Vegan Cobbler

Ok, I have a confession to make. I promised several vegan friends that not only would I try my hand at baking, I would take it a step further and have my first sweet attempt be a vegan one.

It didn't end up that way.

I caught the baking bug today, and untimingly found myself a lone carnivore! All of my friends are in Boston for our wonderful friends wedding, taking their animal rights and appetites with them. With no reason to spend extra money on non-dairy goods like butter and milk (really the only two things) I totally cheated and used my cruel ingredients. However, I did take the recipe from the following cookbook:

This book is chock-full of great, all natural goodies, many of which I plan on actually trying my hand at when I once again find myself surrounded by animal loving hungry friends. I used the "Blueberry Cobbler" recipe and altered it into a "Peach/Blueberry Cobbler"- inspired by Brittany and in honor of my mom, whose peach cobbler is f*!@ing out of this world. Ashton lent me a hand in the kitchen as I rolled up my sleeves and banged out what proved to be a damn good dish.

Ingredients- Cobbler Biscuit Dough (all of this is unbleached, natural, dairy-free in the book- I used what I had on hand plus some fresh peaches and blueberries, so I'll skip the description. Get what you want. I'm sure Splenda would work just fine in lieu of sugar, etc.)
1 1/3 cups flour
3 tbsp sugar (divided)
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp melted butter
1/2 cup milk
1 to 2 tbsp milk OR 1 to 2 tbsp butter to brush on top of dough

Ingredients- Filling
4 to 5 cups blueberries (or whatever fruit you wish- I used 2 pints blueberries and 4 medium to large fresh peaches sliced)
1/2 cup sugar
2 tbsp flour
1 tsp grated lemon or lime zest- optional (I squirted some lemon juice in there, but I'm sure lemon zest would have been better. C'est la vie)

Preheat the oven to 375. I used a 2" deep baking pan around 9" square and sprayed with nonstick spray. For the dough, mix the flour 2 tbsp of sugar, baking powder, and salt in a deep bowl. When mixed thoroughly, add the butter and milk and stir until it forms a sticky dough. Put it aside and get to the filling!

Wash and dry the fruit, slice it if necessary, and in another large bowl combine them with the sugar, flour, and lemon zest (if using). Spread evenly in the baking dish and cover with the dough. The recipe says to use the tablespoon to spread it, but it is extraordinarily sticky and I ended up just reaching in and stretching small amounts across with my fingers. It worked well, IMHO. Brush the top of the dough with the remaining 1 or 2 tbsp of milk or butter (I opted for butter, duh) and sprinkle the remaining 1 tbsp sugar. Here's what it looked like before baking:



Bake until top is golden brown and juices are slightly thickened, about 45 to 50 minutes. Let cool for 15 minutes before serving- with ice cream! I couldn't help but take an action shot because it smelled SO GOOD:



And the final dish!



The blueberry dripping sides were so hot and gooey that it looked like giant soda bubbles blasting to the top. It was awesome!

Wish you were here?

Vegan trEATS

My dad's favorite bumper sticker is "Eat a Vegetarian". We're no down-home Texan cattle ranchin' carnivores, but as close to it as you can be coming from a suburb of Washington, D.C. Not only is my dad a total grill master with all things meat, he has christened his cherished barbeque as MOAB (Mother Of All Barbeques). I'm considered the black sheep of the family, with my wacky hair styles and art school degree, and horror of all horrors- vegetarian and vegan friends! At one point I had two roommates, one of each gastronomical persuasion. Throughout the years, I have learned, enjoyed and branched out to all sorts of culinary substitutions for animal product, and I like to think in my case it is simply an even further extension of my diet. I don't care to restrict myself in any way other than obvious healthiness, but I completely understand the vegan/vegetarian decision for purposes of animal cruelty. I could go into the reasons why being a vegan isn't necessarily "healthier" in my opinion, but that's a completely different argument.

Surprisingly, it was my sister who brought Eric McKenna to my attention with this article. A noted vegan baker in New York, her BabyCakes bakery explores the oft-snuffed world of vegan baking, which is a difficult art to flourish. in. Baking is incredibly dependent upon animal products, and while tofu and soy are often acceptable substitutes in the savory world, they just can't cut in in a cookie recipe. Her new BabyCakes cookbook is out now for every vegan with a sweet tooth to snap up in stores everywhere.

