tag:blogger.com,1999:blog-39471889959383692572024-03-12T19:28:12.475-07:00W-L Foodie FunAnonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3947188995938369257.post-18482821207684996582013-06-26T19:41:00.002-07:002013-06-26T19:41:36.571-07:00Soba Noodles with Super Protein SauceCombining buckwheat Soba noodles with a creamy, healthy mango-kale-tofu sauce to make a quick and delicious meal! Terrific served hot or cold!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs25AgZX5V5xGQPFaSiWZQR7qfwE3HuOPxmAY2oBIdbNBHftlDDvAp6UFsRAFiQel9KvIXzgeGax3HRyuwGi3ux6xayjcNg4WCjsZM5O69RyQDvFUSkGKLGvrHeol8lxfc0YwqpzPgy4/s1600/mail.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs25AgZX5V5xGQPFaSiWZQR7qfwE3HuOPxmAY2oBIdbNBHftlDDvAp6UFsRAFiQel9KvIXzgeGax3HRyuwGi3ux6xayjcNg4WCjsZM5O69RyQDvFUSkGKLGvrHeol8lxfc0YwqpzPgy4/s200/mail.jpeg" width="149" /></a></div>
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<b>Ingredients:</b></div>
<div>
12 oz Extra Firm Tofu</div>
<div>
1/2 lb Kale, stems removed</div>
<div>
10 oz Soba noodles</div>
<div>
13 oz. Light Coconut Milk</div>
<div>
8 oz. Peanut Sauce (365 Whole Foods brand is a great store brand)</div>
<div>
Sriracha sauce, to taste</div>
<div>
2 Mangoes, pitted and chopped into large pieces</div>
<div>
2 tbl Sesame Oil</div>
<div>
Zest of 1 lime</div>
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Soy Sauce</div>
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Veggies</div>
<div>
Sesame seeds, toasted</div>
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<b>Directions:</b></div>
<div>
- Preheat oven to 350 degF</div>
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- Cook noodles according to package, rinse with cold water, toss with half the coconut milk and set aside</div>
<div>
- Cube tofu - combine with 2 tbl peanut sauce, squirt of sriracha, lime zest, and 2 tbl soy sauce. Place in a foil packet, seal and put in oven for 30-45 mins</div>
<div>
- Roast mango for 10 mins in oven</div>
<div>
- Combine tofu and sauce mixture, mangoes, kale, and the remainder of the coconut milk in food processor. Process until smooth. Taste and season </div>
<div>
- Toss with noodles, sesame seeds, and season to taste</div>
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- Top with veggies of choice [charred green onions and sweet peppers in the picture]</div>
Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-74813486184965887712013-01-30T21:30:00.000-08:002013-01-30T21:30:56.339-08:00Dinner at e by Jose Andres<div class="separator" style="clear: both; text-align: center;">
The opportunity to dine at e by Jose Andres. Now that is a Christmas present!!</div>
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The 'golden ticket' arrived in December and the excitement built until it was SHOWTIME! Located in a room inside of Jaleo at the Cosmo hotel, Jose Andres's 8 seat restaurant experience was one of our culinary highlights. Truly a unique and fun dining experience - the perfectly timed molecular gastronomy was inventive, exciting, and delicious. The cuisine was based in traditional Spanish cooking and used the more modern techniques to display the flavors. A highlight was talking to and questioning the chefs as they prepared each course right in front of us!</div>
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Below is the picture diary of a terrific meal and evening:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxd-g_97S7Ufhx74GEFZxpZ1xI8n9J0RsStZUniDa_cj9Y3-IS8b0efwLd4zwSwXrdDOExYtWk1NFRy8hUs6Q_3mSG63-vh6IS0x5ARWvd05rXIMqJ7kJPGsk-et_mHbULVRSTL2N9pI/s1600/IMG_3475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxd-g_97S7Ufhx74GEFZxpZ1xI8n9J0RsStZUniDa_cj9Y3-IS8b0efwLd4zwSwXrdDOExYtWk1NFRy8hUs6Q_3mSG63-vh6IS0x5ARWvd05rXIMqJ7kJPGsk-et_mHbULVRSTL2N9pI/s320/IMG_3475.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Pre-dinner picture in front of the Chandelier Bar at the Cosmo</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrX9iP6L5HdZmg5SKqZyEjqGndTHd5Uixn4hLkFai7sSIkjBSB5yTWgNK5TvFxWXNbUgmWMlFGVs3B1Z4FaQCj5rVrC9htGqoMaI7pEtBCEgQLxKwnARIFKXONEjSu5ASeehyphenhyphenKfQ5MKs/s1600/IMG_3471.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrX9iP6L5HdZmg5SKqZyEjqGndTHd5Uixn4hLkFai7sSIkjBSB5yTWgNK5TvFxWXNbUgmWMlFGVs3B1Z4FaQCj5rVrC9htGqoMaI7pEtBCEgQLxKwnARIFKXONEjSu5ASeehyphenhyphenKfQ5MKs/s320/IMG_3471.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Golden Tickets!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH-THjh16nm37fEl6a9Jo5-qugtVx1tWpSRqYXD4fD1sGp0b_CfMN8FPd8Xjaq2femgSffwKxrBgCrvvJWsVGZzmI6E5GWeT3awyF37bAC8lWQL4sYCF9Mid_Uei7vNTcx8JRM1muEgk/s1600/IMG_3476.