Saturday, March 28, 2009
Food Quote of the Day!!!!!!
Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress. ------Charles Pierre Monselet
Thursday, March 26, 2009
Honey Glazed Sweet Potato!!!!!
I use this recipe for parties. It’s great served as tapas or a hearty appetizer. It’s never failed me and my family loves it! Add your favorite garnish and give this recipe your own twist. It’s fun and easy and you’ll be enjoying it in no time!
Tip for this recipe: While American grocery stores use the terms interchangeably, what they are always referring to is actually a sweet potato, not a yam. Garnet Yams and Jewel Yams, for instance, aren’t yams at all — they’re sweet potatoes! Candied Yams? Nope, sweet potatoes. Confused yet?
In fact, chances are that you’ll never accidentally buy an actual yam instead of a sweet potato at your local grocery. You can find “true” yams as well as other varieties of sweet potatoes in Caribbean and Asian specialty grocery stores.
Note: all ingredients are organic for the best outcome
3 Garnet Yams (oops, I mean sweet potatoes!)
3 Tbsp. Melted Butter
2 Tbsp. Canola Oil
3-4 Tbsp. Organic Amber Honey
Dried Black Currants
Toasted Pecan Halves
Peel, wash and dice sweet potatoes into 1 ½ inch cubes. Pat them dry with paper towels to remove excess water. Spread potatoes flat in a very shallow and wide roasting pan.
Pour canola oil and 2 Tbsp. melted butter on sweet potatoes and toss until completely coated. Roast uncovered in a 400° (preheated of course) oven turning and tossing every so often until potatoes are golden and fork tender, all the way through.
Remove potatoes from the oven and with a wooden spatula toss hot potatoes with remaining melted butter and honey until completely coated. Once they are coated, return them to the oven for about 2-3 minutes or until honey has glazed over.
Remove potatoes from the oven and turn them out into a ceramic plate. Garnish with dried black currants and toasted pecan halves – or any delicious garnishes that float your boat! Serve hot.
Tip for this recipe: While American grocery stores use the terms interchangeably, what they are always referring to is actually a sweet potato, not a yam. Garnet Yams and Jewel Yams, for instance, aren’t yams at all — they’re sweet potatoes! Candied Yams? Nope, sweet potatoes. Confused yet?
In fact, chances are that you’ll never accidentally buy an actual yam instead of a sweet potato at your local grocery. You can find “true” yams as well as other varieties of sweet potatoes in Caribbean and Asian specialty grocery stores.
Note: all ingredients are organic for the best outcome
3 Garnet Yams (oops, I mean sweet potatoes!)
3 Tbsp. Melted Butter
2 Tbsp. Canola Oil
3-4 Tbsp. Organic Amber Honey
Dried Black Currants
Toasted Pecan Halves
Peel, wash and dice sweet potatoes into 1 ½ inch cubes. Pat them dry with paper towels to remove excess water. Spread potatoes flat in a very shallow and wide roasting pan.
Pour canola oil and 2 Tbsp. melted butter on sweet potatoes and toss until completely coated. Roast uncovered in a 400° (preheated of course) oven turning and tossing every so often until potatoes are golden and fork tender, all the way through.
Remove potatoes from the oven and with a wooden spatula toss hot potatoes with remaining melted butter and honey until completely coated. Once they are coated, return them to the oven for about 2-3 minutes or until honey has glazed over.
Remove potatoes from the oven and turn them out into a ceramic plate. Garnish with dried black currants and toasted pecan halves – or any delicious garnishes that float your boat! Serve hot.
Food Quote For the Day...
We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.
Adelle Davis
Adelle Davis
Miss Pearls in Oakland -- Last Night!
Okay, okay...so I admit...I was a little bit starry eyed my last visit to Miss Pearls.
