Of Closure and Con Chocolate

Recently, I found out that one of the restaurants on 7X7 magazine's Big Eat SF's 100 Things to Eat In San Francisco Before You Die has closed it's doors. Luckily we were able to enjoy #31 on the list: Pan con chocolate with sea salt and olive oil at Laiola. We ate while running, hence the quick photo and the awkward to go box. But I can attest that all my friends thoroughly enjoyed this desert, citing this as the perfect amount of chocolate with a twist of artichoke flavored olive oil and grainy sea salt. (Thank you Rebecca Bevans for snapping this photo.)

The closure of the restaurant is a total shame because we were all more than excited to go back. Morning your loss Laiola! Before we even got a chance to know you...

Luckily, Fran Gage, author of the cookbook "The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes," developed a recipe for this tasty dessert before the restaurant went under. I am excited to try it, and compare it to the deliciousness we had at Laiola.

Pan Con Chocolate
4 to 6 servings

8 ounces 64% dark chocolate, coarsely chopped
2/3 cup (51/4 ounces) heavy whipping cream
1/3 cup (1 ounce by weight) powdered cane sugar
3 tablespoons (11/2 ounces) delicate extra virgin olive oil
4 pieces of crusty bread
2 tablespoons orange or blood orange oil for drizzling
fleur de sel for sprinkling

1. Put the chocolate in a 1-quart vessel, preferably a clear one designed for use with an immersion blender.

2. Put the cream and sugar in a small saucepan and bring to a boil over medium heat, whisking to dissolve the sugar.

3. Immediately pour the hot cream over the chocolate. Let it sit 1 minute. Blend the two together with an immersion blender using a stirring motion, going to the bottom of the vessel, until the ganache becomes less shiny and thickens to a pudding-like consistency, 1 to 2 minutes.

4. Add the olive oil in a steady stream, blending constantly. Pour the ganache into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep the ganache in a cool room until it sets, preferably overnight.

5. To serve, toast bread slices and put them on plates. Scoop balls of ganache and put them next to the toasts. Drizzle both the chocolate and the toast with orange olive oil and sprinkle with fleur de sel.

6. The ganache will keep in the refrigerator for at least a week. Bring it to room temperature before serving.

Of Lists and Luxury

One of the purposes of this blog is to document my journey through The Big Eat SF, the insane assignment that has my wallet drained and my stomach overstuffed. The list follows...

The Big Eat SF: 100 Things to Try Before You Die

1. Roast chicken and bread salad at Zuni

2. Coffee-rubbed pork shoulder at Range

3. Carnitas taco at La Taqueria

4. Spicy crab and grits at the Front Porch

5. Chasu ramen at Katana-Ya

6. Burger with fries at Slow Club

7. Shaking beef at the Slanted Door

8. Morning bun at Tartine Bakery

9. Tofu soup with kimchi at My Tofu House

10. Baja-style fish tacos at Nick’s Crispy Tacos

11. Pork sugo with pappardelle at Delfina

12. Porchetta sandwich at RoliRoti at the Saturday Ferry Plaza Farmers Market

13. Soup dumplings at Shanghai House

14. Beef brisket at Memphis Minnie’s

15. Oysters on the half shell at Swan Oyster Depot

16. Katsu curry from Muracci’s Japanese Curry & Grill

17. Tea-leaf salad at Burma Superstar

18. Salumi misti plate at Perbacco

19. Tuna tartare at Michael Mina

20. Chicken pot pie at Liberty Café

21. Pizza margherita at Pizzeria Delfina

22. Vietnamese roasted pork sandwich at Saigon Sandwich

23. Beer sausage with sauerkraut and grilled onions at Rosamunde Sausage Grill

24. Blue Bell Bitter from the cask at Magnolia Pub

25. Loaf of bread straight out of the oven at Tartine (bonus: sliced while still warm and slathered with Brillat- Savarin cheese from Bi-Rite, down the block)

