tag:blogger.com,1999:blog-33548003204358377552024-02-06T19:45:07.020-08:00All About the FoodRecipes, favorite readings, tips, restaurant reviews from a Southern Californian home chef.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-3354800320435837755.post-33667596552310868302011-10-09T17:25:00.000-07:002011-10-09T17:25:15.437-07:00Alternative Lifestyle<span style="font-family: Arial;">"I am not a <i>complete</i> vegetarian. I eat only animals that have died in their sleep".- George Carlin</span><br />
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<span style="font-family: Arial;">Let me be completely honest: I am not a vegetarian or any other combination. I could say that I am quasi-vegan as dairy and I have parted ways. I still like cheese though.</span><br />
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<span style="font-family: Arial;">I'm blaming it on my sister's boyfriend who became a vegetarian a few months ago. I was shocked as he was a big carnivore and Cheeburger champion. He's a bit of a zealot now and won't allow his roomies to bring meat back into the house. Yikes. Thank God I don't live with him. As I said, I'm not a vegetarian. I know a few people who are. I respect that and their lifestyle. Just don't push it on to me. </span><br />
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<span style="font-family: Arial;">On occasion, I feel like eating vegetarian. The question is where are the good veggie restaurants? My sister had introduced me one, <a href="http://www.sipz.com/">Sipz Fusion Cafe</a>. Sipz is a vegetarian place (no meat on the premise) that has different types of Asian cuisine on its menu- hence that type of fusion rather than mixing Asian cuisine with something Western. They also love spicy dishes so I had less options. I opted for a rice bowl- walnut "shrimp" and brown rice ($1 extra). The walnut shrimp is a "crispy battered shrimp and walnutz (their spelling, not mine) glazed with a mayonnaise based sauce". This dish is quite common in Chinese restaurants. I suspect that this dish does not exist in China but I could be wrong. </span><br />
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<span style="font-family: Arial;">The dish was wonderful and authentic. I forgot that I was not eating actual shrimp. Not sure what the "shrimp" was made out of- seitan? Tempeh? Doesn't matter. It was excellent. Tip- if you plan on paying with cash, get the mango iced tea. It's free if you pay with cash. Well worth it. </span><br />
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<span style="font-family: Arial;">My second time there I tried the seaweed salad and the crunchy "chicken" chowmein with veggies in a savory brown sauce. The noodles were eggless and delicious. This dish was similar to ones that I have had in Chinatown in San Francisco and LA. The veggies were quite typical of an Asian stir fry: broccoli, baby bok choy, button mushrooms, baby corn, and bamboo shoots. </span><br />
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<span style="font-family: Arial;">My third time there I had the cashew "chicken" rice bowl. It was similar sauce wise to the chowmein- brown sauce and same veggies.</span><br />
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<span style="font-family: Arial;">Last weekend, I decided to try another vegetarian place, <a href="http://vegnout.com/">VegNOut</a>. This place is known for its burgers. I thought it was ironic that it was next door to Lefty's Chicago Pizzeria which was featuring their meaty pizzas. (I will try Lefty's another day.)</span><br />
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<span style="font-family: Arial;">I was delighted to see a fairly large menu, burgers, sandwiches, and veggie dogs. It took me a while to decide upon the 30th Street Classic, "meaty patty topped with Cheddar cheese, lettuce, tomatoes, pickles, onions, and our homemade Thousand Island dressing". I opted to have the onions grilled (just can't do raw onions) and without pickles. The cashier suggested I get the sweet potato medallions which I did. I got water which was infused with cucumber. Found it light and refreshing. The cucumber flavor was subtle which I enjoyed. </span><br />
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<span style="font-family: Arial;">My burger was huge! The last time I had a veggie burger in a restaurant was probably when I was in high school.They were tiny back then. The bun was wheat and held up pretty well. I enjoyed every last bite although the Thousand Island refused to stay put and ended up migrating onto my hands and the basket. </span><br />
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<span style="font-family: Arial;">The sweet potato medallions were also large but tasty. The server gave me a side of chipotle dipping sauce. I tried the smallest bit. Too hot for my delicate tastebuds.</span><br />
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<span style="font-family: Arial;">I will most likely go back there in a couple months. </span><br />
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<span style="font-family: Arial;">It's fun to try something new but don't expect me to give up my carnivore lifestyle anytime soon. If you have ever had the Carne Asada fries at <span id="goog_98805769"></span><a href="http://lolitasmexicanfood.com/">Lolita's Taco Shop</a><span id="goog_98805770"></span> or the filet mignon at <a href="http://carverssteak.com/">Carvers</a>, you'll understand. </span><br />
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<span style="font-family: Arial;">Until next time!</span>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-1103769165919501322011-10-09T16:40:00.000-07:002011-10-09T16:40:58.045-07:00Oktoberfest- Part 2"<i>Everybody has to believe in something.....I believe I'll have another drink.</i>"<br />
-W.C. Fields<br />
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Yesterday, Betty and I had decided to try going to the <a href="http://oboktoberfest.com/">Ocean Beach (OB) Oktoberfest</a>. It was the first time for either of us to check it out. The information I had originally was pretty scarce. I knew that there was a $3 admission charge and it was by the OB pier. It was fairly small but the beer garden was huge. We had to pay $3 each to get into the garden and then buy our drinks ($6 each). I was a little disappointed in the beer selection and went with <a href="http://www.bluemoonbrewingcompany.com/">Blue Moon</a>. Blue Moon is a Belgian-style wheat ale. I've had it before and like it. Betty had a cheap beer- I want to say it was Coors Light.<br />
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The food options were a bit disappointing. It seemed to be a mini version of the Del Mar Fair. There were only 2 brat stands. There was a pizza stand, Japanese food, Mexican food, corn dogs, fried foods, Belgian fries and waffles, kettle corn, boba stand, and a potato pancake place. There were several jewelry and trinket stands.<br />
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Betty and I decided to share some <a href="http://www.belgianfries.com/bfblog/?page_id=1426"><u>Belgian fries </u></a>which are fried twice, crispy on the outside, and fluffy on the inside. The fries came with a choice of ketchup, aioli, and mayo. I opted for the aioli. These fries were hot, golden, and delicious. I'm not sure why there are not more places that serve these Belgian beauties. The aioli was distinctly garlicky and were complimentary.<br />
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We moved on to sample a potato pancake which was not cooked to order but had been warmed up. As Betty put it, it was like "a thick tater tot". The pancake came with sour cream and applesauce. The applesauce resembled and tasted more like an apple glaze sauce.<br />
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We walked around some more and then ordered a brat with grilled onions. The bun was overly doughy and we ended up eating the brat and onions. The brat had a bit of a kick towards the end. Luckily for my sensitive palate, I could eat the brat without crying.<br />
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Finally, we decided to visit the fried food stand and try some beignets. We opted for powdered sugar and caramel on the top. I was (again) disappointed with the beignets. While they were made fresh, the dough was heavy and soggy, instead of light and airy.<br />
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It wasn't long until we ended up walking away from the event. I was in a quest for some bottled water that did not cost $6 (2 for $3 each at Oktoberfest). We found a hole-in-the wall Mexican restaurant that had bottled water for $1. Sold. Betty and I overheard a couple of French tourists trying to decide what to order. Turns out their friend was local and ordered a torta for the Frenchwoman. A torta?! It's a sandwich, for crying out loud. Betty was annoyed and said that they should have gotten a burrito or a taco. I agreed but the guy told us that she likes the tortas as she had had one recently. We certainly meant well. I wish I knew enough French because I would have steered her towards rolled tacos or maybe a chicken quesadilla.<br />
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We kept walking and then ended up going into an Irish pub. Of course, it was faux Irish. The only thing Irish was the name. Betty and I ordered Shandies or <a href="http://en.wikipedia.org/wiki/Shandy">Shandy</a>. A shandy is a beer mixed with 7-Up at least that is how I've seen it at other pubs in town. The bartender smiled and looked blank and asked us what was in there- vodka? No- beer and 7-up. That was the first time I've had a bartender not know what a drink was.<br />
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Later as we were chatting, we noticed green jello. The bartender was busy making jello shots. Jello shots in a bar?! I thought only college kids had those or at least people at house parties. I would not be caught dead ordering a jello shot. To each their own.<br />
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Betty had mentioned red velvet cupcakes at a bakery called <a href="http://iloveazucar.com/">Azucar. </a>Betty is a cupcake fanatic. She knows where all the good cupcakes are in town. Betty is acquaintances with one of the gals who works there and they were chatting about a workout class. I was perusing the menu which sounded intriguing. There was one panini that practically screamed "Viva La Espa<strong style="font-weight: normal;">ña!". This panini, Berto, had these ingredients: </strong>Serrano ham, manchego cheese, arugula, drizzle of extra virgin olive oil. Hmm, mental note: must try the Berto soon.<br />
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Betty had had the Cubano panini before, slow roasted Cuban style pork, thinly sliced ham, Swiss cheese, mustard, pickles. It sounds good but I'm not a pickle person. She reassured me that the pickles make the panini good. Perhaps another time, after the Berto.<br />
We saw three flavors of cupcakes: coconut, pumpkin, and the red velvet. We ended up getting a pumpkin and a red velvet cupcake each.<br />
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I tried the pumpkin cupcake after dinner (Thai fried rice). It was moist, fluffy, spiced, and just sweet enough. I really enjoyed it. I can't wait to try the red velvet tonight.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-50205240995780284492011-10-09T16:01:00.000-07:002011-10-09T16:01:50.127-07:00Oktoberfest- Part 1"Beer is proof that God loves us and wants us to be happy."- Ben Franklin<br />
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It's that time of year again: pumpkins, falling leaves, beer and brat. I speak of course of the wonderful event known as Oktoberfest. I had decided to partake in a couple different Oktoberfest events. The first was a 5 course meal at <a href="http://www.winevaultbistro.com/">Wine Vault & Bistro</a>. Originally, I had invited Ellie and Betty. Ellie's on a strict diet so she had to decline. We invited Betty's friend, Daniel, to join us that evening.<br />
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I have to apologize in advance for the quality of my photos. I took pics with my new smartphone and the room was a bit dark. A couple of my beer pics didn't load.<br />
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The first course was: Local Yellowtail, Stone Crab, Beer Battered Shallots, Julian Apples 2 Ways: Raw + Roasted Aioli served with Sünner Kölsch beer. The appetizer was clean, refreshing, and light. My favorite was the stone crab which was savory and flavorful. The beer battered shallots were crispy and genius. I love shallots as they have a delighfully mild onion flavor which was complemented by the beer batter. The apples were less successful to me but they added a little sweetness and texture. (No photo of the beer.)<br />
