Spicy Cucumber Salad.

Lately I think I've failed as a blogger, it's been slim pickins' around here and I'm not quite sure why. I need to fill up my blogging tank I suppose. Anyhow, I've been wanting to share this gem of a blog I found and one recipe that I have been making consistently since I stumbled upon this fine blog.

One of my new favorite foodie blogs is Bap Story – devoted to Korean cuisine, two L.A. dwellers demystify Korean food in their own kitchen. Simply laid out, they shoot beautiful photos of ingredients and dishes in various stages. For obvious reasons, you are intrigued and less intimidated by said recipes as a result. I've loved trying Korean food, but often am not familiar with names of dishes and all of the components.

The recipe I want to plug is the spicy cucumber salad, also known in Korean as Oee Muchim. Persian cucumbers play the leading role in this refreshing salad. The perfect side dish for a hot summer evening. It's the perfect no fuss side dish to accompany grilled fish or a bowl of white rice and it will take you all of less than 10 minutes to throw it together. Who can argue with that? And it's better the next day. If you're staying away from that big white box in your kitchen due to heat or humidity, this recipe is sure to become your new best friend. Give it a go, you'll be going back for more, again and again.

Susan Feniger's STREET.

Susan Feniger's STREET has been on my ever-growing restaurant list and with a coupon in hand (thanks to Open Table), several weeks ago, a friend and I hit the streets of Hollywood and spent an evening at STREET. Feniger is known for her artful approach and her homage-paying to all foods Latin in nature. If you've eaten at Ciudad (no longer) or Border Grill, you know what I'm talking about. Feniger definitely delivers her same approach, but in my opinion, has stepped up her game at STREET. Take street food from around the world and make it playful, inquisitive and you've got a fantastic menu.

Off the bat, each dish stands on its own and each as very complex layers, but it's not overpowering. In fact, there were several dishes, that we were pondering and brainstorming which certain flavor or note we were picking up. As if we were drinking a really expensive wine. I felt like a little kid in a candy store.

Dish#1 - Sashimi with spicy sesame mayonnaise, yuzu ponzu, smoked salt, pink peppercorns and wasabi radish sprouts - I could've easily ordered another round of this dish, highly recommended by our server, I was succumbed to temptation. Sweet, smoky, salty, each element complimented the fish. The perfect expression of balance and respect for beautiful ingredients.

Dish #2 - Broiled scallops on the half shell with Peruvian aji amarillo cream, chorizo breadcrumbs, lime and fresh picked cilantro - I'd have to say this was probably my least favorite dish, and it has nothing to do with taste, it just wasn't a show-stopper quite like the others and I would've preferred the scallops were bigger. They were bay scallops.

Dish #3 - Sauteed brussel sprouts with apples, hazelnuts, and goat cheese - Prior to going to STREET, I had just seen a recipe for brussel sprouts sauteed with apples and immediately I wanted to make it. I love brussel sprouts and when I saw this dish listed on the menu, I just knew it was fate. This would get any child or adult to eat brussel sprouts.

Dish #4 - Black kale with refried white beans served with toasted olive bread and white anchovy butter - Have you noticed my slight obsession with KALE??? It's Jess' fault, she's the one to blame. This was so satisfying, a dish that makes you feel like you're being truly good to yourself.

Dish #5 - Braised short ribs Korean style with a scallion ginger cream and arugula - Nothing says comfort food (when it comes to meat) quite like braised short ribs. Tender, sweet and slightly dangerous.

Dish #6 - Thai tea creme caramel - this dessert takes the cake and there's no cake. It's been a while since I've had dessert somewhere that BLEW my mind and this night was the exception to the rule. I love custard and thai iced tea. The infusion was so delicate and flavors were sumptuous, I felt like I had my very first kiss.

Just Golden.

Last weekend, a bunch of friends went up to Big Bear Lake for a mini getaway. Because of work schedules and the volume of food we were bringing, we ended up taking separate cars to mountains. My pal, Richard and I, made a pit stop at Jonathan Gold's beloved Golden Deli in Alhambra. Hey, we had to kill some time avoiding nasty traffic and what better way then to have a lil' foodie adventure on the way?!?!?

