Food Life and the Search for Knowledge

I want to go to this!

2011-05-31T10:23:00.000-07:00

The Phoenix Supper Club

I cannot wait to tell you all about it///

PB, B , and H

2011-02-01T17:10:00.000-08:00

A childhood favorite... with a grown up touch...

1. a grain filled wheat bread slice toasted
2. Spread 365 Organic Everyday Value Smooth Unsweetened Peanut Butter on it...
3. Drizzle with local honey
4. Slices of banana
5. a touch of sea salt...

I paired with a glass of Chocolate milk... yum!

some of the Detroit area Favorites...

2011-01-04T12:58:00.000-08:00

Okay My favorites....
Not sure what areas you will be in...

All of these are local owned and AWESOME

Ferndale (art neighborhood, hip stuff)

Woodward Avenue Brewers people call it WAB.
Great food and they have a place a block over... Emory‎/ more of gastro pub food.

Fly Trap Restaurant

Royal Oak:

Red Coat Tavern‎ THE best burgers.. it is a cult following type place.

Zumba Mexican Grille‎: The only place I know of around that has a SoCal taco feel and taste..

Vinotecca Great wine Bar with a mean charcuterie and cheese boards...

National Coney Island‎- Okay// this is a diner but in MI they call them Coney's

I think it might be 24s? or late night... It is a very Michigan thing. The "big one is Layfette Coney in Detroit... but I think they just tore it down?
Main Street, Royal Oak, MI‎

Beirut Palace‎- YUM YUM fresh juice and everything is great. Dearborn down the road has the largest Middle Eastern population in the US last I heard. So the middle eastern food out here is legit...
105 South Main Street, Royal Oak, MI

Fiddleheads Restaurant‎- This is a foodie type place... I have not been in two years, but always was great before.
4313 West 13 Mile Road, Royal Oak, MI‎ - (248) 288-3744‎

Detroit:

THE Whitney ‎- this is a higher end spot that food is pretty good.. but more for the historic amazing house it is in. (Brunch)
4421 Woodward Avenue, Detroit, MI‎

Slows Bar B Que‎- Fucking awesome
2138 Michigan Avenue, Detroit, MI‎

Atlas Bistro

Small Plates

A few foods I am not a fan of...

2011-01-02T13:13:00.000-08:00

So in College (95') I started the Anti Raisin and Walnut Collation...
Over the years many humans have joined this group... sometimes only for the raisons, many for the walnuts...
A few have protested us... in-vain of course.

So a few years back I was at IL Teatro at Capische, Wailea ... a Chef table by a student of Chef Thomas Kellers...

I mentioned I did not like Walnuts.. he added a course to our tasting.. it was pretty wonderful but I remember him saying it ti snot the type usually in the Stores in the US... sadly I don;t remember..

and I am okay with that.

new project

2010-11-07T19:56:00.001-08:00

flavored Water

2010-09-19T09:58:00.000-07:00

I love water...
I believe in www.charitywater.org

I have had to make an effort years to stop drinking through pallets of Costco water. It was a bad habit... three bottles, while just sitting at my desk... I had glass ware to use.

I really enjoy drinking water, but sometimes I wanted a bit more. love going to the spas, Hotels, etc that have canisters of delicious infused water...

I was reader one of the many hip NYC magazines and came across this... best water pitcher

I had to have it...

I have now put many things in the filter side and feel I drink even more water:

1. cucumbers thinly sliced

2. cucumbers thinly sliced with mint and a thin lemon slice

3. only 2-3 thin slices of lemons or limes needed

4. lemon thyme, mint, basil are all working nicely

5. one kiwi with lemon Thyme.

6. apple was okay but you had to drink it that day

7. stones fruit all work well

8. melon are all awesomesauce

Finding The spice....

2010-07-02T19:17:00.000-07:00

I have been searching out some different spices to use. I know I need to sit down and work on some of my own curry blends, but I have yet to do so. I am enjoying the Yellow Madras Curry at the moment. Also fine herbs,
oh ...Fine herbs, simply is a traditional French blend of four herbs — Parsley, Chervil, Chives and Tarragon. I have found tarragon is not always liked by all. I do think it is PERFECT with par-boild potatoes tossed with shredded Asiago chesse and chopped tarragon roasted in the oven till gooey and browned.. The flavor combination is very amazing.
Puting herbs in a cheese cloth satchel is a nice way to have the essence on the herbs with out the texture of them. I try to do this when boiling potatoes for mash, so then they are still white with a bit of flavor.
Another kick I have been on since my Mother-In-law sent me a box of treats inspired by making Paella together over the summer is smoked paprika.
I had turned my nose up to this spice due to the bland variety I had purchased in the grocer to add color to deviled eggs and such. Then My lovely friend Doris stated how it was such a spice from her childhood; due to being hungarian. This gave it a romantic flair to me. I had no I did how rich and lovely the Dulce smoked Spanish paprika could add to a chicken marinade, roasted carrots, and of course rice...

This chart is a nice way to look through the herbs to.

German
Caraway Seed, Dill Seed, Onion, Paprika, Ginger, Rosemary, Nutmeg, White Pepper

Chinese Cooking
Ginger, Anise Seed, Garlic, Onion, Red Pepper, Fennel Seed, Cloves, Cinnamon

French Cuisine
Tarragon, Shallots, Chives, Fines Herbes, Marjoram, Thyme, Black Pepper, Rosemary

Greek
Oregano, Mint, Bay Leaves, Garlic, Onion, Cinnamon, Fennel Seed, Black Pepper

Hungarian
Paprika, Poppy Seed, Caraway Seed, Garlic, Dill Seed, Onion, Cinnamon, White Pepper

Indian
Curry, Cumin Seed, Coriander, Turmeric, Red Pepper, Black Pepper, Ginger, Cardamom Seed

Indonesian
Curry, Garlic, Red Pepper, Ginger, Cinnamon, Nutmeg, Cloves, Caraway Seed

Italian
Garlic, Basil, Oregano, Onion, Sage, Fennel Seed, Red Pepper, Marjoram

Mexican
Chili Pepper, Cumin Seed, Oregano, Garlic, Onion, Coriander Seed, Sesame Seed, Cinnamon

Moroccan
Red Pepper, Cumin Seed, Coriander, Mint, Saffron, Anise, Cardamom, Cinnamon

Spanish
Saffron, Paprika, Garlic, Onion, Parsley, Bay Leaves, Cumin Seed, Sweet Pepper

Swedish
Cardamom Seed, Nutmeg, Dill Seed, Bay Leaves, Allspice, Black Pepper, Mustard, Cinnamon

Fresh herbs for Summer

2010-06-22T07:59:00.000-07:00

I love fresh herbs... and I enjoy mixing them up.

I have some Tarragon, wish I find wonderful in small amounts, Flat leaf parsley (a big favorite), thyme, and basil...

Pre heat an own or toaster oven... and have a pie pan ready.

I chopped the herbs up and coat two chicken breast that had been marinated and rinsed. See *** for Chicken marinades

I put a T. of butter and melted on a medium heat...

Cooked the breast till the herbs where crispy and heat in the oven for 5 min then turn it off to keep warm.

Now take the pan and deglaze with 1/4 c. ish of white wine... once reduced add a chopped clove of Garlic.
maybe a bit of olive oil..

once the garlic cooks down a bit add
reduce till sticky on the pan and wisk 2-3 table spoons of butter...

Slice the breast cover and sauce...

if you are good you have already made a risotto.. I will post that tomorrow.

Late and lovely Breakfast...

2010-03-30T12:45:00.001-07:00

After having a delightful visit with to friends that are Visionaries, Scholars and Artist...

and knowing I had some fresh ingredients things to cook with at the home; I would go make something utterly delicious...

As I headed home I stopped in Dean and Deluca and picked up an English Muffin Popover, Alpino Salami and Aurrichio Provolone..

Poached a few eggs... While I heated the popover..

crisped the salami and plated with some chopped Chervil, small grating of the Provolone...

A great new butter I am trying// La Baratte des Gourmets Doux

taking on Boeuf Bourguignon

2010-03-29T10:56:00.000-07:00

I was craving this while it rained in NYC...
ad could not find it any where...
So I settled for Les Halles Coq au Vin and Filet de boeuf béarnaise

So Today before I went to the market and I searched around for some other folks playing around with this dish...

First I am going to try this... Both have great downloads of the recipes, and charts, tips and such!

Julia Child's Recipe from her publisher...

Then invite some friends over and do this.

kitchenmusings's blog on Thomas Keller's dish

AS I get into it I will let you know how it goes...

Some great food Web Sites

2010-03-27T12:09:00.001-07:00

http://www.foodspotting.com/

Amazing new start up... You can search a food item on the menu instead of a restaurant type!

Where is the Mac and Cheese at?

http://www.findeatdrink.com

This is for finding the good stuff!

http://outstandinginthefield.com

A must ticket to get!! ultimate farm to table supper club... nom nom.

