31 posts tagged “food”
This was the holiday...
I made these cute little placecards that look like wheat sheaths, which ended up taking a lot longer than I thought, but I can use them again eventually.
Here's the day's menu. I did end up dropping one dish mainly due to time constraints (the green beans). I took Wednesday off to prepare, but it still ended up taking a little longer than I thought.
My turkey process was very simple - easiest part of the meal. I brined the turkey in saltwater for six hours, patted it dry, then let it air dry in the fridge, uncovered, for 24 hours -- that gets the skin super crispy. It took about 2.5 hours to cook, starting breast-side down for 45 minutes, then each wing side for 15 minutes, then the breast up for 30 minutes, basting with melted butter on each turn.
I just got through all the turkey leftovers, upon making a turkey tetrazzini the other night. And the bones made a bunch of rich turkey stock.
Here's some cranberry grappa jelly that I made. I wanted a homemade version of the canned jellied cranberry sauce. Everyone else seemed to prefer the whole berry cranberry sauce, but there's still a place in my heart for the jellied. The dish wasn't hard to make, but a little time-consuming because you have to strain it, and let it set in the fridge for several hours.
And the honey and I when it was all done... whew...
During the past couple of years, the honey and I have been trying to shift our priorities a little bit and focus on eating good food. I'm not boycotting any particular kind of food, or non-organic, or anything like that, but in general, we've put a little more of our budget towards buying locally grown vegetables and pastured meat and dairy products from pastured animals when we can.
Now, it's a lot easier to do this in southern California than in most areas. California, I think, is really the land of milk and honey. We have access to a broad diversity of food year-round. So, why not take advantage of this bounty, I figure.
The growing local food/slow food movement has been great, in terms of broadening our access to these foods. It's easier now than ever before to find a farmer's market, get a CSA subscription, find out what's in your food both at the grocery store and in restaurants. I hope that this translates into the passing of a better food safety bill. I also hope that market forces can shape the future of our food system. Already, we are starting to see a rapidly growing market for ranchers that produce pastured meat, and local farmers. I think that's great.
Over the last couple years in particular, I've learned that cooking is an art that one can never master. Even the world's best chefs haven't mastered every type of cuisine - it's just impossible. There's always something to learn in cooking. And yet, simple cooking is always pleasureful. Just taking a few really good ingredients and making a simple dinner is sometimes the most satisfying activity I can think of. In Italy more than anywhere else, they get that.
Cooking and sharing good food, to me, is also a vehicle for friendship and love. Sharing thoughts and experiences over a home cooked meal is a wonderful way to deepen a connection with someone. Cooking for someone is a very tangible, gratifying way to show my friends and family that I care.
I'm thankful for all the good ingredients we have in this state, and for all the people who've helped me learn how to cook, and for those who come over and enjoy my cooking. (or smile and pretend to!) Good food, a simple pleasure.
This month's Bon Appetit magazine included an article called "The 7 Rules of the Italian Kitchen." Good stuff such as pay attention to what foods grow near you and what's in season, use leftovers creatively in new dishes, keep it simple, etc. But my favorite was this:
I totally forgot to mention these other upcoming SD food events! I guess because I'm on a budget and won't be attending the pricey ones. So if you attend, please tell me how they were!
November 1, 11:30 - 3:00
Celebrate the Craft
The Lodge at Torrey Pines
Tickets: $65
Food tastings from some really good chefs, with a killer view
November 6-15
San Diego Beer Week
Various events throughout the county
If you didn't already know San Diego has tons of really great microbrews, it's clearly time to get out of your hole and try some of these events. If you did already know, you're probably already planning on attending.
November 18-22
San Diego Bay Wine & Food Festival
Tickets: $65-90 for no alcohol ("designated driver"), $125-175 for food and wine
Pretty extensive list of vineyards pouring
Since I follow a lot of local foodie blogs, I thought I ought to re-post upcoming events here, in case any of y'all are interested.
Wednesday, November 4
Taste of Little Italy
Tickets $35 in advance, $40 at the door
Includes a voucher for two to attend Anthology's "Fresh Vibe Tuesday" during November.
