Category Archives: Food

Good Eats

Y2 – Day 201 – OC writing

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Yesterday, I attended a presentation by a published author who has used food in her creative fictional and memoir writing.  Right up my alley.  Whereas she is coming from a degree in Journalism and writes books, I was going specifically for the food/recipe angle and how do I write about that?  Although my daughter gifted me a book on food writing, it is always smart to go hear a writer tell you how exactly they wrote what they wrote and why.

She incorporates food memories into her characters and listed great novelists who have done the same.  She is sometimes inspired by food and uses it as a tool.

I listened to her for over an hour and realized I just have to have more confidence in my writing, because I already have the foodie part down.

Then, I crossed the hallway to the Orange Library’s bookstore and found TWO Isabel Allende books I had not gotten my hands on nor read yet for $1 (both of them).

And, a signed copy of Lora Brody’s, Cooking with Memories, Recipes and Recollections, for another $1.

It was meant to be.

Y2 – Day 165 – San Francisco

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On the heels of reading Daughter of Fortune and Portrait in Sepia by Isabel Allende, where in San Francisco plays a dominant part, almost a character part in these fine researched historical novels, images spoke to me and reflected back.In the beginning, San Francisco was named Yerba Buena by the few non-natives who came to find their fortune here.

At the ferry market or port, the bygone era and European influences in architecture stand firm.  Notice the archways, the mirrored glass and the 245 foot clock tower modeled after a 12th century Spanish cathedral in Seville.

On the bayside is a re-constructed wharf, the floors are marbled mosaic and the center hall is completely lit by 660 feet of two storied skylights.

Today, after a massive reconstruction in 2003, the landmark is a location for vendors, restaurants, transportation, tourists and a fun place to shop and eat.  It is a celebration and a hub for food and history.

I can just see the characters in Allende’s books stepping onto the wooden Ferry building built in 1875.  I imagine the trains arriving from back east, the ships from the Far East and South America, pouring into the main gateway during the Gold Rush when Yerba Buena began to get populated and grew exponentially into San Francisco where commerce, infrastructure and culture supplanted the Wild West.

Y2 – Day 156 – Tools of the Trade

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Here are the implements I often use for prepping:A butcher block or bamboo cutting board.  Essential to keep my counters safe and clean and knives sharp.  I place a small terry towel under the board for stability.  I clean them with good ole soap and water.  Sometimes I use half a lemon to expunge odors (because you don’t want garlic on your mango slice) after heavy use.  Every now and again, I wipe them down with mineral oil to keep them hydrated.

A sharp knife.  I have many knives and they all serve a purpose but really only one good large, one small knife and one serrated one is all you need, initially.  I am addicted to the facility of cutting with a fine blade.

A rasp grater.  Urban legend says a wood worker who also liked to cook brought this tool out of his workshop and into his kitchen and the rest is history.  It is ideal for grating cheese, nutmeg, ginger, garlic and quickly obtaining the zest of citrus.  Once you hold it and use it, you never let go and guard it protectively.

A garlic press.  Just stick a clove in and press.  Minced garlic squeezes out the teeny holes side and the inedible skin is glued to the inside.

A baking scraper.  Initially this was used only in bakeries to scoop up flour and dry goods but I use it to gather, separate and sweep up everything on my cutting board.  It is handy for chopping and slicing soft fruits and vegetables too, like bananas, steamed carrots or avocados.  It is perfect for chopped or minced small items like fresh herbs.

Measuring instruments:  Probably the most accurate way to share or scribe your own recipes so others can duplicate it as close as possible.  I am not always a stickler but it is also useful when counting calories.

Nothing can surpass the love, attention and care you put into cooking so these tools are just clever and basic. The time and energy you put into discerning the best produce, scouring out pans and experimenting like a chemist is well rewarded on the plate after much practice, whatever method or instruments you use as long as you do it with passion!

