Raita, Cool as the the Other Side of the Pillow

I love hot and spicy food, but sometimes, even my taste buds need some respite from the relentless attack fiery heat. When I need relief, I turn to raita, a delicious blend of yogurt and cucumber. Raita is super versatile -- you can eat this stuff straight up as a salad, add a few spoonfuls to hot Indian fare, or even use it on baked salmon to add a bit of tang and moisture to the fish. Without further ado, I present raita...

Recipe
4-5 cups of thick yogurt
6 sprigs of mint
1 lemon
1 English cucumber
quarter of an onion
2 cloves garlic
1/2 teaspoon ground cumin
salt and pepper to taste

I'm Going Going, Back to Back, to Cauli Cauli Cauli

I'm one of those people that love veggies that people generally dislike -- brussel sprouts, cauliflower, cabbage... basically, any ingredient that is sure to put a deep wrinkle on a child's brow, I probably love. Well, now that we're adults, our taste buds probably (hopefully?) learned to appreciate the things that aren't cookies or buttered noodles. I had aloo gobi and instantly fell in love with the aggressive spices and the subtle sweetness of the cauliflower. For those of you that still stick up your nose at cauliflower, find someone that likes it so you can cherry-pick the the creamy chunks of potatoes guilt-free. Over a plate of basmati rice, there's nothing more satisfying during the winter.

Recipe
1 head of cauliflower
6 medium sized red potatoes
1 jalapeño
2 inch segment ginger
1 medium onion
1 bunch cilantro
4 cloves of garlic
2 cans of diced tomatoes
2 tablespoons garam masala
1 tablespoon turmeric 
oil for sauteing
salt and pepper to taste

Office Holiday Potluck?! Worry Not, Make This Onion Bacon Tart!

It's that time of the year again, where you get to show off a bit and exhibit the inner Domestic God/Goddess to coworkers. There's nothing like an elegant looking savory tart to cement your status as the office's culinary wizard. The smell of bacon and onion cooking together is probably one of the most intoxicating scents in the world; in fact, even after a day, the smell still lingers in my apartment and it makes me hungry for more onion tart...

Recipe
For the tart shell
1 2/3 cup flour
3/4 cup butter (that's 1 1/2 sticks, and should be very cold)
1/2 teaspoon salt
5 tablespoons ice water
tart pan with removable bottom (mine is ~12")


For the filling
3 large onions
12 strips of bacon
4 large eggs
1 cup half and half
1/2 teaspoon grated nutmeg
salt and pepper to taste

Presidio Social Club

The boyfriend and I have been meaning to dine at the Presidio Social Club for a while and finally, last Friday, we came here for date night. First, this place gets massive props just for its parking lot!! Yes, you heard it right, free and easy PARKING!! And not just a 3-4 car dinky lot, but it has at least 20-25 spots!! I thought I died and angels carried me to suburban heaven. And on a completely unrelated note, even for the Marina/Presidio, this place is extremely white (not that there's anything wrong with that). I have never seen so many blondes (fake or otherwise) in my life.

After perusing the menu, we agonized between sharing the pork chops and burger or get the ribeye steak for two. In the end, we decided to hedge and error on the side of variety. We also ordered the chicken liver pâté to start, a Moscow mule for me and Makers on the rocks for the boy. We held hands and dreamily locked peepers over the flickering candle night -- another romantic date night was about to commence. Not sure if it was the booze or the dim light, but hot damn, the boyfriend looked good! Hope the sentiment was mutual :).

First up, the pâté. It had a nice layer of fat on top, which my boyfriend (not so) surreptitiously scrapped off and dug in for the pink stuff. I didn't mind the fat, more flavor for me! The pâté was smooth and didn't taste organ-y at all; paired with the fig (?) jam, me likey! The toast points that came with the dish could use a bit more refinement, they were essentially whole wheat bread cut into sticks. I think a fancier, more toasted bread would be preferable. Nevertheless, it was a great start to the meal.

Chicken liver pâté 

Evan's American Gourmet Cafe

Ski season is almost upon us and I'm sure SF dwellers will trek to Tahoe by the bus-load. In case anyone is interested in a little upscale fare in the boonies, well, you don't have to look farther than Evan's American Gourmet Cafe. I dined there a while back when the boyfriend and I were in the area for a celebrity golf tournament. After much browsing on yelp, we decided on Evan's for a romantic dinner on our first mini-vacation. The restaurant is tiny and we were required to call the day of to reconfirm the meal. I find it pretty snooty that they ask the patrons to call to confirm instead of the other way around, but c'est la vie.