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH-THjh16nm37fEl6a9Jo5-qugtVx1tWpSRqYXD4fD1sGp0b_CfMN8FPd8Xjaq2femgSffwKxrBgCrvvJWsVGZzmI6E5GWeT3awyF37bAC8lWQL4sYCF9Mid_Uei7vNTcx8JRM1muEgk/s320/IMG_3476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our chefs for the evening preparing the opening cocktail. </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMqDS-EAszk5DWpNmvGYX5C5qwA4QNZJIHLkeFpTFmHV0wUK9_acwxs3hwJu-H2zcHWu-8R7hyhdblF0akTmCqnBb9BW0_CuU3B3AFD1aYSPuiLwQ1Yl7Gf84OV502cl597Vd-XCSxEM/s1600/IMG_3478.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMqDS-EAszk5DWpNmvGYX5C5qwA4QNZJIHLkeFpTFmHV0wUK9_acwxs3hwJu-H2zcHWu-8R7hyhdblF0akTmCqnBb9BW0_CuU3B3AFD1aYSPuiLwQ1Yl7Gf84OV502cl597Vd-XCSxEM/s320/IMG_3478.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opening cocktail: Rebujito - sherry with compressed thyme mousse.<br />
Flavorful and incredibly aromatic</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c5eJJZUCi3M8z-2bfVydIXqSbmnVNX1GvLKp7Z_M-mXsx4fgoBK53eaIgzn-KaMkCv8ZdSqlJC9iY0uLQwgT8AWJNbpJ-rZ5MjHrYb8AgPgCUzQxwTEXH8urxbo26AEhPKJ71Ikr67c/s1600/IMG_3481.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c5eJJZUCi3M8z-2bfVydIXqSbmnVNX1GvLKp7Z_M-mXsx4fgoBK53eaIgzn-KaMkCv8ZdSqlJC9iY0uLQwgT8AWJNbpJ-rZ5MjHrYb8AgPgCUzQxwTEXH8urxbo26AEhPKJ71Ikr67c/s320/IMG_3481.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffle Cotton Candy and Idiazabal "Macaron"<br />
Unbelievable truffled cotton candy in a mold of Jose's hand!<br />
The Macaron was the best game-day snack I could imagine</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJo61NYid8FnMd3XGp7MxjSvhOI6lKai3-5s1KSLGVM3p7VHVM4ZALNa9oG2fQhxhZztlY-SyEJFUUJpkpWoc0DRSeKCTidRdXL0OPSGsvugMnJt4THTpy9vdr8FOLEChPnAB2LVCmPM/s1600/IMG_3483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJo61NYid8FnMd3XGp7MxjSvhOI6lKai3-5s1KSLGVM3p7VHVM4ZALNa9oG2fQhxhZztlY-SyEJFUUJpkpWoc0DRSeKCTidRdXL0OPSGsvugMnJt4THTpy9vdr8FOLEChPnAB2LVCmPM/s320/IMG_3483.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple "Brazo de Gitano"<br />
Served on a bed of cold rocks, the outer cup would melt<br />
quickly so this was eaten in one bite. Cold apple cup,<br />
salty, crunchy caviar!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXeH7xGBo3bNUBqSpOR0QlSLYcQeKzCRrcH_ZAmGuYJtCIKLTX_oM2olw-EVYUSn_haSzUM9BxXRAItXhoMMJm17GPwhgTeTbgnR2jPJMKivFw6UEzwAaWf-1i9-U8ny5QNzi5VtMitc/s1600/IMG_3485.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXeH7xGBo3bNUBqSpOR0QlSLYcQeKzCRrcH_ZAmGuYJtCIKLTX_oM2olw-EVYUSn_haSzUM9BxXRAItXhoMMJm17GPwhgTeTbgnR2jPJMKivFw6UEzwAaWf-1i9-U8ny5QNzi5VtMitc/s320/IMG_3485.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seta Surprise<br />
Terrific combination of textures and flavors -<br />
blue cheese mousse, hazelnut dash, and an airy<br />
meringue skin</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8J4IDJRBiY3tm5ckaME6zuruuLDXWW3luQ1dkdzmlCF0U7hb080InA8ovaPj0vETo28YK311lo-7Ys0n7SM-08PT1_hj5BekNYyDLl11xBwHlf0xE3VwYCUUgdgZviVmi2AXpvzwINU/s1600/IMG_3489.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8J4IDJRBiY3tm5ckaME6zuruuLDXWW3luQ1dkdzmlCF0U7hb080InA8ovaPj0vETo28YK311lo-7Ys0n7SM-08PT1_hj5BekNYyDLl11xBwHlf0xE3VwYCUUgdgZviVmi2AXpvzwINU/s320/IMG_3489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jen's dish: Barquillo<br />
Clams with encapsulated clam juice</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrIQR4VAlwm2FnndT7A8ytKDlnvqnbQTiW6wAqQugxaAbrXizEhRtarTJc0VoGclwumR44yworHRtM70YWkt8jW6LRxZiNZJbPajqDEIZS2ZmzuziOU-BitIMI3t5Xj2yHrayQRHLEPE/s1600/IMG_3491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrIQR4VAlwm2FnndT7A8ytKDlnvqnbQTiW6wAqQugxaAbrXizEhRtarTJc0VoGclwumR44yworHRtM70YWkt8jW6LRxZiNZJbPajqDEIZS2ZmzuziOU-BitIMI3t5Xj2yHrayQRHLEPE/s320/IMG_3491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nik's dish: Oliva Sferica Ferran Adria<br />
Made famous at el bulli - awesome. no other words</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ey6UcHfJBsC_WxqdNAZLnwUGQN5rJEWWasdvMP1R67AGD2aTGUfun1lYBOqSyDb5ALSpUid3UxX1wlJQWTeD-cSeTkSMsxzknC1etyobBJXdabGWEVFXM22Ig8vYKSPXMBt2nZhNzvg/s1600/IMG_3487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ey6UcHfJBsC_WxqdNAZLnwUGQN5rJEWWasdvMP1R67AGD2aTGUfun1lYBOqSyDb5ALSpUid3UxX1wlJQWTeD-cSeTkSMsxzknC1etyobBJXdabGWEVFXM22Ig8vYKSPXMBt2nZhNzvg/s320/IMG_3487.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almejas al Natural</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFaqcfQOog7d_hNR12kCfeaGQV8IAw6TLoVRNCaKh8SmRgAS9L21s_9Xdwv2c76Cjebs6kv8kSQ2UcngcCfVIn1KUSx-VCsxuOAPUQFOSxC_VK7_5zkyrX-yzvymklkuSe-_DbtBUB48/s1600/IMG_3493.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFaqcfQOog7d_hNR12kCfeaGQV8IAw6TLoVRNCaKh8SmRgAS9L21s_9Xdwv2c76Cjebs6kv8kSQ2UcngcCfVIn1KUSx-VCsxuOAPUQFOSxC_VK7_5zkyrX-yzvymklkuSe-_DbtBUB48/s320/IMG_3493.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bocata de Bacalao<br />
