The Gourmet Gazette

2009-11-22T07:39:00.000-08:00

Everytime I think about this blog, my mind runs through a debate...
"Should I quit blogging?"
Another part of me says, "No, don't give it up!"
The part that wants to quit points out, "Well, you haven't posted in a while. What kind of blogger are you anyway? Plus, you don't have time for this."
Then the other part says, "Well, you had time to have brunch this morning, read about Michelin inspectors http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_colapinto, and watch Cal win the big game yesterday (go Bears!)"
And so on...
For right now, then, I'm going to keep my blog, although I can't promise how often I'll be blogging. I'm here today, though!
Culinary thoughts that have been running through my mind...I want to make something with puff pastry this week. I've been thinking about puff pastry for the last few weeks since the leaves have turned and the temperature has been slowly creeping into the 50s. My mom makes great pate chaud (puff pastry turnovers with pork meatballs inside) and I've been craving those. I might do a variation and do a mushroom, sour cream and onion filling or a spanikopita-like filling with feta and spinach. For the pastry, I love the pre-made sheets from Pepperidge Farms--they rise well and are rich and flaky, for minimal effort.
That's all for now!

Interesting link on the art and science of pizza

2009-07-22T05:02:00.001-07:00

While I am very much enjoying being a full-time student, it takes a lot of my energy. Consequently, I become lazy during downtime and all the free-time activities I used to be excited about--exploring my neighborhood, blogging, reading for fun, etc.--become sidelined in lieu of other things. Such as sleep and TV. Still, I found this link this morning while pondering what goes into a truly great pizza. See, the past couple of months while on summer vacation, I have eaten some truly delicious things...meals at Providence and Sushi Zo in Los Angeles, visits to the Cheeseboard in Berkeley, my mother's cooking, and various French pastries and breads in San Francisco. As a result, I have grown more critical of other foods that are not quite so delicious. I began wondering how one makes a really great pizza, and found that it was more complicated that I had imagined...

http://www.varasanos.com/PizzaRecipe.htm

Last dinner at Sol e Luna

2009-03-29T07:05:00.000-07:00

We had a nice long dinner to end our trip. Highlights were the tuna carpaccio with red curry and seaweed and the lobster bisque with puff pastry. We love the tradition on the island of ending meals with a small sip of flavored rum.

The chandelier in our room

2009-03-29T07:02:00.000-07:00

The Lolos, Part II

2009-03-28T15:31:00.000-07:00

Guest Editor Jack

The Lolos are a famous institution in Grand Case, maybe even more than the fancy French restaurants which are nearby. The Lolos are outdoor BBQ stands with a variety of food options from chicken, steak, ribs, lobster, fish and shrimp. We ate at the Lolos on 3 separate occasions and were impressed with the food each time. We ended up trying grilled chicken breast, shrimp, red snapper and stuffed eggplant. Not to be outdone, the side dishes were also excellent, from curried rice, red rice and beans to salads. The lolos were a great way to find an inexpensive, yet filling lunch. The two lolos we ate at were Talk of the Town and Sky's the Limit.

Walk to Petite Cayes

2009-03-28T15:20:00.000-07:00

One afternoon we went for a beautiful walk over a hill and on a rugged bleached coral trail to a hidden beach, Petite Cayes.

An afternoon at Friar's Beach

2009-03-28T15:05:00.000-07:00

Jack and I spent our last afternoon here at Friar's Beach, lounging on beach chairs and watching children run away from the occasional five foot shorebreak.

The lolos, part I

2009-03-28T09:18:00.001-07:00

Lolos are casual eateries around the island that serve Creole food with many grilled and seafood dishes. There is a group of them by the waterside in Grand Case. Jack will write about the food we had at Talk of the Town and Sky's the Limit, but I want to recount an entertaining incident we had while walking past one on Wednesday night with our friends Drew and Rachel.

After dinner, we strolled around Grand Case and a gentleman at one of the lolos began to tell us about his menu. After informing him we had eaten, he inquired where we were from. When we told him "Virginia", he launched into a discussion of the Chris Brown-Rihanna incident, becoming so passionate in his vitriol against Chris Brown that a woman at an adjacent lolo asked we wanted to call a taxi. I was impressed with how updated he was with his Hollywood gossip.

Au Grain du Sel

2009-03-28T08:57:00.000-07:00

One place that we ended up eating at a couple of times was Au Grain du Sel, a pizza place on the left side of the road on the way to Embarcadere Pinel, which had paper menus and a bevy of flags on the outside but surprisingly good food. The tagliatelle tasted as if it were freshly made, and we enjoyed the carbonara sauce with bacon, although we agreed that we prefer an egg-based sauce to the bechamel-like sauce that we had. The pizza was also delicious and prompted a debate on how many slices of pizza one should eat. Every meal started with a small plate of little spicy olives.

Our home base

2009-03-28T08:47:00.000-07:00

We have been staying at a little inn in the hills in Mont Vernon, a few minutes from the beach and situated above an estuary. We have fallen into a routine--wake up, breakfast on the balcony, go out for an excursion or stay in and read, get lunch, and go to the beach in the afternoon.

Le Bistro Nu

2009-03-28T08:29:00.000-07:00

One night we had dinner in Marigot, which is the capital of the French side of St. Martin. We had quite a time trying to find Le Bistro Nu. We found it while driving on the main highway which runs from Grand Case to Marigot, and on to the Dutch side. We continued on the highway, past the first turn-off to Marigot and around the round-about. We then found the restaurant hidden on a little alley across from the stadium, close to a Moroccan restaurant.

Inside there were wood paneled walls, ceiling fans, red-checkered tablecloths and modern art posters. Our host created a relaxed atmosphere and we enjoyed a bottle of pinot from Burgundy. We started dinner with oysters on the half shell with a mignonette, then Jack had Boeuf Bourguignon with buttery mashed potatoes and I had tuna tartar with frites. We ended up liking the entree we hadn't ordered better...I couldn't stop eating the comforting beef stew, which reminded me of the Vietnamese dish Bo Kho, except the sauce here was more wine-based. We ended up sharing creme brulee. Dinner was very enjoyable with classic French food as well as low-key.

Flamingo tongue

2009-03-28T08:26:00.001-07:00

Flamingo tongue mollusks were everywhere underwater.

The giant puffer

2009-03-28T08:10:00.000-07:00

We have seen a number of very large pufferfish during our dives here in St. Martin.

The big swell

2009-03-28T07:33:00.000-07:00

The last couple of days the weather forecasters have been predicting 10 foot swells. While the shorebreak was a little rougher in Grand Case yesterday we haven't seen any big waves.

Sunday Dinner at Le Cottage

2009-03-27T07:10:00.000-07:00

Guest Editor Jack
We went to Grand Case for dinner which was originally a sleepy fishing village which has become the major dining destination for St. Martin. The majority of the restaurants are French or at least are French-influenced. We went to Le Cottage (http://www.restaurantlecottage.com) for dinner on Sunday and it was probably the best dinner that both of us had since we have arrived on St Martin. Dinner started with a bottle of Château Lagrave-Martillac, 2nd vin du Gd cru 2005 being decanted by the sommelier. We shared an appetizer called "Taste of Quail" which included roasted quail stuffed with foie gras, lentil salad and bacon sauce which was excellent. For main course I had beef tenderloin with cabbage and potato cooked in butter, beef cheek raviolis, vegetable kebab and red wine sauce. Christine had “Taste of Duck” which was sauteed duck breast, red cabbage cooked in port wine, truffle oil on mashed potato, and duck tartar with pear in a glass. For dessert the restaurant is known for their soufflés so we shared a caramel soufflé. We were very pleased with the dinner and off to sleep we went to prepare for a day of scuba diving.

Day 2 - Sunday

2009-03-25T09:39:00.000-07:00

Guest Editor Jack
After a lazy morning we headed over to Orient Beach, which is one of the most famous beaches in Saint Martin. We found a restaurant near the beach and ordered breakfast. I ordered a simple breakfast of scrambled eggs with a baguette and jam. Christine ordered an omelet with ham and cheese. Since we both enjoy a cup of coffee in the morning we ordered cappuccinos. We were both very pleased with the breakfast and off to the beach we went. At the beach we walked along the water and viewed the sites. Eventually we ended up at the infamous rocky outcropping (this marks the start of the nude beach- but I forgot to tell Christine about this minor detail). As we got closer to the rocks Christine quickly noticed 2 figures in the distance without clothing and quickly turned around. So then the rest of the time at the beach was spent walking away from the nude beach.

First evening.

2009-03-25T09:31:00.000-07:00

Saturday night we were exhausted from being sleep deprived. We had dinner close to our room at Sol e Luna. Highlights were scallops carpaccio in a lemon cream sauce and Chilean sea bass in a mango ginger sauce. The housemade rum at the end in ginger and passionfruit flavors was a nice way to end the night.

Christine found a friend on the way to dinner.

First day, continued...

2009-03-25T09:27:00.000-07:00

We picked up groceries on the Dutch side at a well-stocked supermarket. There was everything from lait cru camenbert to salt 'n vinegar kettle chips there. We drove to our inn on the French side and made lunch with prosciutto, baguette, butter, camenbert, hummus and olives.

Arriving

2009-03-25T09:24:00.000-07:00

We got here on Saturday. The view from the plane showed the crowded Dutch side.

This morning

2009-03-25T09:16:00.000-07:00

This morning began with waking up late and walking down the street for breakfast.

St. Martin

2009-03-25T09:13:00.000-07:00

I'll be posting some pictures with guest editor Jack Buckley of our vacation in St Martin. Stay tuned.

A new way to stay connected?

2009-03-01T09:17:00.000-08:00

I haven't been that inspired to blog in the last month, despite making some killer butternut squash gnocchi in a butter sage sauce, decent homemade sushi rolls, and having some fun small plates at a local restaurant, Bardo. The endless barrage of tests has attenuated my creative drive. Yesterday, though, I jumped on the Twitter bandwagon to various replies in the computer lab, ranging from "I hate Twitter" to "What is Twitter" to "Why are you following me?" My user name is nguyenct, and I hope to be able to post more there, given that I only get 140 characters a post. I'm still blogging though--just when the mood strikes.

