Afternoon Tea- Not just for the Commonwealth

Afternoon Tea

Although the ritual of drinking tea with little sandwiches in the afternoon started in England, the enjoyment of this event is now celebrated around the world. What started as a habit to starve off hunger until dinnertime by Anna, the seventh duchesses of Bedford during the Queen Victoria era has become a statement of grace, power and elegance.  Among the most popular tea consumers today are Wall Street power brokers holding teas in the afternoon when conducting meetings over mega million dollar deals alongside women who are looking for a break from the frenzy of a day of shopping. (Which sometimes would be about 3 p.m. just about the time tea would conveniently start.)

Cream tea is the proper English term for afternoon tea, and is served between 3-5 p.m. There are three courses in a cream tea and they are served one course at time or all at once. First, you always start with savory- mini sandwiches or a sandwich loaf or torte that can be sliced and served.  I prefer the latter; it seems to hold up better and can be prepared up to two days ahead of time.

Scones or crumpets would be next in the lineup and served with jams, creams, curds or butters. Lastly, the sweets should be bite-sized selections of several flavors or one beautiful showpiece like a tantalizing trifle served in a glass bowl or a simple cake dusted with powdered sugar and a simple delicious sauce on the side.

You can create a cozy home-style tea at home effortlessly. They don’t need to have big budgets or be complicated. Create a “shabby chic” look by combining patterns and odd plates and cups. Serve it buffet style and set everything out beforehand so you won’t be in the kitchen when guests arrive. The friendship and company is the most important ingredient of the tea ritual; everyone should have fun and take the time to enjoy it.

Here are a few essentials you will want to have at your next tea party-

Tea-There are many types of specialty teas on the market now that have come into fashion, but stick with the favorite varieties of Great Britain – Earl Grey, Darjeeling, Ceylon. A red tea made from a South African red bush herbal infusion named Rooibos is a good alternative for the non-caffeine drinkers.

Sugar- cubes or flavored sugar. You can make vanilla sugar by combining granulated sugar and a vanilla bean in an airtight container.

Lemon- a bowl of lemon slices with cloves inserted in the rind add a spice flavor to your tea.

Milk- A tradition used to cool the tea, cream is too heavy for delicate teas.

Clotted Cream- Not available in the US, but you can substitute sour cream mixed with a little brown sugar.

Cranberry Lemon Scones

Yields 12 – 2 inch or 8 large scones

Ingredients:

3 cups all- purpose flour

½ teaspoon salt

1/3 cup  granulated sugar

1 ½ tablespoons baking powder

½ teaspoon nutmeg

6 tablespoons unsalted butter, cut into 12 pieces

¾ cup dried cranberries

Zest of one lemon

1 ¼ cups buttermilk

1 large egg, for egg wash

Instructions:

1. Cover baking pan with parchment paper or foil. Adjust oven rack to middle of oven. Only bake one pan at a time for best results. Preheat oven to 450F
2. Combine flour, sugar, baking powder, salt and nutmeg in a food processor or mixer bowl. Add butter pieces, and cut into dry ingredients. Mixture should look like course meal.
3. Add dried fruit and lemon zest. Stir buttermilk in flour mixture to form a smooth dough. Knead lightly once or twice to complete mixing.
4. Press and roll dough on a lightly floured surface and form a circle. Cut dough into desired sized pie shape leaving it in a round shape.
5. Transfer to pan and brush the top. Let stand 15 minutes before baking.
6. Brush the tops with egg wash, allow to dry. Bake for 15 minutes at 450F for small scones and 400F for large. Scones should be firm but not dry.

