The Kitchen Sisters / Hidden Kitchens

There it was, an invitation in my email. The producer for NPR’s The Kitchen Sisters had invited me to a book signing for the recent paperback release of Hidden Kitchens. I’m not sure how she got my email address, but I would like to thank whoever made this happen. The guest list included a virtual who’s who of San Francisco’s artistic talent. Lawrence Ferlinghetti, Armistead Maupin, Randy Thom were slated to appear, as well as several of the people who had appeared on Hidden Kitchens.

I hate to admit that although I had seen The Kitchen Sisters on TV and gone to the website to listen to several episodes, I was not a NPR listener. That being said, I still accepted the invitation as I know a good thing when I see it. April and I took our yacht (Golden Gate Ferry) and motored over to City Lights Bookstore in North Beach.

As veterans of a number of book signings, we arrived early to do recon on the location. Some of these adventures can be a lot like cattle drives; you stand in line and await your thirty seconds’ of face time with the author. This was not the case here. It seemed more like a private party. Kitchen Sisters: Davia Nelson and Nikki Silva and their producer, Laura Folger, were all there meeting and greeting. We were made to feel very welcome with some good food and drink. The evening flowed successfully with readings, sound bites and guests from the project.

How would I describe The Kitchen Sisters? Charming and genuine are the first words that come to mind. They are passionate about what they do and care for the people they interview. Hidden Kitchens is part history lesson, part recipes but more importantly it recognizes that food is more than fuel for people. It has a lot to do with community, emotion and fellowship. Is there a universal language? Perhaps it’s food.

Now that I’ve read the book, I realize what a remarkable project it is. For anyone that is passionate about food this book would be a great gift. Thank you, Sisters, for inviting me into your world.

Guacamole Napoleon

Sandi, a loyal reader and friend of Life’s a Picnic was the motivation for today’s post. She is the ideal food taster for my grand food experiments, a lover of food with a sense of adventure. Sandi is quick with praise but not afraid to express her opinion about changes that would improve the finished product.

After watching Rachael Ray on the Food Network Sandi suggested that I make a side dish Ray had made, Guacamole Stacks. Rachael has parlayed her pretty girl next door looks and personality to make herself the newest media mogul. It works for me. I was always a sucker for the pretty girl next door, I married her.

A couple of days later I saw a repeat of the show and decided to give it try. The basic premise is to use the components of guacamole and instead of mashing them up, stack them up. Ray rough cut hers and stacked them together. For my interpretation I used a ring mold to create a savory napoleon. Apply avocado first, ripe sweet tomatoes, sweet onion, salt and pepper. Repeat and then drizzle with vinaigrette of two parts fruity olive oil to one part fresh lemon juice. The juice of the tomato comingled with the dressing and created a sublime flavor.

Sandi loved it!

Guacamole Napoleon

Concertina Garlic Potatoes

The lowly potato has been a real budget saver during lean times for my family and friends. Steve, a coworker of mine, determined not to starve before next weeks paycheck, designed the “Thousand Island Tater”. A ten pound sack of potatoes provided substance for several days. Using the condiments the company provided free he made homemade Thousand Island dressing. He carefully mixed foil packets of mayonnaise, ketchup and relish to create the potato topper. He then nuked a couple of potatoes, topped them with dressing and got full cheap.

When my wife was staying home raising our four kids the potato was a regular on the menu. Mila, a Croatian friend of my wife taught her to make “pita”. Flour, water, and oil created dough that was rolled out with a long dowel to a paper thin consistency. It was layered into several half sheet pans and topped with potatoes, onions, garlic and butter. It created a strudel-like pastry than was good warm or cold.

While browsing our cookbook collection my wife rediscovered a recipe from The Ultimate Fat-Free Cookbook published in 1997. I’m guessing the name Concertina Potato comes from fact the finished product looks a bit like concertina wire. A baking potato is sliced every ¼ inch being careful not to go all the way through. Slivers of fresh garlic are placed in between each slice. The original recipe calls for baking without added oil. The wife adapted the recipe to a fatty version by drizzling olive oil on before baking. The finished product tastes a like a cross between a baked potato and augratin potatoes. The photo below shows a bit of butter added. Some other topping suggestions include sour cream with chives, tomato salsa, bacon bits and barbecue sauce. Use them as a side dish for beef or add a salad and make it a meal. If there happens to be any leftovers they make great, garlicky home fries. Chop and sauté with diced onions in oil until brown and crispy. Good food cheap.

concertina potato

Food Emporium

We've been hanging out in suburbs for a while now. My brain decided it was time for a little urban experience. We dressed in out basic black city outfits, saddled up the horses and headed for the Larkspur Ferry. It was a overcast and dismal excuse for a Saturday, but hopes for a fun day were high. The Giants were playing further down on the Embarcadero, so the boat was a little busier than expected. We boarded and arrived about 10:30. The Ferry Plaza Saturday farmer's market was a bustle of activity. We had another destination in mind, the new Westfield Mall had opened this week in what was once the Emporium. Transfer in hand, we jogged over to Muni and landed fronting the entrance to the establishment just before 11:00. The crowds were brisk. Bloomingdales is the big draw for the new mall, but as a foodie I was more interested in the new upscale food court and was pleased that it was just inside the door. They have added food in front of the old Emporium logo to create "The Food Emporium." A couple of lights were out so it said "The Fo Emporium." Put that on the punch list, Bunkey.



First we checked out Bristol Farms. This mostly Southern California chain has come to San Fran. To describe it as a Whole Foods Store on steroids would be appropriate. Gorgeous displays of fresh and ready to eat foods abound. The meat counter was outstanding! Salad bar, olive bar, hot foods bar, where do we start? I was afraid my wife was going to go into sugar overload just looking at the candy counter. Truffles, homemade marshmallows, fresh peanuts by the pound, to name a few.


olive bar

hot food bar


meat counter mascot

It began to get really crowded so we wandered over to foot court. Beard Papa's cream puffs have an outpost here and they were selling out as fast as they were made. Most food courts in malls have the same big names, but here it seems like everything is unique. Plates of beautiful, upscale food being slurped up by the masses.
We wanted to check out Bloomie's kitchen department and we did. Beauty at high price I would say. It was just after 12:00 and the place became a sea of humanity! You would have thought that they were giving things away. Lunch was in order but the place was jamming. A quiet place was desired. We headed for the doors like salmon swimming upstream. A return trip is definitely a plan another day when it's not so crazy.
Where did we eat lunch? At an old haunt we end up at on many trips to the city, Cafe Bastille. It's located in an alley in the financial district. A cozy French inspired restaurant. Good food, wine and service. Simple and delicious. I had steak frites with black pepper cream sauce and the wife had a riff on Caprese Salad. Tomatoes, fresh mozzarella, basil oil and tiger prawns. Oh, and the wine. I had the Chalone Pinot Noir and wifey had the Sancerre. C'est Magnifique!


Cafe Bastille

The Food Emporium
Market at 5th St.
Powell St. Muni Station
San Francisco

Cafe Bastille
22 Belden Place
San Francisco.