I’ve been coming to Palm Springs for one or two months every year for several years. Not to escape the snow but to escape the Vancouver damp and cold. Not a snowbird exactly, more of a wet bird.
with other rain birds – at Woody’s
The sunshine is a big draw although this time it rained heavily for a few days and a medium strength earthquake shook me out of bed one morning. I enjoy a good shake in the morning but mostly after a workout.
There are a lot of things to enjoy in and around Palm Springs. I get to swim almost every day and pick fresh grapefruit and lemons for my good morning start. I love the food here.
Oh, speaking of food…for this post, let’s focus on the Food.
Chilean Sea Bass at LuLu
There is unbelievably good cuisine to be found in and around Palm Springs. Of course, I haven’t been to every single restaurant but I can recommend a fair share of superb and varied places. So here are my pics with a short review and I’m certain many of them are considered to be the Pride (no pun intended) of Palm Springs.
DEBBIE’s baker’s DOZEN (in no particular order):
Woody’s Burgers: 317 N. Indian Canyon Drive – 760.230.0188
Music & Burger Heaven
From the outside it looks like a typical 1950’s diner but once inside you realize it is not your typical diner. That’s what I love about Woody’s. In short, they have excellent burgers but the real draw is when you step into the back room. There you’ll find a blue dining room complete with a stage, professional sound system and great live music. This former bus station is the place where top jazz and blues artists perform every night of the week. It’s where I bumped into my friend Michelle from Vancouver with her family and some friends sitting at a nearby table (photo above). Then for sure I knew it was a cool spot. Bonus: no cover charge, but reservations are recommended.
Copley’s of Palm Canyon: 621 N. Palm Canyon Drive – 760.327.9555
Magical especially at night
I wanted to go here based on the fact that it was formerly Cary Grant’s estate. Built in the 1920’s, this inside/outside restaurant has kept the flavour of the original Spanish architecture with its red-tile roofs, fountains and tile patios. It has consistently been rated among the top restaurants in the valley by Zagat’s and New York Times. A welcoming atmosphere with inspiring food and fire pits best describes this romantic spot. The only thing that would have made it perfect is if I had been sitting across from Cary Grant instead of my friend Colleen(but don’t tell her that).
PHO533: 1775 E. Palm Canyon Drive 760.778.6595
In short, this is PHO sure the best Vietnamese (fusion) food I’ve had to date. They are noted for their Vietnamese Crepe but I ordered the summer mango rolls, chicken lemongrass meatballs & slow roasted Pho (broth) with rice stick noodles, herbs, spices and kaffir lime. Satisfaction guaranteed!
Trio is a treat. It’s casual but cool and has classic comfort food like Mac’ n 5 Cheese, St. Louis Ribs and an original vegetarian ceviche. Oh; you don’t consider ceviche to be in the comfort category?You should try it! This is where I stole the recipe.
Sherman’s Deli & Bakery: 401 E. Tahquitz Canyon Way – 760.325.1199
Sherman’s Summer Salad
After leaving your name with the host you’ll have a relatively short wait but it’s worth it. Focus is on very casual, unbeatable platters, sandwiches, soups and salads. Everything you want in a deli. Bring a hearty appetite and give the chefs a chance to show off – as the menu states. You will not be disappointed! Also, this is the place where my friend Cher and I made national news (twice in one day) when we were questioned re the vibe surrounding Palm Springs at the International Film Festival. Didn’t you see it? We were awesome!
Lulu California Bistro: 200 S. Palm Canyon Drive – 760.327.5858
Lulu Ahi Tuna Tower
One of my all-time favourite hangouts when in P.S. It’s located in the former space of a major art gallery. A lively atmosphere with an extensive, value-priced menu celebrating California casual cuisine. It’s just a memorable place with very good food. One of my favourites is the tuna tower. I spent New Year’s Eve here twice.
Tropicale:330 E. Amado Rd. – 760.866.1952A chic and sophisticated décor with “world class” cuisine. The Coral Seas Lounge, a hip mid-century style bar is lined with sexy black leather bar-stools and is reminiscent of the upbeat lounges of old Palm Springs. It wraps around the dining room and leads outside to a lush, tropical, 2000 square foot dining patio where a variety of specialty cocktails and old-school favorites are mixed – an ideal place where friends gather and martinis are sipped under the starlit desert sky. How could that not be attractive?