Participating restaurants:
Anthology |
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Taste: Saffron arancini bites with tomato and basil chutney, parmesan crisps Voted
San Diego's Best Live Music Venue and Restaurant, Anthology is a
perfect duet of tastes and sounds. Located downtown near the hip
neighborhood of "Little Italy", Anthology
delivers a harmonious gathering of food, music, wine and ambiance with
their award-winning three level interior and acoustics. Jazz, R&B,
Latin, Blues, Classic Rock and more take center stage while talented
Chef de Cuisine Kevin Ables and team join the ensemble with their
signature twist on farm to table New American cuisines. National
touring artists and the hottest local acts perform live nightly in this
intimate 300 seat venue. It's a totally novel "night out". |
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Buon Appetito & 1609 & 1607 India Street |
Taste: Homemade pasta specialities and panini sandwiches to include: Fettucini Genovese and Farfalle with mushrooms Buon Appetito combines a dash of nouvelle and a splash of sophistication to bring forth a cozy San Francisco style eatery in the heart of Little Italy. Dream of Divine Wine, Sogno DiVino offers a wide array of fine wines from around the world as well as assorted appetizers, salads and exquisite paninis. |
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Burger Lounge |
Taste: Grass fed beef sliders. A 3 oz. version of Grilled Lounge Burger served with cheese, housemade Thousand Island dressing and pickles At Burger Lounge, we elevate the hamburger to an art form. Starting with grass-fed Tallgrass Beef directly from the grower, fresh cut French fries, house-made onion rings, and home-style-baked buns-we create a food experience you will want to experience again and again. |
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Cafe Zucchero & Trattoria Fantastica trattoriafantas. signonsandiego.com |
Taste: Cappuccino cake Joe and Lisa Busalacchi created the Italian café-style concept that is Cafe Zucchero. You will find that this delightful setting that offers casual and spirited food gets attention around the clock. Breakfast, lunch and dinner are served daily. Diners enjoy lingering over coffee and sumptuous desserts created by pastry maker Frank Busalacchi who was trained by a Sicilian master. Whether you are in the mood for pizza, pasta, seafood, chicken, or veal, this is the place. Also, make sure you treat your sweet tooth to one of the many sinful desserts. Many restaurants in Little Italy have become destinations, and among them is the Busalacchi family's Trattoria Fantastica. The rustic décor features a relaxed country-style feel throughout the restaurant, including the delightful patio. The wonderfully welcoming atmosphere celebrates yet another delicious Sicilian food lineup, including wood-fired pizzas and all that you would expect from an authentic Italian menu. The terrific entrées show the Sicilian influence, and fill the restaurant with great aromas. |
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Caffe Italia |
Taste: House blend coffee or cappuccino Caffe Italia is the perfect spot to take in the daily life along India Street in Little Italy. Come experience Little Italy's finest espresso bar. We also specialize in panini sandwiches/salads, pastries and locally made Italian gelato. |
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Enoteca Style |
Taste: Prosecco (must be 21 or over) Enoteca Style is a place to eat, drink and relax. We pride ourselves in our great wine selections, excellent food and relaxed atmosphere. |
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Fabrison's |
Taste: Variety of French crepes, both savory and sweet Fabrison's is a French creperie |
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Filippi’s Pizza Grotto |
Taste: Assorted pizza slices The original! Filippi’s Pizza Grotto has been a San Diego tradition since 1950. Join us for fun, fast and friendly service. |
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The Glass Door Restaurant and
Lounge |