Golden Deli has been on my list for quite some time now. Richard has mentioned it numerous times to all of us and Gold of the L.A. Weekly swears that Golden Deli has the best Vietnamese Spring Rolls. I'm a huge fan of pho and Vietnamese spring rolls, so I was really looking forward to trying this place out.

It's a hole-in-the-wall in a small strip mall and from what Richard was telling me, it's always packed. There's always a line, but for whatever reason we summoned the foodie gods and were able to get a table quickly. It was hustling in there, everyone was intent and focused on their menus and dishes. This isn't a place you screw around, you are there for the food and everyone knows it.

Richard suggested I try their fried pork with steamed rice and this scallion compote. I was game. The fried pork with short-grain steamed rice was tantalizing. Crispy, peppery without feeling heavy in your tummy, I could've devoured all of that pork. The perfect ratio of fat to meat, topped with a compote of scallions - it brightening the pork and your tastebuds.

I had to order a traditional bowl of pho and of course, the spring rolls. Piping hot, crunchy, delicate rolls, stuffed with pork, pepper, and julienned vegetables. One could eat the rolls all by themselves alongside that not-so-powerful fish sauce for dipping or swimming, whatever you prefer. Wrapped in a piece of lettuce with bean sprouts, cucumber, mint and basil, these rolls are worth living and dying for. If you forced me to only order one thing at Golden Deli, it would have to be the spring rolls. They are addictive in every sense of the word.

Pho is a tricky dish, you either love it or you don't. I can't use that four-letter "h" word because my feelings for pho are quiet the contrary. The beef based broth simmers with flavors of anise and other warm spices and the rice noodles swimming in this complex broth are as happy as can be. In terms of protein, your options are plentiful, however, I went a fairly traditional route and had the rare beef and tendon. Paper thin slices of beef garnish the top of your bowl of pho, immediately forcing you to swirl the meat around in the broth so that is properly cooks. A plate full of various condiments and toppings is always served with pho. Each pho joint may do things a lil' different, but the essentials include, sliced onion, jalapeno, lime, bean sprout, basil and mint. It's your choice, add a few tablespoons of hoisin or chili paste too, if you want to kick it up a notch. There isn't one way to do pho, unlike Burger King, YOU CAN HAVE IT YOUR WAY! I've been told pho is the great cure for a hangover, Lord, knows it definitely hits the spot on a rainy day or if you've got the sniffles. Pho is an ironic dish, it's simple and complex.

Grand Opening.

There are moments you will always remember fondly and then there are moments you will never forget. Tonight has to be one of those nights, it will go down in my foodie history book. A couple weeks ago, my elusive foodie cohort found out that Rick Bayless was consulting a restaurant here in LA. Like white on rice, we jumped on the bandwagon and miracle of miracles, we were able to get a reservation for "opening night". When I got the text message that we were attending opening night, I just about peed my pants.

Red O, cooly located on Melrose Ave, in West Hollywood, is designer chic, classic Mexican elements doused the interior with a dash of modern hipster edge. The photos don't honestly do this restaurant justice, but it give you an inkling of the precision and attention to detail that the designers paid when creating this beautiful space. It feels homey and is far from a stiff drink in atmosphere. Even the servers and staff were decked out with Levis 501s, red Adidas and blue work shirts.

To start the evening, I ordered the tamarind margarita - semi-sweet, balanced and refreshing. I'm not the most enthusiastic about margaritas, but this one could convert me, if it tried. And I'll be honest, ir didn't have to try too hard now. An appetizer of guacamole and chips to wet the palette - Bayless studs his guacamole with sundried tomatoes and onions. Simple, this guacamole could've come in a bathtub and I would've soaked in all of its goodness. I thought it was well seasoned - creamy and delicious. The "house" salad consisted of arugula, romaine and watercress with "angel hair'" strips of tortillas, pickled red onions. The greens were dressed with a roasted garlic lime dressing that popped in your mouth like pop rocks (remember that candy from your childhood). Tart and bright citrus flavors pierced your tongue, along with the sweet and savory notes of roasted garlic.

