Aside from judging pickles and standing in line for hours at various street food vendors at last year’s Bay Area Eat Real Fest, I also attended the adjunct Eat Real Lit Fest. It featured a wide range of brainy foodies alternately reading from their works or extemporizing on the topic of street food and other burgeoning trends.
One of the highlights was local chef Richie Nakano. Cribbing from his notes and brandishing his inked arms, he regaled the audience with the saga of how he left a stable kitchen gig to launch his own street food business, Hapa Ramen. On opening day, exhausted from an all-night noodle-making session, faced with missing valves and other logistical problems, Richie was exasperated. But he persevered and went on to become one of the hottest street vendors in the city of San Francisco, as well as one of my more regular lunch treats on market days at the Ferry Building.
Richie’s ramen is worth the trip, for sure, but should you find yourself at his booth, don’t forget to order the extra carton of kimchi and pickles for just a buck more. Richie uses seasonal veggies for the pickles, which rest on a bed of salty-spicy kimchi.
Continue Reading DIY Kimchi Recipe
Looking back, I think cabbage got a bum deal in the vegetable world when I was growing up. It only showed up during summer picnics in the form of coleslaw, sometimes in my mother’s caldo, a Mexican soup, and during St. Patrick’s Day meals.I wanted to change this by creating a dish that’s worthy of cabbage as the star, something that can be enjoyed all year long.
This braised cabbage takes all the spices of traditional Corned Beef & Cabbage, but dresses them up with a Creamy Spicy Mustard Sauce; it’s a fantastic main dish, suitable for my vegetarian friends, and so completely satisfying. Braising isn’t only for meat – you’ll be surprised with the silky and savory results you can get from slow braising vegetables.
Continue Reading Braised Cabbage with Creamy Spicy Mustard Sauce
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
It’s almost over, kids. Garden season, that is. At least in many parts of the country. The big spike in hard squashes, the return of spinach, and the appearance of apples and pears in farmer’s markets means the end is near. But don’t despair, this week of fall fest is all about the ways you can make your produce last a teeny bit longer.
Continue Reading Fall Fest: Save ’Em While You Can