Couscous Salad

Couscous Salad

Vinaigrette
2 Tbsp Dijon Mustard
¼ Cup Red Wine Vinegar
½ tsp Sugar
¼ Cup Olive Oil
Salt to Taste
Pepper to Taste

2 Cups Cooked Couscous
½ Red Pepper, chopped
½ Cup Edamame (shelled)
½ Cup Craisins
¼ Cup Red Onion, chopped

Combine Mustard, Vinegar and Sugar in a small bowl. While whisking, slowly add the Olive Oil to combine. Add Salt and Pepper to taste.

Cook Couscous according to directions on package.

Combine remaining ingredients and add to Couscous.

Add vinaigrette to taste.


Couscous is made from Semolina wheat and coated with wheat flour. If you’ve never cooked with it before, I cannot emphasize how easy it is! Boil water, remove from heat, add the couscous, let sit for 5 minutes and you’re done! You can find it at your local grocery store near the rice.

If you’re feeling more adventurous, substitute Quinoa for the Couscous. Quinoa is a grain chock full o protein and amino acids. It tends to be on the bitter side so make sure you soak it for a bit before you cook it. You can find Quinoa at specialty grocery stores.

Also, don’t panic with the Edamame! Your local grocer will have it in the freezer section. You can also buy it fresh in the organic section but it’s a bit pricey.

PS This salad is also fantastic served cold!

Midwestern Heaven

Back from my trip from Ohio where I basically ate my way into a stupor. A giant, mayonnaise filled stupor.

This first meal is the perfect example. As my sister and I were gorging ourselves on this creamy Mac n Cheese, my grandmother informed us that the main ingredients (besides the Mac, of course) were cream of mushroom soup and (you guessed it!) mayonnaise. Oh, and it was topped with the french onions you get from a can (think green bean casserole). And yes, I went back for seconds. And I had it cold for lunch the next day!

Midwestern Mac n Cheese
2 cups Macaroni, uncooked
1 can Cream of Mushroom Soup
1/2 can Milk
1 cup Mayonnaise
1/2 lb. Colby Cheese, shredded
1 Tbsp Onion, chopped
1 can French Onions

Preheat oven to 350F
Cook Macaroni according to package.
Combine with remaining ingredients except French Onions.
Place into a greased 9x13 pan.
Bake for 30 minutes. Remove from oven and add French Onions on top.
Bake for additional 15 minutes.


The other main item of this plate is a traditional Kate's Kitchen recipe. As in from my childhood. As in I have the recipe memorized. As in we've had it at both Thanksgiving and Christmas for as long as I can remember. And yes, it involves mayo.

"The Corn Salad"
2 Can Niblets Corn
6 Eggs, hard boiled, cooled and chopped
1 Tbsp Onion, chopped
1 Cup Mayonnaise
1 tsp Lemon Juice
1/2 tsp Chili Powder
1/4 tsp Cumin
1/8 tsp Nutmeg
Salt to Taste
2 medium Avocados, chopped

Combine Corn, Eggs and Onion.
In a separate bowl, combine the remaining ingredients except Salt and Avocados.
Combine Corn and Mayonnaise mixture. Salt to taste.
Just before service add Avocados.

I onced asked my sister what food she would pick if she had to eat the same thing everyday for the rest of her life. Her answer: The Corn Salad. The subtleness of the Chili Powder and Cumin give it just a bit of zip while the Avocado brings out the creaminess.

I have to add this last one simply for the novelty:


Looks like a beautiful salad, right? And it is, just take out the greens and add crumbled corn bread. I'm not kidding! I don't have the exact recipe, but envision a seven layer dip. Just layer corn bread, red peppers, chedder cheese, scallions and tomatoes. Top it with Ranch dressing and crumbled bacon and voila! Total yumminess. I'm almost embarassed to admit how much I liked this dish...but I really love how it is outside the box!

I had a fantastic vacation with the family! And, for the record, started the diet this morning!

PS I also ate this entire cone! (Yep, Orange Sherbet and Vanilla Soft Serve!)

Vacation All I Ever Wanted

I'm off to Ohio for the week to sit on the dock, play cards (and Tripoly...and Dominoes!) and sip some wine with the extended family.

Promise to return with some ultimate Midwestern comfort food recipes!

Funky Monkey Revisited

Went over to Funky Monkey last night for dinner. And here’s what I’ve decided. I’m not going to be overly critical of a restaurant that is literally two minutes from my house. Because when it really comes down to it, the restaurant is super cool and has an amazing wine list. What they lack is the details. And those details are usually what makes or breaks a restaurant for me.

Driving over, I was excited to remember that Funky Monkey now has free valet parking. But then I realized that I’d spent my cash on my ill-fated trip to Deland earlier in the day. (It’s a long story that I won’t bore you with….but I’m still trying to figure out how someone would actually make orange Hummus.) So I went for street parking and was greeted by friends and a very friendly server as I headed inside. I already knew what I was going to order-a few months ago at a wine tasting soiree (hosted by the Lake Eola Wine Co.), FM was there dishing out free samples of their Bison Burgers. And since that day I’d wanted to full serving.

And it was worth the wait. My burger was cooked and seasoned perfectly and was better than I had been expecting. But here’s where the details start to dissolve. The bison burger is served with potato chips…Ruffles potato chips. I couldn’t help but think that this burger deserved more than just potato chips from a bag! How cool is it to serve a bison burger in Orlando-something you don’t see too often. But I would love it to be served with something along the same lines. Something unique and different. Make your own potato chips! Or how about truffle fries? Just anything besides the greasy potato chips that I didn’t even like as a kid!

One of my dining partners also had the burger….served with a severely burnt top bun. As she waited and waited for a new one, she finally decided to skip part of the bun in lieu of her burger getting cold. It came out about five minutes later-not toasted and cold. (And yes, we had fun poking it just as we would the Pillsbury Dough Boy.) Another diner at the table had the Shorvedor Subzi (veggie curry) with some serious veggie cooking issues. The carrots had a bit too much of a bite but only a baby with no teeth would have enjoyed the over cooked cauliflower. However, for the record, the seasoning was quite spicy and delicious. The last entrée at our table was the Sea Monkey Roll-a baked tuna roll with cream cheese and crab. I suppose it was good because she didn’t talk much and didn’t offer any to the table!

Again, mixed feelings about the FM. On the bright side, we had a great time; enjoying the wine, music and company. On the not so bright side, sometimes I think people need to stop worrying too much about food costs and try to find a happy medium. As I sit here writing this, I know that I’ll be back because between the Edamame and Bison Burger I had one hell of a meal. Although now all I can think about for dinner is truffle fries!

Check out their website for info on their summer prix fixe menu:
http://www.funkymonkeywine.com/

Blueberries! Again!!

Yep, it’s that time of year again. Blueberries are abound, and, more importantly, on sale.
Here’s a quick and easy dessert sauce I’ve done recently for both myself and dinner parties:

Blueberry Dessert Sauce

1 Quart Blueberries, washed and checked for stems
1/4 Cup Sugar
1 Cup Pomegranate Blueberry Juice (such as POM brand)
Or
1 Cup Acai Blueberry Juice (such as Bom Dia brand)


Combine all ingredients into a stainless steel saucepot. Bring to a boil over medium high heat. Reduce to a simmer and continue to cook, stirring often, until reduced by about ½. (Or until desired consistency.) Remember this sauce will continue to thicken as it cools.



I’ve served this over ice cream and cheesecake. The last time I did this recipe I couldn’t find the POM blueberry pomegranate and subbed the Acai blueberry juice. It’s very delicious and not quite as bitter. Either way, don’t feel to bad about the calories with all those antioxidants!

Luma

Ever go to one of those restaurants where it seems like the food gets better every time you eat there? That’s exactly how I feel about Luma in Winter Park.

So, yes, another year has come and gone and left the beginnings of a path around my eyes. I rang in my 32nd year with a fantastic celebratory weekend. My first choice for the family birthday dinner was Ravenous Pig but we ran in to a bit of a hiccup. Bob had called the restaurant and left a message inquiring about reserving a large table, and when that call was not returned he called again. And here’s where it gets interesting-the hostess reported that they never get their messages because they just delete all of them. Huh. I guess it’s one thing if that is common practice, and quite another to actually tell people that you do it. We ended up at my close second choice Luma….and you know that phrase “Everything happens for a reason”? Here’s where it comes into play because holy cow did I have a great meal!

We started off with two appetizers: the Pizza Margarita and the Fritto Misto. The pizza is a consummate standby in the family and really does well as an appetizer. In this case the crust is thin, the tomatoes fresh and the overall product not greasy. (Quick note, this was before the whole tomato Salmonella drama, and as far as I’ve heard, everyone is feeling well.) I’ve said it before, and I’ll say it again here-I think the Fritto Misto is the best Calamari I’ve had. Served also with lightly fried white fish, shrimp, jalapenos and okra (my fav) it is really perfectly flavored and balanced.

For my entrée I had the Maine Diver Scallops served with Anson Mills Grits, a Pole Bean Salad and Tasso Ham Broth. The first time I went to Luma, I had an entrée that included the Anson Mills grits. And really, they haven’t left my mind ever since. The oversized grits are made from “organic heirloom grains” and are thick and creamy at the same time. A quick glance at the Anson Mills website describes an interesting story behind this South Carolina based company. Ten years ago the owner quit his job and set out to recreate what is described as one of America’s first cuisine styles-the Carolina Rice Kitchen. And he has been successful by replanting and harvesting the white Carolina mill corn that was used even prior to the Civil War.

The Tasso broth and buttery seared Scallops were balanced with barely a hint of sweetness from the pole bean salad. And yes, I cleaned my plate.

Other entrees from the table included the Pork Chop with Pearl Pasta and the American Wagyu Flank Steak. There was plenty of conversation regarding how this Japanese cattle can be described as American. But, turns out that 4 were imported to the US in 1976 and then another 40 in the early 90s. Fast forward to 2008 and American Wagyu is being served in Winter Park. It was my first time trying the beef and it was seasoned well and quite tender for flank.

Besides the modern décor and the grits, there is one more thing that really stands out for me at Luma: the wine list. The list is organized in different categories by price and can be purchase by the glass or bottle. I threw caution to the wind and tried the Txomin Etxamin Txakolina; a white wine from the Basque region of Spain. (And yes, that is spelled correctly.) After a good 45 minutes of research, here’s what I’ve learned: The wine is from the Txomin Etaxamin winery in the Getariako Txakolina region and is comprised of the Hondarrabi Zuri grape. (Really, I’m not kidding.) It was light, crisp and citrusy and could best be described as the love child of Tang and orange Crystal Light. It all sounds odd but was really refreshing in the Florida heat.

We ended the evening back at my place for the annual Publix birthday cake (hello buttercream icing!) and some cheap Sparkling Wine (hello Saturday morning headache!).

Check back in a few days for the continuation of my weekend with a trip to my favorite Sushi restaurant and a Orlando’s new Irish pub…..

http://www.lumaonpark.com/

http://www.ansonmills.com/

Norman's

Ever do that whole “Living in the moment” thing? You know, when you stop and take a breath and appreciate the good things in life? Some call it “Stopping to Smell the Roses” or the “Finer Things Society” or even “Pulling an Oprah”. But in all honesty it’s difficult for many to do. Personally, between working two jobs and the gloominess of a non-existent retirement, it’s a rarity for me. When it does happen though, it hits like a bombshell and is always accompanied by good company and an outstanding meal experience.

Sitting at Norman’s last weekend, I realized that I was having one of those moments.

I saw Norman Van Aken do a demo a few years ago and was not only impressed with his technique, but also his general laid back personality. The same goes for his food. It's really a subtle sort of perfection. His website describes his menus as blending "exotic ingredients and rich cultural heritage from Florida, the Caribbean, and Latin America, with touches Asia". And all of those influences are apparent during the meal.

We started the meal off with a round of Tapas:

The Salt and Sugar Cured Yellowtail with Orange Dressing and Cucumber was a light way to start the meal. It was very reminiscent of the Yellowtail Sashimi Ceviche I had up at Nobu, but could’t really compare. The dressing had a perfect tanginess but was on the oily side.

The other highlight from our first course was the Turks and Caicos Cracked Conch-a conch ceviche with pineapple and coconut all atop avocado cream. The finishing touch of the Truffle foam was a pleasant but heavy and came very close to overwhelming the entire dish. Be wary if you’re not a fan.

