Carolyn Miller, Sharon Smith, David Wakely, "Savoring San Francisco Recipes from the City's Neighborhood Restaurants" 2nd edition (Silverback Books, 2006)

"Patricia Unterman's San Francisco Food Lover's Guide" 4th edition (Ten Speed Press, 2005)

Rick Greenspan & Hal Kahn, "The Leave-No Crumbs Camping Cookbook" (Storey Publishing, 2004)

Michael Bauer, "The Secrets of Success Cookbook: Signature Recipes and Inside Tips from San Francisco's Best Restaurants" (Chronicle Books, 2000)

1 ½ pounds ground beef chuck

2 Tablespoons olive oil
1 medium onion diced
1 bay leaf
½ red bell pepper diced
½ green bell pepper diced
1 Tablespoon minced garlic
1 Tablespoon dried ground cumin
1 Tablespoon dried whole oregano
salt and freshly ground black pepper to taste

¼ cup sliced pimiento-stuffed manzanilla olives
¼ cup raisins
¼ cup white cooking wine
¾ cup canned tomato sauce

In a large, heavy sauté pan or Dutch oven over medium heat, brown the beef, breaking up large chunks with a spoon. Using a slotted spoon, transfer the beef to a bowl. Drain off the fat from the pan.

To make the sofrito: In the same pan over medium-high heat, heat the olive oil and stir in the sofrito ingredients one at a time in the order listed. Cook, stirring frequently, until slightly thickened, about 10 minutes.

Return the beef to the pan and stir in the olives, raisins, and white wine. Add the salt and black pepper. Cook for 5 to 10 minutes to reduce the wine, then add the tomato sauce and stir the mixture well. Cover, reduce heat to a simmer and cook until slightly thickened and well flavored, about 15 minutes. Taste and adjust the seasoning.

This traditional Cuban dish is served with black beans, rice, and fried sweet plantains.

2 cups (1 lb.) dried black beans
8 cups of water
2-3 Tablespoons salt
bay leaf

½ medium onion chopped
½ green bell pepper chopped
2 Tablespoons chopped fresh flat-leaf parsley
2 Tablespoons chopped fresh cilantro
1 teaspoon whole dried oregano leaves
2 teaspoons minced garlic
Olive oil for puree, if needed, plus 2 Tablespoons
1 teaspoon cumin seeds
dash of white pepper and salt

¼ cup dry white wine
2 tablespoons olive oil
2 tablespoons distilled white vinegar

Rinse and pick over the beans. In a large pot, combine the beans, bay leaf, and water. Bring to a boil, then reduce heat to low, stir in the salt, and cook, stirring frequently and adding more water as necessary, until tender, 1 to 1 ½ hours.

While the beans are cooking, make the sofrito: In a blender or food processor, combine the onion, bell pepper, parsley, cilantro, oregano, and garlic. Blend to a smooth puree (add a little olive oil if necessary). Set the puree aside.

In a heavy, meduim saucepan over medium heat, heat 2 tablespoons of olive oil and fry the cumin seeds until fragrant, sizzling, and beginning to brown. Add the puree, salt and white pepper, and cook, uncovered, 10 - 15 minutes. Set aside.

Add the sofrito to the cooked beans, stirring well to blend the ingredients. Cook over low heat until the mixture is thickened and rich with the flavors of the sofrito, about 30 minutes. Add the wine, 2 tablespoons olive oil, and the vinegar during the last ten minutes of cooking. Taste and adjust the seasoning.

4 tablespoons vegetable oil
½ tablespoon butter
½ cup onion, finely diced
3 cups fresh corn
6 cups whole milk
4 each baby chayote* squash, diced (skin on) (approx. 4 Cups)
1/4 cup red pepper, finely chopped
1 ½ teaspoon Lizano (or Worcestershire sauce)
¼ cup fresh flat-leaf parsley, chopped
½ tablespoon cilantro, chopped (reserve some for garnish)
2 teaspoons salt
pinch white pepper

Heat oil in a large pot over medium heat. Add butter and sauté the onion. Stir and allow to cook for 2 minutes. Add diced chayote and cook for 3 to 5 minutes. Add kernels of corn, salt, white pepper, and Lizano (substitute Worcestershire or Picka Peppa). In a separate pot heat milk over medium heat but don't allow it to boil. Once warmed, add milk to the first pot and simmer for 10 minutes. Add red pepper, cilantro and parsley. Let sit for 20 minutes to allow flavors to blend. Serve in warmed bowls and garnish with a little chopped cilantro.

3 bottles (750 ml each) Taylor Hearty Burgundy Wine
1 Valencia orange cut into ½" diced
1 Granny Smith apple cut into ½" diced
1 lemon cut into ½" diced
½ cup sugar

Divide the wine between two pitchers. Divide sugar and fruit between two pitchers. Stir well until sugar dissolves. Chill and serve.