Weave a Thousand Flavors

KUSHI Izakaya & Sushi, Washington D.C.

Yours truly celebrated a birthday recently and it only seemed fitting that since I was going to have a 'cheat day' it should be indulging in only the finest fare so that my taste-buds too would have a celebration of their own.

Kushi, Izakaya & Sushi inWashington D.C. fit the bill quite nicely.

First off, it's been on my go-to list for over a year. Ever since they were one of the two James Beard awards semi-finalists under the 'Best New Restaurant' category in D.C. back in 2011.

Secondly, who am I to pass off an opportunity to play dress-up along with suited-booted hubby and go off to D.C. for a true blue date night? If you're a parent, you know that such opportunities are far and between no matter how hard we try. Don't get me wrong, Mr. Hubby and I are pretty good about going off on a once a month date night sans kids but usually it's the throw-on-a-pair-of-jeans-and-go-to-the-movies-over-burgers variety.

This was different.

Tonight we were going to indulge.

This wasn't our first time on the Izakaya rodeo - remember those posts on Roka Akor & Sushi Roku?

But this was an entirely different kind of Izakaya - for one thing it's set in the very Urban Mount Vernon neighbourhood of D.C. The vibe is modern & just as the name
Izakaya (pronounced ee-ZAH-ka-ya) suggests, it is neither a restaurant nor a bar.

It is more of a neighborhood hang out - for all types of people, from the office workers in suits and lose ties on the way home, a couple out for dinner, to groups of friends chilling in a laid back environment.

Which btw also makes for great people watching - the couple 30 ft across from us seated on the other side of the open kitchen provided me with endless entertainment as the woman's top nearly falling off one shoulder and I can swear the guy next to me at the bar (not my husband!) was panting as he was waiting for one of her boobs to fall out.

First off in my defense before you think I'm being really be-yotchy, the woman was on the high end of 40 and you know that idiom about the fine line between sexy and tramp? - yah! that's the one that comes to mind. And then my hubby was shaking his head when I couldn't stop tsk-ing when she pulled out her credit card. We all know what that evening was really about!

But anyway, back to why we're really here - the food.

I loved the relaxed, urban chic, trendy and stark environment of KUSHI which I think formed the perfect backdrop to the heart of the space that is the kitchen and the food, its embellishments. It's the sort of place one might expect to find at a train station in Osaka or in Tokyo's trendiest neighborhood.

  
Drinks and specials are scrawled over large blackboard like so.

 

And since I had already done my homework, I settled for a luscious Lychee Martini.

Our server George did a great job explaining our options for the evening and gave a bit of a chuckle when he asked me if he had changed my mind about what anything we wanted to order and I said no.

And so the parade of dishes began to arrive.

 

Kara age soy ginger marinated fried chicken

 

The crispy coating was some of the finest I had eaten in a long time. Not oily, perfect balance and crunch, texture and seasoning. I was also impressed at the use of chicken thighs v/s breasts which nearly guarantees a moist meat.

The dipping sauce was salty and I kept wishing for a sweeter finish.

The Last word: Good for a first try. Will I order it again? May be not (but yes when with kids)

 

Sashimi trio variety of marinated maguro tuna, hirame /fluke & salmon

The pieces of nearly translucent yellowtail tasted very clean with a lovely hint of texture from the spicy shaved daikon radish & mustard pebbles.  The salmon was quite fatty which imparted a certain level of lusciousness & quite brilliant with the seaweed accompaniment but for me the star of this trio was the tuna whose large pieces of ruby-like meat tasted  both freshness and a unique smoky taste that was akin to delicious clarified butter.

The Last word: A must have! Will I order it again? Absolutely YES since it is not only excellent but also a steal at $13!

 

ROBATA WOOD GRILL: Whole fish: bronzino

 

We were torn between the whole fish and the miso marinated black cod fillet but I am so glad we took George's recommendation and ordered the whole bronzino. We saw the chef salt and pepper and it and then slow roast at the highest point over the flame, taking it down near the flame only at the very end for that crispy skin & final broil. 

The Last word: Excellent if you love a good whole fish and don't mind picking through the bones. I would absolutely order this again if it's just the two of us. Not so much with the kids.

 

ROBATA WOOD GRILL:

Day boat sea scallops w/ yuzu kosho butter

&

Eringi mushroom

First off, let me just say that not only would I order the scallops again but I'd make it a double order! The scallops not only have a melt-in-the mouth creamy texture but the butter has a nice spicy kick to it that kept me coming back for more.

The mushrooms with their clean,  meaty texture & smoky flavors was perfect as a palate cleanser between courses and I would order this again as a nice 'spacer' to restore a flavor balance between the more the embellished dishes.

The Last word: Oh yes! And make that a double order!

KUSHI YAKI (Charcoal grilled skewers) : Buta bara / pork belly

 &

SUSHI : MAKIMONO (Rolls) : Braised pork belly, kaiware sprouts & scallion

Perfectly flavored with a balance of salty and sweet, with that slow sous-vide cooked, melt-in-the-mouth texture and then finished on the grill, I'd say the pork belly skewers are a no-brainer must have. I can see why just about every food blogger I know has raved about this menu offering. 

Since we were only ordering one sushi-roll, we wanted to do something a little different to the usual spicy tuna etc. So glad we went with the pork belly roll. Completely different to the texture of the skewer, the roll was refreshing, delicately flavored without that incredibly fatty component one would fear from minced up pork belly.

The Last word:  We're ordering these again alright!

Black sesame gelato

There is no other way to describe our final order than sweet & creamy with a final peanut butter finish.

As far as I was concerned, KUSHI lived up to all the hype. The food is excellent but like in any restaurant you owe it to yourself to do your homework before you embark on a pricey foodie adventure.

Just shy of $100, I think Kushi was well priced. Will it qualify for a romp every weekend? No, but certainly for the occasional splurge. I am now looking forward to their weekend brunch which features traditional egg dishes as well.

If there is one point that has room for improvement at KUSHI, it is the speed with which dishes arrive and line-up at the table. I actually had to ask George to slow it down so we could savor the experience. Fortunately, he was very nice about it and things fell into a much appreciated rythum there after.

I know that I'll be back with the kids and certainly when discerning out-of-town guests visit. I am glad KUSHI is here to stay and has made quite a statement on the D.C. sushi/izakaya scene.

I for one am blissfully happy about that!

 

Kushi

Menu link

465 K St Nw, Washington, DC

T: (202) 682-3123

 

 

Sicilian Style Spicy Chicken ~ Chicken Stewed with Wine & Vegetables but so much more!

I've always been a huge fan of coq au vin.

The idea of chicken slowly simmering in a wine sauce is hugely appealing because it can add such complexity of flavor with so few ingredients.

So it should come as no surprise that nestled on the couch, perusing through the pages of Molto Italiano, I came to a halt at this recipe in Batali's cookbook - the Sicilian version of wine stewed chicken.

I loved that the chicken stewed not only in wine but such a wonderful array of vegetables  such as bell peppers, plump eggplant, carrots and baby red potatoes. The end result, rustic and hearty - my kind of food!

The addition of oil cured olives and capers and fresh mint leaves seemed to add that touch of exotic I've so come to love about Sicilian food.

Best of all, after a bit of chopping on the cutting board, here's a dish that was made for kicking back on the couch, sipping a glass of wine while it all comes together, ready to be sopped up with rustic bread.

Batali explicitly calls for this dish to be spicy and I have made it so within reason with  little ones having to partake of the meal and all. Also, as always I'm using the recipe in the book more as conceptual guide, but actual measurements have been tailored to my taste.

I have boundless respect & admiration for the man in orange crocs, but where his books are concerned, I've found this to be the only way to guarantee success in my kitchen. 

All said and done, if you love a good and hearty meal, this one beckons with bells and whistles!

Apple Harvest Festival in Syria, Virginia ~ A visual blog post

Every year, we take an annual trip to Syria, VA to Graves Mountain our own culinary pilgrimage of sorts.

What beckons are seasonal apples and the Apple Harvest Festival that runs every weekend in October. The beautiful drive through rolling hills prepares one to leaves ones cares and the hustle of the city for a day enjoying life's simple pleasures.

The gentle sway of a hay ride, fresh kettle corn hot from cast-iron vats and of course everything apples - apple butter, apple ice cream, apple pie, apple donuts. For Mr. Hubby and me a slow walk absorbing it all while the kids are running helter-skelter, too excited to sit still for even a moment.

I for one, use this opportunity to stock up on wonderful jars of fruity delights that we'll enjoy al year around - apple butter, brandied peach preserves, pear preserves, strawberry jam, bottles of local honey and sorghum.

For the kids, it all begins and ends with wading through the creek, running up and down the hay piles, hay rides, the hay maze and the petting zoo.

I adore the variety of apples we picked up this year - half a bushel for 14 bucks! And you don't realize just how many apples fit a bushel till you have them overflowing from every bowl all around the house.

So enjoy this little peak into one Virginia's most enjoyable and laid back traditions. Apple recipes to follow of course!

