Italian Sausage Sandwich with Bell Peppers and Onions
This recipe can also be found in our Appetizer Recipe Library!

Ingredients

4 Italian sausage buns
2 Tablespoons olive oil
1 large yellow onion, thinly sliced
1 large each red and green bell pepper, seeds removed, thinly sliced from top to bottom
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fennel seeds
1 ¼ teaspoon kosher salt
4 four-inch sweet Italian sausages
6 ounces Fontina cheese, sliced (optional)

Methods/Steps

Warm Buns: Wrap buns in foil and heat in a 300ºF for 20 minutes.

Sauté Onions/Peppers: Heat oil in heavy large skillet over medium heat. Add onions and peppers; sauté until slightly softened, about 5 minutes. Add balsamic vinegar, sugar, fennel seeds and salt. Reduce heat to medium-low and sauté until onions are deep brown and tender, about 15-20 minutes longer. You may need to add a little water if the bottom of the pan gets too brown.

Cook Sausage: While the vegetables are cooking, using a ridged grill pan or large skillet, grill the sausage lengths over medium-high heat, turning them once, for 3 minutes a side for all four sides, or until they are cooked through.

Assemble Sandwiches: Cut bun and open like a book. Halve sausage lengthwise. Arrange 2 sausage halves in each bun. Top sausages with caramelized onion and pepper mixture. Top with Fontina cheese slices and broil until melted and golden. Serve immediately or wrap in foil and head to the nearest picnic table.

Makes 4 sandwiches.

Check out our Appetizer Recipe Library for more fun and easy recipes!

August 27-29, Jack London Square was taken over by dozens of food vendors, eager to get their gourmet menu items to the public. At $5 and under, I felt like I was actually stealing food all day! The slogan, “Putting the food back in fast,” could be seen everywhere. And for good reason! Eat Real’s mission, according to the event website, is making real food as accessible and affordable as fast food. It was truly refreshing to find that nothing was overpriced, and I could actually afford to try many of the items calling my name! It’s not often that I can satisfy my cravings and still have money left over.

Crowd favorites included the much buzzed about Chairman Bao truck, Gerard’s Paella made in GIANT paella pans, Tru Gourmet’s variety of organic dumplings, and the 51st State’s cactus fries that sold out twice before I could try them! I fell in love with the sweet potato pie from Uhuru Pies that seemed to have healing powers, and was lucky enough to snag some delicious lumpia from Senor Sisig before they disappeared.

Favorites from the Parties That Cook office included mushroom empanadas from El Porteno, Homeroom‘s mouth-watering Trailer mac and cheese, and almost anything from Jim n Nick’s BBQ (sadly, not local).

The demonstrations, though informative, were also entertaining. On Saturday, one could have learned how to milk a goat and make ice cream on the same stage! We now have our own bitters expert in the office thanks to a Sunday demo on Homemade Bitters with Greg Lindgren of San Francisco bar Rye. Knowledgeable and friendly presenters opened up to the crowd, sparking interest in sustainability and encouraging an exploration of the do-it-yourself lifestyle. Even our friends from FarmCurious were there! Check out our blog on Urban Homesteading for more information!

Overall, the fun-and food-filled weekend was a success! I will be sure to never miss another Eat Real Festival as long as they keep happening!

At the end of the day, Miniature Grilled Cheese Sandwiches with Tomato Soup is sure to hit the spot. Check out the Appetizer Version of this recipe, too!

Ingredients

Grilled Cheese:
24 slices white bread
2 cups combination of grated Gruyère, Fontina, and mozzarella cheeses, mixed together
2 Tablespoons chives, chopped
½ stick butter

Tomato Soup:
3 cans tomato soup
1½ cup water
1½ cup milk
9 Tablespoons orange juice

Methods/Steps

Prepare Bread: Heat oven to 300ºF. Using a 2-inch round cookie cutter, cut out 2 circles from each bread slice.  Toast in the oven on a sheet pan for about 5 minutes to dry out the bread.

Assemble Sandwiches: Mix together the cheese and chives. Top slices of white bread with the cheese/chive mixture. Close the sandwiches.