Nik's had confit red peppers<br />
Quite a contrast in texture and a fun way to show off<br />
a traditional dish</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Cj7L4TcYb-eOkp7i2W0w25_Q9p2v8pz540UCLT5Kf-itatFH2kf4sPp5iNkMsCKfUDLIZemKE8WcoKmJxYyqvc__PA5_Xdro8OsbpC9rRbx74YhdQ1ViAZxqG069spDqAaGST030C_w/s1600/IMG_3495.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Cj7L4TcYb-eOkp7i2W0w25_Q9p2v8pz540UCLT5Kf-itatFH2kf4sPp5iNkMsCKfUDLIZemKE8WcoKmJxYyqvc__PA5_Xdro8OsbpC9rRbx74YhdQ1ViAZxqG069spDqAaGST030C_w/s320/IMG_3495.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Chicken Skin in Escabeche with thyme air<br />
Otherwordly: homey, crunchy, downright yummy </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWALFwFA5GcRLjAGWhhwavKAEJLzXVAvcub0acwtkPOWEupAgmzgpu_X0fidKIPZG2EUkNOQR8X3N1QLc17r333HhD5g6bpSplqqHcK2o4r2lvKA2YXYwpgDifmtvPV0CEbApAmnTACU/s1600/IMG_3496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWALFwFA5GcRLjAGWhhwavKAEJLzXVAvcub0acwtkPOWEupAgmzgpu_X0fidKIPZG2EUkNOQR8X3N1QLc17r333HhD5g6bpSplqqHcK2o4r2lvKA2YXYwpgDifmtvPV0CEbApAmnTACU/s320/IMG_3496.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cava Sangria<br />
Truly a burst of flavors</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHBao6CBLWXp98T4p3qyjM5id1QEK_eivHCX1PupMucUUKzkaOHNzfOCBTG7Yyg-bzq5Ly6Mg-pvEBCFQbF0gqRjiZ8vr8sb1RWNYnQtvAYd00c5oX2a3SK6YkSdckTT3LHcX2xqYcFw/s1600/IMG_3499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHBao6CBLWXp98T4p3qyjM5id1QEK_eivHCX1PupMucUUKzkaOHNzfOCBTG7Yyg-bzq5Ly6Mg-pvEBCFQbF0gqRjiZ8vr8sb1RWNYnQtvAYd00c5oX2a3SK6YkSdckTT3LHcX2xqYcFw/s320/IMG_3499.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke "puree' with Vanilla<br />
One of my top courses of the evening. Interesting texture<br />
on the artichoke puree, vanilla was a perfect compliment</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-nuebvsRi56HwlamDyVaGUav7li8ziwuZIyqulbJyPTNY6dqFyyHTA3ql2WJXd7B_pIn2YdBO3ENxCH9WgBb4QjuvgPYK-NVDShKq9Mzl5CmMrOOhNyo-a7W464cwRvy6xYfmBp6oC4/s1600/IMG_3501.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-nuebvsRi56HwlamDyVaGUav7li8ziwuZIyqulbJyPTNY6dqFyyHTA3ql2WJXd7B_pIn2YdBO3ENxCH9WgBb4QjuvgPYK-NVDShKq9Mzl5CmMrOOhNyo-a7W464cwRvy6xYfmBp6oC4/s320/IMG_3501.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster with Citrus and Jasmine<br />
Jen - brilliant bites of flavor</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpLwudhyphenhyphenEfdLU12QNSXQL_B-WubXdyZSKLYQgbVsI0RkDc1_PBdtaGTaSuZJKpUBLVqJSbn1lZbnrX6Yon9orLhVo5nNXRyYXsX1HpaDJizvjTzIZgbkimlnBLRhrkfRSQCM0-B32Hvc/s1600/IMG_3503.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpLwudhyphenhyphenEfdLU12QNSXQL_B-WubXdyZSKLYQgbVsI0RkDc1_PBdtaGTaSuZJKpUBLVqJSbn1lZbnrX6Yon9orLhVo5nNXRyYXsX1HpaDJizvjTzIZgbkimlnBLRhrkfRSQCM0-B32Hvc/s320/IMG_3503.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickpea Stew with Iberico Ham<br />
The spheres of delicate 'chick peas' played with the stew<br />
of liquified Iberico Ham and dots of chili and parsely oil.<br />
Licked the plate</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflRjCsxBtQn-rVOJGsjg9HuKpNaezmwa5DxrEPrdR13Nczsz9tTwgt3OLUNhsILlMvfDUaP8j_29hr1L-1qaS1DcVrl9PgQuhCssGnHRG2HN-G-SE_MgQBYsl0ZNndqJS-SR1Sjyaw1U/s1600/IMG_3505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflRjCsxBtQn-rVOJGsjg9HuKpNaezmwa5DxrEPrdR13Nczsz9tTwgt3OLUNhsILlMvfDUaP8j_29hr1L-1qaS1DcVrl9PgQuhCssGnHRG2HN-G-SE_MgQBYsl0ZNndqJS-SR1Sjyaw1U/s320/IMG_3505.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turbot with Bone Marrow<br />
Jen ate one of the entire deep-fried bone marrow nuggets.<br />
Not her favorite part of the evening.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLow0NhXONsZ9l9WL8PY_F3UaOp6226UCq10D7dMCZ706n4JwOb4jhOF3g02YDGBHquErqf-2p86RHGnqgV1e65t1e8nky8VhWZW_513xcYJPKU1d9UQXSxvmu29qP7vZfUJGPEWmVm_U/s1600/IMG_3506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLow0NhXONsZ9l9WL8PY_F3UaOp6226UCq10D7dMCZ706n4JwOb4jhOF3g02YDGBHquErqf-2p86RHGnqgV1e65t1e8nky8VhWZW_513xcYJPKU1d9UQXSxvmu29qP7vZfUJGPEWmVm_U/s320/IMG_3506.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nik's: Zuccini in Textures<br />
Highlight of the Night for me! Zucchini juice gelee,<br />
candied zuccini seeds, roasted zuccini custard. I'm not a zucchini<br />
