{"id":6788,"date":"2019-09-16T04:28:12","date_gmt":"2019-09-16T10:28:12","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6788"},"modified":"2020-02-19T15:23:36","modified_gmt":"2020-02-19T22:23:36","slug":"a-taste-of-san-francisco-vpwl-january-2015","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/a-taste-of-san-francisco-vpwl-january-2015.html","title":{"rendered":"A Taste of San Francisco – VPWL January 2015"},"content":{"rendered":"

The Villa Park Women’s League Dinners come with tested recipes.\u00a0 They are printed below.<\/p>\n

As our weather turns \u201ccold\u201d we look to the comfort and variety of our home state with a quick flight to \u201cThe City\u201d.<\/em><\/p>\n

Contrary to popular belief, Cioppino is native to San Francisco, not Italy, as sometimes assumed. According to Wikipedia, Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread.\u00a0 Cioppino was developed in the late 1800s primarily by Italian fishermen who settled in the North Beach neighborhood of San Francisco, many from the port city of Genoa. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect spoken in Genoa meaning; to chop; or chopped, which describes the process of making the stew by chopping up various leftovers of the day’s catch.<\/em><\/p>\n

A Taste of San Francisco<\/h3>\n

Won Tons with Sweet and Sour Sauce<\/strong><\/p>\n

Fried Artichoke Hearts with Lemon Garlic Aioli<\/strong><\/p>\n

Traditional Caesar Salad<\/strong><\/p>\n

Cioppino<\/strong>
\n Sourdough Bread<\/strong><\/p>\n

Bittersweet Chocolate Orange Fondue<\/strong><\/p>\n

Won Tons with Sweet-Sour Sauce<\/span><\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  • 1 can (14 ounces) pineapple tidbits<\/li>\n
  • 1\/2 cup packed brown sugar<\/li>\n
  • 1 tablespoon cornstarch<\/li>\n
  • 1\/3 cup cider vinegar<\/li>\n
  • 1 tablespoon reduced-sodium soy sauce<\/li>\n
  • 1\/2 cup chopped green pepper<\/li>\n
  • 1\/2 pound ground pork<\/li>\n
  • 2 cups finely shredded cabbage<\/li>\n
  • 3\/4 cup finely chopped canned bean sprouts<\/li>\n
  • 1 small onion, finely chopped<\/li>\n
  • 2 eggs, lightly beaten<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1\/4 teaspoon pepper<\/li>\n
  • 2 packages (12 ounces each) wonton wrappers (please ensure you have at least 34 wrappers )<\/li>\n
  • Oil for deep-fat frying<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

      \n
    1. Drain pineapple, reserving juice.<\/li>\n
    2. Set pineapple aside.<\/li>\n
    3. In a large saucepan, combine brown sugar and cornstarch.<\/li>\n
    4. Gradually stir in pineapple juice, vinegar and soy sauce until smooth.<\/li>\n
    5. Bring to a boil; cook and stir for 2 minutes or until thickened.<\/li>\n
    6. Reduce heat; stir in green pepper and pineapple.<\/li>\n
    7. Cover and simmer for 5 minutes;.<\/li>\n
    8. Set aside and keep warm.<\/li>\n
    9. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.<\/li>\n
    10. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)<\/li>\n
    11. Moisten edges with water; fold opposite corners together over filling and press to seal.<\/li>\n
    12. Repeat.<\/li>\n
    13. In an electric skillet, heat 1 in. of oil to 375\u00b0. Fry wontons for 2-1\/2 minutes or until golden brown, turning once.<\/li>\n
    14. Drain on paper towels.<\/li>\n
    15. Serve with sauce<\/li>\n<\/ol>\n

      Serves:<\/strong>\u00a034
      \nNOTE: Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.<\/p>\n

      Fried Artichoke Hearts with Lemon Garlic Aioli<\/strong>
      \n<\/span><\/p>\n

      Aioli<\/span><\/strong><\/p>\n

      Ingredients:<\/strong><\/p>\n