tapas heaven

After one meal at Toro Bravo (Portland, OR) I was ready to pack my bags and book a flight to Spain. Unfortunately, with my big cross-country move looming in the near future, I won’t be brushing up on my Spanish anytime soon, but I do think that Spain may have overtaken Italy at the top of my must-visit list. In the meantime I am going to concentrate my energy on trying to re-create the dishes I shared at Toro Bravo, or as I termed it on my twitter post: tapas heaven.

I feel comfortable claiming Toro Bravo as tapas heaven because I am pretty sure I have been to tapas hell, which goes a little something like this: You hear about a new small plates restaurant and you gather a group of friends to go check it out. Usually it is a lounge-style setting, with seats that are low to the ground and some sort of techno/club music playing in the background. The cocktail list is full of mojitos and all sorts of ‘tinis.’ You order off a short menu that is uninspired and overpriced. The plates come out spontaneously or erratically (and some are forgotten). The bill is dropped, your eyes widen, and you walk out disgruntled and hungry.

Walking out of Toro Bravo this past weekend, I was anything but hungry. As a group of four we ordered about ten dishes, some small and others more substantial. (more…)

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Smoked Salmon Spread

Ah! July has been busy! I have spent the last 2 weeks mostly disconnected from the internet, bouncing around the Adirondacks, Vermont and Quebec. It’s been one of those vacations where you don’t feel super-relaxed and zip from one event to another, so I am actually looking forward to getting back to Berkeley for some down time.

Well, not too much down time. Next week I kick off a three-week stint at the San Francisco Baking Institute where I will be conquering my fear of baking and learning the art of artisanal breads. (more…)

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Homemade Mayonnaise

During my college years I worked at a local deli, and as a former sandwich artist I can attest that when it comes to mayonnaise there are two distinct camps: the lovers and the haters. I have always been a mayo lover and I can’t think of anything better to spread on a B.L.T. or a chicken salad sandwich. However, in recent years I have somewhat unwillingly found myself drifting into the hater camp.

I really don’t want to become a mayo hater, but every time I am handed a packet of mayonnaise I cringe a little bit. Composed of low-quality vegetable oils, frozen or pasteurized egg yolks (or other non-egg emulsifiers) and chemical preservatives (or “natural flavorings”), industrial mayonnaise doesn’t have much going for it. (more…)

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Cousin Meag’s Killer Party Tacos

Last week my cousin Meag shared the sad news with me that her flag football team lost their championship game, a big letdown after a successful season. Not only did she return home without a trophy, but she also has to cook the winning team dinner - what a bummer! Determined to throw a killer party and regain some of her dignity after the loss, my cousin turned to me for help with her party menu and we set out to make a winning game plan. (more…)

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Give Beets a Chance

When I mention that beets are included in a recipe, I fully expect to get a cringe in reply. It seems that beets are a vegetable that nearly everyone loves to hate. I think the main culprits behind beets’ bad reputation are childhood memories of the vinegary, acidic taste of beets that emerged from a can and household rules that demanded a clean plate. If this is your history with beets then it might be time to give beets another chance.

Beets that are fresh from the garden are tasty and loaded with nutrients (bearing no resemblance to their canned counterparts). Beets have a strong nutritional profile and have historically been used to stimulate circulation and promote detoxification. Beet greens are rich in calcium, iron, and vitamins A and C. They can be prepared the same way you would cook chard, kale, or spinach. Beet roots come in a wide variety of colors and can be served raw or cooked. They are an excellent source of fiber, manganese, and potassium and studies have shown anti-cancer properties. (more…)

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Chicken Banh Mi Sandwich

It might be my inner-hippie coming through but I really try to pay attention to coincidences – you know, those moments when it seems that the universe is trying to tell you something and all things converge to point you in one direction. For all of you skeptics out there, don’t worry, I have proof: the banh mi sandwich. Here is my story…

It all started on a typical Monday morning when I was doing typical things, chatting with my friend, Dara, while we prepared for a catering event. Like everyone else I know, a good part of our Monday talk is catching up on what happened over the weekend. Unlike everyone else I know, our Monday conversations are usually centered on what we ate, what we cooked and what was new at the farmer’s market. This is when the banh mi first entered my life, as Dara casually mentioned she had been out to a Vietnamese sandwich shop and ordered one of these tasty delights. It sounded interesting (crusty baguette, meaty filling, tangy carrot and fresh cilantro), so I made a mental note to find out more. (more…)

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Kombucha Tea

A couple of weeks ago I was shopping at the natural foods market in Berkeley and was surprised to see an entire refrigerated section dedicated to kombucha tea. It seems that after a long history of popularity among the alternative health crowd, kombucha tea is going mainstream (although I don’t think it will outsell Pepsi anytime soon).

