Delightfully Reimagined

Photo courtesy of Savour the Senses*

Nearly every upscale restaurant has succumbed to the trend of an asparagus and poached egg salad. I can't even pinpoint it to a specific cuisine because I've had some variation of it in French, American, Italian and even Gastro-pub, restaurants alike. Be it with Parmesan shavings, a grilled portabella mushroom, lettuce of any variety, sprinkling of crispy bacon, hollandaise-- you name it, I order it. Because there's nothing I like better than asparagus and a poached egg. (oh, okay-- there are SOME things I like better, but that doesn't really work for this post.)

So imagine my delight to turn up at the Mint Hotel (née City Inn) in Manchester to find a brand spanking new menu with an asparagus and poached egg combo. It was my first time back since our falling out -- this place used to be my weekly hang-out, where I'd wait for MRN after a trip somewhere in the country. I'd hang out in the lobby bar/lounge, where the WiFi was free and the staff accommodating-- they never even blinked at my order of peppermint tea and the hours I spent hanging out, typing away at my computer. But the new management which brought with it poor service, sub-standard loos (previously my favorite part of the hotel-- I'm always on the hunt given my particular aversion to public restrooms) and mediocre food, sent me looking for greener pastures.

Today it all changed. Partly because it was raining, and partly because I desperately needed the loo ("English-ism") after my two hour journey, I headed across the street from the train station to the Mint Hotel. I meant to only order tea but in perusing the menu, I spied this little delight:

Warm Asparagus, Lambs Lettuce and Ham Hock Salad (with a soft poached egg and Parmesan)

Ummm-- YES PLEASE!

Having had somewhat dubious dining experiences here in the past, I did wonder what I was in store for-- after all, a poached egg is not an easy feat, and doing it in the fly in a busy hotel bar, even more of a challenge. But boy, was I pleasantly surprised. The salad was indeed warm (as advertised), the asparagus perfectly cooked-- tender but not mushy; the Ham hock such an unexpected-- and tasty-- addition; and the egg! PERFECTLY poached. When you cut into the egg, just the right amount of yolk poured out to create a delectable dressing that the lambs ear lettuce was perfect for mopping up. Needless to say, I inhaled it. (and I didn't even notice that they omitted the parmesan until I wrote this entry-- clearly an unnecessary addition).

So big thumbs up to the Mint Hotel (and most importantly the chef!) for a great rescue. This may just become my "new" haunt part deux.


(*Note: Photo is not the actual dish that I ate. I was too busy eating to remember to take a photo... I'll try harder next time...)

CRAVing

Oh, sushi-- how I miss you. But not just any sushi-- Sushi Aki (now Sushi Yagumo). The amazing hole-in-the-wall of my childhood, located in good old Van Nuys, California.

Maybe it's nostalgia, but I think this is the best place in the whole world. The sushi is delicious-- but their specialty? The spicy handroll.

Unlike most sushi places who use a chili sauce, it's all about fresh and dried peppers for this place. And you can "choose your level" of spicy, between 1 and 10 (and don't I love interactive eating). You can even win a prize if you eat a #10 (well, now you have to eat 2). But best save that for your last roll-- because you won't be able to feel your mouth IF you're actually able to eat the whole thing. Case in point: I LOVE spicy food, and pretty much spice up everything I eat (so demonstrated by the large container of crushed red peppers, and back-up bags of it, that I have in my spice cabinet). But I can only eat a #3.

I woke up this morning craving Sushi Aki-- err, Yagumo (changed owners with the famous Aki retired and the restaurant was taken over by one of the chefs). This is a "ninja roll" whose contents are a surprise-- a mixture of the freshest catch, usually tuna and yellowtail and whatever else is on hand; combined with chiles and green onion and yummy goodness. This is one of my favorites along with my ALL time favorite, spicy scallops. Yum, Yum, Yum. You'll always be Sushi Aki to me.

Nom-Nom-Nom

If you don't know it by now, I love to cook. I do get hooked on favorite recipes, but I also like to try new ones. The last couple of years I've focused on learning how to cook red meat-- since I married a Brit and all and they love their meat. But seeing as I was raised a vegetarian (for all intents and purposes-- although we ate fish and sometimes turkey), other meats were sort of a mystery. And while I cook all sorts of fish, shellfish was one area that I tended to avoid. It was the special treat meal that you'd order in restaurants and pay through the nose for. But, like all food, someone has to prepare it-- so why not me? So I started tackling shellfish... prawns, clams, mussels... but one thing remained at arms reach-- my favorite ever: scallops.

I don't know why I found them to be intimidating, but maybe it was because I LOVE them, and didn't want one bad experience at home to turn me off to them forever. But thanks to my wonderful brother- and sister-in-law, I gained the courage to try them at home. And they are delectable. Forget spending $20 at a restaurant-- you can make this at home for $5-- for two people! This is Gordon Ramsay's recipe (via my bro- and sis-in-law who made this for us at a dinner party). I've made it several times, experimenting with the quantities of the ingredients (and adding the salt when pan searing the scallops) to get the balance right (MRN doesn't like tomatoes so I use less; I like more spice, so more chiles)-- and I think I've finally hit pay dirt. This is pure yumminess and perfect for a summer evening (not to mention a very easy recipe that is guaranteed to impress your guests).

Pan Seared Scallops with Spicy Corn Salsa

Ingredients:

• Fresh, large scallops (3-4 per person)
• (1) 14-oz can of sweet corn
• 1/2 packet of grape tomatoes (approx 100 g/3.5 oz), diced
• 1 small red onion, diced
• 3 small green or red chiles, finely minced
• 3 tbsp sesame oil
• dash of soy sauce
• juice from one lime
• curry powder
• fleur de sel (or kosher salt if you don't have it)
• olive oil (for cooking scallops)
• rocket leaves (optional)
• fresh coriander (or cilantro for you California peeps-- also optional), chopped

For scallops:

• Heat olive oil on high heat in saute pan (should be VERY hot so that oil is almost smoking)
• Remove muscle (if still attached) and rinse and pat dry. Slide scallops in half. Dust both sides with curry powder and sprinkle of fleur de sel (I usually dust the second side once in the pan).
• When pan is very hot, add scallops and sear for 1 min per side (watch them carefully because you may need less time depending on your stove top).
• Remove from pan and set aside

For salsa:

Combine all ingredients except scallops, curry, fleur de sel and olive oil in bowl and toss to combine.
Heat salsa is large saute pan for 2-3 minutes until warm.