But, for me, it was really the second course that really began the meal:

First and foremost was the Ahi Tuna Tartare. First off, it looks beautiful, right? The tuna was formed ala sushi rolls and accompanied by a tamarind dressing and peanut crisp. But what really set this dish apart was the quenelle of coconut lime sorbet. The freshness of the tuna with the slightly sweet and slightly acidic sorbet really brought new meaning to ceviche. I’d go back for this dish alone!

The Beet Salad was also a hit and again beautiful. The perfectly roasted beets were a sweet contrast to the Maytag Blue cheese and, surprisingly, the sunflower seeds. The salad was finished with a mild Adobo crema (which I wish had a bit more of a kick) and a tangy Balsamico dressing (fancy Italian balsamic).

Not pictured but quite impressive was the Creamy Cracked Conch Chowder with hunks of conch, a subtle Saffron flavor and a Coconut Cloud (foam).

The entrees continued to impress:

The Pan cooked Filet of Key West Yellowtail (Snapper) was described as the restaurant’s signature dish. And the server sold it perfectly with a description of the fresh fish being personally brought up from the Keys a few times a week by the fisherman who caught them. And that sometimes when they filet the fish, they find the food that the fish are caught with-oatmeal and corn. It was deliciously rich with mashed potatoes, asparagus and a citrus butter (which also had hints of truffle).

I was having trouble deciding what to order for my entrée and went with my first choice-the Butter Roasted Chicken. And was amazed at how perfect it tasted. It’s not a secret that I’m a fan of the sweet/savory combo and it almost seems like this dish was created for me. The chicken was perfect cooked on served with a sweet parsnip puree, a savory corn pudding and a surprise of black olive tapanade. The corn pudding was heavy on the butter, but the saltiness of the tapanade and the sweetness of the puree provided an outstanding contrast. Also, the portion was quite large and I could only finish about half of my meal.


So in all of my foodie experiences, I’ve never actually taken the time to get a cheese course. There, I admit it. And don’t get me wrong; I’m a huge fan of cheese, so this first time experience was definitely a treat for me. Even the whole process made me grin: the server wheeling over the marble topped cart and letting us choose among the large variety (I felt a bit like a kid in a candy store…or an adult at Total Wine). We had a Garlic and Pepper infused Camembert, a hard Pecorino, and a fancy goat cheese (forgive me, I forget the name). All were served with an assortment of jams: Fig, Strawberry Balsamic and Red Wine Apple. Really, there are some things that words cannot describe.

We finished off the evening with two desserts (sorry no pictures…both my eyes and my camera were a bit blurry at this point). First was the grown up version of Smores with a large layer of Ganache that made me going back for bite after bite. We also had a baked meringue dish with lemon pound cake and Meyer lemon ice cream. Both were delicious and a perfect ending to the meal.

So there you go-a summary of one of the best meals that I’ve had in Orlando. I’m glad the Norman’s franchise in Orlando is doing well. With its location and constant influx of wealthy tourists, I’m sure it will continue to do so. And I also hope it does, so that maybe one day I can again stop and smell the roses.

Lastly, a personal thank you to the G family for extending their gracious offer to me for this meal. I truly appreciate your constant warmth and generosity. Oh yeah, and Happy Birthday Annette!

Bikes, Beans and Bordeaux

So I was driving around town running errands this afternoon, desperately trying to think of a witty line to open this entry.

I went to lunch this weekend over at Bikes, Beans and Bordeaux, the new cycling/coffee/wine café over on Corrine Drive near Baldwin Park. But here’s the problem: I don’t really know all that much about cycling. So that clever one-liner just wasn’t popping into my head. And to be truthful, my only working knowledge on the subject comes from Kevin Bacon’s brief stint as a bike messenger in Quicksilver. And that super sappy 1985 American Flyers (remember-with Kevin Costner? And he had the brain tumor? And he couldn’t finish the bike race with his brother??). Point being, 3B is a new cycling themed neighborhood café.

Initial impressions were quite positive, and the atmosphere lived up to the “uber-cool ambiance” promised on the website. Earthy colors with cycling inspired art cover the walls, with a few tables and couches comprising the dining area. Even the curtain rod was fashioned into handlebars, and the hook in the restroom from a bike pedal. The only other customer present when we arrived was a singe, enjoying a cup of coffee and taking advantage of the free wi-fi. We sat perusing the menu and coming up with our own personal three word themes. Running, Rooibus and Rioja. Or, for me, Walking, White Tea and Willamette.

