Marco fell in love with"Pizza Bear" so the waitress gave him the bread. 
Definitely his father's son. I mean really, how many kids cuddle bread?
We also went to the Ferry Building Marketplace, a food lover's dream. The building is filled with restaurants, specialty food shops (bread, cheese, wine, mushrooms, caviar, seafood, meat, etc.,etc.) and kitchen supplies. It is heaven!
"Papa, Gamma zeppelin in sky". Yes, he spotted and said zeppelin. My grandson is a genius!
Marco went into "our room" and came out wearing John's hat and said "Look Papa's boat hat". What a sweetheart:
A trip to Oakland wouldn't be complete without a trip to their incredible Whole Foods - a food Disneyland. We picked up a prime rib and ingredients for a potato & leek gratin. We made a paste with olive oil, crushed garlic, fresh thyme, salt & pepper and rubbed it on the prime rib before Jeff put it on the bbq rotisserie.
What a gorgeous piece of meat and delicious - Good job Jeff:
Potato-Leek Gratin:
Melt butter in a nonstick, oven-proof skillet. Add leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with butter.
In a bowl, combine Gruyère and Parmigiano-Reggiano cheeses. Layer sliced russet potatoes in the skillet and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then chives. Repeat the layering 2 more times.
Cover the pan, transfer to the oven and bake for 45 minutes in a 450 degree oven. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle chives on top. Let the gratin stand for 15 minutes before serving.
In a bowl, combine Gruyère and Parmigiano-Reggiano cheeses. Layer sliced russet potatoes in the skillet and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then chives. Repeat the layering 2 more times.
Cover the pan, transfer to the oven and bake for 45 minutes in a 450 degree oven. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle chives on top. Let the gratin stand for 15 minutes before serving.
1 comment:
Safety tip: Don't get the top of your head too close to the rotisserie.
Thanks for making the trip up. We had a great time.
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