It was a toss up between the striped bass grilled with red chile and served with rice, sweet plaintains and three salsas or the roasted suckling pig served with black beans and a green salad and pickled red onions. Guy, our server, twisted my arm and I ordered the roasted suckling pig, which was a good decision on my part. The roasted suckling pig was wrapped in banana leaves before it went to roasting heaven. So tender, and no need for a knife, the pig was succulent, juicy, smoky and juicy. Wrapped up some of the roasted pig in a tortilla with some black beans, pickled red onion and salsa. O.M.G. Guy brought us a tasting of three salsas, a roasted tomato salsa, salsa verde and habenero. My favorite was the habanero and the salsa verde. Each salsa was distinct, sweet, spicy and robust. My foodie cohort ordered the Carne Asada Brava - ribeye served to perfection. Beautiful marbling on this steak, juicy and uber tender as well. Melted in your mouth like butter. The sweet corn tamales topped with crema were tasty as well - creamy, hearty, comfort food in Spanish.

With room for dessert, I was immediately drawn to the Bunelos served with salted caramel ice cream and a warm Kahlua chocolate sauce. The bunelos were light, crispy, rolled in cinnamon-sugar goodness. The kicker for me was the salted caramel ice cream - genius lies in this deadly combination of opposites attract. It was a light dessert, but a perfect way to end the meal.

To finish the night with dessert wasn't the "cherry" on top though. Guy hooked us up with a chance to meet Rick Bayless and get our photo opp! Rick was pleasant and seemed pre-occupied with dinner service, it makes sense. He seemed like a genuinely nice guy and we were honored to meet him and take a picture with him to document this foodie adventure! It was a thoroughly enjoyable evening, gorgeous and tall LA eye candy and a few celeb spottings while we were there too. I'm definitely grateful to live in a city the embraces culture, food, and art, tonight I totally felt like I was living the dream.

Curried Coconut Lemongrass Soup.

Perhaps not the most "pretty' photograph I've taken, but it was so satisfying, that I had to share it with you! I have been venturing out more and more into the world of vegetarian cooking. It's a hit or miss out there, but Mark Bittman's, How to Cook Everything Vegetarian has proved to be very useful, so far. I adapted the recipe from his book. I added fried tofu (which I learned how to make from his book) and instead of porcini mushrooms, I used straw mushrooms, typical in many Thai soup recipes. In fact, straw mushrooms are the only "canned" mushroom I am unopposed to. One of the things I love about Thai cuisine is the play on your taste buds - sweet, sour, salty and spicy. Thai cuisine interlaces all of these unique flavors so well and I just can't seem to get enough of it. I'm an honorary Thai. The leftovers proved even tastier with the added flare of some garlic chili spice to kick up your sinuses.

oy vey, ole!

I don’t want to admit this, but since Molly Wizenberg of Orangette can spill the beans, so can I. There are recipes that fail miserably, be it oversight on my part or a poorly written recipe. For a foodie, it’s disheartening and often the source of anger, resentment and what I’d like to diagnose as “pad thai depression” (PTD). It happened Monday night. I was giddy to try a new recipe for pad thai that I pulled out from one of my favorite food magazines. It smelled good, it looked good, and all was right with the world until I took a bite. Overpowered by sriricha sauce, my pad thai was ruined (in my book) and I sunk into some serious PTD. Like an artist disappointed with a ruined canvas, I too, take it personally when something doesn’t turn out perfectly. Classic type “A” personality, yes, but also neurotic and passionate about the kitchen? Most definitely, especially after a weekend of successful cooking!

I was too distraught to post about the PTD, but I saved the best for last. Last Friday, I made chile rellanos. Chile rellanos are one of my all-time favorite Mexican dishes and I’ve always “oohed” and “aahed” over how the mechanic’s of this delicious treat, until now. Time consuming? Yes, yes, and yes. Not only did it test my culinary skills, but also required some last minute creativity. The effort paid off as you can see.

Chana Punjabi.