fan normally and this was off the charts good</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqeeXgk_RVkjcmJ9YuqBpxeXxxhN817C603qsrcK5yrHJUaWlF4fV332usnkQAVoQALxPjgw1i3Bf3a_Y411sTDMjUnUGmxNGJOabN3G1ec_9Xmiclkc88gm8MZKrGAfI28OGWMly_uE/s1600/IMG_3515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqeeXgk_RVkjcmJ9YuqBpxeXxxhN817C603qsrcK5yrHJUaWlF4fV332usnkQAVoQALxPjgw1i3Bf3a_Y411sTDMjUnUGmxNGJOabN3G1ec_9Xmiclkc88gm8MZKrGAfI28OGWMly_uE/s320/IMG_3515.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Secreto of Iberico Pork with Squid<br />
This was good, but I more remember the<br />
2000 White Rioja paired with this. What minerality and depth!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; font-size: medium; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnhQPr3xYryUsMEuKgrl5rHZXAnhWRY-QknJRCSsIOXcKVHjf4OMQtsNEx0bPDrBB1S9XhkT2YCoPjGXpicyNynKxQkuqg_QJ34MZzrihfBx8pwBaPOLH6mq0P2dK1jRqF0vnblb4N3E/s1600/IMG_3508.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnhQPr3xYryUsMEuKgrl5rHZXAnhWRY-QknJRCSsIOXcKVHjf4OMQtsNEx0bPDrBB1S9XhkT2YCoPjGXpicyNynKxQkuqg_QJ34MZzrihfBx8pwBaPOLH6mq0P2dK1jRqF0vnblb4N3E/s320/IMG_3508.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The LOBE of Foie - salt crusted...</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2HiaGx2o7G0ph3xD_CGLmyPriWb74zs0eKFDVdiBS8KYtSQ_OcUcARX_sb7jqNYG2ROmLnpDVr4XPFYORIoa5a04h_eAF1ghc-b96ppcC2xaCgUlqhyphenhyphentM4VCBAqkWfHSa91FF5XZ7t0/s1600/IMG_3513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2HiaGx2o7G0ph3xD_CGLmyPriWb74zs0eKFDVdiBS8KYtSQ_OcUcARX_sb7jqNYG2ROmLnpDVr4XPFYORIoa5a04h_eAF1ghc-b96ppcC2xaCgUlqhyphenhyphentM4VCBAqkWfHSa91FF5XZ7t0/s320/IMG_3513.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And the HUGE lobe of foie served with a<br />
Clementine puree.<br />
Decadent and outstanding</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWX0dY9hI5x6IXHQX_PiUiyebu7jBH40oucyzBIRGH5nVBPWr7Mo6KwiTQQDE_6_7E0Cm-JDt9B849-Xobgj7Hk0v99Pg_fIrOX2Dfo4dO4cbYBH_cGbfUT1W__7ZLt6gNugPP383Kdw/s1600/IMG_3517.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWX0dY9hI5x6IXHQX_PiUiyebu7jBH40oucyzBIRGH5nVBPWr7Mo6KwiTQQDE_6_7E0Cm-JDt9B849-Xobgj7Hk0v99Pg_fIrOX2Dfo4dO4cbYBH_cGbfUT1W__7ZLt6gNugPP383Kdw/s320/IMG_3517.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Torta Pascualete with Cotton Candy<br />
Let the desserts begin! The cheese course featured<br />
candied hazelnuts and sweetness provided by<br />
a compressed cotton candy sphere that 'melted' into the dish.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zv3fwbcF7USIBSDYbQ_9Ex71eJaJ3pvHSdM_SRisYOCZyuM_s1F9M_-XCNZsGNhY6at7MFBmyFflGEgdNt5TW4g3UWSlO4ItenBInikKH05ajRZEDI9pkPQ9H-zxzOz4D3att9uqSLU/s1600/IMG_3518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zv3fwbcF7USIBSDYbQ_9Ex71eJaJ3pvHSdM_SRisYOCZyuM_s1F9M_-XCNZsGNhY6at7MFBmyFflGEgdNt5TW4g3UWSlO4ItenBInikKH05ajRZEDI9pkPQ9H-zxzOz4D3att9uqSLU/s320/IMG_3518.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plating the next course! Pretty amazing to watch the chef<br />
work right in front of our table of 7!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQsKPP1_OyTe3_eUgwe-GY60PPhnIajs1rZAGpU0zL0QFK6302IfBLaoEUtVC3csosLq0CbifLa8KSDsL39LIkLoXX-PIZvZ_HbZEdxvup-aeDWVqjlVbTLkI2eP0UBsxz5bkvt7Gqg4/s1600/IMG_3523.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQsKPP1_OyTe3_eUgwe-GY60PPhnIajs1rZAGpU0zL0QFK6302IfBLaoEUtVC3csosLq0CbifLa8KSDsL39LIkLoXX-PIZvZ_HbZEdxvup-aeDWVqjlVbTLkI2eP0UBsxz5bkvt7Gqg4/s320/IMG_3523.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan con Chocolate<br />
The picture doesn't do this course justice:<br />
A river of freeze-dried chocolate over a saffron custard<br />
and olive oil at the bottom. One of the top desserts<br />
I have ever had</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVBAWXDymPOB-_uT0k6Tz-Hd0nUfXsMVF7vIjaxLLuWSmVMKhRXSXBTdDmyshE9Bw8KZnh7NH03t7hkLt9cfn_Cz7slhSyz7aFTnFT37KG4jO-FO8glMrFBacQ2Jef5rjGbf4IccRxJc/s1600/IMG_3525.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVBAWXDymPOB-_uT0k6Tz-Hd0nUfXsMVF7vIjaxLLuWSmVMKhRXSXBTdDmyshE9Bw8KZnh7NH03t7hkLt9cfn_Cz7slhSyz7aFTnFT37KG4jO-FO8glMrFBacQ2Jef5rjGbf4IccRxJc/s320/IMG_3525.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arroz con Leche</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEZZOHo7K00Hc4zwLjRMDGCqJDmAsCoqdz3jBhDPaAbYU4AjyzwDLbq6gZ4B80ZH6FQpg4QXnIvDmCKaxGw4aOyVPx1oX8cKXE_J0urH6boxS0B6R1HmUxS-rnSML4O4tkZrYg6z41tg/s1600/IMG_3520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEZZOHo7K00Hc4zwLjRMDGCqJDmAsCoqdz3jBhDPaAbYU4AjyzwDLbq6gZ4B80ZH6FQpg4QXnIvDmCKaxGw4aOyVPx1oX8cKXE_J0urH6boxS0B6R1HmUxS-rnSML4O4tkZrYg6z41tg/s320/IMG_3520.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flan with flowers and ice</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcq05qT-trxrCFUdvOKw2uO8fS6vETP5Kad5TYRX3ZlFRkJlWmpo-UlWWlfQ7gS9Q91h2iOVWPO8x9pIPuRSRVrAyO4vSRVvD_lnmlKAnJyZwqnY908tnrWZsBnub4WEWATDhgdXk-GgA/s1600/IMG_3527.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcq05qT-trxrCFUdvOKw2uO8fS6vETP5Kad5TYRX3ZlFRkJlWmpo-UlWWlfQ7gS9Q91h2iOVWPO8x9pIPuRSRVrAyO4vSRVvD_lnmlKAnJyZwqnY908tnrWZsBnub4WEWATDhgdXk-GgA/s320/IMG_3527.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">25 second Bizcocho (foreground)<br />
