"The people who give you their food give you their heart" - Cesar Chavez

Friday, May 4, 2012

Homemade Bison Meatball Subs on Freshly Baked Bread - For sale from our stoop on Sunday!

This Sunday, May 6th my partner in crime, Nichole, (master breadmaker), and I are joining forces yet again and selling BISON MEATBALL SUBS FROM OUR STOOP (557 2nd street between Brannan and Bryant).

We'd LOVE & APPRECIATE your support in helping us spread the word! We guarantee a delicious experience. Here are some easy ways you can help out:
  • TWEET OUR SUB SALE: Follow @GoodCookingSF and tweet about our sunday sub sale! Here are some sample tweets that are <140 
    • Can I buy you a bison meatball sub on fresh baked bread before the Sunday Giants game? #bestpickupline @goodcookingSF
    • Looking forward to meatball subs w/ artisan bread on Sun! see u on 2nd st btw brannan & bryant at 11! Go Giants! @GoodCookingSF
    • Bison meatballs on fresh roll with homemade sauce for 6$? #bisonheaven @goodcookingSF premiering sun at 11, 2nd st/brannan
  • LIKE US ON FACEBOOK: Like Good Looking Home Cooking on Facebook  and share our Bison Sub Sale on your page! 
  • BE LOUD: Tell your friends, parents, one-night-stands! Especially tell people who are going to the Giants game - they will be able to take our subs into the game! Just don't tell any po-pos because we are doing this under the radar (#thisisnotlegal) 
Some fun facts about our meatball subs:
1) Most meatballs have a ratio of 1:1 meat to breadcrumbs our bison meatballs are 4:1 meat to almond meal. This is the real deal.
2) Our bread is tried and tested, Nichole was test making bread all week and has found the perfect roll. Also, she was recently accepted to the 18 week program at the San Francisco Culinary Institute!
3) Our meatballs are paleo & gluten free.
4) We are serving the subs in home made origami trays from recycled magazines. Nichole is super creative.
5) Our bison is Great Range Bison
6) Our sauce is slow cooked made with 2 different types of tomatoes and 20 cloves of garlic.
7) Bison is better for you than any other meat, check out these nutritional facts

Wednesday, May 2, 2012

Dehydrator Diaries: Kale Chips with Garlic

Red counters make everything look good.....It's been a while since I've brought out my dehydrator. I sort of feel bad for it - it's large and clunky and sitting in a bag and get so little love! I will change though and start making more kale chips or whatever chips. I made these for a little family gathering and they were gone in minutes. These are addicting and even more so because you know they are super healthy! Krack Kale Chips? Kidding. This was actually my second attempt at kale chips, the first time I lost track of time and over dehydrated them (I'm so neglectful to this dehydrator!) There is just one secret to this recipe, other than not over-dehydrating it, you have to massage the kale. A little something I learned from my buddy Sean, massaging kale makes it more accessible and tenderizes the kale. So set the mood, dim the lights and put on a slinky dress and massage your kale with your best olive oil like your about to ask it for a favor ;)

Kale Chips

2 bunches of kale
Olive oil
Himalayan pink salt
Garlic powder

1. Wash the kale, dry it, drizzle it with olive oil and massage it for 10 minutes
2. Sprinkle it with salt and garlic powder and toss in the bowl to evenly coat
3. Place in the dehydrator at 135 for 1-2 hours. Check for your desired crispiness.

Tuesday, May 1, 2012

Mallika's Chicken Pot Pie

 I've been pretty lucky in life with getting roommates who make our kitchen smell mouth-watering good! Starting with Celadon in NYC making her Bacon and Gruyere Quiche, and now in San Francisco with Nichole's increasingly impressive and delicious Mad Dough bread baking and on a recent rainy Saturday our kitchen was filled with the amazing comforting smells of my roommate Mallika's chicken pot pie. 2 Pies! This is some fine comfort food! The crust was perfect and the insides were warm and hearty.

Mallika's Chicken Pot Pie

1 package refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 teaspoon pepper
1 3/4 chicken broth
1/2 cup low fat milk
2 1/2 cups diced chicken breast
1 cup mushrooms
2 cups peas

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving