Weekly Menu: May 6-12, 2012
Sunday: BBQ for my Board Director's Going Away Party
Monday: Moroccan Halibut & Carrots w/ Cous cous and Cucumber Salad
Tuesday: Poached eggs with mushrooms, tomatoes & grilled toast
Wednesday:    Leftovers: Poached Eggs
Thursday: Saigon Chicken Rice Soup
Friday: Eat Out
Saturday: Leftovers: Soup
No big Sunday meal this week....we're heading up to Vallejo for a BBQ to send off the Executive Director of my board since she is changing jobs.  It will be a bittersweet celebration, but to help sweeten it up a bit I'm bringing to homemade fruit clafouti with me.  It's my all-time favorite quick, easy but impressively delicious & elegant dessert...check out the recipe here.

For our Monday fish night we're making a Morcoccan Halibut that we made once before and I remember it being delicious.  We'll serve it with cous cous and a DIY cucumber salad.  For the salad I'll macerate some sliced cucumbers by putting them in a baggie with 1 tsp salt & 1tsp sugar, some other herbs that strike my fancy and mix it all up in the bag and let it sit for 30 minutes or so to soften the cucumbers and release some of the juices.  Mix in some thinly sliced shallots and then serve.  Really you can mix in any other vegetables or herbs...the macerated cucumbers are just a base for the salad.

You all know we love eggs for dinner and this poached eggs with mushrooms & tomatoes t is a winner that we've made before.  We like to serve it with a rustic wheat bread sliced thinly, rubbed with olive oil and thrown on a hot grill.  The Saigon Chicken Rice soup, is  new one for us though.  It's from my fabulous cookbook, Slow Cooker: The Best Cookbook Ever, so I'm sure it will be delish!
Video: Off the Grid with SavoryGirl

Street food is one of our absolute favorite things about traveling abroad.  It's the fabric of a culture...what ties communities and generations together while allowing locals to make a living and share their authentic food with those who come to visit.  Eating street food is like drinking locally grown wine...it allows you to taste and get a sense of place.  Terroir, if you will.



The relatively recent swell of food trucks in our own country brings this glorious tradition to our own backyard...but even a die-hard foodie like me found it hard to keep up with all of the different trucks and be where they happened to be just at the right time.  So for the first couple of years when food trucks were all the rage, I kind of missed out which was frustrating!  But who has time to chase trucks all over town just to show up right when they're running out?  So when Matt Cohen founded Off the Grid, which brings food trucks from all over the Bay Area together into centralized locations I was thrilled!  Finally, an efficient way to sample from many food trucks and support my local food scene.  It's like I'm traveling & eating all around the world right in here in San Francisco.



This short video takes you on a tour of the Fort Mason Off the Grid market...take a quick look and then swing by this Friday and check it out yourself!

DIY Pizza Night!

We've been making homemade pizza in the SavoryGirl household for years now…but to be honest, we make a pretty sucky crust.  Until now.  Finally!  We’ve found a no-knead pizza dough recipe that is practically foolproof and makes amazingly crisp and blistered crust.  Just the way we like it…and seriously, it’s artisan pizzeria quality right at home.  The recipe is from Jim Lahey of New York's Sullivan Street Bakery & pizza spot, Co. and you can find it here The one trick, with this dough is that it’s a multistage, overnight process as you can see below, so make sure you build in time and plan ahead.

Step 1: Mix together all ingredients from the recipe.  Tranfer to a clean, large bowl, cover loosely with cling wrap and leave for 18 hours in a warm, non-drafty part of the kitchen.  I put the bowl in my oven overnight…even thought it’s off the pilot light keeps it a bit warm in there.