Who’s Your Mama’s Kitchen?

I was sick last week, and I’m finally catching up this week!  I hate being sick.  Who doesn’t, I guess?  It hurt to even look at a computer screen let alone type something.  One day I even put a piece of bread in the toaster – with the plate.  Yep, I wasn’t thinking clearly.  Fortunately, a bad cold passes.  I’ve been wanting to write about my visit to Mama’s Kitchen (http://www.mamaskitchen.org/).  I’ve heard about the organization in passing, and I’ve seen volunteers at Ralph’s collecting non-perishable goods, but I didn’t have a clear idea what it was all about.   It’s a non-profit organization with around 800 volunteers who deliver meals to home bound people affected by AIDS and cancer every day of the year in San Diego County. Not only is enough food delivered for the person battling a disease for every day of the week, if there are any dependents living in the home, they receive meals as well.  There is no charge for this service (people do have to be referred by a third-party, usually their physician). And (drum roll!!) Mama’s Kitchen is about to celebrate its 20th Anniversary!  On top of that milestone, they delivered their 6 millionth meal this year in March.

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These numbers from 2011 are staggering:

-796 volunteers donated more than 31,000 hours of service and drove 131,664 miles during the year.

-347,690 meals were delivered to 572 individuals in San Diego County.

-Dollar value of volunteer service and mileage is estimated at $809,430.

I met a volunteer, Ann, who works in the kitchen.  She’s been volunteering at Mama’s for 15 years.  Not only does Ann have to think about what to make, but she has to think about how food will taste if someone is on a particular medicine or is receiving a certain treatment.  She clearly loves what she does and the people she serves.  She happily told our tour group “I’ve found my calling.”   The number of people who need this service isn’t slowing down either.  The biggest increase in requests comes from single mothers with breast cancer.

In addition to Mama’s Kitchen, Mama’s Pantry is on site as well.  Mama’s Pantry is a place where low-income, HIV positive local residents can come and shop for food – perishable and non-perishable.  All items are given points, and each customer is allowed a set number of points each month.  Mama’s Pantry has 769 clients, and it’s been serving San Diego County residents for 8 years.

So why am I writing about this place?  I want you to help them!!!  Around the holiday season, the organization is inundated with donations.  That’s a great thing, but around this time of year, donations dwindle.  The very cool thing is that it is so easy to do a little bit which can turn into a lot of help for people who greatly need it.  Aimee Halfpenny, Development Manager, and Denise Scatena, Media Relations, filled us in on the next big Food Drive and Fundraiser Campaign, Independence from Hunger 2012.   Throughout the month of July, they will be accepting donations.  So here’s one example of what you can do: 1) Plan a 4th of July party 2) Send out your evites and tell everyone to bring a certain number of non-perishable items (I have their wish list below) 3) Let friends know that whoever brings the most items will win a prize (bottle of wine perhaps?) 4) Call Mama’s Kitchen and ask them to deliver a barrel for the food donations (see photo below) 5) Have a fabulous party 6) The next day, call Mama’s Kitchen and let them know they can come and get their barrel 7) Smile because you just helped out a lot of people who really need it and really appreciate it.  This is just one thought, but you get the idea.  Even if you aren’t having a get together, but you are attending one, ask the party planner if they could do it.

Mama’s Pantry’s Wish List:

box of cereal

package of flour

instant oatmeal packets

bottle of cooking oil

jar of peanut butter and/or jelly

bag of rice

package of dried beans

spaghetti sauce

box of pasta

packets of pasta dinners

canned goods – fruits, soups, vegetables, chili, pasta and beans

mac & cheese

tuna fish / salmon

cake mixes and icing

small box of dry milk

I have to note the awesome people who took the tour with me: Angela (Mira Mesa Mom: http://miramesamom.com), Sean (The Gifted Horse: http://thegiftedhorse.com), and Danielle (Simmworks Family Blog: www.simmworksfamily.com).  It’s always reassuring knowing there are some good people out there!  It was great meeting all of you!!