The Sünner Kölsch beer was fantastic! It's a regional specialty of Cologne, Germany. It is "clear, bright straw yellow color with a prominent floral hoppiness and a mild bitterness. . . . The result is a clean tasting beer not dissimilar to a Pilsner, but with more fruity esters and a lighter bitterness" (Wine Vault & Bistro menu).<br />
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<tr><td class="tr-caption" style="text-align: center;">1st Course: Yellowail with Stone Crab, Shallots and Apples</td><td class="tr-caption" style="text-align: center;"><br />
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The second course was one of my favorites. We had marinated local mussels with <a href="http://en.wikipedia.org/wiki/San_Marzano_tomato">San Marzano tomatoes</a> with carmelized garlic and ricotta on top of ciabatta. The mussels were in a flavorful broth. What brought the dish together for me was the creamy ricotta and the San Marzano tomatoes which were slightly tart. The beer we had was Franzikskaner Hefe Weisse. The beer has "distinct banana, pear, and bubble-gum esters along with mild clove aromas mark this as a classic Bavarian hefewiezen. The fruitiness of the palate is complemented by mild wheat flavors and a light, dry finish" (Wine & Vault Bistro menu).<br />
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When the beer expert (sommelier doesn't seem right) mentioned bubble gum, I was a bit skeptical and nervous. Sure enough, I could tell there were definite hints of bubble gum but it was not cloying sweet. The beer was good but not something I will seek out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEBmW5d31Ei3PboNKGW5QTfWbhNb9KSzyg5bjUjyuqk53m8uqNUn9HAMq6r6RdeByTK_u8wqMIM5KGCt5V21S3czOWI5dyNMEPD42-UkZzh1vgl0tnDNdA6SjEgbndJoYg74IJ00SYPY/s1600/2nd+course.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEBmW5d31Ei3PboNKGW5QTfWbhNb9KSzyg5bjUjyuqk53m8uqNUn9HAMq6r6RdeByTK_u8wqMIM5KGCt5V21S3czOWI5dyNMEPD42-UkZzh1vgl0tnDNdA6SjEgbndJoYg74IJ00SYPY/s320/2nd+course.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd course: mussels, tomato, garlic and ricotta on ciabatta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oUacgKdxEcz5d9X6C1fM464QqA5S0a1eXAc0cnVmOcWQqTvJn9LBpw9EngH-MxWLOZYF4KepYVpE4tD3aUgjppAtCjOfKK5QL5CBj5gLX7OFU3lMUfm6eJKJfLCc6oXvDjvzKmQ0XV8/s1600/Franziskaner+Hefe+Weisse.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oUacgKdxEcz5d9X6C1fM464QqA5S0a1eXAc0cnVmOcWQqTvJn9LBpw9EngH-MxWLOZYF4KepYVpE4tD3aUgjppAtCjOfKK5QL5CBj5gLX7OFU3lMUfm6eJKJfLCc6oXvDjvzKmQ0XV8/s320/Franziskaner+Hefe+Weisse.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Franziskaner Hefe Weisse</td></tr>
</tbody></table>The third course was another favorite: Housemade Shelton Farms Chicken "Sausage", Tomato Mostarda, Root Vegetable Slaw with Caraway. The reason the chicken "sausage" was not a true sausage is that there was no casing. In fact, the chicken "sausage" was in a fun circular shape.<br />
It was my first time having chicken "sausage" and I enjoyed it. The meat was moist, juicy, and well-seasoned. The tomato <a href="http://en.wikipedia.org/wiki/Mostarda">mostarda</a> was also something new. It is a typical Italian condiment- fruit and mustard. I also thought the root vegetable slaw added a nice textural contrast as the veggies had been julienned and were crispy.<br />
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<tr><td class="tr-caption" style="text-align: center;">3rd course: Chicken sausage, mostarda, with slaw</td></tr>
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The beer, Spaten Oktoberfest, was "an amber colored, medium bodied beer with roasted malt flavors balanced with the perfect amount of hops. Its richly textured palate has a hit of underlying sweetness true to tradition". This beer was a balance of light and dark beer which supposedly would appeal to the most beer drinkers. While I liked it, it was not as good as the first beer. (No photo available.)<br />
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The fourth dish was <a href="http://www.wagyu.net/home.html">Wagyu</a> Brisket "Pot Roast" with Tuscan Kale, carrots, turnips and their greens in Roast Jus. The concept was clever putting some of the best beef in the world and treating it as pot roast. Unfortunately, my Wagyu was mostly fat. Seriously, big white chunks of lumpy fat with perhaps 3 small bites of actual beef. I was rather disappointed to have such a measly edible portion of the beef. The Tuscan kale was quite good if a little bitter. I'm not that familiar with kale but I thought that it was a good foil to the beef. The other veggies were nondescript. Another first- a turnip. I honestly think that turnips don't have a distinct flavor which makes them forgettable to me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyMKc6HKWpJlGedtEyVtHaLZOBwyniTOxdKp6VHFx8lU7fH8wNWvtwW0PjrpvTVVwNKFcaqiafT0O7WP8F1GHQh11-M1mm5eBM9H8AlG5CNlTwjggiI-VLfMbusgAW-1qxacy9371Mko/s1600/4th+course.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyMKc6HKWpJlGedtEyVtHaLZOBwyniTOxdKp6VHFx8lU7fH8wNWvtwW0PjrpvTVVwNKFcaqiafT0O7WP8F1GHQh11-M1mm5eBM9H8AlG5CNlTwjggiI-VLfMbusgAW-1qxacy9371Mko/s320/4th+course.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4th dish: Pot roast and veggies</td></tr>
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The fourth beer was Schneiden Hopfen Weise which unfortunately none of us liked. We each took one sip and promptly left our glasses full. It's extremely hoppy and I discovered that night, I am not a fan of the hoppy beer. Sorry to those of you who are.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3s_usASenwTo7RpkBDR598irrrJEfOxUPRSeRayurhsjJp8DLUN8L_ca-eZOmJZ6RUPO9dYd5ffumO5vA27KLsJeW53tBMoe25ySdqEcwSTWG32g1xnGlf8NrHCXNHfDllXKd6D1fIA/s1600/Schneider+Hopfen+Weise.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3s_usASenwTo7RpkBDR598irrrJEfOxUPRSeRayurhsjJp8DLUN8L_ca-eZOmJZ6RUPO9dYd5ffumO5vA27KLsJeW53tBMoe25ySdqEcwSTWG32g1xnGlf8NrHCXNHfDllXKd6D1fIA/s320/Schneider+Hopfen+Weise.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Schneider Hopfen Weise</td></tr>
</tbody></table>Finally, our 5th and final course was Basil Tres Leches with Brown Butter Ice Cream and <a href="http://en.wikipedia.org/wiki/Valrhona">Valrhona</a> White Chocolate and Espresso Crumble. (I got mine sans ice cream as I can't eat it anymore.)<br />
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Now, the basil tres leches was one of the most intriguing desserts that I have ever had. Tres Leches I have had before and enjoy the caramely sweetness of that moist cake. But the basil had added a surprising twist cutting into the sweetness. In fact the tres leches was almost savory with the addition of the basil. I would have like to try regular tres leches alongside the basil version to see which was better. The first bite was iffy. Then it grew on me.<br />
Having the white chocolate and espresso crumble added both texture and flavor to the dish. Valhrona is one of the best chocolates in the world and is rather pricey. Of course, if you are going to use the chocolate as a garnish or in a similar prominent matter, you want high quality chocolate that is silky not chalky.<br />
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<tr><td class="tr-caption" style="text-align: center;">5th course: Basil Tres Leches cake with ice cream</td></tr>
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The beer was Weihenstephaner Korbinian which is in the "double bock" style. It was a dark and strong beer. We found this more palatable than the previous beer. "This smooth, creamy, medium-to-full bodied beer offers complex, roasted malt aromas of coffee, chocolate, caramel, bread and raisins, and delivers plenty of malt with notes of peppery spice, alcohol and hop bitterness. At the same time, this is eminently drinkable and highly regarded by lovers of the style" (Wine & Vault Bistro, menu). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD755OvAeyPcO5jz1d7WHI2n2Xrz4sIGnvtnrIlwL5Kdg_sLxamnkD3GQT9fdStkvjf35RIqhgd_idyYk2OPFsKvRy6mMCHZEds11MfkcP0BGp1aCEtbfZhNF2pnAvj95-v5HSbMzzjYA/s1600/Weihenstephaner+Korbinian.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD755OvAeyPcO5jz1d7WHI2n2Xrz4sIGnvtnrIlwL5Kdg_sLxamnkD3GQT9fdStkvjf35RIqhgd_idyYk2OPFsKvRy6mMCHZEds11MfkcP0BGp1aCEtbfZhNF2pnAvj95-v5HSbMzzjYA/s320/Weihenstephaner+Korbinian.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Weihenstephaner Korbinian</td></tr>
</tbody></table>It was a delightful meal but had a few flaws. I did learn a lot about beer that night.<br />
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Probst!Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-3211852190286041122011-09-18T14:17:00.000-07:002011-09-18T14:17:15.864-07:00Trying new things<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">Greetings friends! I know it's been a long time. Well, I have been busy working, dating, and socializing.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I did have a good food day yesterday so I thought I would share with you while my impressions were still fresh in my mind.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">One neighborhood that I have been checking out more is <a href="http://en.wikipedia.org/wiki/Point_Loma,_San_Diego">Point Loma</a>, a seaside neighborhood. I wanted to have a nice lunch at <a href="http://www.tendergreensfood.com/">Tender Greeens</a> before going grocery shopping at <a href="http://www.freshandeasy.com/">Fresh and Easy. </a>Tender Greens is a great place for when you want something healthy and delicious. I have heard about it but hadn't had the opportunity to go there.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">Since I got my smartphone, I have been all about Foursquare. Several users mentioned a few must try items: Yukon Gold mashed potatoes, Hibiscus tea, and the steak sandwich. I was a bit overwhelmed at the menu. There are salads, big and simple, and the option to make any protein into a sandwich, a hot plate(entree), or a salad.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">The daily special was a chicken sandwich with roasted red peppers. I probably should have written the ingredients down but I didn't think about it until much later. I ordered the chicken sandwich, a side of the Yukon Gold, and the Hibiscus tea. The sandwich was on toasted ciabatta, perfectly toasted and crisp. The aioli was just enough to accentuate the chicken and peppers, not overpowering. It was served with a simple salad with large thin slices of apple and a light vinaigrette. The potatoes were creamy, smooth, and flavorful. I'm not sure if there was butter, cream, or some broth for flavor. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I like the <a href="http://en.wikipedia.org/wiki/Hibiscus_tea">Hibiscus tea</a> which I have had at Mexican restaurants (AKA Jamaica). It's a bit like cranberry. I probably would have gotten a little sugar with it next time.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">My lunch was a little pricey, close to $20 but I think it was worth it. Next time, I''ll get the steak or chipotle BBQ chicken with the Yukon Gold potatoes. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I had met up with my friends, Ellie and Betty, for dinner and drinks at <a href="http://www.princesspubandgrille.com/">Princess Pub</a> in another great neighborhood, <a href="http://www.littleitalysd.com/">Little Italy</a>. Ellie had mentioned their Fish & Chips Burrito. I'm sold. Betty and I had ordered a great drink, Shandy, a mix of 7UP and Lager. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">The Fish & Chips burrito was absolutely fabulous. I had the beer battered fish version which was wonderfully crisp and airy. The burrito also had avocado slices, shredded lettuce, and diced onions. I would definitely order it again. I also got their apple crumble which I was a bit disappointed with as parts of the crumble were overbaked. Services was spotty and disappointing as our waitress was gone for over half an hour. Other than that, it was a great and casual experience.<br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I'm meeting Betty for dinner tonight at <a href="http://www.pampasrestaurant.com/">Pamas Bar & Grill</a> in Kearny Mesa. It's the first day of <a href="http://sandiego.craigslist.org/">San Diego Restaurant Week</a>. I love this time of year as many excellent restaurants have a prix fixe dinner (and now lunch). We had gone to Pampas last year and I was really pleased with my meal and the service. I'll try to remember to take some pictures this time. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">Until next time, bon appetit.<br />
