Had to Share - Oven "Grilled" Steak

Ahem. Excuse me while I brush the cobwebs away in here.

The thing is, I had to share a new recipe discovery with you. So good and easy that it brought me back to blogging here.

The past year and a half brought so many new changes to my life, a relationship, a new job, a move, living with someone for the first time, and most recently, an amazing trip to Kauai, where we did our best to explore every inch of the island for 9 wonderful days. The weather didn't always cooperate, but we did our best to enjoy and experience everything Kauai had to offer.

I think that I'll do a post soon with Kauai recommendations. Like everyone else, we used the infamous "Blue Book." But I was a bit disappointed by it's food suggestions, which were a bit more mainstream than I like. Stay tuned for that one, it's coming, I promise.

I'll admit, blogging hasn't been on the forefront of my mind, despite the fact that I'm doing a lot of cooking lately. Ahi and Mahi Mahi with mango salsa in our little condo in Princeville, Garam Masala Roast Chicken with Chickpeas and Carrots, Thai Chili Coconut Beef Short Ribs, Roasted Red Pepper Soup and Shrimp Scampi with Fennel and Pernod, just to name a few.

Along with a recipe, I have a recommendation: if you don't already have your hands on Melissa Clark's new cookbook, Cook This Now, please do yourself a favor and order a copy today. I've never treasured a cookbook so much. I'm working my way through this book, and I've yet to try something that I don't immediately want to make again. It's that good.

Now: onto the promised recipe.

I apologize for the lack of photos, I can't stand taking pictures of food without natural light, and all of my cooking happens at night after work these days. But please believe me when I tell you, this resulted in the finest steak I've ever cooked.

Which is saying a lot, because I've always had a difficult time with steak that isn't grilled outside with charcoal. I mean, clearly, that is the way to do it. But we currently own neither outdoor space, nor grill. Valentine's Day was upon us, and for a relaxing, romantic night in, I knew I wanted to cook a steak. How best to do so in the oven, and still get that delicious crust and perfect medium-rare steak?

Mark Bittman has the answer, and it goes like this...

Oven "Grilled" Steak

Mark Bittman - NY Times

Ingredients -

1 1/2 to 2 lbs strip or rib-eye steaks (2 large steaks)

salt and freshly ground pepper

Equipment

A pizza stone for the oven (not necessary, but helpful)

Put the pizza stone on the bottom rack of the oven and fit another rack in the middle of the oven. Preheat oven to maximum, 500 degrees or more for at least 20 minutes. Put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks over high heat on the stove top to heat. Wait 2 or 3 minutes, until pan is beginning to smoke.

Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes too much. For me, this was about 2 minutes (and yes, my smoke alarm then went off, but that's the trend in our small apartment. All the better for the steak!) Immediately transfer the pan to the preheated oven. Roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3-4 minutes, until done.

Remove, sprinkle with salt and pepper. Let meat rest about 5 minutes, then serve.

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This and That - Thomas Keller's Roast Chicken and Adapted Zuni Salad

The travel portion of the year is basically over for me until Thanksgiving, and after a trip to Louisville, Kentucky to see my Boyfriend's family, we're settling into a fairly domesticated routine. I had never been to Louisville before. I got the grand tour, complete with apple picking at a local orchard, and a visit to Churchill Downs. I came back feeling like fall was in the air, inspired to make some of my favorite warm and comforting dishes.

That started with homemade pizza, hummus, and a beef stew. The weekend includes plans for homemade tomato sauce and a new recipe for lasagna. Last night, it was Thomas Keller's roast chicken, with a modified Zuni Bread Salad.

Roast chicken is really the perfect dinner. It requires minimal prep, you can toss in whatever you want, shove it in the oven for an hour or so, and you're done. It tastes like hours and hours of work went into it. Those are really the best kinds of dinners, aren't they?

Thomas Keller never steers you wrong. And his recipe for simple roast chicken doesn't disappoint. I washed the chicken, and put it in the fridge uncovered in the morning. Took it out at 6pm that evening, seasoned it generously with salt and pepper and a little oil, massaged the inside with 3 crushed garlic cloves and a couple sprigs of time, topped the breasts with a bit of butter, and stuck in in the oven on top of some potatoes, onions and carrots in a skillet at 475 for 25 minutes. When that step was done, I lowered the heat to 400 for 45 minutes, and took it out when the meat thermometer read 160.

I let the bird rest for 20 minutes, and re-heated the vegetables in the skillet over the stove. I tossed in some fresh arugula and croutons with the vegetables and served that on the side with the carved chicken.

It couldn't have been better, or easier.

How's that for a recipe? Easy enough, eh?

Staying Sane - Panko-Crusted Chicken with Mustard Maple Pan Sauce

Lately, if feels a bit as if I'm losing my mind. I forget where my car is parked on a regular basis, I'm constantly leaving my wallet or phone at home, e-mails and phone calls go unanswered, and trying to make even the smallest decision leaves me at a loss.

My friends who've delved into working from home before tease me about my good intentions at the start, "Remember all those yoga classes you were going to take? All the time you'd supposedly have to cook?" I dimly remember thinking I would have more time to do those things. So far, I have yet to make those activities materialize on a regular basis.

The nice thing about it is, there's no time to be bored. There's nothing worse than sitting at a job, watching the minutes tick by and not feeling challenged. That's certainly not my problem, but as you might have gathered, I'm still having some trouble finding a balance to it all. On Monday I blink, and all of a sudden it's Friday. The weekends speed by, too short as always, and all I want to do is get out of the house and onto the road, out into the woods, taking a hike, picking apples, visiting friends. The weekend trips are keeping me sane.

And there happen to be a few on the horizon, I just hope that when they come, I can find a way to stretch out the minutes and hours to make it last just a bit longer.

And if there's one victory to this day, it's that I managed to sneak in half an hour to cook dinner. That's all it took, and the results were delicious. Panko crusted chicken, kind of like a "healthy" fried chicken, but with an amazing sauce. Maple and mustard, oddly enough, they go together, and fit the season as well.

This is a sauce that I've used for pork as well, it's a favorite. Feel free to use chicken breasts or chicken thighs, both are great. Is there anything better than a good pan sauce? No...I think not.

Panko-Crusted Chicken with Mustard Maple Pan Sauce
from Bon Appetit

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half (alternatively, you can use 4-6 skinless chicken thighs)
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Easing Into Fall - Black Cod with Chanterelle Mushroom Ragout

Just as I was beginning to accept the fact that it was fall, and that the Bay Area had completely skipped summer...the heat wave came. You will not hear me complaining about this: bring on the tubing and camping trips! Finally!!! As long as the temperature stays above 80, you'll find me by the water. Hello Russian River! I've missed you! I'm already planning my Sunday getaway. Everyone here is moaning about the heat. What's wrong with you people?! Break out the fans, sprinklers and sunscreen! It's so funny...this is my 7th October in the Bay Area...every October, I'm sure the temperature will drop, and the rain will start...and every October, I'm wrong. Thank god.

