Tag Archives: bacon

Craftsman and Wolves, Mission District, San Francisco

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After chatting with a fellow food enthusiast at Campton Place Restaurant (BMH review of Campton Place Restaurant, Taj Campton), we were instructed to check out Craftsman and Wolves, the brainchild of Chef William Werner (former pastry chef at Quince).

The gorgeous space serves coffee from Sightglass (BMH Review of Sightglass Coffee in SOMA), amazing looking pastries, tea, sandwiches and unique muffins. We plan on visiting time and time again.

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The space is one of the most thoughtfully designed restaurant spaces we have ever seen one would have no clue it was formerly a car garage. The pastry displays are well done, museum like and the ceiling and walls are hard to not be impressed by. We loved the wood, brick, dark cabinets and open room.

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Craftsman and Wolves serves drinking chocolate and afternoon tea. We eyed the sandwiches and the saucisson sec, cornichons, black mustard butter, baguette was unfortunately sold out.

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We were told to try, the Rebel Wihtin, a savory muffin with bacon and scallions, and a runny egg inside for $7. There is even a t-shirt with a a diagram of the muffin contents.

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The cocoa carrot muffin, caramelized hazelnut financier, blueberry brown butter muffin and the Devil Inside (with foie gras, chocoate and toffee) all were very alluring.

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Unfortunately, we didn’t have the appetite for too many baked goods, or even the pumpkin, apple, cardamom crumble or smoke cheddar and hot pepper gougere, but definitely next time._MG_3722

The beautiful pastries also include caramel, coffee, dark chocolate eclair, chocolate croissant stack and pain au cochon (yes with bacon!)_MG_3723

The  house baguette, levain loaf and fougasse reminded us of Paris and were so fresh looking. It was hard not to want to buy a baguette and break the nub on the end and munch on it on the way home._MG_3727

We were very interested in the tarts and cakes which were very dainty and had artful toppings.
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The Valrhona hot chocolate with violet marshmallow is a must the next time we visit._MG_3732Despite listing all our wants, what was on our hit list was The Rebel Within. The Asiago and Parmesan cheese muffin had a nice density, had bits of scallions and Boccalone breakfast sausage (BMH’s review of Boccalone Salumeria) throughout and of course the egg in the inside. We do wish the muffin was fresh from the oven and the runny yolk warm inside, but the clever novelty and idea is worth the $7 alone.

_MG_3733We plan on returning to try all the other assorted offerings in the near future.

Craftsman & Wolves on Urbanspoon

Sam’s, North Beach, San Francisco

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Sam’s has been on the list and we were glad we stopped by the 618 Broadway at Grant Ave Pizza and hamburgers joint. The restaurant is opened until 3AM every day and is in the perfect spot for late night munchies. There are rambunctious patrons and shenanigans.

The Sam’s Special includes a hamburger with fries and a coke for $8.99. It looked pretty tempting, but we wanted MORE.

The menu features burgers, hot dogs, corn dogs, fried items, rings, fries and pizza. Cash is preferred and patrons must pay immediately after one orders.

We went for a Bourdain Special which included a domestic beer, double cheeseburger and a side of fries for $14.99. The toppings, bacon and cheese were an additional surcharge, bringing the bill up to $17 or $18 bucks. Avocado is an additional $1.25. The fries were really nicely seasoned and had garlic flavor. We would have been happy with the fries and a beer.

How was the burger? According Bourdain “That’s a good mother***ing burger, Top Three in the World!!!” The burger patties were nice and juicy, and greasy. The bacon was nicely fried and the acidity of the tomato and freshness of the veg brought layered texture. The burger reminded me of a quality Burger King Whopper.  Was it top three in the world for the price tag?  If you were a bit under the influence, sure. If not, it should be a few bucks cheaper.

Sam's on Urbanspoon

Double Bacon Mac ‘n’ Cheese and Chicken Divan

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More recently we tried a decadent batch of Double Bacon Mac and Cheese. The mac was super creamy, cheesy and had layers of crumbled bacon. Definitely not or everyday, but one of the most comforting and dishes that just hugs you when it is appropriate. Special thanks to Sharon Parsell for sharing these recipes.

Double Bacon Mac ‘n’ CHeese

From Sharon Parsell
Serves 6-8
  • 1- 16 oz pkg. elbow macaroni
  • 2 cans cheddar cheese soup
  • 2 cups milk
  • 1.5 pounds sharp cheddar shredded (save 1 cup for top)
  • 3 T butter, melted
  • 1 pound bacon cooked crisp and crumbled (save out 1/4 cup for top)
  • 2 scallions thinly sliced for top
  • 1/4 tsp salt
  • 3/4 tsp pepper
Preheat oven to 350 degrees, spray 9×13 baking dish. Cook macaroni, bacon, and combine everything except reserved cheese, bacon and scallions.
Pour into baking dish, then put reserved stuff on top.
Bake 35 to 45 minutes, til bubbly.