Another good traveling Dinner concept... It is for social minimalists!

http://woknwine.com

Orange Soup

2010-03-11T13:14:00.000-08:00

butternut squash (fresh of Frozen)
canned tomatoes with basil
coconut milk

Both of these to cook in, but take out before eating...
lemon grass
bay leaf

saute together in the oil and caramelize with the wine, then add to the soup...
shallots
garlic
white wine
oil

Add to the top of the dish when severed./..
mint cilantro
yogurt

EAT AT MOMA

2010-01-15T19:32:00.000-08:00

Yum eat at MOMA:

A lovely communal setting... great to enjoy the people surrounding you... writing, drawing dreaming...
I like the design of the ordering and service process.

As for Food...

Fennel salad
Thin shaved fennel
". " radish
Orange segments
Tender arugula
Dressing reminds me of what they use in Paris. Delicate and zippy
I could split it. A very large salad.

Great soup... Rustic Chickpea.. so delightful
especially in the winter.

Butternut Squash Gratin is a bit spicy, with a sweat creaminess of the squash.

Also the Wild Mushroom Tart is so so good. Earth msuchrooms and a well done (which I do not feel is often) crust.

Place a premium on freshest ingredients
Simply prepared
Inventive twist on classic recipes
Fresh market food
French boîte

fennel... I really like this stuff.

2010-01-13T14:33:00.000-08:00

So I sliced up a fennel bulb today.

In the saute pan I had some chopped one clove garlic, 1 T. ginger and 1 T. lemon grass with a bit of olive oil sautéing... then I added 1/4 c. White wine. cook 30-60 seconds...
threw in the fennel top with 1/4 cup water... and put a lid on it.

this is going on at a medium low for 6-8 minutes.
turn the broil on
take the lid off and let the liquid cook off for 2-3 min...

if the pan is all metal out it under the broiler... 4-5 minute I think.

Oh if your pan is not metal... put it in something that can go in the oven.

You wanted to caramelize the tops//

I had some with tangerine segments. then later I chopped some up and put it in the lentil soup.
I would throw some in a salad, or puree it and add to chicken stock and cream... for a soup or a sauce//

Tangerine Manhattan

2010-01-12T20:55:00.000-08:00

This is not a true blue Manhattan, but I like it.
The last time we served Manhattan's at our place.. it seemed like too much liquor too quick.

So this is what I came up with//

I have some Maraschino Cherries soaking in French Brandy... cause that is how I am.

I throw 2-3 in a shaker with some ice. I prefer crushed/.

Then I add:

1 finger Antica Formula red vermouth by Antonio Benedetto Carpano (amazing, even with soda water and a citrus slice, just amazing)
1 finger Noilly Prat Dry French Vermouth
2-3 fingers Canadian Club Whisky.

juice two tangerines (watch out for seeds, they can be lame)

shake.

You are either a person that wants it strained, or on the Rocks.
I like rocks.

Enjoy with Dave Letterman.

I am really into Kale right now...

2010-01-12T17:13:00.000-08:00

wash this stuff well. it is big, I plug my sink and fill it, I add 1 t. of bleach then I put the leaves in a swirl it around with my hands/// pull out drain and give one more rinse.

I picked up a few bunches of Kale and played around with how to eat this stuff they say is so healthy for you.

one)
Baked Kale Chips... (I had it baked on Pizza and it was a good thing.
400 degree I tore pieces the where potato ship sizes.. tossed 2-3 cups in about 1 T olive oil
laid in one layer salt with sea salt...
bake for 5-6 minutes... could be another minute to get them crispy.

They are amazing... not sure if all the good stuff is baked out?

I added some on top of soup and in salad...

Kale Slaw/
This is nice cause it stays crunch for at least 4 days that I know of.

I took 4 cups of chopped Kale (2/4 of a big bunch)
chopped 1/4 bunch of cilantro
finely diced 1 T. jalapeno
Juice of one line
zest of one lemon
the juice half of it
2 T. olive oil
salt and white pepper

I ate this plan, added to fish tacos, smashed into baked butternut squash, add to soup... it is so wonderful. I am really surprised.
You may like it better if it sits over night.

Kale in soup... I cooked lentil soup and added it. I also did this with white bean and roasted garlic I may post these recipes at a later date.

Don't fear Kale.

My List for NYC eats...

2009-11-24T15:15:00.000-08:00

http://www.masfarmhouse.com/ (recommend by Hipp family)

Harth www.restauranthearth.com (Recommended by Sebastian)
http://www.apiarynyc.com/ Monday byob (Recommended by Sebastian)
Noodle town in china town (recommend by Cosmo)

Mugsie chow chow 31 2nd Ave (Rec Perciles)
Snack 105 Thompson St # A //Greek food// (Rec Perciles)
Cuban house www.cubanyc.com‎
Apizz brick oven www.apizz.com (Rec Perciles)

http://www.5ninth.com

http://www.insideparknyc.com I have walked by not sure how the food is, but I bet the building at St. Barts is amazing...

http://www.prunerestaurant.com/ the name is not appealing ... but I will go.

www.dresslernyc.com

http://www.aquavit.org

The Cafe inside Moma....

2009-11-24T15:09:00.000-08:00

Yum eat at MOMA

I really enjoyed the ...
Fennel salad
Thin shaved fennel
". " radish
Orange segments
Tender arugula
Dressing reminds me of what they use in Paris. Vinaigrette à la Moutarde à al'ancienne... Delicate, creamy and a touch of lemon...
I could split it. A very large salad.

I liked ht e process, you get in line (and hopefully grab a menu or know what you want) order... get a number...

Go find a place at the community tables...
wait.
Brought my glass of Rose right away...
I went to a station a poured myself a glass of water...

Then the food came.

People are drawing, writing, computing, chatting... it is a great energy in here.

Winter Cocktail...

2009-11-22T19:34:00.000-08:00

So I wanted to have a cocktail to serve the guest when they came over...
I poked around.

If you made a pint glass size drink//

I picked up some 1/5 pear juice it was okay, but would like to find fresher, or press myself.

( I used to taste, maybe a t. for a pint glass size drink) a jar of minced ginger from The Ginger People (huge score in my book)

3/5 www.martinellis.com/ sparkling apple cider

1/5 white rum...

mix or shake well and serve on the rocks...

a ginger beer could work in this too?

Red Stuffed Mushrooms:

2009-11-22T15:54:00.001-08:00

Stuffed Mushrooms:
bake at 350 for 15 minutes.
baby bella's (wipe down and remove stems..)
in a food processor:
1/3 c, cream cheese
1/4 goat cheese
1/4 cream
a roast red pepper
3 oven roasted roma tomatoes
a few springs of thyme

then fill the mushroom...

A good place to eat in Park Slope...

2009-11-12T19:18:00.000-08:00

http://www.applewoodny.com/

Had wonderful fresh grilled sardines... It is the difference of Tuna fresh or out of the can.
This place is about the food and the preparation. The service was personal.

I high recommend dining in this joint!

Yum.

Loved the feel of the tables and building... it reminded me of Napa a bit.

This is for people who enjoy eating and food.

Also a great mixologist menu. There are not too many place that is good to have a cocktail I feel. No need when there is so much great wine to drink.

Pea Shoot and langoustine salad...

2009-11-06T10:30:00.000-08:00

So this started with a bag of frozen langoustines I picked up from Trader Joe's...
I am pretty pleased with the quality.

I also got some organic Pea shoots there, I love these for a salad base...
I had arugula, I would have added if I had not ate it all.
I also cubed a half of an avocado & roasted beets.

Tossed with some lemon olive oil and

I then took a 1/2 c. of the langoustine sautéed them with some basil olive oil from Sotto Voce in Spanaway, WA 1/4 cup tomato concassé and squeezed a 1/4 lemon in the mix. A dash S& P
Just enough to warm it up )4 minutes?)

Tossed it with the juices on the salad...

If I have goat cheese I might have added a bit for the brine taste.. but I am not sure about that.

Stock, it is a really good idea

2009-10-06T07:45:00.000-07:00

Chicken, Lobster, beef.... what ever...
I love how it smells. I enjoy using the bones and meat scrapes...
I feel like I am getting more out of the food items.

Take the stems of the herbs, the peelings from Carrots etc. I like tot add the mushroom stems to many of the stocks.

Pick up a roasted chicken at CostCo and when you are done drop the carcass in a pot add water, bay leak or two... mirepoix+ 1/4 carrot, 1/4 celery 1/2 onion... parsley is always good, a touch of rosemary...

The lobster (I would freeze the shells till I had enough for the pot) or fish can be much different... I have driven folks out of the house for the smell... If you get a whole fish to filet... then you can make a nice stock with the bones...

Beef same as the chicken, but I like to add some tomato paste, and getting some leg bones is a good idea.
Some say roast the bones some say don't.... It depends on my mood and time.

when it is cooled you can freeze it in small portions to use for soup, sauces or instead of oil/ butter.