Even if you aren't a vegan or vegetarian, take a peek at some of the tasty treats she's made as simple as 1-2-3 for home baking. They're also perfect for those with sensitive food allergies, like the unfortunate gluten allergy. I have only one friend stricken with this debilitating allergy, and believe me I feel for her. Gluten-free options are becoming more common these days, but it's not a guarantee to find them at any given time. BabyCakes offers all kosher, sugar-free, gluten-free, wheat-free, soy-free, casein-free, and egg-free options, leaving only delicious flavor for us to enjoy.

Until you get your hands on her cookbook, get your tastebuds motivated with this recipe for vegan chocolate chip cookies:

Ingredients:
»1 cup coconut oil
» 6 tbsp homemade applesauce or store-bought unsweetened applesauce
» 1 tsp salt
» 2 tbsp pure vanilla extract
» 1 1/4 cups evaporated cane juice
» 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
» 1/4 cup flax meal
» 1 tsp baking soda
» 1 1/2 tsp xanthan gum
» 1 cup vegan chocolate chips

Preheat oven to 325 F. Line two baking sheets with parchment paper.

In a medium bowl, mix oil, salt, applesauce, vanilla and cane juice. In another medium bowl, whisk together flour, flax meal, baking soda and xanthan gum.

Using a spatula, carefully add the dry ingredients to the wet mixture. Stir until a grainy dough forms. Gently fold in chocolate chips.

With a melon baller, scoop dough onto the prepared baking sheets, spacing portions 1 inch apart. Press each with the heel of your palm to help them spread.

Bake cookies on center rack for 15 minutes, rotating the sheets 180 degrees after nine minutes.

Let cookies stand on sheets for 10 minutes, then transfer to a wire rack and cool completely before covering. Makes 36.
(picture taken from expressnightout.com)

Gourmet India

For as much as I love to go to new restaurants and eat out, being a poor 24 year old college graduate doesn't always make it possible. Luckily, my dad steered me in the direction of Restaurant.com- where deals abound and eating out on the reg can be managed by even the pauperiest of paupers. All you have to do is search an area code, and it comes up with all of the participating restaurants and the deals that are offered! Going completely insane, I picked a variety of 5 that I think will be an excellent wide net of what San Diego has to offer. They offer $25 gift certificates for $10, $10 for $3, and it goes on! Even with minor small print (dinner only, gratuity included, etc etc) it's still an awesome way to find the perfect excuse to try the little restaurant that you always see but have just never made it to.

With Thai, Seafood, Afghan, Indian, and Comfort/Americana accounted for, Ashton and I decided to go to Gourmet India on 4th for our first coupon-using excursion. We've walked past Gourmet India many times while going to Horton Plaza, so I was glad to finally go inside! The decor is very warm and cozy, with red lighting and the whole back wall illuminated with a screen playing Bollywood movies. This was slightly upscale, white tablecloths and the whole bit, but it was extremely comfortable and surprisingly empty for a rockin' Tuesday night. I was immediately expectant of great things when A) I smelled something amazing from the kitchen, and B) there were only other Indians in there. ALWAYS a dead giveaway.

We started with the Vegetarian Pakora (Spinach, cauliflower, potatoes and fritters served with homemade sweet tomato chutney), which was exquisite. Lightly fried on the outside, with a great chutney that lingered sweetly on the tongue but ended with a pop of spice. A great way to whet our appetites. We opted for the garlic naan bread along with our regular naan to be served with our entrees, because garlic in copious, almost gross, amounts is always welcomed by both Ashton and myself. Since I couldn't decide on just one thing, I got the Tandoori Mixed Grill (An assortment of Chicken Tikka, Tandoori Chicken, Seekh Kebab, Lamb Boti Kebab and Tandoori Shrimp Served with Naan), and Ashton got the Vegetarian Lamb Curry (Vegetarian soy lamb curry, prepared with tomato, ginger, garlic and fresh ground spices). I had some doubts about the benefits of fake lamb over real lamb when real lamb is obviously the better choice, but hey. Let's stay open-minded.