We arrive at the restaurant 10 minutes early. The host told us that our table would be ready in a few minutes. While we were standing there, we saw another table for 2 ready to go. The host said that another party specifically reserved that table for 8:30. Well, we waited and waited. The other table arrived more than 15 minutes late and were sipping wine before we were seated. While we twiddled our thumbs, the staff essentially ignored us. Let's just say I was more than a bit peeved.

Finally, after more than 30 minutes, we were seated, sans any apologies or peace offerings from the kitchen. Thankfully, we got a corner table with a bird's eye view of the entire dinning room. Not that the place was much to look at. I appreciated some of the small details -- white table clothes, wines chilled on ice and freshly baked bread. I noticed the waiters would fill my water and walk to the other side of the table to fill my boyfriend's glass instead of reaching across (granted, they gave us a huge table that could seat 5). The decor of the place looked like an episode of I Love the 80's -- tacky wallpaper and overdone valances. I had to battle the urge to run into the bathroom and tease my hair.

Eat-alian for Beginners

This is my first post on the food that I experience on my travels. The page has been under construction for quite a while and I'm so happy and excited to finally fill it out! I hope to share some of my insights on foreign cuisine and the entries will also serve as an excellent travel blog for me to reminisce upon. Let's face it, for people who love to eat, we remember our vacations on a meal-by-meal basis as much as we recall the tourist attractions.

Here's a little background on our trip -- it's the first full-on vacation with my wonderful/handsome boyfriend, Orin, and I. We stayed in four cities -- Rome, Florence, Cinque Terre and Venice. We also made day trips to Siena and Ghizzano, a little town in the Tuscan countryside. My overall impression of the food is that the Italians certainly follow the "eat seasonal, eat local" motto. It's not a "movement", it's a way of life. Even lettuce tasted more, well, lettuce-y. We visited several markets, and let me tell you, the abundance and variety of produce and deli goods would make any American yuppie green with envy. My only complaint is that, on many occasions, the restaurants can be very heavy handed with salt. Portions are noticeably smaller, but that's probably a good thing. 

Rome	Florence
Cinque Terre	Venice

We tried as much as we could to eat outside of the tourist areas to get a feel of "authentic Italian food". We definitely developed a case of the self-hating-tourist-itis. We would prowl for restaurants that weren't dominated by English speakers. I believe we were fairly successful in our quest to sample the foods that the natives enjoy. Make sure to do your homework ahead of time. Orin almost wore out his thumb flipping through our Lonely Planet and Rick Steve travel guides in search of the best places to eat (thank you, wonderful/handsome boyfriend!). We had our misses, but undoubtedly hit a few gems during the trip. Well, I'm going to stop the jabbering and start talking about the food!! A warning, if you're not hungry now, you will be by the end of the entry.

The place-setting at this little restaurant in Tuscany

Choco-Banana Bread Pudding

Aside from lava cake, my go-to dessert recipe of choice is bread pudding. It's such a versatile dessert and even after a few days in the fridge, still delicious, even cold. In fact, I'm going to get me a ladleful right now! Pair it with whipped cream or vanilla ice cream, or go over and top with a whiskey sauce, it'll be a great way to finish any dinner. Pass the Tums!!

Recipe
1 loaf of egg bread (Challah or brioche work best)
2 cups half and half
2 cups heavy cream
2 teaspoons vanilla
4 ounces good semi-sweet chocolate chips
6 eggs
1 cup sugar
4 very ripe bananas
pinch salt

Mac-n-Cheese for the 1%

Let them eat cake!! This mac-n-cheese is made with truffle butter and enough fancy cheeses to make a cow cry. No Aunt Marie's Velveeta blend here, just decadence, and the non-apologetic kind, too. If you're going to consume an inordinate amount of calories, at least make it worth it, I say! And to top off the creamy and rich cheeses, a layer of crunchy panko flavored with parsley and garlic adds extra texture so the 99% can hear you chow down. This dish will be a winner at any holiday table.

