A Girl And Her Fork

Crispy Quinoa Cakes with Sriracha-Mayo

2012-01-27T08:11:00.000-08:00

I can't believe it's been nearly two years since I moved into my little cottage in the Grid. Coming from a flat in an old 4-plex on the busy end of Midtown with loud neighbors; I can't express how much I love my adorable girly cottage with it's cute hardwood floors, modern fixtures, quiet neighbors, and ample parking. I love how I can step outside my door and pick juicy Meyer lemons in the winter and how bright yellow daffodils poke their heads up every spring like clockwork. I also love how everyday some unknown person moves the small raccoon statue in my courtyard to a new location (it was a bit creepy at first, but now it's just funny). There's just something about the place that makes it really feel like a home...a mini-oasis. My only beef with the place is during the winter when I do some heavy duty cooking, even with the kitchen fan on, odors linger...especially seafood smells. Last month when I made crab cakes, the cottage smelled like a seafood grotto for days. DAYS. So when I ran across this recipe recently for quinoa cakes, I thought I'd give them a try. The crispiness of a crab cake without the stench of the ocean...yes, please! Well, they turned out to be really delish especially when paired with my fav remoulade or spicy sriracha-mayo. I've been making these quinoa cakes a lot the past couple of weeks...they're stink-free AND healthy (quinoa is a "superfood," didn't you know?). Win-win.

Crispy Quinoa Cakes with Sriracha-Mayo
(quinoa cakes recipe from Running To The Kitchen)
(sriracha-mayo recipe from White on Rice Couple)

Quinoa Cakes

Ingredients

1 1/3 cups cooked quinoa

1/2 small onion, finely chopped

1 clove of garlic, minced

1 egg

1/2 cup freshly grated Parmesan cheese

1 tablespoon capers (rinsed of brine)

zest of 1 lemon

2 tablespoons parsley, chopped

2 tablespoons AP flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

juice of 1/2 a lemon

3-4 tablespoons extra virgin olive oil, for frying

Instructions

- Combine all ingredients except olive oil in a large bowl and mix until fully combined.

- Heat a large skillet with 2 tablespoons of olive oil over medium heat.

- In quarter cup scoops, form the quinoa mixture into patties.

- Place patties in skillet and pan fry 2-3 minutes per side until golden brown, adding additional olive oil as needed.

- Serve with additional lemon or your favorite sauce.

Sriracha-Mayo

Ingredients

3 tablespoons mayo

1 tablespoon Sriracha style chili sauce

1 teaspoon lemon juice

1/4 teaspoon soy sauce

Instructions

- In bowl, combine ingredients until smooth.

Meyer Lemon Upside-Down Cake

2012-01-25T08:44:00.000-08:00

Although most of my posts are upbeat, I get just as crabby and moody from time to time as everyone else. I'll even admit, I'm the worst during PMS- I sob during those stupid Hallmark commercials and will go ballistic if some jerkoff cuts me off on the freeway. In fact as a joke, this year Mr. S. bought me these cute mood rings from Restoration Hardware as a Christmas stocking stuffer but secretly I think he was really hoping they'd warn him of my impending mood swings during PMS week.

(photo from restorationhardware.com)

Anyhow, nothing usually gets me out of a bad mood faster than chopping, grating and stirring in the kitchen. I just zone out, focus on the task at hand and it calms me down within minutes. So the next time you feel like screaming into a pillow or choke-holding someone...step back, take a deeeeeeep breath, grab your favorite apron, head into your kitchen and try making this gem of a recipe.

Meyer Lemon Upside-Down Cake (from LA Times, March 14, 2007)

Ingredients

4 small lemons (about 4 ounces each)

One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided

3/4 cup packed light brown sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 vanilla bean, split ( or 1 tablespoon vanilla paste)

3/4 cup sugar

2 eggs

1/2 cup milk

Instructions

1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Have You Checked This Out?

2012-01-24T14:03:00.000-08:00

Do you think they have addiction support groups for juice addicts? Not THAT kind of "juice" but actual juice...I've been going through Ocean Spray's Cran-Tangerine Juice like the zombie apocalypse is descending. I bought the stuff on a whim when it was on sale for $2 a bottle at the grocery store and like a crack whore needing her daily fix I've been chugging the stuff and returning to buy a couple of bottles a week. It tastes great straight or mixed with some fizzy water. Although I may have to cut down on buying so much of it at the same grocery store, the last time I was in there my elderly checker looked at all of my bottles of cran-tang goodness and commented, "Cranberry juice, LOVE this stuff---it's great for urinary tract infections, you know?" Um, yeah...TMI ma'am.

Garlic White Bean Dip

2012-01-23T08:14:00.000-08:00

"One day it started raining, and it didn't quit for four months. We've been through every kind of rain there is. Little bitty stinging rain...and big old fat rain. Rain that flew in sideways. And sometimes rain even seemed to come straight up from underneath. Shoot, it even rained at night."

~Forrest Gump, 1994

Well, it looks like the winter rains have finally hit Sacramento. It was so cold, wet and nasty out this weekend that I took it as an opportunity to cozy up on the couch with a throw and catch up on some TV (Southland, Shameless and Californication). I also watched a movie based on the memoir by food writer Nigel Slater called, "Toast." It was actually quite cute. Next on my must-watch list is "Artois the Goat," a comedy about a lab tech on a journey to invent the greatest goat cheese ever known to man (this was recommended by a friend with high praise). Surprise, surprise!--some of my favorite films to watch have been foodcentric films- "Tampopo," "The Big Night," and "Eat Drink Man Woman" are just a few that instantly come to mind (I LOVE that opening scene of the father cooking in "Eat Drink Man Woman"). What are some of your favorite food flicks?

Anyhow, if you're looking for something to nosh on while watching your movies that's not full of fat, sugar or loads of salt try this creamy garlic white bean dip. Paired with tortilla chips, veggies or pita bread it's a healthier route to go than some greasy nachos. It's also a great dish to take to parties...you can fancy it up it with a drizzle of your favorite olive oil, add some sprinklings of parsley or throw on a pinch or two of sumac.

Garlic White Bean Dip

Ingredients

2 15-ounce cans of cannellini (white kidney) beans, drained and washed

2/3 cup tahini*

1/3 cup fresh lemon juice

3-4 garlic cloves, minced

1/2 teaspoon cumin

1/4 cup room temperature water

Instructions

1. In a food processor, place all ingredients and pulse until you achieve a creamy consistency. Scrape the sides of the food processor bowl if you need to.

2. Taste. Add more salt, lemon juice or garlic to liking.

3. Slowly add a tablespoon of water at a time to the dip through the food chute at the top of the food processor. Continue to pulse the dip at intervals, until the dip becomes fluffy.

4. Serve the dip at room temperature with your favorite accompaniment.

* TIP: If you don't already, buy your tahini at your local Mediterranean market...it's MUCH cheaper and you get a lot more product for your buck. Sacramento folks, there's several places in the vicinity of Fulton Ave.

And this little piggie went to....

2012-01-20T17:49:00.000-08:00

Just a reminder...Baconfest this weekend! For more info check out SacBaconfest.

Gruyère-Scallion Mini Popovers

2012-01-20T14:40:00.000-08:00

Eek! Where did the week go? One minute I was babysitting my friend's 3 adorable little girls, then next slurping ramen with a girlfriend...then in the blink of an eye, it was mid week and I was attending a party to celebrate a friend's tubal ligation (hey people have baby showers, why not celebrate a woman's choice not to have children? I think it's a GREAT idea) and now whammo! it's already the end of the week. And boy not only did the time fly but it got super cold! It went from sunny Sacramento to chilly and wet. I was at Mr.S.'s and poor Pepper pup was so cold (he is a poodle after all) that he was huddled under the covers and quite frankly, I didn't blame him.

Well, if you're short on time and you want to put something nice and warm in your belly, then these Gruyère-Scallion Mini Popovers will be right up your alley. The recipe is from my Williams-Sonoma "Small Plates" cookbook and was originally called, "Gruyère-Chive Mini Popovers," but I didn't have any chives in the cottage so I subbed in scallions and they tasted mighty delish. You can serve them up as cute hors d'oeuvres or as a side dish to some warm soup. They're the perfect bite-size accompaniment.

Gruyère-Scallion Mini Popovers

Ingredients

Canola oil for greasing pans

1 cup flour

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 Tbs. finely sliced scallions

1 1/4 cups milk, at room temperature

2 eggs, at room temperature

1 Tbs. unsalted butter, melted

3 oz. Gruyère cheese, coarsely grated

Instructions
1. Preheat an oven to 450°F. Generously oil 24 wells of 1 large or 2 small mini muffin pans.

2. In a large bowl, whisk together the flour, salt, pepper, and scallions. In a large measuring pitcher, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if some lumps remain).

3. Fill the prepared muffin cups to within about 1/4 inch of the rims. Place 1 scant tsp. grated cheese in the center of each filled cup. Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer.

4. Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.

Bite Restaurant & Bar

2012-01-18T08:37:00.000-08:00

907 Tahoe Blvd., Incline Village, NV 89451. (775) 831-1000.
http://www.bitetahoe.com/

Don't you love it when you're on an out-of-town getaway and you stumble upon the perfect restaurant? Mr. S. and I pulled into North Lake Tahoe Friday evening and were ravenous, we decided to check out this little eatery snuggled in a teensy strip mall and lucky us we scored the trifecta of eats- delicious food, great service and no wait (even though the place was packed). How lucky were we? The food gods must have been smilin' on us that night.

The restaurant itself is pretty small and divided into two separate areas- a bar and a restaurant; however, both sides serve food. The menu consists of beer, wine, cocktails, tapas and small plates. For a place it's size, Bite had a pretty extensive wine list with a nice variety. I decided to try a glass of the Klinker Brick Syrah, which I ended up really enjoying. It had a wonderful silky texture and tasted of rich plum and hints of black cherry. For dinner, we opted to order four dishes and share. We started with the white bean and roasted garlic dip with organic carrots and grilled bread. This stuff makes hummus look like a sad pathetic step-child...it's creamy, it's chock full of flavor and even the grilled bread is amazing (I think they rub it with garlic?). From there, we moved onto some nice light grilled wild halibut silver dollar tacos with chipotle aioli, cilantro and lime (these tacos were so good that I was wishing I had more of them the next day when we were watching the 49ers-Saints game...the perfect football game watching food). To top off our food-bliss, we had the beef short rib sliders with crispy onions and sweet pepper spread (Mr. S.'s fav) and the pan-seared sea scallops with beet spaetzle, braised greens and brown butter (my fav). The last two were fantabulous! Although the beet spaetzle threw us for a loop at first. Neither of us could remember what it was at first and were taking guesses at what it could be... my guess was some sort of doughy pan-fried chicharonnes. We finally had to ask the waitress. They were so delicious though...my goodness. Every item we ordered at Bite got the thumbs up from both of us. Additionally, our waitress was quick and friendly. We were pleased as punch (and full as could be) when we left. If we lived closer, I'm sure we'd be dining there frequently. As it is, we'll just have to hope that we somehow find ourselves out that way again.

Lemon Sugar Cookies

2012-01-17T10:30:00.000-08:00

Hope everyone enjoyed their weekend...I know some of you lucky ones out there even got a 3-day weekend to boot! Mr.S. and I packed up and headed out of town for a few days to get some fresh air and meet up with some friends up in Tahoe for a couple of days for some R&R. Since I'm still swimming in all those Meyer lemons, I made a big batch of giant lemon sugar cookies. Oh my goodness ya'll, these babies are...as some of my friends would put it---"amazeballs!" Minimal ingredients, quick to make, lots of flavor, you've got to try some...get to it---scoot! (Btw, they're great on their own but even more magical paired up with some creamy ice cream.)

Lemon Sugar Cookies (recipe by Pinch My Salt)
Makes about 24 giant cookies

Ingredients

- 2 c sugar, divided

- zest of two lemons, divided (Meyers if you have them)

- 1 c butter, softened

- 2 eggs, room temperature

- 1 tsp vanilla

- 1 Tbsp lemon juice, fresh

- 2 3/4 c flour

- 1/4 tsp salt

- 2 tsp cream of tartar

- 1 tsp baking soda

Instructions

1. Prepare lemon sugar: In a mini food processor (I used my regular Cuisinart), blend 1/2 cup of sugar with 1 teaspoon lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

2. Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar, and baking soda. Set aside. In a large mixing bowl, cream together butter and remaining 1 1/2 cups of sugar. Blend in eggs, one at a time; add vanilla, lemon juice, and remaining lemon zest. Add the flour mixture, one cup at a time, blending well after each addition until all flour is incorporated.

3. Refrigerate dough for one hour.

4. Preheat oven to 350. Shape cookies using a jumbo cookie scoop or your hands; shape two tablespoons of dough into a ball and roll in lemon sugar. Place ball of dough on prepared cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18 x 13 baking sheet. Bake for 10-12 minutes.

Yakitori with Tare Sauce

2012-01-12T15:27:00.000-08:00

For weeks I've had a wicked craving for some yakitori and since Mr. S. is sick again (this time with a head cold), I figured he'd be too weak to kick up a fuss about whatever I'd want to cook for dinner so last night I whipped up a batch. (Just in case though, I made a fresh batch of lemon bars for dessert to placate him.) Turned out I need not have worried, he liked the yakitori especially since I kept some extra sauce on the side for dipping and looks like the dish will most likely pop up into our dinner rotation in the near future again. Especially since it's so easy to make...all you have to do is baste, baste, baste! :)

Yakitori with Tare Sauce (adapted from Café Sucré Farine)

Ingredients

1 cup low sodium chicken broth

¾ cup Kikkoman Less Sodium Soy Sauce (green bottle)

½ cup mirin

¼ cup honey

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

2 tablespoons sugar

1 teaspoon sesame oil

6 thin slices fresh ginger

4 cloves garlic, minced

1 ½ tablespoons corn starch

1 ½ tablespoons water

1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into cubes

2 bunches scallions, cut in 1" pieces, discarding top 2-3 inches

Instructions

1. Soak bamboo skewers in cold water for 15 minutes. Drain

2. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Combine cornstarch and water; stir vigorously until there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool completely.

4. Preheat grill to medium-high. Brush or spray grill grate with oil.

5. Alternately skewer chicken pieces then two scallions onto skewers. (All I could find were the super long wooden kabob sticks, so we had "super-sized" yakitori for dinner.) Grill skewers, covered, about 2 minutes on each side.

6. Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken, 10 minutes total or until cooked through. (Watch chicken carefully; don't over-cook or chicken will be dry and tough.)

("What is Yakitori?" from Chef Taro, click to enlarge)

Japanese Green Beans With Sesame Dressing

2012-01-10T15:22:00.000-08:00

Growing up with a Japanese mom, it's always been traditional for me to end the year with a massive cleaning of the house in preparation for the upcoming year. The top-to-bottom cleaning (oosouji) removes the dirt of the old year and gets the home ready for a fresh and prosperous new year (shōgatsu). This year however, Mr. S. and I came down with that nasty flu bug that was going around just as New Year's approached. The end (and beginning) of the year were spent sleeping and puking. Coming off of that, last weekend we had to attend a funeral...so things like housekeeping have been on the backburner. Anyhow, this week...a week and a half into the new year...things are finally settling back to our "normal" chaos level. I've just got around to starting my New Year's cleaning...although, I did take a minibreak from chores to make a plate of these Japanese green beans with sesame dressing. Next year though, I'm going to be prepared and get a chore monkey to help out....

(photo from threadless)

Japanese Green Beans With Sesame Dressing (Christine's Recipes)

Tips: To get the best result, try to use the naturally brewed soy sauce to make the dressing. It brings in rich soy flavour and isn't too salty. Toast or dry pan fry the sesame seeds before use. When you smell the aroma, it’s done.

Ingredients:

300 g green beans

35 g toasted sesame seeds

2 Tbsp sugar

100 ml Yamasa soy sauce (or any kind of Japanese soy sauce you like)

2 tsp mirin

salt, to taste

Instructions

1. Rinse green beans and drain well. Trim both ends. Blanch in salted boiling water for 3 minutes. The beans should be cooked and still crunchy. Drain and immediately rinse in cold water. Pat dry.

2. To make the sesame dressing: Place the sesame seeds into a mortar (or use a food processor to process briefly, and make sure not to overprocess.) Grind the seeds until almost a paste, then add the sugar, mirin, and soy sauce. Mix well. Season with salt if needed.

3. Put green beans in a large bowl. Mix the sesame dressing with the green beans. Arrange in a serving bowl or a serving plate. Sprinkle with more toasted sesame seeds if desired.

Pollo al Limone

2012-01-10T08:38:00.000-08:00

It's that time of the year again, when my Meyer lemon trees start going into overdrive. Like last year I've been busy making lemon curd, lemon bars, preserved lemons, lemonade...well, you get the idea. If you've been over recently, no doubt you've been sent home from the cottage with a hefty bag of Meyer lemons or some sort of lemony concoction.

Tonight I decided to try this recipe for Pollo al Limone (fancy talk for Chicken with Lemon) from David Rocco's book, Made in Italy. It was simple to make and a great excuse to get to whack things with my new meat tenderizer.

Pollo al Limone

Serves 4

Ingredients

2 lb (1 kg) boneless, skinless chicken breasts, or scallopini

Salt and freshly ground pepper, to taste

Flour, for dredging

3 tbsp (45 mL) extra-virgin olive oil

2 garlic cloves, whole

2 tbsp (30 g) capers

1/2 cup (125 mL) white wine

1–2 tbsp (15–30 mL) unsalted butter

Zest and juice of 1 lemon

Chopped fresh flat-leaf parsley, to taste (I skipped this as I was out)

Instructions

1. If you’re not using scallopini, pound your chicken breasts until they’re about a 1/4 inch (5 mm) thick. Season with salt and pepper on both sides and dredge in flour.

2. On medium-high heat, heat up your olive oil in a frying pan, and when it’s hot, add the garlic and capers and cook for 1 minute or so. Add your chicken breasts to the pan and lightly brown them on both sides.

3. Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley. Let that cook for a couple of minutes, until the wine reduces and the sauce thickens up.

4. Enjoy!

Kiwi Jam

2012-01-09T08:24:00.000-08:00

For years, I always thought kiwi were grown in some exotic locale and shipped over...to me they have that tropical look like they'd belong with pineapples, mangoes and guavas, but it turns out they're grown right right here in good old California. I found that out a few years back, when a friend of my ex-husband's told me that his family owned a kiwi orchard out past Wilton and asked if I'd like some kiwi...and ever since then I've been a recipient of a big bag of fresh kiwifruit every year. Most years I would just eat the kiwi sliced in a salad, if I was feeling a bit adventurous I'd throw them in a smoothie but this year I thought I'd take it up a notch and make some kiwi jam. I poked around the internet and found the recipe below by Ball. It was a different way to use up the kiwifruit and a neat way to extend enjoying the flavor beyond the usual season.

Kiwi Facts

Kiwi grow on vines.
California is the only state that produces kiwi in the US.
Kiwi can be stored in the fridge for up to 4 weeks.
Although kiwi are named after the New Zealand bird, the fruit originated in China.
Kiwi are a great source of vitamin C and potassium...so eat up! :)

Kiwi Jam (The Ball Blue Book of Preserves)
Yield: about 4 half-pints

Ingredients

3 cups chopped and *peeled kiwi

1 cup unsweetened pineapple juice

1 package of powdered pectin

4 cups of sugar

Instructions

1. Combine kiwi, powdered pectin and pineapple juice in a large saucepan.

2. Bring to a boil, stirring constantly.

3. Add sugar, stirring until dissolved.

4. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

5. Remove from heat. Skim foam if necessary.

6. Ladle hot jam into hot jars, leaving 1/4" headspace.

7. Adjust two piece caps.

8. Process 10 minutes boiling water bath.

* Peel only if using fuzzy kiwi, and the easiest way to do that is to actually cut the kiwi in half and just scoop out the flesh instead of peeling. Hardy kiwis have tender skin so no need to peel.

Have You Checked This Out?

2012-01-04T13:32:00.000-08:00

Every year La Cocina comes out with these tees in different colors. Aren't they just frickin' adorable?