It's that time of year again...

2009-01-02T08:47:00.000-08:00

...when every channel shows the same thing, from "The Biggest Loser" to "True Life: I'm on a Diet." If you have made it out of the holiday period unscathed, congratulations. For those who have indulged too often in triple creme cheese, Acme baguettes and little chocolates from New York, here are the top five foods for the new year.

1. Fage 0% yogurt. While I have extolled the virtues of this before, it makes a wonderful, creamy and filling breakfast when topped with blueberries.

2. Kiwis. Instead of reaching for that chocolate or buying a Pinkberry, take a kiwi and use a spoon to scoop out the tart, luscious fruit. Add a glass of cold nonfat milk for a snack.

3. Chicken breast. Grilled on a skillet with some lemon, salt, rosemary, and brushed lightly with low-fat salad dressing, it adds nicely to a salad of mesclun greens with salsa.

4. Egg whites. Whether scrambled or boiled (with the yolks discarded), this is an excellent source of protein.

5. Clementines. Apart from being a source of vitamin C, these have a stronger flavor than many oranges and can be quite juicy.

A Healthier Thanksgiving

2008-11-27T21:49:00.000-08:00

In the airport I noticed a blurb in a magazine stating that the average American eats 4000-something calories over Thanksgiving. This is much more than my daily caloric requirements. I began to recall the Thanksgivings where I felt overstuffed. Disturbed and inspired, I decided to add some healthier options to the table this Thanksgiving.

For appetizers, I cut cucumber rounds, topped them with tomato basil hummus, and sprinkled dill and capers on top. I also sliced peppers and celery and stuffed them with a mixture of blue cheese and fat-free greek yogurt, drizzling balsamic vinegar and crushed pepper on top. Finally, I boiled some asparagus and wrapped prosciutto around the stalks.

For side dishes, I made a wild rice and celery salad, cutting the amount of oil in the recipe in half. For a little more green, I boiled a bunch of chopped broccoli in chicken broth. I also made a spinach salad, using dressing sparingly.

For dessert, I washed some fresh strawberries to have with pie.

Overall, I enjoyed the usual Thanksgiving trimmings--turkey, stuffing, and mashed potatoes. Adding some healthier options certainly helped me to avoid that gross overstuffed feeling.

My next task? Planning some seasonal items to serve at dinner with friends tomorrow night. I'm also starting to think of the healthy dishes I could make at Christmas...

Another reason to go easy on the salt...

2008-10-27T20:40:00.000-07:00

Although I am not usually hesistant in reaching for the salt shaker, an excessively salty lunch, eating too many processed foods, and now, the article below, reminds me to watch my sodium intake. The article discusses an increase in kidney stone diagnoses in US children, naming dehydration and high sodium intake as possible risk factors.

http://www.nytimes.com/2008/10/28/health/28kidn.html?8dpc

Hodge podge

2008-10-25T07:16:00.001-07:00

While some of the news reported by the New York Times may be one-sided, I do like the Dining and Wine section.

First up is an article on pork katsu curry-something I plan to make when I have time.
http://www.nytimes.com/2008/10/26/magazine/26food-t.html

Next, an article which explains what wine clones are. It reminded me how all the wineries in Santa Barbara county seem to have Pinots with "Dijon clone 113" on their tasting list.
http://www.nytimes.com/2008/10/22/dining/22pour.html?ref=dining

Finally, Recipes for Health are a collection of pretty easy and relatively healthy recipes...perfect for the student whose diet subsists of coffee and free pizza.
http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

Culinary disasters

2008-10-19T17:08:00.000-07:00

Although I've had some successes, I've also had some culinary disasters. My failures generally center around baking--there were the rock-like biscuits I made when I lived in Queens, the "flatbread" from the vegetarian cookbook that didn't hold together like a bread, and the questionable desserts I turned out during my teenage years.

Today my attempt at making Spicy Tuna Don, a bowl of sushi rice covered with fresh tuna mixed with spicy sauce, fell flat. My first mistake was picking up tuna from the supermarket, since what was labeled as "fresh" tasted pretty fishy. The dish was doomed from the start. I tried to overcompensate by making a very spicy sauce with Sriracha, mayonnaise, and a bit of mustard, but the strong flavors failed to mask the fishy flavor and served instead to make a discordant mess. First I would taste the fishy flavor, then the overly sharp taste of Sriracha and an odd hint of mustard. The sushi rice and mixed greens on the side only made things worse, as the sauce completely overpowered the taste of these sides. Using lots of soy sauce didn't help. While I normally love Spicy Tuna Don and savor every bit of meaty, fragrant tuna, this time I threw the fishy chunks away. I gave up and melted some cheese over chips in the oven. Nachos never fail.

Cheese corner: Cypress Grove Lamb Chopper

2008-10-06T17:58:00.000-07:00

On Saturday I picked up a wedge of Lamb Chopper cheese from Cypress Grove, maker of the cheese everyone seems to like, Humboldt Fog. They also make Purple Haze, a fresh goat cheese seasoned with lavendar that tastes delicious with sourdough crackers, and Truffle Tremor, which is similar to Humboldt Fog, but infused with truffle aromas.

I found Lamb Chopper pleasant and mild with a nutty flavor and a hint of sharpness, maybe from the sheep milk. However, I was disappointed to learn this cheese is made in Europe. I had thought this cheese was made in Northern California by Cypress Grove, not somewhere across the globe. Their website is also misleading, spouting blurbs about terrior and herds of goats in Arcata. Regardless, I made a pretty good melt using this cheese. I cut a whole wheat pita in half and added to each half: a handful of cherry tomatoes, a few tablespoons of kidney beans, two kalamata olives, a drizzle of olive oil, a sprinkle of salt, and some liberal shavings of Lamb Chopper. I let the cheese ooze and melt, then ate each pita half with a little Sriracha, and yes, for you mayonnaise-haters, a little bit of mayo. It was absolutely delicious, although I still feel a little scammed.

Ode to Yogurt

2008-09-23T22:13:00.000-07:00

When I was a kid, my feelings towards yogurt ranged from lukewarm to downright revulsion. Somehow, the sweetness of yogurt and the texture never really did it for my palate. When you have a mother who was constantly making something delicious and warm for breakfast, who needed yogurt? Fast-forward to my learning about Greek yogurt and my resolution in the last few years to eat something balanced for breakfast, even if it's really small. Suddenly yogurt is my new best friend.

I really love the Greek O% brands, since they are non-fat, low in sugar, and high in protein. They are also very creamy tasting and thick. While they are a little sour, the flavor is easily overcome by a few berries, some almonds or cereal. I would go as far as to say that they are my gold standard for yogurt and make the perfect breakfast for someone who wants something fast but healthy. However, I will often consider other non-fat brands that are sugar free. While they have much less protein, they are attractive in terms of convenience and economy (because not everyone can afford a $4 tub of yogurt.)

Brunch at the Green Onion

2008-09-01T07:43:00.000-07:00

I love Sunday Brunch. Even if my laundry is piling up or if my to-do list of errands fills a whole page, brunch is relaxing and unhurried. I really enjoy sitting at a window or sidewalk with the newspaper, a cup of coffee, and some sort of unhealthy egg dish. In New York, brunch often occurs in the late hours of the afternoon with multi-course meals and zesty bloody Marys while in Lone Pine, CA, the Alabama Hills Cafe serves up early morning Eggs Benedict and coffee.

I enjoyed brunch yesterday at the Green Onion on Colley Street in Norfolk, VA. While seated on the sidewalk, I enjoyed refills of coffee and a wonderful breakfast sandwich. The english muffin was bigger and more bread-like than the standard Thomas's muffin, and was toasted on one side. Fluffy scrambled eggs, green onions, a runny beige cheese, and crispy strips of thick bacon topped the muffin. On the side sat three cherry tomatoes. If I had to come up with a criticism of my brunch, I would request more cherry tomatoes. Otherwise, I enjoyed the food, liked the modern decor, and will return to try one of the cheeses on their page-long list.

The Whitney Portal Store Burger

2008-08-07T08:15:00.000-07:00

I had an amazing burger last week. This one blows Corner Bistro and Shake Shack out of the water. The evening before I hiked Mount Whitney, I was hungry and wanted to get a square meal. This burger has fresh-cut potato fries, a nicely toasted bun, a juicy patty, and melting cheddar cheese. But that's not all. Crunchy, fresh lettuce, flavorful tomatoes, and salty pickle slices with integrity (not the limp ones) add texture and flavor. I was thoroughly impressed with the taste of the burger and the excellent components--usually a good burger has a glaring flaw, like a soggy bun or tired lettuce or unremarkable cheese. But this was perfect.

For more on my Whitney hike, and other fun things I've been doing, check out my new blog: http://christinetanguyen.blogspot.com/.

Salad omelet

2008-08-04T08:51:00.000-07:00

I have a love-hate relationship with the New York Times.

On one hand, I sometimes become irritated by the editorializing of many news articles. I also feel some articles play on people's fears of virtually everything-- for instance, radioactive granite countertops and germ-ridden lawns. Such articles sensationalize small risks.

However, the paper does have a fair amount of really excellent content. This article discusses the underappreciated omelet. I was inspired after reading the article and the associated recipes to make a salad omelet. I took three egg whites and heated them in a non-stick pan. Then I stuffed the omelet with a few thin slices of Morbier cheese (left over from a wine-tasting expedition a couple of weeks ago), a sliced tomato from my mother-in-law's garden, a handful of spring mix greens, and some salt. I heated the omelet for a little while longer, so that the cheese melted. The result was a delicious, crepe-like omelet.

Breakfast tacos!

2008-07-15T09:37:00.000-07:00

This morning, I glanced out my living room window to see a squirrel there. I wondered how the squirrel got there, since I live in a large apartment complex with just a few trees, right next to a major freeway. Does it frequent all the trees in my complex? What does it eat? It seems to be in a squirrel unfriendly habitat, given there are no forests nearby, and the closest park is across the freeway and down a block.

