Still Looking Back On San Francisco...
04 August 2009
It’s already been a while since we came back from our trip to California - but there are just still so many things to talk about…
Very memorable indeed was the farmers market in San Francisco. Every Saturday morning the whole area suddenly fills up with market stands selling fresh local produce, and with leisurely shoppers trying their way through the samples of all the fantastically tasty fruit, home-made dips and spreads, or specialty olive oils. Those wanting real brunch can also queue for some freshly sizzled fry-up breakfast or some mouth-watering pancakes.
Already enchanted by the bustling stalls outside, I almost missed having a look inside the Ferry Building – and I am very happy that after all I didn’t! I got even more carried away by all the different delicatessen shops also offering samples of their specialities – so generously in fact that I could easily have skipped breakfast alltogether and just tasted my way through the endless varieties of little treats instead. I tried some wasabi-potato salad, some super-finely chopped marinated aubergines and carrots, some paprika jam and some orange-flavoured wild rice and buckwheat salad, just to name a few that have particularly stayed on my mind. I got just so many culinary inspirations that morning! And the ginger ice cream at Ciao Bella for dessert was just divine…
In short, I think this place comes pretty close to heaven for foodies. No doubt this is where I would spend most of my Saturday morings, were I ever to live in San Francisco. But for now I keep enjoying Viktualienmarkt in Munich, buying the ingredients for my new food ideas. The first one I prepared inspired by the samples I tried at the market is this nutty wild rice salad with an orange-based dressing. And to add something like a sublte sweet-and-soury finish I opted for some rice vinegar and hand full of raisins, which blended in really nicely!
Orange-Dressed Wild Rice Salad
| serves 4 |
| 200g wild rice |
| 1 vegetable stock cube (organic) |
| juice of 1 big orange (about 100ml) |
| about 40ml Japanese rice vinegar |
| about 40ml virgin olive oil |
| 2 hands full of walnuts, coarsely crushed |
| 1 hand full of raisins |
Boil the wild rice with a vegetable stock cube (organic if possible – tastes much better!). To get the proportions right, measure the rice in a cup and add about 1 ½ the amount of water. Let simmer for about 20 minutes, checking regularly if there is enough water left to prevent it from burning, and add some more water if necessary. The water should all be consumed in the end, while the rice should still be somewhat grainy - the dressing will do the rest.
In the meantime, squeeze the orange and combine the juice with the rice vinegar and the olive oil. When the rice is done take it off the heat and pour in the juice mixture; add the coarsely crushed walnuts as well as some raisins and stir well. Let the rice salad cool down with the lid closed, so it will absorb the dressing well.
Enjoy lukewarm or also cold!
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