My meal was absolutely top-notch. Every single meat was cooked to perfection with a great variety of methods and spices, leaving me with basically a meat platter and mint chutney to accent the herbs and clay-cooked deliciousness. Wrapped in a hot piece of garlic naan, the lamb was especially wonderful and flawlessly prepared. I can honestly say the Tandoori shrimp was some of the best shrimp I have ever had. There were only 2 pieces, but they were large and grilled with a rubdown of spices that brought out the juiciness of the shrimp without leaving any scorch taste. The basmati rice that came with our meals was okay, a little hard and kind of flavorless. I think jasmine would have been better, or maybe just a softer cooked rice. Ashton's meal was okay. There are some fake meats that are such close replicas that I could be happy with either option. However, lamb is such a unique flavor and texture that it was just a completely different experience than real lamb. However, the sauce was a glorious thing to experience. The red curry was sweet, spicy, and packed with flavor. A spoonfull of it over the rice worked wonders.

Besides the decor being comfortable and classy, and the food being cooked wonderfully and served quick, the service was impeccable. We were not overserved by any means, but the waiter was gracious, polite, invisible when he needed to be and at our side when we required him. The chef also came out and inquired as to our pleasure with the meal. I'm not sure if that was due to the fact that there weren't many people there, or if he was genuinely interested, but the gesture in itself was classy and made us feel very welcome. The high points definitely outweighed the low points, and I would gladly go back for their Thursday night Bollywood nights.

Eggplant Parmesan

Eggplant Parmesan is one of those dishes that looks as if someone already ate it but still tastes unbelievably dissimilar to vomit. Personally, I think the sloppiness adds to the deliciousness. Even though I think Joe's Inn has some of the best egg. parm. around, I wanted to give it a go at home to see if we couldn't beat Stella at her own game. Unfortunately, we didn't start as early as we should have to rub the eggplant slices with salt to enhance crispiness potential, so going into it we understood that there was to be an element of unavoidable sogginess. Not deterred, we forged ahead with some farmer's market Parmesan Reggiano, slices of red pepper, 1/4 sliced eggplant slices, and mushroom sauce with more parmesan, crushed red pepper, oregano, basil, and black pepper. Using 2 eggs and some bread crumbs, we fried the eggplant slices in oil before baking it all together in a square pan for 35 minutes at 350 degrees. What came out was hot, bubbling, spicier than expected, and friggin' delicious. I think Stella has us beat (for now) but another try at this and we'll put them out of business.

Beer Battered Fish Taco Extravaganza

The name Demmon is synonymous with "excellent taco making". Taco Sundays were a regular part of the week for many a young soul in Northern Virginia from 1999-2003, and sporadically since then. Mama D's tacos were a thing of wonderment, and even though I live a stone's throw away from our authentic Mexican friends and eat Mexican cuisine multiple times a week, I often crave the unique flavor that only Mom's cooking seems to be able to capture.

However, I can't remember her ever exploring the art of the fish taco, so I decided for my inaugural taco attempt I would risk everything and go for the gold... en flaky crust of beer battered fish tacos. (Ignore the pun or act impressed). A quick Google search yielded a gigantic amount of results, so being a poor twentysomething I picked the recipes that included the most ingredients that I already had, or could substitute. I already had the red snapper, corn tortillas, extra sharp cheddar, colby jack, and fresh organic romaine, but what is a fish taco without white sauce? Just a dry taco. This search yielded the most hits with approximately 2,993,830,247 different ways to make them, so what I eventually did was:

1/2 cup ranch dressing (it said yogurt but I didn't have any and ranch is delicious)
1/2 veganaise (it said mayonnaise, but since mayo is gross and I would never use it again, why buy it?)
1 jalapeno (big and somewhat wrinkly, I like to think the older they are the hotter they are. This is completely not true.) Can use a habanero, whichever flavor you prefer.
The juice of 1 fresh lime
Generous helping of cayenne (probably around a teaspoon)
1/2 teaspoon oregano
1/4 teaspoon pepper
Add the mayo and ranch/yogurt with the lime, mix, dice the pepper as small as possible and add with the seasonings. Mix well, it should be a little drippy but not runny.

