San Francisco Michelin 2016

It’s been ten years since Michelin arrived in San Francisco (and I started writing about them!) so I guess it’s the right time for reflection. Ten years ago the stars seemed to go to very predictable and somewhat French-inspired restaurants. This year the balance has swung to favor the newer, the modern and the diverse. Is it Michelin or San Francisco? It’s probably a bit of both. Though I'm sorry for some of those restaurants left behind that lost their stars because I believe they are still worthy I can't help but be excited by this new constellation. 

While some were making a big deal over Manresa getting three stars, Commis and Campton Place rising to two stars or Kin Khao getting one, I think the really big news was the ever expanding number of restaurants on the list. An incredible 39 restaurants got a star this year with another 12 getting either 2 or 3 stars. That’s truly worth celebrating! 

Here are some highlights from the evening—photos courtesy of Lee Sherman 

The evening always involves plenty of champagne...

Two gorgeous restaurateurs who both eared the respect of their peers, Cecilia Chang and Chef Dominique Crenn of Atelier Crenn and Petite Crenn.

Pim Techamuanvivit was one of the true stars of night, she’s had a tough year and Kin Khao’s one star was well deserved. While some may consider it an expensive Thai restaurant, Kin Khao has now got to be considered as one of the least expensive Michelin one star restaurants. 

Everyone loves a redemption story and Manresa coming back after the fire to earn three stars put David Kinch in the spotlight, here with pastry chef Belinda Leong who spent some time in his kitchen before making an even bigger splash with B. Patisserie. 

Three of my favorite chefs for the way they balance tradition and creativity while always striving for excellence— Stuart Brioza of State Bird Provisions and The Progress James Syhabout of Commis and Hawker Fare and David Barzelay of Lazy Bear. 

From what I think is the finest Italian restaurant in San Francisco, Acquerello, Riccardo Menicucci and Suzette Gresham Tognetti. 

Aaron London of AL's Place is a chef who takes chances, his next gamble? Decreasing reservations and allowing for even more walk ins. Bravo! My review of his restaurant is currently on Amy's Fork in the Fog 

Who says chefs are all work and no play? Well no one who comes to the Michelin gala! Until next year...

©2015 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

Sustainable Canned Tuna Taste Test

Canned tuna used to be a very inexpensive source of protein, but it isn’t necessarily anymore. The price varies depending upon where it comes from and how it’s caught. For the purposes of this review, I reviewed only sustainably caught white albacore tuna, mostly brands available at the supermarket. Generally domestic brands are more expensive than imported. 

I don’t see much difference between chunk and solid, since it is always served broken up anyway. I only tried solid or water packed, not oil packed tuna which in my opinion is always tastier. I taste tested the tun drained, straight from the can. But my preferred way to serve it is in a tuna salad with mayonnaise, lemon, relish, celery and green or red onion. 

1. American Tuna $5.99 A

This pole caught Marine Stewardship Council certified sustainable tuna is packed, and one would assume caught, in Oregon. It’s tested low in mercury, the cans are bpa-free, claims to be turtle safe and dolphin safe and is 6 rather than 5 ounces. 

Excellent, oily and rich with good flavor and texture  

2. Safe Catch $4.50 B+

This brand has a bpa-free can, it’s packed and one can assume caught, in Thailand. It’s tested and claims to be the lowest in mercury. It claims to be turtle safe and dophin safe.

Fine, good flavor and texture

3. Wild Planet $4.50 B+

This tuna is sustainably pole and line caught, caught in the North Pacific and in New Zealand. It claims to be turtle safe and dophin safe. 

Fine, good flavor and texture

4. Crown Prince $3.99 B-

This product of Thailand is Marine Stewardship Council certified sustainably wild caught, dophin safe and the cans are bpa-free.

A bit salty, but otherwise fine

5. 365 (Whole Foods house brand) $1.99 C

This pole and line caught tuna claims to be dolphin safe and is processed and packed, and one would assume caught, in Thailand. I mistakenly purchased salt free, but I seasoned it with salt. 

A bit tinny flavor

CONCLUSION

The American Tuna was really the most delicious. In a tuna salad will it make a difference? Maybe a little, but more likely in other dishes like a Salad Niçoise. Meanwhile you can often purchase fresh fish, even albacore, at the same or less than the price of canned fish. So I'd only recommend buying canned tuna if you really prefer it or for the convenience factor. 

Which canned tuna do you buy, and why? Leave a comment and let me know!

Disclaimer: I was provided as  of the Safe Catch tuna and purchased the other brands for the purposes of this review. I was not compensated monetarily for this or any other post. 

©2015 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

Lamb Meatballs Recipe

Nothing is more disappointing than a soggy french fry. There are lots of things I don’t just like crispy but extra crispy. Toast, onion rings, pizza crust, potato chips, breaded cutlets, pie crust, streusel. I could go on and on. And is there anything better than the crispy edges of a roast? I’m the one who wants a rare slice from the middle and a crusty slice from the end of the roast—beef, pork or lamb.

There are lots of ingredients for making food crispy and many of them contain gluten, and one of them is naturally gluten free, cream of rice. Cream of rice is finely ground rice that cooks very quickly. It can be used as a hot cereal but also in recipes like this one for baked rice custard that I plan on experimenting with shortly. When used in meatballs it absorbs moisture but also helps to create a lovely crisp texture to the surface of the meatballs. I like beef meatballs to be delicate and tender made light with ricotta or moist bread crumbs, but lamb meatballs are really good with a bit of a crust. 

I have used black pepper, cumin, paprika and cinnamon to season these meatballs, but you could change up the spices if you prefer using fresh mint or garlic, or swapping chili powder in place of paprika. You could leave out the cumin and cinammon, I added them because lamb is strong flavored and pairs well with hot, sweet and smoky spices. The meatballs are great as an appetizer, served with toothpicks but also with rice, orzo or pilaf. You can also make them bigger if you like, you’ll just need to broil them a bit longer. 

Lamb Meatballs 

Serves 4

1 pound ground lamb, 80% lean

1/4 cup finely chopped white or yellow onion

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon sweet or smoked paprika

1/4 cup cream of rice 

1 egg

Mix all the ingredients gently with your hands. The meatball mixture will be wet but will firm up. Refrigerate the mxiure for at least 30 minutes. Using a teaspoon scoop the mixture and roll into meatballs and place on a foil lined broiling pan. Broil meatballs for 6 minutes. Serve with tahini sauce, garlic yogurt sauce or tomato sauce. 

Enjoy! 

©2015 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.