Bill’s Pizza: 119 South Indian Canyon Drive (they don’t take reservations)Two of the best pizzas I’ve ever tasted – that’s all!
Al Dente: 491 N Palm Canyon Dr. – (760) 325-1160
This relaxed trattoria with a cozy patio and European atmosphere serves Italian classics. Everything is homemade using the freshest ingredients. It was one of the first places I dined at when visiting Palm Springs.
Casual yet elegant vibe, traditional Italian mixed with updated classics are on the menu. I really loved sitting outside under the heat lamps while being serenaded by the guitarist. Thursday through Saturday night the lounge becomes energetic where you can dance the night away to live music and enjoy some signature cocktails.
Morton’s (Palm Desert): 74-880 Country Club Dr, Palm Desert – (760) 340-6865So this is really in Palm Desert but it had to be included. Aside from offering some of the best steaks in the world, this steakhouse has one of the best happy hour menus ever. We enjoyed filet 3 ways (bearnaise, bleu cheese & chipotle), beef short rib tacos, tuna tacos, crab sliders and parmesan/truffle string fries. Very reasonably priced happy hour too.
Melvyn’s: 200 West Ramon Road – 760.325.2323
My friend Colleen told me that this restaurant which is located at the Ingleside Inn (an historic landmark) and is very “Old Hollywood” is really old. She said she went for drinks and there were lots of lushes hanging out but the Inn itself was very interesting. Hmmm….it piqued my curiosity so I had to check it out. After all, the brochure claims it “One of the World’s 10 Best.” The smaller print under that says…according to “Lifestyles of the Rich and Famous.” But that show is waaay before my time. So I went for brunch. I see what Colleen means; it’s living in the past but to be fair it has a somewhat elegant atmosphere and the brunch was very good.
In the piano bar – some alumni photosThe lovely pond view at Melvyn’s
I had prime rib hash with a poached egg over top and scalloped potatoes. Did I mention the endless champagne? I say it’s worth checking out because it’s been here for more than 40 years and the b+w who’s who photos lining the wall with everyone from Frank Sinatra to Heidi Klum is glamorous memorabilia and fun to look at. At least a drink at the piano bar in the evening would be worth it. p.s. when strolling the property I stole oranges off the tree.
BEST in BREAKFAST: Elmer’shands down: 1030 E. Palm Canyon Drive – 760.327.8419
A family-style restaurant offering exceptional American-style breakfasts. Memorable food & gracious service make this a must. *Their German pancakes look awesome.
Additional:
p.s. I’m told by some very reliable sources (Michele & her mom Vicki) that restaurant & lounge Eight4Nine (west coast modern cuisine) located at 849 (no kidding?) N. Palm Canyon Drive is excellent. 760.325.8490 *I haven’t been yet – the decor does not appeal to me but I intend to try it.
Oh; I cannot forget my all-time favourite flan (after my friend Rosa’s) is from JJ’s Oasis Latino
My second favorite flan
located at 1550 N. Palm Canyon Dr. This family run Mexican restaurant which has been here for ages has the greatest coconut flan…..ever! Trust me, I know.
I know, I know…those in the know will say she missed Spencer’s but really there is only so much I can eat and as you can see…I’m doing a pretty good job of it so far (but I have to run and swim more on account of it). As I write this I’m looking at the bougainvillea room at Spencer’s (their stunning outdoor patio allows dogs so you know what that means. It means more working out). It never ends….
Spencer’s Restaurant: 701 W. Baristo Road – 760.327.3446
Photos: d. king (Tropicale and Morton’s – google images)
One of the many things that brings me enjoyment from writing this blog is to share personal recipes that I find exceptionally good. Another thing is to share exceptional dining experiences.
LIKE THIS
bone marrow with kimchee glazecoffee almond cake with milk chocolate & coffee mousse
I just spent some time in Vegas and with the multitude of restaurants available to choose from it can be a conundrum as to which places are worth trying. There’s something for everyone and Vegas is now a world class dining destination with top chefs striving for centre attention.
