Sriracha Vodka

I think flavored vodka has gone too far!  UV Vodka has introduced Sriracha vodka (they also have other crazy vodkas like salty watermelon, candy bar and sweet green tea).  On their website, they suggest using it in Bloody Mary's or drinking it on the rocks.  Here's the LA Times article if you want to read more.

Would you try it?  I'd taste it but would much rather use a good regular vodka and real sriracha sauce.

Recipe: Spiced-Ham-and-Cheese Toasts

We made these Spiced-Ham-and-Cheese Toasts from Food and Wine Magazine (Dec 2013, p. 140) along with the Cream of Leek and Potato Soup.  Nice soup and sandwich dinner on a cold winter day.

I tweaked this recipe a bit, and it still turned out delicious.  Here's what I did:

• Sauteed the onions in butter
• Mixed dried sage, cloves, cayenne, cream cheese, shredded cheddar cheese, sliced scallions, Dijon mustard and apple cider together in a bowl.  = the spread
• Took sliced bread and put the spread on it.  Topped it with the sauteed onions.  And then broiled it until the spread was just bubbling.
• Topped it with smoked ham and served.

Perhaps next time I should try making it per the recipe -- as a pate.  I can see this as being a nice hors d'oeuvres for a party.

Recipe: Cream of Leek and Potato Soup

Cream of Leek and Potato Soup!  We'd been talking about making a leek & potato soup, and then I saw this recipe in Food and Wine Magazine (Dec 2013, p.142).  SO EASY to make especially with our new Vitamix!  And, I'd say that the soup is moderately healthy.  I mean, it's leeks, onions, potatoes, chives, water, salt & pepper -- and just a little butter, vermouth, white wine, creme fraiche or sour cream.

This recipe makes 10 cups (for a party), so you may want to adjust ingredient proportions and make half a batch.

2013 Paris Food Journal

This is a food journal to remind us of the wonderful meals we had in Paris.
I'm missing it a lot as I type this.

Day 0

• Just showing you what you get when you're on American Airlines from Dallas to Paris.

It's pasta

Day 1

• Lovely and sumptuous welcome macarons in our hotel room
• Snack:  crepe noix coco (coconut nutella crepe)
• Dinner at Cafe Vavin
• salad of mixed greens, cherry tomatoes, red onions, mushrooms, diced potatoes, foie gras on toast (so delicious!!!)
• beef stew (it was a bit salty) and cornichons
• drinks:  petit chablis, Heineken

Day 2

• Breakfast at Julien Boulangerie:  2 cafe au laits, pain au chocolate, another chocolate pastry
• Lunch at Galeries Lafayette
• Caeser salad: chicken, green beans, tomato, boiled egg, parsley
• lasagna and salad
• Snack at Galeries Lafayette:  Starbucks latte
• Snack at Le Marquis de Lauderee:  3 macarons (dark chocolate, cassis, raspberry)
• Bought snack at the Champs-Elysees Christmas Market for later: chocolate covered marshmallows (one was blueberry flavored!)
• Dinner at Chez Clement:  
• bacon-wrapped pollock steak w/mashed potatoes
• sausage, steak and chicken w/mashed potatoes
• 2 chocolate profiteroles
• chocolate tart topped with pears
• 1/2 carafe of wine
• 2 cafe au laits

Day 3

• Breakfast in our room:  Starbucks lattes and bananas from the "bio" (organic) grocery store
• Lunch at the Pompidou museum cafe:  ham & cheese baguette, sweet & spicy crisps
• Snack:  $9 (each!) caramel eclairs at L'Eclair de Genie
• Dinner at Le Royal:  
• cassoulet
• steak au poivre with frites
• 1/2 carafe of Sancerre

Day 4 (Thanksgiving Day)

• Breakfast at cafe around the corner:  2 cafe au laits, long Nutella pastry, large apricot & cream pastry
• Snack:  2 macarons from Dalloyau (grapefruit w/sesame seeds; Cognac);  cheese crepes
• Coffee break at Fauchon
• Pre-dinner:  wine at Verjus a Vin
• Thanksgiving Dinner at Kunitoraya on 1 Rue Villedo 75001
• udon with duck
• udon with beef

