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| Francine enjoying a classic coastal view |
Home (+ hometown
swap):
San Francisco
Profession:
Yoga Instructor, Hot Sauce Maker and always looking for something new to create.
How did you first get involved in food swapping? How long ago?
I had never been to a swap before, but I’ve read a lot about sharing
services in the city and am very intrigued by it. I went to my first
food swap in February after reading about it on the Bold Italic site.
I think it’s such a great way to explore and share with others all
things food related.
What did you make for the last food swap and what inspired your choice?
I just started a new hobby of making hot sauce
with my mom’s home grown Thai chilis, which are super spicy and
flavorful. My husband and I love spicy food and are totally addicted to my
mom’s chilis. It was only recently that I had that a-ha moment of, OMG,
I should make my own hot sauce. So, I did and am loving every
minute of making it. I try to create a new flavored batch every other
week and decided to bring my current favorite, Pineapple Xpress, to
the swap.
What’s your favorite thing about swapping?
Trading of any kind is a great way to share and receive things made from the heart, or in this specific swap, from the belly. I enjoy exploring the other fabulous products - it’s like shopping without receiving a hefty bill.
Who or what most influences your cooking?
My parents inspired my love for cooking. My dad was quite the home cook and we always had people over to our house for whatever my parents were cooking up. I was always the little helper in the kitchen from a very early age, so it has been in my blood ever since. Now, I’m more inspired by my travels and adapting new ideas into my cooking. I’m very into fusion cooking.
What’s your favorite kitchen tool?
My heat resistant spatula. It cooks, scrapes and cleans :)
Your current flavor or ingredient obsession?
I love lemongrass because it makes everything taste better!
Biggest food surprise?
Saffron and turmeric combo. I use it to make for my tomato based stew/sauce which adds a beautiful color and a deliciously delicate flavor.
If the Rapture came tomorrow, what would your last meal on earth be?
It would have to be a feast of: pho, hu tieu ( a Vietnamese pork noodle soup, the best), spaghetti and meatballs, fried chicken, carnitas tacos, and a lot of champagne and wine. Finally, a yellow cake with strawberry almond filling and whipped cream.
When I'm not in the kitchen…
I love discovering great restaurants in the city and doing something physical, like yoga or running, to offset the indulgences.
Favorite local food experience:
The amazing abundance of awesome farmers markets in the Bay Area is my favorite local experience, in addition to the fabulous restaurants all around us. Listed below are places I go to nearby. I don’t have a
favorite place because I love variety; every day, month or year is different.
But for now:
Burgers at Marlowe’s or Serpentine
Pizza at Pizza Nostra
Pho at Turtle Tower
Tacos at the food truck on 6th & Bryant
Recipe by Francine:
Lemongrass Curry Chicken Puff Pastries
Ingredients:
1 package of frozen pastry sheet (2 per pack)
½ lb of ground chicken (with at least 15% fat)
1 8 oz. can of water chestnut (look for it in the Asian food aisle), drained and chopped
1 cup of frozen peas, defrosted
3 green onions, chopped thinly
1 cup of cilantro, chopped (optional)
1/2 small onion, diced
2 tbsp finely chopped lemongrass (look for it at the herb section, you can also purchase pre-made lemongrass in a tube at Safeway)
1 tbsp fish sauce (more if needed)
1 tsp black pepper
1 tsp turmeric
1 tsp curry
1-2 tbsp olive oil
1 egg + 1 tbsp water for egg wash
flour
Preheat oven to 350°
Instruction for meat filling:
Profession:
Yoga Instructor, Hot Sauce Maker and always looking for something new to create.
How did you first get involved in food swapping? How long ago?
I had never been to a swap before, but I’ve read a lot about sharing
services in the city and am very intrigued by it. I went to my first
food swap in February after reading about it on the Bold Italic site.
I think it’s such a great way to explore and share with others all
things food related.
What did you make for the last food swap and what inspired your choice?
 |
| Spicy, fruity, magic |
What’s your favorite thing about swapping?
Trading of any kind is a great way to share and receive things made from the heart, or in this specific swap, from the belly. I enjoy exploring the other fabulous products - it’s like shopping without receiving a hefty bill.
