east village delights

There are many many reasons why I love the East Village. You would be correct in assuming all of these reasons are edible.



Well, there used to be food on that plate, but I ate it before I remembered to take a picture, but what nice Thai Ice Tea!

Mini Thai Cafe on Avenue A between 5th and 6th Ave is just about the only Thai restaurant that has my full approval. I learned to eat Thai food in Thailand, and therefore eschew all the Americanized versions of Thai food around the city. I am snobby about Thai food for a reason. Though I am fully supportive of the zany sushi combos only Americans make, the changes to the Thai cuisine disturb the delicate balance of flavors that makes Thai food so delicious. Some of the changes include making all the food much sweeter than it usually is, and using chicken breast which is healthier, is not the meat of choice for long stewed curries.

The number one reasons to hit Mini Thai Cafe is the Gai Yang -- Thai BBQ Chicken. There would be a picture of it also, but I'm afraid I dug in right away. My friend enjoyed his Curry Massaman as well. The summer rolls were good. The curry puffs were only mediocre, but the Thai Ice Tea was refreshing, light, and sweet.

The restaurant itself is small and cosy with friendly waitstaff. They'll smile if you say "sawadee-cah" (if you're a female) or "sawadee-krup" (if you're a male). And don't forget to thank them with "cab-kun-cah" (again female), or "cab-kun-krap."

I highly recommend making the trek out to 6th and A. Take the F train to the 2nd St stop and walk. Yummy Thai food awaits.

chicken soup thai style

During the one rainy cold week here in NYC, I managed to come down with a cold smack dab in the middle of June.



After a day or so of cold medicine, I decided I needed soup therapy. The reason why the spicy soup I've made works so well, is that in addition to the warmth of the soup soothing the throat, the spicyness helps open up the sinuses as well.

I'm sure you can still eat this soup when you're feeling fine. It'll probably even taste better without a stuffy nose.

Joy's Get Better Quick Thai Chicken Soup

2 T vegetable oil
3 T red curry paste
4 chopped chicken thighs (boneless, skinless)
2 baby eggplants in 1/2 inch pieces (get Japanese ones if you can find them)
1 yellow pepper, 1 orange
2 scallions
2 c chicken broth (1 boullion cube/2 c water)
1 can of coconut milk
1 inch of ginger in thick slices
2 serrano chiles chopped (or less to taste of how spicy -- omit seeds if you'd like it milder)
1/3 bunch of chopped cilantro
juice of one lime
2 t brown sugar
fish sauce to taste

In a large pot, heat 2 T of vegetable oil. Add the curry paste being careful of the spatter. Break up the curry paste and fry until fragrant (about 2 minutes). Then, add the chicken thighs and fry for another two minutes. Add the vegetables and continue to fry for another five minutes. Add the broth, coconut milk, ginger slices, serrano chiles and scallions. Bring to a boil and simmer for 30 minutes. Add the brown sugar and fish sauce to taste. Then squeeze the lime in the soup right before serving.

Since this soup uses chicken thighs it's all right to let the soup simmer as long as you want. The meat just gets more tender.

Makes about 6 servings.

As they say in Thai: aroi maak maak (very very delicious)

Oh, and don't eat the ginger slices! They're in the soup like a French bouquet garni.

trader joe's bonanza

I mentioned to a friend, I had always thought my twenties would be a time where I would be waltzing into Trader Joe's and picking up some tasty chicken tamales from the freezer section for a song, but I ended up living in every city which didn't house this store. However, at long last, Trader Joe's has opened on Manhattan located on 14th St. and 3rd Ave. Here's something I roasted up today from my spoils from TJ's. There's nothing like roasted veggies in the summer.



Roasted Portobello Mushrooms and a Medley of Potatoes

3 large portobello mushroom caps in thick slices
2 lbs of a variety of small potatoes in slices: red ones, purple ones, fingerling ones
3 cloves of garlic
2 t olive oil
1 t salt
freshly ground pepper to taste
5 sprigs of fresh thyme
3 T of fresh flat leaf parsley
1 oz of soft Spanish goat cheese
1/4 of a lemon

Preheat oven to 400 F.

In a large bowl toss the potatoes with all of the ingredients except the goat cheese and lemon juice. Cover a heavy baking tray with aluminum foil. Roast at 400 F for half an hour. Then, crumble goat cheese over the vegetables. Turn up heat to 450 F and roast for another fifteen minutes. Squeeze the lemon over the top of the dish when it's finished.

I have to say that it's hard to wait for potatoes to roast up. I find myself hovering around the stove trying to grab hot pieces of potatoes, and they're excellent as leftovers too ...

curious, google blueberry and itoen ...

Turns out if you google blueberry and Itoen (a Japanese tea company), you'll come up with one of my blog entries.



Voila, it's my new drink of the summer season. The blueberry green tea Itoen has created is at the top of my list for the new breed of tea-juice creations. I remember fondly back to my Amherst days when Fresh Side introduced me to the delights of a voluptuous peachy tea.

Itoen also makes black iced tea with: raspberry, apple, lemon, mango and peach. Though I was consuming many liters of the peach flavor in previous weeks, blueberry has won with raspberry coming in at a close second. It was completely dangerous for me to find out I can order it by the caseload.

Either I will turn into a big blueberry like Veronica from Charlie's Chocolate factory, or maybe my vision will become much more acute (since blueberries are proven to be wonderful for your eyes).

they call it cafe lux for a reason

New digs, new eateries ...



Cafe Luxembourg, located on 70th St between Amsterdam and whatever street is more westerly of it, has been a gem of a restaurant on the Upper Westside for a good twenty years. They obviously are doing something right. At dinner I had a Wild Mushroom Risotto with Asparagus gratin, Tiger Shrimp with Pasta in a Parmesan Cream sauce, and Blood Orange Sorbet.

Both the risotto and pasta were delicious. I thought the sorbet was too sweet though and detracted from the sophisticated flavor of the blood orange. I often say to my friends about New York restaurants that it takes a lot of excite the jaded New York palate, so one will see a lot of fusion on restaurant menus or there are the restaurants who simply do things very very good.

Cafe Luxembourg falls into the latter category. My only reservation about Cafe Lux is the price range ($25 is average for an dinner entree), but it's now much more conveniently located than Pastis. I'm eager to go again and perhaps try out their brunch menu one of these weekends.

yumma yumma

Oh, what have we here?



Why yes, it's one of New York City's finest ways to cool off during its 90 degree plus summers.

This is a fresh mango slushy coconut aloe jelly drink. It comes with a very big straw, as you can see in the picture. This delicious cool and creamy drink is from Healthy Dessert which is located on Center and Walker in Chinatown. The novelty of this drink comes from its multi-colored tiers. Fresh mango chunks sit on top of a layer of coconut slushy over mango slushy over a pool of questionably green aloe jelly (which is good for your skin from the inside too). The drinks come in a veritable rainbow of tropical flavors. Also, the mango pudding is not to be missed.

Healthy Dessert is newly reenovated too, so now you can sit contentedly browsing through the Asian mags while listening to cheesy Asian pop music in chairs with backs. Sounds like heaven, no? Healthy heaven ...

tv dates released

Well.

There a thing in tennis called "quick-served," where someone serves the ball before the other player is ready and, of course, is caught off guard.



The Community Access Television station effectively quick-served me when my friends came up to me and said heartily (they're Austrians), "We saw you on TV!"

Here are the upcoming dates this week, showing on CAT, Channel 18 on Cox Cable:

Tuesday, 5/9/2006 4:00 PM
Thursday 5/11/2006 8:00 PM
Friday 5/12/2006 6:00 PM

We're having a viewing party at Ella's Restaurant in Fayetteville, AR in the lounge which is on the corner of Maple and Arkansas Avenue at 8PM. I would love it anyone would like to join me in watching.