I do a mini stock.... I will get a filet and trim of the silver skin and fat... sear it up enough to get some brown bits to scrape of the pan ...poor some water and wine... a few veggies... (carrot peel, baby carrots, tomatoes/ fresh or paste, garlic, celery, onion etc) bay leaf, sea salt pepper corns, etc.
Strain, reduce a bit more, whisk a chunk of butter in there... yum.

Hello NYC... let's eat

2009-10-05T20:22:00.000-07:00

So now that I am here, I will make a good effort to write more down... if I am going to get a belly, I want to remember all of the meals.
I have missed some Per Se talk, a great cuban joint in Alphabet City, and I hope to cook this winter...

Oh yeah some joint in Brooklyn that was farm to table in Park Slope...

potlikker

2009-08-18T16:31:00.000-07:00

Athen's , GA was the host city for this food film Festival ...

I missed it. I hope to see it another year...

Southern Food Alliance makes this event happen!

a little bit of goodness

2009-06-09T08:18:00.000-07:00

So I have really fell of my food talk this year. Yes I have been eating in 2009... and I have had a chance to have a few great dinners too. I just did not feel inclined to tell you about them

Yesterday though I took a piece of Swordfish and let it hang out over night with some local picked crushed up strawberries, sweet balsamic glaze, sea salt and big chunks of fresh cracked pepper...
today it went in the oven...
I mixed up a bit of Split Creek Farm goat cheese, greek yogurt, dill, ancho chili peppers, garlic, ginger, galangal, smoked paprika,lemon grass, and cilantro...

Spread that on the plate.

sliced up a farmers market hydroponic tomato, and a super sweet beet I have roasted the other day.

a few extra dots of the balsamic glaze...

That was my lunch today.

Parsley research.

2009-04-19T11:25:00.000-07:00

Flat Italian Parsley maybe better than curly...
In the pasty I have use both at no really thought except for what looked better at the market. I would stop at times and wonder the difference, but unfortunately I never put more into it. Until I spent December reading through chef Thomas Keller's cook books. He stated that he prefers flat parsley for it holds more flavor.
So I went out and bought both and tested it out.
I think I maybe swayed by his opinions in general... but I do think the smell and flavor of the Flat Italian parsley was strong crisp and clean. I have been enjoying tossing chopping flp on to salads, and warm rich winter dishes to give it a touch of spring I long for.
I have also introduced rich French butters to the flat parsley and garlic to have a compound on hand.

I am just starting my adventure in BBQ

2009-04-15T18:13:00.000-07:00

I have ate some BBQ in my day. But I do know there is much more ahead of me. I felt my first eye opener on this subject occured when I was perplexed by the bottle of vingar brought out to me when I had some BBQ in Huntsville, AL

A whole new world opend up to me...
BBQ was not just a bottled ketchup based store bought sauce slathered on chicken cooked on the grill...
Over the years I tried different sauces, smoked meats.. smoked by everything from grape vines to now one of my favorites... Apple Wood!

I think that I will experience many good and bad items that will fit into this catagory over the years...

I have been finding many different spots to indulge on Ribs...
I will start to look further into this//

Dry BBQ, I think I lie it... I think it is full of MSG? at least what I had ate, I sneezed a lot but it tasted pretty good. so What are you going to do.

Mocha bourbon balls

2009-04-15T06:39:00.000-07:00

I was inspired to do this from reading other recipes... and the thought of making truffles, but liking the idea of using Wild Turkey.. :)

Wild Turkey was recently bought by ..Italy's Davide Campari Milano..from the French Pernod company...

So I did and they sucked...
I would just eat the chocolate bar and have a shot of wild turkey next time...
The end//

Wonton's much easier than I thought

2008-12-21T06:43:00.002-08:00

This was a hit...
I read an article on baking them... which I think sucked.
What does not suck is frying, steaming and boiling them!
and I a stated in my Title... much easier than I thought, but does not mean easier for you I guess.

So I took out the food processor and added some cooked chicken, cream cheese, cilantro, garlic clove, 1 inch chunk of fresh ginger, s&p....
I added a T. of chicken stock to get it moving.

As for the mix, use what you have and like. fish or crab would be great, all veggies, some pork...
be creative and not afraid... or keep it simple.

I lined a cookie sheet with wax paper... little bowl of water & brush)
I also lined a cookie sheet with paper towels in placed it in the oven on warm.
I heated grape seed oil in a pan going on med while I put them together then I turned it up when they were ready.

I would lay out four won-ton squares... wipe all 4 sides with the water, put a table spoon in the center fold and press with my fingers. They sealed pick and easy. The cuts the machine had made were off so I folded them in half instead of diagonal.
I filled the sheet...
turned up the oil, and put as many in for a single layer. I used a Spider Skimmer Wireware to flip them once the bundle rose up, it did not take like to crisp up the other side. maybe 10 seconds?

Sorry I did not time it.

but you have to just stand there, no talking on the phone, no kids around, etc.
Just you and the scalding hot fry oil....
Respect it, a burn is bad news.

off to the healthier ways to do this... I would drop them in some simmering chicken sock or soup broth... maybe add some veggies... they only need a few minutes

and steaming..

Boil a pot of water or a stock to steam in a bit of flavor, place the dumplings in a bamboo steamer & don’t let the dumplings touch and place over the pot of boiling water.
maybe even adding a herb bouquet or a garlic clove, fresh ginger and lemon grass to flavor the steaming water?
Cover for about 2-2.5 minutes.

I mixed up a few sauces... soy, rice vinegar and tabasco. sour-cream and teriyaki with some powder ginger...
nice to serve with fresh veggies especially if going the fried way.

Eggs part one.

2008-12-18T18:36:00.000-08:00

We like light fluffy scrambled eggs in our house.
This may seem very basic, but I spent many years making awful scramble eggs.
Start heating the pan at medium.
Adding a teaspoon of milk, dash of sea salt and white pepper and whisk till some bubbles form, adding air into it. Bring the pan to medium low.
Add a tablespoon of butter, real butter to the pan. Add the egg mixture; slowly fold the eggs in the pan. You can add some sautéed vegetables or shredded cheese etc.

No to step it up a notch…

Get the food processor out…

Make a Roux: Take two tablespoons of butter and melt. I did this in a coffee mug in the microwave… then stir in with a tiny whisk or fork ¼ cup of flour.

You have a choice … to add to the egg… if so please trim, cut and cook in advanced or add raw.
I added carrot pieces with a 1/3-cup of chicken stock cooked covered for a few minutes to soft… once the liquid was almost evaporated I added some butter and thin slices of Turkey kielbasa and browned in a pan. I then deglazed with Sherry.
Set a side. Covered.

Take a medium size skillet. (Smaller pan for 3 < eggs & Larger for > four eggs)
Put on the burn at low…

Add 4 eggs, dash of salt and white pepper to the processor. Turn the machine on. Let run for 30 seconds and then add the Roux. Run for a minute.
I added some shredded cheese.

Two choices:
Easy- spray pan with pam like spay
Better: wipe pane with Olive oil
Turn the pan up to medium low. Pour the egg mixture in.
Let cook untouched till the sides have cooked about a ¼ inch in. Then add the sausage and carrots evenly… or whatever. Or nothing.

Now you get to make another decision.
You can flip this egg pie or finish off the top in the broiler…

Flip on to the cutting board… cut like pie, or cut in other shapes…
Eat it up … yum.

Making Curry Paste... for soup

2008-12-13T08:26:00.000-08:00

Curry Paste making:
Many of the ingredients that go in to a curry paste are:

dry-roast the following and ground
2 1/2 tablespoons coriander seeds,
1 tablespoon toasted cumin seed
1 teaspoon toasted mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon ground cumin

then add to the food processor with:

5 serrano chiles, finely chopped
1 teaspoon ground turmeric
2 teaspoons grated fresh ginger
3-4 tablespoons white vinegar
1 shallot
4 garlic cloves garlic
2 teaspoons salt
1 stalk lemongrass
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
hand full fresh cilantro roots or stems (leaves are fine too)
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded

So you can mix them up and play around to find the flavor you like.
Keep the paste in the fridge and add it to:
Mash potatoes, canned soup, rice, couscous,... Quinoa
Sauted veggies like earthy mushrooms with peas and Italian squash.
I marinated some tilapia the other day.

So I picked up some different cans of coconut Milk and was pleased with both.
JFC brand form San Fransico
Thai Kitchen Lite cocnut Milk

lightly sauté some fresh grated ginger and garlic
add a can of the milk with a cup of chick broth, can stewed chopped tomatoes and some curry paste.
Throw in some sautéed veggies and some extra lemon grass if you have it.
quarter a lime and squeeze. (the rinds can cook in it)...
Salt to taste... maybe with some soy if you like.
At then end add all or some of the following fresh chopped herbs, mint, cilantro, flat parsley, and/or basil .

