tag:blogger.com,1999:blog-12232241162169544972024-02-07T17:44:33.537-08:00tengo hambrehungry in every languagetengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1223224116216954497.post-30561396687829618142009-10-26T08:11:00.000-07:002009-11-11T11:09:48.738-08:00deb's mom's apple cake<div><div> <div> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVPrSIPAeZ038MGNK3tKkcVQgGjO-Hld4LZjgYF-8_TU1qu2X27hPYdL1p7qAYnpNOnypqYbcMGHQUn65w6alVeje4byh3G77zx0yu3fq0tYgnoL30YVRsJ7O1awb1gxUZxkYlQbLXuKM/s1600-h/P1010380.JPG"><img id="BLOGGER_PHOTO_ID_5396936009414054818" style="margin: 0px 0px 10px 10px; float: right; width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVPrSIPAeZ038MGNK3tKkcVQgGjO-Hld4LZjgYF-8_TU1qu2X27hPYdL1p7qAYnpNOnypqYbcMGHQUn65w6alVeje4byh3G77zx0yu3fq0tYgnoL30YVRsJ7O1awb1gxUZxkYlQbLXuKM/s320/P1010380.JPG" border="0" /></a>i'm in a phase.<br /><br />a <i>rustic-cake-laced-with-fresh-seasonal-fruit</i> phase. this summer i baked cake after cake with all kinds of beautiful fruit: blueberries, blackberries, peaches, plums, pluots and cherries. now that it's fall, i did a search for an apple cake recipe. that's how i found deb's mom's recipe on <a href="http://smittenkitchen.com/2008/09/moms-apple-cake/">smitten kitchen</a>.</div><div><br />it had a soft but sturdy crumb and was framed by a gentle crust. in my version of her recipe, the lemon and orange zest and the lemon juice added a tartness that really brightened the flavor. it was <b>absolutely delicious</b> with a scoop of vanilla bean ice cream. i make a dessert every week for sunday dinner, but this was the first time my friends demanded to take a piece of cake home. the slice in the picture was the only one left!</div><div><br /></div><div>deb's mom's apple cake</div><div>(adapted from <a href="http://smittenkitchen.com/2008/09/moms-apple-cake/">smitten kitchen</a>)</div><div><br /></div><div>6 mcintosh apples</div><div>1 tablespoon cinnamon</div><div>about 1/2 tablespoon nutmeg</div><div>zest from one blood orange and one lemon</div><div>juice of one lemon</div><div>2 3/4 cups flour, sifted</div><div>1 tablespoon baking powder</div><div>1 teaspoon salt</div><div>1 cup vegetable oil</div><div>2 cups sugar</div><div>1/4 cup blood orange juice (around 2 oranges)</div><div>2 teaspoons vanilla</div><div>4 eggs</div><div><br /></div><div>Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon, sugar, zest and lemon juice.</div><div><br /></div><div>Combine flour, baking powder, and salt in a large bowl. In a separate bowl, wisk oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. </div><div><br /></div><div>Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.</div></div></div></div><div><br /><div style="clear: both; text-align: left;"></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-67454270343775910682009-09-24T08:27:00.000-07:002009-09-25T17:37:51.106-07:00the call that never happenedi used to be painfully shy. like in 5th grade, i was afraid to raise my hand in class - that kind of shy. but i quickly developed into a talkative and confident 6th grader, when i got cast in in the school play. and you couldn't shut me up when i was the president in high school.<br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yzxidMp6rip5g-fB-1OXCh5u4yy8UoBgg1SXwZACMWO0IizWeF8snQEV5NyX3x1Tq6Ek56R4vegBrwOdBs4IND3qtHfivFkTblUflTuF5dZnKWHJSlcZRk8_SuHLPeBwe1LooYMVZore/s320/SNC11794.JPG" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5356155433401395186" border="0" /></div><br />now, i wouldn't consider myself shy at all. soft spoken - sometimes, but shy - no.<br /><br />so i was kind of surprised when i realized that a part of me really is still shy, at least in some situations...<br /><br />i had already planned to bake the <a href="http://books.google.com/books?id=U2pksdgrZUwC&pg=PA35&lpg=PA35&dq=gateau+therese&source=bl&ots=B3MUTjXC4a&sig=l6zi4ewP0_oMqBYsayDUIDF7AHE&hl=en&ei=QEK9Ss6BF5uMtgOg7-Eg&sa=X&oi=book_result&ct=result&resnum=4#v=onepage&q=gateau%20therese&f=false"><span style="font-style: italic;">gateau therese</span></a> from <a href="http://www.davidlebovitz.com/">david lebovitz</a>'s hilarious new <a href="http://www.amazon.com/gp/product/0767928881">book</a>, when i found out he was going to be interviewed on by <a href="http://www.amateurgourmet.com/2009/05/live_with_david.html">adam roberts</a> on the same morning. the interview was streaming live online, and callers could ask questions. let me be clear: david lebovitz was one phone call away, at the <span style="font-weight: bold;">exact</span> moment that i was baking this cake.<br /><br />i quickly tried to think of a question. the first thing that came to mind was <span style="font-style: italic;">"did you forget the vanilla in this recipe?"</span> what a horrible question!!! i didn't want to insult the author before i even tried his recipe. adam kept asking for people to call in and ask david questions. ok come on, christina. think of a <span style="font-weight: bold;">good</span> question. um... <span style="font-style: italic;">"i only have an 8.5 inch glass pan and a 9.5 inch metal pan. Your recipe calls for a 9 inch loaf pan. Which one should I use?"</span> yawn, booooooring. i want to ask him a question that makes him think and smile at the same time. come on, christina!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhX_rVvHcFdRm4KO6P756s2fku7MRk3ez7THj5U15ORVklcgs2ErlIC-6KsD0rNSn7_nP15Leq-Hip6lynMGOJE_-8IbvE7ZdojVHGWW1Em9ConHlEFSOjTYgV9sjFIL7j0_PEjFl5fLb/s1600-h/SNC11553.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhX_rVvHcFdRm4KO6P756s2fku7MRk3ez7THj5U15ORVklcgs2ErlIC-6KsD0rNSn7_nP15Leq-Hip6lynMGOJE_-8IbvE7ZdojVHGWW1Em9ConHlEFSOjTYgV9sjFIL7j0_PEjFl5fLb/s320/SNC11553.JPG" alt="" id="BLOGGER_PHOTO_ID_5356179463122175554" border="0" /></a>as i listened to the interview, my internal battle intensified. at one point, i even picked up the phone and dialed a couple numbers. then suddenly, the interview was over. i slipped the cake in the oven and plopped down on the couch, dejected. did i <span style="font-weight: bold;">really</span> let this opportunity slip out of my fingers? the timer beeped before i could get too depressed, and what emerged from the oven actually made me smile: a soft, dark, fudgy, intense, bittersweet rectangle of goodness.<br /><br />later, i wrote a bland review of the book and recipe, but i never posted it.<br /><br />so why am i telling you about the call that never happened right now? because david lebovitz is coming to the <a href="http://www.davidlebovitz.com/archives/2009/09/upcoming_san_francisco_east_bay.html">bay area</a>! and i am <span style="font-weight: bold;">not</span> going to miss out on another opportunity.<br /><br />i'm going to meet him, and tell my little story. then we'll laugh and eat dark chocolate.tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-30898579363943232452009-09-22T09:12:00.000-07:002009-09-24T18:28:09.162-07:00costa rica: desayuno<div style="text-align: left;">i was in costa rica for month this summer. i spent time exploring crowded city streets and laying out on beautiful beaches. wherever i went, i made sure to taste every weird looking fruit i could find. and i talked about food with anyone that would answer my questions: chefs, home cooks, taxi drivers and kids. because of this persistent (annoying?) curiosity, i was able to learn quite a bit about costa rican cuisine.<br /></div><div style="text-align: center;"><br /></div><div>most people eat desayuno (breakfast), but it's not the most important meal in costa rica. this is one of my first meals in the country: gallo pinto (rice and beans), scrambled eggs, cheese, bread and coffee. so why is my coffee so light? i'm not really a coffee drinker - it's too bitter for me. so instead of cafe con leche, i drank leche con cafe: 50% coffee, 50% milk and buckets of sugar. i know, i know...<br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wzsIN-eFmjUhFYYXaYBYc0FA61cJJnOntwKJJEsX6bjoyoi-5LMu6Add8bD7crwRlmvVPH1ZB_c2HBlCuAdI52e4x8SHig6oV-m5EhjRWnaEFDpd5hoJtTJ4YrT0qCnQ7bgcA9L57pbJ/s320/SNC11818.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385065375291046866" border="0" />i stayed with friends for most of the month, but we drove to the coast and stayed at the <a href="http://doubletree1.hilton.com/en_US/dt/hotel/JAPCRDT-Doubletree-Resort-by-Hilton-Costa-Rica-Puntarenas/index.do">doubletree</a> in puntarenas for a couple days too. it was my first time staying in an all-inclusive resort hotel, so i tried to pace myself in the buffet lines. this is what i are for breakfast one day: freshly made corn tortilla filled with black beans and cheese, a big plate of fruit and juice. the green and white fruit (on top of the pineapple) is <a href="http://en.wikipedia.org/wiki/Soursop">guanabana</a> (sweet and floral) and the juice is made from <a href="http://www.tradewindsfruit.com/cas.htm">cas</a> (tart citrus).<br /><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozJLg1PgLtgXk_N4z8nioeo6i-HnNUG7kSngbMIexx9aqVL3poFH2pvox5mFd4vdMpgnJjeAHik43oYYST0toAw12oEtWrbZx_0hCXQ8KlEJlmyHsyVW2Cg3J4KEs2VNuAwKfsH0Xt9PX/s320/SNC11929.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385065927409766914" border="0" /><div style="text-align: left;"><br />this jam was soooooo good. at first, i thought it was blueberry. that's what the picture looks like anyway. it's a german company so the label says it's <span style="font-style: italic;">johannisberre</span>. in spanish it's grosella negra. i didn't know exactly what fruit my favorite jam was made from, but i didn't really care!<br /><br />the sweet, dark, gooey spread has the softest whisper of tartness. here i'm eating it on a piece of toasted baguette with salty white cheese. salty-sweet goodness!<br /></div></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZV0dePWdTREhZsmP4SPh-gQCWgrTXELkbSxywYCzCkF1Nc0Y-itloaVCZzwS-u1js0h7pGwpciUKP0Fs8jgzy-BO-xgUUvxZ8Rf72seOqLXY_f9QpDXS37ugRpkjZyvF3sOOLwhgnXb7/s320/SNC11945.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385066248753664930" border="0" /><div style="text-align: left;"><br /></div><div style="text-align: left;">i usually have a sweet tooth, but this day, i didn't want any jam. my taste buds were craving savory gallo pinto, salty bread and cheese and bitter coffee. queso fresco is a soft, fresh cheese that costa ricans eat for breakfast, lunch, dinner and in between.<br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uJIz4-VoZTqq2i2O-jbPA3gdOHkvMHga8gO98EYuLcbQzS18x9cBsHNffOO2driiu2wey_BWp3zjSmuUy3T1-9weCK_uwiQlA7pTxB1OksK9hM9TV7bPCRbjiq6qwcUWP_ga9ujelpk8/s320/P1010075.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385069439625106482" border="0" /><div style="text-align: left;"> look at all that food - i must have been hungry! the bananas were so much more flavorful than the ones that are shipped to california. the flavor was floral, and the flesh soft under my teeth.<br /></div><div style="text-align: center;"><br /></div><div><div style="text-align: left;">my sweet tooth returned, and so did my favorite jam. i made sure to pack a couple jars in my suitcase, and i found it <a href="http://www.germandeli.com/scharexblacc.html">online</a> in case i run out. who knew black current jam was so lovely?<br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX290CwnuZ_LAAze-Q-fCGRUthga6GVgFWs90URfL3ZApU39FjBWygGKYIAeZ198XKIxvLsqMgMbpeMOnkN-JSAl-iaAwyLyhrN1AZhhdM6wbaOj384iQq_UMt0hyphenhyphenzOqPWZyHU0lG5nsea/s320/P1010182.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385070021640792210" border="0" /><br />minimalist breakfast. cafe y pan. simple, yet satisfying.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZHUnw9YKZSXZ-9zmm6KaHRg4qgiimR88Qok3-fSc-sPBIQ0NZwdAUESxs_9MvPoXRelRFZq8oqeEX65p1D1lUSJ22QMthULsBNGtaPp4etxSEAw_goBBHflNwiWoXjPjBlswghh_8Hq7/s320/P1010185.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385070557368183282" border="0" /></div><div><br />i'm sure you probably guessed that gallo pinto is the national dish of costa rica. it's substantial, but not too heavy, and simple enough to put together using leftovers from yesterday's lunch.<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzEmAxMPHf3OfZV1Rxoas9EhBYdN6UkWJq2B2dmIPtrkexT3EebubvDEJ-PJJhjW2YilCNZ1NiQz8Y3T2UaZpHnAdDO5wufydoKF371CLGRcrRu06tvpUWxa2OskyqvqD4AIDJzcivS2n/s320/P1010033.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5385067488534637858" border="0" /><div style="text-align: left;">gallo pinto<br /><br />1 tablespoon oil<br />1/4 cup red bell pepper, chopped<br />1/4 cup onion, chopped<br />garlic powder (to taste)<br />2 cups cooked black beans<br />2 cups cooked white rice<br />2 tablespoons cilantro, finely chopped<br /><br />heat oil in a skillet. cook vegetables until they begin to soften. add beans, stir gently and simmer for 2 minutes. add rice, stir gently and simmer 3 minutes.<br /></div><br /></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-56057826636996660952009-07-09T11:49:00.000-07:002009-07-09T13:01:22.804-07:00pop quiz: rustic fruit desserts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQkfhmiKc0KpZBitUrF7fnN0W87l2HbIlmJVTTDX9LahgTQ2KJ29ETrcb65HLqOmJUswSs2QcwVUDJW8tog_AorRv9hk_tMVn_kq0e9xoru-6uR9mgI0bJVGmJd1P7TfYtIXC-CNEszzi/s1600-h/SNC11795.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQkfhmiKc0KpZBitUrF7fnN0W87l2HbIlmJVTTDX9LahgTQ2KJ29ETrcb65HLqOmJUswSs2QcwVUDJW8tog_AorRv9hk_tMVn_kq0e9xoru-6uR9mgI0bJVGmJd1P7TfYtIXC-CNEszzi/s320/SNC11795.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5356228385332117522" /></a>i was expecting a free cookbook in the mail, since i was a finalist in a <a href="http://www.culinate.com/home">culinate</a> blogging contest. but for some reason, i was suspicious when i saw a mystery package on my welcome mat. what on earth could <a href="http://www.randomhouse.com/crown/tenspeed/">ten speed press</a> be sending me? after a few seconds, i figured it out and ripped open the package. yay...<a href="http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763">rustic fruit desserts</a>!!! i did a little dance and thought about how this is the <i>perfect</i> cookbook for the beginning of summer - the recipes are even separated by season. <div><br /></div><div>as i flipped through the pages, i found myself wondering what are rustic fruit desserts exactly? i thought i knew what crumbles, buckles and cobblers were, but what on earth are pandowdies? i found the descriptions in the introduction and quizzed myself. when i was at my mom's house a few days later, i quizzed her too. we both knew a lot, but we also learned a lot too. </div><div><br /></div><div>what do you think? do you <i>really</i> know rustic fruit desserts? here's a little quiz to test your knowledge. these descriptions came directly from the introduction; i just changed the order.