Culinary Tour of Southern Italy

When I recently embarked on a food and wine trade mission in the province of Benevento, I had no idea what to expect. My taste buds were ready for some new flavors, and my mind was definitely ready for some creative diversions. Arriving late in Naples (often called the capital of the Mediterranean) one hot summer nite ready for action. Down the cobblestone winding streets no bigger than a sidewalk in Minnesota, we found a restaurant that was hectic even at the late hour we were roaming about. It was here we experienced THE Pizza (the capital letter is compulsory) If there was any one food symbolic of the Neapolitan food, it was Pizza. The term comes from a latin word “pitta” (meaning squashed) but it’s name needs no translation since Pizza is known around the world and is called Pizza in every language. It is main gastronomic treasure of Naples and the locals eat it for breakfast, as a snack, lunch and for dinner. The original is believed by culinary historians to be the Margherita – it was made  by a pizza chef who invented it and dedicated it to the Queen of Italy, Margherita di Savoia.

The next morning we boarded a bus with ten other food and wine experts to experience a side of Italy unseen by most tourists. We had a schedule that would daunt even the most experienced food traveler, but we had a lot of ground to cover and only a few days to do it. With a region that has over 300 typical products, our job was to find the best.

The countryside of the Campania region reminds me of the rolling hills of California. Mt. Vesuvio’s presence is constant as we roll by the aristocratic residences that have been here since the 1600’s. Because of the separate interest of some food and some wine people, we made alternate stops- food, wine, food wine, so the food people could digest and the wine people could make notes and discuss the findings. This made for a very loud bus most of the time, but we were all in our element, so it was a grand experience to share each others knowledge.

The orgins of pasta

Campania is the area where pasta rules. Dry, fresh or homemade, it is the main food. Almost always the basic ingredient of the first course. Served with a traditional tomato sauce (in the region known as “ragout” it is complemented with most often seafood. Always produced with durum wheat. The Torre Annunziata and Gragnano are the largest production areas that have taken pasta from the farmhouse to the factory. Entrepreneurs have never changed their standards with their growth, the quality is always guaranteed by the best selection of wheat.

Best eaten “al dente” which means that it is quite firm and not overcooked.

As our gastronomy odyssey continued, we visited family businesses that had third and fourth generations carrying on the passion of the dream once started many years ago. During the day, we traveled up and down to places I thought only mountain goats would go, they were so high up. But the vistas were breathtaking and we got a real feel for what the countryside was like. Vineyards as far as the eye could see for the most part, dotted with olive trees. They are a good pair to plant together. Artichokes and chestnuts also grow well in the region.

A product that had top billing on almost every table we ate at was the famed fresh Mozzarella.

“Only real mozzarella is true if made from buffalo milk from Campanian Buffaloes. For the expert, all others are just “fresh stringy cheeses”. Often served very simply on a cutting board as a snack, or with sliced tomatoes (Caprese” Salad), the star ingredient on pizza, or even dessert. Once you have the real silky smooth taste and rich texture, you will be spoiled. Although buffalo Mozzarella with the queen of cheese, the region does produce some other beautiful cheeses such as provolone del Monaco, manteca, smoked provola and scamorza.

As our travels came to an end each day, we raced back to our rooms to change and head out for a real Italian style dinner- which meant not starting to eat before 9 p.m. and big multicourse affairs to pair our samples from the vineyards to the local foods. In the Campania region, fish based dishes are a separate distinct part of food that may be called “tastes from the sea on our table”

The variations of the dishes changed rapidly as we traveled from town to town, but one thing was for sure, it was all impeccably fresh because Italians are true lovers of sea food dishes. Dishes like spaghetti alle vongole (spaghetti with clams) insalata di polpo (octopus salad) and insalata di mare (seafood salad) is just a short list of the endless courses of seafood that we ate.

Farm tours and “Agritourismos”  are really hot right now in Italy. They are county inns that must produce the foods served to the guests.By Italian government standards to qualify. Agritourismo is extraordinary option for rural tourism. Yes, the frantic bustle of Rome and Naples are nice, but to really relax in get immersed in a totally different culture, the countryside of Campagnia is for you. These farms are almost always run by families which are always interested in sharing their knowledge, and if they find out you like to cook, undoubtedly you always end up in the kitchen cooking something together.

