Posts filed under 'Restaurants'
On a recent jaunt to the Bay Area, my flavorista friend, Terry, introduced me to the lovely Dona Savitsky who has 3 beautiful dining establishments in the East Bay. I made it to 2 and I am still savouring the best Mai Tai I’ve ever had at her newest estblishment, Flora in Oakland.
The secret ingredient is homemade orgeat syrup. This exlir is made from almonds, rose or orange water and sugar. At my mid-age, I can’t believe I am just learning about this wonderful syrup. Future possibilties abound. A recipe is available at artofdrink.com.
The next day I ran over to Berkekely to try her fish tacos and Mexican hot chocolate at Tacubaya. The food here was delicious, hand-crafted and made with tlc – tender loving care. I met Donna for a brief moment before I experiened her talent as a restuaranteur. She had great training with Reed Hearon who became famous in San Francisco for Cafe Marimba, Restaurant Lulu, The Stinking Rose and Rose Pistola – all wonderfully creative establishments. He is also a great cookbook author. I can’t wait to go back and thank her for her contribution to this Flavorista post.
December 28th, 2008
My foodie friends,Md and Jerome, have the distinct pleasure of living in Oakland, CA. On a recent visit, they shared a wonderful treat – Bakesale Betty. A husband and wife team started the small bakery that within months became a sensation. For lunch, they offer 1 sandwich: fried chicken with a crunchy, spicy cabbage salad on soft yummy bread. The place is teeming with workers, blaring music and fantastic baked goodies. Their strawberry shortcake is the perfect wrap up to a great sandwich. Be prepared to wait in line, but make sure to eat on their ironing boards.
December 10th, 2008
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Located in the picturesque refurbished S.F. Ferry Building, Boulette’s Larder is a true foodie paradise. Amaryll Schwertner and Lori Regis hold a special place in my personal life as an aspiring foodie new to the city by the bay.
In 1989, I had the distinct honor of being able to assist Amaryll as a sous chef for Food Talk Catering company. In the bowels of the Davies Symphony Hall, with hundreds of pounds of fresh swordfish before us to prep before dinner service to the patrons of the Symphony, a 6.9 earthquake hit. Being a recent transplant from D.C. I had no idea what was happening as the cupboards flew open and the china started crashing to the floor. Amaryll swooped me into the door frame and we clung together in disbelief. We parted ways that evening and I did not see her again for many years.
Coincidentally, a few years later, Lori Regis also swooped me to temporary safety. I was floundering as the young, naive chef of Val 21 Restaurant. After relentless months of trying to get this restaurant going and in deep need of a break, Lori came in and not only provided the relief but also awakened my senses to new tastes. She left me with the with new sensation of skate wings, blood orange granita and brown butter almond cake.
These women are incredibly talented, knowledgeable and Boulette’s Larder is a testment to their combined passion for ingredients and cooking. Not only is it a restuarant, but it is also a great place to purchase interesting spices and prepared meals. It is a wonderfully intimate setting that makes you feel as if you were in their home. The food is inspired. These ladies are definitely flavoristas.
Sample Lunch Menu – Boulette’s Larder
December 3rd, 2008
My friends, Scott and Richard are true flavoristas. They dine out often, enjoy fine spirits and travel for food. Scott happens to be the pastry chef at the Portland Regency Hotel. This fabulous cocktail was developed recipe after he and Richard conducted several "tasting sessions" at local watering holes. By happenstance, October is Scott’s birthday month; he’s 26 again.
Caketini
Makes one very stong drink
ice
1 shot vanilla flavored vodka
1 shot Frangelico
Add ice to a martini shaker. Top with vodka and Frangelico. Shake well or stir to chill. Strain caketini from shaker into a chilled martini glass. Optionally, drink can also be made and served on the rocks.
October 29th, 2008
As one of the founding chefs of the venerable Greens restaurant in San Francisco, Deborah Madison along with Edward Epse Brown and Annie Somerville, elevated vegetarian food to cuisine. With eight cookbooks under her belt, it’s hard to pick a favorite but Vegetarian Cooking for Everyone is truly an inspired work.
Faced with an abundance of eggplant, I tried a very simple recipe: Baked Eggplant with Feta Cheese and Tomatoes. It was a total winner. Another of my all-time favorite recipes from this book is the Butternut Squash Gratin with Caramelized Onions and Sage, and I have to mention her Giant Souffle. You can’t go wrong with any of her books, even if you are not vegetarian. There are some unbelievable recipes in this book that will elevate your vegetables to center stage. Vegetarian Cooking for Everyone won cookbook awards from both the James Beard Foundation and IACP. Whether your are a seasoned or a novice vegetarian, this book is for you.