An array of apples, men in Period costume, hog on the grill and local arts and crafts

 

Fun for kids! wading in the creek & scrambling on bails of hay

 

 

Apples and gourds

 

 And what a variety of apples (from top left to right)

• Red Delicious : Sweet and juicy. Great for snacking and salads. Best for eating fresh out of hand.
• Stayman : Firm rich flavor and mildly tart. Great all purpose apple.
• York : Crisp, firm & tart. Excellent for eating fresh and all cooking purposes.
• Golden Delicious: Sweet and mellow. Excellent for snacking and all cooking purposes.

 

Freshly made Kettle corn in huge vats & apple butter that has been cooking over coals for over 14 hours!

 

 

The day ends with the firing of muscats and one last stop at the petting zoo

 

So there you have it. A splendid day at the Apple Harvest Festival which leaves me with one important task - what ever will I make with all those apples?

All I can say is, my gain will be yours too! So wait for the apple recipes, here we come!

A Meat Sauce to Write Home About & A Baked Spaghetti To Make You Swoon

In the iconic Fan District in Richmond, Virginia lies the quaint Joe's Inn. Chances are if you've lived here long enough or have family who have, you've graced this eatery. 

It's a place known for its wood paneled walls, friendly service and hearty meals. And as a restaurant it's as neighborhood as they come.

But of all the brunches, lunches and dinners we've tucked away here, I find it impossible to get past Joe's signature dish -

Spaghetti A La Joe
Spaghetti baked with Provolone Cheese topped with your choice of Meat or Marinara Sauce

When it comes to meat sauces, this right here is King and though we never order it but once a year it makes a BIG impression.  You see it represents the superlative meat sauce - rich, hearty, heavy and of course, meaty!

I have been on the lookout for a meat sauce that incorporates everything I love about Joe's and I've found it! I just knew from going down the ingredients list, that this was 'it'. I refer to my fellow blogger veteran,  Thom's  Marinara Sauce for the Motivated. 

If you've paid any attention to Thom at all, there are two things you know lickety quick - the Man is probably one of the oldest bloggers in the community (well into his 70's) and the Man knows his meat! And he dishes it out slathered thick with his sauces & signature wry humor.

I guarantee you, if you pay Thom a visit at Barbecue Tips from Deep In the Heart of Oregon , not only will it satisfy your carnivorous urges but he'll have you rolling on the floor with his 'say it like it is' style.

I have reason to believe that Thom will agree  it has something to do with the fact that the older we all get, the more the need to cut out the BS!

After all, if you can't say it now, then when?

Anyway, Thom's recipe has been tucked away in the recesses of my mind for a few months now and it was time to put it good use. The thing about this recipe is that it's great for weekends with the family when you don't want to spend all day slaving over a hot stove and yet want some comforting, stick-to-your-ribs, delicous wholesomeness.

It makes best in large quantities and for a family like ours that means 1 batch gets used up now and the other goes into the refrigerator  - after all lunch boxes are calling!

Though I have used Thom's recipe almost to the letter, I've thrown in a few tricks of my own such as cooking all the meats together to save time and effort and allowing the sauce to cook 6-7 hours in the slow cooker. I think you'll agree the end result is pretty darn good - Yup, write home good!

So do yourself a favor and have a GREAT weekend - a 'stick-to-your-ribs' kind of weekend!

Sarde a beccafico ~ Sicilian Style Stuffed Sardines from Palermo

Fresh sardines are worth the wait. I know this now.        

I often eat them on toast out of a can and have patiently been awaiting their arrival at the fishmongers.

What a perfect opportunity to inaugurate something new in honor of something old!

Namely my new Wüsthof Grand Prix Fillet Knife and an incredibly old recipe of stuffed sardines from Sicily by Anna Tasca Lanza that will bring fellow fish lovers to their knees.

Sardines are an incredibly oily fish with delicate and tender meat and fine bones. To handle it you need gloves (I kid you not or you'll end up smelling like a sardine for a week) and a knife that was pliant, a narrow blade that  cuts thinly and finely trims through skin and fine bones.

So you see my German knife is just the tool. Forged from a single piece of sturdy high-carbon steel, here is a knife that is perfect balance of an extra thin blade that flexes, incredibly sharp and yet provides just the perfect balance with it's heavy bolster.

Am I bragging? Indeed.

It also serves a dual purpose capable of boning both poultry and filleting fish. You bet it's going to heavily used come the holidays when duck, goose and turkey are on the menu. Till then, it's my new best friend when it comes to fish.

Needless to say, if you're in the market for an excellent boning/fillet knife, look no further than the Wüsthof Grand Prix II 7" Fillet Knife.

Back to our the star of this dish - Sardines happen to be incredibly healthy and their value  primarily lies in their high omega-3 fatty acid content, which offers a remarkable number of disease-preventive and overall health-promoting effects.

I will say this, you'll love these if you are strong fish lover and adore anchovies and the lot. Not so much if you dislike strong fishy smells which may be thoroughly unpalatable to some. In this home however, with my new knife in tow, sardines are now the hot button item on the menu with their benefits far outweighing the drawbacks.

Not to mention, when they're stuffed with a wonderful mixture of fresh breadcrumbs, raisins, pine nuts and parsley and grilled to perfection with lovely orange and lemon slices, you'll bear all minor inconveniences stoically, just for a bite of such a spectacular end result.

CHICAGO In Bite Size Pieces - Part 2 : Eats for a Feast

I was going to post a recipe for a delicious trifle today.

But in the wake of Friday's storm here in the DC area and along so much of the Eastern US, one that has disrupted so many lives leaving far too many without air conditioning and refrigeration, a dessert with loads of whipped cream and many hours of chilling in the refrigerator seems to be completely out of context.

So perhaps it's a good day to reminisce instead on a great vacation in the past year that can perhaps be a great vacation for you, this year. And hopefully this ordeal will be over very soon.

It is impossible to eat at all the eateries, restaurants and pubs you want to in one single trip to Chicago without dire consequences to both ones health and ones wallet. Though we adopted the philosophy of 'grazing' as we flitted from one restaurant to another much like culinary butterflies, to say we even scratched the surface of this cities culinary bounty would be a gross exaggeration.

There are however a list of eateries that must land on ones to do list when in Chicago, many of which are local digs and therefore the best kind. Let me begin by saying that since our foodie friend SM who is a Chicago local and I had worked out our 'Must Eat List'  prior to our departure, we ended up with the most most bang for our buck. So caught up was I in the joy of the city, its architecture and its food that many a times, the gourmet and glutton in me had abandoned the blogger as I invariably forgot all about the camera.

If you are a fellow blogger then you know that for that to happen you must be in a place of unadulterated bliss.

Most of you already know about the Chicago deep dish pizza and UNO's is the most popular choice so I am not listing it among these favorites you may not have heard of.  One restaurant that has not made my list is Stephanie Izard's, The Girl & the Goat and it should have. If we had had the foresight to make reservations, months in advance I have no doubt this would have topped our dining experience. So word of advice, make reservations as soon as you book your trip!

So here is my 'Must Eat Chicago List' when you visit.

 

1.0    GARRETTS : www.garrettpopcorn.com

Must Eat:  Popcorn, The Chicago Mix - 1/2 Caramel + 1/2 Cheddar Cheese

There's only one place in Chicago that locals & Oprah stand by when it comes to Popcorn and that's Garretts. Previously known for its hour long waits and  lines snaking round city blocks, the stores has since opened several others smattered all round the city center going all the way to Navy Pier. So getting a bag  is now a charm.

Note - It's double bagged! Don't throw away the 2nd bag, people. Why? It's so rich that the butter seeps through. Terribly filling too - we could hardly get past a medium bag and that's with 5 of us!

2.0    LEONIDAS  : www.leonidas-chocolate.com/

Must Eat:  Fresh Belgian Chocolates

 


Purveyor of chocolates to the Belgian Royal Family with a handful of  stores in the US - NYC, Washington DC, San Francisco, Wilmette, IL and Chicago.

3.0    PORTILLOS : www.portillos.com

Must Eat:  Beef-N-Chargrilled Sausage Sandwich & Chocolate Cake

This Chicago institution since 1963 has dynamic interiors, excellent service, kid friendly with some of the best comfort food we've eaten on this trip makes this a repeat for sure. Unbelievably economical at about 25 bucks for a family of 4.

Attacking the chocolate cake with gusto as Mr. Hubby enjoys his Malted Vanilla shake.

4.0    OSTERIA VIA STATO : www.osteriaviastato.com

This Italian eatery has been founded on the Chef's travels throughout Italy and with a communal feel, warm service and an all-Italian wine list, it's rated one of the top 10 Italian restaurants in Chicago.

What's incredible is also the reasonable prices with most antipasti in the six dollar range.

Must Eat:  Parmesan crusted onions

Guaranteed to wow even the most devout onion-hater, this is one dish that melts-in your mouth and we loved it so much that we kept repeating the order. The secret? The onions are slow cooked for a whopping ten hours with seasonings layered throughout the cooking process!

These holidays I am making room on my holiday table for these so be on the look our for this phenominal recipe that's sure to be a sure-fire hit with you as well.

5.0   Mindy's HOT CHOCOLATE : www.hotchocolatechicago.com

THE place for desserts and THE  perfect date spot.

