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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Market, First Floor Of The Twitter Building, San Francisco

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In the financial district, downtown San Francisco, you’ll find this gourmet grocery store. This is really convenient if you work or live in the heart of the city. It’s located on the first floor of the Twitter building.

My daughter Melissa explains how it’s all laid out. In the center, there’s the grocery. The store offers all gourmet items that aren’t readily available in your traditional market. There is a wide variety of wines available as well.

Attached to the grocery store are food and drink bars. You can sit down and have a bite to eat and then do some shopping. On the outer rim of the store are food stalls, similar to a food court, and a market cafe. They still have the original mailboxes from when the building was a department store. Here’s a peek into The Market!

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For more information visit http://www.themarket.com

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Heirloom Tomato Salad

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The Heirloom Tomato goes back generations. When in season, you’ll see them in a variety of colors as well as being multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to present the tomatoes in different ways, for example; I’ll cut a few into wedges, the cherry tomatoes I’ll leave whole.

Bocconcini are small mozzarella balls. I love the creaminess they add to the Heirloom Tomato Salad. To finish, add fresh basil leaves and finely chopped tarragon.

Tarragon

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Sweet Basil (2)

fresh basil

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Local Florida Heirloom Tomatoes

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Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 6 servings
Equipment: Chef’s knife, large mixing bowl, large serving platter

Ingredients:
4 heirloom tomatoes, cut into wedges
2 pints of heirloom cherry tomatoes, whole
6 to 8 whole basil leaves
3 tablespoons of tarragon leaves, finely chopped
1 tub (18 to 20 ct) of Bocconcini, drained, dried, and seasoned
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
*E.V.O.O. to taste
Red wine vinegar, (optional)

Ingredients For Bocconcini Seasoning:
1 tub (18 to 20 ct.)  Bocconcini drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of crushed red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions:
In a small bowl mix together all the ingredients for the Bocconcini seasoning. Place the drained, and really well dried, Bocconcini into the seasoning mixture, toss to combine.  In a large mixing bowl add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.

When plating, drizzle each serving with *E.V.O.O. (A splash of red wine vinegar is optional).

*E.V.O.O. is Extra Virgin Olive Oil.

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Baked Cod With Capers, Fennel, And Tomatoes

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This delicious and healthy dish is a favorite at my house. Cod is a light white flaky fish that absorbs whatever flavors you may add. This is my Baked Cod With Capers, Fennel, And Tomatoes.

Fennel bulb

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Lemons

Flat Leaf Italian Parsley

Sweet Basil (2)

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Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Total Time: 33 minutes
Yields: 4 servings
Equipment:  12-inch sauté pan, 11 x 13 baking dish, large spatula

Ingredients:
4 6-ounce cod fillets
2 tablespoon olive oil
1 tablespoon of Kosher salt
1/2 teaspoon of black pepper
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 diced fennel bulb
1 medium diced onion
1 seeded and minced Fresno chili
3 sliced garlic cloves
1/4 cup of drained capers
1 tablespoon of Pernod
1/2 cup of white wine
1/2 cup of fresh basil leaves, roughly chopped
1 1/2 lemons (1 sliced and 1/2 juiced over the fish)
finely chopped Italian flat-leaf parsley for garnish

Directions:
Preheat oven to 375-degrees F.

First, prep all the vegetables for the dish. Once prepped,  in a large sauté pan over medium heat heat the olive oil. Add all the vegetables, minced Fresno chili, and minced garlic to the pan. Season with Kosher salt and black pepper. Cook, stirring frequently, for 5 to 7 minutes. As the veggies start breaking down and soften, add the white wine. Bring this up to a boil then reduce to a simmer. Simmer the tomato and fennel mixture until wine has reduced and the sauce starts to come together another 7 to 10 minutes. At this point, add in the drained capers. Turn the heat off allowing the pan to remain on the burner.

In an 11 x 13 baking dish, add the Pernod to the bottom of the dish. Add, spreading out evenly in the bottom of the baking dish, the sautéed fennel and tomato mixture. Sprinkle each of the 4 cod fillets with Kosher salt and pepper to taste. Place the fillets on top of the fennel and tomato mixture. Spoon a little of the sauce over the top of each fillet.

Bake for 15 to 18 minutes or until the cod is tender and flaky. Remove from the oven add squeeze fresh lemon juice over all the fish. Add sliced lemons. Sprinkle over the whole dish with chopped fresh basil leaves, and the Italian flat-leaf parsley.

To serve, ladle the caper, fennel, and tomato sauce, first, on the bottom of a plate. Using a spatula, transfer one of the fillets on top of the sauce, spooning a generous amount of the sauce over the top of the baked cod. Garnish with a lemon slice. This is my Baked Cod With Capers, Fennel, And Tomatoes.

 

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