Sol Food

I was excited and nervous (as I am when I’m a newbie in a place where regulars obviously know what they’re doing) to try Puerto Rican spot Sol Food in San Rafael. I’d never been, but knew I was in the right place when I drove by and spotted a huge line that snaked out of the restaurant and half way down the block.

In front, we noticed a framed hand-written letter from a miffed San Rafael resident who was greatly offended at the restaurant’s bright green exterior and threatened to stop eating there unless it was repainted. (Hilarious!) Which in turn, made me think of what kind of letter I would write, if I had to.

Dear Sol Food,

I am writing to ask that you add a San Francisco location. My boyfriend and I tried your restaurant for the first time last month and completely loved it. Everything about your establishment – from the vibrant environment to the friendly service to the happy patrons and great value – made for a wonderful experience.

Did I mention it was also our first time having Puerto Rican food? We split the pollo al horno and bistec encebollado and loved every tender, flavorful, garlicky bite. The tostones and plantains were the perfect sweet/savory accompaniment. Your housemade hot sauce should be bottled and sold (oh wait, I think it already is!) And the tangy, zippy limeade served in mason jars (so clever!) was nothing less than a treat.

The only drawback for me is the location, as I am rarely in the North Bay. So again, please consider opening a location somewhere, anywhere in San Francisco. I promise to frequent your business on weekly basis and will encourage all my many friends, numerous co-workers and countless relatives to do so as well.

Sincerely Yours,

Samiwich

SAMIWICH'S TASTE RATING

Kahlua Coffee Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

frosting recipe adapted from Martha Stewart's Cupcakes (page 304)

prep time: 1 hr / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

COFFEE SWISS BUTTERCREAM INGREDIENTS

5 large egg whites, room temperature

1 c + 2 tbsp sugar

Pinch of salt

2 c unsalted butter (4 sticks), room temperature cut into tbsp

1 1/2 tsp vanilla extract

2 tbsp instant espresso

* I used Medaglia D'oro instant espresso

KAHLUA GLAZE INGREDIENTS

1/4 c water

3/4 c sugar

1 tbsp unsalted butter

2 tbsp Kahlua

CHOCOLATE CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

COFFEE SWISS BUTTERCREAM INSTRUCTIONS

• Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer over a pan of simmering water.

* Do not let the bowl touch the water or you will get scrambled eggs!

• Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

* Mixture should feel completely smooth when rubbed between your fingertips.

• Attach the bowl to the mixture fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.

• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.

• Once all butter has been added, whisk in vanilla and espresso powder.

• Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.

* Keep buttercream at room temperature if using the same day or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

KAHLUA GLAZE INSTRUCTIONS

• Heat the glaze ingredients EXCEPT the Kahlua over low heat in a small saucepan.

• Continue to stir until sugar is dissolved.

• When the sugar is fully dissolved, take the pan off the stove and stir in the Kahlua. Set aside.

ASSEMBLY INSTRUCTIONS

• When cupcakes are cooled, poke holes with a skewer.

• Pour a teaspoon (or two) over each cupcake and spread over the top.

• Using your favorite piping tip, fill your pastry bag and pipe a small amount of frosting on top of each cupcake.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• If the swiss buttercream starts to curdle, continue to beat it until it gets smooth.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Zero Zero

If this was a high school yearbook, SOMA spot Zero Zero would get my vote for Best All-Around. Because it was the first meal I've had in a long time where every single component - from drinks to dessert - were all equally enjoyable. (This can be hard to do.) This is the place for an all-around great time.

It starts with points for the name, which is a nod to the Neapolitan flour used for hundreds of years in pizza shops in Naples. (I confess that I never put “Neapolitan” and “…of Naples” together before. All this time I thought it just meant vanilla, chocolate and strawberry).

First up - drinks. I might’ve mentioned my current love for yuzu before, and while my heart still belongs to the the White Lily at Morimoto, I have to say Zero Zero’s Yuzu Sidecar might actually come in second. It was so delicious I actually ordered two (a rarity for me) after I sucked down the first in seconds.

I was happy to have come with friends as I got to share and sample a lot of things. The arugula salad was chewy and slightly bitter in a good way, with a sweetness from sliced strawberries, a tang from the lemony vinaigrette and a crunch of marcona almonds.

The pizza was light and blistery with the right touch of smoke from the wood burning oven, and made the perfect foundation for the sauce and cheese. I love that everything was complementary but still distinct – the slight saltiness of the crust, the tartness of the tomato sauce, the butteryness of the cheese and the nice bite of the fennel-spiced sausage.

And I was maybe even more impressed with the pasta, a cous cous-looking dish that had Dungeness crab, breadcrumbs, lemon and what I think might have been saffron. It was comforting and addicting. The little pearls of pasta were full of flavor and fun to eat.