Right here is hallowed ground for dessert lovers where James Beard Award Nominee for Outstanding Pastry Chef - 2007, 2008, 2009, 2010 in a row, Mindy Segal presents her dessert offerings that is fit for the Gods.

Must Eats: 

 

Warm Brioche Doughnuts - warm and delicious, served with hot fudge. We couldn't resist a double order and I don't think you will either!

Hot Chocolate - served with  house made marshmallows and with a selection like no other: light/Dark/Medium/Blan and Tan/ Half & Half & Mexican. I went for the Mexican which is most definately a grown ups hot chocolate with spice and gravitas.

Chocolate  #1(64%) - warm chocolate soufflé tart, salted caramel ice cream and housemade pretzels

Banana's and Butterscotch (Version #2) - banana brioche bread pudding, banana sherbet, malted liquid butterscotch, cardamom cream and banana cake cannoli

Selection of Ice creams

Forget skimping on the calories at this place!

6.0     Le Colonial :  www.lecolonialchicago.com

Best described as French-Indochine cuisine, this lovely little eatery on Rush Street is a wonderful way to spend an evening after walking and shopping around downtown. The dining room is lined with handsome, louvered shutters,  rattan chairs,  ceilings  fans to gently cool the room and lush, potted palms and graceful banana trees.

We found the fare more Vietnamese than French fusion but good nevertheless. What floored us was the incredibly warm level of service that I must say was one of the finest we received on the trip.

Must Eats :

Ca Chien Saigon - Vietnamese crisp-seared whole red snapper with a light, spicy and sour

Sup Do Bien - Vietnamese bouillabaisse in lemongrass saffron broth, served with rice vermicelli

 Bun Thit Nuong, barbecued pork over angel hair noodles;

Cari Tom - sauteed jumbo shrimp with eggplant in a curried coconut sauce and

Bo Sate - sauteed filet mignon with sate spice, yams and string beans

Traditional Vietnamese coffee - Stong, Iced with condensed milk

7.0    Cite :  www.citechicago.com

I would never recommend this place if not for 2 things - the stunning 360-degree view of Chicago’s skyline and Executive Chef Oscar Ornelas bread & lobster soup. The quality of service was a mix of snotty and goofy making it almost laughable if not pathetic.

And yet I dare to recommend it for a cocktail and the soup. The prices are over the top and there are far better places to have an exceptional meal without a crotchety wait staff but I must give the devil its due.

Must Eat: Lobster Bisque & Fennel, raisin bread

The Lobster Bisque, while very different from any you have probably had before, was spectacular in flavor and presentation.And the bread will bring you to your knees.

8.0     Piece Brewery & Pizzeria : www.piecechicago.com 

Opened in July of 2001, Piece has been producing small batches of our hand-crafted brews in a seven barrel brew-house, winning them many awards. Their beer is phenomenal rivaled only by their thin crust pizzas brought out directly on aluminum baking trays. Loud, busy and dynamic even on weekdays, they carry on in the great American tradition of alehouses.

• Worryin Ale - Rye Beer
• Golden Arm - German-style Kolsch Bier
• Wingnut - Imperial/Double IPA
• Dysfunctionale - American-style Strong Pale Ale
• Top Heavy Hefeweizen - South German-style Hefeweizen
• Fornicator - Bock
• Full Frontal Pale Ale - Ameican-style Pale Ale
• Dark-n-Curvy Dunkelweizen - German-style Wheat Ale

The Dysfunctionale was by far my favorite. Make sure you carry ID or you won't get through the front door.

9.0     Lunch at The Four Seasons, Season's Lounge

As a rule, we stay away from buffets. Always conjuring up images of cold food that has been constantly prodded & abused by far too many hands to remain good. There are however exceptions.

It all begins with the ambiance and as far as ambiance goes, it is impossible to top that at the Season's lounge. The lunch buffet that alternates between Mediterranean and Asian, several times all week long is worth every penny of the 29 bucks (plus taxes and gratuity) it costs to eat there.

A very nice respite from the bust city streets outside, the excellent food,  beautiful & comfortable surroundings along with attentive service, makes this a must do.

10.0        The Publican : www.thepublicanrestaurant.com

Make no mistake, I am saving the best for last.

From the team that created Blackbird and avec restaurants, The Publican is a new beer-focused restaurant located at 845 W. Fulton which is essentially Chicago's meat packing district. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston have crafted an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall.

Anthony Bourdain says, “Favorite Chicago spot for food? Any place run by Paul Kahan: Blackbird, avec, The Publican, Big Star.”

The Publican was nominated for the 2009 James Beard Foundation, including Outstanding Chef Paul Kahan & Best Restaurant Design, Thomas Schlesser.

Must Eats:  Beer, Pork dishes, the menu changes daily & their waffles for dessert.

Our favorites: Sweetbreads, Suckling pig, the corn (from the vegetable menu), the waffle (made in a traditonal cast-iron waffle maker) from the dessert menu.

If there is one place that w e will most definitely be returning to, it's this one. Stephanie our waitress was one of the best we have had in a long time leaving quite an impression with her energy, vast and in-depth knowledge of the menu and service.

Be sure to sit in the pig-pen, it's an experience in itself.

This was our final  evening meal before leaving this grand city and I don't think we could have left it on a higher note.

And there you have it! A drool-worthy parade of eats?

Which is your favorite Chicago eatery?

 

An Afternoon with Shakespeare & Jose Andres' OYAMEL Cocina Mexicana, Washington D.C.

What an excellent Sunday afternoon in D.C. when it is spent at the Shakespeare Theatre Company's (STC) Lansburg Theatre. We enjoyed their uproarious production of 'The Heir Apparent' an adaptation of Jean-François Regnard’s 1706 masterpiece by award winning playwright David Ives so very much that we decided to tow the younglings along for a behind the scenes, dress rehearsal of the production, 'The Two Merchants of Verona'.

It was such an eye opener to see the endless repetition that goes into a flawless creation for every minute of stage time. As a mother of course I used this point to hone in on the 'see how practise makes perfect' idea without any further delay and much to the chagrin of my younglings.

Did I mention that we carried our young boys along for their first taste of Shakespearean theatre? This with implicit directions -"no whining, no talking, no kicking the seat in front and if you're bored, go to sleep"! We even carried their teddy bear, Mr. White along for added assurance.

Fortunately, all that preparation paid off. Even our youngest 5 year old was enthralled and the afternoon passed with ne'er a peep. What a success! As a mother, an afternoon of well behaved boys, in public, at the theatre, is nothing short of a slice of heaven on earth.

STC's contemporary spins on the classics which varies between the script to the stage/sets has added such a refreshing twist on the old classics and in doing so has brought back the joy of Shakespeare into our lives. Needless to say, as far as we're concerned, they're a shining star on DC's theatre scene.

An afternoon at the theatre and such good behavior from the boys had to be rewarded and Jose Andres' Oyamel was beconing. Let's get one thing straight, for us to eat Mexican on the East Coast, it would take a Jose Andres eatery to draw us out and nothing short of.

When it comes to certain cuisines, I suffer from a predilection of culinary snobbery. For those of us who lived in those states of the US that abut the Mexican border, we've had the opportunity to taste some seriously good Mexican grub.

Not the kind that is regularly dished out to the unsuspecting folk in other parts of the world but the kind available in little cantinas, barrios and little abuela-owned hole-in-the-wall places. You know the kind that is just an ordinary eatery in places like Nogales from where you can see Mexican sprawl in your line of sight.

Needless to say, even the 'gourmet Mexican' cafes are phenominal compared to what's dished out in their counterparts elsewhere.

And so both Mr. Hubby & I were optimistically guarded as we walked a few doors down from the theatre and passed through the front doors of Oyamel. And rest be assured, nothing short of the Jose Andres stamp (protege of the one and only Ferran Adria of the El Bulli fame) was going to convince us to give Mexican cuisine on the East coast a try.

So here's how it all went down :

Architecture & Ambiance ~ Refreshing, light, great natural light, airy with wonderful Mexican artifacts and art spotting the entire restaurant. My favorite? The butterfly mobiles that graced the entire ceiling of the dining room floor.

The choice of color & style with its clean lines reminded me a great deal of Mexican Architect Roberto Legorreta. A real nice buzz, this restaurant has a definite up-market without being pretentious feel to it. You could go smart-casual, dress-up or dress-down and still fit right in.

Service - Carlos our waiter was incredibly attentive and all of the wait staff seemed to have a thorough knowledge of the menu and were either local to Mexico or Latin America. I heard fluent Spanish and Portuguese spoken by many.

The food -

Circled are chef recommendations

We ordered ~

Just when you thought old-fashioned table side service had gone the way of the cummerbunded captain, here's table side freshly made guacamole done right with fresh ingredients & crispy fried tortilla chip.

$13.50

Nopalitos

Baby cactus salad with lime dressing and tomatoes

$7.50

Make no mistake this tastes just the way cactus looks - fleshy, meaty with that cactussy texture, flavor and scent. Refreshing with fresh tomatoes and lime citrusy dressing. Good for a first try.

Tinga Poblana

Shredded chicken, potato and chorizo and chipotle with white onion is a corn tortilla

$ 3.50

There is no question here - chipotle rules! The smoky flavor with the chicken and occasional bite of spicy chorizo was quite good with the corn tortilla.

