OMG! This was awesome. Little stacks from heaven. Mario put his foot in this recipe. If you like eggplant, you’ll love this…heck, if you don’t like eggplant I have a feeling you’ll like this. It was time consuming and messy to make (why are eggplant recipes always so complicated?) but sooo worth it. The tomato sauce that went along with this will now be our go-to pasta sauce. I would of been happy with just a bowl of sauce!
We served this up as a side dish at our 4th of July Fried Chicken dinner. This is not your typical corn bread, it’s light and airy more like a frittata because you use a lot of beaten eggs. It’s also not sweet. I think I would have liked it a tad more sweet so I will add more sugar next time. Nice alternative to the norm.
Instead of going on a trip for our 3rd wedding anniversary we chose to have dinner at Manresa, a well established (2 Michelin star) restaurant in Los Gatos. It has had a resurgence of popularity because the owner/chef David Kinch destroyed Bobby Flay in a recent Iron Chef “cabbage” battle. This was our first visit to Manresa. We had heard rave reviews from friends for years but the expensive price tag had always kept us away. We finally decided to bite the bullet and go.
As you enter the restaurant there is a little window into the kitchen. We peeked in and there was Chef Kinch working away. It was cool to see him. We then approached the Maître d’ and requested outside seating because it was a beautiful evening. He informed us that their butane delivery had not come for the heat lamps so they were only seating inside, which was fine with us. He then stepped away for a moment and returned to tell us that he would seat us outside if we wanted so we had a private dining experience on their outdoor patio. Our reservation was at 6:30pm and the restaurant was already half full. As we walked through the room we could see some jealous glares.
There were only two options on the menu: a 4 course meal of your choice for $95/per person or the chefs tasting menu for $160/per person. We went all out and had the tasting menu so we didn’t have to make any decisions. You are not told what will be included only that you’ll start at the sea (usually raw), proceed to the garden, return to the sea, move to proteins and end with dessert.
Our 14 course dinner included the following (each dish had a super fancy description but after 3+ glasses of wine each we couldn’t remember the details):
Amuse bouche
roasted red pepper jellies (like a candy gum drop) & mini olive madeleines
mint & lavender lemon granita
fried herb balls (we totally missed what this was but it tasted wonderful)
egg w/ maple syrup and chives
To the Sea
calamari (raw) with a wasabi sauce
To the Garden
mix of potatoes and mushrooms with a butter foam
vegetable garden salad <potatoes,carrot,squash,cucumber,greens,edible flowers,edible dirt> with vegy stock foam (the edible dirt tasted like dirt)
Back to the Sea
flounder with chanterelle mushrooms and beef bone marrow consomme (our favorite dish!!!)
Proteins
chicken confit with a seaweed broth (a little salty)
squab with beets and Foie Gras foam
lamb with peas, fig sauce and indian curry mustard
Dessert
strawberries with vanilla yogurt and strawberry consomme
chocolate mouse cake with olive oil ice cream
strawberry jellies & mini chocolate madeleines
Manresa’s biodynamic vegetables are grown exclusively for Manresa at Cynthia Sandberg’s Love Apple Farm in the nearby Santa Cruz Mountains and harvested in the morning for the evening menu.
It may sound like a lot of food but each course was only 2-3 bites. When we were done we were full not stuffed. Check out the slide show — by dessert it was too dark for my cell phone to take pics (sorry)
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With our meal we started off with glasses of a sparkling Riesling then polished off a 2002 bottle of Joseph Phelps Insignia (magical). We brought this from home and the somellier was very nice to decant and serve it to us throughout the night. All the servers we had (about 6) were top notch. One thing we noticed that was unusual was for each course they gave us a new fork, knife and spoon whether we used them or not. After two courses we said that it was not necessary to clear them but we were told with a smile “oh, yes it absolutely is.” so we just went with it. I feel sorry for the dishwashers!
Manresa has now overtaken Picasso as our most expensive meal but well worth the expense. We l-o-v-e-d the food and ambiance. Mike said he would return annually for our anniversary. We will see…
Mike made these per my request on the 4th of July to accompany our Southern themed meal. This is the kind of cocktail where you can slam 4 without noticing. It tastes really good. We made way more than was needed for the number of guests we had over so days later the liquor is much more pronounced and I’m still sippin’ on them. It does take some effort to make but well worth it. I found this recipe in the Aug/Sept issue of the Food Network magazine.
These were soooo good and easy to make. Tasted similar to the ones I get at the Counter. I used 2 medium sized onions (red & white). I didn’t have the patience to do more than one batch so I tossed them all in at the same time. They still turned out fantastic, just had to keep them in the fryer a little longer (about 4-5 minutes). I will make these again and again. Great recipe Pioneer Woman!
If you don’t have a portable deep fryer I highly recommend getting one like ours (see here).
I was cravin’ a kicked up BLT and found two recipes online from Thomas Keller (French Laundry/Ad Hoc) and Tom Colicchio (Craft/Top Chef). I couldn’t decide which to try so I made both (on different days…I’m not that piggy!). I hate to say it but it ended up in a tie. Both sandos were good but definitely missing something.
The Pro’s:
Keller – yummy bread and cheese selection
Colicchio – frisee with oil/vinegar was a grand addition
The Con’s:
Keller – Needed a more flavorful sauce. Mayo just didn’t cut it.
Colicchio – This needed a big juicy slice of tomato. It was a tad dry.
I picked this Mario Batali recipe because we had not been to the grocery in a week and it included ingredients that we had at home. This is similar to a dish I have made many times but this is a bit more zippy in flavor. I love this kind of pasta sauce because you toss everything in a blender and you’re done. Super easy and fast. Make sure you don’t try this on a first date because the garlic is potent.
Recipe link (we used penne and 1/2 tsp. of red pepper flakes!)
Mike decided to surprise me with a new burger he found in the Great Burgers cookbook by Bob Sloan. Preparing us for our upcoming trip to NOLA he made the Bayou burger which is a lamb/andouille sausage patty packed with cajun flare. This had great flavor and was super juicy. I will warn you that these bad boys stay with you far after the time you eat them (if you know what I mean)…
Ingredients (adapted from Great Burgers- makes 4)
1lb ground lamb
1 andouille sausage (3 ounces) cut into 1/4-inch pieces
1/2 cup chopped onion
3 tbsp. chopped garlic
1 egg beaten
2 tsp. cajun seasoning
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. dried basil
pepper to taste
Mix everything together to make burgers. Cook 5 minutes then flip for 4-5 more minutes. Serve with red onion, lettuce and mayo or creole mustard. We added tomato.
If you were thinking about having organic produce delivered to your home here is your chance. I received a coupon code for $15 off your first shipment from Farm Fresh to You, a Bay Area delivery service. We’ve been getting deliveries from them for over 5 years and we really enjoy it. To redeem this offer mention promo code #NICZ9497 when signing up. Enjoy!
I finally made it to Bouchon, Thomas Keller’s French bistro! The restaurant is tricky to locate in the Venetian hotel but well worth the search. We were lucky enough to get a table outside in the sun (which is next to one of the pools). It took an extraordinarily long time to decide what we wanted to order because everything sounded fantabulous. As we sipped on mimosa’s we needed to have the specials explained at least twice. Rachel and I ended up with the Croque Madame which is toasted ham & cheese on brioche with a fried egg and mornay sauce (Béchamel) and a side of pommes frites (fries). It was beyond good. It was sinful and I ate the entire thing without batting an eye. Dena had her first benedict. Unbelievable, right?…at our age! Well, her first was a doozy — Eggs Florentine (substitute spinach and smoked salmon for the ham). I loved everything about our long relaxing brunch and I can’t wait to return. I’ve already decided what I’m having next time.
Hubert Keller, best known for his upscale restaurant Fleur de Lys, has a burger joint in the Mandalay Bay hotel. I’d heard good things about the restaurant so I wanted to give it a try. Keller is supposed to be a burger master (he’s even written a book about burgers). When we arrived it was not what I envisioned. I thought it would be more high end but it’s really just a sports bar. It was filled with men yelling at TV screens. As we were seated I thought to myself… I’m here for the burgers not the ambiance. Looking over the menu I was surprised to find only 4 chef created burgers to choose from and none were appealing at the time. I ended up making my own mushroom & swiss burger with Black Angus beef — not very exciting. The beef was really fresh but overcooked. The fries were hot and tasty but nothing special. They were just piled on a plate and didn’t come with any dipping sauces. Let’s just say I wasn’t impressed — I expected more from a potential Top Chef Master…
I took an impromptu trip to Las Vegas with my BFF’s from college (Hi- Rachel & Dena!). We stayed at the Bellagio hotel and after walking around for hours earlier in the day we were in no mood to leave so we ended up at Fix for dinner. Fix is like eating in a night club. The music is pumping nonstop. I had to hold back busting a move during dinner. Many of the songs played were from the 90’s which was cool since they brought back some college memories. We decided to get a bunch of small plates to share. We went with the soft shell crabs (special of the day), crispy rock shrimp, lobster tacos, BLT wedge salad, yellowtail sashimi and spring rolls. Everything I tasted was great but I do wish the tacos were larger (see picture below).
the lobster tacos (each was the size of a pinky finger)
I couldn’t leave without dessert because the choices were so enticing. We (I) chose the banana bread pudding with coconut ice cream and the espresso milkshake with warm chocolate cake/brownie. The bread pudding was the best I’ve ever had (and I’ve had a lot). The milkshake looked just like a hot cup of espresso (foam and all). I almost called the waitress over to say we got the wrong order then I took a sip and it was a chilly shake. Excellent presentation. Overall, I enjoyed the vibe and food but felt it was overpriced even for Las Vegas standards. I will return for dessert at the very least.
This was nothing like the orange chicken at Panda Express. This was much healthier because it’s not fried. I found this recipe in the 15 minute meal section of June’s Bon Appétit. As you can see we added mushrooms because they came along with the peas in our produce delivery and we used yellow onion instead of red. I have to admit I think I like the Panda Express version better but this was a tasty alternative and my waist appreciated it.
I’m baaaack! Sorry for the sporadic posts… my real job has actually been keeping me very busy 😥
Welcome to another episode of Top Scallop (if you watch Top Chef you’ll know what I mean). We have been eating a lot of scallops lately. These were covered in a light garlic sauce. I know it’s hard to see but trust me it’s there. Of course it was good — they were covered in garlic cream and served with buttered rice!
Just a quick review of the new Opa! restaurant that opened in Los Gatos. Opa! is a small chain of Greek restaurants in the South Bay. We had never been to one before so we went without any expectations. Finally a place I can get a gyro that doesn’t look seedy. On our first visit Mike ordered the Greek burger which came with Opa! fries (hand cut fries with feta cheese). I l-o-v-e a good gyro so that’s what I ordered on the two occasions we’ve been. If you are not feeling the fries ask for a salad (they will charge you more). I received a wonderful plate of cucumbers,tomatoes,onion and feta with a Greek dressing. Everything was super fresh. One time we ordered the baklava for dessert. It was good but drowning in honey. A bit too sweet for me…if you can believe it!
greek burger
Although the location is not large both times we have gone we were seated immediately, the service was good, the portions large and the prices very reasonable. A nice casual spot in the heart of LG. I’m a fan!
These Buitoni Agnolotti’s (similiar to ravioli) arrived at our house as another perk of being a member of the FoodBuzz Tastemaker Program. I love mushrooms so I was psyched to try them. Picture fresh pasta filled with a mixture of crimini & portobella shrooms, cheese and garlic. All good things. To go along with them Mike and I decided to prepare a light sauce as to not mask the flavors. Good choice because the mushrooms were not overly flavorful. The balsamic brown butter sauce was a Giada recipe and was a perfect compliment — sweet and nutty. I would definitely pick these up if I saw them in the grocery and I was looking for a quick tasty meal.
Recipe link (we substituted pine nuts for walnuts)
For a risotto this was easy to make (of course I say that because Mike made it 🙂 ). The first day we ate this the lemon just lingered in the background and gave a kiss of citrus. The next day it was much more pronounced. This was the first risotto I’ve had that was better the following day. Not at all clumpy or dry and the flavors matured. Good stuff!
Back to cooking at home…. after all that Food & Wine…
This dish is meant to be served cool (the pasta) so it would be perfect on a hot night. I actually think it would also be good served warm. The flavor is very floral with the many herbs used. It’s like a mouthful of Spring. This was light and tasty.
