Bombay Ice Cream has gotten ridiculous coverage for the tiny spot in the Mission that it is. This just proves that great flavor is all you need to get spotted. Food Network’s Unwrapped featured them, and more specifically the “falooda” flavor. Obviously, I had to try it when it’s description was basil seeds and rose. It was a little too floral for my taste, but wow, there was a LOT of flavor in that spoonful. I chose a combination of Sesame Seed and Bedam Kesar Pista (saffron/almond/pistachio). Probably the best choice ever. I asked the woman working what went into the sesame seed and she didn’t know the specifics but she did let me try almost a dozen flavors without hesitation. On top of the crazy flavors like fig, pink banana, saffron rose, cardamon, lychee and banana rocky road, they also serve chaat! (Indian street food). Check out the MENU.
Connected to Bombay Ice Cream is Bombay Sari and Bombay Bazar. Bombay Bazar is my new favorite Indian market in San Francisco. What I like most about Bazar is how it is spread out, and you don’t feel like you are being judged or rushed while you try to figure out what is on the shelves. They also have a lot more inventory than other markets in the city.
552 Valencia St. Btwn: 16th & 17th St.
San Francisco, CA 94110
Phone: (415) 861-3995
It is clear that Lettus Organic Cafe , now called The Plant, in San Francisco’s Marina district is known for their infamous and mysterious Garden Burgers. Although I thought the best veggie burger in the world was from Houston’s, my friend assured me I was wrong, and I am so thankful she was right! The garden burgers come four different ways, I prefer the Wasabi because the sweetness and acid from the sauerkraut and the vegan raspberry wasabi aioli compliment the burger to perfection. Continue reading ‘Lettus Cafe Organic / The Plant’
I’ve made this a hundred times, and I’m pretty sure this recipe is perfect. Try it out, it’s easy and the prep is quick. I pick my favorite vegetables at the farmer’s market every week and usually go for zucchini and mushrooms, but almost anything will work. Chicken, tofu or the meat of your choice can be added as well, I often use extra vegetables to replace the protein. I prefer the consistency of soup but if you want it a little thicker add 1 Tbsp cornstarch and 1 Tbsp water to create a paste and add it in. With the rice though, it shouldn’t need a thickener. Enjoy it!
Continue reading ‘Vegetable Red Curry’
Black peppercorn has been my favorite flavor ice cream for a while now. I was googling different recipes for it and came across Chow.com which had a recipe for pink peppercorn ice cream! I followed the recipe exactly, with the pink peppercorns not black. The consistency came out wonderful, it was more of a custard base, but the creaminess paired perfectly with the spiciness and sweetness of the berry. Apparently this recipe comes from Chika Tillman of ChikaLicious Dessert Bar in New York City. Thank you Chika! Her recipe makes about 1 1/2 quarts.
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon whole black or pink peppercorns, crushed with the bottom of a heavy pan
- 8 egg yolks
Continue reading ‘Pink Peppercorn Ice Cream’
Creme di Balsamico, or balsamic cream is special because of it’s syrupy texture. The thickness of the cream helps hold the rich flavors and aromas of balsamic. This is made with a combination of balsamic vinegar and grape must. Grape must is just the grapes freshly pressed with skins, seeds, and stems all attached. This combination is then filtered and voilà!
I use this mostly on cheese plates with Manchego, blue cheese or Parmigiano-Reggiano. Another way to use this is drizzle on some mixed greens with strawberries and crumbled blue cheese. The sweetness compliments a ton of fruits, grilled/raw/roasted vegetables, even grilled chicken!
Every time I am in New York, my mom and I make our way to Buon Italia in Chelsea Market. We buy a few bottles each and some for our friends to try. They don’t sell this particular product online, but if you’re not in NY check out The Gourmet Online.
