Twice as Nice: French Macarons Two Ways

On my last trip to Paris, I tasted a little piece of heaven in a bite sized cookie: the delectable French Macaron, not to be confused with the coconut macaroon. I love macarons so much I served them at my wedding (along with creme brulee) in lieu of traditional cake. The macarons for my wedding were created by local macaron artist, the very sweet (and very French), Paulette, who custom made them in the colors of my wedding.

I've also tried to master baking macarons so I can enjoy them regularly. But not being a pastry chef has left me somewhat disadvantaged. You see macarons are temperamental. Over mix your batter and they collapse. Fail to use the correct almond flour or proportions of egg whites, and the cookies come out dry and boring. Use the wrong baking sheet, or try silpat instead of parchment paper liners, and the cookies fail to crisp on the edges. In my quest to master macarons, there have been several failed attempts, and I was so disheartened that I stopped trying.

This weekend however, I was inspired to try again. My dear friend "Dolce" is getting married today. She was the one who picked up the macarons for my wedding from Paulette and hauled the delicate cookies all the way to Ojai; no easy feat. Last night I decided to repay the favor by baking macarons as a special treat for her before her wedding. Luck was on my side-- the macarons I created for Dolce, Green Tea with Coconut Cream and Toasted Coconut, were nearly perfect! The cookies came out crunchy on the outside and chewy on the inside, and the coconut butter cream frosting was sweet, but tempered by the toasted coconut.

I was so pleased not to have messed them up, that I baked another flavor this afternoon to bring to my friends Sage and Turquoise's house for Turquoise's birthday tomorrow: Chocolate with Tahitian Vanilla Bean Frosting and Fresh Raspberries. (I brought the Tahitian vanilla beans back from Tahiti on my honeymoon). Recipes for both macarons follow, but make sure you put on your "patience" cap because speaking from experience, it may take you a few attempts to get these right. Trust me when I tell you however, they're worth the effort.






French Macarons:
1 1/2 cups confectioners' sugar
7/8 cup almond flour
1/2 cup egg whites (from about 3 large eggs)
2 tablespoons sugar
For green tea cookies, add 3 tablespoons matcha green tea powder, plus a few drops of green food coloring to the egg whites
For chocolate cookies, add 3 tablespoons of good quality cocoa powder

Sift confectioners' sugar, almond flour, and green tea or cocoa powder, set aside. Whip egg whites until frothy, and add sugar and food coloring if using; whip until stiff. Gently fold in the almond flour mixture, 1/3 at a time, until the batter looks like deflated marshmallows; be careful not to over mix. Place batter in pastry bag with large tip and pipe onto cookie sheet lined with parchment paper. Let sit for 20 minutes (to let the batter dry a bit so it develops a harder shell). Bake at 300 degrees for about 17 minutes.

Frosting:
1/2 cup unsalted butter, room temperature
1/2 cup confectioners' sugar
For coconut frosting, add 1 teaspoon imitation coconut flavoring
For vanilla bean frosting, add 1/2 teaspoon vanilla extract and scrape one full Tahitian vanilla bean

Using whip attachment, cream softened butter. Add confectioners' sugar and mix. Drizzle in flavorings and mix again until incorporated.

Extras: toasted coconut (toast sweetened flaked coconut in the oven until fragrant and crunchy), or fresh raspberries

Assemble macarons by spreading frosting and "extras" between two cookies. Enjoy!

Baby Shower Cupcakes: Just Nice To Look At

This weekend I threw a baby shower for my sister-in-law, who is due to give birth to my soon to be nephew in September. Though I would have loved to cater the entire shower, I quickly wised up and realized 30 people requires an entire week of serious preparation so I ordered deli meats for lunch and resigned myself to making just cupcakes for dessert. Making 3 dozen cupcakes only requires one long Friday night of work, totally doable.
I decided to make vanilla (recipe courtesy of Amy Sedaris, she's a hoot) and red velvet with cream cheese frosting. I also cheated a little and ordered baby themed sugar toppers on line.
The cupcakes were darling, and I displayed them on my cupcake tree at the shower (yes, a cupcake tree is a complete necessity in my book). I was convinced before the shower my perfectly decorated cupcakes would be the hit of the party. Unfortunately the attendees weren't quite as excited to eat cupcakes as I'd hoped and they didn't exactly fly off the tree. Perhaps I should have considered that my sister-in-law is a nurse and naturally all of her nursing buddies would ponder their health and their thighs before stuffing their faces with sugar and butter filled treats. My first hint was that most of them passed on the rye bread and pasta salad at the lunch buffet. Only 12 of the 36 were savored, leaving me to fill the to-go boxes I bought for just this contingency and force them on my family members. Next time I'll stick with something healthier, sugar free jello anyone?