"I Cart Street Food" Tees

Sarang Bang

2012-01-03T08:20:00.000-08:00

3631 Southport Drive, Sacramento, CA, 95826. (916) 368-2277

Just over a year ago, my buddy Jeff (who's my go-to-guy for Korean restaurant recs) introduced me to Sarang Bang and somehow it's become one of my favorite Korean places in town despite it's drawbacks...and the place does have some major drawbacks- it's seedy location and limited hours of operation mainly. First off, it's located off of Kiefer in a Rosemont strip mall, next to The Mushroom dive bar...not the safest part of town for a girl and her fork to be roaming about. Add to that, it's only open at night. But hey the good part is, it's open late...really late--like 2am late. In fact, Mr. S. and I have often subbed in Sarang Bang as our late night "Korean Denny's" when we've needed some midnight chow after attending a party or event.

Make it in from the creepy parking lot and you're golden. The establishment's weathered wooden booths covered in graffiti illuminated by dimly lit lanterns gives the place a cozy, comfortable feel like you've stumbled upon some odd little out-of-the-way pub. Two little old Korean ladies usually run the show...sometimes they chat with you; other times, you merely get a slight nod and a request to take your order...it's the luck of the draw. Mr. S. and I usually have a good time watching and discussing the Korean music videos or variety shows while we sip our barley tea and wait for our meals. It tends to be pretty quiet in there, but sometimes some soju-soaked revelers stumble in post-karaoke and things get a little noisy.

The restaurant's menu is pretty extensive (and includes many photos) and they serve the whole menu up to closing. On my first visit with friends, I tried the yangnyeom (spicy/sweet fried) chicken, haemul pajeon (seafood pancakes), dukbokki (stir-fried rice cakes) and all were tasty but on my return visits, Mr.S. and I have gotten into the routine of ordering the bulgogi and omurice. (Now, I know what you're thinking omurice isn't Korean...but at 12am...it's the perfect midnight snack, don't you know? And hey, it's on their menu!) Anyhow, their bulgogi I think is some of the better bulgogi I've had in Sac. Tender and not fatty or too sweet. One order of bulgogi, one order of omurice and the banchan and we're good to go. Way better than any other eatery burning the midnight oil in the River City and quite filling.

*soju, rice/plum wine, beer only
*$20 minimum purchase to use plastic
*if business is slow, sometimes they close early

What Are Your New Year's Resolutions?

2012-01-01T15:06:00.000-08:00

Idea completely inspired by F*ck Yeah! Ryan Gosling blog.

Photo from Apartment Therapy

Starbread Bakery

2011-12-28T06:59:00.000-08:00

6127 Mack Road, Sacramento, CA 95823. (916) 427-8598.

Hope you're having a relaxing holiday week, readers and are all ready to welcome in the new year. I was doing some sorting on the laptop today and came across a forgotten photo I took a few weeks back when Mr. S. and I snuck off to South Sac for a quick a.m. coffee and a bagful of señorita bread from Starbread Bakery. Mmmm, señorita bread...my mouth's watering just thinking about that trip. For just $2, you get 5 pipin' hot sweet rolls drizzled with a hint of honey. It's just the perfect bit of sweetness to get you started in the early morning. What are you waiting for? Go get some....

Taking A Few Days Off From Blogging...

2011-12-23T21:32:00.000-08:00

Happy Holidays To You & Yours,

A Girl & Her Fork

Cranberry Honey Mustard

2011-12-22T14:45:00.000-08:00

Looking for a last-minute homemade gift to whip up? Or perhaps you're just thinking ahead about a yummy condiment to pair up with some leftover Christmas turkey? Then give this mouth-smackin' cranberry honey mustard a try.

Cranberry Honey Mustard (The Mustard Book by Jan Roberts-Dominguez)

Ingredients

3/4 cup yellow mustard seeds

1/2 cups cider vinegar

1 1/4 cups dried cranberries

3 tablespoons honey (I added a little extra)

1 teaspoon salt

Instructions

- In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries, cover and soak for 48 hours; adding additional vinegar if necessary to maintain enough liquid to cover the seeds (but you don't want it to be overly sloshy).

- Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. The process takes about 3 to 4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard, keep in mind that it will thicken slightly upon standing. After about a week of aging the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Makes 3 1/3 cups.

- Follow standard hot water bath procedures for canning.

Taylor's Kitchen

2011-12-21T08:31:00.000-08:00

(Skate Wing)

2924 Freeport Blvd., Sacramento, CA 95818. (916) 443-5154

http://www.taylorskitchen.com/taylors_kitchen.asp

Date night...even at my age, I still get excited about it. On the rare night, when Mr.S. and I have a night without his kidlets and have the foresight to make a reservation we get to have a date night. Date night usually involves dressing up, having a glass of wine and getting to relax and chat over a delicious, leisurely dinner at a nice restaurant. Last Saturday evening, Mr. S. and I had plans to stop by a friend's holiday party and then head out for our date night dinner at Taylor's Kitchen. We had heard great things about the restaurant from friends so we were eagerly anticipating an excellent meal.

When we arrived we were greeted by a friendly waitress, who seated us at a nice corner two-top by the front window. Normally, I would have loved where the table was located but it was an unusually chilly night and the restaurant was quite cold. When we asked if we could be moved to a warmer spot she graciously offered to move us to the chef's counter. Perfect, we could watch the chefs in action and the heat of the stoves would keep me warm. I was pleased as punch. However, with the move in location, came a switch in servers. Our new waiter came and introduced himself, asked us if we had ever visited Taylor's before and advised us of the specials. He came back over a few minutes later and asked if we would like to place a drink order, Mr. S. ordered some sparkling water and advised him that I would probably like to order some wine. At this point, our waiter launched into a full-length lecture (in a bit of a condescending tone) about how the food at Taylor's is extremely flavorful and how one should never order their wine until AFTER they've placed their dinner order so they can pair their wine with what they've ordered. I let him finish his lecture, at which point I told him I would go ahead and order my wine NOW. As someone who worked in the restaurant industry for nearly a decade and who likes to dine out a lot, I was initially flabbergasted then insulted by my waiter's behavior. First of all, I should hope that all the food at Taylor's is flavorful and I shouldn't need to be told that. It should just be a given. Secondly, never order your customer around. Anyhow, we did ask our waiter a few questions about the menu items and I did even ask for an entree recommendation. I felt that he did a nice job in recommending a dish for me. He didn't push the special or the most expensive item on the menu and rather suggested a dish that he said he felt the restaurant did a fabulous job in preparing.

Mr. S. and I started with an appetizer of sautéed sweetbreads served over a bed of shaved Brussels sprouts, hen of the woods, and roasted mini apple orbs tossed with a mascarpone sauce. This was probably our favorite dish of the night. The sweetbreads were perfectly cooked and the accompanying side was absolutely delicious. I could have eaten another plate of this ---it was that good! For dinner, Mr. S. ordered the skate wing with Ecuadorian shrimp and fingerling potatoes in lobster broth and I went with the pan roasted chicken served with red jasmine rice, Cajun andouille sausage, beans and kale. Both of us really enjoyed our dinners. (By the way, my wine choice- the Domaine Terlato & Chapoutier Shiraz-Viognier paired perfectly with my chicken.) I usually don't order chicken when I go out, but was glad I had gone with the waiter's rec. The chicken was perfectly seasoned and cooked---juicy inside and crisp outside. Delicious! At this point, I had simmered down and even thanked our waiter for his suggestion.

Post-dinner, Mr.S. opted for some coffee and wanted to peruse the dessert menu. Our waiter brought the menu over, told us what the night's dessert special was (some sort of molten lava cake) and then proceeded to launch into a step-by-step explanation of how a lava cake works like we had just fallen off a turnip truck. At this point, I'm biting my tongue from screaming at him that when he asked us if we'd ever been to Taylor's before and we said no, did he interpret that as we had never eat in a restaurant before? Sweet Baby Jesus! Who doesn't know how a flippin' lava cake works? I think Mr.S. could tell I was about to lose my cool, so we decided to skip dessert and get going.

So, to wrap it up...the food at Taylor's was outstanding. Their head chef leaving recently to go work for Tyler Florence obviously has not impacted their quality because our meal was perfect. The only thing that tainted my experience there was the service we received. I'd definitely eat there again...but you can bet your bottom dollar that I'll be requesting that we have a different server.

Juno's Kitchen & Delicatessen

2011-12-20T08:30:00.000-08:00

3675 J Street, Sacramento, CA 95816.
www.junoskitchen.com

Yesterday, I had the pleasure of meeting up with my friend, Michelle, for a little pre-holiday lunch. We decided to hit up Juno's, a little delicatessen on the 37th & J block. Despite having only been open for two months, Juno's exudes a vibe of being a neighborhood joint that's been around for awhile. When I walked in, I immediately recognized the smiling face working behind the counter as a former waiter at Tapa's and the owner, Mark Helms, is known for previously running the tasty Ravenous Cafe out in the Pocket area before selling it. The eatery itself is cozy (there's just a handful of small tables) and personalizes itself with small touches like the dog bed out front for furry friends but what really captivates you about Juno's is the food. It's delicious. I had heard numerous raves about their burger, which uses grass-fed Wagyu beef from New Zealand and is topped with mouthwatering caramelized onions and Manchego cheese. Michelle ordered it and I went with the pastrami sandwich since I had a burger the night before. When her burger came out, it looked so juicy and amazing, I almost regretted my decision but the pastrami sandwich was a total winner! It was served on delicious homemade toasted bread with braised cabbage, sliced cornichons and a mustard aioli (normally it would also be topped with some Gruyère but sadly I had to skip it as I had forgotten my Lactaid...doh!). The mélange of flavors- tangy, sweet and sour- was superb. Additionally, at Juno's sandwiches come with a choice of a side salad or roasted mixed potatoes. I went with the potatoes, which were tasty and seasoned well. The portion sizes for the meals which initially didn't look very large turned out to be quite filling and I left there happy, full and definitely wanting to come back!

[PS If you get a chance, check out their cute lavatory. It's decked out in an adorable woodland creature motif, complete with raccoon and deer statuettes...very Etsy-esque. I know it has nothing to do with the food...but it's cute!]

Tiny Dogs & Mini Frittatas

2011-12-19T08:30:00.000-08:00

So last Thursday night, I was invited to a tiny dog party. Yes, you heard me right...a tiny dog party and once you quit laughing I'm sure you'll be jealous because the guest of honor was absolutely adorable. Here's a picture of Lily (formerly known as Franny).

(photo courtesy of C. Schmiedt)

Cute, huh? I told you so. Lily here, used to be a foster puppy about two years ago. When my friend C. took her in she was pretty pathetic looking. She suffered from mange, had an odd odor and didn't do much beside heave the occasional sigh. Despite this, C. took her into her home and gave her lots of love. Lily thrived under C.'s care. Since then, she's been adopted to a loving home. So when Lily's owner asked C. if she'd like to dogsit while she was gone, C. asked if we'd all like to come by for a "tiny dog party" and see how great Lily was doing (and no, there were no party hats!). So if you're thinking of adopting a pet this holiday season, please think about adopting from a shelter or rescue. Pets like Lily need a home to flourish in...look how your love and attention can totally turn their world around.

Note: Through December 30th, the Sacramento SPCA, City of Sacramento Animal Care Services, Sacramento County Animal Care & Regulation, and Happy Tails Pet Sanctuary will be working together on a special pet adoption program called, "Home For The Holidays," where adoption fees for all animals will be reduced by 75%.

Sooooo....after we all got to see Lily, the human people needed to eat, drink and talk (of course!). Some of us brought wine, some brought beer, our hostess made some tasty treats including some fancy homemade cheese (which was delish). I was in a hurry that day so I made some mini frittatas; after all, who doesn't like miniature breakfast food as an appetizer? No one, I know....

Mini Frittatas
Makes 12

Ingredients

8 large eggs

2.5 cups chopped veggies and/or meat of your choice (I like to use leeks, sun-dried tomatoes & ham)

1.5 cups shredded mozzarella cheese

salt and pepper, to taste

Instructions

- Spray a non-stick muffin pan with cooking spray.

- Preheat oven to 350F degrees.

- Fill about 1/3 of each cup with your veggie/meat mix.

- Place about 1.5-2 tablespoons of cheese in each cup.

- In a bowl, beat the eggs. Add salt and pepper, to taste.

- Divide the eggs amongst the 12 cups evenly.

- Bake for 20-25 minutes until the frittatas puff up and turn golden. Serve warm.

- Can be served with a side of guacamole, salsa or sriracha for added flavor.

Prosciutto Wrapped Chicken Breast Stuffed With Cheese & Basil

2011-12-15T15:20:00.000-08:00

Mr. S.' s Kidlet #1 will eat anything, no questions asked. Kidlet #2 on the other hand...if it's remotely different looking, we'll usually get bombarded with questions like, "What IS that?" "Why's it smell funny?" "What's in it?" etc etc and the conversation will usually end with, "I don't like it," and a vomit face. So recently to avoid the whole rigmarole when we were serving dinner, I told him prosciutto was "fancy bacon." (He loves bacon.) I just wanted to eat one meal in peace and it is similar to bacon...in a way. No harm, no foul, right? Well, I didn't think much of it until last Saturday night when we had the same dish during our dinner party -a prosciutto wrapped chicken breast stuffed with cheese and basil. One of our guest's children asked what the meat enveloping the chicken was and the child's father replied, "Prosciutto." From the kitchen, I immediately heard a little voice firmly correct him, "No it's not! It's FANCY BACON!"....Oops! Lesson learned. On the bright side, he ate it and liked it.

Prosciutto Wrapped Chicken Breast Stuffed With Cheese & Basil
Serves 4

Ingredients

4 medium, boneless skinless chicken breasts halves

8 squares of Taleggio or mozzarella cheese (the size of a pat of butter)
(*The Taleggio gives a more mature, salty taste which we liked but we found the kidlets preferred the mozzarella)

8 large basil leaves

8 slices prosciutto

1 T extra-virgin olive oil

1/4 cup chicken broth

Salt & fresh ground pepper

Instructions

- Preheat oven to 375F degrees.

- Cut a deep pocket in the thickest side of each chicken breast half without cutting all the way through the chicken breast (watch your fingers!). Insert two pieces of cheese and 2 pieces of basil (stack one on top, one on bottom) in the pocket.

- Close the pocket. Salt & pepper your chicken breasts.

- Lay two pieces of prosciutto down so that the long sides overlap a bit. Lay the chicken breast so that the pocket opening faces the middle of the prosciutto. Wrap the breast with the sides of the prosciutto, press to seal.

- Heat 1 T of olive oil in a large non-stick pan (at medium/medium-high heat). Add the prosciutto wrapped chicken breast to the pan and let it brown undisturbed for 5 minutes, then flip and cook for 3-4 minutes.

- Take an oven safe pan/casserole dish and add enough chicken broth to cover the bottom, then add the chicken breasts. Place pan in oven. Cook for 20 minutes. (* The broth keeps the breasts from drying out.)

- Remove from pan. Serve.

Winter Wild Rice Salad

2011-12-14T11:39:00.000-08:00

Last Saturday night, Mr. S. and I threw a small dinner party for about eleven people. I love entertaining but choosing what to serve is always a giant PIA. We had decided on the main course but I was in a bit of a quandary on what side dishes to make. Luckily, I ended up finding a true crowd pleaser with a recipe I dug up for the Gulfstream Restaurant's wild rice salad that I had bookmarked from the LA Times ages ago. I made some modifications to the recipe -replacing the figs with golden raisins, adding some dried cranberries for flavor and cutting the sharpness of the vinaigrette with some honey and it turned out great. It was tangy, hearty and best of all I was able to make it the night before! This tasty salad will definitely be added into our household recipe rotation. Mr.S. loved it so much he ate all the leftovers and both of HIS buddies actually took the time to send us emails thanking us for a great meal. Hmmm, straight men taking the time to sit down and write a thank you email for a meal?...It must have been good. I feel pretty honored.

Winter Wild Rice Salad (Recipe adapted from LA Times)
Servings: 4-6 as side dish

Ingredients

Salad

1 cup wild rice (depending on the kind of wild rice you buy the rice color may range from light brown to a black in color)

1/2 cup golden raisins

1/2 cup dried cranberries

1/3 cup chopped toasted candied pecans

1/3 cup chopped toasted unsalted cashews

1/4 cup finely chopped green onion tops

2 tablespoons finely chopped red onion

Dressing

2 tablespoons raspberry vinegar or red wine vinegar

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

1 teaspoon sugar

1/3 cup olive oil

1/2 tsp freshly ground pepper

1 tsp salt

Honey (optional)

*Helpful Tip: Many of these ingredients can be readily (and cheaply) found at Trader Joe's- like the dried cranberries (they carry regular & organic), unsalted cashews, wild rice & candied pecans.

Instructions

1. Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.

2. Transfer the rice to a large bowl. Mix in the raisins, cranberries, candied pecans, cashews, green onion tops, and red onion.

3. Mix the vinegar, lemon juice, garlic, mustard and sugar in a bowl. Gradually mix in the olive oil. Pour the dressing over the rice mixture and toss. (If it's too vinegary for your palate, add in a few drizzles of honey to cut the tartness.) Season salad with salt and pepper to taste.

Huong Lan Sandwiches

2011-12-13T08:23:00.000-08:00

6930 65th Street Suite 109, Sacramento, CA 95823. (916) 429-9999. (Located around the corner from the SF Market)

There's a certain self-satisfaction and smugness to getting all your Christmas shopping done two weeks early. Yep, that's right folks...you heard me correctly--I'm done TWO WEEKS early. It took me 37 years to get to that point, but this year I'm finished with plenty of time to spare. No sitting in holiday traffic, having to pushing my way through throngs of people at the mall or getting elbowed at the register this year for me. All my shopping is done...barring a few gifts on their way via UPS. It's a great feeling. All I have left to do between now and Christmas is to pour myself a big glass of wine, bake a few cookies and watch "Elf," a half dozen times. (I love it when Will Ferrell hisses, "You stink...you smell like beef and cheese, you don't smell like Santa!") Anyhow, my holiday shopping's done so you know what that means...my pocketbook is e-m-p-t-y...but no worries. That's what Huong Lan Sandwiches is for. For $2.75 you can grab one of their yummy banh mi sandwiches. They're sooooo good. If you've never had a banh mi before, the best way to describe it is that it's kind of like a Vietnamese sub sandwich. Huong Lan uses a fresh crunchy baguette slathered with a house mayo mix which they stuff with your choice of meat, julienned pickled daikon and carrots, some cilantro, onion and top it with a few sliced jalapeños. The meat choices range from bbq grilled pork, steamed pork, chicken, pâté, sardines and there's even a vegetarian choice. The sandwiches are super filling and delicious. A combo of sweet, tangy, salty, crunchy and spicy...perfect for lunch, dinner or anytime in between. The set up at Huong Lan is pretty simple. When you walk in there's tables to the left. If you want table service sit down. If you want takeout, walk to the back right corner and place your order at the counter. There's a giant illuminated picture menu above, for easy reference. Just tell the cashier what number sandwich you'd like to order, pay for your purchase and wait. They'll call your order out when it's ready. Just think- with all the money you save, you'll be rollin' in the green just in time for the new year.

* Tip: Bring cash (there's a minimum purchase amount for credit/debit purchases)

If You Like Pina Coladas...

2011-12-12T08:46:00.000-08:00

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. " ~Erma Bombeck

I'll admit I've never been one to go all crazy over cupcakes. When all that hoopla was going on over Magnolia Bakery and "designer cupcake flavors" were the rage, I just didn't get it. Sure, from time to time I bake cupcakes for a party or for Mr. S.'s kidlets but cupcakes as MY dessert of choice? Nah, I tend to like savory. I'm pretty sure it's all that gacky frosting that's plopped on top that turns me off. So when I heard about these not-too-sweet cupcakes, I had to give this recipe a try. (Add to the fact, that I was craving something tropical after seeing my buddy Maxx's Turks and Caicos vaca pics on FB...can you say super jealous?) End result--the Coconut and Pineapple Cupcakes didn't exactly assuage my desires for an overseas getaway (c'mon now, let's be realistic! I still want to go) but they were quite good and not over-the-top sugary tasting. In fact, they kind of reminded me of a piña colada. Yum!

