​

Average Jane/Flickr

​Making your own granola can be time-consuming, which is why we admire chef Ben Mattman of Level III Restaurant in the JW Marriott (500 Post, at Mason), who was able to condense a recipe for granola into the small space normally reserved for a tweet:

Ben Mattman's Granola

Toast 3c mxd nuts & 1c cocnut +10c oats 1c sgar 1c honey & 1c wht germ sprd mxture on pan & bake for 8min str & bake agn + 3c mxd dry fruit

​

FIVE Restaurant

​Those of you who love to follow long, tedious recipes can continue that pursuit, but we created Twitter-Size Recipes for the rest of us. Banks White, executive chef of FIVE Restaurant in Berkeley, miniaturized his take on salsa verde (a nod to his Texas roots) to fit in the space normally reserved for a tweet:

Banks White's Salsa Verde

3#tomatillo 1 lrg onion 4garlic cloves ½jalapeno roast 350degrees 15min take ingredients blend w/1 bu cilantro 4oz lime juice salt to taste

​

Aurea

​We know you don't have a lot of time to spend in the kitchen, but what if you could make a fabulous dish that can be explained in the space of a tweet? This one's from Werner Albrecht, executive chef at Aurea in the Stanford Court Hotel, an exciting way to dress up green things:

Werner Albrecht's Strawberry Gelée and Arugula Salad

Reduce 2pt strwbrry&2cup sugar Add 4oz pwder gelatin cool in sheetpan Mix arugula w/ citron vin plate gelée, arugula, goat cheese&hazelnut

​

Brick & Bottle's pimento cheeseburger.

​Recipes can be lengthy and challenging, but as we hope we're showing with our Twitter-Size Recipes column, some of the best ideas can simply be distilled down into the 140-character space normally reserved for a Twitter missive.

This week, Scott Howard shares a miniaturized version of his recipe for the pimento cheese he tops burgers with at his Corte Madera restaurant Brick and Bottle:

Scott Howard's Pimento Cheese

2 lbs white cheddar cheese, ¼ c. mayonnaise, 6oz dried pimentos, 1 c. sugar, 1 tsp ground pepper. Combine in a mixer until smooth.

​

Michael Wong

​Answering SFoodie's chef challenge to distill a recipe into 140 characters or less (the size of a tweet), Sam's Chowder House executive chef Lewis Rossman Sam's Chowder House stepped up with this miniaturized version of his ahi tuna poke:

Lewis Rossman's Ahi Tuna Poke

Cube 12oz ahi, mix w/1 tbsp minced ginger, sesame oil, brwn sgr, chili flks. Add 1/4c soy sauce, 1 bunch g. onion. Serve w/chips or croutons

​

Lolia S./Yelp

​Since our attention span for following recipes (or anything, really) has only shortened since we ran our Twitter-Size Recipes column a couple years ago, we thought it might be time to resurrect our challenge to local chefs to distill one of their recipes into 140 characters or less.

Lori Baker of Baker and Banker Bakery was first to step up to the dessert plate with a recipe for fudge frosting that looks so easy, we're thinking about sneaking off to the kitchen to make it right now ― though it's safe to say we don't think we can follow Baker's "sit overnight" part.

Lori Baker's Fudge Frosting
2 c. cream, 2 c. sugar, 8 oz. choc, 8 oz. butter. Boil cream and sugar 5 min, pour over choc and butter, whisk, sit overnight

lgo.mit.edu

​The Spotted Rooster, blog of S.F.-based agrarian culture jammers Good Farm Movement, has begun its 365/140 Project via Twitter feed. Follow along for daily updates incorporating beans into at least one meal, a simple exercise to show how easy it is to eat the magical fruit.

We're still waiting on today's update, but the first three days of the year brought notions of bay leaf-sweated black beans, pinto bean burritos, black and green bean stew, and roast pork sandwich with black bean spread.

Chuck Siegel of Charles Chocolates has given us a simple but yummy recipe for frozen hot chocolate in less than 140 characters, in keeping with our Twitter challenge to local chefs.

Siegel's free summer movie series continues tonight with a screening of Soul Food, his homemade pecan praline caramel corn, and a soul food truck where dinner items will be available for purchase. The festivities take place at Charles Chocolates' Chocolate Bar (6529 Hollis at 65th in Emeryville). Food and snacks begin at 6:30 p.m., with the film to follow at 9 p.m. Bring a blanket and a chair.

Frozen Hot Chocolate: Melt 8 oz dark chocolate & 1 tbsp sugar in 1.5 cups whole milk (over med. heat). Cool and blend w/3 cups ice.

Melisser (no last name needed, darling) makes supremely tasty vegan confections good enough to fool carnivores through her S.F.-based company Sugar Beat Sweets. She also offers a wide variety of dairy-free insights (from recipes to reviews) via her popular blog the Urban Housewife. She responded to our challenge to distill a recipe down to the size of a Twitter dispatch with a fetching sauce suitable for drizzling over frozen desserts, cookies, cupcakes, fruit crisps, and -- this last one is SFoodie's suggestion -- straight into your mouth.

Easy Hazelnut Caramel Sauce: 1/3 C Hazelnut Butter 1/4 C maple syrup 2 Tb Brown Rice Syrup Pinch of salt. Heat on low in sauce pan, stir til heated & smooth, serve warm!

 

Yes, we bombarded you with bacon last week, and we simply must carry on the tradition now that chef Lisa Eyherabide of Gitane (6 Claude Lane at Bush) has shared this yummy-sounding Twitter-size recipe with us. Named a 2009 Rising Star Chef by the Chronicle, the French expat trained at a Michelin three-star back home. She's known for infusing her native cuisine with Spanish and Moroccan influences.

Bacon Bon Bons: Hole prunes, mx gtchse w/crm, fill prne, slc bcn thin-wrp prune.Sauce: rdc port .5 +dmglc+cin+anisestar,rdce, saut, wrm-oven, srv w/rdction