Best Bloody Marys SF Brunch According to scientists (probably), there're three things guaranteed to make the start of your day better: Bloody Marys, Bloody... Marys, and, uhhhhh, yeah still Bloody Marys. Ensuring you're starting yours with the best ones possible, here's a roundup of the nine best Bloodys in SF. San Francisco's 14 best brunches Joe Starkey Zeitgeist (click here for address and info) Secret Bloody The notoriously prickly beer garden actually has a ridiculously delicious Bloody Mary (that tastes ridiculously delicious-er when consumed on their patio). Instagram/knucklesamwick Foreign Cinema (click here for address and info) Persian Bloody Mary This totally unique take on a Bloody Mary is as tasty as it is interesting, combining Indian curry with Sherry, tequila, and... sumac, which apparently isn't always of the poison variety (we hope?). Elixir Where to Boozy Brunch in SF: A hood-by-hood guide Jeff Weinstein 16 things you didn't know about Blue Bottle Coffee Flickr/John Taylor Instagram/tehrileyfactor
How to Make Almond Milk (Step by Step) – Recipe When almond milk was first on the market, my brother visited my house and spied a carton of almond milk in the refrigerator. Picking it up, he snorted derisively and asked, “How do you milk an almond?” Almond milk–and other milk alternatives–have come a long way since those early days! Now multiple brands and flavors can be found in many grocery stores, and people are recognizing that they’re not just for the lactose intolerant–many folks simply enjoy the slightly nutty flavor and ultra-creamy texture of almond milk. Almond Milk Recipe Yield: about 5 cups almond milk Ingredients 1.5 cups whole blanched almonds or other whole raw almonds4 cups water1 tsp vanilla extract1.5 tbsp maple syrup or honeydash cinnamon Other equipment: Blendermetal strainercheesecloth First thing, get to soaking those almonds. Cover the almonds with water, and soak them for at least 4 hours, or overnight.This softens them and makes them much easier to blend. Once they’re soft, it’s time to milk those suckers.
The Rebel Within Recipe - Egg Baked Inside a Bacon & Cheese Muffin | Follow Me Foodie Follow Me Foodie to The Rebel Within… Reverse engineering the Rebel Within: How to bake an egg with a runny yolk inside a bacon and cheese muffin. Cracked the code! And it wasn’t easy. Cooking shows always make things seem so effortless, and sometimes they are, but for the most part nobody is nailing it on the first try. I had originally approached Brenda (my recipe partner) to see if she was interested in figuring out how to make the infamous Rebel Within from Craftsman and Wolves in San Francisco. This looks like a really intimidating recipe, but it really isn’t that bad once you know the answer… which we’re just giving to you anyway. The following guest post and photos are by Brenda (@mightyvanilla). Note: If you’re vegan, vegetarian, gluten free, dairy free, or egg free… this is not for you. After 48 eggs, 14 temperature cooking tests for the eggs, and 3 muffin batter tests, we got 1 reverse engineered Rebel Within recipe… We decided to try three different methods of cooking the eggs. 1.
Venga Empanadas: Argentine-style turnovers in S.F. A quick meal in the Mission usually means one thing: a trip to the taqueria. Venga Empanadas offers a little variety with its house-made Argentine-style empanadas as well as soups and salads to go or to eat in its small cafe or outdoor tables. The medium-size empanadas cost $3.25 each, and you'll probably want at least two. They have a thin dough that gets golden as they're baked to order, and the flavors include Super Kale with wilted greens, bacon, almonds and more vegetables, and Five Pepper Manchego, stuffed with melted chiles and bell peppers, mozzarella and manchego cheese. The specials are a pretty good deal, especially for the amount of food you get: a couple of empanadas, a salad or large bowl of soup, like a simple and hearty white bean ($10.95 at lunch, $11.95 at dinner), drink included. At breakfast, you can grab a pour-over coffee and egg empanada for $4.95. If you go
Avocado Smoothie with Kiwi and Lime In my previous life, when my friend Tonia and I had just started Mizuna Restaurant, we decided to put smoothies on the menu. Delicious vegan concoctions, frosty, creamy and all made to order. Inevitably, during the busy lunch rush, I would get an order for an obscene number of smoothies. At that time, we only had one blender, and it roared and whined so loudly and obnoxiously, it would make me go a little berserk. Many times I made the grave mistake of scraping down the sides of the blender with a spoon or spatula, while the motor was running. Ten valuable lessons- for a good smoothie: 1. 4. 5. From the beginning, Jo and her husband Duane were regular customers at Mizuna. Avocados, she said, I eat one every day. Avocado, Kiwi, lime and a little honey are the main ingredients of this smoothie recipe. A friend of mine, Angie Ball gave me a jar of honey her family harvests in the Lewiston, ID area. I believe it's the best honey I've ever had. Kiwi Avocado Smoothie with Lime and Honey
Pastrami Hash Recipe The peppery crust and smokiness of pastrami add flavor to this diner-style hash. To make it, cubes of pastrami, onion, and sweet red pepper are browned in a skillet and set aside. Then, using the same skillet, potato chunks are fried until crispy and golden brown; return the pastrami, onion, and peppers to the pan and mix it all together. Serve it with a few poached eggs and a couple of dashes of your favorite hot sauce for a new take on corned beef hash. What to buy: Deli-counter pastrami will work fine here, but you can cure, smoke, and steam your own if you’re up for the challenge. This recipe was featured as part of our How to Make Oven-Smoked Pastrami project.