Often referred to as a mushroom, kombucha is actually a living culture composed of yeasts, bacteria and cellulose living in a symbiotic relationship. During the fermentation process the kombucha culture is introduced to a medium (black tea sweetened with white sugar), and over time the yeasts break down the sugar and the bacteria digests yeast byproducts, resulting in kombucha tea. (more…)

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Tom’s Lemon Garlic Chicken

Last weekend I enjoyed a wonderful dinner party hosted by my friends Tom and Meredith in their San Francisco “cottage” apartment. Although it’s not technically a cottage (especially if you are picturing a country farm on the Irish coast), it has the feel of a cottage, with beautiful re-furbished wood floors, older custom-built cabinetry and a huge oven from the 1940s that is still going strong.

We ate out back in their sunroom, overlooking the garden filled with small buds showing early signs of spring. It was a perfect, relaxing scene with great friends and great wine, and things only got better when Tom served his delicious tender and moist chicken. (more…)

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Weekday Carrot Muffins

During the week breakfast seems to be eaten with one foot already out the door as we race off to begin the day. When we’re rushing to get ready to spend our day at work, the last thing we want to do is work in the kitchen, so cooking a nice sit-down breakfast doesn’t always seem feasible. Packaged cereals, energy bars and fast-food joints have stepped in to make breakfast quick and easy, but usually only offer empty calories and are really not a satisfying or healthy beginning to the day.

For a better start, a homemade breakfast can’t be beat and it doesn’t have to take a long time to put together or create a mess in the kitchen. These carrot muffins are not your standard muffins served at coffee shops or picked up at the grocery store (which are usually nothing more than sugar-laced cupcakes in disguise). Adapted from the King Arthur Flour Whole Grain Baking cookbook, they offer energy-rich whole grains, lower glycemic sweeteners and a heavy dose of beta-carotene and fiber. (more…)

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Belated Irish Mash

I had hoped to get this recipe out yesterday, but a flight delay and a hectic day at work kept this post grounded. As the saying goes, it is better late than never and in my opinion, it is always nice to have a little more green in the kitchen.

Colcannon is a traditional dish of Ireland and it combines creamy, comforting mashed potatoes with slightly bitter, nutrient-dense greens. Basically, it is a nutrient-boosted version of traditional mashed potatoes and a great way to include more greens in your diet. While corned beef and cabbage may be a signature Saint Patrick’s Day dish, colcannon is an any-day dish, perfect to serve in the early spring and a great companion to a roast or braise.

Colcannon

• 3 lb Russet or Yukon Gold potatoes
• 5 tablespoons butter (divided)
• 1 large onion, chopped
• 1 lb kale
• 1 cup milk
• sea salt
• fresh ground pepper

Bring a large pot of water to a boil. Scrub, peel, and chop potatoes into 1-inch pieces. When the water has come to a low boil, add the potato pieces and cook about 20 minutes or until tender.

While the potatoes are cooking, prepare kale by separating the leaves from the tough stems. Finely slice the tough stems and leaves so they are very thin. Add 1 tablespoon of butter to a large skillet set over medium heat. Add the chopped onion and sauté for 3-5 minutes, until the onion is translucent. Add the kale stems and sauté for another 3 minutes, then add the leaves. Continue to sauté the onion and kale mixture for about 10-12 minutes.

Heat the milk in a small saucepan over medium-low heat. In another small saucepan melt the remaining 4 tablespoons of butter. Drain the cooked potatoes and place in a large bowl and mash. Beat in enough warmed milk to make a fluffy, smooth puree. Add the onion and kale mixture and stir to combine. Season with sea salt and fresh ground pepper. To serve, make a well in the mound of potatoes and add melted butter.

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