Albondigas enchipotladas con queso doble crema

Meatballs in a chipotle sauce with a double cream sauce & cilantro

$7.00

These meatballs are definitely cumin infused and one our favorite eats of the evening. The gravy was delicious, spicy and flavorful. The texture of the meatballs were melt-in-the mouth perfect.

Costilla de res con salsa verde

Beef shortribs in a tangy green sauce of cilantro, parsley and garlic

$ 12.00

My absolute favorite offering of the evening, perfectly cooked, tender beef short ribs that pairs shockingly well with a green chutney. I never would have though to pair the two and when done right like here, it shines. What a pleasant surprise!

Tamal Verde

Tamale with shredded chicken & salsa verde

$7.00

My least favorite offering of the evening - no where near the flavors, texture or richness of the traditional tamales as done right in the Southwest. What a disappointment! Even the corn tasted wrong. I guess the smoky, rich and intense flavors of Southwestern corn has forever ruined me.

 

Pancita de puerco al pastor

Seared house cured pork belly in a guajillo pepper sauce served with pineapple, onions and cilantro

$4.00

Definately a grown up taco. I've had much better prepared and softer pork belly. The flavors were fine just not memorable.

Cafe de Olla

Traditional mexican coffee with Counter Culture coffee and star anise, cinnamon and piloncillo sugar.

$3.50

Rich, dark, sweet delicous and unforgettable. That cane sugar is magic!

~

So here's what I took away from Oyamel. Oyamel has a great buzz, vibe and energy. The food is good and some of the offering like the cactus and grasshopper dishes are down right unique. Be mindful though that the place offers everything as 'small plates' so you just get one-piece-of, one taco per order.

The servers advise 3-4 plates per person.

For 4 people that would run close of USD 175 for a table NOT including alcohol. Our tab ran at USD 75 and we had simply grazed the menu, not full or satisfied by any means. So in my books, Oyamel is good for when you want to splurge a little and nice for theatre dining.

Have I eaten better? Yes and when it comes to 'small plates, tapas style' dining, the 2011 James Beard winner in D.C. (oh! just you wait!) beats this one hands down.

All in all a good experience but when you live in a place as varied, happening and vibrant as the D.C restaurant scene, I'm ready to move on.

 $$$

 

Food + Booze + Schmooze @ Foodbuzz Blogger Festival 2011 ~ San Francisco

And since a picture's worth a 1000 words I'm giving you more of one and less of the other. If you can't guess which then you need more coffee!

Welcome reception at the Terra Gallery

Here are my fellow bloggers I can't wait to get to know better :)

A Photography session worth clicking about

The DSLR-Free Zone: Taking Gawk-worthy photos with lo-tech equipment

Our shepherds were ~

Greg Henry (Sippity Sup)
Chuck Lai (Foodgawker)
Angi Chau (Rice and Wheat)

Look who I met at the Taste Pavillion?

The very lovely Zoe Francois without whom Artisan Bread in Five Minutes would be non existent. Can't wait to do some serious damage to our waistline with Zoe & Mark's new book - Artisan Pizza & Flatbreads in Five Minutes

nibble, nibble, nibble

Have you ever seen anything like this?

Gorgeous organic endives

Off to Alexia Foods Cooking Demo with Tyler Florence & the Gala Dinner

(I sweartogod the skirts hiked up a few notches for this one...he..he)

An evening with friends ~

A highlight of the evening was hanging out at leisure with Greg Henry of Sippity Sup

And the very talented and adorable Nam from The Culinary Chronicles who twitter schmoozes with the best of them!

What a meal & far too much wine than I care to admit.

(Mr. Hubby knew what he was doing when packed in those Advil liquigels. 'nuf said)

Here's who I hope to meet at the next one :

Steve @ oui, chef & Joumana @ Taste of Beirut

Are you listening?

And with Foodbuzz events out of the way, it was time for this ~

sights, sights & more sights

And ofcourse more of this ~

An unforgettable evening at the highly recommended The Slanted Door with Steven & Heguiberto of weirdcombinations whose food is anything but and whose friendship is a rare find.

And of course to my dear friend Nia who made my trip even more memorable.

Such wonderful moments would never have been possible had Mr. Hubby not been such a good sport and held the fort back home with the munchkins.

Thank You...mwah...mwah...

I am eternally grateful that neither my kitchen, pots or refrigerator had been messed with in my absence.

Winter Restaurant Week Jan 17-23, 2011 Washington D.C. ~ BIBIANA Osteria . Enotica

It's restaurant week in D.C. and here is an excellent summation from opentable.com~

Join us this January when over 200 of metropolitan Washington, DC's finest restaurants offer awe-inspiring, multi-course meals prepared especially for this gourmet event.

Destination DC and the Restaurant Association Metropolitan Washington are proud to present the 17th annual Washington, DC Restaurant Week from January 17-23, 2011.

Lunch: $20.11 for a three-course fixed-price meal
Dinner: $35.11 for a three-course fixed-price meal

Beverages, gratuity and tax are not included.

For me and Mr. Hubby this roughly translates into two words - Date Night. This also poses its own challenges - what on earth am I going to wear? and where on earth are we going to eat?  Since my closet or my life for that matter, in no way resembles any of the women in Sex & the City, challenge # 1 is easily resolved which leaves me with challenge # 2.

I have for some time wanted to eat at one of Ashok Bajaj's restaurants. For those of you are familiar with the dining scene in the nation's capital may be well aware that he is a James Beard award-winning Restaurateur and has a 'stellar collection of elegant dining rooms'.

BIBIANA happens to be one of his latest additions and upon opening in September 2009, Bibiana instantly became one of Washington’s most popular hot spots.

Executive Chef Nick Stefanelli's cuisine has helped earn Bibiana a glowing review and two-and-a-half stars from food critic Tom Sietsema of The Washington Post, and four stars from DC Modern Luxury critics. It also secured a place on Washingtonian’s list of the top one hundred restaurants in the nation’s capital. In June 2010 Bibiana was a finalist for “Best New Restaurant” and Nick Stefanelli won the “Rising Star Chef” from The Restaurant Association of Metropolitan Washington. Bibiana was named to Esquire’s exclusive list of 20 “Best New Restaurants 2010.”

Naturally, I eager to partake of his culinary genius. So with a few clicks at opentable.com, Mr Hubby and I had reservations at Bibiana on a night that also called for snow and a wintery mix.

A little snow and sleet however was not going to stand in the way of what I hoped would be great food & date night with Mr. Hubby. After all, it's not every day that a girl gets Mr. Sparkle on a week night.

 

The building in the heart of downtown which nestles BIBIANA excudes the faceless look of any other downtown office building and but for the potted plant on the sidewalk  and the sign once you look up, we would have driven right past.

Mr. Hubby however brought his trustee Emily along (a.k.a his GPS receiver) and stopped straight in front of the building even though I was still trying to catch my bearings what with the alphabets running one way and numbers running the other, not to mention all the one way streets which forms 'the grid' of D.C. streets.

Entering the restaurant hastily because of the night chill brrr... after handing our vehicle to the valet guy we were pleasantly greeted by a coat room - this appealed to me instantly because it was only recently that we had been to a restaurant with one forlorn coat rack in the corner and the experience of finding ones heavy winter coat buried underneath another 100 heavy winter coats belonging to 100 strangers in the restaurant was neither easy nor delightful - for all I could think of was, is some one going to yell at me if I drop their coat? Thankfully, this task was performed gingerly and without incident.

 
We are greeted with beaming faces behind the welcome desk (for lack of a better term) set against a trendy bar. I was rather taken aback by the unexpected warm welcome because more often than not I expect a empty plastered smile that seems to be much more common in such instances.

 
As we wove our way through the bar seating & waiting area which takes up a good portion of the place,  I couldn't help feeling a sense of deja vu. I realised that this place reminded me of so many trendy restaurants in so many big cities now like Tao in Las Vegas & Sushi Roku, W Hotel in Scottsdale which have all been designed with that ultra-modern look and feel of a part restaurant, part night club. The low and dim lighting and the flickering candle light votives on the tables only enhances that experience.

We are emptied into the belly of the restaurant where the tables are placed quite close to each other and being a crowded night, the place has a nice buzz to it. We are handed off to our server Jennifer who immediately surfaces to take our drink orders which commenced with water with a squeeze of lemon.

The Sicilian white wine from the Donnafugata estate came later. A special Restaurant week menu was placed before us and I was happy to see that for each of the three courses - a choice of close to nine items was placed before us.

 

 
We looked around the restaurant which had a nice mix of  age group and gender of what seemed to be a mostly upper cross-section of society.  It was also hard to miss the distinctive murals & chandelier globes bearing down on us.

 
The bread basket promptly made an appearance as soon as we placed an order. Warm and richly endowed with fresh rosemary and lovely fruity olive oil, these we worked on rather rapidly.

Somewhere before a second helping our firsts appeared.

