Last Saturday I was with friends in Bilbao (Spain) and we had just a typical basque lunch (alubiada AKA beans and stuffs). On our way back to town we happened to drive by the campus of the medical school. Well, to my surprise we ran into a...mule! Actaully, two mules were simply hanging out in the parking lot of the campus on a Saturday afternoon.
We just had a friendly argument because Bilbao reminds me of the Italian countryside and they were defending their rights to be city kids by reminding me that Bilbao has a population density second only to Singapore...when suddenly the mules actually pretty much decided that one.
Too much good food. This past weekend I had dinner at A16, Foreign Cinema and La Ciccia.
All three were really good and incredibly different. I had friends visiting in town and it was really cool to hang out with them. One of the best perks of San Francisco is all the people you meet and the connections you make over the years.
Back to food and I have nothing else to say on Friendship.
A16 rocks as always but never have Cal wine there. Does not go with the food for starters and it is way overpriced compared to any Italian bottles. A16 is the best Italian in SF. No game.
Foreign Cinema was perfect for my friends that wanted to try Cal-American food but are actually on the conservative side for food. I also love their liquor selection and I had my second favorite (Aqua Perfecta Raspberry Liquor). Food was solid but not unforgettable.
La Ciccia was awesome. They reach a balance in their pastas that is amazing. The Bottarga and cauliflower sauce is perfectly made and the flavors are mixed in a wonderful marriage. It makes me feel optimistic on marriage.
The Lamb Chops were also perfect or as close to perfection as I have seen. Finally, the octopus stew was a very interesting and perfectly executed dish. The owner/chef even thought my last name was Sardinian. I mean, how is that for personal attention. Love those guys. Only sad note. Forget about Pizza.
As for wine...
La Ciccia has an amazing selection of Sardinian wines. We had this one and it was a great choice
Cannonau di Sardegna “Templum”
Cantina di Gallura 2006
At the end of this wekeend, I have the perfect map for friends visiting.
Day 1: Start at A16.
Day 1: Join friends for drinks at their place.
Day 2: Move to Foregn Cinema.
Day 3: Lunch at Slanted Doors.
Day 3: Afternoon break at the Groove.
Day 3: Dine at La Ciccia.
Day 3: Enjoy drinks at Medjool.
Day 4: drive friends to the airport and go work out.
We always say that one of the great things about San Francisco is its amazing dining.
Well, tonight I am supposed to take out friends to a nice restaurant and none sounds appealing.
One of them wants something that shows off San Francisco, but the other does not really care.
And so, having too many choices becomes paralyzing. That means dinner at A16.
I am off to make tiramisu' for parties this weekend. So, the recipe...the recipe comes from my relatives who have been famous for their Tiramisu for at least 60 years now. They make the real thing: Tiramisu' made by people who love coffee and would make it by hand (that is without an electric egg beater) . As a kid, I would watch my uncle manually whip the eggs in a bowl using just a fork for 40 minutes or more. It is an hypnotizing movement, especially when you are already drooling waiting for the results of such an effort.
Ingredients:
2 packages of ladyfingers.
500 gr. of mascarpone cheese (yes, mascarpone cheese...not Philadelphia).
5 eggs (warning: this dessert has raw eggs. Get over it).
100 gr. sugar (or as much as you like)
a little maraschino (or other liquor. In my 20 years making this dessert, I have also used vodka, port, bourbon, whiskey, gin, etc...but I would never tell that to my Italian relatives).
Cacao for decorating.
2 cups of coffee (this one is about religion. Any coffee works for me but you should use coffee that is good and has a mild flavor). I personally enjoy putting a little bit of cocoa in the coffee (but not sugar) but my relatives would not approve.
Version 1: The traditional way.
1. Mix the eggs with the sugar until they are fluffy and kind of white (or light yellow). Add the mascarpone and the maraschino and gently mix. Put the coffee in a plate that is wide enough to dip the ladyfinders one at the time as you prepare the layers.
2. In the cake pan, start building the layers. start with a little of the egg mix, then make a layer with the ladyfingers lightly dipped in coffee, then eggs mix and sprinkle cocoa on top creating a thin layer.
3. Do it again. a little egg mix, layer of ladyfingers, egg mix, and cocoa.
4. Do it again. a little egg mix, layer of ladyfingers, egg mix, and a thicker layer of cocoa.
5. Refrigerate a minimum of 6 hours. 1 day is better. 2 days is OK.
6. before servicing sprinkle more cocoa.
Enjoy.
Version 2 AKA "Since you have the electric egg beater, let's use it!"
1. Mix the yolks only with the sugar until they are fluffy and light yellow. In a separate bowl, beat the egg whites. Add the mascarpone and the liquor to the egg yolk mixture. After that, mix in gently (please, be gentle) the whites.
2. Same as the version above from now on.
Version 3 AKA: "whipped cream goes well with everything"
1. Repeat the first step from above but also mix in some whipped cream. It will create a lighter cream but honestly, no Italian would do that to Tiramisu'.
My friends will eat version 1. I think it is still the best.
On a random note, yesterday my company deployed another product release.
With this release, I have delivered 15 major releases (and really countless minor releases) as the Product Manager and this marks my 3-year anniversary with the company. Nice round numbers...
Last night I made arancini... they are so good my kitchen still smells like fried oil.
Before making arancini, I went for a walk on the embarcadero: one of the best San Francisco's simple pleasures.

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