</span>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-55541314757144192652011-01-30T16:10:00.000-08:002011-01-30T16:10:40.559-08:00Since I've Been Gone<span class="sqq">"For everything you have missed, you have gained something else, and for everything you gain, you lose something else." -Ralph Waldo Emerson </span><br />
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</span><br />
<span class="sqq">Late Happy New Year! And Happy (Early) Chinese New Year!</span><br />
<span class="sqq"><br />
</span><br />
<span class="sqq">My life has changed dramatically since my last post. My husband, Lauderdale, and I have separated and our divorce will be finalized soon. I ended up moving to a completely different part of town. I started a new job.</span><br />
<span class="sqq">I have a new outlook on life.</span><br />
<span class="sqq"><br />
</span><br />
<span class="sqq">Since I moved to a much smaller place, I had to get rid of a few culinary items which was sad for me. I have lost a good-sized kitchen but have gained access to many new and nearby restaurants. I am centrally located to some of my favorite haunts. I discovered that many restaurants deliver to my new place which is a precious privilege that my old place did not offer.</span><br />
<span class="sqq"><br />
</span><br />
<span class="sqq">This is my year to try new things, culinary and otherwise. I discovered a new favorite sandwich shop called <a href="http://www.whichwich.com/">Which Wich</a>. There are several main categories (e.g. Chicken, Beef, Pork, Classics, Vegetarian), choose your bread, cheese (optional), mustard, mayo, spreads, onions, veggies, oils and spices. You fill out a paper bag which serves as your menu and tells the staff what you want on your sandwich. </span><br />
<span class="sqq"><br />
</span><br />
<span class="sqq">I have tried 5 different sandwiches and have enjoyed them all immensely. Although I had pork tenderloin today which wasn't like the ones I have had on a plate but still good. I still have to try some more categories: beef, vegetarian, seafood, classic, and comfort). I appreciate the fact that they have the frequent buyer club so eventually I'll have a free sandwich.</span><br />
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<span class="sqq">That's all I have to say about food for now. For more of my non-culinary adventures, please check out my friend's dating blog, <a href="http://dateandtell.blogspot.com/">Date and Tell</a>, where I am a guest writer.</span><br />
<span class="sqq"> </span><br />
<span class="sqq">Until next time!</span>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-10123227940923675092010-08-29T13:58:00.000-07:002010-08-29T13:58:08.287-07:00"Mmm...bacon."- Homer SimpsonOne of my dear friends, Emily, has recently started a food blog about bacon. Bacon is one of my favorite foods and a guilty pleasure.<br />
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When I came across this recipe, I thought it would be a great addition to both our blogs.<br />
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For those of you who don't like bacon, you can substitute chopped pecans for the bacon. I haven't made this recipe yet. Perhaps I will once the weather cools down considerably. <br />
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This recipe is dedicated to all adventurous and curious foodies, bacon lovers, and dessert lovers.<br />
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<b>Pumpkin Caramel Bars with Bacon</b><br />
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Makes 24 bars. Total time: 1 hour + cooling<br />
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For the bars:<br />
<ul><li> 8 oz. bacon, diced</li>
<li>2 cups all-purpose flour</li>
<li>1 tsp. baking soda</li>
<li>1 tsp. ground cinnamon</li>
<li>1/2 tsp. table salt</li>
<li>1 1/2 cups pumpkin puree</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup packed brown sugar</li>
<li>1 egg</li>
<li>2 Tbsp. unsalted butter, melted</li>
<li>1 tsp. vanilla</li>
<li>1/4 cup chopped, toasted pecans (optional)</li>
</ul> For the Frosting:<br />
<ul><li>2 cups packed brown sugar</li>
<li> 1/3 cup water</li>
<li>Pinch of salt</li>
<li>1/2 cup heavy cream</li>
<li> 1 stick unsalted butter, cubed</li>
<li>4 oz. cream cheese, cut into 1-inch cubes</li>
<li>Sea salt, optional</li>
</ul>Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with non-stick spray.<br />
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Cook bacon in a saute pan over medium heat until crisp; drain on a paper-towel-lined plate and set aside. Reserve 2 Tbsp. drippings.<br />
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Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings, and vanilla in a large bowl until well blended. Stir in flour mixture and pecans, if using.<br />
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Spread pumpkin batter evenly into prepared pan; bake until a toothpick comes clean, about 20 minutes. Let cool completely before frosting.<br />
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Boil 2 cups brown sugar, water, and a pinch of salt for the frosting in a large saucepan over high heat, 5 minutes, gently swirling occasionally to prevent scorching. Whisk in cream and butter pieces. (Mixture will bubble furiously; keep whisking.) Boil 2 minutes more.<br />
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Transfer caramel to the bowl of a stand mixer; whip on high speed until sides of bowl are cool to the touch and caramel is thick, 8-10 minutes, scraping down sides of bowl as needed. Add cream cheese, 1 cube at a time, until frosting is smooth. Frost cooled bars.<br />
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Finely chopped cooked bacon (or pecans) and sprinkle onto frosted bars with sea salt. Store bars in the refrigerator up to 1 week.<br />
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Recipe from Cuisine at Home magazine, October 2010, Issue 83.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-82561664458182204032010-08-01T13:51:00.000-07:002010-08-01T13:53:24.888-07:00Birthday calories don't count<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">"A gourmet who thinks of calories is like a tart who looks at her watch." ~James Beard</span><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"> Yesterday was my birthday. It was a time of reflection, gratitude, and of course, good food. Although my life is quite different now, I have different blessings and new friends. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">My parents came into town to visit me. The hubs was working so it was the three of us. We went to one of my favorite restaurants,<a href="http://www.blogger.com/goog_495628287"> </a><a href="http://www.thecheesecakefactory.com/menu/welcome/">Cheesecake Factory</a>, where portions are huge and the menu is long. I was super excited to see more dishes added since my last visit. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">One of my new friends, Orange Blossom, wisely said at her own birthday party, "Birthday calories don't count". I wholeheartedly agree. I had fun looking at the menu both online and in-person. One of my absolute favorite appetizers is Ahi (Tuna) Tartare.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9I9wMuKc4dwqCFEzhDxLNYjsnaE9ldGlJ8eqPPCygeWFt-tMrrsmoF7yZb3rYz3hDT83xemYBhR9mKeeT3uKANgBrTK7_o0v45VI-GE8jHysDA8oI4lCMMXrkJIpQpxqlXp1xaG52ak/s1600/CCF-SmallPlate-Ahi-Tartare_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9I9wMuKc4dwqCFEzhDxLNYjsnaE9ldGlJ8eqPPCygeWFt-tMrrsmoF7yZb3rYz3hDT83xemYBhR9mKeeT3uKANgBrTK7_o0v45VI-GE8jHysDA8oI4lCMMXrkJIpQpxqlXp1xaG52ak/s200/CCF-SmallPlate-Ahi-Tartare_1.jpg" width="135" /></a></div><span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I'm not sure when I started enjoying this refreshing dish but I've been hooked ever since (pun intended).</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">I can sum up this great dish in this equation: Ahi + avocado = bliss.</span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">They had some special items that weren't featured in the regular menu. I had this wonderful dish called Chicken Bellagio. It had parmesan crusted chicken, angel hair pasta in a cream and basil (?) sauce, topped with <a href="http://www.gourmetsleuth.com/Articles/Produce-440/arugula.aspx">arugla </a>and prosciutto. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">For dessert, I already had chosen my cheesecake: Wild Blueberry White Chocolate Cheesecake. It was light, smooth, creamy, and wonderful.</span><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">My friend, Freesia, and I ordered Mango Mojito Margaritas were as fun to say as they were to drink. My other friends, Peony, and Orange Blossom, got a Strawberry Margarita, and a Mojito Clasico. </span><br />
<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;"><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">After much (inner) debate, I had decided to try the <a href="http://www.haciendadevega.com/enchiladas_tlaxcala.htm">Enchiladas Tlaxcala</a>. I have to admit I was clueless about the pronunciation. Four years of high school Spanish doesn't quite cover foodie terms. The food was good although their tomatillo sauce was not mild in my opinion. I probably will try something else next time.</span><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">We had a great time, filled with stories, "me too"s, and laughter. </span><br />
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<span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif;">All in all, it was a vast improvement over last year's disappointing dinner elsewhere. </span>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-79151468091622925272010-06-14T22:14:00.000-07:002010-06-14T22:14:28.485-07:00San Fran PicsHi everyone,<br />
As promised here are the pictures to accompany my recent SF post.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JdLa55x9mbsZfSLOLMc0QUmTduYw6iEdEVahd3f0qllR9Sv6L6mBb4X0To_ZNmZQGAwQaxcwOv50Y3_5qTO7NUsql2rV0sFqmClIE12xKtM4fu6VG6vg26W7I6o-5Ga1TzPnbz27tCM/s320/001.JPG" /></div>Bay Bridge<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnwLzP-0SkZynWKkXl6GSHezGAI4K-6ZpFRummS59HM3p-tcCU4-5bWId1HfFIbhvs2TtPwW8TM6oNkuJsDnGVndXZEskt3PZd5C5aRcsE2RG6CpJe2ARR5dC9DkHm6R5xwOOf3I1N08/s320/011.JPG" /></div><br />
Not sure what "neighborhood" this was<br />
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My Mint Bliss sundae from Ghiradelli. (Sorry, I'm not sure how to flip this pic around.) It was SO good!<br />
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Alcatraz Island/ Pier 39<br />
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Inside the Westfield San Francisco mall. The picture hardly does it justice.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-41046738468397887462010-06-08T13:35:00.000-07:002010-06-08T13:35:28.316-07:00“Not all those who wander are lost.” – J. R. R. Tolkien**I apologize for the lack of photos. As soon as my replacement USB cord comes, I'll post photos.<br />
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A few weeks ago, my best friend, Tulip, invited me on an impromptu road trip up to San Francisco with friends. She insisted that I go and would not take no for an answer. The trip would be about 3 days and she and I would not have to drive. Concerned about my finances, she made the very generous offer to pay for most of my food.<br />
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Finally out of excuses, I agreed. She said we would be on our own as the friends would be busy at a conference for the 2 days. San Francisco is a fantastic walking town. So, no heels for this trip. It was the first time ever that I had gone on a trip without an agenda or a lot of information. The only thing I knew was we were staying in a motel room in Berkeley and would be driving to the city.<br />
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Unable to plan as I typically would do, I felt a little lost. Tulip and I didn't have so much as a map or a clue of where we would go on our own. We were dropped off around the <a href="http://www.moscone.com/site/do/index">Moscone Conference Center</a> and would make our way around. Although I was born in SF, I was not raised there. It's been over a decade since I had last been there. I also have only gone to see family and I would be at the mercy of their schedules and interests- busy and very predictable.<br />
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Tulip assured that we would be fine with her phone (as long as there was wi-fi) and asking the locals. (I definitely don't operate that way. But it worked out.) We decided to go ask a few locals about some places of interest to go within walking distance. Our first stop was the <a href="http://westfield.com/sanfrancisco/">San Francisco mall</a>. Bloomie's drew me in where I spied some truly beautiful (and very pricey) designer shoes. I had a Carrie Bradshaw moment when I saw the shoes- "Hello, lover".<br />
