t says: I’ve entered an interesting phase of my time here – one that has a substantial amount of down-time! Yay!! Exciting, right? I know that g and I are excited. So excited that we picked up the pace on our restaurant explorations – almost with the same oomph that we had in Philly when we first started this blog!! The difference, this time, is that we’d go “backwards” in our restaurants searches. In Philly, we’d just pull up eater or foobooz and see what was the latest hip place that we should check out. In SF, with the insane cornucopia of restaurants that grows by the week, we wouldn’t stand a chance. So instead we ask: “what do we want to eat tonight?” and go from there …
Here are some highlights:
I’ll have to call it a night for now, but I guarantee we have more coming – some ramen, some soondooboo. Good times had by all.
t says: Living in Mission Bay has its benefits: it’s generally sunnier and warmer than the rest of the peninsula, which is a huge bonus. A downside, however, is that there really isn’t an immediate “neighborhood” – you have to go up to China Basin, east to Potrero Hill, or down to Dogpatch to really get to the neighborhood essentials (cafes, restaurants). As a result, g and I have been guilty of repeatedly going to a few of the nearby restaurants due to laziness. Fortunately, we have friends like k and cm who invite us to all kinds of places … like Cafe St. Jorge.
t says: A while ago, g got me some bananas. For some unknown reason, these bananas went un-eaten (very unlike me). But I had no fear … because when bananas go bad, g shifts into banana bread mode … and life gets good.
This particular month, she let me choose the recipe – and choose I did. You see, for me, the only thing banana bread is missing is chocolate, so when google revealed an Ina Garten recipe, it was a done deal. Here’s the copy-pasted recipe.
For the bread:
– 1/4 pound (1 stick) unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 extra-large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1 1/2 cups mashed bananas (3 to 4 very ripe bananas)
– 1/4 cup sour cream
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 3/4 teaspoon baking soda
– 1/2 teaspoon kosher salt
For the streusel topping:
– 3/4 cup light brown sugar, lightly packed
– 1/2 cup all-purpose flour
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon kosher salt
– 4 tablespoons (1/2 stick) unsalted butter, at room temperature
– 6 ounces bittersweet chocolate, chopped
– 3 tablespoons sliced blanched almonds
Preheat the oven to 350°F. Grease and flour an 8x8x2-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined. Don’t worry—it may look curdled. In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. Scrape into the prepared pan and smooth the top.
For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Add the chocolate and combine.
Distribute the streusel evenly over the batter, sprinkle the almonds on top, and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan and serve warm or at room temperature.
How’d it turn out? Take a look:
How’d it taste? Heaven. Seriously. Pure heaven. Even g agrees that it was “holy crap” good, not hesitating to mention this recipe to friends immediately. Throw out anything you might have thought about banana bread, and instead replace it with something more like banana “cake” … with a crazy good topping. Super-moist, flavorful, accented with just the right amount of chocolate (I went with 60% cacao – the bitterness with a nice foil to the sweet cake) – it was one of the first times that I didn’t wish for something else to add (we did use pecans instead of almonds in the topping, however – they were on sale). Is it blog-worthy just to put up someone else’s recipe and rave how good it is? I have no idea – I put it here just so I can find the recipe more easily when it comes time to make it again. Speaking of which: have we made it again (it’s been about a a month since we made it last)? Hell no. Why not? Because I’d eat it all by myself … in a single sitting … sorry g.
t says: We took a trip to Seattle a while ago, and I realized that I never updated the blog! It was g’s first time (I had been there only briefly before), and we met up with a and v for a good ‘ol-fashioned get-together.
Next up, we ate at this interesting restaurant called “Nue”. I have to say that the menu was a little all-over-the-place, which usually makes us afraid, but with a large group and limited options for a last-minute lunch, we wandered on in and ordered. Well, above you see their version of Shakshuka, which was really good – g had it, and it was cmoparable to that of Kanella. Maybe not as rustic as Kanella’s, but a bit lighter on its feet (vibrant tomato, vibrant feta).
t says: Holy cow! It’s been a whole month since our last post! How shameful! I guarantee that we’ve been eating – it’s just that I didn’t have time to eat and type! So it’s time for a photostorm!!!!
t says: I’ve been holding back on this review for a while because I couldn’t figure out how best to do it. Normally, for a restaurant that was this delicious, I like to do a dish-by-dish review. But the lighting was so low that the photos all came out terribly. So now what? And I don’t have the gift of word necessary to carry you through an entire multi-course meal. So I decided to keep it tight:
t says: There’s no reason that Souvla and Sous Buerre Kitchen should be in the same review. They feature different cuisines. They’re in different neighborhoods. They are entirely different concepts (restaurant vs. order-and-sit). Really, the only thing keeping them in the same post is that they both begin with the same-sounding first syllable: “soo”. But if you look deeper, maybe there is a point, because one’s failing is precisely the reason why the other is a success.
UPDATE: OH NO!! Sous Buerre Kitchen has just closed!!! Read about it here: http://sf.eater.com/2016/5/18/11701524/sous-beurre-kitchen-closed-mission-san-francisco. I guess our review wasn’t far off from the truth!