The beer batter was pretty much the easiest thing in the world. 1 cup flour, 2 teaspoons salt, and one beer (not dark). I used Bud Lite because I'm ashamed to have it in my refrigerator and this was a good excuse to get rid of it without having to drink it. I cut the snapper into 1 inch pieces and dipped them in the batter after heating the oil to medium heat. Each piece took about a minute to cook to a light gold color without turning brown and getting burned, and provided a super light, crispy shell that wasn't too "fried". Nothing is more annoying than getting a Fried Batter taco when all you want is some evidence of fish buried deep within the taco. Afterward, I fried the corn tortillas for about a minute, folding them halfway through to ensure the right shape and crispiness! Perfectamundo!

Mama D, you would be so proud.

Country Kabob

We were feelin' Greek last night, but since we've gone to Alexis on 5th Avenue in Hillcrest a few times we figured we'd try something new. Normal Heights is an awesome neighborhood with a ton of bars on Adams Avenue, and no shortage of good restaurants either. We found the Country Kabob next to the Ould Sod, and I was immediately hopeful when the decor was authentically Greek- bland.
With high expectations that the food would not match the bland decor, I couldn't decide between a few things, because the menu was small, but had all the classics. Finally I opted for the Spanikopita and Mousaka combo plate, which came with tzatziki, two kinds of rice, pita, and steamed veggies. The spanikopita had a really bizarre flavor and was pretty mushy, with an overwhelming taste of lemon and not spinach at all. The flaky crust was alright, but woefully lacking the crisp that would have added some substance against the squish. The mousaka was infinitely better, but still only in the realm of simply "good". Simple flavor, well-cooked, but nothing awe-inspiring. The rice was hard, the veggies were soggy, and the tzatziki was flavorless. However, the pita was excellent, nice and hot with a perfect texture, and the Greek salad came with just the right amount of dressing and fabulous feta (but the olives were pretty mushy, bleh).
If there's a next time, I'll definitely try the Gyro/Kabob platter or something more dependent on the pita. It wasn't great, but for a quick bite of Greek I'd stick to Alexis until I find something better.

LAS VEGAS

If gluttony is a mortal sin, then to dine in Sin City is to dine well. My first trip to Vegas might have been for work, but my true goal was to eat well, eat often, and eat a lot. I absolutely succeeded in that goal, and through the good, the bad, and the expensive I experienced some of the Vegas greats. I won't bore you with the details of how I got to each place, but prepare to experience a 5 day extravaganza of food and drink second to none.

Planet Dailies at Planet Hollywood Towers:
Upon arriving to the Las Vegas Hilton I stopped by the Sports Deli to grab a Cuban sandwich before heading to the trade show to set up (it was no Kuba Kuba, I can tell you that). I met up with some co-workers to begin the booth, but by around 10 we were famished and decided to try a late-night spot for drinks and nibbles. The VIP lounge attendant suggested Planet Dailies at PH Towers, so we headed over there where I promptly knocked back a few rum and cokes to soothe my caffeine cravings while also achieving the higher purpose of forgetting my problems. Michel decided that dessert was in order, and with reassurances that he would definitely not leave hungry he ordered the monstrosity you see below:

Part cookies, part brownies, 3 scoops vanilla, 2 scoops chocolate, 100% delicious. Between 3 of us we finished about half before our bellies were strongly protesting the sudden excess of lactose. Let's just say it was worth it. As you can see, Michel is obviously impressed.


Benihana at the Las Vegas Hilton:
The second night was an entire group event, and someone suggested Benihana despite my protests that you can eat Benihana anywhere! Let's eat somewhere classically VEGAS! I was outnumbered, however, and the convenience couldn't be argued since it happened to be in our hotel. The service was pretty mediocre-to-bad, but I'm still a sucker for the little show they put on. I like to be entertained while eating. Since it wasn't on my dime, I started with the Sashimi sampler, and soon followed with the 3 S's: Sapporo, Steak, and Shrimp. I didn't bother with pictures of the main course (yes, Benihana is always good, but everyone knows what their shrimp and steak look and taste like. Not too much innovation there). I was pleasantly surprised with the quality of the sashimi- definitely a B+ grade. Not the best, but for a chain certainly nothing to sneeze on.