Coconut and Pineapple Cupcakes (from The Hummingbird Bakery Cookbook)
makes 12

Ingredients

Cupcakes

1 cup all-purposes flour

a scant 3/4 cup sugar

1 1/2 tsp baking powder

a pinch of salt

3 tbsp unsalted butter, at room temperature

1/2 cup coconut milk

1/2 tsp pure vanilla extract

1 egg

9 canned pineapple rings, chopped into small pieces (*use less though or you'll have a soggy mess, I used 6 rings)

desiccated coconut, to decorate

Coconut Frosting

2 cups confectioners’ sugar, sifted

5 tbsp unsalted butter, at room temperature

2 tbsp coconut milk

Instructions

-Line a 12-hole cupcake pan with paper cups. Preheat oven to 325F.

-Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

-Mix the coconut milk and vanilla in a separate bowl, then beat into the flour mixture on medium speed until well combined. Add the egg and beat well (scrape any unmixed ingredients from the side o the bowl with a rubber spatula).

-Divide the chopped pineapple between the paper cases. Spoon the cupcake batter on top until two-thirds full and bake in the preheated oven or 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

-For the coconut frosting: Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is very white, light and fluffy, 5-10 minutes.

-When the cupcakes are cool, spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut.

Have You Checked This Out?

2011-12-09T09:32:00.000-08:00

BGH QUICK CHEF MUSIC CASE from brenocosta on Vimeo.

Saw a blurb about this gadg on Apartment Therapy's The Kitchn today and thought it was a joke so I did a little research. Turns out--nope, it's for reals. Argentinian company, BGH-Quickchef, has created a microwave that plays any music file you want instead of emitting that annoying beeping sound when your chow's done thanks to a USB slot. Kind of neat.

A Girl and Her Fork's Holiday Gift Guide 2011

2011-12-08T17:18:00.000-08:00

Here's some great food & kitchen-related gift ideas to help you get your holiday shopping done early so you can kick back, relax & start knocking back those hot toddies in front of the fireplace....

1. Big Paw's Hot Tuscan Extra Virgin Olive Oil - My friend Mig, in SF, introduced me to this oil a few years back and I've been addicted ever since. My favorite way to use it is to halve some Brussels sprouts, throw them on a baking sheet, drizzle some oil along the top, toss, pop the whole lot in the oven, toss again halfway through -- and you're done. Over the years every time I've used this oil, my dinner guests have asked me what it is. It's a winner every time. (Makes a great stocking stuffer!)

2. Silpat Baking Liner - I can't tell you how many times my Silpat has probably saved my cookies and appetizers from burning on the bottom. They don't take up much room (I roll mine up), they're easy to clean and they'll get used often. Pair it up with your favorite baked goods' recipe or some cute cookie cutters and you have a nice gift ready to go.

3. What's better than a great cup of coffee? Not much. How about surprising the coffee connoisseur in your life with a Aerobie Aeropress and a bag of yummy Temple coffee? Their Brazilian Boa Sorte is one of my favs.

4. Have friends that are into cheese making or just want to learn how? Pick them up this book by Mary Karlin- "Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses." Think of all the fun times you could have in the new year making (and eating) all the recipes together.

5. Looking to buy a locally grown gift? How about some Chocolate Infused Olive Oil from Lucero Olive Oil, grown right here in Northern California (in Corning, 25 miles northwest of Chico). Delicious in chocolate chip cookies, over ice cream or as a dipping sauce for biscotti.

6. Looking to gift something beautiful yet functional? Try one of these unique cutting boards from Sol Boards in West Sacramento. They come in two sizes- 10″ x 12″ and 10″ x 16″.

7. Got a half-pint that likes to cook? Well, if you're going to get them a kitchen set then get them one that's retro-looking and super adorbs, like this one made by KidKraft. It even comes with an old-fashioned looking wall phone and red and white gingham curtains...how cute is that?

8. The economy sucks and your wallet's a bit bare...need a present that's cool but not going to break the bank? Pick up some of these colorful French-inspired paring knives from Chefs Catalog. (A set of five 7" stainless steel knives- includes brown, red, yellow, blue and green handles.)

9. And don't forget homemade gifts are always awesome too! The holidays tend to get a bit harried but a jar of bourbon bacon jam or some fresh Meyer lemon curd is sure to be a big hit and will bring a smile to the lips of a loved one.

(print by Freshline, available on Etsy)

Happy Holidays!

(* Photos from product websites)

Jiro Dreams of Sushi

2011-12-08T10:49:00.000-08:00

While perusing the internets, I came across this trailer for a little movie called, "Jiro Dreams of Sushi," that was shown at the Tribeca Movie Festival earlier this year; now I can't wait until it's released this March in the theaters. The sushi lover in me is positively drooling at the imagery and the food lover in me is entralled by the storyline. Hopefully the Tower or the Crest will pick it up and I'll be able to catch it this spring.

Press Synopsis:

JIRO DREAMS OF SUSHI is the story of 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar.

For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to well beyond sunset to taste every piece of fish; meticulously train his employees; and carefully mold and finesse the impeccable presentation of each sushi creation. At the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.

The feature film debut of director David Gelb, JIRO DREAMS OF SUSHI is a thoughtful and elegant meditation on work, family, and the art of perfection, chronicling Jiro’s life as both an unparalleled success in the culinary world, and a loving yet complicated father.

Quick & Easy Dinnertime "Cheddah Biscuits"

2011-12-06T16:08:00.000-08:00

Back in my college days, I lived with several interesting characters. Most of which who like myself worked in the restaurant industry to pay their rent and their tuition. At one point, I had a roommate who juggled two or three jobs (it could have even been four) simultaneously, one of which was as a waitress at the local Red Lobster, or as we called it-The Crimson Crustacean. My roommate used to bring home these yummy cheesy biscuits that reeked of delicious garlic that I loved...we used to have a few as we knocked back a few beers after a hard night's work. I was carrying a full load of classes and hostessing 5 nights a week at The Sheepherder's Inn (or maybe I was cocktailing at the Cliffhouse) back then...remember those places? Anyhow, I had kind of forgotten about those biscuits until recently. Kidlet #2 loooooves bread- rolls, biscuits, breadsticks...he's always grabbing for them at the dinner table. So I did some Internet searching and found this recipe on Kayotic Kitchen for Faux Red Lobster Biscuits and decided to give it a go. Mr. S.'s eyes got big when I pulled out the Bisquick...I could tell he was thinking, "What the heck!?!?" but Kidlet #2 was excited. He even offered to help cook. I made a few quick tweaks to the recipe then quickly put him to work measuring ingredients and rolling "snowballs" of dough. The three of us had a pretty merry time in the kitchen. Surprisingly enough, the biscuits came out delish! Mr. S. even suggested that we make them for our next dinner party and both kidlets ate several. I'm pretty sure I saw Kidlet #1 snake one post-dinner as a dessert as well. Heh, whattayaknow.....

Cheddah Biscuits (adapted from Kayotic Kitchen's Faux Red Lobster Biscuits)

Ingredients:

2 cups Bisquick

1/2 tsp garlic powder

1 tsp Lawry’s garlic salt

1/2 tsp onion powder

1 1/2 cup grated sharp cheddar cheese

2/3 cup whole milk

5 tbsp butter

1 tsp oregano

Instructions

-Preheat oven 400F degrees.

-Mix Bisquick, garlic powder (not garlic salt!), onion powder and grated cheese in a large mixing bowl and stir.

-Pour in milk and mix well. Stir until dough firms up. The dough will look dry and that's ok, it's supposed to you're using Bisquick, but go ahead and add a teaspoon more milk if dough looks extremely dry (as long as it will hold together you're good).

-Take dough and make small "snowballs." Place balls on baking sheet. (I used it a Silpat for this recipe and it really helped the bottoms of the biscuits from overcooking.) Gently press down on the tops of the biscuits to shape them.

-Should make approx. 12 biscuits.

-Melt 5 tablespoons of butter. Whisk in 1 tsp garlic salt and 1 tsp oregano.

-Brush 50% of mixture onto the tops of the biscuits.

-Bake 10-15 minutes, until golden brown. (Ours took about 10 minutes.)

-Remove from oven and brush the tops with the remaining 50% of the butter mixture. Serve them up while they're still warm.

Staycation : Moules Marinières

2011-12-05T07:29:00.000-08:00

“Now and then it's good to pause in our pursuit of happiness and just be happy.”

~ Guillaume Apollinaire

Ever have one of those leisurely weekends that almost feels like a vacation? They don't come around often but when they do, they sure are great aren't they? Sans kidlets this weekend, Mr. S. and I settled in at the cottage and "staycationed." We attended a Christmas party on Friday night at a friends' home (cider spiked with homemade spiced bourbon...yum!) but for the most part we just relaxed and enjoyed each other's company. We dined out, did a little shopping and caught a flick. (If you haven't caught Clooney's latest, "The Descendants"- I highly recommend it. It's excellent.) Saturday night however, we decided to cook dinner together. Since Mr. S. had never really had mussels before, I was antsy for him to try moules marinières (drool...). He debearded the lil bivalves while I scrubbed, pretty soon we had a nice little pile ready to be steamed. Now I could have went old school and just steamed them with wine and garlic but I went just a wee bit fancier by also adding some butter and a few spices. We sopped up the broth though simply with some crusty French bread...mmmm, perfect...and only one pot dirtied, gotta love that! ;)

Moules Marinières

Ingredients

• 3 shallots, thinly sliced or chopped

• 4-5 large garlic cloves, minced

• olive oil

• 2 pounds mussels, debearded & well scrubbed

• 1 cup dry white wine

• 6 T unsalted butter

• 1 tsp salt

• 1/2 tsp fresh ground pepper

• 1 T fresh parsley, roughly chopped

• 1/2 tsp thyme

• 1 tsp lemon zest

• Pinch dried red pepper flakes

• Splash of cream (optional)

• French bread or baguette

Instructions

- Wash the mussels under cold running water. Discard any shells that don't close upon pressure or that are broken or cracked.

- Pull off the beards. Using a knife, scrape off the barnacles from the shells. Use a scrubber and give the shell a good brush off. Rinse.

- Heat a large pan/pot over medium heat. Coat the bottom with olive oil and butter. When it starts to shimmer, add the shallots. Sauté until they soften and become translucent. Then add the garlic. Sauté for another minute.

- Add the mussels, white wine, thyme, red pepper flakes, salt, pepper and lemon zest. Cover and wait until the mussels open up- about 3 to 5 minutes. (Do not overcook or the mussels will become rubbery.) Give the pan one shake.

- Remove the mussels from the pot with a slotted spoon and place in a bowl. (Discard any mussels that did not open.)

- Add a splash of cream (optional) to the broth .

- Carefully ladle the broth over the mussels. Garnish with parsley.

- Serve with crusty bread for dipping and a bowl for the empties.

** Fresh mussels can be stored in the fridge in a colander with a bowl underneath (out of the bag), covered with a damp cloth, for 1-2 days. Do not store them submerged in water or they'll drown. They need to breathe...because they're aaaaaa-live!

Screw the Leaves, Visit a Taco Truck

2011-12-04T12:28:00.000-08:00

Did you spend the first Saturday of December raking leaves?

We didn't! We were busy eating korean tacos from Seoul on Wheels at SactoMoFo #3. Mmmm! (Both Mr. S. and I loved the meat in the tacos but agreed there should have been less lettuce...I would have preferred to have seen some kimichi or asian slaw in it's place but they were quite good nevertheless.)

Hope you too were able to stop by and catch some of the tasty delights offered at the mobile truck festival located under the W Street freeway yesterday.

Have You Checked These Out?

2011-12-01T17:30:00.000-08:00

Sometimes you need a night to yourself...it could be that you had a rough day with your boss, maybe the kidlets are extra demanding, your boyfriend's super loco ex is in town or the dog just took a leak on the Christmas tree. Whatever the reason, throw on some PJs, grab a snugly blanket, shoo everyone away...then make yourself comfortable on the couch with a hot cup of tea, a nice book (or movie) and a bowl of Trader Joe's Dark Chocolate Almonds with Sea Salt and Turbinado Sugar (or "turbo" sugar as Mr. S. likes to call it). Seriously, these little bite size treats are so amazing they could probably could bring about world peace...ok, maybe not quite but they do do wonders for PMS and are flippin' DELICIOUS. Salty, sweet, chocolaty- the combo of taste sensations will blow your tastebuds. I'm seriously addicted to them and $3.99 is a cheap price to pay to keep my sanity during the holidays.

Try a Filipino Holiday Treat - Biko

2011-12-01T15:09:00.000-08:00

Ahhhh, the holidays....with the parties, tree trimmings and gift exchanges comes a lot of sugar cookies, peppermint bark and fruitcake...it's delicious but after awhile we all get a bit burned out. If you're looking for something a bit off the beaten path for your next gathering, try making this Filipino sweet rice delicacy called- "biko." It's usually deserved at birthday parties, holidays and other celebratory events in the Phillipines. It's pretty simple to make and utilizes a minimal amount of ingredients; however, there are many variations of biko- some people like to add a little orange zest, others throw in some jackfruit strips (langka) or drizzle on some caramel. Do a little research and see what appeals to your palate.

Biko (adapted from a recipe by Ivory Hut)

Ingredients

3 cans (14 ounces) coconut milk

4 cups sweet rice (I used a brand called Sho-Chiku-Bai by Koda Farms available at SF Market)

2 cups light brown sugar

1 cup coconut cream (can be found at most Asian stores)

Instructions

- Preheat oven to 350 degrees F.

- Wash sweet rice by swirling it in cold water and draining. Continue until water is clear. Set aside.

- Pour 3 cans of coconut milk and 1 cup of water into a large pot and let it come to a simmer over medium heat. Stir.

- While it's simmering, add in the rice and stir constantly to prevent burning. (Even if your arm gets tired, don't stop.) Lower the heat if necessary.

- When the rice is cooked, has absorbed the liquid and looks like risotto (about 15-25 minutes) then add 1 cup of brown sugar.

- (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. The rice must be fully cooked before it goes into the oven.)

- Stir well and take it off the heat. Pour it into a lightly buttered (or if you're preparing this for a vegan friend, use a vegan friendly product like those by Earth Balance) 9×13 pan and carefully smooth out the top.

- In a small bowl, mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it evenly over the rice.

- Bake for about 1 hour or up to 1.5 hours, until topping is dark caramel brown and has thickened. (My biko took almost all of the 1.5 hours to cook.)

- Cool slightly before serving.

Autumn Quinoa Salad with Maple Vinaigrette

2011-11-29T23:59:00.000-08:00

It's Tuesday night, Girls' Night and I'm hosting at the cottage. I need something easy to make and also vegan and gluten-free. If it was summer, it'd be no problem to meet my guests' dietary restrictions...I could throw together a simple salad, but being as it's late fall I need to make something hearty, heavy and substantial...or do I? Why not make an autumn salad? Maybe something with pears and candied pecans? Sprinkled with a few plump golden raisins? We can save our calories for dessert. ;)

Autumn Quinoa Salad with Maple Vinaigrette
(adapted from a recipe by the Gluten-free Goddess)

Ingredients for Salad

1 cup organic quinoa

2 handfuls baby spinach leaves- washed, drained

1 large ripe Bosc pear- washed, stemmed, cored & cut into pieces

1/2 cup chilled chickpeas, rinsed & drained

2 T chopped fresh parsley

sea salt & pepper, to taste

1 handful golden raisins

1 handful candied pecans

Ingredients for Maple Vinaigrette

4 T extra virgin olive oil

3 T white balsamic vinegar

2 T pure maple syrup

Instructions

- Place the quinoa in a saucepan. Add 2 cups fresh water or vegetable broth. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 15-20 minutes. Fluff with a fork.

- Move quinoa into a salad bowl.

- Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Cover and chill.

- Add the baby spinach, pear, chickpeas, chopped parsley, raisins and candied pecans to the quinoa and fluff/mix.

-Serve.

Mark Your Calendars, X-mas is Coming Early! : SactoMoFo 3

2011-11-28T23:39:00.000-08:00

Saturday, December 3, 11 am - 6 pm rain or shine at the W Street Farmers' Market location (8th & W Streets, under the freeway).

No tickets, no fees, just lots of delicious food!

*** This is also a winter food drive for the Sacramento Food Bank and the U.S. Marines Reserve's Toys for Tots, so please bring canned or packaged dry goods and new unwrapped toys to donate.

Santa will also be available for photos with both little and big kids for a small donation to a local children's Christmas charity. ***

http://www.sactomofo.com/

Devils on Horseback (aka "Stuffed Dates")

2011-11-26T10:39:00.000-08:00

If you're anything like me, you were probably still reveling in your post-Thanksgiving food coma on Friday. People were coming up to me, rubbing my temporary buddha belly and cheerfully asking, "Boy or girl?" My response, "Turkey, with a heapin' side of stuffing." Yep, I ate A LOT. I like stuffing. Nix that, I love stuffing. Anyhow, I'm chalking this year's Turkey Day in the "win" category since I didn't shiv anyone for driving me crazy (although I got mighty close). I also am counting this appetizer in the win category since everyone seemed to love it. What?!?! You've never had devils on horseback before??? Get to the store right now, get the ingredients and make this recipe ASAP, you can thank me later. They are delish and so simple to put together, a monkey could make them. Seriously...a monkey could make them!

Devils on Horseback

Ingredients

12 Medjool dates

12 roasted almonds

goat cheese

6 slices of bacon, cut in half

Instructions

1. Preheat oven 400 degrees

2. Cut lengthwise slit in date and remove pit.

3. Fill with goat cheese and 1 roasted almond. Pinch closed.

4. Wrap each stuffed date with a half piece of bacon.

5. Place a wire rack on a cookie sheet. Set each bacon wrapped stuffed date on the wire rack.

6. Place dates in oven, bake 20-30 minutes at 400 degrees, turning dates over halfway through. Remove when bacon looks crisp and cooked.

7. Serve warm. (Share with the monkey, if he helped you cook.)

Event: Paula Deen, Feb 3rd

2011-11-23T13:31:00.000-08:00

I think I may have to pass on this one, but for those who are fans it looks like the Queen of Butter, Paula Deen will be visiting the City of Trees, Feb. 3 at the Sacramento Community Center Theater. Tickets go on sale Dec 2nd and are priced $44.75 to $100.

Read more at: Sac Bee Appetizers - Paula Deen

Tsuda's in Auburn

2011-11-23T12:05:00.000-08:00

103 Sacramento Street, Auburn, CA 95603.
(530) 823-2233.
www.tsudas.com

Recently, Mr. S. and I snuck away to Auburn to do some small town exploring and while we were there a tiny wooden sign caught our eye..."Award Winning Coffee," it touted. Being big fans of Temple Coffee in Midtown, we just had to check out this ballsy little coffee shop and it's so called award winning coffee. Well, Tsuda's did turn out to have award winning coffee---we loved it...it also turned out that they serve Temple coffee. Ha! How's that for a kick in the pants?

I wish we lived closer to Tsuda's. The charming little coffee shop exudes a laid back vibe and the counter help is super friendly (the kids running the front kind of remind me of the guys from Clerks). They also make the tastiest (and biggest) coconut macaroons I've ever come across, which we enjoyed as we lounged in the comfy chairs and people watched out the picture window. It was nice and quiet in there...plenty of room to relax and nary a laptop or hipster in sight! Definitely, a little oasis in all the hustle and bustle.

How Sweet It Is: Satsuma Season

2011-11-21T22:00:00.000-08:00

When it comes to November most folks look forward to turkey, stuffing and pumpkin pie but me...I look forward to one of my favorite fruits making it's yearly reentrance--the satsuma or as it's known in Japanese, the mikan. I love how it's relatively seedless, peels readily and is oh so sweet! I can usually eat two or three in a sitting. This Saturday, Mr. S. and I decided to check out the Mountain Mandarin Festival up in Auburn where they showcase the Owari Satsuma along with other varieties of mandarins. We weren't sure what to expect but it actually turned out to be quite fun (and a lot more crowded than we thought it would be). There were many mandarin growers, vendors and cooking demos to check out along with some live music. In the food court there were numerous mandarin goodies ("Mandarin milkshake anyone?") to nosh on along with a plethora of non-mandarin choices ranging from lobster rolls, gyros, catfish, beignets, clam chowder, to even Hawaiian lunch plates. We decided to grab some grilled chicken and rice from Sonoma Teriyaki because the aroma was positively mouthwatering and it turned out to be absolutely delicious! The best part of the festival for me though was stumbling across a tent for Lucero Olive Oil, a company from Corning, whose products I've been curious about for awhile. Lucky me was able to taste several of their oils and vinegars...all of which were lovely. I ended up buying a large bottle of their Mandarin Balsamic Vinegar (made especially for the festival) and a small bottle of their Chocolate Olive Oil (which they sell on their website). Can't wait to play around with them in my kitchen!

