Chef/Restauranteur and longtime friend, Mark Tarbell of Tarbell’s Restaurant, was the guest teacher at Les Gourmettes on Monday and Tuesday nights. His menu was inspired, fun, and delicious. The first course was Frico with Smoked Paprika Aioli.
Frico, is an Italian savory food, typical of Friuli, in the northeastern tip of Italy, which consists of a thin crisp wafer of shredded cheese, baked or fried until crisp. The customary cheeses used include Montasio, Parmesan or mozzarella. Mark used Montasio cheese, but Parmesan is easier to find and works just as well.
February 26, 2014 4 Comments
We don’t enjoy going out to dinner on Valentine’s Day.
It’s overcrowded, the service isn’t always the best and working in the food industry, I can not relax and enjoy myself knowing that the restaurant is desperate for you to finish and leave so they can sit their next reservation.
Since Valentine’s was on a Friday this year, it made it easy to go out for our Valentine’s celebration on Saturday night instead. We wisely chose Bink’s Scottsdale.
Dinner was, of course, fantastic. The one thing I had that I thought I might be able to recreate was the Queen’s Affinity Cocktail. The menu said that it was made with Bombay Sapphire, Orgeat, and muddled Lemon and Mint.
Before I made the cocktail at home, I had to figure out what the heck orgeat is and then find out where to buy it or how to make it.
Orgeat is pronounced “or-zsa” – “zsa” as in Zsa Zsa Gabor.
After some research, it appeared that orgeat should be easy enough to find at any liquor store. I also learned that homemade orgeat is far superior to store-bought. As a result, I made my own.
First I shall share with you a recipe for my Queen’s Affinity Cocktail Knockoff and then for the Homemade Orgeat.
February 24, 2014 2 Comments
A quick note before we get to today’s recipe: If you read yesterday’s post about the amazing cauliflower, you’ll recall that I said my friend, Ronnie had the dish at the Roosevelt Hotel in New Orleans. Ronnie sent me a fabulous photo of the hotel lobby all decked out for Christmas. It’s a must see, so I’ve added it to the bottom of that post, for all to enjoy. Check it out!
So… I heard about an amazing snack that is served at a bar in Brooklyn. The bar is called Pork Slope and the appetizer – Chicken & Waffle Sliders. How perfect would that have been for the Super Bowl?!?
Dang it. Oh well, you know what I did? I served it as our Official Olympics Opening Ceremony Snack. Yeah, take that lopsided 2014 Super Bowl! You were not worthy of these Olympic sliders!
I found a recipe online, changed it just a tad… and …. it was a major hit with my two guys.
A quick word about the frozen waffles. The recipe I found called for Aunt Jemima frozen square waffles. I could not find Aunt Jemima waffles at my grocery store, nor could I find square waffles. Belgium waffles – that was all they had in any and all brands. The closest thing to square that I was able to find were octagonal waffles.
What you want to use for each slider is four squares of a waffle for the top “bun” and another four square piece for the bottom “bun.” Here is what I did.
Take a waffle.
Cut 3 “four square” pieces from each waffle.
A package of 6 frozen octagonal waffles yielded 9 sliders. Here’s the math:
6 waffles = 18 “buns” = 9 sliders
February 12, 2014 5 Comments
There is so much I have to tell you about this recipe that I hardly know where to begin. So, how about at the beginning?
Almost exactly one year ago, on January 30, 2013, I wrote about how Marissa and I had gone into a kitchen store in San Francisco and found wonderful watercolor postcards of famous dishes from various San Francisco restaurants. We framed the postcards and they now hang in Marissa’s kitchen. One dish in particular caught our fancy. It is a breakfast muffin from Craftsman & Wolves.
The next day, 1/31/13, I tried to recreate “The Rebel Within” at home. Although the end product was tasty, it was not at all what I was looking for… there was no runny egg yolk in the middle of a baked muffin.
Fast-forward almost a year to January, 22, 2014, when I wrote about how Marissa and I finally went to Craftsman & Wolves and tasted “The Rebel Within” for ourselves and about my renewed passion to try to recreate it at home.
Just as I had done back in January 2013, I went online to research what I could about how it would be possible to bake a whole egg in a muffin and get it to be “soft-boiled” with a runny yolk.
First, I stumbling upon this website and read up on “egg cookery” – I then found out that two wonderful women had “cracked the code” to The Rebel Within. They went through dozens of eggs and baked more muffins than I would have ever had the patience to bake… and they did it!
Tuesday morning, I used their method. The result?
Although my “Rebel Within” was not as beautiful, or as perfect, or as tall and well-shaped as the muffins at Craftsman & Wolves or as the muffins the brilliant women at Follow Me Foodie baked, it tasted exactly like the muffin Marissa and I enjoyed at Craftsman & Wolves! And the yolk – it was perfectly runny!
If you would like to make this masterpiece at home, I’ve posted the recipe here, the majority of which is copy/pasted from the Follow Me Foodie post, with just bits and pieces of my own additions and omissions.