Dining in Montrose: Bashan

Always in search of a great new restaurant, on Friday I consulted my handy KCRW "Fringe Benefits" guide and found reference to Bashan Restaurant, located near the heart of hip Montrose area (but with an unfortunate Glendale zip). The ambiance at this 16-table bistro style restaurant was warm and casual, and staff were friendly and upbeat. Little did I expect that the executive chef, Nadav Bashan, would delight and amaze us with his impressive skills. Bashan got his start working for some of the greats before going out on his own two years ago, after impressive stints as sous chef at Michael's and Providence (see my other posts here and here re the delights of Providence). In his own restaurant he blends french techniques with asian and mediterranean influences.
We started off with a refreshing amuse bouche of papaya and watermelon aqua fresca
before proceeding to our starter of thinly sliced albacore with red and yellow beets and pickled enoki mushrooms. Impressive knife work on this dish, with light and tangy marriage of flavors between the beets and fish. For the main course I ordered New Bedrord Scallops with cauliflower puree, sea beans, soba noodles, crispy pancetta, peas and blood oranges. Big N ordered Alaskan Halibut with pappadew peppers stuffed with eggplant, tahini, sumac, and grilled mini eggplants.

Our plates were beautiful works of art with color and flair, while the fish was seasoned simply so it could shine all on its own. The sides were gracefully paired to personify the cleanness of the fish.


We paired our meal with a non-vintage Conde de Subirats Cava from Spain. Cava is a light sparkling wine without the pukey after taste of some Champagnes. It's fairly dry but crisp and slightly sweet, and paired extremely well with our albacore and fish dishes.

If you're not too aghast to leave behind the overinflated egos and overinjected faces of the Westside scene for a night, then head over to the Eastside for a relaxing walking tour of quaint downtown Montrose and a delightful dinner at Bashan. You'll be rewarded for near-Providence quality food without the annoying Westside crowds.

Minibreak: VEGAS!

I LOVE Vegas. The lights, the glamour, the energy, the over-the-top tackiness, the gambling, the shopping, and the food, and the food, and the FOOD. The Vegas of old with its $1.99 prime rib served lukewarm in a dreary downtown bingo room is no more. In the span of a mile you can now find 16 world class Michelin starred restaurants. Vegas has enticed nearly every well-known chef to open a restaurant.
Recently Big N and I decided last minute that we'd crash our friends' H+M's trip to Vegas to visit friends who live there. We booked a room at our new favorite hotel, the Palazzo. The Palazzo, an all-suite hotel, is on a great spot on the strip, sandwiched between the Wynn and the Venetian. It boasts modern (read: not too tacky) design, and a decent offering of restaurants and shops. On our last trip to Vegas, the Palazzo upgraded us to a 1500 sq. foot suite just for frequenting their hotel on a dead weekend; no such luck on an upgrade this time but even the suite for the masses is spacious and decked out in brown marbles and red velvet furniture, with soft linens and 3 flat screens, plus samples of expensive face creams from the Canyon Ranch Spa (for my ladies out there).

For dinner on Friday I attempted to reserve a table at Vegas's only three Michelin starred restaurant, Joel Robuchon in the MGM Grand, but not surprisingly, we couldn't impress the hostess at the best restaurant in town by regaling her with tales of our last minute weekend jetsetting. So we "settled" for one starred Daniel Boulud Brasserie in the Wynn, where I dined on a lovely duo of beef, filet and short ribs, and a crab salad starter. Unfortunately, I got a little happy on wine and neglected to take a single photo, but I do recommend the restaurant. It's upscale but not snobby. They also make a fabulous fig bread (most of mine however ended up on the floor in an unfortunate mishap with the butter).
On Saturday we joined our friends at Hank's, a steakhouse located about 20 minutes off the strip at the Green Valley Ranch Resort. If you dare to drive to Vegas and have a car with you, Hank's is a must-dine. The restaurant is a classy joint with crystal chandeliers and velvet booths, but jazzes it up by pumping live rock music into the dining room. Steaks are cooked to perfection, and the side dishes are phenomenal. My favorite accompaniments to the petit filet were the mac & cheese and creamed corn. Plus the cocktails are pretty fabulous as well. The wine list isn't the greatest but you won't have trouble finding a good cab to go with that steak. We settled on a cabernet sauvignon from the Howell Mountain area of Napa, though the name of the producer is escaping me.

