tag:blogger.com,1999:blog-55503552650820579882023-09-18T04:59:17.844-07:00Fare to RememberThe Spice of Life…
Everyone eats. Everyone cooks. I just happen to take great delight in doing both fairly well! And lucky for me, so do my friends. This is my life through "food goggles"! Good food, good friends, good wine and good times were the impetus for a cookbook that led to this blog - a place I can continue highlighting great recipes, and hone my interest in food photography. Bon appetit!Guide Dogs for the Blindhttp://www.blogger.com/profile/13138716012009546569noreply@blogger.comBlogger235125tag:blogger.com,1999:blog-5550355265082057988.post-16230450536933991032011-12-26T16:54:00.000-08:002011-12-26T17:41:24.624-08:00Season's Eatings!<div style="text-align: center;"><div style="text-align: left;">I sure hope that everyone out there has had as delicious of a Christmas as I. I am so fortunate to have wonderful friends and family, near and far, and was able to spend time with so many loved ones this season. As we head into the new year, I'm going to leave you with a few visions of sugarplums... or at least visions of some of the goodies I feasted on over Christmas....<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Iz0SCZbN0Wc/Tvkhz8TmLnI/AAAAAAAAERo/fGBqIm9teYY/s1600/xmas-guac_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-Iz0SCZbN0Wc/Tvkhz8TmLnI/AAAAAAAAERo/fGBqIm9teYY/s400/xmas-guac_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690616780404698738" border="0" /></a><span style="font-weight: bold;">Guacamole with pomegranate seeds<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-weight: bold;" href="http://4.bp.blogspot.com/-1f_lSinrLqk/Tvkhoisyt0I/AAAAAAAAERc/o3S4eyPufrw/s1600/xmas-pinenuts_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-1f_lSinrLqk/Tvkhoisyt0I/AAAAAAAAERc/o3S4eyPufrw/s400/xmas-pinenuts_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690616584552494914" border="0" /></a><span style="font-weight: bold;">Roasted pine nuts</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-erps69WDCwU/TvkhRPQOCtI/AAAAAAAAERQ/mr5BTNw36hw/s1600/xmas-tarts_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-erps69WDCwU/TvkhRPQOCtI/AAAAAAAAERQ/mr5BTNw36hw/s400/xmas-tarts_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690616184195386066" border="0" /></a><span style="font-weight: bold;">Mini tarltet appetizers (pear and brie with blood orange syrup; gorgonzola with almond sorrel pesto)<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-rjBSnN36EsI/TvkhII2MgQI/AAAAAAAAERE/-v0_0SMCoTk/s1600/xmas-soup_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-rjBSnN36EsI/TvkhII2MgQI/AAAAAAAAERE/-v0_0SMCoTk/s400/xmas-soup_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690616027856797954" border="0" /></a><span style="font-weight: bold;">Roasted apple and butternut squash soup<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-GrlGlqv86Qw/Tvkg-rwolXI/AAAAAAAAEQ4/T_viDIFIOBM/s1600/xmas-crab_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-GrlGlqv86Qw/Tvkg-rwolXI/AAAAAAAAEQ4/T_viDIFIOBM/s400/xmas-crab_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690615865430021490" border="0" /></a><span style="font-weight: bold;">Crab!</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-LLzgcO8kErg/Tvkg2Bki0-I/AAAAAAAAEQs/jAkI21Xejqo/s1600/xmas-rolls_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-LLzgcO8kErg/Tvkg2Bki0-I/AAAAAAAAEQs/jAkI21Xejqo/s400/xmas-rolls_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5690615716666069986" border="0" /></a><span style="font-weight: bold;">Fresh-baked cinnamon rolls</span><br /><br /><div style="text-align: left;">On that note, I'm over and out for a few weeks as I embark on my annual foreign escapade. Destination: Myanmar. Tasty tales and of course, fare to remember, will ensue. Cheers!<br /></div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-32238556654676756362011-11-20T15:52:00.001-08:002011-11-20T16:17:27.892-08:00Coconut Flour Pancakes: It Must Be Sunday!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-QaNBnX9m5R8/TsmX-YO1k_I/AAAAAAAAEQc/-3xEztkotrs/s1600/pancakes_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 283px; height: 400px;" src="http://2.bp.blogspot.com/-QaNBnX9m5R8/TsmX-YO1k_I/AAAAAAAAEQc/-3xEztkotrs/s400/pancakes_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5677235903189586930" border="0" /></a>Nothing says Sunday like pancakes, at least in my world. Pancakes don't have a place in my breakfast lineup any other day of the week - but on Sunday, Sunday, Sunday! - if all is right in my world, I can have a leisurely morning and a breakfast that includes a big stack of carbs. Ah - nothing better.<br /><br />My current pancake obsession, however, is a complete departure from any traditional pancake that we all know and love. I've been converted to coconut flour pancakes. That's right - not a grain to be found in these fluffy flapjacks. No flour, no buckwheat, no sourdough. Hell - there's not even any dairy in the version that I make. Well, ok - eggs (if we're calling those dairy) - but no milk. They are totally caveman approved (perfectly paleo, if you're into that sort of thing... which I am, more and more) - and gluten-free as well. I saw them on the <a href="http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/">Nourishing Days</a> blog, and tried them immediately. I haven't looked back since.<br /><br />My main reason for giving these a go is that when I was in <a href="http://picturethislao.blogspot.com/">Laos</a>, I had a coconut pancake of sorts made by a woman squatting in the street over a tiny coconut husk fire. The cake from her griddle was incredible - fluffy and savory, with a hint of coconut flavor. I've wanted to recreate it ever since, but I had no idea if her cake had a name or where I might find a recipe. So when I found this recipe, I was hoping it might somewhat replicate that delicious morsel of Lao street food. Well, it didn't. But boy - it sure is a damn good pancake regardless. So it's now my go-to. I love them because you can't make them very big (the batter just doesn't allow it) - so it satisfies my pancake craving without having to eat more than I should. In fact, when I'm making them just for myself, I cut the recipe in half, which is more than enough for one.<br /><br />At any rate, I've included the Nourishing Days recipe in full below since it's obviously been perfected to perfection. I, however, don't add any sweetener or vanilla to mine. Just straight up works for me. I hope you give them a try!<br /><br />(Note: You can buy coconut flour in bulk at Whole Foods. The recipe says you can use regular cow's milk or coconut milk - I always use light coconut milk from Trader Joe's.)<br /><br /><span style="font-weight: bold;">Fluffy Coconut Flour Pancakes</span><br />Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.<br /><ul><li>4 eggs, room temperature</li><li>1 cup milk (raw cow’s or coconut both work)</li><li>2 teaspoons vanilla extract</li><li>1 tablespoon honey or a pinch of Stevia</li><li>1/2 cup coconut flour</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon sea salt</li><li>coconut oil or butter for frying</li></ul>Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Grease griddle with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.Anonymousnoreply@blogger.com10tag:blogger.com,1999:blog-5550355265082057988.post-34476011143627949172011-11-17T18:03:00.000-08:002011-11-17T18:06:34.680-08:00Soup's On! Italian Chicken Sausage and Artichoke Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-cbTOjyTnmMM/TsW9OnM2mbI/AAAAAAAAEQQ/dv4jjmY7GUo/s1600/Soup_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-cbTOjyTnmMM/TsW9OnM2mbI/AAAAAAAAEQQ/dv4jjmY7GUo/s400/Soup_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5676150964109089202" border="0" /></a>Sometimes a little down time in your doctor's office waiting room is a really good thing. At my last doctor visit, I had a solid block of time as I sat waiting (and waiting... and waiting), so I had the chance to read an entire rumpled year-old copy of <span style="font-style: italic;">Sunset</span> magazine, cover to cover. It was actually quite a luxury in the middle of a work day!<br /><br />What I found that day in the pages of the tattered magazine has turned into this chilly season's go-to soup. I saw the picture (the same one that appears <a href="http://www.myrecipes.com/recipe/italian-chicken-sausage-soup-50400000109243/">here</a>), and I knew I would make it based on looks alone (it was a good first impression, what can I say? I'm a sucker for a sexy soup). When I read the super-simple ingredients and close-to-zero prep time, the deal was sealed.<br /><br />As advertised, it was quick, delicious, gorgeous and YUMMY! The only change I made to the recipe was to use spinach instead of Swiss chard, since that's what I had in the house.<br /><br />So, this recipe comes HIGHLY recommended from little old me. Take it or leave it - but trust me - you want to take it.<br /><br /><span style="font-weight: bold;">Italian Chicken Sausage and Artichoke Soup</span><br /><span style="font-style: italic;">Sunset</span> Magazine, January 2011<br /><ul><li>2 tablespoons olive oil </li><li>1 pound Italian chicken sausage, casings removed and meat broken into chunks or rolled into meatballs (the fennel flavor of Italian sausage tastes fantastic in this recipe, but any type of chicken sausage will work)</li><li>3 cans (15 oz. each) reduced-sodium chicken broth</li><li>1 pound frozen artichoke hearts, thawed and halved </li><li>1 bunch Swiss chard (1 lb.), stemmed and chopped (I used spinach)</li></ul>Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil. Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated Parmesan cheese.Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5550355265082057988.post-47093939429860875872011-11-16T07:16:00.000-08:002011-11-16T10:07:03.586-08:00Wordless Wednesday: Heirloom Pears<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-x2vsU07JuBc/TsLI0ZPgHQI/AAAAAAAAEQA/2eMMkCbKPyw/s1600/Pears_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-x2vsU07JuBc/TsLI0ZPgHQI/AAAAAAAAEQA/2eMMkCbKPyw/s400/Pears_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5675319282894904578" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-71902473129720631312011-11-06T17:43:00.001-08:002011-11-06T17:48:42.738-08:00Beet It!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-NWYT5Alx4S8/Trc4qGjEY6I/AAAAAAAAEPw/mYgXXoAIOc8/s1600/Beets1_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="http://2.bp.blogspot.com/-NWYT5Alx4S8/Trc4qGjEY6I/AAAAAAAAEPw/mYgXXoAIOc8/s400/Beets1_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5672064551659791266" border="0" /></a>I love vegetables that taste like dirt. Mushrooms, spinach, carrots... all dirty-tasting veg in their own special ways, and I love em. But the topper has to be beets. I freaking love beets. (Qualifier: I love beets that are roasted. You can keep the sickly pickled beets out of a can that somehow found their way to the top of every green salad served in the 70s and tainted my love of beets until I grew up and wised up. Gag. As Oprah always says, "When you know better, you do better" - I know better and roast my beets these days. I'm catching up for nearly four decades of beet deprivation. But I digress.)<br /><br />So when my mom was in town recently, we found some gorgeous beets at the last St. Helena Farmer's Market of the season. We decided to try and recreate a dish that we'd shared together when mom treated me to dinner at <a href="http://pagoslc.com/">Pago</a> in Salt Lake City that made me swoon: Cinnamon Beets.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-TELMrDoy2Is/Trc4dNEOPmI/AAAAAAAAEPk/s2_YzpUw1WA/s1600/Beets2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 255px;" src="http://4.bp.blogspot.com/-TELMrDoy2Is/Trc4dNEOPmI/AAAAAAAAEPk/s2_YzpUw1WA/s400/Beets2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5672064330071162466" border="0" /></a>Since the dish is no longer on their menu anymore (bastards!) we were recreating from memory. Luckily, it was pretty straightforward: roasted beets on a bed of simply-dressed arugula (lightly coated with EVOO) and served with a dollop of Greek yogurt. The twist was that the beets were topped with a generous sprinkling of a cinnamon/walnut crunch concoction that resembled the texture of a finely-ground cinnamon lollipop combined with finely chopped walnuts - it was the consistency of sand.<br /><br />I will admit I was skeptical at the time: cinnamon and beets? Such an earthy (dirty) main ingredient paired up with basically cinnamon candy? Oh Lordy - am I ever glad I gave it a try (and you should too!) because the combination of flavors is dynamite. Damn you beets with cinnamon - I can't quit you!