As Mike and I arrived in beautiful Pebble Beach we both headed off to our first events. He went to the Vérité tasting and I went to the Thomas Keller cooking demo. For those of you who need an introduction Keller is the renown owner/chef of The French Laundry, Bouchon, Ad Hoc and Per Se. Things started off with a quick intro by the head honcho at Food & Wine Magazine Editor-in-Chief Dana Cowin. This was the first time I had seen Chef Keller in the flesh and he was very personable and humorous.
He wasted no time and immediately began making two gnocchi dishes: a classic potato gnocchi with mushrooms and peas then a flour based choux dough gnocchi with onions and a garlic emulsion. Keller made the whole process look easy but I guarantee it isn’t. He grew up making gnocchi with his Nona. She said that you know when the dough is ready when it feels like your earlobe. Thomas said that the key to making great gnocchi is practice. The more times you make it the better it gets. Don’t expect it to turn out perfect the first time.
Throughout his demo he stressed three things:
1. Seasonal cooking is essential to making a successful dish. Everyone should have a garden.
2. The importance of getting kids in the kitchen and cooking.
3. Salt, Salt and more Salt (he loves this stuff). He talked about it at length. He feels salt enhances flavors unlike pepper which can change flavors. That is one thing I noticed while eating at Ad Hoc the food is always seasoned perfectly.
As the cooking came to a close my mouth was watering and I was ready to eat but the gnocchi would not be mine. This was the first demo I’ve been to where you didn’t get to sample the goods at the end (a bit of a let down) so I can’t tell you if the food was tasty (who are we kidding …of course it was) but I can tell you that it smelled heavenly. What we did receive was a cool gift bag that had 4 chocolate bouchons and a French Laundry/ Pebble Beach apron. Spending the morning with Thomas Keller was a fun experience and I’m excited to make gnocchi at home for Mike, he loves them (ya…he will probably end up making them for me…😆).
Our friends over at FoodBuzz were extremely generous and gave Mike and I tickets to the second annual Pebble Beach Food & Wine extravaganza. This is one of the premiere culinary events in the Country with over 60 celebrity chefs and 250 Wineries. It is the ultimate Foodie weekend and we had a fabulous time!
We went to the following events:
Thomas Keller Cooking Demo
Vérité Winery Bordeaux Blends Wine Tasting
Farm-to-Table Lunch
Lexus Grand Tasting – Saturday
We will blog in detail about all of these soon, but in the meantime here is a little taste of what’s to come…
*to turn the music off, click on the speaker in the top left corner
Finally a Mexican restaurant in the Saratoga Village. The town is slowly getting revitalized. The owner of “The Basin” recently opened Casa de Cobre in the old Gervais location. The interior has gotten a Latin makeover with copper/turquoise painted walls and handmade tables and chairs (Cute — but I give these things 6 months before they need to be replaced). You won’t find the usual burritos and fajitas here but much lighter unique and flavorful dishes similar to Consuelo’s at Santana Row. Mike and I decided to try a bunch of appetizers. We started off with the guacamole and chips. Everything was made to order and tasted ultra fresh. Next up taquitos. They have 7 varieties. We went with braised bacon!, Chivo (goat), Al pastor (pork with pineapple) and Camarones (shrimp). All were delicious but my favorite was hands down the shrimp (I know….better than bacon). Mike enjoyed the goat best. Then came the black bean flautas and Quesa de hongos (mushroom quesadilla). I’m giving you all the Spanish terminology because that is the way the menu reads. Be prepared to need translation unless you know Spanish. By this point we were pushing maximum capacity but of course had to try dessert. Jiricaya, a cinnamon flan/creme brulee creation arrived and was quickly devoured.
Mike and I decided this is now our favorite Mexican restaurant in the area. The prices are reasonable and you can leave without breaking the bank as long as you stay away from the tasty $9 margaritas. Next visit we are actually gonna try a main course. Welcome Casa de Cobre!
Taquitos
Tasty Tip: you may want to avoid coming on the weekends until all the kinks are worked out and the novelty of a new establishment has worn off –our server said the Saturday before was super busy and the kitchen was slammed.
OMG! These are just like the real deal. I didn’t think Chef Keller would put his name on a product of poor quality. He teamed up with Williams- Sonoma to produce the iconic chocolate Bouchon mix and mold. The mix easily made 24 sensational corks.
Tasty tip: If you want big Bouchons fill the molds to the top, if not fill them just a tad under the lip. The mold works great and the little bad boys slide right out.
So we have been receiving deliveries of organic produce for 6 months now and we LOVE IT. We cook a lot more and eat much more healthy. I’ll be honest with you — I’m sooooo glad it’s Spring. I’m all greened out!
Here are some dishes we have made with our garden goodies (click on images to enlarge):
The only reason we decided to try this recipe is that we received a whole bunch of kiwi’s in our produce delivery. I was extremely skeptical that the ingredients in the salsa would mesh but they did. It had a fresh, tropical vibe. I have to say that the broiling method of cooking the chops was fantastic. When Mike pulled them out of the oven I thought they were burned, but they were charred on the outside and perfectly pink on the inside. It’s a fast and easy dish to prepare.
Ready to feel guilty? Then this is the dish for you! On day 3 of Mike’s birthday celebration I decided to make him this for dinner. It was outstanding but also used the majority of a carton of heavy cream. In reflection I could have forgone the cream in the grits and used 1/3 less in the sauce, but you only live once, might as well go all the way. No longer will grits be relegated to the breakfast table.
Modifications to the recipe: added a little parm to the grits, used bacon instead of pancetta in the sauce.
For Mike’s birthday we decided to try Alexander’s Steakhouse. I had read numerous positive reviews despite it’s obscure location next to the dilapidated Vallco mall. Alexander’s is all about the meat so if you’re a vegetarian don’t bother. When you enter you are greeted by beef in large glass display cases. As we took our seats in the dining area we saw that the recession has not effected Cupertino. The place was packed. It was dimly lit, loud and kind of chaotic with servers running around. I was really surprised to see a restaurant where you can order a $200 piece of steak so busy.
While looking over the menu we were given complimentary glasses of bubbly (nice touch) as well as an amuse-bouche: celery root custard with shallot marmalade. Mike enjoyed it, I was glad it was free. For our first course I chose the tomato soup with basil oil and Mike had the caesar salad. The soup was the standout dish. Before the main courses came out we received a pallet cleanser: a small square of passion fruit gelee along side a raspberry and blueberry. A delightful bite.
Finally it was time for the beef — you will find a diverse selection of US, Australian and Japanese. Mike ordered the “Beef three ways” (filet, shortribs, kobe patty melt) and I chose the 6 oz. filet mignon. We shared two side dishes — beets & greens and creamed spinach. I was not impressed with the beets, they lacked seasoning. The spinach on the other hand was downright delish. After taking a taste of my steak I knew why the joint was jumpin’. The filet was seasoned and cooked to perfection and the accompanying sauce was on point. Mike started off with his kobe sando as instructed by the server. He enjoyed the filet the best, but the rest were just so-so. One gripe about the menu was that the majority of the meat entrees ranged from 14 oz.- 2 pounds! Who can eat that much? We wanted to try the featured dry aged cuts but they started at 24 oz. Now that I think about it we should have just shared one.
The biggest cupcake rivalry that exists in Silicon Valley is Kara’s vs. Sprinkles!
As mentioned in the past I work in walking distance to Santana row. Kara’s cupcakes opened in October. I was actually kinda excited because I currently have to travel 25 minutes to get my cupcake fix from Sprinkles. When I arrived I was surprised to find a shop the size of a bread box. There is a counter and the door. You can fit maybe two people inside comfortably. I was all jazzed to try their java and banana cakes but the employee working told me that since the store is minuscule they can only make 1/2 of the flavors you will find at other locations. I guess they don’t get the concept of making different flavors each day. I had to settle for lemon, vanilla (pictured above), coconut, fleur de sel and peanut butter.
So how did they measure up to my beloved Sprinkles? There really was no comparison between the two. Sprinkles trounced Kara’s in flavor, variety and size. Kara’s cupcakes tasted like they were straight out of a grocery store bakery (and that’s not a good thing). The cake was dry, almost flavorless and the frosting tasted like a GIANT glob of shortening. The best of the bunch was the coconut.
I really wanted the tiny cakes to be good so I could fulfill my cravings on a more regular basis but I just can’t stomach them. So sad…
Note: An in-depth Sprinkles review can be found here
We got beets! I’ve been waiting for beets to arrive in our produce delivery for months. Beets are the bomb and if you don’t agree, you haven’t had them prepared in a way that brings out their yumminess. After preparing this recipe we learned beet greens are not to be discarded. They are wonderful. At the suggestion of other reviewers we added garlic to the gremolata and once the fish was cooked I finished it with a little orange juice to give it a punch of citrus. The meal was light, healthy and delicious.
This has to be the easiest bread recipe in the world. It contains 5 ingredients and no yeast and no waiting for rising. From start to finish it took 35 minutes. I have to be honest I had doubts that this would be edible. I was envisioning a big solid rock emerging from the oven. To my surprise it did turn out. It was dense but still soft and chewy on the inside and tasted just like rye bread. I truly enjoyed it.
Tasty Tip: we used reduced fat buttermilk (2 cups) and it was all good.
The main dish was corned beef. I am a corned beef fiend although I grew up eating it in another form… corned beef on rye with mustard and a dill pickle. This was the first time Mike or I had attempted to cook the beef at home. When I read the recipe Mike found I was very concerned that it would not turn out right. The whole idea of boiling meat just sounded wrong but I would find out it was sooo right. The result was amazing. It was tender yet firm and the flavor was perfection. I can’t wait to make it again next year. I’m already planning the menu. Seriously.
Tasty Tip: Don’t be tempted to sample the braising liquid before adding the veggies. It will taste like a pool of salt. The Guinness flavor throughout is very mild. We will use 2 bottles of beer next time and less water.
I was craving lemon chicken so I went on a crusade to find a new recipe. The first I came across was by Lidia Bastianich who is one of Mike’s aunt’s favorite celeb chefs. In her honor I thought we should give it a try. It looked like a light and fresh dish. The result was a smorgasbord of flavors: sour (lemon), tangy (capers) and salty (olives). The chicken paired nicely with the accompanying sauteed spinach & breadcrumbs. Winner, Winner chicken dinner! I now know why aunt Joan is a follower of the PBS star.
What will be the next food fad after cupcakes? Bundt Cakes! There is a relatively new store in Los Gatos that only sells bundt cakes. They have 10 different flavors and each is topped with their signature cream cheese frosting. After much deliberation, we chose to take home 3 single serving bundtlets: lemon, carrot and marble. I was flabbergasted at the price. A bundtlet is only $3.99 which is cheaper than what most upscale bakeries charge for a cupcake and this is a tad larger.
Bundtlets are cute, but the larger version is a bit scary looking (when you see them you will know what I mean)
So how did they taste? The bundts were moist and flavorful. My favorite was the marble. I’ve admired marble cake since I was a child. My mom would make one every year for my birthday. Mike liked the carrot best. I was very happy to find out their carrot doesn’t contain nuts or raisins (those are the two reasons I never buy carrot anything). The lemon came in a tasty third. I’m not sure if bundt is better than regular cake but I’ll go back to try some more. I’m a bundt-liever!
Mike picked up this unique treat for me while browsing around the Los Gatos Coffee Roasting Company. He knows me well. The package says Mo’s bar is composed of applewood smoked bacon, Alder wood smoked salt and deep milk chocolate. I was hoping it was a slab of bacon doused in chocolate, alas it was not.
The scent reminded me of a bacon dog treat and tasted like smokey, salty chocolate. The bacon bits were minimal and not overly flavorful. The candy paired very well with a glass of Italian red wine but what doesn’t! All I can say is that it was worth the try but not necessarily the $8.95.
Confucius says: I see strips of bacon dipped in chocolate fondue in the near future.
If you think the taste of collard greens is too bitter, this recipe is for you. Orange and greens are an inspirational combo. I had no idea how this recipe would turn out when I found it on the Food & Wine magazine website. All I knew was that it would use 3 items from our recent produce shipment: collard greens, fennel and oranges! Yippee! The orange juice coats the collards and transforms into a sweet glaze. Mike breaded and lightly pan fried some sole filets to go along side. This will grace our table again in the near future.
This is one of my favorite winter meals. Hearty, scrumptious, comfort food. You can make side dishes to accompany this but we usually go Medieval and devour the birds in one sitting. Every time I purchase cornish hens (usually frozen but still super tasty) I am amazed at how cheap they are. It’s the best spent $7.