Trip to Bountiful

FOOD&TRAVEL: Trip to Bountiful
Previously printed in Living North Magazine April 09

French Quarter

Home for me was 13 miles southeast of Baton Rouge, Louisiana where my parents raised squabs, chickens and tomato plants over six feet tall every summer. The fridge was stocked with fresh produce from harvesting a garden three seasons a year. Given the rich heritage of the fertile Delta, my family’s French background and my own journey of logging decades behind a stove, a trip home is virtually a movable feast. My itinerary is always a bit off the beaten track so I thought I would share some of the secrets of an insider’s trip to the bayou country. Since time is always short, I normally fly into New Orleans and drive to Baton Rouge. This gives me a chance to visit some of my old favorite eating haunts in the crescent city. Instead of one big meal, I meet up with friends and table hop from place to place. I like to begin in the Garden District of New Orleans at Commander’s Palace Restaurant for their historic Turtle Soup au Sherry. Rich and thick with bits of veal instead of the original turtle meat, the waiter ceremoniously pours it in my gleaming bowl with a silver cup and spikes it with a dash of sweet sherry. It sets the tone for the evening of relaxation to come. Afterwards, we meander around the Garden District to take in the balmy night air and catch the streetcar back to the French Quarter continuing our gastronomic journey. The next stop is to see my old comrade, Chef Richard Hughes. We had worked together back in the day at a Creole restaurant where we cooked brunch together every Sunday for extra money. Richard now owns the Pelican Club which is legendary for its authentic cuisine from a local son. The menu is a contemporized twist on traditional favorites. He does wonderful things to sometimes old and tired usual sauces, but he keeps with the centuries-old recipes while adding a new interpretation. I always order the seafood martini – its served up with lobster, crab and shrimp and a delicious spicy ravigote, a vinaigrette dressing style sauce with chopped capers and herbs. Following the Pelican Club, we saunter on down the street to the last but not least stop of the night, the Napoleon House. It’s considered the oldest bar in New Orleans and is housed in a building from the 18th century. We sit outside in the lush courtyard, lined with banana palms and tattered stucco archways sipping coffee drinks and listening to classical music while admiring portraits of Napoleon that adorn the ancient walls. I start to slip into the lifestyle soaking up the New Orleans essence I remembered and enjoyed so well while I lived here – slower, sociable and delicious. Up early the next morning, I make a stop at La Madeleine French Café in my old neighborhood where the Mississippi River bends around the city, a stone’s throw from Carrolton and St. Charles Avenue. The café is the brainchild of founder Patrick Leon Esquerré. I knew Patrick when I lived in Dallas and always loved his concept of food prepared in the French country manner. The coffee, always strong and fresh, wakes me up for the drive. French bread baguette in hand warm from the oven; it was a great way to start my journey to Baton Rouge. I normally drive straight through, a short 60 miles through the wetlands north to more mouth-watering cooking and family. My mother would always have her worn black iron pot brimming with seafood gumbo on the stove waiting for me along with a pan of locally grown baked sweet potatoes still in their jackets. She knew that was what I craved the most from her kitchen. After lunch, when my daddy was alive, we used to examine the garden. He always had something in the ground. Among his favorite crops were Rattlesnake green beans and Early Girl tomatoes in the summer months and Southern Giant mustard greens in the winter. The garden was the outdoor produce bin for our family and my job as a kid was to pick vegetables for supper under my mother’s exacting instructions. Now, the next generation has inherited the gardening gene and makes sure we have fresh vegetables at our reunion. All my immediate relatives live in a 10-mile radius of each other so impromptu dinners can be planned on the fly with dishes made with inventory on-hand for a come-as-you-are pot luck. My brother Warren has the same obsession with hunting and fishing as I do with cooking, so he always rolls out something wild for dinner. My favorite is the Cajun duck hunter’s special – a Mallard duck breast wrapped in bacon, grilled and brushed with orange marmalade. On my second day at home I start with a long walk with friends on the Mississippi River levee. After a bout of speed shopping at the Mall of Louisiana we head to lunch at the famous King Buffet. Although I am not a big fan of Asian all-you-can eat buffets, this one is an exception. From boiled crawfish to chicken feet to sugar-free desserts and every kind of fresh seafood in-between I’m a hopeless glutton when it comes to mounds of shiny, fresh food. Being my mother’s favorite after-church spot, I have to agree if you can’t find something delicious here, you are not hungry. They also include local specialties like spicy steamed blue crabs, crispy shrimp, spinach Madeleine (a local favorite of cheesy baked spinach) and oysters on the half-shell. At least one evening, I try to go over to see my gal pals in Natchez, Mississippi. A quick hour-and-a-half hop east from Baton Rouge along the Antebellum Trail though St. Francisville, it’s a quiet scenic drive to Natchez. I stop first to visit my good friend Ann Vidal Willet who owns the Pig Out Inn & Barbeque Restaurant. I stand in her restaurant’s kitchen nibbling on succulent ribs that have been slow cooking to perfection in her pit as we catch up. After grazing we go to Fat Mama’s Tamales and sit on their famous deck for drinks. One would never know there was a decline of business in other parts of the world. “We were invited to the recession, but we declined the invitation”, says Ann Vidal in her perfect southern accent. Her two thriving restaurants and catering business can attest that this is in fact true. Restaurants will always be the last thing a southerner will give up. Back in Baton Rouge, on my way out of town I grab a quick breakfast with my nephews and their families at my favorite morning spot called Frank’s Restaurant and Smokehouse. Grits done to perfection, boudin (a highly seasoned rice sausage from the Cajuns that makes your mouth pucker from cayenne) and biscuits with rock star status as big as a cat’s head, all washed down with local coffee. I am in Cajun food heaven. These are the meals that I will remember all my life as they evoke childhood memories every time I eat them. I can go back to being a kid in simpler times, if only for a few days.