For my other readers, I'll be releasing videostream as soon as I have my hands on the edited programs ...

japanese picnic and wiffleball

Perfect weather calls for dining outdoors while the sun sets at 8pm.



I hanker after raw tuna despite all my mother's warnings about mercury.

Spicy Tuna Tataki

2 scallions
3 tuna steaks
3 t sriracha sauce

In a food processor, first blitz the scallions, and then add the raw tuna steaks. Mush together with sriracha sauce (the key ingredient to spicy tuna). Keep cold.

Wasabi Potato Salad

3-4 medium sized red potatoes
3-4 scallions minced
3 t chopped parsley
4 boiled eggs (10 minute eggs)
3 T wasabi mayonaisse
salt and freshly ground pepper to taste

Nori sheet in matchsticks (optional, cut with scissors)

Boil the potatoes for 20 minutes. Add eggs into the pot at the halfway point. In the meantime, mince scallions and parsley. After the potatoes are finished dice them. In a large bowl place diced potatoes and peeled boiled eggs in. Throw in the rest of the ingredients, mashing the boiled eggs with a fork into uneven pieces.

Serve with Green-Mint Ice Tea.

Green-Mint Ice Tea

1/2 c boiling water
2 Green-Mint teabags
24 cubes of ice
6 c cold water

Steep the tea for 10 minutes. Put tea in a pitcher and add the ice, and then add the rest of the water and stir.

pizza saladry

Someone told me that living in Japan I would eat the weirdest things like seafood pizza pancakes (mmm, delicious).



However, no one told me I would find one of my most favorite pizzas in the world at Las Chicas in Omotesando. This place is impossible to find, like all things in Tokyo, which was built to confuse invaders and has ultimately confused both tourists and regular Tokyo-dwellers for centuries.

I want to say if you find Muji-Rushi turn the corner and keep going straight down until you see a California styled building. Forget it, just e-mail me if you need the directions.

Anyway, at Las Chicas I discovered smoked salmon and fresh mozzarella pizza. Disgusting, you say? Delicious, I say!

Fresh Mozz & Smoked Salmon Pizza

Pizza dough
Pizza Sauce
1 Ball of Fresh Mozz
1 oz of smoked salmon
Fresh Herb Salad (or mesclun and add in fresh parsley, dill, and basil)
Japanese Mayonaisse

Preheat oven to 350 F

Roll out dough in whatever shape you can. (Dough is very difficult to get into shape). Add sauce and 1/4 inch thick slices of fresh mozzarella. Bake for about 20-25 minutes. The key is making sure the crust is finished baking up.

Then cool the pizza and add small bits of smoked salmon, and then add sald until it makes a nice mountain and drizzle with Japanese Mayonaisse.

As a friend pointed you, often you can buy pizza dough from pizza places for very little. I admit that I use tinned pizza sauce, but in other less American friendly environs, I have used a mixture of half Tomato sauce with basil and garlic tomato paste to some success.

If you're interested in the other fabulous pizza I love to eat, it involves regular mozz, but includes strips of doner kebab, chili and yogurty garlic sauce.

Come visit me in Stockholm and I'll take you.

a food blog without a recipe is like ...

A foodblog without a recipe is like ...

... a recipe posting without a picture.

Actually, I've been sitting on this news for awhile since everything has been in production, but I am releasing five Food TV shows both on TV (in Northwest Arkansas), and over the 'net (being able to download the episodes) and we might even have some DVDs to distribute.

Featured on the "Cooking with Joy" series is well, a heck of a lot of Asian cuisines, and some fusion tossed in there for good measure. In these episodes I teach everyone how to find ingredients at local Asian groceries and help you navigate and find the best snacks too! You'll be able to find all the recipes here on this website, and of course I'll be entertaining offers to make more TV shows (hopefully!).

Predicted release is going to be late May to June 2006. I'll certainly post any more updates as it goes along.

So far we've filmed:

Korean Food: Soon du bu (Spicy Tofu Soup), Korean Vegetable Pancakes with Kim Chi and mayonaisse
Japanese Food: Miso Glazed Salmon, Age-dashi Tofu (Soft Tofu in Tempura Broth), Edamame, and Pumpkin Miso Soup with Ground beef and Shrimp
Thai/American Food; Curry Chicken Tea Rolls, Baked Banana and Mango with Fresh Coconut Desert
Burmese Food: Coconut Curry Chicken Noodle Soup, Red Snapper Wrapped in Banana Leaves, Golden Raisin Basmati Rice

The last I'm planning for a Vietnamese show featuring some summer rolls and other dishes.

I'm excited and I hope you are too!

roasted eggplant ... garlic

What is a blog entry without a picture?

Probably a recipe posting of mashed roasted eggplant which is extremely tasty, but mushed eggplant just doesn't photograph well. Besides, it's already been eaten.

The way you pick an eggplant is to pick one with a rich dark purple color with taut shiny skin. The more wrinkly it is, the older it is. Also the older it is the more the seeds become prominent.

Middle Eastern Roasted Eggplant Salad (of sorts)

1 large eggplant
1 head of garlic
2 t lemon juice (or to taste)
1/2 t red pepper flakes
some drizzles of olive oil

Take head of garlic and drizzle oil on it and wrap it in foil twice.

Set oven to 450 F and set eggplant in a dish or on foil and place the garlic in there too. Poke the eggplant all over with a sharp object. Wait until one side is charred and then make it roll over and then keep charring. At some point the eggplant will start to get saggy and look deflated. Take it out of the oven and let it cool. By this time, the garlic will be roasted as well (this all takes about 45 minutes).

Incise the eggplant and remove and discard all the seeds. Cut off the top and discard as well. Mash. In a bowl include two of the roasted garlic cloves and continue the mashing process. At this point include the lemon juice, red pepper flakes and drizzle the entire thing with oil.

This tastes fabulous on a cold plate or maybe a great 'sauce' over some cold pasta on a sunny day.

huzza for mezze

My favorite:



Mezze is a cold platter where you eat lots of different things together. This is my panultimate favorite because I'm the sort who wants to eat just a little bit of everything.

Putting together a mezze is a breeze once you have the right ingredients: store bought hummus, greek yogurt, stuffed grape leaves, marinated olives, feta, and cucumber salad.

I got introduced to spicy marinated olives through a good friend whose father is Moroccan.

Spicy Marinated Olives

marinated olives:

1 lb olives
2 T red pepper flakes
juice of 1 lemon
2 serrano chilies chopped
1/4 c olive oil

In a large ziplock bag put all the olives and half the brine from the jar in it. Add the rest of the stuff. marinate for at least four hours. When the olives are gone (which happens more quickly than you'd think) add more olives to the marinade mixture.

Fake Tabouleh Salad

I rarely have the tabouleh around the house, so here's my modified salad:

1/3 English hothouse cucumber
1/4 bunch of parsley (flat leaved)
2 sprigs of fresh mint
2 T of lemon juice
1/4 small red onion minced

When I serve the hummus, I add a drizzle of olive oil and a sprinkle of paprika.

Mezze is fabuous for a lazy lunch.

how to use up a lot of dill

Gravlax gone awry.



I actually tried to make gravlax from scratch from a Norwegian cookbook, but it ended up being a disaster so instead I promptly took myself to the supermarket and bought some smoked salmon instead.

I am not certain if this really qualifies as cooking so much as just putting all the ingredients on one plate.

Collect the following ingredients:

Steamed potatoes with dill (preferrably new potatoes)
Wasa sourdough rye crispbread
Butter (preferrably Danish or European buttter)
Creme fraiche (or sour cream)
Bunch of chives
Bunch of fresh dill
Gravlax or Lox
Hard boiled eggs
Mature English Cheddar (the Swedes would likely use Jarlsberg)
Sweet Mustard Sauce (recipe follows)

Sweet Mustard Sauce

8 T of Dijon mustard
8 T of sugar
2 T of vinegar
3 T chopped dill
4 T oil

The sauce will keep for a week in the refrigerator.