Take Care and Happy Eating – and get your party plan on for July!

Shortbread Caramel Brownie Bars

Today is my Mom’s Birthday!  Happy Birthday, Mom!  I wish I could be in Cleveland to celebrate with you!!  If I were there, I would give you one of these Shortbread Caramel Brownie Bars with a candle in it!  Then I’d have to listen about how they are not healthy.  Yes, I know.  Hope your day was awesome!!

I made these for a bake sale last week for the UCSD Hearts & Hands Volunteer Doula Program, and I thought I’d share the recipe (from Sunset, October 2002, and was created by Linda Tebben.).  I love these bars because it combines the best of 3 worlds: butter, gooey caramel and chocolate.  Yes, please.

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Shortbread Caramel Brownie Bars

• 1 1/2 cups butter, chilled
• 2 1/2 cups (10 3/4 ounces) all-purpose flour
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 12 ounces individually wrapped soft caramels, such as Kraft
• 1/4 cup whole milk
• 10 ounces bittersweet or semisweet chocolate chips
• 3 large eggs (room temperature)
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Cut 1 cup butter into chunks.  In the bowl of a food processor, combine 2 cups flour (8 3/4 oz), 1/2 cup sugar, cornstarch, and the butter chunks.  Whirl until dough comes together.  Press evenly over the bottom of a buttered 9-by-13-inch baking pan.  Bake in a 325 degree oven until top feels dry and is just beginning to brown, about 25 minutes.  Let cool completely.
2. Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk.  Cook in a microwave oven for 1 minute.  Stir mixture, then cook and stir at 30 -second intervals until melted and smooth, about 3 minutes longer.  Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes (I’ve even left it in the refrigerator, covered, overnight.).
3. In a large bowl set over a pan of barely simmering water (bottom should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth (**I just put chocolate and butter in a heavy bottom pan and continuously stir at very low heat until it’s melted, and I’ve never had a problem.)  Remove bowl from water and, with a whisk or mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended.  Stir in remaining 1/2 cup (2 oz.) flour, baking powder, and salt until well blended.
4. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering the caramel.
5. Bake in a 350 degree oven until wooden skewer inserted into chocolate layer comes out mostly clean (Recipes always seem to note that it’s done when the skewer is clean, but usually that means it’s over done.  You want a little crumb sticking to the skewer.), 35 to 40 minutes.  Let cool completely, then cut in to 12 or 24 bars (I prefer larger bars, so I would opt for 12 bars!).

Take Care and Happy Eating!

Let Them Eat Royal Rice!

I returned from my hometown of Cleveland, Ohio the other day.  I had family stuff going on (isn’t there always?), so I didn’t have a lot of time for anything else.  I did manager to get in a couple of meals out.  In Cleveland Heights, we celebrated my brother’s birthday at Night Town (http://nighttowncleveland.com/).  I love the live music and their house special, The Dublin Lawyer.  In Rocky River, we had a pre-birthday celebration at Salmon Dave’s.  Order their lobster bisque & you’ll be a fan.  The cheesecake with strawberry and mango puree was great as well.  Of course, I found time for something sweet at Mitchell’s Ice Cream (http://mitchellshomemade.com/).  I had the BEST Banana Ice Cream with Homemade Pieces of Shortbread Crust and a scoop of Dark Roast Coffee Ice Cream – what a perfect combination!  Also, I went to Tommy’s (http://tommysplace.weebly.com/) in Rocky River – twice.  Yep, my family likes to eat out.  I even manged some time to have a couple Dortmunder Gold Lagers by Great Lakes Brewing Company.   Where there’s a will, there’s a way.  As a side note, I was so preoccupied with other things, that I didn’t take photos of my food.  I apologize.  Next time!!

While I was at Tommy’s, my Mom and I discussed whether it’s faster to go out to eat or to make something at home for dinner.  I love eating out, but I try to keep it for the weekends.  I really believe by the time you go to a restaurant, order, wait for the food, get the bill, pay, and drive home, you can make a meal faster (and healthier!) at home.   She claims that because of my background, it’s easier for me to make a quick and tasty meal.  I completely disagree.  Anyone can make a great, fast and healthy meal.  I told her I’d post some recipes, and I’ll see what she thinks.  Let me know what you think, too!

