| A few days to go and we can start serving these 2 new Tapas,of many new ones. The first one is called a Gazpacho Templado –or loosely translated as a warm Gazpacho. This is traditionally a Spanish cold soupe. We prefer our warmer version,topped with bits of Grogonzola Cheese and house-made Pita [...] We’re introducing some new drinks called Tea Lattes. They are lightly sweetened Loose-leaf Tea drinks combined with Steamed Milk. In the Coffee World,a Latte is an Espresso Coffee with Steamed Milk. In our World,we begin by steeping Loose-leaf Tea and combining it with Steamed Milk,and sometimes an additional flavor. I’ll share 2 [...] Here’s an exciting new Salade that will show up on our newly revised Menu:We borrowed and adapted a recipe from César,a Berkeley,CA restaurant. Beautiful Tonno (tuna,in oil), with Olive Tapenade,Purple Onion,Capers,a hit of Sriracha Sauce (that lovely and spicy red rooster sauce),Olive Oil and Lemon Juice. It has a bite and [...] In anticipation of our newly revised Menu,we’ve finalized new recipe testing and are almost ready to print. One of our new Menu items is a Sandweech called “Niyaz Pirani.”Actually Niyaz himself came in recently to “bless”it. Toasted Artisan Ciabatta,with a sprinkling of Olive Oil,Chicken Breast with Cracked Black Pepper,Olive [...] As an alternative to blanching fava beans,pods can be roasted whole on a baking sheet for about 25 minutes and served as edamame or,if small and tender enough,eaten whole. We ran across this article on an easier way to prep Fav Beans since they have become so popular and so available. [...] A beautiful Scone shares a plate with Clotted Cream and Imported Jam We are often complimented on our Scones. Even those from the U.K. seem to like them more. Perhaps because the ones they find around here are the typical,taste-less,over-sugared Americanized version at typical coffee houses. The [...] | |