<br /><div><br /></div><div><br /><img style="visibility:hidden;width:0px;height:0px;" border="0" width="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyNDcxNjg2MDI5MjcmcHQ9MTI*NzE2ODg2OTE2MSZwPTE2MTYwMSZkPXd3dy5xdWliYmxvLmNvbSZnPTEmdD*mbz*zZjc2NWE4NmRkMjI*YzcyOGZiZTQ3NjY4YzJjYTFkZCZvZj*w.gif" /><div align="center"> <object width="300" height="400" wmode="transparent" data="http://apps.quibblo.com/static/flash/qwidget/qwidget.swf?s=&theme=quibblo&quiz=ajb67ht" allownetworking="all" allowscriptaccess="never" type="application/x-shockwave-flash"><br /><param name="movie" value="http://apps.quibblo.com/static/flash/qwidget/qwidget.swf?s=&theme=quibblo&quiz=ajb67ht"><br /><param name="allowscriptaccess" value="never"><br /><param name="allownetworking" value="all"><br /><param name="wmode" value="transparent"><br /><param name="bgcolor" value="ffffff"><br /></object><br /><span style="font-size:78%;"> <a href="http://www.quibblo.com/">Quizzes</a> by <a href="http://www.quibblo.com/quiz/ajb67ht/rustic-fruit-desserts">Quibblo.com</a></span> </div><br /><br /></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO5FQJUee84toRv-j_o6JusDLxTXtFpRR8DOcGv60Fn6TwYn0ntSxkrqN-D5Zw1wucXosinFkWXIVzL4MHog6hJHoFDHSmSdlt1ok7vcc5S8JmJWopCBXTjWezQdG0GzbCCMSAEBc5EWq/s320/SNC11732.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5356229556313844658" /><div><div>i'm going to describe the recipes i tested - and give you a few hints. ;)</div><div><br /></div><div>my friend candace made the stone fruit slump, with a little coaching from me. this was her first dessert! not bad, huh? she adjusted the recipe by adding a pinch of cardamom to the simmering white and yellow nectarines. then she covered the skillet and steamed the dumplings on top of the fruit. it was sweet, but not too sweet and the cardamom perfectly complemented the nectarines. the dumplings were fluffy and flavorful and a scoop of vanilla ice cream was the perfect topping. you can find the recipe <a href="http://tenspeed.crownpublishing.com/2009/06/01/recipe-of-the-week-rustic-fruit-desserts/">here</a>.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgm_RfcObCuMWzYwmD8L5w8Bq2YPaTsYll2zQfJGScQkfQzYOandyVRsfTH9ASYio92KxZCxrRQmW_zhjNsWlwRiJcEGUsGydCZEIQp-MvZFciUzq9prv1bag0Owu_VijdNDriVcspt4y/s320/SNC11745.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5356242308121618418" /></div><div>a few days later, i made an upside-down sweet cherry cake (not in the quiz, sorry). it was my first time making caramel, and this recipe seemed easier than others i've seen. i just boiled butter, sugar and lemon juice until the color changed from beige to amber. after pouring the caramel in the cake pan, i arranged pitted bing and rainer cherries on top. it was a standard orange butter cake, but soft egg whites were folded in just before baking. this cake was sweet and rich, but with a very light crumb. i didn't know that cherries and oranges complement each other so well.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvkKpMEM6LtzTL-Y1i7iAVza4OVcxfeLHgKkHVYR81Nn-luWCcE1mavi0yvviokbrAbe_IVIVa8S3W0EzlagO5I8jWjrLuNeT6OxaaeO66okC7LV2yRa2xnw5KoXVKezMz6awTjExhS6X/s320/SNC11741.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5356242778839079906" /></div><div><br /></div><div>to make the lemon blueberry buckle, i mixed the cake batter and sprinkled the crumb topping over the cake. then i drizzled lemon syrup all over, as soon as it came out of the oven. the sturdy texture reminded me of a muffin. it was wonderfully tart and a slice would be great for breakfast. you can find the recipe <a href="http://www.seriouseats.com/recipes/2009/06/cook-the-book-lemon-blueberry-buckle-rustic-dessert-recipe.html">here</a>.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div>so tell me...how did you do on the pop quiz?</div><div><br /></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-73845858790071832742009-07-08T11:47:00.000-07:002009-07-08T11:58:44.734-07:00mo' better food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsOnA1_tKQsoDilmbsZ9PGAdH56Vvgc8XC4Cz7t6ojCDqXL8d_OySd-fAnn4ho3F2NDvtev_Fz7qWnFyE8aMRBJwhUw5XLxSreAvNpTn8ZhysXTghfJ7r1AmfJgrCXu5tFChmX1-Swozn/s1600-h/SNC11727.JPG"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsOnA1_tKQsoDilmbsZ9PGAdH56Vvgc8XC4Cz7t6ojCDqXL8d_OySd-fAnn4ho3F2NDvtev_Fz7qWnFyE8aMRBJwhUw5XLxSreAvNpTn8ZhysXTghfJ7r1AmfJgrCXu5tFChmX1-Swozn/s320/SNC11727.JPG" border="0" /></a>i heard <a href="http://www.mobetterfood.com/">mo' better food</a> returned to west oakland on june 13. when i went to the farmer's market the following weekend, there were only 2 booths, but don't worry. there was a large selection of fruits and vegetables.<div><br /></div><div>scott family farm displayed baskets of onions, zucchini, summer squash, cucumbers, onions, green beans, potatoes, lemons, oranges, nectarines, peaches, red and green tomatoes. wow! i was surprised at the variety of fruits and vegetables. </div><div><br /></div><div>my heartbeat raced as my hands hovered over the basket of fragrant nectarines. i picked up a nectarine and breathed in the floral perfume. the skin was almost silky and it felt heavy for it's size. without squeezing too hard, i pressed a finger into the nectarine, ever so gently. a grin appeared on my face as i realized these will be perfect for the recipe i read earlier that day: stone fruit slump.</div><div><br /></div><div>as i inched to the other side of the table, i saw all of those beautiful vegetables. again, i felt flustered as my imagination went into overdrive. the possibilities are endless! i settled on some zucchini and squash for a side dish, tomatoes and lemons for a raw pasta sauce, and oranges and lemons for cookies. at $10, my first visit to mo' better foods was a bargain.</div><div><br /></div><div>watch mr. scott's <a href="http://www.youtube.com/watch?v=puLomR3ppeI">interview</a> to see what he has to say about the industry and his farm. on top of the "chemical free" and "natural" fruits and vegetables, it's a business i feel good about supporting.</div><div><br /></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-27384913233033954102009-06-21T08:09:00.000-07:002009-07-06T18:26:04.916-07:00easy pork skewers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOjYXfhp1KY26fh7EEoV-D85DWr8mBT7KQP0dq1-bXnraIZWeszAoC7NeQBg-iaCmyCA0Zq-5Ho7kyvY0q8rFRrBS43ZXqYX4F5YfI4-OR3ot5YUDhojive33RSZBxUhs1-MoaBdxXR6V/s1600-h/SNC11504.JPG"><img style="margin: 0px 10px 10px 0px; clear: both; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOjYXfhp1KY26fh7EEoV-D85DWr8mBT7KQP0dq1-bXnraIZWeszAoC7NeQBg-iaCmyCA0Zq-5Ho7kyvY0q8rFRrBS43ZXqYX4F5YfI4-OR3ot5YUDhojive33RSZBxUhs1-MoaBdxXR6V/s320/SNC11504.JPG" border="0" /></a>i buy food from several different places, depending on what i'm looking for, the day or the time. you can find me at the farmer's market, <a href="http://www.berkeleybowl.com/">berkeley bowl</a>, whole foods, lucky's and trader joe's (or tj's for short). i created this recipe after a recent trip to tj's, but of course you can get the ingredients anywhere. i really like trader joe's but the produce isn't always fresh, so be careful.<div><br /></div><div>this recipe is easy enough for a fast weeknight meal, and impressive enough for company. make them for your dad on father's day! i used the broiler, but feel free to throw these babies on the grill. if you don't eat pork, just make chicken or veggie skewers.</div><div><br /></div><div>happy father's day!<div><br /></div><div>easy pork skewers<br />serves 6<br /><br />1 pork tenderloin, cut into 2 inch pieces</div><div>onion powder</div><div>garlic powder</div><div>salt</div><div>pepper<br />1 container fresh pineapple, cut into 2 inch pieces<br />1 1/2 red onion, cut into 2 inch pieces<br />2 red bell peppers, cut into 2 inch pieces<br />stir fry sauce<br /><br /><div>soak wooden skewers in water for at least 30 minutes. preheat broiler. put pork in a small bowl and season (to taste) with onion powder, garlic powder, salt and pepper. toss to cover evenly. put ingredients on skewers in the following order: pineapple, pork, onion, pepper. place skewers on baking sheets in one layer. cook under the broiler for 5 minutes. remove baking sheets then brush stir fry sauce over skewers. place back under the broiler for another 5 minutes. remove baking sheets again, brush with sauce and cook for another 3-5 minutes. serve over steamed jasmine rice.</div><div><br /></div></div></div><br /><a title="Hoisin-Glazed Pork Skewers on Foodista" href="http://www.foodista.com/recipe/SCWB8Q3W/hoisin-glazed-pork-skewers"><img alt="Hoisin-Glazed Pork Skewers on Foodista" src="http://dyn.foodista.com/content/embed/b1_SCWB8Q3W_1.png?foodista_widget_S7LF7N4Q" style="border:none;width:200px;height:40px;" /></a>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-28052248163823020142009-06-20T11:13:00.000-07:002009-06-20T11:17:55.927-07:00uptown unveiled<div style="text-align: center;"><br /></div>on thursday, the sun <i>finally</i> broke through a thick gray layer of clouds. is june gloom finally over? <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tx-V4PBNzsgJCkkq0ntSVTKjFPh5uvnvGmdVwG8W_Yb1BF2n5WQBPVB9KpsHQtGih0IrAVjVPiPUKbHbNjouLogwMnx6MgDVrCZyKzk7RlF7YrypX6ep46FjuOHEoh_6d5Jy7Y6HZ7rt/s320/SNC11723.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5349454114803416290" />uptown is a burgeoning area in oakland. it seems like there's a new business opening every few months! <a href="http://www.meetdowntownoak.com/">uptown unveiled </a>was a free street fair on telegraph avenue between 16th street and grand avenue. live music performances, walking tours, skate boarding, dj's, art and food filled the streets. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXT7uLtaLBZTW6KsBQLl_w9QmBqeONbWouxE1CqIAOqO3bWlHj-h6M-gpIcz0X_74l1im3JwRXLDRKc5mm_FZGh8mDrLHFmDXTaPiavlLgJXjI4oVakiQH5XGhrifwefJNc_egdgC-Lsqy/s320/SNC11718.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5349454286866719506" /><div><a href="http://www.kenlooney.com/">looney's smokehouse</a> is opening their second location in july at 5319 martin luther king way (where sweetie pie and poppy's used to be). i didn't taste the food but this plate of brisket, baked beans and mac and cheese looks pretty good to me.</div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxcZS2MD1huy13TpPIuz7SvmWc-PidlcpE5Br7L9xmqB4jEC-rnV3MNK8xER-2AfTVjoKxk78dFHEMBa0MKX6wmAdjZH5tTMmA2jRLjvEMRlT6B162XUwJQAcob4OXzrboz9e9dhWs3Dr/s320/SNC11713.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5349464767014266658" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6Ql5puAuXVu3sqBhvpkEkBtkOSYjbG1HLcDa1JmOrUh226PeJx0BPqQrlZuNZlHolK-MCLIr938s0JOermqbbvj50Z9kf8dzf3Gz8bX1LCqeq8G1Kko4cTQUNSS4VDuET2NzCXDkEAJS/s320/SNC11719.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5349465298260576562" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgS6XfcMAMKhYLraoiCLdBwF0g8VGvK4-oImnejucHxXI1INrMOfdPBqfAWRA9DYj2ghgFEINCfq8SEpPioBrAQLv4zdqUzlIdmpfdBkMYUk1wlNBknd6fR3a8zt8sm-A4bUoUusuosE5K/s320/SNC11710.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5349465698809609138" /><div><div style="text-align: left;">it was a beautiful day in the town...</div><div style="text-align: left;"><br /></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-57315989583021056842009-06-18T10:11:00.000-07:002009-06-19T09:39:27.790-07:00take me out to the ball game<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFX4X25o6ArZJ1YPNTJBn96oRIOQQRR2QrcNePCy_wvYAyNUoDNCKDeZ97V4Xh87do3uLmbU2LNkthDa0VXq7PVn9xIdwGXhSTEcX5c_uuJutV8tCLMCoYCkCnktS8vx9BT9GmvJo6F9_/s1600-h/SNC11535.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFX4X25o6ArZJ1YPNTJBn96oRIOQQRR2QrcNePCy_wvYAyNUoDNCKDeZ97V4Xh87do3uLmbU2LNkthDa0VXq7PVn9xIdwGXhSTEcX5c_uuJutV8tCLMCoYCkCnktS8vx9BT9GmvJo6F9_/s320/SNC11535.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5348720010325240866" /></a>i love football.<br /><br /><div>no, i <span style="font-style: italic;">really</span> love football. it's not unusual for me to watch 4 games on a sunday, then turn to sports center for highlights. when john madden announced his retirement, i was broken hearted. i mean he's definitely earned it, but what am i gonna do without him? since i'm not the biggest basketball or baseball fan, this time of year, i'm usually just waiting for football season to come around again.</div><div><br />but i also love food. so when i <a href="http://twitter.com/7x7bitsbites/status/1578909753">read about</a> a bacon wrapped hot dog at at&t park, i let all of my baseball friends know that i needed to try this ballpark delicacy. asap. when my <a href="http://sfsportsaddict.blogspot.com/">sports addict</a> brother invited me to a game, i was more than ready. food and baseball...this is where our worlds collide.<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFjuPjhmJNNKanInROKbkP-rh2LiFedr2DCl44NSF4sFEsfwn8dLJglY8wfNPRGqs566HRpFXrBBwM9K9mmmtv6G8KGr9ZUOjiGhH-UqwR2KwyH2gRVxkIuvUw9Sbfc3iIGAUxUEZp9CH/s320/SNC11516.JPG" style="margin: 0px 10px 10px 0px; clear: both; float: left;" alt="" border="0" /><div>my brother told me to find out exactly where i wanted to eat (so he wouldn't have to miss too much of the game). that morning, i did my research and planned my attack:<br />1. tijuana-style <a href="http://www.7x7.com/blogs/bits-bites/new-ballpark-grub-can-you-say-bacon-wrapped">bacon wrapped hot dog</a><div><a href="http://www.7x7.com/blogs/bits-bites/new-ballpark-grub-can-you-say-bacon-wrapped"></a>2. <a href="http://www.nytimes.com/2008/06/08/travel/08baseball.html">crazy crab sandwich</a><br />3. made-to-order <a href="http://www.examiner.com/a-682761~Ballpark_food_hits_home_run.html">caramel corn</a><br /><div><br /></div><div>i spotted the tres agave cart almost immediately. after buying a couple hot dogs, we made our way to our seats carefully carrying part one of our lunch. the bacon wrapped hot dog ($6.50) was a celebration of meat, and all of the other flavors contributed to the party: smoky, creamy, spicy, and slightly sweet. the hot dog was topped with grilled jalapeno and onion and a squirt of chipotle mayo. everything was slipped into a pocket sliced into the top of a lightly toasted - but chewy - hunk of bread. i didn't see any cucumber pico de gallo, but it was still tasty.