Arlene’s Place of Interest:

Commander’s Palace 1403 Washington Avenue www.comanderspalace.com 504- 899-8221

Pelican Club 312 Exchange Place www.pelicanclub.com 504-523-1504 Napoleon House 500 Chartres Street www.napoleonhouse.com 504-524-9752

La Madeleine French Bakery 601 South Carrollton Avenue www.lamadeleine.com 504-861-8661

Baton Rouge King Buffet 6230 Bluebonnet Blvd 225-819-1588

Frank’s Restaurant and Smokehouse 8353 Airline Highway 225-926-5977

Natchez Pig Out Inn 116 South Canal Street 601-442-8050

Fat Mama’s Tamales 500 South Canal Street www.fatmamastamales.com 601-442-4548

Jambalaya, The State Casserole of Louisiana

Jambalaya is state Casserole of Louisiana. Present at authentic Acadian celebrations, It seals the event authentic. This information below is from the foodproject.com website, As a cajun, I can tell you this is correct. I have also included my favorite Jambalaya Recipe

it’s pronounced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh

According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.”

Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana.

The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time.

Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients.

It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking over hardwood fire. Big black cast iron pots made preparation so easy and economical for church use that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales Louisiana(Jambalaya capital of the world) is complete without Jambalaya cooking.

The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually at Gonzales and attracts area cooks who have spent years perfecting the are of cooking and seasoning this Creole delicacy. Gonzales really is the Jambalaya Capital of The World.

Louisiana Jambalaya

Serves 12

Ingredients:

4 tablespoons butter (1/2 stick)

2 cups onions, diced (1 large)

2 cups celery, chopped (2-3 stalks)

1 ½ cups green pepper, chopped (1 large)

2 tablespoons garlic, minced (3 large cloves)

2 pounds of Boneless Chicken Breast, diced

1 – 28 ounce can diced tomatoes in juice

1 Tablespoon L&P

1 Tablespoon Cajun seasoning

2 teaspoons salt

1 pound smoked sausage, sliced thin

3 cups parboiled rice (Uncle Ben’s)

5 cups Chicken stock

1 bunch green onions, thinly sliced

½ bunch fresh parsley, chopped

Tabasco to taste

Instructions:

In a large dutch oven or straight edge saucepan with a lid, melt butter over medium heat.