Lucero Olive Oil

Down & Dirty at Foodbuzz '11 - Day Two

2011-11-17T03:04:00.000-08:00

Finally! About time! I know, I know....Part 2 of the Foodbuzz Festival :

The second day of the Foodbuzz Festival started early (well, early for me--I'm not a morning person). I met up with Debby from A Feast for Your Eyes and we cabbed it over to the Federated Media Headquarters for some blog workshops. The first one I had signed up for was a featured panel discussion by five bloggers. Oddly enough, even though I write a food blog I don't follow a lot of what I would call the "popular" food blogs, so I had only heard of one of the five panelists.

Joy Wilson (Joy the Baker)
Kath Younger (Kath Eats Real Food)
Jessica Merchant (How Sweet It Is)
Tracy Benjamin (Shutterbean)
Sarah Matheny (Peas and Thank You)

The topic for the discussion was "Taking Your Blog to the Next Level," and the panelists talked about how to make your blog unique, the importance of good photography and connecting with your readers. It was informative. Several of the panelists also talked about book deals and selling their photography but that part didn't really interest me since I just do blogging as a hobby. Afterwards we divided into smaller groups and I attended two sessions 1) The DSLR-Free Zone led by Greg Henry (Sippity Sup), Angi Chau (Rice and Wheat) and Chuck Lai (Foodgawker).

They talked about how you can use point & shoot and cell phone cameras to get great shots instead of lugging around your DSLR. They also talked about working with natural lighting, ways to work around not using a flash and different post processing apps. I picked up some cool tips from Chuck of Foodgawker that I'm going to try out soon. 2) Introduction to Adobe Lightroom: How to Make Good Photos Great led by Marc Matsumoto (No Recipes).

From there we were bussed over to the Metreon for the Tasting Pavillion. This was my favorite part of the weekend. It was so much fun (and this year they allowed you to bring someone so my friend Jenny who lives in the city was able to join me). In a nutshell, they set up this giant room with all sorts of gourmet food and beverage vendors (and a couple of big name sponsors) and all you do is walk around and taste samples and network with the reps for 3 hours. We had a blast. Some of the vendors even gave us full size products to take home, like this Vanilla Bean Syrup by Sonoma Syrup Co.. I can't wait to try it out in some of my holiday baking, it's so delicious!

The other product that I fell head over heels for was the Black Truffle and White Cheddar Popcorn by 479 Popcorn...it's gluten-free and kind of like popcorn crack...super addicting. While were wandering around tasting red onion confit, sampling goat camembert and sipping gin and tonics; Tyler Florence slipped in and signed a few autographs and posed for some photos.

Now I think I mentioned earlier how I don't really follow a lot of food blogs, well I do follow one popular food blog based out of SF...The Tomato Tart. Anyhow, I ran into Sabrina of The Tomato Tart randomly at the tasting and she's just as sassy and nice as she is in her blog (and was kind enough to take a photo). I was pretty stoked about that!

Some of us were so pooped afterwards that we went and sat outside and enjoyed the view for awhile. The Metreon had this cool wall of succulents on their balcony that I loved. Maybe I could get Mr. S. to build me one?

Here's a few more shots of some of the stuff we sipped and tasted that I liked.

cute edible printed gnome icing sheets by ticings

Hell or High Watermelon Wheat Beer by 21st Amendment Brewery

Bellwether Farms (a-mazing cheeses!)

Gourmet Cupcakes from Mission Minis

Stuffed to the gills, I waddled back to the hotel and took a nap to prepare for what else...dinner! I'm not kidding, Foodbuzz had a cocktail reception, a cooking demo with Tyler Florence and a gala dinner on the evening's lineup. Jeebus! Since Alexia Foods was the sponsor of the gala dinner, the cocktail party was stocked with fries from their "Reinvent a Classic" Challenge....a contest where several bloggers had to come up with a new flavor. My favorite flavor was the dill flavored ones. Funny I only hit the fry line once (the fries were kind of lukewarm) but the Alexia photographer somehow photographed me and I found this photo of me online:

(photo by Ryan Anson/AP Images for Alexia Foods)

Our dinner time entertainment was watching Tyler Florence...or as I will forever call him now, Ty-Flo, cook up some fat Flintstone-looking pork chops, braised red cabbage and herb spaetzle with a mustard and crème fraîche sauce while we munched on hors d'oeuvres. I've always liked Ty Flo's recipes prior to this demo but had never been much of a fan of the chef himself but after watching and listening to him at the dinner, I have to admit his frat boy/dad personality kind of grew on me. The guy's likable.

Ty-Flo letting us know, "Color = Flavor"

Once he was done, it was dinner time. Dinner was...meh. Being that it was a dinner for food bloggers I was thinking the food would be more...well, tasty...especially after all the amazing eats we had at the Tasting Pavillion but quite honestly, the food we had kind of reminded me of hotel food and it very well could have been as the event was being held at the Grand Hyatt. We started with a Bibb Lettuce Salad with Honey Roasted Pears, Glazed Pecans and Bleu Cheese Vinaigrette. (There was way too much dressing on my salad, so much so that when I was done there appeared to be a pool of it on my plate with bits of pecan doing the backstroke in it.) The main course was a Brandt Beef Farms Filet Mignon and Meyer Lemon Roasted Prawns served with Heirloom Carrots, Celery Root Puree and Peppercorn Demi-Glace. Sounds fab, right? The prawns were really overcooked and neither the meat nor the shrimp had a lot of flavor. Pretty disappointing. In fact, I kind of wanted to chase after Tyler and grab that dish of herb spaetzle out of his hand and have THAT for dinner. Mmmm!

Dessert was a "San Francisco Trio" of Sourdough Bread Pudding, Cowgirl Creamery Cheesecake and Scharffen Berger Chocolate Mousse. I thought it should have been called the "frio trio" because mine tasted like they might have still been frozen. All three were really hard. I pushed my hockey pucks around the plate for awhile and decided to pass. Luckily I was still full from the giant feast I had indulged in at the Metreon earlier in the day.

Although there was a farewell lunch scheduled for the next morning, I decided to pass and meet up with a friend in the city and do a little shopping before heading back to Sac. Overall, I enjoyed myself at FBF'11...great food, friendly people---a fantastic time. Next year though I'll know to start exercising a few months prior in preparation for the calorie-fest. ;)

Sunday Brunches at Selland's Cafe

2011-11-15T10:16:00.000-08:00

"All happiness depends on a leisurely breakfast." ~John Gunther

5340 H Street, Sacramento, CA 95819. (916) 736-3333. http://www.sellands.com
Brunches- Sundays only

Knowing that I love to dine out and do it often, I'm frequently asked the question of, "Do you know of any good brunch places in Sacramento?" and for a long time I dreaded that question because quite frankly--there weren't. But lately,there's been some ch-ch-ch-ch-changes around here. This Sunday after making our W Street farmers' market haul, my friend LB and I decided to check out the Sunday brunch being held at Selland's Market. Now I've been to Selland's Market numerous times at lunchtime and am a big fan of their warm meatloaf sandwich and friendly service but I had never been to their Sunday brunch. First of all I liked that their brunch hours ran late giving late risers (or people who liked to hit the farmers' market) time to toddle in there at a leisurely pace but more important was that the food was REALLY GOOD. This wasn't just your Grandma Edna's flapjacks and a side of overcooked bacon, there were fresh quiches, eggs benedict, casseroles and all kinds of fancy breakfast pizzas to choose from. In addition, they were rockin' some yummy looking mimosas and bloody marys. I decided to go with the crab cakes benedict which came with fried potatoes. I also ordered a side of brussels sprouts with bacon...I couldn't pass them up, I'm pretty much a whore when it comes to brussels sprouts. There's not one bit of advice I could offer Selland's in regards to this dish, except maybe to offer home delivery. The crab cakes were cooked perfectly and not overly fishy tasting. I loved the toasted levain that became the perfect softness as it soaked up the hollandaise...and the hollandaise had a hint of lemon zest flavor that really set it off. My friend also gave me a bit of her prosciutto breakfast casserole...delish! Nice and airy...I might have to get that next time. She did comment that the bloody mary could have used a tad more vodka...it was on the weak side. (I didn't taste it as I abhor tomato juice, but as a bartender she knows her mixology.) Anyhow, in additional to the extensive brunch menu they offer, Selland's also runs a $20 Brunch for 2 Special that changes weekly. The day we were there it was 2 plates of Huevos Rancheros paired with 2 Bloody Marys. (You can check their Facebook page if you want to see what it is before popping in, they're usually pretty good about posting their specials.) So, if you're looking for a good brunch spot skip the stuffy buffet lines and give Selland's a whirl, I think you'll find it worth leaving your warm toasty bed to brave the cold for.

Mandarin Madness

2011-11-14T23:08:00.000-08:00

Mountain Mandarin Festival this weekend.

Nov. 18- 20

http://www.mandarinfestival.com/

Sampino's Towne Foods- Friday Night Dinners

2011-11-12T11:59:00.000-08:00

1607 F Street, Sacramento, CA 95814. (916) 441-2372. http://www.sampinos.com/

I know I promised to tell you more about the Foodbuzz Festival and I will, I promise...but we're about to take a teeny tiny diversion today because I want to tell you about Sampino's Friday Night Dinners. Why? Because I'm pretty sure they have healing powers. Really, I think they do. So, ugh, yesterday...yesterday was one of those days where I would have been better off staying in bed all day with the down comforter pulled over my head. Mainly because I felt craptastic. I woke up about 2am from a dead sleep with a migraine that I can best describe as feeling like I was getting the bejesus squeezed outta of my head. Like "curl up in the fetal position-clench your teeth-and squeeze your eyes shut tight" kind of nuclear pain. None of my prescribed migraine medications were working and all I could do was try and ride it out. Unfortunately that didn't come until almost dawn and even then my sleep was minimal. I got about 3 real hours of slumber in before my phone started ringing and the landscapers started leaf blowing outside my window. Time to start the day. Gah! My body ached anytime I moved an inch and my head was pounding (maybe from the barometric pressure drop?), yet somehow simultaneously I felt like I could fall asleep standing up. Have you ever had that feeling? Pain and exhaustion going through you at the same time? I kept taking the migraine meds and drinking cups of coffee and by midday I felt slightly human. Thinking I had to do something productive, I figured I would go to Home Depot and purchase a specialty light bulb I had been meaning to buy. So I rolled off the couch and threw on a fleece and headed out looking like something the cat dragged in. Found the light bulb. Score...check one to-do item off my list. On the way out, I decided to hit up IKEA...giant bad move. I had forgotten it was a holiday, the place was busy. The coffee began to wear off rapidly, the drumming in my head began to increase tenfold. The dishtowels I wanted turned out to only be available as breadbasket liners (really?!!). Nausea was starting to set in. I ran into some people I knew. Trying to exchange polite pleasantries when you feel sick to your stomach is pretty awkward (I guess you could just always puke on them and explain later). Then I couldn't find a catalog anywhere in the lighting department. The drumming was turning into a full blown Riverdance pounding. Okay, maybe getting these errands done wasn't so important after all. I just wanted out of the IKEA labyrinth. Ahhhh, fresh air--gulp!Gulp! So I finally got home and laid down...at this point, I was in a bit of a quandary...I had dinner plans with friends. Dinner plans at a restaurant we booked weeks ago...dinner plans at a restaurant that's full and has been turning people away. What to do? I decided to choke down some more migraine meds, drink some more strong coffee and take a short nap.

Dinner time rolled around, I was still feeling achy and my head was thumping like the bass in a T.I. song but I put on a smile and head over to Sampino's. The place had been transformed from it's usual daytime deli into a small, quaint trattoria and though the eatery was a bit congested (tables and chairs are literally squeezed in there back-to-back), you're greeted with a feeling of friendliness and family when you walk in. Dinner is one seating (6pm), so everyone's arriving all at once. They give you time to exchange hugs and hellos then everyone settles in and gets down to business. We started out with some fresh baked foccacia and zesty antipasti (assorted olives, pickled vegetables and pepperoncinis).

Once our tastebuds were whetted, we're presented with a delicious zuppa- a Venitian white bean and sausage soup...our table much like the others around us at this point is busy yakking and laughing and that's when I noticed it, my migraine was slowly dissipating and my nausea had all but subsided.

Next for the primi, a slice of timbale is brought out to each of us. As I dug into the multiple layers of pasta, marinara, salami, cheese and other assorted goodies I look up and notice that "The Big Night" is quietly playing on a small TV in the corner...I find myself grinning at the subtle bit of humor.

At this point we're getting pretty full and we haven't even gotten to the main course. We get a brief intermission from stuffing our faces when the large dinner party next to us, whom are celebrating grandma's birthday, perform a toast and have one of their younger guests sing "Happy Birthday" and a song in Italian. At this point it truly feels like we are attending an actual Italian family dinner. (I'm just waiting for a drunk cousin Giovanni to pinch my butt and then it'll be truly authentic!) Next up from the kitchen is is a creamy plate of risotto (tre formaggi and leek)...delicious! My migraine at this point has completely disappeared (possibly because the tightness of the waistband of my pants has cut off the blood supply to my upper body).

The main course (the secondi) is presented then, half of our dinner party has the braised veal shank with roasted vegetables in a red wine reduction, the other half- a garlic and herb marinated snapper on a bed of onions and bell peppers with sauteed asparagus. I take a few bites of my snapper and immediately ask for a box (it's tasty but my stomach's about to explode from food overload).

To cleanse our palates we're given a fresh mixed green insalata tossed with dried cranberries and a vinaigrette (no photo...a side salad's, a side salad folks). The evening concludes with my favorite dish, the dolce--a pumpkin gelato parfait set atop an eggnog custard and glazed with a chocolate ganache. I can attest that pumpkin did not die in vain---that gelato was sheer bliss on my tongue.

Driving home last night I was tired but amazed at how much better I felt...maybe the belly truly does rule the mind and body. After a night of deep sleep and dreams of meatballs and cannolis, I woke with still no migraine or nausea. Of course I'll take it easy (I'm not crazy)...but I really think there's something to that Sampino's place and their hearty Italian fare. ;)

* Friday night dinner $25-$30 pp.
* Reservation only.
* Beverages,Tax & Gratuity not included.
* Sampino policy requires credit card information to hold a reservation, 50% fee will be charged for any no shows.

Down & Dirty at Foodbuzz '11 - Day One

2011-11-10T01:26:00.000-08:00

So this weekend I had the pleasure of heading down to SF and attending my first Foodbuzz Blogger Festival. I wish I had some juicy stories of illicit hazing where they made you eat vast amounts of uncured bacon or branded you with a secret Ancient Roman culinary symbol to share but it actually was just a fun-filled weekend of bloggers and lots and lots and LOTS ---did mention lots?---of food.

Although this was the first Foodbuzz Blogger Festival I've ever attended, it's actually the 3rd annual festival that's been held by Federated Media, Foodbuzz' mothership. Anyhow, I arrived at my hotel Friday afternoon and met up with Debby from A Feast For the Eyes, whom I had been blog buddies with for sometime now (and was staying at the same hotel). She turned out to be just as pretty and sweet in person as she is online. My room was cozy but super cute; in fact, my only beef were the über amorous pigeons right outside my window. Although it was a bit funny at first, the pigeon porn went non-stop during my stay; the only thing missing was the bow-chicka-bow-bow soundtrack in the background. I'm telling you, pigeons have stamina!

Anyhow, once I was unpacked Debby and I walked over to the Grand Hyatt so I could get registered. At registration we were given cute name badges and a reusable Foodbuzz Festival bag filled with all kinds of goodies (Godiva coffees, an OXO peeler, gourmet chocolates, a DIY Cocktails Recipe book, a tumbler and lots of other cool SWAG).

While in line I met several bloggers, including the super adorable Josh from Just Eat! who joined us for drinks at the top of the Hyatt. After cocktails, Foodbuzz bussed us over to the Terra Gallery in the SoMa district for a welcome reception, blogger award ceremony and dinner. Rumor was that at last year's festival a lot of bloggers were snooty and cliquey, I found the ones I met to be the complete opposite. Everyone I spoke to, whether it was on the bus, the cocktail party or the dinner was super friendly (but I could see if how if you're not an extroverted person how difficult an event like this could be). What I didn't anticipate was that there were going to be so many kinds of bloggers there- male, female, mom bloggers, single bloggers, vegans, ethnic food bloggers, and lots of bakers! Some people like Julie from Willow Bird Baking came from far away (she had flown in from North Carolina!) and others like Dorothy from Crazy for Crust turned out to live in my hometown. There also seemed to be a good mix of festival "veterans" and newbies.

Photo of me chatting with Josh from Just Eat! (borrowed from A Feast For the Eyes)

Debby from A Feast for the Eyes with Julie from Willow Bird Baking

For the first part we mingled about, ate delicious hors d'oeuvres sponsored by Sabra and enjoyed plenty of wine. Then we moved upstairs for a dinner hosted by Electrolux. Dinner was set up in a buffet manner and there was an open bar (my favorite kind!).

It was a bit crazy with everyone clamoring to take photos but somehow the lines seemed to move forward. My two favorite dishes were from the "small plates action station."

Glazed Marin Sun Farms Pork Belly over Broccoli Puree, Wood Roasted Florets, Pickled Shiitakes and Chile Morita Vinaigrette

Pan-Seared DayBoat Scallops served with Grapes, Capers, Wood Roasted Cauliflower, Baby Parsnip Puree and Verjus

They look yummy, right? Although to be honest everything was tasty...well, everything maybe except for the Tuscan Beef Stew with honey cornbread, I wasn't wild about that dish---and I noticed that I wasn't the only one who left their bowl of stew on the table. It didn't taste like beef...it tasted like some sort of weird vegan concoction (no offensive to my vegan friends out there). Once the dinner portion was over, it was dessert time!

Heirloom Pumpkin Tarts with a Gingersnap Shell

We were presented with an incredibly long table of tasty treats, selected by Top Chef Just Dessert Winner Yigit Pura, in an array of colors and shapes--tarts, macaroons, cheesecakes, pâtes de fruits, ...well, you get the idea. I called it the Gauntlet of Sugar; however my ever-expanding hips called it, "Danger! Danger!" I have to admit though the 'Creamy Italian Nougat and Valrhona Chocolate Ganache Bites with Marcona Almonds," was quite divine. Okay, I ate three...and that was me restraining myself. Oh yeah, with all this talk about food you're probably wondering...didn't you say something about awards? While we were dining they did give out a few blog awards, but we were sitting at a table right next to the stage so everything sounded like that teacher from the Charlie Brown cartoons (do you know which one I'm talking about? If not click on the link youngster) so I had absolutely no idea what the featured speakers were saying so I just clapped politely whenever everyone else did. I did take a look at the list of nominees and winners later though. At around 9:30, with full bellies and heavy lids, we were bussed back to the Hyatt. It was a fun evening and as I walked back to my hotel, I was excited to start Day 2 of the festival!

More to come...

Chicken pot, Chicken pot, Chicken pot pie!

2011-11-09T19:05:00.000-08:00

Being that it's Wednesday already I should be blogging about the fab weekend I just had at the Foodbuzz Blogger Festival in San Francisco but to be honest I'm still quite wiped out and adjusting to being back home and not ready to tackle the task of sorting all the photos I took. I missed Mr. S. while I was gone and since he's about to take off for a few days for a trip to Sin City, I wanted for us to share a meal together...and to be honest, after all the decadent food and booze at the festival, I was kind of craving some home cooking. Since the kidlets were eating with us, I opted to go with some no frills comfort food...individual chicken pot pies. I made some alterations to a delicious sounding Barefoot Contessa recipe- mixing in some wine and garlic with the broth, throwing in some creminis and going with a premade puff pastry crust---the end result was fantastic! Now I would have gone with a made from scratch crust but Call of Duty: MW3 had just came out that day and the boys were anxious to get to playing the video game STAT...and by "boys," I mean the kidlets and yes....Mr. S. too *rolling my eyes*. Anyhow, Kidlet #2 never even noticed all the onions I snuck in there (and he hates onions). I love it when I can get him to eat healthy veggies...with this dish he ate onions, mushrooms, peas and carrots all without a peep---woo-hoo! Plus, I served the pies up with some Asiago-Rosemary rolls from Trader Joe's and everyone was happy as a lark. Win-win! Of course, I couldn't resist doing my David Cross imitation during dinner.