Cocoa Paper with Dried Strawberrys<br />
Great way to end - the cake was airy with a mousse filling<br />
The Paper had an interesting (in a good way) texture and flavor</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintY-lBXj16OJ4NIsBbakZ4sRCDFRpFdfqqVrFeFpSw74yZ9EQtlwV9sUC0hJMhBIrxjOXQvan9W7195m1gRINs5DkGaXJsS5U64Bo8K0ZD2CXN-vusn7GFs0_JLqp_N9Bp7Yd2CTVY0E/s1600/IMG_3533.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintY-lBXj16OJ4NIsBbakZ4sRCDFRpFdfqqVrFeFpSw74yZ9EQtlwV9sUC0hJMhBIrxjOXQvan9W7195m1gRINs5DkGaXJsS5U64Bo8K0ZD2CXN-vusn7GFs0_JLqp_N9Bp7Yd2CTVY0E/s320/IMG_3533.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jen with her menu!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls-68fbWW8O8PkCndY0fgdl7sVE55AoDhCJcuUZGM5KcN4r4QeNLET0KESJqiXMyDLDo1tsgbefqMoFyYPFEL1T-8cvFW0eOxvfI7gF_7VXvJ6qW4QHE4M8Ehx4-Ev2MllfpdrnUX2dM/s1600/IMG_3535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls-68fbWW8O8PkCndY0fgdl7sVE55AoDhCJcuUZGM5KcN4r4QeNLET0KESJqiXMyDLDo1tsgbefqMoFyYPFEL1T-8cvFW0eOxvfI7gF_7VXvJ6qW4QHE4M8Ehx4-Ev2MllfpdrnUX2dM/s320/IMG_3535.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cocktail finale: Gin and Tonic<br />The flavors of gin with a compressed ice cube</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_D0nmGybQjXA21SMOBn3Xux2am7jkgzUzCMOvqw_AKRJrJ3MsC6MF_G3YcyIVTibr-j3nq2h-_A6XRa5zcRRT_AdxzoqF692hUPW4pqdK9D4Xmi5XPeC4b3QG7ragu__mBIzWCS0ueE/s1600/IMG_3542.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_D0nmGybQjXA21SMOBn3Xux2am7jkgzUzCMOvqw_AKRJrJ3MsC6MF_G3YcyIVTibr-j3nq2h-_A6XRa5zcRRT_AdxzoqF692hUPW4pqdK9D4Xmi5XPeC4b3QG7ragu__mBIzWCS0ueE/s320/IMG_3542.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-meal</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWFOapylhyphenhyphenE-jZqCCMZr4uzeQgj7zpRYUIsdvhUz4VPZpZNstP-ZlcWNG77-2rOLtSpoUqKtaUoo7YdqBudV-yzkUI4l7kDuSpPc3rdCspWleRiPG6hzhfvRQRdbrzpki8YnCFo5iB8s/s1600/IMG_3537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWFOapylhyphenhyphenE-jZqCCMZr4uzeQgj7zpRYUIsdvhUz4VPZpZNstP-ZlcWNG77-2rOLtSpoUqKtaUoo7YdqBudV-yzkUI4l7kDuSpPc3rdCspWleRiPG6hzhfvRQRdbrzpki8YnCFo5iB8s/s320/IMG_3537.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Team - terrific service throughout the evening</td></tr>
</tbody></table>
<br /><br />Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-20866433188222632342013-01-29T17:26:00.003-08:002013-01-29T17:26:57.639-08:00Arugula Pesto Pasta with Turkey MeatballsThe arugula pesto is bright and peppery, the turkey meatballs provide a great source of protein, and the pasta is made creamy by the addition of the whipped cream cheese which melts with the heat of the pasta (thanks Mom for the trick)!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyc5BmicJO9zhrwmbV_RqxhUzzqppQtmvC-TVvXJv0RB7zQGpLVYhGGEto3Cx76dfe69oJ4hNlp4MYg26FxEw-Xk_eduQpedKcVA_-uLkXo6xH3t_ho2j4x3jEuaYQCEzrGe-r8JeEKw/s1600/IMG_3446.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyc5BmicJO9zhrwmbV_RqxhUzzqppQtmvC-TVvXJv0RB7zQGpLVYhGGEto3Cx76dfe69oJ4hNlp4MYg26FxEw-Xk_eduQpedKcVA_-uLkXo6xH3t_ho2j4x3jEuaYQCEzrGe-r8JeEKw/s320/IMG_3446.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Final Product!</td></tr>
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<u><b>Arugula Pesto:</b></u><br />
5 c. Arugula<br />
1 medium onion, quartered<br />
8 garlic cloves, roasted in olive oil<br />
Zest of 1 lemon, grated<br />
2 tbl lemon juice<br />
1/4 c. grated sharp cheese (romano, parm, or any other choice)<br />
1/2 tsp salt<br />
1 tsp pepper<br />
1/3 c Olive Oil<br />
<br />
Note: This makes a light and quick pesto without the added fat of pinenuts or tons of cheese!<br />
<br />
- Combine all ingredients except the EVOO in a food processor and blend until mixed<br />
- Stream in the EVOO<br />
- Season to taste!<br />
<br />
<u><b>Turkey Meatball Pasta</b></u><br />
1 lb Whole Wheat Fusili<br />
4.5 oz Shallots, Onions and Garlic<br />
4 oz Whipped Cream Cheese<br />
1 lb Turkey Meatballs, quartered<br />
1/3 c dry White Wine (Sav Blanc, roussanne...)<br />
<br />
- Boil salted water for the pasta<br />
- Sweat the shallots, onions, and garlic in a large skiller over medium heat with 1 tbl olive oil for 5 mins<br />
