Semi-Homemade SF

Consider this a cheater’s guide to throwing a dinner party. We show you where to find some of the city’s finest prepared foods (sourced from three of our most vibrant neighborhoods), and how to combine them for a truly inspired meal. Sandra Lee, eat your heart out.

The Menu: Clement Street Lychee and sake cocktail   Assorted Asian snacks   Mini duck burgers with watercress   Noodle soup with greens and pea shoots   Sweet mochi
CLOCKWISE FROM TOP LEFT: 1. Move beyond wasabi peas: The panoply of Asian snacks at Super Tokio is dizzying. 2. Combine sake with lychees ($1.29/can) for a tropical cocktail. 3. Send your guests off with a bit of green: Small bamboo plants in ceramic vases ($5.99) are ideal low-maintenance flora. 4. Thick, nubby Shanghai-style wheat noodles are a key ingredient in our noodle soup. 5. Ducks on display at Clement Street’s Wing Lee BBQ. 6. These blood-red ceramic bowls are a steal at $2 apiece. Fill them with assorted snacks for cocktail-party chic. Credits: Stefanie Michejda

Mini duck burgers with watercress
	Chinese-style barbecued duck hangs in the windows of numerous delis along Clement Street. You can reheat the buns for 20 seconds in the microwave before assembling.   Spread the bottom half of each bun with some of the hoisin sauce, and the top half with some of the chile sauce. Put 1/2 cup shredded duck meat on the bottom bun, and top with some of the watercress and scallions.	Serves 4 4 plain steamed buns (bao), split in half lengthwise 3 tablespoons hoisin sauce 3 tablespoons chile sauce (such as Sriracha) 2 cups shredded barbecued duck 1 bunch watercress 5 scallions, green parts removed, white parts sliced lengthwise into matchsticks

where to shop

ALEX BAKERY 431 Clement St. 415-387-0151 BUY: Plain steamed buns (bao).   WING LEE BBQ 501 Clement St. 415-831-7883 BUY: A whole barbecued duck (head optional). If they ask whether you want it cut up, say no—it’s much easier to pull the meat off a whole duck.   GENKI CRÊPES & MINI MART 330 Clement St. 415-379-6414 genkicrepes.com BUY: Multicolored sweet mochi, filled with red-bean paste, is the ultimate no-sweat dessert.

KAMEI RESTAURANT SUPPLY 507 Clement St. 415-666-3688 BUY: Lacquered bowls and platters. Affordable and chic, they’re a cut above Chinet.   SUPER TOKIO 251 Clement St. 415-668-1118 BUY: Individual bamboo plants to give as favors, and bags of exciting Asian snacks.   NEW MAY WAH MARKET 719 Clement St. 415-221-9826 BUY: Shanghai soup noodles, pea shoots and bok choy for your noodle soup.

Web Exclusive Recipes
Lychee and sake cocktail
Canned lychees in syrup are the secret ingredient of this sweet, tropical-inflected cocktail.   In a shaker filled with ice, combine sake and lychee syrup. Shake well, then strain into a glass. Float lychee on top.	Makes one cocktail 4 ounces nigori sake 1 ounce lychee syrup 1 whole lychee, pitted, for garnish
Noodle soup with greens and pea shoots
Add other vegetables to this soup if you’d like; snow peas, Chinese broccoli and Napa cabbage would all be fine additions.   Boil the noodles according to package directions, drain, rinse with cold water and set aside. In a large saucepan, combine chicken broth, scallions, ginger, sherry and salt. Bring mixture to a boil over high heat, then reduce heat to medium-low and let simmer 10 minutes. Increase heat to medium-high and add the bok choy, pea shoots, and noodles. Cook just until bok choy and pea shoots have wilted but are still a vibrant green color, about 5 minutes. Remove the ginger rounds from broth and discard before serving. Serve hot, accompanied, if desired, by chile sauce.	Serves 4-6 ½ cup Shanghai-style wheat soup noodles (from New May Wah Market) 8 cups chicken broth 1 bunch scallions, green and white parts included, thinly sliced 3 quarter-size rounds fresh ginger, peeled ¼ cup dry sherry 1 teaspoon coarse kosher salt 3 baby bok choy, coarsely chopped 2 cups fresh pea shoots Sriracha chile sauce as an accompaniment (optional)