Ingredients
2 game hens
butter
garlic salt Secret ingredient… Lay’s classic potato chips (gives a salty crunch)
Preparation
Rinse hens, remove giblets (if any), pat dry, then arrange in a baking pan. Slather slightly melted butter all over the hens. Shake some garlic salt on and inside the cavity. Then lightly crush the potato chips by hand and sprinkle on and around the birds. Place in a 350 degree oven and roast until juices run clear when hens are pierced in thickest part of thighs, about 80 minutes. If at the 60 minute mark the birds are not golden brown on top turn up the heat to 400. Remove from oven, spoon some cooking liquid over hens and serve immediately.
A visit to Nick’s on Main in downtown Los Gatos was waaaay overdue. Mike and I had heard rave reviews about Nick’s American bistro for months. To celebrate a year of blogging and pigging out we decided to make a reservation. Nick’s has a very cozy atmosphere. Be prepared to get to know your neighbors as the tables are positioned within inches of each other. We lucked out and snagged an end table away from the front door (which can be freezing in the winter).
We started the evening out with my favorite appetizer — Mussels! Nick’s mussels come swimming in a spicy Thai broth with a side of crispy fries. There was a lot of bread and fry dippin’ going on. It was a nice alternative to the usual garlic and wine variety. For a main course I chose the sea bass with white beans, chard and butter sauce. Mike had the salmon with purple potatoes and an artichoke broth. Both dishes were cooked perfectly and the flavors fantastic. Nick makes a point to personally visit all tables to make sure his patrons are happy which makes you feel like part of the family. When he came by to see us he asked if Mike needed a spoon to slurp up all his brothy goodness.
The meal did not end here. As usual we had to get two desserts and coffee — banana bread pudding and a lemon tart. To me dessert is just as important as the main course. It’s very disappointing to end a meal on a bad note. Fortunately the desserts were grand and the coffee french pressed. Nick’s hit a home run and is a great addition to LG.
Tasty tip: Make a reservation. I lost count of the number of people who attempted to walk-in and get a table on a Saturday night. It’s just not happening!
Pinkberry has arrived in the Bay. All the hoopla in LA about this chilly treat had me intrigued. I went thinking I was for sure going to get the green tea because I love green tea ice cream, but after I tried a sample I changed my mind. It didn’t taste very good so I chose the original flavor. It was the first time that I had frozen yogurt that actually tasted like frozen plain yoplait yogurt. It was good but not earth shattering. I will give them props for giving large servings of froyo for a low price. The toppings… are another story. That’s where they get ya. I got a small with one scoop of fruity pebbles cereal which equated to about a tablespoon which didn’t come close to being enough to satisfy. Mike chose 2 scoops of raspberries and bananas (he is so healthy) and it was still not enough. I’ll probably be back once the weather turns warm to try again.
Verdict: Walk….don’t run…
Tasty Tip: Each and every day there are only 3 flavors of yogurt (original, green tea and pomegranate) so don’t go hoping for anything else.
I finally prepared my first Julia Child recipe. I figured if I’m gonna do something French I better refer to the master. This was easy but time consuming. Next to lobster bisque and tomato, onion is my favorite kind of soup. It’s so comforting and rich. Good the first day, outstanding 4 days later. The flavors really change over time. If you can wait (I couldn’t) prepare this a few days before you want to serve. It tastes like an item from a five star restaurant.
This year we again stayed home for Valentine’s day. We feasted on fresh Dungeness crab and then indulged in this….
Chocolate fondue with a shot of Baileys Irish Cream
To accompany the chocolate we had strawberries, apples, bananas, pirouette wafers and rice crispy treats. Good stuff! The cute sweetheart fondue set was my “V” day gift from Mike last year.
You say you don’t like brussel sprouts…I say you haven’t had them like this! I had to find an interesting way to prepare the brussel sprouts that arrived in our produce delivery because Mike is not a fan. In this recipe instead of leaving the sprouts whole you slice them up and sauté with BACON. While I made the sprouts Mike seared our scallops like a pro. When topped with the lemon creme fraîche the citrus combo was out of this world.
I prefer sweet chili over spicy. This recipe is one of my mom’s. It’s super easy and fast to make. An official 30 minute meal that tastes like it was bubblin’ away on the stove top for an entire day.
Ingredients
1.5 lbs ground beef garlic salt
1 can kidney beans (drained)
2 cans stewed tomatoes with onions and peppers
1T chili powder
2 pinches of cinnamon
sugar
Directions Brown the beef in a large pot with a couple shakes of garlic salt. Drain any excess grease. Add beans, tomatoes, chili powder, cinnamon and sugar to your desired taste. I like it really sweet so I use about 2 tablespoons of sugar but put some in, stir and taste, to see how much you prefer. Simmer until thick about 20 minutes.
Top with grated cheese,chopped onion and sour cream then serve with a side of cornbread.
Mike and I headed off to Berkeley to take the Scharffen Berger Chocolate factory tour. Scharffen Berger is a boutique chocolatier specializing in dark chocolate. Don’t expect a wild Willy Wonka adventure but a low key highly informative romp through the chocolate making process from bean to bar. This isn’t something for the small kiddies as 90% is spent sitting listening to a verbal presentation while looking at old laminated pieces of paper (super low-tech but interesting). The last 10% is allocated for the tour of the facility. Unfortunately we went on a day in which no chocolate was being made so none of the equipment was in use but still cool to see.
NO HAIR IN THE CHOCOLATE! Mike with his hairnets
Throughout the FREE, 1-hour tour we got to sample 5 different chocolates! My favorite was the milk chocolate something Scharffen Berger just began to produce due to public demand. Even though we didn’t see a river of chocolate or any umpa lumpas we still had a great time.
UPDATE: Sad news…I just saw online that the live tours have been discontinued and it was announced that Hersey’s is closing the factory sometime this year. We must of been one of the last groups through. Scharffen Berger was bought by Hersey’s in 2005. They say they plan to move operations out of California to save money. You can still take the virtual tour. Continue reading →
In our produce delivery we received fennel. I thought —Yuck! I despise black licorice so I thought that would also be the case for this vegetable. I was wrong, I found out I love fennel. It has the aroma of black licorice but the flavor of sweet onions once sauteed. This dish turned out to be brilliant.
We cooked the pork 10 minutes on the stove and 10 minutes in the oven and it came out just right. Juicy and tender. Pork is so easy to prepare and tastes amazing without having to do much to it. A little salt and pepper and it’s gold.
Zachary’s has won over 100 best pizza awards. That’s what brought Mike and I in for lunch. There claim to fame is a Chicago style deep dish pizza. I love pizza. I could honestly eat it every day without issue. When we arrived at the cutely decorated small pizza joint on a Sunday afternoon it was pretty packed, but we were still seated immediately. We ordered the special and 35 minutes later our meal arrived (the wait was LONG but normal for a deep pizza). Now, I had eaten a real deep dish pizza in Chicago so I had some expectations. Here are my reactions… 1. The pizza wasn’t very deep. I mean I ate 2 slices and wasn’t full. That wouldn’t happen in Chi- town.
2. The sauce was really saucy. I recall it being more chunky and zesty in flavor. I know we ordered a pie with sausage,onions & peppers but all I could taste was tomato sauce.
My overall feeling was that the pizza was a interesting change to the normal thin crust variety but I wouldn’t go out of my way to have it again. If you’re in the area give it a try.
OMG! How cute are these matzo balls?!? Usually this isn’t the case. I once went to a deli in NY and my colleague ordered matzo ball soup and all she got was a single ball the size of my head. No joke. This is a time intensive dish. Don’t think you can whip this up on a weeknight. The recipe for the soup seemed a little on the bland side so I made some enhancements. I added carrots,onions,celery and chopped roasted chicken breast to the stock. It turned out soooo good. Mikes reaction… “This is the best thing you’ve ever made.” My mom is going to be impressed.
Tasty Tip: Want to save some time — stick the ball mixture in the freezer for 1 hour instead of the fridge for 2.
I received a sample box of Amazing Taste Seasoning packs in late December (Thanks Sara!). Mike and I decided to try out the poultry blend first. We’re always looking for easy ways to spice up a chicken breast. The seasonings can be used as a marinade or rub. It was a week night and I was starving so we applied the seasoning to the meat and quickly tossed it on the BBQ. The flavor was nice…kind of a sweet and spicy paprika. What I was most impressed with was the texture it gave the chicken. It was crispy and tasted like it had been baked or lightly fried. A dream come true…fried chicken on the grill without the messy grease!
We served the chicken atop a bed of creamed collard greens. The recipe for the greens was from the Neelys. The happiest couple on the Food Network (overly, if you ask me). It was a tasty union.
I look forward to trying the many other Amazing Taste varieties. At 99 cents, it’s an inexpensive way to jazz up a meal.
Another well received appetizer at my sister’s “b” day bash was this onion dip by the Barefoot Contessa. This took some time to prepare (40 minutes) but was well worth it. The final concoction was sweet and creamy with a bit of a kick. I served this with long pretzel sticks (which everyone thought was a yummy and interesting combo). Now that I think back, kettle potato chips would have also gone well.
I had a Slanted door Shaking Beef craving so I went in search of the recipe and I found it. I have to admit this wasn’t as good as the real deal but it was a close, close second. I guess if it was that easy to make at home Charles would be out of business. Oh, don’t omit the lime dipping sauce as it was divine.
Tasty Tip: The instructions say to cook the meat 6-8 minutes. Do that if you want your meat well done, if not go for 4-6 minutes.
Check it out! A lettuce patch…I was skeptical but it worked. It took about 3 weeks to see any progress but now it’s taken over the kitchen (seriously…it’s out of control!). Once you harvest the lettuce it doesn’t look like it will continue growing but it produces a gigantic amount the first round. Unlike greens you pull from the fridge the leaves are not cold and crisp but are still surprisingly flavorful. I have grabbed a handful and tossed it with some evoo, balsamic, & salt/pepper and it was wonderful. Get your AeroGarden here.
As mentioned in the previous post we decided to try out our Daregal fresh frozen herbs on a Rack of Lamb. This application really allowed the herbs to shine. The recipe we used was super simple to prepare and downright delicious.
We celebrate Edison’s birthday on New Years day. He was a pound dog so we don’t know his exact birth date but this is easy to remember. For his sixth “b” day we gave him blueberry & vanilla bean yöghund (organic doggy frozen yogurt). It was cold and solid as a rock but that didn’t stop him from licking until it was gone (it took a good 5-7 minutes for him to finish).
HAPPY NEW YEAR from the team at Bay Area Foodie: Nicole, Mike and Edison!
This recipe is a keeper! But it was much more work to make than I expected. In my mind we were going to throw a bunch of veggies in a pot and ta-dah — Minestrone. Not exactly. You do toss a bunch of veggies in a pot but it’s done in numerous intervals. It all starts with bacon (or pancetta) which is what brings out all the magnificent flavors. Each layer is slowly bathed in bacon fat and eventually transforms into a cauldron of love.
Tasty Tip: We didn’t bother with the drawn out overnight bean procedure. Instead we popped open a can of white beans and it turned out just fine.
This is our go-to Christmas morning breakfast. While Mike is excited to tear into his gifts, I’m waiting to tear into these bad boys.
Instructions: Cut up a loaf of crusty french or sourdough bread into thick slices. Then take slices and dip both sides in eggnog (no egg or milk needed). Toss in a pan with lots of butter and cook till golden brown. Serve with powdered sugar, Aunt Jemima and a slab of bacon. Mmm, Mmm good.
A while back I read about “The Burger Bash” hosted by Rachael Ray at the Food Network New York Wine & Food festival (Oct 10th). Celeb chefs dueled to see who made the best burger and the winner of the night was Katie Lee Joel’s (Season 1 host of Top Chef ,cookbook author and wife to Billy) Logan County Hamburgers. I l-o-v-e a good burger so I had to give it a try. Most of the news coverage gave Katie Lee a hard time because they didn’t think she did anything spectacular to deserve the win. They basically called her burger an embellished grill cheese. I think it’s closer to a patty melt. Either way it tasted damn good! You hold your trophy high Katie Lee!
No way were we gonna pass up getting Edison Foie gras and ketchup dog biscuits from the Bouchon bakery in Napa. The combination sounded utterly disgusting but it’s Thomas Keller. These have to be the ultimate dog treat. As I opened the package I gave the biscuits a sniff and they weren’t half bad so I took a little nibble. I don’t know why, maybe because I have not had Foie gras before and I was curious. Anyhoo, it tasted good. Nothing like duck liver…
What is a Cinnamon-Bun Ebelskiver? It’s basically a cinnamon roll and a pancake rolled into one!