Though I restrained myself on the shopping (even resisting picking up something at the fab Catherine Malandrino store in the Palazzo shoppes), I did manage to leave a winner thanks to my new favorite game: Three Card Poker. Taking advantage of my beginner's luck, I scored a three-card straight flush, which paid me 40 to 1 odds on the bonus. I love that town!

Divine Beef: Wagyu Tri-tip with mushrooms and home grown carrots

My neighborhood Bristol Farms sells Australian Wagyu beef. Now I know that beef connoisseurs out there love to whine about the kobe/wagyu debate, (what is the real Kobe? didn't the Americans steal bovine sperm from the Japanese? etc. etc.). As for me, I just like good meat, and I'm not particular about where it comes from, as long as it's not riddled with hormones and antibiotics, the cow had a relatively good short life, and grass actually passed through his stomachs at some point. I don't get too caught up in organic snobbiness, because anybody who's read The Omnivore's Dilemma knows that a lot of the "organic" industry is a crock.
Anyway, last night we tried the Wagyu Tri-Tip and as skeptical as I was about cooking successful Wagyu at home, I have to admit the difference was huge. Big N handled the tri-tip, and I provided the assist with sides. He seasoned it simply with my homemade dry rub (created with brown sugar, kosher salt, and a plethora of seasonings in my pantry) and a little olive oil, let it sit for 30 minutes (no overnight marinating required for this beauty) and cooked it to perfection on the grill.
For sides, my mother-in-law blessed us again with home grown carrots from her garden, which I boiled until soft and added a little butter, apricot preserves, fresh nutmeg, lemon zest, a little lemon juice, and parsley. I also sauteed fresh shiitake and oyster mushrooms in olive oil, butter, and garlic, and added white wine and some finely diced greens from the tops of the carrots.
The meat was delicious, perfectly marbled and fatty, and soft and juicy. The carrots tasted fresh as only home grown produce can taste, and the mushrooms were tasty (but I admit I got a little happy with my celtic sea salt).
Big N paired our meal with a Pertimali Sassetti Livio 2003 Brunello di Montalcino, made from sangiovese. The wine smelled of stewed cherries, cedar, and eucalyptus, with a full but approachable palette of licorice, leather, dark fruits, and a little smoke.

Very satisfying for a Wednesday night. Thanks to the fatty Wagyu, this meal was restaurant quality.

Monday Night Fish: Salmon with Watermelon Heirloom Tomato Salad

After a bit of overindulging in the food department in Vegas this past weekend, I knew my body needed to return to eating light. Last night's Monday Night Fish was inspired by the beautiful heirloom tomatoes that my mother-in-law gave Big N and I from her garden.

I sliced the yellow heirlooms and stacked the slices vertically with sliced watermelon, held together by a dollop of fresh ricotta cheese in between each layer. I drizzled a little balsalmic vinegar and olive oil, sprinkled celtic sea salt for flavor, and garnished with fresh basil for fragrance. The mild ricotta went well with the sweetness of the heirlooms and watermelon, and the salt provided flavor and texture to this colorful summer salad.

For the salmon I kept it light and simple, seasoning it with salt, pepper, a bit of olive oil, searing on both sides, and finishing it up in a 400 degree oven.

I placed the salmon on a bed of sauteed sugar peas, seasoned with salt, pepper, and a little sugar to carmelize.

In under 20 minutes we had dinner on the table, complete with a crisp Cottonwood Canyon Chardonnay. A perfect summer meal.

18,000 BTU's of Joy: Filet Mignon Restaurant Style

Big N bought LCG a new toy for my birthday: a spectacular Thermador gas cooktop with an 18,000 BTU power burner and extra low simmer burners. The gas cooktop replaced the electric cooktop our house came with that was the bane of my chefly existence (the prior owners obviously didn't cook a lick). I can't understand why a person living outside of Florida would ever want to install electric cooking appliances; it's all about the FIRE people. But I rant.