<br /><br />Thank goodness my mom was around to help me with the candy part of the recipe. I would have had to search online (or more likely knowing me, wing it!) for a hard candy recipe that I could tweak to get maximum cinnamon flavor. But dear old mom basically had a hard candy recipe in her head. How handy is that?! So, we gave it a go, and the results couldn't have been any better. Her candy recipe is below. (Note: it makes LOADS of the stuff - I won't have to make it again for years - so you could probably cut it in half and still have extra to go around.) The rest of the dish is basically as I described above. If you don't know how to roast beets, I'm afraid you're on your own. (Just kidding! Check <a href="http://localfoods.about.com/od/preparationtips/ss/How-To-Roast-Beets.htm">here</a>.)<br /><br />But seriously give it a try. So freaking good. Thanks Pago.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-fykjSxSIcwU/Trc39okdFZI/AAAAAAAAEPY/fqHxhBecYWw/s1600/Beets3_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-fykjSxSIcwU/Trc39okdFZI/AAAAAAAAEPY/fqHxhBecYWw/s400/Beets3_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5672063787698296210" border="0" /></a><span style="font-weight: bold;">Cinnamon Hard Candy</span><br /><ul><li>1 cup sugar</li><li>1/2 cup water</li><li>1/2 cube butter (1/4 cup)</li><li>1 Tablespoon corn syrup</li><li>1/4 teaspoon cinnamon oil</li></ul>Combine all ingredients except for the cinnamon oil in a saucepan; stir over medium heat until all ingredients are melted into a syrup and come to a rolling boil. Reduce heat and continue to cook at a slow boil until the mixture has reached the hard-crack stage*. Once at hard-crack stage, add the cinnamon oil and stir well. Pour the candy syrup into a flat, greased cookie sheet and spread it out until it is very thin (be careful - it will be molten hot!!). Cool thoroughly.<br /><br />Once cool, pop the candy from the pan (you may need a knife to break it up into large shards), and crush it by using a meat tenderizer or other heavy object! (Place it under a sheet of plastic wrap and pound away until it is crushed to the consistency of sand). Combine with an equal amount of finely-chopped walnuts for the beet topping.<br /><br /><span style="font-style: italic;">*Not familiar with candy-making (what the heck is hard-crack stage??)? Here's a quick primer thanks to <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html">The Science of Cooking</a>:</span><br /><br />As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.<br /><br />Hard-Crack Stage<br />300° F–310° F<br /><br />The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-66290057737783066672011-10-26T18:57:00.000-07:002011-10-26T19:29:50.371-07:00Olive Oil Tasting at Round Pond Estate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-cdX_rIMnKvs/TqjBWPt9ESI/AAAAAAAAEPI/UGvwwiIiTDM/s1600/RP_tree_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-cdX_rIMnKvs/TqjBWPt9ESI/AAAAAAAAEPI/UGvwwiIiTDM/s400/RP_tree_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992718966329634" border="0" /></a>Who says that the Napa Valley is all about wine? True... wine factors pretty heavily in our way of life and it's the main reason people visit our little corner of the world, but it's not all that we've got going on. Case in point: I took my mom to a fabulous olive oil tasting at the <a href="http://www.roundpond.com/index.cfm">Round Pond Olive Mill</a> in Rutherford over the weekend.<br /><br />Now I've done some olive oil tasting in my time (most memorable being the one I did in <a href="http://picturethisargentina.blogspot.com/">Mendoza, Argentina</a>), but the Round Pond tasting was by far and away the best I've ever experienced. It started out with a walk through one of the estate olive tree groves, moved on to a tour of the state-of-the-art Italian mill, and then transitioned to a sit-down, guided tasting of their estate olive oils, vinegars and syrups. The tasting was then followed by a pretty lavish spread of gorgeous food, where we were free to try different combinations of the goods with complementary fruits, vegetables, cheeses and bread. (And don't despair - tastings of Round Pond's award-winning wines were also available... we can veer from the wine path around here, but we can't exit completely!)<br /><br />I learned so much during the tour and tasting - but I won't divulge too much because you really should come and do the tour yourself! But a few nuggets:<br /><ul><li>Save the extra virgin olive oils for dressing salads or enjoying straight from the bottle as a finishing oil - just don't cook with it! Heat raises the levels of oleic acid in the oil, making it bitter. Use a virgin or regular olive oil to cook with, since you won't be paying the premium required to produce the low levels of oleic acids in the extra virgins. </li><li>It takes about two trees worth of olives from the Round Pond groves to produce one gallon of extra virgin olive oil. </li><li>Coughing when tasting olive oils is considered a compliment. (You cough when the oils hit the back of your throat.)</li><li>The best way to sample vinegar is to pour a few drops over a sugar cube, then suck on the sugar cube before it dissolves. </li></ul>At any rate, the whole experience at Round Pond was stellar. Come up and give it a try sometime - I'll go with you!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Ro2NJrW1MAw/TqjBIIDSNqI/AAAAAAAAEO8/7ljRfvwTNZI/s1600/RP_mill_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-Ro2NJrW1MAw/TqjBIIDSNqI/AAAAAAAAEO8/7ljRfvwTNZI/s400/RP_mill_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992476390143650" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-YxPJPD_z2aA/TqjBE1mOrpI/AAAAAAAAEOw/7X_crr1Bx1o/s1600/RP_tasting_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-YxPJPD_z2aA/TqjBE1mOrpI/AAAAAAAAEOw/7X_crr1Bx1o/s400/RP_tasting_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992419896831634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-LpK-_vNmnH8/TqjBA7QQKpI/AAAAAAAAEOk/bVRt_51ReE8/s1600/RP_vinegar_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-LpK-_vNmnH8/TqjBA7QQKpI/AAAAAAAAEOk/bVRt_51ReE8/s400/RP_vinegar_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992352695790226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-7CoeivHCbVU/TqjA7w6siJI/AAAAAAAAEOY/56xT6t_5OsY/s1600/RP_spread1_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 274px;" src="http://2.bp.blogspot.com/-7CoeivHCbVU/TqjA7w6siJI/AAAAAAAAEOY/56xT6t_5OsY/s400/RP_spread1_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992264021674130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Q9ZD0B8YoEU/TqjA3sPfrAI/AAAAAAAAEOM/8QIEPHY1fwg/s1600/RP_spread2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-Q9ZD0B8YoEU/TqjA3sPfrAI/AAAAAAAAEOM/8QIEPHY1fwg/s400/RP_spread2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667992194047257602" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-VFPEQiz1pug/TqjAo_gBOJI/AAAAAAAAEOA/d6CjX1nN6D8/s1600/RP_spread3_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-VFPEQiz1pug/TqjAo_gBOJI/AAAAAAAAEOA/d6CjX1nN6D8/s400/RP_spread3_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5667991941518801042" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-32280082675382328492011-10-22T09:19:00.000-07:002011-10-23T08:49:32.664-07:00Foraging Figs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-HLjfo10Lgss/TqLtJjHy0nI/AAAAAAAAENw/DPaODL3hVHc/s1600/Figs_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-HLjfo10Lgss/TqLtJjHy0nI/AAAAAAAAENw/DPaODL3hVHc/s400/Figs_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5666352029488042610" border="0" /></a>Look at these beauties - I believe these are Adriatic figs - the tree from which I nabbed them growing in a ditch in a vineyard. Laden with fruit, the tree was the last thing on the minds of the vineyard workers harvesting the grapes. So, no harm no foul, I took home a stash. Since this variety is not as sweet as the Black Mission Figs that I love to eat raw, I broiled them with some honey to bring out their sweetness, and finished them off with a sprinkling of sea salt. It made for a sweet and savory breakfast. Thanks Mother Nature!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-36346734724563944382011-10-18T17:45:00.000-07:002011-10-18T18:50:14.258-07:00This Chicken is Rockin'!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-5SUUTgD5hZU/Tp4sno_99JI/AAAAAAAAENg/afc2gqr-wEU/s1600/rock%2Bchicken2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-5SUUTgD5hZU/Tp4sno_99JI/AAAAAAAAENg/afc2gqr-wEU/s400/rock%2Bchicken2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5665014440810902674" border="0" /></a>The amount of chicken breasts that I consume on a weekly basis can be staggering. It's my go-to protein - lean, easy to prepare, versatile. But at the end of the day, it's so very boring. Lord help me if I overcook it. There's really nothing worse than dry chicken breasts. Gack!<br /><br />So recently, I veered from my rut and went for the chicken thighs in the butcher case. Thighs - with the skin! I had a hankering for something juicy, meaty, tender... and a chicken breast wasn't going to cut it. I even had in mind the way I wanted to cook them - similar to <a href="http://pinchmysalt.com/2009/07/18/grilled-chicken-under-a-brick/">brick chicken on the grill</a>, but done in the oven in a cast iron skillet. I envisioned them having a seared, crispy skin that would impart its flavor to the meat of the thighs, melding with the flavors of lemon, roasted garlic and fresh herbs. I was salivating at my vision for these thighs before a single ingredient ever hit the pan.<br /><br />Proud to say this dish rocked. If it looks good in the picture, I can guarantee it tasted even better. You must try.<br /><br />This is how you do it:<br /><ul><li>Preheat your oven to 400 degrees</li><li>You will need two cast iron skillets; one slightly larger to hold the chicken and the smaller one to weight and set on top (the second skillet will <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JoBU4fanfPg/Tp4seBf6nPI/AAAAAAAAENU/VSrfola8nHw/s1600/rock%2Bchicken3_web.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 288px; height: 192px;" src="http://3.bp.blogspot.com/-JoBU4fanfPg/Tp4seBf6nPI/AAAAAAAAENU/VSrfola8nHw/s320/rock%2Bchicken3_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5665014275588660466" border="0" /></a>act as a clamshell grill, helping to cook the chicken thighs on both sides at once)</li><li>Line the smaller skillet with tin foil and weight with either a brick, or in my case, rocks!</li><li>Place the rock-filled skillet in the oven to get up to temperature as you prep the chicken and do the stovetop steps below </li><li>Peel the cloves from an entire bulb of garlic; smash lightly with the flat side of a wide butcher knife</li><li>Peel and finely dice one shallot</li><li>Coat the bottom of a cast iron skillet with a glug of olive oil; add the shallot and garlic cloves </li><li>Over medium/low heat on the stove, cook until the shallots and garlic are soft and caramelized</li><li>Remove the shallots and garlic and turn the heat up on the skillet to high</li><li>Lightly coat six chicken thighs with olive oil; sprinkle with kosher salt</li><li>When the stovetop skillet is piping hot, place the thighs skin-side down</li><li>Cook the thighs until the skins are seared to a beautiful brown color (approximately 7-8 minutes); remove the thighs from the skillet (leave any drippings) and remove the skillet from the heat (turn off the stove)</li><li>Return the garlic and shallots to the bottom of the skillet</li><li>Add a layer of fresh herb sprigs to the skillet; I used rosemary and lemon thyme</li><li>Return the thighs to the skillet, skin side up</li><li>Cut two lemons in quarters and squeeze the juice over the chicken; scatter the quarter rinds amongst the thighs</li><li>Add another layer of fresh herb sprigs on top of the chicken</li><li>Place the preheated second weighted skillet on top of the chicken-filled skillet; place the entire kit and caboodle back into the 400 degree oven </li><li>Cook for approximately 20 minutes until the thighs are cooked through</li><li>Eat up! </li></ul>Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5550355265082057988.post-17124669522187051152011-10-10T16:30:00.000-07:002011-10-10T16:55:34.268-07:00You Say It's Your Birthday!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-7HeR9wcig-0/TpOCCqoHFJI/AAAAAAAAENM/a_o8Y2sLNa8/s1600/la%2Bmar%2B1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://3.bp.blogspot.com/-7HeR9wcig-0/TpOCCqoHFJI/AAAAAAAAENM/a_o8Y2sLNa8/s400/la%2Bmar%2B1.jpg" alt="" id="BLOGGER_PHOTO_ID_5662012138848720018" border="0" /></a>It sure was! Today - the 10th - is my actual birthday, but I got the chance to celebrate for a couple of days - and will keep celebrating for even a few more! It's not really like me (the ongoing celebration) - but hey. Why not? Rand and I got to try a few new restaurants (new to us anyway) and I am happy as a clam with our choices. Both highly recommended: <a href="http://www.lamarcebicheria.com/web/intro.php">La Mar </a>- a Peruvian fusion place on the Embarcadero in San Francisco, and <a href="http://www.eikosnapa.com/">Eiko's</a>, a modern Japanese hangout here in Napa. iPhone photos below (and I got myself the new iPhone as a present to myself! So hopefully, my iPhone photos in the future will be better!). I also had a chance to do some cooking over my self-made long weekend, so I'll have some new goodies to share with you in the coming days as well. So, little bit of exploring, a little bit of sticking close to home - a good birthday all around. Thank you everyoe for the birthday wishes. I think this aging thing is going to be ok!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">La Mar</span><br /></div>(Pictured above - pisco cocktails, of course! When at a Peruvian resto, it should be required that you have a drink made with Peru's signature spirit. Ran had the Pisco Sour and I had the Pisco Punch. Shown also are the amazing plantain and sweet potato chips with a trio of dipping sauces.)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-1bv-P13CenM/TpOB9rfRRuI/AAAAAAAAENE/JNt9zwOXbyI/s1600/la%2Bmar%2B2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://1.bp.blogspot.com/-1bv-P13CenM/TpOB9rfRRuI/AAAAAAAAENE/JNt9zwOXbyI/s400/la%2Bmar%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5662012053180729058" border="0" /></a>Causa Casera: Artichokes, asparagus, avocado and tomato confit on top of yellow potato.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-RO0UU5Y-LIs/TpOB6gKjJvI/AAAAAAAAEM8/kR_Wt7vxQUI/s1600/la%2Bmar%2B4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://3.bp.blogspot.com/-RO0UU5Y-LIs/TpOB6gKjJvI/AAAAAAAAEM8/kR_Wt7vxQUI/s400/la%2Bmar%2B4.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011998601422578" border="0" /></a>Cebiche Mixto: Yellowtail from Mexico, calamari and shrimp in an ají amarillo leche de tigre with cilantro, red onion, habanero, Peruvian corn and yam.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-IZzNGcRqzas/TpOB3z6g5cI/AAAAAAAAEM0/PcetNO-hc6w/s1600/la%2Bmar%2B3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://1.bp.blogspot.com/-IZzNGcRqzas/TpOB3z6g5cI/AAAAAAAAEM0/PcetNO-hc6w/s400/la%2Bmar%2B3.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011952363267522" border="0" /></a>Almuercito Chalaco: Cebiche chalaco, empanada tamalito, y anticuchos de carne (mixed seafood cebiche, sweet corn empanada, grilled skirt steak skewers)<br /><br /><span style="font-weight: bold;">EIko's</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-G1_EMtygtVY/TpOByn0EdbI/AAAAAAAAEMs/1gfUE1q6kuA/s1600/eikos%2B6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://4.bp.blogspot.com/-G1_EMtygtVY/TpOByn0EdbI/AAAAAAAAEMs/1gfUE1q6kuA/s400/eikos%2B6.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011863215666610" border="0" /></a>Eiko's bar/lounge<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-23BksvR4j6g/TpOBu_WheQI/AAAAAAAAEMk/d6khJhWIrjU/s1600/eikos%2B4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://2.bp.blogspot.com/-23BksvR4j6g/TpOBu_WheQI/AAAAAAAAEMk/d6khJhWIrjU/s400/eikos%2B4.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011800814713090" border="0" /></a>Hamachi bon bons (hamachi wrapped around snow crab with eel sauce and tobiko)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Xs-cUCddadY/TpOBsF0T6EI/AAAAAAAAEMc/A_A1QUPciDA/s1600/eikos%2B3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://1.bp.blogspot.com/-Xs-cUCddadY/TpOBsF0T6EI/AAAAAAAAEMc/A_A1QUPciDA/s400/eikos%2B3.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011751010658370" border="0" /></a>Chicken lettuce wraps<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-IJajMC5iQBU/TpOBppcLhUI/AAAAAAAAEMU/4JbPNfJVwUg/s1600/eikos%2B2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://3.bp.blogspot.com/-IJajMC5iQBU/TpOBppcLhUI/AAAAAAAAEMU/4JbPNfJVwUg/s400/eikos%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011709033514306" border="0" /></a>My sashimi plate<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-V3yfTUc6Lz8/TpOBnG0T_EI/AAAAAAAAEMM/Z1sY2DFFxUU/s1600/eikos%2B1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://1.bp.blogspot.com/-V3yfTUc6Lz8/TpOBnG0T_EI/AAAAAAAAEMM/Z1sY2DFFxUU/s400/eikos%2B1.jpg" alt="" id="BLOGGER_PHOTO_ID_5662011665379753026" border="0" /></a>Ran's shrimp tempura bento box<br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-74433834823104200162011-10-08T18:13:00.000-07:002011-10-08T18:22:43.914-07:00All in Favor of Fennel Say "Aye"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-zIWwK62qBkw/TpD3NpYDZzI/AAAAAAAAEME/PDrLdIz75iU/s1600/fennel_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-zIWwK62qBkw/TpD3NpYDZzI/AAAAAAAAEME/PDrLdIz75iU/s400/fennel_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5661296545421813554" border="0" /></a>Aye! See those roasted veggies up there? That's fennel and cauliflower, roasted in anticipation of making a soup. I had visions of an earthy, silky, smooth soup, inspired by the rainy days we've been having. But you know what? These veggies never made it into a soup. They smelled SO good when I pulled them from the oven, that I pretty much ate them for lunch right there on the spot. The fennel was the real culprit - I was defenseless. My soup never even had a chance. If you think you're not a fan of fennel, try roasting it with a little bit of olive oil and kosher salt (high heat - 400 degrees - until it's caramelized). The licorice flavor and aroma of the raw bulb melt away, leaving a savory, rich morsel of goodness. So that's pretty much all I have to say - just try it. And next time, if I can avoid the temptation, I'll work on bringing you a soup recipe. But I wouldn't count on it...Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-46401773703752223662011-10-05T07:03:00.000-07:002011-10-05T07:05:39.276-07:00Wordless Wednesday: Pink Pearl Apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ubUWehLUoBA/ToxkJBEhVkI/AAAAAAAAEL8/HX8biwDBjZ0/s1600/Pink%2BPearl%2Bapples1_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-ubUWehLUoBA/ToxkJBEhVkI/AAAAAAAAEL8/HX8biwDBjZ0/s400/Pink%2BPearl%2Bapples1_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5660008937766868546" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-lYwX758at-U/ToxkD8DK7SI/AAAAAAAAEL0/viUZp2xe85c/s1600/Pink%2BPearl%2Bapples2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 261px;" src="http://4.bp.blogspot.com/-lYwX758at-U/ToxkD8DK7SI/AAAAAAAAEL0/viUZp2xe85c/s400/Pink%2BPearl%2Bapples2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5660008850519682338" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-54928597175946962362011-09-25T19:22:00.001-07:002011-09-25T20:06:59.552-07:00Fine Dining: Kitchen Door<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-OawZeobA6aM/Tn_rrGOL20I/AAAAAAAAELs/OzBn34hzSks/s1600/kitchen.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://1.bp.blogspot.com/-OawZeobA6aM/Tn_rrGOL20I/AAAAAAAAELs/OzBn34hzSks/s400/kitchen.jpg" alt="" id="BLOGGER_PHOTO_ID_5656498782637644610" border="0" /></a>So we could have just gone home. My lovely husband and I ventured out of the house this afternoon, with nothing on the agenda but to see "Moneyball." We show up at the theater however, only to find out that the online listing I consulted had the movie's start time WRONG. (Imagine that - the internet got something wrong!) So we had two hours to spare before the actual start time. Like I said, we could have just gone home.<br /><br />But no! We started wandering our fair town instead. It's something that we don't do nearly enough, and with Napa really starting to come into its own, wandering is a worthwhile venture.<br /><br />We decided to grab a bite to eat. With so many new restaurants cropping up in Napa, there are several that I have yet to visit, despite trying my best. There were two places at the top of my list:<br /><ul><li><a href="http://www.eikosnapa.com/">Eiko's</a>, a new take on Japanese food from Eiko Nakamura of Fujiya - one of the world's best sushi restaurants located in an outlet mall (I kid you not) - although now that Eiko's is open, Fujiya has closed.<br /></li><li><a href="http://www.kitchendoornapa.com/">Kitchen Door</a>, the latest highly-touted restaurant from Chef Todd Humphries (Martini House) in the Oxbow Market that calls its food "an ingredient-driven menu of handmade multi-ethnic comfort food."</li></ul>Decisions, decisions. But, after strollin up to Eiko's and learning that they're not open for lunch on Sunday, the decision was made for us. Kitchen Door it was.<br /><br />What we ordered:<br /><ul><li>Padrone peppers. (As I mentioned in a <a href="http://faretoremember.blogspot.com/2011/09/spanish-roulette-anyone-its-padrone.html">previous post</a>, I can't get enough of these right now. The Kitchen Door version came prepared with lime and Korean chili flakes, and was draped with thin slices of handmade lardo. The peppers were perfectly blistered and tasty - I thought the lardo was completely unnecessary.)</li><li>Korean Short Ribs with bacon fried rice. (Ran ordered these thinking he was ordering traditional ribs - oops.)</li><li>Roast Duck Banh Mi Vietnamese-style sandwich with sweet potato fries. (Um - hardly. I ordered this envisioning juicy slices of roast duck amid the pickled veggies and fresh herbs. What I got though was mostly a thick smearing of duck pate on the too-big roll, with a few spare chunks of roast duck wedged in here and there. Not what I envisioned at all, and I won't be ordering it again. The fries however - perfectly executed. They were some of the best sweet potato fries I've tasted, and that's saying something since my favorite version is from Gott's, Kitchen Door's next door neighbor.)</li></ul>So bottom line? It was fine dining, as Ran called it. Meaning, it was fine. Nothing special. Fantastic atmosphere - we ate on the patio overlooking the river - and some elements of our meal were stellar. But the meal as a whole didn't knock me out. In addition, there were some gaps in service. Our padrones arrived ten minutes after our entrees, for example. I was also greatly annoyed that after ordering at the counter, they give you a number and deliver the food to you (great - love it - no issues there) - but you have to schlep silverware, your awkward order number in its tall holder, water glasses and condiments - all without the aid of a tray. There wasn't a tray to be found to carry all of that stuff, and I was hauling goods for two since Ran was out saving us a prime table. So Kitchen Door - offer up a couple trays, why don't ya?<br /><br />Anyhow, I'll eat there again for sure. I'll try different menu items, and hope for a better all-over experience. In the meantime though - Eiko's, you're next!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Ib4J3d7iEg4/Tn_iDnLDYpI/AAAAAAAAELk/iuRhhx2J0Ns/s1600/padrones.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://3.bp.blogspot.com/-Ib4J3d7iEg4/Tn_iDnLDYpI/AAAAAAAAELk/iuRhhx2J0Ns/s400/padrones.jpg" alt="" id="BLOGGER_PHOTO_ID_5656488208683459218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-EPUW7sMksUI/Tn_iA-SW2XI/AAAAAAAAELc/1aUilcQWU_I/s1600/banh%2Bmi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://3.bp.blogspot.com/-EPUW7sMksUI/Tn_iA-SW2XI/AAAAAAAAELc/1aUilcQWU_I/s400/banh%2Bmi.jpg" alt="" id="BLOGGER_PHOTO_ID_5656488163348502898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-o_Sh6fri0gI/Tn_h8_6ZS4I/AAAAAAAAELU/odDEQq6XSBY/s1600/ribs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://2.bp.blogspot.com/-o_Sh6fri0gI/Tn_h8_6ZS4I/AAAAAAAAELU/odDEQq6XSBY/s400/ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5656488095065394050" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-20117988542430681182011-09-18T18:08:00.000-07:002011-09-18T18:25:53.897-07:00Blossoming in the Kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Gv919_R6oC4/TnaZ9YR9T4I/AAAAAAAAELM/XnDnn397pt8/s1600/Squash%2Bblossoms_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-Gv919_R6oC4/TnaZ9YR9T4I/AAAAAAAAELM/XnDnn397pt8/s400/Squash%2Bblossoms_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5653875661979078530" border="0" /></a>So I'm at the farmer's market with one of my bestest foodie friends, Glenn. It was pretty amazing how we both honed in on a basket brimming with squash blossoms at precisely the same time. Between the two of us, we bought out the farmer's stash for the day, before the market had officially even opened (we're no dummies - we were there 15 minutes before the official opening time, cash in hand).<br /><br />Of course we got to talking how we were going to prepare our little treasures, and of course the fall-back way is to stuff them with some cheesy gooeyness, batter and fry them. Glenn was going to do just that, but as good as that sounds (and is!) - I told Glenn that I was going to challenge myself to come up with a lighter version of the dish that was every bit as delicious.<br /><br />Mission accomplished - and it was altogether a much easier, quicker dish to prepare than the fried version. Here's what I did:<br /><ul><li>I still wanted a creamy, soft inside, so I went with a fat-free ricotta.<br /></li><li>To the ricotta, I added some fresh chopped herbs (basil, oregano), some roasted and chopped garlic, and some chopped up sundried tomatoes that I had packed in olive oil.<br /></li><li>I scooped a generous tablespoon of the mixture into the blossoms, and twisted the open end to hold it all together.<br /></li><li>I dunked each blossom in an egg white bath (I added a tablespoon of water for every two egg whites and whisked until frothy)</li><li>Rolled the stuffed/dunked blossoms in panko bread crumbs</li><li>Baked at 400 degrees for about 20 minutes (turning once) until they were browned and the filling was warmed through</li></ul>How about that, huh? Totally my new go-to method of making squash blossoms. Eat your heart out, Glenn!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-x3-z70qgQrE/TnaWiCLLt2I/AAAAAAAAELE/F4vGu0u9rIc/s1600/Squash%2Bblossoms2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-x3-z70qgQrE/TnaWiCLLt2I/AAAAAAAAELE/F4vGu0u9rIc/s400/Squash%2Bblossoms2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5653871893653731170" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-70078160840147225042011-09-15T19:32:00.000-07:002011-09-15T20:22:49.324-07:00White After Labor Day? Yes Please...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-yt7po_M2ZnQ/TnLA0561nHI/AAAAAAAAEK8/qJuwj9gQ-FM/s1600/CRW_wine.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-yt7po_M2ZnQ/TnLA0561nHI/AAAAAAAAEK8/qJuwj9gQ-FM/s400/CRW_wine.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792497436728434" border="0" /></a>At the <a href="http://www.chimneyrock.com/">Chimney Rock Winery</a> "White Party"... celebrating their white wines like Pinto Gris and Elevage Blanc. So yes. White after Labor Day works for me, fashionable or not! And if the wine, decor and attire at the party were all white, the food most definitely were not. Deelish... check out that paella!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-gVPBoOj4bDI/TnLAt7xqDFI/AAAAAAAAEK0/ovB_-wVt-1o/s1600/CRW_pouring.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/-gVPBoOj4bDI/TnLAt7xqDFI/AAAAAAAAEK0/ovB_-wVt-1o/s400/CRW_pouring.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792377676008530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-e_2It8P9Bho/TnLAq9d3FXI/AAAAAAAAEKs/6tIXMFvA3oU/s1600/CRW_lounge.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-e_2It8P9Bho/TnLAq9d3FXI/AAAAAAAAEKs/6tIXMFvA3oU/s400/CRW_lounge.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792326590240114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-mvLZOrNGAdo/TnLAoSRHfVI/AAAAAAAAEKk/9FHv_l2lw5o/s1600/CRW_ahi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-mvLZOrNGAdo/TnLAoSRHfVI/AAAAAAAAEKk/9FHv_l2lw5o/s400/CRW_ahi.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792280634326354" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-yM8KVyFSDFw/TnLAlTFQ5CI/AAAAAAAAEKc/S6D0KRv5i38/s1600/CRW_prawns.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-yM8KVyFSDFw/TnLAlTFQ5CI/AAAAAAAAEKc/S6D0KRv5i38/s400/CRW_prawns.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792229313438754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-0_pub8sUBfA/TnLAhd9IZTI/AAAAAAAAEKU/1zGZy9MNUrE/s1600/CRW_paella5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-0_pub8sUBfA/TnLAhd9IZTI/AAAAAAAAEKU/1zGZy9MNUrE/s400/CRW_paella5.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792163512640818" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-nRWXRULfzOY/TnLAe2SViXI/AAAAAAAAEKM/d0_IYwR2Qa4/s1600/CRW_paella4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-nRWXRULfzOY/TnLAe2SViXI/AAAAAAAAEKM/d0_IYwR2Qa4/s400/CRW_paella4.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792118504425842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/--OK9tBsEB0k/TnLAcGaqmNI/AAAAAAAAEKE/yq60WF17pPc/s1600/CRW_paella3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/--OK9tBsEB0k/TnLAcGaqmNI/AAAAAAAAEKE/yq60WF17pPc/s400/CRW_paella3.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792071294720210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-eCvM4oih_-I/TnLAZlp0kDI/AAAAAAAAEJ8/JqB6jVzqUZQ/s1600/CRW_paella2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-eCvM4oih_-I/TnLAZlp0kDI/AAAAAAAAEJ8/JqB6jVzqUZQ/s400/CRW_paella2.jpg" alt="" id="BLOGGER_PHOTO_ID_5652792028140179506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-0RnmLT8mQKQ/TnLAXNUX43I/AAAAAAAAEJ0/DKppZ7hxesQ/s1600/CRW_paella1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-0RnmLT8mQKQ/TnLAXNUX43I/AAAAAAAAEJ0/DKppZ7hxesQ/s400/CRW_paella1.jpg" alt="" id="BLOGGER_PHOTO_ID_5652791987248030578" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-PP6DSYD0U2s/TnLAT9RGz5I/AAAAAAAAEJs/jg_hLJrh5Os/s1600/CRW_patio.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-PP6DSYD0U2s/TnLAT9RGz5I/AAAAAAAAEJs/jg_hLJrh5Os/s400/CRW_patio.jpg" alt="" id="BLOGGER_PHOTO_ID_5652791931399753618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-0-DuSAKaFYU/TnLARIVqZmI/AAAAAAAAEJk/ifkUmlSkv5w/s1600/CRW_patio%2Bwide.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-0-DuSAKaFYU/TnLARIVqZmI/AAAAAAAAEJk/ifkUmlSkv5w/s400/CRW_patio%2Bwide.jpg" alt="" id="BLOGGER_PHOTO_ID_5652791882832045666" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-54432873067605126482011-09-11T20:43:00.000-07:002011-09-12T03:34:41.344-07:00Out and About: Morimoto Napa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-aD5Bx8wCLlk/Tm2D0zQDeXI/AAAAAAAAEJc/PVVZ1ZbjmlE/s1600/Morimoto_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-aD5Bx8wCLlk/Tm2D0zQDeXI/AAAAAAAAEJc/PVVZ1ZbjmlE/s400/Morimoto_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651318050553821554" border="0" /></a>My husband and I recently were accused of being DINKS. Well, of course we are! I, being more familiar with the acronym, knew that yes, we fit the criteria for a Dual Income No Kids household. It just took a little 'splainin until Ran realized we weren't being insulted. In fact, our friends referred to us as such with a little bit of envy - we were free to go and do as we pleased - no sitters to arrange, no curfews to which to adhere, no real restraints on our discretionary funds. While I'm not going to debate the merits of DINKs vs. non-DINKs, all of that is true, and Ran and I take full advantage of our DINKy situation.<br /><br />Couple our DINK status with the fact that we live and work in the Wine Country, and man - do we have a pretty sweet deal. After an especially tough week on so many levels, an opportunity presented itself for us to enjoy a night on the town, and boy did we pounce. In our world, a night on the town translated to a dinner at Morimoto restaurant here in Napa: Iron Chef, here we come.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-qyUv-G2hYUg/Tm2Dh9bWQVI/AAAAAAAAEJU/EMhOw45Czf0/s1600/Morimoto_menu_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-qyUv-G2hYUg/Tm2Dh9bWQVI/AAAAAAAAEJU/EMhOw45Czf0/s400/Morimoto_menu_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651317726868029778" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-dbqycyQsl8w/Tm2DTlaezVI/AAAAAAAAEJM/naHcdoCzr4U/s1600/Morimoto_cocktail_web.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-dbqycyQsl8w/Tm2DTlaezVI/AAAAAAAAEJM/naHcdoCzr4U/s320/Morimoto_cocktail_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651317479903776082" border="0" /></a>Now, we'd both enjoyed many an evening at the Morimoto bar, enjoying appetizers and amazing cocktails (that's my Lemongrass Mojito pictured - yum). But in the year+ or so that it's been open, we'd never actually sat for dinner. The time had come.<br /><div style="text-align: center;"><div style="text-align: left;"><br />So let me set the table for you: First of all, we were bound to have a good time, no matter what. Our mode that night was to celebrate life and to savor being in the moment. Spending time together was going to be our reward that evening regardless; we could have been at the KFC. Our spirits aside, however, we were looking forward to checking out the acclaimed restaurant and seeing for ourselves if it lived up to all the hype. The short answer: yes and no.<br /><br />We DID have a lovely time. Despite practically yelling at each other across our table in the noisy, noisy restaurant, we laughed, talked and cajoled each other all evening long. (Note to self and others that book in the warm months: request an outside table.) The food was mostly very good, and sometimes exceptional. The service, however, was sadly not up to par.<br /><br />I ordered the Chef's Omakase Tasting Menu (the best deal by far at $120 per person for seven courses that beautifully cover the Morimoto gamut). To round out our experience, we chose another five courses for Randall so that we'd be assured of truly sampling a little bit of every corner of the vast menu.<br /><br />As to be expected, where Morimoto excelled was with the fish dishes. Our tempura shrimp appetizer (Asian buffalo wing style), the legendary toro tartare appetizer (I can't ever go there without ordering it), the sushi, and one particular oil-poached fish dish were exceptional. The fish dish from my tasting menu, three precious bites, was my favorite taste of the evening (I wish I knew what it was!). It was so delicate, so perfectly cooked, so nicely paired with fresh cilantro that made the whole bite pop with freshness - I could have had more. Way more.<br /><br />Where the food fell short was in the entrees. Ran ordered the whole roasted lobster, and nowhere on the menu did it specify that it was seasoned with Chinese five spice. On the advice of our waiter, we ordered the duck confit fried rice to accompany it, and it too was seasoned with Chinese five spice. Now, I hold nothing against the Chinese five spice, but Ran isn't the biggest fan, and here he was with his main dish and his starchy side, both overpowered by the strong flavor. And they were both oversalted as well. As for my main dish, I got a couple bites of toro/mushroom Wellington (meh); wagyu beef (good, but literally two bites); and a duck cheek (?) something or other than was so bland I wish that there had been salt at the table. So, we had had bite after bite - mostly fantastic - leading up to the big finish, and the big finish was a big disappointment.<br /><br />As for the service, I'm sorry: If you are paying the kind of prices that Morimoto demands, I expect nothing short of excellence. But there were some very basic service missteps. To my point, I had to ask for silverware no fewer than four times. For example, we ordered the ramen. Our server exclaimed that we absolutely MUST use a fork in order to get every last noodle. But he didn't bring a fork. Example #2: I had a lovely watermelon sorbet as an intermezzo course, but was left with only chopsticks with which to try and eat it. Huh. There were little episodes like this throughout the night where the service just simply missed its mark.<br /><br />But again: fantastic night. Final assessment: Go. Absolutely go. But stick to starters, sushi and cocktails. In fact - just go to the bar! You get mostly the same experience, can order the entire menu right there, and it's super fun. You'll drop some coin, but hey - when you go where the beautiful people go, that's what you'd expect, right?<br /><br />Anyhow - enjoy the photos from our evening, because yes, I lugged my big camera along and played blogger every step of the way. Grin.<br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />Toro tartare - a must! </span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-OjcL0NJIxGo/Tm2C2RG8ZOI/AAAAAAAAEJE/z2GYVCYAf1g/s1600/Morimoto16_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-OjcL0NJIxGo/Tm2C2RG8ZOI/AAAAAAAAEJE/z2GYVCYAf1g/s400/Morimoto16_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316976236913890" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Tempura popcorn shrimp</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-6-1Oc6nAfdc/Tm2CuCADCQI/AAAAAAAAEI8/OC4_5pEZi8Y/s1600/Morimoto15_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-6-1Oc6nAfdc/Tm2CuCADCQI/AAAAAAAAEI8/OC4_5pEZi8Y/s400/Morimoto15_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316834742503682" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">My favorite dish of the night - some sort of oil-poached fish.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-NMEi6IMepKQ/Tm2Cg5A2OqI/AAAAAAAAEI0/loFLkz5MQmM/s1600/Morimoto14_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 212px;" src="http://1.bp.blogspot.com/-NMEi6IMepKQ/Tm2Cg5A2OqI/AAAAAAAAEI0/loFLkz5MQmM/s400/Morimoto14_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316608991640226" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Bagna Cauda</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-o4RTxexjEHg/Tm2CKrKBT0I/AAAAAAAAEIs/6sX_5PbrE_0/s1600/Morimoto13_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-o4RTxexjEHg/Tm2CKrKBT0I/AAAAAAAAEIs/6sX_5PbrE_0/s400/Morimoto13_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316227314896706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-7AVkO8cKd-Y/Tm2CF5Tz9ZI/AAAAAAAAEIk/GWzV1M6fUqg/s1600/Morimoto12_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-7AVkO8cKd-Y/Tm2CF5Tz9ZI/AAAAAAAAEIk/GWzV1M6fUqg/s400/Morimoto12_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316145214715282" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Chicken ramen noodle soup</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Do60_0qStAw/Tm2B-qfbthI/AAAAAAAAEIc/lZoIV0BaB88/s1600/Morimoto11_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-Do60_0qStAw/Tm2B-qfbthI/AAAAAAAAEIc/lZoIV0BaB88/s400/Morimoto11_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651316020977841682" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Egg custard with a foie gras gelee and a slice of duck breast - this was AMAZING. I could have licked the dish clean. Maybe I did. </span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-foG2m4lB94A/Tm2BvfXCEmI/AAAAAAAAEIU/yvaUEeD6kBw/s1600/Morimoto10_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-foG2m4lB94A/Tm2BvfXCEmI/AAAAAAAAEIU/yvaUEeD6kBw/s400/Morimoto10_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315760291779170" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Out of focus watermelon sorbet</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-HmqBj3koaRs/Tm2Bl4fqgwI/AAAAAAAAEIM/KL3PpxkO-k0/s1600/Morimoto09_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-HmqBj3koaRs/Tm2Bl4fqgwI/AAAAAAAAEIM/KL3PpxkO-k0/s400/Morimoto09_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315595240178434" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Sushi!</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-VZ1KtSl_cYQ/Tm2BfFcga_I/AAAAAAAAEIE/3N2CHssQMTw/s1600/Morimoto08_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-VZ1KtSl_cYQ/Tm2BfFcga_I/AAAAAAAAEIE/3N2CHssQMTw/s400/Morimoto08_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315478457510898" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Tasting menu entree</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-xLzFAO6KUg4/Tm2BX-pucAI/AAAAAAAAEH8/mTMSjPlRCC4/s1600/Morimoto07_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-xLzFAO6KUg4/Tm2BX-pucAI/AAAAAAAAEH8/mTMSjPlRCC4/s400/Morimoto07_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315356374822914" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Oven-roasted lobster</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-QCLhpUeJNzs/Tm2BP5WJmPI/AAAAAAAAEH0/ZF_9pZfuIC8/s1600/Morimoto6_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-QCLhpUeJNzs/Tm2BP5WJmPI/AAAAAAAAEH0/ZF_9pZfuIC8/s400/Morimoto6_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315217511586034" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Duck confit fried rice</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lKUn5Uf33EQ/Tm2BJnBbhZI/AAAAAAAAEHs/9a1mQ9zsQYQ/s1600/Morimoto05_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-lKUn5Uf33EQ/Tm2BJnBbhZI/AAAAAAAAEHs/9a1mQ9zsQYQ/s400/Morimoto05_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651315109513627026" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Peach sorbet with jalepeno churros (sorry - bad photo!)</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ESkscGPiIE0/Tm2A8HnHO2I/AAAAAAAAEHk/cCwIVPfOv1o/s1600/Morimoto04_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-ESkscGPiIE0/Tm2A8HnHO2I/AAAAAAAAEHk/cCwIVPfOv1o/s400/Morimoto04_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651314877743446882" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Tofu cheesecake</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-_lz5Pe1wcyQ/Tm2AxyuEXxI/AAAAAAAAEHc/FJeNZBO47NQ/s1600/Morimoto3_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-_lz5Pe1wcyQ/Tm2AxyuEXxI/AAAAAAAAEHc/FJeNZBO47NQ/s400/Morimoto3_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651314700336783122" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Coffee - Ran especially liked the china</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lduujBd1g6s/Tm2AhRAoCEI/AAAAAAAAEHU/pWcOC0NUQcU/s1600/Morimoto02_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-lduujBd1g6s/Tm2AhRAoCEI/AAAAAAAAEHU/pWcOC0NUQcU/s400/Morimoto02_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651314416409905218" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Mignardise</span><br /></div><span class="st"><em></em></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-BRaVg3vtqM0/Tm2AL1q0kBI/AAAAAAAAEHM/xD7eqluonYQ/s1600/Morimoto01_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-BRaVg3vtqM0/Tm2AL1q0kBI/AAAAAAAAEHM/xD7eqluonYQ/s400/Morimoto01_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5651314048293441554" border="0" /></a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-44563035246017981672011-09-04T20:43:00.000-07:002011-09-04T21:09:24.305-07:00Spanish Roulette Anyone? It's Padrone Season!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-AJxYmLz8oI0/TmRGzppZ2SI/AAAAAAAAEHA/FnAAruUjO7U/s1600/Peppers_Padrones_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-AJxYmLz8oI0/TmRGzppZ2SI/AAAAAAAAEHA/FnAAruUjO7U/s400/Peppers_Padrones_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5648717685796231458" border="0" /></a>You know what's really great about late summer? Besides warm weather, long days and any excuse for a backyard barbecue? Padrone peppers. Or if your Spanish, <i>pimientos de Padrón. </i>When these little nuggets of deliciousness start showing up at the farmer's market, I grab them up like there's no tomorrow. Because literally, tomorrow they won't be there. They're always gone way too soon.
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<br />The deal with Padrones, or their cousins, the Shishito peppers (both from the capsicum annuum family; one popular in Spanish cuisine, the other in Japanese), is that they are so freaking simple to prepare and if you're like me, you literally can't stop eating them. Healthy, quick, delicious - what's not to like? Both peppers are very mild in flavor, but the Padrones have a hidden kick. As the title of this post suggests, eating them is called playing "Spanish Roulette," since about one in ten of the peppers has some heat to it (this according to my farmer dude). When that kick of heat shows up though, I love it! It's not even as hot as a jalapeno, so it's not like it will sear the taste buds off your tongue. Nope - just a welcome flame of warmth to liven things up a bit. If you're not a gambler, however, stick to the Shishitos - no heat there at all.
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<br />(The Padrones are short and squat - pictured above. The Shishitos are long and skinny - pictured below.)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-AP0t-4PZ960/TmRGvjZU2zI/AAAAAAAAEG4/t_5w_U1e_Mw/s1600/Peppers_Shishitos1_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-AP0t-4PZ960/TmRGvjZU2zI/AAAAAAAAEG4/t_5w_U1e_Mw/s400/Peppers_Shishitos1_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5648717615398705970" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-tNtFvVizAfc/TmRGq8zCRFI/AAAAAAAAEGw/LF-FB0D1qXw/s1600/Peppers_Shishitos2_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-tNtFvVizAfc/TmRGq8zCRFI/AAAAAAAAEGw/LF-FB0D1qXw/s400/Peppers_Shishitos2_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5648717536318080082" border="0" /></a>Preparing them is a piece of cake: Place the peppers and a drizzle of good olive oil in a nice big frying pan, and simply saute them on high heat them until they're blistered. Sprinkle with a generous dose of kosher salt, and snacking heaven awaits.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-OeEiSFGUaDY/TmRGZ_Yu8LI/AAAAAAAAEGo/5ljae5LeK5Q/s1600/Peppers_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-OeEiSFGUaDY/TmRGZ_Yu8LI/AAAAAAAAEGo/5ljae5LeK5Q/s400/Peppers_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5648717244955291826" border="0" /></a>
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-70909259923753576762011-08-30T17:45:00.000-07:002011-08-31T06:34:44.480-07:00Tacos + Tequila<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-caCfN8kUrZY/Tl43j1ucZQI/AAAAAAAAEGc/0Pthx6THbAM/s1600/tequila2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-caCfN8kUrZY/Tl43j1ucZQI/AAAAAAAAEGc/0Pthx6THbAM/s400/tequila2.jpg" alt="" id="BLOGGER_PHOTO_ID_5647012071626007810" border="0" /></a>So there I was, wandering lost in the hard alcohol section of the adult beverage market, and I find myself in front of the Tequila selection. I stare. I know nothing. I wonder to myself what the heck all of the various terms on the labels mean: reposado, gold, silver, anejo. It's a mystery. I move along. Someday I'll learn, I tell myself. Someday.
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<br />Well wouldn't you know it. That someday has come.
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<br />Literally, within a day of my market musings, an inviting invite arrived in my email inbox, subject line: Tacos + Tequila. I knew before I even clicked it open that I would accept said invite.
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<br />Turns out that the invitation was from <a href="http://www.toutsuite.com/">Tout Suite Social Club</a>, a fresh take on social networking/lifestyle branding/technology and just plain fun interactivity based here in Napa Valley. I'd been hearing the buzz about Tout Suite for a bit, and had been hoping to check them out in person before I fell sorely behind the times. Finally, Tacos + Tequila gave me a real excuse to go and meet some new people, indulge my inner social networking geek, grub on some good food, and inform myself on all things tequila. Sign me up!
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<br />I won't go on and on about Tout Suite, but I will say this: check them out. Become a member. Enjoy all of the content that they are creating for folks just like you. It's a really cool platform to introduce you to todays influential tastemakers. In a nutshell, they host casual, irreverent, funny events at their St. Helena studio (Meet Your Maker, Tasting in the Dark, Tout Socials and others); get a variety of guests to come meet, mingle and nosh; and stream it all online for your viewing pleasure (and archive everything for future viewing in case you can't catch it live). It's like an interactive dinner party with some educational (and, let's admit it - marketing) elements. But I love it, and think even if you're not in the room for the party, the episodes are entertaining enough that you'll want to investigate.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-O4fRCX9q5DY/Tl43XoLhZhI/AAAAAAAAEGU/BfxzkUsQslk/s1600/studio.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-O4fRCX9q5DY/Tl43XoLhZhI/AAAAAAAAEGU/BfxzkUsQslk/s400/studio.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011861831443986" border="0" /></a>My marketing geekiness aside, I really truly was there for the Tacos + Tequila. A girl's gotta eat, right? The evening did not disappoint.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-awpF-3uMd9I/Tl43McU3j3I/AAAAAAAAEGM/qVy0pmfmJTs/s1600/tacos1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-awpF-3uMd9I/Tl43McU3j3I/AAAAAAAAEGM/qVy0pmfmJTs/s400/tacos1.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011669670858610" border="0" /></a>Tout Suite's in-house chef, Paul Wiggins, dished up huge platters of taco makins, including grilled albacore, repollo picoso (a spicy cabbage slaw with tomato, lime and oregano), an Argentine chimichurri, and a sweet bay scallop ceviche that was my favorite (made with agave nectar, zucchini, jalapeno, avocado, red onion, tomato, cilantro and loads of citrus... delish).
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-7EzMFNP-ytA/Tl43FGKzpFI/AAAAAAAAEGE/_fkzJ9PjBRo/s1600/chef.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-7EzMFNP-ytA/Tl43FGKzpFI/AAAAAAAAEGE/_fkzJ9PjBRo/s400/chef.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011543463994450" border="0" /></a>The food was meant to be paired with the <a href="https://www.facebook.com/pages/Los-Osuna/183436988382344?sk=info">Los Osuna 100% blue agave spirits</a>, brought by Jesus Padilla whose family has been making the libation in Mexico since 1876. I learned that this particular brand can't technically be called a Tequila, since like a true Champagne or Port, the name Tequila is reserved for those spirits actually made within a specific region. See? Learned one thing new right there, before I even took a sip.
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<br />Jesus walked us through a tasting, teaching us that like wine, Tequila has legs. Also like wine, there are nuances and flavors on the nose and on the palette. And all of those descriptors? They mostly indicate aging and the time that the Tequila has spent in whiskey barrels. The longer the aging, the deeper the color, and I suppose, the more complex the flavors. And those Tequilas marked Gold? Turns out Gold is code word for "filler." No wonder those college margarita-slash-shots-on-a-dare days hurt. Bottom line: spend the money for the good stuff.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UOiKVYz4fCk/Tl42074HAVI/AAAAAAAAEF8/TvmxtV1T1uU/s1600/legs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-UOiKVYz4fCk/Tl42074HAVI/AAAAAAAAEF8/TvmxtV1T1uU/s400/legs.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011265823310162" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UcLsoUKsaCk/Tl42yFhGmDI/AAAAAAAAEF0/1y2Ihl_L7i4/s1600/glasses.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-UcLsoUKsaCk/Tl42yFhGmDI/AAAAAAAAEF0/1y2Ihl_L7i4/s400/glasses.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011216871561266" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-X3kshRXMnTk/Tl42t0bx1NI/AAAAAAAAEFs/Dv1UIVehqLQ/s1600/tequila3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-X3kshRXMnTk/Tl42t0bx1NI/AAAAAAAAEFs/Dv1UIVehqLQ/s400/tequila3.jpg" alt="" id="BLOGGER_PHOTO_ID_5647011143566349522" border="0" /></a>Since it was a Tout Social, there were many new people to meet, many new Twitter accounts to follow, many new blogs to explore. In short: my people! I had a great time, learned lots, and hopefully made some new friends. Mission accomplished Tout Suite!
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-46813728612531358412011-08-24T20:33:00.000-07:002011-08-24T21:25:57.873-07:00A Photo Ode to SummerSummer, oh Summer. I guess it's officially over, no? With school back in session, Labor Day right around the corner, and Halloween displays already going up in the supermarkets, I suppose I can wax nostalgic about my so-called Summer. Cool temperatures may have mocked me, but despite working entirely too hard at my day job (as my lack of blogging will attest), I managed to play hard too. So here's my look back at some carefree days of Summer, of course spent in true Fare to Remember fashion: in the company of wonderful friends and family, and with good eats at every turn. So, in no particular order, I present my Summer of 2011...
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<br />Beaches... boogie boarding...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-OkbTUhrtDDc/TlXKRVbm2wI/AAAAAAAAEFc/hKtOdMFsl5E/s1600/boogie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/-OkbTUhrtDDc/TlXKRVbm2wI/AAAAAAAAEFc/hKtOdMFsl5E/s400/boogie.jpg" alt="" id="BLOGGER_PHOTO_ID_5644640107138308866" border="0" /></a>Camping, with pancakes for breakfast made on the griddle over the fire....
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-aDdb_7HoZ5A/TlXKK05-MDI/AAAAAAAAEFU/PWx609zpc78/s1600/pancakes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 291px; height: 400px;" src="http://1.bp.blogspot.com/-aDdb_7HoZ5A/TlXKK05-MDI/AAAAAAAAEFU/PWx609zpc78/s400/pancakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639995328081970" border="0" /></a>Surrounded by the kids that I love (that big kid in the middle there especially)...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-SIXmQIYmbKM/TlXKHdb5TlI/AAAAAAAAEFM/UMPwzuE8KSg/s1600/pretzels.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-SIXmQIYmbKM/TlXKHdb5TlI/AAAAAAAAEFM/UMPwzuE8KSg/s400/pretzels.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639937488309842" border="0" /></a>Quiet moments... solitaire... books...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-IT8wUvUXsGc/TlXKDpYrh7I/AAAAAAAAEFE/5HREt8kUeMs/s1600/solitaire.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-IT8wUvUXsGc/TlXKDpYrh7I/AAAAAAAAEFE/5HREt8kUeMs/s400/solitaire.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639871976572850" border="0" /></a>
<br />Cocktails...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Wvb9Ha9HR0s/TlXJ8HodzNI/AAAAAAAAEE8/nnaW7uCHTLE/s1600/mojito.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/-Wvb9Ha9HR0s/TlXJ8HodzNI/AAAAAAAAEE8/nnaW7uCHTLE/s400/mojito.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639742656892114" border="0" /></a>Grilling... ribs!
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-1KOd8clJn-o/TlXJ4CF6rVI/AAAAAAAAEE0/JPDkvqihiDA/s1600/grilling.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-1KOd8clJn-o/TlXJ4CF6rVI/AAAAAAAAEE0/JPDkvqihiDA/s400/grilling.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639672450329938" border="0" /></a>Boating... wakeboarding... waterskiing...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ONfpaHUYinM/TlXJzRu66AI/AAAAAAAAEEs/_Dd6_kQbGd4/s1600/boat.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-ONfpaHUYinM/TlXJzRu66AI/AAAAAAAAEEs/_Dd6_kQbGd4/s400/boat.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639590749497346" border="0" /></a>Cocktails...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-UHoIDFl_OP0/TlXJwVRQfnI/AAAAAAAAEEk/YESYhvIAmuQ/s1600/cocktails.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-UHoIDFl_OP0/TlXJwVRQfnI/AAAAAAAAEEk/YESYhvIAmuQ/s400/cocktails.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639540159217266" border="0" /></a>Dogs...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-8aJS7oKnjIc/TlXJrn7OyEI/AAAAAAAAEEc/5DCkXIX-liw/s1600/dogs1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-8aJS7oKnjIc/TlXJrn7OyEI/AAAAAAAAEEc/5DCkXIX-liw/s400/dogs1.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639459267758146" border="0" /></a>Wet dogs...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-03rE2ssXnc0/TlXJowQM4YI/AAAAAAAAEEU/WUHqGHqxp7c/s1600/dogs2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-03rE2ssXnc0/TlXJowQM4YI/AAAAAAAAEEU/WUHqGHqxp7c/s400/dogs2.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639409963590018" border="0" /></a>Exhausted dogs...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_iMwpxI7PH4/TlXJlFkGHTI/AAAAAAAAEEM/uLWYySoEx-U/s1600/dog.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-_iMwpxI7PH4/TlXJlFkGHTI/AAAAAAAAEEM/uLWYySoEx-U/s400/dog.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639346964700466" border="0" /></a>Beer can chicken...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-30pzKQz7QaA/TlXJXOzMMsI/AAAAAAAAED8/Adq2tTk602U/s1600/cabin_chicken.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-30pzKQz7QaA/TlXJXOzMMsI/AAAAAAAAED8/Adq2tTk602U/s400/cabin_chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639108925764290" border="0" /></a>Fresh heirloom tomatoes...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-S7e-diCtM7c/TlXNIOwq36I/AAAAAAAAEFk/SySpAibjQXg/s1600/tomatoes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-S7e-diCtM7c/TlXNIOwq36I/AAAAAAAAEFk/SySpAibjQXg/s400/tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5644643249263665058" border="0" /></a>...made into fresh caprese salad...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ap4TiiFEMIM/TlXJRKRZwjI/AAAAAAAAEDs/jSd1FGg5x0M/s1600/caprese.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-ap4TiiFEMIM/TlXJRKRZwjI/AAAAAAAAEDs/jSd1FGg5x0M/s400/caprese.jpg" alt="" id="BLOGGER_PHOTO_ID_5644639004631089714" border="0" /></a>A little cabin in the woods...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ug2PdEa5S9E/TlXJGzvbyFI/AAAAAAAAEDk/Me2hug5u8tg/s1600/cabin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-ug2PdEa5S9E/TlXJGzvbyFI/AAAAAAAAEDk/Me2hug5u8tg/s400/cabin.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638826784344146" border="0" /></a>...with this view of Lake Tahoe...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Ov297cLXa4Q/TlXJB66qKfI/AAAAAAAAEDc/QkkTLIp2PFM/s1600/cabin_dock.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-Ov297cLXa4Q/TlXJB66qKfI/AAAAAAAAEDc/QkkTLIp2PFM/s400/cabin_dock.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638742811126258" border="0" /></a>...and this cozy fire when the sun goes down...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-mwV7EIbVSkA/TlXIqSdgy6I/AAAAAAAAEDM/qZT1QlyiIEg/s1600/cabin_fire.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-mwV7EIbVSkA/TlXIqSdgy6I/AAAAAAAAEDM/qZT1QlyiIEg/s400/cabin_fire.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638336814468002" border="0" /></a>...and fun details giving away its 1932 roots like these vintage spice boxes...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-YlffsUes4io/TlXInDcujjI/AAAAAAAAEDE/dwD7gaG9t_s/s1600/cabin_spices.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-YlffsUes4io/TlXInDcujjI/AAAAAAAAEDE/dwD7gaG9t_s/s400/cabin_spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638281245036082" border="0" /></a>...and these badges of honor from its most recent ursine visitor...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-_7lNmbnzMTs/TlXIt41eJZI/AAAAAAAAEDU/eg3pVGqPkOg/s1600/cabin_bear.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-_7lNmbnzMTs/TlXIt41eJZI/AAAAAAAAEDU/eg3pVGqPkOg/s400/cabin_bear.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638398655112594" border="0" /></a>...where mornings start with coffee on the deck...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-v0FS_Ae02_E/TlXIdWeH4cI/AAAAAAAAEC8/ugVmZiJs9HE/s1600/cabin_mugs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-v0FS_Ae02_E/TlXIdWeH4cI/AAAAAAAAEC8/ugVmZiJs9HE/s400/cabin_mugs.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638114552472002" border="0" /></a>... and end with what else? Cocktails! (Or as in this pic, wine!)
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-EsSud1qD5Ck/TlXIaW9parI/AAAAAAAAEC0/NCYYQn0W0eI/s1600/cabin_wine.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="http://2.bp.blogspot.com/-EsSud1qD5Ck/TlXIaW9parI/AAAAAAAAEC0/NCYYQn0W0eI/s400/cabin_wine.jpg" alt="" id="BLOGGER_PHOTO_ID_5644638063145085618" border="0" /></a>Ice cream...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Fl0K3vnsLLc/TlXILcMToYI/AAAAAAAAECs/RqvsdvuGXtY/s1600/ice%2Bcream.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/-Fl0K3vnsLLc/TlXILcMToYI/AAAAAAAAECs/RqvsdvuGXtY/s400/ice%2Bcream.jpg" alt="" id="BLOGGER_PHOTO_ID_5644637806850711938" border="0" /></a>Sand castles...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-_LCn-K3WT-0/TlXH_K9YzfI/AAAAAAAAECk/y16XlbwhD5Y/s1600/sandcastles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/-_LCn-K3WT-0/TlXH_K9YzfI/AAAAAAAAECk/y16XlbwhD5Y/s400/sandcastles.jpg" alt="" id="BLOGGER_PHOTO_ID_5644637596066303474" border="0" /></a>Games of tug-o-war...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-H4HZVRY14pY/TlXH5OhFlSI/AAAAAAAAECc/RPMjQuFOy_M/s1600/tug.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/-H4HZVRY14pY/TlXH5OhFlSI/AAAAAAAAECc/RPMjQuFOy_M/s400/tug.jpg" alt="" id="BLOGGER_PHOTO_ID_5644637493942129954" border="0" /></a>Fireside singalongs...