How to steam potatoes. Use a vegetable steamer and steam them for about 20 minutes. As you can see, I cut mine into smaller pieces so they cooked faster. Drape dill over potatoes to flavor them while they're being steamed.

And, as the Swedes say: Varsågod och äta!

there's no such thing as too much chocolate

Sometimes a girl needs a chocolate fix ...



Chocolate Cupcakes with Dark Chocolate Toblerone Ganache

3 oz semisweet chocolate
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c unsweetened cocoa powder (not Dutch process)
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 c butter (melted)
3/4 c milk
3/4 c greek yogurt (or 1 1/2 c buttermilk or half ratio of milk and sour cream)
1 t vanilla

Dark Chocolate Toblerone Ganache

8 oz dark chocolate (semi-sweet)
8 oz Toblerone
1 cup heavy cream

Preheat oven to 300°F.

Line cupcake pans with cupcake papers.

Chop the 3 oz of chocolate and combine with the hot chocolate and let it melt and mix it until it's smooth.

Combine and mix all the dry ingredients in a large bowl: sugar, flour, salt, cocoa powder, baking soda, baking powder.

In another large bowl beat the eggs and add the butter, vanilla, and chocolate/coffee mixture. Add the dry ingredients to the wet combining them until somewhat smooth.

Bake for about 20 minutes, checking at 15 minute in case the oven runs hot.

How to make the frosting:

Bring 1 cup of heavy whipping cream to a near boil and add chocolates and stir until combined. Set in freezer and every five minutes check and stir until nicely thickened.

This makes a bajillion cupcakes. Sharing is nice!

Things that make you go mmmmmm.

The pleasure of having a well stocked pantry means that you're sort of padding yourself for success. In this case, I had a jar of marinated artichokes, a wedge of parmesan, and a handful of walnuts.



Artichoke Pesto

¾ jar of drained marinated artichokes in oil
2" x 1" of parmesan reggiano or perhaps 3 T of grated parmesan
½ c walnuts*

optional: lemon

Makes about one cup. Keep leftovers refridgerated.

In a small food processor, place all ingredients in at once and chop into small pieces. Feel free to taste as you go.

Artichoke pesto is a delicious and unconventional condiment which you can serve with bread. In this instance I dabbed it on top of a poached egg which perched on a toasted wedge of olive sour dough bread.

I love poached eggs for breakfast.

*Keep your walnuts in airtight containers in the refrigerator because they have oils that deteriorate which diminishes the flavor.

spiced pears and snow

Last night I tried to think of something that would taste cosy on a chilly night.



Only one third of the pear cake is shown because my girlfriends and I already ate the other two-thirds.

This pear cake has the spongey dense texture of a carrot cake.

Spiced Layered Pear Cake

1/2 c pecans finely chopped in food processor (becomes crumbly pecan flour)
2-3 large Bosc pears thinly sliced
2 c all purpose flour
3/4 c of unsalted butter (1 and 1/2 sticks) melted
1 c white sugar
1/4 c dark brown sugar
2 t cinnamon
2 t baking soda
1 t salt
2 eggs
1 1/2 t vanilla

Preheat oven to 350 F

Thinly slice the pears, paint them with a little butter and lightly coat in dark brown sugar and finely cut pecan flour. Combine flour, salt, baking soda and white sugar in a large mixing bowl. Lighty beat the eggs and combine them to the melted butter in a separate bowl, and add the vanilla. Make a well in the combined dry ingredient bowl and add liquid mixture in, stirring until completely combined.

In a loaf pan, cover bottom with pear slices then add one thin layer of cake batter, repeat layers until the top and end on a pear layer.

Bake for 1 hour. At around 45 minutes, check the middle by using a fork to see if it comes out clean.

Enjoy ...

raita of my heart

I was too hungry.


I intended to make some sort of Cuban styled rubbed pork with the pork tenderloin center chops I had bought, but hunger overcame me so I threw together something from a spice rub I already had.

This meal cooks up pretty quickly -- in about 30-40 minutes.

Harissa Rubbed Pork Chop with Red Potato Wedges with Zucchini and Goat Cheese

3 pork chops
3 T harissa* (please figure out how spicy your harissa paste is and increase or decrease accordingly)
2 T olive oil

5 large red potatoes
1/4 t cinnamon
1/4 t paprika
cracked black pepper
1/4 t salt
1 t olive oil

1/2 small zucchini large diced

2 oz. soft goat cheese

Raita

1/2 c plain yogurt (try to find one without pectin in it)
1/4 t salt
1/4 t crushed cumin seeds
1/2 cucumber small diced
cracked black pepper to taste

Preheat oven to 375 F

In a large bowl toss potato wedges and zucchini with salt, cinnamon, paprika, black pepper and olive oil. On a baking pan lay down aluminum foil and put potato and zucchini mixture on the aluminum foil. Crumble goat cheese onto the vegetables. Try not to allow the goat cheese to rest on the foil or pan because it will bake too quickly.

Bake for at least 30 minutes, or for as long as you can bear. The zucchini is usually ready a little before the potatoes, and I would be lying if I didn't say that I didn't stand in front of the oven snatching pieces of zucchini and melted goat cheese to eat.

Prepare the raita by mixing everything in a small bowl.

Combine the harissa paste and olive oil in a bowl and coat the pork chops with the mixture. Sprinkle chops with salt and freshly ground black pepper.

When the potatoes and zucchini are ten minutes away from finishing heat a large skillet to medium high. Do not crowd the chops. Saute for around 8 minutes total. My chops were very thin so they finished up fast. For optimal browning, only flip the chops once.

I guess Carribean tastes will have to wait for my next dish ...

I read "bacon" so I ate it

In a happy accident, I read the title of the soup as "Bacon Provencal Fish Soup



Which, of course, I took to mean the soup that had both bacon and fish in it. Upon closer reading I realized the author was refering to Bacon's restaurant soup. But since my heart was set on bacon, bacon it was ...

Also, behind the soup is a beautiful way to keep your parsley (and cilantro) fresh, by putting them in a cup with fresh water (remember to change the water daily). This makes it easy to snip what you need.

Joy's Provencal Fish Soup

5 slices of thick cut bacon diced
5 large red potatoes diced
half a large onion thinly sliced
3 cloves of garlic minced
2 cans of plum tomatoes
1/3 bunch of parsley
3 sprigs of fresh thyme
2 leaves of fresh sage
2 fresh bay leaves
1/2 c of dry vermouth
2 filets of tilapia cut into large chunks
cayenne pepper to taste
freshly ground black pepper
1 c water

Optional:
Garlic Aioli (1 clove of garlic + 3 T favorite mayonaisse)
Nicoise olives
Salt

Over medium high heat, fry the bacon until half way done, add onions, and saute until translucent. When the onions are nearly finished add the garlic, thyme, bay leaf, and sage for one minute. Add the tomatoes, breaking them up in the pot, and add the vermouth. Add one cup of water and the diced potatoes and simmer until the potatoes are soft (around 20-30 minutes). While the soup is simmering, in a mortar and pestle, mash the garlic with a little bit of salt, and add to mayonaisse.

When the potatoes are finished cooking, add the tilapia fillet chunks and cook for an additional 10 minutes. Serve with aioli if desired and a bunch of nicoise olives.

Bon appetite!

embarrassingly easy korean

Good Kim-Chi will strip paint, in all likelihood.