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One of the places someone had suggested was to go to <a href="http://www.pier39.com/index.cfm">Pier 39</a>. We also heard about this wonderful cupcake place that we had to check out in or near <a href="http://www.fishermanswharf.org/">Fisherman's Wharf</a>. I'm not sure just how many miles it was from our Moscone starting place, but it was some serious hiking. We had munched on peanut butter and honey sandwiches. Before we reached Pier 39, I was starving. <br />
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I saw a cafe, <a href="http://www.pier23cafe.com/menu">Pier 23 Cafe</a>, which was along the water. We decided to hang out there and give our tired feet a rest. I decided to order a cup of their New England Clam Chowder. Honestly, that has to be one of the most common and often disappointing dishes for me in restaurants. I have rarely eaten a remarkable clam chowder. Tulip confessed that she had never tried the soup before. I offered her first bite. She said it was ok. I agreed, ok but not outstanding.<br />
I ordered the Ensenada Style Crispy Fish Tacos. It was decent but a bit disappointing. I probably should have ordered the Grilled Chicken & Bacon Sandwich. Full but disappointed, we trekked over to Pier 39 and then inquired about this cupcake place.<br />
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We had discovered a fun indoor market where free samples were everywhere. Most of the samples were delicious except for one exceptionally strong and unpleasant olive oil. There was no sign of the mysterious cupcake place. No one had heard of it and we had asked several people along the way.<br />
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We had fun roaming around in Fisherman's Wharf. We decided to go walk to the famed <a href="http://www.ghirardellisq.com/food-wine/ghirardelli-ice-cream-and-chocolate-shop">Ghiradelli Ice Cream Shop</a>. Chocolate heaven! I spotted a very cute tea shop, <a href="http://crownandcrumpet.com/">Crown and Crumpet</a>. If I had known about the tea shop earlier, I might have been able to get us a reservation for their light tea. Perhaps another time.<br />
We saw a different cupcake place, <a href="http://www.karascupcakes.com/">Kara's Cupcakes</a>. However, not only was it empty, it was expensive. Then we saw a long line and figured it was Ghiradelli. While we were in line, we spotted an abandoned ice cream sundae. A hungry pigeon was having fun sampling the ice cream.<br />
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We finally got close enough to peruse the <a href="http://www.ghirardelli.com/shops/GhirMenu_May2010.pdf">menu</a>. I always have a hard time with desserts. I was torn between the Cookie Bottom Sundae or the Mint Bliss. Tulip is partial to berries in her ice cream and so she chose the Very Berry Sundae. The Mint Bliss consists of: "one scoop each of mint chip ice cream and chocolate ice cream, topped with freshly homemade dark chocolate hot fudge, whipped cream and an Intense DarkTM Midnight Reverie® 86% chocolate".<br />
The Very Berry Sundae had "Strawberry cheesecake ice cream topped with sliced strawberries, under a layer of vanilla ice cream with blueberry topping, whipped cream, chocolate-covered blueberries and finished<br />
with a homemade, chocolate-dipped waffle roll".<br />
Mine was flawless, decadent, and amazing. I had a sample of her sundae. It was almost perfect, save for the odd chocolate-covered blueberries. Fresh blueberries would have been tastier.<br />
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Like most women, we figured we had walked off our calories and then some. It was already late afternoon and we had to head back to Moscone. We never did find the cupcake place. We ended up going back to Moscone by passing by <a href="http://www.sanfranciscochinatown.com/">Chinatown </a>and<a href="http://www.sftravel.com/beach.html"> Little Italy</a>. Too bad we were full from the ice cream. I happen to love Chinese food and Italian food.<br />
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We met up with our friends. Tulip wanted to take us to the Belgian fry place that she went to 5 years ago. I was excited by the idea of Belgian fries with different dipping sauces. It's called <a href="http://www.frjtzfries.com/">Frjtz</a>. It was also over an hour walk from Moscone. My poor legs, feet, and back truly ached but I obediently went along for the long walk. Our friends said we would take the <a href="http://www.bart.gov/">BART</a> back to the car. Turns out it would take approximately 12 minutes to get back.<br />
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Now, the fries were truly delicious. I ordered a large order of fries with pesto mayo and white truffle artichoke ketchup. Tulip is a spice fiend so she had to ask what were the 2 hottest sauces: jalapeno ketchup and chipotle remoulade. Choosing the sauces was somewhat of a challenge. These were the sauces to choose from:<br />
Pesto mayo<br />
Curry ketchup<br />
Thai chili ketchup<br />
Ginger Orange mayo<br />
Kalamata ketchup<br />
Creamy Wasabi mayo<br />
Parmesan peppercorn ranch<br />
Jalapeno ketchup<br />
Chipotle remoulade<br />
White truffle artichoke ketchup<br />
Bacon mayo<br />
Grilled eggplant mayo<br />
Strawberry mustard<br />
Miso mayo<br />
Spicy yogurt peanut<br />
Balsamic mayo<br />
Smokey honey mustard<br />
Roasted pepper mayo<br />
BBQ<br />
Ponzu ketchup<br />
Tamarind cashew ketchup<br />
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Frjtz had a wide menu: mussels, sandwiches, crepes (savory and sweet), burgers, and salads. If I ever get to go back, I'm getting a crepe. We headed over to the BART station and headed back to Berkeley.<br />
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The next day, Tulip and I were in no mood for long hikes. We returned back to the SF mall and hung out in their food court. I have to say that I am highly impressed with their food court, very clean, gourmet, and impressive. We saw a special for Fish & Chips for $5. SF is an expensive town with cheaper meals hovering around $10 and up. The eatery is called <a href="http://westfield.com/sanfrancisco/find/detail/dining?category=1991&retailer=32569">Catch Isle</a>. It was bright, clean, sleek, modern, and friendly. I was expecting a paper boat filled with 2 pieces of fish and a handful of fries. What we got was a large plate covered with crisp skinny fries, two large beautifully golden fried fish, and a paper basket of cole slaw and a paper cup of tartar sauce. It was truly a glorious meal. I prefer my cole slaw to be more mayo based than vinegar based (Catch Isle's version) but it was still good. It was actually the best seafood dish I had there and the cheapest.<br />
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Before we left the mall, Tulip wanted to surprise her guy, Apollo, with gourmet chocolate. Apollo loves root beer. <a href="http://www.cocoabella.com/home">Cocoa Bella Chocolates </a>happen to have root beer chocolate. It's caramel infused with root beer in dark chocolate. Artisan chocolates are pricey but exquisite. If I had extra money, I would have bought some fleur de sel caramel, passion fruit, Laderach cappuccino, Marquise de Sevigne Hazelnut Champignon (mushroom), Tarte Tatin (French apple pie), etc.<br />
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We ended up having a late-night dinner in Livermore at <a href="http://stringslivermore.com/">Strings Italian Cafe</a>. I ordered spaghetti and meatballs as it was one of the cheaper dinner items. I couldn't believe I only got 2 large meatballs. I fell asleep on the way back.<br />
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I hope that I will get to return to San Francisco soon, only this time with an itinerary and BART fare.<br />
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<a name='more'></a>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-55140472615298062762010-04-19T15:22:00.000-07:002010-04-19T15:22:47.906-07:00Cookbooks I Love- Part 2I don't own any of these but I would like to someday. For now, I can always check them out at my local library.<br />
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1. <a href="http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?ie=UTF8&s=books&qid=1271713619&sr=8-1">How to Cook Everything (Completely Revised 10th Anniversary Edition)</a> by Mark Bittman. I seriously believe that everyone should have this book. It has 2,000 recipes ranging from basics (e.g. Cinnamon Toast, Grilled Cheese) to the complex (e.g. pie crusts from scratch, preparing lobster, etc.). The recipes tell you how many servings, how long to take, and an easy-to-follow step-by-step approach. Illustrations are few but very helpful. He also includes variations on basic recipes, like sandwiches, fried chicken.<br />
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2. <a href="http://www.amazon.com/Emeril-20-40-60-Fresh-Food-Fast/dp/0061742945/ref=sr_1_1?ie=UTF8&s=books&qid=1271714007&sr=8-1">Emeril 20-40-60: Fresh Food Fast</a> by Emeril Lagasse. I think this book is one of his best. There are numerous dishes divided up to how long it will take to prepare, start to finish. I was pleasantly surprised to see how many dishes were in the 20 minute section. I had posted a 20 minute recipe in my last blog, the PB and Chocolate Chip cookies. Here are some sample dishes: Fish En Papillote, Bruschetta, Pasta Primavera, Steak Au Poivre, Orange, Walnut, and Goat Cheese Salad, Shrimp Etouffe, and Trout a La Meuniere.<br />
I think this book would resonate well with home cooks.<br />
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3. <a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738/ref=sr_1_1?ie=UTF8&s=books&qid=1271714285&sr=1-1">Rose's Heavenly Cakes</a> by Rose Levy Beranbaum. If you ever wanted to learn how to make beautiful and delicious cakes from scratch, take a look at this book. There are some tempting cakes: Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake. I consider this book great for intermediate to advanced bakers. I consider myself a novice cake baker so it'll be a little while before I feel like I can tackle on one of these recipes.<br />
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4. <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&s=books&qid=1271714486&sr=1-1">Martha Stewart's Cupcakes</a> by Martha Stewart. The domestic diva has done it again. Who knew that there could be 175 ideas and recipes on cupcakes? These recipes are all from scratch (it is Martha, after all). But not terribly intimidating for home cooks. I plan on making several of these recipe later in the year. Her book is divided into 4 sections. Her book has more traditional cupcakes, such as Chocolate Chip, Carrot Cake, and Red Velvet to lesser-known cupcakes, Stout Cupcakes (Guinness in cupcakes? Can't wait!) and Snickerdoodle Cupcakes.<br />
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5. <a href="http://www.amazon.com/Cake-Mix-Cookies-Delectable-Recipes/dp/1581824750/ref=sr_1_1?ie=UTF8&s=books&qid=1271714745&sr=1-1">Cake Mix Cookies</a> by Camilla V. Saulsbury. I adore Ms. Saulsbury's recipes. Each one of her books has a lot of helpful tips and information about baking/cooking. Each one of the recipes requires a standard 18.25-ounce box of cake mix with some embellishments (e.g. chocolate chips, nuts, etc.). There are more than 175 recipes in this book. She has her book divided into several sections: drop cookies, bar cookies, shaped and filled cookies. The recipes are straightforward and easy-to-follow. A must for novice bakers or anyone who wants great cookies fast.<br />
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6. <a href="http://www.amazon.com/Cake-Mix-Doctor-Anne-Byrn/dp/B001SERNV6/ref=pd_sim_b_5">The Cake Mix Doctor</a> by Anne Byrn. My mom has this book and she's a pro at making cakes from scratch. But every now and then, you want to make a great cake without all the fuss. I have made several cakes from this book and no one would even guess that the cakes were not made from scratch! My hubby's personal favorite from this book is the Boston Cream Pie Cake. Here are some other cakes: Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake.<br />
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7. <a href="http://www.amazon.com/Brownie-Mix-Bliss-Chocolate-Brownies/dp/1581824440/ref=pd_sim_b_1">Brownie Mix Bliss</a> by Camilla V. Saulsbury. Similar to the cake mix cookie book, you just need a regular box of brownie mix. The book ranges from sophisticated biscotti, soufflé cakes, madeleines, and cheesecakes to nostalgic drop cookies ice cream novelties, gooey layered bar cookies, etc. <br />