Add onions, celery, green peppers and garlic.

Cook until soft, about 5-10 minutes. Add chicken and cook slightly.

Add diced tomatoes, L&P, Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.

Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.

Ireland, The Fresh Island

Murrays is a must stop before the big game in Dublin

This story first appeared in the March 09 Living North Magazine after my trip to Ireland.

It was once said that the best four-course meal you would find in an Irish Pub was 3 pints of beer and a bag of potato chips. Old Irish cooking styles used to be cheap cuts of meat, boiled to death in a big pot with vegetables and potatoes. I got to go to Ireland recently to navigate the pricey culinary landscape first hand to see if this were true. Because I collect culinary eating experiences as if some people accumulate old coins or stamps, I was the  ideal candidate to search out the most distinctive and extraordinary dining establishments.
I’m glad to report that times have changed and Ireland has blossomed into a European foodie powerhouse producing artisan foodstuffs that are rivaling other European countries that were previous Mecca’s for all things gourmet. The “gastro” pub has emerged as the new epicurean icon of Ireland. Yes, some things never change, like the full Irish breakfast (complete with Baked Beans and Grilled Tomatoes) but the global influences have introduced some delicious variations of traditional specialties. The beer is still stellar and the heart of the pub experience. A pint (always means a Guinness) is what keeps patrons coming back, but now the food is adding a dimension of alluring interest for travelers.

As I was roaming on my appetite, I found myself searching for the best grub in the most unique and atmospheric pub. What I discovered was every great pub is tied to the community in which it “lives”.

Sometimes loud, but always welcoming, the pubs are the heartbeat of local culture in Ireland. They reminded me of the neighborhood bars in Chicago where I used to live, with the dark wood paneled walls, old-fashioned floorboards, a fireplace, dim lights and lots of history. The walls are adorned with antique memorabilia of previous customers passing through. Police arm patches, currency from far away lands,

postcards and well worn bar stools were the decorations in most pubs. Warm and cozy, I felt right at home. As I expected, potatoes, lamb, salmon and seafood were reoccurring stars of the menus. However, what I did not expect was so much of what food adventurers in America call FLOSS. (Stands for Fresh, Local, Organic, Sustainable, Seasonable)  It justified me coughing up all those Euros knowing I was supporting local and sustainable foods and it gave the menus a sense of place that makes the difference between a good meal and a memorable one.

I judge a country’s culinary aptitude on its ability to produce good bread and butter. Consistently Ireland provided me with gratifying examples of both. Irish Soda bread was served daily at every pub, and seemed like it was just pulled out of the oven and rushed to my table. Its grainy richness from soft stone ground whole-wheat flour made my mouth water. I ate it slathered with smooth grassy locally churned butter that intensified the nutty flavor of the wheat.

Pub grub menus tend to run the gambit from light appetizers to hearty entrees, but here are a few that have had staying power and appear frequently across southern Ireland -Don’t forget to order a pint of Murphy’s or Guinness’s dark beer to wash it all down with.

Irish Menu Primer

Local Farmhouse Cheese Plate- Derby Sage, Port Salud, Cheddar & Cahill’s Porter as a starter course are a few examples of local cheeses served up with crusty breads.

Mockingbird Sundae- ¼ cut roast, mashed potatoes, gravy and vegetables adorned with sour cream on the side.

Prime Rib and Pudding-Traditional steak, mashed potatoes and Yorkshire pudding served with Au Jus.

Irish Stew- Fork tender chunks of beef or lamb swimming in a luscious sauce along with carrots, onions and potatoes.

