Mariam – Page 92 – Yogurtsoda

El Metate

March 21, 2010

It’s amazing how I managed to live in San Francisco for several years and yet never visited El Metate. Until now, that is. Tucked away on Bryant Street in the Mission, El Metate is fresh, affordable and casual. The service is super friendly, so I never mind waiting in what is often a long line to order my burrito.

Now, I’m usually a taco person, but at El Metate, it’s all about the burritos. Specifically, the chile Colorado burrito.

Stuffed with a warming red chile sauce, steak and potatoes, it’s one of my favorite burritos, hands down. Potatoes might seem out of place in a burrito, but not here. The mouthwatering spicy sauce brings everything together and for reasons that I can’t quite put my finger on, it just works. Paired with an agua fresca, it’s a deliciously satisfying meal.

El Metate’s ambiance is cheerful, with a light and airy dining area that can get pretty crowded. The crowds are worth it though; after all, this might be the only taqueria in the Mission where I’ll happily forgo my usual order of carne asada tacos for a burrito instead.

Humphry Slocombe Ice Cream

March 14, 2010

With flavors like Secret Breakfast (bourbon and cornflakes), Collaborative Evil Ale, Government Cheese and Pistachio-Bacon, it’s easy to dismiss San Francisco’s Humphry Slocombe Ice Cream as another hipster trend. I admit that I was skeptical when I queued in line at their Mission District store but my doubts were quickly erased once I had a taste of their ice cream.

The staff at Humphry Slocombe are happy to provide little samples of whatever their twelve flavors of the day are if you simply ask. After a couple of tastes that I didn’t really care for (Salt and Pepper and Strawberry Candied Jalapeno), I decided upon their Blue Bottle Vietnamese Coffee ice cream.

I love Blue Bottle coffee, and I love Vietnamese coffee, and I love ice cream. I love this flavor. Despite some of the more wacky combinations, Humphry Slocombe does an excellent job of hitting the nail on head when it comes to flavor accuracy. Plus it doesn’t hurt that their ice cream is incredibly rich and creamy.

I keep hearing that Secret Breakfast is among their best flavors so I already know what I’m ordering the next time I go. That being said, it’s going to be a challenge to keep myself from ordering flavors like Boccalone Prosciutto or Peanut Butter Curry out of sheer curiosity. Even if some of Humphry Slocombe’s flavors border on comical, they’re serious about quality. Just make sure to sample your flavors before you order.

Boat House

March 10, 2010

It’s easy to miss Boat House as you drive along scenic Highway 1 in Bodega Bay. If it weren’t for the seafood-scented smoke rising from the nondescript, small light blue building, you might miss the restaurant altogether. But it’s worth seeking out and has long been my go-to place for a casual lunch whenever I’m the area. The seafood is fresh, the prices are very reasonable and the beachfront patio view is beautiful.

My favorite items on Boat House’s menu are the barbecued oysters, the fish and chips, the fried clams and the clam chowder. It was tough to decide, but on my last visit, I ordered the barbecued oysters.

I can’t say enough about how fresh these oysters are. They were a little smaller than usual, but perhaps the size of the oysters depends on the season. The barbecue sauce that the oysters are served in is usually more buttery too, but no matter. They were still delicious, briny and full of flavor.

If it’s greasy goodness you’re after, go for the aforementioned fish and chips. Served with a fantastic tartar sauce, the batter is crispy and the thick-cut fish is firm and flaky. The only downside is that it’s so heavy that you may need to be rolled out of the restaurant.

In tourist-filled beach towns, seafood restaurants are often a dime a dozen and it’s easy to run into a bland meal. Boat House, on the other hand, consistently serves up flavorful and fresh dishes, and with a view to boot.

Geta Japanese Restaurant

March 4, 2010

Recession-friendly sushi may sound like an oxymoron (or a recipe for gastrointestinal disaster), but it doesn’t have to be. The first time I visited Geta Japanese restaurant right of off Piedmont Avenue in Oakland, I was worried that something must be lacking for their menu to be so affordable. Toro nigiri for $7.50? Suzuki rolls for $4.50? Spider rolls for $5.75? Seriously?

I was apprehensive, but as it turned out, there was no need to be. After being seated inside Geta’s busy and cramped quarters, my dining companion and I ordered a plate of gyoza to start.

The gyoza were hot and super crispy, and while the filling was a little lacking flavor, the accompanying dipping sauce made up for it.

Next came our avocado tuna roll, tekka maki, and Philly roll.

The bluefin tuna was fresh and tasted wonderful, almost slightly sweet. The texture wasn’t as firm as the tuna I’ve had elsewhere, but I liked it. I won’t comment on the Philly roll since I don’t like those to begin with. Cream cheese and raw fish just don’t mix in my world.

We moved on to our next plate: salmon skin sushi and a suzuki roll.

The roll’s bits of crispy salmon skin and crunchy cucumber were a delicious combination. The roll was a little light on the salmon, but I can’t really complain at the price. The suzuki, or striped bass roll, was my favorite of the meal. Perched atop a thin strip of fragrant shiso leaf, the bass was drizzled in a light sauce that was incredible.

We were full at this point, but we still had one more roll to tackle: the spider roll.

I love soft-shell crab so spider rolls are usually one of my favorites. This was definitely fresh, but the roll was pretty heavy on the rice. As much as I wanted to, I couldn’t finish this one.

Dining at Geta is a very casual affair, so don’t expect upscale ambiance or formal service. Service is brisk and friendly and the restaurant is very small, so be prepared to stand in line. At these prices and quality, the wait is easily worth it.

Tunisian Fried Tuna Pastries with Egg

March 2, 2010July 13, 2019

I can’t attest to the authenticity of these savory pastries, which are called brik in Tunisia, briouat in Morocco and burak in Algeria. I doubt that egg roll wrappers are used to make these in North Africa, but they work perfectly well in this version, encasing a spicy filling of tuna and runny egg yolk. The trick is to make sure you fry the pastries just long enough – too little and the egg white will be undercooked, too long and the egg yolk will harden.

Ingredients:

1 tablespoon oil, plus more for deep frying
1/2 onion, chopped
12 ounces canned tuna, drained and flaked
2 tablespoons chopped parsley
1 tablespoon lemon juice
salt and black pepper
pinch of cayenne pepper
2 tablespoons capers, rinsed and chopped
8 sheets egg roll wrappers
8 eggs

1. In a medium pan, heat 1 tablespoon oil over medium heat. Saute the onion until soft, about 10 minutes. Remove from heat and transfer onions to a large bowl. Mix in the tuna, parsley, lemon juice, salt and pepper to taste, cayenne pepper and capers.

2. Place equal parts of tuna filling on each egg roll wrapper, spoon a depression into the filling, and break an egg into each depression. Carefully fold the top and bottom of the wrapper over the filling, then fold over right and left sides.

3. In a frying pan, heat two inches of oil to medium-high heat. Deep-fry the pastries in batches until crisp and golden, about 3 minutes for each side. Using a slotted spoon, transfer to paper towels to drain. Serve warm.