Cook Sandwiches: In a large skillet, melt about 2 Tablespoons of the butter over moderate heat. Cook the sandwiches turning once, until browned, about 1-2 minutes per side. Transfer the sandwiches to a sheet pan. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch. Reheat the sandwiches in the oven for about 5 minutes, until piping hot.

Make Soup: Mix can of soup with water, milk, and orange juice, and heat to liking. Then serve in small bowls with grilled cheese sandwiches.

Makes 24 mini sandwiches.

Want more fun recipes like this one? Go to our Appetizer Recipe Library!

Sustainability: Anywhere.

Movies like Food, Inc. have helped open the eyes of many to the increasing distance growing between people and their food sources. As a result, the homesteading movement has gained major ground, and is sure to continue attracting new homesteaders into the future. This may seem difficult to do, considering how quickly rural areas are transformed into urban neighborhoods. Companies like FarmCurious, however, exist to solve that exact problem. FarmCurious was created by Nicole Kramer to help educate individuals interested in urban homesteading.  Kramer even facilitates the process by selling all the tools necessary for urban homesteading online!

More Than Just Information

FarmCurious has found a way to make urban homesteading education fun! Introducing the FarmCurious Urban Homesteading Party. These home presentations bring Kramer right to you for demonstrations and discussions on everything related to homesteading. Not to worry, you don’t have to be a homesteading aficionado to host one of these parties. Kramer will not only explain the benefits of producing your own food, but she will show you how to do it! Topics include making jams (preserving), making yogurt (culturing), brewing/wine making, growing your own produce, and conserving what you make. Best of all, FarmCurious brings delicious samples –for free! –and offers discounts on products purchased at the party!

Party with A Purpose

Kramer ultimately hopes to open her own brick and mortar store. In addition to hosting parties, Kramer can be found selling urban homesteading tools at events like Eat Real Fest August 27-29, and the San Francisco Underground Market on September 11 in Oakland’s Jack London Square to reach this goal. To learn more about FarmCurious Urban Homesteading Parties, check out the Educate tab on the FarmCurious website. For tips and stories straight from urban homesteader Nicole Kramer, go to her blog on FarmCurious!

Guacamole with Nectarines and Corn
You can also find this recipe in our Appetizer Recipe Library!

Ingredients

Seeded Tortilla Points
2 Tablespoons flax seeds
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
8 ten-inch flour tortillas
1 large egg beaten with 2 Tablespoons cold water and 1 1/2 teaspoons salt
Parchment paper

Guacamole
2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
1/4 cup red onions, finely chopped
1 nectarine, pitted and cut in 1/4-inch dice (can substitute a peach or papaya with skin removed)
1 ear fresh corn, kernels removed
1 large clove garlic, minced
1 chipotle in adobo, seeded and minced + 2 teaspoons of the adobo sauce
2 teaspoons lime juice
2 Tablespoons olive oil
1/4 cup cilantro, chopped
1 teaspoon kosher salt

Methods/Steps

Preheat oven to 400ºF (or 375ºF convection if available).

Seeded Tortilla Triangles: Combine flax, sesame and poppy seeds. Using scissors, cut tortillas in half and then into wedges (4 triangles per half). Place tortilla triangles on a parchment-lined baking sheet in a single layer; brush with egg/water/salt mixture. Sprinkle generously with seeds. Bake in the upper or lower third of the oven, switching the position to the opposite third halfway through the baking. Bake until crisp and lightly browned, about 10-15 minutes. Transfer to cooling racks and cool completely.

Guacamole: Mash avocado with a fork until coarsely mashed. Add red onions, nectarine, corn, garlic, chipotle, adobo, lime juice, olive oil, cilantro, and salt. Mix.

Pack: Scoop the guacamole into a small container with a lid, or even into a strong plastic baggie. Don’t forget the chips, ice, or cooler!

Serve: Mound the guacamole in the middle of a serving platter. Then nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.
Makes enough to serve 24

Want to see other fun appetizer recipes? Go to our Appetizers page!

