ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: January 2008

Thursday, January 31, 2008

Double Double Toil and Trouble



Five days ago I got sick. I was in the grocery store thinking how tired I was, so very, very tired - and then the chills hit me. My body felt weighted down and all I could think of was getting into bed. I hurried out, went home, put on a heavy sweater and comfy pants, and got under the covers. This was Sunday, and I pretty much stayed there until Wednesday.

I dragged my sorry self to my acupuncture appointment on Wednesday morning, having not slept well at all. In fact, in a feverish part of the night, my sickness had actually materialized to me in the form of an ugly green goblin. I remember thinking, "Whatever is inside me is a nasty, nasty beast" My acupuncturist said that she could help me. As before, I relaxed and let her do her thing, which, it turns out was a series of different things designed to "scare" the cold out of me.

First was cupping. While I had heard of cupping, I had never had it done before, nor did I really understand the procedure. What it feels like is someone putting tight clamps onto various parts of your body for short periods of time. Not exactly torture, but certainly not pleasant. My areas were my upper back and neck, and what was being administered to me were small glass jars with all of the air removed, acting like suction cups to draw the blood to the surface. It seemed...medevil, like the next steps might be bloodletting or leeches.


Then I had my acupuncture treatment, with a lot more needles in my face than I had had before. I drifted and listened to classical music.

Afterwards, a shot of B12, right in the ass.

Finally, the herbs. I was given 2 baggies of herbs and a jar of warm black liquid. The acupuncturist showed me how to break up the herbs and suck on them, until the flavor was gone. I put the dried chips in my mouth - they were bitter, but not awful. "They taste like wood, " I said. "That's because they are wood," she answered. Pretty straighforward. I imagined myself getting in some kind of an accident, while these herbs were in my mouth. The medical examiner would extract these bits of twigs and roots from the back of my throat, and wonder what the connection was, like in "Silence of the Lambs".


The jar of warm black liquid was a little bit hard to swallow. Literally. I poured myself a nice, big glass of the stuff after lunch and proceeded to sip. Bitter, almost oily, grassy, strange. I wondered if I were drinking my own bile - which possibly had been extracted through those cruel little glass cups on my skin. I drank it - then, and 3 more times that day. Each swallow resulted in me sticking out my tougue and saying "ick!" like a 6-year old.

I looked in the mirror and examined the purple circles all over my back and neck. I decided they looked like hickeys from a Robot Space Monkey.


Wednesday night I slept, well. No green goblin. This morning I woke up without aches. I got some things done.

I still have a cold. And I cough a little, too. But whatever she did, and I don't claim to undertand any of it, scared the nasty part away. Space Monkey hickies, sucking on twigs, and a few gulps of bile. Yup, I'd do it all again in a minute. Good riddance, beast!

Monday, January 28, 2008

Tastes Like Chicken

46%

Nam Prik Ong - Northern Thai Tamato and Meat Dip

This is one of my mother's favourite dishes. I would see her sit down with a small bowl of Nam Prik Ong and a gigantic bowl of assortment of fresh vegetables - slowing picking and dipping her way until everything disappears. Her version is with tofu because she's a vegan. This one is with ground turkey - my meat of choice.

The dish is extremely easy to make once you have all the ingredients. Now that I have a food processor, I cooked the thing within 15 minutes. Nam Prik Ong is quite good by itself - looking like Italian meat sauce but with more spices and heat. Its flavor and texture improve significantly when you pair it with fresh crunchy vegetables - like cucumber, lettuce, green beans, etc.



Ingredients
  • 5 cloves garlic

  • 2 stalks of lemongrass* - discard a few hard outer layers and the leafy end

  • 2 inches of galangal root* - peeled

  • 5-6 shallots or 1 large onion - peeled

  • 1 tablespoon cooking oil

  • 1 pound ground turkey (or any other meat)

  • 1 28 ounce can of crushed or chopped tomatoes

  • 2 teaspoon dry red pepper flakes

  • 1 teaspoon kapi or Thai fermented shrimp paste

  • 2 teaspoon fish sauce

  • A small bunch of fresh cilantro to garnish

Directions
  1. Finely chop garlic, lemongrass, galangal and shallots or process them in a food processor.

  2. In a large heavy bottom pot or a deep pan, heat up the oil. Stir in the chopped spices. Stir vigorously for 30 seconds or until fragrant but not burnt. Add ground turkey. Stir occasionally until the meat is cooked.

  3. Add canned tomatoes. Reduce the heat. Season with red pepper flakes, shrimp paste and fish sauce. Let simmer for a few minutes.

  4. The real Thai cook will tell you to pound kapi or the shrimp paste with all the spices and fry the paste in oil before adding the meat. Since I'm cooking in a small apartment with no window in the kitchen and I do not wish to disturb my neighbor with the extremely exotic aroma of the shrimp paste (it's pretty vile for people who are not used to it), I add it at the end.