We received the Williams-Sonoma ebelskiver pan as a gift a few years back. Last weekend we whipped it out and made breakfast for the family before we went to cut down Christmas trees. Mike and I have made nutella, boysenberry and peanut butter filled ebelskivers in the past but these were by far the best. Each bite oozed cinnamon sugary goodness (don’t go light on the filling). The drizzle of cream cheese frosting was awesome. It was light, airy and melted in your mouth.
Another fine fish dish. If you like the classic combination of lemon, capers and white wine you should go gaga over this. The addition of scallions and tomato are a delightful bonus. Mike couldn’t find Haricots Verts so we substituted good old green beans. A quick and visually pleasing meal.
Tasty Tip: you can get away with using 1/2 the amount of butter and it still tastes grrrrreat.
This was phenomenal. I never thought we would be able to make a Pho like soup at home, much less in 30 minutes and all in one pot. I was astonished at how good this was. I slurped my bowl up with a side of hoisin sauce to add a little sweetness. I could eat this every week. Hats off to you Rachael Ray!
Tasty Tip: We cut the amount of ginger in half and used just under 1/2 tsp. of chili flakes in order to keep the heat to a minimum. It was perfect.
When I saw the Osso Buco episode on Tyler Florence’s show I knew I had to make it. It looked unbelievably good. I’ll admit the online instructions were a bit confusing so I took the advise of other reviewers that suggested we use a less expensive wine, a smaller amount of wine (1/2 bottle) and increase the amount of veggies. I also decided not to throw an entire head of garlic in with the paper skin since the directions didn’t say anything about removing it. I in-turn used 7-8 pealed garlic cloves.
Gremolata
The recipe called for a gremolata garnish. I made it even though I thought it might be unnecessary. Thank goodness because it took the dish to a whole new level. The orange zest, garlic, cranberries and nuts along with the succulent veal was an eye opening experience.
If you’re having guests over for dinner this is a real show-stopper.
Mike and I didn’t have Thanksgiving dinner at home this year which meant no left over turkey. So I decided to have a post Thanskgiving feast at our house yesterday. When I informed Mike of my plans he was not at all excited but when I told him we could BBQ he agreed. I picked up a Butterball Boneless Turkey Roast and Mike threw it on the rotisserie. After two hours and periodic basting with some Bone Suckin’ Sauce (a gift from mom’s trip to North Carolina) it was sweet, tender and juicy. What a super easy way to prepare a bird. Served with a side of Stove Top stuffing (the best 5 minute stuffing in the world) and cranberry sauce it was just like the real thing.
I found out about Alexis Baking Company from a Napa local. It’s known for having awesome breakfast and baked goods. As soon as I heard they serve eggs benedict it was put on my list of things to do. We arrived early on a Sunday morning and the joint was jumpin’. If you’re from the South Bay this place has a Sweet Pea’s vibe but is double the size (thank goodness). We grabbed the last table and placed our order with our hip waitress dressed in all black. No need to say what I ordered. Mike chose the creme brulee french toast with huckleberries (I know, sounds sooo good!). We sipped on some really great coffee as we eagerly waited for our food. We were both pretty famished after our horrible Go Fish dinner the night before. Our meals arrived and they looked too scrumptious to eat but we quickly dug in. Mike’s french toast was sweet, nutty, creamy and rich. A mouthful of decadence. Now on to the important stuff, the benedict…
OK everybody, this was the best eggs benedict I have had in my life. Everything was insanely fresh right down to the homemade english muffins. The ham was caramelized, the hollandaise light and flavorful and the home fries (NOT HASH BROWNS) were made out of red potatoes!!! I thought I had died and gone to breakfast heaven. The portion was large enough to make me sick but I couldn’t bare to let a single morsel be thrown away. I was in a food coma the entire ride home to San Jose.
The best benedict in the world!
From this day forward I will never venture to Napa without getting my ABC fix. What a find! You can always trust a local…
Tasty Tip: The english muffins were so amazing Mike wanted to take some home but unfortunately you have to order them a day in advance. Note to self: call ahead next trip!
We were excited to try chef Cindy Pawlcyn’s restaurant Go Fish since we had a fantastic meal at her other establishment Cindy’s Backstreet Kitchen earlier this year. When we arrived the decor was similar to other Pawlcyn joints — homey and comfortable. The menu was a cross between a Pier 39 seafood shack (with items like chowder/fish & chips) and a Japanese sushi bar. It was a weird combo but I thought if anyone could make it work she could. My first impression of the menu was that the sushi was over priced at $10-20 per roll. Luckily, I came in craving fish not sushi or we would have been in for a whopper of a bill. We did decide to order a Spider roll as an appetizer because I wanted to see if the sushi was worth the hefty price tag. The $12 roll arrived and it was just crab rolled up in rice NO avocado, lettuce or cucumber. It was the most boring, unoriginal version I have ever had, and to boot there was only 5 pieces not 6. Maybe the chef got hungry… For a main course I chose the cod with clams and Mike the branzino with mushrooms. I was surprised to see such a limited selection of fish entrees. When they arrived they were fresh but tasteless. The fish had no seasoning whatsoever, not even salt. We both barely got through our dishes. I will say that the 4 miniature clams on my plate were out-of-sight. I wish I had ordered a big ol’ bucket of them. After all that I was ready to bolt but Mike was still hungry so he ordered dessert. It was the highlight of the night – a pear pandowdy (like a tart). Needless to say we were highly disappointed with our dinner. As we left there was a gang of people waiting to Go Fish… I just don’t see why this place is popular, maybe because it’s one of the few sushi spots in town? I hate to say it but I’d rather go to Red Lobster.
For 20 years Tra Vigne has been a Napa staple serving up classic Italian cuisine. When we arrived we were seated in a large booth in the gorgeous open air dining room. We started our dinner with the hand made mozzarella and garlic crostini. It’s as fresh as you can get as it is made the moment you order. This appetizer is becoming one of their signature dishes and it didn’t disappoint. The cheese was smooth and milky and the bread was perfectly browned. Mike and I both opted for house made pasta for our main courses. I chose the rigatoni carbonara and he had the duck risotto with apples and thyme. Mike never orders risotto but the way the server described the dish he couldn’t say no. This was my first carbonara… I’m usually a red sauce gal but for some reason this called to me. The sauce was rich, creamy and peppery with thick slices of bacon. It was delicious, but filling. I could only finish half. Mike was in heaven with his duck which was succulent and tender. He said this was the best risotto he ever had (next to his). We really should have called it a night but, of course, we had to order dessert. Unfortunately it wasn’t a highlight. The gelato tasted like ice milk and the chocolate torte was just so-so. Next time we will pass on dessert and leave on a high note. If you’re looking for a great Italian meal at a reasonable price you can count on Tra Vigne!
For my birthday this year I decided to return to the place Mike asked me to marry him…Sent Soví, a small, romantic French-California restaurant located in downtown Saratoga. We hadn’t been in for a meal since the summer of 2006 and I was surprised to find many changes had occurred over the last 2 years to the menu. The regular à la cart items no longer exist. You now only have the option to get the Chef’s tasting menu ($85) or a 3 or 4 course Prix-fixe menu ($65/$72). The wine menu was also overhauled. They now have wine flights as well as glasses by the 1,3 or 5 ounce pour for reasonable prices. This was a welcomed modification. I assume in response to the down economy last month they introduced a nightly special. Each day of the week they feature one signature dish complete with choice of soup or salad and dessert for $45. Mike and I chose to try it out since it was pork night and we are fans of the piggie.
Our dinner began with a complementary Amuse bouche of cold lemongrass soup which had a yogurt consistency but custard taste. It was a interesting start. I chose the Spinach salad with toasted almonds and a harissa vinaigrette for my starter. The spinach was crisp and fresh but the dressing was a bit too spicy. Mike ordered the Squash curry soup which he thoroughly enjoyed. It was Tuesday so our main course was Pecan Crusted Pork Loin With Celery Root Puree, Brussels Sprouts in Brown Butter and Shallot Jus. The pork was cooked perfectly and the puree was light and smooth. I’d never had brussel sprouts before mostly because I only hear negative commentary about them. I think they get a bad rap because these were incredible. I ate ever last one but I’m sure this is not how most prepare the veg at home. There was a bit of a wait in-between our main course and dessert but to hold us over we were offered (large) glasses of a delicious port. I have to say that we have always had stellar service at Sent Soví. The staff is knowledgeable about food & wine and extremely polite. For dessert I picked the trio of sorbets (coconut, dark chocolate and strawberry) and homemade cookies. My dessert was presented on a plate with “Happy Birthday” written in chocolate. I was instantly transported to July 2, 2005 when my dessert had “Will you marry me?” scrolled in chocolate across the plate. I like how they go the extra mile to make events special. Mike had the Rosemary creme brulee which was more savory than sweet. It had a unique taste but I think Mike prefers the classic version. Overall, the nightly dinner was tasty and economical but it didn’t really wow us like meals of the past. I guess we are gonna have to shell out the big bucks in order to experience the flavors we grew to love, and you know what, I really don’t mind because Sent Soví is worth every penny.
I am really behind in posting all the fish dishes we’ve been feasting on. Here are some pictures from the last couple months. Halibut has been a recurring favorite…
Grilled Halibut with Grilled Red Pepper Harissa
This was spicy. It made my nose run and eyes water but I still ate every last bite. I liked how all the ingredients were prepared on the grill. The pepper sauce is chunky so you get tiny crunchy bites of garlic. Recipe link
Grilled Halibut with Creamy Guacamole Sauce
This guacamole was tart and smooth. I used the whole avocado instead of half. A colorful and satisfying dish. Recipe link
Pan Fried Halibut with Pico de Gallo Salsa
Very versitile salsa. Great with fish, tacos and chips. Recipe link
I have no idea where my mom got this recipe for zucchini bread. All I know is she made it a lot growing up. This was my first time making it myself. It came out like I remember but I left out the nuts. My favorite way to eat it is covered in cream cheese. I can transform anything healthy into something bad. Continue reading →
Kale arrived in our produce delivery. I’d never had Kale before. Looking at recipes, potatoes seemed to be Kale’s most popular accompaniment. I decided to make a soup. In the end the flavors/consistency turned out to be a cross between a minestrone and tortilla soup. The kale had a unique taste. The soup was a bit spicy from the chorizo (but not hot) and smokey from the paprika.
We followed the online suggestions to add more onion and cut the amount of Kale. I think adding chicken would be good next time.
Don’t skimp on the croutons. The salty crunch really made the dish. The method for making croutons at our house is to cut up some sourdough then sprinkle with olive oil and garlic salt and bake for 7-10 minutes. It was a light and hearty winter soup.
I’m such a sucker at the checkout. I don’t know why but I purchased the November issue of the Rachael Ray magazine. I didn’t need it. I’m already behind in reading looking at photos in my Oct/Nov issues of Gourmet, Food & Wine and Bon Appétit.
Anyways, while skimming through it I saw a recipe that could use 3 items from our recent produce delivery (apples, pears and potatoes). It was a 30-minute meal that actually only took 30 minutes to prepare. It tasted like a chicken-apple pot pie.
Fellow food blogger, Foong, over at The Food Site bestowed the Fabulous Food Blogger Award on me last week. The award was created by Jessie of The Hungry Mouse. Both have great blogs that I read regularly. I was honored to be recognized. Now, this post is not intended to pat myself on the back. I wanted to spread the love. I’m going to take this opportunity to introduce you to some additional food blogs that make me drool…
I’ve drove past The Happy Hound countless number of times and never had the urge to stop but the reviews on Yelp changed my mind. I love a good hot dog. This place is a dive but is always packed. Mike and I both tried the cheese hound (seen below). The dogs are big and stuffed to the max with toppings. When you bite into them they snap in your mouth — so fresh. Whoever works the fry station deserves a raise. The fries are perfection…crisp, hot and super salty. I’ve also tried the chili cheese hound which is also good but not photogenic. It’s a mess. You have to eat it with a fork and knife. In the future I think I’ll stick to the plain happy hound dog. There is such a thing as too much of a good thing.
When the weather starts to get cooler I like to bust out my trusty dutch oven and make one-pot meals. We had a bag of potatoes from our produce delivery to use so I decide to make a pot roast. I found an interesting recipe online from Dave Lieberman. It was remarkably easy to prepare and tasted magnificent. The hint o’ honey and the wine (Santa Cruz Zin) made the dish sing. The veggies and beef sucked up all the flavors and were tender and sweet.
This was my first Lieberman recipe and I was impressed with the results.
