Returned from European Vacation

I just recently returned from my vacation where I visited Italy (Florence, Rome), Germany (Berlin), France (Paris). It was amazing, to say the least: great produce, perfect baguette, and don't forget the currywurst! I have so much to tell you all, pictures to show and even a few restaurants to recommend. Plus, I will be returning to the Bay (San Francisco that is) with more great recipes and restaurants to share. And finally, yes it is true, I will be attending cooking school very shortly and I can't wait to tell you about my trials and tribulations. Despite my trepidations about wearing white coats, I am excited to pick up a knife, get a few burns and cook anything and everything. I look forward to hearing your thoughts!

Chopped Mexican Salad with Orange-Lime Cumin Vinaigrette

What is more refreshing on a hot humid day than salad?
A chopped salad. Perhaps it is the uniform cubes or the ability to get a bite of everything in one mouthful that makes chopped salads pretty high up on the salad hierarchy. This salad is composed of vivid summer colors exemplifying the bounty of summer produce, like tomatoes, peppers and corn. The orange lime cumin vinaigrette gives this salad the acidity it needs while making it taste refreshing and summery. This salad really shines with the roasted peppers and corn. The corn has a nice complex sweet flavor and the peppers freshly roasted are intensely sweet. Make sure to toast your cumin until fragrant for a deeper flavor.

I got this recipe from Fine Cooking: FRESH (yes, it lives up to its name)

I used chicken instead of jicama to make this salad suitable for a meal. I use chicken breast seasoned with salt, paprika, chili powder and a little cumin and then sautéed and don’t forget, chopped.

Roasted Veggies:
2 large peppers (red or orange)
2 ears of corn
1 tbsp. extra virgin olive oil
Kosher salt and black pepper

Orange-Lime Cumin Vinaigrette
1 small clove garlic
Kosher salt
3 Tbs. fresh lime juice
3 Tbs. fresh orange juice
2 tsp. chopped shallot
¾ tsp. cumin seeds toasted and ground
¼ cup good olive oil
freshly ground pepper

Assembly:
2 large firm tomatoes, cored, seeded and cut into ¼ inch dice
1 small jicama, peeled and cut into ¼ inch dice
2 large firm avocados, peeled cut into ¼ inch dice
1 15oz. can black beans drained and rinsed
¼ cup coarsely chopped cilantro
Roast Peppers and Corn:
Position rack in the center of oven and set to 425. Place husked and cleaned corn and peppers (cut into half and seeded) onto foil wrapped baking sheet. Drizzle olive oil to coat. (Rub olive oil on the corns) and sprinkle with salt. Then roast for about 20 minutes until kernels are lightly browned and peppers are soft.
After removing and cooling, scrape the pepper skin and chop into ½ inch dice. Remove corn kernels from the cob.
Make the Vinaigrette:
Mince and mash clove of garlic with ¼ tsp. salt. In a medium bowl whisk the garlic paste, lime, orange juice, shallot, honey and toasted cumin. Slowly add the oil while whisking (EMULSION!!!!) Season with pepper to taste.
Assemble the salad: Use a big serving platter and cluster each chopped ingredient into a little pile next to each other. Look at the picture. Sprinkle with cilantro. Then drizzle the vinaigrette all over.

So yummy and refreshing! Even the non-salad eaters will chomp on this one (trust me!) I served it with my favorite tortilla chips and called it a meal.

More sugary treats, (not for the heart attacked inclined) DONUT PLANT

Is that butter, yeast and cinnamon I smell?

Why yes…that is the donut plant’s intoxicating smell as you open the door to a small counter packed with ephemeral donuts (1. Because people keep buying them 2. You can eat them quicker than you think.) Many have praised donut plant, I am not the first: Martha Stewart, NY times, Vogue have all claimed the splendors of this donut. While they are expensive for the average donut ($1.50 to 2), these donuts are far from average. They are organic, un-processed heart attack rings. I say this because it almost sounds like an anomaly, donuts, which pack quite the calorie load are well made with quality ingredients (making them morally responsible) that put them well slightly lower on “FOOD THAT WILL KILL (if consumed in large quantities) LIST.”
Donuts are found virtually on every block in NYC, it is hard to tell them apart (especially when they are all Dunkin' Donuts.) But these donuts are different: the cake donuts taste like a dense cupcake, while the yeast donuts have an airy chewy texture. What I love most are the exotic flavors: dulce de leche, fresh orange donut (lots of fresh orange zest in the glaze), pb&j donut (a peanut butter glazed donut with blackberry jelly in the center), passion fruit, Verona chocolate, cinnamon etc... I was late getting there, so I wasn’t able to try all the donuts. The pb&J stood out, perhaps in a Proustian way evocative of childhood memories. This donut achieved greatness because of the peanut butter exterior, not to rich, crunchy with a scattering of peanuts, and a playful way to re-invent the classic lunch sandwich.
Nonetheless, as Proust to his Madeline, the donut that brings me back to my childhood has to be the basic crawler chocolate glaze from the donut shop near my house. Doughier and chewier, at least in my memory, a chocolate covered braid with a side order of donut holes were always brought home. My father and I would devour them, and like a good daughter I proceeded to eat whatever my father ordered. He quickly learned to order the same thing. Why the anecdotal childhood story, perhaps Donut Plant recalled an unattainable past. Obviously, Donut Plant could not match the overly romanticized donut, nor will any other. Yet, Donut Plant, could be a new ritual, these donuts are definitely worth it. They are delicious, super inventive, ethically responsible (something I look for in a donut) and a mighty fine culinary adventure.