  

 Polpette
Braised Meat Ball in Sugo Finto, Arson Mills White Polenta, Gremolada

My first bite - the polenta which was incredibly creamy and the flavor of lemon which infuses it I thought was genius.  The 'Sugo Finto'is ‘meatless ragù,’  a tomato sauce cooked for nearly as long as a traditional meat sauce and though intensely flavored is not overpowering with the delicate flavored polenta. The braised meatball though moist and flavorful does not prove to be a punctuation mark and reminds me of just that - a well prepared meatball.

 

 Calamari

  Squid, soppressatta, potato, lemon, squid ink vinaigrette 

What a stellar presentation! The squid is perfectly cooked and infused with what we thought was wood smoke but turned out to organic hay smoke. The filling with lemon and mashed potato and morsels of dry Italian cured salami (soppressatta) though works well with the squid, left me wanting. Perhaps it was the fact that I expected the squid to be a vessel of some treasure and the simple mashed potato filling was a bit of a let down. I cannot however walk away from this dish without calling it memorable and was definitely a favorite of the evening.

 

Agnello

 Roasted Shenandoah leg of lamb, grilled romaine, olive-tomato tapenade

One word - fantastic! Perfectly cooked lamb with a wonderful & unexpected surprise from the olive-tomato tapenade. The flavor of the tapenade that reminded me very much of old-world pickles works beautifully with the rare lamb. The grilled romaine, just seared to a wilt is just the right counter-balance and palete cleanser.

 

Bue
Braised beef cheeks, white polenta, onion compote

I consider this comfort food at its best. It reminded me of good home cooked pot roast which though is lovely was unexpected as one of the main offerings. The polenta continued to delight and was a perfect accompaniment to the meat and soft onions.

For the final offerings of the evening, with our espressos we chose these -

 

Delizia Al Limone

Amalfi coast sponge cake filled with lemon cream

We gravitated towards this as soon as we read this on the menu but alas! it turned out to be a disappointment. The texture of the sponge cake was wrong and there was a after taste that was part egg and part something else. Fortunately, we were saved by this -

 

 

Panna Cotta

Vanilla panna cotta, pistachio streusel, sour cherry compote

Now here is a dessert that brings out the poet in me (though there is none) and enough cannot be said about its creamy texture, the wonderful pistachio streusel which was very similar to a really good short bread and the compote that punctuated every bite with part sweet, part tang. Marvelous dessert that I could very well have turned into a whole meal!

Total damages running at $109 including tax and 2 glasses of wine. Not including gratuities of course.

 

~Here's how I see it~

All in all - solid good food, excellent service, pricey wines.

But here is my litmus test - what I look for in a restaurant is very simple:  you're either my Mecca restaurant list material or not. And what I mean by that is that there are a handful of restaurants around the world, if we're any where within a flying or 6 hour driving distance, we'll revisit again and again for that one dish or that one experience.

In short, neither distance nor time will wane the memory.

Bouchon-Las Vegas,  Lupa-NYC , Pizzeria Bianco-Phoenix all fall in that category.

You get my drift?

Those my friends are my Mecca restaurants.

And though the food here was good with hints of genius, I cannot say that I am prepared to include BIBIANA in my list of Mecca restaurants - just yet. Chef Stefanelli is no doubt a rising star.

And I for one am prepared to wait.

 

 

Moqueca Bahiana ~ A Layered Brazilian Fish Stew with Vegetables, Coconut Milk & Palm Oil

 
 
Here is the  singular reason why I love what I do. Because, as I sit in my Urban dwelling, in the heart of a thralling metropolis in the USA, I am in fact biting into a fish stew, Moqueca, that the  Brazilians have been making for more than 300 years. 

  And with every bite, I think of the culture, the stories and the magic that has gone into creating this dish and know this is the quintessential experience of the romance of food. And even if just for a moment, before the light banter or the peas begin flying across the table, I am part of something special. 

Now, the Brazilians might be making this for 300 years but it took me a good year to fix this. Why? All because of an ingredient called Azeite de Dende which sounds so much more romantic than well, palm oil.

Because this palm oil & the addition of coconut milk is what separates one Moqueca from another.

Mocqueca from the South-eastern state of Espirito Santo is cooked without these two ingredients. While the Moqueca from the North-eastern Bahian state uses both the coconut milk and the Dende.

Which brings us to the next 2 questions.

Can I make this without the Azeite de Dende or palm oil? 

Sure, but it will just be any other fish stew and certainly not  Moqueca Bahiana because my friends, there is simply no substitute for this oil, with its rich red hue and a scent and flavor like nothing you've ever tasted. Trust me on this one.

Where can you buy Azeite de Dende?

I had no luck finding this at goumet food stores. So your best bet may be finding this over the internet at stores like this one - http://www.amigofoods.com/azdepaoil.html

Here's a funny story about how I ended up getting my bottle. When my childhood, vegetarian & foodie friend Saurin said he was going to Rio de Janeiro early last year, I told him very simply that he'd better not get off that plane without my bottle of palm oil. Yup, that's me waving the pushy stick - again.

~

A few days later, I get this email from Saurin in Rio de Janeiro -

S - I've checked Palm oil at few different places but can't seem to find it... Language is a BIG barrier, still managed to translate using the phrase book, however, r u looking for Oil made out of Hearts of Palm?

D - PLEASE don't buy oil from the hearts of palm. We are looking for oil from dende, palm oil also know as african palm. 

S - Do u know the extract or source for the 'olio'??? 

D -No it is not from hearts of palm. The palm fruit is reddish, about the size of a large plum and grows in large bunches. Each fruit contains a single seed (the palm kernel) surrounded by a soft oily pulp. PLEASE don't come back with oil of Hearts of Palm! I swear Saurin, I am never having you over again, ever!

~

Now, I don't know about you, but two things came to mind after this episode -

One - No one but a dear dear friend would go through this muchtrouble for a bottle of bloody oil for me. So thank you Saurin and I wish you were here to enjoy this meal with us - especially since you got me the right bottle...smile...

And secondly - All hail the internet! Jeez, was everything this difficult before those whiz's at the Unis came up with it?

Thankfully, as dramatic as it was getting the oil, the actual making of the dish is the complete opposite. Just layer the ingredients in a large dutch oven or a large black Brazillian clay pot if you've got it, cook it and serve.

So easy and simple is this recipe that now that I'm past the drama, I know I'll be fixing this again and again. That and the fact that it is so healthy that even my buttah loving inner self, did a little dance.  

Bon Appétit's Voted Top 10 Sushi Spots, USA ~ Roka Akor, Scottsdale

 
It's not everyday that those of us living in Hooville eat at a  Bon Appetit rated, top 10 sushi spot in the United States and such an occasion was treated with the appropriate primping and coiffing as would warrant on such an occasion.

Me in my evening black and Mr. Hubby in his somber suit. We were ready to embrace an evening of sushi & sashimi delights and were heady with excitement  (sans kids who were safely perched with the baby sitter watching The Incredibles for the 100th time)  We are after all true and blue sushi buffs.

Mr. Hubby who speaks Japanese as fluently a babe talks baby talk is always at home in the land of raw fish and sake. If there was ever a couple who could 'pig-out' on the stuff, it's us!

  

As we enter the restaurant, we take in the modern minimalist surroundings and the smooth glistening gnarly wood sushi bar is a delight. It is impossible to not skim ones fingers on the surface just for the delight of the experience. The open kitchen sits beyond.

As we are seated to the table, I enjoy the plush beautiful leather chairs as opposed to the hard wooden chairs that often cause an ache in my backside from prolonged seating. Too much information? Maybe, but I tend to notice this stuff .

Our waiter whose name I later learned to be Wesley walks over to the table and after the customary small talk, leaps into the intricacies of the menu. Spurred on by our obvious interest and delight in their signature creations, he opens up and takes us under his wings.

So thoroughly impressed am I by his knowledge and attention to detail that I immediately remark to Mr. Hubby "What excellent training they must provide here". We all know that the reputation of a good restaurant does not necessarily translate into great service and just because the figures in right hand column is high enough to give one a double take, it does not necessarily ensue that good service follows.

It was the way Wesley wove the sense of knowledge and care that we uncharacteristically decided to taken him up on ALL of his recommendations for the evening.

Once we placed our order I was thrilled by an introduction to the Executive Chef, Ce Bian & a tour of their kitchen. It was a treat to see the preparation of the dishes in the kitchen to later see them arrive plated at out table.

The wood fired tiered Robata grill that is the hearth of this kitchen. Many of the restaurants specialties come from this fire.

It is fascinating to stand so close to heat exuded by this enormous Robata grill that takes up almost the entire length of the kitchen.

The chef creating the sushi and sashimi platter for our table. I quickly return to the table as the first of our order makes an appearance on our table. Mr. Hubby left alone to sip his sake patiently awaits my return.

Robata-Grilled Scallops with Shiso and Wasabi

$14.00

Sweet & succulent, perfectly cooked scallops with the taste of flame broil and the heady mixture of Japanese basil (shiso), pungent wasabi and sweet honey glaze.

 Cremini Mushrooms with Garlic & Butter

$6.00

A robata grilled skewer specialty the earthy flavor of the creminis pair perfectly with the garlic and chili mayonnaise topping.
With the sushi-sashimi platter arrives fresh Wasabi root, freshly grated on a shark skin lined wooden grater.