BLT Burgers at the Mirage:
First day of the show! Months of planning, lots of money spent, spilling blood, sweat, and tears- the efforts were finally realized once the show opened. What better way to celebrate a long-awaited kickoff then by getting hot, steaming piles of beef? Since the Mirage is right across the street from the Venetian (where the expo was held at the Sands expo center), we toddled across the street to enjoy some famous burgers at BLT Burger. Without calories in mind, I ordered an All-Nighter milkshake (Kahula, Bailey's, Espresso, and Coffee Ice Cream) with a BLT Burger + Vermont Cheddar and "fat fries" (from options of skinny, fat, waffle, or sweet potato- excellent!) Let me just tell you something. When you've had a long, hard day that you have worked towards for a LONG time, there is NOTHING like having the first sip of an alcoholic milkshake, followed by a bite of one of the best gourmet burgers in the country. The All-Nighter was one of the best things I've ever put in my mouth, and that's not even a sexual joke. The burger had only the best ingredients, was cooked to perfection, and the fries were not too salty, not too soggy, and had a great flavor. These guys obviously know what's up.








Tintoretto at the Palazzo:
Ashton arrived just in time to meet me for a late lunch, and we had Italian on the brain. Since we were at the Venetian, I wasn't surprised to hear they had at least 5 possible restaurants, so we figured we'd stroll by them all and wait for one to jump out at us. Tintoretto seemed to have it all, "patio" seating (the confusion of time and environment in Las Vegas is a constant sensation that I don't know if I would EVER get used to), good prices, fast service, and a tasty-looking menu. I started with a Caesar salad, which had a really great dressing. Halfway between a cream and vinaigrette, fresh croutons, crisp lettuce- I'll give it a B+ for deliciousness.


I didn't hesitate to order the calamari to start. I love squid and eat it almost every chance I can get. This was lightly fried, with a pretty normal marinara dipping sauce. It's not hard to make calamari (or anything fried) taste good, so I'll give it a B- for already being delicious, but Tintoretto not doing anything to make it more so.


There were a few pasta dishes I was deciding between (also the pizza, which looked incredible), but I ended up going with the ravioli in a vodka sauce. It was the perfect portion, and the fresh Parmesan brought was the best part of it. The sauce was nice, nothing spectacular, and there was more of a focus on the actual ravioli than what it contained. Granted, it was good pasta, but nothing you couldn't get from the grocery store.


Ashton got the Brie-Spinach-Tomato panini, which I can only praise. The Brie was second to none, the bread was crisp and perfectly flavored, the spinach was cooked wonderfully, and everything melted together for a marriage of flavors that were delicious to experience. I'm fairly certain that the man-statue standing directly across the piazza from us scaring children and winking at women made the meal even better, though.


Sushisamba at the Venetian:
I had been craving sushi for some weeks now (it's an expensive food to like!), and since the sashimi "sampler" at Benihana wasn't exactly a pile of fish, we decided to go to Sushisamba at (where else?) the Venetian. I'd heard seriously good things about the Japanese-Peruvian-Brazilian fusion, and since it was our last night in town we decided to throw caution to the wind and go balls out. I'll give it an A+ for atmosphere and service, an A for innovation, but overall a B for general taste. I had a few good, a few bad, and a few simply yummy dishes. However, what REALLY drew me in was the SUSHI BAR. It was tantalizing to be sitting only a few inches away from the piles of sashimi, and it took all of my strength to not break the glass, brandish a knife, and cut my way into heaven.






Our waiter was superb and offered lots of recommendations, including the Japanese "Sawagani" river crabs, which were fried whole and sprinkled with rock salt and served with lemon. The gimmick definitely outweighed the flavor, but the crunch outweighed it all. It wasn't terribly interesting to eat, but to look at was great!






Another recommendation was the Yellowtail sashimi app with jalapeno and lemongrass. The sauce was supposed to be the key part of it, and it was. The lemongrass was somewhat the overwhelming flavor, but the jalapeno ends the bite. Simple, fresh, three solid flavors melded into one. A great dish.


