Birthday Dinner with Dad

Last Saturday, the 13th, was my birthday.  Dad took me out, as is customary.  No gifts, just a really nice dinner out has been the way to go for a while. 

Dad
We intended to go to one place that was notorious for their No Reservations policy.  All of a sudden, we are told that indeed they do take reservations and they were fully booked for the evening.  It was 5 pm.  Give me a break.  So we went around the corner and to one of my favorite spots in town, the Sandbar.  I think I like it better because the actual owner is not around. Anyways, Dad is not a very adventurous eater, but he is easy to please.  I ordered 3, yes 3, oysters.  I just wanted a taste of their briny succulence.  Then we ordered an heirloom tomato salad.  Dad's choice, actually.  He loves tomatoes.  For the price, I assumed it would be delicious.  I ordered the ceviche and Dad the crab cake sandwich, my recommendation.  After the oysters, our waiter brought out an amuse bouche...one perfectly grilled shrimp over a curried salad of mango and sweet potato, perhaps.

Amuse Bouche of Grilled Shrimp on Curried Relish


It can't think of what was in the salad, but I remember thinking how the flavors and textures mixed so beautifully.  Then after we were served the tomato salad, which was beautiful to look at and pleasant enough to taste, but uh, where were the tomatoes.  When I think heirloom, I'm thinking big and juicy.  These were more like pear tomatoes.  Hmm.

$14 Heirloom tomato salad...beautiful, but where are the tomatoes?   

Anywho...we didn't really have too much time to ponder the tomato shortage.  The waiter then brought out a crab tian.  On the bottom was a bright watermelon gazpacho.  There was some cilantro oil as well which had a very nice color to it.  The bottom layer of the tian was perfectly brunoised cantaloupe and watermelon topped with fresh crab and a creme fraiche icing.  It was excellent.  Perfect flavors for the heat outside.  Paired with a nice Sauvignon Blanc, and I was pretty excited.

Crab Tian: So Delicate and Delightful!

Lastly, our dishes we ordered came out along with one final gift.  The special sashimi of the night.  This brought tears to my eyes.  I was so nostalgic for Japan and the fresh sushi there.  I've stopped eating sushi because I get so disapointed.  I've gotten used to it, though, but I constantly crave the real deal.  The sashimi was fresh and nicely sliced.  The garnish really took the sashimi to another level.  Still reminiscent of Asian flavors, the mix of watermelon and radish was such a unique profile for the white fish.  I asked Dad to try and was suprised when he agreed.  He does not eat raw fish.  He tried a piece and his eyes looked at me widely, that's good, he said.  Wow.  The use of watermelon was refreshing.  Although the fruit appeared in all three dishes, it was a welcome ingredient and I appreciated the fact that the Chef was inspired by the season.

Sashimi of the Day: Just PERFECT.  Love the use of baby herbs and shoots.  

Fish ceviche, hold the salmon.  Maybe ate two bites.  Just because everything else was so good!  

Dad enjoyed his ginormous sandwich.  It was more like a crab cake mountain with a little boulder of a bun on top.  Great stuff!  I was so happy that the Chef would treat us in such a generous and kind manner.

The Colossus of Clout

We left satisfied and went for gelato.  A birthday requires sweet ending after all.  I ordered a gelato in a waffle cone: Lavender with chocolate chunks, coffee, and chocolate sorbet.  Oh yes.  What's funny was that, looking down at my cone, I realized the gelato made out a heart shape.  What a great way to celebrate the day!  

I Scream for Love!  