I love Korean Vegetable Pancakes. I must not speak Korean well because when I discussed them with the lady at the Korean Grocery Store, I said: Chi-Chi-Mee. She didn't understand me, and then she said, "Oh!" and repeated it back to me with an entirely different inflection.

Without further ado ...
Mini Korean Kim-chi Vegetable Pancakes

Ingredients:
1/2 c Kim-Chi
1/2 c Vegetable Pancake Mix (buy at Korean or Japanese Grocery store)
1 scallion chopped in diagonal slivers (it looks prettier that way)
1/2 c water
Oil for frying (less than 2 teaspoons)

Japanese Mayonaisse (less than 1 t)

Optional:
Mini food processor

Step by step:



The flour batter mix to buy at the store.



It's a one-to-one ratio of flour mix to water here. I just made a half batch for me today. (1/2 c flour, 1/2 c water)



Here I blitzed the Kim-Chi, but it's fine just to roughly slice it into more biteable pieces. Then I added the chopped scallions.



Then heat your pan to high and add oil, then turn down to medium heat and add batter in about 3 in radius circles. I obviously have not mastered the perfectly round curved edge pancake technique yet.



Drizzle with Japanese mayonaisse and serve as an appetizer, or light lunch. I ate this with my Soft Tofu in Tempura Sauce recipe for lunch today. I have a happy stomach.

you say japanese lemon, I say yuzu

Product Spotlight Time!



When I spent New Year's Eve in New York, it was bitterly cold, and by the time I got inside the apartment where the party was, though there was much champagne offered, I only wanted tea.

My friend then graciously offered to make me Honey Citron Tea, but the way it was prepared was like nothing I had ever seen before. I have seen plenty of tea in powdered form (an Asian favorite), but I had never seen tea in a jam.

To be quite honest, all this Korean "tea" looks like is marmalade, but it is amazingly delicious, lightning fast to prepare, and great for when you feel a cold setting in. And it is entirely free of caffeine, but doesn't have that annoying taste that some herbal teas have.

You boil water, and scoop a large tablespoon of jam into your cup and stir. Voila.

You can find this in any Korean grocery store. Usually it is on the shelf near the jam, or in the refrigerator.

When hunting down this tea jam, my Japanese friend was telling me that it actually wasn't a regular lemon, but a special one.

"Yuzu." I said back to him, with a glint in my eye. (I have lived in Tokyo for a year).

first stop little peking!

Oh my. I have a slew of things to write about.



They do say pictures are worth more than many words, no?



The exquisite gustatory delights of well made Chinese food often elude me. However, in Orange County, California, if you are ever in the middle region, you must go to Little Peking. I suppose some would call this a hole-in-the-wall type of restaurant. It is located in the shopping center on the south east corner of Westminster and Newland at: 8566 Westminster Ave, Westminster, CA 92683.

I have had homemade dumplings in Beijing, eaten in Chinatown in San Francisco, Toronto, and New York, and I can still reassure you that these are by far the best dumplings I have ever eaten. Pictured above are the boiled dumplings and the roast beef in onion pancake roll.

The pork leek filling coupled with the home made dough make Peking a frequent must, along with their very reasonable prices. One order of succulent pan fried or boiled dumplings will only cost $5.

Only in the past few years has my family enjoyed the roast beef onion pancake roll. The roll is comprised of a crispy fried green onion pancake wrapped around layers of chinese flavored roast beef, fresh green onions, and hoisin sauce.

Hm, I feel a little drooly just thinking about visiting Little Peking restaurant, but unfortunately it is so far away.

a life full of tiny olives

One of my favorite places to eat in New York is Le Pain Quotidien, and yes, I know they're all over the place. The beauty of this Belgium (?) restaurant is that the food is never overly complicated, but simply fresh and put together with great appeal. And, of course, great bread.

I mention LPQ because they have the most exquisite nicoise olives. I'm not certain why these tiny olives are so appealing, but they are a delightful addition to just about everything you could imagine them on.

During Thanksgiving I visited a friend who made a fabulous recipe from this cookbook:



He made the fried oysters with andouille sausage and salad and frizzled leeks, which was so delicious, and so entirely out of my repetoire.

For some reason this French bistro style reminds me of Japanese cooking. Japanese cooking often relies on a few clean strong flavors that balance each other. This often makes cooking Japanese food quick, and to my surprise, this lunch of Warm Potato Salad and Nicoise Salad was quick and easy to prepare.

Warm Potato Salad

1 1/2 lb of small red potatoes steamed
2 T olive oil
3 T white vinegar (I used rice vinegar)
2 T dry vermouth (or any dry white wine)
1 t salt
2 green onions minced or bunch of chives chopped
4 stalks of parsley (flat leaf) chopped
2 scallions finely minced or equivalent amount of red onion finely minced

Steam the potatoes for about 20 minutes, pierce to see if they're finished. Potatoes should not be mushy. While potatoes are cookin' mix olive oil, vinegar, vermouth, and salt in a bowl. Mince chives, parsley and scallions and set aside. When the potatoes are finished, in a small bowl toss the potatoes with the vermouth dressing and let sit for about 10 minutes. After that toss with the garnish.



Nicoise Salad

1/2 c nicoise olives
juice of 1/2 of a lemon
3 T capers
1 can of tuna
4 boiled eggs
1 clove of garlic finely minced
1/2 bunch of parsley finely minced
1/2 red onion finely minced
salt and fresh ground pepper to taste

Boil the eggs for ten minutes. Throw everything in a bowl and mix, pretty much.

I can't keep my hands off the leftovers ...

clementines & marzipan chocolate bars

It's officially winter (as if the minus degree weather hadn't clued me in yet).

This pair is what officially keeps me happy and are pretty much the tastes of the season:

plus


There's nothing better than waking up on a chilly winter morning and eating a few sweet clementines.

A little bit 'o history about these plump sweet orange beauties:

"The origin of clementines is shrouded in mystery. Some attribute their discovery to father Clement, a monk in Algeria, who tending his mandarin garden in the orphanage of Misserghim, found a natural mutation. He nurtured the fruit tree and subsequently called it "clementino". Others, like Japanese botanist Tanaka, believe that clementines must have originated in Asia and found their way through human migration to the Mediterranean. Whatever their origin, the fact is that clementines found their natural climate and soil in Spain, where they developed their particular aroma, sweetness and taste. Commercial production of clementines began in Spain in 1925. Today there are 161,000 acres dedicated to the cultivation of clementines." from Produce Pete

pingu a'boil

Before anyone protests, Pingu is just doing his job -- what he's supposed to do. I have gotten these adorable ceramics from Tokyo which my good friend arranged to buy for me to my delight.

I use my ceramic Pingu also for chocolate pots de creme, which is a recipe for another day.

Today I learned how to coddle an egg!

I don't think anyone hardly coddles eggs anymore, leastwise on this side of the Atlantic. If you look up coddlers you'll see things that look like modified tiny mugs with handles and lids.

While I have extensively explored baked eggs (which are also done in ramekins) coddled is an entirely new way for eggs. And of course my heart swoons.

Eggs are particularly prominent in Asian cuisine. I tend to look a little taken aback when someone doesn't love eggs. Who can forget the description of the golden flakey meat pies that had boiled eggs inside it like hidden treasures?

Sorry for the long rambly introduction, but coddling eggs is really easy ...

Joy's First Coddled Eggs

2 fresh eggs
2 T grated cheddar
1 t harissa
1 t milk
tiny lump of butter

freshly ground pepper and salt to taste

Coddled recipes recommend you butter the dish, but I just throw in butter on the bottom, and add everything. Set the coddler in the pot and bring to boil and boil for around 12 minutes. The water should reach halfway up the cup/ramekin/coddler.

At the end of the time, usually most of it was cooked, but not the middle, but I mixed it up a little and the residual heat cooked up the uncooked parts. The yolks should be softly cooked ...