I love the recipe I’m sharing with you.  I came across it on the Whole Foods website about 5 years ago, and I’ve been making it ever since.  What I love is that you can make it at the beginning of the week, and eat it for lunch or dinner throughout the week.  And you can swap out any ingredient for something you like better or for something else you have in your veggie drawer in your refrigerator.   If someone you know follows a gluten-free diet, this recipe will work for them, too.  If you don’t care for a vegetarian option, add some chicken.  Doesn’t get easier than picking up a rotisserie chicken at Costco or the local grocery store!  I had never heard of Forbidden Rice until I came across this recipe.  It is a Chinese black rice, and it is rich in antioxidants.  Apparently for a period of time, only royals could eat this rice, hence the name “Forbidden Rice”.  Here’s the recipe . . .

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Forbidden Rice Salad with Vegetables (Serves about 4)

• 1 cup forbidden rice, prepared according to package directions and cooled (it’s sold at Whole Foods)
• 3/4 cup grated carrots
• 1 yellow bell pepper, seeded and diced
• 1 cup sliced cucumber
• 1 tablespoon olive oil
• 1 large zucchini, chopped
• 2 scallions, white and light green parts, chopped
• 1 tablespoon white wine vinegar
• 2 tablespoons walnut or macadamia nut oil
• 1 teaspoon Dijon mustard
• salt, pepper and cayenne to taste
• avocados, sliced (as many as you like!)

1. Toss rice with carrots, yellow pepper and cucumber in a large serving bowl.  Set aside.
2. In a medium skillet, heat olive oil over medium heat until hot but not smoking.  Add zucchini and scallions and saute for 5 minutes or until zucchini is crisp tender.  Add to rice mixture.  In a small bowl, whisk the vinegar, nut oil, mustard, salt, pepper, and cayenne together until slightly thickened.  Drizzle dressing over salad and toss to combine.  Taste and adjust seasoning.  Top with slices of avocados (and I always drizzle with Sriracha).

Take Care and Happy Eating!

Bake Sale Results and Vegan Voyage in Ocean Beach

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San Diego Food Bloggers’ Bake Sale, outside of Great News! Cookware and Cooking School, was a huge success this past weekend. The total amount raised at the sale for Share Our Strength: $3034! Rumor has it that we did very well nationally.  I can’t wait to hear where we ranked!!  I’m hoping the Food Blogging community will do more of these for charity. What a great way to raise money!! Thanks to everyone who bought some goodies either at the sale or online. I was so bummed that I couldn’t be there.  I was there in spirit and in the form of a Mango and Coconut Bread with and without Macadamia Nuts.  Later that evening, Marie, super-organizer of the sale and author of the blog Meandering Eats (http://www.meanderingeats.com/), had a get together for the bloggers.   I was able to try a delicious cookie from one of the participants, Seaside Sweets (http://www.sdseasidesweets.com/sweetspot/), called a Chocolate Chip “Pillow” Cookie. Basically, there is a brownie inside of the cookie. Oh, and there was caramel in there, too. That’s right. Kelly is the baker, but her brother/ business partner, Casey, told me to warm the cookie in the microwave for a few seconds before eating it. Wow. Seriously, check out their website! I’m a fan!  Another delicious treat I had: a French Macaroon made by Deepti of It’s Life… A Miracle!! (http://deeptibhogle.blogspot.com/)  I’m not usually a huge fan of macaroons.  Deepti’s were soooo good!  I had a raspberry and chocolate one – it was full of flavor and it had the perfect texture.  I would love to order these from her so my sister-in-law (who LOVES macaroons) can try some!!!  Brava!!

