Ode to San Francisco and a New Skill For Me


 
B

Bill Schultz

TVWBB Hall of Fame
So Bread making has always been the province of the CEO and she does good. But I wanted something healthier and tastier so I have been investigating the world of Artisinal Sour Dough Breads and making my own starter. Well I did pretty good, my second batch of starter using a different recipe took off like crazy and I made my first Sour Dough Bread and it was fantastic.

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I wanted to do something dish wise in a traditional San Francisco way to go with the home of Sour Dough in this country. I decided on Cioppino, did a bunch of research and took away some from several recipes and the CEO and myself fell in love with it and the bread.

First of the ingredients lined up, one large yellow onion diced, one half of a large fennel bulb diced, five cloves of garlic sliced thin. Five cups of fish stock, fennel seeds toasted and ground fine for spice along with fresh ground, Kosher and two Bay Leaves. Also a Tsp and a half of crushed red pepper. One large can of diced tomatoes and the juice, one small can of tomato paste, 1.5 cups of good dry white wine.

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1 lbs each of fresh gulf shrimp, mussels, fresh Haddock cubed and about five whole squid

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Everything ready for the trip to the Genny

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First in is the onions garlic and fennel in EVO until soft, about fifteen minutes.
Then the fish broth, tomatoes and the paste, then all the spices with two Bay Leaves for about fifteen minutes of simmering. Then add the white wine.

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Then the mussels and clams first, a few minutes later the squid shrimp and Haddock.

Let simmer all together for about fifteen minutes to all the shell fish open and the shrimp is nice and pink

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Tonights wine of choice was perfect, from Austria

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The table

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This dish was made for this Bread, a perfect match and now one of my all time favorite meals

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Cioppino is one of my favorite dishes! Unfortunately, I've never made it myself. Yours looks PERFECT! I could eat that entire pot (with the bread) without flinching.
 
Your right Dwain I should have posted something, here is what I used. I found out from other research that if you buy organic whole grain wheat flour non bleached it already contains the yeast naturally in the hull. That is what I used along with the pineapple juice used in this clip

https://www.youtube.com/watch?v=eysKhYsPQFM&list=FLns3ZZFyFyL469nAKSB7PZg&index=7

And this is a way of making the actual bread I used and it is right on the money, the Bread was amazing, light and airy on the inside with a super crust. Flavor with the starter was excellent, like nothing I ever bought before

https://www.youtube.com/watch?v=POnxAoHl1qc&list=FLns3ZZFyFyL469nAKSB7PZg&index=1
 
That looks wonderful Bill! I grew up in the Bay Area and have fond memories of feasting on that sourdough while dining down on the Wharf. Yours looks delicious along with that Cioppino!
 
Bill-

Nothing quite like the smell of fresh bread (risen by your very own sourdough starter) to make the house smell great! Yours looks fantastic!! If you haven't already, check in on the nice folks at http://www.thefreshloaf.com. A very friendly community of folks who take bread (and especially sourdough) about as seriously (or not) as the griller here do their BBQ!

Oh, and the cioppino is the perfect accompaniment to your first loaf. Very nice work, sir!

Rich
 
Bill, that bread was to die for it looks so goooooood! When I use to good to SF on business or any time I had to bring home two or more loaves of that bread. Like Cliff said there isn't anything better then having Sourdough bread on the Wharf with dinner ok the fond memories. Thanks for the two web sites they have great info.
 
Bill, you are a culinary artist. Every thing you did with that meal was a compliment to each and every thing in it. I'm in awe!
 
I thought you were going to bust out a little Tony, too!
Beautiful meal, Bill. Does this mean the CEO gets to retire now?
 
Bill Schultz said:
Your right Dwain I should have posted something, here is what I used. I found out from other research that if you buy organic whole grain wheat flour non bleached it already contains the yeast naturally in the hull. That is what I used along with the pineapple juice used in this clip

https://www.youtube.com/watch?v=eysKhYsPQFM&list=FLns3ZZFyFyL469nAKSB7PZg&index=7

And this is a way of making the actual bread I used and it is right on the money, the Bread was amazing, light and airy on the inside with a super crust. Flavor with the starter was excellent, like nothing I ever bought before

https://www.youtube.com/watch?v=POnxAoHl1qc&list=FLns3ZZFyFyL469nAKSB7PZg&index=1
Click to expand...

Thank you sir. I like to play indoors during the bitter winters of Northern Alabama. ;) This will be a fun project.
 
I never expect anything different from you Bill, excellent detail and very nice results with the varied cooks you post.
Bravo Sir.
 
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