Having harissa around makes my life happy. Something about that pungent paprika garlic spicy mixture really makes everything delicious.

an imprecise science

It's not called cheating if it tastes good ...



So, as with many pleasures of the kitchen, new favorite recipes are hit upon by accident.

I found that when I stuck my leftover acai smoothies in small cups the freezer, that if I took them out to take a bite out of after dinner, often times they had become a pleasing granita or sorbetto.

So with much pleasure I present Mango Peach sorbetto:

Mango Peachie Sorbetto

2 cups of frozen mango chunks (you can buy them at Trader Joe's or freeze your own)
4 cups of white peach white grape juice

Blend. It helps to have a good ice crusher function on the blender. Pour into small freezer friendly cups and wait about the length of one rental movie.

With a spoon break up the sides and smush around nicely.

This also has the taste and feeling of a tropical compote which could probably be warmed and served over yogurt or ice cream.

A little summer in your winter ...

it's pronounced "ah-sigh-EE"

Just a quick pantry plug:



Acai is the Brazilian wonderberry of the world:

In his #1 New York Times best selling book, "The Perricone Promise," Dr. Perricone names Acai the #1 Superfood on the planet. He also calls Acai one of the most nutritious and powerful foods in the world! Here's why:

ANTIOXIDANTS - Acai has more Antioxidants than blueberries, green tea, and red wine. Everyone needs antioxidants to seek and destroy free radicals in the body. Free radicals are harmful molecules that can cause premature aging, cancer, heart disease, and even Alzheimer's.

OMEGA FATTY ACIDS - Acai contains Omega Essential Fatty Acids EFA's. EFA's are the same healthy fats found in olive oil, flax seed, and fish and are believed to protect the heart, lower cholesterol & blood pressure, improve depression and fight cancer.

ESSENTIAL AMINO ACIDS - Acai contains a similar protein profile as an egg ... 8 of 9 essential amino acids, which are the building blocks of proteins for strength and endurance.

Acai berry/Acai fruit (Euterpe oleracea)
Also called: Assai palm, euterpe palm, palmito acai, asai, cabbage palm, assaizeiro, pina palm, palmier pinot, jucara.
Parts used: fruit, heart

The acai palm is a tall slender South American (concentrated in Brazil, Guyana, Suriname) palm grown for its fruit as well as for the "cabbage" (the cluster of new leaves more commonly called the "heart of palm"). It prefers swampy areas, and grows quickly. The fronds were (and still are) used for thatching and weaving.

Each acai palm tree produces small deep purple, almost black, fruit (berries) in groups of 3-8 per bunch. The fruit is edible, and its pulp is used in wines, liqueurs, as flavouring, as colourant, and on its own as a juice.

Acai fruit contains essential fatty acids (Omega-3 and Omega-6) plus oleic acid (Omega-9) which are good for lowering Low Density Lipoprotein (LDL) levels. Acai berries also contain high levels of calcium, vitamin e and phosporous, high concentrations of polyphenols making it a good antioxidant.

Current (Western) Use Acai fruit is also high in anthocyanin, a phytochemical that is is found in red wine, blueberries, raspberries, and other foods and drinks that come highly recommended for their health benefits. In fact, acai has up to 25 times the anthocyanin found in red wine, and none of the controversy over its effects.

how to eat a whole head of cabbage

Cabbage isn't a favorite vegetable of mine ...



... but it's really cheap, and as my mother likes to remind me, it's full of a lot of excellent vitamins and such.

I decided to modify a recipe from Jamie Oliver and make Thai Cabbage Packets (instead of Chinese). It's a little similar to making tamales or dumplings, although not nearly as time intensive as tamales.

With a food processor, it becomes pretty simple to make any sort of filling like this one.

Thai Chicken Cabbage Packets

Filling:
4 chicken thighs skinned boned, and roughly chopped
3 spring onions
1/3 bunch of cilantro
1 garlic clove smashed
2 T fish sauce
1/2 inch of ginger peeled and smashed
1/2 t sesame oil
juice of 1/2 lime
salt and freshly ground black pepper

Wrapping:
Chinese Cabbage or
Napa Cabbage

Dip:
Sriracha sauce mixed with
Fish sauce (the dipping kind, not the cooking kind)

Food processor
Steamer or homemade concocted steamer

In effect, just blitz all the filling ingredients together. Although, unfortunately the foodprocessor can sometimes grind the chicken a little too fine, it doesn't really affect the taste. For a more Chinese taste I would reconstitute some dried black mushrooms, maybe 3-4 mushrooms and mince them in the processor for the filling.

Let the filling marinate for about half an hour in the refrigerator. Then, after thoroughly cleaning the lettuce leaves, use about half of a leaf for each packet. There's no need to make sure they stay wrapped since when you put them in a bamboo steamer, you just butt them up against each other. If you're like me, without a steamer, I just put them in a shallow bowl in a raised big pot. The key is not to let the water flow into where the packets are, and these can be steamed in about one inch of water.

Also, when using the Chinese cabbage, try not to use the strong white vein because that ends up being a little too chewy and awkward.

Steam the packets for at least 8 minutes. Check to see if the thigh meat is cooked through. Jamie Oliver recommends just serving it up in the bamboo steamer, which sounds like a fabulous idea, and put a little sauce container in the middle.

They do come out remarkably pretty and tasty.

mohinga!

Since I think of food disproportionately compared to other people, this little monologue might seem a little bizarre. I usually sit around and come up with cravings which can only be satisfied by cooking up that particular dish since I'm usually nowhere close to a restaurant of that cuisine.

So, in the past week or so I was thinking abou Mohinga which is a Burmese curry fish noodle soup. Although in Burma it's served as a breakfast soup, I tend to eat it for lunch and dinner.

It really depends how much soup you want to eat. Here's a recipe for about four to six people.

2 lb firm white fish (catfish, bass)
2 t yellow curry powder
1 t turmeric
1 inch of ginger smashed
1 large onion minced
2 cloves garlic minced
1 t shrimp paste (if you have it)
4 c fish broth or veggie broth
1/2 can coconut milk (7 oz total)
1/2 can of bamboo shoots
1/2 small head of cabbage finely sliced

2 t Cooking oil

Egg noodles or fresh pasta egg noodles

Garnishes: boiled eggs, peeled and quartered, lemon wedges, chopped coriander, and chopped green onion, and fried onion bits.

Depending on whether you plan to use dried pasta noodles or fresh, start a large pot of water boiling for the pasta (cook according to directions), and boil eggs (10 minutes after boil begins). In a large pot heat cooking oil over medium high heat and add the onion and garlic and saute until transparent. Then, add the curry powder and the shrimp paste and continue to fry for another minute. Add cabbage and continue to saute. When cabbage is softened add the broth, coconut milk, turmeric, clump of ginger and bamboo shoots. Bring soup to a boil and then simmer for 30-45 minutes, depending on how long you can bear to wait for the soup to finish. In the last 5 minutes add the fish fillets. When they are cooked, take them out of the soup and flake them and put back into the soup.

In noodle soup bowls place noodles, then soup, and garnish with boiled egg wedges, cilantro and green onion, and squeeze the lemon slices into the soup.

This soup gets better the next day ...

snacking on feta

I'm most often pleased when I have at least five different sorts of cheese. The standard wedge of parmesan-reggiano, soft chevre goat cheese, extra sharp cheddar, double creme brie, halloumi, and feta are all cheeses which make my mealtimes and, maybe even more importantly, my snacks extra delicious throughout the week.



Feta is a cheese that I don't often use in regular cooking. It is great on salads, a good addition to omelets, but late at night, I found myself attempting to snack on feta. If you've tried this, you'll agree with me that feta is pretty anti-quick fingered late-night snacking.