Over the weekend, I finally had the chance to eat at Stephanie’s Bakery (4879 Voltaire St. in Ocean Beach). Be forewarned: it’s Organic and Vegan. Check out this video to get you in the Organic mood: Organic!  O.K., settle down, you bacon eaters! I’m one of you, too! Having said that, this place is really good. My husband and I opted for the Veggy Edgy (a sandwich with a good amount of roasted veggies and a spicy mayo) and a BLTI (a marinated tempeh sandwich with mayo). All sandwiches are served on focaccia that is made in-house. Sometimes focaccia can be a little oily, but Stephanie’s didn’t leave my hands an oily mess, it and was really good. I loved the roasted red cabbage in my sandwich and the spicy mayo was perfect. I wished the BLTI had the same mayo. I think next time I’ll request the spicy mayo on any sandwich I order. Pizzas are on the menu, but I didn’t get a chance to try one nor did I see one served. We opted to completely indulge and ordered 2 slices of cake. We shared slices of the German Chocolate Cake and the Vanilla Passion Cake. Both desserts were very good, but the Vanilla Passion stole the show! It was super juicy and had delicious bananas and strawberries in it. And I’m usually a chocolate person! Again, don’t let the Vegan part scare you off if you aren’t usually a veggie/vegan kind of person. The flavors are solid! You won’t be disappointed. I’d be so happy to get a Vanilla Passion Cake for my birthday!! (It’s in August. Just FYI.) The only drawback is that Stephanie’s Bakery is only open Friday through Sunday. Keep in mind that only cash is accepted. For 2 sandwiches, 2 tasty Vegan Root Beers, and 2 slices of cake, we spent about $32. Check it out and let me know what you think!

Take Care and Happy Eating!

Have You Been to Great News! in Pacific Beach Yet??

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Some people like to shop for clothes.  I like to shop for cookware.  I’ve contemplated pretending that I work at Great News! or Williams-Sonoma just so I can talk to people about which garlic press to buy (Yes, Courtney, I’m thinking of you.).  My favorite store for shopping and browsing is Great News! Cookware and Cooking School in Pacific Beach in San Diego (http://www.great-news.com/). First of all, I love the classes they offer.  I’ve only taken one so far: Nijiya Market Tour with Mineko Takane Moreno (co-author of Sushi for Dummies) followed by a Japanese lunch at Izakaya Sakura Restaurant (http://izakayasakura.menutoeat.com/).   Everyone was given a packet of information, and anywhere there was white on the page, I wrote notes.  There was so much good information, and it was interesting meeting others in the class.  Check out the website for a list of classes – there’s everything from how to make cheese to basic knife skills (which everyone should learn) to throwing the perfect French Bistro party.  Classes for kids are offered, too!  Prices range from $15 to $80. Secondly,  the people who work there are so helpful and well-informed.  I went in the other day to buy something I thought I needed.  The saleswoman told me not to bother with buying a particular item because it wasn’t really necessary.  Love the honesty!  Thirdly, they have great sales!  And if you sign up for their emails, you get a coupon every so often.  If you are a culinary student or professional, you get a discount, too.  And finally, it’s fun to shop there.  There’s something for everyone.  If you are a hard-core cook, they have what you need.  If you just like to cook once in a while, there’s something for you, too.  If you need to create a gift registry, I would consider this place!  You can add classes to your registry as well!  (One deal that is going on through April: bring in any used pan, and get $10 off a new one!  Call for details!)

In addition to being a great store, it supports great causes.  Great News! is hosting the Food Blogger Bake Sale on Saturday, April 28th.  Proceeds will go to Share Our Strength (http://www.strength.org/), an organization with the goal to end childhood hunger.  If you buy a little something at the bake sale (or a lot of something!), you will get a $5 off coupon to use in the store!  Woohoo!  Please pass the word to everyone you know and help make this an awesome event!  Unfortunately, I can’t attend the sale, but my dessert will be there – that’s much more important!!  So go and buy my stuff!!

Take Care and Happy Eating!

Happy Easter and Passover Weekend!