So last night we took the new Thermador out for a spin with some bacon wrapped filet mignon. Ordinarily Big N demands to barbecue any kind of meat but last night I got my way and cooked up the steaks restaurant style (read: sizzling in a vat of butter). For the filets I pierced with a fork, seasoned with salt and pepper, and wrapped them with bacon tied with a bamboo toothpick. I fired up some grape seed oil using all 18,000 BTUs and added butter (clarified is best) when my oil started smoking. I seared the heck out of my filets on both sides, basting them with the juices while searing. After turning to sear the second side I popped them into a 550 degree oven to finish them off. For sides I made some Israeli cous cous with sun dried tomatoes and shiitake mushrooms, and spicy sauteed okra.
We served the steaks with a 2005 Consilience Estelle Vineyard Syrah from Santa Barbara County. The syrah tasted of rich dark fruits, blackberies and plums, slightly jammy and bit of leather. The wine unfortunately was too hot (15.5% on the label but tasted like it was higher in alcohol) and overpowered the filets. Though we love Consilience, it was a bit disappointing. We suspect that Consilience, which only buys its grapes, has been losing some of its prime contracts with growers who have turned to making their own wine instead of selling their grapes(like Star Lane and Dierburg). But we'll still give them a chance because the folks there are incredibly warm and generous (they refilled a 9 liter bottle we bought for our wedding, no questions asked, when we popped the cork by leaving it out in the sun too long). Hopefully next year's wine club shipments will be better.

The steak was a success, tender, juicy, oh so rich and a joy to cook thanks to my new gas cooktop. No more electric crap. LCG is happy in her kitchen once more.

Impressing Your Man: Miso Chilean Sea Bass with Coconut Rice and Veggies

I dedicate this post to my new protege "Torrance," who recently discovered the divine truth to the adage "the way to a man's heart is through his stomach." She's on her way to becoming a wonderful cook. This dish is sure to wow the pants off her beau. The fish is easy peezy to prepare but requires a couple of days lead time to plan. Unfortunately I can't take credit for the recipe, as it's one of chef Nobu's famous creations, but I sure can steal it and pass it on. Here goes:

For the marinade, heat 1/2 cup of decent Sake (save the rest for the meal), 1/3 cup Mirin (Japanese cooking wine, find it on the asian food aisle), 1/3 cup of light miso paste (same aisle), and 1/8 cup of sugar. Whisk to dissolve miso paste and sugar, bring to just boiling, and simmer on low heat for 15 minutes. Let cool completely. Throw cooled sauce in ziploc bag and add your Chilean sea bass (2-4 filets). Black cod works great for this recipe as well. Suck the air out of the bag and place in a bowl in the refrigerator. Let the fish marinate for 2-3 days, turning the bag over in the fridge each morning or evening to make sure the fish is being evenly coated.

After 2 days the fish is perfect, or you can wait as long as 3 days. Place fish in a baking dish in a 400 degree oven for 15-20 minutes (depending on thickness), discard marinade. Do not overcook fish, it should be cooked until it's opaque on the edges and still slightly translucent in the center.

Side dishes are easy too. For the coconut rice, add 2/3 can of coconut milk (the light kind works well, less calories) to 1 cup of well-rinsed jasmine rice. Add 1/2 cup of water, a handful of frozen peas, and bring to boil. Cover, reduce heat, and simmer on low for 15 minutes.

For the veggies you can do baby bok choy (blanch in boiling water for 2 minutes, then saute with garlic, olive oil, and ginger), or steamed asparagus or Chinese broccoli. Brussel sprouts are my favorite. Boil sprouts for 5 minutes then rinse in cold water. Slice in half length-wise. Dice two slices of thick cut bacon and cook until nearly crispy, add diced shallots, a little olive oil if your bacon isn't fatty enough, the sliced sprouts, and salt and pepper. Saute until sprouts start to caramelize.

Plate artfully and serve with leftover sake or a good Riesling. Enjoy! I guarantee your man will be pleased as punch.

Fun with Ring Molds: Spicy Tuna Poke Salad

I'm really not a salad person. Don't get me wrong, a good salad is healthy, refreshing, and colorful, but I don't find salads satisfying enough to stand alone as a meal. But for health reasons I acknowledge that a meal salad is sometimes necessary. That said, when I do hop on the salad bandwagon I make darn sure my plate is packed to the brim with yummy stuff to satisfy me so I don't feel cheated once the meal ends.

Tonight I wanted to keep it light, as I'm determined to look good for my brother's wedding this weekend. So I grudgingly succumbed to the salad meal thing but decided to jazz it up a bit with some spicy tuna poke.