  5. When ready to serve, sprinkle with chopped cilantro. Serve with crunchy fresh vegetables like cucumbers, romaine lettuce, iceberg lettuce, etc.


* I got my lemongrass and galangal from Chinatown. I keep them frozen in the refrigerator - when ready to be use, just run hot water over them to soften.

Very Low Fat Pineapple Banana Bread

Or oooops! I forgot to put oil in my bread. I was intending to make Pineapple Banana Cake from the book Have Your Cake and Eat It, Too by Susan G. Purdy but ended up changing a lot of things in the recipe. And then I forgot to add 1/4 cup of oil into the batter.

Although I didn't get a cake, I got a very nice - moist - not too sweet - and hearty bread. The fact that it's very very low in fat (from 1 egg) and has no sugar added (sweetness from pineapple and its juice and agave nectar) makes it the yummiest and healthiest cake I have ever baked. I'm going to keep this recipe and make it many many more times.



Ingredients
  • 1 1/2 cups wholewheat flour

  • 1/4 cup ground flax seed

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 egg and 2 egg whites

  • 1 teaspoon vanilla extract

  • 1/3 cup agave nectar

  • 1 8 ounce can of crushed pineapple in its own juice

  • 1 large banana - mashed

Directions
  1. Preheat the oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.

  2. Whisk flour, flax seed, baking soda, salt, cinnamon and nutmeg together.

  3. In a separate bowl, whisk an egg and two egg whites, vanilla extract, agave nectar until well blended.

  4. Pour the dry ingredients over the wet ingredients and gently mix. Fold in pineapple and banana.

  5. Pour the batter into the prepared pan and bake for 50 minutes.

  6. Let cool in the pan. Run a knife around the bread and pop out.

Friday, January 25, 2008

In Repose

The image of a woman lying down, nude, is so beautiful. The pose accentuates the curves of the body, and when paired with a direct gaze from the subject, can be very intense. Here are some of my favorites.








Thursday, January 24, 2008

Voice of Doom

GIR is the cutest little robot dressed as a dog EVER.


Well-Dressed


I always have these perfect vinaigrettes at French restaurants, but the ones that I make at home are never quite the same. Well, I found one that is near-perfect, in one of my old treasured cookbooks, a signed copy of Patricia Wells' "Bistro Cooking" (thanks, Mom!):

2 t. imported Dijon mustard
2 t. fresh lemon juice
1 T. red wine vinegar

Whisk these together, then add:

2 T. creme fraiche or sour cream
3 T. olive oil

Whisk together until emulsified. Add salt and pepper to taste.

One thing that I have learned from the French is to use dressing very sparingly. Putting everything into a covered container and giving it a good shake are the best way to distribute the dressing evenly.

I had this on a salad of baby arugula, chopped proscuitto, walnuts and goat's cheese, a modified version of Salade Dauphinoise.

All of the Colors of the Rainbow

So, two significant things happened last week in the world of food for me.

First, I went to my first acupuncture appointment on Friday. Wow, can I just say, Eastern medicine is amazing. Truly. It seemed to touch all parts of me - physical, mental, and spiritual - all at once. I can hardly believe how relaxing and energizing it was...and the doctor was incredible. One thing that she told me is that I need to eat more vegetables (certainly a theme for the New Year - the Universe is practically shouting this to me!)

Here is what she said:
"Vegetables, lots of vegetables, all of the colors of the rainbow. You see it, you buy it, you eat it. Essential for cleansing and nourishing the body. If you can't get organic, that's OK. Just rinse your vegetables in 1 gallon of water and 2 Tablespoons of bleach. Then throw away that water in your toilet, to clean your toilet - I am Chinese, we do not like to waste. Then rinse the vegetables again in a cold water bath - and they will be so clean! You can taste it. I know it sounds crazy, but it works, believe me. Before I tried this, I used to peel everything, now I don't have to."

On Sunday, Daniel and I went to go see Michael Pollan give a lecture at Grace Cathedral.


I don't agree with everything that Michael Pollan says, but he does make some interesting points. One of the most memorable things we learned was that 50 years ago, Americans used to spend 18% of their income on food, and a small percentage on health care. Now we spend 9% on food, and much more on health care. Basically, this is because we have created a system in which we are set up to fail - the least expensive foods are the ones with the most calories and the least nutrition. So, we eat badly and pay for it later. Even when it's not an economic concern, we fool ourselves into thinking we are smarter than nature. For example, we decide in the lab that Beta Carotene is what is essential in a food, so we extract that and take it as a supplement. Only later, it was learned that when extracted, it had the opposite of the desired effect. Nature is balanced perfectly - it's not wise to fuck with it.