The Menu: The Mission Beer with lime and chili Pickled vegetables Plantain chips with black-bean-and-cotija- cheese dip Cheater’s posole with fresh tortillas Mango cream cake
CLOCKWISE FROM TOP LEFT: 1. The hand-patted tortillas from La Palma Mexicatessen are made fresh daily ($2.70/dozen). 2. Forget Duncan Hines: Moist sponge cake ($5/each) is the basis for our quick dessert. Soak it with rum, slather it with whipped cream and sliced mangoes and dig in. 3. La Palma’s sunny facade 4. Canned hominy ($1.20/28-oz. can) and carnitas pork are the building blocks of our cheater’s posole. 5. Crispy chile-spiked plantain chips ($2/bag) are just as addictive as the potato version. 6. Some like it hot: El Yucateco’s flaming habanero hot sauce ($1.50/bottle) is one way to heat up the party. Credits: Stefanie Michejda

Cheater's posole
	Posole may be the ultimate in Mexican comfort food. Our easy version of the brothy stew, loaded with hominy and pork, relies on prepared carnitas pork from La Palma Mexica-tessen in the Mission, and comes together in 30 minutes. It gets better with time, so it’s an ideal do-ahead recipe.   In a 4- to 5-quart pot over medium high heat, heat oil. Add onion and cook until translucent, about 3 minutes. Add garlic, cumin, oregano, chipotle chiles and kosher salt, and continue cooking 2 minutes longer. Add the chicken broth, green chiles, hominy and pork and increase heat to high. Bring to a boil, then reduce heat to medium and let simmer 30 minutes. Taste and adjust for seasoning, adding more salt if necessary. Serve hot, accompanied by a plate of cilantro, cabbage, radishes, lime wedges and a stack of warm tortillas.	Serves 4-6 2 tablespoons vegetable oil 1 white onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 3 chipotle chiles in adobo sauce, minced 1 teaspoon coarse kosher salt 6 cups chicken broth 1/2 cup diced canned mild green chiles one 28-ounce can yellow hominy 1 pound carnitas pork (from La Palma Mexica-tessen), shredded Accompaniments: Cilantro, coarsely chopped Shredded cabbage Thinly sliced radishes Lime wedges Fresh corn tortillas

where to shop

CASA BONAMPAK 3331 24th St. 888-722-2642 casabonampak.com BUY: Brightly colored paper flags for decorating your house.   CASA LUCAS 2934 24th St. 415-826-4334 BUY: Hominy, green chiles, mangoes, irresistible chile-dusted plantain chips and bottled habanero hot sauce (we like El Yucateco brand) to give as favors.   EL RANCHO GRANDE 3064 24th St. 415-285-9252 BUY: A pint of the store’s spicy pickled vegetables, sold at the counter.

LA PALMA MEXICA-TESSEN 2884 24th St. 415-647-1500 lapalmafoods.com BUY: Carnitas pork, prepared black beans, fresh tortillas.   LA VICTORIA MEXICAN BAKERY & GROCERY 2937 24th St. 415-642-7120 BUY: Sponge cake.

Web Exclusive Recipes
Beer with lime and chile
Serve the beer in a chilled mug or highball glass. Dip the rim of the glass in coarse salt, if you’d like.   Fill a chilled mug or highball glass with ice and add the lime juice. Fill glass to top with beer, and add a dash or two (to taste) of Tabasco. Garnish glass with wedge of lime.	Makes one drink 1 lime, plus additional lime wedge for garnish 1 12-oz. bottle Pacifica Tabasco sauce, to taste
Plantain chips with black-bean-and-cotija-cheese dip
This is our interpretation of the classic combination of fried plantains and black beans that’s ubiquitous in Cuba, El Salvador and other kitchens down south. Don’t substitute canned black beans for the taqueria-prepared version: They’ll be far too bland for this recipe. Put black beans in bowl of food processor and process until smooth. Transfer beans to an oven-proof dish and top with cheese. Preheat broiler. Place dish 1 inch from broiler element and broil just until cheese is browned and mixture is heated through, 2 minutes. Garnish with cilantro. Serve warm with plantain chips.	Serves 4-6 1 pint cooked black beans from La Palma ½ cup crumbled cotija cheese ¼ cup packed cilantro, coarsely chopped plaintain chips as an accompaniment
Mango cream cake
Using sponge cake from a Mexican bakery is the secret to making a lovely dessert in no time. If you can’t find any ripe mangoes, substitute whatever fruit looks best: Peaches, berries and pineapple would all be good candidates. We used a round cake from La Victoria Bakery. Since this story has gone to print, they have begun baking the cake in a loaf form instead—that will work fine in this recipe. Round sponge cakes can also be purchased at Casa Lucas (4555 Mission St., 415-334-9747). In the bowl of an electric mixer (or in a large bowl with a whisk), beat the cream until it holds soft peaks. Add the vanilla and sugar and continue beating until the cream holds stiff peaks. Place the bottom layer of the cake on a large plate or serving platter, cut side up, and drizzle with half of the rum. Arrange a generous layer of mango slices on the cake, then top with half of the whipped cream. Top with the second layer of cake. Drizzle remaining rum on second cake layer, then top with remaining cream. Arrange the remaining mango slices over the top of the cake in an attractive pattern. Chill until ready to serve.	Serves 4-6 ¾ cup whipping cream 1 teaspoon vanilla extract 2 tablespoons confectioner’s sugar 1 sponge cake (from La Victoria, see note above), split lengthwise ½ cup rum 2 very ripe mangoes, thinly sliced