Recipe Excerpt: Lentil Minestrone
This is one of my all-time favorite soups. It’s better when cooked ahead of time, but add the cooked pasta and greens just before serving so that they retain their color and texture.
Serves 4 to 6
2 tablespoons olive oil, plus extra virgin to finish
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celery or celery root
Salt and freshly milled pepper
1 cup dried green lentils, sorted and rinsed
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or stock
Mushroom soy sauce to taste
1 bunch greens–mustard, broccoli rabe, chard, or spinach
2 cups cooked small pasta–shells, orecchiette, or other favorite shape – or gluten free alternative
Thin shavings of Parmesan, preferably Parmigiano-Reggiano
Heat the oil in a wide soup pot with the onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.
Boil the greens in salted water until they’re tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan, thin shards or grated.
October 7th, 2008
By now, it is probably clear that I have quite a penchant for pickles: dill, sweet or spicy. I love to make pickles, I love to eat pickles, I serve pickles almost everynight with supper. I just love ‘em! So imagine my surprise when I found a "Fried Pickle Basket" on the menu at my favorite wing restaurant/bar, Binga’s Wingas.
I knew that my hubby, Mark, would not be joining me for fried pickles. My "meat and potatoes" guy has an aversion to vinegar. He gave me a look that said "are you really going to eat fried pickles?" "I thought we came here to eat wings?" When the fried pickles and wings arrived at our table, I couldn’t wait to taste. Fried Pickles are addictive: Salty, sour pickle chips, lightly breaded and fried to crispy perfection. The Fried Pickles surpassed my expectations. I had to stop myself from ignoring the outstanding Buffalo wings that I came for in the first place.
On the drive home, I pondered, "Who could have invented Fried Pickles?" My first instinct was to credit some masterful, Southern cook. Fried Pickles just seemed so Paula Deen. My 2nd guess was that Fried Pickles originated in the Midwest, at a state fair or possibly a pickle festival. Turns out, Fried Pickles are Southern in origin. Both Cock of the Walk in Nashville, TN. and Hollywood Cafe in Robinsonville, MS. claim to be the inventors of the fried pickle, also know as "frickles."
For More Info on Fried Pickles and where to find them on the East coast, check out Erin Zimmer’s post on Serious Eats. Perhaps, I’ll have to torture my family with a Fried Pickle road trip?
October 6th, 2008
The first time I sipped at Teaism was such a treat that I can vividly recall the aromatic teas, salty oat cookies and ginger scones. Not a fancy place, Teaism just does things right. Barr asked that I specifically mention their chai tea, which she finds uncommonly good and fantastically prepared.
There are three Teaism locations in DC. They serve an appetizing breakfast menu and a varied luncheon/dinner menu with traditional sandwiches and Asian specialties including Bento Boxes and noodle bowls. From 2:30 until 5:30, Teaism offers two afternoon teas: Traditional (tea sandwiches, mini-sweets and a pot of tea) and Asian (rice, pickles, tea cured salmon with nori and a pot of tea). The customers at Teasim run the gamut from tea savvy students to darjeeling sipping politicos and business people. Obviously, Teaism specializes in hot and cold tea and tea beverages (Zhenzhou Pearls, Tisanes) but there are also Indian inspired lassis, ginger limeade and other fruit juices. Lucky for those of us who are longing from afar, Teaism has an online teashop where you can purchase their teas (56 varieties at press time) and other tea-related goodies like books and teapots.
Teaism has been turning out fragrant infusions for over 12 years. If you happen to be strolling through DC and stumble upon a Teaism, be sure to stop in. Your senses and your stomach will be delighted.
September 23rd, 2008
Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer.
Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21:
Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down each cob. Sprinkle a little chili power all over each cob. This simple recipe results in remarkable eating. The corn tastes like it has butter on it, but without the calories. Totally Yummy!
Spicy Grilled Corn
We can’t believe the recipe for the signature Grilled Corn tapas served at Toro Restaurant in Boston was given away on the CBS Chef on a Shoe String but it was, so we figured that we should share.
4 ears corn, husked
8 tablespoon mayonnaise
1 cup cotija* or parmesan cheese, grated fine or crumbled
1 tablespoon cayenne pepper
2 limes, cut into wedges
1. Prepare hot grill or grill pan. Grill corn, rolling until golden brown, about 10 minutes.
2. Remove corn from grill and brush on mayo. Roll in cheese and dust with cayenne.
3. Serve with lime wedges.
Tomato and Corn Salad with Marjoram Bon Appétit | August 2004
We’ve served this bright salad several times with resounding success.
4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves
1. Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
2. Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
3. Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
August 25th, 2008
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