For the tuna poke I bought a chunk of sushi quality tuna and diced it up, added diced green onions, celtic sea salt, diced avocado, and chili sesame oil for spice (aka "la jiao" for my mandarin speaking peeps). I usually add chopped dried seaweed but didn't have any tonight. I pressed the poke into my favorite ring mold and sprinkled nigella (black seeds) and toasted sesame seeds on top. For garnish I balanced a slice of tangy star fruit on the edge of my poke ring. Pretty!

I kept the salad pretty simple, starting with butter lettuce tossed in a simple miso ginger vinaigrette and added sliced mango, avocado, orange tomatoes and cucumber.

Thanks to the spicy tuna poke the salad did, in fact, satisfy me. However, I'm only posting this 30 minutes after consumption. There's no telling if the urge to snack will hit me before bed time. Will power, ugh.

Guest Chef: Big N's Stoplight Halibut

My husband has a knack for surprising me. Last night he wowed me with an original creation he dubbed "Stoplight Halibut" (see the red, yellow, and green on the plate). He started with two pieces of belly cut halibut, then created a steam packet out of aluminum foil so he could poach the salmon on the grill. To the packet he added the seasoned and olive oiled fish, lemon juice, and fresh chopped flat leaf parsley. He also grilled up some plain Roma tomatoes, a simple favorite of ours. I provided a small assist with some sauteed baby bok choy with fresh grated garlic and ginger. I loved his presentation, with an artful garnish of lemon and parley.

His fish creation was perfect-- fresh, juicy, flaky, and light. It paired nicely with the wine Big N picked out-- the Fiddlehead Cellars 2007 "Goosebury" Sauvignon Blanc from the Santa Ynez Valley. The wine was bright and cheerful, with notes of meyer lemon, melon, and a little grass, and on the palate more lemon, lychee juice, and of course, goosebury.

We joked about our day, listened to some Pandora radio, sipped our wine, and then retired. Simple pleasures. I'm a lucky girl.

French Cuisine in Agua Dulce: Le Chene

Our very good friends H+M reside in the Santa Clarita Valley and while we enjoy wining and dining with them, we have to do a little digging to find non-chain restaurants on their side of town that meet our admittedly snobby foodie expectations. This weekend we were blown away by Le Chene, a nearly 30-year old french bistro on Sierra Hwy in Agua Dulce.

The restaurant resembles a large stone wine cellar, fitting considering the spectacular wines we found within. For starters, H & I split the tongue vinaigrette while the boys had crab cakes. I haven't had tongue in years but this tasted better than I remember. It was served cold with a tangy tomatillo vinaigrette, and was tender and tasty. As long as you don't think too much about what you're actually eating, it's quite good. Next I ordered creme of lettuce soup, which resembled split pea in color and thickness. The soup was rich and perfectly seasoned.

Back to the wine, Le Chene's list is worth the trek to Agua Dulce. It boasts hundreds of french bottles spanning decades, including Ch. d'Yquem, a few Margauxs, and several Ch. Lafite-Rothchilds, among other notable bottles. Best of all the mark-up is nearly non-existent. Here you can try amazing french wines rarely seen outside of private libraries at reasonable prices. We decided to stay in Bordeaux, and started the evening with a 1995 Ch. Moulinet-Lasserre from Pomerol (a very good year for the right bank Bordeauxs, think Petrus!). Our timing was perfect, as this find was tasting beautifully. Merlot dominant, on the nose we picked up rich earth, mushroom, violets, and dark chocolate, while on the palate we experienced mostly dark, ripe fruits including black cherry and plum, and a little clove and cinnamon. Gorgeous.

By the time our dinners arrived (filet au poivre for me and H, ostrich medallions for Big N, and buffalo steak for M), we were so thrilled with our right bank beauty we ordered a 2001 Ch. D'Assault Grand Cru Classe from St. Emilion (yes, the same D'Assault that makes airplanes). This wine, also from the right bank and merlot dominant with cabernet sauvignon and cabernet franc, was more fruit forward on the nose, with bing cherries, ripe blackberries, white floral, and wood, and lush ripe deep fruits and cardamon spice on the palate. It paired beautifully with my perfectly cooked filet and rich buttery au poivre sauce.

Dessert of chocolate covered poached pears and vanilla ice cream was good but not memorable, but I forgive them for it.

We had a wonderful time, and can't wait to return to raid Le Chene's wine cellar again.