The drinks are actually a bit expensive and we never got around to dinner this time (we were full). We had two appetizers that were really good; the plantain with chili spice was great and piping hot--not too sweet and not too savory though we both admitted to liking our plantain on the sweet side; and the 'Crunchy Calamari Radicchio Lettuce Cups' where awesome and sweet with that je ne sais quoi--very delightful and quite tasty (now I know why everyone was ordering them).
Whatever happens, you cannot deny the ambiance; I mean this place is decorated with sea shells and cheesy light fixtures and mosaic tiled tables with menus that match. It is quite charming in an 80s retro, secondhand store kind of way.
Same waitress, not as patient with our constant talking during menu review this time; but pulled through none the less.
The Mojito was very strong and took me the entire time we were there to finish (I mean very strong). My dining companion didn' t quite like the Margarita and refused to re-order (not sure why) but I said not to go with Sauza Tequila--listen next time!
Overall it was a great-time and I'm looking forward to the next adventure--hopefully a fresh new one!
The drinks are actually a bit expensive and we never got around to dinner this time (we were full). We had two appetizers that were really good; the plantain with chili spice was great and piping hot--not too sweet and not too savory though we both admitted to liking our plantain on the sweet side; and the 'Crunchy Calamari Radicchio Lettuce Cups' where awesome and sweet with that je ne sais quoi--very delightful and quite tasty (now I know why everyone was ordering them).
Whatever happens, you cannot deny the ambiance; I mean this place is decorated with sea shells and cheesy light fixtures and mosaic tiled tables with menus that match. It is quite charming in an 80s retro, secondhand store kind of way.
Same waitress, not as patient with our constant talking during menu review this time; but pulled through none the less.
The Mojito was very strong and took me the entire time we were there to finish (I mean very strong). My dining companion didn' t quite like the Margarita and refused to re-order (not sure why) but I said not to go with Sauza Tequila--listen next time!
Overall it was a great-time and I'm looking forward to the next adventure--hopefully a fresh new one!
Wednesday, March 25, 2009
Cafe Colucci
I thought the food was awesome at Cafe Colucci at the Oakland/Berkeley border but the service left much to be desired.
Thus, my never returning to this lovely African eatery (west, I believe). I loved the raw beef minced and tossed in warm clarified spiced butter...like a twist on carpacio with some "umph" to it!
I also really enjoyed sitting outside with one of my best buds, Star, and sharing a great meal together. He had a salad that looked awesome and was too "hot" for my palate, but boy did I keep eying it the whole time he ate (lol).
I'd say give it a try...it could have been a simple miss on the service...but the food was really good!
Thus, my never returning to this lovely African eatery (west, I believe). I loved the raw beef minced and tossed in warm clarified spiced butter...like a twist on carpacio with some "umph" to it!
I also really enjoyed sitting outside with one of my best buds, Star, and sharing a great meal together. He had a salad that looked awesome and was too "hot" for my palate, but boy did I keep eying it the whole time he ate (lol).
I'd say give it a try...it could have been a simple miss on the service...but the food was really good!
The Red Sea
Did I say how much I LOVE this restaurant? Okay, let me say it: I love this restaurant!
I stumbled across this gem while dating the sweetest Somali man (Muhammad) here in Oakland some time ago. He took me to Red Sea and told me they had the best African Food in the Bay Area. Very bold statement to make and I've been to some really good ones.
But you know; when I really think about it--he was right! Blue Nile, Cafe Eritrea d'Afrique and Asmara don't really hold a candle to Red Sea. The service is always friendly and the food always fresh and oh-so-good!
It is a great first date restaurant or first anything...and OMG the vegetarian options are soooooo gooood! The yellow lentils are my fav and the red lentils are perfectly spiced and cooked. Collard greens chopped fine, red sauce with Serrano chillies, lightly dressed salad with fresh injera, and oh, did I mentioned the lamb pieces cooked in spiced butter and chillies (Kilwa Begee) melts in your mouth.