Taste: Sea Skins: Petite baby red potato skins filled with poached seafood salad, vanilla bean emulsion and topped with Tobiko Caviar. Located on the 4th floor of the Porto Vista Hotel, The Glass Door is a chic, stylish San Diego downtown restaurant that is redefining the city's hotel dining trends. A hip yet cozy atmosphere designed to complement the incredible downtown and harbor views. While dining under a canopy of handmade Moroccan lanterns you will experience a world of unique flavors and impeccable tableside service. Join us on the balcony or rooftop deck for great food and refreshing cocktails, our hip "Sunset Happy Hour," and a fabulous Weekend Brunch. |
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Indigo Grill |
Taste: Shrimp and scallop ceviche Chef Deborah Scott’s Indigo Grill, located on the corner of Cedar and India, exhibits flavors from Oaxaca, Mexico up to the Pacific Northwest coast and Alaska. Casual and rustic, the interior is inviting and hip. The menu features items like Pipian Crusted Brie, Oven Roasted Mussels and Clams, Alderwood Plank Salmon and Mojo Bone-In Ribeye. Using seasonal produce, supporting local vendors and, with an interactive open kitchen, Deborah and her team are able to create specials indigenous only to Indigo. Come in for a glass of wine during Happy Hour, or enjoy our patio while you dine and sip a Pomegranate-Lemon Drop. |
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Karl Strauss Brewing Company |
Taste: 3 oz. beer sample of your choice (must be 21 or over) A tiny apartment on the beach, two recent college grads, a 75-year-old master brewer, and a passion for beer... Karl Strauss Brewing Company started brewing full-flavored, quality hand-crafted beer in 1989. It was the first micro-brewery to open in San Diego in more than 50 years. Today you can enjoy a variety of Karl Strauss styles throughout Southern California or get immersed in a craft beer culinary adventure in one of their 6 brewery restaurants. |
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Little Italy Spaghetteria |
Taste: Penne Norma -Penne pasta with eggplant, ricotta cheese and marinara sauce Joe and Lisa Busalacchi created Little Italy Spaghetteria to add a casual, relaxed eatery to their family of restaurants in Little Italy and around the county. Casual and spirited food and drinks are served throughout the day. Also, an extensive kids menu is available. |
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Mimmo's Italian Village Deli & Restaurant |
Taste: Cheese tortellini with sauteed grilled chicken, bell peppers, red onions in a creamy white wine sauce Mimmo's offers casual dining in a unique Italian village atmosphere. Serving San Diego since 1973. |
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Mona Lisa |
Taste: Ricotta filled cheese ravioli in a marinara sauce and garlic bread Come to Mona Lisa Italian Foods where you will find a unique dining experience of an authentic family restaurant and an Italian deli under the same roof. Family owned and operated since 1956, with three generations of experience. We look forward to sharing our tradition with you. |
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Numero Water Boutique |
Taste: Water tasting of 3 distinct waters, assorted flavored green iced teas and hot Japanese green tea Numero Water Boutique, a Japanese oasis tucked in the heart of Little Italy, captures the purity of nature through premium natural waters from Mt. Fuji and offers services guided by Japanese philosophy of Wabi Sabi. This boutique offers authentic Japanese gifts, products and services such as onsen mineral foot baths, reflexology foot massages, water bar and a modern twist on the traditional Japanese tea room with more than 30 different tea selections. |
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Pappalecco 1602 State St 619.238.4590 pappalecco.com |
Taste: Gelato Pappalecco
offers a wide range of hand made gelatos, as well as sandwiches, fresh
bakery items and assorted coffees and teas. Stop by for breakfast,
lunch or dinner and enjoy outdoor sidewalk dining. |
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Pizzeria Luigi 1827 India St 619.238.3502 pizzerialuigi.com |
Taste: Pizza by the slice Pizzeria Luigi serves authentic thin crust pies and slices, along with calzones, stromboli, pannini, pastas, and lasagnas |
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Po Pazzo 1917 India Street 619.238.1917 popazzo.com |
Taste: Risotto Pazzo Sure our name, Po Pazzo,
is Italian, but the food pays homage to the best urban bar and grille.
