From my RV kitchen
The city by the bay is made up of several unique neighborhoods - each offering their individual takes on life, love, and great food.Â
In this episode of the RV Cooking Show we'll talk about some of our SFO fav eateries. Watch our RV Marvels San Francisco Sampler video for a peek into some lesser known but knock your socks off things to do when visiting the area.
And if you're RVing the area there are 3 reasonable RV park options all convenient to the city:
Trailer Villa in Redwood City is south of San Francisco. While the park is basicÂ it's full of friendly folks andÂ it's location is great. Just a short couple miles from the park - and with safe, inexpensive parking - is the CalTrain that takes you right into the city (actually near Candlestick Park). Redwood City itself is a nifty town - check it out if you are there.
Across the Golden Gate Bridge in Greenbrae is Marin RV Park. This is a neat little park with a pool on the sunny side of the bay. The ferry terminal is a short 5 minute safe walk from the park. The ride is fantastic and it drops you off right at the Ferry Building (!!) - perfect for picking up bread and chocolate on the way home.Â Â
Right on the edge of the city you'll find Candlestick RV Park. If you're a walker you can walk into the heart of the city or you take a bus to any neighborhood you'd like to visit right from the park.
Can't get enough of San Francisco? Me, neither!! Check out this San Francisco History Podcast Blog...it's fabulous!!
1/4 c extra virgin olive oil
1 large onion - chopped
2 carrots - chopped
2 celery ribs - chopped
3 cloves garlic - minced
1/4 t red pepper flakes
1 28-oz can diced tomatoes
1 c dry red wine
1 8-oz clam juice
1/2 c water
2 can quality chopped or minced clams w/liquid
1 T fresh oregano - chopped (or 1 t dried oregano)
1 t fresh rosemary - chopped (or 1/8 t dried rosemary)
1 pound large shrimp - peeled and cleaned
1/2 pound sea scallops - cut in half
1 pound firm fish* - chunked
add any other (and as much as you wish) seafood desired such as live clams, mussels, dungeness crab claws, etc.
n a large soup pot heat oil on medium heat. Add onion, carrots, and celery and cook until soft and fragrant - about 8-10 minutes. Add garlic and red pepper flakes and cook 3-4 more minutes.
Add tomaotes, wine, clam juice, water, canned clams, and herbs. Stir well to combine. Bring to a simmer and allow to cook for about 20 minutes until slightly reduced.
Add seafood to broth mixture, push down into liquid, cover and simmer 3-4 minutes until the shrimp is opaque, scallops are cooked, and fish is done.
* Firm fish will hold together in broth. If you use a softer fish it will most likely disintegrate. It'll taste good but won't be noticable on the spoon.
Serve with warm crusty bread, salt and pepper to taste, and the remaining wine.
Enjoy this and other delicious recipes and RV destinations courtesy of your friends at www.RVCookingShow.com.
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
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