Beruflich Dokumente
Kultur Dokumente
To
make
the
sauce:
Pour
the
cream
into
a
saucepan
set
over
medium
heat.
With
your
fingers,
break
apart
the
blue
cheese
into
the
cream.
Heat,
stirring,
just
until
hot
(it’s
okay
if
the
chunks
of
blue
don’t
entirely
smooth
out).
Take
the
pan
off
the
heat,
stir
in
1
tbsp
of
the
chopped
chives
and
season
with
pepper.
Set
aside.
Preheat
the
oven
to
425°F/220°C/gas
7.
Butter
a
baking
dish.
Any
medium
baking
dish
will
work.
In
the
baking
dish,
arrange
the
endive,
cut-‐side
up,
alternating
stem
end
and
tip.
Arrange
the
pears
between
each
endive
half.
If
you
have
more
endive
than
can
fit
in
one
layer,
top
with
the
remaining
endive
halves,
cut-‐side
down.
Pour
on
the
cream
sauce.
The
endive
should
not
be
submerged.
Cover
the
baking
dish
with
aluminum
foil.
Bake
for
15
minutes
and
then
remove
the
foil.
Continue
cooking
until
the
cream
sauce
has
reduced
slightly
and
the
tops
of
the
endive
are
browned,
another
20
to
25
minutes.
Let
the
dish
cool
for
at
least
10
to
15
minutes,
and
then
spoon
up
and
enjoy
while
still
warm.
This
is
also
very
good
cold
the
next
day.
San
Francisco
Egg
Cream
Makes
1
drink
New
York’s
famous
hot-‐weather
quencher,
the
egg
cream,
is
made
with
neither
eggs
nor
cream.
The
original
is
a
simple,
refreshing
combination
of
milk,
seltzer,
and
Fox’s
U-‐Bet
chocolate
syrup.
On
our
menu
at
Sidekick
at
the
Ferry
Building
in
San
Francisco,
we’ve
switched
out
the
Fox’s
syrup
for
Recchiuti’s
Extra-‐Bitter
Chocolate
Sauce.
U.S.
METRIC
3/4
cup
Seltzer
180
ml
1
tbsp
Simple
Syrup
(recipe
follows
below),
cooled
1
tbsp
2
tbsp
Chocolate
sauce
2
tbsp
1/3
cup
Whole
milk
(preferably
Straus)
75
ml
Chill
a
pint
glass.
Into
the
chilled
glass,
pour
the
seltzer,
then
the
simple
syrup,
and
then
the
chocolate
sauce.
Stir
vigorously.
The
soda
will
foam
up
to
the
top
of
the
glass.
Pour
in
the
milk
until
the
glass
is
full,
pouring
slowly
so
the
drink
doesn’t
overflow.
Ask
the
Cowgirls
Shake
or
Stir?
Peggy:
I
like
to
shake
the
egg
cream
in
a
cocktail
shaker.
Sue:
No,
don’t
shake
it.
It’ll
make
a
mess.
Stir
it.
Peggy:
No,
I
like
a
nice
foamy
head
on
this,
and
you
don’t
get
that
unless
you
shake
it.
(Peggy
pours
the
mixture
into
a
makeshift
shaker,
shakes
hard,
and
then
laughs
as
drops
fall
onto
the
counter
and
run
down
her
arm.)
Sue:
(shaking
her
head)
You
can
see
why
I
don’t
like
to
shake
it.
Peggy:
Well,
maybe
a
better
shaker
is
in
order.
Simple
Syrup
U.S.
METRIC
2
cups
Water
480
ml
1
cup
Sugar
200
g
Combine
the
water
and
sugar
in
a
small
pot
over
medium-‐high
heat
and
whisk
occasionally
to
help
dissolve
the
sugar.
Bring
it
to
a
boil
and
take
it
off
the
heat
to
cool,
just
for
10
or
15
minutes.
Sidekick
Tomato
Soup
Serves
8
to
10
This
soup
is
called
Sidekick
because
it
is
the
best
sidekick
to
a
grilled
cheese
sandwich.
On
the
menu
at
our
lunch
counter
in
the
San
Francisco
Ferry
Building,
also
called
Sidekick,
it
has
many
loyal
fans.
This
soup
relies
on
great
tomatoes.
We
use
canned
organic
San
Marzano
tomatoes
from
Italy.
A
big
Cowgirl
“thank
you”
to
all
the
customers
over
the
years
who’ve
asked
us
for
this
recipe.
U.S.
METRIC
2
tbsp
Extra-‐virgin
olive
oil
2
tbsp
1
Large
yellow
onion,
finely
diced
1
2
Large
carrots,
finely
diced
2
2
Large
garlic
cloves,
minced
2
1
1/2
tsp
Dried
oregano
1
1/2
tsp
1/4
tsp
Red
pepper
flakes
1/4
tsp
2
Bay
leaves
2
1
1/2
tsp
Kosher
salt
1
1/2
tsp
Two
16-‐oz
Cans
organic
tomatoes
Two
480-‐ml
2
cups
Water
480
ml
2
tbsp
Finely
minced
fresh
rosemary
2
tbsp
1
tbsp
Finely
minced
fresh
basil
1
tbsp
1
cup
Crème
fraîche,
for
garnish
240
ml
Put
a
large
stockpot
over
medium-‐high
heat.