Chicken Pot Pie

Ingredients

1 package puff pastry (2 sheets)

4 whole chicken breasts

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

4 cups chicken stock

1 cup white wine

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 1/2 cup frozen peas

1 cup frozen small whole onions

5-6 cremini mushrooms, chopped

2 cloves garlic, minced

1/2 cup minced fresh parsley leaves

1 egg (optional)

Instructions

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts on a baking sheet and massage them with some olive oil. Sprinkle with salt and pepper. Roast for 35 minutes or until cooked through.

3. Remove from oven, set aside to cool. Cut the chicken into a large dice.

4. In a small saucepan, heat the chicken stock and wine and dissolve the bouillon cubes in the mixture.

5. In a large pot, melt the butter and sauté the onions over medium heat for 10-12 minutes, until translucent. Add the garlic and sauté for 2-3 minutes more.

6. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick.

7. Add 2 teaspoons salt, 1/2 teaspoon fresh ground pepper and the heavy cream.

8. Add the cubed chicken, mushrooms, carrots, peas, pearl onions and minced parsley. Stir well. Simmer for 3-5 minutes.

9. Spoon into individual oven-safe baking vessels (ramekin, bowl, mug).

10. Place onto oven-safe tray. Slide tray into oven. Bake for 20 minutes.

11. Cut circular dough "lids" for your baking vessels that are about 1/4-inch larger than the top of the baking vessel. Add a few vent holes in the middle (or one giant one, if you're clumsy like me). Place on top, pressing gently along the edge to make it stick. Brush with egg wash, if you wish.

12. Pop that sucker back in the oven for another 15 minutes.

13. Rally the troops for chow time!

* TIP: If you have leftovers of the filling, put it over rice to get a second meal out of it. It's delicious and a great next-day lunch!

Cheese Buttons...Where Have You Been All My Life?

2011-11-07T16:25:00.000-08:00

When one of your nicest friends asks if you want to come to her annual birthday dinner at her family's vineyard to suck back wine and make something called CHEESE BUTTONS, what do you do? You immediately pull on your pants with the stretchy waistband and pack enough Lactaid pills to outfit a world-class army and respond, "You betcha, what time?" Turns out my friend Cate's family has a tradition of making the Volga German delicacy of Kase Knoepfla (aka "cheese buttons") every year in celebration of her birthday. Everyone helps out with making the cheese buttons, even the tiny nieces.

(Miss Taylor, Neal, and Cate hard at work making cheese buttons)

When it was time to eat, Cate's mom served the big group of us up the cheese buttons (which look more like pillows or raviolis than buttons) in two manners- 1) boiled, topped with breadcrumbs and sour cream and 2) fried also served with breadcrumbs and sour cream. After all, can you ever go wrong with breadcrumbs and sour cream? If you don't have any dietary restrictions, go for the latter...trust me, the fried cheese buttons are so unbelievably amazing...hot and savory on the inside, the perfect crunchiness on the outside...you will won't be able to control the corners of your mouth from turning up in a huge smile. For our dinner, the cheese buttons were served up with delicious sausages and homemade beer mustard, perfectly cooked cabbage and a refreshing cucumber and dill salad...and lots and lots of wine!

(I apologize that my final photo came out a tad fuzzy due to the steam radiating off the dish, but had I waited for the dish to cool all of the cheese buttons would have been gone...and that of course would have been no bueno.)

Cheese Buttons (aka Kase Knoepfla) (recipe courtesy of Cate Schmiedt)
serves 6-8

Ingredients

2 cups warm water

1 tsp salt

3 eggs, separated

6-7 cups flour all purpose

3 cups Farmer’s cheese (very small curd dry cottage cheese)

Bunch green onion tops chopped into small pieces

Loaf of bread torn into small chunks

LOTS of butter

Sour cream

Instructions

1. In a bowl add the warm water and salt. Gradually whisk in the 3 egg whites.

2. Add flour a cup at a time until the dough is not sticky but still quite soft. Knead a little if the flour isn’t incorporating well. Make sure the dough is not too stiff and dry.

3. Put into lightly oiled bowl and let it rest for two hours.

4. While dough is resting mix together cheese, onion tops, egg yolks and salt and pepper to taste.

Assembling the Buttons

1. Before assembling, start a large pot of generously salted water to boil.

2. Take a goodly handful of dough and roll on well floured surface. The dough should be springy and you want to roll it quite thin, but not too thin. A little more than 1/8 inch. The dough usually doesn’t want to roll out all that well, but it will! After it’s rolled, cut into pieces about 3x5 inches. (According to all the little old German ladies, this must not be pretty! Cheese buttons aren’t for looking, they’re for eating.) Just slice up the dough with reckless abandon.

3. Take a heaping spoonful of cheese mixture and place on one side of the dough and with your finger wet the edge of the dough to make a ‘glue’ and fold over sealing the edge. Be careful not to tear through the dough. Then crimp edges with a fork. Lower into boiling water...I let it set on the spoon for a few seconds to kind of cook the top a little and then flip it cooked side down, because otherwise if you just toss them in they WILL stick to the bottom of the pot and then tear and you’ll have all sorts of cheese floaties in your water and not in your buttons (where it belongs!).

4. Let cook for about 10 minutes. Sometimes they float to the top, sometimes they don’t.

5. Drain in colander and then place into oven safe baking dish and drizzle with melted butter so the next layer you add won't stick.

6. Keep warm in oven on low setting while you cook the other buttons. If you do get cheese in the water, you might have to replace it after a while (we usually have two pots going at a time)

7. While boiling the buttons melt butter in cast iron skillet and add torn up bread. Fry the bread up until it’s nice and toasty. Try to not eat all the bread while waiting for the buttons (it’s hard not too). After all your buttons are cooked you can either eat them boiled topped with breadcrumbs and sour cream OR fry them up in more butter and serve with bread and sour cream.

Top Chef : Don't Mess With Texas

2011-11-03T16:51:00.000-07:00

I really dislike reality competition shows except for one...Top Chef. It's one of the few times you'll see me glued to the TV. However, I'm not a fan of it's craptastic spin-offs like Top Chef Masters and Just Desserts. I've tried getting into them but a couple of episodes in and inevitably I just lose interest. With Masters, it's just boring watching the pros puff out their chests and egos whilst waxing on about their laundry list of accomplishments. And Just Desserts...I tried to like it but Sweet Baby Jesus that show is a train wreck- even heartthrob Johnny Iuzzinni (who for some reason reminds me of Vicki the Robot from Small Wonder with his stilted speech at the judges' table) couldn't save that show for me. One episode in and I could give a rat's ass what's going with that bunch of pastry drama queens. But the original Top Chef with Tom Colicchio, Padma Lakshmi, and Gail Simmons captivates my attention each season. I've watched all the regular seasons including the All-Star and holiday seasons (it's a bit of an addiction, I know). This season takes place in the Lone Star state, Texas...and yes, I'm excited! I went into the season stoked that someone from my hometown of Sacramento was going to be on it, until I realized what a pompous DB the guy was. Geez, way to represent Mr. Stone. Confidence is one thing, douchebaggery is another. Glad they sent him packing in the first five minutes. Anyhow, looking forward to another season of slicing, dicing and competitive cooking---like they say in Texas: Go big or go home!

Día de los Muertos: Mini Spiced-Corn Empanadas

2011-10-31T13:55:00.000-07:00

This weekend Mr. S. and I attended a friend's birthday party that had an interesting theme- Día de los Muertos. I made several standard appetizers but wanted to make at least one appetizer that went along with the theme of the party so I decided to try my hand at some mini spiced corn empanadas from my "In The Small Kitchen" cookbook (by Cara Eisenpress & Phoebe Lapine). They turned out to be pretty easy to make although my pastry crimping skills left a bit to be desired (next time I just might use a gyoza press so it looks a bit more polished). Anyhow, the empanadas turned out tasty and we had a fab time at the party. The guests' costumes were fantastic and the hostesses did a great job decorating the house with colorful flores de papel, altars for the deceased, sugar skulls and miniature skeletons. What a night!

Spiced Corn Filling

Ingredients

2 T unsalted butter

2 cloves garlic, minced

1 shallot, minced

One 15-ounce can corn kernels, rinsed & drained

1 t ground cumin

1 t salt

dash cayenne pepper

Instructions

1. In a medium saucepan or skillet, melt the butter over medium-low heat. Add the garlic and the shallot and cook until fragrant, being careful not to burn the garlic. 1 to 2 minutes.

2. Add the corn, cumin, salt and cayenne. Sauté gently until the corn is hot and the flavors are melded. 3 to 5 minutes.

Empanada Dough

Ingredients

2 1/4 cups all-purpose flour

1 1/2 t salt

8 T ( 1 stick) very cold unsalted butter, cut into 1/2 inch cubes

1 egg

1/3 cup very cold water

1 T white wine vinegar

1 egg, beaten

Instructions

1. Make the dough: In a large bowl, stir the flour and salt together with a fork. Add the butter cubes, and with your fingers, rub the butter into the dry ingredients. The mixture will start to look like crumbs. (Try to touch the dough as little as possible.)

2. In a small bowl, beat together the egg, cold water, and vinegar with a fork. Add this to the flour mixture, stirring until just incorporated.

3. Lightly flour your cutting board or countertop, and transfer the dough to the work surface. Knead the dough with heel of your hand until it comes together. Form it into a flat disk and cover with plastic wrap. Chill in fridge for at least 2 hours.

4. When you are ready to use the dough, roll it out on a floured surface until it is about 1/2 inch thick, and cut it into 6 sections. Roll each section until it is very thin (about 1/8-inch thick) and using a 3-inch round cutter, cut the dough into rounds.

5. Preheat oven to 400 degrees F.

6. Place a little less than 1 tablespoon of the filling in the middle of each pastry round and fold in half. Seal with a fork, then crimp the edges with your fingers. Arrange the empanadas on a cookie sheet. Combine the egg and 2 tablespoons water in a small bowl, and brush the empanadas with this egg wash. Bake for 20 to 25 minutes, until browned on top.

Happy Halloween! : Zombie Cupcakes

2011-10-28T19:31:00.000-07:00

It's that time of the year again, when little ghosts, goblins and ghouls go gallivanting throughout the neighborhood begging for treats and adult creatures of the night head for parties to imbibe in some witches' brew and to down a few tasty eats. If you're looking for something to bring, try this Devil's Food Cupcake recipe by Martha Stewart. I made a batch this afternoon and topped it with some orange cream cheese frosting and some zombie limbs and mini-bone sprinkles (leftover from last year's cake decorating kit). Voilà! A perfect Halloween snack for both kidlets and adults. Unfortunately, our resident "Batdog" can't have any...no chocolate for doggies, no matter how cute they are.

Martha Stewart's Devil's Food Cupcakes - makes 32

Ingredients

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Instructions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting

Ingredients

2 (8 ounce) packages Philadelphia cream cheese, room temperature

1/2 cup butter, room temperature

3 cups sifted confectioners' sugar

1.5 teaspoon vanilla extract

yellow & red food coloring

Instructions

1. Using an electric mixer, mix together the cream cheese and butter until creamy. Add in the vanilla, then gradually stir in the confectioners' sugar.

2. Add food coloring to frosting until desired color shade is achieved.

3. Spread or pipe icing onto cupcake. Decorate.

Waitin' For The Great Pumpkin... : Tasty Pumpkin Seeds

2011-10-24T13:58:00.000-07:00

Wow, readers I hope you were out this weekend enjoying the gorgeous sunny weather and all the wonderful activities Sacramento had to offer! Saturday, Mr. S. and I braved the crowds and cruised up to Camino to Apple Hill to enjoy some delicious apple cider donuts and pick up some treats but on Sunday we had the kidlets (who are at that age where they're "too cool for Apple Hill") so we planned some other fun family activities. We spent the afternoon learning about falcons and snakes at the Naturefest being held at the Effie Yeaw Nature Center. While we were there, we even met a "wild turkey" and got to make an abalone necklace to take home.

Afterwards, we came home and carved some pumpkins. They came out pretty cool, no?

Now don't go throwing away those pumpkin seeds when you're done carving, that's the best part of the pumpkin. Rinse them off thoroughly, pat them dry and set them aside---roasted pumpkin seeds are easy to make, delicious and quite nutritious!

Roasted Pumpkin Seeds

Ingredients

3 cups pumpkin seeds, washed & patted dry

3 Tablespoons butter, melted

1 Tablespoon olive oil

5 teaspoons Worcestershire sauce

1 teaspoon minced garlic (you can use fresh or dehydrated, I had a little of each on hand so I used both)

1 teaspoon salt (1.5 teaspoons if you like it a little extra salty, like I do)

1 teaspoon Old Bay seasoning

1/4 teaspoon cayenne

* optional : a sprinkle or two of Morton Nature's Seasons Seasoning Blend for a little extra kick.

Instructions

- Preheat oven to 275 degrees F.

- Combine all ingredients with seeds in large mixing bowl. Mix thoroughly then spread evenly on a baking sheet.

- Bake for 1 hour, stirring every 15 minutes.

Childhood Memories

2011-10-23T11:35:00.000-07:00

This reminds me of my Aunt Eleanor so much!

Indian Summer

2011-10-20T19:00:00.000-07:00

Wow, after that jag of autumnal weather I thought for sure I'd be making roasts, soups and various comfort foods by mid-October but it looks like Mother Nature decided to throw us a curve ball and plop us into an Indian Summer. The weather in Midtown's been lingering around the comfortable high 70's/low 80's and the canopies of trees with their thick green leaves are holding strong. In fact most of the plants in my yard are still looking pretty joyous, take a look:

So going with the weather, instead of a typical October stick-to-your-ribs heavy stew I ended up making a refreshing dish of pepperfin for lunch today. It ended up being perfect-- light and quick and it tided me over until dinner time.

Viva la summer!

Pepperfin

Ingredients

4 oz fresh albacore tuna, sashimi grade

2-2.5 t. lemon juice

6 tsp regular soy sauce (not low sodium)

2/3 tsp sesame oil

dash or two of chili oil (optional)

sliced fresh jalapeño

Instructions

1. Slice tuna into 1/8-1/2 inch pieces, against the grain.

2. Arrange on plate. Garnish with jalapeño slices.

3. Mix sauce ingredients in bowl. Spoon sauce over fish. Serve.

* I will confess I did dump all of the sauce over the fish "Mikuni"-style after the photo was taken. :)

The Big 3-7

2011-10-18T14:37:00.000-07:00

"The secret to staying young is to live honestly, eat slowly and lie about your age."

~ Lucile Ball

Sorry folks, I know haven't been posting any recipe attempts lately, but to be honest I haven't been trying anything new out lately. Been going with the tried and trueds as of late and doing a little bit of birthday celebrating; but I promise, I'll be back in the kitchen ASAP! This week in fact. Anyhow, yesterday was my "real" birthday and I turned the big 3-7. In honor of the big date, Mr. S. and his kidlets, booted me from la cocina and told me that THEY were cooking ME dinner for a change. How do you like them apples? :) I showed up at 7pm and was greeted with an appetizer of juicy steak bites wrapped in bacon and for the main course- peppered tuna steaks, saffron rice and grilled asparagus and portabellos. It was delicious. The highlight of the evening was when I was presented with not one birthday dessert...but TWO! Yum! The kidlets (ages 9 & 12) had each baked me a birthday cake---a yellow cake with chocolate frosting and chocolate chip cookie cake bars. They were both delicious! Afterwards we watched a DVD of the animated kidlet movie, "Rio," which turned out to be quite adorable. If you haven't seen it, check it out...the Brazilian music will have you tapping your foot while the birds' crazy antics will have you laughing out loud. Tonight, it's off for a few drinks with a couple of friends and maybe indulging in some greasy-yummy bar food at the Hideaway. Here's to another year of tasty eats, cheers!

The Kitchen

2011-10-14T09:37:00.000-07:00

2225 Hurley Way Ste 101, Sacramento, CA 95825, (916) 568-7171
www.thekitchenrestaurant.com

“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

– Francois Minot

I knew something was up when Mr. S. copped a sly smile and told me not to plan anything for October 8th. October 8th isn't my birthday but it is the weekend before my birthday and it is the weekend that we wouldn't have the kidlets...what he was up to I wasn't exactly sure but I had my suspicions. I'm a horrible secret keeper (awful really) but I'm a great investigator...within a week, I had it figured out---Mr. S. had booked a night at the most exclusive restaurant in town--The Kitchen. To say I was excited was an understatement, I had been wanting to go there for quite awhile but at $125 a head it was pretty out of bounds for my meager budget.

What's the big fuss about this restaurant, you say? Well besides the ridiculously fab food, the major draw of The Kitchen is that they allow you access to the entire restaurant (and they only do one seating, so you never feel rushed.) In fact dinner takes over four hours, so don't make any other plans.

We got there about 7pm and were greeted with a warm smile at the door and the fragrant aroma of rosemary. From there we were given ample time to explore the extensive wine cooler, wander out to the patio garden and take a few laps through the bustling kitchen. The oenophiles had plenty of time to chat with Doug Nitchman, the charismatic in-house sommelier, and everyone got to mingle with Chef Noah Zonca and his friendly crew. At dinner time, everyone took their appointed seats and the entertainment began. Ingredients were introduced (some were even alive), flames quickly flashed in pans in various corners of the counter and everyone seemed mesmerized by the action. Mr. S. and I were lucky enough to have secured some of the best seats in the house (near the end of the counter)---we could see all of the cooking and plating inches from our faces and all of the kitchen goings on. In fact, we even got an impromptu performance of one of the cooks doing the cabbage patch in the back.

The menu for the night we dined (it changes monthly):

First Course
‘Thai Style’ Coconut Milk Soup with Local Crayfish, Walnut Flan and Cabbage Slaw

Second Course
Rabbit, Porcini Mushroom, and Vegetable Pot Pie with Tomato-Corn Butter and Aged Sherry Gastrique

Intermezzo
Sushi • Sashimi • Crudo

Third Course
Maine Lobster Bolognese and Warmed Egg Yolk with Butter Poached Black Truffle Pasta and Red Wine-Parmesan Broth

Fourth Course
Naturally Raised Veal Porterhouse with Pan Juices

Dessert Course
Valencia Orange Custard Cake with Sorbets, Caramelized Marcona Almonds and a Caramel-Orange Glaze

Everything was quite amazing (I think the only dish that didn't completely wow us was the veal porterhouse) but I have to say the third course, the lobster bolognese, was seriously mindblowing. Both Mr.S. and I were still talking about it the next day. (In hindsight, I wish I had gotten seconds of that rustic third course but I was bursting at the seams at the time.) Oh, and that wonderful almond brittle that came with the dessert---good gawd, let's not forget that! I also loved the fact that The Kitchen will accommodate any, and I do mean any, allergies or dietary preferences. They made every one of my dishes without dairy and every single dish was absolutely delicious. I appreciated that they didn't just sub in a different dish and that I got to eat what everyone else was eating. I noticed that they also accommodated shellfish allergies and those who didn't eat veal as well on the night that we were were there...and the chef didn't grouse once while he was plating ( I know because I was sitting just a few inches from where they were plating). The other interesting thing about The Kitchen is that you can have as many extra helpings as you want. There was a couple from Australia that was there the night we were there that was making their way through 3rds and 4ths of every dish---it was crazy. Neither Mr. S. nor I could figure out where they were putting it all. But hey, good for them---I guess they were getting their money's worth!

So five delicious mouth-watering courses, an amazing intermezzo of sashimi and sushi, a white glove tea service and a goodnight hug from the chef...it was a perfect way to close out my 36th year. Although it'll probably take my entire 37th year to work all those calories off...it was worth every bite (and the company I was with was exceptional). I can see why everyone's so enamored with The Kitchen, I am now as well. Thank you, Mr.S!

