It’s been a rough couple of months out there in the world. Sometimes the world of cooking classes and food blogging can feel a little frivolous in light of everything happening out there: hurricanes, violence, politics and most recently wildfires in our beloved Napa & Sonoma counties. But then again, when you think about it, there is a special kind of magic when people come together around food — sustenance for the body and the soul. So now’s the time, more than ever it seems, to invite a friend over for a cup of coffee and a slice of cake, or to make that big pot of pasta sauce and share it with a neighbor, or invite family around for dinner… or get involved with feeding and nourishing your community.
[Simran and I have found some opportunities to share and help recently and it feels pretty good! If you want to get involved with helping Northbay fire first responders and evacuees, here’s a resource we can recommend: SF Fights Fire. ]
For me, a little personal moment of comfort came recently in the form of Russian honey cake, from the 20th Century Cafe in Hayes Valley in SF. It’s their signature dessert and one that’s been on my list to try for far too long. What’s so cool about 20th Century Cafe is that the dessert menu focuses on sweets from Eastern Europe so there are lots of new things to try. It’s such a lovely little spot for a special after school treat. The honey cake was, as advertised, divine and I managed to get a bite of the deliciously delicate layers of cake and cream before my hungry tablemates made it disappear.
this cake! — surrounded by poppyseeds from one of their housemade bagels which we also sampled.
enthusiastic cake eaters
going going gone!
[Upon returning home and finding myself a little obsessed with this cake, I found this video of chef/owner Michelle Polzine making it.]
We had delightful time of chatting and sharing delicious cake together, then decided to further lift our spirits by taking a short walk and visiting our gorgeous San Francisco City Hall. We often admire the beautiful exterior of the building as we pass by, but I realized the kids had never been inside. It really is stunning and made even more lovely by all the “just married” couples taking photos on the balconies and grand staircase. Being in the presence of so many happy new beginnings has a way of recharging your sense of hope in the world.
We took a minute to sit on the steps, and all found ourselves with big smiles on our faces — tummies happy and happy to be together enjoying something beautiful. And when I thought about it on the way home I realized that those smiles where what we were needing most of all.
The scene at Jane (cafe/bakery/eatery on Fillmore St.) as sketched by 2 young patrons 🙂
Luca: “My dad took me and Matteo to Jane on a work meeting and this is what I saw. (Just a small note… Aaron is my dad’s work friend). When you really look around you can see all sorts of things you didn’t see before. The most unusual thing I saw was a buffalo head hanging on the wall. I had a cinnamon roll and it was just how you would expect at a cafe… good!”
Matteo: “It’s yummy!”
More San Francisco Cafe Sketches
A little doodle to remember all the yummies on our adventure to Destination Baking Co. in Glen Park (SF)! Alas, we didn’t have time to try all of them, but we’ll be back. The kids give a big thumbs up to the carrot cake.
Clockwise from bottom center: Lemon Curd Tartlet; Pecan Tassie; Yellow Cupcake with Chocolate Frosting; Banana Cream Tartlet; Carrot Cake; Marzarin Tarlet (Almond Paste and Raspberry Jam)
Souvla’s frozen Greek yogurt with baklava crumbles is fun twist on an ice cream sundae.
After a very foggy summer in SF, it’s finally feeling like summer and I also finally got around to trying the signature dessert at the new-ish Greek rotisserie lunch spot Souvla in Hayes Valley. This sweet treat is a winner all the way — from concept down to the Greek coffee shop paper cups they serve it in — velvety, tangy frozen yogurt (Greek yogurt of course) drizzled with a touch of honey syrup and baklava crumbles. So many things to like all in one cup! And yes…. Souvla’s rotisserie situation did look pretty amazing so next time you know I’ll be checking out the spit-fired meats, veggies and house-made spreads!
Don’t you think this would be a fun & easy dessert to re-create at home using store-bought baklava and fro-yo? Not to mention a good excuse to drag out the ice cream maker and experiment with homemade frozen yogurt. Unlike a classic ice cream which requires making a custard (pans, thermometers, multiple steps and a good amount of precision), making frozen yogurt is really as simple as combining 5 parts yogurt with 1 part sugar (the sugar adds sweetness and also keeps the yogurt soft and scoop-able rather than icy), a pinch of salt and add-ins (if you like). Make sure everything is well chilled then dump it all in the ice cream maker and let it churn away. Very doable and an excellent project for kids to try.
Here’s a basic frozen yogurt recipe from Serious Eats and a slightly more involved one from America’s Test Kitchen (via the Splendid Table podcast).
Luca has gotten the portrait drawing bug lately, so I nudged him this last week to draw a chef-y subject to add to his growing portfolio. This is Chef Danny Bowien from Mission Chinese Food and the original photo appears in the book “Edible Selby“. Love this so much! 🙂
Luca: “This picture was from Edible Selby and I thought it looked interesting . I forgot his name so now I call him “spicy pretzel arm man”.
When my kids see a certain glint in my eye they know they’re in for a food adventure. This look means that there’s a high likelihood that we’ll be jumping in to car to trek off to some obscure corner of the Bay Area to find some (hopefully) tasty bite. Thank goodness they’re both good sports about it and humor this eccentricity. Our latest quest was happily close to home, in San Francisco’s Japantown as we went in search of the famous coffee crunch cake. I’m not sure if coffee crunch cake is “a thing” elsewhere, but it has a history here in San Francisco. Most old-school SFers will remember Blum’s coffee crunch cake with a special fondness: pillowy whipped cream sandwiched between light layers of chiffon cake, the whole thing encrusted in crunched up pieces of coffee-flavored honeycomb toffee. This was the signature item at Blum’s (sadly gone) which was in the also now defunct ritzy department store I. Magnin’s. If I could travel back in time, some shoe shopping at Magnin’s followed by a stop at Blum’s for cake would most definitely be on my to do list.
The happy news to report is that while Blum’s is no longer, coffee crunch crunch cake lives on in San Francisco! Continue reading
File this one under: “Genius Ideas”, “I love Coconut”, and “Another reason to love Arizmendi Bakery”
If you’re in the Sunset in SF, and somewhere in the vicinity of 9th Avenue and Irving Street — on a Friday (because they only make them on Friday) — get yourself on over to Arizmendi for one of these flakey, shatteringly crispy on the outside, soft on the inside, coconut-y, buttery, do-I-detect-a-hint-of-sourdough? croissants. ‘Nuff said!