitting lid. Sprinkle one
third of the fried onions, cashews, and raisins on top of rice,
then add half the lamb mixture. Continue to layer with one
third of the rice, one third of the garnish, all the remaining
lamb, and finally the last third of rice. Reserve the last third of
the garnish for later. Seal the top with foil, then place the lid
over the foil. Bake for 30 minutes.
8. Spoon onto a large platter and garnish with the remaining
fried onions, cashews, and raisins. Place the halved boiled eggs,
yolk up, around the edges of the platter. Serve immediately.
RECIPE MAY BE PREPARED IN ADVANCE THROUGH STEP 4.
PREPARATION TIME: 1’/2 HOURS
BAKING TIME: 30 MINUTES
SERVES: 8 TO 10
4 whole pieces star anise
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground
2 teaspoons ground cardamom
1 teaspoon ground nutmeg.
1.Place the star anise in a coffee grinder and grind to a fine
powder. Measure out 2 teaspoonfuls, reserving the rest for
2.Grind the fennel seeds in the coffee grinder to form a fine
3.Combine all the ingredients and store in an airtight jar away
from the light. It will keep for 6 months.
YEILD: 1⁄4 cup
Thank you for posting the biryani recipe. The number of ingredients and the amount of work it takes was apparent in the eating. Much better than so many restaurant preparations I've had.
A question. Is there any reason the rice could not be prepared in a rice cooker? I'm trying to save some time.
I'm glad Neena revived this thread with the recipe for her excellent lamb biryani...of which I scraped the last tablespoonful from two pots to taste it.
I meant to ask about the focaccia someone brought. It was on a baking sheet, I think, so I assume it was homemade. Great texture, not so tender and cakelike but light and chewy, and deliciously oily. Recipe, please?