foodstorm

2006-11-01T23:11:00.000-08:00

"It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it; and then the warmth and richness and fine reality of hunger satisfied; and it is all one." - M.F.K. Fisher

Parsnips are, like, not from California

2006-10-19T22:32:00.000-07:00

When I moved to the East Coast parsnips were all the rage. Well, maybe not the rage, but they were most definitely abundant and served everywhere! In all my 20+ years of California living, I had never had a parsnip and suddenly felt very left out when I first had them. It reminded me of discovering the magic of a grilled cheese sandwiches in the parking lot at a Phish concert. I had no idea camping stoves could be put to such good use, just like I had no idea parsnips could make potatoes taste so much better...if only I'd known sooner!

Turns out that parsnips grow best in cold frosty weather, so it's no wonder I'd never had them. They weren't growing next to the fig or apricot tree. They look a lot like carrots, but they're paler in color and much more pungeant when cooked. The flavor can be exquisite, and maybe it's because I've linked them to East Coast tradition, but my palette reads them as sophisticated and elegant.

I just made a really edible puree, much like mashed potatoes, with 3 parsnips, 2 small white potatoes, 2 small red potatoes, butter, 1/2 and 1/2, and a little bit of truffle salt (a very much loved gift from mom!). I highly recommend this combo for a yummy fall side dish.

"Artie chokes 3 for $1.00"

2006-06-30T01:28:00.000-07:00

Whenever I think of artichokes, this punch line always comes to my mind. I can't really remember the joke--something about a criminal named Artie who gets his stupid self written up in the newspaper for some cheap crime. Like the joke, artichokes are kinda funny - and equally tasty. I always boil them up plain, but this time around cooked them with lemon slices, garlic, and olive oil. While I wish I could attribute this fabulous recipe to Giada or my grandma, it comes right off the back label of the Trader Joes artichoke pack! Just one more reason to love that market like family.

Fizzy Lemon Drop

2006-04-19T13:23:00.000-07:00

On my stroll around the Stanford campus today people were sporting flip-flops (me, included), short shorts, and all sorts of skin was poking out of tank tops and skirts. At least for today, spring is in the air. This drink is my dedication to the season.

My husband and I went for a jog the other day--in a short break between cloudbursts--and zig-zagged by the community lemon tree on the way home. I swear, I'm not stealing my neighbor's lemons! When we got home I turned these magical fruits into the most delicious and refreshing drink imaginable--perfect for Spring. I probably should have started with some post-jog water, but instead, sucked this down right fast! The little white sculpture to the left of the lemons is by my friend, danielle, who makes these delicate and beautiful porcelain pieces that look like they've been plucked from nature. The painting you see in the photo below is by Steve Keene, one of my artist-heroes for his accessible approach to artmaking and selling.

FIZZY LEMON DROP
(serves 2)
-juice of 2 lemons
-3 shots of lemon vodka (I use the Trader Joes brand, Citron)
-simple syrup, to taste (about 3 tbsp.)
-7-up (about 1 cup)
-ice

Mix lemon juice, vodka, and simple syrup in a small pitcher. Add more simple syrup if you like it sweeter. Put a bunch of ice in 2 highballs (or your favorite glass). Divide the juice-vodka mixture between the glasses. Cover with 7-up and serve.

Mazto Brie (rhymes with Pie)

2006-04-16T17:54:00.000-07:00

It's Passover, my mom offers to MAIL me a box of matzos (I think she's worried my husband is goyifying me), and I'm feeling the fire to, er, cook Jewish. Enter stage right, matzo. Enter stage left, eggs. Put it all together and you've got the Passover favorite, Matzo Brie.

Really easy directions follow.

But first, I have to share my find of the day. I wanted to compare my Matzo Brie recipe to others online, and came across a description on the HORMEL website. Since when is Hormel the last word on Jewish cooking??? Here's what they have to say--I saw others make it this way too, but my recipe is from mom, much heartier, family tested and really frickin' good.

"A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter. The matzo is then sauted in butter and served with sweet toppings, such as honey or syrup." -Hormel

MATZO BRIE, or FRIED MATZO...the low cholesterol version
(feeds 2 hungry people)

-3 pieces of matzo, broken into small pieces
-warm water to cover matzo
-1 egg
-1 egg white
-nutmeg, dash
-cinnamon, a few dashes
-salt, pinch
-canola oil, splash

Place the broken matzos in a mixing bowl and cover with warm water. When well-saturated, drain the water off (I usually use my hands to press it out). In a separate bowl, scramble eggs and mix in spices. Salt can be added at the end to taste if you prefer. Mix eggs into moist matzo and blend well. Lightly oil a large frying pan over medium/high heat. Drop matzo-egg mixture into frying pan and flatten it out to fit the pan. Cook on each side for about 4 minutes or until lightly brown or firm. Separate MB into 4 pieces with your spatula for easy flipping. Traditionally topped with sugar or jelly. I love it with yogurt, fresh fruit and real deal maple syrup.