Looks like a cheeseboard

Recipe
1 pound pasta of your choice
1/3 pound speck or pancetta (optional)
3 oz truffle butter (6 tablespoons)
1/2 cup flour
1 quart half and half (4 cups)
6 oz young Mahon
7 oz emmentaler
6 oz aged gruyere
8 oz sharp cheddar
3 tablespoons marsala wine
1 medium onion
4 garlic cloves
1/4 bunch parsley
1 1/2 cup panko
EVOO for drizzling

Winter Winter Go Away Hearty Beef Stew

What's better during a cold Sunday than a big pot of hearty beef stew? Especially when it's braised with beer!! A steaming bowl of the stew and a few slices of good bread just say heaven to me. The outside world can sleet, pour and snow, but I'll be nice and toasty with my big spoon in one hand and a bowl of stew in the other.

Recipe
3 bottles of dark beer (such as Guinness)
2 pounds beef for stewing
1 medium onion
3 medium carrots
4 stalks of celery
5 medium waxy potatoes (such as Yukon Gold)
1/2 cup Worcestershire sauce
4 bay leaves
10 sprigs thyme
4 oz can of tomato paste
14 oz bag of pearl onions
1 bunch parsley
8 oz mushrooms
2 teaspoons paprika
1 teaspoon garlic powder
1 1/2 tablespoons brown sugar
salt and pepper to taste
oil for pan browning the meat

Lasagna, Two Ways

A great way to feed lots of people without having your guests stand around and watch you sweat bullets in the kitchen is lasagna. It's a highly versatile dish that you can assemble ahead of time. The possibilities are limitless -- you can raid the fridge/pantry to create unique combinations and still have time to gussy up for the dinner party.


Recipe
Pesto Lasagna
1 16oz container of ricotta
1/2 cup of pesto
1 rotisserie chicken
3 eggs
1 cup grated parmesan
1 1/2 pound shredded mozzarella
1 jar pasta sauce
12 sheets of no-cook pasta sheets


Acorn Squash Lasagna
1 16oz container of ricotta
3 eggs
1 large acorn squash
1 lemon
1 1/2 teaspoons nutmeg
1 cup grated parmesan
1 1/2 pound shredded mozzarella
1 jar pasta sauce
12 sheets of no-cook pasta sheets 
salt and pepper to taste

Family Jewels

Sorry blog, I've neglected you. Well, have no fear, the piglet is back with a sure-win recipe! I really adore this dish because I can make it ahead of time so I don't smell like the great hope saving the planet from total vampire domination when I mingle with my dinner party guests (garlic joke, get it?). It's also versatile -- you can serve it over pasta for a main dish, put it in a sandwich/slider (great for leftovers), or serve it straight up with a toothpick as an appetizer. 


Recipe
Meatballs
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 lemon
1 medium onion
6 cloves of garlic
1 teaspoon nutmeg
2 teaspoons paprika
1 bunch Italian parsley
1/2 cup milk
3 eggs
1 cup grated parmesan (divided)
3 cups bread crumbs (divided)
salt and pepper to taste


Sauce
3 cans diced tomatoes
1 bottle dry red wine
1 medium onion
6 cloves of garlic
2 tablespoons of dried Italian seasoning
5 bay leaves
1 tablespoons brown sugar
2 teaspoons red pepper flakes
salt and pepper to taste

Incanto

I celebrated my 30th here with the whole pig and Incanto did not disappoint -- the food was amazing, the service attentive and the staff really made the evening memorable for us. I arrived a little early before the 6:30 reservation to look over the wine list. The list is extensive with spirits from the different regions of Italy. For 17 of us, we got 3 bottles of prosecco, 2 bottles of white, 2 bottles of red and a bottle of sparkling red. The recommendations from the sommelier were spot on and the wine really lubricated the night.

To start, we got two heaping platters dripping with meaty goodness. The mixed boccalone antipasto platter consisted of sliced ham, mortadella, salumi, headcheese and a pate; also on the plate were braised petite onions, pickles and an entire baked garlic. My favorite of the night was the headcheese, but everything were wonderful. The meats were flavorful but not overpowering nor overtly salty and they all melted in your mouth. The bread basket was also a huge hit. The focaccia was out of this world good. It was way better than any bread that I had while in Italy. A good start to the evening!

M-E-A-T!! Meat meat meat!!

