Pretty much every weekend I've spent in SF has been awesome, but this one rocked my face off. (Well, parts of it rocked my face off and parts were just really annoying, but I'm trying not to focus on the annoyances.) Highlights:

1) Saturday afternoon, I accompanied Drew and Chad to Hardly Strictly Bluegrass, where we caught the end of the Old 97's set and a good portion of Gillian Welch's. (Aside: I think there should be an additional apostrophe after the 's' in 'Old 97's,' but since I'm not sure I'm going to omit it. And for this you may criticize me.) I was really impressed by the festival, as comparatively little of it as I saw - the lineup was solid, the crowd was wicked diverse (= a gathering of young hippies, yuppie parents struggling to weave jogging strollers through the masses, random middle-aged couples smoking from odd little pipes, bromancing frat guys: you name it), and the signage was more than adequate. We drank Olde English and Jaeger and squinted against the dust clouds being raised by the crowd's shuffle, and it was good.

2) Miike Snow. Holy god, this was the best show I've seen in like, five years. Following the festival and appropriate afterpartylike activities, we headed to Bottom of the Hill to see Loquat/Jack Penate/Miike Snow. Loquat (whose work I'd never previously heard) was kind of so-so: reminiscent of the Cardigans but not as good (at least, this was the judgment I made as I listened to their set from the courtyard). Jack Penate's songs were dancy and filled with lovely harmonies/awesome tambourine action. And Miike Snow was better than even I'd predicted: they opened with 'Silvia' and the crowd went nuts, and stayed nuts through the set. I've never seen a crowd so engaged; the word I used yesterday - maudlin, and perhaps too-strongly influenced by all those Stoli Raz & sodas, but I'll mention it nonetheless - was breathtaking. I stand by that description: I haven't felt so giddy at a concert since I was 19. Was a bit disappointed that they didn't play 'A Horse is Not a Home,' but as Drew so aptly noted, the slow songs really seemed to grab the ladies' attention. Well & good.

3) Hook and I found out that we were the winners of the RecipeHacking pizza competition(!) It feels good to win something, even something in which our participation was remote [geographically]. I'm excited to see what the next challenge will be.

4) This isn't really a highlight (lowlight, perhaps?), but I made a big Target trip today and dragged Drew along for moral support/driving guidance. (Aside: those of you who know me know that I'm a solid driver under normal circumstances, but there are no normal circumstances in California. Therefore, whenever I take my car out, I enlist the help of Hook or Drew so that I don't literally crash & burn.) The trip was mostly successful; that is, I got 85% of the stuff on my list and avoided [was steered away from] the Halloween candy aisle. But, the drive back into the city took an ass long time, and finding a parking spot took one hour. This is not an exaggeration: this is the god's honest truth. Now you know why I'm trying to sell my car.

This week, I'll finish moving into my new place, look for a part-time job, continue working toward my reading goal, and cook some fall dishes (acorn squash, I'm looking at you). I've finally gotten out of my penpallery rut, so check your mailboxes soon(!)

Finally, I've just eaten an obscene amount of granola. Obscene!

Total pizza bliss

Yesterday's pizza experiment was an astonishing success. I say "astonishing" not because I lack confidence in my/H's cooking skillz, but because the pizza far exceeded our (moderately-high) expectations. Without further ado, here's the method we followed to produce the bad boy featured at left.

First, the dough. I'd never made pizza dough from scratch before and was indeed a bit intimidated about the prospect - but, as it turns out, this fear was unfounded. The recipe I used is really quite simple:

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
We made a few amendments to this recipe - I let the dough rise for an hour (or just over), having consulted with my mom (a pizza making veteran), who correctly advised that half an hour isn't a long enough rising time. Also, we baked the pizza at 400 degrees, but that's putting the cart before the horse...

Rather than using a tomato-based sauce, we made a fig pesto. H followed Epicurious' classic pesto recipe and added five fresh mission figs, chopped coarsely.

Classic Pesto Recipe @ Epicurious Ingredients

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Directions

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl.