I LIKE sushi rolls, but if I'm really in the mood I tend to stay away from them in favor of just straight up fish. Why bother with all the rice and filler when all I REALLY want is sashimi? Still, the Capoeira roll caught my eye, so we snagged one of those as well. Softshell crab, avocado, boston lettuce, scallion, and chipotle sauce melded together for a very fresh and warm roll that was pretty okay. The chipotle and crema dipping sauce served on the side was so spicy that a minor amount completely dominated the entire roll, but with the warm unagi sauce as another option it flourished. The end pieces contained the fried limbs of the crab, and the fried taste was the entirety of the bite. All in all, this was good. Not great. A little bland, over-fried, and depends too much on the sauce for flavor (but I'll give that saucier an A for his efforts).


Next up was the Sea Bass and Miso skewers with Peruvian corn. If you've ever been curious about the differences between Peruvian corn and perfectly respectable American corn, just keep in mind that size DOESN'T matter! It was larger, starchier, and a little sweeter than American corn, but was an interesting, fresh new flavor to me. Apparently it's very difficult to get fresh in the United States, but the owner or chef's brother (conveniently!) has a produce farm in Peru so they've got the direct source.
Niiice.
They marinate the sea bass for 36 hours in red miso paste, and then grill with butterscotch ice cream topping to create a sweet shell that provides a little tang and locks in the miso flavor while keeping the freshness of the fish alive. Ingenious. A delectable dish.


The Kobe beef appetizer was something that I especially wanted to get. Lightly seared otoro kobe beef, with warm Japanese mushrooms, ponzu gelee, and a truffled tofu crema. It was a fantastic variety of temperatures- cool beef, warm mushrooms, and room temperature crema delicately flowing on top. The gelee was apparent without adding an overwhelming spice, and the dish seemed to get sweeter with every bite. It was the most complex of the dishes, with a lot going on in the palate without becoming confused. A lot of light flavors melded together perfectly for a great dish.


Since we were such excellent, enthusiastic patrons, our superb waiter brought us an after-dinner treat to keep us talking sweet. Our choices were banana or mango, and we selected banana and eagerly awaited what might follow. The presentation was the best of the night, and the dish was perfect in its own right. One "taco" provided 3 small bites, exactly enough to get a sweet taste without getting stuffed. A honey crust enveloped a candied banana drizzled with homemade chocolate and finished with a smattering of dulce de leche. Light flavors, light snack. Perfect end to a great meal.



Thomas Keller's Bouchon at the Venetian:
Thomas Keller is like a modern day Michaelangelo that cooks. A classic in his own realm, a god in the kitchen, known worldwide for his emphasis on FRESH. Going to his French Laundry in Napa is a dream unfulfilled for me, but this was a fantastic opportunity to sample his cuisine in a brasserie setting.


I've only recently become a bloody mary drinker, but I spied one on the bar that just looked great. I ordered it spicy, and it came in a glass of absolute deliciousness. Even with stirring pretty heavily, the bottom of the glass ended up pretty salty, but in its entirety it was solid.


A mussel fanatic, I almost never visit a French restaurant without getting some mussels. The only ones on the menu here were the standard white wine/garlic, so we ordered a dozen of them and this is what came:

Obviously not a dozen. Our waiter was, for lack of a better term, crappy. He was completely unsure of himself, took a VERY long time to do anything, and I get it. Brunch gets busy. Don't think I don't sympathize, but this was pretty bad. Anyway, once the runner dropped off the mussels and the waiter didn't come by for some time to see if they were all right, we just figured we needed to eat them ASAP. They were spectacular. Absolutely perfectly cooked, no empty or barely open shells, and the container was perfect for actually dipping the mussels into the sauce and sopping it up with the bread. I'd say they were in the top 3 of well-cooked mussels I've ever had, but they should definitely consider some innovation as far as the flavor goes. Classical French is understandable, but it IS 2009. Perhaps a red sauce? Just a thought.

Of course, what would an order of mussels be without their fries? They didn't come with aioli, or even ketchup, and either would have been welcomed. Lightly salted, but not fried enough. They tasted good, and I use that word as a generality. Anything fried with salt is going to taste good, but did it satisfy me? Eh.


The Bouchon French Toast came immaculately displayed, exactly the quality of simplicity and elegance that I had expected. Flaky, soft, perfect warmth and texture were melded in a tower of perfection. The first bite was pure ecstasy, nutty, with no overwhelming flavors- simply a harmonious union of textures and flavors. The thin sliced apples on the top provided the perfect crunch to match the brioche and custard layers which flaked beautifully the entire time. Top notch.




