Savoring San Francisco
San Francisco is a city of neighborhoods where fine restaurants are part of everyday life. A foodie heaven. This book offers up piping hot recipes from 100 of the city's favorite cafes, bistros, grills, etc. Aqua. Rose Pistola. Yank Sing. Greens. And many more. It showcases a variety of cuisines, from Asian Fusion to San Francisco classics and everything inbetween.
It gathers photos and essays on each neighborhood and special secsions on local favorite dishes. When I am missing my city by the bay, I reach for this book to peruse through and I can almost smell the sourdough baking in SoSanFran and the coffee roasting in NoBeach!
from Citizen Cake in the Civic Center/Hayes Valley Section of the City
Note: At Citizen Cake, they make their own graham crackers and marshmallows, but you can use commerical ones.
10 oz ScharffenBerger or other 70 % bittersweet chocolate, chopped
1 1/4 cups unsalted butter
1 cup plus 1 tablespoon granulated sugar
1 cup packed dark brown sugar
5 eggs, lightly beaten
1 cup plus 2 tablespoons unbleached all purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoons baking powder
4 rectanglular (double squares) honey graham crackers, broken into 1-inch pieces
3 oz milk chocolate, chopped
12 large marshmallows, cut in half horizontally
Preheat the oven to 325F. Grease a 10-inch round cake pan or 9x13 inch baking pan.
In a medium saucepan, combine the bittersweet chocolate, butter and sugars and cook over low heat, stirring constantly until the chocolate and butter are melted. Take care not to burn the mixture. Remove from heat. Add the eggs all at once and stir just to combine.
In a medium bowl, stir the flour, salt and baking poweder together. Add the flour mixture to the chocolate mixture and stir just until combined. Fold in the graham crackers and milk chocolate. Pour the batter into the prepared pan and smooth the top. Place the marshmallows, cut side down, evenly over the top.
Bake just until the surface begins to crack and the marshmallows turn a dark golden brown, 30 - 40 minutes. If you want to cut clean pieces, let the brownies cool completely in their pans on wire racks. However, they are irresistible warm and gooey from the oven, though you should let them cool for 10 - 15 minutes first.