All these thoughts occurred while I was eating homemade breakfast tacos. Although I like the breakfast tacos at Ocean Park Cafe and Literati Cafe (establishments previously mentioned on this blog), those tacos contain whole eggs, bacon, cheese, and crema--not everyday breakfast fare.

I gathered the following ingredients: 2 corn tortillas, 1 tomato, 8 egg whites, 2 tbsp nonfat Greek yogurt, salt, and hot sauce. I toasted two corn tortillas on the gas range, divided 8 scrambled egg whites between the two tortillas, placed half a chopped tomato in each taco, smeared 1 tablespoon nonfat Greek yogurt on each tortilla, then sprinked salt on top along with squirting some hot sauce. These tacos took five minutes to make and made for a satisfying breakfast.

Ratatouille

2008-07-09T09:08:00.001-07:00

Although I haven't seen the movie, I have been craving ratatouille. I made some last night and it was delicious with pesto penne. The leftovers will be toasted on flatbread, with some cheese and a drizzle of balsamic vinegar.

Christine's Ratatouille

2 Tbsp olive oil

1 onion-diced

6 cloves of garlic-minced

1 eggplant-cubed

1 zuchinni-cubed

1 red bell pepper-diced

1 yellow bell pepper-diced

2 juicy red tomatoes-chopped

2 handfuls fresh basil, stems removed, leaves torn

1 teasp. Sriracha red pepper sauce

~1/4-1/2 cup water

Dash red pepper flakes

Salt and pepper to taste

Heat olive oil over a medium flame in a non-stick frying pan. Add onions and saute until golden. Add garlic and cook for about one minute.

Throw in zuchinni and eggplant and saute, stirring every couple of minutes, until they are just beginning to soften. If needed, add water to help with the softening. Taste and season with salt.

Add bell peppers and cook until they start to soften, then add tomatoes and Sriracha. Continue to keep stirring every 2-3 minutes. The dish is cooked when the tomatoes have completely disintegrated, when the eggplant has shrunken to half its original size, and when a taste yields a soft texture and a strong, concentrated flavor of summer vegetables. Add more salt to taste, a shake of pepper and red pepper flakes, and the basil. Serve as a side dish or as a main course with grated parmesan or goat cheese sprinked on top and french bread or grilled polenta. This recipe makes 2-3 servings as a main course and 3-4 as a side dish. Leftovers taste great in a sandwich or an egg-white omelet.

Muoi tieu chanh

2008-06-15T22:14:00.001-07:00

Muoi tieu chanh is literally salt pepper lemon. My mother serves this condiment, a mixture of these three ingredients, with all kinds of dishes. I've had it with: boiled chicken, rare roast beef, crab and other shellfish, and lightly fried tofu. I've found that it enhances sauteed bell peppers and makes strong tasting fish more palatable. For those who cannot eat salt, the lemon and pepper are pretty good by themselves.

Literati Cafe

2008-05-31T14:20:00.000-07:00

I hate the word "literati". The sound of it brings to mind black turtlenecks, chiseled cheekbones, and people sitting around at too-small cafe tables smoking cigarettes and using long words. As much as I cringe when I hear "literati", I love Literati Cafe in Brentwood. At this unpretentious, bright eatery, one orders at the counter, gets a number, and picks a table. There are free photocopies of crosswords with little pencils or newspapers to purchase . Breakfast at Literati Cafe is great, with a strong cup of coffee, a number of egg dishes that come with mixed greens or a Caesar salad, and an assortment of interesting, only-in-Los-Angeles characters that walk by. I remember the woman with a cropped top showing off toned abs, who was chowing down on, of all things, a cheesy breakfast quesadilla. There was also the guy wearing shoes with toe pockets for each of his toes--wiggling each enclosed toe. There are men with bluetooth devices seemingly glued to their ears who talk to the air and women with brightly dyed hair and all-black outfits.

But back to the food. Most of the dishes I have tasted featured fresh produce, were appropriately seasoned, and were relatively easy on the stomach (not too greasy). The only dishes I had that were less than ideal were the hash browns, which were crispy on the outside but barely cooked on the inside, and the Caesar salad dressing, which was not as zesty as I had hoped. But these are small complaints. Overall, Literati Cafe is a pleasant place for an easygoing brunch.

Roatan redux

2008-05-16T21:41:00.000-07:00

"What did you eat while you were in Honduras?" is a question I've heard once or twice since I got back from vacation. Some common guesses are tortillas, beans, and bananas. Well, I did eat "baleadas"--thick, toasted tortillas folded over beans and cheese. I also ate a few smoky red bean purees, and found bananas folded into pancakes and fruit salads. But some of my favorite meals diverged from typical Honduran fare.

I spent a good part of my time on Roatan, one of the Bay Islands off the Caribbean coast where the residents are a hodgepodge of Hondurans, Garifunas, Britons, pirates, and divebums. While the island location and erratic electricity mean meals aren't cheap and spoil-resistant ingredients like bacon are ubiquitous, the melange of cultures leads to many food choices, from risotto to pho. Two of the foods I can't forget are:
1. Key "lemon" pie at The Lighthouse, a romantic restaurant set on the water that serves classy seafood platters with warm coconut bread (a Garifuna specialty), white rice and red beans, salad, and garlic vegetables. But the best thing is the pie, with a crumbly graham cracker crust and a tart, icy cold, lemon custard filling, which is sweet enough but not overwhelming.
2. The sausage plate at The Galley, a small shack set away from the road. This plate comes with two sausages (a popular choice is the bratwurst, although the frankfurter is pretty good). Next to the meat sits a huge leafy green salad with ripe tomatoes and balsamic vinegar, a baked potato or fries, a generous helping of sauerkraut, mustard and my personal favorite, a freshly baked pretzel with salt. Although the outdoor seating means bringing bug spray to dinner, it's a nice place to savor some good German/Northern Italian food with a Salva Vida or a glass of wine.

SF Farmer's Market in today's NYT

2008-05-16T06:28:00.001-07:00

Like many of the the travel articles in the New York Times, the enthusiasm in today's piece on the San Francisco farmer's market is a bit much, almost forced, with phrases like "some of the nation's most spectacular farmland" and "the markets come into their full glory". However, I understand the writer's frothing at the mouth. Although this topic has been covered before in this blog, I return again, reminded by the article. The SF farmer's market is probably the best farmer's market I've been to. There are so many stalls it's overwhelming, and the plethora of free samples means you can have a meal just by going from stall to stall. You can buy fair-trade coffee or oysters, organic produce or tamales. The setting, right on San Francisco Bay, is lovely. Finally, as in the article, the people-watching is also an attraction. One of the last times I was there my companion whispered to me, "Some of these people are a little extremist." I'll leave you to decide what that means, but the Bay Area has lots of interesting characters.

What to do with too much basil

2008-04-10T21:05:00.000-07:00

For Christmas, my husband's brother and his brother's girlfriend gave us an "Aerogarden", which grows plants indoors using dripping water, lights, and packets of "nutrients". Right now we have parsley, mint, purple and green basil, thyme, and dill growing like crazy. Here are some things I've done with the mountains of basil we have:

1) Hand-cut pesto: chop a bunch of basil, a handful of pinenuts, and two garlic cloves together finely on a chopping block. Add to pasta with a generous dash of salt and oil if desired.

2) Basil, eggplant hummus, and cheese sandwich: Take a piece of Milton's whole wheat bread (or another sliced bread around 100 calories) and cut in half. Spread 2 tablespoons of eggplant hummus (from Trader Joe's) onto the bread and throw on 4 basil leaves cut in thin slivers. Also place one piece of reduced fat cheddar (cut in half first, then stack the halves) in the sandwich. Now cut the sandwich in two small halves for a delicious, approx. 220 calorie sandwich.

3) This eggplant "pasta" from Alton Brown is pretty good, and if you cut the oil down to one tbsp and use 1/4 cup half and half instead of 1/2 cup cream, it's not too bad for you: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17752,00.html

4) I just opened my fridge and found two containers of tofu set to expire this month. One basil dish I am planning is an eggplant, basil, and tofu stirfry--one of my favorite Thai dishes.

The Petite Pantry in Bishop, CA

2008-03-03T18:13:00.000-08:00

There is a place where there are always fresh chips and salsa on the table, where the oldies station is on, and where there is plenty of reading material, from today's paper to old Field and Stream magazines to an assortment of books on how to cope with "being surrounded by idiots." Pictures of family hang on the walls and there is a list of six different pies to choose from. The price is right, the portions are huge, the food is good, and the owner takes good care of his customers, from cracking jokes to warning about the habanero hot sauce.

It can sometimes seem like restaurants are just about profit and the customer is just another number. But then I eat somewhere like The Petite Pantry, in Bishop on Route 395, where the generously sized Mexican and American dishes are made with pride and one truly feels like she is in the owner's home.

Ocean Park Cafe

2008-02-24T10:55:00.001-08:00

Sometimes, for all its people, Los Angeles can be a lonely place. People in line at the supermarket don't chat with each other, but instead get in fights over who was first. Cars jammed on the street honk at each other and refuse to yield. Some are afraid to shake your hand because they don't want to get sick.

But I've managed to find some friendly places. On the trails in the hills, about 75% of walkers and runners will reply to a greeting. Most patrons at the farmers markets are usually smiling and not frowning. And there are a handful of restaurants with friendly servers, and where everyone seems to know each other. One of these is the Ocean Park Cafe in Santa Monica. Aside from the relaxing morning you are guaranteed have here, even when it's crowded, the food is pretty good as well. Before 9am, they have a handful of specials for around $3, including french toast, egg whites, and pancakes+eggs. But I eschew the specials for the "regular" breakfast fare--delicious breakfast tacos with fresh tasting corn tortillas and delicate avocado slices, eggs florentine with runny poached eggs and a rich, tangy hollandaise, and crispy, savory breakfast potatoes. I never feel rushed, and the waitress bakes the frosted cupcakes in the glass case.

Cauliflower au gratin

2008-02-20T17:54:00.000-08:00

Last night, I made a cauliflower gratin, with some multicolored (yellow, white, purple) cauliflower from the farmer's market, low-fat sour cream, and milk, and shredded reduced-fat cheddar sprinked on top, baked at 375 degrees for half an hour. It was unexpectedly delicious and comforting.

