Blog - Curry Twist

Puerto Rican Baked Chicken In San Francisco

San Francisco is a city I've always wanted to visit. Recently there to attend our son's wedding, we had just three magical, whirlwind days to see it all and we crammed them full of experiences we will never forget! (Read more about San Francisco in our blog post here)

Walking around, exploring and seeing the sights, we managed to cover a lot of ground. Starting from Union Square we toiled uphill along Powell Street, meandered through Chinatown, walked along the Embarcadero and ended up in Pier 39 and Fisherman's Wharf.  It was a great way to experience the city even though I couldn't feel my feet by the end of the evening!

Since we were in San Francisco over the weekend, we decided to spend a leisurely Saturday morning exploring the popular farmer's market located in and around the Ferry Building.

We spent hours browsing stalls by artists and craftsmen, visiting farm stands selling fresh local produce and stocking up on unusual preserves (strawberry marmalade), vinegars (blood orange vinegar) as well as dried and smoked vegetables and fruit (smoked plum tomatoes, dried Meyer lemon segments) - all the things I can never find in Toronto! The espresso almond brittle (from G.L.Alfieri farms) alone is worth the trip; stock up on plenty because it is never enough!

If you plan to visit the market, best not to eat breakfast before going, for every vendor has something for you to taste. As you sample your way through to the inside and rear of the building, you will find many cafes, restaurants and food trucks where you can try even more food!


We got beef tamales and fish tacos from an outdoor Mexican food stall and picnicked on a bench overlooking the Bay, while soaking up the sun (yes, the sun was out, however briefly!). In that perfect moment everything tasted so good and all was right with the world!

Sol food Restaurant serves amazing Puerto Rican food, so of course we had to eat there! The highlight was Pollo Al Horno (baked chicken), black beans and garlic fried plantains. Doused liberally with their special Pique Sauce of vinegar and red chilies, and washed down with copious amounts of fresh orange juice, it was one of the most enjoyable and memorable meals we had during our trip!

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The saucy marinade enveloping the chicken and steam generated by covering it during the first half of baking, keeps our Pollo Al Horno incredibly moist and tender. When the weather is good I simply throw the marinated chicken onto the barbecue for some summery grilled flavour!

Puerto Rican Baked Chicken (Pollo Al Horno)

1 1/2 lb bone in chicken drumsticks or boneless thighs (about 6), skin removed

2 cloves garlic, minced

Salt to taste

1/4 cup each: olive oil, water

2 tbsp lemon juice

1 tsp each: oregano, ground cumin, paprika, ground black pepper, onion powder (or use 1 tbsp finely chopped onions)

Make a few deep slashes in each piece of chicken and place in a large mixing bowl.

Combine all of the remaining ingredients and mix well with the chicken.

Cover and marinate chicken, preferably overnight in refrigerator for flavours to develop.

Preheat oven to 400F. Transfer chicken with all of its marinade (scrape it all onto the chicken) to a lightly greased, deep baking pan large enough to hold pieces in single layer. Cover tightly with aluminum foil.

Bake for 30 min, then remove foil and continue baking chicken uncovered until it is golden and cooked through, another 30 min.

Transfer to a serving platter and drizzle pan juices over top. Serve with a wedge of lemon if desired.

Serves four

Read more about San Francisco in our blog post here.

Wedding Cake In San Francisco

"I Left My Heart in San Francisco" goes the old song and it perfectly expresses our feelings, for so did we! There recently to see our son Rohan wed his lovely new bride Adora, we fell in love with this charming city and the momentous occasion that brought us together.

The ceremony took place in the rotunda of beautiful San Francisco City Hall, with family members from both sides in attendance. Adora has been a part of our lives for many years, during which we have come to know her and love her, but officially welcoming her into our family was an especially joyful moment for us. Another foodie is just what we needed!

A trip to San Francisco is always a good excuse to see the sights of one of the most beautiful cities in the world. The Golden Gate Bridge is such an iconic scene that it is well worth driving out of town to see it. We were even lucky to get some sunshine during our drive!

