Month: October 2009 (Page 1 of 4)

New Friends

Don’t you just love it when you meet someone that you know for sure will be a friend for life?  How about when you meet TWO of those people in less than 24 hours? 

Skinny Tinis author and new BFF Teresa Marie Howes hooked up with us at Confidential Restaurant and Loft in the Gas Lamp District of San Diego to brew up three of her distinctive low cal Martini’s:  Apple, Pomegranate and Coffee Chocolate.  Yes, we drank all three and had a ball on camera.  Her idea and her book will be a great success.  How can you not dig someone that wants to find a dynamic, 150 calorie cocktail?!  I really like this gal and could definitely spend more time with her and a bottle of vodka.

Then, there’s one of the greatest guys I’ve ever met, Chef Jeff Roberto (Sushi Jeff) of Sushi on a Roll – check out our video.  He was one of the most gracious and entertaining hosts we’ve had the pleasure to work with. Sushi on a Roll (SOAR) is a really cool sushi only catering company.  The other groovy feature of his company is his event venue. He designed this place so that he could spend more time with friends and family at his events. All of the folks who attended absolutely adore this guy; and so do I. 

We had the most amazing evening  learning about sushi and enjoying his fabulous creations. I didn’t do too bad on my rolling technique and my knife skills were so-so;however, my adventurous eating was over the top!!  Nato, sea urchin, and saki bombs topped off the night while the morning after began with a serious dehydration situation. No worries; sake, martini’s, odd shaped sea creatures – it’s all good. 

Many, many thanks to these two lovely people and to all of the other folks (including a few old friends) who took such good care of us on this journey.  I’ll be blogging each and every one in the next few days and we will be posting the videos in the next couple of weeks; so stay tuned for further fun stuff!

Eat Well!  Live Well!!

Cheers,  Heidi

Joe’s Cafe in Santa Barbara, CA: Monday Minestrone Special

On Oct 26, 2009, Heidi did her radio show remotely from Joe’s Cafe in Santa Barbara, CA. Recommended by a local business man, Joe’s is one of those home town gems that we love to find so much. The soup special on Monday was the minestrone. Chef Rick Braun was kind enough to provide the recipe.

Ingredients

  • 1 tbs Olive oil
  • 1 diced Onion
  • 1 stalk Celery diced
  • 3 cloves Garlic chopped fine
  • 10 cups Beef Stock
  • 1 Lb diced tomatoes
  • 1/2 Lb Broccoli crowns
  • 1 large carrot diced
  • 1 Bay leaf
  • 1 large Zucchini diced
  • 1/4 head Cabbage shredded
  • 1 bunch Fresh Spinach cleaned
  • 1 16 oz can Kidney Beans drained
  • 2 Cups cooked Macaroni
  • Salt & fresh ground Black Pepper

In a large sauce pan, saute the onion, celery and garlic in the oil until translucent, pour in beef stock, bring to boil, reduce heat immediately to simmer. Add tomato, broccoli, carrot, bay leaf and cook 5 min. Then add zucchini, cabbage, spinach, kidney beans and cooked macaroni. Cook 2-3 min more. Salt and pepper to taste.

 

Joe’s Cafe Santa Barbara, CA

Joe’s opened in 1928. It is the oldest restaurant in Santa Barbara, located in the heart of old town. In the 80 plus years of operation there have been only four different owners. Local families have been dining here generation after generation. Our Master Bar Man, Mr O’Toole, has been serving the double martinis since 1963, several members of the wait staff and kitchen staff have been here for over 20 years. Joe’s has won the award for the stiffest drink in Santa Barbara since the inception of the award. The menu is traditional steaks, local seafood, pastas, salads, daily soups, bread and salsa. Joe’s is a Santa Barbara tradition. Good food, good value, good time.

 

Facebook Fan Challenge: Pumpkin Ginger Soup

I was talking food segways with a friend of mine the other day:  milk leads to cookies; peanuts lead to beer; Ruffles Ridged Potato Chips lead to French Onion Dip; and two glasses of wine, a fan request and a chat with my sister-in-law leads directly to ginger pumpkin soup. 

Stick with me here – this could be fun!! 

Sunday 5pm:

I’ll be honest with ya’, at this point in time, my first ever ginger pumpkin soup sucks!  Continued layering and adding of flavors isn’t yielding the tastes intended.  Never one to not ask directions, I spit into the wind, got cocky and thought, “Why should I reference someone else’s recipe – this is what I’m all about, right?”  WRONG!! 

My assistants (husband and child) are off on a grocery run for coconut milk, fresh coriander, some limes and two bagels they take from the bulk bin to eat at the store.  I still think my roasted vegetables may add more depth of flavor, but I would have let them cook a bit longer had I not spent three hours shopping for Chef of the Year Ball Gowns with my daughter… not exactly Versace.