Oyster Heaven & Beyond

Osteria Stellina – Located in downtown Point Reyes Station, this should be your first stop to kick off your Point Reyes food adventure. All the food here is local – all-from-Marin-County local. Named in SF Chronicle’s top 100 Bay Area Restaurants, Chef-owner Christian Caiazzo’s “Point Reyes Italian” cuisine is not to be missed. Try Stellina’s speciality oyster pizza with braised leeks, lemon thyme and parsley. If oysters are not your thing, this osteria has a surprisingly well-rounded menu, and everything looks delicious!

Tony’s Seafood Restaurant – Does “osteria” sound too fancy for you? Or do you just love BBQ oysters? Drive up a bit further Highway 1, and it doesn’t get any divier than Tony’s. Still, paired with a great view, everyone agrees they have the best BBQ oysters around.  It’s only open Friday – Sunday and is cash only so plan ahead!

Want to go straight to the source? Be sure to pack a picnic and/or pick up a few things at Point Reyes Station.  Pick up some fresh bread and other baked goods at Bovine Bakery, and stop by Cowgirl Creamery to watch cheese being made. It’s always a great idea to pick up some yummy cheeses before heading out to Hog Island Oyster Company or Tomales Bay Oysters, also along Highway 1. Both provide picnic tables, barbeques, lemons, hot sauce, a glove, a shucker, and beautiful views! Staff will suggest other picnic areas nearby, so if you plan on being adventurous, bring your own shucker, glove, and oyster fixins. Tomales Bay will give you a quick demo on how to shuck if it’s your first time. You should be prepared to pay a picnic fee at Hog Island, but it’s well worth it!

If you prefer a down home family restaurant experience, head back to Point Reyes Station for live music in the evening at Station House Café.  The café even uses local organic ingredients! If you haven’t had enough, you can also get fresh oysters from Hog Island or Drakes Bay. Make a note: the specials are ever-changing! Reservations are not a bad idea, either.

If you’re lucky enough to grab a bag of oysters to-go, here’s a great oyster recipe from the Parties That Cook appetizer recipe library!

Getting Back to Nature

If you want to spend more time running around in the wild, pack up that picnic and:

HIKE along Bear Valley Trailhead.  Take this trail to get to Arch Rock for gorgeous views to go with your picnic lunch. Campers can also find a few campsites starting from Bear Valley. Check out Bay Area Hiker for detailed descriptions of the trail.

RIDE along Marshall Beach Trail or over to the Lighthouse. From Marin Magazine on Marshal Beach Trail: The fairly easy ride offers a challenge with the short uphill climb from Marshall Beach but the bulk of the trail is flat and manageable. How to get there: After entering Point Reyes National Seashore, turn right on Pierce Point towards Tomales Bay. Tomales Bay State Park will appear on the right. Turn right onto Marshall Beach Road. Drive up this road a short distance to the cattle guard and park. The ride is about seven-and-a-half miles.

WALK along Limantour Beach for a somewhat secluded experience combining beautiful views of the ocean and the forest.

Beautiful West Marin offers many locations to explore. Whether you come in search of a great oyster, a great meal, or a great trail, you have to check out Point Reyes!

Crostini of Mascarpone with Orange and Honey Caramelized Fennel
This recipe can also be found in our Appetizer Recipe Library!

Ingredients

Caramelized Fennel
2 Tablespoons butter
2 large fennel bulbs, stems and core removed, very thinly sliced into 1/4-inch-thick slices (reserve frond for garnish)
1/4 cup white wine
1 teaspoon orange zest
1/2 cup fresh squeezed orange juice (from about 2 Navel oranges)
1/2 cup vegetable stock
2 Tablespoons honey
2 teaspoons balsamic vinegar
2 teaspoons fresh thyme, chopped
1 Tablespoon flat leaf parsley, chopped
1 1/4 teaspoons kosher salt

Crostini and Herbed Mascarpone
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup olive oil
8 ounces fresh mascarpone
1/4 teaspoon orange zest
1 teaspoon orange juice
1/2 teaspoon fresh thyme, chopped
1 Tablespoon flat leaf parsley, finely chopped
1/2 teaspoon salt
Parsley, thyme, or fennel frond for garnish

Methods/Steps

Sauté Fennel: Melt butter in a large sauté pan. Add fennel and sauté until starting to soften and brown, about 15 minutes. Add wine and reduce to a syrup.  Zest the orange and set aside (you will use the zest/ juice in the mascarpone so reserve any unused juice and zest). Add the orange juice, stock, honey and vinegar.  Cook over medium heat until the fennel is caramelized, about 15-20 minutes.  Add the reserved orange zest, thyme, parsley, and salt.  Set aside.