You all know I purchased Giada De Laurentiis’ new cookbook “Giada’s Kitchen” in order to attend the signing event. Well, the book is actually really nice. The pictures are beautiful and the recipes are inventive. The first recipe we decided to make was the “Butternut Squash and Vanilla Risotto” (we used acorn squash). Mike “the king of risotto” was intrigued by the use of vanilla in the stock*. I was super surprised to find out a single vanilla bean was $12 ($8 on sale)!!! The dish turned out fabulous. The vanilla was not at all overpowering. It just sits in the background adding a bit of sweetness. The modifications we made to the recipe included using 1.5 cups of wine (a santa lucia highlands chardonnay worked perfectly) and we puréed some of the squash and added it in along with the chunks. I would suggest serving this as a side or starter since it is a bit heavy.
You’ve heard me discuss my Sprinkles obsession in the past. Now I’m taking it to a whole new level. There are 23 regularly featured Sprinkles cupcakes plus 17 seasonal and I am on a mission to try them all! My plan is to go once a month to the Palo Alto store and buy no more than 6 flavors at a time. By my calculation it will take me 12 months to accomplish the task of eating all 40. Are you up for the challenge? Join me! MISSION COMPLETED SEPT 2009 but when new flavors are introduced I add them to the list.
I adore these cupcakes but all are not created equal. Here is how I rank them…
Red Velvet – super moist, the light chocolate cake and cream cheese frosting are perfect complements
Banana – very moist, bananalicious!
Brown Sugar Praline* – best seasonal cake, fantastically crunchy and sweet, should be a regular flavor
S’more* – simply genius… the graham cracker bottom is divine & the gooey marshmallow finger lickin’ good, pls make it a regular flavor!
“The King” (banana cake/peanut butter frosting)* – I’m all shook up… the peanut butter was like skippy, needs to be a regular flavor
Strawberry – hint o’ strawberry is lovely
Peanut butter chocolate – soft chips, moist cake, flavors remind me of a See’s Milk chocolate Bordeaux candy
Maple bacon* – they didn’t skimp on the bacon and it’s real not that fake bac-0 bits stuff
Lemon – yummy light lemon flavor, dense cake
Lemon meringue* – like S’more subtract chocolate add lemon
Pumpkin – awesome cinnamon frosting
Eggnog spice* – eggnog frosting rocks
Cuban coffee* – just enough spice and great coffee flavor
Salty caramel* – good caramel flavor frosting, salt on top is nice
Lemon blueberry* – think blueberry muffin w/ lemon frosting – another good morning treat
Triple cinnamon – advertised as a cinnamon roll, tasted more like a snickerdoodle cookie
Almond dark chocolate* – flavor of a poppyseed muffin minus the seeds. I wish it didn’t have sliced almonds in it.
Vanilla milk chocolate – a classic cupcake
Cinnamon sugar – a cupcake with NO frosting, great for breakfast
Green tea* – very flavorful NEW
German chocolate* – cool chunky frosting, wish it tasted more coco-nutty
Flourless chocolate*- dense yet moist, similar to a super rich chocolate brownie
Orange – similar to lemon but with orange flavor
Vanilla peppermint* – great combo,very festive
Peanut butter chip – creamy cake, like a mouthful of peanut butter
Key Lime* – very subtle lime flavor initially but has a zesty finish
Orange cranberry* – tasty combo
Raspberry* – solid cupcake, nice raspberry flavor
Milk chocolate – not overly chocolaty
Dark chocolate – didn’t think I was going to like this since I prefer milk chocolate but it was good w/ a glass of milk
Caramel apple* – didn’t get any real caramel apple flavors, just spice
Gingerbread* – tis the season NEW
Irish Chocolate* – wish the frosting had more Baileys flavor
Vanilla hazelnut chocolate* – if you think this is going to taste like nutella…you’re wrong
Chocolate marshmallow – like a ding dong but needs more marshmallow
Sprinkle – for 10 yrs I expected more. NEW
Vegan red velvet – if u want a coconut cupcake get this- if u want red velvet …don’t
Pistachio* – bland NEW
Coconut – great coconut frosting, cake a bit dry though
Raspberry chocolate chip* – nice combo but cake was dry
Vanilla- sprinkles on top were too sweet
Ginger maple* – nice frosting, too much ginger
Chai latte – herbal flavor with spice frosting
Chocolate coconut- dry cake, didn’t like dark chocolate frosting
Carrot- if you like carrot cake, you’ll like this (I’m not a fan)
Ginger lemon – good on their own but a weird combo
Mocha – had high hopes for this – very good mocha flavor but with the choc cake was just bla
Apple cinnamon* – apple chunks…no bueno NEW
Banana chocolate – the chocolate frosting masks the banana cake
Neapolitan* – just tastes like chocolate
Lemon coconut – dry,dry,dry
Chocolate peppermint* – too much chocolate
Choco loco* – cinnamon and chocolate is not my favorite combo
Black & White – really bland
Margarita* – tasted like salt
Summer Cherry* – tasted like cough syrup
Red Hot Velvet* – frosting tasted/smelled like Dentyne gum (which I despise) & overpowered the cake
*seasonal/ limited edition flavors / secret menu
How about you? Which flavors make you drool? Leave a comment or two… Continue reading →
I’m not really a salad person. I will have one as a starter but never as a main course. The salads we eat at home are not usually worthy of a post. That is until now. This salad was the bomb! The dill dressing went perfectly with the spicy radish, sweet onions and tart apples. We continued to use the leftover dressing throughout the week on any piece of lettuce we could get our hands on.
Rachael Ray, I don’t care what others say about you, I have yet to try a recipe of yours that I didn’t like…
Recipe link The only thing I left out was the poppy seeds (didn’t have any).
Roux is a Louisiana style restaurant on the row. I’ve never had the pleasure of traveling to “The Big Easy” to try out the delicacies (possibly next year!) so I can’t tell you if it’s authentic, but I can tell you it’s enjoyable.
The lunch combo is the way to go if you want to sample a bunch of the restaurant’s cuisine for an affordable price. I ordered 1/2 the pulled pork Po’Boy with a side of mac & cheese as well as the etouffe. The mac & cheese is not your standard fare. It has breadcrumbs and tastes more like parmesan cheese noodles. They were good but don’t expect your mama’s mac & cheese. The etouffe with crawfish was tasty but the highlight of the meal was the Po’Boy. The sandwich was really delicious. Tender pork covered in bbq sauce AND a yummy rémoulade on a toasted french roll with lettuce, tomato and red onion. My taste buds were happy. The portions are large so be prepared to overeat or get a doggie bag.
After reading the not-so-positive reviews on Yelp, I wasn’t expecting much. I left pleasantly surprised and eager to come back to try some more.
BTW – Whoever invented the fried pickle is a genius!
Tasty Tip: M-F from 4-7pm they have a happy hour at the bar where they have a bunch of cheap eats.
UPDATE – 2nd visit: I sampled the sweet potato fries and the fried catfish both were great. I tried the gumbo and was not impressed. Maybe I’m not a gumbo girl but I found the gravy/sauce to be overly fishy tasting. Also, the fried oysters were as big as my fist. Just not appetizing…
Mike picked this recipe because we had a bunch of arugula and mozzarella to use up. This was our first attempt at a stuffed burger. I was a bit worried that the pesto would ooze out all over the grill but it remained in tact. The pesto did not use a lot of oil so the consistency was more like a paste. We chose to nix the buns and go with naan since we already had it in the fridge. I fell in love with naan ever since we made lamb burgers. It makes the meal much less heavy.
We both found the burgers to be marvelous. They were j-u-i-c-y and flavorful. Looking at those photos makes me want to fire up the grill. You must try this.
Bon Appétit “Classic” vs. “New” Chicken Parm battle
I found two chicken parmesan recipes from Bon Appétit. The Sept 2008 cover featured a classic version by Mario Batali’s Otto restaurant and the June 2008 issue featured a new somewhat healthier version. Mike and I made both to see… which recipe reigned supreme.
The “classic” version was pretty time consuming to make but worth it. The sauce was tangy and the chicken ooey gooey. Many dishes benefit from some time in the fridge –this is not one of them. Starve yourself for the day and tuck-in! This is best pipin’ hot out the oven.
Modifications to sauce : Mike added fresh oregano plus 1/2 can of tomato paste to thicken. Classic Recipe link
Classic
The “new” recipe was fast and easy to prepare. The garlic chicken covered in cheese was super juicy, and the roasted tomatoes burst in your mouth and were a perfect complement to the chicken. It was a fresh and light dish but when all was said and done I didn’t really feel like I was eating chicken parmesan.
Modifications: I added Italian seasoning and fresh basil to the dish to punch up the flavors. New Recipe link
New
THE VERDICT: both were good in their own ways but if I had to pick a winner it would be… the Classic … you can’t beat crispy chicken slathered with tomato sauce & bubblin’ mozzarella!
Mike wanted to go “somewhere new.” So I did a Yelp search and decided on a highly rated Mediterranean restaurant called Cafe Artemis located in the Campbell Pruneyard. I didn’t recall seeing this place before. It’s situated next to Trudys and is only a couple years old.
It was a sultry night so we, of course decided to eat outside on their large patio. We started things off with the Saganaki. It’s pan fried cheese. Nuff said! I ordered the Lamb Souvlaki which was marinated lamb grilled with peppers & tomatoes over rice pilaf. Mike had the Lamb Kofte – traditional ground lamb patties with toasted cumin, grilled and served with rice pilaf. Both dishes were very nice with classic Greek flavors. My only complaint was that I would have liked a real steak knife. The butter knife I had was not cuttin’ it.
The portions were large so that left no room for dessert. I hear the chocolate torte is awesome. The service was good even though we did end up with 3 different waiters throughout the night… but it didn’t bother me. I rather be served than made to wait. It was a tasty affordable meal. I will return.
FYI – Wednesday nights they have a belly dancer if you’re into that sort of thing…
It’s been exactly 2 years and 7 months since I had my first Sprinkles cupcake in Beverly Hills. The event was life changing. Ever since I have been waiting for a store to open in the Bay Area. That day has come. On October 4th I woke Mike up at the crack of dawn and we made the trek to the new Palo Alto store. It had been open for 2 weeks and I was hoping the novelty would have worn off for the newbies. We rolled into the parking lot at 9am just as the doors were opening and there were already 20 people in line (by the way it was cold and drizzling). My reasoning for going this early was to avoid the 45 minute wait that had been reported on Yelp the past few days, and to make sure my cupcakes were fresh and in-stock. The cakes are made daily and when they are gone, they’re gone. The store layout is similar to LA. Although this is larger they still only allow ~ 6 people inside at once to order, the rest are kicked to the curb (at least they have a bench here). So it’s pretty much a guarantee that there will be people waiting outside when you arrive –pretty good marketing scheme. We were in and out in 20 minutes. We picked out 6 cupcakes ($3.25 each) and 2 dog cupcakes ($2.50 each). They have certain cupcake flavors each day so check the schedule before you go to make sure they have what you are craving. Well, was it worth the wait? You Betcha! I’m not going to go into any details on how things tasted here because in an upcoming ongoing post I will rate all the cupcakes in order of my preference. I invite you to give your opinions on the subject. 6 down 31 to go — I am determined to try them all!
I will leave you with this Warning: Do not attempt to eat the dots on top of the cupcakes. THEY ARE DECORATION and solid as a rock so if you don’t want to break a tooth…lick them and then dispose.
See you in line…
Hours: M-Sat 9-7pm, Sun 10-6pm
Address: 393 Stanford Shopping Center
We received a Sugerpie pumpkin in our produce shipment from Farm Fresh to You. I really didn’t know what to do with it. My plan was to stick it by the front door and see if it would make it to Halloween but Mike had other ideas. He wanted to make soup and that’s exactly what he did (with a little help from me….).
The ingredients used in this dish were pretty unique for a pumpkin soup (banana, coconut and curry) but they all melded perfectly. The flavor was not overly sweet and the spice was subtle. I actually added a little extra condensed milk because I prefer the sweetness. When we make this again I might even use regular coconut milk instead of unsweetened. I wish I had smell-o-vision because this had a wonderful aroma. If you want an early taste of the holidays try this sumptuous soup. I’m glad Mike saved the pumpkin from its Halloween demise…
Recipe source: Bon Appétit Magazine – November 2002
Recipe link Need instructions for cooking a pumpkin? Look here
Note: This is my entry for the First Thursday: Color orange event (Hey, it started out orange!) held by Michelle @ Thursday Night Smackdown
Have you ever made pasta in the same manner as a risotto? Well, here’s your chance. It’s the same concept except you substitute small pasta for the rice. The result is a slow cooked masterpiece and well worth the time it takes to prepare. The sauce was so rich and creamy I actually felt guilty eating it. It tasted as though I would put on 5 pounds once I finished. Mike and I probably should have eaten smaller portions with a salad instead of devouring the entire pan. Next time, oh yes, there will be a next time, I think I will use 1/2 the amount of cheese and add a little more tomato. I’m sure it will turn out just as good and I will have a clear conscience 😀.