- Add quartered turkey meatballs (note: if frozen, you may have to microwave for 2-3 mins to cut) and brown for 5-10 mins<br />
- Deglaze the pan with the white wine, cover, and cook for 10 mins<br />
- Cook the pasta according to the package<br />
- Drain and add immediately to the meatballs, pesto (see above), and cream cheese. Stir and the heat of the pasta will melt the cream cheese creating your pesto "cream" sauce!Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-69945462063202259552013-01-21T20:39:00.001-08:002013-01-21T20:39:43.766-08:00Gyoza Chicken Wontons Coconut Rice (Trader Joe's style)One of my favorite ways to jazz up Trader Joe's ingredients for a quick, healthy, and flavor-packed meal! Steaming the gyoza in a mixture of light coconut milk and peanut sauce infuses terrific flavor and imparts a creamy texture. Dinner for 4 in 25 mins for under $20!<br />
<br />
Serves 4<br />
<br />
2 packages Chicken Gyoza<br />
1 package Mini Cilantro Chicken Wontons<br />
2 packages Microwave rice (Jasmine, Brown, or Rice Medley)<br />
2 cans Light Coconut Milk<br />
1/4 c Peanut Sauce (the TJs one works)<br />
3 tbl Soy Sauce<br />
2 tbl Sake<br />
3 tbl Sesame Oil<br />
<br />
- Heat 2 tbl sesame oil in a skillet over medium-high heat, add the Gyoza, and cook for 5 mins stirring occasionally so they don't stick<br />
- Reduce heat to medium-low, add one can of light coconut milk and the peanut sauce, cover and cook for 15 mins<br />
- Microwave the mini cilantro chicken wontons, covered with a damp cloth, for 3 mins<br />
- Heat remaining sesame oil in a skillet over medium-high heat, add wontons, and cook shaking the pan for 3 mins<br />
- Deglaze pan with sake, add soy sauce, cook (stirring often) until the liquid is dissolved and the wontons have a slightly crispy exterior<br />
- Cook rice according to the package adding 1/4 c light coconut milk to the rice before it is microwaved<br />
- Serve Gyoza and wontons over the rice - Enjoy!!Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-89675452597172743912013-01-18T19:49:00.001-08:002013-01-18T19:49:18.170-08:00Caesar Salad EspumaHere's a fun way to eat salad, molecular gastronomy style! Makes an impressive starter for a dinner party or a week night meal. Take the concept and apply it to your favorite salad!<br />
<br />
I received a molecular gastronomy kit for Christmas and the nerdy engineer side of me was stoked to bring even more chemistry to my cooking to transform the textures and flavors into unique combinations to excite conversation around the food!<br />
<br />
Note: The addition of turkey bacon makes the dish healthier, but feel free to use your favorite bacon!<br />
<br />
Thanks to Cuisine R-evolution for the framework of this recipe!<br />
<br />
1 egg<br />
5 cloves garlic<br />
1 tsp chili-garlic sauce<br />
1 tsp dijon mustard<br />
1 tsp Sweet Hot mustard (the Trader Joes version is awesome!)<br />
1 tsp capers<br />
1 tbl bacon bits (see below)<br />
1.5 tbl lemon juice<br />
Zest of 1/2 lemon<br />
2/3 c vegetable oil<br />
3 tsp grated parm or romano cheese<br />
1 head of lettuce washed<br />
1 loaf rye bread, crusted and cubed<br />
1 N2O gas cartridge<br />
<br />
- Preheat oven to 350 degF<br />
- Cook turkey bacon until crispy, cut into bits and set aside<br />
- Spray bread cubes with EVOO (or toss with your favorite oil), season with S&P, cook until croutons are crispy (15-20 mins), set aside<br />
- In blender, mix first 9 ingredients<br />
- Stream in oil<br />
- Add parm, Xanthan Gum, and the lettuce (Note: Depending on your blender, it may have to be combined in a food processor and then transferred back to the blender to finish)<br />
- Blend until well pureed and pass through a fine mesh sieve<br />
- Pour into a 0.5 liter Culinary Whipper (I use an iSi whipper that is awesome) and set aside for at least an hour (XG needs time to absorb and hydrate to display its full talents)<br />
- Shake for 8 seconds, dispense according to the directions of the whipper, and serve with the croutons and bacon bits<br />
<br />
<b>Wines:</b> Curran Grenache Blanc, Qupe Marsanne<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDIWeZzOkrxA74fnJvnkCtixTpXRsoLLznjW0e58_2s9cezTLqU0wf7i9MfVTPYiQj_LYtignyaNU3oFGzH6gUbmH0feixI4jWdKois-bQ6QBGqWJcuzGve093wXp8AiTlejomaClH3A/s1600/IMG_3404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDIWeZzOkrxA74fnJvnkCtixTpXRsoLLznjW0e58_2s9cezTLqU0wf7i9MfVTPYiQj_LYtignyaNU3oFGzH6gUbmH0feixI4jWdKois-bQ6QBGqWJcuzGve093wXp8AiTlejomaClH3A/s320/IMG_3404.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caesar Salad Espuma with Turkey Bacon Bits and Rye Croutons</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-57251025636351165382013-01-18T19:20:00.002-08:002013-01-18T19:50:19.579-08:00Indian FeastAn Indian Feast was created for a night of winetasting with friends consisting of: Mango-red pepper chutney, curried turkey meatballs, butternut squash curry, chai tea foam and plumped raisins. It came together terrifically - it can work made all together or pick and choose portions of the dinner to create a different experience!<br />
