SF Restaurant Adventure - Urban Tavern

It's Super Bowl day, and I had to be at a conference in San Francisco.  What a way to enjoy the evening with 49er's fan at the Urban Tavern, Hilton SF Union Square.  Their hamburger is delicious, and I think their French fries are quite good as well.  With the crowd cheering and food and spirit, it was a great night at the Urban Tavern.

 It was a great half time show.  Wished we had won, but it was a good game.

Anytime Snowball Cookies

 The snowball cookies is actually good at any time.

Asian Egg Tarts

This is my first adventure in making this Asian Egg Tarts.  

Don't have Custard Powder, so I used instant vanilla pudding mix.  (I found out that the Custard Powder is basically a mixture of cornstarch with flavorings - so,.. same-o-same-o as pudding mix is what I concluded.)

Mix with butter.

I worked / handled the dough too much.  I will try again and try to make it 'light' the next time.

MITARASHI DANGO 2013

Wanted to finished posting these and a few others back in January, but here it is.  Our favorites of the family - the MITARASHI DANGO.  This one is not 'roasted' -- so, not "YAKI" DANGO. 

Myoz's Pineapple Crumbles

Never thought of using the crushed pineapple to make the Pineapple Crumbles, but you did a great job! Myoz.   A can of drained crushed pineapple mixed with sugar.   Then a flour mixture with butter and sugar and cinnamon are mixed and poured over the top.  Then, baked.

Myoz's Mixed Grains with Chocolate Chips

With a bit of imagination, an ordinary oatmeal cookies can turn into something gourmet!

My Tartine Baguette 1 Testing

I really enjoyed making this Baguette from the Tartine Breads.  The book included many detailed steps and tips and techniques and full detail illustrations that I always wondered about.   As some of the 'turns' of the dough and folding of the dough - when described with words could get quite confusing if it is the first time you are trying to follow the steps.  I highly recommend this bread baking book - Tartine Breads. 

 

 

I did not have time to make the bread the 2nd day after making the poolish, nor did I really have the Starter in my kitchen.  So I just let the poolish stayed in a covered container and placed it in garage for 3 days until I have a quiet time to get to it.  It worked out quite well!

The dough turn out smooth and with good tension.

 

 

 

 

Time for the 2nd proofing. 

 

 

 

 

I didn't know how it would be with Rice Flour instead of the corn meal, but it was amazing!  the dough slide off the peel so nice and smoothly!   and no gritty cornmeal under the baked bread.