Step 1 - make Tomato Confit
Step 2,3 - brown the pasta and start adding stock
Step 4 - add tomatoes, cheese & herbs
Note: After checking the Chavrie Goat cheese label I see it’s not super high in fat but it sure tastes like it is…
What to do with a huge ripe melon? Make sorbet! Summer is supposed to be over, but the last 2 weeks we had some fiery days down here in the South Bay. Beat the heat with this…
Tapestry holds a special place in my heart as this was the location of our rehearsal dinner. Tapestry is a California bistro situated in a 100-yr-old remodeled bungalow in Los Gatos. We rented the entire house for that one special night. Mike and I dine here twice a year and each time the memories come rushing back. My favorite time to go is in the late summer because they have a large patio with an awesome outdoor fireplace. I usually order the same thing –the award winning filet but this evening I was adventurous and decided to try something different. After Mike and I split the Honeymoon Salad, which features blue cheese and candied walnuts (note: this name has no relation to our wedding — that is the official name, don’t know why…) I selected the Coconut Poached Halibut w/ Tandori Spices. This was lovely, but I love any kind of fish with a coconut finish. The halibut had a thick crispy crust, sat on a bed of mushrooms and was topped with a sweet relish that blew me away. Too bad this is a seasonal menu item or this would be my new go-to dish. Mike chose the Seared Rare Ahi w/ Coconut Risotto, Black Bean Sauce & Dried Pineapple. Another dish in which he wiped the plate clean…literally.
We never leave without dessert even if we are stuffed. I went with my usual, the Chocolate Lava Cake w/ Caramel Mascarpone Cream and Mike ordered Zack’s Favorite Peach Pie w/ Vanilla Ice Cream. Truly decadent. We always enjoy our time spent at Tapestry.
Mike & I woke up to a pizza episode on the Essence of Emeril. Emeril’s Pizza Alla Napoletana was inspirational. We had a basket of cherry tomats to use up so we decided to create our own interpretation of his pizza. We rolled out a Trader Joe’s pre-made dough then rubbed it with a garlic clove. Next, we sprinkled our tomatoes (that had been salted and peppered), fresh buffalo mozzarella, torn purple basil (from our AeroGarden), chopped oregano (from our outdoor garden) and a drizzle of EVOO. Tossed it in the oven and 10 minutes later…
This was the best pizza we have ever made at home and quite possibly the best pizza we have ever had. Goes to show if you use fresh ingredients you can do wonders… The tomatoes were insanely sweet and the hint of garlic in the background was spectacular!
BTW- the tomatoes were from our first shipment of organic produce from Farm Fresh to You.
Indian food has never been a favorite of mine, probably because the only times I have had it was when coworkers took me to all-you-can-eat Indian lunch buffets. It was always a bad experience where I ended up eating tons of bread and not much else. When I saw this chicken recipe in the October 08 issue of Food & Wine magazine I thought it was time to give Indian food another try. The mag recommended making a cilantro mint yogurt sauce to accompany the Tikka because it does bring the heat. Both had beautiful colors and flavors. Served with grilled naan and a simple cucumber & tomato salad I have a new found affection for Indian food.
Pete, the winner of Rachael Ray’s Hey, Can you cook?! competition returned to the show to prepare a meal. His dish looked really good so we made it. What do you think? The scallops were grand and the corn I could totally see eating at our next Thanksgiving dinner. They were super buttery and had all those memorable holiday flavors. I think Pete deserves his win…
My office is walking distance to Santana Row so I have lunch there often. In the last 2.5 years I have never had the urge to go to Sino, the row’s version of a Chinese restaurant. I thought no way could this hip joint serve up some authentic eats.
Mike and I finally decided to give it a try. I was unsure about our decision as our leggy blond modelesque waitress took our drink order and Bobby Brown blared over the sound system. Along with the menu we were given a piece of paper with a list of dim sum items and one of those mini-golf pencils. We filled out the form and waited to see what would happen. One dish after the next was placed in front of us and to my surprise they were good. I have worked for Asian run companies for the past 8 years so I have had my share of dim sum and this really stood up. They didn’t try to do anything fancy to the dishes. They were prepared, portioned and presented just like any other Chinese establishment would. The one thing I missed was the rolling carts but getting my food served at well-timed intervals and pipin’ hot was a trade I’ll happily accept. You would think this place was insanely expensive but for 6 dishes we were only out $25 and we were stuffed. What a pleasant discovery…
I was in the mood for mussels. I order them at restaurants all the time but have never made them at home. I didn’t think it would be so easy. Once you take the time to clean them the actual prep/cook time is minimal. Mike and I picked up 2 lbs of farm raised black and New Zealand green lipped mussels for $10 at Whole Foods market. What a deal! We got a mixture because we didn’t know which was better. Now we know… go for the green lipped, they were much more meaty and sweet. I like my mussels drenched in garlic. The recipe I used only asked for 1 measly garlic clove. I used 3 and when I make this again I will probably use 4. We served this up with a side salad and crusty garlic bread (yes, more garlic). Excellent meal.
While standing at the check out counter at Summer Winds Garden Center I saw a small display of Ma snax organic dog cake mix. It was a weird location to sell dog treats, but I thought I’d give them a try. I wasn’t about to bake a big cake for Edison (our 105 pound black lab mix) as he would make a total mess, so instead I made carob-peanut cupcakes with peanut butter frosting.
I tried taking a picture of Edison as he ate a cupcake but as soon as we gave it to him it was devoured, so I decided to make my first video blog. Here is Mr. Ed chowing down. He loves these little dense cupcakes!
Tis the season to be eating tomatoes! I was watching the Tomato episode of Jamie Oliver’s show Jamie at Home and decided to make a tomato feast. Mike and I went to the farmers market and got a bevy of heirlooms. They look soooo good this time of year.
We followed Jamie’s instructions for making the “mothership tomato salad”. As seen on the show this is the starting point for numerous dishes. From this we made a caprese salad as well as a tomato pasta salad. The tomatoes we purchased were perfect. Ripe and juicy. Jamie suggests that you salt your tomats before eating to concentrate the flavors. This salting process really does make a difference with the final product. Preparing the two dishes was super easy. For the caprese layer tomato, mozzarella, black pepper, balsamic, red chile and basil, and then you’re good to go.
For the salad you smash up the remaining tomatoes with your hands, add to cooked rotini pasta and dig in. Pop it in the fridge for a bit and it’s 10Xs better. Quick, simple and delicious recipes.
If you want to grab a cheap bite after a movie or work stop by the Village Wine Bar at Santana Row. They have a slammin’ happy hour every night from 3-6pm (weekends too!). Almost all small plates and cocktails are $6! The only downer is you have to sit in the bar area which is small and can get crowded. But the wonderful selection of wines by the glass and appetizers are worth the pushin’ and shovin’.
Recommended eats: crispy Calamari, Heirloom Tomato flatbread, cheese stuffed figs and the crab cakes.
The Baileys Shiver is my new go-to after dinner cocktail on a hot night. I have been a fan of baileys on the rocks since I was a kid (literally). On the rare occasion where my dad would have an alcoholic beverage this was his drink of choice and he would always allow me to have a little sip. Well, my old Baileys has gotten a face-lift known as the Shiver and it is mighty good.
Recipe (quantities are for one serving)
Step 1: Drop 2 large ice cubes into your blender (that’s 2 per person) Step 2: Add 3 ½ oz. of Baileys per person Step 3: Blend until completely smooth Step 4: Pour into your glasses
Tasty Tip: Add a scoop of vanilla froyo to the mix and it’s even better.
I was excited to see a recipe from Charles Phan of the Slanted Door in the Sept. issue of Food & Wine. I love Asian cuisine but I usually find it difficult to prepare at home. This dish on the other hand was extremely easy to make. One of the main ingredients was fish sauce. When Mike cracked open the bottle he made a funny face. This was our first time cooking with fish sauce and we were a bit worried about its pungent smell but it ended up tasting fantastic. After we finished eating Mike said, “I would make this again in a heartbeat.” It was that good. The sauce was sweet yet peppery and the cilantro gave it a fresh punch. Next time we fix this I might throw in some bean sprouts.
Tasty Tip: Make a little extra sauce – Mike and I had to duel over who would get the last spoonful!
Tanglewood serves up modern American cuisine. Located at the very end of Santana Row (across from the Crate and Barrel) the restaurant can be easily overlooked which is unfortunate. After a lovely dinner here a few weeks ago it is now my favorite dining establishment on the row. Their seasonal menu can be eaten on their nicely decorated, fully covered outdoor patio. No worries of getting a sun burn!
The grub for the night:
blt salad: baby iceberg, applewood smoked bacon, cherry tomatoes, point reyes blue cheese dressing
corn chowder
maine diver scallops, fennel puree, lentil salad
maine lobster slider with homemade chips
I’m gonna keep the comments to a minimum. The pics say enough.
salad … mmm bacon
soup … silky sweet
scallops … perfectly seared
slider … if you’re hungry order 3!
We tried a couple desserts but the standout was the Lemon tart with honey gelato (sorry no photo). Give Tanglewood a try, you won’t be disappointed.
My favorite farmers market in the area is in Campbell. There are 2-3 blocks full of art, fruits, veggies, flowers, baked goods, jams, food carts, herbs, pasta, fish, cheese and more. Last Sunday Mike and I strolled through while eating a homemade raspberry cheesecake poppy-seed muffin. Yum! Then we shared a deliciously fresh gigantic savory crepe with spinach, tomato, cheese and lemon. Warning: eat before you go or you will spend all your money on pre-made foods… Finally we purchased some goodies to take home. When it comes to produce I usually buy from the farms that specialize in one or two items instead of 10. First stop, the heirloom tomato booth (you will see what we created with these here soon). Mike and I went crazy at Tomatero, the organic tomato stand and then grabbed some potatoes from Zuckerman’s Farms. If you are in the mood for strawberries check out Rodriguez farms (they’re delicious and organic!). You’ll find plenty of samples so take a walk through before you buy.
1/2 of the crepe!
heirlooms
Address: Campbell Ave at Central Ave Campbell, CA 95008
Have you seen this gadget on a late night infomercial? Well, my dad did. He gave this to Mike and I for our wedding anniversary this year. The unit uses aeroponic technology which is
a dirt-free growing method where plant roots are suspended in air within a 100% humidity, highly-oxygenated growing chamber. Because the roots are bathed with ideal levels of nutrients, water and oxygen, plants grow significantly faster, are healthier and have a higher nutrient content than plants grown in soil
When we put the contraption together we had many doubts that it would actually work. But take a look, it is going bananas! Now, it didn’t happen overnight. It takes 3-4 weeks until you get something worth eating and the manual says it will continue to grow for 4 months. Our version came with the gourmet herb seed kit which includes basil, thyme, mint, chives, parsley and dill. At the 6 week mark the only herb that hasn’t really made much progress are the chives. The only negative to this appliance is that it has fluorescent bulbs that need to turn on for 16 hours a day and they are so bright that they light up your entire house if it’s dark. It’s like a built in security system. Other than that we love our indoor garden. It’s so nice to be able to grab the herbs and immediately start cooking since they are clean and bug free. Once the herbs are gone we are going to try the salad greens. We will have our own little lettuce patch. Get yours today!
This was the first pasta sauce I have made where you throw everything in a Cuisinart — no stove top cooking involved. When finished it looked like a cream sauce, yet no dairy was added. It was simple and flavorful. Perfect for a hot summer night. This was one of the “30 best fast recipes” featured in the Sept. issue of Food & Wine mag.
The hunt for the best benedict of the Bay continues… Next stop, Gilley’s, another small diner located in the heart of downtown Los Gatos. Mike and I popped in one Tuesday morning to get some grub. I, of course, ordered the Eggs Benedict. Mike had the French scramble which was scrambled eggs mixed with a herb cheese spread and bacon bits. When the dishes arrived they looked unappetizing. The portion size for the scramble was very small. Mike was lucky if he got two eggs. His toast was stale and his coffee burnt. An all around bad breakfast. Surprisingly my benedict tasted better than it looked. The ham and muffin were cooked nicely but the eggs were a tad overcooked, and the hollandaise tasted like light foamy butter. Interesting take on my favorite morning entree. Then came the hashbrowns which were hard, dry and tasteless. As Mike paid he watched the cook slice open a COSTCO size bag of hashbrowns and dump them on the griddle. If you’re looking for fresh ingredients — look elsewhere. We went in with high hopes for a great meal and left disappointed.