The Real Deal

I did it!  The Indian cooking class was a success.  Mary was so awesome at organizing everything and the other eight ladies were so lovely.  I was so proud of myself for having spent the time researching the  recipes.  While developing the menu, I came across lots of interesting facts about India's culinary history.  I became very interested while learning more about the Ayurvedic tradition of eating- the hot and cold elements of foods and the different properties that each food stuff contains.  I had been familiar with this concept before, but reading more in depth material about this tradition made me want to pursue a deeper knowledge of it.  I especially enjoyed driving across San Antonio to purchase all the ingredients I needed at Mustafa.  I felt like such a foreigner, an observer, and yet so welcomed into the daily routines of others' lives.  Much like walking around the fresh food markets of other countries, I felt like I was experiencing something special and unique right here in San Antonio.
I had written out a timeline, but when you put a group of nine friends for a girls' night, timing becomes an afterthought.  As the girls chatted and drank Prosecco, I stayed in the background, preparing the ingredients to use for the recipes.  Once we began, the girls were so into it.  I was a little surprised at how natural it came to me to take the lead with the cooking and instruction.  I felt like I was in my element.  I loved all the questions the girls asked and I felt like I was passing on a knowledge that has developed within me naturally.  Jennifer, the hostess, had such a beautiful kitchen, with a marble station centered right in the middle.  Perfect for a cooking class.  Her convection oven was just what I needed to give the chicken that nice roasted effect.  The other girls were so sweet and their curiosity was so fun!  I look forward to the next time...the plan is to do homemade pasta.  My noodle is already thinking of the noodles.  LOL!

Here is a copy of the menu:

Starters

Masala Peanuts- Fresh peanuts roasted and spiced with a masala and besan mix

Tomato, Green Pea, and Paneer Salad- Fresh salad with tomatoes, green peas, and Indian farmer cheese

Main Course

Chicken Tandoori- Chicken marinated in a flavorful yogurt sauce, seared and cooked until tender and juicy

Aloo Chole- Potato and Garbanzo bean tomato-based curry 

Brown Basmati Rice

Cucumber Raita- Refreshing cucumber, mint, and yogurt side

Dessert

Watermelon and Rose Water Granita- Cooling watermelon ice delicately flavored with rose water essence

Chicken Marinated in Yogurt Sauce

The yogurt marinade, cooked and reduced

Cucumber Raita

After

Watermelon Granita flavored with Rose Water

Dessert: Watermelon and Rose Water Granita with Fresh Whipped Cream

Indian Test Run with the Barkers

Next week, I will be teaching a class to a group of ten ladies.  The theme that was chosen was Indian.  While I love to cook curries and eat Indian foods, I know I needed more practice before the event.  Since Mary had helped organize the event (she's awesome at this!), I asked her if we could do a test run of the menu.


The menu will include:

Aloo Chole  (Potato and Garbanzo Bean curry)
Chicken in Yogurt Sauce (a take on tandoori chicken)
Brown Basmati Rice
Cucumber Raita



We started by making the marinade for the chicken by mixing together:

1 c. whole milk yogurt
3-4 garlic cloves, minced
2 TB. ginger, minced
1 TB. garam masala
2 tsp. cumin, ground
1 tsp. coriander, ground
2 tsp. turmeric
1 tsp. cayenne
1 lime, juiced
saffron, pinch
salt and pepper

Several recipes I found called for red food coloring to give the chicken that quintessential tandoori look.  I didn't want to go that route, so our chicken was not so red, but more of a mellow yellow.



I let 4 whole chicken legs marinade while we prepared the Aloo (potato) Chole.  I got the recipe from here.  While we didn't follow the recipe exactly, it was a great foundation to work on.  For example, I used some of Mary's coconut oil to fry the mustard and cumin seeds, rather than ghee.  We let the stew simmer for quite some time, perhaps 40 minutes.  It was quite delicious, but since the cooking class is for young mothers, Mary and I agreed that next time we would use less cayenne.

For the chicken, we cooked it on a heated skillet.  I would have liked the chicken to have browned a bit more, but for timing purposes we gave it a good sear and then popped it into 350 degree oven until done, about 30 minutes.  The chicken was so moist.  Mary took the remaining marinade and heated until thickened, and boy I am so glad she did!  This was just the perfect touch for the chicken once it was on our plates.  I could have just eaten the sauce on some of the rice and I would have been satisfied.