Scatterbrained. That's where I am today, but over the weekend I made this lovely Indian vegetarian dish called Chana Punjabi. After reading the blog post from The Wednesday Chef, I just had to make this dish. By clicking on the link above you can access the recipe yourself, today I'm too lazy to type it out for you! Heck, at least I'm honest! Lately, I've been having problems with certain animal proteins ( I think my body is rejecting them) and I'm looking into more plant-based recipes, no I'm not completing giving up meat, but I am reducing the amount of it that I consume as a "trial". If you dig Indian food, no doubt you will enjoy this simple and satisfying meal. Chickpeas are simmered (for about an hour) in this delicious tomato-onion based sauce spiced with garam masala, turmeric, chiles, salt, pepper, and conriander. Two heaping spoonfuls over fragrant steamed basmati lunch make a delight meal, day or night.

dim sum anyone?

When you crave something, they say you should give it to yourself, otherwise you won't be happy. I dig this philosophy and fully embraced it over the weekend. I've been craving dim sum. Luckily back in Los Angeles, I had the pleasure of going out for dim sum on a regular basis, being that I worked downtown. Empress Pavilion, baby!! Dim sum is definitely a different style of eating. When you go out for dim sum, usually you're sitting in a big banguet hall and servers are pushing carts filled with all sorts of delectable treats. You kinda hail then down, like getting a taxi in NYC, and order what you want. Think of it as the Chinese version of tapas. One of my favorite dim sum treats is Sew Mai, steamed dumplings of ground pork and chopped shrimp. Dipped in a mixture of garlic chili sauce, hot mustard and soy sauce, I could easily drown in these delectable treats. I conveniently own a bamboo steamer, which is a cost effective steamer, not only for dim sum, but for veggies or meat too. I got this recipe from the New School of Cooking in Culver City, California, where I took a dim sum class a couple of years ago. Another reason I love making these is that they are a breeze to freeze, in fact last night I just popped a bunch back into the steamer until they were heated through and enjoyed.

Patatas Bravas.

Yum yum. Wasn't that the first thing that popped in your head? Perhaps its nature's way of comforting us during these chilly winter months, but potatoes have recently become a problem in my house. Well, not that an intervention is necessary, at least not now....but....I made this traditional Spanish tapas dish the other night. It was my meal. Yes, I ate potatoes for dinner, so sue me. (I also ate sweet potato fries in LA for dinner too). I've had this lovely book called Tapas: A Taste of Spain in America by Jose Andres (well known Spanish chef in the D.C. area) and with my recent addiction to the PBS series, Spain: On the Road Again, I pulled this from my dusty shelves in hopes of introducing some of Spain's tapas dishes. This was the first recipe I was drawn to make mainly because of the potatoes. These potatoes are poached in oil (to cook them) and then fried in the same oil a second time to get all nice, brown, and crispy. The tomato based sauce simmered on the stovetop with garlic, bay leaf, some olive oil and the classic, pimenton (Spanish smoked paprika). This is one of those instances where regular paprika will not suffice, go out and spend the money on some good pimenton, it's absolutely worth it. And you can use it in a variety of other dishes that call for paprika. Patatas bravas is also paired with the classic aioli (garlic mayonnaise) - here's another confession, the last couple of times I've attempted to make aioli, I have failed miderably. I doomed myself as "aioli illiterate" (though I made it before successfully). However, I managed to redeem myself with Jose Andre's modern aioli recipe in this book, I'm sticking with this one! Jose Andres also has a PBS series called Made in Spain, I recently rented the first disc from Season 1 and love it! His enthusiasm is infectious and his creativity is mind boggling. I want to book a trip to Spain so bad as a result of it. One day, I will....one day. Until then I can recreate some of Spain's delicious dishes here at home.

moussaka. greek style lasagna.

I simply adore Greek food and it's a shame I have to make it myself (Fort Wayne lacks a booming authentic Greek community, let alone restaurants), but I suppose the lack has forced me to experiment and cook! Thank you to The Olive and the Caper, a Greek cookbook I've had sitting on my shelf for years. I bought it at the suggestion of one of my favorite radio food shows, Good Food on KCRW in Los Angeles. You can listen to it online! Anyhoo, I've been craving one of my favorites, moussaka. Essentially, it's a greek version of lasagna minus the pasta. Actually, it's more like a greek version of eggplant parmigiana. Anyhoo, its layers of baked slices of eggplant (or you can fry them), a ground lamb mixture of tomatoes, cinnamon, allspice, olive oil and salt and pepper, topped with a bechamel that includes feta and parmesan (I don't have access to the greek cheese it calls for and used this as a substitute). It wasn't as tasty as the moussaka at The Great Greek in Studio City, California, but it did satisfy my craving.