Real Food, the Italian Way

I decided to take advantage of the bountiful fresh local produce in Florence and prepared a meal during my recent trip to Italy. I learned the joy of cooking simply and trusting the ingredients. I haven't tasted produce that tasted so flavorful in a long time, so why mess with a good thing? I restrained myself by not throwing the kitchen sink into every dish and let each element sing. I made a simple caprese salad as the appetizer, a speck and leeks pasta as the first course, and finally, a hearty chicken and cannelloni beans stew as the secondo. Alas, no dessert for us that night, just a big bottle of prosecco.

Recipe
Caprese Salad:
1 pound fresh mozzarella
2 large ripe tomatoes
10 large basil leaves
good EVOO
salt and pepper to taste


Pasta:
1 pound pasta (Gimelli is a good choice)
1/4 pound speck
1 large stalk of leek
1 small tomato
1/2 cup grated pecorino or parmesan 
a little oil to coat the bottom of the pan
salt and pepper to taste


Chicken stew:
2 large chicken thighs
1 pound dried cannelloni beans (soaked overnight)
1 medium onion
2 large red bell peppers
1/4 pound speck
2 large ripe tomatoes
1 stalk of sage leaves
3 cups dry wine wine
oil for browning the chicken
salt and pepper to taste

Beans to Go With Your Frank

I'm always on the lookout for an easy, healthy side that has mass appeal and can be made ahead of time. I think I've hit the jackpot with this haricots verts (no, that's not French for genital herpes, but green beans) recipe. Make it for a crunchy and appetizing side for any dinner party and the dish will be a sure hit!

Recipe
2 pounds green beans
1 medium red onion
5 cloves of garlic
2 lemons
3 tablespoons olive oil
salt and pepper to taste

A Birthday Cake for Little Tree

My near and dear bestie Nahal is celebrating her first birthday in the States. I've decided to make my first ever fully frosted cake to mark the occasion. The last time I made chocolate cupcake, a friend told me the cake is a bit on the dry side because I tried to make it healthier (using cocoa powder instead of chocolate chips). This time, I'm not messing around -- I'm going straight to my WDM recipe for the cake case: the red velvet cake. I'm going to modify the recipe by adding more cocoa powder to punch up the chocolate content and pair it with hazelnut buttercream frosting. 

Recipe
For the cake base:
1 cut butter (room temperature)
2 1/2 cups sugar
6 eggs (room temperature)
1/2 cup unsweetened cocoa powder
3 cups all purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled vinegar


For the frosting:
1 cup milk
1/2 cup hazelnut syrup
1/2 cup flour
1 1/2 cup unsalted butter (room temperature)
1 1/4 cup powdered sugar
2 teaspoons vanilla extract


For decoration:
10 Ferrero Rocher candies

He Didn't Know What Hit Him Braised Short Ribs

Short ribs have always been a bit of a hoity toity ingredient. It was the first thing that I tackled when I got my ceramic dutch oven. Lo and behold, not only was it just as easy to make as chicken, it was equally fool proof!! When I thought the dating thing with my boyfriend might go somewhere, I made braised short ribs as the first meal that I cooked for him. Boy oh boy, after the first bite, I think he saw a halo of our unborn children running around my head. He was utterly defenseless against my nuclear option! I'm experimenting with a new version of the dish for my bestie Nahal's birthday. Remember boys and girls, save the short ribs for the special someones in your life!

Recipe
3 pounds beef short ribs
1 bottle red wine
1 cup balsamic vinegar 
1 medium onion
2 medium carrots
3 ribs of celery
1 heads of garlic
10 sprigs thyme
10 sprigs rosemary
10 sprigs oregano
5 bay leaves
1 bunch Italian parsley
10 prunes
salt and pepper to taste
oil for browning the ribs

Three Berries Walk into a Bar of Cream Cheese

I made strawberry cheesecake cupcakes for a friend's housewarming and they were a hit. I decided to walk on the wild side and turn the recipe into a cake. To be honest, it was less for the sake of innovation and more just old fashioned laziness that drove me to tinker with the recipe. This is also the first time that I've decorated a cake. Altogether, I must say that it was a rather ambitious project. The cake consists of 4 components: the graham cracker crust, the cake, the whirled-in cream cheese and the frosting. The process is a bit intricate, but I assure you that the results are well worth the effort.