My trip to the Farmer's Market this weekend left me with the ingredients for a very fall like dish. Like it or not, I had to turn on the oven in this heat to make this dish I'd been thinking about all last week. Black cod with Chanterelle Mushroom Ragout. Garlic, shallots, chanterelles and white wine...on top of Black Cod. It just sounded perfect. The only possible way I could ease into fall. Now I've thrown the windows open and am taking a few cold showers...but still. It's worth it, to be able to cook my own lunch on a weekday, and enjoy a long awaited summer day. And to top it off, it was easy. Amazingly simple. Simple enough to become a weekday staple...




Black Cod with Chanterelle Ragout
adapted from Bon Appetit

3 tbsp butter
4 tbsp extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1 medium shallot, sliced thinly
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 tsp grated lemon peel
1 tsp fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tbsp dry unseasoned breadcrumbs
2 tbsp freshly grated Parmesan cheese

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic, shallot, and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.

Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

Four Little Words Nearly Everyone Hopes to Hear - Crispy Braised Chicken Thighs with Olives, Lemon & Thyme

After 3 days (roughly 30 hours) of intensive training in a Westin hotel just outside of Washington DC with my 20 fellow trainees, we were cut loose at 4:30 on Friday evening. We sat in the hotel conference room, blinking in surprise and exhaustion. We were free? To do what? The last 72 hours had been under strict schedule and direction. It seemed as though we couldn't remember exactly what we did when we weren't absorbing and brainstorming together.

We packed up our new laptops and training manuals and headed up to the hotel lounge like zombies. Waiting for the cars that would whisk us off to the airport. We collapsed into the overstuffed chairs and ordered a round of drinks, unable to stop talking about work. My brain felt several tons over capacity, and when I headed over to the bar for a refill, the bartender took one look at me and said the words you always hope to hear a bartender say: "This one's on me."

God bless him.

It's true, my eyes were bloodshot, with some serious dark circles parking under them. I must have been a seriously pitiful sight. But if it's pity that leads to a free glass of Sauvignon Blanc, I have no problem with that.

There are other stories from the past week and a half, of course, but I choose to start at the end for now. From Washington/Dulles airport I boarded a Virgin American red-eye, and more than four hours of Top Chef later, I landed at SFO. My head hit my pillow at 2am, and the next day I gathered myself together to head to my friend Brigid's wedding in Mill Valley. It was a fairly surreal 24 hours, and a very lovely wedding filled with old friends and co-workers from my first couple years in the Bay Area.

When Sunday rolled around, I reveled in my first truly free day in what seemed like months. Feeling ambitious, I whipped out Thomas Keller's Ad Hoc at Home cookbook and opened it up to this recipe. I'd been eying it for months, but just hadn't gotten around to making it. Not that it's difficult, but sometimes tacking a recipe from a master chef can seem a bit intimidating for a weekday night. Surprisingly, this is a one pot mean that would translate nicely to any given Wednesday.

It felt so good to be back in the kitchen. And it feels great to be embarking on a new job, even if I am too nervous to sleep much. But here's hoping to less hours of the week commuting, and more in the kitchen.




Crispy Braised Chicken Thighs with Olives, Lemon & Fennel
from Thomas Keller's Ad Hoc at Home
serves 2-3

2 large fennel bulbs
6 chicken thighs, skin on
kosher salt
canola oil
1/2 cup coarsely chopped onion
1/2 tbsp finely chopped garlic
4 tbsp dry white wine
1/2 cup large green olives
pinch of red pepper flakes
1 dried bay leaf
4 strips of lemon zest, removed with a vegetable peeler
4 fresh thyme sprigs
1/2 cup chicken stock
2 tbsp flat leaf parsley leaves for garnish

Cut off the fennel stalks. Trim off the bottom of the bulbs and peel back the layers from the core. You can use the cores for another recipe. Cut the fennel layers into 2 x 1/2 inch batons. You'll need roughly 2 cups of fennel. Reserve any leftover fennel for another recipe.

Preheat the oven to 375 and set a cooling rack out over a baking sheet for later use.

Season the chicken thighs on both sides with salt. Heat a couple tablespoons of canola oil in a large oven-proof saute pan over medium-high heat. Once the oil is hot, add the thighs, skin side down and cook until brown on that side, about 4 minutes. Turn and cook for about a minute more to sear the other side. Transfer the thighs to a cooling rack and set aside.




Reduce the heat to medium-low and add the onions. Cook for about 1 1/2 minutes, then add the garlic and cook for another minute, stirring often until the onions are translucent. About 5 minutes. Add the fennel, turn the heat up to medium and cook, stirring often until the fennel is crisp-tender, about 10 minutes.

Add in the wine and simmer for about 2 minutes to cook off the alcohol. Sir in the olives, red pepper flakes, bay leaf, lemon zest, thyme and chicken stock. Increase the heat, bring the liquid to a simmer, and cook until the fennel is tender, about 1 minute.




Taste the stock and season with salt to taste. Return the chicken to the pan, skin-side-up, in a single layer. When the liquid returns to a simmer, transfer the pan to the oven and cook 15-20 minutes until the chicken is cooked through.

Turn on the broiler and put the pan under it for a minute or two to crisp and brown the chicken skin. Remove, transfer to a serving platter, garnish with parsley and serve.

Your Mother Was Right + A Birthday - Capellini with Shrimp and Tomatoes

"Listen to your Mother." It's a common phrase, one almost all of us have heard at some point or another, some of us ad nausium. And yet...very often we didn't. We insisted on learning for ourselves the hard way. Even if we knew she was right. And that was the most frustrating part of it. Knowing she was right, and ignoring the advice anyway.

My Mother has an impressive track record when it comes to intuition and advice. As much as I sometimes hate to admit it, I know that when she has advice to offer, I should listen. I can't think of one boyfriend or friend she was ever wrong about. I didn't take her advice as often as I should have, but, these days, with her stats being what they are, hers is the advice I ask for and most often take. I wish I'd taken it more often growing up. Her many years of social work speak for themselves. Not for nothing!

