Month: January 2010 (Page 1 of 2)

Chris Lowther’s Expat Rock Drummer’s Lentil Soup from New Zealand

January 31, 2010 / / 0 Comments

This week’s soup comes all the way from New Zealand and is submitted by a good friend, drummer extraordinaire, and one time leader of Silent Treatment, a precariously mediocre yet gorgeously loved cover band from Singapore (ala 2006). Chris provided the beats for this band for which Heidi was an occassional singer. For more fun, check below for a picture of the group and a download version the band’s tribute to Chris on his last night as its permanent drummer. Cheers to Chris, Debs, and the boys and cheers to Silent Treament, we miss you all.

Ingredients

  • 1 onion
  • 1 carrot
  • 2 sticks of celery
  • 4oz lentils (for a smoother soup, use red lentils)
  • 1 pint of stock

Chop vegetables and put all in a saucepan with all other ingredients. Bring to boil (skim off any of the lentil residue), simmer for 45 mins (Serves 2).

Listen to the Silent Treatment tribute to Chris… Click Here!

Ain’t Nothin’ Like a Good Breakfast Joint

January 26, 2010 / / 0 Comments

It’s the most important meal of the day. I make it diligently for my family every morning, Monday through Friday while I force myself to eat some cereal or at least a yogurt. That way I don’t power gorge an entire bag of Doritos at 11:00 a.m. 

Still, I’m a lunch & dinner kind of gal, aside from bacon that is, and I’m not a real fan of breakfast foods. So, what the heck is it about the Saturday morning feast that changes the whole paradigm?

Late nights and tight tummies can certainly be a factor, but for the most part, Saturday morning breakfast is a way to hit the brakes so I don’t drop directly into work mode. When you own your own business, that work ethic thing chases you down 24/7.  Right now, I allow myself one day off per week, and I find that if I begin that day with someone else making me breakfast AND cleaning it up, things tend to remain at a very low simmer. As I sit with my family and linger over another cup of coffee, trade sections of the paper, and listen to my daughters’ vibrant chatter; I allow myself to relax.

I’ve lived a lot of places and every place had that perfect breakfast joint. In Singapore, it was the hawker center at the bottom of the street with warm BBQ’d buns and hot chicken soup. Dallas had a little diner that served the best chicken fried steak with homemade gravy and biscuits while in Seattle was Hector’s in Kirkland a place that converted from the Friday night bar to the Saturday breakfast joint. It was convenient because I needed to stop by and pick up my purse anyway.  Here in Arizona, I’ve gone for variety and adventure. 

We’ve got our usuals which include the Deer Valley Airport (7th Avenue and Deer Valley) with all those cool little Pipers and Cessna’s doing touch-and-goes for my entertainement while I dine down on some tasty huevos rancheros.  We also really like Hot Bagels & Deli off of 59th Ave. and Behrend where the bread is made fresh every morning and comes with some of the best whipped cream cheese in town. They also do bagel sandwiches to die for on a flat top no less!

So, this week we were trying to decide on a good joint to hit, took that leap of faith called Yelp, and found our new favorite joint: Ronnie’s Café. 

It’s a tiny place on the SW corner of 43rd Ave. and Cactus. The wobbly sign by the road touted steak and eggs for $5.99. There was a line out the door (always a good sign), and I peeked my head in to see what’s what.

People are happily waiting for a table and loads of brick-a-brack covers the walls. The gal behind the counter puts the toast down while the cashier addresses the person on the phone as “honey” and gently tells her to head about 90 blocks west and 12 blocks north to find the joint.

We were seated, ordered beverages and asked our waitress, “What’s good.”

“All of it, of course,” but she wholeheartedly pushes those steak and eggs and the strawberry French toast. The table is dressed in flowery oil cloth and you can purchase hand painted coffee cups off the wall for $3.25. 

Sammie, ever the carnivore, gets the steak with “eggs lookin’ right at ya.” Dave orders a Greek Omelet. And for me, it’s a bowl of chili with onions and cheese, two eggs over easy and a side of biscuits. Once the plates are taken away, we linger over another cup of coffee, talk about the news and (get this) listen to each other. 

The food was good and well worth the wait and taking the chance on a new place. Patrons come and go. Entire families move 3 or 4 tables together and don’t require menus. Babies cry and giggle. “Order Up” is heard from the counter, and a young lady and her boyfriend sit down near us and talk about the long drive from across town. 