Ashton got the Tartine du Tuna, which looked great and tasted even better. This was no Chicken-of-the-Sea mayonnaise crap. This was wonderfully fresh tuna whipped into a spread and served open-face with chilled eggs, fresh lettuce, and kalamata olives on fresh baked levine bread with even more fries. If you are a tuna fan, I'd recommend it, but I prefer my tuna in steak or sashimi form, not the sandwich form. Just personal taste, but this was obviously a grade A catch.


All in all, I dined well, and came out exactly $1 ahead in slots. I'd say it was a win-win week.

Bread & Cie

It seems like Bread & Cie of Hillcrest is the San Diego equivalent of Billy Bread in Richmond. Warm bread, crisp outside, fluffy inside, with a wide variety and carried in many local restaurants as their bread of choice. We've had Bread & Cie products in a few places around here, and often buy a loaf of either the Rosemary and Olive Oil bread of Goat Cheese and Garlic at the Hillcrest Farmer's Market to get us through the week. I craved a delicious sandwich yesterday, so we finally made the trek over to the mother lode on University to get to the good stuff. It was insanely crowded, which means it must be good, and the menu looked spectacular. Ashton opted for the Imported Mozzarella: focaccia bread with roasted red peppers, olive tapenade, red onions & mixed greens, and I got the California Panini (provolone, salami, kalamata tapenade, fresh tomatoes, and a side of cucumbers). We snagged a spot outside on the sidewalk and drooled over the other customer's selections until it was finally our turn to munch.





Of course I didn't bring my good camera, but I'd wager these pictures are still drool-inducing in their own right. Unfortunately, the menu link above is woefully incomplete, but this just means to get even more delicious options you'll have to go in there and check it out directly. Besides just providing bread to local restaurants and markets and running the small cafe inside, they also offer catering and lunch box options for the busy businessperson who craves something other than the vending machine. Maybe one day I will work closer to home and will be able to enjoy these treats mid-week! Until then, I am envious of everyone who gets to enjoy this bread daily.

perfect way to start the day

You know how sometimes you just get the exact right amount of sugar and cream in your coffee, which is perfectly brewed and even though you make it the same way every day this particular day it's extra perfect and puts you in a great mood? That happened today. That, plus the delicious treat my co-worker made has jump-started my Tuesday! She sliced up this AMAZING rosemary/olive oil bread, lightly toasted it, added some cream cheese with a slice of sharp cheddar and cold shaved turkey... heaven. A perfect blend of flavors for a marvelous treat.

The Bruery tasting at Whole Foods

One of the things I really miss about Richmond was my connection within the food community there. It's a tightly knit fraternity that can only be entered through the blood, sweat, and tears of participating in this largely thankless industry. For as much crap as you have to deal with working in the restaurant/catering world, there is no limit to the rewards reaped in the network-dependent clique. It was rare for me to go to a restaurant or bar without some connection or hookup there; this incestuous relationship is not uncommon, especially in a small town with an emphasis on food.

Now that I am separated from the relationships I had built over the years, I have longed to re-enter that world, slowly but surely, in San Diego. When we saw the flier for a Belgian Beer Tasting at Whole Foods, of course we jumped on the opportunity. No stranger to beer dinners am I, and a rabid fan of all beers Belgian. The featured brewery was The Bruery, which is an infant to the industry and located in Orange County. Their beers were accompanied by so many cheese plates it really ended up being more like a never-ending cheese tasting with some beer on the side, but it was excellent nonetheless.

The first beer we tried was the Bruery White Orchard (5.7%, 15 IBU's, $7.99 per 750 mL), and the first thing I noticed was the bottle it came in. They have super-cute and kitschy labels that are a great accent shape over the whole bottle. Only a design weenie like me would even notice, but it's nice to be drinking a good beer with an attractive label. I can definitely see me drinking this a lot, especially in the spring/summertime. It's incredibly light and would make an excellent shandy.

Next up, Bruery Black Orchard (5.7%, 15 IBU's, $7.99 per 750 mL). Along the same vein as the White, but slightly malty and had a mild licorice flavor. I didn't love this one, it seemed over-carbonated and had that sticky-in-the-mouth feeling like coke leaves. You know how if you're drinking a really fizzy soda you have to pause for just a moment before swallowing it because all the trillions of bubbles pop at once? It's like that. Not a bad beer by any stretch, it had hints of coriander and chamomile. I rated it "weird but good". An occasional sip.