When it comes to food, her instincts are pretty spot on as well. She has a way with seafood pasta, and it brings to mind weeks spent at the beach on the Northern California Coast. Buying live crab and bringing it back to the house where they would meet their fate in a pot of boiling water. My Father would don an apron and crack the crab (when we did this at home our cat would attach himself to my Dad's leg, clawing away in a crab frenzy) and my Mom would make the most basic of seafood pasta's. Good seafood, pasta, garlic, lemon and white wine. Toss in some parsley, maybe some capers and tomatoes, throw in some crusty bread, a bottle of wine, a leafy salad and we were set.

It's still one of my all-time favorite meals. It's not often that I see a seafood pasta on a menu that I can resist...and yet, it's never quite as good as my Mom's. There's nothing quite like homemade, especially when it's a team effort.

On a side note, yesterday was my Father's 70th Birthday. When it comes to the lottery of being born into a family, I hit the jackpot, I'm well aware. And I couldn't be more thankful, more loved, supported or lucky. Happy Birthday Dad, words can't express how much I love you, and how thankful I am that you are my Father. You are the best man I know, and nothing makes me more proud than to say that you are my Dad.





Capellini with Shrimp and Tomatoes

3/4 lb capellini
1 lb large shrimp, peeled & deveined (I used frozen)
4 garlic cloves, minced
1 tbsp butter
1 tbsp olive oil
1/4 cup white wine
juice of 1 lemon
a pinch of red pepper flakes, more if you like a lot of spice
1/2 bunch of parley, chopped
3/4 cup cherry tomatoes

Heat the oven to 300 and roast the tomatoes on a pan for 20-30 minutes, until they start to shrivel and darken in color. You can also skip this part and just saute the tomatoes with the garlic.

Bring a pot of salted water to boil. In the meantime, heat the butter and olive oil in a large skillet over medium high. Once the pan is hot and the butter is melted, turn the heat to medium and add the garlic. Saute for about a minute, taking care not to burn the garlic. Add the chili flakes.

Add the shrimp to the garlic and cook until the shrimp is almost cooked through and turning pink, about 3 minutes. Add the wine and lemon juice and turn the heat to low. Remove the shrimp, and turn the heat under the pan to medium-high, reducing the wine, lemon and garlic liquid a bit. You should end up with about 3/4 cup of liquid.

At this point, the capellini should be ready to cook. Cook according to directions, about 3 minutes. Drain and add to the skillet with the wine, lemon and garlic. Add in the shrimp, tomatoes and parsley. Season with salt, freshly ground pepper and Parmesan. Serve hot.

Nostalgia - Beef & Sugar Snap Pea Stir Fry

This has been a weekend packed with nostalgia. Everywhere I went, every event I attended, every song on the radio seemed to yank me back to my teenage self. Starting with Mortified on Friday at the Makeout Room in San Francisco. It's amazing how compelling it is to hear people read their junior high and high school diaries onstage in front of hundreds of people. How hilarious and poignant the angst of those torturous years becomes over time. If you've never seen Mortified before (the events are hosted all over the country) I highly recommend that you go. It's totally cathartic. If only I'd held onto my ridiculous teenage scrawling and not destroyed it in a fit of...well...catharsis. I'm sure I could read those pages now and laugh. Crushes, homework, arch-nemesis's and radio dedications.

I think the only thing I miss is the radio dedications. I wish we still had those. And mix tapes! Actual mix tapes that you have to re-wind and flip over. Is there anything better than a well-crafted mix tape that follows a theme and tone from end to end? That is an absolute art in itself, and I personally am sorry that they've gone the way of the VHS tape. An ipod playlist just isn't the same. I wish I'd saved the tapes I made. The ones I listened to over and over again. I wish I had the ones I sheepishly gave to whomever I was crushing on at the time, hoping they'd listen and pick up on the hidden meaning behind the order of songs.

Junior high. The age when spoken words are so insignificant that communication must be channeled via music and notes passed in 6th period. Le sigh. Ok, so maybe I miss the 6th period notes as well. E-mail never quite does the trick. Nothing like a hand-written note passed in secret.

I'd like to pass Melissa Clark of the NY Times a congratulatory note for publishing this recipe for Beef Stir-Fry with Sugar Snap Peas. Berkeley and Oakland are seriously lacking in decent Chinese food establishments, and forget all about trying to have it delivered. When I saw this recipe while pursuing the paper this morning, it was a like gift from above. I literally tore out of the house and down to the farmers market to grab some good ingredients. Once back at home, it all came together in about half-an-hour, and totally satisfied my Chinese food craving. I have no complaints! And I'm feeling very smug about being able to cook my own healthy version of takeout. Nothing wrong with that!




Beef & Sugar Snap Pea Stir Fry
adapted from Melissa Clark's NY Times recipe

1/2 lb lean grass-fed beef, cut into 1/2 inch strips
3 tbsp soy sauce
2 tsp dark sesame oil
pinch of kosher salt & freshly ground black pepper
1 lb sugar snap peas, trimmed (snow peas would also work)
3 good-size green onions, chopped
3 green garlic bulbs, chopped (or 3-4 cloves regular garlic)
2/3 cups chicken broth
2 1/2 tbsp Madiera or sweet sherry
1 tbsp cornstarch
3 tbsp peanut or olive oil
toasted sesame seeds for garnish

In a medium bowl, mix beef, 2 tablespoons soy sauce, sesame oil, salt and pepper. Set aside.

Thinly slice sugar snap peas crosswise into disks. Thinly slice green onions and green garlic, reserving dark green parts for garnish.

In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon soy sauce and cornstarch.

Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.

Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, and dark parts of scallions.

Painted Peach This Time Last Year - Popovers!

In the Pouring Rain - Roasted Salmon with Rhubarb & Red Cabbage

I braved high winds and pouring rain last Sunday afternoon to meet Brian for beer and lunch at the Monk's Kettle in San Francisco. Driving across the Bay Bridge, it occurred to me that I hadn't actually been over to the city since...well, mid-February. And it is now April. A very sorry state of affairs. The East Bay does its best (restaurant, food-wise and friend-wise) to make the trip unnecessary, but there's really no excuse for living so close to San Francisco, and yet making it over there so rarely. I couldn't help but feel slightly sheepish that it had been so long. And I have to admit, I'd missed the Mission in all it's grimy hipster-ness. Even in the driving rain, the mustaches, shaggy haircuts, fixie bikes and unnecessary eye ware were out in full force.

I love the Mission, but it always makes me feel as though I'm in some foreign country on a limited visa. I'mnot meant to stay, but just to visit, and staring in fascination at its inhabitants and culture.

I'm glad they let me visit. Elixir is still the only bar I've found in the Bay Area that serves my beloved Deschutes Green Lake beer, and it turns out they also have a make-your-own-Bloody-Mary-bar on Sundays. I think that's worth crossing a bridge for, as I've been on a serious hunt for the best Bay Area Bloody Mary for awhile now. Thus far, Zeitgeist has been the clear leader, but that may just be the sun, picnic tables, Tamale Lady and cheeseburgers talking...