Oregon Truffles at Ferry Farmers Market

2007-12-30T18:09:00.000-08:00

The weekend when Jack and I visited my parents in San Francisco was cold and clear. We went to the Ferry Farmer's market where I became overwhelmed by the number of stands and had a breakfast's worth of free samples. In the Ferry building, we stopped at the Far West Fungi store and gave into temptation, buying a couple of Oregon truffles. In retrospect, I don't remember if they were white or black. With all the truffle oil we've been using, plus my discovery of Cypress Grove's "Truffle Tremor" cheese (all the goodness of Humboldt Fog cheese with flecks of black truffle), we were blindsided. That night, we made a feast, with breaded mustard and rosemary lamb chops, steak in a red wine sauce, and mushroom risotto. We placed thinly sliced pieces of truffle on top of the risotto.

The verdict: the truffles were very subtle in the risotto, almost indiscernable. I had to constantly sniff to catch a whiff of truffle. We left one truffle in the refrigerator overnight. The next morning, the whole refrigerator reeked of truffles, and when I opened the container, my mother, standing three feet away, made a face and waved the air around. After poking around on the internet, it appears the truffle had ripened overnight. It's unfortunate that we didn't cook with the ripened truffle that day, as we fled down I-5 that afternoon. But now we know that truffles may be best when ripened, and know where to find them for a relatively reasonable price.

Black truffle oil

2007-11-30T06:42:00.001-08:00

It's the end of the week and raining today--just another excuse to use the $12 black truffle oil from Surfa's, a local restaurant supply/gourmet food store. I've used it so far over homemade macaroni and cheese, oyster mushroom risotto, Humboldt Fog cheese, and a great Eric Ripert cod and white beans recipe I found online at www.chowhound.com. The trick is using a small amount so the odor of truffles is enticing, not overwhelming. I'm thinking about using it in one of the following items: scrambled eggs, homemade white pizza with whole wheat crust, or a crostini with fresh ricotta cheese and a baked tomato (a snack I ripped off from 'Ino in Manhattan).

On a similar note, I'm looking forward to visiting Northern California next month. Among all the great food (eg The Cheese Board, my mom's pho, and Zachary's pizza), I love the San Francisco Ferry Farmer's Market and want to investigate the price of domestic truffles there.

Sabor a Mexico

2007-09-16T10:06:00.000-07:00

Too much rice, too many beans, too much cheese "product" (that slab of melted orange stuff). These are some of the faults of some inexpensive Mexican places nearby, where the food comes
overcooked, obscured by sauces, out of proportion and shining with grease with nary a vegetable to be seen. On the other hand, many sit-down Mexican restaurants in West Los Angeles have overly long waits for $10 mediocre burritos and crowds of hipsters.
Faced with this problem, and wanting something new, I went to www.chowhound.com. Various posters extolled the virtues of Sabor a Mexico, at 8940 National near the intersection with Venice, so I decided to give it a try.
While walking into this small and very clean restaurant, I saw a woman making fresh tortillas. The large menu, written in neat, colored chalk, overwhelmed me as my mind swam with decisions. Forget the diet, I thought, as I ordered a quesadilla "en estilo DF" (distrito federal or Mexico City-style) with zucchini flowers ($2.75) and a tostada with beef picadillo ($3.50). We asked for water, and the cashier apologized for the different sized cups of water she gave us. The next stop was the salsa bar, which contained the following salsas: tomato, tomatillo, chipotle cream, avocado, pico de gallo, and hot (red), along with cilantro, onions, cucumber, and pickled carrots and jalapenos. With a few chips, I felt like that could be a meal alone. Sitting in the comfortable wicker seats outside on the fairly quiet street near the 10 freeway, I almost forgot I was in Los Angeles.
The cashier brought the food out on blue ceramic plates. My quesadilla was folded and about the size of a hard taco shell, with shredded iceberg lettuce piled on top with a smattering of queso fresco. The tortilla was fresh and lightly fried, but the best part was the flavor and the perfectly cooked texture of the zucchini blossoms inside. The tostada had a shell with a light spread of black beans, followed by juicy, lightly spiced ground beef, a lot of lettuce, some fresh cream, and a few small slices of avocado. Jack got a carne asada burrito (around $5), which had tender and flavorful beef with a reasonable--but not excessive--amount of rice and beans.
I felt that the cook had high standards for her cooking, since none of the food was too salty or spicy, but was seasoned enough and her presentation was picture worthy--something I may capture with a camera at a repeat visit.

Frozen banana

2007-09-09T17:17:00.000-07:00

Today I had a half a banana for a snack and froze the other half, not knowing what to expect. Just a few minutes ago I took it out of the freezer and discovered a sweet, cold, and creamy treat, reminiscent of banana-flavored frozen yogurt. Now I know what to do with over-ripe bananas (besides throw them away)...

Salad daze

2007-08-30T20:17:00.000-07:00

I've been having lots of salads lately. Although I can't quite give up my crouton addiction, I've learned how to make salads taste decent without adding too much oil--something my mother has been trying to get me to do for years. First, I've added to my vinegar collection, adding red wine vinegar to my balsamic, rice wine and white vinegars. Perhaps I'll try champagne or apple cider vinegar next. Trader Joe's seems to be a good place to buy these.

Another thing I've been doing to my salads is adding finely chopped garlic or herbs like oregano or cilantro. These seasonings really add flavor. I've also been putting in lots of fresh, crunchy vegetables like red bell peppers and little cucumbers, along with using mixed lettuces and ripe tomatoes from the farmer's market. Finally, when all else failed, the addition of lemon juice has improved my salads.

This Week's Menu

2007-08-12T19:01:00.000-07:00

What I plan to make this week for dinner, after visiting the Santa Monica Farmer's Market on Pico yesterday and going to Trader Joe's...
Sun: Whole wheat pizza with low fat mozzarella and various toppings
Mesclun with heirloom tomatoes, balsamic vinegar with a touch of olive oil
Mon: Ground turkey spiced with cumin, garlic, and ancho chili powder
Served with small corn tortillas, cilantro, onion, and avocado
"Spicy mix" salad with tomato and yellow pepper, red wine vinegar and garlic dressing
Tues or Weds:Baked ginger scallion salmon
Fingerling potatoes and zucchini
Avocado, cucumber, and red pepper salad with lemon garlic dressing
Weds or Thu: Ginger chicken
Jasmine rice
Broccoli, zucchini, red pepper and onion saute

Update

2007-07-25T18:39:00.000-07:00

After a short hiatus, I am back. While I was away from the blog, I went on vacation to Cozumel and Tulum, Mexico, and started a new job in a field somewhat related to gourmet food, specifically nutritional clinical trials. So far, I have learned that I need to eat many more servings of fruits and vegetables than I do now, and that I am eating too many starchy foods. I am making an effort to incorporate more lean protein in my meals, whether it be chicken breast or egg whites or non-fat Greek yogurt, to wear a pedometer, and to eat more frequent, small meals. I will keep you updated on my progress, along with bringing the regular features of "The Gourmet Gazette."

Local places to try, and a couple to return to: a list

2007-06-10T07:58:00.001-07:00

To try:
Tender Greens in Culver City, because they might (key word) have decent salads.
Kiriko on Sawtelle-the appetizers look intriguing, especially the Ume Shisho Shirazu pasta salad.
The Calabasas farmer's market, and the Tuesday Culver City farmer's market.
Guelaguetza on Sepulveda and Palms, since it's right around the corner and word of mouth says they have really good Oaxacan food.
El Tarasco in Manhattan Beach-hole in the wall Mexican.
Indo Cafe on National; I can't remember the last time I had Indonesian food.
Musha in Santa Monica, because I love small plates.

To go back:
Sushi Zo on National, because I never thought I would crave uni or monkfish liver, and I can't stop thinking about the blue crab handroll.
To be honest, the only reason why I included this "to go back" category is my daily desire to go back to Sushi Zo. Every sad piece of fish I've had since hasn't held a candle to this place.

Sunday afternoon project-Creme Brulee

2007-05-27T18:21:00.000-07:00

What I've been eating--Homemade pho...

2007-05-27T18:17:00.000-07:00

A tortilla trick courtesy of Jack

2007-05-18T20:34:00.001-07:00

While I used to warm flour tortillas in the microwave, yielding gummy tortillas that fell apart when I added fillings, I've since learned a new trick from Jack, who is full of tricks. Heating flour tortillas directly on the gas stove toasts the tortilla so that it is warm, slightly burnt, and delicious. Today I heated a flour tortilla using this method and ate it with hummus and some carrots on the side for lunch. Note that this technique doesn't work as well for corn tortillas, and that it is important to turn the tortilla over for even heating. I recommend using tongs to avoid toasted fingers.

From the Archives: 8/23/02

2007-05-01T17:54:00.000-07:00

Since I have come across the archives of The Gourmet Gazette, back when it was an emailed newletter and before it became a blog, I will occasionally re-post archived editions. Below is the inaugural Gourmet Gazette.

The Gourmet Gazette Friday, August 23, 2002

Note from Editor:
This is the first issue of a weekly newsletter about food. I love cooking and eating, and I wanted to share some of my recipes with you. I’ll try to focus on quick, easy recipes that are healthy and use easy-to-find ingredients, and add occasional interviews or restaurant reviews. Tell me what you think about this premier issue at [old email address], and send me your recipes, comments, or suggestions.
Regards,
Christine T. Nguyen
***
Food of the Week
Honeydew melon is a perfect fruit for late summer. The cool, sweet, tangy fruit satisfies the hunger and thirst of late August afternoons, with its buttery and moist texture. Perfect with piquant goat cheese or prosciutto for a snack, or toss it with purple grapes, a chopped apple, a chopped orange, and lime juice for a refreshing fruit salad.
***
Recipes

Tomato Garlic Angel Hair
Boil a pot of water, then add desired amount of angel hair pasta. When cooked, add 1 tbsp extra virgin olive oil, 1 clove of finely chopped garlic, two finely chopped small-to-medium tomatoes, a handful of finely chopped spinach, and 2 tbsp dried or 4 tbsp fresh parsley to pot. Toss well, salt and pepper to taste. If you prefer a more mellow garlic flavor, cook on stove for 5 more minutes on medium heat. Top with freshly grated Parmesan cheese.