Some of my personal favorites have been the Picasso restaurant at the Bellagio with authentic Picasso paintings throughout the restaurant (as you can imagine this reallyadds to the whole ambiance), Joe’s Stone Crab at Caesars Palace, Mon Ami Gabi (a classic French Bistroat Paris where they serve you warm fresh baked french bread in paper bags), Mizumi sushi at Wynn, Carnegie Deli at the Mirage (where size counts as much as quality), Satay Thai Bistro & Bar on Paradise Road (excellent Pad Thai & Panang Curry) and now Wicked Spoon at the Cosmopolitan hotel (this is the sparkliest hotel on the strip).
One late afternoon turned into early evening with 3 others eating at Wicked Spoon (I did stop for a break once in a while before getting up to fill my plate again) because guess what? It’s a buffet! Wait a sec…it’s not your typical traditional style which has been around for decades and which nearly every hotel offers. You know the ones that offer the regular salad fare, carving station with sides and desserts.
The wicked Spoon buffet at the Cosmopolitan hotel has turned tradition on its ear. It’s a fine cut (pun intended) above. Here you don’t need to worry about filling up on one thing too quickly or accidentally getting a large helping of something you don’t really like. Most items are served in a reasonable portion on a small individual plate or in a tiny individual metal saucepan. And since they’re of gourmet quality, chances are you’ll probably like everything.
caesar salad
Much like any buffet, the Wicked Spoon is divided into sections, beginning with a salad area. But don’t expect the traditional bowl of lettuce with dressings and toppings, though. Instead you’ll find items like Italian panzanella bread salad, chickpea salad, hummus and pita slices and a nice selection of cheeses. There’s a traditional carving station, serving things you’d expect like prime rib and pork, but you’ll also find out-of-the-ordinary items like roasted bone marrow, turkey wellington, meaty beef ribs, lamb and bouillabaisse which included giant gulf shrimp. Sidenote: the Southern fried chicken served in their little individual frying cages was delish.
kalua pork & kimchi fried rice and vegetable gyoza
There are a wide variety of side dishes to accompany the meat. Don’t miss the truffled scalloped potatoes. Other choices include “angry” mac and chesse, which has a smoky, chipotle flavor. Vegetables include a delicious brown butter roasted cauliflower and a ricotta creamed spinach.
barley risotto with cauliflower & goat cheese
An Italian food station is filled with a variety of pizzas and pastas you’d see in the finest Italian restaurant including an asiago gnocchi in lamb ragout; a goat cheese ravioli; and a tomato and asparagus risotto.
The last station is an Asian food bar that offers items like orange chicken, Korean barbecued ribs in kimchi, sushi and cute tiny Chinese takeout containers filled with just the right amount of rice or noodles.
With all of the amazing food choices at the Wicked Spoon, it is hard to pace yourself and save room for dessert, but trust me, you must. The dessert bar features an impressive and colourful array of treats including enormous chocolate-covered strawberries, red velvet cookies and pastries galore. For those with health concerns, there is a large case of sugar-free desserts.
tiramisu cones with chocolate?
I heard that the gelato bar is an absolute must-try offering a wide variety of flavours including strawberry balsamic and salted caramel peanut. But at this point I really did not have room for one more morsel…and I LOVE gelato. This was the buffet to end all buffets (at least for now).
the beef ribs were crazy good – sweet potato & marshmallow, roasted curried cauliflower
Carnegie Deli – this is a regular corned beef sandwich but if you order the “Woody Allen” make sure to share it with 3 friends.The Bellagio fountain is directly across the street. This time it was a bit too chilly to sit outside even under a heat lamp.
Sakura Farms Frenched Pork Loin, creamy goat cheese & apple cinnamon compound butter, demi-glace, braised leek – the BEST!
Last night I went to a pre-Christmas celebration with my family at a restaurant called “the Portly Chef” where everything is cooked using fresh local ingredients. The generously plated and incredible tasting food made up for what may have been a bit lacking in ambience (but not the company, mind you). We all said it was one of the best restaurant meals we’ve had in a long time. A few photos:
mussels in white wine, capers & flat-leaf parsley and fries with truffle butter – for startersAhi Tuna TowerMac ‘n Cheese appetizerFilet Oscar, certified AAA beef tenderloin, prawns, house béarnaise, pomme puréeLemon Curd Cheesecake – soooo good!
