Eating my way through San Francisco…luckily The Boulevard is across from a great pathway with a view of the double decker Bay Bridge (Embarcadero), so I could walk up an appetite.
This is the first time I’ve followed a cookbook author to her restaurant and it was so worth the trip. I was so excited (and hungry) I took a bite of my wild salmon before taking a picture. And, of course I had two desserts.
- Traveling to Eat (ncbookbunch.wordpress.com)
Posted in photo, travel
Tagged Bay Bridge, California, Cookbook, Cooking, Embarcadero, Gourmet, restaurants, San Francisco, San Francisco – Oakland Bay Bridge, San Francisco Bay Area, travel
Nancy Oakes, of Boulevard Restaurant in San Francisco, created this recipe for a group of observers and happy eaters when she visited Hawaii – replacing the pasta with hearts of palm in this carbonara dish.
Hearts of Palm Carbonara
- 1.2 pound sliced pancetta
- 1.2 cup dices onion
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 cups slices hearts of palm (using base only and removing exterior
- 1 tablespoon chopped Italian parsley
- 2 teaspoons fresh thyme
- Kosher salt and pepper
- Grated parmesan to taste
- 4 poached eggs
Saute pancetta until fat is rendered slightly and meat is lightly colored. Add onions and saute until translucent. Add wine and reduce to almost dry, stirring occasionally, then add cream and reduce by half.
Add hears of palm, toss, and heat. Add parsley, thyme, salt and pepper. Remove from heat and add Parmesan. Divide into 4 warmed bowls and serve immediately topped with poached egg and more cheese and parsley.
I whipped up some of Gwyneth Paltrow’s seed mix from her new cookbook, My Father’s Daughter. She suggests it as a topping for oatmeal or stirred into pancake, muffin, or cookie batter to give them a healthy crunchy boost.
Makes enough to last a long time, but Paltrow says it will keep in the refrigerator for weeks. I liked it sprinkled on a salad, and as a topping for deviled eggs (made with vegenaise), but it may be good on ice cream too.
- 1 cup pumpkin seed; 1 cup sunflower seeds
- 2 cups each of almonds, goji berries, and flaxseed
Grind everything together – in small batches in a mini food processor or coffee grinder.
In her collection of poetry, She Walks in Beauty, Caroline Kennedy includes one of her mother’s favorite poems. I made a copy to keep on my journey.
Ithaka by Constantine P. Cavafy
As you set out for Ithaka
hope the voyage is a long one,
full of adventure, full of discovery.
Laistrygonians and Cyclops,
angry Poseidon – don’t be afraid of them:
you’ll never find things like that on your way
as long as you keep your thoughts raised high,
as long as a rare excitement
stirs your spirit and your body.
Laistrygonians and Cyclops,
wild Poseidon – you won’t encounter them
unless you bring them along inside your soul,
unless your soud sets them up in front of you.
Hope the voyage is a long one.
May there be many a summer morning when,
with what leisure, what joy,
you come into harbors seen for the first time:
may you stop at Phoenician trading stations
to buy fine things.
mother of pearl and coral, amber and ebony,
sensual perfume of every kind –
as many sensual perfumes as you can;
and may you visit many Egyptian cities
to gather stores of knowledge from their scholars.
Keep Ithaka always in your mind.
Arriving there is what you are destined for.
But do not hurry the journey at all.
Better if it lasts for years,
so you are old by the time you reach the island,
wealthy with all you have gained on the way,
not expecting Ithaka to make you rich.
Ithaka gave you the marvelous journey.
Without her you would not have set out.
She has nothing left to give you now.
And if you find her poor, Ithaka won’t have fooled you.
Wise as you will have become, so full of experience,
you will have understood by then what these Ithakas mean.
Related Post: Review of She Walks in Beauty