San Francisco is such a compact city that you can see most of it on foot. The steep hills require you to be in good shape if you are planning to do much walking. Toiling up Powell Street can give you quite a workout, and you still need to have enough energy to skip out of the way of cable cars hurtling down the hill!

The gracious row houses lining the streets are another sight synonymous with San Francisco. The Painted Ladies, a row of historic Victorian houses are the most famous and the most photographed. Their beautiful, intricate painted designs and detailing are worth a trip to Alamo Square.

And for shoppers, the stores surrounding Union Square are an irresistible draw. I was spoiled for choice with so many big name flagship stores in one place! And when shopping gets tiring, there is a huge granite plaza bordered with swaying palm trees and cafes in which to relax and watch the world go by.  

San Francisco also has the largest and oldest Chinatown in North America. It still sprawls over a large area, combining restaurants,  grocery stores and herbal medicine shops with historic churches, buildings and even the famous Golden Gate Fortune Cookie Factory!
The best known dim sum restaurant, Yank Sing is worth visiting for fantastic food. It is one of few restaurants that still have carts trundling around, filled to the brim with delicately steamed, delicious dumplings.

A joyous wedding is best followed by a memorable meal and our celebration continued at renowned chef Michael Mina's award winning restaurant. His delicious, contemporary, creative dishes such as sesame oil infused ahi tuna tartare, seared fish with mushrooms in dashi broth and succulent beef wrapped in puff pastry filled us with even more joy!

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What's a wedding without cake? Adora, an avid, accomplished baker has created this gorgeous roll cake just for this blog. Easy to make at home, these delicious slices of soft orange scented sponge cake with saffron cream will fill you with happiness!

Orange Cardamom Roll Cake With Saffron Cream Filling

For the filling:

80 ml whipping cream

30g white chocolate chips

A pinch of saffron

For the cake:

25g unsalted butter

1 tbsp fresh orange zest

25g cake flour

1/2 tsp ground cardamom

3 large egg yolks, at room temperature

50g sugar

2 large egg whites, at room temperature

To prepare the filling, warm cream in microwave until scalding, about 1 min. Stir in chocolate chips and saffron until completely melted. Cover and refrigerate until chilled.

Meanwhile, preheat oven to 400F. Lightly grease an 8X8 baking pan and line with parchment, creating an overlap on all sides to help lift cake. Set aside an extra 8X12 sheet of parchment, (for later use in the recipe).

To make cake, melt butter in microwave for about 30 sec. Add orange zest.

Combine flour and ground cardamom in separate bowl.

Combine egg yolks and half of sugar with hand mixer until thickened and pale in colour, about 2 min.

In separate bowl, beat egg whites (with clean mixer blades) and remaining sugar, until soft peaks form, about 2-3 min. Add egg yolk mixture and beat until combined, about 1 min.

Sift in half the flour mixture, folding it in with a spatula and lifting it from the bottom to keep it light and aerated. Add remaining flour mixture, folding and lifting to aerate.

Fold in orange zest butter until just combined (melt it again if necessary).

Pour batter into center of cake pan, spreading it into an even layer with spatula. Tap pan on counter to remove any air bubbles.

Bake cake for 10-12 min until golden and spongy to the touch. Immediately lift cake onto work surface using parchment overlap handles (keep parchment under cake).

Working while cake is still warm, place extra sheet of parchment on top of cake, sandwiching it between the two sheets of parchment. Flip cake upside down and peel off top sheet of parchment. Roll cake tightly (like a sushi roll), using bottom parchment as guide. Set aside to cool.

Meanwhile, whip reserved chilled saffron cream chocolate mixture with hand mixer until stiff peaks form.

Unroll cake and spread cream filling evenly over top, leaving a 2 cm border all around. Roll cake tightly (without squeezing out the filling!) and wrap in parchment, pressing gently to shape it. Refrigerate for 30 min.

Unwrap cake, trim edges and cut into 1 inch thick slices, wiping excess cream off knife for neat edges.

Serves Eight
Many thanks to Adora for cake recipe and photos!

Congratulations Rohan and Adora!