The cucumber raita was refreshing and soothing.  A perfect balance for the other components of the meal.

For the raita:

2 cucumbers, diced
a handful of mint (from my backyard, of course), chopped
1 lime, juiced
1/2 c. whole milk yogurt
salt and pepper

Mix and chill until ready to serve.

All in all, it was a great meal.  Corbin, Mary's husband, was so enthusiastic about the food.  Gavin, their three year old, also enjoyed and he didn't seem to mind the spice.  Heidi, on the other hand, their one year old, kept spitting out pieces of potato and garbanzos and crying from the spice in the Aloo Chole.  It was rather funny, I have to admit.  The food was great, the company even better, and the practice worthwhile.  I felt so heavy afterwards and fell into a deep, deep food coma.  Dreams of frankincense and myrrh ensued.   

Salad Days

I'm really not a raw food follower (no disrespect to those who are), but my body has grown accustomed to eating raw vegetables at least once a day.  In other words, I am a salad freak.  I love salads.  I love to savor the freshness of vegetables.  I love how my body feels when eating a good salad.  I love creating flavorful dressings and mixing up different ingredients to build up on these salads.
Yesterday, I went to my local grocery store to buy some avocados and noticed that mangoes were on sale for 50 cents each.  Woohoo!  They were just perfect, nice and soft, ready to be eaten.  At first, I thought I'd make a mango smoothie, but when I got home and placed the avocados and mangoes together on the counter, I knew I would make a salad with the two fruits mixed in there.  In the pantry, I had some organic black beans, so to my Latin roots I went.

Green Salad with Black Beans, Mango, and Avocado (for 1)

1 cup baby spinach
2-3 slices cucumber, diced
1 slice red onion, diced
3 cherry tomatoes, halved
1/2 medium sized mango, diced
1/2 small avocado, diced
1 cup black beans, drained
2 TB. ricotta salata, crumbled
handful of cilantro, chopped

I layered all the above ingredients in the order as written above.  Then I poured the vinaigrette right on top and lightly tossed.

Lime Vinaigrette (I didn't use all of it, just enough to coat the salad)

1 tsp. cumin
dash, cayenne
1 lemon, juiced
1 tsp. Braggs
3 TB. extra virgin olive oil
salt and pepper

Whisk until emulsified.

I also had two stale corn tortillas in the fridge, so I quartered them, drizzled them with some canola oil and a sprinkle of sea salt and toasted in a 350 degree oven until crispy, about 7 minutes.  Homemade corn chips!

The flavors of the salad matched perfectly and because of the beans and avocado, it was quite satisfying and filling.  The ricotta salata added a salty touch to the salad and food is always better when cheese is involved.  The vinaigrette was just right, adding the slightest hint of smokiness, but not overpowering the bright flavors of the salad.  Nothing better than a nice, relaxed lunch with a good NY Times crossword puzzle on the side.  My favorite!

Saturday Fun: From the Farmers Market to Home

I had a very nice lunch this past Saturday with two dear friends, Pilar and Albert.

Both are artists and dreamers in their own ways.   Pilar is a dear friend that I've known since high school.  I met Albert about two years ago. He is one of the most interesting people I've come across.  I had gone to the Pearl Brewery Farmers Market and bought some fresh veggies- baby radishes, cucumbers, beets, scallions, and onions.  This became the focus of our lunch.  Why do so much when nature has the ability to take you other places on its own?  I made a fresh ranch dip with yogurt, organic mayonnaise, and herbs from my backyard, including parsley, dill, chives, and garlic.  I sliced up the cucumber and radish.  The radish was so spicy!  I am used to a mild radish, but these were addictive in the "ooh aah" sense.  I also made a frittata, using the beautiful fresh scallions at the market.  I had promised Albert bruschetta, so I made my version with yellow pear tomatoes and basil from the yard, as well.  Dressed with some balsamic vinegar and olive oil and a sprinkle of parmesan.  Delicious served on jalapeno cheddar sourdough.