Bangers and Mash- Mashed potatoes, 2 large pork sausages, Cabbage & Veg, with onion gravy & soda bread

Shepherds or Cottage Pie- Ground beef, served in a crock with peas & carrots, gravy, and covered with mashed potatoes & cheese.

Fresh Irish Salmon -From Shannon and local Irish Rivers, it is melt in your mouth delicious and often served with classic European sauces.

Boxty- Potato Pancakes made with mashed potatoes and comes in a multitude of flavors.

Bread and Butter Pudding- the Irish version of Bread Pudding often served with a custard sauce

Sticky Date Pudding- A delicious Victorian era date and brown sugar cake served with a homemade butterscotch sauce.

Sticky Date Pudding

Simple, yet delicious, this recipe is starting to show up on this side of the pond at fashionable parties in New York City and beyond.

Makes 6-8 servings

1 ¼ cups dried seeded chopped dates

1 ¼ cups boiling water

1-teaspoon baking soda

½ stick butter, soft

½ cup brown sugar, packed

2 eggs, beaten

1 cup self rising flour

Sauce

¾ cup firmly packed brown sugar

1 cup heavy cream

5 tablespoons butter

Preheat oven to 350F. Grease cake pan and add baking paper.

Combine dates and water, bring to a boil Add baking soda and let stand 5 minutes

Blend or process date mixture with butter and sugar until pureed. Add eggs and flour.

Pour mixture in prepared pan.

Bake uncovered, in a 350F oven for 45 min to an hour. Let stand 10 minutes, turn out onto serving plate

For butterscotch sauce, combine ingredients in a medium saucepan and stir over low heat until the sauce is smooth and slightly thickened.

California Cuisine- a natural fusion

When California cuisine first appeared on the national culinary landscape in the 70ties it was an awaking for the rest of the country, however local foodways and traditions started a few centuries before beginning with the gold rush.

Alice Waters is credited for starting the fresh from the field movement and changing menu with the seasons. Wolfgang puck follows with the opening of Spago and garnered worldwide attention with his catering to the stars at the celebrity parties. Today, the world follows the California trends and celebrates with ingredients that are now widely available on their grocery shelves.

The influx of international immigrants brought scores of people together for a common cause- to get rich from mining gold. Among the list of regional foods that were founded during this era was Sourdough bread. The evolution of a large Asian population brought rice, the Mexican group brought vegetables such as avocados and chili peppers and the Spanish colonists brought citrus fruits, wheat, and grapes to make wine. These culinary treasures are the base of what we now know as California cuisine.

California is a naturally health conscious state and is shows in the preparation techniques. Fruits and Vegetables are often the stars of dinner parties with an addition of meat to appease the carnivores. California restaurateur Anne Dierickx who owns Café 976 in San Diego said during a recent interview “The trend is moving more and more towards fresh, fresh! With twelve months of growing season, people are demanding fresh from the farm produce all the time” California has always been on the front edge of eating healthy because of the abundance of natural products. “Meat is no longer the center of the plate, but an equal component” Says Dierickx.

A trend that is also garnering national attention in California is the movement of restaurants buying “shares” of a farm. Much like the CSA (Community Supported Agriculture) program that thrives in our area, the chefs are taking it one step further and taking the risk with the farmer. The restaurant collaborates with the farm to share the risk of the crop by committing to buy what the field will bring. They have input on what’s grown, but the farmer does the work and delivers to the back door that restaurant’s share of the crop. Dierickx also says that restaurant trends are going towards “tapas” style portions with the options of different sized portions of items. “It’s all about having more choices, it encourages diners to share, mix and match and try new dishes.” Chefs are trying to please the customer base with a broad range of expectations”. “In general the trend is going back to the way we used to eat- the flavor is better”

Another hallmark of California cuisine is it’s bounty of ingredients. Various areas are famous for specific ingredients like Gilroy for garlic, Castroville for artichokes and the napa valley for grapes. Seafood is fashionable because of the long seaboard. Items like abalone and Dungeness crab. Strawberries, Lettuce and Ripe Olives call California home because they are produced there in record amounts.