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8. <a href="http://www.amazon.com/Americas-Most-Wanted-Recipes-Restaurants/dp/143914706X/ref=sr_1_3?ie=UTF8&s=books&qid=1271715477&sr=1-3">America's Most Wanted Recipes</a> by Ron Douglas. If you ever wanted to have some restaurant meals for a fraction of the cost at home, try this book out. There are over 200 recipes from 57 of popular American restaurants: Benihana, The Cheesecake Factory, KFC, Olive Garden, P.F. Chang, Red Lobster, and Outback Steakhouse. The recipes are easy-to-follow, many are on one page. Personally, I can't wait to make Benihana's fried rice.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-17245760578936140202010-04-16T15:27:00.000-07:002010-04-16T15:27:05.060-07:00I may never buy cookies againI am working on a couple food blog projects. One book that I picked up from the library and will be discussing in a future blog is <i>Emeril's 20-40-60 Fresh Food Fast </i>book. <br />
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I noticed in the 20 minutes or less section there was a recipe for peanut butter-chocolate chip cookies. Cookies from scratch in 20 minutes?! I was skeptical but decided to give it a try today.<br />
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Here's the recipe:<br />
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<b>Peanut Butter-Chocolate Chip Cookies</b><br />
Prep time: 5 minutes, Cook time: 10 minutes, Total: 15 minutes<br />
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<ul><li>1 cup creamy peanut butter</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup packed light brown sugar</li>
<li>1/2 cup semisweet chocolate chips</li>
<li>1 large egg, beaten</li>
<li>1 teaspoon vanilla extract</li>
</ul><ol><li>Position two oven racks in the center of the oven and preheat the oven to 350 degrees F.</li>
<li> Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.</li>
<li>Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth bowl. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.</li>
<li>Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.</li>
</ol>About 24 cookies<br />
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I actually didn't have light brown sugar so I looked up what substitutes. Apparently, you can use dark brown sugar and granulated sugar. I realize now that I also forgot to beat the egg separately before incorporating it into the mix.<br />
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Maybe this is why I ended up with 18 cookies rather than 24. Oh well. I had a few and they were so good!<br />
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I wonder if Emeril has other easy cookie recipes. If I can find more easy peasy cookie recipes, I may never buy cookies again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP14HifG5PrJP0VXbJGCni3EdekKENxD2gUT0YYBtprjg_tpFqQITuUZu_KkBIrgLy2oJ8KFQp-ZXsNpYWc8t5ZAzlOtjBMp3ARdzuOjVOkRpP20NJtY7SFcX8OWDh0K7YCfp3ojd2htk/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP14HifG5PrJP0VXbJGCni3EdekKENxD2gUT0YYBtprjg_tpFqQITuUZu_KkBIrgLy2oJ8KFQp-ZXsNpYWc8t5ZAzlOtjBMp3ARdzuOjVOkRpP20NJtY7SFcX8OWDh0K7YCfp3ojd2htk/s320/001.JPG" /></a></div>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-22868611821316799062010-04-09T18:05:00.000-07:002010-04-09T18:05:50.776-07:00Upcoming projectsHi readers,<br />
I have a few blog projects that I'm currently working on. I went to the library today and got lots of great cookbooks for research.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-39974517199263778642010-04-07T15:25:00.000-07:002010-04-07T15:25:24.324-07:00New blog layoutHope you like the new layout. I felt it was time for a little change.Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-9391835539734142502010-04-07T13:32:00.000-07:002010-04-07T15:17:53.142-07:00Prepping for a Potluck<span style="font-family: georgia;">My personal life has been chaos so I apologize for the lack of recent updates this year. Can I just say that, so far, 2010, has NOT been my year?<br />
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My temp job ended recently so I find myself with the challenges of A) finding a new job, and B) what to do with my ample free time.<br />
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As I continue to work on the job, I decided to start cooking again. It has been months since I have really cooked or baked except for my cheesecake debacle. My last job was over 20 miles away from home and I would spend 2 hours a day driving to and from work. This, as you can imagine, leaves little energy and time for home-cooked meals.<br />
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Enter Trader Joe's. What did I do before I rediscovered them?<br />
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Last week, I paid a visit to a friend and former co-worker, Iris. Iris is also a fellow foodie and baker. We bonded quickly over lunches out of the office together. She's still looking for work as well.<br />
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Tulip's potluck had me in a dilemma. What on earth was I going to bring to the potluck? Even though Tulip is one of my biggest culinary fans, it's different cooking something for complete strangers. Potlucks are a special challenge: food needs to be in larger quantities and portable.<br />
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I narrowed down my choices to either an appetizer or a dessert. I figured, why not a cake?<br />
Iris gave me a chocolate cake recipe to try.<br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcshzWRYVrdjVmRQpu0T_Om8au88CDDGUlDr0ig-bavcDXNi-dmOkLmvn0w1TAVLIvHoIgRDb6mkNLipj3wLagGzq97XYuHs22Xqs6SaPb519wy_rsBWQaVnMxGb8Ub_KnoX9UGn8bU/s1600/011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457504066698438658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcshzWRYVrdjVmRQpu0T_Om8au88CDDGUlDr0ig-bavcDXNi-dmOkLmvn0w1TAVLIvHoIgRDb6mkNLipj3wLagGzq97XYuHs22Xqs6SaPb519wy_rsBWQaVnMxGb8Ub_KnoX9UGn8bU/s200/011.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>I had fun making the cake although I need to learn how to frost a cake properly. You can tell it was homemade, huh?<br />
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I also need to learn how to take good food pics. Any food stylists and food photographers out there- please feel free to share some tips with me!<br />
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My hubby came for a visit from a job in Fresno. I gave him about half of the cake to take with him. He really enjoyed it and said that it was the best thing he's eaten in months. (Of course, since he's been on the road, he's been eating fast food. So I have to take that comment with a little grain of salt.)<br />
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I am looking forward to making this cake again Friday night and frost it on Saturday before the potluck.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA86_3feWgZY_drPBaqhQKtjQgw1jjvnOMrqYNO6U_jNeRaQwYspU2LH1orkSkNnxq_YobQN6kxKJi18-3HzsKfdUsqHRaAzD2eSFCD8B_AImhix_vs1PlsY9RDI6Mq0UgTAhjx76ZWuE/s1600/Chocolate+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA86_3feWgZY_drPBaqhQKtjQgw1jjvnOMrqYNO6U_jNeRaQwYspU2LH1orkSkNnxq_YobQN6kxKJi18-3HzsKfdUsqHRaAzD2eSFCD8B_AImhix_vs1PlsY9RDI6Mq0UgTAhjx76ZWuE/s320/Chocolate+cake.JPG" /></a></div>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-92119427616314516052010-02-08T17:33:00.000-08:002010-04-07T15:31:14.319-07:00Cooking with a friend<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;">Happy 2010! I hope you had a wonderful holiday season. Can't believe it's February already.</span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif; font-weight: bold;"> </span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;"></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;">My friend, Begonia, had purchased a new house a few months ago. She admitted she's not much of a baker (*gasp!*) and found a recipe for a dessert that she wanted help in making. I think what she meant was I'll help by providing the use of my kitchen. I went over there on Saturday.</span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;"></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif; font-weight: bold;"> </span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;"></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;">The recipe sounded unusual but in a good way, </span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="color: #330033; font-family: georgia;"></span><a href="http://www.sacbee.com/recipes/story/2473538.html" style="font-family: georgia;">Coconut-sweet potato cheesecake</a><span style="font-family: georgia;"><span style="color: #330033;">. It sounded fairly ambitious with a comment from a newspaper reporter who attempted this recipe. I found the suggestion of doubling the crust to be very helpful.</span></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif; font-weight: bold;"><span style="font-family: georgia;"><br />
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</span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"></span></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"></span></span></span><span style="color: white;">Prep time: 1 hour, 10 minutes; cook time: 2 hours. </span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;">Not in our experience! Cooking in someone else's kitchen is always a challenge. I love her kitchen but I would have to bring over a lot more things.</span></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif; font-weight: bold;"><span style="font-family: georgia;"><span style="color: #330033;"><br />
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</span></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"></span></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"></span></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;">The recipe has 28 ingredients, a few were repeated: butter, eggs, vanilla extract, lemon juice. The only ingredient I wasn't familiar with is the Coco Lopez, which is sweetened cream of coconut. I am sure they keep in the liquor section of grocery stores but Begonia had to go to BevMo for a can.<br />
<br />
</span></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"></span></span></span><span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;"> It would have been nice if I had a food processor for the sweet potatoes. We used yams instead. The recipe didn't make any distinction and I wish the recipe author had. I learned last year that there is definitely a difference between a sweet potato and a yam.... but I digress.<br />
I had the idea of using a blender to puree the yams. However, several of her kitchen outlets weren't working. Begonia said her blender was old. She went to her neighbor's house and borrowed one. This blender didn't work either.<br />
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</span></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;">We were able to get the blender going although I decided not to use it but use a potato masher instead. I knew that it would not be the beautifully smooth puree as described in the recipe. My yams were going to be "rustic". I forgot to bring my hand mixer. Begonia didn't own one. We went to Target in hopes of finding a decent one that was cheap which we did.<br />
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</span></span></span><br />
<span style="color: white; font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;"><span style="color: #330033;">About twenty minutes later, I am ready to move on to the filling. We had fun crushing (cinnamon) graham cracker crumbs in Ziploc bags. The crust was the only part of the recipe that I didn't struggle with. This was not my first cheesecake but I had to re-read the recipe at least 3 times. The crust had to be chilled for exactly 30 minutes.<br />
<br style="background-color: white; color: black;" /> </span></span></span><br />
<div style="background-color: white; color: black;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif;"><span style="font-family: georgia;">Now, here comes the fun part. <span style="background-color: black;">"</span></span></span></div><div style="background-color: white; color: black;"><span style="background-color: white;">For filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, ricotta cheese and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan."</span></div><div style="background-color: white; color: black;"><br />
</div><div style="background-color: white; color: black;">Now, Begonia didn't have a mixing bowl or anything close. So channeling my inner Iron Chef, I improved with the bowls that she had. I could not use the proper speed (4 was recommended on the blender). I had to use the lowest setting and immediately the batter started splattering. I had to use the blender in quick spurts and mix the batter with a wooden spoon.<br />
