Foodie Review | My Father’ Kitchen

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IMG_1870 So I’ll admit that finding food out to eat is pretty tough on a limited diet – Mexican and Vietnamese seem to be safe choices if you avoid and sauces with sugar! We found this adorable little Pho place and decided to give it a go last week. They used thicker noodles than I’ve had in the past which was a new experience, and overall it was really delicious.

My Fathers Kitchen
1655 Divisadero St
San Francisco, CA 94115

Happy eating,
xo Brie.

Ramen Underground

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2015/01/img_1604.jpg Ramen in San Francisco is no joke. When I hear ramen I used to think the stovetop packets you can get two for a dollar, and usually need during college when you’re, well, broke. But not here! Traditional ramen broth is slow cooked for 18-24 hours, giving it an intense and bold flavor. There’s are typically three types of broth: salt (basic broth), soy sauce, and miso. And then each of these can be gotten spicy. Mixed with the traditional ramen noodles, bbq pork, green onion, mushrooms, and whatever other toppings you go with, it’s in a word: amazing. My favorite combination is spicy miso broth with additional chicken dumplings and kimchi. It’s too good…I want to eat it all the time. So if you’re here, do yourself a favor and track down a bowl.

Ramen Underground
356 Kearny St
San Francisco, CA 94108

xo. Brie

Manhattan Clam Chowder

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I got a craving for Clam Chowder, but didn’t want all the cream and richness of New England chowder…so Manhattan Clam Chowder seemed just the ticket.
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I like my soup with some spice, so horseradish and hot sauce sounded like nice additions. This soup is nice and hearty, the clams and potatoes fill you up, but the leeks and gentle spices give it subtle hints of complexity.
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Top with some fresh parsley and pair with some fresh artesian bread…and you’ve got a bowl of heaven. This will definitely be making it into my regular meal rotation.

Enjoy lovelies!

xo. Brie

Manhattan Clam Chowder
2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, drained, chopped and juice reserved
4 ounces bacon, diced
1 1/2 cup yellow onion, peeled and small dice
1/2 cup leek, white part only, small dice
1 cup celery, rinsed and small dice
2 teaspoons garlic, minced
1/8 heaping teaspoon celery seed
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 cups yukon gold potatoes, peeled and 1/2 inch dice
28 ounces Pomi brand chopped tomatoes
1/2 to 3/4 teaspoon prepared horseradish
2-3 dashes of Crystal Hot Sauce

Place a 3 1/2 quart heavy bottomed pot over medium heat. Add the bacon and render the fat until it is crisp tender, not crunchy. Add the onion, celery and leek. Saute the vegetables until they are tender but not browned. Add the garlic, celery seed, oregano, thyme and red pepper flakes. Saute until they become fragrant. A minute or so. Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper. Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.
6. Just before serving add the horseradish and hot sauce, making sure to thoroughly stir them in.

Recipe adapted from Bona Fied Farm Food Journal