Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (August 29 to September 1, 2008). An unprecedented event, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public; certain events are ticketed. For tickets go to www.slowfoodnation.org.

At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.

Well the Olympics are over and it is time to say goodbye to Beijing. From Michael Phelps to the Redeem Team, these past Olympics have been exciting from start-to-finish.  Besides for the entertaining athletic performances, we enjoyed viewing the beatuful images of China.  Therefore, we wanted to share one of favorite Chinese recipes from the 86 Recipes San Francisco Edition.  This authentic recipe is courtesy of Yuet Lee, a local favorite situated in the middle of San Francisco’s Chinatown:

Stir-Fried Clams with Spicy Black Bean Sauce

4 Servings
Time: 15 Mins

INGREDIENTS
2 Tbsp fermented black beans
2 tsp sugar - divided
2 Tbsp cornstarch mixed with 1/4 cup cold water
Large pot boiling water
2 lb littleneck clams, scrubbed to remove sand
4 Tbsp peanut oil
1 thumb-sized piece of ginger, peeled, finely chopped
2 cloves garlic, chopped
2 green onions, chopped
1 serrano pepper, sliced
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
1 cup chicken broth

INSTRUCTIONS

1 Soak black beans in hot water  for 10 mins to soften. Drain most of water  and stir in 1 tsp sugar.
2 Mix cornstarch with cold water. Set aside.
3 Put clams in a large pot of boiling water  until they just open. Remove, drain.
4 Heat wok, add oil. Stir-fry black beans, ginger, garlic, green onion and chiles quickly.
5 Add clams, hoisin sauce, both soy sauces, 1 tsp sugar and chicken broth. Stir quickly.  Remix cornstarch mixture and add to wok, stirring vigorously.

PRESENTATION
Mound on serving platter. Serve with rice.

Now that summer is heating up, here is a very refreshing recipe to cool you down. Courtesy of Betelnut Pejiu Wu restaurant in San Francisco, this recipe for Chilled Watermelon Salad with Watermelon Granité is prefect for lazy afternoons in the backyard or patio during the upcoming summer months. Enjoy!

6 to 8 Servings

Time: 30 Minutes

INGREDIENTS:

DRESSING:
2 cups orange juice
2 limes, zested and juiced
10 mint leaves, roughly chopped
2 oranges, peeled and cubed

WATERMELON:
1 seedless watermelon (about 8-10 lb)

GRANITÉ:
Remaining watermelon
Sugar - only if needed

GARNISH:
Sea salt
Zest of lime
Zest of orange

INSTRUCTIONS:

DRESSING:
Blend the dressing until the mint is finely chopped.

WATERMELON:
1. Peel 1/2 seedless watermelon, cut into 3/4-inch cubes and chill.
2. Toss the watermelon cubes with the dressing and place it in a glass bowl.

GRANITÉ:
1. Peel and and place the remaining watermelon in a blender. Process until smooth.
2. Add sugar if needed.
3. Place in a bowl and freeze. Check every 15 mins and scrape with a fork. Granité is ready when it turns into an icy slush.

PRESENTATION:
1. Scoop the granité on top of the watermelon cubes.
2. Sprinkle with sea salt and garnish with the lime and orange zests.
3. Serve immediately.

Dad’s special day is coming up…are you prepared? Why not cook for him? This is a fantastic recipe for Coca-Cola Braised Pork Ribs from the San Francisco Edition courtesy of Luella. It might sound a bit strange, but, trust us, it is absolutely delicious! When the sugar burns away, the Coca-Cola lends the gravy a thick, chocolate flavor. The recipe is very easy-to-make and is a great way to serve up the perfect meal on Father’s Day. 86 Recipes is also a great gift idea for Dad as well…but, hurry up…time is running out!

Coca-Cola Braised Pork Ribs

6 to 8 Servings

Time: 2 Hrs, 30 Mins

INGREDIENTS:
8 lb pork ribs
Salt and pepper
2 liters of Coca-Cola
1 gal chicken stock

INSTRUCTIONS:
1. Season ribs with salt and pepper.
2. In a deep, lightly oiled roasting pan, sear the meat on high heat until golden brown.
3. Remove the ribs from the pan and set aside.
4. With the pan still on high heat, pour 2 liters of Coke and reduce the liquid by 2/3.
5. Add chicken stock and bring to boil.
6. Place meat back into the liquid, cover and put in a 400°F oven for 2 hrs or until meat falls off the bone.
7. Rmove from the oven and let rest, preferably overnight.
8. When ready to serve, reheat in a 400°F oven until hot.
9. Remove meat from the pan, place remaining sauce on stove top at medium heat and reduce until syrupy.

The City of San Francisco plans to build a facility to turn its restaurants’ grease into biodiesel fuel.

The new plant will be build at the city’s Oceanside Sewage Treatment Plant and use brown grease collected from the city’s restaurants.  The idea is that the grease can be used to power motor vehicles, sewage treatment plants and the city’s heating and electrical needs.

This plan is similiar to the SFGreasecycle program, which already collects yellow grease-like fryer oil from restaurants to fuel the city’s vehicles, buses and fire trucks. 

It is Spring! The weather is warmer, the flowers are blooming and the farmer’s markets & gardens are filled with spring vegetables. Here is a wonderful recipe from the 86 Recipes San Francisco Editon that includes one of our favorite spring vegetables, the cauliflower.

Recipe courtesy of Executive Chef Roland Passot of La Folie

Chilled Cauliflower Soup

4 Servings

30: Mins

INGREDIENTS

1/2 stick unsalted butter
5-7 shallots
1 head cauliflower, in
small pieces
2 tsp salt
1/2 tsp white pepper
1 cup chicken stock
(preferred) or vegetable
stock
1-1/2 cups cream

CAULIFLOWER SOUP

1. In medium pot, melt butter and
cook shallots on low, not letting
them brown.
2. When shallots are translucent,
add the cauliflower, salt, and
pepper.
3. Heat through and then add the
chicken stock.
4. When the cauliflower becomes
soft, add the cream and bring
to a boil.
5. Remove the soup from the
heat.
6. Blend, strain, and immediately
cool the soup in an ice bath.
Serve chilled.