A bit over dressed (and a bit under dressed)
And that was just my portion!
No; we really ended up sampling and sharing everything.
Selfie Siblings – a sad looking bunch
Located: 1211 Lonsdale Ave, North Vancouver
It’s a fairly casual place with exceptional food, friendly service and mid-range pricing.
I find INSPIRATION everywhere – sometimes in the strangest places
chopping ginger & getting ready to make the cake with all ingredients in the background
These delicious recipes came to me just last week when I was lying in my dentist’s chair with headphones on looking up at the TV on the ceiling (anything to divert my attention away from the work at hand) watching the Food Network channel. Can you think of abetter way to spend an hour while having your teeth cleaned? The two recipes that I saw looked so appealing that I made them both on the same day to rave reviews.
The first recipe is sweet and perfect for guests coming over around or on Christmas day, and the second reminded me that I had not made lasagna in ages. Both were excellent and I was told that the lasagna was the best ever. I’ve never followed a recipe for lasagna before but this one looked too good not to follow…with a slight diversion as usual.
Gingerbread Jars with Cranberry Curd
You can use different sized jars – my versionNancy’s original – you can decorate as you like
Ingredients Gingerbread:
1 stick (8 tablespoons) unsalted butter, melted, plus extra butter at room temperature for greasing the pan
1/4 cup orange juice
1/2 cup golden raisins
1 cup molasses
1 cup (8 ounces) sour cream
2 2/3 cups all-purpose flour, divided
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/3 cup crystallized ginger Cranberry Curd:
1 1/2 cups sugar
1/4 cup cranberry juice
1/4 teaspoon kosher salt
6 large egg yolks
1 stick (8 tablespoons) unsalted butter, cut into pats
Sweetened whipped cream, for serving
Directions
Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.
To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with *whipped cream.
*TIP: I added a little pure peppermint extract to the whipping cream. You can also make it a lot easier and just slice or cut the cake & drizzle the curd over it.
This Recipe courtesy of Nancy Fuller – Farmhouse Rules (the Food Network)
Lasagna alla BesciamellaIngredients Meat Ragu:
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
Besciamella:
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
Lasagna:
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella
Directions
To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
To make the lasagna: Preheat the oven to 350 degrees F.
Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.
*TIP – instead of the besciamella (Béchamel) sauce I used old-fashioned Ricotta cheese which Valerie’s mother makes and prefers and I did not use any wine for this (surprised,are you?).
Adapted from “One Dish at a Time” by Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
SHOW: Valerie’s Home Cooking
EPISODE: Ho! Ho! Ho! Company’s Comin
p.s. I have a thing for wearing aprons while cooking and have a little collection going on. The one I’m wearing in the photo was a gift from my sister & it came with matching pot holders from a little boutique in Vancouver called “Wishlist”. I have a vintage “Kenzo” with daisies & pockets that a friend picked up in Japan, animal prints from Africa, original white chef aprons and one that says “Living in Zin” that was a gift from friends I visited Napa with. They all have a story, they’re all very useful and I feel like I’m getting down to business when I put them on.
But I didn’t really have a choice. When my freezer had a meltdown last week I had to do some quick thinking as to what would be the best ways to use up lots of chicken, ribs, pork and fish within a short time span. I baked, steamed and grilled but I also put a few things in the slow cooker. Here are two recipes I tried for the first time that turned out extremely well. I forgot how easy & convenient it is to use my slow-cooker. The only thing is that I took it one tiny step further – instead of throwing everything into the pot (which most people tend to do) I advise first browning the meat in another pot. It only takes a few extra minutes, one extra pot to clean and it will give you so much extra flavour. Trust me – it’s worthwhile!
Recipe #1: SWEET & SPICY CHICKEN (slightly adapted from a Martha Stewart Recipe)
TIP: You can serve it Moroccan style in a tagine over cous cous (or cous cous on the side) and add cilantro or green onion for an exotic spin.
INGREDIENTS – serves 4
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Coarse salt and ground pepper
4 chicken leg quarters (2 1/2 pounds total) *I used boneless chicken breasts
1 tablespoon extra-virgin olive oil
1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
3 garlic cloves, minced
3-inch piece peeled fresh ginger, sliced into rounds
1 can (28 ounces) diced tomatoes
1/2 cup raisins
DIRECTIONS
In a large zip-top bag, combine cumin, cimmamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes each side.