Adventures in Sushi: Matsuhisa

Since Big N and I don't brave the Westside traffic very often (not that we're complaining), when we do we like to make the most of it by trying a new restaurant. After our whirlwind shopping trip the other day, we decided to try Matsuhisa, the original restaurant that started the Nobu sensation (thanks in large part to Nobu Matsuhisa's partnership with Robert De Niro).

The restaurant itself lacks the flair of the trendy Nobu establishments and resembles your typical neighborhood sushi restaurant, except for a few autographed movie posters. Specials are written on a white board and the sushi chefs playfully flirt with customers at the bar. We decided to go for the tasting menu. (I know, another tasting menu. But I make the sacrifice for you dear readers, as it is the easiest way to try the best the restaurant has to offer so I can report back to you all). Matsuhisa offers 3 tasting menus: each consists of 7 courses, but the 3 price ranges dictate the quality of the fish you receive. We went big, natch.

Our meal started off with an eggroll topped with cavier in an artful martini glass, then proceeded quickly to a nicely presented four-dish appetizer consisting of toro tartare, salmon with dried miso, a japanese oyster, and kampachi with a spicy chili gelee. Next we were served a sushi salad with leeks instead of lettuce and single pieces of king crab, octopus, and other types of fish.

We moved into the hot dishes with a delicious lobster and enoki mushroom number in a soy based sauce. Next was the piece de resistance: kobe beef. Now I've had both kobe and wagyu before, at reputable establishments too that swear it's the real stuff from Japan, but I've never tasted anything like Matsuhisa's kobe. We were served 4 small slices of very very fatty tenderloin. The meat was marbled throughout and literally melted in my mouth. It was seared ever so slightly and served in on a sizzling clay plate with mushrooms and vegetables. I've never tasted anything like it. It was so rich I gave Big N the rest of mine after a few bites. After the kobe we had another plate of sushi consisting of eel, blue fin tuna, yellow tail, and a couple of others. Finally they sent out two desserts. The first was a trio of creme brulee: mocha, vanilla bean with black truffles, and coconut. The second was molten chocolate cake with ice cream and raspberries.

The entire meal was first class, no doubt. We left feeling full but not overstuffed. For the money though I must admit that I'd rather go big at Melisse or Providence, or my San Francisco favorite Gary Danko. At those restaurants for some reason the tasting menu feels more special because each dish is a work of art. Here, though the food was great and it displayed some talented knife work, for me it didn't quite live up to the price. If you go I recommend having a few choice pieces of sushi or the kobe. No need to do the tasting menu. But do try Nobu's home made beer, a refreshing and slightly tangy complement to the meal.

Cheating with Bacon: Seared Grouper

Query: is it cheating to make a dish fantastic by adding a little bacon? Possibly, but who's keeping track?

Tonight I made seared grouper (a thick mild white flesh fish, similar to sea bass) with a bacon and hot house tomato sauce. I served that with steamed artichoke with roasted red pepper aioli.

I seasoned my grouper with salt and pepper and seared it in grape seed oil. Once I got a nice brown crust I popped it into a 400 degree oven for about 10 minutes to finish it off due to the thickness of the fish. I didn't have much on hand for my sauce, so I threw a few ingredients together just for fun. I fried up some thick cut bacon and shallot, and to that I added fresh thyme, white pepper, a few capers, and hothouse tomatoes. I also reduced some good aged balsamic vinegar for a little zing.

The spicy aioli for my steamed artichoke was made by blending roasted red peppers, mayonnaise, white pepper, red pepper flakes, salt, and a little garlic with my stick blender.

I served my new creation with 2007 Curtis Heritage Blanc, a Rhone style blend from Santa Ynez consisting mostly of Viognier, with a little Roussane and Marsanne. The Viognier made the wine especially aromatic but with a creamy viscosity, with notes of guava, lanolin, vanilla, and ripe peaches, and peaches, melon, and key lime on the palette. The wine stood up to the spiciness of my aioli but didn't overpower the lightness of the fish. It also had enough acidity to complement the bacon sauce.

Big N especially liked my fish, which he described as a "rib eye", because it was big and meaty but also tender and flavorful. Satisfying. I was pleased with this one. Two words: Ba Con.

New Zealand Footnote: Tallest. Burger. Ever.

We picked up this "Works Burger" at the only place to eat (literally) in a sleepy fishing village called Ngawi at the southern tip of the North Island near Cape Palliser. It contains, from bottom to top: bacon, tuna steak, ham, burger, chicken patty, onion ring, fried egg, and trimmings. It cost NZ$12 (about 7 bucks). Big N ate the entire thing, without dropping a single topping. Talented. He tells me it was delicious, but my hands were too small to hold the thing together so I had to take his word for it.