<br />
<div style="text-align: center;">
<u>Mango Red Pepper Chutney </u></div>
<br />
Best made a few days ahead of time to let the flavors mingle. Make some extra as it has a tremendous variety of uses throughout the week!<br />
<br />
<a href="http://www.epicurious.com/recipes/food/views/Mango-and-Red-Pepper-Chutney-109336" target="_blank">Mango Red Pepper Chutney</a><br />
<br />
The red pepper adds excellent flavor and texture to the sweetness of the mango/golden raisins and the acidity of the vinegar. Texture is perfect after a day or two in the fridge!<br />
<br />
<div style="text-align: center;">
<u>Butternut Squash Curry</u></div>
<div style="text-align: center;">
<u><br /></u></div>
<div style="text-align: left;">
1 medium onion, diced</div>
<div style="text-align: left;">
5 garlic cloves, minced</div>
<div style="text-align: left;">
2 serranos, seeds removed</div>
<div style="text-align: left;">
1/3 c dry white wine</div>
<div style="text-align: left;">
1 small piece of ginger, peeled</div>
<div style="text-align: left;">
2 tbl cumin</div>
<div style="text-align: left;">
3 tbl curry powder</div>
<div style="text-align: left;">
2 tbl coriander seeds</div>
<div style="text-align: left;">
2 tbl tumeric</div>
<div style="text-align: left;">
1 lime</div>
<div style="text-align: left;">
1 lb butternut squash, peeled and cubed</div>
<div style="text-align: left;">
1 15 oz can pureed tomatoes</div>
<div style="text-align: left;">
1 can light coconut milk</div>
<div style="text-align: left;">
1 c spicy red wine (Grenache, carmenere, Pinot)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Roast squash, serranos, and onions in a 350 degF oven for 15-20 mins</div>
<div style="text-align: left;">
- Puree onions, garlic, serranos, white wine, ginger in the food processor until smooth</div>
<div style="text-align: left;">
- Toast cumin, curry powder, coriander seeds, zest of the lime in a skillet for 5 mins until the flavors and aromas begin to let loose</div>
<div style="text-align: left;">
- Add puree mixture and squash and cook uncovered for 10-15 mins</div>
<div style="text-align: left;">
- Add lime juice and red wine and cook for 5 more mins over med-high heat</div>
<div style="text-align: left;">
- Coconut milk and tomatoes and another 2 tbl curry powder and tumeric</div>
<div style="text-align: left;">
- Bring the mixture to a boil, reduce to a simmer and cook for 45-60 mins or until the flavors have developed. Season with salt and pepper to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<u>Plumped Raisins</u></div>
<div style="text-align: left;">
1 large piece ginger, peeled and chopped fine</div>
<div style="text-align: left;">
1.5 c white wine (a little fruitiness here works well - Roussane, Riesling, Gewurtz)</div>
<div style="text-align: left;">
1 c Orange Juice</div>
<div style="text-align: left;">
1 c Golden Raisins</div>
<div style="text-align: left;">
Mint leaves, torn to release flavor</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mix all ingredients together. Refrigerate in an airtight container for up to a week</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<u>Curried Turkey Meatballs</u></div>
<div style="text-align: left;">
1 medium onion</div>
<div style="text-align: left;">
4 garlic cloves</div>
<div style="text-align: left;">
1 medium piece of ginger, peeled</div>
<div style="text-align: left;">
2 tsp coriander</div>
<div style="text-align: left;">
2 tsp cumin</div>
<div style="text-align: left;">
2 tsp curry powder</div>
<div style="text-align: left;">
1 tsp tumeric</div>
<div style="text-align: left;">
2 lb ground turkey (or chicken)</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
1/3 c panko bread crumbs</div>
<div style="text-align: left;">
1 tsp salt</div>
<div style="text-align: left;">
1 tsp pepper</div>
<div style="text-align: left;">
1 14 oz can light coconut milk</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Preheat oven to 425 degF</div>
<div style="text-align: left;">
- Puree first 7 ingredients in a food processor</div>
<div style="text-align: left;">
- Combine puree with turkey, egg, bread crumbs and S&P, mix well</div>
<div style="text-align: left;">