Since I bought a bunch of basil from the farmer's market again, I had the easy idea of a basil mint feta spread, with lemon, of course.

Basil Mint Feta Spread

1 bunch basil
5 leaves of mint
half a block of feta
juice of 1/2 lemon
1 clove of garlic or 2 cloves roasted garlic

optional: 2 T roasted almonds
optional: 3 T creme fraiche or sour cream

I happened to have roasted almonds which I had blitzed earlier to sprinkle over my oatmeal. To do this, toast the almonds on a sheet in the toaster oven on medium-high, and then use a mini processor to roughly chop them up.

I'm not really sure what people did before food processors. Don't be shy about getting one. A small one will cost around twenty dollars, and will save you a lot of elbow grease. Plus, you'll be able to make hummus!

Place basil, mint, lemon juice, and garlic in the processor and blend until semi-smooth. Then, crumble in feta and process until creamy and combined.

If you are going to add in the creme fraiche or sour cream, spoon into processor and blend again.

I served this on my favorite snacking bread "knäckebröd" which is a Swedish crisp bread often made by Wasa, topped with some cherry tomatoes I also bought for a song at the farmer's market. I sprinkled more roasted almond bits on top.

As they say in Swedish varsagod och äta!

pumpkin pumpkin everywhere

A week in pumpkin ...



I'll get around to posting the pumpkin muffins recipe this weekend, but this morning, I increased my pumpkin-quotient and made Spiced Pumpkin Oatmeal with Golden Raisins and Baked Apples.

Spiced Pumpkin Oatmeal with Golden Raisins and Baked Apples

2 apples
Scotish or Irish Oatmeal
4 T + 1 T Dark brown sugar
1/3 c golden raisins
8 T pumpkin puree (non spiced)
1/4 t cloves
1/4 t ginger
1/4 t cinnamon
pinch of nutmeg
pinch of salt

Milk
toasted pecans or almond slices (optional)
1/4 c apple cider (optional)

Thinly slice 2 apples and sprinkle with 1 T of dark brown sugar and set under broiler for about 10 minutes, if toasting nuts, add nuts in the oven in the last two minutes or so.

Prepare oatmeal according to original package instructions, preferrably Scottish or Irish steel cut.
When the oatmeal is simmering, add pumpkin puree, and all the spices (cloves through salt), and add the glug of apple cider.

After the oatmeal is ready, place 1 rounded tablespoon of brown sugar at the bottom of each bowl, then cover with spiced pumpkin oatmeal, flood with milk and sprinkle golden raisins and apple slices on top, and nuts if you have them ...

Cold weather is made infinitely cozier through bowls of warm oatmeal.

some fall tapas for some delight

Mmmm, yummy.

I've had my shared of the garlicky delights of tapas, and I have a great fondness for their bacon wrapped figs or dates. While really good, salty, and sticky, the sweetness of the date usually overwhelmed the dish.



Well, whenever you bacon wrap anything, it's going to tend towards delicious. Here's my home version, with a little daub of luxuriant goat cheese. Though thoroughly ungarlicky, these are extremely good. Don't just save these for parties, make a few for yourself for a great in-between-meals nibble.

Prosciutto Wrapped Pear with Goat Cheese

1 large Bosc Pear in 8-12 pieces
2 oz. French soft goat cheese
8-12 pieces of thinly sliced prosciutto
8-12 toothpicks

freshly ground black pepper

Baking sheet or dish

Set the oven to broil.

Soak toothpicks in cold water.

Core the pear, and cut into 8 pieces. Take a half to one piece of tender prosciutto, daub about 1 t of goat cheese, add pear piece, and wrap and pin with a toothpick. Finish the rest of the pieces in the same way. Set aright and place in the oven for about 5-7 minute under the broiler. Grind fresh ground black pepper over the prosciutto wrapped delights.

Careful, though ... the temptation is to eat these right out of the oven, and they're very hot. Just two of these had me tap dancing my way to class today.

swedish + asian = eastern european?

I've hit upon something really delicious. Swedish-asian fusion, I kid you not ... one of my favorite restaurants in New York is Good World Bar & Grill located on Orchard between Canal and Division, or somehow in that junction serves up Swedish fusion, much to my delight.



I had a few baby leeks -- which cook up fantastically fast, and some new potatoes. Of course I've seen the potato leek ravioli in Little Italy delicatessens, and the school cafeteria introduced me to the winter coma inducing pierogis.

These little babies are a little time intensive. Save this for a night when you would enjoy the rhythm of folding dumplings.

Curried Potato and Baby Leek Dumplings with Yellow Coconut Curry Sauce

Dumpling Filling

12 new potatoes
3 baby leeks
1 heaping teaspoon of yellow curry powder
1/4 c milk
2 t butter
1 t sea salt

1 package of Gyoza wrappers
(I tend to buy Japanese because they're thicker and then more chewy)

1/2 can of coconut milk (13 oz)
2 t curry powder
1 t brown sugar
juice of 1/2 lemon
2 t fish sauce or soy sauce

immersion blender

optional: coriander and chives for garnish

Steam or boil the new potatoes until tender. They might cook up much faster than the usual 20 minutes. Mince the leeks and saute in olive oil (3-5 minutes). In a large bowl place sauteed leeks, curry powder, butter, milk, and sea salt and blend with immersion blender. When potatoes are ready add (I left the skins on), and also blend with immersion blender.

While potatoes are ostensibly cooking, place the half of a can of coconut milk in a little pot and bring to a boil, add the curry powder and the sugar and fish sauce mixing well. Let the sauce boil down and thicken. When it is creamy turn off the heat and add the lemon juice.

With filling, take a heaped teaspoon for each wrapper. Pinch skin and fold down, and continue pinching as if making petals that you press down. I'll have to put up instructional photos next time. If that fails, just fold and seal.

Over medium high heat, place dumplings in large saucepan (as many as fit comfortably) with a little bit of olive oil. Heat until bottoms of the dumplings are light brown. Then add 1/3 cup of water and lower heat to about a low-medium and place on cover ajar so that the dumplings steam. Steam for about five minute until water is gone.

Serve immediately, since they don't stay warm long with a draping of the yellow coconut curry sauce. I think this serves about four very hungry people.

curry in no hurry

In a beautiful little college town named Amherst, MA two of my favorite restaurants: Judie's and Fresh Side; feature a favorite fusion dish of mine called Curried Chicken Salad. Ordinarily, I would wrap these up Fresh Side style in a nice stretchy chewy mini burrito styled way using Spring Roll wrappers (the frozen ones made out of rice), but since I didn't have any, I made a salad instead.



I took a little bit of inspiration from here and there for ideas for my own curry chicken salad. It was fun since it's been a long favorite of mine, but I've never made it before.

Joy's Curried Chicken Salad

2 Large Chicken Breasts (poached or sauteed -- see Pesto recipe for instructions)
1/4 red onion finely minced or 4 shallots minced
5 t curry powder
6 T mayonaisse
1/2 c golden raisins and currants mixed (plumped in hot water for 15 minutes)
1 small banana in coins
juice of 1/2 a lime
1 t honey
1 t salt
freshly ground black pepper to taste
1/4 c roasted and salted cashews roughly chopped

Optional: half mayonaisse and half yogurt (to give it more tang)

In a container which you don't mind a slight yellow tinge (from the turmeric from the yellow curry powder), mix everything except the chicken in. Cut the chicken into bitable pieces, then combine.

Serve on a bed of lettuce with a side of your favorite dressing, or wrap in spring roll wrappers.

Since I'm tentatively trying to start learning how to make Indian food, I bought a slick little spice grinder, and I made my own yellow curry powder today. This is slightly time intensive, but I think it's more a mental thing because Americans have no problems making marinades. This is like a marinade, just a dry rub. Both Thai and Indian recipes roast their spice pastes before using them to get the essential oils of the spice out.