So a natural fusion became the base of the culinary landscape driven by fruits and vegetables. Being near the sea, seafood quickly became a staple. Pacific Salmon has been in the California diet for centuries.
Because of the fantastic warm weather, eating habits are different from the mid west and north east. Cooking times are quick and foods are extremely fresh. Slow cook methods are not as popular as the Midwest. Many vegetables and meats are lightly cooked to bring out the peak flavors accented by abundant fresh herbs.

Driven by freshness and abundance, California cuisine can offer delicious dishes because the food is fresh and clean. Dishes like the California roll and the fortune cookid in Japanese cuisine shows the versitle flavors that are west coast. Menus all across the US serve west coast favorites like the Cobb Salad, Baby Greens with Goat’s milk cheese, Cultural diversity has made California natives develop a more sophiscated palate. Fusion foods was born with the natural fusion of asian and latin products. Vegetarian food trends are also widespread in California.

California Dreaming
Recipe by Anne Dierickx
Owner of Café 976
San Diego, California

Serves 4
3-5 Tablespoons extra virgin olive oil
4- 6 ounce servings of firm fish such as swordfish, snapper, halibut or thrasher
Salt and Pepper to taste
1 Teaspoon Original Spike seasoning
1 14 ounce can quartered artichoke hearts, drained
1 3 ounce jar of capers, not drained
6 Tablespoons California Chardonnay

In a large sauté pan over high heat, place olive oil to cover the bottom of the pan and heat. Season fish with salt, pepper and seasoning and cook fillets approximately four minutes and turn over and cook for one minute more. Add artichoke hearts, capers and Chardonnay. Cover and cook for 2 more minutes.

Anne suggests serving with orzo pasta and fresh steamed spinach.

Cooking on the boat

Lake Superior has some of the best sailing and power boating in the world. The Sailing season starts on a chilly May 1st, but the weather a little later is prime boating. Here are some tips for your next trip on making the best of the menus you plan.

• -Bake potatoes ¾ of the way though and wrap in foil. Cool down and store, when you heat up the grill, throw the potatoes on and they will be done when the steak is done.
• Freeze meats in a square plastic container. Stuff as much as you can get in while fresh for maximum storage.
• Pack short shelf life entrees such as chicken and fish for the first few days.
• -Keep lunch simple with tasty grazing foods like good quality meats and cheeses, nuts and items that can be stored and eaten easily out of hand.
• -Diced cooked meats like ham in baggies are great for lunch and do not take up much space in a tight cooler.
• Root vegetables such as onions and potatoes store well under the sink in a bucket.
• -Consume the larger cuts of meats on the first days to free up space.
• -Small jars of olives, marinated artichoke hearts pack high flavor and do not need refrigeration.
• Bring a small scrubby brush to make clean up easier.
• Bars and pans of brownies make good powerboat desserts.
• -For an elegant boat dessert, prepare crème brulee cover with plastic wrap, and store the individual ramekins in a plastic container in the fridge. It is a real treat.
• -When grilling, cook extras so you can make potatoes and leftover steak with your morning eggs.

Maple Chicken

Serves 2-4

1 large  Boneless Skinless Free Range Chicken Breast (8-12 ounces total for a double lobe)

1/3 cup of Durkee sauce  (a mild mustard spread found in the condiment isle of your grocery store)

½ cup of maple syrup (the real thing)

1 small jar or artichoke hearts, drained (5 ounce)

Pre heat grill to medium heat. Grill Chicken breast 30 to 45 minutes until firm. (you can cut a slice in the breast to check if you are not sure if it is done.

While chicken is cooking mix ingredients together and brush on while cooking.

Save some to spread on after the chicken is cooked.

Slice Chicken breast and Serve with steamed new potatoes and fresh asparagus.