Then the table is cleared and the server brings a checklist and pencils, signaling it's time for dessert. You start with a serving of chocolate, vanilla or swirl Strauss Dairy soft serve and can add all the toppings/accoutrements you’d like - which can include everything from warm housemade doughnuts to cocoa nibs to olive oil and sea salt.

The beauty of winning Best All Around is that it means a good meal no matter how you slice it. The hard part is trying to pick out what the best part is. Thinking back, I still can't really answer that question. And I look forward to many more Zero Zero visits to figure it out.

SAMIWICH'S TASTE RATING

Chinese Almond Jello

serves 6

recipe adapted from Pass the Pocky

prep time: 5 min / cook time: 5-8 min

INGREDIENTS

1 envelope Knox gelatin

3 tbsp water + 1 1/4 c water

6 tbsp sugar

3/4 c evaporated milk

1 tbsp almond extract

INSTRUCTIONS

• Mix gelatin and 3 tbsp water in a small bowl. Set aside.

• Mix 1 1/4 c water and sugar into a saucepan.

• Add gelatin mixture into the water and stir well.

• Bring mixture to a boil, stirring continuously until dissolved.

• When boiled, lower heat and mix in evaporated milk and almond extract.

• Pour into mold or large shallow container and refrigerate until firm, about 3-4 hours. Remove from mould or cut into small squares.

* Optional: Serve with fruit cocktail or other fruit if desired.

** ADDIECAKES' NOTES **

• Gelatin can be substituted with a package of agar agar powder.

• Coconut milk can be substituted for the evaporated milk. It gives the jelly a nice milky shine and a creamier texture.

• To release the jello from a silicone mold, dip the bottom of the mold in warm water and hold upside down over a plate. Continue to dip in warm water until it releases. DO NOT use hot water, it will melt the jello.

• The texture is more soft and silky, not stiff.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Woodhouse Fish Company DTR

The deets: Lunch at Woodhouse Fish Company on Fillmore.

It was a toss up between here or wood oven pizza down the street for lunch. (I think it was the possibility of a lobster roll that gave WFC a slight edge).

We went for the seafood –a nice variety that included the aforementioned lobster roll, cioppino, soft-shell crab, Dungeness crab (not shown) and oysters on the half shell.

I'd go back for the lobster roll, a succulent, meaty treat, something I’ve experienced somewhat later in life, but appreciate and enjoy like I’ve been eating it forever.

But next time I'd save some room to try the clam chowder, which looked amazing.

Tips and/or tricks? It’s kind of a small place, but you can sit at the bar/counter if all the tables are taken. Also, they have $1 happy hour oysters if you’re in the area on a Tuesday.

I left thinking about how $18 for a small sandwich sounds like a lot, but for luscious chunks of lobster, a tender buttery roll, and a moment that takes you to summer and the sea, no matter where you are, it's well worth it.

SAMIWICH'S TASTE RATING

S'mores Cupcakes

makes 24 cupcakes

graham cracker crust recipe adapted from Martha Stewart

cupcake recipe adapted from Hershey's Kitchens

prep time: 30 min / cook time: 23-25 min

CRUST INGREDIENTS

1 1/2 c graham crackers (1 sleeve), crushed

1/4 c sugar

1/3 c unsalted butter, melted

9 oz. bittersweet chocolate, finely chopped

* I used Guittard Bittersweet Chocolate Wafters . . . it was what I had on hand

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

FROSTING INGREDIENT

1 small jar Marshmallow Fluff

CRUST INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Crush graham crackers in a food processor or place in a heavy ziplock bag and crush with a rolling pin.

• Place graham cracker crumbs, sugar and melted butter in a large bowl; stir until well combined.

• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
• Place 2 teaspoons chocolate in each liner.

• Transfer cupcake tins to the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

CHOCOLATE CUPCAKE INSTRUCTIONS

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Cool completely before frosting.

FROSTING INSTRUCTIONS

• Transfer marshmallow fluff to a pastry bag fitted with your favorite pastry tip.

* I used Ateco pastry tip #808.

• Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.

* Optional: decorate with graham cracker and chocolate.

Serve immediately or store in an airtight container, up to 2 days.

** ADDIECAKES' NOTES **

• The crust was a bit sweet for me, so I would use 1/8 c of sugar.

• I noticed the cupcake didn't rise much, I'm guessing due to the crust filling the entire bottom of the cupcake, so fill with batter almost to the top.

• CAUTION: I didn't do enough research on the marshmallow frosting. I thought I'd be able to get away with just using Marshmallow Fluff, but I really don't recommend using it by itself. If you decide to use it, know that the Marshmallow Fluff doesn't pipe out well and will flatten out over night. When piping, let the frosting touch the cupcake liner (see photo) so it'll stick and then pipe a big dollop in the middle.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING