Eating Through Life

A Little Twist on an old Favorite

2011-04-21T13:36:00.000+02:00

So last weekend we had a dinner party with the theme of 'Classic American Steakhouse'. As you would expect the menu included a nice Ribeye Steak and of course the classic wedge salad (Iceberge Lettuce with Blue Cheese Dressing). As the first course I decided to go with another Steakhouse favorite, Shrimp Cocktail. Who wouldn't love this? Chilled Jumbo Shrimp with a tangy cocktail sauce to dip them into. Being as who I am, I had to fiddle with this classic and put my own twist on it. When I looked at all the ingredients needed to make cocktail sauce it just clicked. There where almost the same as what you would need to make a Bloody Mary (One of my favorite morning cocktails). So after mulling it over for a bit I decided to make a Shrimp 'Bloody Mary' Cocktail. Something to both eaten and drunk.

The ingredients I used for the 'Cocktail' Sauce were as follows:

Tomato Juice
Lemon Juice
Sea Salt
Freshly Ground Black Pepper
Horseradish (Fresh is always best if you can get it)
Tabasco Sauce
Worcestershire Sauce
Absolute Citron Vodka

I would tell you the amounts but I really have no idea. This is one of those recipes that everyone will want to do differently depending on your palette. Besides, every cook has to keep a few secrets to themselves. You can make endless variations on this recipe, it's really up to you and what is available.

For the Shrimp, that's pretty simple:

Set a pot to a vigorous simmer with salted water
Place the shrimp/prawns in the water and cook till done

Should take just a minute or two depending on size

When done immediately place them into a bowl of ice water
When chilled, remove and set to dry

My garnish was a very thin (in Egypt right now that is just the size of the celery) celery stick with top leaves intact. Cut the bottom to a point and skewer a pickled cocktail onion and pimento stuffed olive. Now all you need is a small, fun looking class. Fill with Bloody Mary, place Shrimp on the rim and stick in the garnish.

Now go make your own and enjoy!!

Can you say NACHOS!?!

2010-10-20T11:38:00.000+02:00

This picture speaks for itself. The more cheese it has, the better the Nachos. This is a little something I put together the other night. It has 2 different kinds of Tortilla Chips, Fresh Salsa (Pico de Gallo), Black Beans, Pickled Jalapeños and a whole lot of cheese (Cheddar and Jalapeño Jack). The secret in the construction of Nachos is to build layers of ingredients with plenty of cheese over everything. So whatever amount of cheese you had put on, add a little bit more. Also, add all your cold ingredients after you've had the Nachos in the oven, such as Salsa and Sour Cream.

Sushi In Maadi

2010-10-07T15:50:00.000+02:00

So we have been living in Maadi, Egypt for just a month now and are starting to get the hang of our local neighborhood. So for me it's all about the food. What's available, where to buy it and just as importantly where to eat it. When moving to a new place there is always so much to do as everything is all so new. Finding good places to go out to eat can sometimes be a huge challenge especially when you are the foreigner in a new country. Research is usually the first step that I take when eating in a new place and usually that can be a huge help in determining the hot spots to eat and such. In the States and Europe that has always worked well for me, but I find myself in a place that isn't so much driven by technology and often times can be explored with ease virtually online. When searching for restaurants in Cairo, specifically Maadi a quick Google search isn't going to bombard you with suggestions. Most of the info out there is by people much like yourself, who have done the searching the old fashion way and word of mouth is your safest bet.

So I seem to have gone off on a tangent, even if it is fairly relative to what I'm really going to write about and that is our very first Sushi experience in Egypt. Yesterday on Armed Forces Day (a public holiday here) where were out looking for lunch and decided to try a place that we have passed by several times in our time here and visits before. That place would be Mori Sushi. Yes that's right, we do have sushi out here in the desert and I'll be completely honest in saying that there was a wee bit of apprehension in the thought of eating raw fish here. We had been warned by various sources about eating out in Egypt and have had a few experiences of the not so fun kind ourselves. But when it comes to food you just have to soldier on. So we went in to this fairly stylishly designed Sushi Bar & Grill without high expectations and empty stomachs. The menu is fairly impressive with all this sushi. They had Maki, Temaki (Handrolls), Nigiri, lettuce wrapped rolls, fish wrapped rolls, Nigiri and just about any variations you could think of. There is also an underlined them of Brazilian influence (between seeing San Paolo next to Cairo on the sign and some brief internet research I came to this conclusion). We kept it simple as our stomach were in the driving seat and we really didn't feel like any decisions. So we went for a one of the Sushi Platters, some Veggie Tempura and I had some Miso Soup. The soup was pretty good, but way to big. They had it in a bowl that was more suited for Ramen or Udon Soup then what you expect to get Miso in. It could have perhaps used a bit more Miso in it but it had a nice flavor. They might have added something else in it that you wouldn't expect, but I could't quite place it. Possible it was the use of Red Miso instead of the traditional Shiro (or White) Miso or maybe just something from the Brazilian influence).

Next came our platter totaling 32 pieces that ranged from Nigiri to both small and large Maki. Salmon and Tuna where the fishes of note with a appearance of cooked Shrimp, Smoked Salmon and a unidentified Whitefish. Presentation was nice and the quality of fish wasn't the best I've had but it also wasn't the worst that I have by a long shot, so no complaints. Their rice was cooked well and not over seasoned (a fatal flaw for many places) and the rolls has just the right amount of it. I didn't have high expectations so I wasn't disappointed, mission accomplished. The tempura did take pretty long to come out. I'm not sure if the fryer wasn't up to the temp (that was my guess for it's tartiness) or what and it seemed like they didn't use rice flour, but the pieces where crisp and light.

So all in all it was a pretty good experience and I would come back when I get a hankering for the raw stuff. If you want to check it out it, Mori Sushi is located at 76 Road 9 in Maadi, Cairo. The next time I talk about Sushi it will be after tasting it in none other then the Sushi-Mecca of Tokyo, Japan in just over a month. Let's just say that expectations will be on a whole new level for that one.

Man I think I just started drooling, thinking about it.

What's for Lunch?

2010-10-05T09:09:00.000+02:00

Roast Salmon Sandwich w/ Pesto

Great idea for a tasty and pretty healthy lunch. If you happen to have any leftover salmon this is a perfect way to use you leftovers. Even if you don't it only takes about 10 minutes to cook up a fillet of Salmon. Just season them up with some S&P then Sear off in a hot pan with a splash of olive oil (do both sides), then toss in a 350℉ (175℃) oven for about 7 minutes, longer if the fillet is thick or less id thinner. Slice a baguette or roll in half, top with Cheese (I used Provolone) then Arugula, Sliced Tomato & Red Onion, place Salmon on top of that and lastly spread some Pesto on the top half of the bread. Press together, cut in half and tuck into some good grub!!

Ingredient of the Week: Pearl Barley

2010-09-29T12:11:00.001+03:00

Pearl Barley what is it? It's name gives it away as it is Barley that has had it's first two outer layers. These layers are the hull and the bran. While this does remove a large portion of the nutrition from the grain it still retains a good amount of it healthiness. It is very low in fat and is a good source of Carbohydrates and Fiber along with a nice bit of Iron. Pearl Barley is the most popular form of Barley is the US, but can also be found as flakes, flour(meal) and grits. In Japan Barley is used in the production of miso.

My first encounter with Pearl Barley was over 10 years ago when my wife (girlfriend at the time) made us Beef and Barley Soup. It is quite a wholesome, stick to your ribs kind of soup, perfect for a brisk winter day. I very much enjoyed it and have found recently that there are quite a few uses for Pearl Barley. It has a nice nutty flavor and chewy almost al dente texture. Great in soups, it will help to thicken the broth and can make that vegetable soup a lot more filling. Another great use is in salads or side dishes. You can use it like you would pasta in a salad or add it to greens or veggies. I like to pair it with grilled zucchini or roasted beets and Feta. Here is a little something that I cooked up for lunch the other day.

Making this is pretty simple and amounts really don't matter. It's all about personal preference and you can really use anything you have on hand.

Take about a cup of Pearl Barley and cook it in plenty of salted water or stock (amount doesn't matter since you are going to drain it, just treat it like you are cooking pasta), should take about 10 minutes at a good simmer
Drain all the liquid when the Barley is done and let cool to room temp
Quarter 2-3 Zucchini season and then grill or saute till done, then chop into bit size pieces and add to Barley
Dice some garlic and onion and saute in Olive Oil over Med heat
Chop some Fresh Spinach (maybe 1/2 bunch or small bag) and toss it in, season with S&P
When this is cooked through add it to the Barley
Also add about 1/2 a can of drained and rinsed Garbonzo Beans (Chickapeas), 1 Chopped Bell pepper, and 1/2 a pack of Feta Cheese (Crumbled)
Finally season with S&P and splash with a bit of Olive Oil and the Vinegar of your choice (I used Red Wine) and toss well
Serve it up in some bowls and Enjoy!!

The Blog Is Back!!

2010-09-28T17:03:00.000+03:00

So I've been away for all to long. The latest is that my wife, Shira, and I have made another big move and now live in Cairo, Egypt. Actually the are we live in is called Maadi and is a suburb of Cairo. This should give me all many of things to write about concerning the local cuisine, markets, restaurants and eating customs. I'm going to have a weekly entry that will cover an 'Ingredient of the Week' and will keep your mouth watering with plenty of recipes and food pics. Also in the cards is a look at some food from around the world as we have a trip in the near future to Seoul, South Korea and Tokyo, Japan.
Hope you all are as excited as I am.

Please feel free to send in your ideas for things you would like to see in the Blog and any requests for recipes or anything about food.

Happy Cooking (& Eating)!!
Dan

A Belated Thanksgiving Blog

2010-01-07T09:58:00.004+02:00

It may be the New Year, but better late then never I say.

Even though we live in the UK and the Brits don't observe this holiday, there is no better reason to cook up a giant bird then on Thanksgiving. Along comes the 4th Thursday of November and that means it's 'Turkey Time'. This year we actually had a third, as Shira's Mom, Peggy, came all the way from Shanghai, China to join us (not specifically for Thanksgiving, it just worked out that way.

So as for any true Thanksgiving, we went whole hog and did it up with all the trimmings as they say. Here is what was on the menu:

Herb Roasted Turkey stuffed with Aromatics
Rustic Style 'Smashed Potatoes' with Roasted Garlic
Wild Mushroom Stuffing
Green Salad with Blue Cheese/Apple/Walnut
Mushroom Gravy
Brussel Sprouts with Pancetta & Shallots
and of Course, Cranberry Sauce (from Scratch)

Prep....

And now for the finished products...........

The Table.........

'Bubbles & Brews' Party

2009-11-19T11:20:00.000+02:00

Last week we had a party at our flat (it had been entirely way to long). As you can tell from the name above, we had Champagne and Beer as our beverages of choice. So with all good parties , you always need to have some good snack to go with your bubbly and frosty cold ones.

Here is the menu of the night:

'Reconstructed' Braised Beef Stew
Goat Cheese & Roasted Beetroot Bruschetta
Mushroom Arancini di Rosi (Fried Mushroom Risotto stuffed with Cheese)
Caesar Salad Rolls on Croutons
Blue Cheese with Carmelized Onion & Apple, topped with toasted Walnut
Sweet Potato Soup 'Shots' - Asian Style with Creme Fresh & Sesame oil

Cheese and Charcuterie Plate

[Meats] Mortadella, Salami Picante & Bresaola
[Cheeses] Ossau Iraty (Soft Sheeps milk cheese), Mont des Cats (our favotrite from Teddington Cheese in Richmond) & Petit Langres (Pungent Com's Milk)

All in all lots of champagne was drunk and all the snacks went down as well. It was the most complex food I've made for just being canapes and it was so worth it. Everything came out just how I wanted and I think I enjoyed hearing what people thought about it as much as eating it. Can't wait for the next one.

Ingredient of the Week: Cavelo Nero

2009-11-11T18:44:00.002+02:00

So a couple of years ago we went on a trip to Italy for a couple of weeks. During our stay in Florence we were introduced to a very tasty ingredient called Cavelo Nero, which is also called Black Kale. It looks very similar to regular Kale but has a extremely dark green leaf that actually almost looks black when it is cooked. This is a winter green that is associated with the Tuscany region of Italy. I decided to take a cooking class at the place we were staying, Le Stanze di Sante Croce. Mariangela, the owner, took us on a trip to the local street market just a few minutes away to shop for the ingredients for our meal that evening. Seasonal cooking is very much a part of life in all parts of Italy. So in our attempt to stay true to this, we purchased some Cavelo Nero to make Bruschetta as the starter to out meal.

The preparation was very simple- blanch the leaves (thicker part of the stem removed) in a salted water with some olive oil. When tender drain, chop and top your bread slices, wallah! The way I do it at home is to blanch the cut Cavelo Nero then sauté with some garlic and oil in a pan (maybe add a few chili flakes if you are feeling adventurous). You can also add it to soups (like Winter Minestrone). Cavelo Nero is packed with Vitamins (like all dark green veg) and great flavor that is sure to enrich your winter time menus.

I had some mushrooms lying around so I added them to the Cavelo nero (Sautéed first then added the garlic then the Nero).

Shrimp Creole- "A Fond Remembrance"

2009-11-09T18:01:00.000+02:00

One of the first things that I can remember learning to cook after moving out of the dorms and discovering that it was a lot cheaper, more fun, and better tasting then Pasta Roni was Shrimp Creole. Don't get me wrong, I love burritos and Pizza, especially the ones that we got in Isla Vista, Santa Barbara. (Freebirds and Woodstocks for all you Gaucho Alumni) Well, enough of the trip down memory lane (that's a topic for another blog).

I can't remember where exactly I got the recipe, possibly the local paper or maybe in a magazine. Any who..... it was a super simple recipe. Saute some chopped onion, celery and garlic add a can of peeled tomatoes (crush em' by hand), some S&P, bay leaf and of course Cayenne Pepper. Let that simmer for a bit then add in the shrimp. Finish off with some Tobasco and Worcestershire, a little handful of sliced green onion, and serve with some white rice.

[If you would like a more exact recipe, just let me know]

Can You Say "Sweet Potato Piiiiieeee!!" ?

2009-11-04T19:14:00.002+02:00

I pretty much like to cook everything, but I'll be honest and tell you that baking and pâttiserie are not my favorites. So here is the 'Mrs' making a sweet potato pie that we took over to a friends house who were having us over for dinner.

Getting her hands dirty.....

Ah, dough soon to be crust....

It takes shape.....

I helped....

And through the sieve......

Cream & eggs, the good stuff.....

Baking Time........

...and the finished product with a dallop of homemade cinnamon whipcream

Japanese Night

2009-11-03T19:51:00.003+02:00

It really doesn't take too much to create a Japanese themed dinner. You can steam some rice, make a quick Teriyaki, add some Edamame and wham-o there you go. I won't bore you with such a generic menu.

Japanese food can be quite simple, but that doesn't mean it has to be boring or unoriginal. Also it really doesn't take to much time or effort to create something that you would find in your favorite Japanese restaurant or Sushi bar.

The menu that I made for our dinner was:

Steamed Edamame with corse Sea Salt
Miso Soup with Tofu and Shitaki Mushrooms
Seaweed Salad (purchased from Japanese market)
Cold Soba Salads with Chili & Sesame Oil
Fresh Sashimi (5 Types of fish)

Tako {Octopus}
Hamachi {Yellowtail}
Sake {Salmon}
Chutoro {Medium Fatty Tuna}
Ibodai {Japanese Butterfish}

Everything here I purchased from a local Japanese grocery store, Atari-ya Foods, complete with Fishmonger. These stores are great, they have all the items you would expect, such as soy sauce, rice, noodles, teriyaki. They also have fresh Sashimi grade fish, frozen goods, beef sliced for Shabu-shabu, produce and every sauce you can imagine.

Last Night's Meal

2009-10-29T19:26:00.002+02:00

It may be Fall but that doesn't mean that all of our meals need to be stick to your ribs, comfort food fare every night. Don't get me wrong, I love all those hearty dishes like Mac n' Cheese, Stew, Chili, and anything you can braise, but sometimes it's nice to have a lighter meal (and a bit easier on the waistline with all those holiday parties that are coming up). So we had some Dover Sole. A nice light fish that is very easy to prepare but a real pain to fillet. I watched the fishmonger work for about 20 minutes to fillet 2 fish.

So pretty simple stuff. I made some Bulgar Wheat (½-¾ dry) and just followed the directions on the pack. Then I started to heat up my griddle (Using a flat griddle instead of a fry pan that has high sides is much easier with such a thin, delicate fillet of fish). I added half a chopped shallot and a minced clove of garlic to some oil in a heated pot [Medium Heat]. Let this saute till translucent then added a rough chopped bell pepper and stired. As this is happening I added some olive oil to the skillet and when it got hot added the seasoned Sole fillets. They will only take a couple of minutes for each side, so pay attention (you can do this after you finish the Bulgar if you you don't feel like multi-tasking). Toss a couple handfuls of baby spinach into the pot and let wilt, then add your drained Bulgar along with some chopped herbs of your choice (I used Tarragon and Flat Leafed Parley) and a couple sliced scallions (green onions to you yanks ;-). Stir all this up and give it a little S&P to taste. The fish should be done (you would of had to flip it during this last step). Now mound some of the Bulgar on a plate and lay the fillets over the top, serve with a wedge of lemon and possibly some salad on the side (that's what we did).

A great, light, midweek meal that is quick to prepare and pretty much guilt free!!

Great Wine, but the Truffle steals the show!!

2009-10-28T20:37:00.002+02:00

Last night was the monthly 'Wine Dinner' at our favorite local restaurant, Bacco. I've been to quite a few of these and like all those before, it didn't disappoint. Dinner was based on the Cuisine of the Piedmont region of Italy which is inspired by the farmers and peasants fondness for fresh food products of the area. Wine also was from the region with an excellent Barolo, served with the 3rd course, from the vineyards in the Monforte, Serralunga, & Castiglione Falletto areas. This wine was full of vibrant fruit and rich plum flavors that went excellently with the Braised Beef and Truffled Potato Puree. Also the Gavi di Gavi 2008 La Meirana Bruno Broglia was a great way to start the evening as it was paired with the trio of Aperitivo. The flavor was very fresh with a hint of almond and nice fruity accents. I could see this being a perfect wine for a nice summer day to accompany seafood or any light dish. Even with that in mind it did well to stand up to the Truffle Pâté smeared Crostini.

The food suited the weather well and with seasonal ingredients and hearty recipes the night was delicious and filling. Black Truffles were ever present, really stealing the show as it made it's way into 4 of the courses.

It's Blogging Time!!

2009-10-27T19:39:00.002+02:00

So I've been away too long and it's time to get this blog up and going again. I've made some really fun trips with a lot of food experienced and I've tried some new things in the Kitchen. You might of also noticed that the page looks a little different. I'll be constantly trying to update it and add some new interesting bits too. More cookbooks to check out, more interesting food facts, recipes, restaurants, things about food/cooking in general and possibly a voyage into some video (don't laugh!). Most of all I plan on being a much more attentive blogger. I'm very excited and I hope you are too.

Soon on the menu is an easy japanese dinner and the up and coming Bacco Vinotecca Wine Dinner (which I have written about before) that I will be attending with my wonderful wife, Shira.

Can't wait to sink my teeth into all this.

Cheers,
Dan

Brighton: Britains south coast destination

2008-09-19T08:53:00.010+02:00

Recently Shira and I took a long weekend to Brighton, which is located along the southern coast of England about 1 1/2 hours (by train) from London. Brighton has been a tourist destination for a long time. It offers a pebbly beach, marina, pier with amusements, high street and alternative type shopping and food, Glorious Food!

We stayed at the Drakes Hotel, located along the seafront. Drakes is a well known boutique hotel with it's luxuries including ocean views, stylish bar, acclaimed restaurant (The Gingerman), great service, and not to mention the stand-alone bathtubs in the room with space for two. I would highly recommend this place especially for a weekend getaway. As with all of our trips that we take, I spent some time researching the local culinary scene and I was not disappointed with the offerings at hand.

Our first meal in Brighton was at a longstanding local favorite, English's of Brighton. Food has been served at that location for 400 years and the current owner have been there since 1945. As expected Seafood is what it is known for. We started out with some local oysters served with the classic condiments: lemon, Tabasco, Mignonette sauce and others. Then we shared a seafood chowder, full of at least three varieties done in the Manhattan style, simple and very tasty. Our mains were fish cakes for Shira and dressed crab for me, washed down with a bottle of chilled Champagne. Everything was as you expected, fresh down the way you would expect from such an institution.

Dinner that night was at Terre a Terre, a vegetarian restaurant. Probably not what you would expect in a seaside town but Brighton's food scene tends on the more socially and environmental conscious side. This is very apparent by "The Taste of Sussex" food festival (which happened to be going on the weekend that we were there), which showcases the local restaurants and food vendors along with many of the restaurants in town that feature local produce and other foods. Needless to say Terrre a Terre doesn't disappoint with an array of tasty options, large portions and creativity in there dishes (even if they lost our ticket and we had to wait for about 30-40 minutes for or mains, we were comped though).

Last up was our final dinner in Brighton, Due South. Right on the beach front this restaurant is well known for it's showcasing of local organic foods. I had actually made a mistake on my reservation, but they were able to fit us in at there outdoor section (lucky for us the weather was just as accommodating as they were). Shira went for 2 and I had 3 courses for the night. I had the "Nose to Tail" of pork tortellini with black pudding and pea to start. It was a very tasty well executed dish that delights both in appearance and taste. I've never has black pudding before but I must say that it was quite good. Shira had the Local wild mushrooms on toasted brioche, got to love the local fungi! For mains I had the Roast Turbot with a smoked cepe risotto and Shira had the Beetroot linguine, chili, garlic crumbs and courgette. Another two well thought out dishes that did nothing to disappoint. My risotto was actually made from barley which I found to be a nice twist (and healthy too). For dessert I had there Carrot Panacotta with white chocolate and pepper sauce. This was an excellent dessert that somehow found itself to be both rich and light at the same time, amazing. I would have never thought as carrot as a flavor for panacotta. Due South is definitely worth making the reservation for and maybe even the trip to Brighton.

All in all Brighton is a great place to visit with a lot to do. If you are a couple looking for a romantic weekend away, family out for some fun with the kids, the girls out for some shopping or a 'Hen Party', or just someone looking to get some fresh seafood, Brighton is your place.

I'm Back!

2008-09-19T08:53:00.003+02:00

Hey Everybody! Just wanted to give a quick apology for my absence from blogging. I've been a little busy (at least computerwise) with travel plans and working on the details of our wedding, but all in all you can probably just chalk it up to 'Blog Laziness'.

So get ready for more recipes, food talk, eating destinations, and restaurant reviews. Thanks for sticking with me and i assure you, that you won't be disappointed.

Cheers!

Dan

OoLaLaLaaaa.......Paris

2008-07-09T10:29:00.015+03:00

Well a couple of weekends ago I went to France for the very first time and of course our destination was Paris. This may be the most 'Romantic City' in the world to most but to us Foodies it is a virtual culinary Mecca. I was very excited to see all those spectacular sites, the Louvre, Arch de Triumph, Eiffel Tower and many more, but the food....oh the food.

We arrives via Eurostar into Gare du Nord, leaving from the new Saint Pancras station in London. Of course we had toexperience 'the longest Champagne Bar in Europe' with some bubbly and Canapes. Don't be fooled though it's not the actual bar that is so long but the length of all the seating. The actual bar where you can sit and sip is just of average size. Still the range and variety of Champagne is impressive. You can spend just a few quid on a glass or break the bank (Dom Perignon White Gold Jeroboam 1995 for 6500 pounds!). Once we arrived in Paris we walked to our hotel and set off to see

the Louvre (just a hint Friday night it is opened till 10 pm). With no Que in site we entered and hit all the most sees and points of interest. Being done with our first bit of site seeing, it was getting late and man were we hungry. Like any good enthusiast i had done a fair amount of research on restaurants in Paris. This can be a bit of a daunting task given the insane amount of restaurants, cafes, bistros and brasseries there are to be found in the city. Luckily I had narrowed down the parameters of my search with a few websites, books and magazine articles.

My first taste of Paris I owe to a article in Conde Nast Traveller magazine (July 2008, Pg. 66 Food & Drink section). It had a great list of bistros to experience throughout the city that the locals frequent. So off we went in search of Le Timbre. Small and quaint can be used to describe this small bistro, the chef is within ear shot and gives a friendly smile and greeting to all who enter the door. This is a small operation with just one, very helpful, hostess/server, and the chef running the kitchen. Chris Wright is the man in the kitchen and has been serving up the locals and tourists alike (quite a few Brits and Americans were there that night). Now at seeing this name your first impression may be.... what a minute, that doesn't sound very French to me. Well you're right, Chris hails originally from England, but his cooking speaks otherwise. The menu is a small (compared to the one outside) chalkboard will all the daily offerings. You can order all 3 course- First, Main, Dessert or just go a la carte. we off course has all three and let me tell you, they were all marvelous!

To start, aperitifs of champagne were drunk and bread was brought to the table. Then came our first courses, which for the world of me I can't seem to recall. I'm going to blame it on the bliss from the first bite, being so incredible that it was a shock to me system causing partial amnesia. Luckily the for the mains I took pictures so no excuses there. I had the Roast Pork with tomatoes and whole mustard sauce and Shira had the Duck with peaches. Man! These dishes were so simple yet they absolutely exploded with flavor. Great combinations perfectly cooked with prime ingredients. All this was complemented by a nice bottle of Beaujolais. You really can't ask

for more, but of course we did. Next dessert, Shira had the Cheese Plate and I had Panna cotta type dessert that looked like a ice cream cone in a puddle of Blackberry sauce. Yum is all I can say, tart sauce, crunchy cone and a heavenly rich cloud of deliciousness. Top it all off with some damn tasty coffee and we were completely satisfied and content. I can't think of any better way to end a day in Paris.

(to be continued.....)

Wild Alaskan Sockeye with Avocado Salsa

2008-07-02T10:35:00.003+03:00

Here is a quick an easy way to enjoy the seasonal yumminess of Alaskan Sockeye Salmon. A little side note on one of the ingredients. What we commonly call Snow Peas back in the state is referred to Mange Tout. Strange name, but all well, 'When in Rome.....".

What you Need:

Nonstick Skillet, Pot with Lid and Steamer, Spatula, Butter knife, Spoon, Small Mixing Bowl, and Something to Bake on

What's in It:

2 Fillets of Wild Alaskan Sockeye
1 Ripe Avocado
1 Small Shallot (Small Dice)
1 Clove Garlic (Minced)
Juice of One Lime
Bit of Chopped Cilantro
2 Cups of Mange Tout
2+ Tbsp Olive oil
Salt & Pepper too Taste

What to do With it:

Preheat Oven to 450 degrees F
Season Sockeye with S & P
Heat Pan over High Heat with 1+ Tbsp of Oil
Sear both sides of the Salmon and Place on Baking Vessel, then n the oven for 5-7 minutes (this will vary depending on how thick your fillets are and how well you like you fish done - thicker and more well done means longer and vice versa)
Boil water in pot
Half Avo, remove the pit, then score the flesh in a crisscross pattern with the back of the butter knife (this is done so that you don't cut through the skin) and scoop out into your mixing bowl with your spoon
Add Shallot, Garlic, Lime juice, remaining Oil, Cilantro, and S & P too taste, then mix
Add Mange Tout to the Pot
Take Salmon from the oven and plate, top with the Avocado Salsa and add the Mange Tout to the side.
Enjoy!!!

Taste of London 2008

2008-07-01T09:32:00.003+03:00

Couple weekends ago I went to the Taste of London 2008. I've never been to such a festival, which I find pretty amusing given my keen interest in all things food. The weather wasn't perfect but it was a day to remember. The festivities were located in London's Hyde Park. The basic setup was a series of tents and stalls set up with walkways taking you from one area to the next. Stalls of similar interests were grouped together so you would find restaurants side by side and vendors and shops next to one another. This was a foodies paradise, sample dishes from some of the top restaurants in the city were available for purchase (using the festivals food currency of Crowns, 1 Pound = 2 Crowns), samples of food products and beverages were being handed out at every turn, and kitchen gadgets galore to peruse through. And that's not all either, there were cooking classes, wine tasting, bars & pubs, produce stands, and top chefs giving demos to eager fans.

Now you only have 4 hours to soak up the experience since they have 2 sessions a day, so you really need to get there at the start if you hope to make a dent in all there is to see. Our strategy was to grab a few drinks, get acquainted with our surroundings and scout out our first snack. We first tasted from Tom's Kitchen and Kai (both restaurants we had been too but the dishes sounded too good to r

esist). Seven hours braised Lamb with Balsamic Onions & mash, which were so ridiculously fluffy, from Tom's and Braised Brisket Beef and steamed Manta Buns. It was a great start to

a filling day. Next was Seared Scallop, Black Quinoa with Olive emulsion from Club Gascon and Grilled Squid Roll with Herbs from Le Cercle (this tasty treat was like a spring roll but it was Calamari stuffed with herbs and veg, mmmmm...). And then...yes we had more,

Courgette Flowers stuffed with Monte Enebro Goats' Cheese & drizzled with honey from Salt Yard and Tiramisu. Finally ,and this was

only because I saw someone else walk by with this, was Sumosans Lamb Furikaki (Piece of lamb rack, deep fried in furiaki crust, served with mustard sauce). All of this plus some tasty Brasillian cocktails and other assorted beverages. Over 30 restaurants to try, you just can't lose.

Taste of London is a must do if you are in the neighborhood and if you aren't find a local food festival and give it a try. There is no better way to taste the local cuisine and test drive your tastebuds through the top restaurants of the area.

Mexican Brunch

2008-06-24T13:04:00.002+03:00

This past weekend I had my first big cooking gig in London. A friend of one of my other clients had heard about my Enchiladas and asked if I would be able to do a Mexican Brunch at her place. After meeting here and bring a few trays of my Cheese Enchiladas we made plans for the Brunch. Here is what we had and my new favorite concoction (If you want any of these recipes please don't hesitate to comment on this blog and make a request). The main attraction were the Enchiladas with Sauteed Veggies (Zucchini -Courgette in the UK, Carrot, Onion & Mushroom) and Chicken Mole Skewers. Also I made a Bean Salad with lime zest and herbs, Fresh Salsa & Guacamole with tortilla chips. And last but not least my favorite bite of the day, the Mini Tostadas, complete with oven baked Corn Tortilla rounds, Fresh Guac. & Salsa, Black Bean Puree, Cilantro/Lime Sour cream and topped with a Lettuce/Cabbage/Onion garnish.

Our Flats First BBQ (w/ mac n' cheese recipe)

2008-06-23T17:50:00.000+03:00

At first glance you are probably wondering what it is you are looking at in the picture here. The title should help a bit with that. This is the menu list for our BBQ that we had at our flat last weekend. I didn't have any other pictures to put with this blog since the day of our BBQ my hands were a bit full juggling from being a host, finishing the side dishes and trying not to burn anything too badly on the grill (all of this while trying to enjoy a frosty cold one).

We really lucked out with the weather that day. A mix of clouds and sun, but the temp was nice and we had no rain. So I would call that a fine English day. We tried to go with a lot of the American BBQ classics but with a bit of a twist in some places. On the grill we had Burgers (of course), Grilled Veggies, some Sausages from our local butcher, and Chicken but not your everyday chicken, I went with Jamaican Jerked style. Our sides were fresh Salsa & Guacamole (that went fast), Cole Slaw (an American classic, but mine wasn't swimming in mayo), raw veggies with Spinach Dip, Garden Salad (because man can not live on meat alone) and the perennial favorite straight from every ones childhood, Mac N' Cheese (and yes it was the backed one with the yummy crispy topping)!

And by request here is the recipe for that dish. Keep in mind I don't think I have ever made any measurements will making Mac N' Cheese so this a total guestimation on the amounts.

Mac N' Cheese

What you need:

Stock Pot, Large Pot, Whisk, Spoon, Small Mixing Bowl, Colander, and a Baking Dish or Casserole

What to put in it:

1 Lb of Pasta (I went with the classic Macaroni or Elbow)
4-5 Cups of Shredded Cheddar Cheese (the more the better!)
1 Cup Grated Parmesan
3-4 Tbsp Butter plus 1 (Melted)
4-5 Tbsp White Flour
24 oz Whole Milk -Room Temp (If you use lowfat or skim it really doesn't do the dish justice, be bad and treat yourself, plus what difference will it make when you are using that much cheese)
2-3 Cups Brad Crumbs (preferable Panko)
Tabasco or Cayenne Pepper
Pinch of Nutmeg
Salt & Pepper

What to do with it:

Get some water boiling in the Stock Pot and add some salt to it, once it is going add the pasta a cook per the instructions on the packaging
Turn oven on to 350 F
Heat 4-5 Tbsp of Butter in the Pot over med-low heat
Add the flour and whisk till it combines, then add the milk while whisking
Continue to whisk the milk till it thickens, this is called Bechamel Sauce
Add the Nutmeg and now stir in the cheeses, you can turn the heat of now
Season with Salt & Pepper along with a touch of the hot stuff
Drain the pasta when it is done and place back in the Stock Pot
Combine the bread crumbs with the remaining butter (melted)
Add the Cheese sauce to the Pasta and mix, then pour into your Baking Dish and top evenly with the Bread Crumbs
Place into oven and cook till the Mac is bubbling and the topping is golden, probably around 10-15 minutes depending on your oven (but keep an eye on it)
Remove from the oven and dish it up!!! Mmmmmmm!

Spiced Monkfish with Eggplant/Shroom/Potato Hash

2008-06-11T10:43:00.000+03:00

The Fish portion of this recipe (Page 144) is from Gordon Ramsay's Healthy Appetite cookbook (with just a little tweaking from me). This is a great cookbook with a ton of easy and healthy recipes to choose from. For all of you that are sceptical of British cooking especially the healthiness of it, this cookbook has those influences and many more. It's not just 'Fish and Chips' and "Bangers and Mash' any more. The side is my own little creation. Hope you like it!

What you Need:

-Non Stick Pan (Med), Baking Dish, Med Pot, Tongs, Spoon, Regular Plate

What's in It:

2 Monkfish Fillets (Skinned and Boned)
1 Tsp 5-Spice powder
1 Tsp Sweet Paprika
1 Tsp Salt
1 Tsp Cumin
Lemon (Wedges)
Olive Oil
Small Eggplant (1/2 inch cubes)
4 Sm. Potatoes [Yukon] (1/2 inch cubes)
Handful Button or Brown Mushrooms (Rough Chopped)
2 Tbsp Cilantro (Chopped)
2 Shallots (Diced)
2 Cloves of Garlic (Sm. Dice)
1 Inch of Ginger (Sm. Dice)
1Tsp Garam Masala
Salt & Pepper (Too Taste)
Baby Corn

What to Do with It:

Wash and dry your Monkfish fillets, set oven to 400 F
Combine the dry spices on your plate and roll the fillets in them
Put a little glug of Olive oil in the pan and heat on med/high
When the pan is hot, place the fish in the pan and cook about 3 minutes a si
de till golden/brown, then set aside
Wipe out the pan and add a little more oil, heat on med
Get some water boiling in your pot
Put the potatoes in and brown, then add the eggplant and shrooms (about 5 minutes)
Put the fish on the baking dish and into the oven for 6 minutes
Add the garlic and ginger, saute for a minute
Add in Cilantro to the pan and toss
Place Baby Corn into the pan of water
Meanwhile the fish should be ready, remove and let sit for a minute
Slice the Fish and plate with the Hash and corn, serve with wedges of lemon.
Relax and Enjoy!!!

Asia de Cuba

2008-06-02T09:58:00.000+03:00

So this past Saturday the misses and I had a bit of a 'Spa Day' at Harrods. Actually it was just a shave and a trim for me but that's just fine. Of course all that pampering can be exhausting and you work up quite a appetite, i needed dinner plans for after. So I asked a friend of ours for a restaurant suggestions, since he and his wife make it a point to go out and experience new places to dine in London. I chose to check out one of there top picks which ended up being a restaurant called Asia de Cuba.

Of course from the name you can tell what type of cuisine is served. Asia de Cuba does a very nice job of combining both ingredients and cooking styles of Asia and Cuba. Flavors combine and switch from the zing and richness of Cuba and the freshness of a variety of Asian styles. Portions are definitely "Texas Size", which for those of you who don't know what that means, it is a reference to the saying that 'everything is bigger in Texas'. Hence the portions are huge and sharing is the key to ordering dishes at Asia de Cuba. We shared an appetizer, the Calamari Salad 'Asia De Cuba', which was delicious. Crispy calamari, hearts of palm, sweet banana chunks, cashews, crisp greens and a sweet orange/sesame dressing. Very good and very big. For our main we shared the pork spare ribs with pineapple and sides of plantain fried rice w/ avocado salsa and wokked Chinese long beans (sample menu). All very tasty and the pork with meltingly tender. Along with great food they offer a tasty beverage menu with some creative cocktails featuring ,of course, rum. The bar features the largest selection of sipping rums in London. A nice wine selections is available too. Ambiance is lively and the decor is highlighted by their towering 'art columns'.

All in all I would definitely recommend this restaurant for a couples night out and especially for a place to meet friends so you can share a variety of their innovative dishes.

"The Sandwich"

2008-04-09T09:04:00.000+02:00

To finally actually answer the poll that I posted so long ago and that didn't have a clear winner, here it is. "The Sandwich"is the name we affectionately call a concoction that we have been eating for years now. The inspiration for this sandwich, I'm not ashamed to say, comes from Martha Stewart. She may have gone to jail and to many of the more hardcore Foodies she might be the Antichrist, but she does occasionally come up with some tasty meals/treats.

This sandwich has become a bit of comfort food for us and has never lost it's appeal. Everyone we have shared this will agree this is a delicious 'sammie'. The ingredients may vary and there is no set amount or combination, so here is the basic outline of "The Sandwich".

What's in It:

1 Loaf Ciabatta Bread (the Fresher the better)
Approx. 1/4 lb Prosciutto (Paper Thin)
Sm. Jar Artichokes in Olive Oil
Couple Handfuls of Arugula or 'Spring Mix'
Handful Roasted Peppers (Slices)
3 Med-Large Balls of Fresh Mozzarella (Sliced) Buffalo is possible
1/2 Sm. Red Onion (thinly Sliced)
2 Med Vine-Ripened Tomato (sliced)
Extra Virgin Olive Oil
Balsamic Vinegar (good stuff if you got it)
Salt and Freshly Cracked Pepper

What to do with It:

Slice the bread and sprinkle Olive Oil on the bottom half, Balsamic on the top
Layer on the Prosciutto, then the Artichokes and Pepper, then Tomatoes
Season with S & P, then add onion and a splash of Olive Oil
Add on the greens then the Mozzarella, season again
Place top half of Ciabatta
Cover with towel and then put something heavy on top - this mushes all the goodness together and combines the flavors along with making the sandwich thin enough to fit in your mouth

Enjoy!! I know you will!!

Stavanger: A Culinary Destination (Who would have known)

2008-04-04T19:38:00.000+02:00

It's been a while since I've written (bad me), but here is a post that I had meant to finish up shortly after the trip was taken. Not to long ago my fiance Shira had a business trip to Stavanger, Norway. I decided to meet up with here near the end of the work week so we could spend the weekend there. I didn't know much about Norway or Stavanger outside of it being called the "Land of the Midnight Sun", due to the ridiculously long days in the summer. Unfortunately it wasn't summer time so the weather was a bit cold and wet. Regardless f that I can definitely see the charm of this little city and can image it as the great base for the outdoor adventure that's at it's doorstep.

My biggest surprise and the reason for this write up is the culinary scene. The Norwegians, much like the British aren't renown for the traditional culinary prowess of their culture. Fresh fish and a huge repertoire of pickled items is about the extent of what most people think of when Norway comes to mind. Surprisingly there was a huge range of dining options to choose from for our weekend in Stavanger soI did a fair amount of research on restaurants before the trip (as any true 'Foodie' would) and was excited at the prospects.

Our First dinner was a local fish restaurant, Sjohuset Skagen located just off the water (the Vagen). The cuisine was fairly traditional Norwegian and I must say that it was really tasty. No flair but honest food prepared expertly. The first Cod of the season was on special so "When in Rome", of course we had the Cod special. I first started with a Gravlax which was the best that I've ever had and of course some regional brew. Following that was the main course of Cod, fresh veggies (some of them pickled), and of course the starch of choice thereabouts, Potatoes. Everything was simply done but very tasty, kudos to Norwegian cuisine.

Also while we there we had some very flavorful burgers (actually some of the best that I have tasted since moving away from the states) for lunch at a small restaurant in the city center called Soleado. Mornings consisted of aromatic coffee and pastries at a french style cafe. Another tasty dinner was at a Tapas restaurant (they seem to be everywhere in Europe) called Emilio's Tapas Bar. We were pleasantly surprised at how good the Tapas were at this place. Very authentic dishes, all the classics that you would expect - Jamon Ham, Manchego Cheese, Olives, Bacon wrapped Dated, Octopus and many, many more. A great treat!

The last place of mention is Craigs Kjokken(Kitchen). This was a restaurant that was recommended on many websites and also by some coworkers of Shira. This was a quite posh place whose food could be best described as modern Norwegian. They have only one set menu of 6 courses (you can choose how many and which courses you want) and it changes daily, all depending on what is available. If I remember correctly they try to use a lot of local ingredients in their menus. Unfortunately I can't completely recall all the plates that we had (went for 5 course, skipping the cheese course) but there was a starter, soup, 1st, 2nd, and dessert course. If there is some interest in what we actually had please let me know and I will confer with my Foodie Fiance and we'll try to recall our meal in detail. Craig's does offer wine pairing for each of the courses and has a pretty extensive wine list. So in a nutshell the whole meal was fantastic, the portions were just right and all the dishes were a nice blend of Norwegian staples with a twist or at least regionally inspired. I would definitely recommend this place for a visit.

Well I hope you are as surprised as I am to all the tastiness that can be found in Stavanger, Norway and if you do get a chance to visit, check some of these places out. Cheers!

Spring Pasta

2008-03-20T10:37:00.000+02:00

Easter is on the way and Spring is just around the corner with longer, warmer days. Of course if you love in England this would not seem to be the case. It's been a bit chilly with rain and wind this last week and the sun seems to put barely a dent in the temp when it dares to show it's face. Despite all this winter like weather, it doesn't mean that we can start enjoying the light refreshing food that we associate with Spring. Salads, fresh veg, and BBQ all come to mind (actually we got a Grill this weekend and I have used it 2 of the last 3 nights!).

So here is a tasty pasta dish that I put together for last nights Dinner.

Equipment:

-Stockpot, Large Saute Pan, something to Stir with, Slotted Spoon

Ingredients:

1/2 Lb of Pasta (Fresh is always nice, but Dry is fine)- any shape will do, I used Trompretti
Can of Artichoke Heats (Quartered)
1/2 Cup Sun-dried Tomatoes (Rough Chopped) -try to use the kind that are stored in Olive Oil
4 Cloves of Garlic (Chopped)
1 Large Shallot (Chopped)
Small Bunch of Basil (Torn or Rough Chopped)
Loaded Cup of Fresh Mozzarella (1/2 cubes)
3-4 Tbls Olive Oil
Salt and Pepper to Taste

Directions:

Fill up the stockpot with salted water and boil - If you are using dries pasta put in in as soon as the water is boiling
Heat oil in pan then add Garlic an Shallot over med-low heat
Add Sun-dried Tomato and raise heat to med-high
Add Artichoke hearts
If using fresh pasta (which only takes 3-4 minutes) place in water
When pasta is done add to the saute pan (take directly from the water with a slotted spoon)
Season with S & P
Toss together then add the Mozzarella and Basil
Let sit over the heat for a minute or two
Then serve it up and enjoy!!!

Eating What you Know: A trip back

2008-03-13T01:49:00.000+02:00

There is nothing quite like coming back to a place for a meal and having it be exactly how you remember it. This is often a tricky proposition given a varying set of variables: Was the food really that good or was it perhaps the experience that surrounded the food that makes the meal seem like a larger then life gastronomic experience? Very often or memories betray us and that can lead to bitter disappointment that is really our fault and not the restaurants.

Recently we traveled back to where we came from before moving across the pond to England. This forgotten land would be Houston, Texas (and it really isn't forgotten, I'm just being melodramatic). We had lived in Houston for almost 5 years so we had definitely found our favorite places to eat and we were very excited about going back to them. It's not that we haven't found good places to eat in our new 'neck of the woods', but we really have a few all time favorites that beckoned us back. We even made a culinary itinerary of all the places we were going to eat for our meals every day. Two places on our schedule stood out among all the rest, but in this blog I will cover just one (so not to bore or make you insanely hungry with too much food talk). This place of culinary delight in Houston is called Nori, formally found along Kirkwood but now in it's new location and swankier venue on Westheimer.

Nori had pretty much become our sushi restaurant of choice as soon as we experienced it for the first time. We owe that occasion to our friends Derek and Lisa Unger. This was a place that they were established regulars and now were gracious enough to allow us to share in the experience of Nori. Don't you just love it when friends share a new place, whether it be a bar, pub or restaurant with you, and it is just the cat's meow? We sure did and soon became regulars at Nori too.

Close to our departure to England, Nori closed down to change venues (which happened to be even closer to our apartment, Yeah!). Unfortunate Shira (my now fiance) moved before the restaurant reopened. I on the other hand was lucky enough (since I had to wait for our cats to be cleared for transport overseas) to make the Grand Opening (regulars only)and had as many visits as I could justify before I too in turn moved.

Upon arriving back in Houston, we drove to our friends the Ungers house and then preceded to make our way to Nori for our first meal back (and by the way it was also out last meal before departing). The restaurant may have moved but the spirit that made it so great at the old location was still alive and well. Once through the doors we were greeted heartily by all our names (I had been gone for 5 months, but Shira for 10). Drinks were ordered and the feasting begun. Lots of restaurants, when they move try to improve their menus with changes and in fact actually diminish the quality of their food. I'm glad to say that even with a few new items like the Soba, the Tartar's, and the new rolls, the food was as good as it ever was. I definitely ate too much, but loved every minute of it.

What sets Nori apart from the other sushi joints in town is their relaxed and welcoming attitude toward their guests. This isn't a place to be seen with all the 'beautiful people' or a funky downtown sushi bar that is really more about the decor and its guests then the food. Nori is a place where Brian , owner and Head Sushi Chef, let you know what's good on the menu and are more then ready to chat about local sports, currents events, our what you have been up to lately.

So to summarise, if you find yourself in Houston and have a hankering for some damn tasty sushi, go to Nori for a bite, ask Brian what's fresh and tell him that Dan and Shira from England sent you and say Hi! Enjoy the experience, I'm already jealous!

mmmm.....Gnocchi!

2008-02-28T18:50:00.002+02:00

Here is what we had for dinner on our first full day back from our trip back to the States. I'd been flipping through the channels on the TV and came across the British cooking channel. I just caught the end of Nigella Lawson making a tasty sounding Pea sauce/soup, so this started the inspiration. I liked the sound of the Pea sauce, so I thought what could I make my own version with? Hmm.... Fish, perhaps Halibut? No.... I have trouble finding some that looks good here. Pasta? Nope, that's boring. Then it hit me, what about some home made Gnocchi. We had some incredible Gnocchi when we went to Italy a couple of months ago.

So there you have it, something fresh (and pretty) with that homemade zing to it. Don't know if you have ever made your own pasta but it is a a pain in the rear! Gnocchi on the other hand, while very similar, is much simpler and far less messy by a far stretch. If you aren't familiar with Gnocchi, it is sort of a cross between pasta and dumplings. Common ingredients and processes are shared by both. So here we go!

Equipment:

Large mixing bowl, spatula, Large Stock-pot, Medium Pot, Cuisinart/Food Processor, Fork, Food Mill/Ricer (A Potato Masher is a suitable substitute), A bit of Tin Foil

Ingredients:

Approx. 3 Lbs Russet Potatoes (peeled and cut into large pieces)
2 Cups White Flour
1 Tsp Salt
Pinch of Nutmeg
1 Large Egg
1/2 Cup Parmesan (grated)
Olive Oil
1 Tbsp Fresh Ground Black Pepper

2 Cups Frozen Peas (thawed)
1 Bulb Garlic
Zest of 1 Lemon
1 1/2 Tbsp Mint (chopped)
1+ Cups Stock [Veggie or Chicken]
Salt & Pepper to taste

Directions:

-Preheat your oven to 350 F, 160 C degrees.

- Place Potatoes into stockpot with cold water and place on high heat, once the water comes to a boil reduce heat to a low-boil and cook for 30-45 minutes or until the potatoes are cooked through.

-While the potatoes are cooking cut the top 1/4 of the garlic bulb off, douse with olive oil and wrap in foil. Then place in oven at 350 degrees F or 160 C.

-Once the Garlic has cooked and caramelized a bit (20-30 min) take out and let cool.

-Place peas, zest, mint, and all of the garlic (it will just squeeze out) in the processor. Give it it a whirl and then add some off the stock. Add stock till it has a nice sauce like consistency (like a smooth tomato sauce). Season with Salt & Pepper to taste then place sauce into the pot and put over low heat to warm.

-When the potatoes are done, remove from the water and let cool a bit and dry.

-Use the Food Mill/Ricer or Masher to break all the potato up, then place it in the mixing bowl and form a well in the middle.

-Sprinkle the flour and Parmesan all over and crack the egg with salt and nutmeg into the well. Mix these together with the fork then slowly combine the flour and potato together. Then knead for a few minutes. Once it is all incorporated, roll into a large ball and remove from the bowl. Divide the big ball into several smaller ones (about 6 or so).

-Take one of the small balls and place on a clean and slightly floured surface. Roll the ball out into a long, even rope about 1/2-3/4 in. in diameter (use your hands).

-Cut the rope into 1/2 in pieces, then use your fork (cleaned) and roll the back over each piece for the traditional look. Start with the flat park of the fork and gently roll the piece towards you until you reach the end of the fork and set aside.

-Repeat this for each small ball. While you have been doing this, clean up the stockpot and fill it with water, salt it and bring to a slow boil again.

-Place the gnocchi in batches (depending on the size of your pot). They will be ready once they have floated to the top.

-Place some sauce into a bowl, top with Gnocchi and tuck in!

Champagne Tasting - Vinoteca@Bacco

2008-02-12T18:01:00.000+02:00

Last night my fiance and myself went to a champagne tasting dinner at a local Italian eatery named Bacco. Every month they do a wine tasting paired with a four course meal. This was actually the second time that I'd come to this event and both times were excellent. The previous event was a Tuscan wine tasting and there were around 30 people enjoying the evening. Last night though was all Champagne with the exception of a Muscat to accompany dessert.

Now you may wonder how can you have Champagne paired with every course. Sure as a aperitivo or paired with the traditional caviar or oysters but for the 1st, 2nd, and main course. Well they did it and it worked very well. Every wine tasting menu is created especially for that evening by their head Chef, Stephano. So it's not just a rearrangement of current menu items to fit the meal like you may find at other places. All the dishes were on the lighter side to complement their accompanying bubbly. Seafood was the highlight of the first two courses and the main was centered around quail. My favorite course was the first, which consisted of a Monkfish carpaccio with toasted sesame seeds and some shaved fennel. Touched with some rich olive oil and it was a real winner. Next was Seabass stuffed ravioli (all of their pasta is handmade every day) with a crayfish sauce. This was very tasty and my fiances favorite of the night. Our main course was roasted Quail over a champagne risotto with Porcini mushrooms and a creamy leek/saffron sauce. Last was a chilled dessert of passion fruit mousse with a pear and champagne jelly. Very refreshing and a great match with the Muscat.

All of the pairings last evening were superb and we even ended up purchasing a bottle of the Rose, which was served with the Quail, and the Muscat. That's the other great thing about this restaurant, you can purchase any of the wines/champagnes that you taste at the retail price. This evening didn't see as many people as the last, but it was a Monday evening and Half-term for schools was this week (that would be similar to Midterm in the States). The nice thing was that the owner (his name is Stephano too) and his wife were able to join everyone at the table for the meal. They are a extremely friendly and gracious couple who really make sure that you feel at home. Stefano's wife actually remembered me from the last tasting along with the fact that my fiance was out of town on business. All the staff are very personable too. This restaurant is worth a visit as everyone at the tastings will attest. Most of the people had been to at least several other wine tastings at Bacco before and were on a first name basis with the owners and many of the other customers. If you live around London this restaurant is worth the trek out to Richmond and if you are visiting for the first time put it on your 'to-do' list! If you can only make it once, I recommend finding out when the next tasting is and book it into your plans.

Full Menu with Champagne Pairings to follow

Bacco Website- www.bacco-restaurant.co.uk/

This Week's Sunday Roast - Brisket

2008-02-11T19:03:00.000+02:00

I've been living in England for almost 5 months now (10 for my fiance) and we have tried to adjust to the british way of living and take on a few of it's cherished traditions. Trips to the pub are frequent (not really out of the norm for us any ways, but the pub is closer and there is more than one to choose from) and taking strolls to the shops or park are much more common for us now, but the one bit of culture we have really taken a liking to is the 'Sunday Roast'. This is a traditional meal usually eaten in the late afternoon and of course is centered around a roast of some sort. The roast may consist of a beef, lamb, or a bird of some kind and served with all the trimmings. We have taken a little liberty with this and added anything that spends a bit of time in the oven and we will have this meal at more of a 'dinnertime'.

{Check out Wikipedia for details under Sunday Roast}

The measurements of this recipe are approximate as we did a bit of improve with the ingredients we had on hand. So here is what we had.

Equipment:

Dutch Oven or Large ovenproof Pan with a Lid
Something to Chop with
Spoon (big one to stir with)

Ingredients:

2-2.5 Lbs Beef Brisket {try to get it with the fat top layer intact}
1 Large Yellow Onion (sliced)
2 Shallots (sliced)
5 Clove of Garlic (crushed)
1 Large Parsnip (peeled and rough chopped)
1/2 Fennel Bulb (sliced)
5 Sprigs of Thyme
1 Tbsp Peppercorns
1 Cup Tomato Sauce
5 Cups Chicken Stock
1/4 Thai Sweet Chili Sauce
1/2 Cup Cider Vinegar
1/3 Cup Brown Sugar
Salt & Pepper
3 Tbls

Directions:

-Preheat your oven to 300 degrees F and heat your pan with the oil over med/hi heat

-Season your meat and sear both sides, start with the fatty side first to render some fat

-After browning the meat remove and add the parsnips, onion, shallots and fennel

-Get a little color on the veggies then add the rest of the ingredients and return the meat to the pan

-Bring the liquid to a boil, cover and place in the oven for 2 1/2 hours

-When done and super tender, remove from the oven, take off the lid and let rest for 5 minutes

-Slice up the meat and serve with some of the veggies and liquid (if you want you can take some of the liquid and reduce it down to more of a gravy consistency)

2008-02-05T19:41:00.000+02:00

Winter: The Perfect Time for Stew

The weather has been typical for early February in England and you guest right, it's a bit cold. So what better to have for dinner then some hearty stew. So after a trip to our local butcher (I really suggest searching one out and making friends) and the produce stand down the street, all that was needed was some homemade stock from the icebox and we were ready to cook. This a great recipe when you don't want to leave the house and slaving over a hot stove in the kitchen for a tasty bite isn't part of the agenda. It does take some time to cook, but don't worry all the work is in the beginning. This will leave you free to do as you wish for a couple of hours with little tending needed. Sit down and relax with a good book or catch up on all those emails filling up the Inbox. Before you know it, pleasant aromas will be tempting you back to the kitchen for a taste.

Equipment:

Large Stock pot
Your favorite Chef's Knife
Something to stir with
Kitchen Twine

Ingredients:

2 Lb. of Beef (Rump or Shoulder) -cut in to 2 in cubes
2 Medium Yellow Onion -roughly chopped
4 Large Cloves of Garlic -small dice
3 Medium Carrots -peeled and chopped
1 Large Parsnip -peeled and chopped
4 Celery Ribs -medium dice
3 Large Potatoes -peeled and cut into 2 in cubes
1 Cup Peas
5 Sprigs Thyme
1 Bay Leaf
4 Sprigs Parsley (Italian/Flat Leaf)
10 Cups Chicken or Beef Stock or Combo
1/2 Cup Red Wine (something you would drink, but not the Good Stuff)
1 Can Whole Peeled Tomatoes
Salt & Pepper
2 Tbls Flour
3 Tbls Oil or Butter

Directions:

-Heat Oil/Butter in Stockpot over Medium heat

-Season Beef with S & P then toss with flour, shake off excess flour

-Brown Beef in batches (Overcrowding the pot will inhibit the browning)

-Remove the Beef and and saute onion for 5 minutes or until it starts to brown

-Then add in the garlic and cook for a minute

-Add in wine and deglaze*, make sure to get all the bits off the bottom

-Add Stock, Beef and Tomatoes with juices (crush these by hand) reduce the heat to a slow simmer

-Then tie the Parsley, Thyme and Bay leaf together with twine, leave some extra twine

-Hang the bundle in the liquid and tie the end of the string to the handle of the pot

-Cook for 1 hour, then add the Carrot, Parsnips, Celery and Potatoes

-Cook for another hour or until everthing is nice and tender

-Add the peas at the end for 2 minutes (if frozen) or 4 (if fresh)

Ladle some up in a big bowl and enjoy! (don't forget to remove the bundle of herbs!)

* -Deglazing is the simple processs of adding liquid, such as wine or stock, to a pan that you have just browned meat, poultry or even seafood in. Doing this makes sure that you gat all the good tasty bits that are left behind. Those are called the Fond

Let's Get Started in the Raw (writing that is)

2008-02-04T17:44:00.000+02:00

So this being the first post to my first blog, it will most likely ramble on a bit. I have several reasons for starting this blog. First and foremost it will serve as a means for me to share both the culinary knowledge I have acquired so far and the my experiences involving all things food (and drink of course) with friends, family, and whoever else that might be interested. Other reasons are as a way for me to record and further explore my most favorite subject, food of course, and perhaps to promote myself as a member of the ever increasing Personal Chef movement.

It has taken me a while to make this first post as I'm sure is the case with many first time bloggers. I wasn't quite sure where to start and I was afraid of making a mistake. That second reason is quite silly if you think about it. If I had waited for the site to be perfect and everything that I wrote to follow suite then this would never happen. So today as I was working on the details of this site I decided to dive right in. Why wait and why deliberate? I started this so I could write about what I know and push myself further in my career of choice. So here we are, me rambling with tons of grammatical errors and you, who probably aren't even reading this, wondering if this is truly a good way of wasting your time at home or possibly even work.

Well, enough of all that. Food is the basis of this blog and most everything that will be written or linked to it will be related in some way or another. First off, plan on lots of recipes and pictures to go along with them. I am extremely visual as which can be found from my choice of cookbooks. About 95% of them will have great big glossy pictures of the food featured in the recipes. I mean do you really want to cook something that you have no idea what it is supposed to look like? As far as I'm concerned the look of the food follows very closely to what it tastes like. Bad looking food, even if it is tasty isn't always that great. Where a dish that looks great and tastes good can comes off a lot better. Sorry about the tangent, but get used to it. As I get better at this I hope to improve on staying 'on task'. Others items of interest I hope to share are restaurant reviews, cookbooks and food writing, kitchen gadgets (I love em'), nutrition, traveling through regional food, local pubs and micro-brews, and anything else related to food.

I hope this is a start to something fun, informative, and wondrous for us all. Come along on the journey of life through the food that we eat. Please feel free to ask questions and make comments.