In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).
Leftovers are always better the very next day
Recipe #2:
MAPLE DIJON PORK CHOPS
serves 2
INGREDIENTS
2-3 large bone-in pork chops *(I used boneless but next time I’ll use bone-in as I think they have more flavour)
1 large yellow onion, chopped
5 tbsp pure maple syrup
4 tbsp dijon mustard
½ cup cider vinegar
1/2 tsp course salt
1/4 tsp pepper
2 tbsp vegetable oil
DIRECTIONS
Heat up the oil in a large skillet over high heat. When hot, add the pork chops and sprinkle generously with salt and pepper. Sear both sides of chops over high heat (about 2 minutes per side) then transfer to your slow cooker.
Lower the heat to medium low and add the onions. Cook until onions are just starting to soften then add the cider vinegar, maple syrup, mustard, salt and pepper. Cook for 2 more minutes and then pour sauce over chops in the slow cooker.
Cook on low for 5-6 hours (but check after 3 hours – depending on your slow cooker they could cook faster). Serve chops drizzled generously with sauce.
Tip: Try serving it with a side of egg noodles to help soak up the juice. It’s delicious. The only thing is that there was not enough – no leftovers to enjoy next day!
Source: adapted from eat.live.run.com
What kind of food do you take comfort in at this time of year?
Except when your freezer goes on the fritz and unfreezes everything which is what just happened to me. (I haven’t experienced a meltdown in a looong time). Not the one in my house but the extra one we keep in the garage, which is used for overflow and is usually chock full of vodka, meats and frozen fruit. What to do with all that food? I don’t like to waste good food so last night I went to work and baked lots of ribs and chicken. Tonight it’s fish tacos. There will also be crockpot stew and leftover ribs & chicken. Everyone’s invited! The dogs get to have more variety than usual and hopefully none of us will pack on extra pounds on account of a few weeks days of over eating. You know; waste not to waist got. How many of you have experienced this most annoying circumstance? At least it was detected in time so that nothing spoiled.
I don’t know about you but in general my freezer is always more full in the winter months.
We tend to use more frozen goods in the winter and thaw them as needed for convenience. Notice how even the quality seafood stores that we rely on to buy fresh fish in the summer now sell previously frozen fish? Things like wild salmon, halibut and sablefish. If they’re out of season, they are sold from having been frozen. It doesn’t sound as inviting but if cooked properly the taste should remain.
Gosh…what a Good Garnish!
I’ve also learned what to freeze, what not to. Most of us are used to freezing meat, sauces, etc. but you might be surprised at some of the things that freeze well that you never thought to stick in the freezer before. Things like butter (I buy in bulk when on sale & freeze it for making desserts mostly), milk (including almond milk), yogurt, guacamole, salsa (although it tends to come out more watery – but if you buy the family size say from Costco you can divvy it up and freeze it – take out what you think you’ll use as required), barbeque sauce, cheese (great for cooking purposes, adding to scrambles or sauces & a little gorgonzola is great for steak or pasta), lemons, limes (freeze the zest separately in another container). Once the lemons/limes are at room temperature they will be softer but the juice will be as good and you’ll find them even easier to juice. You can also freeze them in ice cube trays. You can freeze wine too. It won’t retain it’s original quality but will be great for cooking purposes. That’s if you have any left over of course. FYI: a frozen grape at the bottom of a wine glass is a pleasant surprise – green for white, red for red.
I also freeze some spices and of course fruit for smoothies, crumbles and pies. You can also freeze the whole pie. I recently bought a large pumpkin pie, cut it into individual serving slices and froze them – they thaw out perfectly and good for when you just want a piece now and again and again.
I cannot over emphasize the importance of labelling frozen containers. I freeze a lot of things and for the most part everything is properly labelled & dated. Once in a while I skip labelling – but only when I’m certain that I really know the contents. But here’s what also happened to me the other day:
I placed 2 frozen beef/veggie soup containers in the fridge overnight that I intended to serve for lunch the next day. Next day: left containers out on counter and got pot ready to warm up the soup. Then I opened the first container and dumped the contents of it into the pot and turned on the element. I was about to do the same with the second one but something didn’t smell quite right as it started to heat up.
