Website is "under construction"

Email: Chefannabrincat@simmerandsear.com for information.
or call
(415) 335-8831

Wednesday, August 18, 2010

Simmer and Sear in the New York Times!!!!

HOT OFF THE PRESS:


Simmer and Sear featured in the New York Times!!!

http://www.nytimes.com/2010/08/15/fashion/weddings/15WEBFIELD.html?_r=2&scp=3&sq=bachelorette&st=cse

The article starts off mentioning me and Simmer and Sear and the last three paragraphs in the article are quotes from previous clients.

You know you've made it when you get into the New York Times! :)

Tuesday, May 11, 2010

La Famiglia Foto Files....

La Famiglia Delicatessen ~ The Family Deli in 1979

(click on picture to enlarge)
This is where it all began.....Back in 1979 my Grandmothers Italian Deli in San Ramon, La Famiglia Delicatessen(The Family Deli). From right to left, my grandmother Antoinette, my auntie Yvonne and my auntie Pricislla. I remember eating so much Italian salami when I was a kid! Yummm..(Hadley is my divorced name so my maiden name Brincat is featured in the article, grandma and one aunt kept their maiden names) It is so awesome to still carry on the family food written up in the press 31 years later. :)

The Brown Dog Deli ~ Second Family Deli in Oregon 2002

(click on picture to enlarge)
Second family Italian Deli after my grandmothers in 1979(posted above) The Brown Dog Deli started by my brother in 2002 in Creswell Oregon.....proceeded by more good Italian food from of course, Simmer and Sear!

Wednesday, April 21, 2010

What's for lunch?



Are you tired of not finding enough "healthy" choices for lunch? If you are like most San Franciscans you eat out at least twice a day, 5 to 6 days a week. Not only are we always looking for something healthy we also want to find something inexpensive as well......

Simmer and Sear wants to make you a healthy, inexpensive lunch and deliver it to your doorstep...Whether you work from home or in an office building let us take the day to day dilemma of finding something healthy and inexpensive for lunch out of your busy and hectic lives.

If you are like most of us who workout everyday, we tend to stress over how hard our next workout has to be because we ended up not being able to find something healthy to eat for lunch. Who has the energy after a long day of work to do an EXTRA hard workout??

So here is your solution: Get your office to order 10 or more lunches at a time and Simmer and Sear will give you MANY healthy and affordable choices for lunch delivered to your doorstep!

Each week we will be offering a new menu to choose from. Lunches start at as little as $5 per person.

If your company orders on a weekly basis, a company credit card can be used for one payment for the whole office or your company can be billed each week.

Or set-up your own Paypal payment system with Simmer and Sear.

Collected cash for payment on delivery is easiest.

Hope to see you at lunch!

Contact chefanna@simmerandsear.com or 415-335-8831 for menu and pricing.

Monday, April 12, 2010

*HOT OFF THE PRESS*

THIS JUST IN:

Simmer and Sear was voted "Most likely to succeed" by Daily Candy, check it out!!
http://www.dailycandy.com/san-francisco/article/82060/Planning-a-Wedding-in-San-Francisco-Spring-2010

Wednesday, March 31, 2010

Need party rentals? Simmer and Sear has you set up!


Simmer and Sear has you set up!!

Luncheon or Dinner Party Rentals Available:
Do you want to throw a luncheon or dinner party but don't have enough place settings? Or need additional kitchen equipment to cook with? Simmer and Sear has it all!

Dinner plates, salad plates, dessert plates, flatware, serving and cooking utensils, wine glasses, champagne glasses, water glasses, coffee cups, serving platters, bowls of every size, ramekins, specialty cooking equipment such as single gas burners, portable roasting ovens, and much much more!!


Pricing starts at just $0.35 per piece or priced by the set.


Please email chefanna@simmerandsear.com to rent your party today!

Monday, March 29, 2010

Vote for Simmer and Sear, nominated for best cooking classes in SF.....





03/29/2010 Headline News: This just in....Simmer and Sear has been nominated for best cooking classes in San Francisco, cast your vote today at:

http://baylist.sfgate.com/simmer-and-sear/biz/88258

Thursday, February 11, 2010

"The Popcorn Experiment"

"The Popcorn Experiment"


Hi, my name is Anna and I am a popcorn addict!


Who doesn't like popcorn?? Not sure if there is anyone on this earth that doesn't like popcorn. I think I gave up microwave popcorn and started only popping real kernels on the stove about 5 years ago. And about 2 years ago I thought, "Hmmmm, I wonder what it would taste like if I tossed in some lemon pepper seasoning with the salt and oil?" Can you say, YUMMMM!!

