4 North Beach Treasures

Molinari Deli on Columbus

Marcia Gagliardi of Tablehopper blog fame shares her appreciation of 4 North Beach spots in her just-released video tour.

Marcia visits Caffe Trieste, Molinari Deli, Liguria Bakery and Stella Pastry. Find out Marcia’s favorite coffee, focaccia, sandwich and sweet. I’m with her all the way. These are some of my favorite North Beach haunts.

If those tourists in the picture took my North Beach walking tour, or Marcia’s video tour, they wouldn’t have to scour that big map to figure out where to go.

Where’s the best cannoli? Want a quick pasta fix? I have a few ideas. Who’s still cooking inspired, authentic food you find in Venice, Tuscany, Rome, Calabria and Sicily? Want pizza? I always head to one of 4 places.

Tired of Italian, God forbid?  How about Mexican, Thai, French, or American? All of my favorite shops, markets, restaurants, cafes, bakeries, art galleries and bars are on our route, as we leisurely stroll through the Village.

Come out of the fog. Make North Beach your own. Let me know if you’re interested in my 90-minute North Beach walking tour and I’ll schedule one soon.

In the meantime, take Marcia’s North Beach video tour.

Focaccia with Grapes & Walnuts

Grape & Walnut Focaccia

I got off easy this year. I didn’t cook Thanksgiving dinner. I joined friends in the North Bay and had to bring an antipasto.

It took me a while to get inspired but an idea hit me at the market. The late harvest grapes were spectacular. I made a grape and walnut focaccia scented with rosemary.

Focaccia is a good option for a bring-along appetizer. Flatbread is easy to transport and can be served at room temperature. I paired this one with creamy Italian robolia cheese. The sweet grapes and crunchy walnuts are enhanced by the scent of rosemary. A bite of the focaccia with a bite of the cheese is heavenly.

Bubbly prosecco was the perfect accompaniment, adding a crisp citrus and floral note.

I got carried away. I made a savory pear tomato focaccia too and paired it with a balsamic-rubbed aged pecorino cheese. The doughs for these 2 flatbreads are not the same. Here’s the tomato and onion focaccia recipe.

I love baking in the late fall. Making pizza, focaccia or bread is a zen experience for me. Kneading dough and baking relaxes me. Making focaccia in the morning makes my day.

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Roasted Turkey & All The Fixings

Roasted Turkey Resting

Still undecided about your Thanksgiving dinner?

Try my recipes for Roasted Turkey scented with rosemary, sage, lemon and garlic, chestnut/sausage stuffing and easy pan gravy.

While the oven is hot, add brussels sprouts roasted with pine nuts and parmigiano and butternut squash roasted with honey and sage. Just add your favorite appetizers, dessert and wines for a delicious Thanksgiving meal.

How easy is that? No slaving over pots and pans on top of the stove, everything just roasts in the oven. Make the easy pan gravy while the turkey rests on the counter before carving. Spend less time in the kitchen and more time with your friends and family around the Thanksgiving table.

There are lots of other vegetable recipes on my blog and you can get my free vegetable eBook recipes there too.

Happy Thanksgiving! Buon appetito!

Capo’s Finally Opens on Vallejo

Capo’s on Vallejo

Tony Gemignani enlivened Washington Square Park when he opened Tony’s Pizza Napoletana on Stockton and Green a couple of years ago. Now he hopes to have a similar effect on the moribund block of Vallejo between Stockton and Columbus with his new restaurant, Capo’s Chicago Pizza and Italian Dinners.

After a year of construction, Capo’s finally opened late last week. The new North Beach hot spot features deep-dish pizza and other Chicago Italian-American favorites. Hopefully, Capo’s will bring this block of Vallejo back to its former glory too.

“I want Capo’s to feel like a neighborhood place that’s been here for years, while also transporting guests to a moment in time when Italian-American cuisine began to form its roots in our culture,” says Tony.

Gemignani designed the space to evoke a ’30s Chicago feel, including photos of infamous mobsters Frank Nitti and Al Capone above the red leather booths. Another throwback to that era, reservations can only be made by telephone and you must pay with cash.

Be sure to get there early. Tony’s special pizza Quattro Forni is baked in 4 different ovens and he only makes 20 a day.

Here’s the Capo’s menu.

Buon appetito!

Butternut Squash Roasted with Honey and Sage

Butternut Squash Roasted with Honey and Sage

I love butternut squash and make it often, especially in the fall. A favorite is roasted butternut squash lightly flavored with honey and sage.

You can have this dish on your table in less than 30 minutes. The hardest part is cutting and peeling the squash.

The cubed butternut squash is coated with EVOO and honey flavored with fresh sage, then roasted to a rich golden brown.

The crispy, nutty exterior gives way to an explosion of sweet, creamy squash with each bite. I used an Italian chestnut honey that adds a burnt caramel note, but any honey you have on hand will work well too. The fresh sage adds earthy complexity to the dish.

[amd-recipeseo-recipe:112]

 

Roasted Brussels Sprouts for Your Thanksgiving Table

Roasted Brussels Sprouts

I’m not cooking Thanksgiving dinner this year but I will be bringing some vegetables to add to my friend’s table.

I know, you either love or hate brussels sprouts. I happen to love these crispy little orbs and I hope you will too.

Coat the brussels sprouts with EVOO. Put them right in the hot oven along with the roasting turkey. The sprouts dusted with grated parmigiano have a nutty flavor. The toasted pine nuts add a crunchy texture and a squeeze of fresh lemon brightens the whole dish. Simple and delicious.

If you haven’t decided on how to cook your turkey, try my recipe for a delicious turkey, stuffing and pan gravy.

Happy Thanksgiving and buon appetito!

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