Who or what most influences your cooking?
My parents inspired my love for cooking. My dad was quite the home cook and we always had people over to our house for whatever my parents were cooking up. I was always the little helper in the kitchen from a very early age, so it has been in my blood ever since. Now, I’m more inspired by my travels and adapting new ideas into my cooking. I’m very into fusion cooking.
What’s your favorite kitchen tool?
My heat resistant spatula. It cooks, scrapes and cleans :)
Your current flavor or ingredient obsession?
I love lemongrass because it makes everything taste better!
Biggest food surprise?
Saffron and turmeric combo. I use it to make for my tomato based stew/sauce which adds a beautiful color and a deliciously delicate flavor.
If the Rapture came tomorrow, what would your last meal on earth be?
It would have to be a feast of: pho, hu tieu ( a Vietnamese pork noodle soup, the best), spaghetti and meatballs, fried chicken, carnitas tacos, and a lot of champagne and wine. Finally, a yellow cake with strawberry almond filling and whipped cream.
When I'm not in the kitchen…
I love discovering great restaurants in the city and doing something physical, like yoga or running, to offset the indulgences.
Favorite local food experience:
The amazing abundance of awesome farmers markets in the Bay Area is my favorite local experience, in addition to the fabulous restaurants all around us. Listed below are places I go to nearby. I don’t have a
favorite place because I love variety; every day, month or year is different.
But for now:
Burgers at Marlowe’s or Serpentine
Pizza at Pizza Nostra
Pho at Turtle Tower
Tacos at the food truck on 6th & Bryant
Recipe by Francine:
 |
| Lemongrass Curry Chicken Puff Pastries = yum |
Ingredients:
1 package of frozen pastry sheet (2 per pack)
½ lb of ground chicken (with at least 15% fat)
1 8 oz. can of water chestnut (look for it in the Asian food aisle), drained and chopped
1 cup of frozen peas, defrosted
3 green onions, chopped thinly
1 cup of cilantro, chopped (optional)
1/2 small onion, diced
2 tbsp finely chopped lemongrass (look for it at the herb section, you can also purchase pre-made lemongrass in a tube at Safeway)
1 tbsp fish sauce (more if needed)
1 tsp black pepper
1 tsp turmeric
1 tsp curry
1-2 tbsp olive oil
1 egg + 1 tbsp water for egg wash
flour
Preheat oven to 350°
Instruction for meat filling:
1. Sauté onions in a frying pan with
olive oil for 5 minutes until soft. Add ground chicken, lemongrass, curry,
turmeric and fish sauce. Cook until meat is done. Add green onions, cilantro, black pepper, water chestnut and green peas. Taste to make sure it’s seasoned to your liking. Add more fish sauce if needed.
Instructions for pastry shells and assembly:
1. Defrost per the instruction on the package.
2. Once defrosted, on a wood cutting board or on a clean counter, sprinkle with flour and place the pastry sheet on it, sprinkle flour on top. Roll it out just a tad so that you can create enough for about 9 3” squares, depending on the size of the sheets you purchased.
3. Add meat filling to center.
4. Make a little water bowl. Use your finger to lightly add water around 2 sides, fold into a v shape and press together with dry sides. Use a fork to press on the edges to seal it.
5. Brush egg wash on top of each pastry.
6. Bake for 25 minutes.
7. Cool for 10-15 minutes.
Enjoy with a nice hot sauce :)
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| Puff pasty filling |
1. Defrost per the instruction on the package.
2. Once defrosted, on a wood cutting board or on a clean counter, sprinkle with flour and place the pastry sheet on it, sprinkle flour on top. Roll it out just a tad so that you can create enough for about 9 3” squares, depending on the size of the sheets you purchased.
3. Add meat filling to center.
 |
| Use a fork to seal these tasty puff pastries |
4. Make a little water bowl. Use your finger to lightly add water around 2 sides, fold into a v shape and press together with dry sides. Use a fork to press on the edges to seal it.
5. Brush egg wash on top of each pastry.
6. Bake for 25 minutes.
7. Cool for 10-15 minutes.
 |
| Baking puff pastries |
 |
| Waiting for them to cool is harder than you think! |
Enjoy with a nice hot sauce :)
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