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-5COYMitv35I/TlXHsUqX7dI/AAAAAAAAECU/fh77u31l5iQ/s1600/singalongs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/-5COYMitv35I/TlXHsUqX7dI/AAAAAAAAECU/fh77u31l5iQ/s400/singalongs.jpg" alt="" id="BLOGGER_PHOTO_ID_5644637272253394386" border="0" /></a>And s'mores!
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-JoDIEiqxDD0/TlXHlBxV2tI/AAAAAAAAECM/layOKeRYsc0/s1600/marshmallow.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 288px; height: 400px;" src="http://1.bp.blogspot.com/-JoDIEiqxDD0/TlXHlBxV2tI/AAAAAAAAECM/layOKeRYsc0/s400/marshmallow.jpg" alt="" id="BLOGGER_PHOTO_ID_5644637146923260626" border="0" /></a>Sayonara Summer - see you next year! (Full disclosure: Fall is actually my favorite season, so I'm not too sad...)
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<br />Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5550355265082057988.post-19012552457388017392011-08-19T13:06:00.000-07:002011-08-19T13:34:55.583-07:00Going Mobile: Gas Station Gourmet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-2p1qx6_VaL8/Tk7Gr4M_C_I/AAAAAAAAEBw/RSB1KCRv7U4/s1600/ribs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 246px;" src="http://3.bp.blogspot.com/-2p1qx6_VaL8/Tk7Gr4M_C_I/AAAAAAAAEBw/RSB1KCRv7U4/s400/ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5642665840265333746" border="0" /></a>If you ever find yourself on the eastern side of the Sierra Nevada, say, after a couple of days of rock climbing in Yosemite's Tuolumne Meadows, there really is only one place to head for grub: the Mobile gas station in Lee Vining. I'm sure there are other places, but whenever I find myself in this neck of the woods, I never make it anywhere else. Neither does anyone else, apparently. The line is always out the door at the famous <a href="http://www.whoanelliedeli.com/">"Whoa Nelllie Deli"</a> tucked inside the gas station's convenience store.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-nsrWcJNiStM/Tk7F2N7DMNI/AAAAAAAAEBo/fg9VZAaH6Zw/s1600/deli.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-nsrWcJNiStM/Tk7F2N7DMNI/AAAAAAAAEBo/fg9VZAaH6Zw/s400/deli.jpg" alt="" id="BLOGGER_PHOTO_ID_5642664918382751954" border="0" /></a>Tucked behind the racks of t-shirts and postcards, next to the beer coolers and the stacks of firewood for sale, the deli churns out amazing fare that not only satisfies ravenous outdoor adventurers, but gourmands alike. Their food goes beyond the expected burgers and sandwiches (all of which look incredible), but the menu includes the likes of veal osso bucco, elk chops, slow-roasted pork ribs with huckleberry barbecue sauce (enjoyed by my climbing partner Matt, top), fish tacos (enjoyed by yours truly, below) and more.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-XnnymDncwW0/Tk7EuptMybI/AAAAAAAAEBc/WbnwF-v07ws/s1600/tacos.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-XnnymDncwW0/Tk7EuptMybI/AAAAAAAAEBc/WbnwF-v07ws/s400/tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663688890272178" border="0" /></a>There's not much more to say, really - except "go there now." They've got live music several nights a week in the summer on their packed outdoor seating area, ever-changing menu specials, and gas for your car and a dumping station for your RV. Seriously genius.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-o25AMaykowg/Tk7ErV8egyI/AAAAAAAAEBU/-Gq-EEecrOg/s1600/sign.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 258px;" src="http://4.bp.blogspot.com/-o25AMaykowg/Tk7ErV8egyI/AAAAAAAAEBU/-Gq-EEecrOg/s400/sign.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663632046031650" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-6hWOkZGQ3G0/Tk7EoXTyWrI/AAAAAAAAEBM/0ImEZzqtip8/s1600/mobile.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-6hWOkZGQ3G0/Tk7EoXTyWrI/AAAAAAAAEBM/0ImEZzqtip8/s400/mobile.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663580872628914" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-c62l6Cs03LI/Tk7EkPKxBkI/AAAAAAAAEBE/olKb-k6T2uo/s1600/server.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-c62l6Cs03LI/Tk7EkPKxBkI/AAAAAAAAEBE/olKb-k6T2uo/s400/server.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663509967832642" border="0" /></a>
<br /><span style="font-weight: bold;">Some views of the climbing...</span>
<br />(I'm not a very good climber, and usually I'm scared out of my wits on exposed multi-pitch routes, but there's just something about it that keeps me coming back. Mostly it's thanks to Matt, my longtime friend and climbing partner who keeps me safe and knows and respects my limits. But then there are also the views... ahhh.)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-s4o-p_YFbt0/Tk7Eby0xudI/AAAAAAAAEA8/daHh-q5q3b4/s1600/matt.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-s4o-p_YFbt0/Tk7Eby0xudI/AAAAAAAAEA8/daHh-q5q3b4/s400/matt.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663364920457682" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-fGIdzSaDkek/Tk7EZD6A1XI/AAAAAAAAEA0/HaJY-GlYi_c/s1600/topper.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-fGIdzSaDkek/Tk7EZD6A1XI/AAAAAAAAEA0/HaJY-GlYi_c/s400/topper.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663317966214514" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-M-LqRA6bADA/Tk7EWGNXZlI/AAAAAAAAEAs/Nzsp_O372aU/s1600/view.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-M-LqRA6bADA/Tk7EWGNXZlI/AAAAAAAAEAs/Nzsp_O372aU/s400/view.jpg" alt="" id="BLOGGER_PHOTO_ID_5642663267044648530" border="0" /></a>
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<br />Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5550355265082057988.post-76959630374176959742011-08-13T17:19:00.000-07:002011-08-13T17:33:57.711-07:00Summer On a Plate: Grilled Veggie Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-t8SmEirSsPg/TkcXdpQYUFI/AAAAAAAAEAg/iFH5S1gY6ew/s1600/squash%2Bsalad_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-t8SmEirSsPg/TkcXdpQYUFI/AAAAAAAAEAg/iFH5S1gY6ew/s400/squash%2Bsalad_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5640502856363036754" border="0" /></a>You want quick, easy and healthy? This one's for you! I had a dozen or so beautiful little summer squash on my hands, thanks to my bi-weekly <a href="http://faretoremember.blogspot.com/2011/06/thinking-inside-box.html">CSA delivery</a>, and knew that unless I used them up in one fell swoop, a few might not make it. So to the grill I went, and charred them until they were blistered and just this side of al dente (that would be the toothsome side - not the mushy side). They were joined on said grill by some asparagus as well, and if I'd had had other goodies to toss on there (peppers, eggplant) - I woulda done them too. I didn't dress them up for grilling with anything but a light coating of olive oil, since I knew that their destiny was in this salad which gets beaucoup flavor from a simple dressing and fresh herbs.
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<br />Once grilled, I left the squash and asparagus in the fridge to chill, went about my day, and assembled the salad in about five minutes before serving. The chopped up grilled veg went into a big bowl with some stunning diced tomatoes (also from the CSA), a sprinkling of feta cheese, and a whole snarl of chopped basil. By a snarl, I mean a lot (I love fresh basil!). Separately, I mixed up a quick lemon vinaigrette (1 clove crushed garlic, the juice of one lemon, ample kosher salt and fresh cracked black pepper)- poured, tossed, and voila. Instant summer veggie heaven.
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<br />It was so good that I'm not dreading the onslaught of squash I'm bound to get delivered in the coming weeks as farms find themselves with the inevitable bounty. To that I say bring it on, CSA. Bring it on.
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-88693006906348357662011-07-24T13:22:00.000-07:002011-07-24T13:43:20.043-07:00Heating Up for Summer: Gratin of Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-QinbHIv7viA/TiyBYAMK88I/AAAAAAAAD-k/m9Gfs_-pc3c/s1600/gratin_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-QinbHIv7viA/TiyBYAMK88I/AAAAAAAAD-k/m9Gfs_-pc3c/s400/gratin_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5633019483301540802" border="0" /></a>This is not exactly a summer dish. But then again, summer hasn't quite yet found its way to Northern California ... yet (there are signs, yes, there are signs!). But the cool temperatures have somehow not impacted people's gardens too much, as witnessed by the huge shopping bag full of greens deposited on my desk last week by my friend Aerial. (Thank you Aerial!)<br /><br />I love me some greens, simply sauteed and maybe spinkled with a dash of vinegar, but due to some various and sundry personal issues that cropped up last week, I was in the mood for comfort food. Something warm and homey. So I whipped up this gratin, and loaded it with what I just knew would taste great on a cool summer night: bacon, cheese, toasted breadcrumbs. Oh yeah. So I veered from my usual healthy fare and gave in to my heart. Sometimes you just have to do it. (Honestly - it's not that bad... everything in the recipe is used in moderation. Omit the bacon and even the breadcrumbs and it would still be every bit as good.)<br /><br />At any rate, it is quite delicious, and an excellent way to turn a mountain of greens into a manageable dish. Courtesy of Aerial, my greens of choice were Swiss chard and kale, but really, any greens will do. You just needs LOTS of them. So if you're with me here in the not-quite-hot Bay Area, give this recipe a try now; for those of you in other parts of the country where the weather is sweltering, well... tuck it away for a cold Winter's night. (Note: I served the gratin scooped over some creamy soft polenta and it was divine!)<br /><br /><span style="font-weight: bold;">Gratin of Greens</span> (adapted from a <a href="http://www.wholefoodsmarket.com/recipes/2110">Whole Foods Market recipe</a>)<br /><ul><li>4 strips of bacon, chopped<br /></li><li>8 cups chopped, packed greens (stems removed) - kale, swiss chard, mustard greens, etc.</li><li> 1 cup water </li><li>1 tablespoon extra virgin olive oil </li><li>1 tablespoon butter</li><li> 1 cup nonfat milk </li><li>2 tablespoons flour </li><li> Sea salt and freshly ground black pepper </li><li>1/4 cup grated Parmesan cheese, divided </li><li>1 tablespoon whole wheat bread crumbs</li></ul>Preheat oven to 350 degrees. In a large saute pan, cook bacon to desired crispness (go crispy!); place on paper towels to drain excess grease. Reserve drippings. Add the chopped greens to the bacon drippings and cook over medium heat until leaves are just tender, 3 to 4 minutes, Adding water as needed for moisture. Drain and set greens aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and bacon, then transfer to an oiled 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling.Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5550355265082057988.post-4098741155428537132011-06-14T19:56:00.000-07:002011-06-14T20:09:33.562-07:00Fava Saga<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-XgCp5mj9TX0/Tfgh9G5Kd8I/AAAAAAAAD-M/S119B7Hxszg/s1600/salad_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 400px;" src="http://1.bp.blogspot.com/-XgCp5mj9TX0/Tfgh9G5Kd8I/AAAAAAAAD-M/S119B7Hxszg/s400/salad_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5618277868850804674" border="0" /></a>"Bag o favas in office frig" read the text from my friend Kristin, an invitation to help myself to the fava beans she had been shelling for days on end. Kristin was in the midst of a fava saga - she had inherited something like a 10-gallon trash bag full of the beans in their thick, puffy pods (about 20 pounds) as a result of another friend's garden generosity. Now if you know favas... they are a lot of work for very little return, to put it mildly. Not only do you have to free the beans from their outer pod, they have an inner pod as well that requires parboiling in order to remove. It's labor intensive, and Kristin, having socked away more than ten cups of the doubly-shelled beans in her freezer, was done. The remainder of her favas had to find a home, so naturally I jumped at them. I love me some favas.<br /><br />So I strolled down to the office frig, and picked up what I can only describe as the largest assembly of fava beans I'd ever seen in my life outside of the farmers market - a mini trash bag, if you will, full of the green nuggets. It was like striking gold, especially since Kristin had done all of the round-one shelling. But my work was still cut out for me. I spent hours and hours and hours that evening parboiling and shelling my little heart out, and came away the proud owner of about six cups of my own finished product. Most went into the freezer, but what goes around comes around: I happened to be heading to a dinner party at Kristin's house the very next day... my contribution? A salad featuring fava beans, of course!