The menu was overwhelming yet interesting with quirky sandwich names and the stories behind them. I got the SAG Stop Special-peanut butter, banana and honey served on honey wheat bread with a cup of peppermint tea. (A quick google search informed me that a Support and Gear (SAG) stop is basically a resting point with snacks and water or to apply sunscreen and first aid.) Choices for sides are either chips or carrot sticks, and every meal was served with an adorable mini bag of Jelly Bellys. I actually giggled a bit when I got my meal-a PB sandwich, carrot sticks and Jelly Bellys-talk about a flash back to being nine years old. (Hmmm, self analysis says this may have led to my association with mid-eighties cycling movies! I never should have quit being a therapist!) I don’t really know what to say about my lunch-it is what it is. But you really cannot go wrong with PB and bananas.

My dining companions both had sandwiches also. The Lance-wich, named after the infamous Armstrong, is a double-decker with turkey and ham and served in yellow deli paper ala yellow jersey for the Tour de France champion.

The Caprese Panini was also a big hit. Styled after the traditional salad, it was served barely warm on a too crispy Ciabatta bread (it seemed to be more baked then the preferred pressed).


For the second time in recent months, I had a cordial interaction with owners of new cafes around Orlando. I couldn’t help but make comparisons to Ethos-both restaurants encouraging the hopefully long lasting trend of healthy eating. And both restaurants really seeming to have all their ducks lined up in a row with planning and organization. (Even down to the super size coffee mugs.)


One of the owners came to our table after our meal and told us the Hollywood like story behind 3B. Boy who likes cycling meets girl who likes cycling and together the open a restaurant for people who like cycling. And here’s the thing: I don’t even cycle! But I found myself very comfortable, relaxed and happy to have a new place in the neighborhood.

No, I haven’t forgotten the third B in the name. 3B also offers a nice selection of wines and beers. And to go with the theme, they focus on regions where there are current cycling races. Right now I guess there is some racing in Belgium, hence the focus on Belgium beer. Soon the races are going to Spain and we’ll see a good selection of Spanish wines. They also have a nice variety of Orlando Brewing Company beers (which, for the record are seriously starting to grow on me). Future plans involve contests for sandwich recipes to be featured as a monthly special.

My only real (and probably important) issue is the menu. A bit overwhelming and too hard to read, it doesn’t actually feature a large variety of items. (Although the kids section appropriately titled “Training Wheels” is quite adorable.) But, it’s a small establishment so I can kinda see where that would make sense. I'm sure I'll be back-it really seems like a great place to grab a quick bit and a drink without any preteniousness. And by the time we left, numerous customers had poured in and seemed to be enjoying themselves.

Check out their website:
http://www.bikesbeansandbordeaux.com/index.html

White Oak Conservation Center

Alright, so I know this is a food blog. And don’t get me wrong, I’ve found that I really love writing about food. And talking about food. And, of course, eating food. But at the same time, it’s my blog, so I’ve decided to break from the norm a bit and tell you all about an unusual experience I had this week.

I’ve had the week off from teaching for spring break, but ended up cooking for clients on Monday and Tuesday. I would have loved to take the entire week of, but, they’re depending on me, and quite honestly I’m depending on the money. So that’s how my week started, but on Wednesday it started to get interesting.

I have a cousin who is currently interning at White Oak Conservation Center just outside of Jacksonville. Don’t worry, I hadn’t heard of it either. White Oak is a wildlife research facility focusing on endangered and at risk animals.

I’m sure it’s not a secret that I’m not exactly, well, a nature type of person. I think I went camping once as a child when I was in Indian Princesses. In both high school and college, I had friends that loooved to camp. But I think their idea of roughing it was to get as drunk and stoned as possible and pass out by the campfire. Regardless, and point being, I don’t exactly run towards forests (especially after seeing Blair Witch Project!). But after a fantastic report from my grandmother, I decided to head on up towards Georgia and see what all the hoopla was about. And I’m really glad that I did.

My fears were soon head on as we drove on the dirt/clay road for a few miles, my Matrix creaking and groaning the whole time. But as we pulled up to my cousin’s housing (after passing through strict security), I was literally amazed to see the Rhinos just a few feet away from the building. My cousin lives above the hospital unit in an African inspired dorm unit and we settled in for a few minutes while she went to collect semen from a crane. Yeah, I’m not kidding. I remember pushing her around in a stroller and now look at her.

