With all of the great restaurants in San Francisco, it would be easy to eat out every night.

I??m one of those people likes to eat out, however at the same time, I really enjoy going in the kitchen and making a great meal for myself. On our San Francisco Food Tour of North Beach\Little Italy and Chinatown, I get lots of new recipe ideas. For example, on our San Francisco Food Tours, someone gave me the idea of a parmesan sauce that I had not tried of or thought of before. You start off by flambeeing some Cognac and the mixing some freshly grated Parmesan Reggiano. After it smooths into a cream , you just add some fresh herbs, such as Basil and Oregano. At first, I little skeptical, I??m so used to adding some kind of liquid, such as cream, stock, or wine, however it was actually pretty good. It took me a few times to get this right. First you need to get the proportion of Cognac to Parmesan cheese correct and then then the trick it to saut? it enough to great cream sauce, but not so long that it becomes too thick. It is definitely not a sauce that you can walk away and forgot about. When I finally got this right, it was worth the effort. I just tossed it with fresh pasta and finished it with Basil and it was a great meal. It only two or three times to get it right.