The Menu: North Beach Campari and soda Breadsticks, prosciutto and melon Grilled focaccia with assorted toppings Chicken salad with roasted red peppers, fresh mozzarella and pesto Affogato
CLOCKWISE FROM TOP LEFT: 1. The mean streets of North Beach. 2. Early birds, fresh-from-the-oven focaccia is your reward. Liguria Bakery closes shop when they run out, often before noon ($3.50—$4/sheet). 3. Blue Bottle who? Graffeo Coffee roasts the beans at its Columbus Street location—the bitter edge of the dark roast ($13.25/lb.) is the perfect counterpoint to the ice cream in the affogato. 4. Molinari Delicatessen, an enduring North Beach classic, carries an enduring Italian classic: thinly sliced prosciutto di Parma ($27/lb.). Wrap it around crunchy Danilo Bakery breadsticks ($8.50/lb.). 5. Coit Liquors is the place to stop for a (full-size) bottle of Campari ($25/bottle). 6. A kiss is still a kiss: Send your guests on their way with bags of delicate “ladies kisses” cookies ($12.00/lb.). Credits: Stefanie Michejda

Affogato
	The success of this dessert relies on getting the best-quality coffee and gelato, which North Beach has in spades. Our picks? Ultra-creamy vanilla-bean-specked gelato from Gelateria Naia and the coffee from Graffeo. Scoop ice cream into 4 small bowls or cappuccino cups and put in freezer until well-chilled—about 10 minutes. Just before serving, pour 1 ounce of hot espresso over each serving of ice cream. Serve immediately, accompanied by Danilo biscotti.	Serves 4-6   1 pint Gelateria Naia vanilla gelato Four 1-ounce shots freshly brewed Graffeo espresso Danilo biscotti for accompaniment

where to shop
DANILO BAKERY 516 Green St. 415-989-1806 BUY: Breadsticks, biscotti, plus “ladies kisses” cookies for party favors.   GELATERIA NAIA 520 Columbus Ave. 415-677-9280 gelaterianaia.com BUY: Vanilla gelato.   GRAFFEO COFFEE ROASTING 735 Columbus Ave. 415-986-2420 graffeo.com BUY: Dark-roast coffee.   IL POLLAIO 555 Columbus Ave. 415-362-7727 BUY: A rotisserie chicken.	LIGURIA BAKERY 1700 Stockton St. 415-421-3786 BUY: Focaccia. The onion and rosemarygarlic varieties are our favorites.   MOLINARI DELICATESSEN 373 Columbus Ave. 415-421-2337 BUY: Paper-thin sliced prosciutto, fresh mozzarella, jars of tapenade and spicy cherry peppers.   COIT LIQUOR 585 Columbus Ave. 415-986-4036 coitliquor.com BUY: Campari.