I have taken Lucini jarred Tuscan Tomato and basil Soup and added it in place of the canned tomatoes too

The Pie party... and the Pie I won with :)

2008-11-16T08:57:00.000-08:00

First of The Pie party is a great idea! As said last night,,"Anything can go into a pie!" People sang songs they wrote about pies... There were conceptual art pies, vegan pies, local ingredient pie, raw pie... even some risque pie!
I look forward to next's years pie party!

Now this is the recipe that won the best Dessert recipe!

1. Start with a chocolate cookie crust...

2.
One Hershey bar
1/3 cup Ghirardelli semi sweet chocolate chips
2 T. of espresso
2 T. Heavy cream.
1 t. Vanilla extract
Microwave this ingredients 45 seceonds & whisk (keep adding 15 sec if needed// or do this over a double boiler)
This will have a ganache consistancy. Spread over the bottom of the cookie crust and place in the fridge.

3.
In a sauce pan on medium-low add
1.5 c. Milk
2 T. Espresso
1/4 c. brown sugar
1/4 c. Sugar
1c. Chocolate chips
1 T. Vinella exctract
1 t. Nutmeg
Stir till blended. Do not let boil

Sperate 5 yolks in a bowl. Take the hot mixture and wisk in 1/2 c. of the warm liquid In the eggs. Once tempered wisk eggs back in the pot. Stir continuosly for 4 min.

Take one gelitan package and stir in 1/3 cup of the hot liquid till disolved, then add that to the pot.
Cook another ten minutes on low or till the back of your wooden spoon is well coated.
The melt in 5 marshmallows
Let the mixture cool in the fridge for five hours or till firm . It will cool faster if it is in a thin layer. DO NOT freezer. *this mixture could go in your icecream maker too. :)

4.
Wisk 1c. Heavey cream. till firm.
Fold into the custard and place in the pie dish.
Chill at least one hour before serving

Please top with chocolate curls & or drizzle with ganache.
Top off berries etc.
Feel free to pair with:
A singal vineyard pinto
As suggested by:
Esther Hall

Or A Port suggested by Richard Peck!

Let's chat fireside about Bastide

2008-10-21T17:48:00.000-07:00

I have stopped in here to explore when we first knew we would be moving to the area. The staff was kind enough to show us some of the luxurious rooms at the Innand walked us through the restaurant, as they were preparing to open for dinner. We had already been hooked by the delightful staff and had found the inspiration for building our own house. The atmospher is warm and inviting it crosses over from an over sized arts & crafts feel to a rustic French country...
Enough of that let's talk about what we all came here for...
The food.
I first spoke with Chef Joey Pesner

They have a garden they use frequently on there menu.. allowing guest to enjoy vine ripe heirloom tomatoes... One of the best parts I feel is...
the different mirco greens and sprouts they incorporate into their dishes...
Sunflower sprout were very wonderful and the first time I had tried this meaty yet delicate sprout.

A fantastic use of delicate asparagus from the garden!
Lemon preserve risoto with the asparagus light salty rich toothy perfect

Downfall served an herloom Cherokee tomato chilled :(
I love the serves. Dale who always seems nervous to me. But so so knowledgeable with the wines.
It is a delightful experience, I hope all can experience an evening like this!
As soon as we walk in the door this feeling of warmth and security sets in. Maybe my senses know I am about to smell eat and see a perfect night.

I was picking apples....

2008-10-16T11:21:00.000-07:00

I joined the Hall family at the Sky Top Apple Orchard in North Carolina today...
http://www.skytoporchard.com/
It was a wonderful trip that had been highly recommended by Claudia and Bruce Wise...
So glad I went, I hope every fall I will have time for a trip and look forward to growing my own apple trees!
I picked some black Arkansas, granny smith, Gala, & Mutsu.

I was bummed out to miss the honey crisp apples, but next year will come up between the end of August- September to pick those up.
I had a lovely cup of fresh apple cider and enjoyed a picnic lunch on there grounds.
We were all very entertained watching our small apple pickers feeding the rabbits, goats, and chickens.
Everyone that worked at the orchard was so gracious with information and were such great hosts. I think it was a great day as we roll in to fall.
I will be playing around with some apple recipe's and Mrs Esther Hall has promised to teach me a fried apple pie recipe! I can't wait it sounds so delicious!

Fall breakfast...

2008-10-14T05:53:00.000-07:00

The leaves are changing here in Travelers Rest, I picked up gingerbread coffee cream the other day, and I can turn the fire place on in the morning!
So when I woke up today to prepare to head out to Lake Keowee with Esther, I was inspired to make something that fit the season & was warm and hearty for breakfast...
I decided pancakes would be the way to go.
I took Stonewall Kitchen Farmhouse pancake mix as my base, added a 1/4 c. pumpkin, 1 t. pure madagascar vanilla bean paste, buttermilk, Happy cow butter and some spices... (I did mix everything up and let is sit while I showered... then put the thick bubble batter on the griddle!)

They are so fluffy and delightful! I had a cup of coffee with my gingerbread cream, and could not think of a better way to start the day.

Roasting the chicken...

2008-10-13T16:03:00.000-07:00

I love a roasted chicken, especially when I can have some time to make a stock out of it the following day for chicken soup with the remaining savory bits of chicken...
When I was in my early 20's I would shove fresh herbs and butter under the skin, stuff it with quarters of citrus, drowned it in wine.
That all changed when my husband found a Thomas Keller DVD for me. From it I found the delicate meat of Pousson and to enjoy its flavor enhanced with a touch of quality farm fresh butter, sea salt and cracked pepper...
At times I will still let it sit in a light marinade the earlier in the day or even the night before...
I do enjoy adding carrots and parsnips into roast with the chicken... sometimes shallots.
I roasted one here in the cabin and it smelled so lovely... I preheated the oven to 400 and then dropped it down to 375 and it was done in no time.
I start roasting the bird breast down for the first 1/4 of the time, then put it breast side up... and finally finished it off breast side down to let the juices all flow back down in to the succulent meat. This is my Jr. Honorary Dr. philosophy so take it with a grain of salt!
Of course when you are busy or have many other things going on, this could be too much, and I would recommend roasting breast side down and finishing off up to crisp the skin if you like!
I have made 3-5 for dinner parties and everyone seemed so please. It is simple but still a pleasure to all. And that many birds on a tray looked divine!!

Some thoughts about the Central Coast in California

2008-10-10T13:34:00.000-07:00

Wild Ginger Cafe
I remember eating a cheese cake with some golden mango gelee on top. Delicate and creamy and wonderful...
The food here visits me in my dreams! The Chef is quirky and knows her way around the kitchen, my favorite kind! Every item I have ordered here to eat in or to go is ridiculous. It is the type of food that blows you away... so good it frees your worries of the bathing suit figure.
I hope anyone coming to the central coast of CA stops in, it truly is an eating delight. I don't think you will be disappointed.

Linn's
The pies are very good pies, but we have picked up dinner and lunch to go to dine outside with. The food is so great!! I have had fun coming in and ordering from the changing options and it is always too good. We have never dined inside so I could not say, but everyone that has helped us in the past were friendly and informed about the menu!
Yumm.

Moonstone Beach is so you can walk off all of the food you are eating here!
A wonderful board walk along the beach. It is wonderful and beautiful. If you have a chance to see the seals in the morning they are quite a site. We have seen people painting the landscape which I find delightful. Dogs are welcome to walk along here so there can be many stops for greeting each other.
it is great natural therapy.

The Sow's Ear :
I am very confused why people still like this restaurant? It is very dated, and they have a very low culinary understanding. There food is everything bad about the betty crocker culinary boom from the 80's.
We heard the table of ladies next to us get excited by the bread baked in clay plant pots. It is gimmicky. The food was bland and boring. Worst of all the meat was over boiled and tough to chew.
the staff was poorly informed about the menu and gave terrible advice by miss informing us on wines. I am not a sommelier but it made us feel like we were being sold a used car.
There are too many other places in the area that uphold a true culinary food to waste time, calories and money at this sad restaurant.

Went back to O again last night with some gals

2008-09-24T10:24:00.000-07:00

First off the service was out of site tonight, we shared wonderful Malpecques oysters Prince Edward Island, calamari that was a lovely & different serving with a light crispy breading and a sweet glazer on top, & the !!cheese plate!!! one of the better ones I have had to date. I hope to find these cheeses to enjoy at home too!
Grafton 2 Year – Cow – Vermont – Apple Cider
Robiola Rocchetta – Cow, Goat, Sheep – Italy – D’Anjou Pear
Grayson – Cow – Virginia – Apricot Chutney
Red Cloud – Goat – Colorado – Citrus Confit
Smokey Blue – Cow – Oregon – Marcona Almonds
A wonderful ghost vine Zin was recommended to us by the GM there. Everyone loved the choice.
We were sen over two desserts, on was the Chocolate bomb, it was definitely for chocolate lovers and was a great shared dessert, especially with the truffles on the plate.
The plates were well designed, and the food carefully prepared.

It was a great night and the gals I dined with are going to join in and volunteer for TRAM with me next weekend!