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It’s been way too long since I’ve posted! It’s been a busy time, but there have been some fun things going on! I was able to meet up with my cousin whom I haven’t seen in a long time – and I met her daughter and son-in-law. We met at Farm House Cafe in University Heights. If you haven’t been there, I highly recommend it. I opted to refrain from taking pictures of the food. This gives me a reason to go back asap to get photos! It’s such a comfortable country French restaurant, and I feel lucky to have it in my neighborhood. Good thing to know: Tuesdays and Wednesdays are half price glasses and bottles of wine. Great nights to go! Reservations are a must because it’s small, but there are a few bar seats where you can eat as well. Check it out (I even love the music they play on the website!): http://www.farmhousecafesd.com/#/intro

Also, I was able to check out a Cleveland Indians Spring Training game against the Texas Rangers in Goodyear, Arizona. I had never gone before, so I wasn’t sure what to expect. I loved the warm Arizona evening, and I order the biggest chili cheese dog I’ve ever seen. I was hit by a ball, too. That was exciting! It hit me as I was ducking, but I survived! Our beers did not make it though. But I got the ball!

On a minor food note, my husband and I joined up with a group of friends that have an IPA Night at different bars once a month. This month was Tiger! Tiger!  in North Park (http://tigertigertavern.blogspot.com/).  We couldn’t pass it up since it’s one of our favorite places.  On Thursday, we grabbed a couple of beers at Small Bar (http://smallbarsd.com/) in University Heights. We never go out on a weeknight – and we did it twice! We’re crazy!! I have to mention something new I tried at Small Bar. I absolutely love their Corn Dogs and Fries, and I don’t think it has anything to do with the fact that I worked at Corn Dog on a Stick in High School. Last night, I opted to pay the buck extra and get the french fries beer battered (2 Corn Dogs and regular fries are $7.50). So good!! It was probably unnecessary considering the corn dog is battered, but why not? The food went great with our Speakeasy Double Daddy (9.50% abv). The only drawback to Small Bar is that there’s a patio where I could even bring our dog, but usually people are smoking cigarettes are out there and that doesn’t go well with my Double Daddy! However, that seems to be the problem with most patio areas. Such a bummer I can’t enjoy the outside as well. Another side note, do not plan on going to Tiger!Tiger!, Live Wire, or Blind Lady Ale House Saturday the 14th. Will Ferrell is hosting a charity Pub Crawl and these spots will be closed (http://cancerforcollege.org/PUB_CRAWL.php). And if you are attending the Pub Crawl, I am so jealous! Ring the cowbell once for me.

After all of that, the eating continues with the Holiday weekend! I love Easter! Coloring hard-boiled eggs is a must! And drinking champagne is a definite! And we’ll fit Mass in there, too! One thing I love, whether it’s on Easter Day or anytime of the year, are Danish Pancake Balls known as Aebleskiver. The first time I had this delicacy was in Solvang, California the morning after touring wineries. I was in Heaven. These dough balls can be filled with savory things (like cheese or bacon or both!), or sweet things (like fruit), or filled with nothing but more batter. Franz bought me an Aebleskiver pan during one of our trips to Solvang, but you can find the same pan at Great News! Cookware and Cooking School (http://www.great-news.com/home.php) or Williams-Sonoma for around $40 (Good to know: If you sign up for Great News! Newsletter, you get coupons occasionally to use at their store! Great deal!).

The recipe I use to make Aebleskiver is http://www.myrecipes.com/recipe/danish-pancake-balls-aebleskiver-10000000663064/  If you are having people over for Easter, this is a great way to start the meal!  Unfortunately, this is not appropriate for a Seder meal, so anyone celebrating Passover will have to try out this recipe next week.

I hope everyone has a great, fun, and food-filled weekend!  Take Care and Happy Eating!

Refueled at Rudford’s!

I’m very lucky to live in close proximity to El Cajon Boulevard, around the blocks of Alabama Street to 30th Street, in San Diego. There are so many great restaurants in that small area: Mama’s Bakery (http://www.mamasbakery.net/), Pizzeria Luigi’s (http://www.pizzerialuigi.com/), Pomegranate (http://russiangeorgianfood.homestead.com/), Eclipse Chocolate ( http://eclipsechocolat.com/), Tiger! Tiger! (http://tigertigertavern.blogspot.com/) – I could go on.

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Over the weekend, I decided to try out a spot I’ve passed by countless times: Rudford’s (http://www.rudfords.com/index.html). It’s a diner that has been around since 1946. The front cover of their menu has a photograph of President Kennedy‘s motorcade passing by the restaurant with him waving to the crowds on the street. Very cool! This is how a diner should feel! There were a bunch of regulars who knew the servers’ names and were bellied up to the bar with delicious plates of breakfast grub. There are a bunch of comfortable booths, too. Franz and I grabbed a booth and decided on what to order. We shared a Cinnamon Roll that came out hot, soft and oozing with icing. It was really fresh and tasty. As we were eating our food, I couldn’t help but notice everything that passed us looked really good. I made a mental note to order waffles next time.

My order of Corned Beef Hash, 2 Eggs (over easy, as always), and Toast (rye, hold the butter) came out super hot, and it was delicious. The house made salsa, which is on every table, was excellent! I put it all over my food. It has a kick that might hurt my sister, but it had the perfect amount of heat for me! What better to put out the heat? A cool glass of chocolate milk. So yummy!

Franz ordered Chicken Fried Steak and 2 Eggs, with Potatoes and Toast. I always feel the best way to judge a diner is to order their Chicken Fried Steak. It’s something so indulgent and so classic. He asked for his hash browns to be “well done”, and they were – that doesn’t always happen. He really appreciated the fact that the gravy was under the meat so that it kept the gravy hot. Genius! Our total bill was about $24.

The people working there were so friendly. A couple of servers, who knew we weren’t regulars, asked how everything was and hoped we would come back. I whole heartedly told them I would! Breakfast is served 24 hours a day, and lunch and main entrees are served after 11am. If you go on a weekday, there is a coupon on the website for $2 off a menu item over $8. The only drawback was that there were no milkshakes on the menu. I assumed a place like this would have them, so that was a little disappointing. However, Buttermilk is on the menu – my Dad will love that! And next time he’s in town, we’re going there!!

Take Care and Happy Eating!

Stone Brewing Co. Beer Dinner at Wine Vault!

Head Up The Steps To Wine Vault and Bistro!

One of my favorite restaurants in San Diego is Wine Vault & Bistro on India Street. The chef and owners are so creative, and the setting is a perfect place to enjoy a great meal and beverages. I always feel like I just stepped into a farmhouse in Napa! It’s an interesting concept: you check the restaurant’s calendar to see what is scheduled for the night, week or month, and call to make a reservation. Usually it’s a multi-course of small plates paired with wine. One night, I enjoyed Japanese inspired dishes paired with different sakes. So the themes vary, but they are always great!

On St. Patrick’s Day, I attended the Stone Beer Dinner. Jeremy Moynier, Lead Brewer at Stone Brewing Co., was available to discuss the beers on hand as well.

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The meal started off with La Quercia Rossa Prosciutto Picante Served Over Baby Lettuces with a Root Vegetable Remoulade and Pickled Cauliflower. That’s a long description. The abbreviated description: perfect salty meat goodness with a tangy kick! It went perfectly with the Stone “Levitation” Ale. The hoppy quality of the Ale paired with the “vinegar-y” and salty bites really went hand in hand. The mild lettuce brought it all down to earth again. It was a great dish and a great beer. The only problem was that I could have had 10 more plates!

The second course was an Oyster and Broccoli Veloute with Green Garlic, Tempura Mushrooms, and Smoked Yogurt. A second bold beer accompanied this course: Stone “Ruination” IPA. It was another choice pairing. The soup was so subtle in flavor that it was asking for a kick in the behind. The first sip I took, I wished I had my bottle of sriracha. But then I tasted the IPA, and I found the strong flavor I needed. Back and forth, this pairing was taking me to a nice, clean flavor spot and back to the kick of hops.

The third course was by far the best! Crispy Pork Belly with Crushed New Potatoes, Garlic Braised Cabbage and a Side of Beer Mustard.  Stone “Oaked Arrogant Bastard” Ale was served with this amazing dish. Again, I could have eaten 10 more plates! I wanted to lick the plate. My husband and I love pork belly.  Once we went overboard and had so much on a trip in New York City that we couldn’t order it for a few months after. We agreed that Wine Vault’s was the BEST pork belly ever. Why? The skin was so perfectly crispy, and the fat was just enough – not too much that you feel like you need a shower but not so small that you don’t get that decadent feeling. The flavor was so spot on! And anytime I can get cabbage on a plate, I will! There were so many flavors on such a small plate. Perfect! And the beer did what it was supposed to do: it supported the dish but let all of those flavors come through. A Ruination or Levitation would have muddied the flavors.

The next course was a kind of a bummer: Braised Brisket with Roquefort Leeks, Glazed Carrots, Smoked Potato Puree and a Horseradish Gremolata served with Stone “14th Anniversary Emperial” IPA. I was underwhelmed by this plate. Brisket is a difficult cut. My husband’s piece was just fat. Mine was half fat, half leaner meat. I don’t think this was any fault of the chef, but the nature of the cut. I thought the sides were delicious. I could have had a stronger horseradish flavor in the gremolata, but I go a little crazy with horseradish! The dish was ok, but after the amazing pork belly, it was hard to compete. The IPA was so good! I love Stone’s description of this beer: “A dry-bodied ale with a powerfully spicy, earthy aroma. On the palate peppery hops assert themselves early and often, with malt sweetness making a brief appearance before being taken back by a long, complex and decisively bitter finish.”  Well written!

The final course was Molasses Cake with Dark Chocolate Ganache, Gingersnap Ice Cream and Crumble. The cake was decent, but the ice cream and crumble???  I loved the ice cream and crumble!!!  Stone “15th Anniversary Escondidian Imperial Black” IPA was another winning pairing.  The ginger in the ice cream, the bitterness of the cake, and the smooth taste of the ganache went perfectly with the coffee and malty flavors of the IPA.  It was like a perfect cup of coffee, but with 10.8% alcohol.  What a great way to spend Saint Patrick’s Day!

If you haven’t been to Wine Vault & Bistro, check out the calendar on their website (http://winevaultbistro.com/), find a date that works for you, and call for a reservation.  An interesting event takes place on Wednesday, April 18th.  100% of the dinner proceeds go directly to Scripps Green Cancer Center.  It’s $150 per person and $100 is tax deductible.  Check the website for more details.  It sounds like a great evening!

Take Care and Happy Eating!

Happy Saint Patrick’s Day

Happy Saint Patrick's Day!

I hope everyone has a fun and safe St. Patrick’s Day! Here are 2 things to start your day off: classic songs from Tommy Makem and Liam Clancy and a photo of my dog, Monsieur (aka Sweet Pea), getting in the mood!  This video brings back some great memories.  I remember seeing them perform in Cleveland when I was a kid.  Need music for the day?  Check out these videos with Makem and Clancy:  “The Cobbler“ and ”Mary Mack“  And after you’ve had a few pints and some whiskey, watch “Four Green Fields“.

Erin Go Bake!

As a kid growing up in Cleveland, Ohio, March 17th was one of the best days of the year.  I would skip school, go to either Saint Colman’s or St. Patrick’s for Mass with my family, head downtown for the parade, at times walk in the parade with my Dad (my best friend, Courtney, even walked with us one year), eat lots of soda bread, corned beef and cabbage, and get dressed up in all green clothes and accoutrements (being mindful not to wear orange!).  My favorite thing to wear was a tiny little top hat proclaiming I was the world’s largest Leprechaun with a string that would go around my neck.  Wearing St. Patrick’s Day buttons were a must.  As I got a little older, everything remained the same except after the parade my friends and I would go down to a small area in The Flats of Cleveland known as Settler’s Landing to imbibe cheap beer that was never truly Irish.  And as I got even older, the day remained the same, but instead, my friends and I would go to places like The Treehouse in Tremont.