Good Times.

These smiles are a result of martinis, sweet potato fries, baked pastry filled with artichokes and cheese, vegetable pizza, wine and champagne. Thanks to Lola's in West Hollywood, me and my girls had a swanky time. I kid you not, I ate sweet potato fries for dinner that night. Perhaps I'm going vegetarian?!? LOL! I love these girls and I miss them dearly.

This is just one of the beautiful sunsets I got to watch when I stayed in Long Beach with my BFF, Laurel. Yes, we were sipping on Chardonnay and eating a cheese plate. Such is the life.

I admittedly do not like this picture, but I now have proof that I visited NapaStyle in Pasadena. Michael Chiarello (PBS and Food Network) has his own catalog, but now you can shop in store too. There are several stores in California and I wouldn't be surprised if they expanded further. From olive oils to dips, spreads, to beautifully crafted, artisan handiworks, this store will make your mouth and your pocketbook water.

Now we are talking....a plate of gorditas from Tres Hermanos. Laurel and I made a pit stop there for some authentic Mexican grub. This was one of my "usuals" when I hit that spot on a weekly basis. Yes, you heard me, I said weekly. The problem is it's reasonable, delicious and super close to my dad's house in the valley.



Laurel, Deborah and I met at Electric Lotus in Los Feliz for some girl time and Indian food. It was so cool that we sat below this gorgeous Shiva painting. One of my favorite Indian restaurants in Los Angeles. The restaurant is mysterious and dark, sari prints hanging everywhere. Plus the spread is to die for....as you can see below. Garlic naan, chicken stuffed naan, a dish with roasted cauliflower and potatoes (the name escapes me), raita, and chicken tikka masala. Spicy, warm, complex flavors that keep us coming back for more and more.



I have more pictures from latest trip to Los Angeles, which I will post on my facebook and myspace accounts. It was great to get away, though the circumstances are sad. I'm so lucky to have awesome friends and family. I have never felt so much love and support. It's amazing. And if anything, it's amazing to see how friendships and the sharing of food bring us together.

persian anyone?

My best friend from Los Angeles is married to a Persian man and for wither my birthday or Christmas she sent me a Persian cookbook. I have made several recipes from it and have throughly enjoyed the flavors and characteristics known to Persian cooking. Last week, I made this dish (the Persian name escapes me at the moment) - an eggplant, tomato and lamb casserole topped with onions and a dash of paprika. The meat is seasoned with nutmeg and cinnamon and when all is said and done, topped with a little yogurt and some rice, this meal is to die for. Hearty, even for a summery meal.

Welcome to Indiana....or India?

I think there is a misconception about the Midwest, often that good food does not exist or rather difficult to find. And while I agree with these sentiments to an extent, I have found that if I can't find it then I sure as heck can make it! Being that I am a west coast girl at heart, and have been exposed to a variety of ethnic cuisines, I dedicate this one to my dear Indian friend, Maggie (back in Cali)!!! I have been craving (and let me tell you folks, the craving has been deep) for some Indian food. This last meal planning session I found myself perusing my 1,000 Indian Recipes book for ideas and came across two recipes that sounded interesting. One was a Curried Chicken dish made with yogurt, spices and caramelized onions and the other recipe was for mixed vegetables in a tomato cream and yogurt sauce. What you see above is the final result, it was the first plating, so to speak (and I may add Paul helped himself gladly to it). While eating our meal, Paul and I were discussing the various elements of Indian food that make it so special, so unique. We delved into the heating and cooling elements Indians use with food. The fresh chiles and spices, may "heat" the dish, but the use of yogurt adds a cooling element. That's why you will may see a dish of "raita" on the table at an Indian restaurant or home. When you eat the spicy foods, the raita or yogurt dishes cools you off. Indian food also uses the various healing properties of many pantry items and foods to take care of physical ailments. Food is not only a source of pleasure, but also a source of healing and health. This may be Indiana, but we sure can cook some yummy Indian food!!!