Well….wouldn’t you know that I unfroze a chocolate/rocky road homemade ice cream container instead complete with little marshmallows & chocolate chips. When frozen it looked dark like the soup so I didn’t even question it. If I had paid more attention I would have noticed there was no orange colour to mark the carrots.
All the improvising in the world cannot improve the taste of ROCKY ROAD BEEF SOUP. Lesson learned!
Here’s a link for a previously posted recipe for a delicious winter crumble using frozen fruit:
SUKIYAKI is the perfect nutritious dish for cooler weather to share among close friends. My friend Ryoko makes the most wonderful Sukiyaki. Being from Japan it comes naturally to her, and I’m so glad that she showed me how to make it. We sat at her counter while talking and chopping the veggies. She explained that the meat you use is very important. She gets it sliced thinly from a butcher and prefers rib eye – the thinner the better for fast results. You can’t buy readily cut meat for sukiyaki otherwise, and it’s almost impossible to slice it yourself.
You could cook it on the stove although an electric skilletis the simplest and best thing to use since all the ingredients are served at the table. It’s actually quite easy to make if you chop and assemble everything beforehand. Just add what you like and noodles are optional – but since I love noodles I prefer adding them at the very end.
Type of noodles used for this dish
Add a little *dashiof this and a little **mirin and soy sauce to taste. If you’re not used to using these condiments you can go to any Japanese grocery store and ask someone that works there. They’ll know what you need.
Ryoko never uses a specific recipe but if you’ve never made it before I found an easy one online that you can adapt to suit your taste.
What you need:
Common ingredients include beef,tofu, negi (green onion), leafy vegetables, shiitake mushrooms and shirataki noodles. Have fun cooking and eating at-the-table!
Ingredients (serves 4):
1 lb. thinly sliced beef (she buys paper-thin rib-eye. You must get the butcher to cut it for you otherwise it will be too thick.
1 cube tofu
1/2 head nappa cabbage
2 carrots
1 bunch green onions
2 medium onions
7-8 shiitake mushrooms
7-8 white button mushrooms
1 Tbsp. oil
1 package frozen *udon noodles (optional)
Sukiyaki Sauce:
1/3 cup soy sauce (I prefer low-sodium)
3 Tbsp. sake (Japanese rice wine)
3-5 Tbsp. sugar (to taste)
3/4 cup water
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate for a beautiful display.
Mix ingredients for sukiyakisauce in a separate bowl.
Add a little vegetable oil to an Electric Skillet, and set the temperature to high. Once the surface is hot, sauté some of the beef slices until brown. Add other ingredients.
Pour half the sukiyakisauce in the pan, and close the lid. Simmer until the ingredients are cooked through.
Everybody should take as much as they’d like to eat. Keep adding more ingredients and sauce as they disappear from the pan. Feel free to add more or less sugar, soy sauce and water to adjust the flavor of the sauce.
If you can find frozen udonnoodles in your supermarket, add it to the sauce to enjoy a whole new meal.
楽しみます= Tanoshimimasu = ENJOY!
*What is Dashi?
Dashi is a flavouring stock used in Japanese cuisine, giving that quintessential Japanese flavour to your favourite foods. It all starts with something called “umami”, which when translated from Japanese to English, “savoury” is probably the closest word. Umami was discovered as one of the five senses to accompany sweet, sour, bitter and salty and is a more friendly name for the taste of glutamates.
**What is Mirin?
Mirin is a common staple used in Japanese cooking. It’s a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content.
Sometimes some of the simplest things are the hardest to find
This one’s Pho me. Green Lemongrasson Kingsway. A side of lemongrass beef shortribs.
Now that the weather is significantly cooler I’m craving a hot bowl of soup but not just any soup. I love a good ramen and with all the Japanese restaurants we have here in Vancouver you’d think it would be so easy to find right? Not necessarily. Well there are a lot, but they’re not all amazing. Maybe it’s because I became spoiled from the time I lived in Tokyo many years ago with the abundance of good noodle pitstops all over the city. Places you just stop in and sometimes even stand at the counter to eat. I was a regular.