Spicy Basmati Rice
Sauté cumin seeds with 1 tbsp olive oil in pot until lightly toasted, stirring constantly. Add 1 cup basmati rice (brown or white), sauté for 2 more minutes, then add ½ red bell pepper, chopped, and enough water so that ½ inch of water lies over the rice. Bring to a boil, then simmer and cover for twenty minutes or until cooked. Add more water if necessary. Toss, season with salt and dash of cayenne pepper, and 1 tsp light margarine if desired. Variation: Add frozen peas instead of bell pepper.

Fast Chicken (or Tofu) Salad
Wash desired amount romaine or butter lettuce, tear pieces and drain well. Add 2 chopped Roma tomatoes and ½ chopped bell pepper. Toss with small amount of oil-vinegar or Ranch dressing. Top with sliced pre-grilled chicken (available in most supermarkets in the frozen section) or sliced marinated or Age tofu. Throw desired amount of crunchy croutons on top, or serve with toasted baguette or wheat toast.

A quick note

2007-04-22T04:39:00.000-07:00

Although I had planned to write a series on the "best burger in LA", I haven't been eating burgers lately, but instead have opted for truly excellent green mango salad and duck curry from Thai Boom in Culver City. Thus the burger post may come eventually, should I run across an appropriately delicious burger. I will also write about cha gio at a future moment, when all my thoughts about cha gio have been collected and I throw out vitriolic comments about non-rice paper wrappers. In the meantime, I write about strawberries in the springtime, below, and about other enjoyable morsels that come my way...

Spring strawberries

2007-04-22T04:22:00.000-07:00

If I had to pick a favorite fruit, it would have to be strawberries. I love their sweetness, fragrance, the beautiful red color, and the tiny, crunchy seeds. My mother used to slice strawberries, making sure to carefully remove the stem at the top, place a little sugar over them, and stir, creating a sweet and juicy mix of strawberries that she would place in a bowl with flowers along the edge. Now that it's spring again, I'm starting to see strawberries in the produce section of markets, and have an inkling to drive up to a fruit stand I saw a few months ago in Calabasas, right up the ridge from the ocean in Malibu, or go to the Santa Monica Sunday Farmer's Market. According to this link, strawberries fall under "What's Fresh", along with tangerines, asparagus, artichokes, cherries, fava beans, blueberries, green garlic, avocados, fresh herbs, radishes, and cherimoyas. Such are the sweet rewards of California in the springtime.

On a side note: hot dogs

2007-03-27T10:14:00.000-07:00

Although I promised to discuss burgers, I have been sidetracked by a hot dog. Specifically, the chili cheese dog at Pink's, which I succumbed to last night under mild peer pressure. While I questioned whether the Pink's hot dog would live up to the hype, knowing that other hot dogs that people rave about (eg, Top Dog) fail to please me, once I had that juicy sausage in a soft bun, topped by a mound of meaty chili (no beans=a plus), onions, mustard and cheese, there was no more questioning. My companion remarked that she could live without the onions, and I agreed. This morning I heated up the other half of the hot dog for breakfast, for a surprisingly good, if indulgent meal (I had some green tea and a banana for balance.) The Pink's chili cheese dog certainly rivals the best I've had--a chili hot dog in a diner of unknown name in Schenectady, New York.
Pink's Chili Cheese Dog: 8/10 (Rating scale for hot dogs: 1=vegi dog and generic bun, unheated 5=your standard, $1, NYC dog from a stand with boiled hot dog, steamed bun, red relish and saurkraut 10=hypothetical best hot dog ever, with grilled bun, grilled sausage, and toppings galore.)

Bean burritos on the quick

2007-03-11T14:44:00.000-07:00

1. Heat a flour tortilla over a gas flame until the brown spots become more pronounced.
2. Drain a can of whole beans, place half inside the burrito and fold.
3. Microwave for two minutes
4. Place burrito in foil to allow eating by hand.
5. Enjoy with hot sauce of choice.

Notes: This type of burrito tastes best without cheese, which makes this insides a liquid mess.

Non-fat Greek Yogurt--a Satisfying Snack

2007-02-24T19:22:00.000-08:00

Take half a cup of non-fat Greek-style yogurt, chop half a banana over it, and drizzle 1 teaspoon of honey over this concoction.

Musings on being critical and the truly excellent burger

2007-02-24T09:43:00.000-08:00

I have adopted a more critical attitude towards food in the last few years. I can think of numerous instances where I sat down at a restaurant, replete with white tablecloth and sparkling cutlery, only to be disappointed with the food placed before me as well as the bill. I can also recall other instances when I approached a famous "dive", but left with food that didn't meet the hype. There have been too many simple items made poorly: over-dressed and wilted mixed salads, dry scrambled eggs, and soggy quesadillas.
I now seek to find a truly excellent burger, which satisfies the following criteria: rare (red and raw) on the inside, seasoned (so that I don't have to add salt, ketchup, or hot sauce), served with accompaniments that add rather than obscure the taste of the meat, and a bun that does not fall apart, nor taste like cardboard.
Next in this series: Burgers that do not fit this criteria.

Mid/late-winter meal

2007-02-24T09:34:00.000-08:00

Roasted chicken with roasted brussel sprouts, carrots, potatoes and enoki mushrooms.

I left out the roasted parsnips, which unfortunately didn't taste as good as the rest of this.

Fish sauce: the all-purpose condiment

2007-02-13T18:30:00.000-08:00

Fish sauce doesn't have to be limited to seasoning Southeast Asian cuisine. A couple of weeks ago, I added fish sauce to marinara sauce on a whim. Although some might think the combination of fish and marinara sauce might taste repugnant, the result turned out delicious, as the fish sauce deepened the flavor of the tomatoes, making me resolve to use fish sauce everytime I make spaghetti. The next day, I didn't have spaghetti, but I did have a Caesar salad, to which I added fish sauce instead of anchovies. That tasted pretty good, as well. And, you might inquire, as to the following day? I think I went out for dinner. Regardless, fish sauce can season more than your pho and fried rice--it's proving to be a very versatile condiment.

Words on my old 'Hood

2007-01-26T11:17:00.000-08:00

This William Grimes article on Astoria, where I lived for a year when I first moved to New York, is on-target about the deplorable Greek restaurant situation in Astoria, and mildly amusing with his description of food critics as "parasitic" and the dramatic situations that unfold at Flushing fish counters. It reminded me that, while I disliked certain aspects of living in Astoria, such as my landlord's explicit prohibition from residing with a cat, and the lack of nearby bookstores, the food scene in Astoria was-and is still-pretty rich. The article mentions La Flor, a wonderful Mexican bakery/restaurant in nearby Jackson Heights. There are so many places that weren't mentioned, such as the excellent Thai restaurant Ubol's Kitchen, which always delivered and had crispy, spiced "Curry puffs", the inexpensive hero place around the corner where enourmous prosciutto and mozzarella sandwiches could be had for less than six dollars, and Rosario's, the Italian grocery, where Rosario would often offer generous slices of freshly made ricotta samples to customers. And the ride to the airport was never fifty dollars...

Mad for Shiitake

2007-01-26T10:41:00.000-08:00

As some may have noticed in the past post or two, I am infatuated with shiitake mushrooms. Even though they are somewhat pricey, and sometimes out of stock at my preferred local market, their aromatic, woody taste and chewy texture makes everything I put them in a little more delicious. Plus, according to Wikipedia, they have been researched for their medicinal "benefits", although the lack of references there makes me dubious about this claim. Well, at least shiitake have more mystique than, say, "Cheez-its".
My preferred method of cooking shiitake has been by saute. Yesterday, I added them to frozen vegetables for a stir-fry, and the day before I put them in vegetarian Goi Cuon (Vietnamese spring rolls). I have been tempted to add them to pizza, place them in soup, and throw them in fried rice, but unfortunately, I have run out of shiitake.

Fast-forward to the twenty-first century

2007-01-18T18:24:00.000-08:00

Since "The Gourmet Gazette" is no longer stuck in the mid-nineties (though my Ipod playlist is another story), I've uploaded a couple of illustrations of the meal I discussed in my last post at Momof uku Ssäm Bar.

The preceeding photo shows the rice bowl with beef brisket. Visible, starting at the top and proceeding clockwise, are mung beans, shiitake mushrooms, red kim chee, smoky black beans, whipped tofu with Sriracha below it, white kim chee, and beef brisket.

The picture above shows the steamed buns, stuffed with meat (one might be pork and the other, chicken.)
Here's to more illustrations in future posts!

A New Year in New York

2007-01-11T15:57:00.000-08:00

While the title of this post is somewhat misleading, as I did not spend New Year's Eve in New York, but rather in Los Angeles, I did indeed visit Manhattan a few days after the beginning of 2007. One of the best meals I had there was at Momofuku Ssäm Bar, a sleek space on 2nd Ave. and 13th Street that serves wraps, stuffed buns, and rice and noodle bowls for lunch, all with northern Asian ingredients (think kimchee and edamame).
Unfortunately, according to my sources, the premium menu emerges after 10:30 pm. Nonetheless, I thorougly enjoyed my rice bowl with beef brisket, especially the crunch of the just-cooked bean sprouts, the smoky black beans, the picked shiitake, and the tender brisket. The ambience is akin to that of a Chipotle restaurant; albeit with a brown color scheme and Asian influences--expect plastic bowls, serve-your-own water, and abundant bottles of Sriracha. As for price, portions run large for under ten dollars. Service was minimal, limited to the friendly rice bowl preparer who let me try all the sides with my rice bowl, along with the curt woman at the register who "carded" my companions and myself when we purchased beverages, inciting a flurry of fumbling into handbags and wallets. But looking younger than our quarter-century odd years is a good thing, right?
Rating: 8/10.

