During our recent weekend trip to San Francisco, we had a chance to stop in at Craftsman and Wolves, a contemporary pâtisserie which I completely fell in love with.
The interior has a sleek modern look and the display cases are filled with the most luxurious looking sweets. I was awed by all the creative goods like a “rebel within” muffin and a stacked chocolate croissant. I wanted to try everything.
Rebel Within (asiago, sausage, green onion, soft cooked farm egg)
Anything with a runny egg yolk is always good. I’ve actually tried making this before and it’s a pain to make right without having the egg yolk end up completely cooked. The taste was just okay but it was fun to slice open.
Apple Cranberry Bread with Pecan Streusel Topping- This quick bread is sweet and moist, made with applesauce, dried cranberries and topped with a pecan streusel topping.
This winter weather really makes me crave quick breads. I love the smell of spices throughout the house while they bake and the slices taste delicious warm.
Quick breads are so easy to make. Throw a bunch of ingredients into a mixing bowl, mix, and pour into your loaf pans.
It’s been quite a while since I’ve been to Buca Di Beppo. For a while, it was the place to go for every birthday party, group celebration, etc. I was recently invited to dine at Buca and thought it would be a nice trip down memory lane.
We started the night with some complimentary warm bread.
For an appetizer, Mr. K chose the mozzarella caprese. It’s a simple dish consisting of fresh mozzarella cheese, basil, tomatoes and olive oil. Ever since having it in Italy, we both love this dish. The mozzarella here was very fresh. This dish tasted even better with some black vinegar, which our very knowledgeable server brought over.
Prosciutto Stuffed Chicken
This was also Mr. K’s choice. I was worried that the prosciutto would make the entree too salty, but it was very well-balanced. The chicken was incredibly moist and we both really enjoyed this.