Sound Crazy? That's what Po Pazzo means, just a little crazy. Our menu
is filled with great appetizers, ample steaks, superb salads and unique
side dishes. Our wonderfully extensive bar serves the best wines and
liquors. Our staff is friendly and ready to serve. Eating out should be
an experience: Part entertainment, part theater, and of course, all
fun. That's what Po Pazzo ultimately represents; music, food and
friends. Po Pazzo, a new kind of Bar and Grille by Busalacchi. |
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Puerto La Boca 2060 India St 619.234.4900 puertolaboca.com |
Taste: Argentinian chorizo sausage, steak and chimichurri sauce Established in 2004, Puerto La Boca
has brought to "Little Italy" not only the taste of world famous
Argentinian steaks and wines but also a great atmosphere and attentive
service. |
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Rice at the W Hotel 421 West B Street 619.398.3082 ricesandiego.com |
Taste: Serenata de bacalao (salted cod salad) on tostones and Chicken pastelillos (Puerto Rican turnovers) Let RICE
sweep you and your taste buds off your feet. Savor global cusines by
star Chef Rocio Varella, of BRAVO's Welcome to the Parker reality
series, while surrounded by sumptuous décor and stunning city-scape
views. |
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Spicy Pickle |
Taste: A variety of delicious sandwiches, pizzettis and paninis served with signature spicy pickles Spicy Pickle specializes in freshly made paninis, subs, salads and pizzettis. |
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Starbucks Coffee Company |
Taste: Coffee and pastry Starbucks purchases and roasts high-quality whole bean coffees and sells them along with fresh, rich-brewed, Italian style espresso beverages, a variety of pastries and confections, and coffee-related accessories and equipment. The Company's objective is to establish Starbucks as the most recognized and respected brand in the world. |
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Vincenzo Ristorante Italiano |
Taste: Gnocchi with gorgonzola cream sauce Vincenzo Ristorante Italiano offers regional Italian, Sicilian and contemporary cuisine and the menu has earned numerous awards, including a “Very Good to Excellent” rating by Zagat. |
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The Waterfront Bar & Grill |
Taste: Chipotle sliders with grilled onions and fries The Waterfront is the oldest bar in San Diego, voted best bar three years running by the California Restaurant Association. |
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Yogurtland |
Taste: Frozen yogurt sample of 16 flavors such as Dutch chocolate, vanilla wafer, blueberry tart, mango, and pistachio Yogurtland serves 16 flavors of yogurt plus 33 fresh toppings, all for 30 cents an ounce. |
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Zia’s Bistro |
Taste: Penne broccoli At Zia's Bistro food equals life, happiness, friendship and a glass of wine. Find the place where a bar can be a meeting place, as well as somewhere to satisfy your palate. All this in a fun, sophisticated atmosphere. | |
Last night, the honey and I attended a Chef's Celebration dinner at Kitchen 1540 in the L'Auberge hotel in Del Mar. For $65, you get a four-course meal created by five premier San Diego chefs. Our featured chefs were:
Paul McCabe – Kitchen 1540
Matt Gordon - Urban Solace
Jeff Jackson – The Lodge at Torrey Pines
Jim Phillips – Barona Casino
Amuse: Braised veal cheeks (Chris Kurth)
Cold: Potted jidori chicken liver pate, ginger-spiced poached apple, almond cracker (Matt Gordon)
Hiramasa Crudo, abalone, compressed fennel, sake cured steelhead roe (Paul McCabe)
Hot: Roasted scallops with pork trotters, persimmon, mizuna, hazelnut vinaigrette (Chris Kurth)
Carta Fata Cookery lobster, scallop, prawn, heirloom squash chutney, leek fondue, tarragon infused shellfish sauce (Jim Philips)
Entree: Venison strip loin, roasted venison marrow sauce, mustard braised lights chard, butternut squash and sweet corn spoonbread (Matt Gordon)
Trio of duck, herb smoked breast, confit ravioli, seared foie gras, braised artichoke (Jim Philips)
Wild striped bass, sweet potato walnut saute, black truffle, whipped cider (Paul McCabe)
Dessert: Quince tart tatin and fresh cream (Jeff Jackson & Lori Huffman)
Mignardises: Salted caramels, pan forte, orange truffles (Jeff Jackson & Lori Huffman)
So how was it? You guessed it, wonderful. The veal cheeks were amazingly tender. Every time I order "cheeks" of something it seems to be excellent.