Saison de Lente (their Spring Seasonal, 6.5%, 35 IBU's, $10.99 per 750 mL) was up next. It's supposedly the "lighter" version of the Saison Rue, but I found it hoppy, fruity, and dry. It was over my personal preference of hoppiness, but it was still nowhere NEAR what an IPA would be like. It had a really great smoothness, and the taste lingered just long enough without overstaying its welcome.

I was excited about the Trade Winds Triple (8%, 25 IBU's, $10.99 per 750 mL) when Patrick told us there was thai basil in it! I was actually so excited that I wrote "hurray" in my notes. Don't believe me?

Anyway, it was very similar in color to the Saison de Lente, but cloudier with a really strong, floral aroma. For some reason I've always has this strange aversion to Tripels, but this had a great pear flavor that was a bit too carbonated but good. No one else seemed to like it, and I don't think I could drink the entire bottle myself... but if I found myself in that position, I'm sure I could rise to the challenge.

The Saison Rue was up next (8/5%, 30 IBU's, $11.99 per 750 mL), and the alcohol content just keeps rising! The first sip of this amber-colored beer was excellent, and paired with a bite of one of the soft cheeses they complimented each other wonderfully. We got a little zany and tried pairing it with the White Stilton with Lemon Zest on top of the Nairin's Stern Ginger Oat Biscuits, and it was a match made in heaven! This beer is absolutely enhanced with a good pairing!

Last but not least was the Partridge in a Pear Tree: Winter Seasonal Belgian Style Quadruple (12%, 20 IBU's, $10.99). There's something about winter brews that always contain a high alcohol content. I understand that in the North or East where you spend months on end huddled in your apartment cursing Mother Nature and nursing your body back to warmth with a brew, but here in Southern California it's just not necessary! Beach Christmas, anyone? Regardless, staying true to the Belgian style, this caramelly dark beer is not made with roasted grains (which is why the majority of dark beers are actually dark in color). The Quadruple contains almost no roasted grains, which means it doesn't have the smoky flavor found in most dark beers. It substitutes caramels and sweetness for smokiness, which I found to be a pleasant change. This beer is also unique because every year it will be the next line in the Christmas song, meaning 2009 will be 2 Turtledoves, and so forth. An excellent collecting incentive!

All in all it was a pleasant and educational evening. The cheese was magnificent, the beer was a new treat, and the company was stellar. I hope to drink much more of these for years to come!

OMG SO DELICIOUS

I am EXTREMELY proud of this dish! My uncle and aunt came down for dinner last night to see our place, and I wanted to wow them with our cooking skills. I had gotten this recipe from a friend and it just seemed a little boring, so I jazzed it up with a few items of our own creation and made it our own!

ENJOY!!!



Thai Curry Chicken with mushrooms and peppers
3 lbs. chicken, cut into bite-sized pieces
6 large shiitake mushrooms cut into large pieces
1 large red bell pepper
Curry to taste (probably 2-3 large tablespoons depending on desired flavor)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup vegetable oil
1 ½ cups chopped onions (1/4” dice)
1 tablespoon minced garlic
1 cup tomatoes, peeled, seeded, and diced
1 teaspoon minced fresh ginger
1 small can or 1 cup coconut milk
Jasmine rice

Rinse chicken in cold water and pat dry with paper towels. In a bowl or pan, combine chicken, lemon juice, zest, salt, pepper, and cayenne to marinate for 1 hour (or longer). In a large skillet, heat oil over medium-high heat and sauté onions and garlic for 3-5 minutes. Add chicken and mushrooms, generously sprinkle curry over everything, brown and cook until nearly done (about 12 minutes). Add tomatoes, ginger, and sliced red peppers, stir well, cook for 3 minutes more.

At this point I transferred everything into a large pot and then added the coconut milk. You can leave it in the skillet if you have enough room, whichever you prefer. Simmer until chicken is completely cooked. Reduce sauce to desired consistency, serve over jasmine rice.

STUFF YO' FACE AND YOU GOOD!!!