Day 5

• Breakfast at Julien Boulangerie:  spinach & salmon quiche, 2 coffees
• Snack in the St. Michel district:  crepe with Nutella, banana and Grand Marnier
• Snack in Montmatre at Starbucks: espresso
• Lunch in Montmatre:  crepe with cheese, mushrooms and egg
• Dinner in our room:  baguette, organic ham, petit Brie, Italian grapes, red wine, macarons (chocolat, citron, framboise)

Day 6

• Breakfast at cafe around the corner:  grilled apple pastry, cafe au lait, espresso
• Lunch:  picked up a sandwich around the corner to take on the train to Poissy
• Snack/Dinner at Angelina:  Champagne, dark hot chocolate, white hot chocolate, a millefuille pastry, a pastry that they recommended since they ran out of the one I wanted

Day 7

• Breakfast at Starbucks (everything else was closed on Sunday):  espresso, latte, chocolate chip muffin, pancakes
• Lunch in St. Michel district:  ham & cheese crepe; egg, cheese and doner kebab chicken crepe
• Snack at Starbucks:  latte, orange juice
• Dinner at Chez Clement near our hotel:  beet root salad, steak & frites, duck breast & frites, profiteroles

Day 8

• Breakfast at cafe around the corner:  amazing pear almond tart; disappointing raisin roll; espresso

Airplane

• Airplane food
• My last macarons that I bought from the Fauchon boutique in the airport

Recipe: Three-Mushroom-and-Quinoa Salad

I've made farro before, but this was my first time making quinoa.  We made the Three-Mushroom-and-Quinoa Salad from Food and Wine Magazine (Dec 2013, p. 240).  I'm not a fan of this recipe.  It was just blah. . . not flavorful.  Perhaps, it was because we didn't include the pine nuts, but I highly doubt that.

One thing I did learn from making this recipe is that 3 cups of quinoa (which is what the recipe calls for) can feed an army.  For 2 people, we should have made 1/2 a cup, and I think we'd still have leftovers.

If anyone has a great quinoa recipe I should try, please comment below!

A 22-Course Meal in 22 Settings

Watch this 4-minute video on YouTube from The New York Times.  So wish I could experience this -- at Ultraviolet Restaurant in Shanghai.  Chef Paul Pairet has transformed the dining experience into an amazing theatrical production.

Recipe: Milk Chocolate Panna Cotta

Need a fun chocolate dessert to make for the holidays?  Try this Milk Chocolate Panna Cotta recipe that I found on Martha Stewart's website.  There's something about the texture of panna cotta that I LOVE.  The gelatin gives it a different consistency than mousse, but note that this recipe is still as rich and decadent as mousse.

I topped the panna cotta with homemade Kahlua whipped cream (beat up some heavy whipping cream with a little powdered sugar and Kahlua), chocolate shavings (used a vegetable peeler to create curls off of a regular chocolate bar) and raspberries.

Delish.

Have a Happy Thanksgiving!!!

Sparkling: Maschio Prosecco Brut DOC Treviso

Note:  I'm not a supertaster nor a sommelier or wine connoisseur.  These are just simple tasting notes for myself and to remind me whether I liked the bottle.

• Grape:  100% Glera grape
• Official Tasting Notes:  Sparkling wine that is a light straw yellow in color with a lively froth; a bouquet of white peach 
• My Tasting Notes:  Light, citrusy, ever so slightly sweet, not very complex, would buy to use in cocktail recipes
• Price:  $10-13

Recipe: Father's Day Pork Chops

Why did it take us so long to make this recipe -- Father's Day Pork Chops (it's clearly not even close to Father's Day) from Bon Appetit magazine's June 2011 issue (p.59).  It's been in my recipe folder for, well, over 2 years!

After eating one pork chop (note: I didn't buy bone-in), I wanted another!  I literally can't wait till our next meal where I can eat leftovers.

The red wine vinegar really made the pork chops tender.  And the panko crust. . . delicious!  We've made panko-crusted dishes like this before, but this recipe was perfect and extremely easy.  Ingredients include:  pork chops, red wine vinegar, flour, eggs, panko, lemon, thyme, oregano, olive oil, pepper and Kosher salt.

Try this recipe!

Recipe: Farro Salad

I can't figure out where I got the Summer-Vegetable Farro Salad recipe that we made as a side to our Jenga Ribs.  It's going to be a staple for us -- so delicious and healthy and takes only about 15 minutes to make.

Here's the recipe. . .

