ever since my good friend Sarah wrote an article for the SF Bay Guardian
about explosion of small, homemade ice cream shops in San Francisco, I vowed to myself to visit every one of them, to find out which one was best, the most decadent. The list of six different shops, with detailed descriptions of their most popular flavors was supposed to ease this “difficult” task. Mexican Chocolate from Mitchell’s, Saffron Ginger from Xanath, or Goat Cheese from Holy Gelato – all sounded enticing, but I had my heart set on Bi- Rite’s
Salted Caramel, which has been one of my long time favorite flavors. Plus, I really wanted to see what the whole hype was about, and why there always seem to be so many people waiting patiently in line, just to get their ice cream.
As it turned out, the Salted Caramel lived up to its tasty reputation and paired really well with some other amazing flavors they had to offer.
I especially liked it combined with white chocolate-blackberry swirl and ricanelas, which is (oh, my!) cinnamon with snickerdoodles. So, when few weeks ago M. and I found ourselves eating Bi-Rite’s ice cream in the rain, under the palm tree, we knew we were in trouble. We had become “those” people! Addicted to creamy, sweet, salty goodness.
For months Bi-Rite Creamery kept me from moving down on Sarah’s list
, but promise is a promise, so Humphry Slocombe
, you better stock up on your Blue Bottle Vietnamese Coffee flavor, because you’re next!
their soft serve window offers different flavor each day.
not in a mood for ice cream? try their freshly baked cookies and fancy sodas.
How was your weekend? Were you fighting off the heat wave, enjoying almost-here-summer days, picnicking or hiking??? I did some of these things plus trip to the farmers market and some good cooking. I had this herbed goat cheese tart on my mind for quite some time now, was just waiting for a perfect summer weather as an excuse to make it…..just in case a picnic dish was needed. It’s made with marinated roasted beets, whole wheat pastry flour, fresh herbs, goat and ricotta cheese, delicious. Perfect for a picnic at the park or day at the beach.
marinated roasted beets
- 2 golden beets
- 2 small red beets
- 1 small Albina Vereduna, white variety (optional)
- 2 garlic cloves, smashed
- 4 Tbsp olive oil
- 2Tbs sherry vinegar
- sea salt, fresh ground pepper
- 2 Tbsp fresh thyme
for the pastry
- 1cup whole wheat pastry flour and
- 1 1/2 all- purpose flour or if you prefer use 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
for the filling
- 10 ounces soft mild goat cheese
- 1 cup ricotta cheese
- 3 large egg yolks
- 1/4 cup all-purpose flour
- 1 stick (1/2 cup) unsalted butter, softened
- 1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, oregano
fresh chopped herbs, baby arugula
fresh ground pepper, sea salt
To roast the beets wrap them in aluminum foil, place on the baking sheet and bake for about 30-40 min in 425F oven, wait until cool enough to handle and use paper towels to slip the skins off. Slice thinly and place red and golden beets in two separate bowls. Mix olive oil, vinegar, garlic, thyme salt and pepper, pour over each bowl, cover and refrigerate until ready to use.
In the mean time mix all of the ingredients for the pastry dough until smooth, flatten into a disc, wrap and refrigerate until ready to use ( at least 30 min).
In the food processor blend all the ingredients for the filling, until smooth.
Preheat oven to 350F. On a lightly floured surface, roll out dough to a 1/8-inch-thick rectangular shape( if you’re using this kind of pan) . Roll the dough around the rolling pin, and lift it over a tart pan with a removable bottom( I used 10.5×7.5). Line the pan with the dough, pressing it into the corners.You’ll most likely use only 2/3 of prepared dough. Prick dough all over with a fork. Transfer to refrigerator to chill for about 30 minutes. Bake for 10-15 min on the middle rack. Remove from oven, add the feeling and bake on the middle rack for another 30 min. Remove from oven, arrange the beets on top, garnish with chopped thyme, oregano and baby arugula, drizzle with some oil and vinegar mixture saved from marinating beets. Tastes great with mixed greens salad and sauvignon blanc wine.