The Mollie Stone's Blog
This particular dish was inspired by Chef Ben at our Tower Market location. He saw mussels in our cart, and suggested cooking them with ginger, garlic and white wine. Best. Advice. EVER.
There are a few things we love about this recipe:
It’s great for entertaining. If you roast the garlic and prep the rest of the ingredients before your guests arrive, you’ll only be in the kitchen 20 minutes to finish it up. It’s an excuse to roast garlic. Your house will ..read moreIrish Coffee is delicious any time of year, but tastes extra special as St. Patrick’s Day nears. Essential to this coffee cocktail is a good Irish whiskey. The word whiskey comes from the Gaelic term uisce beatha, meaning “waters of life.”
To make Irish Coffee at home, all you need is brewed coffee, thickened cream, brown sugar and of course, Irish whiskey. The coffee is drunk through a layer of cream, which floats at the top.
We recommend serving your Irish Coffee in a clear ..read more
Brine-preserving beef dates back to 11th century Europe. Traditionally, it was cured using coarse salt the size of corn kernels. The word “corned” is derived from an Old English word for grain, or small hard things the size of grain.
Interior fat (marbling) is what gives corned beef its tender texture and delicious flavor. Some cuts have exterior fat as well, which you can trim before or after cooking to your preference.
We have three different cuts of corned beef available from ..read more
Our Roberts Corned Beef is a taste of Old World San Francisco and a staple for St. Patrick’s Day meals. Mollie Stone’s is proud to carry Roberts, which has also found its way onto the menus of Tommy’s Joynt, Lefty O’Doul’s, Marin Joe’s and other quintessential Bay Area restaurants.
Roberts is a fifth-generation, family-owned business in San Francisco celebrating 100 years of business. The great-grandfather, G.H. Roberts, arrived in America from New Zealand with a family recipe for corned beef ..read more
A bright orange, extra-large variety, the Sumo citrus is super sweet, juicy, naturally seedless and easy to peel. Each Sumo has a distinctive top-knot and weighs about 10 ounces, making it the largest seedless mandarin available.
Family farmers in California’s Central Valley successfully harvested the United States’ first Sumo trees last year. The Sumo may be in only its second season here, but took 30 years to cultivate in Japan.
Keep reading to learn how it was developed, and how to choose ..read more
Leap year only comes once every four years. Here are some things you may or may not know about February 29.
Why do we need to have leap years?
The ancient Egyptians were the first to determine that the Earth actually takes a bit longer than 365 days to circle the sun. The extra 5 hours, 48 minutes and 46 seconds annually are accumulated over the course of four years and we “catch up” with an extra day every 4th year (2012, ..read more
Roll out the red tablecloth for these Oscar worthy recipes! We took a look at the 2012 Best Picture nominees and selected a recipe for each of the movies. Some might be a stretch, but we assure you that they’re all delicious and adaptable for serving at your Academy Awards party on February 26th.
1. Hugo: Caramelized Onion Bruschetta. These deeply caramelized onions served over sliced Baguette would have been a great snack for Hugo at the Parisian train station.
2. Moneyball: ..read more
The elegance of a lobster dinner is perfect for special occasions, from Valentine’s Day to anniversaries to birthdays. However, we’re going to let you in on a secret. Lobster is incredibly easy to prepare – simple enough even for a quick weeknight dinner.
There are two foolproof ways to cook a live lobster: steaming and boiling. In both cases, you must plunge the lobster, head first, into boiling water as a humane way to kill it instantly. Lobsters will turn their ..read more
This is truly football food to feed the masses! Laz, our grocery buyer, is a great cook so we asked him what he is planning to make for Super Bowl Sunday. He said he would give us a tri-tip recipe that would “knock our socks off” and it certainly did. Marinated overnight in a savory-sweet concoction, this tri-tip is quick to cook on the grill. Our favorite way to enjoy it is thinly sliced on a sandwich made with a ..read more
Did you know the Superbowl is the second biggest eating day of the year after Thanksgiving? Here are a few winning recipes for Game Day.
Keep reading for the recipes pictured above.