Ronnie’s Café, it’s a new Lee family favorite.  Ain’t nothin’ like a good breakfast joint.

Brodo Toscano (Tuscan Broth)

January 25, 2010 / / 0 Comments

Our Soup of the Week is from Peggy Markel, a person who truly embodies the spirit of into the Soup. Check out Peggy’s Culinary Adventures below. Here she provides us Brodo Toscano (Tuscan Broth) straight from her travels to Italy. It can serve as the basis of many other soups and sauces, but we think it sounds pretty tasty on its own.

Ingredients

  • large pot of  water 
  • 1 red onion, cut in half and toasted (on the grill or frying pan)  
  • 2 celery sticks  
  • 2 carrot sticks  
  • 2 vine-ripened tomatoes (cut a cross in the  bottom)  
  • beef shoulder, tongue, or meat of preference tied up with string and tied to one handle of the pot to keep them from  disturbing the broth when taken out. (Tip: do not use pork products)  
  • a whole chicken  
  • pinch of salt and pepper (‘to taste’ is optional, depending if you want a neutral broth or more savory.)

     

Bring a large pot of water to the boil, add all ingredients and simmer for roughly a few hours. Continuously skim the surface for any impurities and fats that rise to the top with a mesh spoon/strainer. When ready remove the meat and all other ingredients.   Use a cheese cloth to strain the broth.  Eccolo!

 

Peggy Markel’s Culinary Adventures: Connecting Cuisine Culture & Lifestyle

 

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel’s Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life.” Peggy’s journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

Fan Request: Mom’s Classic Chicken & Dumpling Soup

January 19, 2010 / / 0 Comments

One of our FaceBook Fans requested Chicken and Dumpling Soup. The best one that I can possibly think to share is my mom’s. It is that classic comfort food that I love and share with my family. Enjoy.

Ingredients

  • 1 Whole or Cut up Chicken
  • Water
  • Pinch Salt
  • Parsley
  • 1 Stalk of Celery (optional)
  • 1 Carrot (optiona)

Cover chicken with cold water, add a pinch of salt and slowly bring to a simmer. Continue cooking for 3-4 hours. Remove chicken and skim fat. Reduce broth by a  boil or continue to simmer. 

At this point you can remove fat from chicken and return to pot with bones (this is how we always had it when I was a kid); or you can pick the meat from the bones and put in the pot. If there isn’t enough flavor, add a few teaspoons of chicken boullion.

Make dumplings according to Bisquick Quick Recipe but add a T. more or so of milk for moister dumplings. Serve over precooked egg noodles. Biscuits and honey is a nice touch with this one.

I love the taste of carrots and celery with the soup, so I chop up a single stalk and a single carrot and add about 30 min before serving.

The Maligned Merlot

January 18, 2010 / / 0 Comments

by Executive Chef Joshua Hebert of POSH

Can a movie affect our views on food and wine? Apparently, yes.

A few years ago, the movie Sideways actually proved this when the main character, a self proclaimed “expert” on wine, maligned Merlots and extolled the relative virtues of Pinot Noir. The movie started a trend, Merlot sales crashed with the “in crowd,” and I can’t keep enough Pinot Noir at POSH. The thing about this movie is that the entire character of Miles is meant to be ironic (in true sense not the Alanis Moressette definition), and his views on wine metaphorical.

The main character in Sideways, Miles, is an alcoholic who disguises his alcoholism in a cloak of wine enthusiasm. The reason we identify with Miles is that he is what we are all afraid of becoming. His entire MO is that he is a failure at love, at writing, and I must say, at understanding wine. His identification with Pinot Noir is less about wine than about himself.

From Roger Ebert’s review of the movie:

They’re talking about wine. He describes for her the qualities of the pinot noir grape that most attract him, and as he mentions its thin skin, its vulnerability, its dislike for being too hot or cold, too wet or dry, she realizes he is describing himself..

A subtle allusion to Miles’ weaknesses is his disparaging Merlot but praising the ‘61 Chateau Cheval Blanc, a Bordeaux, as a great wine. This particular wine is a blend of Cabernet Franc and, you guessed it, Merlot. By the way, Miles is not a fan of Cabernet Franc either.