• Make 1 1/2 cup farro per instructions on the package.  We use Trader Joe's 10 min farro and use broth instead of water to give the farro extra flavor.
• In a large bowl, toss the following:
• 2 Persian or small seedless cucumbers, thinly sliced (or remove the seeds from a regular cucumber and cut into chunks)
• 1 1/2 cup halved grape tomatoes
• 3 green onions (white and pale green parts only), thinly sliced
• 5 radishes, thinly sliced
• 1/5 cup finely chopped mixed fresh herbs (parsley, chives, basil and tarragon) -- we used chives and basil
• A splash of balsamic vinegar
• A tbsp or so of extra virgin olive oil
• Pepper and Kosher salt to taste
• When the farro is cool, add it to the bowl with vegetables and toss to combine.
• Sprinkle with 1/2 cup of crumbled feta or goat cheese.

Best Airport Eats

According to Urbanspoon, here are the Best U.S. Airport Eats.  Check them out while you're traveling this holiday season. . .

Hartsfield-Jackson International Airport (ATL) • One Flew South • Atlanta Braves Allstar Grill • Cafe Intermezzo • Sweetwater Brewing Company

Los Angeles International Airport (LAX) • In-N-Out Burger • Pink's Hot Dogs • La Brea Bakery

John F. Kennedy International Airport (JFK) • Brasserie La Vie • Shake Shack • Deep Blue Sushi • Uptown Brasserie

San Francisco International Airport (SFO) • Ebisu • PIQ • Cat Cora's Kitchen • Andale Mexican Restaurant

Seattle Tacoma International Airport (SEA) • Vino Volo • Beecher's Handmade Cheese • Anthony's Restaurant & Fish Bar • Dish D'Lish

Chicago O'Hare International Airport (ORD) • Tortas Frontera • Wicker Park Seafood & Sushi • Gaslight Club • Garrett Popcorn Shop

Recipe: Jenga Ribs

Jenga ribs = ribs that are stacked like when you play the game jenga.  As you can see from the photo, mine were just ribs.  I didn't stack them.

This recipe is from Bon Appetit magazine's February 2013 issue (p.18).  It's one of those where people write in and ask Bon Appetit to see if they can get the recipe of a menu item from the restaurant.  I'm still waiting to see if the magazine will obtain and publish the recipe that I requested -- Truluck's Carrot Cake (see my haiku in its honor).

Here was the request in the magazine:  "Dear Bon Appetit, on a trip to Wyoming, we had the best ribs at Nostalgia Bistro in the little down of Dubois.  Find me this recipe and I'm yours forever."

Funny.

The recipe is good and very easy -- the ribs were fall off the bone tender, but it smelled and tasted like Chinese 5 spice?!  Five-spice powder generally has the following mix of ingredients:  star anise, cloves, cinnamon, Sichaun pepper, fennel seeds . . . but this recipe called for paprika, chili powder, black pepper, cumin, onion powder, cinnamon and coriander.

I prefer other rib recipes that we've made in the past, so probably won't make this again.  But again, this is a great recipe if you think you'd like the flavor of  the ingredients I mentioned above.

2014 Food & Beverage Trends from Baum + Whiteman

I love reading about food & beverage trends.  Here is the 2014 forecast from Baum + Whiteman, an international food & restaurant consultancy.

Yogurtland's Holiday Flavors

12 flavors. 6 toppings.

Each week for the next six weeks, two new holiday flavors will be introduced. Also, for Yogurtland Real Rewards members, purchases made on Monday, Tuesday, or Wednesday through December 31 will earn double points toward free yogurt!

Week 1:

• Spiced Apple Cider Sorbet, a dairy-free sorbet made with apple juices, cinnamon, nutmeg, and clove
• Salted Caramel Pecan, made with caramel, dulce de leche, Yogurtland’s exclusive pecan butter, and a hint of salt

Week 2:

• Chocolate Mocha, a no-sugar-added frozen yogurt with Sumatran coffee and a blend of cocoa
• Sticky Toffee Pudding, made with sweet sponge cake and chopped dates and covered with butter toffee

Week 3:

• Cranberry Orange Tart, made with New England cranberries and Florida orange juice

• Butterscotch

Week 4:

• Chocolate Mousse Pie

• Egg Nog

Week 5:

• Vanilla Custard

• Cinnamon Roll

Week 6:

• White Chocolate Peppermint

• Raspberry Pomegranate Tart

Holiday toppings include:

• Chocolate Espresso Beans

• Chocolate Nonpareils

• Chocolate Heath Bar

• Oreo Disks

• Cheesecake Chips

• Peppermint Bark

We will be stopping by our local Yogurtland soon.  Very soon.