To serve:

If serving with rocket, place a few leaves at the bottom of an appetizer-sized bowl or plate. Spoon salsa over rocket leaves. Place 6-8 scallops over salsa (or however many you're serving per person; if they're particularly large, and you are serving this as an app, may want to reduce to 4). Sprinkle with fresh chopped coriander (or I use parsley because I'm not a coriander fan...).

A cooking kind of weekend

Inspired by GP I suppose, it was a lovely weekend filled with family and cooking, as you've spied in the last couple of posts. Sunday was no different and since we FINALLY had some sunshine (and it nearly hit 68F! WHOOP!), we decided to grill (though we ate inside since it was still freakishly cold). MRN requested something "normal" (though he was kinder in the nomenclature) so there were hamburgers but then I got to be more creative, making:

Marinated lamb kebabs (marinated overnight in red wine, red wine vinegar, olive oil, minced garlic and an assortment of fresh herbs including rosemary and thyme) speared with red onions, yellow and red peppers and served on toasted pine nut cous cous (made with homemade chicken stock).


"Mom's potato salad" (right) which is a standard Hawaiian concoction that contains very little potato combined with pasta, hard boiled eggs (shredded), carrot (also shredded), crab meat, onion, black olives and mayo.

&

Homemade "Waldorf" salad with shredded chicken (left)-- my random concoction which this time became a Waldorf by based on what I happened to be able to find in the pantry; in this case, apple, celery, raisins, red onion, walnuts, chicken, S&P to taste and some mayo). This is one of my favorite things to make and eat with all the layers and textures. It's also great as a hors d'oeuvre which you can serve in Tostito "scoops" (which you can't find here, so I served it with corn chips on the side instead).

and last but not least,

Peach crostata (Ummm... half eaten; couldn't beat away the eaters to let me take a photo first)--a variation on apple and a perfect substitute for the summer. But I really must learn patience to convert measurements. The whole guessing on the amount of butter is making for some interesting results.

I also used GP's chicken stock recipe to freeze and store stock for future use (and use it for the cous cous that was served with the lamb). However, it yielded LOADS more than the recipe's stated 3 liters-- try 6. Whoops. So I froze 3 liters, reserved 2 cups for the cous cous and used about 1/2 a cup for a lemon/olive oil/rosemary sauce for the lamb... the rest I'll make into chicken noodle soup with the left over chicken from the stock (half of which was used for the chicken salad). And by the way-- cooking cous cous in chicken stock-- so much better! It gives it a whole new dimension and is so much tastier (thanks Ina!).

So not only was there lots of cooking this weekend, but one item ended up resulting in all sorts of applications (the chicken, the stock, the veggies...). And now when Ina's recipes call for "good chicken stock" (which it what it actually says) I can pull it out of the freezer instead grabbing a stock cube. I'm sure food will taste magnificently better for it. (So I'll keep telling myself.)

A Few of My Favorite (NYC) Things

In my continued effort to organize (and categorize) my blog, I stumbled upon this list, still in draft form, that I originally wrote in 2006. I had lived in Chicago for two years by then, but clearly was missing NYC and my 7+ years of living there. The list still holds true today-- and there are countless more things that I could add. But at 60 things, it's probably a good place to start. I think 75% of the things on the list are food-related (restaurants, markets and food). Good to know some things never change.

*********************************

1. Astoria
2. Diners
3. Chocolate egg creams
4. Broadway Tavern (neé Station)
5. Lemonia (it's not called this anymore, but it's still some of the best Greek food you'll have outside of Greece... just look for the place on Broadway/30th street in Astoria)
6. Elias' Corner (Greek seafood and ornery waitresses in Astoria... YUMMM)
7. The Yoga Room
8. Buttercup Bake Shop








9. The notions district
10. The fact that I could get anything, anywhere, at anytime
11. MOMA Design Store
12. Central Park
13. NYC-only restaurant chains
14. The fact that you always get napkins with any food item you buy (even if it's just coffee) and that everything always comes in a paper bag (even coffee).
15. Street food vendors & ginormous cinnamon rolls.

16. Papaya King
17. Roasted chesnuts for your pockets in the winter
18. Good Enough to Eat
19. Theater-- all and any





20. The N Train
21. Eisenberg's
22. Subways in general, actually
23. That you always know where you are (except maybe sometimes in the Village)
24. That 20 blocks equals a mile
25. That even streets ran East

26. The Queensboro Bridge
27. 31-62 29th Street
28. My view from Apt. 6f

29. Kate's Paperie
30. Chat-n-Chew
31. Campbell Apartment (the bar/lounge)
32. oh-- and the Campbell's Apartment (1361)
33. Grand Central Station
34. 41st Street (between Madison and Fifth)
35. The New York Public Library
36. Dancing in the rain in Bryant Park
37. Karaoke in Korea-town
38. Brother Jimmy's
39. My little slice of heaven on 23rd street between 6th and 7th
40. That I never once made the street fair on Broadway in Astoria (but the NYPD always knocked on my door to let me know that I should move the car before it was towed)
41. Ciao Bella (both the original and the upgrade in Brooklyn)

42. Basillica










43. Mister Softee
44. Going to three different Tasty Delight's, in a three block radius, to find the right flavor
45. J.G. Melon
46. Eli's




47. Zabar's
48. Arthur Avenue (and Dominic's)
49. That in NYC there are three places-- in Manhattan ALONE-- to take the freakin' GMAT; in Chicago, there's ONE.
50. That in NYC, I'd be able to find the Merrell boots I want in about a hundred places (and in Chicago, no one's ever heard of them...).
51. That some of the best friendships of my life were made there.
52. That said friends made my last days in NYC the best ever-- accomplishing my "wish list" of walking over the Brooklyn Bridge; having drinks on the roof of the MET, and seeing the Public Theater's production of my FAVORITE Shakespeare play, "Much Ado About Nothing," in Central Park (starring fellow VC alum, Lorenzo Pisoni), all in one day.
53. That there are still so many things that I want to do there.
54. Montu and Casey dancing in the street.
55. Montu and Casey in general.
56. The Daves and their Times Square haven.
57. My soul sister, Jes.
58. The sanity to my insanity, Mary C.
59. The Conran Shop.
60. Christmas in NYC.

Jerk!

I'm a big fan of the old fashioned. When I was little I loved Victorian everything-- the clothes, the shoes, the history. I even talked my mom into subscribing to Victoria magazine (yes-- it did exist) so I could relish in days gone by. I loved Anne of Green Gables and wished upon wished that I could wear those beautiful dresses with puff sleeves (oh, and marry Gilbert Blythe of course). Old movies (Garbo, Bacall, Hepburn, Grant, Bogart-- you name it, I loved them) I'd watch with my grandmother. I loved the 50s-- the music, the poodle skirts (I had several that my mom made for Halloween but I decided I loved them so much that I would wear them to school... oh, yes. Purple plaid poodle skirt with a white Hawaiian-print shirt. I think there's a photo of me at Disneyland in that gem of an outfit).

So imagine my delight to have read this article in the NYT this morning. The emergence of old fashioned soda shops and even better, soda jerks? Score! I LOVE me a chocolate egg cream (How can you not? A drink that contains neither egg nor cream?), and would faithfully order one, regardless of time of day or what I was eating, if I spied it on a menu. Not that they were prolific. I had to do some serious hunting in my NYC days to find one (of course my favorite Eisenberg's has them). Ice cream sodas, egg creams, REAL cherry, vanilla or chocolate cokes? Yummmm!! If I still lived in NYC, I would totally be heading to the Brooklyn Farmacy and Soda Fountain for a potato head sundae: vanilla ice cream, peanut butter, caramel sauce, whipped cream and North Fork potato chip wedges. Awww-yeah. (Plus-- love the name. It's a play on fact that the building used to be a real pharmacy and the locally sourced products that he uses in his recipes-- hence FARM. The owner even kept some of the crazy old stuff that was in there-- like ointment tins from the 40s and anti psychotic drugs from the 70s to display alongside his wares and, well, ice cream, I guess.) I love that these emerging soda shops are sourcing local products and making their own concoctions-- from syrups to ice cream. What a great thing for sustainability-- not to mention a totally fresh and delectable gastro-experience.

If only one would open in England. Although we'd probably have to introduce the concept first. I had a "coke float" at a restaurant the other day... because it was there, of course. It was a summer special, apparently. Special it was but for all the wrong reasons. That, my friends, is another blog post altogether.

********ORGANIZATION UPDATE*************

You may have noticed that my organizing frenzy has extended to my blog-- if you peruse the right hand menu, you'll see some organizing additions such as a search box (which I'm not convinced really works) and labels (like my recipes or food pics? check out food/foodie/recipes. can't get enough of my randomness? check out warblings; want to check out the latest home disaster/makeover? Well, you get my drift). I'm not quite finished going back through and cleaning up labels (5 years of blogging... while I'm hardly a consistent blogger, there still are A LOT of entries), but soon it will all be labeled and yours for the finding.

PLUS! I've added "reactions" to each post under comments... so, feel free to react! (or suggest other reactions to add-- you can customize!) :)

CAVEAT: Baker, I am not

I've never been a proficient baker-- and at the grand old age of 35, I think I can pretty much write that skill off. The fact is-- I don't like baking for a number of reasons:

1. I don't have a sweet tooth. I attribute this to my healthy parents and their somewhat hippy-ish ways where we were much more likely to eat wheat germ and keefir than eat anything with refined sugar. Not that they were beasts. My mom made the best chocolate chip cookies in the world. They just weren't a daily thing and we only got to have them as the most special treat (sometimes made with whole wheat flour).
2. Baking and dessert making is fussy. There's lots of weird ingredients (cream of tartar??) that you don't use often or frequently. There's measuring-- exact measuring, which I do not do. And there's little room for improvisation. If you don't have a specific ingredient it's not as easy to find a substitute. And things have to be done in order. Blah.

That said, I do like to serve a full meal-- including dessert. But my lack of baking talent and sweet tooth pushes me towards things like tarts or crisps (or clafoutis, which I've recently discovered. Not only delicious but achingly simple-- it's basically pancake batter poured over fruit and baked). No-- I very rarely make my own crust.

We're headed to a bbq tonight and I wanted to bring something sweet. And since I'm an annoying perfectionist and a wannnabe foodie, I decided I'd have to make it. I've been tossing an idea around in my head based on a frozen yogurt concoction I used to love in high school. In case you didn't know, Los Angeles is the land of frozen yogurt. In the 90s, we kids would go to the movies on Saturday night and then head to Humphrey's or Pagliachi's for blended yogurts. Blended, you say? Indeed. You start with a base (nonfat vanilla or chocolate frozen yogurt-- yes, so LA) and then add mix-ins. It could be candy, chocolate chips, fruit-- you name it, they mixed it. But it wasn't hand mixing-- they had these special machines that would blend it to perfection while still maintaining the frozen yogurt-ness. I had two favorite combos: 1) vanilla with oreo and cream cheese (sounds gross, but if given the opportunity, you must try it); and 2) chocolate with espresso and cinnamon.

It's the latter that I've been musing about and pondering whether it could be made into a cupcake. I was thinking a cinnamon cupcake with chocolate espresso buttercream frosting. Only I couldn't find a recipe for cinnamon cupcakes (or even cake, for that matter). And I absolutely hate making buttercream (it has ingredients like cream of tartar), and I have no patience for it. So, improvisation, here I come. I had a recipe for vanilla buttermilk cupcakes stored away but I hadn't ever made them. Perfect-- I'd do this and add cinnamon. Err-- except I live in England and couldn't find buttermilk. A little sleuthing (and thanks to my friend Nicole's blog which introduced me to Joy the Baker), I found that you can actually simulate buttermilk. In this case I chose Joy's first method: a tbsp of lemon and a cup of milk (ironically method #3 used cream of tartar. I may have to buy this stuff). It worked! So, I made the batter and added 2 tbsp of cinnamon. Di-vine (if I do say so myself). But if I can ever find buttermilk, I may try the real-deal. I think it would make it a tad more sour / savory which would contrast nicely against the sweet...

Now for the espresso buttercream. *Sigh* after the buttermilk experiment and the whole making cupcakes from scratch, I just couldn't be bothered. A quick dig through my pantry unearthed good old Betty Crocker chocolate frosting. So I scooped it into a bowl and proceeded to add espresso. I started measuring, but then gave up and started dumping (and tasting). Chocolate overwhelms every flavor (although, take my comments with a grain of salt because I actually don't like chocolate), so I just kept adding until I could taste the espresso more than I could taste the chocolate.

The result? Yummmm. It brought me right back to being 16 and at Pagliachi's on a date with my high school sweetie. I wanted to garnish it with coffee beans, but since I don't drink coffee, they were not on hand. Thanks to my sister-in-law, I did have espresso, so in addition to using that to add to the frosting, I also dusted the top with espresso powder.

Cinnamon Buttermilk Cupcakes with Chocolate Espresso Frosting

Cupcakes (makes about 12 cupcakes-- barely)

• 1 c all purpose flour
• 3/4 tsp baking powder
• 2 tsp cinnamon
• 1/8 tsp salt
• 1/2 c buttermilk
• 4 tsbp butter
• 2 lg eggs
• 3/4 c plus 2 tbsp sugar
• 1/2 tsp vanilla extract

Directions:

• Pre-heat oven to 350
• Soft flour, baking powder, cinnamon and salt
• Melt btter and combine with buttermilk
• In bowl of a stand mixer* fitted with paddle attachment, cream sugar and eggs until a thick batter forms, about 5 minutes. Beat in vanilla. Mix in flour mixture until just combined and then do same with butter and milk mixture.
• Fill each cupcake liner 3/4 fill and bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 min then transfer to wire rack. Cool completely before icing.

Frosting:

• 1/2 container of chocolate frosting (if you're following recipe above for 12 cupcakes)--okay; if you're more talented than me, you can also make buttercream. A great recipe is here.
  
• 4 tbsp of espresso (although, taste it as you're adding / mixing-- you may want more / less)

Frost to your heart's content. (If you're feeling especially inspired, you can using a piping bag. Or in my case, a ziplock bag with the corner cut off. Hey--cooking is all about improvisation, right?

Wannabe foodie

I'm much more of a wannabe foodie on Facebook than I am here on this blog; mostly because I love to cook and post photos of finished dishes, but not so much to blog about them. But I figured that since I spend much of my spare time cooking these days (so wonder I am not gaining weight) that I may as well combine both pastimes into one so as to 1) get some more mileage out of my painfully neglected blog and 2) well, I only really had one reason.

I have a standard repertoire of food that I pull from but will mix up once in a while (Thanksgiving in a meatball was one such mix-up that was also one big mistake), but for the most part I pull from my bible: The Barefoot Contessa. I love Ina and have all of her cookbooks (thanks to my wonderful Daves) and she's my go-to woman when planning a dinner party or when I have an itch to cook something new. But I also have some other cookbooks, one being William and Sonoma's Wine and Food book which doubled as a wedding guest book (thanks to my genius sister-- married in Napa=wine; bride who is a wannabe foodie=cookbook). This is a pretty genius cookbook, esp for those who don't know anything about wine (me) or what to serve at a party with specific food (me). Plus the recipes are delicious and relatively easy (that's one of my main caveats as a wannabe foodie / chef-- if it has loads of ingredients, takes a ton of time or requires gadgets and gizmos, it's a big skip.

I always say I'll try anything once, so I dabble in all sorts of meats and ingredients. I'll also throw in some vegetarian options (much to MRN's chagrin) just to keep it healthy and heart-conscious. This is a recipe compliments of Ina but I've changed slightly-- the big things are adding heat (I love spicy food; I actually use A LOT more cayenne pepper and crushed red pepper than I've indicated below, but so as not to burn everyone off this recipe I've toned it down) and swapping tahini for tomato paste (I'm not particularly fond of tomatoes and tahini has lots of good qualities that are good for you). This is a great alternative to salsa if you're not a tomato fan too (plus the pita is healthier than those yummy corn chips because you can control the salt).

Roasted Eggplant and Red Pepper Spread (w/ homemade pita chips)

You'll need:

• 2 cookie sheets (with rims)
• Food processor (or potato masher)
• Large mixing bowl

Ingredients:

• 1 med eggplant (peeled & chopped)
• 2 red peppers (chopped)
• 2-3 cloves garlic (minced)
• 1 small red onion (chopped)
• 3 tbsp olive oil (plus extra for brushing on pita bread)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp tahini
• 1/4 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• Whole grain, wheat or seeded pita bread (cut into narrow triangles)
• Flat leaf parsley for serving (rough chopped)
  

Directions:

Eggplant spread:

• Pre-heat oven to 400 F
• Chop eggplant, peppers and onion into 1-in cubes (don't worry about being precise; it's all going to get mushed in the food processor-- that's the technical term) and add to bowl
• Toss with garlic, olive oil, salt and pepper
• Spread on roasting pan (cookie sheet) and cook for 40 minutes, tossing half-way through (the veggies should get brown, but careful not to burn)
• Remove from oven and cool slightly
• Add contents to food processor fitted with steel blade
• Add tahini and pulse 3-4 times until incorporated
• Taste for salt and pepper
  

Pita Chips:

• While veggies are in oven, prepare pita bread by cutting into narrow triangles, brushing with olive oil and sprinkling with salt; arrange on second cookie sheet
• Place in oven for 7-8 minutes
• Remove and serve with eggplant
  

Petits Pots

Oh Whole Foods, how do I love thee... let me count the ways.

This time it's because of the little pots of French yogurt that I picked up. These are pretty common in France-- all different shapes, colors and materials (glass, ceramic, terracotta). These little gems came in the form of painted blue terracotta pots with "La Fermiere"-- The Farmer-- carved in the side.

I loved the presentation and the weight of these-- also that the containers can be recycled-- in my case, I'm going to plant herbs in them. They'll be such a sunny addition to my window sill! Plus-- the yogurt was delicious. No non-fat option here (it's French, after all). The yogurt is sinfully rich and creamy and comes in a variety of flavors-- I tried honey; vanilla (with real vanilla beans); and strawberry and gooseberry (pictured) which is a lovely combination of sweet and tart. Yummmm.

Now if only I didn't live 200 miles from the nearest Whole Foods.

The Art of Disguise

I'm not the first person to "hide" food within food. There's been many a cookbook written about how to get your kids to eat healthy food (perhaps the most recent by Jerry's wife Jessica Seinfeld).

Now, I don't have kids, but I do have a husband. No, he's not particularly finicky, and in his defense, he will try absolutely anything that I put in front of him. But there are certain things that he doesn't prefer, and veggies rank up at the top. Now, I love vegetables-- I have no problem eating them. But even I need a little inspiration once in a while.

It's no secret that I love my crock pot. I have two cookbooks (compliments of my friend M) that are all about slow cooking (remember the Italian Pot Roast recipe). But I also make stuff up when I'm in a hurry and need to whip something together fast. Beef stew is my go-to "hurry up" recipe. I don't follow a specific recipe-- I just dump in a little of this and a little of that-- basically anything that I have in my fridge or cupboard. It's a great cold weather comfort food and the perfect one pot / one dish meal. I made it for the first time this year (since it's so freaking cold here), but I decided I was tired of the same-old root veggies that I always use. Plus, I wanted to make it truly hearty without having to serve it with a carb-heavy side like rice or bread. A root through my fridge and pantry revealed kale and quinoa. Hmmm... I wonder if I could make it work? I prepped the stew as I usually do (well, at least I think it's how I usually do... it probably changes slightly every time). About an hour before serving I finely chopped the kale and added it to the stew. Then I stirred in about 3 cups of quinoa that I had prepared while the stew was cooking. Result? The kale gives you the all-important green leafy veggie not typically served with stew that is really good for you (powerful antioxidant, high in beta carotene, vitamin K, C and calcium. Not to mention it contains sulforaphane- a natural chemical thought to have anti-cancer properties). Plus, mixed into the stew, you can't really tell it's there, so MRN ate it without notice. And the quinoa made the stew really thick and hearty, plus gave it a slightly nutty taste which was delicious. Bonus? Also super good for you, high in protein and a good source of fiber and iron. And for those with gluten allergies-- entirely gluten-free (the quinoa, not the stew).

Two thumbs up from me (and the none-the-wiser guinea pig).

MB's Beef Stew

• 1.5 - 2 lbs lean diced beef (fat removed-- I buy the beef already diced at the butcher or grocery store, I'll usually cut the pieces a little smaller if they're too big)
• 2 8 oz cans of soup (your choice-- I usually use a tomato-based like beef broth w/ veggies, oxtail or plain veggie)
• 2 oz cans of chopped tomatoes
• 6-8 new potatoes, peeled and chopped
• 3 medium sized carrots, peeled and rough chopped
• 2-3 medium parsnips
• 2 small onions, cut into 1/8 chunks
• 3 cloves garlic, minced
  
• 1 leek, sliced
• fresh chopped parsley for serving
  
• 1/2 bunch of kale, finely chopped (you can chop in a food processor-- I didn't really measure the amount-- I just kept adding until I was happy with the amount)
• 2-3 cups of quinoa
  
• salt and pepper (to taste)
• olive oil
• flour
  

Instructions

• Add all fresh vegetables except kale into the crock pot
• Spread diced beef across a layer of paper towels and dab dry with another set of paper towels
• Sprinkle kosher salt and fresh ground pepper on both sides of the beef
• Sprinkle flour over the beef
• Brown beef in hot pan with olive oil in batches (do not cook thoroughly-- brown all sides, about 30 seconds each side)-- You don't have to do this step; you can just add the beef to the pot without browning; but I find that the beef gets more tender if you brown the meat first)
  
• Add beef to crock pot
• Pour canned soup and tomatoes over veggies and beef
• Set crock put to high and cook for 7 hours
• About an hour before serving, prepare quinoa
• Stir in quinoa and chopped kale
• Taste for salt and pepper (I'll usually add more pepper at this point because I love pepper; I'll also usually stir in some sort of Hawaiian salt mixture that contains additional herbs like ginger and thyme and oregano, maybe some chili powder; basically this is pretty fool-proof, anything goes recipe)
• Spoon into bowls and sprinkle fresh chopped parsley

This will last a couple of days (for 2)-- or serve probably 6. If you do have left-overs, on day two I'll usually add another can of chopped tomatoes and about 1/2 c water because the quinoa will soak up a lot of the liquid.

I don't need no stinkin' brunch place

The dearth of breakfast / brunch places in England has been one of my biggest complaints. While I'm not a big breakfast eater during the week, I used to love weekend breakfasts-- whether it was picking up a turkey sausage and egg bagel at Einstein's (I know, New Yorkers-- not a REAL bagel, but cut me some slack for living in Chicago for a while) or a full-fledged brunch with friend, I loved me some brunch. Sweet and savory, fresh orange juice, good friends... it was a staple, from the time I graduated Vassar and lived in New York (Jane Tavern, anyone?) to my standing Sunday brunch date with Amar my last year in Chicago so he could give me the latest download on his dating fiascoes... errr... successes. I also loved to host brunch... baked french toast, fritattas, salads and fruit... it was one of my favorite hosting activities. It never occurred to me that this could be a U.S. phenomenon.

Lo and behold, I move to the UK and guess what? No brunch. In fact, hardly any breakfast. Sure-- there's the famous "English Breakfast"-- an overwhelming meat on a plate extravaganza... bacon, sausage, black pudding, eggs over easy (it's the only way they do them), and the puzzling inclusion of baked beans, chopped tomatoes and a mushroom (or a few if they're smaller). But that's about it for the breakfast option. It seems that English don't do breakfast out. No mulling over a menu with lots of options of how you want your eggs done; no omelets with a million different fillings; turkey bacon or sausage patties instead of links. Forget about egg whites or fruit or, God forbid pancakes or waffles. You see, the English don't do sweet and savory.

We've managed to find a couple of places that do breakfast-- but mostly it's just a take on the English breakfast. A local place-- called Benedicts, strangely enough, promotes their breakfast big time, but there's only about 5 things on the menu, one being, Eggs Benedict, of course. But what I'd do for a pancake or waffle or french toast option... I'd even settle for a muffin or fresh baked bread for those lovely preserves they make from scratch. But no can do. Full English, Eggs Benedict or omelet of the day... which always has some odd combination of something with cheese. And for me, cheese does not an omelet make.

With a significant lack of brunch places, this morning I decided to bring brunch to the Benedict-Newton abode. Our small place doesn't allow for the groups that used to gather when I lived in Chicago, so it was brunch for two. I've never been one for Eggs Benedict, mostly because it was one of the school-yard taunts that used to be thrown at me (along with Benedict Arnold... Mikie likes it...). But also because I hate runny eggs. I've never been a yolk fan full stop (English-ism) and in fact, used to my make my sister eat the yolks of my hard boiled eggs. That is, until a few years ago when I encountered the poached egg. It was in a French restaurant-- and for lunch, not brunch, where a lovely salad with pancetta and a french mustard dressing had the most delicately poached egg on top... and when you cut into the thick, rich yolk drizzled onto the salad, making the dressing even better. I was hooked. I still don't like runny eggs-- sunny-side up, soft boiled, or any other way. But give me a poached egg, and I'm pretty happy. Since Eggs Benedict is sometimes on menus as an alternative to the heavy Full English, I'd taken to ordering that to avoid the heart-attack waiting to happen on a plate (ummm... not that the butter sauce and bacon is much better for you... ah well).

Until this morning, I'd never attempted a poached egg at home. It seemed daunting and something that only really experienced chefs could do (read Julie / Julia anyone? Didn't she go through like 2 dozen eggs before getting one right? And Miss Julia herself has a whole section dedicated to the oeuf.). Well, thanks (again) to trusty Martha my first attempt didn't go too badly. They weren't the prettiest, but three out of the four had the perfect runny to cooked ratio (the 4th was overdone so no runny goodness at all). I'd say not too shabby for my first try. Next time I'll try the hollandaise from scratch too.

Martha's (fool proof) Poached Egg

• Bring a large pot of water to a boil
• Add 1 tbsp vinegar and reduce heat to simmer
• Crack egg into a small teacup (I used an espresso cup)
• Gently submerge cup into water (the egg will sink to the bottom of the pot)
• Gently fold whites over egg yolk using a regular spoon
• Continue folding whites for 2-3 minutes
• When the egg is ready, it will float a bit (slightly)
• Remove egg with slotted spoon and repeat

Martha says to put the egg on a towel to drain while you're doing the rest of the eggs. I couldn't figure out how you could do so without it sticking; So since we were having Eggs Benedict, I had toasted the English muffins, made the bacon and was keeping it warm in the oven while I did the eggs. So when I removed the cooked egg from the pot, I placed them immediately on the muffin... but if anyone else has any tips, let me know!

I love a good roast

The funny kind and the food kind. This post happens to be about the food kind. Because seriously? When you live in the middle of nowhere in a country where the sun rarely shines, there's not much more to do than cook and think about food, and plan menus and eat. This means that daily walks are now not so much of a pleasure but more of a necessity. But as the saying goes, you say po-tay-toe and I say-- well, po-tay-toe.

Speaking of which, I'm on a great roasted vegetable kick. Ever since C told me her perfect roasted veggie secret (you have to heat the roasting pan with olive oil in it BEFORE adding the veggies) I've been roasting more and experimenting with different preparations. Potatoes. carrots. parsnips, brussel sprouts, butternut squash, zucchini, eggplant-- you name it, I'll roast it.

Tonight, courtesy of Martha, I tried a new twist on the roasted veg: apples. Specifically roasted apples, butternut squash and cippolini onions on a bed of watercress. And yes-- it was as yummy as it sounds. I guess technically butternut squash is a fruit because of the seeds, though...

Riiiiiight. So this post is uninspired. Onto the recipe (you won't be disappointed):

Ingredients

• 1/2 butternut squash, peeled and chopped into chunks
• 2 golden delicious apples, sliced
• 6 cippolini onions, thinly sliced
• 4 c watercress (or a package)
• 2 tsp good olive oil
• 1 tsp sherry vinegar
• salt and pepper

Instructions

• Preheat oven to 400 degrees Fahrenheit
• Mix squash, 1/2 tbsp olive oil, salt and pepper (1/2 tsp salt; 1/4 tsp pepper if you measure); spread on rimmed baking sheet
• In separate bowl, mix apples, onions, 1/2 tsp olive oil, salt and pepper; spread on separate rimmed baking sheet
• Put both baking sheets in the oven; apples for 30 minutes; squash for 40-45 minutes tossing each about midway through their roasting times
• While the veggies are roasting, toss watercress with 1 tsp olive oil and 1 tsp vinegar and salt and pepper to taste. Arrange on platter.
• Once veggies are finished, allow to cool for 5 minutes; Arrange on top of watercress; Serve warm or room temp.

Easy, huh?

Bonus-- not only does it taste good, it's super pretty (of course) and perfect for the Autumnal weather.

Holy Yogurt Batman

I'm a big fan of Greek yogurt. It's creamy and lacks the sometimes tart flavor found in a typical plain yogurt. I used to eat it for breakfast only-- the way you would any yogurt: with honey stirred in or sliced berries and grapenuts sprinkled on top. Then I started stirring it into eggs which made them super fluffy and light. And I had an "ah-ha" moment. Yogurt is just as good in savory foods as sweet.

I love sour cream in mashed potatoes, but obviously high in fat and cholesterol, it's not ideal for an every occasion potato. So I started substituting 2% greek yogurt (or 0%, but you lose some of the texture) instead of sour cream, butter and cream or milk. You still get the creaminess without the high fat content. I tried the same with salsa-- mixing yogurt with my favorite spicy salsa for a dip and it was delicious. I've also added it to make a creamy tomato sauce (last night's experiment was sauteed onions, peppers, cremini mushrooms and garlic with plain jarred spaghetti sauce and two spoonfuls of yogurt stirred in), which makes the sauce rich and thick (and gives you the creamy goodness without any of the guilt-- and for the record, I hate creamy, cheesy sauces, so the fact that I liked this is a big deal in itself). I also added it to mashed beans which helped give it more of a creamy mashed potato consistency-- and MRN ate it without a second glance, thinking it WAS potatoes! Whoop-whoop.

A super versatile ingredient that can be used for sweet or savory? It's not just for breakfast anymore!

Not Your Grandmother's Pot Roast

My friend Heather asked me to guest post on her cooking blog, "Pestle Mortar." So exciting! She's a kindred foodie spirit, an amazing chef (trained in pastry at the Cordon Bleu!), you can always find great recipes on her blog (not to mention, she always brings a tasty treat to a party!).

