Although this food’s popularity spiked a few years ago, black garlic’s origins are still relatively mysterious. Some believe that the specialty vegetable was developed in Korean cuisine, others say that it is a modern invention by various chefs around the world. Regardless, the “cooking” process requires patience but yields high rewards. Black garlic is simply normal garlic cloves roasted over low heat for a long period of time, anywhere in between a week to three weeks. The result is a sweet, almost balsamic flavor that is unlike anything of the original garlic clove.
Although black sesame seeds are most commonly found in Asian and Middle Eastern cuisine, the seeds have been popping up in western cuisines, most commonly in the form of ice cream! NPR recently posted an article about the subtle beauty of black sesame seeds. Check out the article here.
Many people are intimidated by pomegranates because there is not a clear method to open one without resulting in a huge complicated mess! We figured out the simplest method so that you can access those sweet seeds with ease! Check out the method below:
1. Cut off top
2. Score sides along the lined sections
3. Pull apart, then peel while submerged in a bowl full of water… strain to collect berries! Thanks beeritual for the additional tip!
These delicious biscuits can also be served with a blue cheese butter and a raspberry rhubarb jam! Check out the link below for the additional recipes!
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cut into cubes
- 1 tablespoon vegetable shortening
- 3/4 cup cold buttermilk
- 2 tablespoons crème fraiche
- 1/2 cup Driscoll’s Raspberries
- 1/4 cup walnut pieces, toasted
- 1 large egg, beaten
- Whisk flour, baking powder, salt and baking soda in a large bowl. Add butter and shortening. Use a pastry blender or two knives to incorporate butter and shortening until mixture resembles course breadcrumbs. In a separate bowl, mix together buttermilk and crème fraiche and add to flour mixture.
- Turn mixture out onto floured surface. Gather and knead 2 or 3 times. Sprinkle dough with raspberries and walnuts and knead gently 1 to 2 more times. Shape into a disk.
- Cut into biscuit rounds and transfer to a parchment lined sheet tray. Brush with beaten egg.
- Bake 20 to 25 minutes rotating halfway through.
Recipe courtesy of Driscoll’s
- 3 cups chocolate wafer cookie crumbs (about 60 cookies)
- 9 tablespoons unsalted butter, melted
Filling and Topping
- 1 cup Driscoll’s Blackberries, divided
- 1 cup Driscoll’s Raspberries, divided
- 2 teaspoons vanilla extract
- 1 cup plus 2 teaspoons sugar
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Mint leaves
- Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
- Purée 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.
- Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust. Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.
- Bake about 1 hour or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour.
- Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight. To serve, make a pile of remaining blackberries and raspberries on top of cheesecake and garnish with mint leaves.
Although there are many different types of frozen Italian desserts (gelatos, italian ices, and cornettos), we are big fans of granita. This dessert is made by chilling and repeatedly freezing and scraping the ice until a snow-like texture is achieved. The texture is so unique that apparently it can differ from city to city in Italy. Try this Passionfruit Granita recipe to impress your significant other after a home cooked meal! It’s the perfect refreshing finish to any meal!
- 1/2 cup sugar
- 1/2 cup water
- 3 cups 1/2-inch chunks fresh ripe pineapple
- 4 cups chilled passionfruit nectar or juice
- 2 passion fruit
- In a saucepan, bring sugar and water to a boil, stirring until sugar is dissolved, then cool syrup.
- In a blender or food processor, purée pineapple with 1/4 cup sugar syrup. Stir in nectar or juice. Chill pineapple mixture completely.
- Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
- Garnish with seeds from passion fruit.
San Francisco is best known for its hugely populated foodie culture, but the city is also home to some of the best bars too! Check out Trick Dog (3010 20th St.), once famous for their pantone themed menus, recently changed over to displaying their menus on vintage records! Also, the restaurant Roka Akor is home to the new and inventive Roka Bar (801 Montgomery St.). In a recent Serious Eats article, bar manager Daniel Hyatt claims, “For years, what’s been going on in the San Francisco cocktail scene has been essentially conservative. [Roka Bar] has the potential to be something else.”
Check out other great bars to visit in San Francisco here.
According to SF Eater, the top restaurants to eat fish tacos includes: El Metate (2406 Bryant St.), Nopalito (306 Broderick St.), Garaje (475 3rd St.)**, and Papalote Mexican Grill (3409 24th St.). Check out the rest of the article here.
**We are a little biased to this choice since it is right around the corner from the studio!