<br /><br />Now the salad came about in an interesting way as well. The week prior to receiving my fava bounty, my friend Carolyn had forwarded me a link to a Martha Stewart recipe for an asparagus, artichoke and fava bean salad. "This looks like something right up your alley," read her email. And of course it was.<br /><br />But you know me: recipes are usually only sources of inspiration; rarely do I follow them to a T. This one was no exception. There were a couple of steps in there that I just wasn't going to do: paring down artichokes to their tender hearts from scratch - which I find to be a waste, since if I'm going to buy whole artichokes, I'm eating whole artichokes; and simmering white asparagus in a milk concoction for 45 minutes until tender - seriously? Blanching regular old green asparagus for about a minute in boiling water works beautifully for me. So, my version used canned and drained artichoke hearts, and quickly blanched asparagus. I shaved off a good couple hours of prep time. In addition, Martha's version would make for a beautifully composed, plated dish... but that isn't exactly ideal for a potluck gathering. So in my version, I tossed all of the ingredients together with some spring greens in order for it to be easily doled out from a big salad bowl.<br /><br />I even tweaked the dressing - possibly the best part of this salad and what made it so yummy. Martha's version was good... but it was pale in color. I realized I wanted something green - everything in the salad was basically a shade of green, so I went monochromatic, and bumped up the flavor in a subtly different way. So, if you're aching to get some green onto your plate (literally), give this a try. Below is Martha's recipe for the salad with my adjustments noted (visit <a href="http://www.marthastewart.com/326606/asparagus-artichoke-and-fava-bean-salad">her website</a> for her complete version).<br /><br /><span style="font-weight: bold;">For the Dressing</span><br /><ul><li>1/3 cup low-fat buttermilk</li><li>1/3 cup extra-virgin olive oil</li><li>1 scallion, green part only (I used 4 scallions and a hefty handful of chives - that made for the green color of my dressing)</li><li>3 tablespoons fresh lemon juice<br /></li><li>1 teaspoon finely grated lemon zest</li><li>1/4 teaspoon coarse salt</li><li>1/4 teaspoon freshly ground pepper (I added way more)<br /></li></ul>Puree all the ingredients in a food processor until smooth.<br /><br /><span style="font-weight: bold;">For the Salad (my version)</span><br /><ul><li>2 14-ounce cans of artichoke hearts, drained and quartered</li><li>1 pound green asparagus, cut into 2-inch pieces</li><li>1 cup fresh fava bean pods, doubly shelled </li><li>1/2 cup fresh mint, chopped<br /></li><li>4-5 cups fresh spring greens</li><li>1/2-3/4 cup feta cheese, crumbled</li></ul>Combine all salad ingredients, toss with dressing and serve.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-76546561435373348132011-06-11T13:51:00.001-07:002011-06-11T14:04:56.808-07:00Thinking Inside the Box<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Vr7mS3lETZU/TfPXlCqZ9cI/AAAAAAAAD-E/t1E_x-6qOJ4/s1600/box_web.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-Vr7mS3lETZU/TfPXlCqZ9cI/AAAAAAAAD-E/t1E_x-6qOJ4/s400/box_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5617070191631005122" border="0" /></a>I finally did it. I joined a CSA (Community Supported Agriculture) delivery service. I've been hemming and hawing for years now about joining one, but finally pulled the trigger when some good friends of mine raved about their CSA (and now mine), <a href="http://www.farmfreshtoyou.com/index.php">Farm Fresh to You</a>. It seems like a perfect fit - customizable fruit/veggie options so I don't wind up with items I'd never use; home delivery on a predetermined schedule (for now, I'm going with every other week); a wide variety of organic fruits, vegetables and herbs year round. And did I mention, they bring it right to my door? Love it. I got my first box a couple days ago, and couldn't be more pleased. In fact, most of it's already gone... so good.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-55281758856301153642011-06-06T20:35:00.000-07:002011-06-08T05:56:13.912-07:00Here's to Project Sweet Life<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kt4PBjsLrhk/Te2curBZ0-I/AAAAAAAAD90/14PdthHofBw/s1600/shutterstock_78585004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-kt4PBjsLrhk/Te2curBZ0-I/AAAAAAAAD90/14PdthHofBw/s400/shutterstock_78585004.jpg" alt="" id="BLOGGER_PHOTO_ID_5615316636037403618" border="0" /></a><span style="font-weight: bold; font-style: italic;">"A good teacher is like a candle - it consumes itself to light the way for others." ~Author Unknown</span><br /></div><br />Today marks a day that I just can't let go unnoticed. After more than 30 years of shaping young minds, imparting knowledge, mentoring, and generally just working her butt off for the benefit of her three kids, my mom is retiring. Retiring! A momentous milestone, a day well-earned, a long time in coming. I couldn't be more proud of my mom - her vast accomplishments and the legacy that she leaves in her wake will forever be the bar to which I strive. She is now free to embark on her self-described "Project Sweet Life," and to that I say, get on with it! No one deserves it more than you. Savor your coming days, eat up the possibilities that present themselves in your path, relish the small pleasures you've had to overlook while providing for everyone else. Congratulations, mom. I love you.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5550355265082057988.post-44300200275351338812011-06-06T18:34:00.000-07:002011-06-06T20:40:47.265-07:00Utah? You Bet!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-VjqkL8MJkMA/Te2VDBRUTZI/AAAAAAAAD9s/xpzmj383jWU/s1600/drewbie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-VjqkL8MJkMA/Te2VDBRUTZI/AAAAAAAAD9s/xpzmj383jWU/s400/drewbie.jpg" alt="" id="BLOGGER_PHOTO_ID_5615308189514091922" border="0" /></a>Some celebrations just call for ice cream. And if you happen to be lucky enough, that ice cream would be the famed <a href="http://aggieicecream.usu.edu/">Aggie Ice Cream</a> from Utah State University, in Logan, Utah. I was in Logan last weekend to witness a milestone and reaffirm that my third-generation Aggie blood still runs blue.<br /><br />The milestone in question was to see my talented dad perform with the group he toured with during college at USU in the 60s called <a href="http://www.flickr.com/photos/morryangell/sets/72157626770876261/">The Balladiers</a>. The performance was 43 years after their USO tour in 1968 to the Far East. They put on an amazing concert at the university's Performance Hall to a capacity crowd, strumming and singing their hearts out for two hours. It was an experience not likely to ever be repeated in such a formal way, and one that our family will never forget. I'm so proud of my rock-star, 12-string guitar-playing dad and his band mates that my heart just swells with pride thinking about what a special occasion the performance was. Words really just can't express. So thank you dad and dear Balladiers for the memories.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-6003BXAroq8/Te2deSVUE8I/AAAAAAAAD98/4soPYNsJ7V0/s1600/5802318221_0138763cbb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-6003BXAroq8/Te2deSVUE8I/AAAAAAAAD98/4soPYNsJ7V0/s400/5802318221_0138763cbb.jpg" alt="" id="BLOGGER_PHOTO_ID_5615317454043747266" border="0" /></a>And in true Fare to Remember fashion, the memories can't possibly be complete without sealing the deal over food! So, once the concert was over, the guitars were all packed and the microphones silenced, we headed for the USU Ice Cream Shop to celebrate and let my dad sign a few autographs (I just made that up...). My nephew, pictured above, is enjoying one of Aggie Ice Cream's signature flavors: Aggie Blue Mint. Mint ice cream, tinted blue, with Oreo cookie bits and white chocolate chunks. Yum, eh?<br /><br />The fact that the school mascot is an Aggie, you can surmise correctly that as an ag school established in the late 1800s, USU has a proud tradition of excellence in the animal sciences. In USU's case, dairying in particular. The first lick is a rite of passage for any student, and it lives up to its reputation as being some of the best ice cream you'll ever have the good fortune to try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-X60_aBidPl0/Te2UAyLUr8I/AAAAAAAAD9k/mBE1ckXiVSE/s1600/ice%2Bcream%2Bshop.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-X60_aBidPl0/Te2UAyLUr8I/AAAAAAAAD9k/mBE1ckXiVSE/s400/ice%2Bcream%2Bshop.jpg" alt="" id="BLOGGER_PHOTO_ID_5615307051591053250" border="0" /></a>Here's a little bit of Aggie Ice Cream history, cobbled together from a couple of sources on <a href="http://aggieicecream.usu.edu/">USU's website</a>:<br /><br />"Aggie Ice Cream has 26 different flavors and is known around the world. Why is it so good? Well, [it] has a 12% butterfat content [and is] aged slightly longer and contains less air than most commercial brands.<br /><br />"The high quality of ice cream that is being made and enjoyed around the world today links back to 1921 when Professor Gustav Wilster revitalized the dairying department after WWI. He taught his skills to his students and then [sent] them out into the world. Gustav must be credited with not only the creation of Aggie Ice Cream, but also the birth of the Utah ice cream industry. The achievements of his students led to the founding of such landmark Utah companies as Caspers Ice Cream, Farrs Ice Cream, and Snelgroves Ice Cream.<br /><br />"More recently, a Korean USU student loved the ice cream so much, he devised a plan to take it home with him. He gathered a group of Korean business men, who proposed the idea to USU, and in June 2000, the first international Aggie Ice Cream Shop was opened in Seoul. Not only that, but Aggie Ice Cream was also the first ice cream to make it to outer space, thanks to USU's aerospace technologies division."<br /><br />So there you have it. They make cheese too.... but I'd best just stop with the ice cream, because you do know how I can drone on and on about cheese! This post is cheesy enough. (Rim shot.)<br /><br />Switching gears here, I'm also going to do a couple of Utah restaurant shout-outs. Not that they have anything to do with Aggie Ice Cream, but when I go home, my mom always makes a point of introducing me to Salt Lake City's newest and hottest. So, she and I have shared many a fine moment over great meals, and I just think a couple places warrant a mention in the event you ever find yourself in Salt Lake City and are looking for a place to eat.<br /><ul><li><a href="http://www.pagoslc.com/"><span style="font-weight: bold;">Pago:</span></a> Located in the ever-hip 9th and 9th area of SLC, Pago is one of the many Utah restaurants joining the farm to table movement. I had a beet dish there that transported me over the moon; I aim to recreate it someday. Called "Cinnamon Beets" on the menu, the roasted baby beets come topped with a cinnamon/nut brittle that is to die for. It is served on a bed of greens with Greek yogurt and truffled honey. Beet perfection, if ever there was such a thing. </li></ul><ul><li><a href="http://www.thecopperonion.com/"><span style="font-weight: bold;">The Copper Onion:</span></a> Um, hello delicious! "The Copper Onion serves a wide array of dishes and [features] a menu designed to explore and share. An insistent focus on the freshest and best is paramount; sausages and burgers are ground daily, bread is baked and ice cream is made in house, offering casual diners an exceptional experience at affordable prices." The charcuterie plate mom and I shared <a href="http://picturethisargentina.blogspot.com/2011/01/so-what-did-i-eat.html">took me straight back to Argentina</a>; my salad of just-picked greens spiked with fresh mint was unexpected and refreshing; our entrees of cheeseburger and mussels in a black pepper cream sauce were both spot on. My brother lives right around the corner and is a regular patron, and my sister evidently knows Chef/Owner Ryan Lowder... so The Copper Onion will be in our family rotation for years to come. Thank goodness! </li></ul>iPhone pics....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-71skqAr575o/Te2Sivnu5AI/AAAAAAAAD9c/M0FBHdD6-LM/s1600/copper%2Bonion.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://4.bp.blogspot.com/-71skqAr575o/Te2Sivnu5AI/AAAAAAAAD9c/M0FBHdD6-LM/s400/copper%2Bonion.jpg" alt="" id="BLOGGER_PHOTO_ID_5615305435997201410" border="0" /></a>Anonymousnoreply@blogger.com1