I am not really a pate fan, but this dish must have been very good, because I enjoyed it. All the sides made it much more palatable to me, and the presentation was gorgeous.
The hiramasa crudo was a scrumptious little salty bite.
The Carta Fata Cookery lobster dish had a gorgeous presentation -- everything was steamed in a little bag, which our waitress cut open. The dish was overly spiced for my taste -- a whole lot of Indian type spices overwhelmed the lobster and made the ingredients difficult to distinguish. When you have ingredients like that you want to taste them. However, the seafood was tender and cooked nicely.
The venison was the highlight of my meal. Super tender, lots of flavor, and it didn't turn out gristly or gamey like venison can. I haven't been to Urban Solace yet, but this dish makes me want to go.
I didn't even get to try the striped bass, because the honey snarfed it before I could get a bite. Sneaky!
The dessert was also quite good, but I have to be honest -- my tastebuds were almost worn out by that point. The salted caramel was my favorite part of dessert.
We left stuffed and happy after a 3-hour dinner. Oh, and I have to say -- part of the excitement about the night was that it provided me an opportunity to wear a new Nanette Lepore dress I scored at Nordstrom Rack recently. It was divine.
My boss went to the Chef's Celebration dinner at Cowboy Star, and was raving about it. She sat at the bar, and got to see all the chefs interacting, which sounded really fun.
Last night the honey and I enjoyed a nice Sunday dinner with a couple of friends. Here are the recipes... Sorry, no photo yet, but I'll come back and add one hopefully.
Roast Chicken with Lemons, Olives and Carrots
(from this month's Martha Stewart Living)
1 whole chicken, cut into pieces
1 lemon, cut into wedges
1/2 cup kalamata olives, pitted (I used ones with the pits though and it was fine)
1 lb. carrots, peeled and cut into 2-inch pieces
Paprika, to taste
Mix everything together in a roasting pan, with salt and pepper and a couple tablespoons olive oil. Sprinkle the chicken with paprika. Roast in a 425-degree oven for 45-50 minutes.
This dish has really interesting flavors -- more exciting than the average chicken recipe, and it's a beautiful looking dish. It's easy enough to be a weeknight meal if you have time for the roasting, but it looks good enough for entertaining.
Roast Brussels Sprouts with Pears and Shallots
(from this month's Body + Soul magazine - Original recipe is double what you see below but I halved it)
1 lb. Brussels sprouts, trimmed and halved
3 shallots, quartered
2 red bartlett pears, cut into wedges (original recipe calls for 1, but it'd be better with two.. balances the brussels sprouts)
lemon juice from 1/2 a lemon
Mix the Brussels sprouts, shallots, and pears in a roasting pan with salt and pepper and 1 1/2 tblsp. olive oil. Roast in a 425-degree oven for 25-30 minutes. Mix with lemon juice before serving. (If you don't have lemon juice, it will still taste great).
The nice thing is, you can cook these dishes simultaneously. Also, I have never been a Brussels sprouts fan, but thought I'd give these a try... and I found them to be quite nice. The sweetness of the pairs, and maybe the roasting, really balances the bitterness of brussels sprouts.
I served these with a simple mushroom rice pilaf (from a box), and the Pagani Heritage wine from St. Francis winery in my Sonoma post.
Monday is usually the nights I watch Mad Men, currently my favorite series. It's set in the 1960s and details the lives and secrets of big city ad men.
The show both frustrates and fascinates me. At times, I feel like it's a heavy-handed message about how imperfect (or horrible, really) those times were... and it lacks nuance and character development. However, I adore the clothes and the sets -- there is an almost obsessive attention to detail shown by the show's creators. Plus, it's juicy. And we all love the guilty pleasure, right?
Anyway, on Monday Mad Men night, I made an easy retro-style casserole dish. Comfort food for a rainy day. Here's my recipe:
Beef Noodle Casserole
This is loosely -- very loosely -- based on beef stroganoff.