Though we've been experiencing bouts of torrential rain for the last several months now, Bay Area residents still seem woefully unprepared for the weather. Umbrellas seem a rarity, the streets constantly flood, traffic comes to a standstill, and we run, diving under awnings and into shops, dripping wet from trying (unsuccessfully) to dodge the raindrops. I do have an umbrella but I must admit, it's more than slightly broken, and I think I must be a somewhat pathetic sight, running around with what is basically, only half of a working umbrella.

The best thing about torrential rain, is that it makes it easy to stay inside and cook. A horrible rainy day is actually a pleasant day to have the oven on.

I'd been eyeing this unexpected, and rather strange recipe in Bon Appetit: Roasted Salmon with Rhubarb and Red Cabbage. My on-going love affair with rhubarb makes it difficult to ignore any recipe in which it is featured. I'd been wanting to try it in something savory, and the pairing with salmon seemed like a good option. I was really happy with how it turned out too, as the sweet and sour tastes of rhubarb were a great compliment to rich and buttery fish.

I did, however, have a problem with the cabbage. My adaptation ignores the caraway seeds and most of the coriander: the original recipe called for several tablespoons of each, which I found overpowering and unnecessary. Next time I make this, I may omit the cabbage altogether and just top the fish with the rhubarb and orange.




Roasted Salmon with Rhubarb & Red Cabbage
adapted from Bon Appetit

2 tsp black or yellow mustard seeds
3/4 cup fresh orange juice
1/2 cup sugar
4 tbsp water
1 tbsp finely grated orange peel
1 tsp coriander seeds
1 tsp minced peeled fresh ginger
2 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb
4 cups thinly sliced red cabbage
1/4 cup Sherry wine vinegar
1/4 cup dry red wine
2 6- to 7-ounce salmon fillets with skin 1 tbsp olive oil or grapeseed oil

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.

Bring orange juice, sugar, water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, and ginger. Simmer until syrupy, 8 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve.

Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat.

Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper or foil. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm. Divide warm cabbage among serving plates. Place 1 salmon fillet atop cabbage. Top with rhubarb.

Ease Into It - Brown Butter Risotto with Sherry & Poached Shrimp

In the span of five days, I went from Maui's 90 degree temperatures, warm blue waters and white sandy beaches with palm trees, to the 30 degree snowy slopes of Squaw Valley in Tahoe. Life is feeling very full at the moment.

And as I always say, the best way to ease out of one vacation is to throw yourself into another. I have no problem doing that with gusto.

The problem is, now I'm out of planned vacations for awhile, with nothing to tide me over. That is not an enjoyable feeling. I think I'm going to have to come up with an affordable idea or two. I can't tell you how much I'm looking forward to summer.

Here's a confession: spring is probably my least favorite season. Oh, I know it's when things are blooming, starting to come out of the ground, everything has a fresh taste and smell to it. It's lovely, but it's just not summer. I'm looking forward to a hot sun; swimming, windows open and down, summer tomatoes, peaches and berries. I can't wait!

But, in the meantime, there's still enough chill in the air for cozy dishes like risotto.

My fridge looked pretty bare when I came back from Hawaii, and seeing how I was leaving again so quickly, I thought the thing to do would be to rummage through the pantry to come up with a quick dinner. I had Arborio rice, sherry, an onion, chicken stock, butter, frozen shrimp and some Parmesan. Great for a basic risotto, but how to make it even better? So easy. Can't believe I'd never thought about it before. I simply browned the butter. It lent a wonderfully nutty flavor. A great way to add a bit of flare to an totally simple dish.




Brown Butter Risotto with Sherry and Poached Shrimp

8 frozen shrimp
4 cups reduced-sodium chicken stock
3 tablespoon butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio Rice
1/2 cup dry sherry
1/2 cup grated Parmesan
salt and pepper to taste
chives for garnish (optional)

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat. After the risotto has been cooking for about 10 minutes, add the shrimp to the remaining broth and poach until shrimp is cooked through. Remove from the broth with a slotted spoon and set aside.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the sherry and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese. Season with salt and pepper, to taste. Top with shrimp and garnish with chives

Textilists - Citrus Marinated Mahi Mahi

My Sister and I decided to spend one of our last days in Maui taking a dolphin snorkeling cruise over to the island of Lanai. We were promised said snorkeling with dolphins, whales breaching next to the boat, gorgeous colorful reefs and fish of all kinds. We lined up to catch our boat promptly at 8:15am, excited and ready. We noticed a large cruise ship docked offshore, and wondered if the passengers would be infiltrating our boat. Several lifeboats were making the trip from behemoth ship to shore (and getting swamped by waves in the process.)

10:30am and we still hadn't boarded our boat. They made an announcement to say that they were, of course, waiting for the cruise ship passengers who were having a hard time making it over by lifeboat due to the large surf.

When we were finally able to board at 11am, we had to wait even longer. The boat had to pull out of the harbor to let other boats in. A few of the cruise passengers who had made it over sat down next to us. At this point, there were about 20 people on board our boat, with 80 more yet to board.

"Are you two on the cruise?" asked a boisterous and slightly obnoxious older man. We answered no. "Oh!" He exclaimed, "You're textilists!"

Excuse us?

"Textilists! Y'know, you wear clothes!"

Turns out, it was a nudist cruise. A gigantic cruise ship filled with 1000 nudists.

We were baffled. And now two hours late in leaving, due to 80 nudists (thankfully clothed on our boat) but seemingly planning to disrobe once we donned snorkel masks.

At that point, our boat headed back into the harbor to pick up the other 80. My Sister and I had had it. The nudists had taken over our sweet little deck table, "You don't mind if we share this table with you, do you?" Errr...sort of? We jumped ship and got a refund as soon as we were back in the harbor. So much for our dolphin snorkeling experience.

It's not that I have a problem with nudists. Hey, if that's what floats your boat (so to speak) I'm all for it. Maybe not my personal choice (being a textilist and all) but whatever. It was more the fact that they were so pushy, loud, made us 2 hours late, and oh, the sheer number of them: 1000!!!!

I kept thinking about the David Sedaris essay where he stays at a nudist colony for 2 weeks to see what it's like. Being a germaphobe, he has a difficult time of it, as he can't sit down anywhere without bringing a clean towel along.

We did see dolphins later that day, just off the beach where we'd decided to spread out. Our textilist beach. And as we told each other that day, it makes for a good story, doesn't it?