The Press Bistro

2011-10-11T14:01:00.000-07:00

"It’s easier to keep a customer than get a new one.”

-Allan Keller

1809 Capitol Ave., Sacramento, CA 95811, (916) 444-2566
http://www.thepressbistro.com/

[I don't like to write negative reviews and I actually waited a week and a half before I wrote this, giving myself time to cool down before I started tapping keys. So you can only imagine how I felt right after the experience....]

With restaurants closing left and right in Sacramento, I would think those whose doors are open for business would be striving to retain their current customer base and looking to welcome new guests...but apparently not so at The Press Bistro (not to be confused with the Press Club, a dive bar on P Street). Case in point---a friend of mine and I decided to get together recently for a much needed girls' night out...we wanted somewhere nice where we could grab a few appetizers and chat quietly over a few cocktails. Neither of us had been to The Press so we thought we'd check it out. Right off the bat, things didn't fare well at The Press. We walked up to the hostess stand where we stood uneasily. After a few minutes, the hostess finally greeted us with her eyes still down, writing in her book. In fact she never once looked at us or smiled. She did walk us to a table though. I wish at this point, we had turned around and had just left because the service didn't get any better...or any friendlier. Our waitress appeared almost perturbed with us from the get go (and I'm a pretty lax person to wait on)...for some reason it seemed like it was a giant inconvenience for her to wait on our table. There were a few major things especially that she did that really rubbed me the wrong way---1) once the expediters dropped off the food, she never checked back on us to see how it was or whether we wanted another drink, 2) she reached her arm right in front of my face to clear plates, 3) and she actually walked away while we were in the midst of explaining to her how we wanted the bill settled. It was such an uncomfortable experience, we couldn't wait to leave.

Horrendous service aside, the food there was actually okay. We got three appetizers- the roasted beets with goat cheese, the fried meatballs with garlic-yogurt sauce and the grilled calamari with cherry tomato panzanella. We both really enjoyed the meatballs and the calamari (which was truly served grilled and not breaded and fried like most places). The sangria we ordered was less of a hit...it was quite bitter and mine had no fruit in it, which I found odd. Had the establishment's environment been more hospitable we would have probably ordered a few other cocktails (they had a pretty interesting looking drink menu) and maybe a few other dishes but being unpleasant as it was we decided to leave instead and take ourselves down to the Shady Lady where we had a couple of rounds of drinks (try their mojito or their Blood & Sand---Mmmm! Both are delicious!) and some dessert.

Based on my recent evening at The Press, it seems that they obviously don't want or need new customers. Or at least they're allowing their wait staff to convey the message that they don't. Although the bistro is quite close to my home, I don't think it'll be a place that I'll be returning to patronize again or suggesting it to others. I prefer to give my dollars to a place that exudes a welcoming vibe.

Gadgets: Robot Tea Infuser

2011-10-08T10:50:00.000-07:00

How cute is this? A wee little droid peeking out from your chamomile....
Available at ModCloth

Events: Oto's Japanese Marketplace Fall Festival, Oct. 8th-9th

2011-10-07T07:02:00.000-07:00

http://www.otosmarketplace.com/

M-m-m-m-ustard!

2011-10-03T15:50:00.000-07:00

"Life starts all over again when it gets crisp in the fall."

- Jordan Baker, The Great Gatsby

Is it just me or did autumn seem to hit Sacramento overnight? All of the sudden leaves are changing color, stores are stocking Halloween candy (and in some places X-mas goodies) and the air...the air no longer seems to be carrying that smell of late summer nights, hot asphalt and damp green grass. In it's place is a brisk odor tinged with warm spices, crackly leaves and the pungent aroma of burning wood. As long as I can remember, autumn's always been my favorite month. That cool, crispiness has always seemed purifying (and even a bit magical) to me after the heavy, sticky heat of summer.

A few weeks back in anticipation of fall, a few friends and I got together to make some mustards. A few of us were making some in preparation for Oktoberfest, others as gifts for the upcoming holidays and some probably "just because." Our friend Katie had made mustards before and was kind enough to give a tutorial. It turned out to be pretty easy and super delicious. I can't wait to make more...and perhaps pick up some brats or make some homemade pretzels to dip in them next time!

German Whole-Grain Mustard aka "Beer" Mustard

(The Mustard Book by Jan Roberts-Dominguez)

Ingredients

2/3 cup yellow mustard seeds

1/2 cup brown mustard seeds

3/4 cup cider vinegar

3/4 cup dark ale

2 cloves, garlic minced

1 teaspoon Worcestershire sauce

2 teaspoons salt

2 teaspoons sugar

2 teaspoons allspice

1/2 teaspoon turmeric

Instructions

- In a non-aluminum pot or jar, combine the mustard seeds, vinegar, ale, garlic, Worcestershire sauce, cover and soak for 48 hours, adding additional vinegar and ale (in the correct proportions) if necessary to maintain enough liquid to cover the seeds.

- Scrape the soaked seeds into a food processor. Add the salt, sugar, allspice, and turmeric and process until the mustard turns to a coarse grained but creamy mixture flecked with seeds. This takes 2 to 3 minutes, so be patient.

- Add additional vinegar and ale (in the correct proportions) as necessary to create a nice creamy mustard, keep in mind it will thicken slightly upon standing.

- Giving it time (a week or two) to develop in flavor before presenting it to a friend does make it even better.

- Makes 2 3/4 cups mustard.

Roasted Garlic Mustard (The Mustard Book by Jan Roberts-Dominguez)

Ingredients

3 heads (yes heads, not bulbs) – but we used 4 because we love garlic

1/2 cup dry sherry, plus more as needed

2 tablespoons olive oil

2/3 cup yellow mustard seeds

1/4 cup brown mustard seeds

1 cup cider vinegar

2 teaspoons salt

Instructions

- With a sharp knife or kitchen shears, trim away the pointed stem end from each head of garlic, exposing the bulbs but leaving them intact. Peel excess papery skin from each head, then place the heads in a small, deep-sided baking dish.

- Add the sherry and olive oil, cover the dish tightly and bake in a preheated 225 F oven just until tender, 50 minutes to an hour (the time will vary depending on the size and age of the garlic). Remove from the oven and let the heads cool in the cooking liquid.

- In a non-aluminum pot or jar, combine the mustard seeds and vinegar. Pour the cooking liquid from the baked garlic into a measuring cup and add enough additional sherry to bring the total volume to 1/3 cup. Add this to the mustard and vinegar, cover and let soak in the refrigerator for 48 hours, adding additional vinegar and sherry (in the correct proportions) if necessary to maintain enough liquid to cover the seeds.

- Sometime while the seeds are soaking, finish the garlic preparation. Pry the bulb away from its head, to peel, snip the pointed tip with kitchen shears, make a slice along the flat side, then squeeze the bulb free from the peel. Refrigerate until ready to proceed with the recipe.

- Scrape the soaked seeds into a food processor. Add the peeled, roasted garlic cloves and the salt, and process until the mustard turns from liquid and seeds to a creamy mixture flecked with seeds. This takes 3 to 4 minutes. Add additional vinegar and sherry (in the correct proportions) if needed and process.

- Aging the mustard for several weeks improves the flavor even more.

The Best Hangover Dish You'll Ever Find (or Make)

2011-09-30T14:00:00.000-07:00

"Because life is too short for self-hatred and celery sticks"

~ Marilyn Wann

When I was a little kid, I was a bit gullible (ok, maybe A LOT gullible) and my dad liked to mess with me. One of his all time favorite stories to tell is about how I used to love SPAM until he told me SPAM was made from little creatures that looked like tiny prairie dogs. He told me this whole tale about how I was eating these helpless little creatures (which in my head I pictured to look like a cross between a cute helpless baby seal and a teeny bunny). After which I cried and cried and wouldn't touch the stuff for a good long while...that is until my mom found out and set the record straight. Then I went back to eating the delicious fried pressed "meat," but things were never quite the same.

Anyhow, there was a period in my twenties where I was vacationing in Hawaii pretty regularly and I found the perfect hangover dish - slices of SPAM and a fried egg over a mound of steamed rice with a hefty douse of soy sauce. (FYI- this salty concoction also hits the spot during PMS week.) This dish is horrendous for your health (it's high in protein, but also high in sodium and saturated fat) but so dang delicious. It's super popular in Hawaii, you can find it pretty much anywhere. Mr. S. had never had this dish before so during a recent movie night when neither of us felt like cooking, I suggested to Mr.S. that we pick up some SPAM at Raley's. Curiosity got the better of him and he agreed. As I was throwing together the ingredients, I could see his brow furrowing and a look of uncertainty wash over his face. Somehow I convinced him to take that first salty bite and after that it was an ear to ear smile. Now he can't wait to make it again.

Hangover Bowl

Ingredients

2 slices SPAM

1 egg

1 cup steamed rice

soy sauce

Instructions

- Fry 2 slices of SPAM.

- Fry egg.

- Place steamed rice in bowl, place fried SPAM slices on top, then add fried egg. Top with soy sauce, to taste.

Are You Ready For Some Football? : Sweet 'n Sour Meatballs

2011-09-26T00:22:00.000-07:00

The fall TV season maybe starting but it seems like most Sundays afternoons and Monday nights around here have been taken over by kickoffs, the sounds of helmets crashing and player stats. Mr.S. and the kidlets are in sports heaven. But even rabid fans need to eat and if you're looking for something easy to fix up try these classic sweet and sour meatballs. All you need are 3 ingredients and a crockpot. The combo sounds odd (and maybe even a bit gross), I know...but it's delicious when it all melds together--really.

Sweet 'n Sour Meatballs

Ingredients

2 lb. bag frozen meatballs (plain), I like to let mine thaw in the fridge overnight

1 12oz. jar Heinz chili sauce (usually found in the ketchup aisle)

1 18oz. jar grape jelly

Instructions

- Combine chili sauce & grape jelly in crock pot and mix until blended well.

- Add in meatballs. Stir so all meatballs are coated well.

- Cover and set crockpot to low. Cook for 2 to 4 hours. Stir occasionally.

- Place crockpot on dining room table and go watch DVR'd new episodes of the "Modern Family" and "The Good Wife" in the other room and hope that the football game doesn't go into OT. ;)

Grilled Asparagus Served with Rémoulade

2011-09-21T19:10:00.000-07:00

You know you've done well when your dinner guest is so enthusiastic about your side dish that he has gone back for seconds and thirds and it looks like he might go as far as to bathe in the sauce.

Rémoulade (adapted from Drick's Rambling Cafe's White Rémoulade Dressing)

Ingredients

1/2 cup mayonnaise

2 tablespoons dry white wine

2 tablespoons capers, chopped

1 garlic clove, finely minced

2 teaspoon green onions, chopped

1 tablespoon flat-leaf parsley, chopped

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

Instructions

- Mix ingredients in a bowl throughly.

- Cover and refrigerate for several hours to meld the flavors together.

- Serve with grilled asparagus.

Daytrip: Preston Castle in Ione, CA

2011-09-20T08:50:00.000-07:00

This Saturday, Mr.S. and I celebrated our 2 year anniversary. Since the kidlets were spending the day playing with their cousins, we thought it would be fun to go on a guided tour of the historical Preston School of Industry (locally known as Preston Castle) in Ione. Lloyd, our tour guide, was very informative and explained how the land where the Preston Castle stands was purchased from the Ione Coal & Iron Company and how the building of the Preston School of Industry began. The facility focused on rehabilitating, rather than simply imprisoning, juvenile offenders and only closed when the new facility was constructed next door. During our visit we were able to tour the first two floors and the basement of the old facility, which included the kitchen where the housekeeper, Anna Corbin, was supposedly bludgeoned to death there in the 1950's. The building, especially the interior is in extreme disrepair and decay, but the Romanesque Revival architecture is fascinating. Hopefully the Preston Castle Foundation will be able to preserve the historic site.

Afterwards, we had a quiet lunch in the town of Ione and chatted about the tour we went on. Then Mr S. had some beautiful flowers delivered to me for our anniversary and we closed out our evening with a romantic dinner at Ambience. It was probably one of the most fun anniversary dates I've gone on. A little bit of history, suspense and romance...a perfect mix.

Meal With the Pope : Bourbon Bacon Jam

2011-09-19T08:51:00.000-07:00

I spent Friday cooking like a madwoman; after all, we were having the Pope over for dinner...okay, not THE Pope. But rather, Mr. S.'s buddy who's surname is Pope, but it does sound pretty neat to say that we're dining with the Pope, doesn't it? His holiness or not, I wanted to cook up something special for Mr. Pope, the Mrs. and their three kidlets. The menu I decided to go with was :

Appetizers

Bourbon Bacon Jam & Fried Quail Eggs on Crostini
Caramelized Onion & Goat Cheese Tartlets
Sweet & Sour Meatballs

Main Course

Ribeyes & Filet Mignon from Taylor's Market (for the adults)
Grilled Cheeseburgers (for the kidlets)
Roasted New Red Potatoes w/ Herbes de Provence
Asparagus w/ Remoulade

Dessert

Cherry Pie Filling Chocolate Cake

-----------------------------

The big hit with the guests turned out to be the bourbon bacon jam and fried quail eggs on crostini (although the meatballs were a close second). The bacon jam is pretty easy to make and if you store it in an air tight container in the fridge it can keep for up to a week. I chose to use Buffalo Trace Bourbon...it's delicious! I was first introduced to it by a bartender in Portland while on a roadtrip with a friend. I thought the oaky undertones and trace notes of vanilla would complement the rest of the spices in the bacon jam well. You only use a little bit in the recipe so you'll have plenty left over to serve your guests with the dessert should you choose to do so. ;)

Bourbon Bacon Jam (recipe by Evil Shenanigans)

Ingredients

1 pound thick-cup applewood smoked bacon, cut into 1″ pieces (use the best quality bacon you can get)

1 large sweet onion, cut into 1/4″ thick slices

3 tablespoons light brown sugar

3 cloves garlic, minced

1/4 teaspoon allspice

1/4 teaspoon cinnamon

Pinch fresh grated nutmeg

Pinch ground cloves

1/2 teaspoon dry chipotle powder

1/4 teaspoon smoked paprika

1/2 cup strong brewed coffee

1/4 cup apple cider vinegar

1/2 cup good quality bourbon

1/4 cup maple syrup (does not have to be the best quality, any grade B maple syrup will be fine)

1 tablespoon hot sauce

Instructions

- In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 to 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.

- Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.

- Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.

- Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency.

Gadgets: I Am Hungry Piggy Bowl

2011-09-18T12:59:00.000-07:00

I was roaming through the back of Otos' on Thursday afternoon and came across these rice bowls adorned with a cute piggy matter-of-factly saying, "I am hungry." Smart piggy. Who hasn't been there before?

These bowls are seriously adorbs and super light on the wallet.

Flower Power : Hibiscus Margaritas

2011-09-14T11:55:00.000-07:00

If you're ever having a get together and want to serve a cocktail that's 1) easy to put together 2) looks sophisticated 3) tastes delicious --- then go with the hibiscus margarita. I made up a batch to take with me to a friend's last night and the jewel-tones of the hibiscus syrup were absolutely gorgeous! Had I more time I think I would have picked up some cute flowers to garnish the drinks.

Hibiscus Margaritas

Ingredients

1 cup dried hibiscus flowers (you can buy these at the Sac Co-op)

4 cups water

1 cup sugar

1 cup tequila (I used Jose Cuervo Silver)

Instructions

- Place blossoms, sugar and water and water in a saucepan. Bring to a strong boil. Reduce heat and simmer, 10-15 minutes.

- Strain well and discard blossoms. Take hibiscus syrup, place in fridge and chill. Once chilled then add 1 cup of tequila.

- When ready to serve, pour drink over ice.

Sweet & Simple : Peach Crumble

2011-09-13T16:27:00.000-07:00

I wish I had more to write about but to be honest, I haven't been doing much cooking lately. Mr. S. and I ate out last week at Formoli's (the new location is fab and you must try their grilled sweetbreads---I think their sweetbreads are now my fav in town), we went to a super fun bacon and beer class put on by Community Tap and Table and attended a baptism (no, they didn't let me dunk the baby...) which was followed by a luncheon with all kinds of tasty dishes including some delicious homemade carnitas and a huge dessert table. It wasn't even until Monday that I peeked into my own fridge and that was only because Kidlet #1 had a really rough weekend and I wanted to do something nice for him so I thought I'd bake him some sort of treat. Usually I'm harping at the kidlets to eat healthy but I thought I'd cut the little guy a break this go round. I had picked up some beautiful fresh peaches at the farmers' market during my last visit so I decided to go with a crisp or a crumble. At first I thought I'd go with making a crisp but after I took quick assessment of my cupboard goods, I decided to go with a crumble. I'm glad I made something, the dessert seemed to cheer him up. That--and the fact that I agreed to participate in his fantasy football league. Goodness...not sure what I got myself into but I sure hope he realizes that I know diddly about football. Dan Marino still quarterbacks for the Dolphins, right? ;)

Peach Crumble (adapted from Orangette's Plum Crumble & The Kitchn's Peach Crumble)

Ingredients

Filling:

5-6 medium sized yellow peaches, peeled and cut into slices

1.5 tablespoons all purpose flour

2 tablespoons of brown sugar

1 teaspoon of cinnamon

dash of freshly-ground nutmeg

Topping:

Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)

1 cup all-purpose flour

½ tsp. ground cinnamon

1 tsp. baking powder

¼ tsp. kosher salt

1 egg, beaten well

7 Tbsp. unsalted butter, melted

Instructions:

- Position a rack in the center of your oven, and preheat the oven to 375°F.

- In a medium bowl, whisk together the seasoning for the peaches: the brown sugar, flour, cinnamon, and nutmeg. Add the peaches, and gently stir to coat. Arrange the peaches in an ungreased 9”-by-13” dish.

- In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the peaches.

- Spoon the butter evenly over the topping, and bake for 35-40 minutes, until the top is browned and the peaches yield easily when pricked with toothpick. Cool.

- Serve crumble warm or at room temperature, with crème fraîche, thick yogurt, or unsweetened whipped cream.

- Yield: about 6 servings

"The Big O"

2011-09-09T11:08:00.000-07:00

Thursday night was all about the "Big O" for me...yep, olive oil (um...hello...this is a food blog, people!). The nice folks at Star Fine Foods graciously invited several of Sacramento's top food bloggers to partake in a delicious six-course Greek meal featuring their new Star California Extra Virgin Olive Oil at the Greek Village Inn. The new Star olive oil is a blend of first cold-pressed Arbequina, Arbosana and Koroneiki olives grown in the Central Valley. The first five courses of the evening were also paired with delicious wines from Sean Minor Wines and the last course with a serving of yummy ouzo. Somehow I made it through all six courses and was still able to waddle out of there. The food was great, the olive oil (or as the Greek poet, Homer, called it "liquid gold") was tasty, the dinner guests engaging and the service super friendly. In fact, the Greek Village Inn made such a positive impression on me that when I got home I mentioned to Mr. S. that I would love to take him there on a non-event night, I think he would love it (the guy totally digs Greek food). I myself would really like to check out what kind of magic, chef Matthew Martinez cooks up on a regular night. In the meantime here's the rundown on tonight's special Star-centric menu:

- Grilled Artichoke, rubbed with Star Garlic Extra Virgin Olive Oil, served with Star Capers and Lemon Thyme Remoulade

The remoulade (similar to a thick aioli) was absolutely delicious. While I was eating it I was trying to figure out how I could replicate it at home so I could whip up a batch to eat with some grilled asparagus.

The 2008 Napa Valley Cabernet Sauvignon that was served with the dish, was full-bodied and had a nice fruity taste that paired well with it.

- Spicy Imported Dodonis Greek Feta dip with Star Garlic Extra Virgin Olive Oil served with grilled Pita Bread

Mr. S. would have gone bananas over this dish! The feta dip had a spicy kick that just jumped your tongue right off the bat but then settled down into a nice simmer within seconds. It exuded some heat but nothing crazy. Coupled with the warm, doughy pita bread...it was one of my favorite dishes.

