Leopold's

When I first started this (was about to say "magical little" good thing I stopped myself) blog, I wrote about Suppenkuche, the awesome German restaurant in Hayes Valley. Recently Leopold's opened up on Union/Polk and -- sorry to say Suppenkuche -- I think I found a way to save myself a $12 cab ride.

Without trying to find a creative way to describe Leopold's that is totally unfounded and only exists because I wanted to be witty, I would say Leopold's is like Suppenkuche without the bread or crazy licorice tasting aperitifs, but just as good, better for a date and a bit lighter in fare. The apps and entres are definitely smaller which is fine with me, they're HUGE at Suppenkuche (which is fine with others). You still get the festive atmosphere as well as the yelling and bell ringing that comes with the delivery of a boot, but you get a bit more 1:1 conversation and a little less sausage. I've had the vegetable strudel, braised short ribs, wiener schnitzel, and cured salmon among other things in my two visits so far and everything was well presented, fresh and oddly enough...light. Now don't get me wrong, it's no salad bar but you don't have to walk away feeling like you ate a whole pig either. The Linzer Tart on the dessert menu was aaaaaamaaazzziiinnng, but maybe I was really in the mood for dessert because after I wrote "aaaaaamaaazzziiinnng" I realized it was an overstatement. Regardless the place is good and you should definitely add it to your list of places to dine next. Oh, and yes, there will probably be a wait, but lucky you, Tonic's across the street and there's nothing wrong with a few cocktails before dinner in my mind. Nothing wrong with a few during and after either.

Herbs mmmmmm

Herb Quinoa Salad from Taste of the Test Kitchen

So I'm in a Book Club. Yes a Book Club. But I like to think of it as a Food, Wine & Other Booze Club where we also read books. I think most of my fellow members would agree.

Last night we were at our best and produced everything from fresh baked apple mint pie to salmon spring rolls to stuffed rosemary eggplant. The theme was fresh herbs, so I whipped together what you see above, a Mint Parsley Lemon Quinoa salad. I changed the recipe a bit from the original. I went a bit heavier on the quinoa* and instead of serving it with pita and greek yogurt, I eliminated the pita and found a way to incorporate the yogurt into the salad by making a light dressing with the following:

Plain Greek Yogurt

Lemon juice

Salt

Olive Oil

Simple as can be.

I tossed that with the quinoa, then added the herbs and tossed again before drizzling it all with a final touch of garlic herb olive oil. I'm not sure if everyone loved it as much as I did -- I'm a HUGE herb fan and fresh leafy herbs can be an acquired taste when not finely chopped -- but I didn't see any left over on the ladies' plates so I'll deem it a success.

* No matter what I do, whenever I see the work Quinoa, I always pronounce it in my head as quin-o-uh. I've tried to fight it but at this point I've accepted it's not going to change. Hey, at least it's a good way to remember the spelling.

Easter Eggs!

Easter Egg Cupcake Recipe from Cupcake Project

Fixed these magical little treats for Easter Brunch last Sunday ...wait... did I just say "magical", "treats" and "brunch" in the same sentence? Good lawd I am not starting this recommitment to blogging the best way now am I? Let's start again:

Easter needs eggs. Even for adults. I mean who wouldn't welcome an Easter egg filled with cake? I took this recipe from Cupcake Project and switched it up a bit. Remember that aversion to measurement? Yeah. I pulled a Semi-homemade with Sandra Lee on these babies, bought myself some blueberry muffin mix. The kind I used to beg my mother for when she allowed my nagging little Lunchable loving butt to go with her to get groceries. Anywho, they were quite the hit. Maybe not as "magical" as if you followed Cupcake Projects instructions, but damn good, and it left me more time to sip mimosas.