Joy's Yellow Curry Spice Blend

2 T coriander seeds
2 T cumin seeds
1 t ginger
1 t turmeric
4 green cardamom seeds
dash of cinnamon
1 t fenugreek (I love the way it smells)
2 t red chile flakes
5 black peppercorns

Spice grinder

In a pan over low heat dry roast spices until they are hot to the touch. Don't burn them! Stir so they do not burn. I dry roasted mine for about 10 minutes on a very low heat -- I was afraid of burning the spices. In any event, place roasted spices in spice grinder and blitz. Let cool by spreading out on a sheet of parchment or any other flat surface.

Have you heard of the wonder berry acai? I can't even pronounce it aloud, but this Brazilian berry is supposedly the new most fabulous thing one can eat for your body. Anyway, I bought frozen acai from my organic coop. Here's the smoothie recipe.

Acai Smoothie

1 small banana
2 c juice (passionfruit/white grape)
1 t honey
1 packet of acai (frozen puree)
8 frozen blackberries
8 frozen blueberries

Blend up this baby. No additional ice is needed since the fruit is all frozen. I try not to consume too much smoothie since the sugar content is very high. Also, if you freeze the smoothie (if there are leftovers) it makes a great sorbet.

Smoothies and salads, salads and smoothies. The weather here has gone back up to 80 F again ...

how to make a little tuna go a long way

In celebration of finding fresh fish I made my two favorites: tuna tartar, and tuna tataki.

Though my mother worries, I cannot stay away from ahi tuna in every shape and form: raw, seared, tartar, tataki, broiled; it's all very very tasty.

There are no pictures of these dishes because I devoured them right away.

Tuna Tartar

1/4 lb ahi tuna diced into small pieces
1/2 ripe but firm avocado diced
1/8 onion finely sliced carmelized
two softly cooked egg yolks
1 T ponzu sauce (Japanese soy/lemon flavored sauce)
wasabi

Start with boiling the eggs in the water. When it is boiling, let the eggs continue to cook at a simmer for about 3 minutes. Saute the thinly thinly sliced pieces of onion in the least oil possible on the stovetop. Then, dice up the tuna and the avocado. It's possible to put this in a small form, I tend to use little tupperware or bowl, or just use my hands. Form a circular mound of diced avocado, then place the tuna atop that. Crack open the eggs, and using only the creamy yolks, place in the center of the tuna (you'll have to poke a hole and then reform around it. Place the carmelized onions on top, and pour over the ponzu sauce. Find your chopsticks and eat immediately.



Spicy Crunchy Tuna Tataki

1/4 lb ahi tuna
3-4 chives
1 t sriracha sauce (asian chili sauce, can be found in Chinese grocery stores)
1 T Japanese Mayonaisse
2 T tempura flakes



Toasted Nori cut into thin strips (optional)

soy sauce
wasabi

food processor

Put everything into food processor, and chop until barely combined. Here is an aesthetic choice, you can put the strips of toasted nori on the bottom, a little bit like a nest, or on top. It's really your decision. Form into the traditional pointy mound.

Itadakimasu!

it's still summer here

We read a poem in my poetry workshop called, "Why I Can't Cook Dinner for Your Self-Centered Architect Cousin," the other day which described pesto as "green joy ... a tumbling, leggy dish," by Beth Ann Fennely, which seemed especially good timing because I had bought a bunch of basil from the farmer's market.



Making pesto seems like it'd be a fussy thing, but this is my first time, and I found it really simple with a mini food processor, and the best pesto I've tasted, even pinenut-less.

Pinenut-less Green Pesto

One bunch of basil
2 garlic cloves, smashed
1 square inch of parmesan
juice of half a lemon
1/4 t salt
1 t extra virgin olive oil

Rip off the leaves, smash the garlic cloves and peel off the skin and the rough end, chop of the knob of parmesan and squeeze the lemon juice into the food processor. Then add the olive oil and salt and blend. I can't say this makes a lot of pesto, but pesto definitely packs a punch for the small quantity it makes.

To be honest, I find most meat cooking a bit intimidating. But, here's a way for even the most intimidated by meat cooks to manage. I take a package of 3 skinless and boneless breasts and saute them in olive oil.

Chicken Breast for Everything

3 breasts (skinless/bonless)
1/2 t salt rubbed on all sides of the chicken
1 T olive oil

Heat the oil in the pan, then add the chicken, and saute over medium high heat. Observe! Do not move the chicken at all until it looks half cooked (about 7-10 minutes), then flip it over, and cook the other side. Do the meat check where you see if it is all opaque and not pink. It's ok to take it off a little bit before it is completely completely white because the chicken continues to cook even after you shut off the burner -- really. I used a few slices for lunch, and will probably end up making a curry chicken salad or a chicken, grape, and walnut salad this week. It also is great if you are having salad for lunch and need some chicken slices to round it out.

For the pasta, I boiled water, used some thin fettucine, and then sprinkled it with parmesan reggiano, olive oil, lemon juice and then I had some summer squash left over from breakfast that I put in.

Sunburst summer squash roasted

Take squash and dice into pieces and put onto a baking sheet with a little olive oil and a good crumble of sea salt. Roast for about 15 minutes.

Sunburst squash are really fun since they're shaped like UFO's. In fact I was calling them UFO squash until I looked it up just now. They're really delicious and I can't recommend them enough if you have the pleasure of finding them at your local farmer's market.

the fastest way to au gratin

More orange food, should you even need any more convincing than that?

The inspiration of this dish is actually very Japanese (modern Japanese/West fusion -- Japanese are really into the rice gratin, and really into sweet potato) and then with the advent of the Moosewood cookbook style (also pan-everything).

Sweet Potato Rice Au Gratin

1/2 can of sweet potato puree
1/2 onion minced
knob of butter and bit of olive oil
1 cup uncooked short grained rice (I use nishikin white rice short-medium grained)
2 cups of chicken broth or veggie broth
1/2 cup of white wine or dry vermouth, sake or rice wine (I keep a bottle of Nolly Prat stashed for cooking),
Dry vermouth is what Julia Child always cooked with -- what a great lady.
2 inches square wedge of parmesan reggiano
1 cup of milk (any, I used skim)
4-5 slices of good extra sharp cheddar
4 sprigs fresh thyme
1 t dried parsley if you have any
salt and freshly ground pepper to taste

rice cooker

Cook the rice in the rice cooker with the mixture of chicken broth and wine instead of water (it takes about 20 minutes to cook up). Saute the onion in the butter/olive oil mix (the oil keeps it from burning), then add 2-3 sprigs of the thyme, if you have energy to bother with it, pick off the leaves and throw them in. I tend to half heartedly pick and then just throw the whole sprig in. Add the parsley, and fry it up for a minute or so. Take the cooked winey/broth infused rice, throw it in with the onions and herbs, when it is well mixed, add in the puree using water or broth to dilute to a soupy mix -- not too soupy, not too thick. At this point a good tip is to put the puree and broth/water mix into liquid measuring cup and pour out a little out at a time while coating the rice mix. I would err on the side of less sweet potato puree, since the dish is already going to be so wonderfully heavy in a comfort food fashion.

Then, in a gratin dish, or any dish you have with sides and is bakeable put the sweet potato rice mixture in stirring in the cup of milk and grated parmesan and spread out nicely. Add some slices of cheddar on top with some more thyme and broil until bubbling, and the cheese is satisfyingly browned and chewy, which is about another 15 minutes, but check/know your oven.

Serve with freshly ground pepper. If you'd like to get fancy, do these in small personal sized gratin dishes like the big ramekins. Serves four, I think.