Euphoria! Wine tasting and education.

2008-09-22T08:00:00.000-07:00

Well...
Let me start by saying this was a great event. I think it had brought people out in the top of their field to educate and definitely entertain.
I learned so much about wine, and hope to take other wine classes from Master Sommeliers. Two in particular were wonderful. Wayne Belding spoke of the terroir of wine and how the grapes are effected by the geography and geology. We tried seven that were from regions high in limestone, gravel, alluvial loam, clay and a hot inland grape. He was so throughly in his descriptions and seemed highly educated in the material. He was a kind older man that had no pretentiousness to him that I detected.
Also Master Sommelier Laura Williamson of VinTabla in Tucson, AZ. She was brilliant and bold. She had just come back from tasting in Greece, and travels to find unusually and exceptional wines. I gathered a better understanding of wines that pair well with food and those that are made to be enjoyed on there own. Also wines that can follow a heavy fat/ spicy to clean your pallet off a bit through the acids. She discussed wines from the North-West Italian region of Peimonte.
A few I really enjoyed were the Fiulot Prunotto Barbera d'Asti Piemonte 2006; http://www.tredonne.it/eng/wines.htm The Tre Donne Roero Arneis Piemonte 2006; Guenoc Sauvignon Blanc, Lake Country, 2006; and Jean Luc Columbo Les Violettes Syrah, Vin de Pays d'Oc.
I also received a better understanding and appreciation for Chablis grapes, and the acid in wines.

Dessert at Restaurant O

2008-09-18T08:56:00.000-07:00

"The Husband and I went in for Dessert a few nights ago. I had a glass of a nice crispy prosecco they serve by the glass and the decomposed Key lime pie. I had read about the dessert here http://restauranto.blo.../. It was wonderful! I am a fan of dishes that are broken down, and it can be hard to find a dessert menu as well done as this one. The flavors were pure and fresh which the textures really add to the dimension of the dish.
Thomas had a Flourless chocolate torte. They served with a berry sorbet, that he ate and never does this... also some candied pecans and jalapenos. He ate it all and would not share, so I will need to try this on my own. Everyone was great in the restaurant except the bartender that took very long to help me and get the check. He made me feel as though I was interrupting him while he cleaned up and added his tips. But every other face in there was smiling and friendly.
We sat in a booth up stairs that was very private and we had curtains if we wanted to close ourselves in... very chic feel."

The search for Yogurt I like.

2008-09-14T08:35:00.000-07:00

I will start by saying I dislike fat free and sugar free yogurt when it is replaced with saccharin, aspartame, sucralose, neotame, and acesulfame potassium. I know many people that do not mind, even have become to enjoy these substitutes, or by Dr. request.
I am begining to find some good to bad and of course some lay in-between.

Brown Cow cream top is too good. http://www.browncowfarm.com
I have not seen it much in the south, but I would get it on the west coast. Nothing is better than a layer of cream to start your day. I know it is too high in fat for most, but I think it is worth the extra walk.

www.stonyfield.com This is a good yogurt that is easy to find around the country. I think there fruit is fine but a dollop of a good country jam is better in the vanilla or plain with some granola. I feel it is a good basic, as some may thing yoplait is.

Yoplait lost my business when they took the custard yogurt off the market, I loved the lemon flavor since childhood, and that was about it.

All Natural SO Delicious made with coconut Milk Passionate Mango 130 calories 6g fat 19g carbs (fiber 2 g sugar 16g)
I have enjoyed this one, it has a mild coconut taste, but not intense. The passion fruit is true to taste, so that is great. I will try the other flavors over time. I think this is worth a try.

I enjoy most of the Greek Yogurts, as it tends to be thicker. I enjoy using the plain instead of sour cream. The better ones are a bit pricey.
http://www.greekgodsyogurt.com this brand is good but
This brand is better http://fageusa.com/ They also sell it at Trader Joe's for a much better price than I have seen otherwise.
It is wonderful with spicy indian food and as delicious with granola and local honey.

Spega Natural Italian yogurt is good and they have it for a decent price at Trader Joe's. It's good, but nothing mind blowing. I definitely bought for the glass bottle it is packed in. I used them as single flower vases later. :)
The Cinnamon & Ginger was good but I need some granola to tame the flavor.

Liberte the low fat Pear flavor (nice flavor and not icky sweet, very natural) was pretty good & the best for low fat I have had... but the full fat one was exceptional! Oh they also have buckwheat, rice , barley, wheat, rye, and oats added to it. There is only 1g of fiber and I am not sure the benefit? I has a cool granola texture to it, not heavy though.
http://www.liberte.qc.ca

Old Chatham Sheepherding Company offers a sheep's milk one. I got the plain and used part of it over a spicy sausage omelet and the other with some sweet berries. It had really smooth texture and a nice sour flavor. It is said this is easier to digest than cows milk, but at this time I have no scientific evidence and I am sure people are different. I would buy this again.

I hope to find more and have a part two...
I would liek to find some Swiss yogurt I hear it will be life changing.

The Wine Meet Up group in Greenville, SC

2008-09-11T10:39:00.000-07:00

I found out about this when I meet Bruce Wise... He pointed me in the direction of Richard who leads the Wine Meet up group in town with his wife Susan. It looks to be a great group and will be great to have a better understanding of the wines and their regions. From what I understand Richard is well versed in wines and is shooting to get the Master Sommelier.
I found it delightful that the have arranged to have the Master Sommeliers Introductory Course take place here this week. I unfortunately don't feel I am yet ready for this step, but would like to look at it being a possibility in the future.

Here is a link if anyone is interested the site has a calendar of the different cities this course will be offered.
https://mastersommeliers.org/pages/application.jsp

This weekend there will be four Master Sommelier in town lecturing this weekend, which is really neat considering there are only 167 in the world, and If I am correct 14 are women.

Wayne Belding: Member of the Court of Master Sommeliers since 1990; Prestigious Krug Cup winner; Owner of “The Wine Merchant” in Boulder, CO

Ron Edwards: Member of the Court of Master Sommeliers since 2005; Five Star Sommelier Service, Charlevoix, MI

Sara Floyd: Member of the Court of Master Sommeliers since 2003; Director of Sales for Fine Estates from Spain; Co- Owner of Baccant Wines and Swirl Brokers

Laura Williamson: Member of the Court of Master Sommeliers since 2003; Certified Wine Educator; Co-owner of “Vin Tabla”, Tuscon, AZ

I hope to have wonderful things to write here after my brain fills with knowledge and my belly with wine.

The Greenville Restaurants...

2008-09-10T20:13:00.000-07:00

So this weekend I will have a chance to try and meet many of the restaurants in the Greenville area due to Euphoria, how great is our timing!
I think this will really help create my list of places to try and the order it goes! There have been many restaurants that are getting a must try that are up to an hour away... I am excited to have so many places to try over the years.
One that has really caught my eye... Lake Lanier Tea House
www.lakelanierteahouse.com

One that I am going to set my radar on over the weekend is American Grocery Restaurant www.americangr.com
I was initially drawn in by the name... but after poking around it seems like it could produce great results! We shall see...

I was told the Lazy Goat not only has a creative and culinary menu; there is a patio Duncan will be welcome on. There catch phrase is "Time well wasted :)"
I just met Bruce Wise the other day who is GM of O Restaurant and found that both of these restaurants are under the Table 301 umbrella amongst a few others in the area. Bruce was nice enough to give me the lowdown on all of there places and I had a chance that afternoon to visit each restaurant and check out the kitchens. I must say they all had a well thought out concept and unique lay out. I was very impressed with there desire to raise the level in dining and find new experiences. All the restaurants seem to have a sort of tasting option, and each place had a special table available to reserve, O and Devereaux's had private dining rooms for up to twenty in the wine cellars, but one the really stood out was in Soby's the table numbered 301 is upstairs over looking the open kitchen, I cannot wait to dine in that spot!

http://thelazygoat.typepad.com/
http://www.restauranto.com/
http://table301.com/

I also found the http://www.upstatefoodie.com/ to be helpful.

Hopefully friends and family will be visiting and helping us try out these great places!

The Search for a place to live & Farms to visit

2008-09-09T18:57:00.000-07:00

I know we are pretty darn lucky to pick were we want to live.

After searching in real time and virtual for almost two years, we feel we definitely found the spot we want to root down. That is Greenville, SC
The lush foliage and dreams of growing herbs, heirloom tomatoes, cinderella pumpkins, and planting as many pine trees as we can is so exciting.
There are a list of farms I cannot wait to visit here are some of the following I hope to write about in the coming year...
www.happycowcreamery.com
www.splitcreek.com/
http://www.hunterfarmsonline.com/
http://www.Hardyberryfarm.com/
http://www.carolinapeaches.com/
http://www.emeraldfarm.com/
http://www.maylanfarms.com/
http://www.beewellhoneyfarm.com/
Greenbrier Farms
http://www.victoriaValleyvineyards.com/
http://www.healthyfarms.raveservices.com/
http://www.healthyfarms.raveservices.com/

Please let me know of others to visit, i am such the list will grow along the way!