Definition: Stuffing vs. Dressing

Turkey on your mind?  With Thanksgiving just around the corner, will you be making stuffing or dressing?

There is a difference!

Stuffing is cooked inside the bird.
Dressing is cooked separately.

Restaurant Menu Trends for 2014

I always enjoy reading Andrew Freeman & Company's restaurant menu trend report.

Biscuits, ice cream sandwiches, tea & tea cocktails are just a few of the trends we may be seeing soon. . .

Recipe: Salt-and-Pepper-Biscuits; Grilled Brussels Sprouts with Chanterelles

You know you've cooked a lot . . . 

Salt-and-Pepper Biscuits
Grilled Brussels Sprouts with Bacon & Mushrooms

We literally cooked up a storm last night -- there were pots and pans everywhere!

• Thomas Keller's roast chicken recipe (without the bed of root vegetables) - always delicious
• Salt-and-Pepper Biscuits (Bon Appetit Magazine - Nov 2013, p.128 with photo on p.126)
• Grilled Brussels Sprouts with Chanterelles (Bon Appetit Magazine - Nov 2013, p.139 with photo on p.138)
• Homemade vanilla ice cream with mint chocolate chips

The biscuits and Brussels sprouts recipes were new for us, and they both get huge thumbs up.

The Salt-and-Pepper Biscuits were absolutely delicious.  It was my first time making biscuits from scratch, and it was so easy -- something I'll be able to whip up anytime (and in 30 min max) as long as I have sour cream and heavy cream in house.  There are only 9 ingredients in this recipe: sour cream, heavy cream, baking powder, kosher salt, sugar, black pepper, flour, butter, sea salt.

We modified the Grilled Brussels Sprouts with Chanterelles recipe, and it turned out great:

• Used baby bella mushrooms instead of chanterelles
• Roasted the Brussels sprouts with my roast chicken instead of grilling them
• Didn't use all of the bacon fat to cook the mushrooms, shallot and garlic (it would've been way too greasy)

I can't wait to eat the leftovers this week.  Tonight we're going to try the Thai Beef with Basil recipe (Bon Appetit - Nov 2013, p. 54).

Art-inspired Dinner 2 - Oct 2013

So fun. So delicious.

A Vietnamese style caprese with grape tomatoes,
fresh mozzarella, cucumber, basil, spicy meatballs over
a bed of rice noodles in tomato water
(inspired by John Chamberlain's auto metalsculpture)

A mixed greens salad with grapes, marcona almonds and
shaved manchego with a grape/sherry/balsamic vinaigrette in a
romaine lettuce leaf
(inspired by Dale Chihuly's glass art
 in boats)

Fresh squid pasta with meatballs
(inspired by Adolph Gottlieb's work
like Pink High)

Salted caramel ice cream with caramel shards
(inspired by Robert Smithson's work
like Mirror and Shelly Sand)

Steak Cuts - Hanger, Skirt and Flank

I was flipping through back issues of Bon Appetit Magazine pulling out recipes and had flagged p. 24 of their June 2013 issue.  I think they did a good job explaining the following 3 cuts of meat:

• HANGER STEAK:  Off-the-charts flavor.  Just add a marinade and a charcoal grill.
• SKIRT STEAK:  Traditionally used for fajitas; also great as a main-course steak.  Serve with a bracing, herbaceous sauce like chimichurri.
• FLANK STEAK:  Very lean, so the high heat of the grill is ideal for a hot, smoky sear.

Recipe: Strozzapreti with Spinach and Preserved Lemon

The Strozzapreti with Spinach and Preserved Lemon recipe in Bon Appetit Magazine (Sept 2013, p. 139 - photo is on p. 134) caught my eye.

Overall, we sort of followed the recipe.
Here's what we did differently:

• Added hot Italian sausage, sauteed onion and mushrooms
• Used dried Italian trottole pasta (fun curly pasta)
• Used an entire bag (10 oz) of spinach
• Didn't use preserved lemon peel

It was a GREAT hearty dish that we will definitely make again!