A truly religious experience. Be prepared to wait a while; perfection takes time and have some honey wine and meat samosas/sambosas (though I really wish they would bring back the homemade honey wine)! The music coming from their bar next door adds a pleasant accompaniment to the meal. You will leave with a smile on your face!
Big-Ups to East Africa!!!!
I stumbled across this gem while dating the sweetest Somali man (Muhammad) here in Oakland some time ago. He took me to Red Sea and told me they had the best African Food in the Bay Area. Very bold statement to make and I've been to some really good ones.
But you know; when I really think about it--he was right! Blue Nile, Cafe Eritrea d'Afrique and Asmara don't really hold a candle to Red Sea. The service is always friendly and the food always fresh and oh-so-good!
It is a great first date restaurant or first anything...and OMG the vegetarian options are soooooo gooood! The yellow lentils are my fav and the red lentils are perfectly spiced and cooked. Collard greens chopped fine, red sauce with Serrano chillies, lightly dressed salad with fresh injera, and oh, did I mentioned the lamb pieces cooked in spiced butter and chillies (Kilwa Begee) melts in your mouth.
A truly religious experience. Be prepared to wait a while; perfection takes time and have some honey wine and meat samosas/sambosas (though I really wish they would bring back the homemade honey wine)! The music coming from their bar next door adds a pleasant accompaniment to the meal. You will leave with a smile on your face!
Big-Ups to East Africa!!!!
Bakesale Betty
Okay...now I haven't had a restaurant experience like this in a long time. I know, I know, it's not a restaurant---but OMG! I only have a limted number of reviews out in the cyberverse and considering that I've been to almost every major eating institution in the Bay Area, none compelled me to write about it the same night! Though I Yelped! first; here's the story on my blogspot.
The service was tip top and friendly with a little sass and pizass! So it made the already delicous fried chicken sandwich really incredible! Soft bun, lean chicken (stll juicy-not sure how they do that), and a lightly dressed slaw that I thought was amazing and could eat on its own!
A free cookie and lemon icee after disclosing I was a Bakesale Betty virgin and it was off to an eclectic ironing board (which I have to say made me chuckle more than once). I sat on the corner of Telegraph and 51st Street, in the town I grew up in, and where I'd have never done that in a million years; it really made my night!
So generous (not just the free items but generous of spirit) and I could feel what the owner and staff were trying to create--a fun lighthearted atmoshpere that gave you a smile, made your tastebuds do a jitterbug and gave you a full tummy!
Yummy
The service was tip top and friendly with a little sass and pizass! So it made the already delicous fried chicken sandwich really incredible! Soft bun, lean chicken (stll juicy-not sure how they do that), and a lightly dressed slaw that I thought was amazing and could eat on its own!
A free cookie and lemon icee after disclosing I was a Bakesale Betty virgin and it was off to an eclectic ironing board (which I have to say made me chuckle more than once). I sat on the corner of Telegraph and 51st Street, in the town I grew up in, and where I'd have never done that in a million years; it really made my night!
So generous (not just the free items but generous of spirit) and I could feel what the owner and staff were trying to create--a fun lighthearted atmoshpere that gave you a smile, made your tastebuds do a jitterbug and gave you a full tummy!
Yummy
Miss Pearls in Oakland!
Now despite the fact that there is a Pearl's in SF with Jazz and food; I was simply charmed to be in this quaint setting with my friend and sitting in the bar area for drinks and appetizers.
It was a blast!
The waitress was really nice and the service was friendly and attentive as it should be. We ordered Irish coffees on a chilly Bay Area evening which packed a strong punch and and was topped with fresh whipped cream...Yummy.
As the conversation took over, we had forgotten all about the appetizers and but we did have a chance to look at the menu. Much to our surprise, it was filled with delights of the Caribbean and we oooohed and awwwwedover the spicy sweet potato fries and the plantain. We finally settled on the fries which were piping hot and very delicious and we talked so much that we never ordered anything else.