This side dish could lean more towards Western or Japanese. This could very well go along with a bunch of izakaya dishes (Japanese Tapas) or could be readily served in a Vegetarian American meal, or even as a side dish to chicken.

Eat, and then happily sink into an orange food coma.

trying just to make it through the fall

We've finally hit our cold snap and automatically, I turned to eating the most orangey thing I could think of: Carrot Ginger Soup. I also think this soup is probably a huge boost to the immune system.



Carrot Ginger Soup

2 lbs carrots (freshest you can find)
1/2 large onion minced
1 inch of ginger root
4 c chicken or vegetable broth
1 c water
salt & freshly ground pepper to taste
juice of 1/4 of a lemon
1 c milk (any ... even unsweetened soy is fine)
Olive oil/butter

Optional toppings:

a dollop of sour cream
Parmesan Reggiano

Need blender, food processor or immersion blender (I use the last one).

Peel carrots and chop into coins, mince onion, mince ginger and put in a tea steeper. Heat a mix of olive oil and butter over medium high heat then add minced onion, and fry until transparent. Then add carrots, and fry until they turn a deeper hue of orange (about 8 minutes), make sure nothing burns. Add four cups of broth and one cup of water, heat to boil and then lower to a simmer. Simmer for about 30-45 minutes. Remove minced ginger in tea steeper, add perhaps half a teaspoon of ginger back into the soup, and blend -- please be careful, it's really hot. I usually place the lid as a sort of shield while I use the immersion blender.

After blended to a baby smooth texture, add milk, and lemon juice, and reheat. Taste and salt according to your preference.

Serve with some really good bread and maybe a salad.

Enjoy in good health.

one of my favorite breakfasts

My perfect breakfast consists of a perfect 3 minute soft boiled egg with freshly ground salt and pepper, a cup of dutch pressed cocoa, and toast with jam and butter.



Spicy Aztec Cocoa is my favorite from the Lake Champlain brand. I discovered it at Knit Cafe in New York (14th St. between 2nd and 3rd Ave).

I make my own cocoa when this one isn't available.

Spicy Dutch Press Cocoa Mix

1 T Dutch Press Cocoa
2 T Sugar
tiny bit of water for mixing
smidgeon of cayenne pepper
smidgeon of cinnamon

One needs to be extremely careful about overdoing the cayenne. As with all cooking, timing is key. I usually set the water on high with the egg in it, then wait until the water is just about to boil, set on the toaster, heat the milk in the microwave, and after three minutes of boiling, I take the egg out, butter the toast, and mix in the cocoa.

Today I had no jam (I prefer Bon Maman), so I just thinly sliced a ripe plum with a sprinkle of brown sugar and pecans on top of my toasted and lightly buttered bread.

Hopefully good breakfasts make for good interviews (ulp!)

homemade chocolate milkshakes

When the weather is consistently 90 F and/or it's just been a tough day, there is nothing like the perfect chocolate milkshake. This milkshake is a spin off one I had in Stockholm, Sweden, and has been my favorite ever since.

Here is only the after picture, since it was too delicious to wait to down.



Joy's Best Chocolate Milkshakes Ever

Best Chocolate Ice cream
Whole Organic Milk
Chocolate Syrup

As I told my friend: chocolate ice cream, meet milk, milk, meet chocolate ice cream. The key is only add a little milk while mashing down the ice cream until it's at that nice thick consistency. I fill a glass with chocolate ice cream, and then add a little bit of milk, then mash until it's that right consistency, and try to err on the ice cream side, or else you'll just have a very sweet milky concoction.

Take a tall glass, and squirt chocolate syrup at the bottom, fill with the chocolate milkshake, and then add a generous lacing at the top, serve with a straw.

Fancy variation: Vanilla ice cream with half a teaspoon of crushed saffron, and whole milk. Take blackberry jam, and thin it with water over the stovetop until it is more like a sauce. Place blackberry jam sauce on bottom of glass. Pour newly saffron flavored milkshake over blackberry sauce in glass.

every good thing oatmeal

Every Good Thing Oatmeal

Oatmeal has been a longstanding favorite in my family, although, our tastes did run towards Quaker microwaveable oats. After going to brunch for more than a year in New York, I noticed that oats were taking a decided turn for the luxurious and decided to hop onto the oats as you've never seen them before train.

This recipe is straight from the produce I got from my local farmer's market and I'm sitting here eating this breakfast with a bouquet of snapdragons at my side. Enjoy the farmer's market and buying locally as much as you can.

half a white peach
handful of pecans
a tablespoon or less of light brown sugar
handful of raspberries
golden raisins (optional)

irish or scottish oats -- prepare stovetop according to directions
pinch of salt
milk

I normally don't put as much salt in my oats as they do traditionally. This quick breakfast takes around fifteen to twenty minutes. Slice the peach into a ceramic oven friendly dish, sprinkle raspberries and brown sugar with pecans and set oven on broil. Make sure the pecans don't burn!

Cooking the oatmeal takes about 10-15 minutes, so by the time they're finished the peach/raspberries are probably deliciously roasted up a bit. I just tip the oatmeal on top of the peach/raspberry mix and mix in some golden raisins.

Eat in good health!

the continuing breakfast question

Angela's Jammy Sandwiches



Well, these aren't actually Angela's. When we used to live together in New York one of her favorite snacks was brie and jam on crackers. Addressing the ever present question of "What should I eat for breakfast?" I decided to do my own take on Angela's snacks.

1 quarter of a ripe peach
4 thin slices of your favorite brie
wheat bread ends
4 pecans (optional)
dark brown sugar for sprinkling (optional

This was actually one of the best ways to use up the bread "heels." If you want to make them prettier and have pastry rounds, feel free to actually cut circles.

Set oven to broil (watch out if you do this in a toaster oven). Slice thinly the quarter of a the peach into four pieces. Using about half a piece of bread, line four muffin tins with bread pieces making sort of a cup, add brie, then peach slice, then pecan and light sprinkle of brown sugar. Heat through until the peach slices are baked, about 5-8 minutes depending on your oven.

simple mushroom soup

I had been at Doma's earlier this year and enjoyed the simplest and yet most delicious soup I had had in a long time: mushroom soup. When eating it, I realized it was just a blended mushrooms in a brace of vegetable broth. I highly suggest you try this at home.

Simplest Mushroom Soup

2 baskets of mushrooms (I used button being on a budget) brushed off and sliced
1 medium onion minced
2 cloves of garlic minced or roasted garlic
4 c vegetable or chicken broth
Olive oil

Immersion blender

Mince onion, saute in olive oil over medium high heat until transparent. Add minced garlic for one minute until fragrant, add sliced mushrooms and saute until softened, add four cups of broth, bring to boil, and then simmer for 15-30 minutes. Use immersion blender until mushrooms are in small pieces. I like mushroom soup with goat cheese toasts (take good bread, spread goat cheese on and then toast in oven or toaster oven).

I love oeufs

Eggs ... I love eggs.


Baked Eggs with Goat Cheese and Fresh Herbs
(purple basil, lemon mint, green onion, and cilantro, and an edible violet)

I love eggs nearly any way you can cook them: fried, sunny side up, poached, soft boiled, deviled.

However only in the past few years have I discovered the joys of baked eggs. The recipe is simple, takes a little bit longer to cook/bake, but in the end definitely worth the extra fifteen minutes.

Baked Eggs with Fresh Herbs

Two eggs
Soft goat cheese 1 oz
1 Shallot minced
Olive oil
Fresh Basil, Thyme, Cilantro (anything you have really)

Preheat oven to 400 F

Saute finely minced shallots until soft. Place in bottom of a generous sized ramekin, next place goat cheese, make little indentations for eggs, then crack the raw eggs over the top. Try to make sure that the yolk isn't touching the ramekin because it will bake too fast. Bake for 10 minutes until eggs are soft set.