Web Exclusive Recipes
Campari and soda
Bitter and refreshing, this is a classic Italian cocktail.   Fill a highball glass with ice. Pour Campari over ice, then fill glass with club soda. Stir to combine. Serve immediately, garnished with a wedge of lemon or lime (optional).	Makes 1 drink 6 ounces Campari 6 ounces club soda wedge of lemon or lime (optional)
Grilled focaccia with assorted toppings
Grilling the focaccia gives it a delicately smoky flavor reminiscent of wood-fired pizza. Although any flavor of focaccia will do, we particularly like Liguria’s onion and rosemary-herb varieties. Top with whatever you have on hand—we’ve suggested some combinations below.   Heat a gas or charcoal grill for medium-low direct grilling. Drizzle the cut sides of each half of the bread with olive oil. Place each half cut side down on the hot grill and cook until toasted, 2-3 minutes, moving the bread around the grill as needed to prevent burned edges. Remove from the grill and rub cut side with garlic. Top with your choice of toppings and slice each piece of focaccia into six pieces.	Makes 12 pieces; serves 6  1 sheet of Liguria Bakery focaccia, split lengthwise 2 tablespoons extra virgin olive oil 1 clove garlic, cut in half  Options for toppings: Oven-roasted cherry tomatoes (see recipe below) and fresh ricotta cheese Olive tapenade from a jar and fresh goat cheese Slices of salami with spicy peppers from a jar
Oven-roasted cherry tomatoes
Preheat the oven to 350 degrees. Arrange the tomatoes on a sheet pan and drizzle with olive oil. Sprinkle with thyme, salt and pepper. Bake the tomatoes until wilted and lightly browned, about 10 minutes.	1 pint cherry tomatoes, each tomato cut in half 2 tablespoons extra virgin olive oil 1 teaspoon chopped fresh thyme coarse kosher salt and freshly ground black pepper
Chicken salad with roasted red peppers, fresh mozzarella and pesto
Honor the city’s best rotisserie chicken, from Il Pollaio on Columbus Street, by featuring it in this simple main-course salad. You can use basil pesto from a jar; it’ll work just fine. In a medium bowl, combine chicken, red peppers, basil, bocconcini and pesto and mix to combine. In a small bowl, whisk together the oil and vinegar then pour over chicken mixture. Season to taste with salt and pepper. Arrange the arugula on a large platter and top with the chicken salad. Chill in refrigerator until ready to eat.	Serves 4 for dinner, 6 for light lunch  3 cups skinned and shredded chicken meat (from one Il Pollaio roast chicken) ½ pound roasted red peppers, drained, patted dry and cut into thin strips ¾ cup packed fresh basil leaves, coarsely chopped 1 cup fresh bocconcini (mozzarella balls) 3 tablespoons basil pesto 3 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar coarse kosher salt and freshly ground black pepper 1 large bunch arugula

The Menu: Clement Street Lychee and sake cocktail   Assorted Asian snacks   Mini duck burgers with watercress   Noodle soup with greens and pea shoots   Sweet mochi
CLOCKWISE FROM TOP LEFT: 1. Move beyond wasabi peas: The panoply of Asian snacks at Super Tokio is dizzying. 2. Combine sake with lychees ($1.29/can) for a tropical cocktail. 3. Send your guests off with a bit of green: Small bamboo plants in ceramic vases ($5.99) are ideal low-maintenance flora. 4. Thick, nubby Shanghai-style wheat noodles are a key ingredient in our noodle soup. 5. Ducks on display at Clement Street’s Wing Lee BBQ. 6. These blood-red ceramic bowls are a steal at $2 apiece. Fill them with assorted snacks for cocktail-party chic. Credits: Stefanie Michejda

Mini duck burgers with watercress
	Chinese-style barbecued duck hangs in the windows of numerous delis along Clement Street. You can reheat the buns for 20 seconds in the microwave before assembling.   Spread the bottom half of each bun with some of the hoisin sauce, and the top half with some of the chile sauce. Put 1/2 cup shredded duck meat on the bottom bun, and top with some of the watercress and scallions.	Serves 4 4 plain steamed buns (bao), split in half lengthwise 3 tablespoons hoisin sauce 3 tablespoons chile sauce (such as Sriracha) 2 cups shredded barbecued duck 1 bunch watercress 5 scallions, green parts removed, white parts sliced lengthwise into matchsticks

where to shop

ALEX BAKERY 431 Clement St. 415-387-0151 BUY: Plain steamed buns (bao).   WING LEE BBQ 501 Clement St. 415-831-7883 BUY: A whole barbecued duck (head optional). If they ask whether you want it cut up, say no—it’s much easier to pull the meat off a whole duck.   GENKI CRÊPES & MINI MART 330 Clement St. 415-379-6414 genkicrepes.com BUY: Multicolored sweet mochi, filled with red-bean paste, is the ultimate no-sweat dessert.