Our friend loved the Chicken Divan. He has worked for L’Espalier (BMH’s review of L’Espalier, Back Bay), Sel De La Terre (BMH’s review of Sel de la Terre, Mandarin Oriental) and many other restaurants and has a discerning taste. He asked for this recipe as well! Creamy, melty and very comforting, the broccoli and chicken reminds us of an adult broccoli and cheese.

Chicken Divan (Chicken and Broccoli)

From Sharon Parsell

Serves 6-8

  • 9×13 pan
  • Chicken (amount doesn’t matter)
  • Broccoli
  • Cook and boil and chicken and broccoli for topping
  • 2 cans cream of chicken soup to each cup of mayonnaise

Layer broccoli->chicken->topping->shredded sharp cheddar of your choice and buttered croutons.

Bake 375 about 30 minutes. Everything in it is already cooked so you are really just heating it through and melting the cheese.

The oatmeal cookies (we weren’t able to get a hold of the recipe) were full of spices and very chewy. Great for tea.

Old Port Candy, Portland

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Old Port Candy Co. is a fantastic haven for nostalgia candy, chocolate covered everything and Maine sweets. The chocolate covered oreos, pretzels, truffles and bark were so tempting. Next time, we are going to try their award-winning fudge and sample the sea salt caramel, maple walnut, fluffer nutter and birthday cake batter fudge.

I love chocolate covered peeps  any season, so I stock up post Easter. Our mother loves Maple candy, so anytime we are in Maine, Vermont or New Hampshire, we are on the lookout.

Do you remember Sixlets? They were round M&M like chocolate candies coated in a thicker candy coating. Love them.

What we had to purchase and try was the chocolate-dipped bacon for $1.99 each slice.

The salty sweet bacon was covered in a thick layer of chocolate and dusted with bits of sea salt. The flavor was unique and fun to try.

Old Port Candy Co. on Urbanspoon

Twice Baked Potatoes – Two Ways

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Roasted potatoes in the oven always fills the house with great smell that gives me a calming effect. I serve these crispy potato skins two ways, the traditional way- cheddar cheese, smooth sour cream and scallions. Then the other way- filled with a lighter veggie filling, cheesy sauce and chopped broccoli.

Adapted from Nigella Lawson

Prep: 20 minutes
Cook: 1 hour 40 minutes
Yield: Serves 4

  • 4 or 5 small Russet or Idaho potatoes
  • 1 glove garlic or garlic powder
  • Olive oil
  • 1/2 cup low-fat sour cream or greek yogurt
  • 1 cups shredded light cheddar cheese, save a sprinkling for top and garnish
  • 4 scallions, both white and green chopped
  • dry freeze chives for garnish
  • Kosher salt and black pepper to taste
  • optional (crumbled bacon or soy bacon)

Preheat the oven to 425 degrees. Wash and scrub the potatoes clean under running water. Dry the potatoes, and poke each potato, in several places, with the tines of a fork. This will prevent the potatoes from exploding. Rub the potatoes with a little of the olive oil. Place the potatoes on a baking sheet, and bake for 1 hour 20 minutes. Remove the potatoes, and allow them to cool. Cut the potatoes in half, lengthwise. Use a spoon and scoop out most of the inside of the potatoes – you want to leave a thin layer of potato on the skin. Scoop all of the potato meat into a large mixing bowl. Sprinkle each empty potato shell with a little salt, pepper, cheddar, and chopped scallion. Combine the sour cream, cheddar cheese, and remaining scallions with the potato meat. Mash the ingredients together with a potato masher, but do not over beat the potato meat. Spoon the mashed potatoes into each potato shell. Top with any remaining cheddar cheese. Bake the potatoes at 350 degrees for about 20 minutes, or until the potatoes are heated-through.

Roasted potato

Scooped out potato skins

Cheddar cheese, scallions, potatoes and sour creamFilling added into the skinsTwice baked potato

Twice baked potato

I wanted a lightened up version of a potato skin. Instead of sour cream and starch. I thought some vegetables and cheese filling would be a nice change.

Adapted from Whole Foods Market

  • 3 cups broccoli florets
  • 1 tablespoons butter
  • 1 tablespoons flour
  • Sea salt, to taste
  • 1/2 cup low fat milk
  • 3/4 cups sharp cheddar cheese, grated

Steam broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour and salt to taste. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper. Pour over steamed broccoli and serve at once by placing scoops into the potato skin shells.

Steamed broccoli and cheese sauce

Broccoli and cheese sauce potato skin