And then, there's something about being next to the ocean. It makes you crave fresh seafood.
Does that seem wrong, somehow? Kind of morbid? Shall we just ignore the fact that I'm eating those friendly fish I was just snorkeling with?

Cool breezes, warm air, outdoor dinning: these things all screams for fresh and local, light and tangy, healthy and delicious with little preparation and mess.

The following was a collaborative meal. My Mother wanted Mahi Mahi, I wanted a citrus marinade. So I took care of that, and she did the rest.



Citrus Marinated Mahi Mahi

For the Marinade:
4 tbsp fresh orange juice (I used clementines, tangerines or any other citrus would work well)
3 tbsp fresh lemon juice
2 tbsp fresh lime jice
3 tbsp extra virgin olive oil
2 cloves garlic, minced
Salt & freshly ground black pepper to taste

4 Mahi Mahi steaks (about 1-inch thick)
1 tbsp cilantro, chopped
lime slices, for garnish

Preheat the broiler to high. Whisk marinade ingredients together in a bowl.

Place the fish steaks in a shallow baking dish. Pour about half of the marinade over them (reserve the rest of the marinade). Let the fish sit in the marinade for 10 minutes at room temperature.

Transfer the fish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped cilantro, limes and serve.

If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

So Spoiled - Bolognese Sauce

February in the Bay Area. It's a bit unreal actually. The trees are bursting into blossom, the hills are a bright and verdant green, the temperature hovers around 65 or so, every so often creeping it's way up to 70, and the chill of the winter sun starts to subside a bit, giving off a warm, gentle light that promises spring is just around the corner.

We're spoiled here. A light sweatshirt or sweater will do when walking around town. The farmer's markets are open year round, and the outdoor German beer hall, The Tourist Club on Mt. Tam, never closes. Even in the dead of a Bay Area winter.

To be fair, it was a bit cold on Mt. Tam yesterday. A jacket was required. But once you scrounged out a patch of sun on the big wooden deck, it was warm and beautiful.

The Tourist Club happens to be my favorite Bay Area hike. I'm a fan of destination hikes. Especially when they end in tasty and refreshing beverages. It just makes it all seem worth it. And if the beer wasn't enough, there's the view.

Not bad, eh? The picture doesn't do it it justice.

So, after a decent hike, and a pint of beer, the chill in the air gained a bit of a bite. Clouds were rolling in and the forecast called for rain. I knew a simmering bolognese was in my future.

I've been craving Italian food lately. Actually, I almost always crave a bowl of pasta and a good sauce. There's something so right about it. I turned my attention to my Le Cruset, laundry and the Olympics. A pretty good Saturday evening, if you ask me. I'd had more than a few nights out in the past week and I was dying to stay home and relax. This bolognese really hit the spot.

I sort of riffed off Macella Hazan (for her inclusion of tomatoes and her pinch of nutmeg) and Mario Batali (for his use of garlic). I wouldn't call this sauce strictly authentic. That would require less tomatoes and zero garlic, I think. Two things that, in my mind, always enhance a sauce. I really couldn't have been happier with the results. The epitome of comfort.

Bolognese Sauce
adapted from Marcella Hazan & Mario Batali
serves about 6

4 tbsp olive oil
3 tbsp butter
1 medium onion, chopped
1 stalk celery, finely diced
1 carrot, finely diced
2 cloves garlic, thinly sliced
1 lb ground beef
1 cup milk
1 cup dry white wine
1 whole nutmeg, or a pinch of ground nutmeg
1/2 tube tomato paste
1 cup canned Italian plum tomatoes, diced or torn into pieces, with juice
1-¼ to 1-½ pounds pasta, cooked and drained
salt & freshly ground pepper to taste
Parmesan for topping

Heat oil, butter and chopped onion in a heavy 3-½-quart pot and turn heat to medium. Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well and cook until the beef has browned, and the red color has disappeared from the meat.

Add the milk and simmer gently, stirring frequently until the liquid has evaporated. Add a tiny pinch or grate of the nutmeg and stir.

Next, add the wine. Let the liquid simmer until it has evaporated, then add the tomatoes and tomato paste, and stir to coat all ingredients. Once the mixture beings to bubble, turn the heat to low and continue to cook at a low simmer for 1 1/2 hours. If time permits, simmer for 3 hours, stirring occasionally.

Taste for salt and pepper. Cook pasta in salted water according to directions. When pasta is cooked and drained, add half a tablespoon of butter to the pasta, top with sauce and Parmesan. Serve while hot.

I Couldn't Resist - Creamy Polenta with Sausages, Mushrooms and Marinara Sauce

Some people give you the crazy eye when you tell them Valentine's Day happens to be your favorite holiday. At the very least, they give you the side eye. They'll tell you it's a fake, commercially created holiday that only serves to make single people feel badly about themselves. I think they must not appreciate baked goods, flowers and an extra incentive to hug it out. I tell them they must never have experienced the famous V-Day pillow fight on the Embarcadero in San Francisco. They must not enjoy drinking champagne (because that's just what you do on this day) eating steak and watching the classic romantic comedies (such as When Harry Met Sally, Sleepless in Seattle, and whatever else happens to be on AMC at the time). How can you not like Valentine's Day? Honestly! Who would refuse a cupcake on this day?

I may come off as a cynic when it comes to love and romance, but in truth, I'm a total sap.

Like I said. It's my favorite holiday. And I will not apologize for that.

So after my fantastic Valentine's Day weekend that included wine tasting with a friend in Sonoma; a visit with my favorite appetizer, the Pork Belly Bun at Heaven's Dog and several glasses of champagne, my body decided to go on strike. Most of Sunday and all of Monday were spent in bed with a glass of juice and little else. My body ached, I was feverish and my throat was unbelievably sore. So much for a good ending to the weekend of love.

So when 4 o'clock rolled around today, and I came across Mark Bittman's newest Minimalist recipe in the New York Times, I was relieved to discover I had my appetite back. His polenta with sausage looked amazing, and I could tell it would hit the spot. I topped it off with some purple basil.

Polenta is such an easy, quick-fix for a meal. The whole thing came together in about 20 minutes. It was savory and comforting. It's something I haven't cooked much of before this year, but more and more, it's becoming a go-to weeknight dinner.

More on the Sonoma wine discoveries next time, also, a visit to Oakland's Commis...

Creamy Polenta with Sausages, Mushrooms and Marinara Sauce
adapted from Mark Bittman
serves 2

1 tbsp olive oil
2 good-quality Italian sausages
1/2 cup medium-to-coarse cornmeal
6 mushrooms, thinly sliced
1 clove garlic
1/2 cup marinara sauce
salt
1/4 cup Parmesean
freshly ground black pepper
several fresh basil leaves for garnish

Heat olive oil over medium-high in a skillet. Add the sausages and cook for about 20 minutes, turning occasionally and lowering heat if necessary. After about 10 minutes, add the mushrooms and brown, stirring occasionally. Add the garlic and marinara to the pan during the last 2 minutes of cooking.

