"sf gate" news and stories

In just a few short weeks, we'll be giving our undivided attention to turkey, but until then, we might give another bird a try: duck. The idea of cooking duck at home might instill fear, but the San Francisco Chronicle went to Bay Area experts to find out the best, easiest way to prepare the bird. The accompanying recipes are: Nancy Oakes' Slow-Roasted Duck, Cindy Pawlcyn's Roast Duck, Bay Wolf's All-Day Duck, Bay Wolf's Seared Duck Breasts with Spice Rub, Manka's 'Shut Up' Duck Legs, and Brussels Sprouts & Mushrooms with Duck Confit.

If you don't have your Jack o' Lantern up yet for Halloween next week, go ahead and grab a pumpkin, do your thing, but save the seeds! Pumpkin seeds are awesome in everything from a deeply rich Pipian Mole to dessert, Candied Pepitas!

Flatbreads are the most consumed bread in the world, whether eaten plain, or as part of a dish: Thyme Bread (Manaqish bil-Za'atar), Moroccan Flatbread (R'ghayef), Turkish Meat Bread (Etli Ekmek), Yemeni Fried Bread (M'lawwah), and Yemeni Cilantro Chutney (Z'houg).

The Working Cook keeps within the Mediterranean theme with Chicken and Eggplant Kofte with Bulgur, then does an Asian Spicy Shrimp with Lemon-Peanut Kale & Rice. The Moveable Feast also does Asian with a Mu Shu Vegetable Wrap, and Vijay Bist, owner of Amber India restaurants in Mountain View and Santana Row, shares his recipe for Konkan Steamed Mussels.

There's a whole slew of new restaurant openings around the Bay.

If this isn't an American dream story, I don't know what is. Ulises Valdez left the tiny village of Los Cuachalalates, Mexico, for Mexico City at the age of 10 to work for his uncle. After moving around from place to place, he eventually crossed the California border and made his way to Sonoma County's Dry Creek Valley. There, he worked the fields, eventually gained citizenship, struck up a partnership, bought out his partner, and in July of this year, Valdez Family Wines launched.

The Chronicle's Wine Selection of the Week is Napa Valley Syrah. Of the 21 wines they tasted, three received three out of four stars (***): 2004 HdV Carneros Syrah, 2004 Sand T Cellars Brookside Vineyard Napa Valley Syrah, and 2004 Novy Page-Nord Vineyard Napa Valley Syrah.

To go with that Syrah, there is a recipe for Sausage and Lamb Bolognese. The Cheese Course is Comte,a A cow's milk cheese from the Jura mountains of eastern France, near the Swiss border, which a former Bay Area chef hand picks from the aging caves in France.

Bill Addison visits 85 taquerias in 10 weeks and picks the best of the burrito bunch. He also awards 1½ stars to Moki's Sushi and Pacific Grill (*½). Royal Cafe in Albany gets two stars (**) for their breakfast, lunch, and kitsch. Also getting two stars (**) is Baker Street Bistro.

Bottarga, cured roe sacs of gray mullet or tuna, are a finishing touch to Salad of Zolfini Beans, Dry-Farmed Tomatoes, Celery & Bottarga. The Roving Feast adds accents to Tomato-Ginger Concasse and Pears Poached with Lemongrass & Lime.The Working Cook turns the day upsaide down with Goat Cheese Pizza with Peppers & Artichokes and Corn Griddle Cakes with Smoked Salmon, Tomatoes & Cream for dinner.

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With childhood obesity getting out of hand and food allergies becoming more severe, kids' school lunches require careful attention. If you're packing it to go, try: Corkscrew Pasta Salad with Edamame, Red Peppers & Crunchy Noodles, Mini Pita Pizzas, Quinoa for Kids, Sweet Potato Burritos, Chicken Nachos and Chunky Salsa Base to go with the nachos or burritos.

Lunch-to-go isn't just for back-to-school. Adults pack lunches to take to work: Sesame Soba Noodles with Tofu and Spinach, Chicken and Rice PIlaf with Tomatoes, Chilled Artichoke with Homemade Tartar Sauce, Thai-inspired Noodle & Vegetable Salad, and Pan Bagnat.

If you'd rather go out for an hour during lunch, pick from Amanda Berne's fairly long list of favorite lunch spots around the city.