Archive for the ‘Location’ Category

Bugia – Italian Fried Dough

Tuesday, July 13th, 2010

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Bugia is an Italian cookie, also known as Liar’s Cookies.Why? Because when your Italian grandmother made a batch and hid them away in a cookie jar, if you stole one she would know because the ample powdered sugar which coated the cookies would leave a tell-tail trail. Grandma would know when the kids were lying about stealing cookies.

Classically, it is a pasta dough that has the addition of orange juice added to the dough. That is what makes Bugia different than Zeppole – that addition of orange.  Rolled and deep fried, the subsequent thin, light cookie is dusted with powdered sugar. A company known as Dolce Italia Cookies in North Beach are producing these for sale. For a mass-produced, deep-fried cookie, they aren’t that bad. Not exceptional, but unless you are at the store on Folsom when they are being packaged and sold and one knows what they taste like fresh, you are bound to experience a slightly stale, wimpy offering. Also, there is not enough orange flavor in Dolce’s version to entice me. But they certainly are popular and I can understand why they sell out early every day.

Instead, I offer Michael Chiarello’s recipe for a much more satisfying and authentic Bugia.

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled briefly
  • 1/4 cup freshly squeezed orange juice
  • 1 1/2 tablespoons brandy
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon ground anise seeds
  • 4 to 6 cups peanut or vegetable oil, for deep-frying
  • About 2 cups powdered sugar

Directions

Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.

Remove the dough from the bowl onto a floured board. Knead by hand until smooth. Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.

Heat the oil in a deep fryer or deep pot to 350 degrees F.

Meanwhile, cut the dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. Then pass through successively narrower settings until the dough is almost thin enough to see through; depending on your pasta machine, this will probably be the next to thinnest setting.

Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough. The cookies curl when they fry, so fancier shapes are not important. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won’t dry out before frying. Fry in batches, turning once, until puffed and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to drain.

While the cookies are still hot, dust them well with powdered sugar. Wait for a few minutes while the oil and heat absorb and melt most of this first coating. Dust well a second time until the cookies are quite white. The cookies will keep for a week or so in an airtight container. You may need to re-dust them with sugar before serving.

Only a few cookies at a time will fit, even in a big pot, so frying takes time. It is best to have company in the kitchen, ready with lots of good talk to keep you amused. And there are always the warm cookies to eat along the way as a reward. You can also dredge the cookies in granulated sugar, crystal sugar, or even a mix of powdered sugar and unsweetened cocoa powder.

Recipe compliments of Napa Style.

1058 Folsom St
San Francisco, CA 94103
(415) 655-3306

Doughnuts in Art, Part VI – Jay Mercado

Saturday, July 10th, 2010


Nuts about Donuts!

Originally uploaded by 2composers

Selling some dessert-themed jewelry at The Fillmore Jazz Festival, a guy stopped by and told me the name Jay Mercado, artist.

A San Francisco-based artist, Jay is another artist exploring the world of doughnuts and — it seems — he also teaches classes on doughnut painting. He has blogged about his doughnut paintings, but oddly does not include them on his professional website. Perhaps because he doesn’t consider doughnuts serious art. If you ever see this, Jay, I’ll refer you Emily Eveleth who has made a career in painting hyper-realistic doughnuts.

I particularly enjoy the photo which I found online, with the gallery opening reception providing an ample doughnut reception with the array of artwork on display in the back. I can’t tell exactly when the photograph was taken (all I can see is August 9, but who knows what year!), but at some point I will be tracking down the work of Jay Mercado, perhaps to acquire my own doughnut art.

Broadway Dim Sum Café

Friday, July 9th, 2010

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As part of my adventure in exploring other cultural aspects of fried dough, dear friends Sara and Cassy had brought me into Chinatown for the beginning of investigating Chinese fried dough at Hing Lung. But just a block or so away was Broadway Dim Sum Café and our day of discovery continued.

Rather small and somewhat dank, this is an establishment which gives the appearance of desperately needing a good cleaning. It seems the ladies behind the counter don’t speak English, but thankfully I had translators with me to order the three fried dough offerings in the display case; fried sesame ball, fried fun gow, and fried meat dumpling.

Sadly, none of these were very good. All too oily and cold, they were not cooked through properly with unbalanced seasonings and some raw dough found in the middle. The fried fun gow had the most potential since it contained the least amount of dough around the meat, but there was such a pervasive flavor of old and stale oil as to overpower any potential goodness which might have existed. The fried sesame ball, which I know is supposed to be slightly chewy, was so rank as to be thrown away after a mere nibble. Not recommended.