Pour
in
the
olive
oil
and
allow
it
to
heat.
Add
the
onion,
carrots,
garlic,
oregano,
red
pepper
flakes,
and
bay
leaves,
plus
1
tsp
of
the
salt.
Cook,
stirring
occasionally,
until
the
vegetables
have
softened
and
the
onion
is
translucent,
6
to
8
minutes.
Add
the
tomatoes
plus
two
cans
of
water.
Bring
the
liquid
to
a
simmer
and
then
decrease
the
heat
to
medium-‐low.
Add
half
of
the
minced
rosemary
and
basil
and
simmer
the
soup
over
very
low
heat
for
about
2
hours.
During
the
last
20
minutes
of
cooking,
add
the
remaining
minced
rosemary
and
basil
and
the
remaining
1/2
tsp
salt.
Use
an
immersion
blender
to
make
the
mixture
smooth;
alternately,
puree
the
soup
in
a
standard
blender,
in
batches,
if
necessary.
Strain
the
soup
through
a
fine-‐holed
china
cap,
medium-‐mesh
strainer,
or
chinois,
pressing
the
solids
with
a
wooden
spoon
to
extract
as
much
liquid
as
you
can.
(Taste
the
soup
and
add
more
salt
or
minced
rosemary
or
basil,
if
needed.)
Garnish
with
the
crème
fraîche
and
serve
warm.
Parmesan
Broth
10
cups/2.4
L
You
can
make
a
delicious,
full-‐flavored
stock
from
the
leftover
bits
of
hard
cheese
and
pieces
of
natural
rinds
found
in
the
cheese
corner
of
your
refrigerator.
Mushroom
and
the
cheeses
give
this
stock
a
deep,
earthy
flavor.
We
make
this
often,
as
it’s
a
wonderful
starting
point
for
soups
and
sauces.
You
can
add
leftover
cheese
bits
to
any
other
stock
also,
but
if
you
try
this
recipe,
you
might
be
surprised
how
well
this
stock
compares
with
chicken
or
beef
stock.
Save
your
cheese
rinds
and
bits
in
the
fridge
until
you
have
about
1
cup/200
g
full.
Before
starting
the
stock,
clean
the
cheeses
by
slicing
off
any
unknown
molds.
Parmesan
and
Cheddar
rinds
taste
wonderful
in
this
stock
but
any
natural
rind
that
is
not
too
crumbly
can
work
well.
U.S.
METRIC
12
cups
Cool
water
2.8
L
1
tbsp
Unsalted
butter
1
tbsp
2
cups
Medium-‐diced
onions
300
g
1
cup
Coarsely
chopped
carrots
135
g
1
cup
Coarsely
chopped
celery
115
g
1/4
oz
Dried
mushrooms,
such
as
porcini
or
shiitake
7
g
2
Bay
leaves
2
3
sprigs
Fresh
thyme
3
sprigs
3
sprigs
Fresh
flat-‐leaf
parsley
3
sprigs
About
1
cup
Leftover
bits
of
hard
cheese
and
natural
rinds
About
200
g
In
a
large
pot,
bring
the
water
to
a
simmer
over
medium-‐high
heat.
While
the
water
heats,
in
another
large
pot,
melt
the
butter
over
medium
heat.
When
it’s
melted,
add
the
onions,
carrots,
celery,
mushrooms,
bay
leaves,
thyme,
and
parsley.
Cook
until
the
onions
are
translucent
and
the
carrots,
celery,
and
mushrooms
are
soft,
about
8
minutes.
With
a
wooden
spoon,
stir
in
the
cheese
bits.
Let
the
cheese
and
vegetables
sit
on
the
bottom
of
the
pot
for
short
periods
of
time,
no
longer
than
10
seconds;
this
will
allow
the
vegetables
and
the
cheese
to
brown
the
bottom
of
the
pot
a
little.
(You
don’t
want
all
the
vegetables
browned,
but
just
the
bottom
surface
needs
a
little
color.)
Stir
often.
When
the
vegetables
and
cheese
at
the
very
bottom
of
the
pot
show
some
brown
and
the
cheese
is
beginning
to
melt,
slowly
introduce
the
simmering
water
to
the
pot,
stirring
in
just
1
cup/240
ml
to
start.
Stirring
constantly,
deglaze
the
pan’s
bottom
with
the
hot
water
to
loosen
any
browned
bits.
When
the
pot
bottom
is
clean
of
any
brown,
pour
in
the
remainder
of
the
water.
Decrease
the
heat
to
medium-‐low
and
monitor
the
heat,
adjusting
the
flame
so
the
broth
stays
at
a
gentle
simmer.
Simmer
for
40
to
50
minutes,
stirring
every
3
to
5
minutes,
so
the
broth
doesn’t
pick
up
a
scorched
flavor.
Strain
the
broth
into
a
very
large
container
or
another
clean
pot
and
allow
it
to
cool.
Once
it’s
cool,
you
can
easily
skim
the
top
of
any
fats.
Store
this
in
your
refrigerator
for
up
to
3
days
or
in
your
freezer
for
up
to
3
months.