Recipe
For the cake:
2 cups all purpose flour
1 1/4 cups sugar
3 teaspoons baking powder
6 tablespoons unsalted butter (room temperature)
1 cup milk
2 teaspoons vanilla extract
2 eggs
2 cups blackberries
pinch of salt


For the cheesecake filling:
8 oz cream cheese (room temperature)
2 egg whites
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon strawberry jam


For the raspberry butter cream frosting:
1 cup milk
1/2 cup raspberry syrup
1/2 cup flour
1 1/2 cup butter (room temperature)
1 1/2 cups powdered sugar


For crust and decoration:
1/3 box graham crackers (11 sheets, crumbed)
3 sheets of graham cracker broken up into 4 pieces each


Special equipment:
12 inch spring form cake pan

Dining Room at the Ritz Carlton

I would rank my dinner at the Dining Room at the Ritz as the best dining experience of my life. We came here for the boyfriend's big 3-0 and everything, from the food, to the service and ambiance, were pretty close to perfection. Such a memorable experience!!

We arrived a bit early for our 7:30 reservation but the maître d' seated us right away. It's so rare to see white table clothes these days and it definitely lends a touch of elegance. The table was round so we got to sit next to each other, which I preferred. 

The waiter brought us an amuse-bouche of chicken stuffed empanada. The pastry was light and buttery without being oily; definitely wetted our appetite. A few minutes later, the kitchen presented us with the first of two hors d'oeuvres, a fried crab ball topping a mango and jalapeno sauce. They could have used less breading for because the crab was so delicate, but the flavors were en pointe. The second canapé was a boneless chicken wing with a light coriander and peach broth. The chicken skin was so crispy yet moist. It turned out to be Orin's favorite of the night. 

Crab Puff

Chicken Wing

We decided on the tasting menu and share a wine pairing. The boy got himself a Makers on the rocks and our meal awaits. Even the butter was richer and creamier than the run of the mills stuff at grocery stores. The only draw back was that the bread was not freshly baked and a bit stale. It was probably for the best or else I would fill up on starch.

Come Here Little Wabbit, I Have Something to Show You

Recently, I've been remiss on my bi-weekly muffin runs due to a camping trip that I had to organize. Well, it's that time again and this go around, I've decided to make carrot cake muffins. For my millions upon millions of faithful readers in the inter-webs that follow this blog with slavish devotion, you know the drill. I perfected the bran muffin base and it's simply the gift that keeps on giving, except this largesse can't be controlled by Valtrex (not that I would know, obviously). 

Recipe
2 cups raisins
1 20 oz can crushed pineapples
4 medium carrots
2 cups of walnut halves
3 eggs
2 cups milk
2 cups whole wheat flour
2 cups oat bran
1/2 cup wheat germ
1/2 cup milled flaxseed
1/2 cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 tablespoons ground cinnamon

How East Asians Do Curry

There's nothing more homey and stick to your ribs than chicken curry over a big bowl of rice. I've been making this Asian favorite since I could see over the stove (happened just a few weeks ago, in fact; still waiting for my voice to change). This isn't the traditional Indian nor Thai curries that we're used to, but a prepared, Japanese-fied thick paste of "curry flavoring". Even though it's not authentic, it's a great one-stop-shop for a quick curry. You can find it in the Asian island in most supermarkets these days. If not, hit up a Chinese grocer.

Recipe
8 bone-on chicken thighs (around 3 pounds)
1 packet S&B Golden Curry Sauce Mix
1 can coconut cream
1 can sweet peas
1 can low sodium chicken broth
1 large potato
2 large carrots
3 stalks of celery
1/2 large head of cauliflower
1 large onion
1 jalapeño
1 bunch cilantro
1 turn of the pan of canola oil
salt and pepper to taste

The Devil Meets Mr. Kahlua

For my dear friend Aleks' house warming, I decided to whip up a few cupcakes. Tired of my traditional red velvet creations, I decided to mix it up a bit. It being a Russian party, I determined there must be alcohol involved. After much contemplation, I came up with chocolate cake base topped with Kahlua butter cream frosting cupcakes. The recipe makes around 30 cupcakes.

