San Francisco Cooking
San Francisco Cooking with Betty Evans is a collection of recipes from the diverse cuisine of this exhilirating cosmopolitan city.
Information and suggestions for visiting San Francisco make this book useful not only as a cookbook, but as a travel guide. San Francisco sketches by Gordon Evans add to the charm of this volume.
Softcover 103 pages
PrefaceI was sixteen and it was summertime. My father owned an advertising agency. The Ice Follies was his big important account. They needed him in San Francisco for two weeks to write the annual press book. It was his idea to bring my mother and his two daughters with him. He thought it could be a kind of educational travel experience for our family. I absolutely did not want to go and leave my friends and our vacation fun times. There was another reason. My highschool sweetheart was far away in the South Pacific with the United States Marines. He wrote me love letters. The thought of them sitting unopened in our Los Angeles mailbox was unbearable. My sister did not want to leave her friends either. It was with two slightly sulky daughters my parents boarded the overnight "Owl" train for San Francisco. Our first stop in the City was the Hotel Manz (now the remodeled Villa Florence). Our hotel room looked across to a bar on Powell St. It was active all day and at night, a sort of bedlam. Sailors on leave swaggered in and out. Some had ladies clinging to them. My sister and I watched this unruly scene from our window while our parents slept. After a few days at the Manx my mother decided it was too noisy. We moved to the Gaylord on Jones, where it was quiet and boring. My special memory of the trip was my visit to the Top of the Mark. My mother wanted me to see this high view of the City. She carefully draped her fox cape over my shoulders, lent me her black hat with a veil and made sure I wore gloves. We took a taxi to the Mark Hopkins. I felt very grown-up. The elevator whisked us to the top. The moment we entered the maitre d' came over and immediately asked my age. My mother explained this was my very first visit to San Francisco and she only wanted her daughter to have the experience of seeing the City from this famous room. He was kindly, but firm and said he could only allow us (because of my age) to stay a few minutes. I ordered a Shirley Temple and my mom had a highball. The view was fantastic.Like all visitors in San Francisco we rode the cable car and had crab in Fisherman's Wharf. My parents took us to dinner at Veneto where I devoured more than my share of the Italian relish plate. Friends from the Ice Follies joined us. We had a big table and everyone had fun. My father especially enjoyed Bernstein's Fish Grotto. The decor was imaginative nautical. The waiters wore sailor style outfits. There was a large aquarium with fish swimming around in circles. Two weeks passed faster than I could have imagined. When I returned home love letters were waiting. My friends had missed me. They wanted to know all about my trip. When World War II ended my sweetheart came home and we married. San Francisco was one of the first vacations we took. Together we visited museums and parks, climbed hills and devoured delicious food. The City became our favorite place to celebrate anniversaries, birthdays and have reunions with family and friends. There is always a lure and fascination that tempts one to keep returning-new restaurants open, exciting art exhibits arrive, opera and ballet provide extraordinary sights and sounds. The pleasure of collecting recipes for this book has only heightened my affection for this city and asserted my feeling that San Francisco is certainly one of our world's great treasures. - Betty Evans Hermosa Beach, California 1990
RECIPESAPPETIZERS Celery Victor, Pacific rumaki, North Beach relish dish, Guacamole, Washington Square shrimp toast, Columbus Street marinated olives SOUPS Fisherman's Wharf cioppino, Grant Ave. egg flower drop soup, French onion soup, Foggy night Italian minestrone, Nob Hill artichoke soup, Albondigas soup SEAFOOD Chinatown shrimp butterflies, Bay Sand Dabs meuniere, Sole Veronique, Wharf deviled crab, Gobey's Saloon oyster loaf POULTRY North Beach chicken cacciatora, Fiesta chicken enchiladas, Chinese walnut chicken, Chicken Luisa Tetrazzini, Telegraph Hill lemon chicken, Chicken Jerusalem MEAT Wine country Zinfandel beef stew, Russian Hill stuffed cabbage, Beef Stroganoff, San Franciso firemen's chili, Pacific Picnic roast beef, Steam beer and onion savoury stew, Canton chop suey, Chinese barbecued pork, Basque Springtime lamb stew PASTA, RICE AND EGG DISHES Joe's special, Portsmouth Square eggs foo yung, Hangtown fry, Middle East rice pilaf (the original Rice-A-Roni), Rice with cheese and green chiles, Spaghetti Enrico Caruso, Lodging house macaroni, San Francisco sourdough bread VEGETABLES Mark Hopkins Hotel marinated vegetables, Creamed spinach, German red cabbage, Chinese stir fried asparagus SALADS San Francisco Crab Louis, Cobb salad, Zesty cucumber salad, Palace Hotel green goddess salad and dressing, Caesar salad DESSERTS Mama's North Beach cheese pie, Pacific sunset ambrosia, Bush Street cream puffs, Lemon snow bars, Balclutha oatmeal cookies, Strawberries Romanov, Chocolate rum pie
CHINESE STIR FRIED ASPARAGUSA stroll around the streets and back alleys of San Francisco's Chinatown is an exciting adventure. Peek in the tiny restaurants. You will see the Chinese cook stirring his woks. This efficient cooking pot was developed in China to quickly cook marvelous combinations of food.
1 lb. asparagus, washed 2 T. peanut or other cooking oil salt and pepper to taste2 T. soy sauce Take each stalk in your hand and bend. It will snap off naturally between the tender upper half and botton woody stem. The bottom stem may be used for soup. Lay the upper stems on a cutting board. Cut them in 1-inch-long pieces on a diagonal. Heat the oil in a large skillet or wok. Add the asparagus pieces, sprinkle with salt and pepper. Give a stir and cover. Shake the pan a few times as the asparagus is cooking. After two minutes lift the lid and stir the stems around. Cover and repeat the procedure for another 3 minutes. Uncover, add the soy sauce and give a final stir. Of course this may be cooked uncovered but by covering, you create a little steam which makes the asparagus tender inside and crunchy outside. This will serve 3.
LODGING HOUSE MACARONI AND CHEESELodging houses were popular in the early times in San Francisco. Most of the population was male. They needed a place to sleep and a hot meal. Macaroni and cheese was one of the traditional items on the lodging house menus. It was hot and filling. Prepared at home with a good quality cheese and macaroni this baked casserole is very satisfying.
1/2 lb. elbow macaroni 2 cups milk 4 T. butter 4 T. flour salt and pepper to taste 1 green onion, minced 2 cups grated sharp cheddar cheese 2 T. fine bread crumbs paprika and parsley for garnishCook the macaroni in rapidly boiling, salted water until just tender. Drain and set aside while you make the sauce. Melt the butter in a saucepan over a low flame. Add the flour. Blend well and cook together for a minute. Blend in the milk, onion, salt and pepper. Stir over a low flame. Add the cheese. Keep stirring until sauce thickens. Mix the sauce with the macaroni. Place in a buttered 2–3 quart baking dish. Sprinkle the breadcrumbs over the top. Bake at 350 degrees for 25 minutes. The top should be bubbly and light brown. Sprinkle with paprika and parsley. This will make 4 servings. Sometimes sliced fresh tomatoes are layered in the casserole. This can be made ahead, and refrigerated until baking. Add 15 or 20 minutes to the baking time if cold.