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Secret Recipe: Baker & Banker's Potato Latke with Pickled Beets and Shaved Fennel

Baker & Banker's Potato Latke with Pickled Beets and Shaved Fennel

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This year, Lori Baker and Jeff Banker started serving fine-dining brunch at their lower Pac Heights restaurant, Baker & Banker. One of the stand-outs is their house-smoked trout on top of a potato latke with pickled beets and a pile of shaved fennel. While their secret to smoking trout is still hush-hush, you can get a high-quality version at most grocery stores to recreate the dish at home.

Secret Recipe: Braised Chicken Pappardelle from Piccino

 

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In May, Piccino moved to a new part of its Dogpatch neighborhood to 1001 Minnesota St. (at 22nd), where it still offers an ever-changing, seasonal menu chock full of pizzas, tender meatballs, and, of course, pasta. This week, they're bringing back a braised chicken pappardelle. The chicken is tender, pull-apart good—a rare kind of ragu you'd normally only see with beef or lamb. Blink and you'll miss it though, so just in case, here's the recipe to try at home. 

Secret Recipe: Anticuchos from La Mar

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At La Mar Cebichería Peruana chef Gastón Aucrio makes these traditional barbecued skewers, popular at Peruvian street carts, with two sauces and fried potatoes. At home, they're great grilled (try mahi mahi, chicken, or skirt steak) and simply served with just one of Aucrio's sauces: a spicy panchita salsa.  

Secret Recipe: Elite Cafe's Cornbread

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

For 30 years, the Elite Cafe in Pacific Heights has been serving New Orleans fare such as hominy-crusted catfish with ham hock and seafood gumbo. Whatever you get, an order of their buttery, down-home cornbread is a must. You'll need a cast-iron pan and a little patience while you wait for the cornbread to cool before tucking in.

Secret Recipe: Blue Bottle Coffee's Pixie Tangerine Chiffon Cake

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the August Eat+Drink issue, which hits newsstands July 28, we interviewed Blue Bottle Coffee pastry chef Caitlin Williams Freeman about her Alamo Square dining room. She also shared with us her recipe for a Pixie tangerine chiffon cake, artistically crafted in the style of painter Wayne Thiebaud. Pixie tangerines also happen to be the official fruit of her hometown of Ojai, near Santa Barbara.

Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

Secret Recipe: Shrimp and Grits from 1300 on Fillmore

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

1300 Fillmore's chef David Lawrence dresses his shrimp and creamy grits in a buttery sauce that has just a hint of Southern-style barbecue. Any stone-milled grits will work in this recipe, but Lawrence recommends Anson Mills coarse white grits, which you can find here

Secret Recipe: Warm Egg Salad Sandwich from Il Cane Rosso

 

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Il Cane Rosso in the Ferry Building Marketplace makes their egg salad ahead of time and then assembles the sandwich short-order style using Acme focaccia. The secret's in their house-made bagna cauda butter, which they spread on the focaccia slices before topping them with the egg salad and aged provolone and toasting it all open-faced before serving.

Secret Recipe: Pistachio Meatballs from Zare at Fly Trap

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Makes 5 servings

2 eggs

Secret Recipe: Chicken and Dumplings from Leopold's

As children, brothers Albert and Klaus Rainer had their mom's chicken and dumpling soup every Sunday. At their Russian Hill restaurant Leopold's, they recreate the family recipe with tender, herbed dumplings floating in a clear chicken broth with diced vegetables. It's pure comfort food and one of our "Best of the City" picks in the June 2011 issue of 7x7.  

3-pound whole chicken

4 quarts chicken stock

3 onions

2 carrots

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