Salmon -Sake

 Big Eye Tuna - Mebachi Maguro 

 

$19.00

The salmon is characterized by a sesame oil glaze and a final touch with the blow torch. It goes without saying that the fish was practically swimming with freshness.

ROKA AKOR Butterfish Tataki with White Asparagus and Yuzu

Wagyu Gunkan - Wagyu Sushi with Wasabi, Ponzu and Ginger  

$21.00

These are 2 specialty creations of the restaurant and were preceded by well deserved accolades from server, Wesley. These are undoubtedly not to be missed.

It is impossible to describe the delicacy of both these appetizers. The butter soft texture of the fish with the scent of yuzu (japanese lime) & the crisp asparagus enveloped within teases the senses.

The wagyu beef, incredibly tender and succulent with a kick from the wasabi and ginger nestled in the sweet ponzu (soy) sauce is both refreshing as it is surprising.

 ROKA AKOR Yuzu Miso-Marinated Black Cod with Pickled Red Onion

$26.50

The final pièce de résistance! If you're only going to eat one thing in this place, this should be it!

This Robata grilled cod is so succulent that chopsticks can barely hold on to this incredibly delicate creation. The miso & honey sweet sauce pairs perfectly with the fish. The pickled onions though not my favorite accompaniment adds a visual element.

I cannot emphasize how gracious Executive Chef Ce Bian was. He exuded a genuine warmth in showing me his domain despite the evening rush hour. Neither did he show any signs of stress as he quietly commandeered his troops through the evening rush hour meal.

An obvious master of his craft, Chef Ce Bian gave his personal final touch to every plate as it left for the tables. I thank him for his hospitality.

 

 LOCATIONS

www.rokaakor.com

7299 North Scottsdale Road - Scottsdale, Arizona 85253

~ Other locations ~

London & Hong Kong

Contemporary Japanese & sushi restaurant

Expensive - Expect to pay approx $60-80/person not including alcohol

 Dress - Smart Casual

 

2 Nights in Sin City, The Venetian & my first Thomas Keller experience - Bouchon

~Las Vegas~

A city that has drawn my curiosity for a long time and one that inspires either love or hate.

When Mr. Hubby's work took him there for a few nights, I followed.

My first slow drive down the strip late at night among a throng of cars, bumper to bumper with thousands of people on the sidewalk , holding yard long glasses of what I later came to find out was alcohol, was a heady experience. My first reaction was that the city had all the dynamism of Times Square, NYC.

This sign on a taxi cab was a startling reminder of the promiscuous nature of the city that is a labyrinth that weaves through everything and is inherent to the experience itself.
 

Needless to say, the things  that attract many to this city were of little interest to me and Mr. Hubby. So we concentrated on what does hold much appeal to us - the quality of accommodations, drinks at a fun Night club & an exquisite meal.

 

{Satay Udang} Perfection You Seek in Balinese Prawn Satays

As the 4th of July weekend arrives at neck braking speed and the United States of America  celebrates her 234th anniversary of the signing of the Declaration of independence, it's that time of year - a time for long  barbecues, ice cold lemonade, irate family, long beer guzzling sessions, fly swatters,  yummy desserts and of course fire works.

Long holiday weekends surrounded by family and friends are the best time to pull out those recipes that present like we've been slaving on a hot stove for hours when in reality it's been no hassle & no fuss.

And to that end I have just the thing for you - delicious prawns marinated in Asian spices and skewered not on bamboo but fragrant lemon grass. Ooh! just saying makes me want to smack my lips!

Ooh! La! La! A Signature Lemon Brioche French Toast at T Cook's, Royal Palms Resort, Arizona

"Oh My God, He's an Adonis" I think to myself as he's walking towards me. I fidget as he smiles at me with all the brilliance of the sun on the Caspian sea and then he starts talking .....and it's like a blow to the face! And I think to myself,  "How can someone so beautiful on the outside be so ordinary on the inside?" I can't wait to get away from his smarmy pontificating & shift uncomfortably as I try to make a hasty exit....

I think you will agree that a similar feeling, a déjà vu if you will, is experienced when we  visit a place so beautiful on the surface that our expectations are enormously heightened & the plated food is perfection in itself -  only to fall flat on the face with the first bite!

This my friends, is something you will never experience here - at the Royal Palms Resort & Spa in Scottsdale, Arizona, a wonderful resort on National Registry of Historical Buildings here in the US. A place as beautiful on the outside as it is on the inside.

Past it's breathtakingly beautiful entrance....

Through these exquisite front doors....

 

And in these stunning surroundings at the T Cook's restaurant awaits one of the finest culinary experiences this city has to offer.

A visit to Scottsdale, Arizona is a visit to 'resort country' - a land ablaze with the hot Arizona sun, carefully manicured grounds,  a plethora of lush golf courses & the unique experience of being surrounded by more embodied botox than you have ever seen in your life!

The resort architecture in this city seems to be a reflection of its inhabitants with the more nouveau riche resorts than fleas on a stray. However, if you are looking for a 'old world' resort that is not only exquisite in its surrounding & architecture but also exemplifies the superlative in beauty and culinary excellence, look no further than the Royal Palms Resort & Spa .

On a recent visit here, a brunch at the resort is where my love affair with T Cook's restaurant began. It all started with a plate of their signature lemon brioche french toast - innocent by all accounts but deviously delicious! So much so that it was unforgettable. And a few weeks after we had returned from the trip, I got on the phone and called the restaurant - with a request.

I explained that I am a mad hatter blogger (well, something to that effect) and asked for the recipe from Sarah Baer, Sous Chef at T' Cook's. Fantastically, she took my request seriously and a week later - voila ! Sitting pretty in my inbox was the recipe!

Today, we have just finished feasting on this & are still basking in the flavors of this recreated delight which I must share with you lovelies with no further delay!

 

It should come as no surprise that the secret of this french toast lies in the Lemon Brioche Bread. The recipe for this bread comes from T Cook's baker Mark Luster.  

For the lemon brioche bread - 24 hours in advance

For 1 qty 2 lb loaf -

To begin with gather the ingredients - unsalted butter, eggs, sugar, milk, good quality lemon curd, all-purpose flour, active dry yeast, warm water at 110 deg F.

Begin by proofing the yeast. To do so measure out 2/3 cup water at 110 deg F. Add 1 packet active dry yeast & 1 tbs sugar. Give it a stir.

   

After 10-15 minutes it should look like this. If it does not then start over with a new packet of yeast.

 

In a large mixing bowl or paraat (or use your mixer with a dough hook) add the 2 cups flour, milk, proofed yeast and salt. Beat/Knead for about a minute.

 

Add the melted butter and beat for about 2 minutes until all the butter is incorporated.

 

Add 1 egg and incorporate till completely blended. Add the next egg and keep going till all the eggs are used up. Make sure you completely incorporate the eggs as you go. the dough will get stickier and stickier as it progresses.

 

Add the lemon curd and knead. Knead until the dough leaves the sides of the bowl (lifts off the bowl as one entity) Do not overwork the dough. The dough will be quite sticky.

 

In a clean mixing bowl add 1/2 tbs vegetable oil and grease the bowl all over. Add the dough ball . Place a plastic wrap over the bowl with a slight gap so it is not airtight. Refrigerate overnight.

 

The next day, preheat the oven to 350 deg F.

The dough will not be as sticky at all. Place in a metal loaf pan, greased with some non-stick baking spray.

Bake for about 40-50 minutes until the top is a beautiful golden brown and a skewer comes out clean when pierced in the center of the loaf. 

Allow the brioche to cool completely on a baking rack for about 1-2 hours at the least before cutting into 1/2" thick slices for the french toast. Do not cut into bread till ready to make the french toast or else the bread will dry out.

For the lemon brioche French Toast - About 1 hour before serving.

The recipe for the Lemon Brioche French Toast comes from T Cook's Sous Chef, Bruce Patterson.  

For the french toast - lemon brioche loaf (of course), oranges (freshly squeezed juice), pure vanilla extract & cinnamon powder.

For the Orange-Maple Syrup - Oranges (freshly squeezed juice), pure maple syrup

For the Cream - Ricotta cheese & Mascarpone

For the Berries on the side - Fresh ripe strawberries, blackberries and blue berries, powdered sugar  

Do not omit any of these elements for a complete experience.

 

For the Syrup -

 

 

Begin by freshly squeezing the oranges. You will need enough oranges for 2 cups juice (about 4-5 oranges). Set aside 3/4 cup orange juice for the french toast egg batter.

Measure and remove the remaining orange juice to a small sauce pan. You should have 1-1/4 cups of orange juice left in the sauce pan.

 

On low-medium heat simmer the orange juice and keep skimming as it collects on the surface. Discard the skim. Reduce the orange juice to half a cup. This may take about 25-30 minutes on low heat. Set aside to cool. 

 

Sieve the 1/2 cup reduced orange juice in a bowl. Add 1-1/2 cup pure maple syrup. Stir till blended. The syrup is ready to serve.

Meanwhile begin working on the berries and cream.

For the Cream -

 

In a bowl combine 3/4 cup ricotta cheese with 3/4 cup Mascarpone. Stir till mixed & refrigerate till further use.