26. A classic gin martini at Bourbon & Branch

27. Papaya salad with salty crab at Sai Jai Thai

28. A Gibraltar at Blue Bottle Café

29. Spaetzle at Suppenküche

30. Laughing Buddha cocktail at Cantina

31. Pan con chocolate with sea salt and olive oil at Laïola

32. Pupusas at Balompie Café #3

33. Prime rib at House of Prime Rib

34. Yellowtail collar at Oyaji

35. Salted-caramel ice cream at Bi-Rite Creamery

36. Dry-fried chicken wings at San Tung

37. Rotisserie chicken at Limón Rotisserie

38. French fries at Hayes Street Grill

39. Pierna Enchilada torta at La Torta Gorda

40. Cheeseburger at Taylor’s Automatic Refresher

41. Pho ga at Turtle Tower

42. Fried-shrimp po’boy at Brenda’s French Soul Food

43. Mint julep at Alembic

44. Cannelé at Boulangerie Bay Bread

45. Galapagos cocktail at Absinthe

46. Chips and salsa at Papalote

47. Ceviche at La Mar Cebichería Peruana

48. Angels on horseback at Anchor & Hope

49. Ginger snaps at Miette

50. Giant pretzel with mustard at The Monk’s Kettle

51. Maccaronara with ricotta salata at A16

52. Fried brussels sprouts at SPQR

53. Garlic soup at Piperade

54. Spiced-chocolate doughnut at Dynamo Donut with a Four Barrel coffee

55. Milk-roasted pork at L’Osteria del Forno

56. Caponatina with burrata at Beretta

57. Goat stew at Kokkari Estiatorio

58. Absinthe daiquiri at Jardinière

59. Huarache with cactus salad at El Huarache Loco (Saturdays at the Alemany farmers market)

60. The Brass Monkey at Little Star Pizza

61. Crab soufflé at Café Jacqueline

62. Shrimp-and-chive dumplings at Ton Kiang

63. Meatballs with grapes at Aziza

64. Paper masala dosa at Dosa

65. Crispy eggplant at Jai Yun

66. Pig parts at Incanto

67. Sand dabs at Tadich Grill

68. Irish coffee at the Buena Vista Cafe

69. Licorice parfait at South

70. Omakase menu at Sebo

71. A Fernet at R Bar

72. Arancini at Ducca

73. Popovers with strawberry butter at the Rotunda

74. Corned-beef sandwich with Gruyère at the Sentinel

75. Fried green beans at Coco500

76. Chicken hash at Ella’s

77. Eggs benedict on the back patio at Zazie

78. Chilaquiles with a fried egg at Pastores

79. Onion strings at Alfred’s Steakhouse

80. Apple fritter at Bob’s Donuts

81. Chicken curry at Punjab Kabab House

82. Fried chickpeas at Piqueo’s

83. Sweet-potato fries with banana catsup at Poleng Lounge

84. A margarita at Tommy’s Mexican Restaurant

85. Pulled-pork sandwich at Roadside BBQ

86. A cheese slice at Arinell Pizza

87. Fresh spring rolls at Out the Door

88. Buckwheat crepe and a French cider at Ti Couz

89. Lamb schawerma at Truly Mediterranean

90. Slow-cooked egg at Coi

91. Albondigas soup at Mijita

92. Bacon-wrapped hot dog from a cart in the Mission (preferably when you’re drunk)

93. Seven courses of beef at Pagolac

94. Mango with chile, lemon and salt at Doña Tere’s cart (At the corner of 21 and Treat Streets, no phone)

95. 3 a.m. bowl of caldo verde soup at Grubstake

96. Baby-coconut ice cream from Mitchell’s

97. Sesame balls at Yank Sing

98. Basil gimlet at Rye

99. Clam chowder at Hog Island Oyster Co.

100. Cheese course at Gary Danko

Of Purpose and Past Times

Foodie blogs have become all the rage on the Internet, this is no secret. And following the heards, I have decided to start my own. But I believe I have a unique perspective. Growing up, I lived in a culinary paradise. Mom always knew that a Maine Pancake and imported English Breakfast tea would make my morning brighter. My family does weirdo things like roasting meat on a spit in the backyard and making our own tortellini. I've been living in San Francisco for the past three years, and doing so has honed my foodie instincts, and I've developed talents like how to pick the best avocados and the differences between the colors of tea. I've grown up in an atmosphere that encourages creative and innovative eating (I'm talking life in the OC and the SF), so that is the purpose of my blog. Encourage creativity and innovation, with a little bit of magic.