Mixed greens with mushrooms, goat cheese, and pecans

2006-12-28T18:34:00.000-08:00

Take one bag of mixed greens, mesclun mix, or herb salad, and wash. Dry thoroughly and throw into salad mixing bowl.
Clean and slice 4-5 small mushrooms (any kind--white button, shitake, crimini, or wild); toss into salad.
Throw in a pinch of salt and a swirl each of extra virgin olive oil and balsamic vinegar. Toss ingredients, taste, and add more salt, olive oil or vinegar if needed.
Plate salad. Add a handful of pecans (walnuts may be substituted) to top each plate and a slice of goat cheese (flavored or plain). Enjoy.

Cure for the winter blues: Satsuma mandarin oranges

2006-12-28T17:59:00.000-08:00

A couple of days ago, I picked up a crate of Satsuma mandarins for around five dollars.
My husband Jack initially displayed skepticism towards this purchase, protesting that the volume of fruit was too much to finish in a week. However, our combined efforts have left only three oranges left as of this moment.
In the last few days, over breakfast, lunch and sometimes in the afternoon, I've re-discovered why I like fresh mandarin oranges. Since they peel easily, they leave minimal fibrous stuff on the hands, and while mildly sweet, they are also watery enough to be refreshing. Although we've been eating these little oranges right after peeling, they also can add to a green salad (tastier and healthier than those canned mandarins in corn syrup) or a chopped fruit salad with sliced strawberries and bananas. Finally, Satsuma mandarins deliver vitamin C in a small package, providing a palatable way to boost health as the year turns.

No More Free Food

2006-11-17T14:58:00.000-08:00

Due to a variety of reasons (I can't think of more places to get free food, and I'm sick of writing about it), I am cancelling the third installment in the free food series. Instead, I plan to discuss jalapeno cheese bread. (Please excuse the lack of the tilde over the n; my computer illiteracy renders me unable to find a way to introduce it.)
Back to the bread. Jalapeno cheese bread does not come from a famous bakery, like Acme Bread in Berkeley, or a not-so-famous bakery, such as the Bread Garden in Berkeley. Rather, one can most easily find jalapeno cheese bread at the local supermarket. I have had success at Albertson's and Ralph's, although I'm sure other markets sell it, except for maybe Whole Foods, but I won't go there today.
So what's the fuss about this bread? Even though the bread part itself, ironically, doesn't taste all that special (in fact, it tastes like Wonderbread, i.e., like nothing), the baked cheese and jalapenos are amazing. The baked cheese tastes like the pieces of cheese that fall off pizza in the oven, and come to a crispy char on the foil, and the jalapenos add heat and salt to this--two elements I have a weakness for. Based on experience, this bread travels extremely well, and makes as a good a breakfast as it does for enclosing sandwich ingredients. Finally, if one's jalapeno cheese bread has too much cheese, I've learned that feeding the cheese to a cat works effectively.

Free Food in the E Bay

2006-10-29T12:25:00.000-08:00

For part deux of the free food series, I highlight the following location for free cheese, and possibly more:

-Berkeley Bowl.
While I am unclear on whether the olive bar is a free-for-all as it formerly was, free cheese samples are a likely bet at this Berkeley institution. In obtaining multiple samples of cheese, I recommend the "deep-in-thought-musing-method"--approaching the squares of cheese as if torn between buying and not buying, and acting as if another sample will hasten one's decision. Although the sampling of produce is debatable, I have certainly observed patrons sampling grapes and other small, detachable fruits and vegetables in the produce section.

Free Food Exposed

2006-10-10T13:29:00.000-07:00

In this multi-part series, I will discuss the availability, quality, and quantity of the units of free food commonly known as "samples". In this installment, I will talk about commonly available establishments that give out free samples, and will discuss free sample etiquette and tips.

Free samples can be obtained from a variety of establishments. One commonly known bastion of free samples is Costco. One can try seven-layer dip, a spicy sausage, or even the ultimate, french bread pizza. Less substantial options exist such as iced tea (quenches thirst) or animal crackers (dessert?) The major drawback is that Costco requires a membership, so one must have a membership, go with a member, or tell the gatekeeper at the front entrance about one's intention to "think about getting a membership", but needing to "see everything first".

If one cannot gain entrance or has been banned from Costco, there is no need to fret. Trader Joe's often has samples located towards the back of the store, which can include chicken enchiladas, macaroni and cheese (the frozen kind), and various variations on soba noodles. Another market that frequently offers samples is Whole Foods. The cheese section often yields such discoveries as Manchego, and if one is lucky, there may be some nitrate-free hot dog pieces.

Supermarkets such as Von's, Albertson's, and Ralph's may or may not have free samples. I've had a tasty (but salty) lobster bisque at Ralph's in Monterey, but usually I come up empty-handed. Ranch 99, the Asian supermarket, had samples when I last went, but they were of mooncakes, which can be an acquired taste.

Even those who condemn the corporate world can enjoy free samples, as they are readily available at the local farmer's market. Common samples available include slices of fresh seasonal fruit, cheese cubes, and perhaps a small cup-full of apple cider.

Finally, free samples can be found outside of the marketplace. If one asks, Panda Express will provide a sample of the orange chicken or broccoli beef, and Baskin Robbins offers a tiny pink spoonful of one's choice.

On proper sample etiquette, one should limit the number of times that he or she returns for another helping, or at least bring a hat or sunglasses for disguise. I know someone who took off his sweatshirt to get a third sample. Also, grabbing is a no-no.

Some free samples tips:
-Time of day is key. The best time for samples is in the middle of the day to late afternoon.
-Stroll around the store to spot all possible sample stations.
-If trying to maximize sampling while minimizing spending, avoid eye contact with the sample dispensing staff.

This week

2006-09-27T15:18:00.000-07:00

I have few exciting food revelations this week, except Trader Joe's plain, non-fat yogurt makes a good breakfast with some cereal sprinkled over it, and I've been into tea lately, especially Darjeeling tea, the "champagne" of teas...

5 Reasons Why Berkeley Bowl Rocks

2006-09-18T16:27:00.000-07:00

1. Fresh garbanzo beans in their pods.
2. Raspberries for $1.19 a basket.
3. The wall of yogurts.
4. You can smell the tomatoes when you see them.
5. Everyone's favorite: the bulk bins.

Stinky tofu

2006-08-29T14:51:00.000-07:00

According to wikipedia, stinky tofu is made by marinating tofu with fermented (in essence, rotten) vegetables, is said to smell like sewage and taste like blue cheese, and was a favorite food of Mao Zedong--all in all, sounds pretty scary. While I love plain tofu and blue cheese, the idea of toilet-bowl smelling tofu doesn't appeal to me. But is it really that bad? People love to complain about the smell of fish sauce, kim chee and aged French cheese, three items that I enjoy. The durian is much reviled for its smell and taste, and while I don't crave it, I don't hate it either. What's your take on stinky tofu--eat it or leave it?

Bread for breakfast

2006-08-21T22:33:00.000-07:00

In the past weeks I've been eating bread for breakfast. While I go into cereal and oatmeal phases, I always come back to bread. It might be a way of conjuring up those Saturday mornings while I was a teenager, when I ate fresh baguettes from Acme Bakery with my family. We sat around the dining table and dipped our bread into the yellow yolk of a fried egg, or spread pate on it using a butter knife. My breakfast lately isn't as fancy, but it works. Some days I take a large piece of sourdough toast, cut it in half, and place it into the toaster until it is slightly burnt. I spread the toast with butter and eat it with my coffee as CNN plays in the background. Other mornings I take a "middle eastern flatbread" (a Trader Joe's specialty), cut it in half, and toast it. Once crispy, I add a couple slices of avocado and a few crumbles of feta. With my mug of coffee and the morning paper, it's not pate and Acme, but it's pretty good.

Leftovers

2006-08-21T22:16:00.000-07:00

Leftovers suggest old styrofoam cartons of dried-up pad thai languishing in the fridge, or a meal that didn't go so well, thrown into an old tupperware, to be hopefully forgotten behind the milk container. For a while, just thinking about leftovers would bring about a heavy feeling in my chest and an urge to go to Chipotle. But I've learned that leftovers don't have to be so bad. It started with the leftover eggplant-corn chili that tasted good the first day, great the second day, and fantastic the third day, as all the flavors mixed together and the cumin mellowed out. I ended up taking that chili to work and had to scrounge for a container that hadn't ended up in my husband's locker at work. Other leftovers I enjoyed around that time were homemade lasagna, enchiladas, and macaroni. I've found that grilled meats and vegetables in particular fare well as leftovers, but I can't say the same for grilled fish.

Some of the better leftovers I've had recently are cilantro pesto pasta, basil pesto, which I used as a sandwich spread and on top of stuffed zucchini, and homemade spicy tofu rolls and ume shisho rolls. Tomorrow I plan to have Sunday's scraps: beans, rice, and beef tacos (shells were kept seperately to avoid sogginess.) I'm counting down the hours until lunch...

Hope for mangosteens

2006-08-10T17:11:00.000-07:00

After reading an article in the New York Times, I am hopeful for mangosteens.

I tasted mangosteens just once, a few years ago in Saigon, where piles of mangosteens, looking like old, brown tomatoes, laid in crates at the fruit stands. The outer layer, tough and darkened, gave an unappealing look to the fruit, along with the flies that buzzed over them, but I wanted to know what they tasted like. I had tried many fruits during this trip that I enjoyed, like the dragonfruit that reminded me of kiwi, the creamy fruit called "Na" or apple-custard, and the little mangos that smelled like wood. My father bought a few mangosteens from a stand, and used a knife to cut the top of the mangosteen off, revealing the pale fruit inside. The taste was sour but sweet, almost like a mix of guava and tangerine and lychee. We had a few, and then they were gone. I didn't get a chance to eat them again in Vietnam, and haven't had them in the States. But the article in the Times whet my appetite, and with luck, I'll have a few this fall.

