Share the Love dishes out links to other blogs we enjoy.

Rebecca shared this wonderful little blog which she heard about over at food52.

***Update***Rebecca informs me that she didn’t find this on food52, so I stand corrected. food52 remains, however, a great food blog.

Meet Bread Meat Bread.

The concept is simple; Charlie and Megan eat burgers at restaurants around the Bay Area and then they blog about it. The posts are snarky (in a good way), but informative. These two seem to know their stuff when it comes to ground bovine.

I just spent a while poking around the site and, I gotta say, I kind of really want a burger now.



These two recipes, paired with a simple salad of arugula, goat cheese, and red onion, make for a simple, fun, and scrumptious meal. This past Sunday, I made this for Rebecca, Reed, Subu, and myself with great results. The star of the dinner is the Salt Encrusted Whole-Roasted Fish, cooked with a technique that results in tender, flakey goodness.

Salt Encrusted Whole-Roasted Fish

1 Whole Red Snapper, 2.5-3 lbs. (gutted and descaled by your friendly fishmonger)

1/2 Lemon, sliced into 4 wedges

4 cloves of garlic, crushed and peeled

3 sprigs of fresh rosemary

3 sprigs of fresh thyme

3 lbs. of coarse grain kosher salt

1 egg white

Preheat oven to °450. Stuff the cavity of the fish with the lemon, garlic, rosemary, and thyme. Using your hands, mix egg white and salt until you have a paste-like mixture. Pour a 1/2 inch layer of the salt on a rimmed baking sheet. Place the fish on top and then cover with remaining salt, creating a seal.

Place fish in oven and roast for roughly 25-30 minutes.  Use a knife to crack the salt shell and filet or serve family style.

Steamed Artichokes

2 large artichokes

4 cloves of garlic, crushed and peeled

1/2 a lemon, quartered

2 cups of inexpensive white wine

3 tbsps of salt

Place wine, garlic, lemon, and salt in a large pot and bring to a boil. Reduce heat to medium-low and, using a steaming basket, steam artichokes covered until tender (roughly 30-40 min).

Half and serve with a dipping sauce of mayonnaise, chopped fresh thyme, fresh lemon juice, olive oil, and cayenne pepper to taste.

Dinner FTW!

Image © The Oatmeal

The Oatmeal dedicates today’s cartoon to the phenomenon that is Sriracha Hot Chili Sauce.

If you’ve never had Sriracha, do.  It is really something else.  Mouth-numbingly spicy, but with an almost sweet flavor profile to accompany the burn.  When I worked at a sushi joint back in my college days, I would slip into the kitchen every chance I got to swipe a shrimp tempura and douse it with Sriracha. Finding the perfect dosage for each shrimp was the difference between pure bliss and a tongue I couldn’t feel for hours. It’s a fine line, folks, but a risk worth taking.

Sriracha really goes with so many things, though. What are some of your favorite uses?

Rebecca forwarded me this link from food52, which is a great blog for recipes and other food related awesomeness.  All I can say is that we will definitely be making these things at our next dinner party.

Spiced chocolate pots de creme with candied bacon & maple cream.

Soak that in for a second.

Now, check out the recipe, and tell me it doesn’t make you drool.

I mean, look at this.

photo by kmartenelli via

Grant Achatz, owner/chef of Chicago’s Alinea, tweeted this link today, which led to the website of Florida based catering company, C2 Catering Concepts.

Apparently someone over at C2 got a little too snap-happy with their screen grab capture.  The offending images are down now, but thanks to Google cache, I am able to show you the before and after.

C’mon people, is it that hard to take pictures of your own food?!  Or are C2’s catering concepts not all that picturesque?

The Gastronomical We loves good food.  As we procure our ingredients, whether at Whole Foods or Trader Joe’s, foraged from the wild or our own backyard, or hand-picked at the local farmer’s market, it’s easy to take for granted how lucky we are to have such abundant access to good, healthy food.  This is especially so here in the Bay Area, where produce, meats, seafood, and more are easily sourced locally.

It’s important to remember, though, that this is considered a luxury for many of our neighbors.  In fact, one in five people in San Francisco and Marin face the threat of hunger every day (the national number is closer to one in ten, for what it’s worth).  Making a huge impact on this problem every day is the San Francisco Food Bank.

I recently started volunteering at the SF Food Bank.  As I continue to look for full-time work for myself, I find that I have a lot of extra time on my hands, and I figured that using that time to do something positive made a lot of sense.  In my few visits so far, I’ve contributed to the distribution of 3,600 pounds of frozen squash, 1,300 pounds of brown rice, and 13,000 pounds of fresh oranges.  That’s a lot of food for a minimal investment of time.

Today, I even dragged Rebecca along for a day of sorting and packing food. While she wasn’t a huge fan of the hairnets we had to wear in the packing room (yes, I have pictures – no, she won’t let me post them), we had a great time.

If you’re looking for a great way to give back to the community (and make yourself feel pretty good while you’re at it), I highly recommend the San Francisco Food Bank.  It’s super easy to sign-up and there is no minimum time commitment to help out.  It’s also great for group activities, so if your office or community group is looking for opportunities to do some community service, this is a great bet.  If you’re interested in volunteering your time, follow the links below for more information.  And if you are going to be there, let me know!  Maybe we can pack some food together.

SF Food Bank Quick Facts:

  • 41.5 million pounds of food to be distributed this year (that’s 88,000 meals per day)
  • 200,000 people served each year
  • Serves over 400 community partners (non-profits, church groups, etc…)
  • 60% of food distributed is fruits and vegetables
  • 22,000 volunteers make this happen
  • Nearly 50% of funding comes from donations

For more information on how you can get involved:



Give Food

Are there other organizations that you’ve enjoyed donating your time or resources to?  We’d love to hear about them in the comments!

Back in November, Rebecca and I went to a great dinner at SPQR to celebrate her birthday.  I love SPQR.  Their menu is essentially what my brain would produce when asked to describe its ideal cuisine, but that’s a different post for a different day (or two posts…one about my brain and one about the restaurant).

But this isn’t a post about the meal.  No, this is a story of how the meal lived on.

Among the many amazing dishes we tried that night, one in particular tickled the imagination as much as it did the tastebuds.  Enter the roast quail.

Before either of us could bear to cut into this deliciousness, Rebecca and I got lost for several minutes talking about this dish’s presentation.  I mean, look at those legs.  And that well-fed belly.  This quail was almost lifelike.

And with that, I present you with the following: the results of an ongoing series of Photoshop hijinks.

The Beached Quail


Quails Gone Wild


Quail Takes Ten


Tranquil Quail


Radio City Music Quail