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</div><div style="background-color: white; color: black;">I had started this project around 4:10 or so. I believe it was around 6 when the cheesecake was put in the oven for 1 hour and 20 minutes. We were starving by the time the cheesecake was done and went to get food and come back. The cheesecake still looked a little raw in the center but I know cheesecakes tend to do that. It was actually 'set' in the center when we returned.<br />
</div><div style="background-color: white; color: black;">I didn't get to eat the cheesecake Saturday night. The recipe stated that the cheesecake needed to chill overnight. So I went back yesterday afternoon. I had to top off the cheesecake with toasted coconut. (You can use a toaster oven or oven at 350 degrees Fahrenheit for 10 minutes or so, frequently stirring. When it's golden brown and fragrant, it's done.)<br />
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</div><div style="background-color: white; color: black;">As you can see from the first picture, my cheesecake was not flawless. I had a crack in there and I will have to ask my mom to figure out what happened. (Then again, with as many mishaps as we experienced, I am thankful that it turned out well at all.)</div><div style="color: white;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyahx5CFM5K4UrbT1M3cynZtIkDfFZs5R3JGWkdjmAFEsQmibFeOBSPs3L40JNZFRWfbMnBMJyUCElpYRhGi_cPTkbO8SR9dk79Y1LpyJtQY8LX-rCAYuOUFKxcW7ZNuLNx_xfx8F3-Gs/s1600-h/Unfinished+cheesecake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5436062693860222882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyahx5CFM5K4UrbT1M3cynZtIkDfFZs5R3JGWkdjmAFEsQmibFeOBSPs3L40JNZFRWfbMnBMJyUCElpYRhGi_cPTkbO8SR9dk79Y1LpyJtQY8LX-rCAYuOUFKxcW7ZNuLNx_xfx8F3-Gs/s200/Unfinished+cheesecake.jpg" style="cursor: pointer; float: left; height: 134px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a></div><div style="color: white;"><br />
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</div><div style="color: white;"><span style="color: black;">The second picture has the toasted coconut topping. Begonia promised the neighbor who lent us the blender a piece. He came over with his 4 year old son and they both had slices. I hope he wasn't just being polite because he ate the whole slice and said how much he liked it.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmwC6XbzMEoLRKo9-1ZZoZfrNia1U0GqzhnZ6SAHKKlZ-msogjwAen9hbOjLNm1OXGr32H4NAPt-1H_0xkYEZtsAe_nTpG12kfCOZY96yAIEg92ytX1mn2dIHqdYci1I0DYJi2KOjiIc/s1600-h/Finished+cheesecake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5436062972911997714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmwC6XbzMEoLRKo9-1ZZoZfrNia1U0GqzhnZ6SAHKKlZ-msogjwAen9hbOjLNm1OXGr32H4NAPt-1H_0xkYEZtsAe_nTpG12kfCOZY96yAIEg92ytX1mn2dIHqdYci1I0DYJi2KOjiIc/s200/Finished+cheesecake.jpg" style="cursor: pointer; float: left; height: 134px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
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</div>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-62347519872256561202009-12-05T18:29:00.000-08:002009-12-05T19:57:57.407-08:00A Hawaiian ThanksgivingAloha! I hope you had a wonderful Thanksgiving day!<br /><br />I spent the last month or so preparing for my Thanksgiving trip to <a href="http://www.co.maui.hi.us/">Maui</a>. My hubby has been out there for about two months on business. I was very excited about seeing him and of course, going to Maui for the first time. Previously, it had been about 10 or more years since I've been to Hawaii, specifically Honolulu, Oahu.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3sJydmA_iZPPgiL6W_hwMek-1C4-ayzwJvRYP4dB2NxfpgpNnI4o9-E_Tm0zT750tfSPOW_ng1V7t82lSmTcyazlPCkwXNZXKfYh3OaJbjeF9sKZRQqc07YC8M0fMFTinqqo741WG80/s1600-h/hi_maui_01.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 160px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3sJydmA_iZPPgiL6W_hwMek-1C4-ayzwJvRYP4dB2NxfpgpNnI4o9-E_Tm0zT750tfSPOW_ng1V7t82lSmTcyazlPCkwXNZXKfYh3OaJbjeF9sKZRQqc07YC8M0fMFTinqqo741WG80/s200/hi_maui_01.jpg" alt="" id="BLOGGER_PHOTO_ID_5411965487288465762" border="0" /></a><br /><br />I apologize for the lack of photos. I don't have a digital camera. It's at the top of my Christmas list for sure! I found these photos online that pretty much capture what I saw during my time there.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMxh-g_WcNgnIY9eaCqFqx5t3qObaEHl0n45F8NsUJHECLKn2rgrmanmjs-koJltSCGGW_cZ15E-5Ayxl6Rrlbcg70Cgk_o-PeUe_kiQ15SzJkoZM0caNcIKCuqg74oChPhfyccypeEc/s1600-h/maui-beach.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMxh-g_WcNgnIY9eaCqFqx5t3qObaEHl0n45F8NsUJHECLKn2rgrmanmjs-koJltSCGGW_cZ15E-5Ayxl6Rrlbcg70Cgk_o-PeUe_kiQ15SzJkoZM0caNcIKCuqg74oChPhfyccypeEc/s200/maui-beach.jpg" alt="" id="BLOGGER_PHOTO_ID_5411965738089116962" border="0" /></a><br /><br /><br /><div style="text-align: left;">I arrived the day before Thanksgiving around dinner time, PST. We decided to go to the nearby village of <a href="http://www.gohawaii.com/maui/learn/lahaina">Lahaina</a> for dinner. Seems like a great place for shopping, eating, and people watching. We went to<a href="http://www.bubbagump.com/"> Bubba Gump Shrimp Co.</a> for dinner. It reminds me of when I was little, my parents and I would eat at Denny's when we were on a road trip. As an adult, I now think of Bubba Gump as my Denny's. I had Lt. Dan's Pomegranate Punch and a Shrimp <a href="http://en.wikipedia.org/wiki/Po%27_boy">Po'Boy</a>. Po'Boys take me back to <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoic1sktgHcV1_M4ybskzrI839CRDXqfLL0pZj0ET0Gw-4GpNFqUEgthtiAaN-B002PVudDXygZ2hFd98v7fE3vJlqV8pnOVDjGT9aE1Qzyesd3YyOfBMSCjSS4oQbAHyvAKB-TR4ky_g/s1600-h/hawaii-maui.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 143px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoic1sktgHcV1_M4ybskzrI839CRDXqfLL0pZj0ET0Gw-4GpNFqUEgthtiAaN-B002PVudDXygZ2hFd98v7fE3vJlqV8pnOVDjGT9aE1Qzyesd3YyOfBMSCjSS4oQbAHyvAKB-TR4ky_g/s200/hawaii-maui.jpg" alt="" id="BLOGGER_PHOTO_ID_5411965328462514514" border="0" /></a>my (only) trip to New Orleans pre-Katrina. They're cheap, delicious, and messy.<br /><br />Thanksgiving day we flew out to <a href="http://www.honolulu.gov/main/government/">Honolulu</a> to meet up with Lauderdale's uncle and his family. They kindly invited us to stay at their place for Thanksgiving. Lauderdale's uncle "Jefferson" and his daughter "Lotus" picked us up at the airport. Jefferson's wife, "Hibiscus", was at home finishing the turkey. Hibiscus is originally from the Philippines. Having several Filipino and half-Filipino relatives, I already knew to expect a lot of Filipino/Chinese food alongside the turkey.<br /><br />Also in typical Asian (not just Pacific Islanders) fashion, there tends to be several relatives who show up with more food. Unfortunately for me, my favorite Asian party food, <a href="http://allrecipes.com/recipe/lumpia-shanghai-version/detail.aspx">Lumpia Shanghai </a>was absent. I suppose it was just as well as I'm prejudiced and think my mom's lumpia is the best.<br /><br />Lauderdale and I were still full from lunch which consisted of <a href="http://easypeasyrecipesnow.blogspot.com/2008/02/kalua-pork-and-cabbage-crockpot.html">Kahlua pork and cabbage</a> (OMG, that is good!), black bean and corn salsa, white rice (the Asian equivalent of potatoes), and tortilla chips. So after the turkey, stuffing, salads, rolls, <a href="http://www.filipinofoodrecipes.net/adobo.htm">pork adobo</a>, <a href="http://allrecipes.com/recipe/ahi-poke-basic/Detail.aspx">ahi poke</a>-reminds me of a Hawaiian ceviche, corn on the cob, and cake, I was falling into a food coma.<br /><br /><br />The following morning, we had plenty of time to kill before our late-afternoon flight back to Maui. Jefferson and family treated us to <a href="http://www.originalpancakehouse.com/index.html">The Original Pancake House</a>. Being the ever-ready traveler, I had done research on local Hawaiian "must-eats". Macadamia nut pancakes was one of them as was <a href="http://en.wikipedia.org/wiki/Eggs_Benedict">Eggs Benedict</a>. (Apparently, there are several variations of the retro egg dish.)<br />I was so happy to see macadamia nut pancakes on the menu. Wow, those were so good! My honey had the coconut pancakes which were also delightful.<br /><br />We went to a swap meet afterward which helped burn off the breakfast. Then we headed off to a <a href="http://www.to-hawaii.com/oahu/attractions/tropicalfarms.php">macadamia nut plantation</a>. They had samples of freshly brewed coffee (macadamia nut flavored, of course) as well as samples of flavored (and plain) macadamia nuts as well.<br /><br />After shopping elsewhere, we had time for a quick, late lunch at their home before we had to go to the airport. Our flight was short and my honey decided to take me to <a href="http://www.luluslahaina.com/">Lulu's</a> for dinner. It's a fun casual place with lots of flat-screen TVs, oak (?) tables, and friendly service. I had to try the Maui onion rings. Maui onions are famous for being sweeter and milder than 'regular' onions.<br />I had mahi-mahi, a firm white fish which is sweet and doesn't taste "fishy".<br /><br />On Saturday morning, I wanted to try another local favorite I found during my pre-trip food research, <a href="http://www.cjsmaui.com/">CJ's Deli & Diner</a>. CJ's Deli is known for large portions and budget-friendly prices. I finally had the Eggs Benedict. The sauce wasn't the straightforward typical hollandaise sauce but it had a unique "island" twist to it. Unfortunately, I wasn't able to discern what the twist was but I cleaned my plate, including the potatoes. Part of me wonders whether or not I should have gone with the white rice instead. It was very enjoyable.<br /><br />We went sight-seeing most of the day. Maui nightlife is very different than what I am typically used to. Turns out Lulu's seems to be a popular local hangout. So we went back there for dinner, drinks, and dancing. I had a coconut curry chicken sandwich which was very light and flavorful. The curry was used like a glaze rather than the curry soup I had envisioned. I chose to get garlic fries asking my hubby if it was ok. He ordered Death Valley hot wings so I supposed we were evenly matched. Those garlic fries were amazing! Sadly, I never seemed to have room for dessert!<br /><br />Sunday was my last day in paradise. We decided to have brunch at <a href="http://www.alohamixedplate.com/">Aloha Mixed Plate</a>, another local favorite which is mentioned on Fodor's. Not only was the food wonderful, you get a beautiful ocean view while you eat. The plate lunch is a beautiful culinary concept and is very satisfying. You can choose 2 or more entrees. All plate lunches come with macaroni salad and a scoop or two of white rice. Mini plates have a half portion and one scoop of rice where as you get the macaroni and two scoops of rice with the regular.<br /><br />Check out this blog for a review and pictures of Aloha Mixed Plate:<a href="http://mmm-yoso.typepad.com/mmmyoso/maui/"> http://mmm-yoso.typepad.com/mmmyoso/maui/</a>.<br /><br />I wanted to try as much as I could so I got their Hawaiian plate: Kahlua pig and cabbage, <a href="http://en.wikipedia.org/wiki/Lomi_salmon">Lomi Lomi Salmon</a>, <a href="http://en.wikipedia.org/wiki/Poi_%28food%29">poi</a>, macaroni salad, rice, and a coconut dessert called <a href="http://en.wikipedia.org/wiki/Haupia">haupia</a>.<br /><br />The lomi lomi salmon is a refreshing and colorful dish. At first glance, it reminded me of salsa. I really enjoyed it. It would be great to have in summer.<br /><br />Now for the poi, I have heard not so great things about it. I found the poi to be a bit bland with a slight bitter or sour taste to it. There is also no 'body' to it-it's like liquid or pureed taro.<br />The haupia was light and refreshing. It reminded me of a similar dessert that I might have tried at a couple of dim sum restaurants in California.<br /><br />We also tried their coconut prawns which had fried noodles in the coconut batter. I thought it added a visual appeal but sadly didn't add to the texture. I think panko would have been a better choice but maybe they wanted to be different?<br /><br />We had missed the Saturday morning swap meet by an hour. So we spent a few hours at the <a href="http://www.queenkaahumanucenter.com/">Queen Ka'ahumanu Center</a>, a local mall.<br /><br />It was back to the airport to pick up Lauderdale's co-workers. The guys were starving and wanted sushi. My hubby had taken me to <a href="http://www.genkisushiusa.com/">Genki Sushi</a> previously.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdS0GGRfs990qFCxndQaOkKwfi2Jzht9t6XVZxYk5NJqcwciGMEifKEZY0EdgtMcDJjuVh_xUsYt9AImvUrljouiImuvJmHLZBD1O-Wbs6TDZjeIOKV3IjJ0A8WDkhGmsmX6KnYapK-c/s1600-h/GenkiLogo.