<div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuPo8B8dn8co0F7PAPEXHlKI_QVuG5v7-p8wetAktQFtY1WpL34IQktH2OL7Kpj8NBU9GdmfH5kUcRb6yJc1uUTnwWVl7o6f-MSl7egI-RFy-iN6kNXVwFgjhFqNkgkLk5shj2k5Bhvq6/s320/SNC11529.JPG" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5340922731186112722" border="0" /></div><div><br /></div><div>after a few innings, i decided to venture out again, this time behind the scoreboard. the crazy crabz sandwiches ($15) were made to order. the baguette was sliced diagonally and then slathered with parsley butter. the crab was lightly dressed in mayo and then left alone, allowing its natural sweetness to shine. a couple slices of fresh tomato and a splash of lemon juice completed the bite. who knew you could eat so well at a baseball game? after the initial shock, my brother said it has officially become one of his staples. he will get a crazy crab sandwich <i>every</i> time he goes to a baseball game!</div><div><br /></div><div>during the 7th inning stretch, i embarked on an unsuccessful search for caramel corn. after looking high and low and asking about 10 employees, someone <i>finally</i> told me only ticket holders on the club level have access to made-to-order caramel corn. bummer.</div><div><br />anyway, it was a beautiful day in san francisco and the giants won the game. the only thing that would make me happier would be news of delicious food at candlestick park, just in time for football season.<br /><div><br /></div></div></div></div></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-18283492892495295552009-06-09T20:02:00.000-07:002009-06-09T20:29:34.120-07:00haiku: white nectarine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyW6D4Sar7OLfHNVwAFBRKkLuStO2d2ATvUe1TbbSiTFhz-ilFn68DH20841vrFpj0ubyAiyHuO1NclqjMCUoK6U5XcGCisSfzC1kcvOYHi_WrcaTFgoWYgB1bYjFQxQjYYHgfxcd1f_d/s1600-h/White_nectarine_and_cross_section.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyW6D4Sar7OLfHNVwAFBRKkLuStO2d2ATvUe1TbbSiTFhz-ilFn68DH20841vrFpj0ubyAiyHuO1NclqjMCUoK6U5XcGCisSfzC1kcvOYHi_WrcaTFgoWYgB1bYjFQxQjYYHgfxcd1f_d/s320/White_nectarine_and_cross_section.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345529772819122002" /></a><br /><div><span class="Apple-style-span" style="font-size:6;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:24px;">silky skin, soft flesh</span></span></div><div><span class="Apple-style-span" style="font-size:6;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:24px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:6;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:24px;">floral perfume, sticky mess</span></span></div><div><span class="Apple-style-span" style="font-size:6;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:24px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:6;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:24px;">sweet juice everywhere!</span></span></div><div><span class="Apple-style-span" style="font-size:7;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:48px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:7;color:#3C3940;"><span class="Apple-style-span" style=" line-height: 15px;font-size:48px;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#3C3940;"><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:x-small;">p</span><span class="Apple-style-span" style="font-size:x-small;">h</span><span class="Apple-style-span" style="font-size:x-small;">o</span><span class="Apple-style-span" style="font-size:x-small;">t</span><span class="Apple-style-span" style="font-size:x-small;">o</span><span class="Apple-style-span" style="font-size:x-small;"> </span><span class="Apple-style-span" style="font-size:x-small;">f</span><span class="Apple-style-span" style="font-size:x-small;">r</span><span class="Apple-style-span" style="font-size:x-small;">o</span><span class="Apple-style-span" style="font-size:x-small;">m</span><span class="Apple-style-span" style="font-size:x-small;"> </span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">w</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">i</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">k</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">i</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">p</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">e</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">d</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">i</a></span><span class="Apple-style-span" style="font-size:x-small;"><a href="http://commons.wikimedia.org/wiki/File:White_nectarine_and_cross_section.jpg">a</a></span><span class="Apple-style-span" style="font-size:x-small;">.</span><span class="Apple-style-span" style="font-size:x-small;"> my hands were too sticky to pick up my camera. and the nectarine was so good, i wasn't thinking about taking a picture anyway.</span></span></span></div><div><span class="Apple-style-span" style="color:#3C3940;"><span class="Apple-style-span" style="line-height: 15px;"><br /></span></span></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-26607503258757387872009-05-15T07:08:00.000-07:002009-05-19T09:40:02.592-07:00taraji and brad muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKoIrpou8bppVRrnkkqZ3Ds0fKTJ2dzWn3rW9jg2sxZjekZMjuY9qfRP6eat_tZ91dSg-s4MHLdKQjsV044-fB35zEenIgUfMzP8ZM3_03ytBgf8JkZi5FF_VXx02F_FFpWoljKhRGYSL/s1600-h/SNC11490.JPG"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKoIrpou8bppVRrnkkqZ3Ds0fKTJ2dzWn3rW9jg2sxZjekZMjuY9qfRP6eat_tZ91dSg-s4MHLdKQjsV044-fB35zEenIgUfMzP8ZM3_03ytBgf8JkZi5FF_VXx02F_FFpWoljKhRGYSL/s320/SNC11490.JPG" border="0" /></a> i usually bake about twice a week. i love baking because it calms me down and makes me happy. :o) somehow, my life got so busy that i went more than a week without baking anything. how could i let that happen??? it was about 10 pm when i realized i couldn't go a minute longer without baking. that's when i pulled out my "recipes i wanna try" file. (do you have a file like this? what's in it?)<div><br /></div><div>even though this is my first <a href="http://www.doriegreenspan.com/">dorie greenspan </a>recipe, i know she's an excellent cookbook writer. i mean, there's a even group of <a href="http://tuesdayswithdorie.wordpress.com/">bloggers</a> that have been baking their way through her (huge) cookbook together. <br /></div><div><br /></div><div>i love dorie's headnote: "the orange flavor in these delicate, cakey and generously blueberried muffins is in the background, like a play's prompter - present, but only to encourage the performance of the star. in this case, the blueberries." this description was all the encouragement i needed to get in the kitchen. and it's accurate. if the blueberries are brad pitt, the orange is taraji p. henson.</div><div><br /></div><div>adapted from dorie greenspan's <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">baking: from my home to yours</a></div><div><br /></div><div>orange berry muffins</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qirI7JntBlJnpi5ocBugRFXeVActvUGXwmoY9p4mGhhR_tYJ-0INh4A8DklTF74a1_G0Jtknf9Gm0NsW3YLIm99wcYVfZ4KduubZK6C_GEkyL-MyfIpCEdKW9xPdwe_xgh_DzS-ZMxlM/s320/taraji+brad.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 230px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5336090351289399890" /></div><div>grated zest and juice of 1 orange</div><div>about 3/4 cup buttermilk</div><div>2 eggs</div><div>3 tablespoons honey</div><div>1 stick unsalted butter, melted</div><div>1/3 cup sugar</div><div>2 cups flour</div><div>2 1/2 teaspoons baking powder</div><div>1/4 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div>1 cup blueberries</div><div><br /></div><div>preheat oven to 400 degrees. put paper liners in a 12 cup muffin pan. pour orange juice in a glass measuring cup. add enough buttermilk to make 1 cup. whisk in eggs, honey and butter. put sugar and zest in a large bowl. rub together with your fingertips until fragrant. whisk in flour, baking powder, baking soda and salt. pour wet ingredients over dry ingredients and stir everything together with a spatula. stir in blueberries then fill paper liners. bake for 22 - 25 minutes.</div><div><br /></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com3tag:blogger.com,1999:blog-1223224116216954497.post-83112002109037683302009-05-13T23:03:00.000-07:002009-05-14T20:51:43.397-07:00mexican everyday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqtR-af8zrFBs7LsoFwp_FJEApQ_oDPN8IFsM3p8zxl_OcB2WB9DGJFvmsbadCAom5OxjvgpSu7CRgqKP1jHGfo9gA2uY1hJHH1LuWTcbK5tAkIZe7K2oO6MYRzjtRDmD35lM7eNEKojO/s1600-h/SNC11156.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqtR-af8zrFBs7LsoFwp_FJEApQ_oDPN8IFsM3p8zxl_OcB2WB9DGJFvmsbadCAom5OxjvgpSu7CRgqKP1jHGfo9gA2uY1hJHH1LuWTcbK5tAkIZe7K2oO6MYRzjtRDmD35lM7eNEKojO/s320/SNC11156.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335729622826196914" /></a><br /><div>when i was in chicago last month, i went to <a href="http://www.fronterakitchens.com/restaurants/restaurants.html">frontera grill</a> and had an <span class="Apple-style-span" style="font-weight: bold;">amazing</span> dinner! the guacamole was the best i've ever tasted....buttery and tangy. tender pork was wrapped inside house made corn tortillas and blanketed with a complex sauce. (complex because i've seen <a href="http://www.rickbayless.com/">rick bayless</a> make a sauce with 17 different ingredients on his <a href="http://www.rickbayless.com/tv/season6/">show</a>) the rhubarb ice cream was lovely by itself, but the bittersweet chocolate sauce and the goat milk cajeta took the dessert to the next level. after loosening my belt, i waddled out of the restaurant with a smile plastered on my face and a dazed and confused look in my eyes. fortunately, i was lucid enough to buy rick bayless' cookbook "<a href="http://www.rickbayless.com/cookbooks/mexicaneveryday.html">mexican everyday</a>" on the way out. </div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNzc2BGCKP4Y-aFCqkUSOE3-4Ns38AsqmB8_BGpC6TjSa-bYbBYplaCgHHtK9RrdIl4jO-k81TLGg4Uq9U8WZg3wFmIA2PCrk7iD8J8_b1q775dNjXLcVzfJSr7Hv2OiV8LLXJBBVB5Xo/s320/SNC11417.JPG" style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" border="0" /></div><div><br /></div><div>with hundreds of recipes and great photos throughout, it's a beautiful book. for sunday dinner, i decided to test a few recipes: jicama salad with watercress, romaine and lime-cilantro dressing, red chile chicken and rice with black beans and pineapple skillet upside down cake. </div><div><br /></div><div>the salad was delicious! the jicama was refreshing and crunchy, the watercress was peppery and the vinaigrette smoothed everything out. this was my favorite recipe. i didn't add the jalapeno because some of my friends don't eat spicy food. </div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3Fkvo1qHrzhPPndvpU5-rOVrycri8CNbTQ12_3ycpYPJsi-wPD5C_KJly8Sg0dmPfIBJGFBBXo2FNhHlMfA-Z3GVHzVH157ipK_VxrIBS3vcH5PHBOmnMFuQSGnKx7qR98CgNW1EoIsg/s320/SNC11415.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5334838549787275138" /></div><div><br /></div><div>when i was studying abroad in the dominican republic, i spent a lot of time in the kitchen with my host mom, and arroz con pollo was one of her specialties. she didn't have to measure anything! somehow she knew the perfect amount of water the rice and beans needed to cook perfectly. when i got home and tried to replicate her dishes, my experiments failed horribly, with the rice either burned or undercooked. this was a few years ago, but i hadn't tried again...until now. and it worked! the rice wasn't cooked burned or undercooked, the only problem was it was too mild for me. maybe i'll add a jalapeno next time, when i'm cooking for myself. </div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHcDMgtPg-TR34I3_hGzCAQQuvOiTLbp63vRw6A75Ae02xiCV6YB-CeVl40AHJN6YAetT-sjwxjUUVHbvH_9I6pV05Omne3XJL4B6q-HM3SaGG9LaPAgM6zGZb-YraODopWg-Nrz_Wsgy/s320/SNC11418.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5334838954517944658" /></div><div><br /></div><div>the <a href="http://tengohambreblog.blogspot.com/2009/04/pineapple-upside-down-cake-day.html">last time</a> i made a pineapple upside down cake, i used canned pineapple slices. this time, i used fresh fruit. the brown sugar topping was caramelized and intense. everyone thought it was delicious. the cake had a great texture and the brown butter added nuttiness. ku even said it was still on her mind the next day! i was happy everyone loved the cake, so i just watched their eyes roll up and to the side and let them go on and on about how good it was. </div><div><br /></div><div>but my taste buds were pleading for vanilla. next time, i'll add a teaspoon or so to the cake batter and hopefully that will round out the flavors.</div><div><br /></div><div>here is one recipe i tested. you can find the others - and many more - in his book.</div><div><br /></div><div>adapted from mexican everyday by rick bayless</div><div>serves 4</div><div>3/4 cup vegetable oil or olive oil</div><div>1/3 cup fresh lime juice</div><div>1/2 teaspoon grated lime zest</div><div>1/2 cup cilantro</div><div>salt</div><div>1 medium jicama, peeled and cut into sticks</div><div>1 medium bunch watercress</div><div>romaine leaves</div><div><br /></div><div>combine the oil, lime zest, cilantro and salt in a mini food processor. blend until smooth. in a large bowl, combine jicama, watercress and romaine. drizzle a little vinaigrette on top and toss.</div><div><div style="clear:both; text-align:LEFT"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com2tag:blogger.com,1999:blog-1223224116216954497.post-59117959671519928222009-05-08T18:59:00.000-07:002009-05-08T18:59:00.618-07:00contact high<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG8Xrufza090PDVhhQDXAXCkQldTZe5Bg99V-LLOAF8nEGVSOMe_KbM0pHAfG_b_3jIzzxoO6Wc5f6g9pbypQqfHAaP79mKY_72C2-6qTVacJOOjxZMHeyc0yXkPYku1z61mrU6tkSGFe/s1600-h/SNC11352.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG8Xrufza090PDVhhQDXAXCkQldTZe5Bg99V-LLOAF8nEGVSOMe_KbM0pHAfG_b_3jIzzxoO6Wc5f6g9pbypQqfHAaP79mKY_72C2-6qTVacJOOjxZMHeyc0yXkPYku1z61mrU6tkSGFe/s320/SNC11352.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5333265642462497826" /></a><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">when i went to dopo the </span><a href="http://tengohambreblog.blogspot.com/2009/04/dopo.html"><span class="Apple-style-span" style="font-size:medium;">first time</span></a><span class="Apple-style-span" style="font-size:medium;">, i didn't order pizza...and i was starting to realize that might have been a huge mistake. this is what somebody <a href="http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=206611">wrote</a>:</span></span></div><div><span class="Apple-style-span" style=" font-weight: bold;font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="border-collapse: separate; font-weight: bold; font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">best pizza in Oakland</span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: normal; line-height: 16px; "></span></span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="border-collapse: separate; font-weight: bold; font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal; line-height: 16px; "><span class="Apple-style-span" style="font-size:medium;">I've tried them all and Dopo is the best</span></span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; ">that's a bold statement! i was skeptical, but intrigued. pizza was on my mind for an entire week, so i decided to pick one up on my way home. it was a white pizza (which just means it doesn't have red sauce), topped with house made pancetta, asparagus and thinly sliced red onions. i watched the cook check the bottom crust to make sure it was brown. she pulled it out with a pizza peel, sprinkled shredded white cheese, cut it into slices and put it in the box. </span><br /></div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;"><br />i got in my car and the aroma immediately filled every breath of air. i made it exactly one block before i had to pull over. somehow, i remembered to take this picture before i grabbed a slice and shoved a corner in my mouth. <br /><br /></span></span><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">with wide eyes, i exclaimed, "WOW!"<br /><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">the salty pancetta brought out the sweetness from the asparagus. <br />mmmmmm<br />i sped home, rushed in the door, poured myself a glass of wine, plopped down on the couch and gently placed the pizza box on the table in front of me. i grabbed another slice. the chewy texture of the cured meat highlighted the tender slices of vegetable.</span></span><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">mmmmmmm<br /></span></span><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">the crust was so thin and crackly on the bottom - and chewy on the edges. the edges didn't have enough flavor. maybe they should add more salt to the dough.<br />mmmmmm<br />after a while, i noticed that i was moaning after every bite.<br />mmmmmm<br />this reminded me of a book i read last summer, <a href="http://www.amazon.com/Eat-Pray-Love-Everything-Indonesia/dp/0670034711">eat pray love</a>. i raced to the bookshelf and grabbed the book, glancing at the pizza every couple seconds to make sure it was ok.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;"><blockquote>"so sophie and i have come to pizzaria da michele, and these pies we have just ordered - one for each of us - are making us lose our minds. i love my pizza so much, in fact, that i have come to believe in my delirium that my pizza might actually love me, in return. i am having a relationship with this pizza, almost an affair. meanwhile, sophie is practically in tears over hers, she's having a metaphysical crisis about it."</blockquote></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">yes! that's exactly what i feel like. i'm delirious! i'm high! i'm high on pizza! i take another bite.<br />mmmmmm<br />i had to call a friend to share what just happened.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">"hello?"</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">"i'm high on pizza!"</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">he laughed. i explain that pizza was invented in naples and i read the passage from the book to see if that will help him understand. he laughed again. </span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">"i have to go to naples!"</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">"you cannot go to naples <span class="Apple-style-span" style="font-weight: bold;">just</span> to eat pizza."</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">my face drops into a frown as i try to think about which friend i <span class="Apple-style-span" style="font-weight: bold;">should</span> have called in a moment like this. i'm having a revelation. this is not a game. i don't need to be discouraged right now. i need to be uplifted. i need to fly and soar and frolic. i wonder if pizzaria da michele is still... what did he say? how can i concentrate when this beautiful, lovely, gorgeous pizza is just sitting there, patiently waiting for me??? what? he has to get off the phone? yes!!! i mean...</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">"ok, talk to you later."</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">without wasting a nanosecond, i dive into the pizza box again and resurface with another triangle of love. this time, i noticed the pepper in the pancetta. my tongue was so happy, it was dancing in my mouth. </span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">mmmmmmmm<br />at this point, i wasn't even hungry anymore. but i couldn't stop. just. one. more. slice.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">mmmmmmmmm<br />finally, i flopped back on the couch and looked at the lonely slice of pizza that was left in the box. "did i really just eat almost an entire pizza? by myself? oh well. it was delicious." </span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;">and that was the last thing i remembered before i fell asleep on the couch, smiling and dreaming about naples.<br /></span></span><div><br /></div></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com9tag:blogger.com,1999:blog-1223224116216954497.post-45269393475833392842009-05-07T22:50:00.000-07:002009-05-08T09:25:06.985-07:00spring aint so bad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWM8nhLOwvya9gGnwmRrZsOy4JfxlBaCE8P7uIsUVmeZN-kKGMqgtPMDklo1R6nbHwneRdTRi0bG_JQ_IyZ7-YiZRYY-QqRAwMCJjGUNTvRB5ay7NVVEBIoSF9G6QNHJhMnZqjY_mqCWRi/s1600-h/SNC11327.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWM8nhLOwvya9gGnwmRrZsOy4JfxlBaCE8P7uIsUVmeZN-kKGMqgtPMDklo1R6nbHwneRdTRi0bG_JQ_IyZ7-YiZRYY-QqRAwMCJjGUNTvRB5ay7NVVEBIoSF9G6QNHJhMnZqjY_mqCWRi/s320/SNC11327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5333332187883434546" /></a><span class="Apple-style-span" style="border-collapse: collapse; "><div>spring is not my favorite season. maybe it's because june, july and august are always the best months for students and teachers. maybe it's because i love fruit and can't wait to eat all the sweet melons, berries and stone fruits that are available. maybe it's because if i had to choose, i would rather be too hot than too cold. maybe it's a combination of a few different reasons, but the fact is....i love summer. </div><div><br /></div><div>spring is ok. my birthday is in the spring. the weather is mild. but really, spring just makes me look forward to summer. </div><div><br /></div><div>this year, <a href="http://eggbeater.typepad.com/shuna/2009/03/its-time-to-hit-the-refresh-button.html" target="_blank" style="color: rgb(42, 93, 176); ">a poem and a picture</a> really touched me. deep breath. i started to notice lovely blossoms on trees that had previously been naked. spring IS a new beginning. and that's always a beautiful thing. </div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkE7wkMJvSPKwxHOaJxY6GsgCqafE6AdUu1uR8dQUqDkwO8L0CrRa9W6Xv0_NnwL05XDbwemFK8SX5TFuIRMMd7w-AqsNdnde0YefNc-IoMgLYSzeILUgg9ceYd1YewjwuLGzLmUEMs9xU/s320/SNC11326.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5333329730292927010" /></div><div>i know what fruits and vegetables are in season in the spring, but they hadn't really inspired me....until i decided to give spring a chance. <span class="Apple-style-span" style="font-size:medium;"> </span><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">i went to the </span><a href="http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20080812134733.active" target="_blank" style="color: rgb(42, 93, 176); "><span class="Apple-style-span" style="font-size:medium;">farmer's market</span></a><span class="Apple-style-span" style="font-size:medium;"> on a saturday. <span class="Apple-style-span" style="color: rgb(80, 0, 80); "></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(80, 0, 80);"><br /></span></div><div><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(80, 0, 80); ">there are a few reasons why i go to the farmer's market:</span></span></span></div><div><div class="im" style="color: rgb(80, 0, 80); "><div><div>1. it's fun.</div></div></div><div>2. seasonal and local food tastes better.</div><div><div class="im" style="color: rgb(80, 0, 80); "><div>3. it's a good place to learn about food.<br /></div></div>4. you can taste before you buy.<br /></div><div>5. it's cheap.</div></div><div><div><br /></div><div>i had a taste for a fresh, simple pasta dish that would celebrate spring. this was on my mind as i walked through the market. first, i saw <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/03/15/FD4S168MR7.DTL">green garlic</a>. i've <a href="http://chezpim.typepad.com/blogs/2006/04/ingredient_gree.html">read</a> that green garlic has a different flavor than regular garlic - more mild and gentle. i had never cooked green garlic before so i decided to buy a bunch ($1). next, i picked up some carrots to add some sweetness and color ($1). these were actual baby carrots - not the packaged nubs that are cut from large carrots. the crooked orange fingers beckoned to me. i noticed a type of basil ($1) i had never seen before. the aroma was familiar, but the leaves were on a very long stem - about a foot long. i forgot to ask what <a href="http://en.wikipedia.org/wiki/List_of_basil_cultivars">kind</a> of basil it is. does anyone know?</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwbpwffIsKsn45CCiq6du4Uu4xVsuZHbL0uClpZfcUIs2qGgPmMQjdkwZxmVF_I6_6VqjI7Pvi6qLks-wAcK19836VrbDKj7AHI_Ze_gjc23YogazcqS8rz0XBiR4PiqdNyIjBmxclR0P/s320/SNC11323.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5333330938356350258" /><div><br />i thought it was too early for tomatoes, but one farmer was selling some. i slipped a strawberry tomato in my mouth and closed my eyes. it tasted like summer! these will make a nice addition to my pasta. i put about 1/2 pound ($2) in my bag. the asparagus was the most expensive thing i bought that day. after looking at all the different types, i decided to buy the skinny ones ($3.50) because they were roughly the same size as the carrots. all of this fresh, beautiful produce would only cost me $7.50. </div><div><br /></div><div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP8f1dejRueJGuEB605a_JlArPCQdOZtIWkkchC_BMXmqWE4LsEZWjeMLBYKJLvzNE0f2Wy2duS5Myg0Xwe4YnKEF95DX9U2c70IpqCaABkvC5Z_FQJrky41xP0Bu6F-rcAX4zQB0NXN2/s320/SNC11322.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5333330444701552818" />i channeled my inner <a href="http://www.chezpanisse.com/pgalice.html">alice waters</a> and decided to make a very simple dish. i wanted the vegetables to speak for themselves. it was my first time working with green garlic so i didn't expect it to make my eyes water...like onions. watch out. you've been warned. </div><div><br /></div><div>you all <a href="http://tengohambreblog.blogspot.com/2009/04/deviled-eggs.html">know</a> i learned how to cook without using recipes. this is just a general guideline so you can make your own pasta dish, depending on what you find at your market. just make sure all of your vegetables are sliced before you begin. the cooking goes pretty fast, and you don't want the veggies to get mushy while you're slicing and dicing. </div><div><br />the tomatoes released their juices and combined with the wine to make a silky sauce that enrobed the pasta. delicate is the perfect word to describe green garlic. the taste definitely reminded me of garlic, but this was much more subtle. i need to work on my knife skills, because this dish didn't exactly look attractive. but it sure was tasty! my restraint paid off in the end, and i got exactly what i was looking for:<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">spring on a plate</span><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtG6IX2gpMoajG2OOwL1WHtYcWdjUWUNVSBqJOszUTXkjj1Fjn5nEF93ih6aRHEJFFgwhlAdHaQWdGeQ1J984RLaN0PbdamRhbJcJXMpwsvoIptkONTlfsdfv54csaDb8Q3Vpu8EQC8XoS/s320/SNC11346.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5333331370098769586" /></div><div><div><br /></div><div>olive oil</div><div>green garlic, thinly sliced</div><div class="im" style="color: rgb(80, 0, 80); "><div><div>skinny carrots, sliced diagonally</div><div>skinny asparagus, sliced diagonally</div></div></div><div>salt and pepper<br />white wine</div><div class="im" style="color: rgb(80, 0, 80); "><div><div>tomatoes, diced</div><div>basil leaves, torn</div><div><br /></div></div></div><div>heat oil in a pan. add green garlic and saute for a minute. add carrots and saute for a minute. add asparagus then a few glugs of white wine. add salt and pepper to taste and simmer for a few minutes. add tomatoes and basil and allow to heat through for a minute. serve over any kind of long pasta, cooked al dente.<br /><br /><br /></div></div></div></div></span>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com6tag:blogger.com,1999:blog-1223224116216954497.post-57036722642915086452009-04-28T20:10:00.000-07:002009-04-30T08:38:30.189-07:00dopo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQCX-0GEsTKBymqW03a0Vx4R-zG6q_L6CBcvagBO8CPta1sbSVK6TxinIykcIv5CfgLXZsHfHINyrFNoGIXemjRuV5LZRmHkZuXhDoDk7Gbr1rfSdCjh9qc-yI3AoaxHrL3mwP7FgXBvo/s1600-h/dopo-oakland.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQCX-0GEsTKBymqW03a0Vx4R-zG6q_L6CBcvagBO8CPta1sbSVK6TxinIykcIv5CfgLXZsHfHINyrFNoGIXemjRuV5LZRmHkZuXhDoDk7Gbr1rfSdCjh9qc-yI3AoaxHrL3mwP7FgXBvo/s320/dopo-oakland.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5329954882766894258" /></a><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">i've heard a lot of good things about dopo and it's even on the 100 best restaurants <a href="http://www.sfgate.com/cgi-bin/food/top100/2009cuisine">list</a>. since i also heard it can get busy, i called the restaurant before we left the house. i found out they don't take reservations for groups smaller than 5 people, but they said they could seat us now. we got there around 8:30 and noticed all of the tables were full. there wasn't an obvious host station so we just kind of stood their awkwardly for a few minutes until someone came to talk to us. </span><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">the host said we could wait for 30 minutes for a table in the dining room....or.....there's outdoor seating around the corner. it was kind of chilly but he said it's tented and heated and there are blankets so we could tuck ourselves in. we were skeptical about this "outdoor seating" but we followed him to this little sidewalk right next to the restaurant. our table was actually pushed up next to the outside wall and there were little blankets, folded and draped over the back of the chairs. the host said some people like to eat out there because it's a lot quieter. our hunger is what made us sit down at the table in the little alley. we were kind of chilly out there, and the blanket was small so it only covered my lap. <br /><br />the double-sided wine list was organized geographically, not by type of wine like usual. on one side of the list, names of red wines were arranged around a map of italy; white wines were on the other side. since they were all italian wines, i didn't recognize some of the names but the server was very helpful. he asked me what kind of wine i like...full-bodied whites...and he gave me a couple suggestions and described each one. i forgot what it was called, but it sure was full and crisp!<br /><br />after the server took our drink orders, the host came back to check to see if we had any questions about the menu. i asked him what ciccioli is and he proceeded to give us a VERY detailed description. he said it's pork, slow-cooked with thyme until it's spreadable....like a pork butter. he went on to explain how the french's version is chunkier and how they make it in house and how good it is and a few more details. as he walked away, my quotable friend looked at me and said <br /><br />"you had me at pork butter." <br /><br />at first, the ciccioli reminded us of tuna. but once we slathered enough on bread, the flavors began to sing: definitely pork, olive oil, salt and pepper. <br /><br />we ate the "salad of north carolina white shrimp ceci beans and trapani pesto" next. it was brown and pretty unattractive. my first bite was tangy and rich. the slice of lemon on side was begging to be included. bite #2 was even better than the first due to the extra acidity.<br /><br />although the "fusilli with hoffman farm hen" was rich and buttery and cheesy, it wasn't very special. my girl said she felt she's had that meal at somebody's house before.<br /><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">the eden farm bone-in pork chop was huge. i like more seasoning on my meat, but it was nicely cooked. um, i hate to go there, but there's something you should know. there is an unfortunate detail about the way this dish looked. the red sauce that was poured generously over the chop reminded me of blood, so by the time i finished eating, i felt like a cannibal. gross, i know, but i had to warn you.</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br />the "carrots, sugar snap peas and mint" was the best dish of the night! crisp-tender, slightly sweet vegetables, tangy pickled onions. i didn't taste the mint but i didn't miss it at all. i secretely cheered when my girl announced she was full, because i proceeded to finish every last morsel on the plate!</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">when we read the dessert menu, we noticed two important things missing: 1. cake and 2. chocolate. i was trying to figure out what was wrong with these people until the server explained what diplomatico is: chocolate mouse cake with chocolate shavings. whew! again, we didn't especially like the way the dish looked, but it was cool and refreshing. be careful though, i think there was more espresso than chocolate. the picture above is from <a href="http://www.italyinsf.com/2009/03/05/dopo-oakland/">italy in sf, </a>who wasn't impressed with the dessert. what do you think about the presentation?</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">*****<br />the day after our dinner, i <a href="http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?blogid=26&entry_id=20955">read</a> that dopo is supposedly well known for their amazing pizza. oops. oh well, i'll put that on the list for next time.<br /><br />if you go...<br />-be ready to wait or ask for 2 blankets.<br />-ask the host to describe the ciccioli.<br />-ask the server to help you choose a wine.</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">-order the carrots if they're on the menu.<br />-try not to look at the food before you take a bite.<br />-order a pizza.<br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 18px; font-family:Arial;"><span class="Apple-style-span" style="font-size:medium;">dopo</span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 18px; font-family:Arial;"><span class="Apple-style-span" style="font-size:medium;">4293 piedmont ave<br />oakland<br />(510) 652-3676</span></span><br /></span></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-68577355362726190032009-04-26T14:37:00.000-07:002009-04-27T10:44:34.873-07:00very happy hour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Tl1Kf69W435h-9dMDHypxzaCGOjFLM07cnCYJMoA2yJGKFaFpMm9fh_ttsfPjCVEZ8ET40sC8URPbTghct8ZKN3Jc-bH9DPhWu_ftO_FCW6ftbYgDEqJYR5tubt2fKcyhyK7TTTv042y/s1600-h/SNC11330.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Tl1Kf69W435h-9dMDHypxzaCGOjFLM07cnCYJMoA2yJGKFaFpMm9fh_ttsfPjCVEZ8ET40sC8URPbTghct8ZKN3Jc-bH9DPhWu_ftO_FCW6ftbYgDEqJYR5tubt2fKcyhyK7TTTv042y/s320/SNC11330.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329423032963493890" /></a><div>i went to the farmer's <a href="http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20080812134733.active">market</a> on saturday and ran into a friend. he talked me into going to happy hour at <a href="http://www.myspace.com/easy510">easy lounge</a>, down the street. it was a beautiful day and i was intrigued by the farmer's market cocktails they serve. they get fresh fruits and vegetables at the market and turn those into cocktails. these drinks are $6 during happy hour (2-5pm, saturdays).</div><div><br /></div><div>this was the menu when i was there:</div><div>-off with her head - fresh tangerine juice topped with proseco</div><div>-drink me - skyy vodka, triple sec, fresh carrot juice, fresh blood orange juice, served up</div><div>-whooo are yooou? - beefeater gin, fresh cucumber, ginger syrup, topped with soda and ginger ale</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLDdKCPCXq1P_viLPjQlXCg5PouDtOmYMy2MESogaaeB8xXcdsdFsLXRp8b8NI39pO_m6HkKUOHmsoIEPRaLfxP2bGxuTTjzPV8MEsXYd6Y8M7WuvqJS644yD3WVxqXhsuFYUY6hZHjhy/s320/SNC11332.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5329425467917030418" /></div><div>all 3 drinks were refreshing and tasty but my favorite was "drink me." the carrot juice was sweetened slightly by the blood orange juice and it was garnished with a mint leaf. i nibbled the leaf and then took a sip of the drink. mmmmm....even better! if i made the drink, i would try to incorporate the mint into the drink itself, not just as a garnish. </div><div><br /></div><div>i always see a long line of people waiting to buy kettle corn at the farmers market, but i've never tried it. maybe it's all that smoke billowing out of the little tent that discourages me. well easy also has complimentary glasses of kettle corn for people to snack on. it was soooo good! the freshly popped corn was sprinkled with sugar and salt. it surprised me because i wasn't expecting the sweetness. i guess that means i'll have to stand in the long line to get more....or i can just go get a cocktail. :)</div><div><div style="clear:both; text-align:LEFT"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com2tag:blogger.com,1999:blog-1223224116216954497.post-3776470988492144422009-04-22T21:10:00.000-07:002009-04-28T08:19:56.231-07:00pineapple upside down cake day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwluMPUmSKVjMuObLY4tF7vbiuqGzOaqt6NPcM4xI_5IACMhOqnNaMKIubj89EPwHFcLAuweUVIvw4xEhnXqI1sPvlqFfVfF9XaAhJVKJ0jbvYvD7Edf9wLt5droVg4S80IKq1h8Jfe5Zf/s1600-h/SNC11266.JPG"><br /></a><br /><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwluMPUmSKVjMuObLY4tF7vbiuqGzOaqt6NPcM4xI_5IACMhOqnNaMKIubj89EPwHFcLAuweUVIvw4xEhnXqI1sPvlqFfVfF9XaAhJVKJ0jbvYvD7Edf9wLt5droVg4S80IKq1h8Jfe5Zf/s320/SNC11266.JPG" border="0" />i woke up on monday morning and checked my twitterberry. i'm following <a href="http://twitter.com/Foodimentary">foodimentary,</a> a one man operation run by john-bryan hopkins. he sends out interesting quotes and facts about food several times a day. according to him, <a href="http://twitter.com/Foodimentary/status/1564828187">april 20</a> was pineapple upside down cake day. i've never heard of this day but i got a serious craving and ended up baking before work.<div><br /></div><div>i used canned pineapple slices, like i did before, but it was kind of chewy this time. one can is convenient because it has the right number of slices for 2 eight inch cakes. when i first learned this technique, i started making all kinds of upside down cakes: peach, blueberry, apple. i think next time i make pineapple upside down cake, i'm going to try fresh pineapple, not canned.</div><div><br /></div><div>i adapted a recipe from my mom's old betty crocker's cookbook from 1988. it's a basic 1-2-3 cake that's pretty good. with the brown sugar glaze, it's very moist. i'm still looking for recipe for a yellow cake that's moist, even without a glaze. does anybody have a good recipe? </div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4PIp7srn55L-M-N1K6GZ4IrYpB7cph0__jjar32SHnmLicqhCpSAoDg6WzOLFcQhFPEOxDDL7XduCKJ1UsjGcibrnjvK7rCGzq4mERvGQuBRw5RNk-8CondIouPqL60nJhHMp3BX3yue/s320/SNC11267.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5329123817185815762" /><div><br /></div><div>3/4 stick butter</div><div>1/2 cup brown sugar, packed</div><div>fruit</div><div>1 1/2 cups sugar</div><div>1/2 cup butter, softened</div><div>1 cup pineapple juice</div><div>2 cups all purpose flour</div><div>3 1/2 teaspoons baking powder</div><div>1 teaspoon salt</div><div>1 teaspoon vanilla</div><div>3 eggs</div><div><br /></div><div>heat oven to 350 degrees. grease and flour 2 eight inch round cake pans. in a small pan, melt the 3/4 stick of butter and brown sugar. let cool slightly. sift the flour, baking powder and salt in a medium bowl. in the bowl of a standing mixer, beat the 1/2 cup butter and sugar for a few minutes, until it's light yellow. add the eggs, mixing after each one. add vanilla. add 1/3 of the flour mixture and mix. add 1/2 of the pineapple juice and mix. continue until everything is mixed together.</div><div><br /></div><div>spread brown sugar mixture in the bottom of the cake pans. top with fruit. spread cake batter on top. bake for 35-40 minutes or until done.</div><div><br /></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com1tag:blogger.com,1999:blog-1223224116216954497.post-41028342607901799862009-04-21T19:13:00.000-07:002009-04-28T10:05:21.072-07:00vegan soul kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyeqG-tO5ozL1T0dmOOhbo1ZT-TW-rn7IXQVbzNMAuKcZbf4fjMSXg7XPm5ai3k-bwJ05VukF2IvJhevadXPWZKnkmK-p4YBLcrupuY63WmRQv6iPOQk9EWFZrEps0wC919LcnRquIElR/s1600-h/vegan+soul+kitchen.jpg"><img id="BLOGGER_PHOTO_ID_5327760863184122290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 250px; CURSOR: hand; HEIGHT: 309px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyeqG-tO5ozL1T0dmOOhbo1ZT-TW-rn7IXQVbzNMAuKcZbf4fjMSXg7XPm5ai3k-bwJ05VukF2IvJhevadXPWZKnkmK-p4YBLcrupuY63WmRQv6iPOQk9EWFZrEps0wC919LcnRquIElR/s320/vegan+soul+kitchen.jpg" border="0" /></a><span class="Apple-style-span" style="font-style: italic;">my full review of this cookbook is on </span><a href="http://cityflight.com/?p=403#more-403"><span class="Apple-style-span" style="font-style: italic;">cityflight</span></a><span class="Apple-style-span" style="font-style: italic;">.</span><br /><span class="Apple-style-span" style="font-style: italic;"><br /></span><div><span class="Apple-style-span" style="font-style: italic;">when i get a new cookbook, i first turn to the dessert section. although i'm very impressed that bryant managed to find a way to make a vegan chocolate pecan pie, i wasn't brave enough to try it. please let me know if you do. after reading through the dessert section, i started back to the beginning. i turned down the corners of all the pages that looked interesting and narrowed it down to a manageable challenge. </span><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">i tested 5 recipes from bryant terry's new cookbook for sunday dinner.</span><div><span class="Apple-style-span" style="font-style: italic;">1. citrus collards with raisins redux</span></div><div><span class="Apple-style-span" style="font-style: italic;">2. sauteed jalapeno corn</span></div><div><span class="Apple-style-span" style="font-style: italic;">3. garlic broth-braised brussels sprouts</span></div><div><span class="Apple-style-span" style="font-style: italic;">4. sweet sweetback's salad with roasted beet vinaigrette</span></div><div><span class="Apple-style-span" style="font-style: italic;">5. california slurricane<br /></span></div><div> </div><div> </div><div> </div><div> </div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">i love to eat corn, brussels sprouts and beets but i've never cooked them before. it took a few hours to cook everything but i enjoyed the process. my friends (who are not vegan) were skeptical, but willing to participate in the taste test. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">my adaptations are in italics; for bryant's full recipes, buy his <a href="http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288">book!</a></span><br /></div><div><br /></div><div><br /></div><div>citrus collards with raisins redux</div><div><div><div><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-axXBaaJ2SGLjCsuEO-1dJnC-5EVTceffEyRZ_O5QJ3Rtt0qoYQ_3Ah9-QZ8cyWPFUY8ajq_fqN1Em6f9oiYMmRiadV70di6qFw1IJcKBsTWDxRiCWDf1OlwxfCm7vo_Y9EtNkmNudTwH/s320/SNC11074.JPG" id="BLOGGER_PHOTO_ID_5327681177081440514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" border="0" /><div>course sea salt<br />2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained</div><div>1 tablespoon extra-virgin olive oil</div><div>2 cloves garlic, minced</div>2/3 cup raisins<br /><div>1/3 cup freshly squeezed orange juice</div><div><span class="Apple-style-span" style="font-style: italic;">1 teaspoon orange zest</span><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div><div>in a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. add the collards and cook uncovered for 8 to 10 minutes until softened. meanwhile, prepare a lar</div><div>ge bowl of ice water to cool the collards.</div><br /><div>remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. drain by gently pressing the greens against a colander.</div><div>in a medium-size saute pan, combine the olive oil and the garlic and raise the heat to medium. saute for 1 minute. add the collards, raisins and 1/2 teaspoon salt. saute for 3 minutes, stirring frequently.</div><br /><div>add orange juice <span class="Apple-style-span" style="font-style: italic;">and zest</span> and cook for an additional 15 seconds. do not overcook (collards should be bright green). season with additional salt to taste if needed and serve immediately. <span class="Apple-style-span" style="font-style: italic;">i accidently added too much salt so i added some vegetable broth and let it cook out for 2 more minutes.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">has anyone else ever put raisins in dark green vegetables before? bryant terry says, "the defining ingredients, the ones that would perplex people when they heard the name of this dish, would be the thompson raisins and freshly squeezed orange juice." i saw a tv chef put raisins in a broccoli dish a few years ago s</span></div><div><span class="Apple-style-span" style="font-style: italic;">o i've been adding this touch of sweetness for a while now. so i wasn't "perplexed" when i first saw this recipe. it was good! although the recipe only calls for orange juice, i a</span></div><div><span class="Apple-style-span" style="font-style: italic;">lso added about a teaspoon of orange zest (like in the cookbook photo).</span></div><div><br /></div><div><br /></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD21Ngmbc_gTs_Og15NpbT_-Q3f6hn6MfgI2eFgYo9k-J2ZKKrx3Jrb0-GJZ3VQVzhVJxK6_fYBkZQrw_9bjip4R4By8C5KU0_Jy_LpALcHzXt6BNr-vhK8FoXF2nhXdnQzFPwaOvy8p9k/s320/SNC11067.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5327904536831614418" /><div></div><div>sauteed jalapeno corn</div><div><br /></div><div><br /></div><div>course sea salt</div><div>3 cups fresh sweet corn, from about 6 ears</div><div>1 tablespoon extra virgin olive oil</div><div>1 clove garlic, minced</div><div>1/2 teaspoon ground cumin</div><div><span class="Apple-style-span" style="font-style: italic;">1/2 jalapeno, seeded and minced</span></div><div><span class="Apple-style-span" style="font-style: italic;">freshly ground black pepper</span></div><div><br /></div><div>bring 2 quarts of water to a boil in a medium pot over high heat and add 2 teaspoons of salt. add the corn, immediately remove from heat and let sit for 30 seconds. drain in a colander.</div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphUpSISaESufcPGv20aH_7b7VzQE0GBWRmrxxx_x93GsbnKC04Bnypqal-yGN1Gt7fOs8SzDzKYqTMxXxnLuumCC53zklYmtpJbDbcO2g_DA0fu5oG9DpQgo7dIxwD0KRkMM3eQCZ3861/s320/SNC11069.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5327905222260768130" /><div>in a</div><div> medium-size saute pan over medium heat, combine the olive oil, garlic, cumin and 1/4 teaspoon of salt and saute, stirring often until fragrant, about 2 minutes.</div><div>add the corn and jalapeno and cook, stirring</div><div> frequently until thoroughly mixed, 3 to 5 minutes.</div><div>season with salt and pepper to taste.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">now, i didn't start to like corn until last year. whenever this vegetable appeared in my mom's kitchen, i avoided it like the plague. i saw a </span><a href="http://alicewatersgreenkitchen.com/Episode02.html"><span class="Apple-style-span" style="font-style: italic;">demo</span></a><span class="Apple-style-span" style="font-style: italic;"> online where bryant made this recipe. it looked so delicious and easy, i had to </span></div><div><span class="Apple-style-span" style="font-style: italic;">make it. </span></div><br /><div><span class="Apple-style-span" style="font-style: italic;">after shucking the corn, i tried to cut the corn off the cob like bryant did in the demo. unsuccessfully. there was more corn on the floor than on the plate! i was about to get </span></div><div><span class="Apple-style-span" style="font-style: italic;">frustrated when i suddenly remembered a tip i read or heard somewhere (i think it actually might be rachael ray). i put cob in the middle of an a</span></div><div><span class="Apple-style-span" style="font-style: italic;">ngel food cake pan and tried to cut the corn off again. this tim</span></div><div><span class="Apple-style-span" style="font-style: italic;">e, the corn gently dropped into the pan. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">this dish was pretty easy and fast to put together. smoky and earthy yet fresh and sweet. ...and spicy!</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;font-size:13px;"><div class="im" style="color: rgb(80, 0, 80); "><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:medium;">garlic broth-braised brussels sprouts</span><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRSvQpxttsQetgeJ3p9Pf_9hCQX0-xZ9Fkcij-aWPH6qrHmaCm15VgGH-l-4FJm0WQ2jH3pFIctWwB2Op-d1LbVI3IihrIPxGG27Qy80yypAucnqKGlySRaQmGTifNGXuaggTtTD5Av3L/s320/SNC11049.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5328136107787972034" /></div></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />2 tablespoons extra virgin olive oil</span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">1 clove garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 pound brussels sprouts, trimmed of </span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">stems and cut in half lengthwise<br /><span class="Apple-style-span" style="font-style: italic;">1 cup vegetable broth</span></span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">coarse sea salt<br />1/4 cup white wine</span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">2 tablespoons minced fresh lemon thyme<br />black pepper</span><br /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjQOzwgmmAAzLtJAXI7BuRVPhfvq38xx2kiYcJ1IpbJw6H0rQiifQPLngRHGVIPu3WgnF4ScArqTRM9FpqTYtyUnQNhyphenhyphenr3R3HzfbhAV7_1-ZexEH7gS-XUSeevvAJL7lfchk3l52p9ZVt/s320/Garlic+Broth+Braised+Brussels+Sprouts.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5328134972781597426" /><span class="Apple-style-span" style="font-size:medium;">coat a large saute pan with the olive oil. <span class="Apple-style-span" style="font-style: italic;">saute garlic for 1 minute. </span>the brussels sprouts, arranging them cut side down, making one snug layer. turn the heat to medium-high and saute until the cit sides are lightly browned, 2 to 3 minutes.</span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">add the vegetable broth and 1 teaspoon salt. bring to a boil and stir well. immediately reduce the temperature to low, cover tightly and braise for 15 minutes. add the white wine and the <span class="Apple-style-span" style="font-style: italic;">lemon thyme</span>, stir well, cover, and braise 5 minutes more, until the brussels sprouts are meltingly tender. remove from heat season with additional salt and pepper to taste and serve hot.</span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /><span class="Apple-style-span" style="font-style: italic;">i had no idea brussels sprouts grew on a stalk like in the picture! i wonder how it looks on the tree or bush. instead of making garlic broth, i bought a box of vegetable broth. i minced a cloves of garlic and sauteed them before adding the brussels sprouts. also, i couldn't find thyme at the supermarket so i just used lemon thyme. delicious!</span></span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><div class="im" style="color: rgb(80, 0, 80); "><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd3DEXZovNzCP_zt08LgNRyrSGfMt_wiQw-xTdmuyrVXdO7XLki6L8YncYoCrHViz5Wv4Tqq1MRpuz5uSiBstv-ApVKBd91dHOLizP6bEMIfv0wy0OA7_TTT_LAr-I4KqMz3biycnx1rE/s320/SNC11061.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5328136841450093314" /><span class="Apple-style-span" style="font-size:medium;">sweet sweetback's salad with roasted beet vinaigrette<br /></span></div></div><span class="Apple-style-span" style="font-size:medium;">4 medium beets, scrubbed, tops trimmed, root tails left intact <span class="Apple-style-span" style="font-style: italic;">(i used a mixture of golden, red and striped beets)</span><br />course sea salt<br />4 tablespoons plus <span class="Apple-style-span" style="font-style: italic;">6 teaspoons</span> extra virgin olive oil<br /><span class="Apple-style-span" style="font-style: italic;">4 tablespoons</span> red wine vinegar<br /><span class="Apple-style-span" style="font-style: italic;">3/4 teaspoon </span>dijon mustard<br /><span class="Apple-style-span" style="font-style: italic;">1 teaspoon</span> agave nectar<br /></span></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="border-collapse: collapse; font-style: normal; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">black pepper</span><br /><span class="Apple-style-span" style="font-style: italic;">5 cups baby arugula</span><br /><br /><br />combine the beets, 3 quarts cold water and 1 teaspoon salt in a medium pot over high heat. boil uncovered for 20 to 30 minutes, or until the beets are easily pierced with a knife. drain. peel the beets by holding them under cold running water and rubbing their skins off with your fingers or a clean towel.<br /></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); font-family:Georgia;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRTVjQcGZb1Kv8XU6h-FhM3NBn0EHO-1UB2x_sLZsyt5qo3ZEC8jWUQ4wzHNoId64NUNJJjAJ7I_ZIBfAUqtUlt-CbhFjKlI3ZOMCemDDi5_9Tv4qh5rJ3vV17ClIfzMHAXEiD_duLyu6/s320/SNC11066.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5328137773248330066" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="font-size:medium;">preheat oven to 400 degrees.<br />trim the tails off the bottom of the beets. reserve two of them for the vinaigrette and compost the others. cut the beets into a 1/4 inch dice. in a medium bowl, toss the diced beets with 4 teaspoons of the olive oil. transfer them to a parchment-lined baking sheet and roast for 15 minutes, stirring every 5 minutes to ensure even cooking. remove the beets from the oven, transfer them back into the bowl just used, and toss with 2 tablespooons of red wine vinegar. return to the baking sheet and cook for an additional 5 minutes. set them aside to cool.</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweY0f4UTnvp2-xMLWJqosGPaiGd7OHPzbzAXLaHqVnF_GF-gkTywEsaV0vf9hEfwaoWzFJYRsaICME-Czd0VHfaJzmFG_3vedQWpoNs28p6N5zxmcIa0GlRL0asTgkHctv2nG63IKwGu0/s320/Sweet+Sweetback%27s+Salad+with+Roasted+Beet+Vinaigrette.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5328138357777677346" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">in a blender, combine the reserved roasted beet tails with the remaining red wine vinegar, mustard agave nectar, 1/4 teaspoon salt and pepper to taste. blend while slowly pouring in 4 tablespoons of olive oil. if needed, add more salt to taste.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">place the arugula pieces in a large serving bowl, add the roasted beets on top. immediately before serving, toss well with just enough of the vinaigrette to coat.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">this recipe took a long time to make, but it was very tasty! i was surprised at how easy the skins came off after they were boiled.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); font-family:Georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">california slurricane</span></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO2yLwdcqTWcfYL7u0WSUtHzPU2JtbBY3o-9PTJW23TKBFTxlOI9U9nygT11Wm_96vfKf4CR43zJi_rj7KvCb8psorFzhODNbTFJVjkrQF0Yn8tCzL_dK2xiKKhJ2iScnMmE_JnJAA8_y/s320/SNC11291.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5328138919528208050" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">1 cup</span> light rum</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">1/2 cup</span> dark rum</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">1/2 cup</span> freshly squeezed navel orange juice</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">1 cup</span> freshly squeezed blood orange juice</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">4 tablespoons</span> freshly squeezed lime juice</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">2 tablespoons</span> pomegranate juice</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">3 tablespoons</span> agave nectar</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">stir all the ingredients in a pitcher. fill glasses with ice. pour over ice. </span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">my only problem with this recipe is the song. i have to say, i think bryant really didn't come through with this one....probably because he's only been living in oakland for a little while. i'm not from the town, but i must have a few more years on him....this was a no brainer for me. listen to the </span><a href="http://www.youtube.com/watch?v=ICvPTWLxLW4"><span class="Apple-style-span" style="font-style: italic;">song</span></a><span class="Apple-style-span" style="font-style: italic;"> i played while i was making this drink and tell me it's not perfect. :)</span></span></div></div></div></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-43954441985447836182009-04-15T21:42:00.000-07:002009-04-27T09:48:14.848-07:00deviled eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jnl7b0qukBOI_ZHUL1J2h2MNKccXpUDO3MOm2sR2AkhzPHU03SUHWo8bNKvDbUaJi49cT1fhsyOwrZYIhKKEtp8HTLaqKmWhLjHU5AV532SnwJu26AUtPA8YhAEuNWBeId103FD3ETPu/s1600-h/SNC11220.JPG"><br /><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jnl7b0qukBOI_ZHUL1J2h2MNKccXpUDO3MOm2sR2AkhzPHU03SUHWo8bNKvDbUaJi49cT1fhsyOwrZYIhKKEtp8HTLaqKmWhLjHU5AV532SnwJu26AUtPA8YhAEuNWBeId103FD3ETPu/s320/SNC11220.JPG" border="0" /></a>like a lot of kids, i used to dye eggs for easter when i was little. after the easter egg hunt, it was always my job to make deviled eggs. <div><br /></div><div>i found myself wondering where the name came from, and what different recipes are out there. after a little research, i found some answers. i guess heavily seasoned foods were called "<a href="http://en.wikipedia.org/wiki/Deviled_egg">deviled</a>" in england. if that's the case, most of what my family cooks would be deviled. "<a href="http://www.deviledeggs.com/classic_deviled_eggs.html">traditional</a>" deviled eggs usually have mayonnaise and vinegar. what i make is called "<a href="http://easysoutherncooking.com/salads/deviled-eggs.html">southern</a>" deviled eggs. my family is from the south but from my point of view, our recipe is traditional.