Make Crostini: Preheat oven to 375°F. Brush the bread slices on both sides with olive oil.  Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes.  Set aside to cool.

Herbed Mascarpone: In a small bowl, mix the mascarpone with a fork and add the orange zest and juice, thyme, parsley and salt.

Assemble Crostini: Spread 1 Tablespoon of mascarpone onto each crostini.  Spoon a tablespoon of the fennel mixture on top, and garnish with a fennel frond.  Serve.

Makes 24 crostini.

For more seasonal recipes, check out our Recipes page!

Ingredients

Mussels
2 pounds mussels
1/2 cup dry white wine

Herb and Smoked Paprika Croutons
5 slices plain white sandwich bread
3 Tablespoons unsalted butter
2 Tablespoons extra virgin olive oil
1 large clove garlic, minced
2 teaspoons smoked paprika
1 Tablespoon fresh chervil, chopped  (can substitute parsley)
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
1/2 teaspoon lemon zest
1 1/2 Tablespoons kosher salt
1 teaspoon freshly ground black pepper

Methods/Steps:

Cook Mussels: Scrub mussels well under running water and pull off any beards right before use. Discard any broken mussels or any mussels that don’t close when given a slight squeeze. In a pot or large sauté pan, bring the wine to a boil. Add the mussels. Cover and cook over high heat, shaking the pot until the mussels open, 4 minutes. Using a skimmer, transfer the mussels to a rimmed baking sheet and let cool. Pour the mussel cooking liquid into a bowl. Stain liquid and reserve for assembly.

Make Croutons: Preheat broiler. Stack bread and cut off the crust. Cut the bread into tiny cubes about 1/4 inch squares. Put the cubes in a medium bowl, set aside. In a small skillet, melt the butter in the olive oil. Add the garlic and paprika and cook over moderate heat until fragrant. Scrape the contents of the skillet over the bread cubes. Add the chopped herbs and lemon zest, season with salt and pepper and toss well.

Assemble Mussels: Remove the mussels from their shells. Discard half of each shell and line the half on a sheet pan to stuff. Roughly chop the mussels and spoon some of reserved cooking liquid over the mussels to keep them moist. Divide the chopped mussels amongst the shells, about a tablespoon, and top with the croutons.  Broil 6 inches from the heat for about 1-2 minutes, rotating the pan as necessary, until the bread crumbs are browned and crisp. Serve right away on a platter garnished with parsley.

Many major cities have also created official Cupcake Crawls!  Yup, you guessed right, works just like a pub crawl! A cupcake crawl is the perfect way to spend a lazy afternoon laughing with friends and stuffing your bellies with delicious treats, all while giving you the power to critique, constructive criticism only of course, along the way!! Here at Parties that Cook we have given you some guides of popular cupcake crawls in our three major cities of operation; San Francisco, Chicago and Seattle! Use these ideas to plan your own unique cupcake crawl in a city near you! Just remember, stay hydrated and pace yourself! Cupcake crawls can take a full day to complete! If your feeling extra passionate about your cupcakery encounters, you can also give out special awards such as;  ‘Best Overall Cupcakery’, ‘Best Individual Cupcake’ or even ‘Best Priced’!!

San Francisco- Sara from The Daily Obsession gives a detailed explanation of her favorite San Francisco cupcake bakeries, complete with pictures and reviews!!

Chicago- Chicago Bites food bloggers Tammy Green and Bridget Houlihan have created a Chicago Cupcake Crawl Guide, covering all essentials needed for a delightful experience!

Seattle- Seattle Weekly Blogs is sure not to leave Seattle behind in the cupcake obsession!

Don’t quite have the sweet tooth? Already done a cupcake crawl? Think of what other kinds of “crawls” you can come up with, we love the idea of a coffee crawl! Leave us a comment about your creative ideas and success stories!