Casanova's Risotto

2006-04-02T19:34:00.000-07:00

Is it my imagination or did risotto go out of style and then recently return? It seems that not too long ago risotto was the equivalent of today's tuna poke or seared fois gras, but it's showing up again, often accompanied by a fashionable crowd of lobster, saffron, and pumpkin. In recent years I've stayed clear of this usually overcooked mushy catch-all of flavors, but on a recent trip to Carmel my husband I were tempted to give this comeback another shot.

We splurged out of our student budget on a dinner at Casanova, a quaint European-style chateau with a charming twinkly-lit outdoor patio, and a place aptly referred to as "Carmel's most romantic restaurant." Designations like this imply that a place is touristy and formulaic, but it was much less Thomas Kinkaid than I expected and really was such a damned cute place that we got sucked in. No complaints, because dinner, a three course prix fix affair, was delicious. And I went for the--gasp--risotto. Filled with crisp peas and crunchy asparagus, it was wonderfully creamy and just the right texture. Risotto, so glad you're back!

Round Food

2006-04-02T19:28:00.000-07:00

Themes like Italian, finger food, and comfort are what sculpt a meal. So why not make it round? Makes me think of a restaurant chain in Massachusetts that I always wondered about yet never stopped in--the Ground Round. What kind of food do they serve? I could never figure it out. Mushy round food? So here's my take on how to shape a meal.

Hot Toddies at Nepenthe

2006-04-01T15:13:00.000-08:00

Guide books claim that a trip to Big Sur without a stop at Nepenthe, the original location of a cabin Orson Welles purchased for Rita Hayworth, is a big cultural miss, so we stopped. And were happy we did. The sunset, which we had hoped to catch, was shrouded in clouds, but the southern views of the Santa Lucia Mountains dipping into the Pacific were breathtaking. While diners and drinkers warmed up by the indoor fire pit we braved the cold with hot toddies in hand in order to take in the spectacular fog-draped views. The hot toddy is a new favorite, and with the current chill in the air, less unseasonal than you'd think.

Hot Toddy (from drinkmixer.com)

1 tbsp honey
3/4 glass tea
2 shots brandy
1 slice lemon

Brew tea and fill a tall glass 3/4 full. Mix in honey. Mix in brandy shots. Add lemon slice and enjoy.

FoodStorm note: I believe Nepenthe's Hot Toddy is made with hot water in place of tea, which will work just fine. And, the bartender pressed 1/2 lemon into the drink, making it nice and tart...a true tonic!

Spring Salad

2006-03-23T01:24:00.000-08:00

When Spring officially arrives it rarely feels like there's been a seasonal shift. In Boston, I learned that folks mark the unofficial start of Spring when crocuses pop up, but this always seems to happen much later than you'd want or expect. And in college, Spring Breaks were spent in relatively chilly Rosarito Beach, where we'd desperately seek poolside tans under overcast skies. New to the Bay Area, I'm learning about the local indications of the vernal equinox, and thus far can report a giant increase in thunderstorms, accompanied by blankets of wildflowers that coat the hillsides and median strips. Meanwhile, I'm still wearing sweaters and have the heater cranked at night. The supermarket tells a different story (but this is also the case midwinter, so go figure). I picked up some great looking produce that my husband whipped into a lovely spring salad that's simple and tastes of a warmer place.

Needed:
Mandarins
Cucumber
Fresh Mint, finely chopped
Oil
Balsamic Vinegar
Salt

Task: Chop the mandarins and cucumber into bite-size pieces, and toss in a bowl. Toss in the fresh mint. In a separate bowl, mix the oil, balsamic, and salt into a dressing and toss into the salad.

Sweet Basil's Chicken Cacciatore

2006-03-22T21:03:00.000-08:00

Sweet Basil, located in Needham (about 15 miles from Boston) is one of my all time favorite restaurants in the Boston area. This tiny little open kitchen restaurant seats about 22, is one of the few BYOB joints around, only takes cash, doesn't take reservations, and always has a line out the door. But once you're lucky enough to snag a table, you're indulged with a complimentary bowl of garlicky homemade pesto and a generous basket of chewy Italian bread, especially thrilling if you've been waiting outside in the snow for 45 minutes. The food is always flavorful and the portions huge. We usually remember to bring a favorite wine to accompany our repeat order the Sauteed Scallop Salad, Steamed Mussels, and Chicken Cacciatore with Farfalle Noodles. The Chicken Cacciatore is like no other. The chicken is shredded, and it's drowned in a balsamic-wine tomato sauce that's incredibly addicting. I feel lucky to have come upon a rendition of this recipe, courtesy of Food Down Under , that takes me back to Sweet Basil. It takes a little time, but I think well worth it. And for me, it's an easy trip to Boston.