There were some real world wine experts at the time who felt that the Merlots were overrated, over popular, and over produced (probably still do). They felt the demand for these wines was trumped up and that many vineyards were producing the very popular and profitable wine without standards. That is likely what impacted the character’s view in the flick. There was some truth to that, and because of the reputation and the movie, winemakers have been forced to refocus. In 2008, the wine crush for Merlot was down 25%.* Less Merlot produced means that vineyards have reallocated their efforts more appropriately and that the Merlots that are produced are better wines. Also, just because something is popular doesn’t mean there is not substance.

So, while we have all fallen head over heels for Pinot Noir in the last few years, it may be time to set aside our DVD’s and revisit Merlot. While softer than most Cabs it ripens earlier and is more likely to produce a mature crop. A good Merlot can have a beautiful acidity and great tannins. It ages well in a good vintage, pairs well with food, and drinks well on its own.

Bordeaux wines like the Cheval Blanc never lost their reputation partly because they use a blend and partly because they are… well… French. But Napa and Sonoma make some excellent Merlots. For my money, there really is none better than Duckhorn, which has been the standard bearer in Napa for years. The only problem is that it could set ya back $50 or more. In the $30 price range, the Beringer Knights Valley Merlot is a great buy.

It is almost sad how the comments of a flawed character in decent movie can nearly take down a great grape. At the same time, now that it is down and out, it’s kinda of a good thing that winemakers have had to adjust, and we have the opportunity to check out the values. Who knows, we might be able to try a bottle of 61 Chateau Cheval Blanc, except WE will know it’s a Merlot… shhhh. 😉

* Wall Street Journal Online 2007

 

 

To Purchase Merlot Wines Online Click here: Merlot

To Explore Bordeaux Wines Online Click Here: Bordeaux

 

About Joshua Hebert

 

To make an online reservation at POSH click here: Online Reservations

Chef Joshua Hebert is Executive Chef at POSH Restaurant in Scottsdale, Arizona. He is the winner of this years C-CAP Heavy Medal Culinary Competition and a Sommelier. He is nearly a native of Scottsdale.  He began his career at Tarbell’s in Phoenix and spent his 20’s in San Francisco and Tokyo. He returned to head the kitchen at Tarbell’s, North and Dual, before making POSH his obsession.  Joshua is married, has no kids, but an awfully cute pound puppy named Kassy.

The Shopping Deficient Husband

January 15, 2010 / / 0 Comments

Ever sent your husband to the grocery store and ended up really regreting it? How about when you go to the store with your husband and are so surprised by what he does that you never want to go again? I have one of those husbands, God Love Him!

First, let me tell you a bit about my husband just to juxtapose my example with his capabilities. My husband has a Masters Degree from a top business school, he is a college professor, he speaks Chinese and he has been an Executive at a Fortune 50 company dealing with all the big wigs. You would think that a trip to the grocery store would be like a walk in the park.

 

So, last Sunday, we went to the store to get some football food supplies and a few steaks to share with our neighbors for the playoff game that evening. T-Bones were on sale for $5.77/pound, but they were huge! The butcher, being a good guy, suggested some pre-packed items, thinner cut, four to a pack. It looked good to me. It was either that or we pick up some big ass pieces of meat and share.

“No! No!,” says my big exec husband. “Let’s just get these and then everybody has their own.”

I’m thinkin’ “Wow is he trying to impress these folks.” Now I love my neighbors, but…

Fifty dollars and seventy five cents later the Professor said, “Why are those steaks so expensive? I thought they were about six bucks a pound?”

“They are,” says I, “And, each steak is about 2 pounds!”

“Oh,” said my International Masters Degree in Business love of my life, “I thought each steak was $6.00, so that’s 4X6 = $24.00.”

I don’t know about you, but my constitution just doesn’t allow me to ingest 32 ounces of medium rare, red meat without serious complications.

Today’s breakfast: steak and eggs, lunch steak sandwich. Can you make soup with a T-Bone??? Guess we’ll find out. I’ll keep you posted.

Live Well, Eat Well.

Cheers

Heidi

PS: I thought I was alone in this until, ironically, my mother in-law sent me this video. Check it out. It’s hilarious.

Download:

FLVMP43GP

 

 

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