</div><div><br /></div><div>now i use the word "recipe" very loosely. my family doesn't measure with teaspoons and cups. we measure by sight, smell and taste. so that means, it's next to impossible for me to give a detailed recipe for our deviled eggs. the way to learn one of my mom's "recipes" is to actually make the dish with her. she explains all the steps and shows me what to look for. we taste the dish constantly and add different ingredients as necessary. </div><div><br /></div><div>i started cooking at a young age. the first time i made this recipe, i might have been 5 years old. it's actually very easy. all you do is mix everything up and taste. if it needs more mustard, add a couple squirts. mix again. taste. if it needs more pepper, grind a little over the bowl and mix again. proceed like that until you're satisfied with the filling. </div><div><br /></div><div>i know it would have been easier for you if i <a href="http://pinchmysalt.com/2008/06/27/best-basic-deviled-eggs-recipe/">measured</a> everything, but i made it the way i always do it. if anyone wants to really learn my recipe, we'll have to spend time in the kitchen together.</div><div><div><br /></div><div>deviled eggs</div><div>you can make as many deviled eggs as you want to. the beauty of this recipe is, you can modify it for any situation.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWoh8Adas1RgaebFp06LLaqDHt4w7n3jcL2Y_bDjlUQHGHchawC56DLRTjjTzrTDduMtND3LnNngT83ucqPNx_XtTuClhOuklvXswiK1eq31ujgGZ2emYdpU97h1qBFhDuWE6kwbVHbwq/s320/SNC11219.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5329132954892237938" /></div><div>hard boiled eggs</div><div>mayonnaise</div><div>mustard</div><div>relish</div><div>pepper</div><div>paprika</div><div><br /></div><div>slice the eggs in half lengthwise. take out the yolks and mash with a fork in a bowl. mix with mayonnaise, mustard, relish and pepper. taste and add whatever is missing. repeat as much as necessary. put a small spoonful in each egg white half. sprinkle with paprika.</div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-86664916814715863062009-04-13T21:41:00.000-07:002009-04-27T08:51:43.763-07:00chicago dog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWWwVX2fZTHPMe4pjQXzpgQRm1BZc6rWOPt-4bDiMO9DcfdVrs-xDiAgXjr8csi3odSQI15i_SAIihyFP7GMsm1kFQmEfOJ6JiGoVtBbstflZ1T7rugxOE6iIKSYNfmMQPf7v4jRAypuW/s1600-h/SNC11200.JPG"><br /><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWWwVX2fZTHPMe4pjQXzpgQRm1BZc6rWOPt-4bDiMO9DcfdVrs-xDiAgXjr8csi3odSQI15i_SAIihyFP7GMsm1kFQmEfOJ6JiGoVtBbstflZ1T7rugxOE6iIKSYNfmMQPf7v4jRAypuW/s320/SNC11200.JPG" border="0" /></a>chicago may be well known for its deep-dish pizza, but there are more hot dog stands than wendy's, mcdonald's and burger kings <a href="http://en.wikipedia.org/wiki/Chicago-style_hot_dog">combined</a>. <div><br /><div>before my trip, i did some research on chicago hot dogs. traditional dogs are made with the following ingredients: pickle spear, yellow mustard, sport peppers, relish, diced onions, fresh tomatoes, hot dog, steamed poppy seed bun. chicagoans are very serious about their hot dogs and <a href="http://theoriginalmaxwellstreet.com/blog/?p=32">say</a> that real hot dog stands don't use ketchup and some even laugh at you if you ask for it.<div><br /></div><div>after all the research i did, we ended up running out of time and we ended up stopping by <a href="http://theoriginalmaxwellstreet.com/">maxwell's</a> on the way to midway airport. this is the hot dog i had on the plane. i'm not proud to say the sport peppers were too hot for me. after taking those off, i thouroughly enjoyed my first chicago hot dog. but i'm going to have to try a few more to understand this creation. i don't necessarily want to eat the most famous, just the most delicious. does anybody have a suggestion? where can i get the best hot dog in chicago?</div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-21289695516583911212009-04-09T19:33:00.000-07:002009-04-27T08:44:15.543-07:00medjool<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_O5O1DPMgSiA7dAakWy-9JERBwbPfH0jJIBDzT2O-9prUJjec4wtcgPZxogiXZWyLKUZ5gRcU1D0tx7GmJEst3G_N0vPLgK9fnbQ2T6yBVpZJf2ymyFRmI2ku3b2J8AbkCnvpwNk575ZX/s1600-h/medjool+logo.jpg"><img id="BLOGGER_PHOTO_ID_5322823519651290626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 205px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_O5O1DPMgSiA7dAakWy-9JERBwbPfH0jJIBDzT2O-9prUJjec4wtcgPZxogiXZWyLKUZ5gRcU1D0tx7GmJEst3G_N0vPLgK9fnbQ2T6yBVpZJf2ymyFRmI2ku3b2J8AbkCnvpwNk575ZX/s320/medjool+logo.jpg" border="0" /></a><br /></div><div><div>someone told me medjool means "date" in arabic. a friend and i went to<a href="http://www.medjoolsf.com/" style=""><span class="Apple-style-span" style="text-decoration: none; color: rgb(0, 0, 0); "> </span></a><a href="http://www.medjoolsf.com/">medjool </a>on a friday night. i had heard a lot of good things about this restaurant. my first thought when i walked in the swanky dining room was "this would be a great place for a date."</div><div><br /></div><div>the small plates menu is arranged geographically: middle eastern, north african and european. we started off with drinks: a pear cocktail for my friend and a pomegranate margarita for me. i was happy with my tart drink and she said hers tasted like a pear jelly bean: her favorite flavor. after placing our order with the friendly server, someone brought over crispy pita chips, tangy hummus and sweet olives. </div><div><br /></div><div>the roasted beet salad (middle eastern) arrived at our table first; it was absolutely gorgeous. Red and golden beets were thinly sliced and dressed with the cara cara orange vinaigrette. we recognized <a href="http://en.wikipedia.org/wiki/Halloumi">halloumi</a> cheese as the one that can be cooked without melting. the medjool kitchen seared thin slices of halloumi until golden brown. a festive chiffinade of mint completed the plate and made me smile. this salad was an excellent example of how the sum is greater than its parts. if we tasted a couple ingredients together, the salad was refreshing. it wasn't until i took the time to put EACH component on my fork (beet, orange, tiny piece of cheese, mint) when i understood the dish. the ingredients played off each other to make a complete taste experience: sweet, salty and fresh. what a way to start a meal! we were more than ready for the next dishes to arrive.</div><div><br /></div><div>we were served the braised short rib (north african) next. the sauce was cinnamon sauce with medjool dates was dark, thick, sweet and savory. it was delicious! unfortunately, when we got to the inside of the meat, there wasn't much flavor. a couple mini twice baked potatoes were cute and creamy, but flavorless. we found ourselves looking for a salt shaker. both the lobster ravioli and the fish needed salt as well. they were ok, but lacking in flavor and imagination. </div><div><br /></div><div>"excuuuse meee!" my friend had to track somebody down to order a glass of wine that arriveda few minutes later without a stem and the medjool logo. impressive. ok medjool...go on with your custom wine glasses. the friendly server that took our order in the beginning was nowhere to be found after we started eating. several different runners brought our plates as they were ready, but nobody checked on us. instead we had to flag people down every time we needed something: a glass of wine, the dessert menu, the check. </div><div><br /></div><div>for dessert, we decided to try the carrot cake with citrus frosting and golden raisin compote. unfortunately, the menu didn't mention the snow storm of walnuts that landed on top of the cake. by the way, i don't like walnuts. after maneuvering my fork past the nuts, i noticed the moist cake was iced with cream cheese frosting, not the citrus as promised. it took a few minutes of searching to find the compote between the layers of cake. i couldn't get past all those nuts so i flagged somebody down again to order the ginger cake with orange caramel sauce instead. This time, the warm cake was served with a lukewarm apple, golden raisin sauce - no orange caramel sauce - and ice cream. i started to wonder if any other customers noticed the inaccurate dessert menu. the ginger cake was just ok, but i ate the whole thing because i was still hungry. after paying $50 for my portion of the meal, i didn't want to have to eat again later.</div><div><br /></div><div>i love looking at restaurant pictures on other food blogs but i couldn't bring myself to mess up the sexy vibe with a flash. i'm working on an idea that will let me share my experience more without having to take pictures. by the way, the medjool logo above is from their website. </div><div><br /></div><div>if you go...</div><div>-bring a date.</div><div>-order a drink.</div><div>-try the roasted beet salad.</div><div>-ask for a salt shaker.</div><div>-don't expect attentive service.</div><div>-ask for detailed description of desserts.</div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-80303227754655524352009-04-07T20:15:00.000-07:002009-04-26T10:01:06.335-07:00sunday dinner<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OGqJkDtkSB1p_jCeL2GeqMI30TvCp4SAEisRGWktlNrknoT3KwX59cR4oyPdWaWEGKBB3wCX_kubq4PwXdJ3E-7g6OSOWgXzHqPPfqBc4pAuCcMsGQpDOZxcxJ80c_dtbGQN27XeL3_d/s320/SNC11039.JPG" style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" border="0" /><div>i recently started making sunday dinner for my close friends. i decided to start the tradition when i realized how nice it iss to get everyone together in one place and check in with each other (i go to another friend's house when she cooks on wednesday nights - more on that later). </div><div><br /></div><div>food is the perfect vehicle. </div><div><br /></div><div>family dinner is casual and fun. life can get crazy busy, we have to remember to keep in touch with people we care about.</div><br /><br /><div>this week, i decided to make chicken and shrimp fajitas. i'm going to attempt to write a recipe from memory, but please only use it as a guide. the recipe is for chicken but you can adapt it for any type of meat. you can also make this a vegetarian dish by leaving the meat out. i created this recipe a couple years ago and it is now part of my rotation. it's fast and easy and fresh - perfect for a weeknight dinner. once, i also made fresh pineapple salsa to go on top.</div><br /><br /><div></div><br />chicken fajitas (from memory)<br /><div>1 pound chicken tenders</div><div>onion powder</div><div>garlic powder</div><div>salt</div><div>pepper</div><div>olive oil</div><div>1 red onion, sliced</div><div>1 red bell pepper, sliced</div><div>1 orange bell peper, sliced</div><div>1 yellow bell pepper, sliced</div><div>1/4 - 1/2 cup chicken broth or water</div><div>flour tortillas</div><div>salsa</div><div>sour cream</div><div>cheese</div><div>1 lime, quartered</div><br /><br /><div>season the chicken with onion and garlic powder, salt and pepper to taste. heat olive oil over medium high heat in a large pan and place chicken in pan. flip chicken after a few minutes, making sure both sides are golden brown. take the chicken out and let rest on cutting board. drizzle a little more olive oil in the pan and throw in the onion to give it a head start. next, add the peppers and stir occasionally for about 15 minutes or until carmalized. after the chicken has rested and cooled, slice into strips (like the veggies). it's ok if the inside isn't cooked through because you're going to put the chicken back in the pan with the veggies. pour the chicken broth or water over everything. after the water comes to a boil, cover and turn down the heat to low. simmer for a couple minutes, until chicken is cooked through. heat up the tortillas for a few seconds in the microwave. serve fajitas with salsa, sour cream, cheese and lime.</div></div></span><div style="clear:both; text-align:LEFT"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-90417001337193849112009-04-03T07:58:00.000-07:002009-04-26T09:39:22.964-07:00does bacon make everything better?<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQJ2_s_eLRniHgtkl2JrNDV9_-5UGVH932jTKKWwlB0LnjCWJnpV0nZ_2plCWaXrSdvKLf-c38mCiE7nbgs3TEhLu3ogZ1R0mNg9hzo6vXzHXY4aC9PH1je2DEjyW9My4eOVDBuC8Yu7e/s1600-h/BaconMakesBetterTee.jpg"><img id="BLOGGER_PHOTO_ID_5321984825119649154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQJ2_s_eLRniHgtkl2JrNDV9_-5UGVH932jTKKWwlB0LnjCWJnpV0nZ_2plCWaXrSdvKLf-c38mCiE7nbgs3TEhLu3ogZ1R0mNg9hzo6vXzHXY4aC9PH1je2DEjyW9My4eOVDBuC8Yu7e/s320/BaconMakesBetterTee.jpg" border="0" /></a><br /><div>have you seen iron chef <span class="blsp-spelling-error" id="SPELLING_ERROR_0">america</span> on food network? <a href="http://www.meetup.com/Iron-Cupcake-San-Francisco-Challenge/about/">iron cupcake</a> is a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">meetup</span> group where people in the bay area participate in a monthly bake off with a "secret ingredient." this month's ingredient is <a href="http://blogs.sfweekly.com/foodie/2009/03/iron_cupcake_breakfast_challen.php">breakfast</a> so i decided to make my "banana pancakes cupcakes" again.</div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLfam79rvMuFA2V38vcOB9CzSLUFRTnF5kVaxSPRmt8ApYFHovQEh3Lf7FfqpB7kYTp1j2_lW_-DFtAYhY3mGavmz1sJJ-ak9y6HUXiz55Vhyz-l6vGq9iim0cBnZMpAhEAaZPvfbGGyG/s320/SNC11048.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5324196329896839490" /><br /><div></div><br /><br /><br /><div>i first made this cupcake for my friend's birthday in august. i used a banana cupcake recipe from <a href="http://www.marthastewart.com/recipe/desserts_E0308WELD_T">everyday magazine</a> but made mini cupcakes instead of standard size. i topped them with 3 different <span class="blsp-spelling-error" id="SPELLING_ERROR_2">frostings</span>: cream cheese, strawberry and maple. there wasn't a clear winner with my friends but my favorite was the maple. </div><br /><br /><div>iron cupcake was fun. it was nice to meet other people that like to bake and experiment. everyone sets out their cupcakes and we get one of each. this is my plate. there was a savory "cupcake" this time. it was a crepe with a mushroom and herb mixture rolled up. the "frosting" was creme fresh and chives <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sprinkled</span> on top. very cute and tasty but if i was a judge, i think i might disqualify it because it's not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">technically</span> a cupcake. there was a brown sugar cupcake with a waffle on top, very cute. french toast, waffles, pancakes, latte...and bacon. some were tastier than others...most were very cute. i went through the 13 cupcakes, filling out the little score card at a steady pace. when i got to #7 my whole system fell apart. </div><div><br /></div><div>this cupcake had an apple filling (which i didn't understand at first), maple frosting and homemade bacon bits on top. this cupcake made me close my eyes and "<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mmmmmmm</span>" escaped from the back of my throat. the apple paired nicely because the bacon was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">apple wood</span> cured. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">i've</span> heard of bacon in cupcakes <a href="http://www.cupsandcakesbakery.com/">before</a> and i thought it might work...but this really exceeded my expectations. i was very happy when this cupcake won first place.</div><br /><div>it got me thinking about other bacon sweet treats <span class="blsp-spelling-error" id="SPELLING_ERROR_8">i've</span> heard about recently: maple bacon <a href="http://blogs.sfweekly.com/foodie/2008/11/braving_the_bacon_maple_donut.php">doughnut</a>, maple bacon <a href="http://www.lollyphile.com/maple-bacon.php">lollipops</a>, bacon chocolate <a href="http://www.vosgeschocolate.com/product/bacon_exotic_candy_bar/exotic_candy_bars">bar</a>, maple bacon <a href="http://www.chow.com/blog/tag/maple-bacon-snickerdoodles"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">snickerdoodles</span></a>. i like bacon but <span class="blsp-spelling-error" id="SPELLING_ERROR_10">i'm</span> wondering if have people have gone too far. does bacon really make everything better?</div><div><br /></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-87920118354228269662009-03-27T23:02:00.000-07:002009-04-04T09:43:14.817-07:00sf chocolate salon<div>WHAT IS A SALON?</div><div>A Few Useful Definitions (from <a href="http://www.sfchocolatesalon.com/">sf chocolate salon</a>):<br />1. An assembly of guests in such a room, esp. an assembly, consisting of the leaders in society, art, politics, food, etc.<br />2. A hall or place used for the exhibition of works of art.<br />3. A shop, business, or department of a store offering a specific product or service, esp. one catering to a fashionable clientele<br /><br /></div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQNMZux9EQsvqliyWFe3MpQjCVfFxd6R-BcihYM3h6jyjfQNK-w3SGtnMBXnka_ZdGVegJA1sb1dcp_hYT3TDrc6X9yFB96-glLzH8WfBGxWmDXp-z8J7ige6BErgsRyIVpDiBiR3nZD7/s1600-h/SNC11002.JPG"><img id="BLOGGER_PHOTO_ID_5318727142844598338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQNMZux9EQsvqliyWFe3MpQjCVfFxd6R-BcihYM3h6jyjfQNK-w3SGtnMBXnka_ZdGVegJA1sb1dcp_hYT3TDrc6X9yFB96-glLzH8WfBGxWmDXp-z8J7ige6BErgsRyIVpDiBiR3nZD7/s320/SNC11002.JPG" border="0" /></a><br /><div>i went to the 3rd annual san francisco chocolate salon on saturday, march 21. it was almost overwhelming to be in the large room surrounded by all...that...chocolate. almost. now, i didn't get to every table but i did make my way around the whole room. there were a lot of small, local business there, showcasing their creations. there were all kinds of truffles and molded chocolates there...classic to....um, "eyebrow raising" flavor combos. i saw fabric decorative boxes that look like chocolate, chocolate liqueur, chocolate beauty products, "healthy chocolate" and even chocolate frosting (photo from <a href="http://www.sfstation.com/city-events/gallery/fort-mason-center/sf-chocolate-salon-g2952/111502">sf station</a>).<img id="BLOGGER_PHOTO_ID_5318727647137299810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2jJuDR6n-Hd_6qAgpCcwJnIQXJq3nTmBARvqomibI_nsFUSgstaAq6ULNeHlzB28vF1pHu-CUYUHuJCiNnAItHOt5QHNDYZHdKsJ6G6hrZwB6FeJ83KEIi8UJOXayt14DorFhgdkNziz/s320/chocolate+frosting.jpg" border="0" />the tastetv awards were announced yesterday and <a href="http://www.neococoa.com/">neo cocoa</a> won the award for best truffles. their truffles were by far the most beautiful. i sampled the freshly zested lime. while the lime flavor was pronounced, it wasn't my favorite truffle of the event. (photo by <a href="http://www.foodgal.com/">food gal</a>.)</div><img id="BLOGGER_PHOTO_ID_5318727439246037890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 202px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEcWUo9uK9TL2D9pmxrDTlkJ6xQjxH64GtlejMEf9I8PMdGbopWlN-cDn41vIP3T6p456wkdzaIciNGwohS7Wv49VlMyPidgfMvjRs-V5g5xqFXsKqGfYndzl3V06YzUuH5pLnGK598IQ/s320/neococoa.jpg" border="0" /><br />if i had to give out the award for best truffle, i would give it to the first one i tasted at the salon: chocolate cognac by <a href="http://www.cocodelice.com/order/">coco delice</a>. Imagine intense, dark chocolate elevated to the next level by the smooth cognac. <br /><img id="BLOGGER_PHOTO_ID_5318727975805622690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gM4yNP5_F66PJ0efpUPynbhajVOqiOgZx1MZ8NT6HHeVy6aVUbJBiXJ7j9vXzoCnDiPIJlqqpllMCEFYq_-O13gSl97c4wkRSTEzbKfDGjZhv_aLybTECQhnxhNj6Z_DTGGE5B-4YTMQ/s320/SNC10998.JPG" border="0" /><br /><div>the award for best flavored chocolate was given to <a href="http://martichocolatt.com/">marti chocolatt</a> and i agree with this choice completely. she was obviously very popular at the salon because by the time i got to her table at 3:30, she was out of business cards and several samples. luckily, i was able to try a few things: purple yam, starfruit, goat cheese, coffee. the flavor combinations were very interesting and i spent more time at her booth than any other. most of the samples i tasted were a fusion of chocolate and filipino produce. this is what her table looked like...</div><br /><div><img id="BLOGGER_PHOTO_ID_5318728510068442354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEhHzDZYIKcK6PbmuU6-hn2OuwW-QzlI05O3vwhZkTCrSBJQM2LXHYGQHktBjEm5-eAOrRdglmKtyorbYL8xwJJiQK6TVVHdWpCv1C5ghdEXM22swGWreoHccZMCUsjM72GUwL4Xq7JDV/s320/SNC11000.JPG" border="0" /><br /></div><div>Another highlight of the salon was the brazil honey cake by <a href="http://www.kikastreats.com/">kika's treats</a>. the moist, flavorful cake was enclosed inside a crisp layer of dark chocolate. i couldn't believe it when i found out there are no eggs or dairy in this cake! kika makes her treats at <a href="http://www.lacocinasf.org/">la cocina</a>, an incubator kitchen for female entrepreneurs. <img id="BLOGGER_PHOTO_ID_5318728841795785970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5pTd-aKTqlM0zeKfOAfivlG5QZX3g5Y6sd4ux2r6AMAO2oeFKDtRdT4mmVtfgZuZSNa8RUi2EoSv77s4U9bmy5JEVeM3yMYaY1dl-K1EpIrRcCXQFP7Hv1-zyUiLu819DXb72ZheO9Qr/s320/SNC10997.JPG" border="0" /></div></div></div></div></div>tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-32107432989959760682009-03-24T21:03:00.000-07:002009-03-29T13:23:20.187-07:00michelle's garden<img id="BLOGGER_PHOTO_ID_5318685788733400578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 234px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv_wl7leru4kclfTPGeL2vimcnZO84Vcpk2mReK9dXZ_u81XZZZBh8s2HPfWNMevBB144jzqkH1As9Y7sBYWPMj4bfMvbp-JPc_mbG_rXtqKMfW4dkiYS4So4cJKGEto44ll2P0SlAIYo/s320/michelle+kids.jpg" border="0" />“A real delicious heirloom tomato is one of the sweetest things that you’ll ever eat,” Michelle Obama said. “And my children know the difference, and that’s how I’ve been able to get them to try different things.<br /><div><br />“I wanted to be able to bring what I learned to a broader base of people. And what better way to do it than to plant a vegetable garden in the South Lawn of the White House?”</div><br /><br />last week, michelle obama and 26 fifth graders dug up part of the south lawn in preparation for an 1,100 square foot <a href="http://www.nytimes.com/2009/03/19/dining/19garden-web.html?hp">vegetable garden</a>. organic and seasonal vegetables will feed the first family and white house guests, but there won't be any beets since the president doesn't like them. instead romaine, spinach, collards, sugar snap peas, broccoli, fennel, radishes, rhubarb, onions and shallots will be planted in the garden. herbs will include mint, chamomile, sage, thyme, garlic chives, cilantro and parsley.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuCS0WoGUZpzi_SU_LgsBeZLXxphxvGEAxLGBjwwWD-qj8E1SVkSdJg-IEUaXr8fF2vPzbsAEr2PzYF6NQA9XBr9Lbo7l1DPHjo_IUm2leHPRoeBcafkTxKaNdNQmHrb27K_F76HjCTGF/s1600-h/obama+garden.jpg"><img id="BLOGGER_PHOTO_ID_5318685962809266770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 303px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuCS0WoGUZpzi_SU_LgsBeZLXxphxvGEAxLGBjwwWD-qj8E1SVkSdJg-IEUaXr8fF2vPzbsAEr2PzYF6NQA9XBr9Lbo7l1DPHjo_IUm2leHPRoeBcafkTxKaNdNQmHrb27K_F76HjCTGF/s320/obama+garden.jpg" border="0" /></a>on the day of the big dig, michelle <a href="http://blogs.wsj.com/washwire/2009/03/20/michelle-obama-how-does-your-garden-grow/">told</a> the photographers to "quit taking pictures and pick up a shovel." i love her! :o)<br /><br />the 5th graders will come back in two weeks to help plant the herbs and vegetables. they'll return later to help the white house chefs prepare the fruits of their labor. lucky kids... do you think these kids will go home and encourage their families to grow their own produce? and do you think their parents will actually do it?<br /><br />of course, i have to mention alice waters. apparently, she was <a href="http://joanneweir.blogspot.com/2009/03/first-day-of-spring.html">thrilled</a> to hear the news after everything she's <a href="http://www.gourmet.com/foodpolitics/2009/02/alice-waters-influence-on-politics">done</a> to advocate for a white house garden.<br /><br />seasonal, local and organic produce tastes so much better than the stuff you can find in the supermarket. i remember my nana's tomatoes from her backyard garden. all summer, i would slice tomatoes and eat them plain...like a piece of fruit.<br /><br />i don't have a backyard so unfortunately, i don't have anywhere to plant a garden. but i'm going to start growing vegetables on my balcony with self-watering containers. more on that later...tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0tag:blogger.com,1999:blog-1223224116216954497.post-70771214674201757232009-03-18T22:50:00.000-07:002009-03-29T11:40:57.341-07:00fast and fresh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLBvl7KG65z0PH0zzcYGeSCaq26lDmkpC0U6okyFc0shxl5wdsJrdl2OOnIQCY7uFL8-ZBMyB6nLxvTytPw3l3qYIOlQxXelR3AGVVnJfqUZDQr_t3VsvOXPGJm4wzgOOx3AjKWpVZ3nb/s1600-h/SNC10978.JPG"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLBvl7KG65z0PH0zzcYGeSCaq26lDmkpC0U6okyFc0shxl5wdsJrdl2OOnIQCY7uFL8-ZBMyB6nLxvTytPw3l3qYIOlQxXelR3AGVVnJfqUZDQr_t3VsvOXPGJm4wzgOOx3AjKWpVZ3nb/s320/SNC10978.JPG" border="0" /></a>spicy. mango. shrimp. <br /><br />when i saw these 3 words together in sunset magazine, my eyes widened and i smiled....<span class="blsp-spelling-error" id="SPELLING_ERROR_0">mmmmmmmm</span>. excited to try the new recipe, i talked about it with a friend. for some reason, she didn't understand the combination and her face kinda scrunched up into a perplexed expression. i don't understand the confusion. i love spicy and sweet flavors together so i put this meal together the very next day.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">i'm</span> happy to report that the recipe was both fast <em>and</em> fresh. i think i actually finished in less than 30 minutes. since i was in the mood for some veggies, i decided to add a handful of spinach to the shrimp. also, i didn't have any basil and coconut isn't really my thing, so i just left those ingredients out. this dish was very easy to make and tasted even better the next day, when i took it to work for lunch. looks pretty good, right???<br /><br />garlicky shrimp + tart-sweet mango + fresh spinach = a very happy <span class="blsp-spelling-error" id="SPELLING_ERROR_2">christina</span> :o)<br /><br />heather <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ripley</span>, from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">menlo</span> park sent this recipe to the magazine and ended up winning the contest. go heather! thanks for sharing with everyone. here is the recipe the way it was printed in the march 09 issue of sunset magazine:<br /><br />heat 3 tbsp. vegetable oil in a large frying pan over medium heat. saute 1 cup chopped onion until golden brown. add 2 tsp minced garlic, 1 tsp. red <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chile</span> flakes, 1/2 cup chopped fresh basil leaves, 2 tbsp. soy sauce, 1 tbsp. fresh lime juice, and about 12 oz. peeled and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">devained</span> medium shrimp; cook stirring often until shrimp turn pink. add 2 cups cubed fresh (preferably unripe) or frozen mango and cook until warm. sprinkle with 1/4 cup toasted shredded unsweetened coconut and serve with steamed jasmine rice. serves 4.tengo hambrehttp://www.blogger.com/profile/02036914685020258881noreply@blogger.com0