New Zealand Part 2: Foodie and Wino Heaven

So what about the food and wine you ask? During our trip we visited 4 major wine regions (Auckland/Waiheke for Bordeaux varietals, Martinborough for Pinot and Sauv Blanc, Marlborough for Sauv Blanc and some Pinot, and Central Otago for mostly Pinot) and tasted until our teeth were purple. We dined on freshly picked produce from local farms, freshly caught fish from nearby seas, and freshly slaughtered lamb from neighboring ranches (they're cute but too delicious to pass up, I make no bones about being a carnivore). We splurged and ordered the decadent tasting menus with regionalized wine pairings at nearly every restaurant in which we dined. And best of all, we did this all at $.53 to the dollar thanks to the delightful exchange rate these days. What could be better?!?

I must admit I had low foodie expectations thanks to Big N's stories about the awful food he ate a decade ago on a trip to Australia. Thankfully, we were dead wrong. New Zealand food is awesome, wine too, which is good because NZ wine is all you're getting there so you best enjoy it. We found wonderful and unique restaurants in every city we visited. Here were a few highlights:

Lamb three ways (below left) and pork belly with blood sausage and grilled peaches (below right) at Mudbrick Restaurant on Waiheke Island

Razor thin Blue Fin tuna with apples and duck liver ice cream at Herzog Winery (left)

The favorite wine pairing menu was at the Tirohana Vineyard restaurant in Martinborough.

As for wineries we visited, the favorite cellar doors were:

Ata Rangi in Martinborough, for having the best overall portfolio, especially Pinot and even a fantastic Chardonnay, plus very friendly service (below, right)

and Te Whare Ra in Marlborough for being a daring husband and wife team and staying true to their ideals on just 25 acres, plus the awesome wine, of course, especially the aromatics

And the favorite bottles:

Tirohana Pinot, Martinborough, 2006

Ata Rangi Chardonnay, Martinborough, 2006

Te Whare Ra Gewurstztraminer, Marlborough, 2008

Huia Sauvignon Blanc, Marlborough, 2008

Chard Farm Sauvignon Blanc, Central Otago, 2007

Felton Road Pinot, Central Otago, 2007

Best. Burger. Ever.

I'm admittedly way behind on my posting --it's been a busy month-- but before I get to those I must interject with this: There is nothing like a fantastic burger. Many restaurants claim to have a killer burger, and some try to entice you with promises of angus or kobe beef, and funky aiolis and arugula. For me it's all about the toppings, and apparently, the more the better.

Big N and I took a mini-break to Santa Barbara wine country this weekend and what we were looking forward to most was the Hadsten House "all the way" burger. We first had this god of a sandwich a few months ago and have been dreaming of it (literally in Big N's case) ever since.

Picture this (except the picture really isn't doing this one justice):

Juicy tender burger on brioche bun topped with, and I kid you not: spinach, roasted red pepper, sauteed mushrooms, sliced avocado, grilled onions, cheddar, jack, goat, and swiss cheeses, bacon, and the creme della creme: fried egg. It is nothing short of genius.

We paired our "all the way" burger with Epiphany Cellars 2005 Rodney's Vinyard Petite Sirah made right in Santa Barbara County. Strong, juicy, and a bit chewy, it paired well with the richness of the burger. Man it was good!

Next time you find yourself in Solvang, stay at Hadsten House (a nice boutique motel that isn't throwing up Scandinavia like the rest of Solvang) and order the burger "all the way." I promise you'll agree... best. burger. ever.

Dinner Party Was A Dud But We'll Always Have Fried Chicken

It's always a shame when work gets in the way of your hobbies. The past few weeks I've been working non-stop and had to cancel my beloved dinner party as a result. I felt terrible because friends Eagle Eye and El-El flew out from St. L to hang out with us, especially in time to attend. Dinner party aside, we did find time to indulge in some serious foodie behavior by dining at both Melisse and Osteria Mozza (more on that in separate posts).

I also found some time to make fried chicken, a first for me. I bought a whole fryer and butchered it, (wielding my cleaver was especially gratifying) then marinated the chicken in buttermilk overnight to keep it moist and tender. I then dredged it in well seasoned flour and plopped it into my fry pan, doing my best to keep the temperature at an even 300.