1 pgkg egg noodles
2 cans cream of mushroom soup
frozen vegetables (I usually use 1 large or two small bags of peas & carrots)
A steak -- a cheaper cut will do; flank steak works great
bread crumbs
parmesan cheese
paprika (if desired)
Salt and pepper the stake all over and broil it. Cook the noodles. Once those are booth done, mix them together with the vegetables (you can cook the frozen veggies in the mixture over low heat on the stove), and the cream of mushroom soup. You may want to thin it out with a little milk.
Season with salt and pepper to taste. This is a pretty bland dish, in true 1960s style, so you may want to stir in a bit of paprika or ground red pepper. Experiment a bit.
Pour the mixture into a casserole dish. Sprinkle top with breadcrumbs, then parmesan cheese. Toast in the oven at around 350 degrees until the breadcrumbs have browned and cheese starts to melt.
Serves 4-5.
I recently got this nifty book from Amazon, The Flavor Bible. It's an excellent reference that lists flavor affinities for just about every kind of food ingredient on the planet. If you're wondering why I'd want to read through this, stick with me. I love to cook, but most of the time I'm following recipes. On the few times when I just make something up based on what I have in the fridge, it's really fun. With this book, I take an ingredient, look it up and find some good matches, and am hoping I can begin to concoct my own recipes based on what tastes good together.
The flavor affinities are also ranked -- all affinities are listed, bolded if they are recommended by many experts, bolded caps if well agreed upon, and bolded caps asterisked (whew!) if an affinity is the "holy grail" of taste combinations. For example, mozzarella and tomatoes (duh), or chocolate and coffee.
Yesterday I looked in my fridge and realized we needed to eat some cucumbers, because we have a lot from the farm box. And we have salmon. Those two are compatible. And coconut works with both of them too. And whaddya' know, I can make that coconut batidinha I posted about a couple days ago. So here's tonights menu:
Baked (poached?) salmon in coconut milk, with sliced cucumbers
Coconut rice
Roasted carrots (another affinity)
Coconut batidinha for a dessert drink
I'll report back on how this works out. In the meantime, I recommend the book! Another complimentary book might be Ruhlman's Ratio: The Simple Codes Behind the Craft of Everyday Cooking, although I haven't purchased it yet. It gives you the basic ratios of ingredients to everyday recipes.
Even though I'm Asian, I'm not that adventurous with Asian food. My explanation for that is that Vietnam is very rich in natural resources, so my peeps didn't have to come up with as many recipes for offal n' stuff... we'd just pull more shrimp from the sea or something. (I don't know if my interpretation is actually true... but hey, whatever works).
Anyway, to the point, I must be a bad Asian because I've never eaten Peking Duck. My Irish friend from Philly would tell me at length all about his transcendent Peking Duck experiences, which left me feeling like an overly Americanized backwards Asian who doesn't care about her ancestry.
Anyway, ever since reading this foodie blog post about Golden City, my craving for Peking Duck grew. And those that know me know that my cravings have to be satisfied eventually. Ye gads, you'd think I was pregnant or something. (Noooo I'm not).
There's really not much that I can say about Golden City that wasn't already said better in the blog link above, so I'll just say this -- I'll be back. And those little duck skin sammies are so. damn. good. Oh, and the presentation is very nice too. A waiter brings the crisp duck on a cart to your table, then carves the skin off of it ever so delicately and professionally. They give you the duck skin on a plate, and the duck fat is rendered off quite well. You put some skin in a little steamed bun with some hoisin and scallions. The rest of the duck is chopped up with watercress and put into lettuce bowls for your second duck course. 5373 Kearny Villa Rd deserves a visit.
The final word
(1-5 rating: 1=BAD, 2=mediocre at best, 3=ok, 4=wow, pretty good!, 5=one of my all-time favorites)
Food (Taste, Quality): 4.5 -- for the Peking Duck anyway
Value: 4.7 For $9 each, we got rice, 2 courses of Peking Duck, beef and broccoli and kung pao chicken.
Service: 4
Ambience: 2 (typical Chinese place)
Memorable Experience: 4
Price: $9 for lunch
Menu recommendations:
Peking duck!
Notes:
Would I make a point to go again, paying full price?: Yes, and all my co-workers will be coming with me as well.