KAMEI RESTAURANT SUPPLY 507 Clement St. 415-666-3688 BUY: Lacquered bowls and platters. Affordable and chic, they’re a cut above Chinet.   SUPER TOKIO 251 Clement St. 415-668-1118 BUY: Individual bamboo plants to give as favors, and bags of exciting Asian snacks.   NEW MAY WAH MARKET 719 Clement St. 415-221-9826 BUY: Shanghai soup noodles, pea shoots and bok choy for your noodle soup.

Web Exclusive Recipes
Lychee and sake cocktail
Canned lychees in syrup are the secret ingredient of this sweet, tropical-inflected cocktail.   In a shaker filled with ice, combine sake and lychee syrup. Shake well, then strain into a glass. Float lychee on top.	Makes one cocktail 4 ounces nigori sake 1 ounce lychee syrup 1 whole lychee, pitted, for garnish
Noodle soup with greens and pea shoots
Add other vegetables to this soup if you’d like; snow peas, Chinese broccoli and Napa cabbage would all be fine additions.   Boil the noodles according to package directions, drain, rinse with cold water and set aside. In a large saucepan, combine chicken broth, scallions, ginger, sherry and salt. Bring mixture to a boil over high heat, then reduce heat to medium-low and let simmer 10 minutes. Increase heat to medium-high and add the bok choy, pea shoots, and noodles. Cook just until bok choy and pea shoots have wilted but are still a vibrant green color, about 5 minutes. Remove the ginger rounds from broth and discard before serving. Serve hot, accompanied, if desired, by chile sauce.	Serves 4-6 ½ cup Shanghai-style wheat soup noodles (from New May Wah Market) 8 cups chicken broth 1 bunch scallions, green and white parts included, thinly sliced 3 quarter-size rounds fresh ginger, peeled ¼ cup dry sherry 1 teaspoon coarse kosher salt 3 baby bok choy, coarsely chopped 2 cups fresh pea shoots Sriracha chile sauce as an accompaniment (optional)

The Menu: The Mission Beer with lime and chili Pickled vegetables Plantain chips with black-bean-and-cotija- cheese dip Cheater’s posole with fresh tortillas Mango cream cake
CLOCKWISE FROM TOP LEFT: 1. The hand-patted tortillas from La Palma Mexicatessen are made fresh daily ($2.70/dozen). 2. Forget Duncan Hines: Moist sponge cake ($5/each) is the basis for our quick dessert. Soak it with rum, slather it with whipped cream and sliced mangoes and dig in. 3. La Palma’s sunny facade 4. Canned hominy ($1.20/28-oz. can) and carnitas pork are the building blocks of our cheater’s posole. 5. Crispy chile-spiked plantain chips ($2/bag) are just as addictive as the potato version. 6. Some like it hot: El Yucateco’s flaming habanero hot sauce ($1.50/bottle) is one way to heat up the party. Credits: Stefanie Michejda

Cheater's posole
	Posole may be the ultimate in Mexican comfort food. Our easy version of the brothy stew, loaded with hominy and pork, relies on prepared carnitas pork from La Palma Mexica-tessen in the Mission, and comes together in 30 minutes. It gets better with time, so it’s an ideal do-ahead recipe.   In a 4- to 5-quart pot over medium high heat, heat oil. Add onion and cook until translucent, about 3 minutes. Add garlic, cumin, oregano, chipotle chiles and kosher salt, and continue cooking 2 minutes longer. Add the chicken broth, green chiles, hominy and pork and increase heat to high. Bring to a boil, then reduce heat to medium and let simmer 30 minutes. Taste and adjust for seasoning, adding more salt if necessary. Serve hot, accompanied by a plate of cilantro, cabbage, radishes, lime wedges and a stack of warm tortillas.	Serves 4-6 2 tablespoons vegetable oil 1 white onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 3 chipotle chiles in adobo sauce, minced 1 teaspoon coarse kosher salt 6 cups chicken broth 1/2 cup diced canned mild green chiles one 28-ounce can yellow hominy 1 pound carnitas pork (from La Palma Mexica-tessen), shredded Accompaniments: Cilantro, coarsely chopped Shredded cabbage Thinly sliced radishes Lime wedges Fresh corn tortillas

where to shop

CASA BONAMPAK 3331 24th St. 888-722-2642 casabonampak.com BUY: Brightly colored paper flags for decorating your house.   CASA LUCAS 2934 24th St. 415-826-4334 BUY: Hominy, green chiles, mangoes, irresistible chile-dusted plantain chips and bottled habanero hot sauce (we like El Yucateco brand) to give as favors.   EL RANCHO GRANDE 3064 24th St. 415-285-9252 BUY: A pint of the store’s spicy pickled vegetables, sold at the counter.