Phtinithe Nobilis, Restina was being described I was intrigued but I think ended up being my least favorite of the wines served during the course of the evening. It had a sharp, acidic taste and in a way reminded me of what I imagine diluted Pine Sol would taste like. One sip was enough for me.

- Imported Kefalograviera Cheese Saganaki sauteed in Star California Extra Virgin Olive Oil, flambeed table side

This dish made me wish I had remembered to pack my camera (rather than just my cellphone). Our lovely servers flambeed the cheese in a flash, Vegas-style, taking care not to singe anyone's eyebrows. The aroma was heavenly! Luckily I had packed several Lactaid pills so I got to try a piece. I liked the chewy texture and the saltiness of the cheese but most of all I think I really liked saying, "Saganaki!!" (Try it, it's fun!) If I could have followed it with a fist pump it would have been even better, but I just met these nice people and was trying to make a sane impression...maybe next time....

I skipped the wine pairing on this course.

- Traditional Horiatiki Salata with Heirloom Tomatoes and Imported Dodonis Feta Cheese, Kalamata Olives tossed with Star California Extra Virgin Olive Oil

Aesthetically this dish was gorgeous, lots of color and it was the perfect palate cleanser. Most of the guests were pretty jazzed about the fresh heirloom tomatoes drizzled in olive oil; unfortunately, I'm not much of a tomato girl so I only took a bite or two of kalamata olive, cucumber and feta. What I did taste, tasted great. I'm sure if I loved tomatoes, I would have been all over this.

The Central Coast Chardonnay that was paired with this course was okay...it was soft and slightly oaky, a good choice to couple with a palate cleanser course.

- New Zealand Roasted Lamb Shank basted with Star California Extra Virgin Olive Oil and Roasted Lemon Potatoes

Wow! When the server set my plate in front in front of me I'm pretty sure my jaw dropped a bit, the lamb shank was quite a daunting sight...especially since I had just eaten four other courses! I kept looking for Fred Flinstone to pop out and yell, "Yabba-Dabba-Doo!" In all honesty, I thought both the lamb and potatoes were good but a little on the dry side. Being that it was an event showcasing olive oil, I would have liked to have seen both roasted items be a bit more moist.

The last wine, Sean Minor's 2008 Napa Valley Merlot, was hands down my favorite. It paired well with the lamb and had the best flavor of the evening's wines. The merlot was smooth, had nice berry undertones and was a bit jammy (which I love) without being overly heavy.

- Grilled Fresh Fruit, marinated in Star California Extra Virgin Olive Oil and Brandy, served in a Meringue Cup

A nice, light dessert to round out the meal....and about all I could fit in my waistband at this point.

Oh, and that ouzo sure packed a wallop! Thank goodness we were all hanging out for awhile, socializing and sobering up...between the wine and ouzo I had a slight buzz (I'm sure I was quite the chatterbox to my poor seatmates).

Jam—it’s what’s for dinner

2011-09-06T12:40:00.000-07:00

On one of our recent date nights, Mr. S. and I attended the California Musical Theatre's production of Miss Saigon. One of my all time favorite musicals, Schönberg and Boublil's Miss Saigon does a phenomenal job of intertwining the threads of romance, heartbreak and the ravages of war to bring about a piece that would make even the most iron-hearted come to tears at the end. Mr. S. had never seen the musical before and ended up enjoying it a lot; however, I was the one who ended up sniffling at the end (despite having seen it before and knowing how it concludes). Anyhow, this Sunday I was at the farmers' market and saw that the strawberry season was coming to a close, I decided to hustle up and buy some to make one last hurrah of jam. When I got home I was listening to my iPod and as I hulled the berries, one of the lilting tunes from Miss Saigon came on and I was inspired to do an Asian flavored jam. I looked and looked but I couldn't find a Vietnamese Strawberry Jam recipe; however, I did remember a Strawberry Jam with Thai Herbs recipe that my friend Katy and I had discussed awhile back from a book called Canning For a New Generation by Liana Krissoff. A quick look turned up the recipe but I noticed that Krissoff's recipe didn't include pectin so I called my local jam-go-to-girl, Jenn, with a few questions...her answer was to combine the original recipe's ingredients with my favorite standard strawberry jam recipe and I'd be all set.

The jam that was yielded turned out absolutely delish and I've dubbed it the-"Miss Saigon Jam." ;) It's currently Mr. S's favorite flavor out of all the jam flavors I've made this season. It definitely has that strawberry sweetness but combined with a refreshing, light undertone that you don't find in a lot of berry jams. It's a keeper!

Miss Saigon Jam (recipes adapted from Strawberry Jam with Thai Herbs from Canning For a New Generation by Liana Krissoff & Strawberry Quick Jam from Ball Complete Book of Home Preserving)

Ingredients

3 3/4 cups crushed hulled strawberries

4 tbsp lemon juice

7 cups granulated sugar

1 pouch (3ox/85 mL) liquid pectin

2 tbsp minced cilantro

1 tbsp minced mint

1 tbsp minced Thai basil

Instructions

- Prepare canner, jars & lids.

- In a large, deep, stainless steel pan, combine the berries, herbs, sugar and lemon and bring to a rolling boil, while stirring constantly so that it doesn’t burn. When the boil cannot be stirred down, add the pectin and boil hard, stirring constantly for one minute. (Check jam consistency at this point. Add more pectin/ cook more if needed.) Remove from the heat and skim off the foam.

- Ladle the hot jam into the hot jars, leaving 1/4″ headspace. Wipe the rims of the jars and place the hot seals on top. Screw the band on fingertip-tight.

- Place jars in canner, ensuring that they are covered with water. Bring to a boil and process 10 minutes. Remove canner lid. After 5 minutes remove jars and let cool.

Star Fine Foods Dinner ---Get Your Entry In!

2011-08-31T12:51:00.000-07:00

Mmm, olives..."olive" them! Stuffed with pimentos, pickled garlic, bleu cheese- I seriously just can't get enough of them. I also won't go into how much olive oil we go through in the kitchen at my house. It'd blow your mind. Needless to say, we keep those olive farmers busy! Anyhow, next Thursday (September 8th) myself and several other local Sacramento food bloggers get the pleasure of attending a special tasting dinner at the Greek Village Inn showcasing Star Fine Food's newest olive oil.

Interested in winning a place at the dinner table for two on September 8th? Leave a comment below naming a Star Fine foods product you currently have in your kitchen or one you would like to purchase. Also, please include a way to reach you. A winner will be announced Monday, September 5th. (This contest is being run by a few blogs, so odds are dependent on the final number of entries from all blogs.)

~MENU~

Appetizers

Grilled Artichoke, rubbed with Star Garlic Extra Virgin Olive Oil,

served with Star Capers and Lemon Thyme Remoulade

Spicy Imported Dodonis Greek Feta dip with Star Garlic Extra

Virgin Olive Oil served with grilled Pita Bread

Imported Kefalograviera Cheese Saganaki sauteed in Star California Extra
Olive Oil, flambeed table side

Salad

Traditional Horiatiki Salata with Heirloom Tomatoes and Imported

Dodonis Feta Cheese, Kalamata Olives tossed with Star California Extra Virgin Olive Oil

Main

New Zealand Roasted Lamb Shank basted with Star California Extra Virgin

Olive Oil and Roasted Lemon Potatoes

Dessert

Grilled Fresh Fruit, marinated in Star California Extra Virgin Olive Oil

and Brandy, served in a Meringue Cup

Daytrip: Locke, CA

2011-08-28T13:22:00.000-07:00

Mr. S. and I woke up Saturday morning and it was such a beautiful sunshiny day that we decided to take a leisurely drive down to the Delta and explore the small town of Locke. I've heard about Locke often from several of my history buff friends but have never actually been there. [Located near Walnut Grove, it was founded in 1915 and considered unique because it's the only town in the US built exclusively by the Chinese for the Chinese.] We had a nice time poking our noses in the small gambling halls, school houses and various shops. The kitchen in one of the museums caught my eye with the big wood burning pit stoves to accommodate the multiple woks and also the farmhouse style sinks for cleaning up after large groups. I wonder what kind of meals were served back then?

Anyhow, we had such a lovely time on our drive that we decided that we should do some more day trips. If you have any suggestions of places to check out, I'd love to hear them. :)

Upcoming Food Events

2011-08-25T00:54:00.000-07:00

(print by PragyaK)

August 26th- Sacramento Wine & Dine

http://www.jlsac.org/?nd=winedine

August 27th- Davis Farm to School's Village Feast

http://www.davisfarmtoschool.org/index.php/events/

September 11th, Sac Chefs Forum Dinner

http://www.sacchefsforum.com/

Sept 15-18, Lodi Grape Festival

http://www.grapefestival.com/LodiGrapeFestival/

Sept 17, Fair Oaks Chicken Festival

http://fairoakspark.org/events/chicken-festival/

September 29th, Southern Foodways

https://www.brownpapertickets.com/event/195414

Finger Food For Your Next Fiesta : Mexican Wontons

2011-08-23T14:43:00.000-07:00

Need a tasty vegetarian appetizer for an upcoming party or potluck? Look no further! Mexican Wontons to the rescue! This weekend I had some pull double duty for me. Saturday afternoon, I made one batch of the filling then refrigerated half of it. I then whipped up a batch of wontons for a fun filled ladies night I was attending on Saturday night and then another platter for a double-birthday party/get-together on Sunday evening. They're easy to put together, healthy (baked, not fried) and the ingredients aren't expensive.

[*Note try and pop them in the oven right before you plan to serve them, if they sit around too long and get cold they get kind of gummy IMO.]

Mexican Wontons (from Leslie Sarna)

Ingredients

1 package of wonton wrappers

8 oz. black beans, rinsed

8 oz. or 1 ear corn, cooked and zipped

1 tomato, diced and de-seeded

1/2 medium onion, finely chopped

a handful of cilantro, chopped

a handful of cheddar or Mexican blend cheese, shredded

1/4 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. kosher salt

Instructions

- Preheat the oven to 400 degrees and grease a cookie sheet with cooking spray.

- Mix all the ingredients, minus the wrappers, in a medium bowl. Lay one wrapper on a cutting board. Place a small amount of mixture on the center of the wrapper.

- Wet your finger in water and run it along one corner of the wrapper. Fold the corner to the other and press down forming a triangle shape. Pull the two opposite corners together and seal with water. Place on a greased cookie sheet and repeat till the sheet is full.

- Spray the top of the finished wontons with cooking spray and bake for about 15-20 minutes or until they are golden.

- Serve warm with your favorite salsa.

Winner! Winner!

2011-08-20T16:22:00.000-07:00

The winner of the 1st ever Girl and Her Fork Giveaway is (drumroll, please...)---Chantel Marie Elder! How exciting! Congrats & I hope you love your Ball Blue Book Guide to Preserving! Happy canning! :)

Quelling the Crave : Mexican Corn

2011-08-19T11:09:00.000-07:00

The other day someone had asked about corn recipes and I got all excited and suggested, "Mexican Corn," well after that Mexican Corn was stuck in my head and I began craving the sweet fresh kernels of local summer corn. When I ran the idea of making it by Mr. S. I got that arched eyebrow look that he gives me when he's not happy with an idea, turns out he's not a fan of eating corn off the cob like I am---too messy. I know, I know... let's not even start on that topic. But the craving was already in place, eating away at my food soul, so I decided to go with the less tradition "Mexican Corn off the cob" to appease Mr.I-Don't-Like-To-Get-Corn-In-My-Teeth. Nonetheless, corn on the cob, off the cob---it was delish!

Mexican Corn (adapted from Homesick Texan)

Ingredients:

5 cobs of corn

2-3 tablespoons of butter

4 tablespoons of mayonnaise

6 lime wedges

3/4 cup of cotija cheese, crumbled

Cayenne to taste

Ingredients

- In an oven heated at 350, cook corn in husk for 25 minutes.

- After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers off.

-To cut the kernels off a corn cob, put the flat stem end in a bowl and run a sharp chef's knife down the length of the ear using a sawing motion into a bowl.

- Add butter, mayo, cayenne, lime, and cotija cheese to warm corn kernels and mix together. Ingredients should melt into corn.

- Serve while still warm.

"I Can't Believe I Ate The Whole Thing" Noodles in Peanut Sauce Salad

2011-08-18T21:42:00.000-07:00

I'll be honest I'm not big on leftovers. They don't excite me. I like to eat a meal when it's fresh, then maybe I can eat it one more time the next day for lunch...after that you've usually lost me and it'll sit in the back of my fridge slowly turning into green sludge, growing a white furry coat, or fermenting (which is why I love cooking for others, no leftovers). But there was no back fridge chemistry going on with this recipe, I made it as a side dish last night and I also ate it for lunch and dinner today (it was that delish!). I ate it until I ran out of it. Additionally, Mr. S. took some to work for lunch today. It's from one of my fav cookbooks, a quirky read called, "In the Small Kitchen" by Eisenpress and Lapine. The peanut sauce is probably one of the best ones I've ever had. I think next time I might make a double batch and set some aside for satays.

Helpful hint: The sauce, in my opinion, tastes better at room temp so when you pull your leftovers out of the fridge let them sit a bit and "warm up" a smidge, the flavors will come out more.

"I Can't Believe I Ate The Whole Thing" Noodles in Peanut Sauce Salad (from In the Small Kitchen)

Ingredients

1 tablespoon diced peeled fresh ginger

1 clove, coarsely chopped

1/4 cup sugar

1 teaspoon chili paste

1/2 cup smooth peanut butter

2 tablespoons Worcestershire sauce

1 tablespoon rice vinegar

2 tablespoons toasted sesame oil

1/4 teaspoon salt (optional)

3/4 lb. spaghetti noodles or fresh udon noodles

1 tablespoon vegetable oil

1 bunch scallions (green parts only), chopped

1 cucumber, peeled, seeded & julienned

1 tablespoon sesame seeds, toasted

Instructions

- Pulse the ginger, garlic and sugar in a food processor or blender until the mixture resembles a paste.

- Add the chili paste, peanut butter, soy sauce, Worcestershire sauce, rice vinegar and sesame oil. Process until smooth.

- Add 1/3 cup of water, and pulse to combine.

- Taste, and add the salt if needed. Set the sauce aside for at least 1 hour to let the flavors meld.

- Bring a large part of salted water to a boil. Cook the noodles, following the package directions. Then drain, rinse with cold water until chilled and toss with the vegetable oil.

- In a large mixing bowl, toss the noodles with the peanut sauce. Serve in individual portions, topped with scallion, cucumber and toasted sesame seeds.

My Kind of Town

2011-08-15T08:55:00.000-07:00

Nothing irritates me more than when I'm visiting the Bay Area (or any place for that matter really) and someone asks me where I'm from and I say I'm from Sacramento. I see the city snobbery wash over and inevitably the cow town jokes kick in. Then when they find out that I like food, I get the eye roll and the ones who "think" they're funny will ask which Chili's is the best one to hit up for baby back ribs the next time they're cruising through Sac on their way up to Tahoe. Well, Sac may not be San Francisco but we're home to many great restaurants and I think it'll continue to attract many great, innovative chefs as we move forward into the future. But restaurants and chefs aside, we host a lot of fun culinary and cultural activities about town- this weekend for example. There was the Vegfest, the 65th Annual Japanese Food and Cultural Bazaar and the Banana Festival all within a few miles of my house. Feeling pretty ambitious I ended up hitting up two of them, sneaking in a short afternoon nap in between.

The Vegfest was held over on Del Paso in the Artisan Building and in the courtyard of the Greens Hotel (about 2 blocks away). Showcasing a variety of vendors, musicians and artists it was a festival to celebrate all things pertaining to raw, vegan, and vegetarian foods. My friend, Cate and I started out the festival with a delicious free sample of watermelon Italian ice from Little Jimmy's Italian Ices. It was refreshing, not overly sweet and non-dairy (the latter, being a big plus in my book!). We checked out a few more vendors including a quick peek at the Wonder Wormin' Vermicomposting System (we meant to come back for the speaker/demo, but forgot) and the cool succulent garden/sitting area of the Greens Hotel, then mosied over to the sleek Artisan Building. Things were a little busier over there. There was an array of tables set up including - vegan knitwear, vegetarian dog food, organic food delivery companies and sprouts. While we were looking we stopped by the Nacheez table to say hi to Ilsa and to try some of her spicy nachos. They were delish! Several of my vegan and vegetarian friends have been raving about Nacheez for awhile now but I hadn't gotten around to trying it. My loss. This stuff is really good and tastes just like real nacho cheese. It's soy-free, dairy-free, gluten-free, 100% vegan, low in calories (20 calories per 2 tablespoons), no cholesterol, a high source of B6, filled with B12, contains raw cashews and comes in mild or spicy. The only thing it doesn't do is give you a back rub. I ended up buying a jar in addition to the nachos. (Mr. S. really wants to try it now and see if it tastes like the "real stuff" like I say.) I also snuck a vegetarian egg roll from Loving Hut while we were listening to the band (which included a didgeridoo). It was pretty good, I may go check out their restaurant on Stockton Blvd. Did you know they offer a $4.95 lunch special, Tuesdays through Fridays? Sounds like something worth investigating.

Saturday night I took Mr. S. to the 65th Annual Japanese Food and Cultural Bazaar at the Buddhist Church off of W Street & Riverside Blvd. I love the event but some years I've skipped it due to out of town trips or because of the 100+ degree Sacramento heat. This year the temp wasn't too bad when we headed over at about 530pm. The place was packed as usual (they estimate about 50,000 people come to the 2 day bazaar) and after giving Mr. S. the tour (vendors, game booths, exhibits), I steered him over to the chicken line. Now Mr. S. is a sharp cookie and after 5 minutes of being at the festival he was dialed in that this was no cultural bazaar that I was bringing him to- it was all about the food...especially when he saw that I came armed with Wet Wipes (hey, this wasn't MY first time at the rodeo...I know how messy that chicken gets!). [Now if you've never had the chicken there...go next year and GET IT. For $6 you get half a roasted chicken. It's seasoned and barbecued perfectly...they call it "teriyaki chicken," but it's not that goopy sugary sweet stuff, don't worry- not even close. It is messy though so bring wet wipes and get ready to grub down with two hands.] So with a tray of fresh off the grill steamin' chicken, somen salad topped with shiitakes and glazed Asian ribs served with steamed rice, we squeezed our way onto a table and finally kicked back. We ate, we chatted and we noticed how everyone seemed to be getting along. There was a real sense of community spirit. It was nice. And as I licked the last smidge of sauce from my fingers (in the most ladylike way possible) and gazed up at the paper lanterns above, maybe it was the chicken euphoria kicking in but I was already thinking about next year's bazaar....

True Blood, Deviled Eggs, and Candied Bacon...

2011-08-12T11:45:00.000-07:00

There aren't many people that I know that don't watch True Blood, the campy HBO vampire show based on the Sookie Stackhouse book series. Although I may not always get to watch it on Sunday nights, Mr. S. and I DVR it and try to keep abreast on the happenings of the vamps, werewolves, werepanthers, witches, fairies, shifters and other curious residents of Bon Temps, Louisiana. But to be quite honest, I don't really need to travel to the backwoods of the swamplands to see supernatural creatures walking about. I'm pretty sure I just saw one the other day in Mr. S.'s kitchen. In fact I'm quite sure of it...it was during a BBQ we were throwing and I believe a daughter of one of our friends turned into a python-child...part python, part child.

You see, I made these deviled eggs. It's a recipe I got from my friend, Sarah, they're spicy horseradish deviled eggs topped with candied bacon. Yep, you heard me right...candied bacon. They're amazing. I had them two years ago when she brought them to a party and was instantly hooked, now they're a staple at my house. Kidlet #1 loves them, as does Mr. S. Anyhow during the BBQ, I had just come into the kitchen to grab some more wine to bring out to the patio when I saw this little willowy elementary aged girl, pop a deviled egg in her mouth and swallow the WHOLE half without chewing it, just like a python. She may have unhinged her jaw, I'm not sure...it happened so fast but there definitely was no chewing involved. As I watched, she grabbed another one...same thing...she opened her mouth and "Gulp!"....gone., in one swallow. Wow.

PS Just heard True Blood just got picked up for Season 5!