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 155px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdS0GGRfs990qFCxndQaOkKwfi2Jzht9t6XVZxYk5NJqcwciGMEifKEZY0EdgtMcDJjuVh_xUsYt9AImvUrljouiImuvJmHLZBD1O-Wbs6TDZjeIOKV3IjJ0A8WDkhGmsmX6KnYapK-c/s200/GenkiLogo.jpg" alt="" id="BLOGGER_PHOTO_ID_5411967013206103874" border="0" /></a><br /><br />It's a chain of conveyor belt sushi places. Most of the menu items ride on a conveyor belt. You just grab whatever looks good. Of course, you can order special items not seen as well. It was pretty good but I was hoping to try a different sushi place instead. Perhaps another time.<br /><br /><br /><br /><br /><br /><br />A few hours later, it was my final airport trip and time for me to go home.<br /><br />I had a wonderful time and am hoping to return to Hawaii again in the near future.<br /><br /><br /><br /><br /><br /><br /></div>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-66393867747111872332009-09-29T19:05:00.001-07:002009-09-29T19:53:27.820-07:00Favorite Kitchen GadgetsI'll admit it. I like (kitchen) gadgets. For me, they simplify tasks and often save some time and effort. Here are some of my favorite kitchen things. <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc1HSCjw8PzVFecotwTRueqaY6NATi6wBviH-I6jq7DUs8M_3uwnsEmP5UhJ1hyqe1q9h5CTFujJfBsjYJRy8Cg3qbAZVSxqXWQ2WmgJT_eDJp2rLrhCjXaVaMpwlxT1Ovf8jxLMGRdI/s1600-h/Alligator+Chopper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc1HSCjw8PzVFecotwTRueqaY6NATi6wBviH-I6jq7DUs8M_3uwnsEmP5UhJ1hyqe1q9h5CTFujJfBsjYJRy8Cg3qbAZVSxqXWQ2WmgJT_eDJp2rLrhCjXaVaMpwlxT1Ovf8jxLMGRdI/s200/Alligator+Chopper.jpg" alt="" id="BLOGGER_PHOTO_ID_5387084738052491570" border="0" /></a><br /><a style="font-weight: bold;" href="http://www.amazon.com/Alligator-AG1-Onion-Vegetable-Dicer/dp/B000HI3YWQ">The Alligator Chopper </a>best for chopping slices of onions, potatoes, celery, carrots, cucumbers, and bell peppers. It's pretty easy to use and gets uniform cubes done. No more onion tears!<br /></p><p><br /></p><p> The next must-have is the <a href="http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254276581&sr=1-1"><span style="font-weight: bold;">Microplane Grater/Zester. </span></a><br />I first saw this grater in a cooking class and a light bulb went off in my head! It makes grating and getting lemon/lime/orange zest a breeze. I use mine for grating hard cheese, ginger, and citrus fruit. </p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5sk-FZCZKz_RouwFB8X_1D_hl2vd4IoVYQ4KIdGZx9uH1qN2jNA6n3UPDKHwimIcEgLQmVokDmq3YBgrgEs-kBECHDw-ei22iXyXEN0eiHn-jgYilulFiLnMYS99hF-BwMSPbz77w6M/s1600-h/Microplane+grater.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5sk-FZCZKz_RouwFB8X_1D_hl2vd4IoVYQ4KIdGZx9uH1qN2jNA6n3UPDKHwimIcEgLQmVokDmq3YBgrgEs-kBECHDw-ei22iXyXEN0eiHn-jgYilulFiLnMYS99hF-BwMSPbz77w6M/s200/Microplane+grater.jpg" alt="" id="BLOGGER_PHOTO_ID_5387085899278673410" border="0" /></a><p><br /></p><p><br /></p><p>Another favorite of mine is the <a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&words=chop"><span style="font-weight: bold;">food </span></a><a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&words=chop"><span style="font-weight: bold;">chopper</span></a> from The Pampered Chef. It makes mincing a couple of cloves of garlic a cinch. I find this helpful for releasing a little aggression as you have to push down on the handle several times to chop. It also comes apart easily and you can put it in the dishwasher.</p><p><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPrbET2AToHld7weQGhTJwcVN1DNYxOzV80G_7_euXFVixTRArRw9BP5TKIBfRIE-VJsigq9BHl-BoeOj6A1G32LbBg6HpPlrIc-dN-Kb8iyM_ogbINhZ4omlkP6DZU1iiNQSAzAZt70/s200/Food+Chopper.jpg" alt="" id="BLOGGER_PHOTO_ID_5387086014719386994" border="0" /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPrbET2AToHld7weQGhTJwcVN1DNYxOzV80G_7_euXFVixTRArRw9BP5TKIBfRIE-VJsigq9BHl-BoeOj6A1G32LbBg6HpPlrIc-dN-Kb8iyM_ogbINhZ4omlkP6DZU1iiNQSAzAZt70/s1600-h/Food+Chopper.jpg"></a><p><br /></p><p>Speaking of garlic, I found a great device for peeling garlic. Not sure what the "regular" way of removing the pesky skin is. I recommend the<a href="http://www.surlatable.com/product/id/126667.do?mr:trackingCode=2770AEDC-D781-DE11-B7F3-0019B9C043EB&mr:referralID=NA"><span style="font-weight: bold;"> garlic peeler</span></a>.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeyTPiDFMuFS0lZUEoGgmH47Difp059WedTJYMhRDBu9Bs-6xkFnidUqCJZCAGbrWFKBtqnEGLHg5Jhl13l4R_mJ_gvqFImod5wF_NDci0Fz5t5UdciTsVfUj50FQHOB0pvgk1NIplp0/s1600-h/Garlic+peeler.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeyTPiDFMuFS0lZUEoGgmH47Difp059WedTJYMhRDBu9Bs-6xkFnidUqCJZCAGbrWFKBtqnEGLHg5Jhl13l4R_mJ_gvqFImod5wF_NDci0Fz5t5UdciTsVfUj50FQHOB0pvgk1NIplp0/s200/Garlic+peeler.jpg" alt="" id="BLOGGER_PHOTO_ID_5387084917175290882" border="0" /></a><p>My next favorite item is one that I didn't think I would buy or use or like. It's a <a href="http://www.williams-sonoma.com/products/sku9709692/index.cfm"><span style="font-weight: bold;">citrus wedger</span></a>. It neatly slices limes or lemons in uniform wedges in one swift motion. Very handy if you're like my husband who likes a lime wedge in his Corona.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A5VuLUg8hCKwg8aSsXDXuRSsWKdQHHe7CBm9Xl-9ZL8mObo3p7DQE_WSKFs1Gq_gGQmFnBFtXS8AoITy0FwuURtXbnuOU1TLAn4B5-P_WWXa2XhyphenhyphenKSZ71SQ1ng_sBDaIxvXoS0d7piU/s1600-h/Citrus+wedger.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A5VuLUg8hCKwg8aSsXDXuRSsWKdQHHe7CBm9Xl-9ZL8mObo3p7DQE_WSKFs1Gq_gGQmFnBFtXS8AoITy0FwuURtXbnuOU1TLAn4B5-P_WWXa2XhyphenhyphenKSZ71SQ1ng_sBDaIxvXoS0d7piU/s200/Citrus+wedger.jpg" alt="" id="BLOGGER_PHOTO_ID_5387085090807055074" border="0" /></a><p><br /></p> <p>Another citrus related gadget is the <a href="http://www.bettycrockerstore.com/p-187032-2740%202711%204294967119-Gadgets-Tools-Fruit-Vegetable-Tools_Amco-Lemon-Squeezer-Yellow-875-in.aspx"><span style="font-weight: bold;">lemon squeezer</span></a>. This one allows you to get maximum juice without the seeds. I usually put a small bowl underneath as a spoon won't do. Trust me. I've used lime and orange wedges in here as well and it's equally effective.<br /></p><p><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlLa5z6a900Ha-GHIX7rHB3y4Dvsj4oTW7cnfxgu714Vjc8mzttjR5xeM7p8v6Vb_29h6rlenGB2xU7VXYDpfJc60SrvpJa-AuUWSCWCUkf26qR9sVSb2lb8Mkv0nWL7oF955KpLKWSk/s1600-h/Lemon+squeezer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlLa5z6a900Ha-GHIX7rHB3y4Dvsj4oTW7cnfxgu714Vjc8mzttjR5xeM7p8v6Vb_29h6rlenGB2xU7VXYDpfJc60SrvpJa-AuUWSCWCUkf26qR9sVSb2lb8Mkv0nWL7oF955KpLKWSk/s200/Lemon+squeezer.jpg" alt="" id="BLOGGER_PHOTO_ID_5387085350190454162" border="0" /></a><p></p><p>If you're like me, you'll find this next gadget useful-an <a href="http://www.amazon.com/gp/product/B001715PLA"><span style="font-weight: bold;">herb mincer</span></a>. It has four blades that chop most herbs quickly. You can control how fine you want your herbs. The only ones I don't recommend using the mincer for are rosemary and thyme. Works really well on parsley and cilantro. You just roll it back and forth in different directions. It opens up for easy cleaning. Be sure to open it and rinse it really well before washing.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQSVIZgDfUz93rshJQmSxo99_ih5YxDDXuhebHIvNj8gxq5m81n893FFtrSQk8odmO0c82naIKVGYnCBl2Q3ax991zkGq5ODyf24ca0FkW3ojXHOpR4SR53HrrvAwtOODs-L8j76lw4U/s1600-h/herb+mincer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQSVIZgDfUz93rshJQmSxo99_ih5YxDDXuhebHIvNj8gxq5m81n893FFtrSQk8odmO0c82naIKVGYnCBl2Q3ax991zkGq5ODyf24ca0FkW3ojXHOpR4SR53HrrvAwtOODs-L8j76lw4U/s200/herb+mincer.jpg" alt="" id="BLOGGER_PHOTO_ID_5387087899826568770" border="0" /></a></p><p>Another favorite gadget (for now) is the <a href="http://www.amazon.com/WMF-Profi-Plus-12-Inch-Stainless-Steel/dp/B00004S4WP"><span style="font-weight: bold;">ball whisk</span></a>. Sound weird, works wonders. This whisk shortens whisking time. No more batter clumps in the whisk. You can use it to whip up to 8 eggs or 1 1/2 pints of cream.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIKpKFJhspCA9NQ3pajBV1EYMqMp_vkZZ121wq-wo4QPY_lnvRPQa54rizB73N_qMwgJrwaFORxvKz3LJOJUqZZ_he14axYMp9Ng-_ZRcwYVu1RW3Kr5Ah5yNDo-9uXACuT-P4gL0NDk/s1600-h/Whisk.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIKpKFJhspCA9NQ3pajBV1EYMqMp_vkZZ121wq-wo4QPY_lnvRPQa54rizB73N_qMwgJrwaFORxvKz3LJOJUqZZ_he14axYMp9Ng-_ZRcwYVu1RW3Kr5Ah5yNDo-9uXACuT-P4gL0NDk/s200/Whisk.jpg" alt="" id="BLOGGER_PHOTO_ID_5387085522481286018" border="0" /></a>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-31764893208166613552009-08-26T12:41:00.001-07:002009-08-26T13:37:38.196-07:00Birthday DinnerLast Saturday, my hubby and I drove to LA to see our good friend, 'Pico' and his wife, "Orchid". It <span style="font-weight: bold;">was Pico's birthday and they had made reservations for dinner at a Mexican restaurant, </span><a href="http://www.velvetmargarita.com/"><span style="font-weight: bold;">Velvet Margarita.</span></a> The restaurant had a very cool, edgy, and fun atmosphere. It kind of reminded me a little of <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Day_of_the_Dead">El Dia del Muertos</a><span style="font-weight: bold;"> </span>since there were flames and skulls along the bar. Their friend, "Lily" had joined us for dinner.<br /><br /><p> The walls were covered in either red or blue velvet (naturally) depending on what side of the restaurant you were sitting at. On the ceiling at the entrance, there were dozens of black sombrero hats acting as tiles. There were a couple chandeliers and giant TV screens with old movies playing.<br /><br /></p><p>I had reviewed the <a href="http://www.velvetmargarita.com/menu.pdf"><span style="font-weight: bold;">menu </span></a>a couple nights before. I was surprised and delighted to see one of my favorite dishes, <a href="http://en.wikipedia.org/wiki/Mole_%28sauce%29"><span style="font-weight: bold;">chicken mole</span></a>. As for appetizers, I have been known to order my go-to, fried calamari. But when I saw <a href="http://en.wikipedia.org/wiki/Ceviche"><span style="font-weight: bold;">ahi tuna ceviche</span></a>, I knew I had to try it. There's something so fantastic and refreshing about ahi tuna that I adore. Orchid makes an excellent ceviche with imitation crab so I was curious to try ceviche with fish.<br /><br /></p><p> The drink selection sounded fabulous. I enjoy margaritas but I saw a drink called Royal Velvet which was served in a pineapple. How fun is that? I didn't bring a camera otherwise I would have taken a picture of the Royal Velvet drink. Lauderdale ordered the same drink.</p><p><img src="file:///C:/Users/Gen/AppData/Local/Temp/moz-screenshot.png" alt="" /><img src="file:///C:/Users/Gen/AppData/Local/Temp/moz-screenshot-1.png" alt="" /></p><p></p><p> The restaurant served these beautiful red tortilla chips with a bean dip and 2 different salsas, one mild and one medium-hot. I'm not sure what it is about the chips but these were addicting. The mild salsa was my favorite as I'm very sensitive to spicy foods.</p><p></p><p> All dinner entrees offered a salad or soup. I chose the House salad which consisted of mixed greens and an orange vinaigrette dressing. Lauderdale got the Caesar salad, which is another one of my 'go-to's'. The soups, Tequila Shrimp Bisque, and Turkey Vegetable Aldondigas, both sounded good but I had to save some room for dinner (and dessert).</p><p></p><p> The ceviche was excellent with the ahi tuna being neatly cubed. The problem with many ceviche recipes is that they often include a jalapeno pepper in it. I could instantly tell there was jalapeno, hopefully sans seeds. My hubby likes heat. He didn't even notice the jalapeno. I definitely was reaching for my water in between bites. Overall, it was tasty but if we get to go there again, I'll stick with the fried calamari.<br /></p><p></p><p> Now, the chicken mole was fantastic. I'm sure that it was <a href="http://www.mexonline.com/molepoblano.htm"><span style="font-weight: bold;">mole poblano</span></a>, if you want to get technical. For those of you who aren't familiar with mole poblano, it's a thick, rich sauce with hints of chocolate. It's a very time consuming and labor intensive sauce to make. Definitely not for beginners. Some friends of mine have told talked me out of wanting to make mole from scratch. I understand it can take several hours or even days and many, many ingredients to make a good mole. The mole was served with red rice and beans. The red rice was light, moist, fluffy and made a great foil for the spiced mole. I'm not a huge fan of beans but I tried a couple bites. They had a light sprinkling of thinly sliced scallions or green onions on top. I thought that was a creative touch.