The tab was surprisingly low and we plan to go back tonight! I will be trying the plantain this time and I have high hopes for the other nibbles offered. I spotted more than a few patrons ordering the 'Crunchy Calamari Radicchio Lettuce Cups' and I will probably be trying that as well!
Check it out when you have a chance...it was worth it!
It was a blast!
The waitress was really nice and the service was friendly and attentive as it should be. We ordered Irish coffees on a chilly Bay Area evening which packed a strong punch and and was topped with fresh whipped cream...Yummy.
As the conversation took over, we had forgotten all about the appetizers and but we did have a chance to look at the menu. Much to our surprise, it was filled with delights of the Caribbean and we oooohed and awwwwedover the spicy sweet potato fries and the plantain. We finally settled on the fries which were piping hot and very delicious and we talked so much that we never ordered anything else.
The tab was surprisingly low and we plan to go back tonight! I will be trying the plantain this time and I have high hopes for the other nibbles offered. I spotted more than a few patrons ordering the 'Crunchy Calamari Radicchio Lettuce Cups' and I will probably be trying that as well!
Check it out when you have a chance...it was worth it!
Thursday, March 19, 2009
Ode to Meatloaf!
I've entered this recipe into contests, cooked it for friends, family members and family members of boyfriends past--all with rave reviews. There's something so very down home and
comforting about "Meatloaf, Mashed Potatoes and Sauteed (Seasonal) Veggies".
I just wanted to attempt to pay proper homage to the classic delight. So before we go straight to the blow-for-blow; a moment for a snippet on meatloaf [a meat dish consisting of seasoned ground meat (usually ground beef or a combination of ground beef and lamb, or pork), which is formed into a loaf shape and baked or smoked] history.
The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan. Food historians can't pinpoint its origin exactly, but there are many cultures that have a form of meatloaf. Kibbeh in the Mideast would be one, German, Belgian and Dutch all have shared contributions to the minced meat phenomena and Italy, Africa and China also have its own variations of minced protein rich specialties.
Now, let's get down to biz! This recipe has gotten such great results, because I've taken meats that you don't traditionally mix and created something different and quite tasty! The fresh herbs give it balance and compliment. Note: all ingredients are organic for the best outcome and all herbs are fresh with seasonal vegetables.
Loaf
1/2 lb. Ground Chicken
1/2 lb. Ground Veal
1/2 lb. Ground Lamb
3 Cloves Minced Garlic
1 Whole Medium Minced Shallot
2 Tbsp. Chopped Italian Parsley
1 Tbsp. Finely Chopped Sage
1 Tbsp. Finely Chopped Rosemary
1 Tbsp. Chopped Thyme
3 Tbsp. (Your Fav) House Seasoning
One Egg
Olive Oil
(gravy or condiment after cooking is optional)
Mix all meatloaf ingredients, in a large bowl, with your hands squeezing the aromatics, herbs and egg into the meat; being careful not to over work the meat--making it tough. When all ingredients are mixed turn the meat out into an oiled (olive of course) Pyrex baking dish (8" Square). Shape meatloaf to fit inside the baking dish smoothing over the top. Cover with foil paper and bake at 350 degrees for about 30 minutes or until brown and edges have come away from the sides of the baking dish. Drain liquid out of the baking dish to make gravy. Bake uncovered for 3-5 minutes after adding condiment to the top of the loaf. This could be your favorite Bar-B-Que sauce, ketchup or dijon. Cut into slices and serve.
Mashed Potatoes
6 Large Yukon Gold Potatoes
Water
Sea Salt
2 Tbsp. Finely Chopped Chives
Half and Half
3 Tsp. Sweet Cream Butter
White Pepper
Fill medium size pot with water and sprinkle sea salt to taste. Let the water come to a boil. Add peeled, washed and quartered potatoes to boiling water and let them cook on medium-high heat until fork tender. Drain water from the pot and mash the butter in--along with chopped chives and half & half. Add salt and white pepper to taste. Dollop onto plate and serve.
