heather shields // Viva la Vida...
San Francisco
foodie, yogi, stella&dot stylist, bookworm, cook, explorer, fashion victor, fashion victim, picture taker, list maker, cultural observer, glam fan, scuba diver, art lover... in awe of the infinite pleasures in the world!
Joy & inspiration can be found in most extravagant experience or in the most mundane. Wonderful to have a place to capture both & thanks for sharing with me!
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Delightfully Decadent & Unbelievably Unpretentious...Saison is a Mission Gem!
http://www.saisonsf.com/I was blown away by Mission district dining experience...anyplace that welcomes you with a glass of French bubbly in courtyard & ushers you into hip zen dining space through the kitchen encouraging eager foodies to check out food prep during meal is the best, in my book!Nosy by nature (but, I prefer the term curious), carte blanche kitchen access to chat with chefs, ooh & ahh over dishes & take pics was awesome!
Saison has a "chef's table" but I felt like I was in the thick of it by sitting in dining area & making MANY trips to kitchen!This unique spot is amazing & menu is locally & globally inspired.
7 courses of local organic French/Nuevo cuisine were thoughtfully prepared & beautifully presented with unobtrusive food notes & lovely glass of vino to heighten the flavor & experience. Ingenious dining concept by Joshua Skenes.Menu: Changes weekly but can not imagine it can get much better!
Amuse Bouche of sorbet over longpepper jelly
Santa Cruz Dirtygirl Beet with Cowgirl ricotta
Slow cooked egg with doshin cream & osteria caviar
Sweetwater oyster with Matsutake mushrooms & seaweed in bouillon
Fancy Fish Fllight: Thai snapper, mackerel, local scallop, Tamales Bay O Toro, blue bandit sprout, live prawn (My favorite!)
Sea urchin with papperdelle and chili
Slow roasted Sonoma lamb with Vadavoun spices
Citrus soup with olive oil & tangerine sorbet
Shortbread cookies with lavender and chunks of sea salt (addictive!)
Parsley-Garlic Chimichurri Sauce (keeps for days)
1 large bunch of fresh flat leaf parsley (including some stems)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