Dining at Dexereaux's

2008-09-08T06:21:00.000-07:00

Sunday evening we had our first experience of what I figure will be many at Devereaux's, The service was wonderful, knowledgeable and the whole staff answered many question on the food the area and upcoming events.
I started with a glass of Champagne and the fois gras. it was served with a burnt honey, which was wonderful and a new concept to me, some lovely figs, a quince compote that was almost too sweet and vanilla creme anglaise. Then Carpaccio and Tartar of Beef: now the carpaccio was wonderful, the tar tar was a whole new scaled down preparation for me. The meat was excellent and diced almost as I would a tomato, with some grain mustard and as fine of a dice of shallots I have ever seen. I don't think any thing else was there, a few fried capers on the plate and a parmesan tuile. It was about the beef and no unnecessary bells and whistles.
Thomas enjoyed the Ashley Farms Breast of Chicken with a pesto cous cous, he thought it was perfectly executed and was quite pleased. He had the Chocolate 3 ways for dessert: chocolate flourless cake, white chocolate mousse, milkshake. The Milkshake had some rum in it and he did not care for it. I drank it :) but he did like the mousse which he usually does not.
I had a cheese plate with the Chef's selection. It was magnificent! A small portion of nine cheese all fantastic in there own right. with an accutrement to accompany them, I clearly enjoyed the candied beets and wish I could remember each cheese on there, it was very well done and think i will go back just to eat cheese.

After Thomas and I sat at the bar and chatted with the Chef and his lady for a bit and got some good info on the city. There are our first friends here in town.

http://www.devereauxsdining.com

The home cooked meal feel

2008-09-05T18:31:00.000-07:00

So I half cheated.... for the record I do not have an oven were we are staying right now, just two burners.
I picked up a rotisserie chicken from Costco, sooo unromantic.
But I tossed a salad of arugula with a rich dark green olive oil, flat Italian parsley, fresh cracked smoked pepper, sea salt and meyer lemon zest.
Lunch is served....

Dinner... Took the wings and legs off the R. Chicken put in 2 c. whole foods chicken stock, 1 c. pinto Grigio, sprig of fresh basil and oregano to reduce for two hours.
I then put three chopped carrots to cook and add their flavor and vitamins too.
I made a roux with a Whole Wheat Flour, which the day before was my first WWF roux in a Bechamel Sauce. My white bread husband enjoyed it :) Whisked that in to the stock.
Cut up the remaining chicken and threw it in the pot of sauce.
Ruff chopped up fresh spinach centered it on the plate topped it with a scoop of steamy brown rice and then smothered that with the sauce.

First Dinner I made in Greenville....

2008-09-03T17:11:00.000-07:00

We are staying at a corporate temporary living box, so first I went over to Target and picked up some essentials, also a nice sturdy Calphalon pan and Knife, flowers and vase etc...
Then went to Whole Foods. Picked up some beautifully fresh Chilean sea Bass, poached in a Elyse Rose wine, cracked pepper and thyme. Then seared the outside of the fish and reduced down some of the poaching liquid finishing it with a fresh local butter.
Served this over a bitter green salad, French Butter pears, warmed pieces of Roma tomatoes, and local Split Creek Farm goat cheese. The salad was tossed in a Virgin Olive oil, rice wine vinegar, fresh cracked pepper, sea salt and fine herbs.

Oh yummm... I am content.

looking back I would have maybe added a bit of crumbled pancetta.

I did pick up a dark chocolate rosemary butterfly, a drambuie and honey chocolate & Saint Albray fromagerie for dessert.

A tip from Chuck

2008-08-07T18:44:00.000-07:00

Here's a tip on holding butter-based sauces, if you're worried about them separating -- pour them into a Thermos!

I need to get a thermos.

Thanks random man named chuck

Dinner with Grandpa & MAB

2008-08-06T07:03:00.000-07:00

food cookin; over the weekend

So had dinner the other night and before I could plan anything Grandpa insisted on bringing a rotisserie chick. And we don’t argue with him, so I planned cordoningly. Made a tapenade, and a twist on German potato salad…figuring he likes olives and he is German, and when I get too odd in my cooking he does not care for it. All went over well. He of course did not want to see me waste the chicken carcass, so before he could speak I volunteered to make soup for Sunday dinner. He was pleases, I am too.
I just finished the soup
Tapenade::
1/3 Soaked sun dried tomatoes in Balsamic
1 can black olives
1 clove raw garlic
3 anchovy fillets
6-7 green olives (they were all that was left
a few basil leaves
S&P
Threw in the food process monster
And drizzled in 1/3 (?) cup of olive oil
Done
Not really German potato salad:
Peeled//Sliced potatoes (4?) and boiled them
Sautéed 2 crushed garlic cloves, sliced onion, poblano pepper in olive oil with S& P
Splashed around balsamic vinegar
Concassed two tomatoes and threw them in the pan with the cooked potatoes, let them cook on low for 15-20 min?? Mixed in a handful of chopped parsley and Pancetta

Next day, took the carcass of the chicken in a pot with 5 halved garlic cloves, and the rest of the parsely stems and all with 1 TBLE. Of whole pepper corns… filled with water and cooked on low for 4 hours, took any eadible meat off, and added water and cooked down another 4 hours.
Strained, and added:
A few diced potatoes
Juice of one lime
3 carrots
1 diced poblano
1 c. shredded broccoli
added chicken sausage and chicken from the carcass
and 2 cubed piece of ginger pressed through a garlice press
cooked med-low 40 min.
added ½ c. cilantro.
Would add 1 cup of tortillas (corn// can be chips) to cook the last 20 minutes (will make it a thick pastier soup) but will refrain till checking in on oddness level with Grandpa/.

Also squeezed 3 more limes and combined with 1 sp. Inch of pressed ginger and 1/3 cup of raw sugar, with 1 cup of boiling water, mixed and added ½ gallon of cold water.

hiho

Food For the Sick

2008-07-27T12:45:00.000-07:00

food for the sick...
Category: Life

So Thomas is sick and it is a warm (not Hot) summer at the moment. So I thought I would cook something for him that would be a bit hearty and mild. Heated the oven with the intention of finishing of the potatoes and baking cup cakes. I had finally remembered to get the wrappers for them.
Par-boiled up some baby red potatoes that were cubed, and then tossed them in to a pie pan with some chopped bacon* olive oil and salt (last two may not have been needed).
Took a frozen chicken breast and put sea salt, celery salt, paprika, soy sauce and threw it on the 10" square grill pan by Le Creuset (I love this pan dearly) covered it with a sheet pan and flipped it every few minutes.

1/4 c. white wine in the same pot I had boiled the potatoes (thought maybe the extra starch would help?) small crushed clove of garlic, cook a bit, poured some heavy cream and once bubbling added 1/3 cup of tiny cut up cheese. I cannot remember the name, but it was Italian, stinky and had the texture of Manchego (bought at whole foods)

For mine I diced 1/2 an avocado, 1/2 Tble. sp fine chopped jalapeno, and 1/4 of a lemon squeezed .
Diced and split up the chicken, divided up the potatoes and poured the sauce over it. I thought it was so delicious, and even sick crabby Thomas loved it!

Later for desert I had mango juice and Greek yogurt w/ Greek honey.
Thomas had sleep...

* I cooked bacon two days ago; decide I would cook the whole package, on the second half I cooked it till is still fatty/ chewy. We like ours well done. I figured I could add it to other things like this and crisp it up while not over cooking it etc. I think the pre-cooked bacon is good, but just not the same.

I heard raw Carrots make a good dog treat?

2008-07-07T19:13:00.000-07:00

Carrots Carrots Carrots...
I want a juicer and every time I buy carrots I think of the people who own juicers and they must be the ones that buy the 2 lb. bag and keep this stock rotating...
But in the mean time I enjoy them in there whole/ chopped, julienne, grind up in the processor etc... I slow roasted diced carrots and at the end tossed with olive oil and red wine vinegar S&P. I think the sugars from the skin of the root holds the oil nicely. As they cool I tossed with chopped flat Italian parsley and chilled. I pared it on a picnic with slices of chilled grilled filet. I have been broiling coins of carrots tossed in sweet smoked paprika, rich virgin olive oil with S&P. I want to make this carrot powder that is in the french Laundry cook book. They use it to sprinkle on top to add a bit of flavor and color.
I think I will puree some for soup this week and hold some aside as a sauce too. I usually strain things 2-3 times through a cheese cloth, but I know many master chef's go for many more that of straining...

Other uses for the French Press

2008-06-22T06:43:00.000-07:00

Other uses for the french press
So I have a fair amount of loose tea and have decided I hate the tea strainer I have; the Heavy-Mesh Snap Tea Infuser. It drove me to not drink my loose tea, and when I looked to buy a different one...
Well, they were either too costly by my standers or also looked to upset me.