Whole Rip-Off

2006-08-08T20:31:00.000-07:00

While the title of this post is somewhat inflammatory, Whole Foods has let me down. Some may smile knowingly upon reading this post, having maintained for years that Whole Foods charges too much. But this chain kept me captivated in New York with its salad bar and free samples of preservative-free hot dogs, just a fifteen minute walk from my apartment. Alas, the salad bar at the Westwood Whole Foods is of a humbler size, and there is no "raw food" section, nor psuedo-pad thai. But what really burst my bubble was the vegetarian burrito I ordered a couple of days ago. I have memories of many a delicious burrito from the Berkeley Whole Foods, with a whole-wheat tortilla, brown rice, jack cheese, perfectly chopped salsa, creamy guac, and hot sauce. Sometimes a few chips would be thrown in. While burrito purists might rail against this kind of burrito, I enjoyed it for the delicious combination of ingredients, and the suspicion it was healthier than a super chorizo burrito at Picante Cocina Mexicana.
Alas, the vegetarian burrito I bought this week, which cost around $6, was wrapped loosely (translation: it fell apart) in a regular tortilla (they were out of whole-wheat), with regular rice, black beans, cheddar cheese (inferior to Jack cheese in a burrito), mediocre guacamole, and very watery salsa. After consuming three-quarters of this unfortunate meal, I discarded the rest, vowing to go to the burrito stand a block away, where a chicken and guac burrito can be had for around $3. And for groceries, I probably won't be coming by anytime soon.

Breaking the salt addiction

2006-08-03T17:31:00.000-07:00

Recent reader comments have criticized my use of salt. Yes, I admit to being addicted to salt. Salt, also known as sodium chloride, enhances flavor more than any other compound I can think of. It was used as currency by the Romans and is necessary for many bodily functions such as absorption of nutrients, the conduction of the heart, and nervous system function. Besides making food tasty, salt also functions as a preservative.

Too much salt, though, is a bad thing. Our diets are inundated in salt, especially if we eat out a lot or eat processed foods. Eating too much salt can lead to high blood pressure (hypertension), which may cause atherosclerosis, the hardening and thickening of the arteries, increasing one's risk for heart attack and stroke.

I've been pondering for a while how to reduce my salt intake. One step that I've taken is not using the complete flavoring package when making a processed item such as yellow rice pilaf, a trick I learned from my mother. The second step I've taken is reading the sodium label when buying food in addition to the calorie, fat, fiber, and protein labels. This has opened my eyes to the astronomical amount of salt in some packaged ramen, and the salt hiding in many sweets. I've bought reduced-sodium soy sauce, which tastes like regular soy sauce to me, and noticed the many flavorings I add to make food saltier, such as hot sauce, salsa, soy sauce, fish sauce, pickled peppers, ketchup and parmesan cheese. Finally, I'm using a little more reserve with my salt shaker. So while I still can't live without salt, I may be able to handle a little less of it with dinner.

Cooking Kale for the First Time

2006-07-19T20:31:00.000-07:00

Today, I made kale for the first time. I had eaten kale in minor amounts before, but the idea of cooking it had always intimidated me; it was too healthy, too green, too much of a vegetable that vegetable-lovers adored. Today, I took the plunge and bought a head. I tried boiling some with my ramen, which worked pretty well. But I found a better use for it tonight with dinner. I started by sauteeing one clove of chopped garlic in a tablespoon of olive oil. Next, I added the roughly chopped kale. After a few minutes, I put about half a cup of water in and some salt. I let this mixture cook for a short while, then tasted it--too bland. In went some shredded prosciutto, a little hot sauce, and some red pepper flakes. After a bit of cooking, the kale was pretty tasty, but too salty. I added some white kidney beans, and little bit of cider vinegar, then turned the heat on again. This turned out to be the perfect combination, and I'm happy to report that I will be cooking kale again. Soon.

Oh, Sourdough!

2006-07-15T18:59:00.000-07:00

Half a sliced loaf of sourdough sits in my freezer, waiting to be eaten. I have established a new rule in my kitchen: at least half a loaf of sourdough must be in the freezer at all times. Those who violate the rule by eating some of the sourdough shall be responsible for replacing it. I will not look kindly upon those who waste the sourdough in any way, including accidentally dropping bread on the floor.

What provokes this militancy? The three years of sourdough deprivation I've endured, with only an occasional reprieve when I sojourned to San Francisco. At times, my yearning for sourdough became so desperate that I would eye the Colombo bakery stand in the Oakland airport and debate purchasing a loaf (which never occurred, as my carry-on luggage was always too full.)

In New York, the lack of sourdough meant that I settled for rye, which never had the satisfying tang of sourdough (just the abrupt zing of caraway seeds), or resigned myself to the fibrous choice, wheat. I never understood the paucity of sourdough in New York, but my best guesses include the prevailing yeast in the air is different in California or perhaps, an unspoken hatred of sour bread exists in the Northeast.

Is anyone wondering why I need my sourdough frozen? (Is anyone even reading this?)
When I was in elementary school, one of my "science" projects looked at the ideal household conditions for the growth of mold on bread. ("Science" here is meant in a broad sense, as my other projects included "What to Eat Before a Swim Meet" and "Do Plants Have Feelings?") To my horror, the conditions in the fridge were the best for mold, and the runner-up for the most mold was bread at room temperature. Surprisingly, the bread placed in the basement fared well, staving off mold growth for many days. Using the knowledge gained from this pivotal experiment, I now freeze half a loaf of sourdough soon after buying it and eat the other half over the span of a week.

The best way to enjoy frozen bread is to first defrost it at room temperature or in the microwave, then toast or grill the bread. While I might look wistfully back at other breads in New York--the "free" foccacia at Le Gourmet, the fresh pita at the Hummus Place, and pastries from Patisserie Claude, I look forward to making sandwiches with nicely sour, oh-so-tangy SoCal bread.

Jar of Jalapenos

2006-07-10T18:00:00.000-07:00

My mother gave me a jar of pickled jalapenos a few weeks ago, and I've eaten about a quarter of it.

Here are some things I've done with the jalapenos:
-Added them to a homemade tostada,
-Topped my pizza with them,
-Ate them by themselves (I regretted this later),
-Took bites of them along with Thai instant noodles,
-Stuck them in burritos,
-Put them in my fried rice.

Here are some things I'm thinking about doing with pickled jalapenos:
-Cutting them into small pieces and making a jalapeno-yellowtail roll,
-Topping nachos with them,
-Putting them in a sandwich with french bread, grilled chicken, and jack cheese,
-Eating them with grilled beef and rice.

Japanese Food on Sawtelle

2006-07-10T17:19:00.000-07:00

Last Friday, Jack and I discovered Japanese food heaven here in Los Angeles on Sawtelle Blvd. near Olympic. We had wonderfully fresh, tasty, and relatively inexpensive sushi (albeit in a non-white tablecloth, slightly chaotic environment) at Hide sushi. I particularly enjoyed the albacore tuna nigiri, which came with a ginger and ponzu-sauce topping, and the sour-and-sweet ume shisho roll. While one must stick to the menu at Hide Sushi (no omakase), we will put it on our list for simple, good fish that satisfies the periodic sushi craving.

Before dinner, we traipsed through a Japanese market with a large variety of sushi-grade fish and prepared food, like 99-cent rice balls with plum paste, spam musabi (sushi race with spam), and huge combination plates for around $6. We noted the ramen shops we plan to try in the future, along with the japanese-style tapas place mentioned in the NYT food review last week, the Beard Papa cream puff store, the all-you-can-sing karaoke, and the Giant Robot store, which my brother Andrew, a robotophile, would enjoy. We also saw the Japanese-style curry restaurants, a shabu-shabu place, some fragrant Korean BBQ, and a Japanese-Italian fusion menu that looked intriguing. Besides the choice of food, I enjoyed the feel of the neighborhood: watching little dogs in jeans jackets walk by and walking by nurseries full of flowers and plants. We'll be back!

Mexico City Airport Food

2006-06-19T11:19:00.000-07:00

I didn't expect Mexico City airport to have a wireless internet connection, flat-screen TVs around every corner, and marble-lined bathrooms. But the best surprise was the food court, located one floor up from the departure gates. Yes, the usual fast-food chains were there, but among the many restaurants I found a sushi stand, a juice bar, a steak store, and a taco stand. There, I had two tacos al pastor ($2), and enjoyed the marinated, juicy meat, the choice of condiments (green salsa, red salsa, chopped onions, lime, chopped cilantro, pickles), and glancing around as crowds of travellers stood around the televisions watching the World Cup.

Strawberry "juloose"

2006-05-04T19:13:00.000-07:00

It's almost summer again. As I get ready for the warm temperatures and for moving back to California, where the strawberries are delicious and affordable, I remember the blended drink that my mother used to make. My brothers and I called this drink strawberry "juloose", but I don't remember now where the name came from. My mother made this drink by placing ripe strawberries, ice, water, and a small amount of sugar in a blender, then whipping the mixture together until it was pink, cold, and frothy. I could go for a glass right now...

My favorite guacamole

2006-05-04T19:03:00.000-07:00

In a taste test tonight, this homemade guacamole beat out the guac from Chipotle.

Items needed:
1 ripe avocado (squeezable but not falling apart)
1 lime
Sea Salt
Optional: 1 roma tomato, 1 loose handful of cilantro, 1 jalapeno, 1/4 onion

Slice avocado in half, then squeeze halves into a bowl. Mash avocado with a fork. Add juice from one lime and season to taste with sea salt. This recipe is simple and delicious. For variety, add any or all of the following: 1 chopped roma tomato, 1-2 tablespoons of chopped cilantro, 1 chopped jalapeno, and/or 1/4 onion, finely chopped.

Enjoy with tortilla chips (I found some pretty good baked ones at Trader Joes). Or, try this guacamole in a wheat bread sandwich with sharp cheddar and sprouts.

Real baked potatoes

2006-04-21T13:25:00.000-07:00

Joy is a real baked potato, scrubbed clean, placed in the oven at 350 degrees F for 45 minutes, removed, sliced and stuffed with 1 tablespoon of butter and a pinch of sea salt.

Easy Spinach

2006-03-18T09:44:00.000-08:00

While some may consider pre-washed, bagged spinach food for the lazy, I feel that it has its place in the kitchen. There's nothing like cutting spinach and washing it once, twice, three times, and coming up with a wet mass of unevenly cut leaves and dirt. Splurging once in a while on a bag of pre-washed spinach reminds me that spinach is easy to cook and worthwhile. The easiest spinach of all comes from taking bagged spinach, placing the desired amount in a bowl (remember to pile it on, since it wilts), and microwaving for a minute. Once heated, the spinach can be seasoned with soy sauce, fish sauce, maggi seasoning, or your flavoring of choice.