For the Berries -

  

Figure about 3/4 to 1 cup fruit per person. 

For the strawberries, rinse & cut the tops off the strawberries. Quarter and set aside. For the blackberries & blue berries,  get rid of over ripe and discolored ones. Wash and strain to get rid of excess water.

Place all the berries in a medium mixing bowl. Add the powdered sugar  Stir.

Cover & allow the berries to macerate in the refrigerate till serving time.

For the Lemon Brioche French Toast -

Preheat the oven to 250 deg F. Set aside a baking tray lines with parchment paper.

 

In a large mixing bowl, crack the eggs discarding the shell. Add cinnamon powder, pure vanilla extract and the reserved orange juice. Whisk vigorously till all the eggs are blended and the cinnamon powder lumps are dissolved. 

Cut the loaf into 1/2" thick slices. Figure about 2-3 slices per person so you may end up using most of the loaf.

 

Bring 1 tbs oil and 1 tbs butter to melt on medium heat.

Soak the bread slice one at a time depending on the size of the bowl for about 30 seconds each side.

 

Place into the hot butter and pan fry for about 2 to 2-1/2 minutes per side or until both sides are a beautiful golden brown and the bread is no longer squishy and oozing egg.

 

Place on the baking tray and keep warm in the oven till the rest of the french toasts are ready.

Keep returning the french toasts to the oven as they are ready to keep warm.

 

 

 

 

 

To plate -

Serve the french toast warm with the macerated berries, cream & orange-maple syrup on the side.

 
Wonderful with some bubbly!

The texture of the lemon brioche bread is rich and dense. The flavors of the lemon is delicate and comes through with every bite. The orange infused maple syrup paired with the creamy ricotta-mascarpone amps up the flavors in the whole dish. The berries constantly refresh the palate.

Every one of these elements in crucial to the holistic experience of this dish. Absolutely delightful and thumbs up all the way!!

With special thanks to Sous Chef, Bruce Patterson & baker Mark Luster at T Cook's, Royal Palms Resort & Spa, Scottsdale, Arizona. And this day would never have come without Sous Chef Sarah Baer, who patiently bore the onslaught of my umpteen clarification emails. Thank You!

Recipe for

Lemon Brioche French Toast

Lemon Brioche bread -

Preparation time - 20 minutes

Chilling time - Overnight

Baking time- 40-50 minutes

French Toast -

Preparation time - 30 minutes

Cooking time- 30 minutes

Serves 4

Shopping list

Lemon Brioche bread -

3 cups all purpose flour

2/3 cup unsalted butter, melted

3 eggs

1 tbs sugar

1 tbs milk

1-1/2 tbs good quality lemon curd

 

2/3 cup warm water (110 deg F)

1 packet dry active yeast

1 tsp salt

For the french toast -

1 qty, 2 lb, lemon brioche loaf

4-5 navel oranges (freshly squeezed juice)

1 tsp pure vanilla extract

1/4 tsp cinnamon powder

For the Orange-Maple Syrup -

Oranges (freshly squeezed juice)

Pure maple syrup

For the Cream -

3/4 cup Ricotta cheese

3/4 cup Mascarpone

For the Berries on the side -

2 cups quartered fresh ripe strawberries

1-1/2 cup blackberries

1 cup blue berries

1-1/2 tbs powdered sugar

For the Lemon brioche loaf -

Begin by proofing the yeast. To do so measure out 2/3 cup water at 110 deg F. Add 1 packet active dry yeast & 1 tbs sugar. Give it a stir.

After 10-15 minutes it should look like this. If it does not then start over with a new packet of yeast.

In a large mixing bowl or paraat (or use your mixer with a dough hook) add the 2 cups flour, milk and salt. Beat/Knead for about a minute.

Add the melted butter and beat for about 2 minutes until all the butter is incorporated.

Add 1 egg and incorporate till completely blended. Add the next egg and keep going till all the eggs are used up. Make sure you completely incorporate the eggs as you go. the dough will get stickier and stickier as it progresses.

Add the lemon curd and knead. Knead until the dough leaves the sides of the bowl (lifts off the bowl as one entity) Do not overwork the dough. The dough will be quite sticky.

In a clean mixing bowl add 1/2 tbs vegetable oil and grease the bowl all over. Add the dough ball . Place a plastic wrap over the bowl with a slight gap so it is not airtight. Refrigerate overnight.

The next day, preheat the oven to 350 deg F.

The dough will not be as sticky at all. Place in a metal loaf pan, greased with some non-stick baking spray.

Bake for about 40-50 minutes until the top is a beautiful golden brown and a skewer comes out clean when pierced in the center of the loaf. 

Allow the brioche to cool completely on a baking rack for about 1-2 hours at the least before cutting into 1/2" thick slices for the french toast.

Do not cut into bread till ready to make the french toast or else the bread will dry out.

For the lemon brioche French Toast - About 1 hour before serving.

For the Syrup -  

Begin by freshly squeezing the oranges. You will need enough oranges for 2 cups juice (about 4-5 oranges). Set aside 3/4 cup orange juice for the french toast egg batter.

Measure and remove the remaining orange juice to a small sauce pan. You should have 1-1/4 cups of orange juice left in the sauce pan.

On low-medium heat simmer the orange juice and keep skimming as it collects on the surface. Discard the skim. Reduce the orange juice to half a cup. This may take about 25-30 minutes on low heat. Set aside to cool. 

Sieve the 1/2 cup reduced orange juice in a bowl. Add 1-1/2 cup pure maple syrup. Stir till blended. The syrup is ready to serve.

Meanwhile begin working on the berries and cream.

For the Cream -

In a bowl combine 3/4 cup ricotta cheese with 3/4 cup Mascarpone. Stir till mixed & refrigerate till further use.

For the Berries -

For the strawberries, rinse & cut the tops off the strawberries. Quarter and set aside. For the blackberries & blue berries,  get rid of over ripe and discolored ones. Wash and strain to get rid of excess water.

Place all the berries in a medium mixing bowl. Add the powdered sugar  Stir.

Cover & allow the berries to macerate in the refrigerate till serving time.

For the Lemon Brioche French Toast -

Preheat the oven to 250 deg F. Set aside a baking tray lines with parchment paper.

In a large mixing bowl, crack the eggs discarding the shell. Add cinnamon powder, pure vanilla extract and the reserved orange juice. Whisk vigorously till all the eggs are blended and the cinnamon powder lumps are dissolved. 

Cut the loaf into 1/2" thick slices. Figure about 2-3 slices per person so you may end up using most of the loaf.

Bring 1 tbs oil and 1 tbs butter to melt on medium heat.

Soak the bread slice one at a time depending on the size of the bowl for about 30 seconds each side.

Place into the hot butter and pan fry for about 2 to 2-1/2 minutes per side or until both sides are a beautiful golden brown and the bread is no longer squishy and oozing egg.

Place on the baking tray and keep warm in the oven till the rest of the french toasts are ready.

Keep returning the french toasts to the oven as they are ready to keep warm.

Serve the french toast warm with the macerated berries, cream & orange-maple syrup on the side.

 

  

Enjoy!

A Carolina Escape - Sauteed shrimp with Chorizo, Mushrooms, Green Onions & Bacon on a bed of Cheddar Grits

The outer banks in North Carolina USA, especially the island of Emerald Isle, is an unforgettable place - an island with pristine beaches, beautiful beach architecture, an endless expanse of  ocean filling one with an overwhelming feeling of smallness as you look upon into its infinite vastness, the rhythmic sound of the waves - and  Shrimp & Grits. 

Why shrimp and grits? Because its every where! And because I always cook it when we visit this island with its endless bounty of  fresh shrimp & local fish.

Grits are coarsely ground and often stone milled corn most commonly eaten in Southern USA.  What is commonly used is referred to as hominy grits i.e. grits without the germ, is ground into small grains. It is similar to other thick corn or maize-based porridge from around the world, such as Polenta.

Traditionally, Shrimp & Grits is a staple in the low country of South Carolina and eaten for breakfast. The original version of this dish consists of a pot of grits with shrimp, cooked in bacon grease or butter.  Nowadays, it is enjoyed with fervor in both North & South Carolina and  served for all meals.

My version of Shrimp & Grits is a spicier, embellished version and is quite different to the southern rendition. In my opinion, the spiced sauteed shrimp works well with the smooth & creamy flavor of the grits and is a lovely meal to prepare if you having company for dinner or just want to plain impress!

  

The main ingredients in the recipe are -

Hominy grits ( if you can find it - I had to settle for regular corn grits today), large shrimp, smoked apple wood bacon, baby portabella mushrooms, green onions, green bell pepper, aged cheddar cheese, lemon juice, fresh cilantro and parley.

The spice used is my recipe for  Whatever Whenever dry rub or if you are out of time or ingredients , substitute with a store purchased Cajun seasoning. Also, if chorizo (Mexican sausage) is not available in your part of the world, you can successfully omit it.

  

 

Before preparing the fresh ingredients, in a heavy bottomed pan, bring water to boil with salt. Add the grits and stir. Cook on low heat for 25-30 minutes till the the grits are creamy and smooth. 

