The ice cream (salted caramel, need I say more?) is really, really good. No really, I have to stress that. They write the flavors of the day on a charming blackboard and also on the glass display. They'll let you try all the flavors you want. Yes, good service, but trust me, you're paying for it.
The last time I went, they had set up a softserve counter with a couple of baked items. I wouldn't wait in line for these things; instead, brave the insanity and walk to the other end of the block to wait in line for the real ice cream.
They also have a cute little market where you can buy produce, groceries, and other specialty items. Love!
3692 18th St
San Francisco, CA 94110
One of the places listed was Dynamo Donuts. Now I recently saw another spotlight for this place in Bon Appetit magazine, so this doubled my curiosity. Apparently their maple glazed apple bacon donut is to die for. We'll see, because I want to go try, and I'll most likely drag N and this girl with me. I mean, really, who could resist fried dough? Not I. (Though I have a feeling Justine and N probably could...)
Sadly, my tv decided to off Food Network, so I don't think I'll be seeing more of this show. I know, heartbreaking, but if you have Food Network and want a tv buddy, I'm available! I'm just kidding...I think.
1/3 cup milk (for the bread crumbs, I just used ready bread crumbs. Yay less work!)
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta) (sadly I did not use this, I know blasphemy! But we were fatty enough!)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided* (I did not use this at all)
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes. (Skipped soakingness and stuff)
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Did not have pancetta) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. (Did not do this) Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. (I cut out the tomato paste) Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish). (uhh, I made around 25-30 ish 1-inch meatballs...it's a lot!)
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer). (Skipped the brushing part)
Onto the quesadillas!
1 1/2 teaspoons tomato paste (I did not use this)
1 1/2 teaspoons cider vinegar (I did not use this)
1/2 chipotle chile in adobo sauce (I did not use this)
1 tablespoon canola oil, divided
1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed (a spoon works well), diced
1/2 medium red onion, finely diced
2 8-inch whole-wheat tortillas
6 tablespoons shredded Monterey Jack cheese
Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. (I salted and peppered and added some cayenne pepper to the veggies but no bbq sauce) Wipe out the pan.
Place the tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top with half of the filling. Fold tortillas in half, pressing gently to flatten. (So I really like avocados, so I added a couple slices of avocado)
Heat 1 teaspoon oil in the pan over medium heat. (I didn't add oil to the pan) Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges (a pizza cutter does the job nicely) and serve.
- 3/4 cup butter, softened
- 3/4 cup white sugar (I use way less)
- 3/4 cup packed brown sugar (I use a little less but I like brown sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 2/3 cups butterscotch chips (I kinda just eyeball this depending on how much you like it)
- 1 1/2 cups walnuts or almonds (I eyeball this too depending on how much I like)
- Preheat oven to 375 degrees F.
- In a large bowl beat the butter, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
- Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
I could wax on and on about the toastiness of the muffins, the silky texture of the Hollandaise, the creamy avocado contrasted with the soft omelette...but pictures speak louder than words.
The only downer in our experience was that I ordered a muffin that never came. It worked out for the best though; we definitely had too much food.
7702 Fay Ave.
La Jolla, CA 92037
We ordered a beignet, which is somewhat of a French donut, served with strawberry ice cream. I confess, I didn't think it was that special (maybe I expected more because it was on the specials list or maybe I'm just spoiled because we have great bakeries in the Bay Area); it was a bit sweet for my taste.
We also had a coffeecake, but my mother, who ordered this, was sadly disappointed because Asian bakeries, when they say coffeecake, mean coffee-flavored cake, whereas American/European bakeries mean cake to eat with coffee. Nevertheless, it was good, but also a tad sweet. Still who could say no to that presentation?
Some more pictures:
1439 Union St
San Diego, CA 92101
In restaurants we argue
over which of us will pay for your funeral
though the real question is
whether or not I will make you immortal.
At the moment only I
can do it and so
I raise the magic fork
over the plate of beef fried rice
and plunge it into your heart.
There is a faint pop, a sizzle
and through your own split head
you rise up glowing;
the ceiling opens
a voice sings Love Is A
you hang suspended above the city
blue tights and a red cape,
your eyes flashing in unison.
diners regard you
some with awe, some only with bordom:
decide if you are a new weapon
or only a new advertisement.
me, I continue eating;
I liked you better the way you were,
but you were
Okay, so kind of morbid, but that's just how she is.
On a lighter note, and I do mean lighter, she also has a recipe up at Epicurious for a Baked Lemon Custard.
- 3/4 cup sugar
- 3 tablespoons butter, room temperature
- 1 tablespoon grated lemon peel
- 3 large eggs, separated
- 3 tablespoons all purpose flour
- 1 cup buttermilk
- 1/4 cup lemon juice
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
Now, I have yet to try this, but I definitely, definitely want to--lemons and custard! What can be more refreshing as a dessert! (Yes, n, this is a hint.) Don't you think so? Especially for spring!