Recently, with the creative mind of my boyfriend and myself, we have started experimenting with all kinds of flavors. Who knew that popcorn didn't need to be just the standard salt, butter or caramel corn.

Due to my "popcorn addiction" I also found out that if you do not have access to a stove you can also make microwave popcorn without it being "microwave" popcorn....

I have decided to share all of these discoveries with you via "The Popcorn Experiment"!

I am going to start with the recipes I have tried thus far, tell you how to pop fresh kernels in the microwave without it being "microwave" popcorn and have vowed to try a new ingredient each time I pop fresh corn and report back to you!

Latest Experiment:
Mustard & Hot Sauce Popcorn
Ingredients
2 tablespoons of peanut oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of sea salt
1 tablespoon of mustard(dijon or yellow)
1 teaspoon of hot sauce
Preparation
Place peanut oil, mustard and hot sauce in large stock pot, coat the bottom of the pot evenly. You can use a wooden spoon to mix and tilt the pot back and forth to coat the bottom. Add TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.

Enjoy!

Original Recipe:
Lemon-Pepper Popcorn
Ingredients
2 tablespoons of extra-virgin olive oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of salt
1 tablespoon of lemon-pepper(use *Lawry's if possible)
Preparation
Place olive oil and TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt and lemon-pepper. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.

Additional flavors thus far:

*Lemon Pepper & Parmesan Popcorn(use lemon pepper recipe as above, add 1/2 cup of shredded parmesan cheese to the finished popcorn and shake.

*Fennel & Salt Popcorn(use above recipe but replace lemon pepper with 1 tablespoon of fennel seeds and 1 tablespoon of Lawry's Seasoning Salt)

*Peanut Oil Popcorn(use above recipe but replace the extra-virgin olive oil with Peanut Oil and only use salt, no other seasoning)

"Microwave Popcorn" that's NOT microwave
Two ways to do:
1. Use a glass bowl that has a lid to it, add all ingredients, mix well and place in micro for 5 minutes or until you hear the popping slow WAY down.

2. Take a brown paper bag, like the size of a lunch bag or a medium size grocery store bag without handles: Place all ingredients in bag, fold and scotch tape it closed.
Place in micro for 5 minutes or until you hear the popping slow WAY down.

Tune in next time to see what the mystery ingredient shall be............


Monday, February 8, 2010

The Art of Making Soup




The Art Of Making Soup ~ Soup Series Class
Tuesday February 23rd @ 6:00pm
Venue: TBD

Soup can be anything you want it to be - quick, hearty, light - and once you master the basics, you can experiment endlessly with your favorite vegetables, beans, and meats to make tasty meals in no time. Cooking homemade soup can be easy and makes wonderfully satisfying meals!

In this "soup series" class you will be learning the six secrets to making simple & savory soups. Learn about soup thickeners, how to make a soup stock, what the five staple ingredients are to starting any great soup and much more.....

*The next class in this series will be stews.

Please email chefanna@simmerandsear.com for more information and to register today!

Monday, January 25, 2010

Recipe of the Month.......

Portuguese Sausage & Kale Soup


Ingredients

  • 6 ounces kielbasa sausage, sliced
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 1 teaspoon olive oil
  • 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
  • 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
  • 4 cups low-fat milk
  • 2 large russet potatoes, boiled with skin on and sliced
  • 1 teaspoon dried leaf marjoram, crumbled
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste

Directions

Place potatoes in large pot of warm water. Boil rapidly for about 30-40 minutes until you can easily stab with a fork. Remove from heat, drain, let cool and slice in 1/2 to 1 inch think rounds then cut rounds in half. Put aside until ready to add to soup.

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups milk, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the slice potatoes to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes, serve with fresh sourdough bread if desired.

*You can substitute, ground turkey, ground mild or hot Italian sausage or ground beef for the kielbasa.


Wednesday, January 13, 2010

It's a new year....what are your resolutions?



Did your new years resolution involve self-improvement?

Or simply just to take on more hobbies?

Learning how to cook can be a great start and fun at the same time!

Maybe your resolution involved eating healthier? Kill two birds with one stone.....learn how to cook and make healthier meals for yourself!


Don't put it off any longer, Summer will be here before you know it!!

Contact chefanna@simmerandsear.com to schedule a private cooking lesson or a private cooking event for your company or for you and your friends today!

Monday, January 4, 2010

Happy New Year!



Hello Fellow Chefs,


Happy New Year!
Hope you have gotten off to a great start in 2010 so far!

This is just a reminder to keep Simmer and Sear in mind for private cooking lessons.

Click this link for more information: http://www.simmerandsear.com/Catering_Private_LeServices.html


or

Please contact Chef Anna at chefanna@simmerandsear.com to book your private lesson today!


Cheers!