Sammy's

2006-03-12T16:24:00.000-08:00

Who knew that at the corner of 6th Ave. and 11th Street, just a few minutes from my apartment, lay fantastic, fatty duck, and an ethereal concoction of sticky rice and pork wrapped in a lotus leaf? I certainly had no idea until yesterday, when Jack and I decided to order in from Sammy's, a Chinese restaurant we had passed many times but had never patronized. We ordered the Cantonese-style wonton soup with egg noodles and duck, shrimp dumplings, and sticky rice in a leaf. We were pleasantly surprised with the clean taste of the soup broth, which came with bean sprouts and spinach, the succulent duck, and the meaty, fragrant sticky rice. The wonton skins were a little thicker than I was used to, and the dumplings were average. Overall, though, the delicious soup and sticky rice (all nicely non-greasy) mean that this place merits a repeat visit.

Blog envy

2006-03-12T15:45:00.000-08:00

On this rainy Sunday in New York, I found some solace in the burrito blog, at www.burritoblog.com. While I don't agree with many of the ratings (The Enchilada is a terrible, terrible place, and I have a soft spot for Chipotle), the idea of creating a blog about burritos is genius.

A better breakfast

2006-02-25T14:07:00.000-08:00

The first winter I spent in New York was marked by a daily egg and cheese on a roll from a cart on 70th Street. Not surprisingly, this failed to do wonders for my waistline. Lately, when that egg-and-cheese craving hits me, I take one slice of browned toast, cut it in half, sandwich a piece of American cheese and some cooked egg substitute (Eggbeaters or egg whites work) between the halves, and microwave for half a minute. I supplement with a half cup of oatmeal, no sugar, low-fat milk on top. This satisfies the craving, fills me up, and leaves less guilt--a better way to start the day...

Sushi Roll of the Month

2006-02-03T20:23:00.000-08:00

This month I would like to nominate the ume shisho roll as the sushi roll of the month, a new (and perhaps one-time-only) distinction. This roll contains plum paste, a shisho leaf, and rice, so those leery of raw fish or who avoid meat can enjoy. The combination of the sweet and salty plum paste and fragrant, almost minty shisho leaf lead to an unexpected mix of flavors in the mouth. This roll also is low in fat and usually under $4. So unless there are any objections, the sushi roll of the month award for February goes to...ume shisho.

Some odds and ends from around the kitchen

2006-01-14T10:00:00.000-08:00

One lone apple sat in the produce bin along with a couple of limes, a wilted head of basil, and the remains of parsley. There was no milk and even the supply of ramen was exhausted. I faced this situation half an hour ago when trying to decide what to have for lunch. After briefly considering the instant oatmeal box and the binder of takeout menus, I came up with a handful of ingredients.

1 can of chickpeas + 2 garlic cloves + 3 tablespoons of olive oil + the juice from 1 lime (the other was covered with mold) + a shake of red pepper flakes + 1 teaspoon of salt + about 1/2 cup of water went into the blender to make hummus.

3 roma tomatoes, sliced in half , sprinkled with salt, and placed on a baking sheet, went into the oven for 20 minutes. When the tomatoes were finished, I sliced each piece of tomato in half.

I spread the hummus on the crackers and placed a tomato piece on top. The once desperate lunch situation had come to a very satisfying resolution.

Pensive about Veganism

2006-01-08T09:59:00.000-08:00

If you grew up near Berkeley, CA, you've probably had brushes with veganism. You have that friend who eschews altoids and glares at your vintage leather jacket. You like tofu, feel lukewarm about seitan and uneasy about TVP. You may have even given up meat for a month when you were seventeen until the family trip to France forced you to concede.

All these thoughts and more went through my head yesterday at Angelica's Kitchen, a vegan restaurant in the East Village. Angelica's Kitchen is the kind of place where there are sesame seed shakers and soy sauce on the hardwood table, and where your waiter looks like a cross between Ben Savage and Rider Strong. Lunch was fantastic, reasonably priced for New York City ($17 for two people), and filling. The vegan chili was better than many ground-beef chilis that I've had (and I feel very strongly that ground beef belongs in chili), the salad was crunchy and fresh, and the walnut "pate", curry spread, and "sushi" rolls were fun to eat.

I admit that some trepidation crept into my heart when the restaurant came up as a possibility. Would the food be flavorless? Would everything be over-salted? Would I have to shell out $15 for an unsatisfying dish and then sneak off afterwards for a pizza slice to fill up? All these preconceptions were swept away.

So in the spirit of "eating to live" rather than "living to eat" (some phrase I heard uttered on a show from The Food Network), I resolve to eat and cook more vegan meals this year. Don't get me wrong--I will not give up L'Exploreteur cheese or bun cha Hanoi or rare beef. And I believe that eating fish several times a week has physical and mental health benefits (translation: eating sushi makes me happy.) But for those Tuesday nights when I don't know what to make or the end of the week when I'm trying to cook something healthy and inexpensive, I'm going to turn to my vegan cookbook. First up tonight: Vegetable stew with sourdough bread and mixed green salad. Time to hit the produce section.

Our Indoor Herb Garden

2005-12-26T17:49:00.000-08:00

I was initially resistant to the idea of planting herbs indoors. There was the fear of the cat eating the herbs and getting sick, and also the fear of a roach invasion. In college, my houseplant wilted and sank into its pot, probably due to insufficient water and sunlight. But my husband, who does most of the watering anyway, was set on having a few herbs to turn to when the store was too far or the basil too expensive. He took a pot we had kept full of little flowers on our fire escape until the flowers died with the New York autumn weather. In it, he planted some basil, rosemary, and chives. Now we water every day, or whenever the basil starts to wilt. While the rosemary has only been used for rosemary roasted potatos and for a baked pasta, the basil has been used constantly, for every tomato based pasta sauce and occasionally for bruschetta or pizza. Unfortunately, the cat thought the chives were cat grass, and they are a flattened bunch of dry stalks. On the brighter side, she hasn't gotten sick.

More Fish Tacos

2005-12-18T16:58:00.000-08:00

Since I love tacos and fish, here's another fish taco recipe. The last recipe was inspired by some tacos I had while on vacation in Maui. This recipe is inspired by the meat tacos I've had in Rosarito, Mx. I have substituted mahi-mahi for meat.

Ingredients
Corn Tortillas, 6
Frozen Mahi mahi, two fist-sized pieces, defrosted
Small Bunch of Cilantro
Tomato, ripe if possible
Small Onion
1 lime
Plenty of salt

Optional but highly suggested
Guacamole (simplest: 1 mashed avocado + juice of 1 lime + salt to taste)
Salsa--homemade or store bought, I like the Green Mountain brand

Chop the following: the tomato, the onion, and the cilantro. Arrange these items separately around a plate. Lightly salt the pile of tomato. Cut the lime lengthwise into 6 wedges and add to the place of condiments. Salt the mahi-mahi and cook in a lightly oiled pan (olive oil preferable but canola is also acceptable) until fish is flaky. Chop the fish into quarter-to-nickel sized flakes and lightly grill the tortillas over an open flame on both side until you see small black marks. Place a roughly equivalent amount of fish in each tortilla. Serve with salsa and guacamole. Each eater can place the condiments that they choose in their tacos.
Serves two people.

Lemons

2005-11-30T18:27:00.000-08:00

Gazette reader Zander has suggested that I write about lemons. Here I go. Lemons are universally known for their sour flavor (except for the famed sweet Mayer lemons). They differ from limes in their appearance and flavor. Many varieties of lemons, including the ones my mother grows in her backyard, are fragrant. When used in moderation, they can accent the flavor of many a dish, from Zander's favorite pho to a stuffed grape leaf or dolma. Paradoxically, they can also be used to mask or tone down flavors such as the fishy flavor of seafood or the sweetness of a concoction that has had too much sugar added (the same can be done with a dish that has been over-salted.) Here are five suggested culinary uses for lemon:
1. Bake some potatoes in olive oil and toss with a squeeze of lemon and parsley.
2. Squeeze into rice and add some chopped cilantro for rice pilaf.
3. Add juice to soy sauce and marinate tofu in it for baking.
4. Grate and saute for the base of a pasta sauce.
5. Cut into slices and place into pitcher of ice water for a refreshing and low-sugar drink.

Webpage to muse over

2005-11-14T19:13:00.000-08:00

When I can't decide what to eat and feel lazy (which occurs on a fairly regular basis), www.menupages.com is where I go for oodles of take-out and delivery menus. You probably know about this site already if you live in New York, but if you didn't, it has online menus for many Manhattan restaurants, plus reviews (where your IP address is recorded, to avoid multiple postings from one computer). Just make sure you disable your pop-up blocker.

Cheese Corner: A Cheese for Grating

2005-10-02T13:14:00.000-07:00

While it lacks the complex flavor and grainy texture of true Parmesan Reggiano, Argentine Parmesan is a perfectly respectable substitute when used as a grating cheese for everyday pastas, salads and salads. Argentine Parmesan is $3.99/lb (in Gourmet Garage stores, Manhattan) and you get what you pay for. A recent taste test revealed to this writer that it is mild and insipid, but with a sharp enough edge to draw flavor and attention as a topping or as part of a sauce. When eaten alone, this cheese is almost rubbery, but is acceptable in texture when grated. Argentine Parmesan is not the cheese to display on a cheese board, but if you need some gratings for a Caesar salad, it will get the job done.

Zucchini days

2005-09-16T20:23:00.000-07:00

Zucchini is what I eat when I feel lazy--so lazy that chewing on lettuce is too much of an effort, as is trying to figure out something to do with cabbage. This is what I've been doing lately: cutting the zucchini into slices, then boiling it until it is soft, and serving as a side dish for everything--rice and salmon, pasta with bolognese sauce, mashed potato and chicken sausage. Zucchini is becoming a perfect food for these last few days of summer, when the humidity lingers in the air, and you can't wait for fall.