tyler florence does the most delicious shrimp scampi with linquini

I had a craving for scampi with linguini and decided to make it for my book group.  The problem, finding the perfect recipe for a dish that has many subtle variations.  With great success from Tyler Florence's recipes in the past, I chose Tyler's Ultimate and it was fantastic.  The wine and lemon were the perfect amount of acidity and the shallot added extra depth to the flavors.  My slight change up--I made two pans of sauce so I could fully coat the shrimp in one and toss the linguini in the other. I plated the pasta and topped it with the prawns and extra sauce--yum!  So feel free to double up the sauce recipe and be sure to serve with a crispy, crusty garlic bread.  Makes 4 entree portions.

1 pound linguini

4 tablespoons butter

4 tablespoons extra virgin olive oil, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, minced

Pinch red pepper flakes

24 large shrimp, peeled and deveined

Kosher salt and fresh ground pepper

½ cup dry white wine

1 lemon, juiced

¼ cup finely chopped Italian parsley

Cook pasta in salted water for 6-8 minutes.  Drain and reserve 1 cup of cooking water.

In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat.  Saute the shallots, garlic and red pepper flake until shallots soften, about 3 minutes.  Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink, about 2 minutes.  Remove from the pan and set aside.  Add wine and lemon juice and bring to a boil.  Add 2 tablespoons butter and 2 tablespoons oil.  Return shrimp, pasta and parsley to the pan along with reserved water.  Stir well, heat through and season with salt and pepper.  Drizzle with olive oil ( or extra sauce if you made it) and serve immediately.  Recipe courtesy of Tyler Florence

allegro romano restaurant in san francisco

Had dinner the other night at one of San Francisco’s gem restaurants, Allegro Romano.  This charming jewel box space located at Jones and Broadway is well known to insiders and is a favorite spot for local concierges to recommend for a delicious and intimate dinner.  For us, it was the perfect space for a birthday dinner for six.

Under chef-owner Lorenzo Logoreci, this 32 seat space feels like you have stepped into a small Roman restaurant.  We immediately started with the grilled bruschetta with garlic and tomatoes followed with beef carpaccio with truffle oil.  Other dishes that made it around the table were rigatoni with pancetta (house specialty), Dover sole over black olive risotto and a Black Angus filet with porcini mushrooms and Barolo sauce.  Knock out pasta dish—fettuccini alfredo with freshly shaved truffles—special that night, and absolutely delicious!

original joe's is back



As many of you know, I love the old school restaurants (as well as classic hotels, motels, original downtown storefronts, signage,  mid-century modern and on and on).  Original Joe's in San Francisco really meets all the criteria and has been terribly missed since it burned down in 2007.  But that was not the beginning of the story.  The first Joe's was called New Joe's and was located on Broadway in North Beach, having the first open (exhibition, as we call it now) kitchen.  In 1937, after a falling out, one partner teamed up with Louis Rocca and Ante Rodin and opened Original Joe's at 144 Taylor, establishing a SF landmark.

Original Joe's is now re-opened at another famous address in North Beach, 601 Union Street, the former home of one of the oldest Italian restaurants in the US, Fior d' Italia.  The restaurant sports an original sign on the outside, and original sign inside with a few fire scars for character, the exhibition kitchen with counter seats,  most of the classic menu items, black jacketed waiters and the dark wood interior design of Joe's, including the burgundy-red booths, a few saved from 144 Taylor.

Stop in and say hello to Marie Duggan, the owner and her beautiful daughters and be greeted warmly like old friends returning for a long overdue visit.

chilled orzo pasta salad recipe

If you get Bon Appetit magazine, you probably know, that like alot of companies--it has gone through a re-make.  There is a new editor who comes from GQ and that means, of course, that the style and content has been revamped.  Content is interesting, with more and simple classic recipes, re-hauled, that can be executed at home, and alot of comments on what is in and what is out that will give you a retro chuckle.  One of the new issues suggested that we needed a fresh version of chilled pasta salad. What? The classic challenged? No worries, you can have the perfect chilled pasta, just  forget the butterfly pasta and go directly to orzo (melon seed pasta). This is the new designer pasta.  Here is my latest recipe:  serves two.

6 oz. orzo pasta, cooked in salted water, 5-51/2 minutes, drained and chilled.
olive oil
dry oregano
lemon juice
minced garlic
dash vinegar
chopped roasted yellow pepper
capers/vinegar
salt
pepper
crumbled feta cheese

Mix together 1/4 cup olive oil, dash oregano, juice of one lemon, 1/2 tsp. minced garlic, 1/4 cup chopped roasted yellow bell pepper, 2 tsp small capers, 1 tsp white vinegar, 1 tsp salt, 1/2 tsp pepper.  Toss with chilled pasta and 3 TBL of feta cheese.  Check for more salt and pepper to taste. Chill, then serve.

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fettuccini alfredo

I have been meaning to share this recipe with you for awhile after I was stunned to find out that classic fettuccini alfredo actually has no cream in it.  Of course there are many American variations, but it was thanks to Rachael Ray who demonstrated the original Roman method of making this delicious dish on her show that got me to try it--and it couldn't be easier.

Fettuccini alfredo is a dish that supposedly started at a restaurant in Rome called Alfredo.  The simple combination of butter and parmesan melts together perfectly to create a silky and addictive sauce.

2 medium or 4 small servings.
8oz. of dry fettuccini, cooked to al dente in salted water, about 7 minutes. Reserve 1/2 cup of hot cooking water.  While it is cooking, warm a serving bowl in a 200 degree oven.

When ready, remove serving bowl from oven and add 6 Tbl of butter (6 large pats), hot noodles over butter and top with 1 & 1/2 cups freshly grated Parmigiano-Reggiano.  Toss, letting the cheese and butter begin to melt together.  Add small amount of cooking water to help create the sauce.  Continue to toss till smooth, silky and shiny. Taste for salt, but you may not need it because of the salt in the cheese.  Twirl with tongs onto individual plates.

franchino, north beach

I know I'm guilty--tending to go back to my favorite restaurants over and over.  And why not?  There is a reason you like them, the service or the food or whatever feels good, tastes good, stays the same. But sometimes you have to remember there ARE other restaurants, other neighborhoods out there to be revisited and that is exactly what happened when Brendan and I started out last week and said "let's go to North Beach!"

North Beach is an absolutely charming neighborhood with steep hilled residential areas (but with the views), very little parking, but with walking distance to a load of sweet bars, cafes and trattorias like Mario's, Rose Pistola, and  family style Capp's Corner, to name just a few.  Lot's of old school Italian menus are available up and down the street and as we wandered down Columbus we spotted Franchino, a little wedge shaped space that looked like it could have been dropped in from NYC, with a menu that read like mama's comfort food and the family/owners to match.

 You are greeted at the door by, of course, Franchino, with an exuberant buon giorno and nearly immediate seating although the place appears packed. It only takes a minute to figure out that his wife and two daughters are waiting on the tables. They were most accommodating with Brendan's craving for a penne with a meaty bolognese sauce, and succulent chicken Marsala. It is not often that I find one of my favorites, a truly homemade beef cannelloni with an excellent ragu. We were not celebrating anything, but I could have lied after I saw the incredible birthday platter delivered to the table next to us.  Maybe next time.