There's nothing like going to the market and deciding then and there what you will have to eat.  I really got a kick out of Pilar and Albert's reaction to the light and easy lunch.  Especially more from Albert.  He is the type of person that eats just about anything, but I sense his appreciation for these moments, which to him are rare and unique.

Easy Ranch Dip (2 cups)  

Mix together:

3/4 c. yogurt (I like Wallaby lowfat plain)

1/2 c. mayonnaise (Spectrum Omega 3)

Stir in:

1 scallion, chopped

1 garlic clove, minced

1/4 c. chopped parsley

1/4 c. chopped dill

1/4 c. chopped chives

1/4 tsp. salt

1/4 tsp. black pepper

dash, Braggs Amino Acids

dash, cayenne pepper/ tabasco

Chill in refrigerator at least one hour before serving.  

Serve with pieces of fresh vegetables, such as carrots, radishes, cucumbers, and celery. 

This type of plan grows like a weed.  It can be sauteed like spinach.  I have forgotten the name, but  I was told it is very mild.    

Salad for Bob/Bob for Salad

I find daily inspiration in those around me. Be it physically, emotionally, or spiritually. Bob, someone dear in my life, is very much an advocate for health- his passion for running is admirable. Bob has spent some time at a Muay Thai camp in Phuket, training in the art of Thai boxing, as well as detoxing and learning various ways to get his body and mind in harmony. This week he has decided to consume primarily tuna, nuts, broccoli, and eggs. I received a message from him asking for advice on how to make these ingredients tastier. Immediately, I envisioned a nice, fresh salad with a satisfying tahini dressing. Light and flavorful.

I started by hard boiling two eggs. I then blanched and shocked some broccoli florets. This reduces the amount of gas-inducing properties and makes the vegetable more digestible. I grated a fresh carrot and then rinsed, dried, and chopped some romaine hearts. I placed the romaine leaves in a bowl, topped that with the carrots and broccoli florets, and laid the quartered egg on top. I drizzled the tahini dressing all over. Delicious! Some walnuts would have been nice, but since this was spur of the moment, I just went with the ingredients that Bob had mentioned.  The tahini dressing is what really makes this salad. The smell of the sesame combined with fresh garlic and lemon juice is rather appetizing. Finished off with some Braggs, extra virgin olive oil, and fresh herbs from the garden makes for an excellent flavor for this simple, refreshing salad.


Bob's Tahini Dressing

2 TB. tahini (sesame paste)
2 TB. hot water (or enough to make the paste smooth and creamy)
1 garlic clove, crushed and minced
1/2 lemon, juiced
1/2 tsp. Braggs
3 TB. extra virgin olive oil
a handful of fresh herbs, chopped (I used parsley and mint)
salt and pepper, to taste

Start by mixing the tahini with some hot

water, enough to produce a creamy

consistency.Stir in the minced garlic, lemon juice, and Braggs.

Whisk in the olive oil.  Finish with the fresh herbs

and salt and pepper.

There's something about sardines...

One of the things I miss most about Japan is the abundance of fresh fish so readily available. And inexpensive too! Some might argue fish farming, but if you attempted to communicate to your fishmonger that you were interested in wild caught, he would try to oblige to your wishes. At least I sensed that. One of the cheapest fish and most nutritious were the silvery grey whole sardines. I could purchase a pound for about $7. I loved to marinate them lightly with garlic, red chili flakes, lemon juice, and olive oil and roast in my mini oven. Then dress them with a light vinaigrette and some chopped fresh herbs.
My friend, Brett, and I hosted a Mediterranean Dinner Party. We expected about 12 others to show up so I knew instantly I would make some sardines. Guess what...they were awesome! Great with some crusty French toast and some tapenade on the side.