<br /></p><p></p><p> The ladies wanted dessert. At this point, I was wondering if I could manage a couple bites. We decided to get the apple <a href="http://en.wikipedia.org/wiki/Empanada"><span style="font-weight: bold;">empanadas </span></a>a la mode. I'm a big fan of empanadas, having had them with my Filipino-Chinese relatives. Empanadas are similar to turnovers, made with dough and then stuffed with either a sweet or savory filling. Although they are usually served as appetizers, they can be eaten anytime or on the go. The apple empanadas reminded me of the apple pies they have at McDonald's only these were much better.</p><p></p><p> We had a great time. Looking forward to our next visit.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://whatscooking.us/images/mimbo/mini_empanadas.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 164px; height: 164px;" src="http://whatscooking.us/images/mimbo/mini_empanadas.jpg" alt="" border="0" /></a></p>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-28509912983298234892009-08-12T15:24:00.000-07:002009-08-12T15:53:25.547-07:00Baked Pita ChipsI would like to thank the caterer, Dee Biller, for giving me the original recipe for these baked pita chips. I have tweaked a bit and find the following recipe works better for me. Lauderdale and I sometimes will eat them by themselves. Very addictive- I have been making these chips for the last week and a half!<br /><br /><br /><span style="font-weight: bold;">Baked Pita Chips</span><br /><br />Ingredients:<br /><ul><li>4 plain pita bread (I used a store brought brand and they worked out for me)</li><li>1/3 cup melted unsalted butter (I used Challenger but any brand works)</li><li>(Optional) Freshly grated <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Parmigiano-Reggiano">Parmesan Reggiano </a><a href="http://en.wikipedia.org/wiki/Parmigiano-Reggiano"><span style="font-weight: bold;">cheese</span><br /></a></li></ul>Equipment:<br /><ul><li style="font-weight: bold;"><a href="http://us.microplane.com/index.asp?PageAction=VIEWPROD&ProdID=158">Microplane grater </a></li><li>2 large baking sheets</li><li>1 sharp knife</li><li>aluminum foil</li><li>1 <a href="http://www.cooking.com/products/shprodli.asp?Keywords=silicone+brush">silicone brush</a></li><li>1 small <a style="font-weight: bold;" href="http://www.williams-sonoma.com/products/8739781/index.cfm?clg=80&bnrid=3213101&cm_ven=Shopping&cm_cat=Shopzilla&cm_pla=default&cm_ite=default">prep bowl </a>or 1/3 measuring cup<br /></li></ul>Directions:<br /><ol><li>Preheat the oven to 325 degrees.<br /><br /></li><li>Tear off aluminum foil to fully line both baking sheets. <br /><br /></li><li>Take one pita and cut it in half. (The brand I used had a perforated line in the middle). Cut 1 half and cut it into 4 wedges. Take 1 wedge and tear into 2 pieces along the 'seam' or top of the pita wedges. Repeat this entire process with remaining pita bread.<br /><br /></li><li>Melt the butter in a prep bowl<a style="font-weight: bold;" href="http://www.williams-sonoma.com/products/8667537/index.cfm?cm_src=rel"> </a>or measuring cup in the microwave for 25 seconds on regular temp (not High). If butter is not entirely melted, try microwaving the butter for another 10-20 seconds. *Times will vary depending on your microwave model.*<br /><br /></li><li>Place each chip in a single layer onto the cookie sheets. <br /><br /></li><li>Once the butter is melted, brush each pita chip with the melted butter. <br /><br /></li><li>If you are using the cheese, take the grater and the Parmesan wedge and shred the cheese directly over the pita chips. Use as little or as much as you want. Be sure to cover the chip thoroughly otherwise the chip may become too dark. <br /></li><li>Bake for 10 minutes and check to see if the chips are golden and crispy. If they aren't quite right, try 1 or 2 more minutes. *Times vary with oven models as well. <br /></li><li>When chips are done, allow them to cool. Store the chips in Ziplock bags at room temperature. <br /></li></ol>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.comtag:blogger.com,1999:blog-3354800320435837755.post-82084749095399924262009-08-07T12:43:00.000-07:002009-08-07T14:22:52.037-07:00Cookbooks I Love- Part 1<span style="font-family:times new roman;"><span style="font-family:lucida grande;">Hello everyone,</span> <span style="font-family:lucida grande;"><span style="font-family:lucida grande;">to get my blog started, I thought I would list some cookbooks that I love. Some I own and others I plan on buying someday. These cookbooks are in no particular order. <br />*Disclaimer*: I am a Food Network fanatic so if you're not a FN fan, this is probably not the blog for you. </span><br /></span></span><br /><ol><li><a href="http://http//www.amazon.com/Boil-Water-Food-Network-Kitchens/dp/B002GJU55I/ref=sr_1_5?ie=UTF8&s=books&qid=1249674609&sr=1-5">How to Boil Water</a> by Food Network Kitchens. Explains the basics: boiling water, making hard-boiled eggs, sauce, etc. Great pictures. Has helpful hints that I liked. <p></p></li><li><a href="http://www.amazon.com/Classic-Chinese-Recipes-Wendy-Hobson/dp/0572028490/ref=sr_1_1?ie=UTF8&s=books&qid=1249674932&sr=1-1">The Classic 1000 Chinese Recipes</a> edited by Wendy Hobson. Organized by category (e.g. appetizers, eggs, rice, tofu, marinades and condiments). No pictures- just straightforward recipes. <p>Sample recipe: <span style="font-weight: bold;">Sweet and Sour Pork</span>:<br />Serves 4.<br />1 lb. lean pork, cubed<br />1 Tbsp. rice wine or dry sherry<br />1 Tbsp. peanut oil<br />1 tsp. curry powder<br />1 egg, beaten<br />salt<br />4 oz. cornstarch<br />oil for deep-frying<br />1 clove garlic, crushed<br />3 oz. or 1/3 cup sugar<br />2 oz. tomato ketchup<br />1 tsp. wine vinegar<br />1 tsp. sesame oil </p><p> Mix the pork with the wine or sherry, oil, curry powder, egg, and a little salt. Mix in the cornstarch until the pork is covered with the batter. Heat the oil until smoking then add the pork cubes a few at a time. Fry for about 3 minutes then drain and set aside. </p><p> Reheat the oil and fry the cubes again for about 2 minutes. Remove and drain. Heat the garlic, sugar, tomato ketchup and wine vinegar, stirring until the sugar dissolves. Bring to a boil then add the pork cubes and stir well. Stir in the sesame oil and serve. </p></li><li><a href="http://www.amazon.com/Cafe-Nervosa-Connoisseurs-Frasier-Crane/dp/0848715500/ref=sr_1_1?ie=UTF8&s=books&qid=1249675676&sr=1-1">Cafe Nervosa: The Connoisseur's Cookbook </a>by Frasier and Niles Crane. If you're a fan of the TV show "<a href="http://en.wikipedia.org/wiki/Frasier">Frasier</a>", you will love this book. There are some quotes from the show which I think make the book seem more 'authentic'. There are some recipes named after the characters (e.g. Daphne Moon-Style Muffins, Bulldog's Big BLT Croissants) and more traditional named recipes (e.g. Chocolate-Hazelnut Biscotti). You don't have to be a fan of the show to enjoy this delightful assortment of recipes but it helps a little. Helps if you like or love coffee though as Cafe Nervosa is the (fictitious) cafe spot that the Drs. Crane frequently visited in Seattle.<p></li><li><a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219/ref=sr_1_4?ie=UTF8&s=books&qid=1249674609&sr=1-4">The Food You Crave: Luscious Recipes for a Healthy Life</a> by <span style="text-decoration: underline;"><a href="http://www.foodnetwork.com/ellie-krieger/bio/index.html">Ellie Krieger</a>.</span> I like her healthy approach to food without being preachy or political. It has gorgeous photos, nutritional information per serving, and tells you what vitamins and minerals are in the recipes. My husband, "Lauderdale", who is a regular meat-and-potatoes guy had no idea that the steak tacos with cucumber-avocado salsa were healthy! <p></p></li><li><a href="http://www.amazon.com/Youve-Got-Made-Deliciously-Meals/dp/1558323503/ref=sr_1_6?ie=UTF8&s=books&qid=1249676866&sr=1-6">You've Got It Made: Deliciously easy meals to make now & bake later</a> by <a href="http://www.dianephillips.com/">Diane Phillips</a>. I had the recent pleasure of attending a cooking class featuring Ms. Phillips. I love her idea of make now and bake later. This has helped me avoid spending way too much money on takeout! If you are a slow cook, like me, you might want to start super early on some of the recipes. I absolutely love the Chicken Florentine Casserole. <p></li><li><a href="http://www.amazon.com/Fabulous-Chicken-Breasts-Boneless-Anywhere/dp/B001CEE53Q/ref=sr_1_1?ie=UTF8&s=books&qid=1249677323&sr=8-1">Fast and Fabulous Chicken Breasts</a> by <a href="http://www.philliscarey.com/">Phillis M. Carey</a>. Ms. Carey is one of my favorites! I have been to many of her cooking classes. It may sound a little silly but this chicken book has changed my life! Like many people, I know chicken breasts are healthier than dark chicken meat but I seldom found a good recipe where the chicken wasn't dried out or stringy (or worse- *shudder*). Her mantra is to pound chicken before cooking and it will always be juicy, delicious, and will cook evenly every time. <br />Rinse and pat the chicken breasts dry with paper towels. Have 2 decent sheets of plastic wrap separated. Place 1 chicken breast on one of the plastic wrap sheets. Take the other plastic wrap and cover the chicken. Make sure that the chicken is secure between both sheets-nothing hanging out or exposed. Take a smooth-edged <a href="http://www.amazon.com/gp/product/B0000DAQ7I/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0002T4ZA0&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1SC2266X5SAW8Y0NYSZ4">meat pounder</a> (this is the one I have) and start at the "fat" end of the chicken and lightly pound to an even 1/2 inch thickness. <br /> Back to the recipes, they are easy, delicious, and (usually) quick to prepare. I love the fact that her recipes are like formulas and easily interchangeable- ex. almonds vs. pecans. <p></li><li><u>Semi-Homemade</u> series by <a href="http://www.amazon.com/Sandra-Lee/e/B001H6RQEO/ref=sr_tc_img_2_0">Sandra Lee</a>. I know there are some people who don't like Sandra but I absolutely love her philosophy of 70% ready-made products and 30% fresh. I actually really got into cooking more thanks to her entire series. When I was single, my idea of cooking was opening up a Lean Cuisine and nuking it in the microwave. If I was feeling fancy, I would get one of those meal in a box and throw it in the oven. My best friend or bestie, "Pink Tulips", and I were watching her "Semi-Homemade" show on FN. I can't remember what foods were featured but I felt a light bulb turn on. Went out and got one or two of her Semi-Homemade books and my culinary journey began. One of my fave Sandra recipes is the <a href="http://www.foodnetwork.com/recipes/sandra-lee/cajun-turkey-burgers-with-cayenne-curly-fries-recipe/index.html">Cajun Turkey Burgers with Cayenne Curly Fries</a>. <p></li><li><a href="http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414/ref=pd_bxgy_b_text_c">I'm Just Here for More Food: Food x Mixing + Heat = Baking</a> by <a href="http://www.foodnetwork.com/alton-brown/bio/index.html">Alton Brown</a>. I'm an AB fan for sure. I appreciate him explaining the science behind cooking and baking while making it fun and quirky. For some reason, many people shy away from baking. Not sure why- I often prefer baking than other types of cooking. AB has plenty of tips and recommendations including gadgets. I'm a total gadget gal-look for a future post on my favorite gadgets. <p></li><li><a href="http://www.amazon.com/Down-Home-Neelys-Southern-Cookbook/dp/0307269949/ref=sr_1_1?ie=UTF8&s=books&qid=1249678585&sr=1-1">Down Home with the Neelys</a> by <a href="http://www.foodnetwork.com/patrick-and-gina-neely/index.html">Gina and Patrick Neely</a>. After I got cable TV for the first time last year, I discovered the Neelys. The Neelys are all about barbeque. I don't have room to grill otherwise I'd be eating BBQ most of the time! Besides BBQ, this great and personal cookbook has some Southern dishes that I can make-Gina's Collard Greens and Nana's Southern Gumbo. <p><br /></li><li><a href="http://www.amazon.com/Emerils-Delmonico-Restaurant-Emeril-Lagasse/dp/0060740469/ref=wl_it_dp?ie=UTF8&coliid=I3V3ICCUPTXYW7&colid=1W486YV2L5DHR">Emeril's Delmonico</a> by <a href="http://www.emerils.com/">Emeril Lagasse</a>. I LOVE Emeril! I fondly remember watching "Emeril Live!" with my mom and positively drooling over his dishes. I love Cajun and Creole food with a passion. This cookbook has simple to complex recipes and they will delight and challenge you.<br /><p> I will save save some other favorite cookbooks for another blog. Have a fantastic day!<br /></li></ol><span style="font-family:times new roman;"></span>Sweet Peahttp://www.blogger.com/profile/09572411854696764324noreply@blogger.com