Emerald Isle Beef Stew

Stokes House Dining Room at the Famine Museum

Emerald Isle Beef Stew

This classic dish was inspired by my recent tour of Ireland. Best made the day before; it’s a dish that’s perfect for a do-ahead weeknight dinner with friends. The Guinness beer adds a tasty addition to a toasty, slightly caramel flavor and dark rich gravy. Two pounds of leg of lamb trimmed and cut into 2-inch pieces can be substituted for beef for an authentic Irish variation. Serve with Irish soda bread, sweet Irish butter and a tender green salad to complete the meal.

Ingredients:

1/2 cup all purpose flour

1 teaspoon table salt

1/2 teaspoon ground black pepper

Canola oil for searing

2 pounds of beef stewing meat such as chuck or bottom round, cut in 2-inch pieces

1 medium yellow onion, diced small

4 cloves garlic, crushed

2 tablespoons tomato paste

1 cup Guinness dark beer

2 cups low sodium beef broth

1 tablespoon Worcestershire sauce

2 bay leaves

1 1/2 tablespoons fresh thyme leaves

1 pound small red potatoes, quartered

3 stalks celery (8 oz. total) rinsed and chopped

6 medium carrots, peeled and cut in 1 inch pieces

1/2 cup chopped flat leaf parsley

Instructions:

1. Mix the salt and pepper with the flour and place in a shallow dish. Dredge the beef in the flour mix. Heat a large Dutch oven with a tight fitting lid over medium high heat. Pour enough oil into the pan to fill it to about 1/4 inch.
2. Sear the meat being careful not to overcrowd the pan. Stir occasionally, browning all sides. Cook in 2-3 batches about 8 minutes per batch. Using a slotted spoon, transfer cooked beef to a plate.
3. Placing the rack in the middle of the oven, preheat the oven to 350 degrees F.
4. Pour off all but 2 tablespoons of oil and sauté onions and garlic until translucent about 5 minutes. Add tomato paste and cook for 2 minutes more.
5. Add the beer and the beef broth, scraping the bottom of the pot to loosen the brown succulent bits of flavor. Mix in Worcestershire sauce, bay leaves, fresh thyme and add the beef back. Cover the pot and cook in oven covered until meat is tender about 1 1/2 hours.
6. Add potatoes, carrots and celery to the Dutch oven and continue cooking, place the lid back on the Dutch oven and cook until vegetables are tender, about 45 minutes longer. Season to taste with salt and pepper and stir in chopped parsley at the last minute right before serving.

Makes 6 two cup servings

Recipes consulted:

Set of the TV show LOST

On my recent trip to Hawaii, I was lucky enough to get to go to the location where parts of LOST are filmed. This is where the famous submarine blowup scene took place. It was such a peaceful and beautiful part of the island, we had the caterer from LOST provide our lunch while we were there. Lucky us.

Chinatown Lunch in Honolulu

Just got back from the Les Dames De Escoffier annual international conference in Honolulu. We toured Chinatown and lunch at the famous INDIGO restaurant, where the chef taught us delicious recipes from his homeland. Here is a combo of fresh ingredients he used in the class.
Here is a recipe I made upon return to remind me of the great time I had

Thai Noodle Salad

Ingredients:
Noodles:
1 pkg Rice Sticks, cooked
1 tbl Fish sauce
2 tbl Sesame oil- toasted
2 tbl Rice vinegar
½ teaspoon Cracked black pepper

Vegetables
2 Carrots, peeled and shredded
1-Cucumber. Peeled seeded and chopped
½ bunch Green onions, sliced thin
4 cups Chinese Cabbage, shredded

Garnish
1 cup unsalted peanuts, crushed
½ bunch Fresh chopped cilantro, chopped

Ginger GarlicDressing
2 tbs minced ginger root
1 tsp minced garlic
¼ cup teriyaki sauce
1 tsp crushed red pepper flakes
2 tbsp Honey
3 tbsp toasted sesame oil
1 cup vegetable oil

Place all ingredients in food processor, except oil, add slowly until thick.