Meanwhile, put cornmeal in a medium saucepan along with 1/2 cup water and whisk well to to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.

Polenta will be done in 15 to 30 minutes, depending on grind. Add the cheese. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages, mushrooms and sauce. Garnish with pepper and basil leaves.

State of Mind - Pan Seared Salmon with Wasabi Mashed Potatoes

"What do you think says more about you, the things that are under your bed, or what's on your bedside table?" - Overheard on the 51 bus today

I'm skeptical about this one. First of all, I cleaned out the contents of what was under my bed when Amber gave me my birthday present this year (like a Saint, she deep cleaned my apartment, which of course meant I had to clean it first to save myself embarrassment) and now all that remains are a couple old magazines, computer boxes and a printer.

Does that mean I'm boring?

Also, I think I heard Oprah say once that the contents and organization of your closet reflects your overall state of mind. So if it's cluttered and messy, your inner life probably is as well. Now that I think about that, it seems really depressing. What if the same goes for whatever's under the bed? I have a printer clouding my peace of mind?

Let's move on to the bedside table.

• Several candles and candle holders
• matches
• lamp
• 3 giant white hydrangeas in a vase
• an antique bottle
• enamel tray
• half empty glass of wine...or is it half full...
  

Hmmm. That's more like it. And I hope it's a bit more informative than whatever is under the bed.

Tonight I made one of those dinners that made me exclaim, "Oh hell yes," upon taking a bite. This, is what it's all about my friends. I improvised, knowing that I wanted wasabi mashed potatoes, I bought a beautiful piece of salmon from Ver Bruges down the street, and whipped up a sort of asian sauce to pan sear it with.

If you've never had wasabi mashed potatoes, you should really remedy that immediately. It's the kind of thing that might sound a bit strange at first, but then you take a bite and you wonder where they've been all your life.

This one is going to be in the repertoire for a good long time. Hell, yes.




Pan Seared Salmon with Wasabi Mashed Potatoes
For the Salmon

1 Large Salmon Fillet, about 1 lb, cut into 2, or 2 8 ounce fillets
1/4 cup plum sauce
1 tsp chili sauce (such as siracha)
2 tbsp soy sauce
2 tbsp rice wine vinegar
3 tbsp red wine
1 clove garlic, minced
1/4 tsp fresh ginger, minced
2 tbsp canola or olive oil

Pre-heat the oven to 350. Season the salmon fillets with salt and pepper. Heat 2 tbsp canola oil or olive oil in an oven-proof saute pan over high heat and sear the salmon on both sides until golden brown, about 2 minutes for each side. Combine the plum sauce through the ginger in a small bowl, and whisk together with a fork. Generously brush the sauce onto the fish. You might have a little sauce left over. Put the pan into the oven to finish cooking. Baking time will depend on the thickness of your fillet. Check for desired doneness.

For the Wasabi Mashed Potatoes

1 lb russet potatoes, scrubbed, peeled and quartered
1/2 cup cream or milk
2 ounces of butter
2 tsp wasabi paste

Fill a large pot with cold, salted water. Add the potatoes and bring to a boil over high heat until done. Check with a fork for desired doneness. Use a ricer to mash. Add milk or cream, butter, and wasabi. Add salt to taste.

Serve fish over wasabi mashed potatoes.

The Best Kind - Simple Roast Chicken with Herb Butter

It gives me a small amount of relief to look at the last few posts and know that they are without dessert and pastry qualities. I'm even more relieved to continue on this savory riff, and finally add a roast chicken recipe to this blog. Because no food blog would be worth much of anything did it not contain a good, simple roast chicken. It's one of my favorite meals, and it's so easy.

But should you start to worry, should your sweet tooth start to ache and should you start to feel those all too familiar pangs of the sugar craving, let me reassure you: more tarts and cakes and other sweet things to come. I've not nearly exhausted the recipe collections amassed over the holidays, they're all sitting on my desktop, waiting to be immortalized here. And to come pipping hot out of your own oven.

I do hope you're playing along at home.

Especially when it comes to roast chicken.

I was able to work from home for two weeks this past holiday. There were some things going on at home and I felt I needed to be there to help out. The day before I left, I was frantically packing several suitcases and cleaning my apartment, making sure everything was in order before I left. I didn't have any food in the house, and quite honestly, I didn't have much of an appetite. That's when I got a call from Leah, "I'm coming over. I'm bringing the dog and I'm making you a roast chicken."

Is there any kind of better call that that? I ask you.

The answer is no.

So she did. I cleaned, and packed, and showered while she chopped, and seasoned, and roasted. The smells emanating from my kitchen were beyond glorious, and my appetite seemed to magically restore itself. The smell of roast chicken will do that to you.

And then we sat down, ate and chatted. It was a perfect sendoff. I thought about how lucky I was, and how delicious the meal was. It's really the perfect thing to cook at just about anytime. Here is an easy recipe for that:

Simple Roast Chicken with Herb Butter

1 3-4 lb organic chicken (it's all about the quality of the bird)

Kosher salt and freshly ground pepper (a little over 1 tbsp of salt)

2 tbsp butter

1 tbsp fresh, chopped rosemary

1 tbsp fresh, chopped thyme

Preheat the oven to 450. Rinse the bird, pat it dry with paper towels, inside and out. Make sure the bird is very dry, otherwise it will steam in the oven. Combine the herbs, salt & pepper and the butter. Using your fingers, stuff the two breast pockets with a bit of the herb butter. Using your hands, cover the bird in the rest of the butter mixture. Season with pepper to taste. Truss the bird, making sure the wings and legs are very tight against the bird. Stick in a saute pan or dutch oven, and roast for 50-60 minutes. Once the chicken is done, remove it from the oven, baste it with the juices from the pan, and let it sit for 15 minutes to rest. Remove the twine and serve.

Comfort Food - Cabernet-Braised Short Ribs

It's not that I haven't been cooking lately, I have. I've been cooking for five actually, which is a huge accomplishment for a girl used to cooking for one or two. Making sure you have enough for everyone and that it all works out mathematically, well, that's not exactly my strong suit.

Earmarking a good recipe, that I can do. Pulling it all together and whipping up a Cabernet reduction, I can do that as well. Math, however...that's another story. Thank god for conversion calculators.

