Tag la cocina

Parties That Cook Will Start Your Cravings for San Francisco’s Street Food Festival 2012

0 comments By The Kitchen Whisperer Filed in News & Events Tagged with , , , , , August 7th, 2012 @ 1:16 pm

It’s almost here! What could be considered a foodie’s paradise is now just around the corner. As if we San Francisco kids haven’t been spoiled enough by the delicious edible options at Outside Lands, the 4th Annual San Francisco Street Food Festival will be taking over the Mission on Saturday, August 18. Finally.

As I’m sure we’ve mentioned before, this festival is hosted by La Cocina, a business incubator set out to help low-income entrepreneurs, primarily on women from culturally diverse and immigrant communities, launch and grow their food-related businesses. (Fun fact: We host our Mouthwatering Mission class in their shared commercial kitchen!) La Cocina also offers business services to help set these entrepreneurs up for success and make them self-sufficient.

Get excited: Over 80 vendors are expected, and about half of them are from La Cocina’s incubator program. With such a tantalizing list of vendors, you better believe some of us PTC gals will be in attendance!

That’s kind of a lot of food for one person in one day, so we recommend planning your attack in advance. Here’s a handy map of where vendors will be set up. The festival is scheduled from 11am – 7pm, giving you the opportunity to squeeze in all 3 meals — walking around between meals is probably a good idea.

Insider tip: Buy a Passport to the festival! While these handy vouchers won’t help the lines, they will help you avoid dealing with cash. There are a few tiers available, and the more you buy, the more you save. Good to know: You don’t actually have to use the entire passport value yourself. Bring friends or family and split the cost of food and drinks!

Don’t want it all to end? Check out the 2-day conference following the festivities. That’s right, the conference runs Sunday and Monday, with tasty brunch options available and loads of learning points to walk away with.

Want more info? Check out this great guide or this road map to the Street Food Fest, or click any of the links above!!

Take “Street Food” Home with Parties That Cook’s Mini Arepas and Jalapeño Marmalade

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , August 18th, 2011 @ 4:47 pm

It’s time to get excited for this Saturday’s Street Food Festival in San Francisco! To help you get amped, especially for those who will not be in San Francisco to taste the delicious Columbian bites from The Arepa Lady of New York, we’re giving you OUR VERY OWN recipe for Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade! These fried little morsels of flavor are a favorite from our Cooking Classes — and you can catch them in action at upcoming classes in all PTC cities!

Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade
This recipe can be found in our Ethnic Food and Appetizer Recipe Libraries

Ingredients
Arepas:
3 Tablespoons unsalted butter
1 1/4 cup milk
1 1/4 cup masa harina
1 Tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups Oaxaca cheese, grated, divided–half for dough and half for garnish
1/2 cup canola oil

Jalapeno Marmalade:
6 large jalapenos, stems and seeds removed
2/3 cup white vinegar
1 Tablespoon kosher salt
1 1/2 cups sugar

Cilantro for garnish

Methods/Steps
Make Arepa Dough: Preheat oven to 300°F. In a small sauce pan; melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt, and half of the cheese together. Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5 minutes.

Form Arepas: Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about a 1/4-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.

Fry Arepas: In a large sauté pan, heat canola oil until hot. Working in batches, add arepas to the pan (Do not overcrowd pan) and cook over moderate heat until golden on the outside but moist within, about 2 minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.

Make Marmalade: In a food processor, puree jalapenos, vinegar, and salt until smooth. In a small saucepan, heat jalapeno mixture on high heat and add sugar. Bring to a boil and let boil for 20 minutes, stirring occasionally. Allow mixture to cool briefly and then transfer to a small bowl.

Assemble: Remove the arepas from the oven. Spoon a dollop of marmalade into each arepa. Top with a little grated cheese and a tiny sprig of cilantro.

Serves/Makes
Makes about 24 Arepas

Recipe created by Parties That Cook | www.PartiesThatCook.com

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