Seasonal Veggies
1-2 lbs. of Seasonal Vegetables
2 Tsp. Salted Butter
1 Meyer Lemon
Black Pepper
1 Clove Garlic (Just Broken)
Melt butter in a large saute pan on medium high heat. Add the clove of garlic and then the washed, peeled and or cut seasonal veggies to the pan. As veggies get tender, squeeze lemon juice into the pan mid way through the saute and one very thin slice of the lemon with salt and pepper to taste. When veggies are soft, turn them out into a large ceramic dish for serving.
Enjoy it all while it's hot with a cool glass of white-peach lemonade!!!! Tasty
comforting about "Meatloaf, Mashed Potatoes and Sauteed (Seasonal) Veggies".
I just wanted to attempt to pay proper homage to the classic delight. So before we go straight to the blow-for-blow; a moment for a snippet on meatloaf [a meat dish consisting of seasoned ground meat (usually ground beef or a combination of ground beef and lamb, or pork), which is formed into a loaf shape and baked or smoked] history.
The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan. Food historians can't pinpoint its origin exactly, but there are many cultures that have a form of meatloaf. Kibbeh in the Mideast would be one, German, Belgian and Dutch all have shared contributions to the minced meat phenomena and Italy, Africa and China also have its own variations of minced protein rich specialties.
Now, let's get down to biz! This recipe has gotten such great results, because I've taken meats that you don't traditionally mix and created something different and quite tasty! The fresh herbs give it balance and compliment. Note: all ingredients are organic for the best outcome and all herbs are fresh with seasonal vegetables.
Loaf
1/2 lb. Ground Chicken
1/2 lb. Ground Veal
1/2 lb. Ground Lamb
3 Cloves Minced Garlic
1 Whole Medium Minced Shallot
2 Tbsp. Chopped Italian Parsley
1 Tbsp. Finely Chopped Sage
1 Tbsp. Finely Chopped Rosemary
1 Tbsp. Chopped Thyme
3 Tbsp. (Your Fav) House Seasoning
One Egg
Olive Oil
(gravy or condiment after cooking is optional)
Mix all meatloaf ingredients, in a large bowl, with your hands squeezing the aromatics, herbs and egg into the meat; being careful not to over work the meat--making it tough. When all ingredients are mixed turn the meat out into an oiled (olive of course) Pyrex baking dish (8" Square). Shape meatloaf to fit inside the baking dish smoothing over the top. Cover with foil paper and bake at 350 degrees for about 30 minutes or until brown and edges have come away from the sides of the baking dish. Drain liquid out of the baking dish to make gravy. Bake uncovered for 3-5 minutes after adding condiment to the top of the loaf. This could be your favorite Bar-B-Que sauce, ketchup or dijon. Cut into slices and serve.
Mashed Potatoes
6 Large Yukon Gold Potatoes
Water
Sea Salt
2 Tbsp. Finely Chopped Chives
Half and Half
3 Tsp. Sweet Cream Butter
White Pepper
Fill medium size pot with water and sprinkle sea salt to taste. Let the water come to a boil. Add peeled, washed and quartered potatoes to boiling water and let them cook on medium-high heat until fork tender. Drain water from the pot and mash the butter in--along with chopped chives and half & half. Add salt and white pepper to taste. Dollop onto plate and serve.
Seasonal Veggies
1-2 lbs. of Seasonal Vegetables
2 Tsp. Salted Butter
1 Meyer Lemon
Black Pepper
1 Clove Garlic (Just Broken)
Melt butter in a large saute pan on medium high heat. Add the clove of garlic and then the washed, peeled and or cut seasonal veggies to the pan. As veggies get tender, squeeze lemon juice into the pan mid way through the saute and one very thin slice of the lemon with salt and pepper to taste. When veggies are soft, turn them out into a large ceramic dish for serving.
Enjoy it all while it's hot with a cool glass of white-peach lemonade!!!! Tasty
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