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#HotPot #Nabe Dinner: perfect for fall. Cook and serve on tabletop burner. Here's the recipe: 8-10 cups of chicken stock and dashi base, tons of cut veggies-mushrooms, daikon, carrots, cabbage, peas, new potatoes – and for protein, chicken meatballs and tofu. Cook for about 15 minutes. Top with scallions and yuzu pepper paste. After serving a few bowls, add in a few cups of rice and 2 beaten eggs to make porridge. Nothing is better than this for a group dinner!
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A favorite new adductive snack you can make at home: Burdock chips! Take a root (Gobo) lightly scrubbed (leave on Rough Brown skin). Then peel into thin strips. Fry into about a eighth of an inch of hot oil in a pan till light brown. Drain on towel and sprinkle with a pinch of sea salt. Also works well with carrots. You can find burdock at #CUESA farmers market or @Nijiya Market.
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Made sure to get some Freshly harvested walnuts #HarvestFest @CUESA
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Persimmons and pomegranate at #HarvestFest @CUESA
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Hand pressed apple cider for #cuesa #harvest
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Enjoying Choke Hold cocktail at #ToscaCafe
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This fermented concord grape soda is as quenching as it is beautifully presented. They don't fool around at #BarTartine, like at all.
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Feeling lucky to nibble on this coffee fortune cookie which #sfcookingschool pastry students made.
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#cuesasundaysupper dinner begins
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Pam Mazzola from #Prospectsf in the kitchen at #cuesasundaysupper