 

Add shredded cheese and butter. Mix well.

Cook's Note - Please stay away from instant grits. Also, keep stirring regularly as the grits will begin to stick to the bottom of the pan as it begin to thicken.

While the grits are cooking, prepare the rest of the ingredients - 

 

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

 

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cook's Note - To crisp the bacon, place bacon in a very hot pan and keep pouring out (discarding) the grease as the bacon begins to float in it. Once the bacon is crispy on both sides, place on paper kitchen towels.

Heat a heavy bottomed pan on medium heat  - preferably cast iron. (Feel free to  use the same  cast iron pan used to fry bacon)

Add olive oil and heat for about a minute. 

 


Add garlic. Stir for a few seconds. As soon as the garlic begins to brown, add the green onions & bell pepper. Saute for 2-3 minutes.

 

Add the chorizo and saute for 2-3 minutes.

 

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp. Do not add any liquid. The mushrooms will first absorb all the oil in the pan and then release their liquid turning limp.

 

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque. Add the bacon, cilantro, salt, pepper & lemon juice . Mix well. Taste and adjust seasonings.

On the plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.  Garnish with chopped cilantro leaves if desired.

An explosion of myriad flavors with every bite, the cheddar grits provide a smooth and creamy back drop to the spiced shrimp (prawns really) and the chorizo, bacon & mushrooms  give the dish yet another dimension. A play of harmony with very diverse elements & enormously satisfying!

Recipe for

SAUTEED SHRIMP WITH CHORIZO, MUSHROOMS, GREEN ONIONS & SMOKED APPLE WOOD BACON ON A BED OF CHEDDAR GRITS

Shopping list -

Shrimp-

1 lb large unshelled shrimp (prawns)

1 bunch green onions

2 tbs bulk chorizo sausage (Mexican sausage)

8 oz baby portabella mushrooms

4 slices smoked apple wood bacon

1/8 green bell pepper

1/2 cup fresh cilantro leaves

1/4 cup fresh parsley 

1/2 tbs lemon juice

1 tbs whatever whenever dry rub

1/4 tsp black ground pepper

3 garlic cloves

4 tbs olive oil

Grits - 

1 cup hominy grits (if available) or corn grits, not quick-cook variety

1/2 cup cheddar cheese

2 tbs butter

3/4 tsp salt

Preparation-

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cooking method -

Heat a heavy bottomed pan on medium heat  - preferably cast iron. Add olive oil and heat for about a minute. 

Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes.

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp.

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque.

Add the bacon, cilantro, salt, pepper & lemon juice . Mix well.

Taste and adjust seasonings.

To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.

Enjoy!

WHATEVER WHENEVER DRY RUB

Shopping list

• 1 ½ tbs Paprika
  
• 2  tbs Brown sugar
  
• 1  tbs Garlic powder
  
• 1/2  tbs Black pepper
  
• 1  tbs Onion powder
  
• 1  tbs Thyme leaves
  
• 1  tbs Oregano leaves
• 1/2  tbs Cayenne Pepper
  
• 1/4 tbs Turmeric 
  
• 1/2 tbs cumin powder
• 1-1/2 tbs salt
  

Preparation
Place all ingredients, one by one in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.

Store in a dry and cool place.

For the love of Thailand & Papaya Salad

My memories of Thailand will always be vivid - in technicolor &  in surround sound. It is impossible for me to forget the country where my husband proposed to me or the days I spent balling my eyes out glued to a TV set, watching Princess Di's funeral.

From the old capital of Ayuthaya, that was  until the 18th century, the center of Thailand (now the resting place quiet of the city’s aged temples) to the North - the birthplace of the earliest Thai civilization where the provinces of Sukhothai & Chiang Mai dazzle with their vibrant festivals & breathtaking architecture, Thailand is a place I will visit again & again in my memories until I one day visit it again in reality.

The first time I heard anyone raving endlessly about  Thai cuisine were my parents. I was about 10 years old & they had just returned from a couple of weeks in Thailand. They couldn't stop talking about the fruit (papaya in particular which with its deep orange & sugar sweet  glistening flesh had my parents completely enthralled) to the roadside eateries serving pad thai,  fried rice & papaya salad.

These descriptions were etched deep in my subconscious and I spent the next few decades visiting 'authentic' Thai restaurants in every city I ever visited. Though tangible, the real magic of Thai food remained elusive to me,  till I finally spent those many blissful weeks in Thailand.

Two of my very favorite things in Thailand were the Chiang Dao caves & Papaya salad. Little did I know that when I find one I'll find the other.

On a visit to these remote caves,  which consist of  labyrinth of five interconnected caves,  stretching for many kilometers, only 2 are possible to explore - Tham Phra Nawn (1180 ft) and Tham Seua Dao (1770 ft) which were illuminated by a sparse array of electric lights.

We were surrounded by these amazing rock formations - stalagmites & stalactites,  millions of years old & as we kept walking deeper & deeper into the belly of the caves, we realized that these caves had little enclaves  high  in the walls where hermits & monks had possibly lived in isolation, a long time ago.

The unexpected surprise was coming onto a beautiful Buddha temple in the heart of the cave. This was probably one of the most surreal experiences of my life - the musty scent, the absolute solitude except for the drip-drip of water as it fell from the ceilings , being cloaked in semi-darkness all the while, remembering an old legend that states - if you pick up one rock or pebble in these caves, you will be lost forever. Now, am I superstitious by nature? - no, of course not; but neither was I about to tempt fate!

As we descended from the caves, we came upon an elderly woman, pounding into a massive earthen mortar & pestle, preparing Papaya salad from scratch.  We stood there as she made us bowl of the most amazing papaya salad we had ever eaten.

Recently, when our friend Shashi (who is Thai) offered to teach me how to make authentic Papaya salad, I jumped at the opportunity and what follows is her recipe.

The ingredients to Papaya salad are - dried shrimp (can be omitted if it must), Thai red chillies, palm sugar, lime juice, grape tomatoes, fish sauce, shredded carrots & raw green papaya, of course.

     

To shred the green raw papaya into thin strips, you will need a vegetable peeler with a serrated/fluted edge (available in Asian stores). When shredding the papaya, discard the green outer skin. begin shredding at the top half of the papaya, turning as the papaya as you go to uniformly shred the fruit.  

Cook's Note -  Shashi had to bring to my attention several times  that the strips should be 2-3 inches long - you do not want long threads of papaya.

 

In a large mortar & pestle or glass mixing bowl,  pound  Thai red chillies (quantity depends on your tolerance to heat) with a pestle till crushed.

Cook's Note - If you are using dried shrimp, roast the dried shrimp till they release a strong fishy aroma then soak these in water for 15-20 minutes. Drain the water completely.  Pound these with the pestle first & then add the chilly. Continue as shown.

 

Add garlic & pound the garlic till crushed.  In a non-stick frying pan, saute a cup of raw peanuts till golden brown (few minutes). Watch and stir constantly as these burn easily.  

 

Add the peanuts to the mortar. Pound with the pestle till coarsely crushed.

Add the freshly squeezed lime juice and continue to pound with the pestle. Add the palm sugar (it is very hard so you may have to microwave for 30 seconds to be able to spoon it out) & the fish sauce and continue to pound till completely blended.

 

Add a handful of grape tomatoes and pound till crushed but not pureed.

  

Shred some carrot into the papaya for added color. Add the shredded papaya and carrot into the mortar and pound for about 3-5 minutes mixing & turning with a large spoon at the same time so all the ingredients are well blended.

Taste and adjust seasonings.  And now, get a spoon and dig in!

Serve on a platter, on a bed of lettuce leaves. This is by far one of the most refreshing, appetizing salads I have ever eaten. It is an absolutely favorite in our family & we usually make a lunch of it.

 

Recipe for

THAI PAPAYA SALAD

( This recipe is by no means an exact science. So adjust seasoning to your individual taste)

Serves 4

Shopping list

4-5 cups shredded raw green papaya

3-4 Thai red chillies

3 cloves garlic, peeled & crushed

1/2 cup grape tomatoes

3-4 tbs palm sugar

1/2 cup roasted raw peanuts

Juice of 1-2 limes

2 tbs dried roasted shrimp, soaked in water (is using)

1/4 cup shredded carrot

1 tbs fish sauce

Preparation -.

In a large earthen mortar & pestle or glass mixing bowl,  pound 3-4 Thai red chillies (quantity depends on your tolerance to heat) with a pestle till crushed.

Cook's Note - If you are using dried shrimp, you would first soak these in water for 15-20 minutes. Drain the water completely. Pound these with the pestle first & then add the chilly. Continue as shown.

Add garlic & pound the garlic till crushed.  Add the peanuts to the mortar. Pound with the pestle till coarsely crushed. Add the freshly squeezed lime juice and continue to pound with the pestle.

Next, add the palm sugar & the fish sauce and continue to pound till completely blended.  Add a handful of grape tomatoes and pound till crushed but not pureed.

Shred the carrot into the papaya for added color. Add the shredded papaya and carrot into the mortar and pound for about 3-5 minutes mixing & turning with a large spoon at the same time so all the ingredients are well blended.

Taste and adjust seasonings. 

Enjoy!