LA PALMA MEXICA-TESSEN 2884 24th St. 415-647-1500 lapalmafoods.com BUY: Carnitas pork, prepared black beans, fresh tortillas.   LA VICTORIA MEXICAN BAKERY & GROCERY 2937 24th St. 415-642-7120 BUY: Sponge cake.

Web Exclusive Recipes
Beer with lime and chile
Serve the beer in a chilled mug or highball glass. Dip the rim of the glass in coarse salt, if you’d like.   Fill a chilled mug or highball glass with ice and add the lime juice. Fill glass to top with beer, and add a dash or two (to taste) of Tabasco. Garnish glass with wedge of lime.	Makes one drink 1 lime, plus additional lime wedge for garnish 1 12-oz. bottle Pacifica Tabasco sauce, to taste
Plantain chips with black-bean-and-cotija-cheese dip
This is our interpretation of the classic combination of fried plantains and black beans that’s ubiquitous in Cuba, El Salvador and other kitchens down south. Don’t substitute canned black beans for the taqueria-prepared version: They’ll be far too bland for this recipe. Put black beans in bowl of food processor and process until smooth. Transfer beans to an oven-proof dish and top with cheese. Preheat broiler. Place dish 1 inch from broiler element and broil just until cheese is browned and mixture is heated through, 2 minutes. Garnish with cilantro. Serve warm with plantain chips.	Serves 4-6 1 pint cooked black beans from La Palma ½ cup crumbled cotija cheese ¼ cup packed cilantro, coarsely chopped plaintain chips as an accompaniment
Mango cream cake
Using sponge cake from a Mexican bakery is the secret to making a lovely dessert in no time. If you can’t find any ripe mangoes, substitute whatever fruit looks best: Peaches, berries and pineapple would all be good candidates. We used a round cake from La Victoria Bakery. Since this story has gone to print, they have begun baking the cake in a loaf form instead—that will work fine in this recipe. Round sponge cakes can also be purchased at Casa Lucas (4555 Mission St., 415-334-9747). In the bowl of an electric mixer (or in a large bowl with a whisk), beat the cream until it holds soft peaks. Add the vanilla and sugar and continue beating until the cream holds stiff peaks. Place the bottom layer of the cake on a large plate or serving platter, cut side up, and drizzle with half of the rum. Arrange a generous layer of mango slices on the cake, then top with half of the whipped cream. Top with the second layer of cake. Drizzle remaining rum on second cake layer, then top with remaining cream. Arrange the remaining mango slices over the top of the cake in an attractive pattern. Chill until ready to serve.	Serves 4-6 ¾ cup whipping cream 1 teaspoon vanilla extract 2 tablespoons confectioner’s sugar 1 sponge cake (from La Victoria, see note above), split lengthwise ½ cup rum 2 very ripe mangoes, thinly sliced

The Menu: North Beach Campari and soda Breadsticks, prosciutto and melon Grilled focaccia with assorted toppings Chicken salad with roasted red peppers, fresh mozzarella and pesto Affogato
CLOCKWISE FROM TOP LEFT: 1. The mean streets of North Beach. 2. Early birds, fresh-from-the-oven focaccia is your reward. Liguria Bakery closes shop when they run out, often before noon ($3.50—$4/sheet). 3. Blue Bottle who? Graffeo Coffee roasts the beans at its Columbus Street location—the bitter edge of the dark roast ($13.25/lb.) is the perfect counterpoint to the ice cream in the affogato. 4. Molinari Delicatessen, an enduring North Beach classic, carries an enduring Italian classic: thinly sliced prosciutto di Parma ($27/lb.). Wrap it around crunchy Danilo Bakery breadsticks ($8.50/lb.). 5. Coit Liquors is the place to stop for a (full-size) bottle of Campari ($25/bottle). 6. A kiss is still a kiss: Send your guests on their way with bags of delicate “ladies kisses” cookies ($12.00/lb.). Credits: Stefanie Michejda