After the unsuccessful collection, we hit the road for a tour. Here are the highlights:

The Cheetahs:
Currently suffering from habitat destruction and being killed as livestock predators in Africa.

Scary Cheetah on his way.

But it turns out he is Max, hand raised and quite sweet. His purr was very very lound!

Max fur.

My cousin and I with the baby Cheetah she has been raising.

Really, how cute is this?

The Cassowary:
Aggressive with long dagger like claws (hello Jurassic Park!). The bird that which “the most human fatalities have been attributed”. It also made scary noises!

The Maned Wolf:
Described as looking like a tall fox, these wolves have a distinct skunk like odor.

This one in particular was quite aggressive and apparently does not like blondes.

The Okapi:
A native of the Republic of Congo, this animal is in the Giraffe family. Quite skiddish, it’s kick can decapitate a human. It’s velvety fur is quite oily leaving a dark brown shine on finger tips. (And apparently, after petting it, we also heard that it tends to head butt people).

The Giraffe:



They really love bay leaves!

My favorite part of the day!

I hoped you enjoyed reading this as much as I enjoyed writing it. White Oak is not open to the public, but continues to be a leading center for research and reproduction of endangered species.
Check out their website:
http://www.wocenter.org/

And since this is a hodgepodge entry, here's me and my buddy Anthony:

Empanadas

Yeah, yeah, excuses, excuses.
Four weeks of doubles at work kinda threw me off a bit so I’ve been a bit neglectful.

But, for fun, here’s an idea for making the Best Empanadas Ever.

Empanadas with Chimichurri Sauce

All you need:
· Puff Pastry (found in your grocer’s freezer)
· Flour
· Water
· Your choice of filling

· Fresh Parsley
· Fresh Cilantro
· Some sort of acidity (Think Red Wine Vinegar or Lime Juice)
· Something Hot (Think Red Pepper Flakes or Tabasco)
· Salt
· Pepper
· Olive Oil

All you need to do:
· Preheat the oven to 375 F.
· Defrost the Puff Pastry. The box will contain two sheets giving you about 18 Empanadas total.
· While the Puff Pastry is defrosting, get to work on your filling. For these pictures I used seasoned (cooked) ground beef with some Mexican style cheeses. Think outside the box! Use proteins! Use veggies! Use all cheese! The choice is yours!
· When the Puff Pastry is defrosted: Throw a little flour on your counter (um, make sure it’s clean first!). Slightly roll out the dough. If it’s too soft or gummy, throw it in the fridge for a few minutes to chill it.


· Cut the dough into nine equal square sections. (The dough came folded into thirds, so this is easy!). Brush off the excess flour.


· Place your chosen filling on ½ of the dough.
· Wet the edges of the squares with water and seal with your fingers. The water will help keep the dough sealed.


· Press with a fork to make it look pretty.
· Bake for about 15 minutes, or until the infamous Golden Brown Delicious.

For the Sauce:
· Rinse the parsley under water, shake it out, rip off a handful and put it in a food processor.
· Rinse the cilantro under water, shake it out, rip off Half a handful and put it in a food processor.
· Throw in about a Tbsp of your chosen acid.
· Throw in something a ½ tsp of something spicy.
· Throw in about a tsp of salt and ½ tsp of pepper.
· Turn the food processor on and grind until the fresh herbs are chopped pretty well.
· With the food processor running, slowly add about ¼ Olive oil, or until you have a beautiful green sauce.
· Season further with salt and pepper as needed.


Easy money, right? Here’s the secret: cooking is pretty easy. You know what you like to eat, so cook what you want! Practice once a week by cooking WITHOUT a recipe. Experiment and, most importantly, have fun!

Shoot me a comment with your perfect filling ideas! In the meantime, here are a few more:
· Caprese! Tomatoes, Mozzarella and a basil olive oil dipping sauce
· Chicken with Boursin Cheese
· Left over Beef Stew! (I’m not kidding, this works really well!)
· Chicken, Green Chilies and Cheese. Dip in Salsa!
· Roasted herbed Portabella Mushrooms and Zucchini
· Wellington: Filet and sautéed Mushrooms

The list is virtually endless!