So I decided to make my own version which I’m always improving on. It’s quite delicious and depending on my mood I switch it up from Japanese to Chinese by just varying a few of the ingredients. And I’ve always got the ingredients on hand except for whatever vegetables I decide to use at the last minute. Anyway…
Ramen with 7 kinds of mushroom. Soooo good.
Last week I had to make a run to Richmond, B.C. (a very high percentage of Chinese people live in Richmond so therefore all the Chinese restaurants) so I decided to look for a noodle house. They’re a dime a dozen so eeny meenie miny mo – I found a great little spot! I stopped at Shang Noodle House at #3 Rd. & Saba. It was fast, fresh & fabulous! That, along with an appetizing side of dumplings in spicy sauce. YUM. Just don’t order the Edamame which was cold & came with a side of table salt (mind you, it’s not really a Japanese part of town). Stick with the soup & dumplings.
I was hungry and was torn between the Japanese Ramen with mushrooms, a Chinese wonton with beef noodle or the peanuty tan tan noodle. Final decision – I made the right choice. See below:
AND it was healthy!
Then I had to make a run out to Kingsway the next day (an area of Vancouver with many Vietnamese restaurants) and satisfied my craving for Pho. I asked them to switch the regular chicken that came with the noodle soup to grilled lemongrass chicken – no extra charge was a bonus.
I went back to a restaurant in a little shopping mall that I remember going to before, not only because they serve great PHO (and food in general) but because they have a special live fish with personality. Last time I was there I put my face up to the tank and the fish looked at me for a second…before spitting at me. I think he/she even remembered me this time. At least it appeared that way. That fish has been there for as long as the restaurant.
What is your favourite Asian noodle soup?
p.s. If you live in Vancouver have you been out to Famous Foods? (1595 Kingsway at King Edward). I re-discovered this privately owned grocery store that has some of the best selection of bulk and natural foods in town. I also bought organic grass fed beef shanks & oxtail to make soup with. For the most part the prices are pretty reasonable. I’ll be going back more often. They also have good bulk chocolate and some hard to find stuff. Check for in-store specials.Sometimes it’s okay to leave Kitsilano. But not for long.
Classic dishes are like Madonna: They don’t go away, they just reinvent themselves.
First we’re going to start with 3 basics that have been around forever and probably everyone has eaten at least once in their lifetime. I’m talking Caesar Salad, the BLT and good ol’ Southern fried chicken. Then we’re going to put a bit of a twist on them and turn each into a sandwich because there’s something to be said about a great sandwich. Of course the BLT is already a sandwich…but it’s where the bacon is grilled that’s the ticket.
This is how it’s done
The Caesar Salad
Transformed into a genius sandwich on toasted brioche at Damn the Weatherin Seattle.
Damn the Weather, Seattle
According to Bon Appétit:
Not only does this place win the title of best bar name of 2015, it’s also home to some of the best bar food we ate all year. After being lured to this brick building in Pioneer Square by its outstanding cocktail program, we ended up ditching our dinner plans and hunkering down at the bar for a meal. Would you walk out on a duck chili dog?Didn’t think so. Sure, you can get a killer burger and fries. But you won’t want to miss daring dishes like a spaghetti-and-meatball burger, and salt-and-pepper chicken skins. Should you need more courage to ditch your comfort zone, consult the cocktail list, which is heavy on food-friendly aperitifs like Calvados and tonic or Zucca amaro and soda.
The BLT This time, the bacon’s grilled at The Polo Barin NYC. This one is owned by fashion legend Ralph Lauren.
Lauren’s third restaurant (after Ralph’s in Paris and RL in Chicago) includes all the ingredients that make his style so quintessentially American. Think equestrian vibes, country club-style leather accents and luxuriously-crafted interiors. It’s an ode to the preppy American, the Wild West (saddle leather & equestrian art) and the stylish sportif Lauren best represents in his collections. The staff is, of course, outfitted in Ralph Lauren.