While H made the pesto, I rolled out the dough and placed it on a greased pan. We then topped the dough with the pesto, chevre (about 5 oz.), crumbled feta (1/3 cup or so), sliced white mushrooms, sliced figs (three), a chicken breast that had been sauteed in olive oil with black pepper and rosemary and then chopped, and a wee bit of grated Parmesan. The pizza baked for 22 minutes at 400; the crust was lightly browned and perfectly chewy, and the cheese melted evenly. This was total pizza heaven and a great way of using fresh figs.

One small note: in case you're wondering, the other half of the pizza was a traditional Margherita, made with one heirloom and one Roma tomato. Why make a split pizza, you ask? Having just whipped up the fig pesto idea (and not knowing if the flavors of that pizza would complement one another), we wanted to have a backup pizza in case the experimental one totally sucked. Which it did not, but, you know: precautions.

On that note, make some fig pesto this weekend! You will be filled with so much joy.

I'll eat the chocolate hidden in the fridge.

It's been a week of culinary excitement! Highlights:

1) This weekend was the annual Ghirardelli Square Chocolate Festival. Did I plan my weekend around this event? Um, yes. Initially, H and I had planned to go only Saturday, but as it so happened we could not manage to eat fifteen chocolate samples in one afternoon and so we also attended on Sunday. (Aside: I was surprised by my inability to eat fifteen samples in one go. For one, chocolate is one of my favorite foodstuffs, and for another, I've been known to consume prodigious quantities, of chocolate & otherwise.) Without meaning to sound like a betch, I'm not fond of Ghirardelli - it's like a less waxy Hershey's with sliiiightly better packaging - but fortunately, the festival included tons of booths from local vendors. Here's a comprehensive list of what we sampled/who provided it:

- Ganache truffles (Ana Mandara)
- Chocolate martinis (Boomerang Vodka)
- Chocolate Hazelnut gelato (Ciao Bella Gelato)
- Chocolate stuffed marshmallows (Gued Fued)
- Chocolate cupcakes with chocolate frosting (Kara's Cupcakes)
- Brownie bites (Sugar Bowl Bakery)
- Raspberry Rooibos-infused dark chocolate (The Tea Room Chocolates)
- Double chocolate pancakes and vanilla pancakes with chocolate butter (Bo's Best Pancakes)
- Chocolate-dipped pumpkin marshmallows (Pete's Gourmet Confections)
- An unknown gelato made of whole milk, sugar, and chocolate nibs (Gelateria Naia)
- Chocolate malts (Lori's Diner)
- A host of inferior Ghirardelli products

Of the abovementioned items, my favorites were the cupcake and the tea-infused chocolate bar. The cupcake was moist and the frosting was buttery and pure. (I'm salivating just recalling it.) Least-favorites included the martini, which was watery, and the chocolate-dipped pumpkin marshmallow, which was just too sweet - even for my forgiving tastes. Needless to say, I'll be returning to the festival next year.

2) Just before hitting up the festival, we got brunch at the Pork Store. I'd heard a lot about this diner (all good, minus the extravagant wait on weekends) and am a fan of greasy breakfast grub, and I approached the counter with reverence and raised expectations. Were I to rate the dining experience using the letter grading system, I'd give it a B. The food: pretty tasty - I ordered the "Eggs in a Tasty Nest," two eggs scrambled with assorted veggies on a bed of hash browns, accompanied by toast. The browns were as I like them (crispy), the eggs were eggs, but the veggies were super greasy - the tomatoes (which probably don't belong in scramblers in the first place due to their high water content) were sodden, and the other vegetables were just loaded with oil. The atmosphere: meh. The dining room wasn't as crowded as I expected it to be, our waitress was moderately surly (forgivably so), but the restaurant was ueber-humid and I left with frizzy hair and smelling of bacon. Sexxxy. I'll probably go back, but I sure as hell won't wait for an hour.

3) Tomorrow, H and I are going to prepare a pizza for entry in the latest RecipeHacking challenge. The basic premise of the group is to rework common recipes in a manner that makes them healthier and using sustainable/eco-friendly(-ier) ingredients. This month's challenge is pizza, and we have an awesome idea: rather than using a tomato-based sauce (or creating a white pie), we're going to make a fig pesto. Yum. Toppings: chevre, mushrooms, finely-diced dried apricots, and possibly roasted garlic. And anything else that strikes our fancy. There is the chance that this recipe could totally bomb (and we're having company), in which case: takeout. There's always takeout.