Y2 – Day 148 – Claremont

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While visiting my friend, M, recently we rode from her house in Upland to the quaint town of Claremont.  In old town Claremont, there are many shops, sidewalks, trees, restaurants and outdoor cafe’s.  We stopped at the Buddhamouse Emporium where imported items every yogini would desire was displayed.  After playing with a few Tibetan bowls by skimming the brass rims at a slow pace with a fat, short, wooden dowel-like stick, I walked over to the small book selection.  I did find a book there I feel I was meant to purchase.  It is on writing.  The store promotes peace, beauty and well-being and has all the accruements you would need to enhance your yogic experience – plus +  ‘gifts’.Has yoga been commercialized?  Oh yes.  I remember my son thumbing through a Gaim catalog and commenting “How could a soul-centered experience have so many products to sell?” or something of that nature.  He was right.  I couldn’t read enough yoga books, collect enough crystals, essential oils, yoga mats, yoga blankets, blocks, bands, yoga banners, music or yoga wear in my two year yoga teaching career even if I “had traded shopping for teaching” as my youngest just suggested.

In the end what matters most is – How well did you love?  How well did you live?  How well did you learn to let go? – Dalai Lama

Good thing I let go of yoga or I would be in debt right now.

Y2 – Day 107 – Amusement

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What is your pleasure? Hobby? What do you do for fun?  Are you one of these people who never take the time out to have good old fashioned playtime?  What brings you joy?

Some people entertain themselves with video games, puzzles or interactive recreation.  Others emotionally release when playing an instrument, read or write in solitary, quiet quarters or while gardening.  What’s your cup of tea?

I have several ways of distracting and amusing myself.  I like to go through my closets when the seasons change and try everything on; discarding here, and savoring favorites, re-hanging them up, there.

I love to go play with make-up and perfume at LUSH, Sephora and beauty shops.

I love creating brand new recipes or whipping up old standbys in the kitchen.

Call me crazy, but I love doing laundry because I make the best of it.  I relax through the sorting and listen to music as I fold.  I meditate while washing dishes, I dream while sweeping floors and I feel content while scrubbing away grime.  Remember that song from Snow White, “Whistle While You Work?”

But I am most happy and time just flies when I am doing something I LOVE to do.  Find your bliss.  Take time to laugh.  Include your favorite pastimes into your daily round.

Happiness is an achievement brought about by inner productiveness.

People succeed at being happy by building a liking for themselves.

Erich Fromm

 

Y2 – day 103 – Jack London Square

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If you have a penchant for up and coming, restored and invigorating locations then take a look at Jack London Square;  a bustling center of commerce, restaurants and hip new shops in Oakland.  From my son’s apartment, it was a quick ten or fifteen minute walk.  People everywhere were enjoying the sun and the fresh air.  It is conveniently located by a train stop, Lake Merritt, Old Oakland town and the Nimitz Freeway (I-880).The region is strategically placed by Oakland’s Inner Harbor and boasts dockside views.Wide boardwalks for pedestrians, well positioned benches, classic lighting with ever flowing flower pots are all maintained to warmly welcome the unsuspecting traveler.  This is a gem of a hot spot in Oakland. From what I witnessed, it holds great promise for future creative development in both business and residential potential.

Y2 – Day 65 – Snack, Soup and Sweet

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It rained this morning and I was intrigued to try three new recipes I could tweak from Vegan’s Daily Companion by Colleen Patrick-Goudreau and bring them over to share with a friend I was visiting later.

The snack was found on the Internet actually (My New Roots) and wasn’t as good as I thought it sounded like when I read it initially.  But I could see myself re-working it at a later date with different spices and perhaps virgin olive oil instead of the coconut oil.

Chickpea Crisps

3 cups cooked chickpeas, drained, well rinsed, towel dried and de-skinned (they come off easily).

3 Tbsp. coconut oil

1 tsp. coarse sea salt

1 tsp. freshly ground pepper

2 tsp. ground cumin

2 tsp. smoked paprika or ground chipotle pepper

1 tsp. garlic powder

Preheat oven to 400.  Combine skinned chickpeas with oil and seasonings.  Spread chickpeas on a large rimmed baking sheet and roast for 25-35 minutes, stirring two or three times until golden crispy.  Serve at room temperature and store for up to one week.Tune in tomorrow for Soup and saving the best for last – the sweet treat – next day.

Y2-Day 57 – Mystery Solved

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After arriving to the treehouse ravished, we dove into raw garlic hummus with broccoli and black bean chips, a quick glass of San Pelegrino sparkly water, threw perishables into the refrigerator, walked Cindi around, put on the heat in the house and jumped back into the car and headed towards the center of town in Lake Arrowhead to catch the second outing of the Arrowhead Queen boat tour.  Dogs are allowed as long as they are behaved and Cindi made us proud.