DRESS CODE: It would help to dress in RL
Fittingly, the new restaurant is located beside the Polo Ralph Lauren flagship store at Fifth Avenue and East 55th Street, where Lauren launched his own coffee shop, Ralph’s Coffee—serving up organic espressos and Americanos—last fall. But The Polo Bar serves much more than coffee. American fare such as locally-raised steaks and burgers (from his own cattle ranch in Colorado, whenever possible), fresh oysters, crab cakes, Alaskan black cod, corned beef sandwiches, Loch Duart wild salmon and BLT salads are among the choices offered on the menu. The designer’s favorite item on the menu is rumored to be the corned beef sandwich, toasted on rye bread with classic mustard and coleslaw. One thing is clear: the menu and the décor are drenched in tradition. Other options include the dover sole—one of the most delicate-tasting fish available—and the caviar and fingerling potatoes, another classic yet hard-to-find offering. Source: Harper’s Bazaar Magazine
Fried Chicken Sandwich – a la Chicken Milanese
Photo: Crystal Coser
Apparently L.A. is having a current obsession with fried-chicken sandwiches. Who knew? Those cravings can be satisfied at Alimentowhere chef Zach Pollack makes a killer Milanese version at the bar – a new addition to his Italian menu.
A review in Los Angeles Eater has this to say: The richness of super crisp fried chicken and layer of prosciutto is perfectly balanced by the bite of pepperoncini and a pleasantly bitter puntarelle slaw.
But Pollack’s biggest contribution to modern thought might just be his tortellini, a soup-dumpling heist in which rich broth is tucked inside delicate pasta dough. These culinary feats (and others) all take place in a chic, fuss-free room—the kind of grown-up, date-night spot that any neighborhood would be lucky to have.
Oh right; date night….
Well looks like I’ll start with the Caesar sandwich in Seattle and work my way down or is it up? Doesn’t matter – I’ll work my way around it all.
Where would you start?
Damn the Weather:116 1st Avenue South, Seattle, WA 98104, United States Phone:+1 206-946-1283
Alimento: 1710 Silver Lake Blvd, Los Angeles, CA 90026, United States Phone:+1 323-928-2888
The Polo Bar: 1 E 55th St, New York, NY 10022, United States
FOOD and ART are two things to be thankful for in this life
Hannah Rothstein, “René Magritte” (2014) (all images courtesy the artist, via hrothstein.com)
Plating the two together is an interesting concept as you can see from these images from San-Francisco based artist Hannah Rothstein, as she proposes answers to the burning questions about How Famous Artists Would Plate Thanksgiving Meals.
Hannah Rothstein, “Andy Warhol” (2014)
Have you ever wondered what Vincent van Gogh’s Thanksgiving spread would have looked like? Probably like this:
Hannah Rothstein, “Vincent van Gogh” (2014)
Would Jackson Pollock have been as gestural in his deployment of gravy and cranberry sauce as he was with his paints?
Hannah Rothstein, “Jackson Pollock” (2014)
Would Piet Mondrian have been as thoughtful in his doling out of mashed potatoes and turkey as he was with his reds, blues, and yellows?
Hannah Rothstein, “Piet Mondrian” (2014)
The results range from appetizing to off-putting, but in most cases Rothstein has done a good job cooking up culinary visual styles associated with each of the artists.
Hannah Rothstein, “Mark Rothko” (2014)
Would the GIRL who would be KINGmake sure she fit every possible food group on her plate?
Certainly she would! GIRL who would be KING (2015)
A chic and sophisticated décor with “world class” cuisine. The Coral Seas Lounge, a hip mid-century style bar is lined with sexy black leather bar-stools and is reminiscent of the upbeat lounges of old Palm Springs. It wraps around the dining room and leads outside to a lush, tropical, 2000 square foot dining patio where a variety of specialty cocktails and old-school favorites are mixed – an ideal place where friends gather and martinis are sipped under the starlit desert sky. How could that not be attractive?
Two of the best pizzas I’ve ever tasted – that’s all!
Al Dente: 491 N Palm Canyon Dr. – (760) 325-1160
So this is really in Palm Desert but it had to be included. Aside from offering some of the best steaks in the world, this steakhouse has one of the best happy hour menus ever. We enjoyed filet 3 ways (bearnaise, bleu cheese & chipotle), beef short rib tacos, tuna tacos, crab sliders and parmesan/truffle string fries. Very reasonably priced happy hour too.
Girl Who Would be KING on Life, Style and INSPIRATION. 
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