The current standings of the benedicts of the Bay:
1. Lou’s Coffee Shop (Los Gatos)
2. The Diner of Los Gatos (Los Gatos)
3. The Southern Kitchen (Los Gatos)
4. The Los Gatos Cafe (Los Gatos)
5. Bill’s Cafe (Willow Glen)
6. Gilley’s Coffee Shoppe (Los Gatos)
7. Sweet Pea’s (Los Gatos)
I was viewing TV the other night and a show came on all about sandwiches. One place in NY that serves up Elvis’ favorite sando made an impression on my mind. After watching I was determined to make one. I found a version of the recipe and whipped out one of my favorite wedding gifts…THE GRIDDLER!
I love this 4-in-1 grill. It transforms a regular sandwich to a warm, ooey gooey, crispy delight. Instead of following the recipe exactly I decided to kick it up a few notches by adding nutella and honey. I’ve read that bacon is also a good addition.
I personally enjoyed the honey version best and Mike liked the nutella. Next time I would slice the bananas instead of mash. The consistency was a little too babyfoodie for my taste. Overall a sweet sandwich.
I usually keep the content on this blog to restaurant reviews and recipes but when I stumbled on to this site called Cake Wrecks I had to share. The name says it all…it’s a blog about really bad/crazy/weird cake designs. It’s pretty hilarious especially the commentary. Keep in mind these baked goodies are NOT homemade; someone actually paid cold hard cash for these beautiful disasters. Here is a sample:
I have a feeling when the people ordering this cake said "Write Welcome on it" this is not what they meant.
Check out one of the worst cakes. I hope it doesn’t make you lose your appetite!
Everyone is always looking for new methods to prepare chicken. I challenged Mike to whip up the bird in ways he hadn’t made before. Here are the results:
Meal #1 → Baked Chicken Breasts with Tomatoes, Smoked bacon, and Madeira. This originally called for ham but things are always better with bacon! Served over buttery rice this was delicious. Smokey, salty, sweet — a great treat. Trust me…it tasted a lot better than that photo looks. I was too hungry to make this look pretty.
Meal #2 → Braised Chicken Cacciatore with Polenta. Mike used chicken thighs for this. The meat fell right off the bone and was tender and moist. This was actually better after time. Cook a day ahead and watch the flavors meld. Both dishes will be added to our chicken rotation. You can find the recipes in the Joy of Cooking: All about Chicken cookbook. This book is packed with poultry!
We were in Napa for a family reunion last month. For dinner one evening Francisco (Mike’s cousin’s husband) prepared traditional Spanish Tortillas. Francisco is from Spain. When I heard tortilla I immediately thought of the Mexican version but this was completely different. It was more like a frittata composed of eggs, onion and potatoes. Francisco let me watch him prepare the tortillas. The prep actually took most of the day since he was cooking for 25 people. He did everything from memory so there was no recipe. The tortilla was served up with a delicious tomato gazpacho. The tortilla was light and fluffy yet hearty. The flavors were very subtle — it would also pair nicely with a simple salad of baby greens and tomatoes drizzled with evoo and balsamic.
Gracias Francisco! Mike and I will try to make this on our own someday soon.
From what I remember (I started drinking beer around the time of the flipping, which is the most difficult part of the process) this recipe is very similar to Francisco’s.
More photos (click to enlarge):
Francisco @ work Frying Potatoes Potato & Egg Mix
Mike’s kind of a wine connoisseur. Before we met my wine of choice was a glass of Boone’s Farm Strawberry Hill or Sutter Home’s White Zinfandel. Growing up in an alcohol free home I missed out on Wine 101. Over the years with Mike’s guidance my palate has changed. These days I find myself liking Red Blends, Cabs and Rieslings. Mike’s favorite winery in Napa is Joseph Phelps. He has been a preferred club member for over 15 years. Whenever we are in the valley tasting Phelps is always on our list because they have informative seminars, friendly staff, reasonable prices, a beautiful location, and most important fantastic wine.
On our latest visit we took the Insignia Blending Seminar which discusses the different elements that make up a bottle of Insignia. For those of you not familiar with Phelps wine, Insignia is its award winning proprietary red blend. The class started off with a tasting of 4 other Phelps wines: ’06 Viognier, ’05 Pinot, ’05 Syrah & ’05 Cab Sav. Then we moved on to the 5 wines that made up the 2004 Insignia. Once we tasted the components we were free to create our own blend of Insignia by mixing the various wines provided. We had lots of fun and wine…but my Insignia concoction didn’t compare to the original!
Tasty Tip: call ahead, all tastings/seminars require an appointment. If you are member pack a lunch and reserve a picnic table.
Have you been to Ad Hoc?
Did you have the fried chicken?
Oh, my gosh it’s the best chicken I’ve ever eaten. It’s life changing bla,bla,bla
Back in May we did go to Ad hoc but not on fried chicken night. We instead had a marvelous pork dinner. If you are not familiar with Thomas Keller’s beloved restaurant in Yountville, Ca read this past post.
Mike and I returned to Ad Hoc to finally try the legendary fowl. We arrived on July 28 super syked and ready to devourer some breasts and wings. Here was our menu for the evening:
First Course - Baby Iceberg Wedge Salad with house cured speck, sweet 100 tomatoes, red torpedo onions, herb-cream dressing
The answer to every ones question…Did it live up to the hype? Unfortunately for me – No…as I have stated in the past I like my chicken with a thin salty skin. Keller’s chicken didn’t have either of those components. His chicken has a thick herby skin. Good, but not my style. Mike enjoyed it. At least I can now say — been there, done that!
My favorite parts of the meal were the two sides. The corn was so sweet I didn’t mind the kernels stuck in my teeth and when I die I want to be buried in a vat of that creamy buttery mash. Just because I wasn’t crazy about the chicken doesn’t mean I like Ad Hoc any less. The food is amazing and I love the concept of the restaurant. It still gets 5 drumsticks in my book and I will be back. I look forward to trying a fish and beef menu.
Tasty Tip: If you want to try it for yourself a fellow food blogger has a calendar that lists all the monthly Ad Hoc fried chicken nights. For those of you who can’t make it to Napa Keller’s chick recipe can be found here or to try my version go here.
I read about the Round Pond olive oil tour and tasting on Giada’s Weekend Getaway to Napa recap on the food network website. It sounded like fun so Mike and I went July 26th. The tour was very private with only 6 people. It began outside next to the olive trees with a discussion about the family-run business. Then we moved inside the mill and learned how the olives are processed. I didn’t know this but olive oil is only pressed one time during the year (November) so we didn’t get to see the equipment in action. The tour portion ended and we went onto the tasting which included taking shots of the Round Pond Italian and Spanish olive oils as well as their lemon and orange infused oils. Mike and I preferred the peppery Italian blend to the fruity Spanish and the zesty blood orange over the delicate lemon. Next we tasted their two gourmet red wine vinegars by drenching a sugar cube and sucking out the juice. Odd procedure but deliciously sweet. We enjoyed the Sangiovese vinegar best. To finish things off we were given heirloom tomatoes, mozzarella, bread, strawberries and mixed greens to try all the varietals with food. We had a foodie feast!
Mike and I highly recommend this unique experience. If you’re going to be in Napa for a number of days it’s a wonderful alternative to going to yet another wine tasting. I will definitely go back, hopefully during the harvest.
I was craving Fajitas but didn’t know how to prepare the steak. I ended up using a Paula Deen recipe. The result was displeasing due to the lack of flavor. It probably wasn’t the best idea to look to the kooky southern cook for a Mexican recipe but it was called Gold Medal Fajitas. It sounded like a winner. Oh, well… at least it looked good. Anyone have a tasty Fajita recipe to share with me?
For our 2 year wedding anniversary Mike and I dined at Le Papillon. Mike’s parents had given us a gift certificate for Xmas and we decided this would be the perfect occasion to use it. Le Papillon opened in 1977 and was one of the first fine dining French restaurants in Silicon Valley. As we were seated at our table the first thing I noticed was that the restaurant was unusually quiet. Although the room was half full you could hear a pin drop. I guess everyone was deeply enjoying their food. I whispered to Mike “Are we allowed to talk?” This would soon change…
The moment we ordered a well organized food parade began. Starting off with THREE Amuse bouches: first cheese and duck, second shrimp in a citrus vinaigrette and third a tomato gazpacho. Three blissful bites. Next came our starters. We chose to share the Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Lemon. It was simply fantastic. I then moved on to my Lobster Bisque with Sweet Corn Timbale and Mike dug into his Baby Lettuce Salad. When I have ordered this bisque at other establishments it’s always a light shade of pink this time it was a deep brown. It was super rich and flavorful. Hands down the best bisque I have ever had.
For our main courses we both chose fish. We attempted to keep things light because we knew we were having dessert. I chose the Braised Sturgeon and Mike the Grilled Turbot. Again, both dishes were magnifique. Cooked and presented perfectly. Then came our two beautiful desserts. The Soufflé Grand Marnier with Fresh Berries and the Banana and Chocolate Torte (pass up a banana dessert–no way!) We r-e-a-l-l-y over ate.
The food and service was superb. The only negative for the evening came at 7:30pm when a large family arrived with two kids under age 4. This was a recipe for disaster. The tykes were tired and restless. They spent the night running around the table, clanging dishes and whining. I don’t hold the restaurant responsible for the unruly children but instead of a sign at the front door that says “No cell Phones” maybe it should say “No children under 8”. I like kids but when you are paying $140 per person you don’t expect to view an episode of romper room.
That aside, Le Papillon was an extraordinary eating experience and a grand way to celebrate two years of marriage. I’m sure we will be back for future anniversaries.
Note: Sorry for the lack of pictures but I took the night off…
So which burger looks better? On the left you have the cover model of the July 08 bon appetit mag and on the right you have our version. We made a couple substitutions to the ingredients. First, we didn’t have cheddar so we used swiss. Next, instead of searching for canned chipotles we mixed in a ground chili chipotle spice to the ketchup that we had on hand. Finally, I wasn’t in the mood for an english muffin so we used soft, fresh ciabatta. They said they used a muffin but that sure looks like a bun. If you ask me the bon appetit burger had some work done and some retouching.
Either way you look at it, it was a bangin’ burger. The ketchup had a spicy kick and the onions were sweet. Variations of this burger will grace our table for years to come… gotta add some bacon and maybe avocado or shrooms next time!
Apple crisp is one of my favorite desserts. My mom made one growing up that was outstanding. Of course when I asked her for the recipe she could not find it so off to the food network I went. I found a recipe from Rachael Ray’s sister. As many of you know Rachael doesn’t bake. I have made this two times and both turned out remarkable. Those sisters know how to cook!
Tasty tip: Double the topping mixture (not the cinnamon mix) for extra sweet goodness.
Crimson is hidden in the corner of a strip mall on Los Gatos Blvd. It’s really not a great location but worth the time to find. As soon as you walk in you will know why the restaurant is named Crimson. Inside it is covered head to toe in red decor. My favorite being the beautiful fresh red rose at each table. Crimson is a Green Certified restaurant serving ingredients direct from local farmers. We arrived on Tuesday July 8 for their weekly $30, 3-course prix fixe menu. We had heard about it over a year ago and we finally decided to go. After looking at the menu Mike and I ordered one of everything so we could try it all.
Prix Fixe Menu – July 8, 2008
The Starters
– Black Mission Fig and Charentais Melon Salad with Gorgonzola, Candied Walnuts, and Aged Balsamic Vinegar
– Heirloom Tomato Caprese Salad, with Fresh Buffalo Mozzarella, Garden Basil and Lemon Oil
These both were wonderful. I especially liked the warm sweet figs. I’ve never had figs prepared like this before.
The Main Courses
– Herb and Dijon Mustard Marinated Prime Rib with Cabernet Au Jus and Garlic Mash
– Pan Seared Atlantic Salmon with Delta Asparagus, Jasmine Rice, and Organic Lemon Butter
Again, two delightful and hearty dishes. Just because this is a Prix fixe doesn’t mean small portions. We both had to get doggie bags. We never have to do that…
The Desserts
– Mixed Summer Berry Bread Pudding
– Chocolate Mousse with Fresh Berry Sauce
The mousse was silky and rich. The bread pudding was a little doughy — the only miss for the night. 5 out of 6 dishes were on point.