Recipe
For the cupcakes:
1 cup butter at room temperature
2 1/2 cup white sugar
2/3 dutch processed cocoa powder
4 cups flour
4 teaspoons baking soda
4 eggs
2 1/2 cups sour cream
2 teaspoons vanilla
2 teaspoons salt
2 cups hot strong coffee


For the butter cream:
1 cup milk
7 tablespoons flour
1/2 cup Kahlua
1 1/2 cups butter at room temperature
1 1/2 cups sugar
2 teaspoons vanilla

I-Can't-Believe-It's-Not-Dolphin Fish Bake

I love to eat fish, but they're such fickle customers to season and prepare properly. They require the right combination and strength of spices so they don't taste too ocean-y, but maintain enough of their natural flavors so you can distinguish what you're actually putting in your mouth. One of my biggest pet peeves is overcooked seafood. When I order fish at restaurants, even the good ones, my experiences have been more misses than hits. I've had some success with Chilean sea bass at home because they're so fatty and almost impossible to bungle. In an effort to broaden my range, I decided to experiment with dolphin... erg, I meant salmon.


Recipe
1 1/2 pound salmon filet
2 lemons
2 tablespoons fresh dill
2 tablespoons EVOO
2 tablespoons marsala wine
2 shallots
1/2 head of garlic
1/2 pound cherry tomatoes
salt and pepper to taste

I Ate His Liver with Some Fava Beans

Lately, I've noticed that many restaurants like to pair the meat of entrees with artisanal, heirloom beans. The beans soak up the flavor of the stock they're cooked in and have a creamy texture similar to potatoes. They're the perfect accompaniment to lighter proteins, such as seafood, chicken and veal. Since I'm making salmon, I decided to give fava beans a swirl. 


Recipe
1 pound large fava beans
1 medium onion
2 medium carrots
4 celery stalks
4 cups chicken stock
4 bay leaves
1 cup Marsala wine
5 slices of bacon
salt and pepper for taste

My Muffin Top is Peachy and Brings All the Boys to the Yard

Apparently, my uncanny ability to be the Grim Reaper to every photosynetic organism is not a family curse. My mom is the horse whisperer with plants, it's pretty incredible. The peach tree in our backyard is having a prolific year and yielded buckets of fruit. I merrily carted off 10 pounds of the luscious jewels back to my apartment. Faced with the dilemma of what to do with so many ripe peaches, I decided there's only one thing to do -- make muffins!


Recipe
8 large ripe peaches
3 inch segment of ginger
2 eggs
2 cups milk
2 cups whole wheat flour
2 cups oat bran
1/2 cup wheat germ
1/2 cup milled flaxseed
1/2 cup brown sugar
1 cup honey
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 tablespoons ground cinnamon

Absinthe Brasserie & Bar

Wow, I was completely blown away by this place!! I would rank Absinthe as one of my top three food experiences in the city. The service wasn't great -- the hostess had a worst case of the bitch-face that I've witnessed in a while, our waitress was friendly but absentee and the busboys were ill trained, but the food, wow, the food was fantastic!!


To start things off, Absinthe lived up to its name with an expansive list of creative cocktails. I had the Galapagos, which consisted of kaffir-lime leaf muddled in pepper syrup, Barsol Pisco, lemon-lime and grapefruit juices. I was expecting a bit more lime leaf, which has an extremely distinctive flavor, but the drink was very yummy nevertheless. The boyfriend had a Manhattan and thoroughly enjoyed his beverage. The night was off to a racing start.


The restaurant has a seasonal menu with large plates, small shared plates and eclectic cheeses and raw bar. We decided to play it safe and share the beef tartare, the sous vide pork loin and the burger with gruyere.


The beef tartare, we both agreed, was bar none, the best that we've had the pleasure to enjoy. If you're a fan of steak tartare, this is a must order. Heck, even if you're a bit freaked out by the idea of raw beef topped off by a raw quail egg, this will make you into a believer. The preparation was simple -- violet mustard, green apple, red onion, cornichons and the quail egg yoke, and the flavors welded together in the most wondrous fashion. The beef, I'm guessing, did not go through a meat grinder and was painstakingly chopped by hand. The result was truly worth the effort because it simply melted in your mouth. It was super fresh and didn't have any raw taste to it at all. I can wax poetic about this dish for paragraphs and paragraphs, but you get the idea. Order it!!