I still strongly suggest you go to the Follow Me Foodie recipe post and read from top to bottom about their trials and tests and all of their tips and suggestions. It’s truly amazing and a really good read, even if you do not plan to bake the muffins. There’s a whole boatload of interesting information, dedication, perseverance and patience to be seen there!
If you don’t have the time to read it all, allow me to let you in on a few of the notes that I found to be more important:
The recipe makes six muffins. Even so, I suggest you start with 12 eggs, as I did, when you’re making the Extra-Soft Boiled Eggs. Of the 12 eggs I started with, seven turned out perfectly.
Another two would haven been “usable” but were less than perfect … and the remaining three … completely unusable.
It is imperative that you “warm” the eggs before dropping them in the boiling water. Use hot tap water to do so. I actually brought the eggs to room temperature first, and then let them sit in the hot tap water for the amount of time it took the water that the eggs would be cooked in to come to a boil. Even so, two of the eggs cracked almost immediately as they were placed in the boiling water. I took those out and discarded them straight off the bat. They were two of the “completely unusable” eggs mentioned above.
The Follow Me Foodie women used bacon for their recipe, I used breakfast sausage, just as they do at the C&W. As much as I love bacon, I’d suggest going with sausage for this.
Be certain to boil the eggs for EXACTLY 4 minutes and 30 seconds. If you want to achieve that runny yolk, this is the most important part of the recipe.
The Follow Me Foodie women suggest that you either use a popover pan or a large muffin tin. I have 2 popover pans, so of course, I used a popover pan. I can’t begin to imagine how it would work in a muffin tin. It wouldn’t be tall enough.
If you don’t own a popover pan, buy one or borrow one! If you live anywhere near me, you can borrow mine.
Once the muffins were done baking and had cooled, I found it easiest to remove them by placing a baking sheet on top and flipping it over, then gently lifting the popover pan off. Because of how much they overflowed, I feared that the tops would rip off if I tried to “lift” them out of the molds individually. This is the method that worked for me.
Finally, when peeling the extra-soft boiled eggs, take care to gently crack all over. While peeling the last couple eggs, my mind was wandering and I failed to do so. The egg on the left is what happened as a result of not cracking all over. The egg on the right is an example of how to do it correctly.
Oh, and to those of you who so generously and selflessly volunteered to be taste-testers … I’ll have to soft-boil and bake up another batch. Those first six muffins are long gone my friends!
February 6, 2014 6 Comments
San Tung is that restaurant in San Francisco that Marissa and I have to eat at the night I arrive in San Francisco each and every time I visit her. It serves the famous “dry-fried” chicken wings that we crave and love.
I desperately wanted to make them for the family on Super Bowl Sunday.
After much online research and some trial and error, I have the recipe for you to make at home!
You’re going to need a large pot, Dutch oven, or preferably a deep fryer. If using a pot, you’ll also need a candy thermometer. Plus, you’ll need a couple big bowls, wire racks, paper towels and a baking sheet.
If you’re like me, you like your wings cut into two pieces, the drummett and the wing.
When cutting the wings in half, just cut through the skin, then bend the wing so you see where the joint is and cut right through the joint.
It’s easy once you find the joint and don’t try cutting through the bone. Then cut off the wing tip, there is a joint there too.
Save and freeze the tips for the next time you make chicken stock.
This recipe makes about 60 wings (30 wings cut in half) and it takes over and hour and a half to fry them all – twice. The recipe can easily be cut in half.
OK, let’s get started…
Homemade San Tung “Dry-Fried” Chicken Wings
Sweet and Spicy Sticky Sauce
1 bunch green onions, minced (green and white parts)
1 small bunch cilantro, minced
1/2 cup soy sauce
1 1/2 cups honey or agave nectar
3/4 cup water
1 head garlic, peeled and minced
3 tablespoons rice vinegar
2 tablespoons Szechuan chili sauce
8 pounds chicken wings
Salt and freshly ground black pepper
10 cups canola oil
2 cups cornstarch, divided
1 1/2 cups water
Sauce: Mix together the green onions and cilantro. Divide in half, placing half in a small bowl, cover and refrigerate.
Place the other half in a large bowl and…
…whisk in the remaining sauce ingredients.
Pour the sauce into a large skillet and simmer for 10 minutes until thickened.
February 3, 2014 2 Comments
Yesterday I told you that I’d give you some ideas on what to do with those leftover polenta trimmings you accumulated when you made the Polenta Pesto Bruschetta.
Idea numero uno is these “easier than easy” polenta croutons.
After you look at the recipe, be sure to go to the end of the post to see some of the delicious food I enjoyed at my Les Dames d’Escoffier meeting yesterday. Oh my!
September 10, 2013 3 Comments
My mentor, boss, and sweet friend of nearly 25 years, Barbara Fenzl, celebrated her birthday last Saturday. She was traveling at the time, so I celebrated with her yesterday.
We didn’t take a photo together, so I’m posting this vintage picture of Barb, Jacques Pepin, and me… one of my all time favorites. And it is the perfect picture to post since I bought her a vintage item as her gift.