Well low and behold my brain has been incapacitated is seems...
Cause it took my researching restaurant menu's on-line to see an offer of tea in a French press. The two items where 2-3 feet away from each other some times inches...
Yes I feel dumb. Well I made a lovely pot of earl grey this morning, it was as enjoy making, as it was to drink...

I now will attempts to find other uses of gadgets in my kitchen. I will make them multi task…
Ta Da.....

I love Soup even in the warm weather....

2008-06-14T16:55:00.000-07:00

I happened to have all this and wanted some Tom kha soup... this is what I did.

1 can Coconut milk (used the light can from trader Joe's)
Chicken Stock (used the roasted from TJ)
two bay leaves cracked in half
Fresh ginger root. ( shaved off the skin and cut four coins and then took 4 chunks and put it in the garlic press for the juice)
Vest of a lemon
juice of ½ lemon
2-3 carrots peeled and sliced.
few dashes chili oil
two shakes of cumin
copped garlic clove
I added some olive oil to give it a bit of fullness....
I put everything in a pot and cooked on med-low. never let it boil... I think to hold a nice simmer will help the flavors come together. Maybe 20-30 min while you prepare what ever else you will have with the soup. Or take a bath?
Salt to taste and a dash of white pepper?

at the end add chopped basil, flat Italian parsley, and mint.

the Husband soup and salad...

2008-06-07T16:10:00.000-07:00

Over the years when we dine out and I find that the salad he prefers is usually at high-end steak houses or blue-collar diners. There are a few versions...they usually involve iceberg lettuce, hard boiled egg, chunks of bacon and shredded cheddar cheese. I tend to have romaine at the house, which I have found is fine as long as it does not contain "bitter lettuce". When out I try to omitted the tomatoes that can sneak there way in... (I usual do the ordering when out, is that weird?)
Sometimes the dressing on the menu is blue, and in my nicest voice I ask to substitute a ranch/vinaigrette type dressing. But recently at Morton's Steak house they served this salad sometimes called the wedge with Thousand Island. So I thought I would try to put something together with that 1000 feel. I had made deviled eggs early that day (also a staple favorite) so I took two halves out from the container and scooped the yolk mixture I had piped in earlier to a bowl and chopped the white flesh to join the other parts for the dinner salad. I had already added Dijon, mayo, sea salt and sweet relish to the deviled egg; I then added ketchup with an additional teaspoon of the sweet relish and red wine vinegar to counteract the sugar. I have found when I cook bacon for chopped dishes, like salad and quiche I chop it up and then cook on a med-low.
Now for the Soup.... it is Broccoli Cheddar. The first few times I made this it was okay... but I was not very pleased. I have now got it down to quick little ditty. One thing I like to do is make a Mornay sauce up, especially if there are some cheese that needs to be used and freeze it. I have gone up to 1.5 months with taste not being compromised. With this sauce you can put it on veggies, macaroni, well just about everything in some peoples. So I had some in the freezer and simmered some chicken stock and tossed chopped broccoli crowns in. Once they are softening up I whisk in the Mornay sauce, which has a Béchamel sauce base.. This is a give and take to your liking. It I have loads of time I take all of the stalks and simmer them in chicken stock too, process them and strain through cheese cloth and add to the mix for extra flavor. I little salt and pepper (white) and everything is good.

The Good Life

2008-04-01T09:59:00.000-07:00

So I have topped vacation upon vacation for a few months...
taking a train in the Am to Burbank to take a plane to PHX

Momma is picking me up and i get to rid in her new plane for fun.
Then hang out. Next morning meet up with me Nana and go to Maui...
I look forward to seeing the Island with her, I am sure it will be different and wonderful!
Get in and settle and go get Sarah.
I am super excited. We will be there at my in-laws house for the week.
Then back to PHX for two nights to dine with the family and then my mom and I fly back to Burbank and take the train to the new place. Which Thomas is rad and dealing with the movers while I am away?

An mom and i will eat and drink wine/

Oh I bought wine from Opus, I felt so Rad. I am keeping a few for the 3 years they said to wait.
Also picked up some http://www.beringer.com wine. Which I went to at the age of 13; that was 17 years ago, I do not feel that old.
Crazy.

Okay off to bed for my kookie journey /

ipod loaded, books and magazines, snacks, and clothes. I think I packed to much, but oh well.

Out and about in Ojai....

2008-01-03T14:03:00.000-08:00

New findings...
While having a full fledge foodie day I discovered something super yummy...
pieces of crispy bacon followed by a sip of crispy champagne/// This taste brought upon an epiphany; but I have yet to try this idea... a Strawberry with hull removed in the open center filled with chopped crispy bacon and capped off with some dark chocolate and a glass of bubbly...

I will be trying this out very soon. Please fell to experiment
back to the super great food day. I went out and about looking in some thrift & antique stores in Ojai... I almost feel bad telling this cause I feel I took too much good today! I stopped in the Ojai community Thrift store and found Cooking with the Master Chefs by Julie Childes for 50 cents. Yeah that is so awesome it blew my mind until... I was walking down to the bike store and was lured in by the Antique store on the Arcade next to rain's... right by the door was books and as I took a minute to look I saw that Mrs. Childs was stalking me and I would add the blue book of Mastering the Art of French cooking to my collection! (I feel like Bob Barker is around....) it did not stop at that... I than found The Escoffier Cook Book...
How did these books sit there in a town were there musy be a handful of foodies... I am pleased as punch I got these great reads...
I was so excited I went home to realize I need heavey cream and found myself at a different grocer. The Von's on Main street in Ventura. So far I feel it is better than the two in Ojai and the random half effort grocers in Oak View. They all have horrible meat and produce is okay. I need to start going to the farmers market and different grow stands ALL over here for my produce.
I made classic french quiche, vanilla cup cakes with dark chocolate sour cream frosting, and sealed bags of fresh veggies and chopped herbs with bacon grease and shredded pork and veal demi glaze for future meals. Oh and Pumpkin bread too...

Cook Book Reading for me...

2007-12-28T19:07:00.000-08:00

Santa brought me the French Laundry, bouchon set, and a Charcuterie book... :)
.. I enjoy reading books, magazines, brochures, news papers,internet or any other words that finds its way before my eyes.
But I especially enjoy reading through cookbooks and of course cooking magazines. But the books are first for me. Many that I have come to love; huge, heavy coffee table type books; They are difficult to read in bed or airplane and especially in the kitchen being used. I guess life is hard... I try to read through and grab inspiration to create my own dishes with touches of others work. for the times I need the basic dumpling recipe I go for the CIA book, which has also been great for technique brush up. I have found some books are good for reference, Rachel Ray's 30 minute meals Not a fan of her as much as the data her crew provides), I figure the large company backing the book has a super test kitchen. When I need to set the time on the chicken breast in the oven or know I can have the steaks on the grill four minutes timer in hand run in to finish up, run out flip, reset timer... rush around aurghhh. grab steaks to plate and gulp wine while the guest cut in...
all is happy. Something's I follow to the T, or find myself nudging the recipe in half or creatively/ scientifically finding substitutes.
Either way I love the inspiration and ideas. I have found I do prefer pictures. Charlie trotter has a great book, I once met one of the photos from it and they said he was insane about the shots took. Well I am glad he is, I appreciate and pay for the picture.
I love the William-Sonoma baking book, but they have this thin book series and it is not enough for me. I really enjoy the annual best of Food And Wine, but sadly no pictures. I do enjoy in the back of F&W book they list the chefs and restaurants. I find myself googling those I like to find more.
I love when a book can make me get up and cook right then and there, weather it be 11 pm or the start of the day. I had that recently with the blini recipe in F.Laundry. Which they so delightfuly melt in your mouth. It is potato based and I served it with some chicken and roasted veggies; not the traditional caviar.

Dinner for 14 and 7 courses

2007-12-25T14:39:00.000-08:00

This was 5 days prep. A lot was shopping cause I was at my mom's house in Scottsdale. I fly in early with a box of my cooking supplies, and Thomas drove in x-mas eve with the Kitchen aid, food processor etc. Rather funny for sure but I needed everything for this dinner.
Gathering all of the food, and picking up some other utensils or being created with what I used etc.
I had so much fun doing it, and was glad to be in the kitchen and avoiding the awkward conversation at the table..hahah
okay I was surprised to find white truffles at Aj's market, it was the end of the season, and we lucked out. I butter poached lobster tails and served with with with white truffle risotto.
I got my hands on poussin and pounded it out laid them together and smeared a fine herb and cream cheese mixture and fine chopped pepperoni, then rolled it up, then tightly like a stocking wrapped cheese cloth around it and slow low simmered in chicken stock... it rested and before serving seared the out side of a nice brown buttery edgy. I slow roasted tomatoes all night and served Pommes maxim with it.
I also confited pork that was wrapped in puff pastry with some filet and prosciutto. Served along with a 62 hour veal demi glaze..yumm.... Brown buttered courgette (baby Zucchini) and carmalized pearl onions.
Manchego croquettes with roasted beets and micro basil. (This is the best basil I have ever had, so fine and delicate are the leaves but the flavor is so strong and delightful).
Inspired by the French Laundry book, I made a parmesan custard and parmesan crisps and served with chiffon roman lettuce tossed in oil, salted and finished with a drizzle of balsamic reduction.
Wine Simmered Cockles with Carrot ribbons....

