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Fork Fest Review

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NUMBER 15

October 2006

Fall

Just when you had completely forgotten about our last food fest at Sandra’s in late July…. okay, I have, but only because I was not there, but instead, fending off the bears and rodents––all of them after my meager supply of backpacker delights––while you guys struggled (I’m sure) with your porterhouse steaks and so on.

This just in, from Ms. Huang:

Appetizers:

         • manchego cheese, membrillo (quince paste), baguette, and olives

         `  •          a delicious little cheese from the SF Ferry Building Farmer's Market, made by a woman

                        who also knits, and brought by Karin and Karl — the name of the cheese escapes me

         • mustard-glazed Nuremberg bratwurst (from Dittmer’s Gourmet Meats and Wurst Haus

            in Mountain View, www.dittmers.com), grilled, served with sauerkraut relish

         • served with sherry, wine, and Carole’s delicious homemade ginger ale

Salad:

         • watercress, mandarin orange, and jicama with a curry and lemon juice vinaigrette

Main dishes:    

         • porterhouse steaks from Dittmer’s, grilled and served with salsa verde

         • grilled poblano and red peppers, mushrooms, summer squash, Japanese eggplant, garlic,

            new onions, and herbed potatoes

         • couscous salad with apricot, currants, sultanas, pickled red onion, and toasted pine nuts

         • more wine

Grill Meister:  Sam Wilson

Dessert:

         • chocolate cake with chocolate icing and raspberry filling

            (from Citron, courtesy of the neighbors, Keith and Marites)

         • vanilla ice cream with strawberries...I can’t remember, were there blueberries? Help!

         • mint tea

Salsa Verde

(thank you, Williams Sonoma Complete Grilling Cookbook)

         2-1/2 cups packed fresh flat leaf (Italian) parsley leaves

         1/2 cup packed fresh mint leaves

         2 cloves garlic, minced

         2 tablespoons capers, rinsed and drained

         1 tablespoon dijon mustard

         1 tablespoon red wine vinegar

         2/3 cup extra-virgin olive oil (Pope Creek Ranch, of course)

           

         In a food processor, combine the parsley, mint, garlic, capers, mustard, and vinegar. Pulse until well combined. With the motor running, drizzle in the olive oil in a slow, steady stream and continue to process until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour or for up to 4 hours for the flavors to marry. The sauce may be refrigerated for up to 24 hours before serving, but it is best served within 3–4 hours while it is still a bright, vibrant green.

On the Trail: Food Tips from Hiker Bob

         Angel hair pasta, not spaghetti. Wish I’d have thought of that while shopping in TJ’s, but no. I had to lug around a bunch of heavy spaghetti, but I did have these nifty tubes of pesto that
I got from Mollie Stone. Very nice.

         Okay, since Carole didn’t go backpacking with me, but did make some great ginger ale,
I have to say farewell, adieu, so long and see you on the trail or at the next Fork Fest.