I would like to apologize to my partner in donut eating for the rash treatment at the donut plant. As we arrived at the Donut Plant, we realized we had no cash (which you need in order to buy these babies). I then saw a large group of tourist entering the plant. I freak out. Perhaps it was the intoxicating smell, or the glistening donuts. But I WANTED A DONUT AND I DIDNT WANT THEM TO GO AWAY. Unfortunately, when I returned from getting cash, all the chocolate varieties had vanished into mouths. But, they are just donuts and unlike tourist I can go back whenever I would like and get them. Again, sorry to my donut partner…for letting my taste buds get in the way of rational thought.

The Quest for the Almond Croissant

Ever since I praised the Almond Croissant from Taralucci e Vino in the east village (1st Avenue at the corner of 10th street). I have been unable to attain the flaky golden crescent. I feel as if my word of mouth traveled too quickly. No longer can I savor the double baked goodness, the sweet almond interior, or the crispy almonds on top.
Apparently, a mysterious lady, I will name her Ms. Almond Snatcher comes in every morning and robs me of my mouthly pleasures. From the store officials, she comes in and buys six of the croissants leaving the rest a measly few. Since these luxurious pastries can only be made from day old croissant* there is a limited amount. How can I reclaim what is MINE. How can I get one of these delights I foolishly proclaimed as the “superior pastry.” I should have never told a soul…

How can I get the Almond Croissant?

Plan 1: I could wake up earlier, and walk the 5 blocks to get the croissant.
Plan 2: I could track down Ms. Almond Snatcher. Leave menacing notes about how if she keeps buying soo many she will turn into almond. And I will threaten that I will take this matter up with the authorities, the cops. They care about pastries; they understand the value of these morning treats!

After long debate, I will go with plan 1, even though plan 2 is far more exciting, the probability of me getting the croissant seems more unlikely and to be honest more time consuming.
So this morning, I got up early…earlier than usual and got one of these delightful almond croissant. Successful Quest, INDEED!!

Now if I could just get some sort of delivery system…..


*You are wondering why they use day old pastries? No, this isn’t a rip off. They slice open the croissant, spread a thin layer of marzipan in it and sprinkle with almonds. Then it goes back into the oven where it crisps up. It is actually the reason I like them more than a regular croissant: EXTRA CRISPY AND ALMONDY SWEET!!

Wild Salmon, Roasted Potatoes, Wild Mushrooms and Sage

Wild Salmon is oh so good and the mushrooms and potatoes add a nice touch of earthiness. The mushrooms get slightly crispy and the potatoes are enhanced by the sage and mushroom flavors. The salmon plays up this “earthy” quality. This is a great winter meal that can be appropriate for entertaining, as it would be a dinner for one. It is also very quick and easy. I came up with the recipe as I picked up these beautiful shitake and oyster mushrooms from the NYC greenmarket.

I begin by roasting the potatoes and mushrooms. Then I make a quick marinade for the salmon and throw the salmon on top for the last minutes of cooking.

5 red potatoes (fingerlings would be great) in thick slices
2 big handfuls of assorted mushrooms (shitake and oyster in my case…but chanterelles and porcinis would be great) roughly chopped
4 large sage leaves finely chopped
Olive oil
Salt and pepper to taste

Pre-heat oven to 400. Combine mushrooms, potatoes and sage, toss with olive oil, salt and pepper and place in a shallow roasting pan. Put in the oven. In the mean time…

1 Lemon (juiced)
2 Salmon Fillets
Dash of white wine
Dash of olive oil
Salt and Pepper to taste

Place the salmon in a pie pan. Pour lemon juice, white wine and olive oil. Sprinkle liberally with salt and pepper. Let stand for a few minutes

In the last 10 minutes, (if your fillets are thicker, allow more time) place the fillets on top of your roasted veggies.
For the last minute or two, place under the broil to attain a caramelized color. Be careful not to overcook the salmon, I like mine undercooked if anything.