Finished with a Dark Chocolate Mousse with roasted pine nuts and a congac and Muscovado sugar coated strawberry.

I had so much fun, I think all 14 guest had fun/... there was so much laughing and clean plates. it was so please and really look forward to the next dinner.

paella for Christmas Even dinner...

2007-12-24T22:16:00.000-08:00

So I think Paella is sooo good. I made this for the first time last summer with my Mother-In-Law who had experience with this dish. It is not complicated but if you do not follow the directions it could turn to mush. I thought the family would also enjoy it ... which they did. I have only used spanish bomba rice for doing this, and it is usually 10-15$ a bag. Which is more than normal rice , but it is good for sure. I use charizos (mexican not spanish), shrimp, calamari, and Chicken thighs. IT was so good, and I think I need to make it more. I guess I could make a batch and freeze it too.
I served a Pinot Noir with it, and I think went well with the het and richness of the dish, it was a wine my mom and I picked up in Paso Robles back in October.

Oh a side note, my mom did freeze some and said heated up later made an excellent quick dinner! I will have to try this.

The Maui Update...

2007-10-19T19:33:00.000-07:00

So we went to get hair and nails doen and I had my eye lashes dyed for the first time.
Then went to grandwailea.com for lunch and to take pictures with the beautiful voluptuous sculptures there.
Dinner at Serento's on the best table in house for sunset. Had an amazing orange panna Cotta that was so delightful!!
It was something new to Sarah and Nana, which I enjoy introducing amazing food into people's life.
Off to Mama's Fish house for lunch, and then Lavender gardens...
Kayaking tomorrow, and Surfing on Monday.

I think we need to move here instead of Cali? I guess we will give it a year out there...
hiho

Too Much Wine Makes people Crazy

2007-10-06T10:02:00.000-07:00

I was invited by Chef Deborah Scarborough of the Black Cat Bistro for dinner last night for the Chef of Hoppe's in Cayoucus Birthday. Great chef a bunch of wine makers brought their wine up to drink from the Central California Region. Super fun. All sot of really good wine to try. As always when people drink so much wine they become koo koo.

Good night interesting stories...
It amazes me how much people will pay for wine sometimes. crazy I tell you.
I will drink the 200$ bottle but I am not sure how many I want to buy it.

Good food with food & wine eccentrics in the garden, is always a good time.

Well well.../ Bouchon, I love you....

2007-10-04T14:42:00.000-07:00

So I ate a bunch of food at bouchon... oysters, cheeses, Pommes Frites ... but the best best best part'
was the pot of Terrine de Foie Gras de Canard with some foie gold on top.
yum. Picked up a bunch of stuff at the bakery. The TKO is very good. (Thomas Keller oreo), the éclair was good, the croissant was ech, the coffee cake dry and tasteless (to us), la la la ... but for the Duncan bags of foie gras–enriched doggie biscuits.
I cannot wait to go back and eat more at there zinc bar.

Meyers lemons and Mollusks in Central California

2007-09-30T18:05:00.000-07:00

I am trying to research both of these things while I am in the area/ Most seem to come from here.
http://www.abalonefarm.com/
They started farming them 20 years ago when there were too many, and now there are close to none in the ocean, minus the farm.

They used bathtubs and trial and error.
They are also very tasty... The dinner for Chef Hoppes was there to give the first hand stories... I think his name was George Trevelyan...
But Chef Deborah at the Black Cat birstro in Cambria, Ca served me the first tasting I had ever had of this delicate and chewy mollusk. As everything I have ever put in my mouth by her it was completely amazing. Her touch with food is amazing.

I am in love with Meyer lemons, and think they are not as available as I believe they could be. It is a much sweeter lemon. They are supposedly crossed over with a Clementine. I hope to grow my own trees once we can find were we want to settle.
If you are familiar with citrus growth, lemons or have interest let me know.

The food and People in Cayucos, CA.

2007-09-26T11:19:00.000-07:00

Wentand ate at www.hoppesbistro.com/ with my first central cal friend Deborah... it was super good. Had the goat bubbles champagne, some oysters from New Zealand, grilled Cornish hen with goat cheese, spinach and candied nuts; fig, prosciutto, blue cheese and something else pizza, and cockles... yum yum./
I so enjoy the process of sharing food with wonderful people.
They had run out of foie gras and abalone or I would have had that. Will be in next week for it.
Off to bed ready to take on Yose I mite... Hope to have no run ins with the bears, I have special steak tare tar being made for me on Sunday.
Oh food makes me happy.

A Squared visits....

2007-09-21T19:30:00.000-07:00

Had Amber and Allen up to Cambria for the weekend. We ate at Debra's super great restaurant The Black Cat Bistro. Oh it was so so good as always.
Great conversation and learned lots of neat things! Nice to have super brain nerds visit.
We had Brunch out in our courtyard...
I made crème burlee custard and dipped a sweet bread in it and grilled it with Mascarpone cheese mixed with Honey from Seattle with local strawberries... Bacon, fresh roasted sugar slated almonds.... yum yum.
Went to a few wineries after and got to show them how beautiful the hills are in West Paso Robles and Templeton.
For late lunch.... grilled fresh tuna and chopped it up with Sweet pea sprouts and roasted pablano pepper. Mixed in with lemonaise by Ojai Cooking.
Chilled grilled filet with dijon and Crème fraîche. Roast farm local veggies, fresh slices of local tomatoes drizzled with Meyer lemon Olive oil sea salt and buffalo mozzarella.

Oh I love food and having people to feed.
How is coming out next? More Wineries to visit and food to eat...

Good stuff.

Breakfast of Champions.

2007-09-13T16:23:00.000-07:00

I have scoured the farmers markets in Paso Robles, Cambria and Cayucos, CAI have a basket full of different types of tomatoes, green zebras (tart with a solid finish I was surprised at how good), purple prince, Brandywine, Pineapple, Cherokee Purple (look cool and taste really good not to sweet nor tart), and I cannot remember the rest. But they are so good. I have been eating them different ways, salt and pepper always do just fine. I bought some Meyer lemon olive oil the other day. This brand was good, but I have had better. But this olive oil http://www.sbolive.com/ is just plain amazing. It is the best I have had for tomatoes, salads etc.
Today I took a Brandywine and green zebra sliced and then spread some Dijon mustard and Crème Fraiche; sprinkled with salted sunflower seeds. It was excellent.

I will continue my tomato research for the better of mankind.

A Fall Dinner with the German Family

2006-10-12T06:47:00.000-07:00

Went grocery shopping//
Family in town this weekend so Sunday after we all visit my Great Aunt at the retirement home (very independent and just moved there :( not too happy about it)
Going to have dinner for my Aunt's Birthday at the house...
The family is German... And Grandpa does not come out much so I thought I would cater to him...
so I got a bunch of different sausages (Italian, polish kielbasa, brats etc.) smoked pork loin, fresh Sauerkraut, to throw in the slow cooker with some Spaten, onions and garlic;

caramelized onions;
red cabbage with caraway seed, cider vinegar, and sugar;
red potatoes with bacon (and grease) white vinegar and onions;
acorn squash with butter and brown sugar;
beets;
different mustards; etc.
Some German wine and beers...

Thomas is baking a cake... (it is also my Godmother's birthday)

Hope it works out okay...

I am Married!

2006-02-14T06:55:00.000-08:00

Got married last week.
Went to SF and Sonoma...
Bought shoes and wine...
ate great food, and tried to figure out more business plans...
and the long search of the best place to live.
Half of the battle is done.
I have my best friend and partner for life...
now at least I have some one to love (deal) with me for the rest of our life. I must say it makes the bad days so much better.

I want to thank Tara and Logan for a great time and excellent guidence in restaurants....
yummy in my tummy....
Mrs. Johnson./.

Cooking at the Big Ten

2006-02-03T10:54:00.000-08:00

well... I roasted a chicken in the fire places... for 5hours... nice and smoked... with a bit of curry and shoved full of oranges chopped up in the carcass... oh and the place between the skin and meat rubbed with fresh sage.

Deglazed with a port...

Served with roasted thyme broccoli and mashed butter milk potatoes (with garlic and sour cream) …
Oh and we later threw the chick carcass out to the lake (almost frozen, except for the river (running threw it) keeping water un-frozen) for the eagle and crows to feast on…
Also threw corn around for squirrels (my fav) and turkeys to eat…
Tracking footprints is fun…
Sky clear.. Telescope out to see fun groupings of stars …

Babababjabjshajsh

Hiho
./n