Check out her blog to get the yummy recipe.

Come Dine With Me!

I'm thinking about changing the name of my blog to Warblings of a Wannabe Foodie. I've always loved cooking and fancied myself a foodie. But lately I think I've crossed the line to obsessed. I spend all my spare time watching cooking shows (my favorites are the contest-ones like Top Chef, Iron Chef America, Come Dine With Me) and pouring over cookbooks. I've even finally dusted off the really fancy food processor MRN got me for Christmas and am using it 3-4 times a week! I like very colorful plates (meaning lots of veggies, much to MRN's dismay), and I also like experimenting with flavors that you don't immediately think go together (also to MRN's dismay...). I hate to measure anything, which means I'm less suited for baking. I also never think anything is spiced enough, so I tend to add more (especially garlic). It may be because I've killed my taste buds due to my proclivity for red pepper flakes (I like it spicy!). But I try to tone it down when there are guests (and because sometimes I destroy the dish by adding too much... thinking of the lemon disaster with my first attempt at sole meuniére. MRN is now in charge of that dish).

Sometimes recipes aren't worth repeating, but I'm always happy to have tried it. I'm trying to infuse new dishes into the repertoire because I'm a creature of habit and am mostly happy with eating the same thing over and over. But now having a guinea pig--err, husband, it makes it more fun to try out new things. Last night it was:

Grilled Lamb with Curried Rice and Cherries*

• 4 lamb steaks (about 1-inch thick) or 9-12 small chops
• 1/2 c olive oil
• 1/2 c fresh lemon juice (about 2 medium lemons)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 tsp fresh rosemary, roughly chopped
• 1 tsp salt
• 1 tsp pepper
• 1 c Long grain rice
• 1 c cherries, halved and pitted
• Fresh basil leaves, roughly chopped

For the lamb:
Whisk 1/2 cup of olive oil and 1/2 c. fresh lemon juice (about 2 large lemons), onions, garlic, fresh rosemary*, salt, pepper and paprika and pour over lamb steaks (or chops... really, whatever you like) in nonreactive bowl (translation: glass or ceramic). Cover with plastic wrap and refrigerate for 4-6 hours. (*rosemary is my addition because I always think it goes nicely with lamb; but if you don't like it, you don't have to add it...)

To cook: Grill on the bbq or broil in oven, 6 minutes on each side (for a steak about 1 in thick) for a pink center; a minute more for well-done. When you turn it the first time, spoon some of your marinade over it. Easy enough?

For the rice:
Any long-grain rice will do-- cook according to instructions but add 1 tsp of curry powder to the water. Pit and slice cherries in half (about 1 cup). Once cooked, gently fold cherries and basil into the rice. (if you don't have fresh herbs, you can use dried-- but cut measurement in half and rub in fingers / hands to release the flavor before adding to your food)

Serve and enjoy!

(For a bit of color, you can add roasted veggies or a spinach salad... here I served it with roasted brussel sprouts with garlic and lemon pepper)

*Curried rice and cherries recipe from Real Simple

Going to the Mountain

IF THE MOUNTAIN WILL NOT COME TO MOHAMMED, MOHAMMED WILL GO TO THE MOUNTAIN.

So were the sage words of the founder of Islam, Francis Bacon and countless other scholars and academics no doubt (in concept at least).

Everyday is still a new experience in England-- whether it's figuring out what people are saying (I will likely forever be challenged by accent and slang), what certain foods are (yes, it doesn't seem like it would be that challenging, but believe me, it is) or trying to determine why they play the same episode of Friends about five times a day... and sometimes multiple times in a week! (I've given up). In general, I've found I've been able to compromise and find alternatives-- whether it is to food (no sushi? more grilled cooked fish and musubi... thankfully i'm able to get ume and nori; although ume has to be ordered); clothes & shoes (compromise: don't buy clothes anymore; instead have funneled my shopping compulsion into things for the home and iTunes downloads... to the positive impact on my wallet, might I add); country-living (more planning outings on the weekend; dinner at least one night of the week in the city-- coinciding with one of my travel days; spending the night "in the city" be it downtown Birmingham or London, once a week).

But the one thing that I haven't been able to find a solution to? Mexican food.

I grew up in Southern California-- Los Angeles to be exact. There Spanish is the dominant language and there are actually more Mexican-Americans than Americans. "So What?" you ask? That means kick-ass Mexican food.

And by kick ass I don't mean chain restaurants like Chipotle (although, do love me some Chipotle) or El Torito. I mean authentic, little hole-in-the-wall places that are sometimes hygienically questionable but you know abuela or perhaps tio (or tia, hijos/as o otra) are cooking recipes passed down for generations... EXCELLENTE.

And that is one of the HUGE gaps that I can't seem to fill. There's a Mexican chain called "Chiquitos" here... that is barely palatable... and not the least authentic (despite its claim). But other than that? You can barely buy ingredients (ummm... taco seasoning suspiciously tastes like curry...). So if the mountain ain't coming to Mohammed...

I've raised my chicken enchilada game to the next level and have experimented with making it taste "more authentic." I still haven't attempted to make my own sauce (I need a weekend for that), but I've been playing with the chicken mixture and think I've come up with a perfect blend thanks to some google sleuthing and piecing together bits and pieces from various places (including my friend McKay's recipe, whose this is originally based on!). Instead of grilling the chicken and cutting into chunks, I wanted to shred the chicken and make it really moist.. hence the new recipe, below. It actually is much easier than grilling (because you just let it sit on the stove) and the prep time is pretty quick. I'm still tweaking, so I'll let you know how it goes... and I'll let you know when I attempt sauces!

Hapa Shredded Chicken Enchiladas
Makes 8 Enchiladas; Extra "stuffing" can be sprinkled on top before the cheese mixture

You'll need:

• 4 boneless, skinless chicken breasts
• 3/4 a medium-sized onion, sliced
• 2 cloves of garlic, smashed (I usually use 3, but I love garlic)
• 1 clove garlic, diced
  
• 1 small, or 1/2 large bell pepper (any color-- but I like yellow or green for color), sliced
• 1 medium tomato, seeded (get the goo outta there) and diced
  
• 1 large (16 oz) can of Enchilada sauce
• Tortillas (i use flour, but you can use corn or whole wheat; note that whole wheat tends to be a little sweeter so you may need to counter with additional salt... it also for some reason is a little soggier... my experience shows that flour works best)
• 1 tbsp salt
• 1 tbsp butter
  
• Taco seasoning packet
• Hot sauce (optional; 1-2 tsp, or more depending on heat tolerance-- I like "Cholula" which is a Mexican hot sauce that you can actually get here-- it's available in most US grocery stores; one of these days I'll attempt my friend Alberto's grandmother's hot sauce which is AMAZING)
• Shredded cheese (monterey jack, cheddar, mozzarella-- really, whatever you like; in America they also have those Mexican seasoned shredded cheese packets which I found works well; but if you don't have it, I just mix a little of the taco seasoning with the shredded cheese-- same idea)

(chicken mixture before enchilada assembly)

Preparation:

• Place chicken breasts in a pot
• Add 1/2 onion, smashed garlic and salt
• Add water, just enough to cover top of chicken
• Bring to a slow boil; Once boiling, reduce to simmer and cook for 20-25 minutes, covered
• Once cooked, transfer chicken to bowl or other dish and place in refrigerator to cool (really for as long as you want... just want to make it cool enough to handle). I usually scoop in as much of the onion and garlic from the broth as I can-- it makes it extra tasty.
  
• Retain broth
  
• Once cooled, shred chicken (with hands) or with two forks (if using forks, you don't really need to cool)-- for the Hawaiian readers of this blog, think kalua
  
• Melt butter in frying pan (or wok) and add bell peppers, tomato, remaining onion and diced garlic; saute until veggies are soft (you can use olive oil, but come on-- there's not much better than butter. if you use olive oil, about tbsp is enough)
  
• Add chicken, taco seasoning (if using taco seasoning for cheese, retain 1/4), and 1/2 cup broth
  
• Simmer 10 min to reduce liquid
  
• If you're using hot sauce, add to chicken and veggie mixture. I usually add about 1 tbsp or more (I like it hot!)
• Cook until warm

Now it's time to assemble your enchiladas!

• Take one tortilla and add a few large spoonfuls of the chicken mixture in the center (be sure not to overstuff-- they'll be harder to seal).
• Sprinkle a little cheese over mixture (retaining enough to sprinkle over all the enchiladas once assembled)
• Fold ends toward center and roll the tortilla to close
• Place in 13x9 baking pan
• Repeat until you have used all of the chicken mixture (or you run out of space), arranging enchiladas in baking pan
• Once assembled, pour enchilada sauce over enchiladas (you may not need the whole can-- it depends how "saucy" you want them)
• Sprinkle remaining cheese over the entire mixture
• Place in oven at 325 degrees for 15-20 minutes (until cheese is melted and sauce is bubbling).

(Before the oven)













(The final product*)














*if you like cilantro (I don't-- but wish I did for aesthetic purposes), you can finely chop and sprinkle cilantro over the top-- it would make it very pretty). Stay tuned for a good side to this meal in the next edition of: Going to the Mountain.

**Cook's note: taco seasoning can be VERY salty; so I usually only use about 3/4 of the packet or less; I don't usually cook with a lot of salt, so that may just be me. But between that and the enchilada sauce, beware of salt!

Barramundi in Vietnam

I love Sundays. Most people see it as the last day of freedom before going back to school, work, life... but for me, it's my lazy day-- I get to sleep in (til 7:45 today! yahoo!), stay in my pajamas all day and leisurely read the NYT Sunday edition over many cups of tea while fantasizing about my "if I could do anything in the entire world, what would it be" job: a travel/food writer (okay-- so, maybe there's one other job that I would love too... a back-up singer; but I figure that I could do both, because if I were a back-up singer, surely I'd be traveling to a plethora of fantastic cities around the world).

Ah, the NYT travel section... a myriad of places to dream about going, and all the exotic foods to eat. On the eve of the Olympics, of course there's ample coverage of Italy (a place I have been, and a place that I love... although I don't think I've seen a country that I don't like, or couldn't relish in the joy of simply being in a new place...). This week highlights Rome, and in particular, the key places to see (Forum Romana, Vatican, Spanish Steps), places to connect (Easy Internet Cafe-- hey! I've been there!), and of course, places to eat (fresh produce, gelato and delectable pasta, oh my!). When I return to Italy, one of the three phrases I perfected there will do me well: Cono piccolo con panna, per favore (Small ice cream cone with whipped cream, please).

Then there's the $1,000 meal in Hanoi. $1,000?!? It must be AMAZING! I must try it... surely, on my next trip to Vietnam (err... first trip to Vietnam), I'll definitely have enough of a disposable income to warrant a $1,000 meal. Blackened barramundi filet... now doesn't that sound like an absolute must-try? Then there's fondue of every kind in Geneva; and a Milk Bar in Sarajevo. Even the Ritz Carlton in the Cayman Islands caught my eye, if not for anything but the food. And I am not a Carribbean-vacationer-type-o'-gal (never been; absolutely no desire to go). But there's one thing that could get me there: promises of palate-pleasing wonders.

You'd think that with my ode to food going on here that I'm about 300 pounds. I'm not... I just have a great enthusiasm for food however, ample workouts and religious yoga-taking keeps me in check. But from the corner taco stand to the most upscale abode, I am a self-proclaimed foodie. From apple bretzels and wienerschnitzel in Salzberg, the most amazing red curry in Sydney, fior di latte (con panna, of course!) in Firenze to Rigo's Tacos in L.A., egg salad with bacon sandwiches at Eisenberg's in NYC and lest we forget tuna with Ruffles potato chips at the 'Nob in Po-Town. There's rarely been a travel experience in which I can't recount, in scary detail, all of my food memories.

Travel-food writer. Seriously.

(Oh-- and in recent weeks, India has been the darling of the travel press, but there was nary a mention in today's paper. It was however, spotlighted in yesterday's WSJ-- and, by the way, when did the WSJ get all fluffy?? In any case, with two of my friends going on a month-long expat assignment to Bangalore in March, it further fuels my itch to go to India. Oh, and the food in the land that smells like spices... or is that Morocco? Ah... Moroccan food... But that's an awfully big trip to plan...)