Serve and Enjoy.

Restaurant Week: The Modern Bar Room

Restaurant week is such an exciting time: the promise of eating at fine dining establishments for a very reasonable price. Never partaken in the madness of restaurant week, I expected the worst (not because I am some pessimist, but the price seemed a little too good to be true): crappy choices on the prix fixe menu, maddening crowds, rude waiters and waitresses (not getting the usual large tips.) But I found something quite different: polite and cordial wait staff, wonderful selections and orderly customers.

The MODERN (BAR ROOM):
Although I relish in past times, forgotten times embodied in type writers, bicycles, pre-industrial farming, record players and analog tape. I can’t help but love the MODERN. Actually, it isn’t that I can’t help it, I want to love the Modern and I do. It is one of my top restaurants. This doesn’t mean it will be yours but it is mine. WHY??
I love:
• Orchids and really awesome floral arrangements
• Pristine kitchens, glowing with shiny immaculate counters
• Restaurants inside one of my favorite museums (MOMA)
• Great cocktails: ones that have flowers in them (I like flowers)
• Really nice wait staff
• UNISEX bathrooms and beautiful sinks
• Chefs who incorporate their own culture and heritage: Merci Alsace!
• Cool utensils i.e. the silver spork
• OH did I mention, well executed, balanced and thoughtful food

But despite the chic scenester ambiance, the food is what makes me to be quite honest, drool. I would eat everything off the menu and very happily. What is great about the Modern is you choose directly off the menu, a rarity for restaurant week where choices are limited. Yes, the decision is agonizing, but I am reassured in knowing that whatever I choose will be delightful. The menu consists of small plates to be either shared or enjoyed hedonistically by yourself.
Our meal:
Alsace sausage, with homemade sourkrawt and mustard: I never knew sausage could taste like this, juicy and using great quality meat.
Upside Tuna Tarte: as aesthetically pleasing as palatable.
Duck Confit with blood orange sauce and kale with pancetta: what a great take on duck confit, the blood orange gives it a much needed citrus, while the kale supplies the earthiness.
Olive encrusted quail with barley, toasted almonds and chorizo: Spanish influenced, quail is tender and the olives didn’t overwhelm it, but added a nice salty outside.

I must highly emphasis the desserts at the Modern. Since the first time I went to the Modern, I craved their beignets. It is as if the pastry chef is connected to my taste buds.
Apple strudel with prune ice cream
Salted caramel parfait with coconut tapioca and mango sorbet
To visit: www.themodernnyc.com

Pizzetta 211

Tucked between rows of Richmond boxes, Pizzetta both fits perfectly into its location and stands out as an anomaly. Pizzetta is known throughout San Francisco, yet its very secluded location makes sure not to draw attention to itself. The farm-like interior, and small amounts of seating makes this place cozy as well as (on occasion) cramped. I refer to the people working there as the hipsters of the food world: cool, nonchalant, and elitist at the same time. The young and rather attractive staff knows good food, but frowns upon the rich Sea Cliff women that come in for their pizza fix.
But despite the charming décor, the food is what draws the crowds. Food is simple, delicious, and uncomplicated. I would say artisanal; pizza becomes a craft, as they thinly roll out the dough, gently construct layers of balanced taste, and place it into the oven. The crust is paper thin and crispy, even thinner than NY pizza. (Sorry Grimaldi's)
Pizzetta’s basic pizza: tomato sauce, mozzarella, drizzled with pesto after cooking is addictive. The pesto is not overpowering and you taste fresh olive oil (not grease). We ordered a pizza which was composed of cheese, fresh fava shoots, egg, roasted potatoes and sautéed nettles. The egg was cooked perfectly. The white created a layer over the pizza while the yolk was just the right consistency, oozing and creating a faux-pizza sauce. We also had yellow beets with blood orange vinaigrette. While the simplicity of the side was refreshing, you could not taste the blood orange in the vinaigrette whatsoever.
To finish off the meal, we ordered desert: the goat cheese and kumquat tart. The goat cheese curd was not overpowering, in fact it tasted very creamy. The tart crust was buttery and delicious while the kumquats balanced the creamy with acidity and tartness. A great winter treat. This pizza place emphasizes the seasonality of food. Seasonal foods make such a difference, because they are at their peak. (But you knew that.) Chefs at Pizzetta let the ingredients speak for themselves, and pizza merely acts as their canvas.
Pizzetta has a small menu, daily pizzas, one or two sides or salads and two desserts. As with everything at Pizzetta, the menu is simple yet sophisticated. Just as an artist, some chefs don’t know when the dish is finished. They keep adding more and more components and intricacies. But the chefs at Pizzetta got the art of minimalism down to perfection. It works. The food is uncomplicated but achieving greatness nonetheless.