Sweet Basil's Chicken Cacciatore
Yield: 4 -6 servings

Ingredients:

2 lb boneless, skinless chicken thighs
Kosher salt and black pepper, to taste
2 tsp olive oil
2 med carrots, diced
1 onion, diced
1/2 cup minced garlic
2 stalk celery, diced
10 med mushrooms, diced
3 red bell peppers, sliced
4 Roma tomatoes, diced
2 cup chicken stock
1 1/2 cup port wine
1 1/2 cup red wine
1 cup Balsamic vinegar
1 bay leaf
1 2 lb. uncooked pasta
2 tsp asiago or Parmesan cheese
1 bn chopped fresh basil

Preheat the oven to 400 F.

Sprinkle the chicken with generous amounts of salt and pepper. Place in a large, oven-proof casserole and roast for about 20 minutes, until they are fairly well cooked but still juicy.

Meanwhile, heat the olive oil in the bottom of a stock pot. Saute the carrots, onions, garlic, celery, mushrooms and peppers until they are well browned but not black. Add the tomatoes, chicken stock, two types of wine and Balsamic vinegar. Bring to a boil and pour over the chicken.

Add the bay leaf and return the casserole to the oven. Bake for 20 minutes.

Bring a pot of salted water to a boil and cook the pasta until it is barely cooked. Drain, but don't rinse the pasta, reserving some of the pasta cooking water. Add the pasta to the casserole and let it finish cooking (out of the oven) in the sauce, about 2-3 minutes, depending on how you like your pasta. If the sauce is a little dry, add some of the pasta cooking water. If it is too watery, let the pasta sit and sop up some of the liquid.

To serve, garnish with cheese and basil.

Guo-li-zhuang

2006-03-20T12:46:00.000-08:00

This adds a very different twist to international dining. Those of you who follow this site know that I'll venture off into the dark alleys of cuisine to try the untried, but this really takes the cake and I'm grateful that Guo-li-zhuang is many miles away. To read all about it, go to this China Daily article for more!

International Night

2006-03-15T22:29:00.000-08:00

One of the many joys of living on a college campus is having access to culturally rich (and oftentimes free) cultural events and activities. This past weekend, for example, we found ourselves at a hilarious and totally professional student improv-musical ($3!!) and the next night at a free staging/workshop of Stew's (of "The Negro Problem) Passing Strange. Sometimes these events come in the form of food, the focus of this lively blog, and I feel it's my duty to share the inside scoop on what some of you might be missing.

International Night, sponsored by Stanford's Graduate Student Association, pulled in a crew of polo shirt, tie-dye, and sari-sporting students and happy, hungry tag-alongs. After waiting in a loooong line (hey, we're talking free food and college students!), each of us received 4 coupons, redeemable for four food samples. Waiting in line was one thing, but real challenges awaited...how to spend 4 coupons in a sea of twenty countries?! I ended up in India, partly because I love the food, but mostly because their portions were far larger than the rest. A friend of mine, who was sorely nibbling at a tiny French pastry mused that the overarching philosophies of nations could be sensed through the culture of their foods. Your thoughts?

Mmmmasala

2006-03-05T23:55:00.000-08:00

A friend from my husband's grad program, Deepak, invited us for a traditional Northern Indian meal in his home, and we were honored to join him. Before dinner, his roommate, Abhigit, did an amazing show-and-tell of Indian spices and pantry goods. Some of the spices he shared were hand-blended by his mom in India, and rightfully used with some serious discretion. On the left is her Sambar Masala and that's Goda Masala on the right. Both had rich, intense smells and flavors that couldn't be found in store-bought spices. Behind the spices is Gur, unrefined sugar that has more intensity and nuance than the grainy white stuff.

All that sniffing and tasting revved up the stomach acids, and we were ready to eat! The simple meal of potato and red bean masala with basmati rice was so delicious I had three servings! The ginger pickle you see in the background is a great complement to the meal, and can be picked up at any Indian Market for under 2 bucks.

Fried Spam Sushi

2006-03-04T13:26:00.000-08:00

I've always loved sushi for its light and healthy qualities, but when I saw fried spam sushi ($2.00) on the menu at Hukilau in Palo Alto I thought there must be something to it. Now SPAM isn't a favorite food of mine. In fact, I was a pretty devout vegetarian for 10 years, and have only been eating fish and poultry in my more recent past. Every now and then I'll dip into the more meaty territories, but almost exclusively for the sake of trying something amazingly unique or super-gourmet. I had sweetbread at my father-in-law's retirement party and tried caracoles in a Seville cafe that specialized in little snails, but SPAM???? Well, proof that I ordered it is in the photo, and proof that I tried it....you'll just have to trust me on this one. And it was really good!!

We washed down the surprisingly heavy Hawaiian meal that followed with a really great mango mojito (the bartender actually muddled the mint!) and a refreshing and way-too drinkable lychee martini.

Cameron's Inn, Half Moon Bay

2006-02-21T21:34:00.000-08:00

We happened upon Cameron's on a trip to see the elephant seals at Ano Nuevo. This is another story, but if you haven't seen the seals, and happen to be in California during their Dec-Feb birthing season, it's most definitely worth the trip.

As we made our way down the coast, we spotted the red double decker. Hmmm, that seemed a little out of the ordinary, so we doubled back to uncover just how jolly British this little Half Moon Bay spot could be. With a huge list of UK beers on tap, English paraphernalia all around, and a hearty fare that included pasty pies, it felt very British indeed. It was a chilly day, and we were happy to find a nook by the fake fireplace. Hey, it was cold enough that we could be warmed by the aesthetics of fire! This is a great place to get a really decent pint, and the burgers come with the added bonus of a trip to the condiment bar...a spread that rivals the Sizzler's buffet!

A few years back, California passed a law that prohibits smoking in restaurants. To keep the Bobbies away and appease their fag-smokin' customers, the clever folks at Cameron's turned one of their double deckers into a smoking bus. So, not to fear, discontinued London double deckers may find long life and happiness in innovative California!

Volcano of Tom Yum Kai

2006-02-14T22:27:00.000-08:00

Thanks to my loyal fans for sticking with, despite the long pause in foodie updates. With my short departure came time to reflect, and it occurred to me that this little site is really about eating on a student budget. Being that I'm not a student, you can imagine it took some time for this to sink in. Sooo, the adjusted title reflects my not so new mission to bring you the Bay Area on the cheaps, and home cooking that tastes and feels like a white tablecloth meal.

It's been a busy time, which doesn't mean I haven't been eating...only that the camera has been collecting dust under my desk while I've putzed around in other areas of my life.

In honor of Valentine's Day (by the way, did anyone else notice that Google acknowledged Torino, rather that V. Day today?), I'm highlighting a nice little meal I shared with my volcano-hot man a short time ago. We had our first Palo Alto meal at Krung Siam on University Avenue, and have since returned for their solid food and entertaining transliterated menu. The Tom Yum Kai, a sour soup of lemon grass (ta krai), fish sauce (nam pla), straw mushrooms, galangal (kha), lime juice, cilantro (pak chee), and kaffir lime leaves is spicy-hot and delicious! Plus, fire on the table is always a bonus!

Lactuca Sativa

2006-01-22T21:32:00.000-08:00

I harvested the last of my garden's lettuce the other night, thankful that the mild Bay Area could bring me crispy salad in the middle of winter. Not that it makes a load of difference in my ghetto garden, but according to some sources California is the lettuce capital of the United States. I have a hunch that it's also the artichoke/garlic/take you pick of fruits and vegetables capital of the U.S. The lactuca part of its Latin namesake refers to the milky substance that you sometimes find in the crunchy parts of the veggie. This milky stuff is also what makes the lettuce a little bitter. And, just a hunch, may also be related to why the ancient Egyptians thought lettuce was a symbol of male virility.

Thai Noodles

2006-01-19T09:38:00.000-08:00

Magazine subscribers always have a magazine that they REALLY look forward to getting, and mine happens to be Fine Cooking. Making its arrival even sweeter is that it only comes every other month. What I love about this mag is how they unpack the mysteries of cooking; they have an explicit approach that makes everything from the roasted chicken feast to the nuances of tomato sauce approachable and fun. It's a little bit Alton Brown food science, a bit 30-minutes meals (without that annoying Rachael Ray!), and a bit Follow that Food (for the way they will create 5 recipes on one ingredient).

The March 06 edition has a section on Rice Noodle Stir-Fries, and I pulled this simple recipe out cuz the ingredients looked tasty and I'm always interested in tackling my restaurant favorites. The basic idea behind these stir-fries (think Pad Thai) is that while you are soaking the noodles in warm water, you will begin to cook the topping. After a brief soak, noodles are added to the sauce, a few other things are added, and voila-Thai Noodles.
-------------------------------
Stir-Fried Noodles with Tofu, Scallions & Peanuts
Serves two (with leftovers)

4 oz. dried wide (pad thai) rice noodles
2 tbsp. soy sauce
2 tbsp. unsulphured molasses
1 tbsp. rice vinegar
1 tbsp. ketchup (seems weird, but it works)
1 tbsp.. minced fresh ginger
1/2 tsp. kosher salt
1/8 tsp. cayenne
2 tbsp. vegetable oil
1 tbsp. minced garlic
8 oz. extra-firm tofu, drained and sliced into 1/2 inch cubes
1 1/2 c. bean sprouts
2 scallions, trimmed and sliced diagonally into 1-inch lengths
1 large egg
2 tbsp. crushed unsalted peanuts
3 tbsp. chopped fresh cilantro
1 line, cut into wedges for serving
-------------------------------
*Soak the dried noodles in warm (110 F) water until pliable but still rather firm, about 30 minutes. Meanwhile, prep the rest of the ingredients.
*In a small bowl, whisk the soy sauce with molasses, rice vinegar, ketchup, ginger, salt, and cayenne.
*Once noodles are drained, heat 1 tbsp. of oil in a large skillet until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu and stir briefly to combine. Add the noodles and cook, stirring and tossing until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 tbsp. of water. Add the bean sprouts and scallions, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
*Push the noodles to one side of the skillet and add the remaining 1 tbsp. of oil. Crack the egg into the oil and scramble it lightly until almost cooked, breaking it up as you go (about 30 seconds). Fold the noodles back over the egg, add the peanuts, and stirfry, stirring gently, until the egg is completely cooked. Sprinkle with cilantro and serve immediately with lime wedges on the side.

The Melting Pot

2006-01-15T18:36:00.000-08:00

Scott and I were in San Jose for a night of improv at ComedySportz (good, stupid fun-comedy in the same vein as "Whose Line is it Anyway?"). When the show let out at 10, we set out to find a good place to eat. We were thinking divey, unique, charming, cheap, a hideaway. But when most of a city's restaurants close before 10 (who knew!!), one's list of qualifiers begins to shrink fast. After wandering the streets of downtown for a bit, we happened upon The Melting Pot, a fondue restaurant that has the big service feel of the Olive Garden or Cheesecake Factory. We didn't know it at the time, but our big find happens to be part of a chain that started in Florida 30 years ago. Oh well.

It was late, so we decided to share the Traditional Swiss Cheese Fondue ($12.00)--a combination of Swiss cheeses, white wine, Kirshwasser, lemon, garlic, and nutmeg served with a variety of breads, apples, and raw veggies. Our server--an affable, if not overly-talkative guy--prepared the fondue tableside and let us know he was happy to refill our bowls of dipping stuffs when we finished them. How wonderfully American! The service was painfully slow, but we were tucked in the back of the restaurant in a cozy booth designed for two, where-as I'm sure you've guessed- we were engaged in deep, meaningful conversation. This place must clean house on Valentine's Day!

Cheese Fondue originated in Switzerland many moons ago, when folks there would run out of fresh foods to eat during the cold, long winters. By winter, the cheeses created during the summer became hard and stale. The smart, resourceful peasants melted the cheese down in a communal pot, added liquor and spices to make it more palatable, and invented fondue (French for "to melt").

If you're in San Jose late at night and can see the fun in cookie-cutter fondue, give this place a try. Just be warned: word has it that drinking water with melted cheese can turn the cheese into a big congealed ball in your belly, leaving you feeling mighty sick and weary of fondue for a good, long time.

Reporter on assignment

2006-01-12T17:53:00.000-08:00

Foodstorm is still Bay Area-based, but every now and then we find good reason to segue into other geographical territories. That's my little brother, the Marine, about to enjoy an Iraqi naan-like bread.

Note from the field: Me testing out a fine eatery for your blog site!

A Gourmet Hamburger Place

2006-01-09T17:17:00.000-08:00

We recently ventured to San Francisco's trendy Hayes Valley for haircuts, and happily stumbled upon Flipper's for a pre-cut lunch. It was a glorious, rain-free January day, and we were thrilled to find an outdoor patio to enjoy the winter sun while sinking our teeth into some hearty food. I ordered a tuna melt, which came with curly seasoned fries AND a tasty mixed greens salad. I was further happy that the heaping serving left me with a late afternoon snack (later enjoyed in Golden Gate Park-what a day!). With its art galleries, hip furniture shops, coffee houses, and an absinthe bar, it's hard to imagine Hayes Valley was once a haven for ladies of the night. Part of this change is due to the 1989 earthquake, which took down the Central Freeway that divided Hayes Valley. With the freeway gone (and not to be rebuilt), Hayes Valley has reestablished itself as an energetic, artistic community worth visiting. And Flipper's sunny patio aint bad either.

Never too late for Latkes

2006-01-08T16:43:00.000-08:00

My mom throws a great latke party every Chanukah, but I was so busy cooking (and mostly eating) at this year's bash that I forgot to take photos. My mom really does make the best latkes--they've got texture, a good potato to onion ratio, and a perfect balance between a crispy outside and soft inside. Knowing that my latkes will never be as good as mom's, I've created a sweet potato latke that borrows from her great recipe while trying to earn its own sweet reputation.
----------------------
Sweet Potato Latkes
Serves 3
----------------------
2 sweet potatoes or yams-grated
2 small yellow onions-thinly sliced
3/4 c. flour
2 eggs-whisked
nutmeg-a dash
salt and pepper, to taste
Canola Oil
----------------------
Mix potatoes and onions. Add flour and toss to mix evenly. Add eggs to the mixture and toss. Stir in nutmeg, salt, and pepper. Coat the bottom of heavy pan with oil and bring to a medium-high heat. Drop large dollops of latke batter onto the hot oil. Turn latkes when bottom is golden brown. Cook other side to a golden brown and remove from the pan. To remove excess oil from latkes, drain them on paper grocery bags. Add more oil to pan as needed. Enjoy year round.

Nittany Lions take the Orange Bowl

2006-01-06T13:22:00.000-08:00

My father-in-law, a Penn State alum and the biggest PSU fan you'll meet, invited us to his hotel on January 4 to watch the Orange Bowl. For some, nothing marks the new year like a bowl game, and for many, bowl games are primarily about the chips and beer. For this game, Budweiser, Guiness, and Sam Adams just wouldn't do. Notice we're drinking Rolling Rock, brewed in Latrobe, Pennsylvania, just a few miles from Penn State.

While passing time in front of a football game isn't my favorite activity, the game was a true nail biter. Both teams kept missing field goals (four altogether!) and the game went into triple overtime. Fortunately for us, Penn State came out on top and we can feel confident that all will be well as we enter the new year.

Happy New Year

2006-01-02T21:19:00.000-08:00

Since our current abode is in Palo Alto (Spanish for "tall tree") and the tree symbolizes growth, this seems an appropriate icon to bring us into the new year. The tree also happens to be one of only two cookie cutters that sit in my catch-all of kitchen gadgets drawer. I own a whole slew of cutters, but Scott only sanctioned the journey of two (the other being a flower) until we move into bigger digs. Very smart boy.

The real Palo Alto is a Coastal Redwood (Sequoia Sempervirens) that's about 1000 years old. Check out the picture from the early 1900's, when it was a mere 900 years old. Hmph. We enjoyed the visit of Scott's family for the holidays, and further enjoyed a tasty batch of his mom's favorite gingerbread cookies with a buttercream frosting. Wishing all a very happy 2006!

Injera

2005-12-19T19:49:00.000-08:00

When the urge for injera hits, it hits hard. And Axum Cafe, on Haight Street at Pierce, filled my desire for the spongy, sour Ethiopian pancakes I love so dearly. Axum is a charming, cheap, family-run cafe, where the food is served fast. Like under 5 minutes fast. This may alarm some, but we were so hungry we saw it as a divine blessing. The American-style salad served on the injera was new for me, but as might be imagined it was devoured along with the rest the $12 vegetarian platter for two. Mmmm.

Gumballs at the de Young

2005-12-13T23:05:00.000-08:00

As much as I love food, art is my first true love. If you haven't yet been to the new de Young Museum, get thee to the park and seek it out! Amongst my favorite artists of all time is Wayne Thiebaud, whose thickly spread paint is so reminiscent of a beautifully iced cupcake that you're tempted to get your tongue right up on the canvas and start licking! (This is not advised). After wandering through the galleries, my friend Carrie took me to Zazie in Cole Valley for brunch. Wow. If you're ever in the area on a nice Sunday afternoon, they serve up breakfast in a delightful (heated) garden. I was craving plain ol' eggs and toast, but the menu taunted me with gingerbread pancakes with lemon curd and poached eggs with smoked salmon and hollandaise sauce. Not to be missed.

Curb of the Presidio

2005-12-11T08:26:00.000-08:00

I love having an excuse to visit San Francisco, so when Scott's dad asked if I'd pick him up in town this weekend I was more than happy to mosey into the city. We decided to take a drive through the Presidio, and then the hunger urge hit. How fortunate-an opportunity to eat! And good news...we were merely blocks away from one of Tom's favorite sandwich spots, Curbside. The location, directly across from one of the gates into the Presidio, is ideal, and the grilled Provencal vegetables with blue cheese on Baguette-with pomme frites-was delish. After our French meal we enjoyed a very non-grumpy drive south on the 280.

Caffeinated Jello

2005-12-08T01:02:00.000-08:00

This here is flagrant appropriation, and while I haven't actually made these (yet!) and this may appear to have little to do with the Bay Area (hey-this place is chock-a-full with coffee drinkers), it had to be mentioned. When you have a husband in grad school who's practically dripping coffee into his veins, clever twists on the old familiar are intriguing. Thanks again to Lori for the tip. Delicious Days brings us the sequel to "Watch it Wiggle" with cubed coffee!

Watch it Wiggle.

2005-12-06T14:23:00.000-08:00

I had the pleasure of visiting Elizabeth Hickok's studio at San Francisco's Open Studios event in October. Liz is making an impact on the food and art worlds by making scale molds of San Francisco buildings, and casting the whole thing in colorful gelatin. By adding dramatic lighting to these glistening forms, she captures a brilliance in gelatin that could make Martha swoon. The slippery work pays homage in part to San Francisco's earthquake-bound status, and makes you wonder about the tenuous relationship between man and nature. On the edible side of things, Liz was a very thoughtful host and offered her studio visitors a refreshing assortment of jello shots.

Thanks to Lori E. for bringing Liz to my attention.

More jello coming soon.

Smells like the holidays

2005-12-04T10:15:00.000-08:00

My vision stinks and my hearing is on the fritz, but my nose is an olfactory factory. This may in part explain why I love food so much. If you're like me, and you love the good smells of the season, this is an easy way to perk up your nose and bring the holidays alive.