Anyhoo, the addition of coconut milk, curry and extra ginger cemented the tastes.  Garnished with a dallop of sour cream (or yogurt), fresh cilantro and a sprinkle of brown sugar brought it all together.  Another added goodie is my cambazola crostini’s which help to break the sweetness of the pumpkin. So, go call a friend, have a glass of wine, try my soup and let me know what you think!!

 

PUMPKIN, GINGER, CURRY SOUP

  • 1 Lg. White Pumpkin – Halved and Seeded (yields about 4 Cups flesh)
  • 1 Lg. Yellow Onion – Quartered
  • 1 lg. Turnip – Peeled and Quartered
  • 2 Stalks Celery
  • 1 Red Jalapeno – stem removed
  • 4 C. Chicken Broth
  • 3 T.  Fresh Ginger – Sliced
  • 1 Can prepared pumpkin
  • 1 Cinnamon Stick
  • 1 T. Ground Ginger
  • 1T.  Curry Powder
  • White Pepper – to taste
  • Salt & Pepper – to taste
  • 1 T. Major Grey Chutney
  • ½ C. Light Coconut Milk
  • Garnish:Brown Sugar
  • Fresh Coriander
  • Sour Cream or Yogurt                         

Roast pumpkin in a 375 degree oven until tender – about 30 minutes.  Put onion, turnip, celery and jalapeno on a baking sheet and drizzle with a little olive oil, salt and pepper.  Roast for 45 minutes.  Remove from oven and set aside.  Once cool enough to handle, roughly chop and add to a stock pot with pumpkin and prepared pumpkin, chicken stock and all the other ingredients.  I added as I went, so your flavors should be much more developed than mine were.  Let me know how it turns out for you.  Eliminate, substitute, reduce or add to the tastes should your heart desire.  Serve it nice and hot with the crostini recipe below.

Cambazola Crostini’s

Put some olive oil on some slices of baquette and toast in a 375 degree oven for about 5 minutes, until just crispy.  Spread a small amount of cheese on each one and serve with the soup.

Chef Katelyn Remick’s Strawberry Soup with Cinnamon Crostini

We met Katelyn due to Heidi’s involvement with the American Culinary Federation Chef’s Association of Arizona. Recently, she and her teammates, Tyler Burke and Julie Fiedler, joined as the first ever student team to compete on Iron Chef America (click here to see more). Katelyn will be Heidi’s guest on the radio show this week (October 19, 2009) to tell us all about it.

In the meantime, she has been kind enough to share her Strawberry Soup with Cinnamon Crostini with us. Try it out and let us know what you think.

 

Ingredients

  • 16 oz Frozen Strawberries
  • 1.2 lb Fresh Strawberries
  • 4 oz White Wine
  • 1 Orange
  • 1 Cinnamon Stick
  • 4 tsp Sugar
  • 8 oz Bread
  • 2 ea Ground Cinnamon
  • 3 oz Sour Cream
  • .2 oz Black Pepper

Makes 8 Portions

Combine frozen strawberries, white wine, oranges (cut in half and squeezed), cinnamon stick, and sugar (TT) in a sauce pot. Simmer on Stove till strawberries are thawed. Check flavor for sweetness and add more sugar is necessary.  Remove oranges and cinnamon stick, then puree soup in blender. Strain and chill until Service.

Cut a small circle of thinly sliced bread spray with cooking spray and bake until golden brown in a 300 degree oven. Sprinkle with cinnamon and sugar.  Set aside.

In a mixing bowl combine sour cream and black pepper and whisk to combine. Then, add enough water to thin out the mixture just to where it fairly liquid.

Fill into a squeeze bottle if available. Slice fresh strawberries and place in serving bowl, arranging them neatly in a circle.

When ready for service, mix soup well and pour over strawberries. Then, either squeeze dots of sour cream mix into soup or using a spoon drizzle into soup. Top with cinnamon crostini for garnish.

 

Katelyn’s Bio:

During her childhood in Newport, Washington, Katelyn Remick knew from a young age that cooking was her one true passion. She moved to Arizona to attend the Art Institute of Phoenix a little over three years ago. While at school, she joined the competition team and hasn’t looked back since. Going to competitions in Salt Lake City and Seattle helped prepare her for her television debut on Iron Chef America. She has recently graduated with a bachelors degree in Culinary Management and is working on an additional associates degree in Baking and Pastry. After graduation, she hopes to travel and study abroad.

Greek Festival = Great Fun!

Wow!  Wow!  Wow!  The Greek Festival was just that, and I am so full! 

I have to say, they had the best calamari I’ve ever tried. Rings large enough in circumference to cover my big toe and just the right amount of crunch. Not tough or rubbery and lemon juice is ALL you need. They also have chicken wings to die for and real pork grilled on a real grill for totally authentic souvlaki. I didn’t have a gyro because I eat those all the time (come to find out, they are not greek but from Chicago), but I’d never tried a baklava sundae, and let me tell you, it works!