Affogato
	The success of this dessert relies on getting the best-quality coffee and gelato, which North Beach has in spades. Our picks? Ultra-creamy vanilla-bean-specked gelato from Gelateria Naia and the coffee from Graffeo. Scoop ice cream into 4 small bowls or cappuccino cups and put in freezer until well-chilled—about 10 minutes. Just before serving, pour 1 ounce of hot espresso over each serving of ice cream. Serve immediately, accompanied by Danilo biscotti.	Serves 4-6   1 pint Gelateria Naia vanilla gelato Four 1-ounce shots freshly brewed Graffeo espresso Danilo biscotti for accompaniment

where to shop
DANILO BAKERY 516 Green St. 415-989-1806 BUY: Breadsticks, biscotti, plus “ladies kisses” cookies for party favors.   GELATERIA NAIA 520 Columbus Ave. 415-677-9280 gelaterianaia.com BUY: Vanilla gelato.   GRAFFEO COFFEE ROASTING 735 Columbus Ave. 415-986-2420 graffeo.com BUY: Dark-roast coffee.   IL POLLAIO 555 Columbus Ave. 415-362-7727 BUY: A rotisserie chicken.	LIGURIA BAKERY 1700 Stockton St. 415-421-3786 BUY: Focaccia. The onion and rosemarygarlic varieties are our favorites.   MOLINARI DELICATESSEN 373 Columbus Ave. 415-421-2337 BUY: Paper-thin sliced prosciutto, fresh mozzarella, jars of tapenade and spicy cherry peppers.   COIT LIQUOR 585 Columbus Ave. 415-986-4036 coitliquor.com BUY: Campari.

Web Exclusive Recipes
Campari and soda
Bitter and refreshing, this is a classic Italian cocktail.   Fill a highball glass with ice. Pour Campari over ice, then fill glass with club soda. Stir to combine. Serve immediately, garnished with a wedge of lemon or lime (optional).	Makes 1 drink 6 ounces Campari 6 ounces club soda wedge of lemon or lime (optional)
Grilled focaccia with assorted toppings
Grilling the focaccia gives it a delicately smoky flavor reminiscent of wood-fired pizza. Although any flavor of focaccia will do, we particularly like Liguria’s onion and rosemary-herb varieties. Top with whatever you have on hand—we’ve suggested some combinations below.   Heat a gas or charcoal grill for medium-low direct grilling. Drizzle the cut sides of each half of the bread with olive oil. Place each half cut side down on the hot grill and cook until toasted, 2-3 minutes, moving the bread around the grill as needed to prevent burned edges. Remove from the grill and rub cut side with garlic. Top with your choice of toppings and slice each piece of focaccia into six pieces.	Makes 12 pieces; serves 6  1 sheet of Liguria Bakery focaccia, split lengthwise 2 tablespoons extra virgin olive oil 1 clove garlic, cut in half  Options for toppings: Oven-roasted cherry tomatoes (see recipe below) and fresh ricotta cheese Olive tapenade from a jar and fresh goat cheese Slices of salami with spicy peppers from a jar
Oven-roasted cherry tomatoes
Preheat the oven to 350 degrees. Arrange the tomatoes on a sheet pan and drizzle with olive oil. Sprinkle with thyme, salt and pepper. Bake the tomatoes until wilted and lightly browned, about 10 minutes.	1 pint cherry tomatoes, each tomato cut in half 2 tablespoons extra virgin olive oil 1 teaspoon chopped fresh thyme coarse kosher salt and freshly ground black pepper
Chicken salad with roasted red peppers, fresh mozzarella and pesto
Honor the city’s best rotisserie chicken, from Il Pollaio on Columbus Street, by featuring it in this simple main-course salad. You can use basil pesto from a jar; it’ll work just fine. In a medium bowl, combine chicken, red peppers, basil, bocconcini and pesto and mix to combine. In a small bowl, whisk together the oil and vinegar then pour over chicken mixture. Season to taste with salt and pepper. Arrange the arugula on a large platter and top with the chicken salad. Chill in refrigerator until ready to eat.	Serves 4 for dinner, 6 for light lunch  3 cups skinned and shredded chicken meat (from one Il Pollaio roast chicken) ½ pound roasted red peppers, drained, patted dry and cut into thin strips ¾ cup packed fresh basil leaves, coarsely chopped 1 cup fresh bocconcini (mozzarella balls) 3 tablespoons basil pesto 3 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar coarse kosher salt and freshly ground black pepper 1 large bunch arugula

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