Spicy Horseradish Deviled Eggs with Candied Bacon (recipe from Undercover Caterer)

For Candied Bacon:

Ingredients:

1 pound thin sliced bacon

1 cup brown sugar

1 Tbsp cayenne pepper

2 tsp. black pepper

Instructions:

- Preheat oven to 350*.

- Lay bacon slices on a rack placed over a foil-wrapped sheet pan.

- In a bowl, mix the sugar and cayenne.

- Sprinkle the bacon with the sugar mixture, then pat down so the sugar is evenly distributed.

- Sprinkle with black pepper.

- Bake for about 20 minutes, until crispy and browned.

- Turn the pan halfway to avoid burned spots.

- When cool, cut into 1/2 inch slices and set aside.

For Deviled Eggs:

Ingredients:

18 large eggs, hard boiled. See method above.

1/2 cup mayonnaise

1/4 cup Dijon mustard

4 Tbsp. extra-hot horseradish

1 tsp. cayenne pepper

1 Tbsp. lemon juice

2 green onions, quartered lengthwise, then minced

salt and black pepper to taste

Instructions:

- Slice eggs in half lengthwise and separate the yolks from the whites.

- Mash the yolks with a fork and mix in the mayo, mustard and horseradish.

- Mix in the cayenne and lemon, and add salt and pepper to taste.

- Stir in the onion.

- Using a sandwich bag, pipe the yolk mixture into the egg white and grind a bit of black pepper on top.

- Garnish with slices of candied bacon.

Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms

2011-08-11T21:18:00.000-07:00

I wasn't planning on posting a second blog post today but man, I need a night in after the last 24 hours. Before I start telling you about my recipe, let me tell you about my last 24 hours and you'd probably agree with me that it's a good night to throw some PJs on, pour myself a glass of wine, turn on the TV and type away. No driving around, no gallivanting about and definitely no interacting with others!

It started yesterday with my UPS guy getting slightly PO'd with me. Apparently he had tried to deliver an overnighted package that needed a signature (a parcel that I was not expecting) at 10am and I wasn't home. He swung back by in the late afternoon and I was home...but he was still upset and wanted to let me know. So first day back from vacation and I'm already getting scolded by the UPS delivery guy.

Then last night I got woken up around 1:45am by two cars smashing into each other loudly outside my home, followed by high volumes of yelling and more uses of the F-word than in the entire Boondock Saints movie....seriously. Based on the usage of the expletives and the bits of the conversation I heard, I'm pretty sure both drivers were highly intoxicated. I had a *&%#$^%@!! time falling back asleep!

So we come to today...new day, new start, right? Ha! I was doing ok until I left the house. I stopped by Kaiser to pick up a Rx. As I'm leaving, the woman a few cars down from me places her Jack Russell on the roof of her car while she places her stuff in her auto. Nothing too weird about that, right? Well as I watch her, she forgets the dog is up there, gets in her car and starts to back up her car! I had to run over there, scoop up the dog and thump on her window...then I kid you not, she pulls ATTITUDE ON ME! She practically rips the dog out of my arm and tosses him in the car, mumbles something about how she "didn't forget" (yeah, right) and drives off without a "Thank you."

At this point, I should have gone home but I decide to stop at a nearby book sale. Bookstores usually soothe me. This one would have if there wasn't this guy with 4 kids who was letting them run loose like they were at a playground. I have nothing against kids, I don't but when you're outnumbered 4 to 1, you don't take them to a bookstore to browse...especially not these particular kids! They were running around like cracked out spider monkeys disturbing everyone within a 10 stack radius. One even trampled my big toe with her hot pink Croc in her pursuit of another in a game of tag. "Dad," of course, was busy ignoring them.

As a last ditch effort, I made my purchase, limped out of the bookstore and stopped by a coffee shop for a coffee on the rocks. My usual Midtown coffee spot didn't have any parking so I resigned myself to stopping at a nearby Starbucks (and the hits keep on coming...I just didn't have any energy today to challenge anything like I normally do. Usually I'm a spunky, take no prisoners type of gal!). I was so busy digging in my purse for my wallet, that I didn't realize that the barista waiting on me was the girlfriend of an ex (from a loooooong time ago). I was "graciously" handed my drink with slitted eyes; which I'm pretty sure bore holes in the back of my head as I walked out. With the type of day I was having, I wouldn't be surprised if there was spit in my coffee either.

Ugh. FML. Is it the day over yet?

Well, even if the last 24 hours for me have been craptacular, I can make yours fantastic by letting you in on this great little recipe for Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms. Now I know not all of you are fans of chorizo- and hey, that's okay- you probably could sub in Soyrizo, although I have not tried that yet. And if you haven't had Manchego cheese before---it's quite tasty!

Note: The recipe called for white mushrooms which I'm not a fan of, they taste like styrofoam so I subbed in criminis.

Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms (recipe by Daisy Martinez)

Ingredients

1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*

18 large (about 2 1/2 to 3-inch) white mushrooms (I subbed in criminis, they have more flavor)

1/3 cup olive oil, plus 1 tablespoon

1/3 cup finely diced onion

1/2 cup plus 2 tablespoons bread crumbs

1/4 cup homemade or store-bought reduced-sodium chicken stock

2 tablespoons freshly chopped parsley leaves

1/3 cup coarsely grated Manchego cheese

*Cook's Note: Spanish chorizo has a much firmer texture than Mexican chorizo. Cutting it with a knife doesn't really cut it. Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.

Instructions

- Preheat oven to 400 degrees F.

- Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.

- Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.

- Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.

-Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.

It's Not Easy Being Green : Parmesan-Garlic Polenta Croutons

2011-08-11T09:41:00.000-07:00

Lately I've been wearing my black cotton dress with the cross-over front a lot and that's not necessarily a good thing. Now don't get me wrong, it's a super cute frock and I get complimented on it often but I know when it becomes my "go to outfit" that usually means I've put on a pound or two (or three) around the midsection. The dress in question is comfy, loose and black---and hides a multide of sins (and bulges). So what to do? Try and go healthy, I suppose. In an attempt to exercise good nutrition and lose the bulge, I usually try and up the salad and veggie intake which is pretty easy given the accessibility to the farmers' markets this time of year; but sometimes I just really want some (gasp!) carbs on my salad...just a little. something to give it that satisfying crunch...but something just slightly different then your average ol' boring crouton. That's where polenta croutons come in. They're like croutons...only better. Still not sure? Ok...close your eyes---now, picture a crouton, then picture a crouton with a superhero cape...and now you know what a polenta crouton looks like. ;)

Parmesan-Garlic Polenta Croutons (recipe from You're Gonna Bake It, After All)

Ingredients:

Instant polenta (1 cup)

Grated Parmesan cheese (1/4 cup)

Herbs to taste (I used fresh rosemary)

Olive oil for drizzling

Garlic powder & salt, to taste

Directions:

1. Prepare instant polenta according to package directions, using a whisk.

2. Add in herbs and grated Parmesan cheese.

3. Coat a baking sheet or pyrex/ceramic dish with cooking spray. Spread the polenta mixture into the pan quickly, and spread evenly with a spatula. Place pan in refrigerator to cool and set for 30 minutes. Meanwhile, preheat oven to 400F.

4. Cut the polenta into squares or triangles.

5. Drizzle both sides of polenta pieces with olive oil and sprinkle with garlic powder/salt (if using). Bake at 400F for about 45 minutes, or until crispy. Turn them half-way through to make sure they get crispy on both sides. Cool on a rack when done.

6. Best if used the same day, but you can store them in an airtight container in the refrigerator and reheat them until crisp the next day.

Home Is Wherever I Am With You

2011-08-10T19:24:00.000-07:00

I recently purchased a piece of art for my home that looks similar to this :

(photo by emrooney)

It's a piece by an Arizona artist named Emily Rooney and is made of weathered tin mounted on a wooden frame. The piece itself is nothing fancy but the lyrics on it hit a soft spot with me. They're from a song by Edward Sharpe and the Magnetic Zeroes. It's a ditty that first I got hooked on, then Mr. S. then the kidlets followed suit....now you'll often find the four of us singing it at the top of our lungs on car trips. Although one of the lead singers looks like a cult leader, the song's so melodic and the lyrics, well like I said, they hit...home.

Soooooooooooo if you've been wondering where I've been the last few days, I've been vacationing with Mr. S. and his fam up in Sierra City (it's about 1.5 hours past Truckee). His family's been going for a couple of decades up to these cute cabins (kind of like the ones in Dirty Dancing but minus Patrick Swayze...and well, the dirty dancing) called Herrington Sierra Pines Resort. Surrounded by the mountains, river and several lakes...it was so beautiful and serene. I loved it. The boys caught lots of trout, we saw (and almost hit) a deer, had campfires and even played some pool--it was great. (I didn't partake in the fishing this vacation, instead I lounged and caught up on some reading by the lake---I finished A Girl in Translation [a good, easy read] and started A Year in Provence.) Anyhow, we got back yesterday afternoon and it's nice to be home, sweet HOME!

Stay tuned- tomorrow...polenta croutons!

A Girl and Her Fork's First Ever Giveaway!

2011-08-05T09:33:00.000-07:00

Discovering canning this past year has been such a blast that I want to share the canning fever with you too, readers, and what better way to do that than to give away a copy of the Ball Blue Book Guide to Preserving!

This giveaway will run through August 19th and entering it is super simple. There's 3 ways to do it:

- "Like" A Girl and Her Fork on Facebook. (If you're already a fan, you're automatically entered.)
- Post a comment on A Girl and Her Fork's Facebook page stating what your favorite item to can is or what you'd like to learn to can.
- Post a comment on the blog itself in regards to a particular post.

* The details:
Open to US residents, 18 & older only. The giveaway will end at 11:59pm PST August 19, 2011. The winner will be randomly chosen and will be notified by the email that they provide on the comment. If the winner does not claim their prize within 72 hours, another winner will be chosen and the prize will be forfeited.

Cheers & good luck!

Summertime Jams : Peach Gin Jam

2011-08-04T13:58:00.000-07:00

Remember when you were a kid and you got to have summers off? It was all about laying poolside with your cousins or having sleepovers with your friends. Well my friend Katy is a teacher and is still lucky enough to get those long summers off. And lucky me got to spend this Tuesday with her. Last year Katy made this amazing rosemary plum jam which we decided to try and recreate this year. We picked up 2 big bags of plums at the Co-op. On the way home we stopped by the Fremont Park Farmers' Market and scored a flat of beautiful peaches. They were ripe and wonderfully fragrant, just right for jamming! So in addition to the rosemary plum jam, we decided to make a spicy peach butter, a vanilla bean peach butter, a peach gin jam, and a few white peaches in light syrup. Talk about a long day- almost 12 hours total. I was seriously waning towards the end, but Katy was like the Energizer Bunny, her energy never ran out nor did her happy demeanor.

Peach Gin Jam (recipe from With a Glass)

Ingredients:

1 kg very ripe peaches weighed without stones and peel

40g pectin in powder (not necessary if you like a runny jam or if you cook it long enough to be dense)

300g sugar (or more if peaches are not very ripe)

juice from 1 lemon

100ml gin (we used Bombay Sapphire)

Instructions

- Put the peaches in boiling water for two minutes. Take them away with a slotted spoon and place immediately in cold water. After a couple of minutes the peel will come off easily with fingers.

- Remove the stones and cut the fruit into small pieces (do not throw away the juice!). Weigh it.

- Put the fruit, the lemon juice and a couple of tablespoons of water into a non reactive pan and cook on a rather high heat until the peaches become soft. Stir it often and watch the pan constantly (if there is not enough liquid they will burn). Add the sugar and simmer on a low heat for ten more minutes.

- Add the pectin and more sugar if the jam is not sweet enough, stir it and cook for another ten minutes. Put aside.

- (Here you can pour the gin and stir the jam once more before filling the jars).

- Spoon hot jam into sterilised jars, cover with lids.

- Leave the jars to cool.

- Place the cool jars into a big pan, cover up with hot – but not boiling- water to the level just below the lid.

- Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.

* Share with cousins, friends and neighbors! :)

Tasty Tomato Sauce

2011-08-03T13:40:00.000-07:00

Wondering what do with those all beautiful tomatoes that are starting to ripen in your garden or all those luscious tomatoes you see beaming at you at the farmers' market? Try this super easy recipe for tomato sauce! I made this recently made this at my night at Community Tap and Table and am now using it on everything- pizzas, ravioli, or my current fav- throw a dollop of the tomato sauce and a some goat cheese on some sliced baguette, pop it in the broiler for a flash and bam!- you've got some tasty grinds to munch on while relaxing in your backyard.

Tasty Tomato Sauce (recipe adapted from Community Tap and Table class)

Ingredients

Fresh Tomatoes

Fresh Basil, torn into small pieces

Fresh Oregeno

Fresh Garlic, peeled & diced

Salt and pepper

* Tip: Handle tomatoes with care, don't store them in the fridge (it slows the ripening process) and don't process them in metal, the acids can react.

Instructions

- Bring salted water to boil.

- Cut crosses in the non stem side of the tomato and blanch in the water. Blanch means to put them into the boiling water for about 15 seconds, then drop them into a bowl filled with ice and water for another 15 seconds. Then when you lift them up, grab the skin from the crosses you cut and peel them. Peel over the pan you're going to sauté in.

- Once they're added, sauté them with olive oil and garlic. Add in basil, oregano and salt & pepper to taste. Simmer down until cooked to desired consistency. The longer you cook it, the smoother & "saucier" it'll get.

Community Tap & Table

2011-08-03T12:28:00.000-07:00

http://communitytapandtable.com/

Every so often my friend Beth and I get together for a drink and some eats in the Grid and catch up but this last time around we were looking for somewhere/something new to try. So when I happened upon the Sacramento Press' article about Community Tap and Table I decided to run the idea by her to see if she'd be interested in checking it out. After all it did have the major components we look for- food and beer...the only difference was we would have to do the cooking ourselves but that might turn out to be kind of fun.

Community Tap and Table is described as a club for "beer bellies with a cooking problem." It was started by couple, Emily Baime and Darin Michaels, and offers cooking classes, brewery tours and beer dinners. The cooking classes can range from four to eleven people. The night we went was a Tuesday and the class consisted of five "beer bellied cooks". Both Baime and Michael were quite welcoming when we showed up at their South Land Park home and extremely hospitable throughout the night. The class we chose to attend was called, " Grilled Flatbreads and Homemade Summer Flavors," and the menu consisted of:

- Green tomato jam served with sliced baguette (not what I expected at all- the cinnamon made it almost dessert-like, yummy!)
- Strawberry-Rhubarb Compote served with goat cheese and water crackers (absolutely divine!)
- Tea-Smoked Salmon, Homemade Ricotta & Fresh Tomato Sauce on Grilled Flatbread (yum, the salmon was so good I could have eaten it by itself)
- Wild Plum Cardamom Syrup & Pork Belly over ice cream (crisp chunks of pork belly!!!...seriously, need I say more?)

Baime handled the food portion of the evening. Several stations were set up and ready to go in their gorgeous kitchen with the appropriate ingredients (all fresh seasonal fruits, veggies and herbs from the farmers' market) and needed tools. As we started our respective dishes and chatted with each other; Baime circulated and talked, joked, and answered questions. Baime's laid back nature makes the cooking fun and stress-free, so don't worry if you haven't spent much time behind an apron, you'll be fine. Once all the courses are ready, Michaels takes over at the dinner table with the beer pairings. We received a brief but informative overview on beer making, then he describes each American craft or micro brew that's been chosen for the course we're eating. We got to try- Blue Moon Summer Honey Wheat, Lagunitas Undercover Investigation Shut-Down Ale, Imperial Barley Wine Ale and Trumer Pils. They were all tasty but I think the Lagunitas was my favorite both in taste and in back story.

On the whole, I love what Baime and Michaels are doing. They're marrying the concepts of food, beer and people. What's not to love about that? If you're looking to meet new people, looking for a fun night of beer tasting or to hone a few cooking skills give CTT a go I think you'll have a great time. You'll definitely come home with a full belly, a big smile and maybe even a few recipes and a leftover or two. It's a great addition to the Sacramento food scene and I look forward to attending another one of their events.

Eat Your Veggies : Israeli Couscous Salad

2011-08-01T14:30:00.000-07:00

This gorgeous weather has been holding up and Mr. S. and I just wrapped up our 2nd annual big summer BBQ this weekend. We each got to invite a couple of friends and their kidlets over for some eats, drinks and merriment in the backyard on Saturday night. We ended up with around thirty five people and it was great to see everyone intermingling and getting to know each other. It was a good amount of people- enough to make it a party but not too many where it was overwhelming. The dog was on cloud 9 chasing after all the kidlets and getting fed under the table; in fact post-BBQ, he snuggled up against me all tuckered out and his breath reeked overwhelmingly like tri-tip. Bad Pepper-pup! :) It was a fun time but man was I pooped the next day.

Anyhow, I wanted to have at least one colorful dish on the table that showcased some bright summer veggies from the farmers' market so I decided to make an Israeli couscous salad that I came across on Bon Appetit (* I subbed in some red bell pepper for the frozen green peas to give it some extra pop of color).

Israeli couscous, also called "p'titim", is a tiny pearl shaped, semolina pasta. If you've never cooked with it before- it cooks fast, it's versatile and it's cheap (you can buy a box of it at Trader Joe's for a few bucks and many places sell it in bulk). Give it a whirl!

Israeli Couscous Salad

Ingredients

- 4 tablespoons extra-virgin olive oil, divided

- 2 tablespoons fresh lemon juice

- 2 large garlic cloves, minced, divided

- 1/2 teaspoon finely grated lemon peel

- 1 1/3 cups Israeli couscous (6 to 7 ounces)

- 1 3/4 cups (or more) vegetable broth

- 2 1/2 cups slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces

- 2 1/2 cups fresh sugar snap peas, trimmed

- 1 cup shelled fresh green peas or frozen, thawed

- 1/3 cup chopped fresh chives

- 1/2 cup finely grated Parmesan cheese

Instructions

- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.

- Heat 1 tablespoon oil in heavy medium saucepan over medium heat.

- Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes.

- Add 13/4 cups broth, increase heat, and bring to boil.

- Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat.

- Add asparagus, sugar snap peas, green peas, and remaining garlic clove.

- Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

- Add couscous to bowl with vegetables.

- Drizzle dressing over.

- Add chives and cheese; toss.

- Season with salt and pepper.

HEEELLLLLLLLLLLLLLOOOOOOOOOOOOO!!!!!!!!!!

2011-07-29T11:35:00.000-07:00

Sorry, there haven't been many posts this week (ok, any at all) but what can I say it's been summer and I've been busy. I promise after we get through our big BBQ this weekend I'll shower you with lots of recipe posts and restaurant reviews...and a giveaway. Yep, you heard right - first Girl and A Fork giveaway ever, so stay tuned!

This Little Piggie... : Pulled Pork Sammies

2011-07-25T12:53:00.000-07:00

Happy Monday! How was your weekend, readers? Over here, the past two weekends Mr. S. and I have been experimenting with different pulled pork recipes. Last weekend we tried cooking it on the BBQ and topping it with a North Carolina-style vinegar sauce and this weekend we slow cooked it for over 8.5 hours in a roaster then mixed it with a homemade BBQ sauce. For the latter (which I'm blogging about), the kidlets were around so I served it up on a sweet french roll with some crispy tator tots and got thumbs up all around. I think this one's a keeper!

Homemade BBQ Sauce (recipe from Mel's Kitchen Cafe)

*Makes about 7 cups of barbecue sauce

Ingredients

2 cups ketchup

2 cups tomato sauce

1 1/4 cups brown sugar

1 1/4 cups red wine vinegar

1/2 cups unsulphured molasses

2 tablespoons butter, cut into small pieces

4 teaspoons hickory flavored liquid smoke

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon coarsely ground pepper

Instructions

- In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings.

-Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools).

- Simmer for at least an hour.

BBQ Pulled Pork Sandwiches (recipe from Mel's Kitchen Cafe)

Ingredients

3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

2 cups water

1 tablespoon hickory flavored liquid smoke

2 cups barbecue sauce

Instructions

- Rinse the pork shoulder and pat dry.

- Rub salt and pepper over the pork and place in a slow cooker.

- Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

- Remove the pork from the slow cooker and discard the remaining liquid.

- Shred the pork using a couple of forks.

- Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again.

- Serve on buns with extra barbecue sauce.