The music didn’t stop on the main stage, but it wasn’t mind and/or ear blowing, either.  Actually, I really like Greek music. It has a great beat, and you can dance to it.  The people were friendly with lovely little costumed performers of all ages and ancient Greek women who hug you and tell you “you’re too thin!”  LOTS of good looking guys, too. The lines were never too long at the “Taverna” booths.  My new friend Basil taught me how to take a shot of Ouzo in the proper fashion. My heart and tummy were warmed.

This Greek Festival is the type of affair where an entire community comes together to make it possible.  The folks volunteer a tremendous amount of time to support their church, and were talkin’ months; its members; and the community in which they reside.  Even more amazing, they have been doing it for 49 years! I was really quite humbled.

The festival is going all weekend long, Saturday from 11:00 to 10:00 and Sunday 11:00 to 8:00 p.m.   Click on their logo on our home page for all details.  We may just stop by on Sunday for seconds, sans camera, and take to the dance floor.  I was promised private instruction by Art the Armenian (his wife is Greek so he counts.)  Have a great weekend!

It’s a Mom Thang

Thursday morning, around 11:30, I got a call from my daughter’s camp telling me that she had a fever of 102 and that I’d have to come get her. On the ninety minute drive north, I called the pediatrician and made an appointment for 4:15, rescheduled my next day’s lunch, and cancelled a filming gig for that day.  A little frustration started kicking in as I hit big city sized traffic in what was once a very small town. Those thoughts vanished when I saw my girl’s downtrodden, flushed little face at the nurses’ station. She got my best mom smile and a big hug.  We set up a comfy, snuggle spot in the back seat and stopped for a cold Sprite and a small order of fries.

Ninety minutes minutes later, Dad took her to the doctor while I hit the store for a roasted chicken, carrots, celery and egg noodles. At check-out, I mentioned that my little girl was sick and the cashier told me that their soup was on sale. I chuckled derisively, but only a little bit.

Once home, I stripped the meat from the bone and put the carcass and some of the skin (fat=flavor) in a large pot with the standard mire poix, parsley and peppercorns, covered the ingredients with half water/half stock and brought it to a near boil, reduced the heat to simmer then cooked for about 2 hours. I strained out carcass and veggies, returned stock to pot, added stripped meat, newly sliced carrots and celery; made dumplings and served with pre-cooked egg noodles.  Sammie sucked down a bowl with another glass of Sprite, anti-biotics, and Motrin.  Fifteen minutes later, Dad drove off to Urgent Care with a fever and a temper, I downed 800 milligrams of Ibuprofen and went to bed early.

Friday, I called in sick to my radio show.  Oddly enough, after a 2 hour nap, I felt fine. I believe there must be some unknown force that I can only classify as “mom power.” It’s an instinct. It’s a Mom thang!! I’m not saying that dads don’t have the capacity for care-giving. My husband works miracles when I’m flat on my back (you know what I mean), but when the house be sick, mom be it!  

Who knows if it’s mind over matter or the simple fact that female matter doesn’t abide with unpronounceable viruses, we rally and get it ALL done! Yesterday, I cleaned the house; did the laundry; penned the majority of this little rant; kissed foreheads and soothed fevered brows; prepared a medium, but not too cold, bath and played umpteen games of UNO; stopped by Justice to return a pair of skorts and pick up a new webkins for my little sweetie; hit Fry’s for stew meat, more Sprite, and a bottle (2) of a really nice Merlot.

btw – My Soup/Stew for Saturday Night:  

Saute an onion in a bit of olive oil then pour into a big bowl and set aside. Cube and sear about 1 ½ pounds of stew meat, salt and peppered in batches; deglaze pan with 1 ½ cups good red wine.  Add 6 cups beef or chicken stock and 2 cups water.  Return meat and onions to pot.  Add 4 cloves garlic – smashed and 3 sprigs of fresh rosemary;  2 cups carrots and coarsely ground pepper. Bring to a boil for 15 minutes.  Reduce heat and add 1 lb. mushrooms, quartered.  Cook over low heat for about 2 hours and serve over leftover egg noodles with some crusty bread and a hearty glass of that red.

Sunday?  Up early with my child’s fever and some anti-biotics; ate a bowl of leftover beef soup and pulled a chicken from the freezer. I crawled back into bed with a large glass of iced water and read until 12:00pm.  Then, I went out to pick up some gyros for the family at our favorite joint down the street, poured another glass of iced water and read until 3:00pm.  Guess I was a little more worn out than I thought – this was my well earned day of rejuvenation.

Oven is preheated to 325, no soup today!  Chicken is trussed, slicked, salt and peppered; potatoes chopped and ready to go; salad in a bag.  Dad is working on his Monday afternoon professorial debut after watching his beloved (and suprising) Bronco’s pull out another one.  Child is content and feverless with her doll and Club Penguin and I, my friends, am ready for anything!

Cough into your sleeve, wash your hands thoroughly and often, get good rest and a flu shot.  But most importantly, take good care of yourself.  Someone needs you!!

Cheers,

Heidi

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