Just toss a teaspoon or so of mulling spices into a pot of water, bring to a quick boil, and then drop it down to simmer. If you don't have mulling spices, break up a cinnamon stick, throw in some whole cloves and allspice, and you're done. A warning is in order: it'll smell like apple cider and pumpkin pie, and make you hungry for both.

If you know the smells without a comestible reward will drive you nuts, replace the water with a cup of apple juice or 3/4 cup red wine and a splash of sweet vermouth.

Happy Birthday, Scott!

2005-12-03T11:31:00.000-08:00

Check out the puckered pages. Can you tell how much we love this recipe?? Scott's favorite breakfast is (are??) pancakes, so we celebrated his way. Before we got our own copy of the New York Times Cookbook, Scott would call his mom, Gail, for the recipe--they're that good. Even though she loved reciting the steps over the phone every month, she bought us our very own copy of the cookbook. Nothing crazy, but simply good. My shorthand of the recipe follows, or click on the photo for a very literal representation.

Basic Pancakes
(Makes about 1 dozen--5 inch--pancakes. Enough for 2 hungry people.)

1 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1 egg
1/2 to 3/4 c. milk
2 tbsp. butter, melted and slightly cooled

1. Mix the flour, baking powder, sugar and salt.
2. Beat the egg, milk and butter (in another bowl) until blended
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough.
4. Heat and lightly grease griddle/pan. Pour your pancakes into the pan (the NYTCB recommends dropping 1/4 cup of mixture from the tip of a spoon), and cook until the entire surface of the pancake is dotted with holes. Turn over and cook the other side til light brown.

Pomegranate Season

2005-11-14T23:19:00.000-08:00

Scott snapped this hot photo of the pomegranate seeds we added to last night's salad. Poms are a completely ridiculous food--they're hard to open, stain everything in sight, and it takes a million seeds to make a real impact. But they are beautiful, snappy, and seemingly trendy. Who can resist that?

Coming Soon: Cordial Relations

2005-11-09T22:49:00.000-08:00

I'm brewing up cordials for the holidays, and here's a sneak peak at the first batch.
**Limoncello**
**Ginger and Spice**
**Earl Grey**

The Earl Grey is the only one ready to drink--the other two are sitting for a few more--and it is exceptional!!
Here's how you can make your own:

EARL GREY CORDIAL
3 cups of vodka
4 earl grey tea bags
1 cup simple syrup

*pour the vodka into a mason jar
*add the earl grey tea (shake it out of the bags)
*steep for ONLY 24 hours (longer will make it too bitter)
*strain the loose tea (I used a coffee filter)
*add simple syrup and stir
*Voila! Cordial!

Honey Mustard Salmon

2005-11-09T21:25:00.000-08:00

Here's a cozy fall dish, sure to melt the hearts of the salmon-lovers you love. This one comes straight (with not too much of the fidgety creative stuff I'm super fond of) from the Moosewood Restaurant. And, as my good friend danielle sometimes says, it's Easy Peasy. Enjoy.

Serves 2
2 salmon fillets (5-6 oz each)
3/4 tablespoon honey
3/4 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 c. fresh bread crumbs (yes, you have to make your own!!)
1/4 tsp. dried thyme (hmmm...I didn't have any and used parsley instead)
s & p to taste

Preheat oven to 375.
*Rinse fillets and pat dry.
*In a shallow bowl, mix honey, mustard, and lemon juice.
*In another shallow bowl, combine the bread crumbs with the thyme and s & p
*Dip each fillet in the sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
Place fillets on a lightly oiled pan, and bake, uncovered, for 20-30 min.

Pesto? Presto!

2005-10-26T22:30:00.000-07:00

While pesto is clearly a summer food, if there's fresh basil around it just might be begging to be blended up into a savory sauce. Ah, pesto. This here batch came out mighty good-I diverted from the traditional pine nut variety by throwing in almonds instead.

Try this at home! Blend the following ingredients to taste
*A big handful of basil
*Your favorite variety of nuts-if anyone has tried peanuts, I'm curious to hear how this tastes
*Olive oil
*Cloves of fresh garlic
*Parmesan cheese
*Salt

The best tacos?

2005-10-24T18:25:00.000-07:00

Hard to say if they're the best, but Taqueria El Grullense in Palo Alto has some pretty amazing tacos. I have no idea what "El Grullense" means (go ahead, try looking it up), but it doesn't really matter when you're really hungry and have a thin wallet! At $1.75 each (meat tacos are somewhat cheaper), a complete meal with ice cold bear can be had for a mere $6.50. And they pile the extras on with such a heavy hand that you can't really tell where one taco ends and the other starts. Good deal. The best part? It's just down the road from my house. Yay, I've found my new taco heaven. Where do you go for the best tacos?

El vinedo impresionante!