But the point is, I'm here. I've been cooking. I just haven't been getting good pictures. It seems night falls around 3pm here in Portland, and the food never seems to last long enough to get a decent picture. So I can't exactly show you how good the Cabernet-Braised Short Ribs were over Gorgonzola Polenta with a Mixed Herb Gremolata. You'll just have to take my word for it. And, I mean really, doesn't that sound pretty good? Serious winter comfort food. Perfect for when there's freezing fog outside and the rain continues for days on end. Thanks Portland, you really know how to welcome a Californian!

Anyway, it was good. Damn good. And can I tell you something else, something kind of shocking? I'd never made polenta before. Well, not the kind that you add broth to and stir. The "cut a slice off from a tube" Trader Joe's kind I've done. This new-to-me stuff is far superior. Add cheese and cream to it and it was gone in seconds flat. It's a keeper.

Well done self. Family approved meal. Even the 6 year old and the toddler liked it.

Recipes for the Gorgonzola Polenta and Mixed Herb Gremolata meant to be served with this dish will follow this week. No pictures of the final plating, but really, you can't go wrong.


Cabernet-Braised Short Ribs
from Bon Appetit
serves 8

8 lbs short ribs
2 tbs fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/4 cup vegetable oil
2 750ml bottles Cabernet Sauvignon
2 tbsp butter, room temp
2 tbsp flour

Season the meat with the salt, pepper, rosemary and thyme overnight before cooking.

Arrange the ribs in a single layer in a 15x10 baking dish. Season with the salt, pepper, rosemary and thyme. Cover and let sit in the refrigerator overnight. Let stand at room temp for 1 hour before continuing.

Preheat the oven to 375. Heat 2 tbsp of vegetable oil in a heavy, wide ovenproof pot over medium-high heat. Working in batches, brown the meat on all sides, about 8 minutes per batch, adding more oil to the pot if needed. Transfer the ribs to a plate, and pour out the drippings in the pan, discard. Add the wine to the pot and bring to a simmer, scrapping up all the brown bits. Return the ribs to the pot; bring to a boil. Cover; transfer to the oven and braise until the meat is very tender, about 2 hours.



Using a slotted spoon, transfer the ribs to a large bowl; cover tightly to keep warm. Skim any fat from the top of the braising liquid. Boil until the liquid is reduced to 2 generous cups. About 20 minutes.

Mix 2 tbsp butter and 2 tbsp flour with a fork in a small bowl until well blended, whisk into the reduced braising liquid over medium-high heat until the sauce thickens, about 2 minutes.

Serve over Gorgonzola Polenta and garnish with Mixed Herb Gremolata.

Skeptic - Pork Tenderloin Stir-Fry with Tangerines & Chili Sauce

Now that the show is open I'm getting back in the swing of things with a more regular schedule. More evenings off means more time to cook and get together with friends. You'd hardly know that based of the infrequency of my posting here. I'll do my best in the coming weeks to post more often. It's such a relief to be able to have the time to get back in the kitchen and to try new recipes that require more than 10-20 minutes. Like being able to take a long breath again, to just relax and enjoy the process. It's amazing how cooking has become such a stress-reducer for me. I sometimes wonder if it would stay that way if I actually did it for a living. Would I enjoy it as much? Would I come to resent it? Or would it just continue to make me happy? Cooking and sharing with others. I love both the familiarity and the experimentation, the endless combination and new riffs. Seeing a new technique or coming across a pairing I'd never even considered, those things now seem to jump off a page or website like an exclamation mark.

This is one of those dishes that just struck me as so weird and interesting while also quick and simple, I really couldn't pass it up. It's unique in that you saute the tangerines peel and all. You eat it that way as well. Once they hit the heat, the peels become tender and less bitter. Daniel looked at me with a healthy amount of skepticism once he saw the recipe I had stealthily tried to shield from his prying eyes. He voiced his concern and then sat back, waiting to be proven right. In the end, he ate both his words and skepticism. Both he and his roommate pronounced the dish a winner. Though I did notice that his tangerine peels remained untouched. I thought they were great.

A word of caution, I couldn't find sweet chili sauce. I got plain old chili sauce instead, and it made a huge difference in the spice level. Be sure to taste it before you combine it so you can determine your own comfort zone with the spice. While Daniel loved it, I had tears streaming down my face. Very tasty, but VERY spicy, and I didn't even use the whole 1/4 cup it called for.

Pork Tenderloin Stir-Fry with Tangerines & Chili Sauce

from Bon Appetit, November 2009

serves 4

1 1/4 lb pork tenderloin, trimmed and cut crosswise into 1/2 inch thick rounds, the sliced into 1/2 inch strips

1 tbsp cornstarch

salt & pepper for seasoning

2 tbsp sesame oil, divided

1 tbsp peeled & minced fresh ginger
2 cloves garlic, minced
4 small unpeeled tangerines, cut into 3/4 inch slices (keep peel on)
1/4 cup sweet asian chili sauce
2 tbsp soy sauce
1/4 tsp chinese five-spice powder
6 baby bok choy, ends trimmed and discarded, sliced crosswise into 1 inch ribbons
5 green onions, sliced thinly on the diagonal

Toss the pork tenderloin strips with salt & pepper for seasoning, add the conrstarch and toss to coat. Heat 1 tbsp sesame oil in a non-stick saute pan over medium heat. Add the ginger and garlic, saute for 30 seconds. Add the pork and stir fry till pork starts to brown and is almost cooked through, about 3 minutes. Add tangerines and cook while tossing about 30 seconds, then add chili sauce, five-spice powder and soy sauce. Toss to coat. Boil until sauce thickens slightly, about 1 minute. Add remaining sesame oil, bok choy and half the green onions. Stir fry until bok choy is wilted, about 1-2 minutes more. Season to taste with salt and pepper, transfer to a serving platter and top with the remaining green onions. Serve over rice.

Rushing - Linguine with Tuna, Cherry Tomatoes & Herbs

It took about 20 minutes to sneak a little cooking into the schedule tonight. Well, hardly cooking. Opening a can, boiling some water for pasta, throwing some things into a saute pan and running my knife through a handful of herbs. But it felt so good. I'm so excited to have some time this weekend to finally delve into my new Ad Hoc cookbook. I woke up the other morning to the sounds of "mmmm...." coming from the chair Daniel occupied after getting up early for coffee. He was thumbing through the pages and lingering on the photographs. The leek bread pudding seemed to catch his eye. I myself still have my heart set on the chocolate chip cookie recipe.

So after 20 minutes of "cooking" tonight, and 10 minutes of shoving it into my mouth, I rushed off to the theatre. Tonight was our first night in front of an audience. It was an impressive crowd. It's always a bit of a revelation to see what happens to a show once it has an audience. To find the laughs and feel the energy. As a cast, we were relieved to finally feel what it was like with this show. To hear the first collective laugh is always a bit of a rush, not to mention totally addictive.