With the economy as it is it’s getting harder to justify all our lavish dinners out. This $30 Tuesday is one of the best deals in town!
Once a year, maybe twice I will dust off my deep fryer and make Fried Chicken. It is one of the few meals I create without Mike’s help. I LOVE my fried chicken. It’s so simple to make I hate to even say it’s a secret family recipe. There are no eggs or buttermilk. I use 3 ingredients: flour and large amounts of Lawry’s Seasoned Salt and Garlic Salt. To prepare I mix them all together then dredge the wings and drop into hot oil (365 degrees/7 minutes/8-10 wings). This produces a thin, salty, crispy skin. I don’t like thick batter covering my chicken.
Once again, I outdid myself. 😆 Having a portable deep fryer makes preparing this dish really easy. I can do all my frying outside to keep the funk in the house to a minimum, and clean up is a snap.
Note: Stay tuned for the Ad Hoc part II review. Mike and I will be returning to Ad Hoc at the end of the month to try the Fried Chicken everyone is going gaga over. We’ll see if it deserves all the accolades.
So did the h-u-g-e burger on the July cover of bon appétit call to you as you stood at the checkout in the grocery store? That burger looked so darn good I had to have it. The cover story gave recipes for a variety of burgers. The 1st burger Mike chose to recreate was the Curried Lamb Burger with Grilled Vegetables and Mint Raita.
I found the texture of the lamb patty to be wonderful and it was super juicy. Much nicer than regular beef. The sauce was minty fresh, and I will use that naan more often. It is a nice alternative to a bun. The only thing I wasn’t crazy about was the curry flavor. I have never been a fan. It was cool to be adventurous and try something new but I think I’ll stick to my royale with cheese.
Next on the list: Cheddar Burger with Balsamic Onions and Chipotle Ketchup. The bon appétit covers have been really enticing this year, so much that I just ordered a subscription. It’s much cheaper than buying the individual issues.
I’d never heard of Eton Mess before watching Nigella Lawson whip up a batch on her show Nigella Express. Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream and was first created at Eton College in Britain. Although I find meringue nests unappetizing, Nigella made them look divine.
The meringue crumbled in the cream was awesomely sweet. This was one of the best strawberry desserts I’ve had. It was a tasty mess, indeed.
Note: The only modification I made to the recipe was use balsamic instead of pomegranate juice. Nigella mentioned on the show that you could use that as an alternative.
For some reason Mike really wanted to cook some bone-in chicken breasts. The thought of a chicken dinner never makes me overly excited but if he’s cooking, I’m eating. I did my part by finding a recipe in my new go-to cookbook. The dish was entitled Zesty Braised Chicken with Lemon and Capers.
This chicken was fab-u-lous. The skin was crispy and the sauce buttery and tangy. It was so good I actually did a happy dance in my chair. It was really something special and on a Wednesday night…
Man, I am really lucky to have a husband that likes to cook.
How could I not know about Mr. Pickles? I am in downtown Los Gatos at least once a week and I have never seen this little sandwich shop. I read a review on Yelp and decided to seek it out. It is located on a small side street across from the Wells Fargo bank. When we arrived on the 4th of July around 1pm there was a line out the door. I guess I’m the only one in LG not familiar with this place. They feature over 20 specialty sandwiches that are huge, fresh and tasty. Mike and I shared “The Abbott” which has turkey,avocado and bacon with a bag of dirty chips and were full for hours. If you are in need of a great sando, go see Mr. Pickles.
FYI- If you’re in Los Gatos and you see a man in a pickle suit don’t be scared it’s just Mr. Pickles.
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Rachel and I ended up with the Croque Madame which is toasted ham & cheese on brioche with a fried egg and mornay sauce (Béchamel) and a side of pommes frites (fries). It was beyond good. It was sinful and I ate the entire thing without batting an eye. Dena had her first benedict. Unbelievable, right?…at our age! Well, her first was a doozy — Eggs Florentine (substitute spinach and smoked salmon for the ham). I loved everything about our long relaxing brunch and I can’t wait to return. I’ve already decided what I’m having next time.
As the cooking came to a close my mouth was watering and I was ready to eat but the gnocchi would not be mine. This was the first demo I’ve been to where you didn’t get to sample the goods at the end (a bit of a let down) so I can’t tell you if the food was tasty (who are we kidding …of course it was) but I can tell you that it smelled heavenly. What we did receive was a cool gift bag that had 4 chocolate bouchons and a French Laundry/ Pebble Beach apron. Spending the morning with Thomas Keller was a fun experience and I’m excited to make gnocchi at home for Mike, he loves them (ya…he will probably end up making them for me…
Finally a Mexican restaurant in the Saratoga Village. The town is slowly getting revitalized. The owner of “The Basin” recently opened Casa de Cobre in the old Gervais location. The interior has gotten a Latin makeover with copper/turquoise painted walls and handmade tables and chairs (Cute — but I give these things 6 months before they need to be replaced). You won’t find the usual burritos and fajitas here but much lighter unique and flavorful dishes similar to Consuelo’s at Santana Row. Mike and I decided to try a bunch of appetizers. We started off with the guacamole and chips. Everything was made to order and tasted ultra fresh. Next up taquitos. They have 7 varieties. We went with braised bacon!, Chivo (goat), Al pastor (pork with pineapple) and Camarones (shrimp). All were delicious but my favorite was hands down the shrimp (I know….better than bacon). Mike enjoyed the goat best. Then came the black bean flautas and Quesa de hongos (mushroom quesadilla). I’m giving you all the Spanish terminology because that is the way the menu reads. Be prepared to need translation unless you know Spanish. By this point we were pushing maximum capacity but of course had to try dessert. Jiricaya, a cinnamon flan/creme brulee creation arrived and was quickly devoured.
This has to be the easiest bread recipe in the world. It contains 5 ingredients and no yeast and no waiting for rising. From start to finish it took 35 minutes. I have to be honest I had doubts that this would be edible. I was envisioning a big solid rock emerging from the oven. To my surprise it did turn out. It was dense but still soft and chewy on the inside and tasted just like rye bread. I truly enjoyed it.
Ingredients
To accompany the chocolate we had strawberries, apples, bananas, pirouette wafers and rice crispy treats. Good stuff! The cute 
1. The pizza wasn’t very deep. I mean I ate 2 slices and wasn’t full. That wouldn’t happen in Chi- town.
No way were we gonna pass up getting Edison Foie gras and ketchup dog biscuits from the Bouchon bakery in Napa. The combination sounded utterly disgusting but it’s Thomas Keller. These have to be the ultimate dog treat. As I opened the package I gave the biscuits a sniff and they weren’t half bad so I took a little nibble. I don’t know why, maybe because I have not had Foie gras before and I was curious. Anyhoo, it tasted good. Nothing like duck liver…
Mike and I didn’t have Thanksgiving dinner at home this year which meant no left over turkey. So I decided to have a post Thanskgiving feast at our house yesterday. When I informed Mike of my plans he was not at all excited but when I told him we could BBQ he agreed. I picked up a Butterball Boneless Turkey Roast and Mike threw it on the rotisserie. After two hours and periodic basting with some 
eggs benedict I have had in my life. Everything was insanely fresh right down to the homemade english muffins. The ham was caramelized, the hollandaise light and flavorful and the home fries (NOT HASH BROWNS) were made out of red potatoes!!! I thought I had died and gone to breakfast heaven. The portion was large enough to make me sick but I couldn’t bare to let a single morsel be thrown away. I was in a food coma the entire ride home to San Jose.
We were excited to try chef Cindy Pawlcyn’s restaurant Go Fish since we had a fantastic meal at her other establishment 
When the weather starts to get cooler I like to bust out my trusty 
Roux is a Louisiana style restaurant on the row. I’ve never had the pleasure of traveling to “The Big Easy” to try out the delicacies (possibly next year!) so I can’t tell you if it’s authentic, but I can tell you it’s enjoyable.
My reasoning for going this early was to avoid the 45 minute wait that had been reported on Yelp the past few days, and to make sure my cupcakes were fresh and in-stock. The cakes are made daily and when they are gone, they’re gone. The store layout is similar to LA. Although this is larger they still only allow ~ 6 people inside at once to order, the rest are kicked to the curb (at least they have a bench here). So it’s pretty much a guarantee that there will be people waiting outside when you arrive –pretty good marketing scheme. We were in and out in 20 minutes. We picked out 6 cupcakes ($3.25 each) and 2 dog cupcakes ($2.50 each). They have certain cupcake flavors each day so check the 
Indian food has never been a favorite of mine, probably because the only times I have had it was when coworkers took me to all-you-can-eat Indian lunch buffets. It was always a bad experience where I ended up eating tons of bread and not much else. When I saw this chicken recipe in the October 08 issue of Food & Wine magazine I thought it was time to give Indian food another try. The mag recommended making a cilantro mint yogurt sauce to accompany the Tikka because it does bring the heat. Both had beautiful colors and flavors. Served with grilled naan and a simple cucumber & tomato salad I have a new found affection for Indian food.
Tis the season to be eating tomatoes! I was watching the Tomato episode of Jamie Oliver’s show Jamie at Home and decided to make a tomato feast. Mike and I went to the 
If you want to grab a cheap bite after a movie or work stop by the Village Wine Bar at Santana Row. They have a slammin’ happy hour every night from 3-6pm (weekends too!). Almost all small plates and cocktails are $6! The only downer is you have to sit in the bar area which is small and can get crowded. But the wonderful selection of wines by the glass and appetizers are worth the pushin’ and shovin’.
My favorite farmers market in the area is in Campbell. There are 2-3 blocks full of art, fruits, veggies, flowers, baked goods, jams, food carts, herbs, pasta, fish, cheese and more. Last Sunday Mike and I strolled through while eating a homemade raspberry cheesecake poppy-seed muffin. Yum! Then we shared a deliciously fresh gigantic savory crepe with spinach, tomato, cheese and lemon. Warning: eat before you go or you will spend all your money on pre-made foods… Finally we purchased some goodies to take home. When it comes to produce I usually buy from the farms that specialize in one or two items instead of 10. First stop, the heirloom tomato booth (you will see what we created with these here soon). Mike and I went crazy at Tomatero, the organic tomato stand and then grabbed some potatoes from Zuckerman’s Farms. If you are in the mood for strawberries check out Rodriguez farms (they’re delicious and organic!). You’ll find plenty of samples so take a walk through before you buy.
I was viewing TV the other night and a show came on all about sandwiches. One place in NY that serves up Elvis’ favorite sando made an impression on my mind. After watching I was determined to make one. I found a version of the 
I personally enjoyed the honey version best and Mike liked the nutella. Next time I would slice the bananas instead of mash. The consistency was a little too babyfoodie for my taste. Overall a sweet sandwich.
For our 2 year wedding anniversary Mike and I dined at Le Papillon. Mike’s parents had given us a gift certificate for Xmas and we decided this would be the perfect occasion to use it. Le Papillon opened in 1977 and was one of the first fine dining French restaurants in Silicon Valley. As we were seated at our table the first thing I noticed was that the restaurant was unusually quiet. Although the room was half full you could hear a pin drop. I guess everyone was deeply enjoying their food. I whispered to Mike “Are we allowed to talk?” This would soon change…
Crimson is hidden in the corner of a strip mall on Los Gatos Blvd. It’s really not a great location but worth the time to find. As soon as you walk in you will know why the restaurant is named Crimson. Inside it is covered head to toe in red decor. My favorite being the beautiful fresh red rose at each table. Crimson is a Green Certified restaurant serving ingredients direct from local farmers. We arrived on Tuesday July 8 for their weekly $30, 3-course prix fixe menu. We had heard about it over a year ago and we finally decided to go. After looking at the menu Mike and I ordered one of everything so we could try it all.
Once again, I outdid myself. 
How could I not know about Mr. Pickles? I am in downtown Los Gatos at least once a week and I have never seen this little sandwich shop. I read a review on Yelp and decided to seek it out. It is located on a small side street across from the Wells Fargo bank. When we arrived on the 4th of July around 1pm there was a line out the door. I guess I’m the only one in LG not familiar with this place. They feature over 20 specialty sandwiches that are huge, fresh and tasty. Mike and I shared “The Abbott” which has turkey,avocado and bacon with a bag of dirty chips and were full for hours. If you are in need of a great sando, go see Mr. Pickles.
Bay Area Foodie 