Living in San Diego and celebrating St. Patrick’s Day is different.  I try to hold onto some of the things I grew up doing.  One of the major things I continue to do, not surprisingly, is keep the food traditions alive.  I always make corned beef and cabbage.  One thing I’ve never done, I’m embarrassed to write, is make Irish Soda Bread.  My mom would always make it and still does.  I asked her for her recipe and I will share it with you below.  I did a little research on Irish Soda Bread.  I never really thought about it before.  It was just there!  I’d slather some butter on it, and chow it down!

On epicurious.com, there is a great article about this particular item of food (http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread).  Did you know there’s a Society for the Preservation of Irish Soda Bread?  Well, there is.  Here’s its website: http://sodabread.us/   This is why I love food!  People care so much!!  I love it!  And the Society has a blog: http://sodabreadsociety.blogspot.com/  My suggestion: read as much as you can, and sound really smart when you head out to a bar on Saturday!  They lay down the law on what is NOT Irish Soda Bread.

Directly from the website, it is clearly noted what is NOT Irish Soda Bread:

• zest, orange or any other kind
• Irish Whiskey. (talk about stereotyping!!!)
• Honey (substitute for sugar)
• Sugar (see definition of “cake”)
• eggs (see definition of “cake”)
• Garlic (not common in English/Irish dishes)
• Shortening (hydrogenated vegetable oil – Crisco introduced to the US in 1911. Not in the 19th century)
• Double Cream (British term for “Heavy Cream” but a little thicker. Not much chance Irish peasants would be using this.)
• Sour Cream (traditional in Eastern European dishes. Became popular in the US and European kitchens during the past 50 years, not 150 years ago. see http://www.ochef.com/516.htm
• Yogurt (prior to 1900 a staple in Central Europe and Asia. Introduced to the US after WWII by Isaac Carasso who started Dannon in NY City. Not a 19th century Irish baking item.)
• Chocolate
• Chiles/Jalapenos (Right! Ireland is well-known for using these in its traditional food!! )
• Fruit (Only in Christmas/Easter cakes and other special occasions.)

Phew!  After having read that, I don’t think I’ve ever had Irish Soda Bread except when I went to the San Diego Museum of Man for the Tower After Hours – Ireland event last month.  The Field Irish Pub and Restaurant served “Wheaten Bread” tastes like the real deal.  It was delicious!  However, I’ve always enjoyed my Mom’s Soda Bread, but she uses eggs, raisins, butter, and baking powder.  According to the Society, what she, and most people, serve is called “Spotted Dog” or “Railway Cake”.  Also, it’s a cake, not a bread.

I appreciate the Society’s thorough research on the subject.  Like I said, this is why I love food and why I love talking to others who love food like I do!  However, I will go ahead and make my Mom’s “Soda Bread”.  It might not be 100% Irish, but it’s 100% a family tradition.  I’ll make a traditional one, as well, next week.  Why not?

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Joan Gill’s Irish Soda Bread

3 cups sifted flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

3 Tablespoons butter

1 cup buttermilk

1 egg

1/2 cup raisins (My Mom prefers white.  I’m not a huge fan of raisins, so I go light – about 1/4 cup or so.)

Preheat oven to 375 degrees. Sift all dry ingredients together (flour though sugar). Melt butter on stove, and stir in egg and buttermilk. Combine the dry and wet mixtures together. Add raisins.  Stir ingredients until they come together.   Place into a buttered, standard size loaf pan.  Bake for 40 minutes,  or until top begins to brown slightly and toothpick inserted into the middle comes out with a few crumbs on it.

The Most Traditional Recipe: White Soda Bread (Bon Appétit May 1996)

3 1/2 cups all-purpose flour

2 tablespoons caraway seeds (optional)

1 teaspoon baking-soda

3/4 teaspoon salt

1 1/2 cups (about) buttermilk

Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps.

Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

Happy St. Patrick’s Day and Happy Eating!