So, just two more nights of rushed dinners and leftover lunches for now. Thanks to my friend Denise in Ireland (and Happy Anniversary by the way!) for the Monkfish recipe suggestion, which I'm dying to try. And as I said, suggestions are welcome! This show runs for five more weeks and this girl needs ideas!

This is a great, quick recipe. Don't skimp on the herbs, there should be a ton. They really brighten the flavor of this dish.

Linguine with Tuna, Cherry Tomatoes & Herbs

1/2 lb linguine, cooked according to package directions
1 can Italian tuna packed in olive oil (the quality of tuna makes a huge difference in this recipe, so spring for the good stuff!)
1 cup cherry tomatoes
1/3 cup chopped mint
1/3 cup chopped basil
1/3 cup chopped flat leaf parsley
2 tbsp olive oil
1 large shallot, thinly sliced
1 clove garlic, minced
1 tbsp red wine vinegar
Parmesan for serving
salt and pepper to taste

Boil water and cook the pasta. Heat olive oil in a saute pan over medium heat. Saute the shallots until tender and translucent. Add the garlic and saute a minute more. Add tuna and tomatoes, turn up the heat and saute about 3-4 minutes more. Add pasta to the tuna mixture and toss with herbs, vinegar and salt and pepper. Serve with Parmesan.

Birthday Tacos - Pork Chops with Mustard-Maple Pan Sauce

This Saturday was the birthday party to end all birthday parties. Lily turned 30, so we celebrated in style, with back-yard karaoke and a honest to goodness taco truck that drove up and parked in the driveway. Let me tell you, the combination of a couple al pastor tacos, some Mack the Knife and birthday cupcakes and beer make for one of the best Saturday night's in recent memory. Thanks for turning 30 Lily! Can we do this again next year?

Sunday was filled with rehearsals, photo shoots and some weekend work tasks. Oh yeah, rehearsal...did I mention that? I'm a sometime-actor on the side, working with a local company that produces in the basement of a pizza parlor. Pizza, beer and couches while you watch theatre (theatre simply doesn't get better than that) and it's a good time. The current show is a comedy, and also a world premiere. So far so good, although the guy I play opposite of spends the entire show nearly naked. A bit distracting, I must say. Not that I'm complaining. Anything for comedy, eh?

Point being? Things are going to get a little crazy around here. And by crazy, I mean busy. From work to rehearsal, it makes for a very full day. Sadly there's not a lot of time for cooking. I'm learning to try and enjoy the boxed Indian lunches (meh, not so much) but I did make it a point to promise my stage manager a batch of cookies on Wednesday. So I'll take some time out tomorrow to bake. After that, cooking will have to wait till the weekend.

So that's how it's going to be for the next few weeks. In the meantime I hope to have some guest posts, lots of weekend dishes and then, there's this deliciousness. I'm telling you, you may feel wary of this sauce, it may not sound appealing, but I promise, it most certainly is. You can substitute chicken for pork, both would be terrific, but the sauce is the star. It's so easy and perfect for fall.




Pork Chops with Mustard-Maple Pan Sauce
adapted from Bon Appetit Magazine
Serves 4

4 Pork Loin Chops (boneless)
2 tbsp olive oil
2 tsp plus 2 tbsp Dijon mustard
2 tbsp plus 1 tsp grainy mustard
3 tbsp maple syrup
1 cup low-salt chicken broth
1 tbsp unsalted butter

Heat the oven to 350. Season chops with salt and pepper. In a large oven-proof skillet, brown the chops in olive oil over medium-high heat on both sides. Transfer the skillet to the oven and cook uncovered for 15-20 minutes.

Meanwhile, whisk together the dijon mustard, grainy mustard, maple syrup and broth in separate skillet. Boil the mixture until reduced by half. Add the butter and transfer the chops to the sauce skillet. Continue to cook in the sauce until done. Serve over bitter wilted greens.

In the Air - Salmon with Curried Yogurt Sauce

Tonight as I walked home I smelled it in the air. Fall. The very first scent of it. It went very well with a large harvest moon and a pumpkin patch, grown overnight it seems at the corner of 51st and Telegraph. Hello, October. So far your days are warm and your nights crisp. The sweaters are coming out along with the coats, and I'm having visions of gnocchi with crispy fried sage and brown butter. Something warm and comforting while the wind picks up outside.

Speaking of wind, last night, after a dinner of pho in the Sunset district, we headed up to Sutro Tower to check out the view. Sutro Tower is a major landmark in San Francisco, it can be seen from practically everywhere, towering over the city. I'd never seen the view from there. We took the motorcycle up to the top, and thank goodness for helmets and motorcycle jackets, which seem to be the perfect wind protection! The wind was so strong you could lean into it and still be held up. The helmets kept us warm, as did the jackets. The city shone below, streets laid out in perfect rows of light. Planes from both Oakland and SFO stacked up in the sky, one after the other. It was something to see.

One more summer recipe. Awhile ago I posted a recipe for fish cooked in parchment. This is a good way to dress it up a bit. It's also pretty healthy. It also happens to be my entry in the recent recipe contest for thekitchn. I couldn't post the recipe in full till now. Another continuation of my curry obsession.

Tomorrow, a fall dish. I promise.

Salmon in Parchment with Curried Yogurt Sauce

For the Salmon

2 salmon fillets (I used wild king salmon)
1 tbsp basil (chopped)
6 lemon slices
salt & pepper for seasoning the fish
2 sheets of 15 inch parchment

For the Curried Yogurt

1 cup low-fat plain yogurt
2 tsp curry powder
1/4 tsp cayenne pepper
1 clove garlic (finely minced)
1/4 tsp salt
1/2 tsp cilantro (chopped)
1/2 tsp mint (chopped

Pre-heat the oven to 400. Place each salmon fillet in the middle of your sheet of parchment. Make 3 deep slits with your knife in each fillet. Stuff the slits with the basil. Season the fish with salt and pepper and lay the 3 lemon slices on top of each piece. Fold the parchment paper in half and cut into a large half circle, discarding the cut scraps of paper. Place the fish on one side of the half circle, fold the other side over so the cut sides meet, and roll and press the open edges together until it creates a sealed package for the fish. Set each parchment package on a baking sheet and put into the oven for 20 minutes.

Meanwhile, whisk the yogurt, curry, cayenne, garlic, salt, cilantro and mint together in a medium bowl. Set aside. I like to blanch green beans, zucchini and carrots to go under this dish. A bed of arugula is delicious as well.

Once the fish is cooked, cut through the parchment, remove the fish and top with the curried yogurt sauce.