The steak tartare

Chicken Salad al Fresco

I'm always on the lookout for healthy and quick meals during the week. Ever since I got my first Costco card, I've been adding their rotisserie chicken to my green salads. After watching Ina Garten make her version of the Wardolf salad on the FoodNetwork a few years back, I began to experiment with different variations of the iconic chicken salad. Always make it fun, make it colorful, and use whatever leftover produces you have in the crisper.

Recipe
3 bone in, skin on chicken breasts
1 lemon
1/2 red onion
1 pear
1 avocado
3 celery stalks
1 carrot
1 tablespoon EVOO
2 teaspoons Dijon mustard
2 teaspoons honey
4 sprigs tarragon
1/2 teaspoon celery seed
1/2 cup toasted hazelnut pieces
1 head of butter lettuce
2 hard boiled eggs
salt and pepper to taste

Slap Yo Thigh It's So Good Chicken Tacos

I love, love, LOVE Mexican food. There's just something warm and comforting about it. The first bite into my favorite burrito feels like tucking into a pair of fuzzy slippers on a frigid, rainy night. Similar to Indian cuisine, the barrier of entry is rather high -- the stew recipes call for all sorts of exotic chiles and herbs, and even more esoteric ingredients such as tamarin paste and chocolate. The sauces are multi-layered and often time consuming. 


As one would expect, I was rather intimidated when I made my first foray into Mexican cooking. After poking around the inter-webs, I found a crash course to initiate myself on the various dried chile peppers, the foundation of many Mexican dishes. Turns out that scores of the peppers that we're most familiar with aren't all that spicy; their main purpose is to provide that smokey, caramel-y depth to the sauces. I discovered a great little Mexican grocer in the Mission that offer an extensive selection of herbs and spices at rock bottom prices. I got a huge bag each of ancho, negro and California chiles for less than $8! 

Recipe

3 pounds of chicken
3 ancho chiles
5 chile negro
5 chile California
1 medium sized onion
1/2 head of garlic
1 inch segment of ginger
20 sprigs of cilantro (give or take)
3 limes
3 bay leaves
1 can of diced tomatoes
1/2 teaspoon ground cumin
1 teaspoons ground cinnamon
1 tablespoon dried Mexican oregano
4 tablespoons brown sugar
1 1/2 cup tequila (plus more to sooth the nerves if you almost started a grease fire like I did)
8 warm tortillas
1/4 head of cabbage
salt and pepper to taste
oil for browning chicken

Savory Whole Grain Sunday Brunch Muffins

I have been making muffins bi-weekly for a few months now. After experimenting with several recipes, I discovered a great base formula that uses bran, flaxseed and whole wheat flour. The best part is that I can skip any fat or oils altogether and miraculously, they still come out moist! The trick is substitution, substitution, substitution!! A variety of healthier options, such as mashed ripe bananas, unsweetened applesauce, canned pumpkin, even shredded carrots or zucchinis, will add moisture to the batter. After trying out a slew of the more traditional muffin, banana nut, apple spice, blueberry, just to name a few, a light went off in my head while I was trying to conjure up more flavors. Who says muffins have to be sweet? That's right, I'm going to make a savory muffin. It should be similar to the frittatas that I baked in the past -- instead of the meat and veggies swimming in a egg mixture, they'll be boogying with bran 'n friends.


This being my first foray into the dark side of baking, I decided to keep it simple. My first consideration was to find something similar to apple sauce as my oil substitute. Well, that was easy, what's better than creamed corn? I add it to my favorite corn bread recipe for a super moist corn bread so it should be a shoo-in. Then I made a list of what I would like in an omelette, and chicken apple sausage immediately came to mind. After several wiggles of the nose, I added scallions, corn and tomatoes to the list. Well, here we go!!

Recipe
1 1/2 cup oat bran

1 1/2 cup flax seed

2 cups whole wheat flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons salt

2 teaspoons ground pepper

1 teaspoon ground thyme

1/2 teaspoon ground nutmeg

3 eggs

2 cups milk

1 can of creamed corn (15.25 oz)

1 can of drained whole corn kernels (15.25 oz)

1 package of chicken apple sausage wieners (1 pound, cut up around 2 1/2 cups)

6 scallions (cut up around 1 cup)

3 diced red chili peppers (cut up around 1/3 cup)

1 cup quartered grape tomatoes

1 cup ricotta cheese

cooking spray