2005-10-18T17:36:00.000-07:00

I couldn't resist sharing more photos of my family enjoying SLO wine country. There's dad, washing back some port. Mom, who is known to have secret stashes of chocolate hidden around the house, emerged from the car with a big bag of great chocolate that nicely complemented the bevvies, making us all that much happier.

And there's the lovely family, sans lovely sister who hadn't made it down yet.

Isn't the view great?

A Marine on leave enjoys his first wine tasting

2005-10-17T22:13:00.000-07:00

This is the first update to take us out of the Bay Area, but with good reason...

My brother, a Marine stationed in Iraq, was home for a short holiday. Needless to say, we were SO happy to see him! Home is Los Angeles, so we met him and the rest of the family in charming San Luis Obispo, a lovely halfway point. After catching up over a hearty meal, we ended up at the hospitable Baileayna Vineyard tasting room. Baileyana, a little Edna Valley Winery, specializes in Chardonnay, Pinot Noir, and Syrah. The tasting room, located in an old country schoolhouse, is crisp and clean exuding only the faintest hints of spelling tests and paper airplanes. The air smells of musky grapes rather than of dusty chalk, and the jovial servers wipe away any thoughts of school marms and detention.

After our tasting, we took a generous pour of their amazing port (which my brother thought tasted like Manischewitz-what does he know?) outside to enjoy the sunset and watch the dog run around the lawn. It was an amazing day.

Start your day the old fashioned way

2005-10-12T23:31:00.000-07:00

Fill it to the rim, with Brim! I was just gonna throw together some simple granola, and Scott came up with a first meal that would make the governator proud.

Secret ingredients
granola with yogurt and sliced bananas
Armenian pizza topped with a mini omelette
Vietnamese-style coffee (sweetened condensed milk is the key here)
orange juice and sparkling water-a favorite combo

Apple Raspberry Pie with Crushed Almond Crust

2005-10-06T18:25:00.000-07:00

When I first started cooking, recipes existed in a galaxy far, far away. As a child I would help my mom, who always salted to taste and added ingredients as she saw fit, with the cooking. This, in my mind, was how people cooked. Mom (Sheila) owned her fair share of cookbooks, but they acted more as a reference or source of inspiration than as concrete dogma. This way of cooking is in my blood.

I mention all this because over the past few years I've wanted to make certain things that required more than good intuition. Gourmet things, like creme fraiche or pasta puttanesca (for a good time, look up the meaning of that word), which required the accumulation of several cookbooks as well as subscriptions to cooking magazines. When my husband and I recently moved to Palo Alto, in an effort to save space and as an exercise in selection, we decided to limit ourselves to four cookbooks.

While this isn't a first in my cooking experience, this week I found these two worlds collide. I found some delicious fuji apples (my current favorite), and wanted to make them into a pie with an almond crust. I found the crust recipe in my trusted Craig Claiborne, but couldn't figure out how to make the apples work with it--Craig offered no advice! And the other cookbooks were of little help. Rather than seek information online (perhaps the logical, left brain choice), I happily reverted to my old ways and rediscovered the drama that can exist in a kitchen. I can't say that this was the BEST pie ever, but it was creative and pretty tasty.

Roasted Tomatoes

2005-10-03T22:22:00.000-07:00

I discovered the Menlo Park Farmers Market this weekend, and came home with some great produce. While the market isn't huge, plenty of farms were represented. For lack of fridge space, and perhaps a more encyclopedic knowledge of cooking certain foods, I passed on the bok choy, pomegranates, and radishes. But I did steal away with green and yellow beans, yams, fuji apples, an assortment of tomatoes, garlic, arrugula and lettuce, and amazing emerald beaut plums. If you ever get the chance to taste the Emerald Beauts-do, don't question the urge! They are delicious and sweet, and apparently grow well in milder temps.

When I got all my goodies home I decided it was time I learned to roast some tomatoes. Never done it before. I found a simple recipe in my beloved "The Figs Table," an homage to spending two years in Boston. Todd English can get fancy pantsy, but not here. The only drawback, if there is one, is that you need to give yourself 3 hours to see the fruits of your labor. But maybe because there really is no labor you won't really mind. So throw 'em in the oven and then throw back some drinks with friends. I mixed my tomatoes into a yellow string bean and pesto side dish. Delish!

12 plum tomatoes
1 tablespoon olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

-Preheat the oven to 250 degrees.
-Place tomatoes on a baking sheet and rub with the oil. Sprinkle with the salt and pepper.
-Roast until the tomatoes are shriveled and slightly darkened, about 3 hours.
-Use immediately, or cover and refrigerate up to 4 days.

Welcome to California!

2005-10-03T22:17:00.000-07:00

To honor our new home in the California Bay Area, an area rich in food lore and fine dining, this blog is an attempt to document our culinary discoveries, eating habits (without too many gross details), and milestones in cooking. This site isn't trying to wow anyone, but will simply attempt to touch upon what it can mean to learn something new and generate some excitement for cooking and eating in the process.