After we meandered throughout the three levels of shops and restaurants ( Mountain Arts Co-Op, Three Dog Bakery for treats, Leroy’s for fashion, Tea and Coffee Shop for outdoor cafe-ing and a much loved boutique), essentially an outdoor mall, we called it a day, again famished.

On our way to the parking lot, we met a couple with two dogs who stopped to ask if we knew what breed Cindi was.  “Nope, not a clue.” we responded.  She declared Cindi a chi weenie, a half chihuahua and half daschund, a designer breed apparently, after observing that Cindi looked just like her Delilah (Samson, her toy poodle’s housemate).  Sure enough, Delilah was brown and a little bigger but her owner pointed out that the facial markings (which makes them look older than they are due to it looking like a gray haired condition), donut tail and all over look was identical.  Delilah barked.  She sounded just like Cindi even with the final ‘Hrrrmph’ exclamation point.

Well, what do you know?  What was the likelihood that at the very moment we were leaving and this couple was entering the main square, someone would inform us with living proof what Cindi’s origins must be – after all our speculations?

After looking on line, Chiweenies run the spectrum of hybrid appearances making it hard to believe Cindi could be one – but our two girls in Arrowhead had an uncanny resemblance.  Mystery solved.

Y2-Day 47-Spinach Artichoke Dip

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Yummy warm dip I was craving and can be put on or in a wrap, dipped into with veggies, chips, bread or crackers and eaten with pleasure!

I adapted this recipe from the Native Foods Celebration cookbook.  I used the leftover remoulade in place of sour cream or mayo.  It couldn’t be any easier than this.

Vegan Spinach Artichoke Dip

1 1/2 cups artichoke hearts, water – packed and squeezed of liquid

8 oz. frozen spinach

3/4 cup remoulade

1/4 cup vegan cream cheese

1/2 tsp. sea salt

3 Tbsp. nutritional yeast flakes

1/4 tsp. garlic powder

Place all ingredients in a food processor and combine well till smooth and creamy.

Place the dip in an oven safe serving bowl and bake at 350 for 15 minutes or until golden and bubbly.  This would be great to bring to a pot luck with accompanying vegan dippers like crudite or  nicely displayed on a platter spread onto crostini. It is a fine addition to any party.  It also re-heats up nicely and can be kept well covered in the fridge for days.

Have a Happy Sunday!

Y2-Day 45 – Tempeh Cakes

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The organic 3 grain tempeh I picked up at Trader Jo’s has soybeans, brown rice, barley and millet as its ingredients.  Even though your package may say use straight out of the plastic packet it comes encased in – Don’t.  Steam it for 15 minutes and you will have a milder tasting tempeh that can pick up flavors instead of releasing them.  This is just a trick I learned recently and I guess vegan restaurants know about it because I have enjoyed this protein before but I hated tempeh dishes I created at home because it tasted kinda raw and bitter right out of its container.Tempeh loaf cut into four rectangles in steamer basket before recipe can be prepared.

Taking a recipe from Native Foods Celebration, adapting it to what I had on hand, subtracting the oil completely and halving the ingredients, I proceeded to combine the following ingredients.

Note to self:  Next time I use a food processor not the Nutri Bullet.

8 oz tempeh

2 Tbsp. red peppers, diced

2 Tbsp. red onion, diced

1/4 cup cilantro, chopped

1 whole lemon, zested and its juice

1/2 tsp. sea salt

1/2 tsp. cayenne pepper

1/4 tsp. garlic powder

1/2 tsp. cumin

Process the tempeh, transfer to a bowl and add all the ingredients and mix well.  Form into little patties and pan fry with just a spritz of your favorite oil.  Flip over the patties when they  have been seared and are golden brown.Serve with remoulade or any dip or relish.

Delicious and these small morsels actually tasted or had the texture of crab cakes.  They were not fishy but that’s what they reminded me of.  Otherwise, they are in a class of their own.

This is a keeper of an idea and I plan on branching out and adding fresh basil in the summer with bay leaf powder instead of cumin or even adding Indian spices like garam masala or try giving it a Middle Eastern twist by adding something like zatar.  The basic tempeh whirred and add some diced up veggies and spices and herbs, then make cakes is the germ and gem of this concept.

They would make great appetizers.  I saved what I didn’t eat and had them without even re-heating them with different dips as well as alone.  If you can stop eating them you could keep them in your fridge all week long.