Do you know what it is?
Does “les fromages de la ferme” or “Aux bons Fromages” give you a clue?
August 9, 2013 6 Comments
After not seeing each other for more than three weeks, Peggy and I just had to get together and go out for lunch this past Monday. That’s a long time to not see your BFF!
The day before, I called her to make our lunch plans. Coincidentally, she was having lunch at Pita Jungle, enjoying Coconut Curried Soup w/ Chickpeas, with her daughter, Natalie.
Peggy said, “Linda, I LOVE this soup! You have to taste it, figure out how to make it, and give me the recipe!” I told her that if she didn’t mind going back to Pita Jungle the next day – I’d do my best.
Problem is, the Coconut Curried Soup with Chickpeas is not on the printed or online menus at Pita Jungle. This means there is no description of the soup for me take any of my cues from.
I’ve deciphered restaurant recipes many times before but there’s always been some sort of guide or reference, you know, a description of the dish – besides just the food itself. This was going to be more challenging than I had originally thought.
Monday, I ordered the soup. I ordered nothing else, I wanted all my focus to be on the flavors of that soup. I tasted it and knew some of the ingredients for certain; obviously coconut milk, probably full fat. I’m going to use lite coconut milk for my recipe, feel free to use full fat if you’d rather.
There was most certainly red curry paste, garlic, and ginger … and possibly jalapeño as well.
Next, I spread the vegetables out on the rim of the bowl to see what I could see; I snapped this photo of it – let’s see… red bell pepper, tomato, poblano pepper, parsley, chickpeas, onion, and either orange bell pepper or carrot. The orange-colored pieces were so small that neither Peggy nor I could decide which it was – so I’m going with orange bell pepper since I don’t care for carrots. I’m also adding diced mushrooms, just ’cause I want to.
I’m posting the recipe this morning but I may come back and tweak it after Peggy gets over here and tries it.
Get over here, girl!
If tweaking is done, I’ll put any additions or changes in red print… stay tuned.
Peggy never did make it over to try the soup, but my boys and I decided it was too thick. Add another can of coconut milk or vegetable broth to thin it out to your liking. I used more coconut milk and then needed to add more curry paste as well. I’ve made those changes in the recipe below.
July 25, 2013 4 Comments
On Monday, Chef Beau MacMillan from Sanctuary on Camelback Mountain was the guest instructor at Les Gourmettes. The class and the menu were outstanding. This dessert was the crowning glory. Beau made a dense, not too sweet, polenta-pistachio cake, topped with olive oil cured strawberries and drizzled with a winning zinfandel-dried cherry syrup. Out of this world!
Since he brought pre-made individual cakes, I was the happy recipient of the cake batter he demonstrated for the class. My boys will be so happy with their dessert this coming weekend!
May 1, 2013 1 Comment
For those of you who are over, let’s say 35, do you remember way back in the 80′s when one of the most popular appetizers in just about every hip eatery was Deep-Fried Mushrooms and Zucchini?
Those were the days, weren’t they?
Wonderfully magical, I tell you!
Every weekend at happy hour, we’d waltz into Lunt Avenue Marble Club and eat a huge platter of those crunchy delights. Dipping them into a creamy white dipping sauce … and not gain a pound!
And at that heavenly happy hour, you could order 2 for 1 cocktails for three bucks and the waitress would deliver both drinks to your table at the same time. Sometimes you’d order your second round before you finished your first, and you’d have four drinks sitting in front of you. At the same time!
Honestly kids, that is not a dream! It used to happen.
The part about not gaining a pound is true too. It may have had a little tiny bit to do with my 20 something metabolism … I miss those days.
I miss Deep-Fried Mushrooms and Zucchini.
I really miss my metabolism!
I miss it all so much that I tried to bring it back for a remix.
These days, just looking at a platter of Deep-Fried Mushrooms and Zucchini would cause me to instantly gain 10, maybe 20 pounds. So, I gave the zucchini a “makeover” – just to see if I could recapture at least a little slice of the glory days.
As far as makeovers go – this was a major fail! As far as your basic low-cal, low-fat, low-cholesterol makeover – it was a fine.
These zucchini rounds are NOTHING like the glory days zucchini, but they are an OK side dish. With that ringing endorsement, I’m sure you’re going to want to run into the kitchen and whip up a batch or two.
I miss the Magical Days!
I used diet cheese puffs for the yellow zucchini and diet honey mustard pretzels for the green zucchini. The cheese puff zucchini was disgusting! I’m only mentioning it because it is shown in the photos. Otherwise I would prefer to forget it completely!
The pretzel variety was tasty … as tasty as diet baked zucchini can be when you are really wishing you were at Lunt Avenue with four cocktails in front of you.
For those of you who still own a 20 something metabolism or are willing to throw caution to the wind… the original recipe for LAMC Deep-Fried Mushrooms and Zucchini is at the end of the post. If you make it, do not let me know. It will only serve to make me feel sad.
April 23, 2013 3 Comments