- Combine coconut milk with 2 cups of the curry (above) and cook in a sauce pan over medium heat until reduced by 1/3</div>
<div style="text-align: left;">
- Form turkey mixture into balls of any size, place on a cookie sheet and spray with EVOO or Canola oil spray</div>
<div style="text-align: left;">
- Cook for 25-35 mins rotating every 10 mins and brushing with the sauce (note: cooking time will vary depending on the size of the meatballs. They should be firm to the touch when finished)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<u>Chai Tea Foam</u></div>
<div style="text-align: left;">
2/3 c strong brewed chai tea</div>
<div style="text-align: left;">
2/3 c light coconut milk</div>
<div style="text-align: left;">
2 g Soy Lecitin</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Combine all ingredients in a bowl (square bottomed container work the best)</div>
<div style="text-align: left;">
- Using hand blender, incorporate air bubbles into the solution to produce a good quantity of foam</div>
<div style="text-align: left;">
- Spoon the foam out (Note: the remaining liquid mixture can be blended again to produce more foam)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Congrats! Now that the prep work is done, here's how I served the meal/feast:</div>
<div style="text-align: left;">
1. Chutney out</div>
<div style="text-align: left;">
2. Made whole wheat fusili, topped with the butternut squash curry</div>
<div style="text-align: left;">
3. Turkey meatballs topped with a little of the curry-coconut milk sauce and the chai tea foam</div>
<div style="text-align: left;">
4. Plumped raisins out to be used throughout the meal!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Wines:</b> 2011 Buoncristiani Sauvignon Blanc, 2011 Two Shepherd's Grenache Blanc, Municipal Winemakers Grenache</div>
<div style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSThzBpwLeadf8eKSCLTAurHeYSpXPESVJMsHksGXGkFf-kARSAxp40VtwcrT5yPgOnJ0E7elbC2fkrPIdVte8Fa7wYrQVsUMHwrlY6XbaswZFUkZdqT_iI0aES_z6TfFkB8FCLSumw2o/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSThzBpwLeadf8eKSCLTAurHeYSpXPESVJMsHksGXGkFf-kARSAxp40VtwcrT5yPgOnJ0E7elbC2fkrPIdVte8Fa7wYrQVsUMHwrlY6XbaswZFUkZdqT_iI0aES_z6TfFkB8FCLSumw2o/s320/IMG_3380.JPG" width="238" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;">Curried Turkey Meatballs topped with Chai Tea Foam and Fusili with Butternut Squash Curry</span></div>
<div style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0tag:blogger.com,1999:blog-3947188995938369257.post-86539552320494221732013-01-18T18:06:00.001-08:002013-01-18T19:23:39.763-08:00Welcome!Welcome to the very first post - a chance to share recipes, techniques, and ideas for healthy, unique, and flavorful cooking. I developed a passion for cooking growing up in a family featuring a Fishmonger and a chef. A love of eating turned into a passion when I got a kitchen after moving out of the dorms at UCLA. With a background in Chemical Engineering, I enjoy bringing a scientific and experimental approach to food. The love of food brought me into the wine world where I have been fascinated by the winemaking process, techniques, and personalities.<br />
<br />
<div style="text-align: center;">
Big, bold flavors - interesting combinations - healthy cooking</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUngunAXmivpUxFGsIhlEtWHARJ83B0E_M-PAM8Uu4S5q2ovXzcnzncTFQl6tKk-FBxhEg7SucLlOlGnxkkI3IBdeMPQcbCGi2G6rpsfzZkdUUduSkOYKS9X7sGJQ7BR6GsP2wBjk1jY/s1600/0878.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUngunAXmivpUxFGsIhlEtWHARJ83B0E_M-PAM8Uu4S5q2ovXzcnzncTFQl6tKk-FBxhEg7SucLlOlGnxkkI3IBdeMPQcbCGi2G6rpsfzZkdUUduSkOYKS9X7sGJQ7BR6GsP2wBjk1jY/s320/0878.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Jen and I on our Wedding Day - CIA (Culinary Institute of America)</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD-eHEF6YPf38xvtcINcZlI1jSoxWfuvwUY8GoSlblImknyJDNbHT7FI0XeuiYGyrw5xe4a0f-lCE-q9XPtXKAtLrTyC2JEa88L28B8wt2cpOvl4U_QXdxpfc56HS1HB156h7o1lNI9M/s1600/1169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD-eHEF6YPf38xvtcINcZlI1jSoxWfuvwUY8GoSlblImknyJDNbHT7FI0XeuiYGyrw5xe4a0f-lCE-q9XPtXKAtLrTyC2JEa88L28B8wt2cpOvl4U_QXdxpfc56HS1HB156h7o1lNI9M/s320/1169.jpg" width="213" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;">Killer Raviolios served</span></div>
<br />
To this point, I have shared my food and wine adventures with my family, Facebook friends, and my partner in life and love, Jen! Time to put the proverbial pen to paper (in the digital age) and bring them to the internet!Anonymoushttp://www.blogger.com/profile/03305138213052331006noreply@blogger.com0