Unfortunately I misjudged the done-ness of my chicken before I took it out so it ended up being twice fried, but it was tasty, tender, and very juicy. To keep with the southern theme I made some fried okra, Big N's favorite.

For a first attempt it wasn't half bad. I had so much fun making it that I plan to experiment next time with my hefty duty deep fryer. KFC ain't got nothing on me.

Sunday Night Romertopf Roast

For Christmas Big N's sister Star gave me a Romertopf- an unglazed clay pot with a dome lid that seals in the juices and nutrients while it roasts. I decided to try it out with a simple preparation of cornish game hen and vegetables, au-so-French. As recommended in the Romertopf cookbook, I prepared the hen by seasoning it inside and out with salt, pepper, lemon juice, and parsley. Then I mixed sour cream, lemon juice, and water and poured it into the pot (which I already soaked in water for 20 minutes) to provide the moisture. The vegetables were simple carrots and parsnips, Big N's favorite.

As promised, the dish could not have been easier to prepare, and in 1 hour we had delicious roasted hen, moist and tender. I think I can get used to the Romertopf and will experiment with other recipes. One thing to note- I highly recommend not buying the cornish hen at Whole Foods. The organic mini-bird was about a third the size of a whole chicken roaster and 3 times the price ($15). Luckily, it fed both Big N and me, barely, but I'm not sure the organic tradeoff is worth $15 bucks for such a munchkin.

We paired our mini-hen with a lovely easy-drinking Burgundy, the Bouchard Aine & Fils La Maziere, from the Fixin AOC (a lesser-known AOC near Marsannay) on the north end of the Cotes de Nuits. Wines from Fixin are known to be good value Burgundies. It had a nice Abba Zabba candied nose with some vanilla notes from the oak, and smooth spices and easy tannins on the finish. Very drinkable. We gobbled it up.

Spicing Up Monday Night Fish

For our usual Monday night fish dinner, Big N and I decided to spice things up. We were inspired by the great find Big N picked up at Whole Foods: 2007 William Fevre Champs Royaux Chablis. This viscous citrusy gem, made from 100% Chardonnay, had notes of pear, green apple, and plenty of minerality, with pomelo, grass, asian pear, and meyer lemon on the palate. The wine was crying out for spicy food and I was happy to oblige.

Big N grilled up salmon filets brushed with dijon, lemon, and red pepper sauce, and added some spicy pasilla peppers stuffed with parmesan to the mix, while I cooked up some okra with indian spices on the stovetop. For the okra I started with maui sweet onions, a bit of garlic, and olive oil and cooked until the onions were soft. Then I added my spices, including mustard seeds (my new favorite after all), cumin, curry powder, fleur de sel, pepper, tandoori spice, and a bit of coriander, then added the okra for a few minutes and cooked until just browned. Next I added some water to create a thick sauce and to steam the okra until it softened. When the okra was nearly ready I added diced roma tomatoes and a bit more seasoning, including red pepper flakes to kick up the spiciness a bit.

To cut some of the spiciness we grilled up asian pears. I think we got a little carried away, because by the middle of the meal both Big N and I were sucking in air to cool our mouths off. Thankfully the wine stood up to the spiciness, so we just drank some more. Not a bad tradeoff. We're definitely heading back to our Whole Foods to buy a few more bottles of the Chablis. The acidity in the wine means we can lay it down and enjoy it over the next few years. Another great start to the week.

Monday Night Fish

This Monday night we had our usual fish for dinner, except tonight I made Nobu's famous miso black cod, which I'd been marinating in a sauce of miso, mirin, sake, and sugar for nearly three days. That's the only way to do it right. The fish came out flaky, buttery tender, and oh so yummy. Our friend 'Eagle Eye' would have been jealous (it's one of his favorites). I went a little out of the ordinary and paired the fish with braised collard greens, which I boiled in chicken stock, then sauteed with mustard seeds (which I've decided is my favorite seasoning of the hour), red pepper flakes, pepper, and proscuitto. The combo was a little unusual, though I think it worked despite the mixture of soft and savory textures. We paired our meal with Justin 2006 Chardonnay from Paso Robles. The Chard had just enough oak to stand up to the greens, with orange blossom honey and green apples on the nose and a lingering finish of vanilla, pineapple, and a bit of grass. I have to say that I'm rarely as excited to eat fish as I am to tear into a juicy steak, but the Nobu cod really is a treat.