684 Broadway
San Francisco, CA 94133
(415) 989-2038

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Thermidor

Wednesday, July 7th, 2010

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After a horrifically disappointing meal at nearby Heaven’s Dog, I have BFF Lisa to thank for whisking me away to Thermidor for dessert. I had recalled they had a specialty doughnut on the menu and with iPhone in hand, she had mapped out that it was close enough to a theater where I had tickets for the evening and just enough time to grab dessert before curtain time.

It is pastry chef Kyle Caporicci who has created the dessert which called to me; Coffee, Cigarettes and Doughnuts with carrot cake, white chocolate custard and coffee ice cream. The “cigarette” is a stylized, thin white chocolate tube filled with a creamy mousse and is apparently infused with tobacco leaves reputed to give a nicotine buzz. I can’t comment on whether or not it gave me a nicotine buzz, per se, but the presentation and flavors did excite me. I’m giving some leniency in this because the “doughnut” is not actually fried dough, but carrot cake. But being the Ho that I am, I was terribly impressed with the plating, concept and flavor combinations. The coffee ice cream is some of the best I have tasted (and surprisingly, it is not coffee colored the way one would expect it). The classic cream cheese frosting was lightly studded with sprinkles but the little cakes were set upon some ground

Working the bar was a chap named Morgan and we felt an instant affinity, partly for his gregarious nature and for his gorgeous culinary tattoos. I just asked for his particular favorite gin cocktail and all I remember was him saying he had freshly made some raspberry purée and we just instructed our assent to construct whatever he deemed fit. It was a beautiful site, watching Morgan throw himself into the cocktail making was like watching Nijinski approach Stravinsky’s Rite of Spring; raw and inspirational and entirely heartfelt. We loved this place already. I wished I had written down what else was in the cocktail but we did know there were egg whites which produced a creamy and rich libation.

And then a tall man in a white jacket — Chef Bruce, no less! — walked up with an order of Pommes Dauphine (warm potato croquettes) served with lobster butter. Yep, I got a real fried dough entry out of this visit along with a cool dessert and an amazing cocktail! The Chef was confused as to who had ordered the appetizer because he could see we were already well under way with a dessert. Laughing, I coaxed him over. In a rush to catch a play, we didn’t care what order our dishes had arrived and the only disadvantage seemed to be in the fact that the intensely tender morsels of fried potato dough was the fact that garnished with salt and served with the unctuously rich lobster butter, it came across as too salty after the sweet dessert and fruit-sweet cocktail. Chef Bruce told us he made the lobster sauce fresh from live lobster and the quality was exquisitely discernible. The fried dough offerings were light and perfectly fried.

There was no bigger regret that we had eaten elsewhere beforehand and that our time was so short. But between two amazing courses and better than superlative service, this is a restaurant I will return to very shortly.

8 Mint Plaza
San Francisco, CA 94103
(415) 896-6500

Thermidor on Urbanspoon

Brenda’s Soul Food

Monday, June 28th, 2010

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One of the stalwart breakfast restaurants in the city is Brenda’s Soul Food, known for producing “French Soul Food.” Mostly, in my mind, they specialize in down south, Cajun-inspired cuisine. Only open for breakfast and lunch, I have enjoyed many savory dishes like cheese-laden shrimp-and-grits, andouille omelets, and spicy gumbo. Their house-made biscuits are huge, flaky, and served with a housemade jam in seasonal flavors.

Just like any New Orleans inspired restaurant, Brenda’s offers beignets. But these are not your classic Café du Monde beignets. Brenda’s makes larger, 3″ across pillows of fried dough. While they offer the classic, sugar-dusted plain beignets, what gathers the lines outside Brenda’s are three stuffed beignets — two sweet ones filled with Ghiradelli chocolate and Granny Smith apples with cinnamon honey butter and a spicy, savory version stuffed with seasoned crawfish spiked with cayenne, cheddar cheese, and scallions.

It is possible to order a sampler of all four flavors, but know that the one savory beignet is dusted with cayenne while all three are topped with powdered sugar so there is a little intermixing of sweet with hot. On my last visit, I ordered the savory crawfish beignets and was sadly disappointed. The dough is heavy and thick and gummy. The interior filling is delightful and I would be more than happy to eat a bowl of the redolently rich and heady seafood is so gooey and good, but to get to it, you have to eat through so much chewy, partly raw dough.

A good friend was visiting from New York when I suggested Brenda’s and especially touted the beignets. Instead of the entire sampling, we opted for just the crawfish platter which went back to the kitchen mostly uneaten. We cut them open to reveal the interior and enjoyed scooping out the delectable filling, but the dough was so heavy and chewy. Surprisingly, even sending some back uneaten did not illicit a response from server or the kitchen on how inedible they were. So sad for so much potential considering that everything else they serve is so exceptional. I love Brenda’s for an enticing breakfast for brunch. I’m just sorry what should be a signature dish is so mediocre.

652 Polk St
San Francisco, CA 94102
(415) 345-8100

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