So, I went out and bought vegetables - organic ones (as I am not too keen about that bleach bath idea), all of the colors of the rainbow. Onions, garlic, tomatoes, zucchini, red pepper, eggplant...I got out a big pot and started chopping and sauteing, and I ended up with one of my favorite dishes, ratatouille. It's so easy and so delicious, just needing a bay leaf and a sprig of thyme for flavoring. I like to cook it down until it almost becomes a thick sauce. It's good on its own, or as a side dish. I love it over scrambled eggs for breakfast.


In tribute to Daniel, who loves Skittles, Michael Pollan, and my acupuncturist, I say "Taste the Rainbow"!

Secret Hideaway


It's a cold, rainy day - this is winter in San Francisco. I am sitting in my new favorite haunt, the Greenhouse, in West Portal. It's a lovely little coffee house/cafe which somehow no one seems to know about. Just one block away, there is a Starbuck's and a Peet's (my Peet's, which I feel that I am betraying at this moment, shhhh...), both of which are full of people and void of seats. I have been putting off writing my Yelp review of this place because I don't want anyone to know about it - it's MINE, all MINE! My Preciousssssss......

I arrived here at about noon, loaded up the parking meter with 2 hours worth of money, and ordered lunch: a Veggie Burger wrap with Green Goddess dressing - divine - and a large latte. Then I settled into one of the comfy couches in the back room, and plugged in. They offer free Wi-Fi here, which is such a precious commodity in this tech-obsessed city - most places charge for it, and those that don't are usually jam-packed.

This place has existed right under my nose for a while now. I don't know how I missed it - a local business, offering free-trade & organic coffee & teas, organic health food, local artwork, and a great space. It's actually 3 spaces - a large front room, this cozy smaller room where I am sitting now, and an outdoor area out back. And they have these Almond Tea Cakes - aka little morsels of crack. Just the right amount of moistness, tender cake, and the perfect chew at the edges - they are beyond delicious. I'm watching my sugar intake these days, but this is an indulgence that feels worth it.

My brother Jonn came by on his lunch break to visit me, and then a few minutes later my friend Adrienne showed up, with her new laptop (so tiny, it would have been right at home in "Zoolander"). I feel like the Godfather, sitting here in my small kingdom, with the world at my feet.

I have Carla Bruni crooning in my ear as I write this. Every rainy day should have a little Carla Bruni in it - her voice is like a warm fire and a pair of cashmere socks.

The rain is showing no signs of letting up. My raincoat still has droplets of water on it from when I went to re-stock the meter with money. I don't mind - I am not going anywhere soon.

Monday, January 21, 2008

Yum Woon Sen - Glass Noodle Salad - Two Ways

I have been craving Thai Salad. Maybe it's because I have been eating those make-your-own salads from the deli next to my work almost everyday for lunch. Maybe it's just another attempt of mine trying to eat healthy at home.

Last week I made Laab from ground turkey. I had a bit of the cooked turkey left so I bought these wonderful glass noodle or mung bean noodle or woon-sen in Thai.

From a package of woon-sen, I got two different salad based on what I had in the refrigerator.


Yum woon-sen with cherry tomatoes and cilatro.


One with less noodle but more vegetables - cherry tomatoes and flat-leaf cilantro served over lettuce. And the other one with more noodle and with dry baby shrimp.


Yum woon-sen with dry baby shimp and carrot.


The basic ingredients are the same - the woon-sen soaked in hot water for a few minutes, chopped shallots and chilies, cooked ground turkey (or other meat), fish sauce and lime juice. And whatever fresh vegetable you have that you deem fit to be in the salad. Everything tossed together and served immediately.

I love Thai food. So simple and tasty.

Olive Oil Loaf Cake

My God. A cake without an ounce of butter. A cake made with extra virgin olive oil and yogurt. This might be the recipe I have been waiting for. And it has to be really good because it's from Dorie Greenspan.



I made the cake from all wholewheat flour, half a cup of Agave Nectar instead of sugar, and non-fat yogurt instead of whole fat yogurt and the cake still came out super delicious.

I think the texture and crumbs from my cake looked a little more coarse than the one from original recipe's picture. But I really like it. I could smell olive oil in the cake which went really well with lime.

It's less guilt kind of cake to eat.

Thursday, January 17, 2008

Zucchini Two Ways

It's all about eating more vegetables these days. Michael Pollan says it, Alice Waters says it, and even Jessica Seinfeld wrote a book about how to sneak them into your kids' food, so who am I to buck the system?

We had some nice zucchini left over from Charles's pasta-less lasagne, so I decided to make one of my favorite things, Zucchini Bread. I used a recipe from the Tartine Bakery Cookbook, which is quickly becoming my favorite tome for baked goods. It's a pretty classic recipe, with the addition of Orange Marmalade in the batter (which we had left over from a chicken recipe around the holidays), giving it an sublte, unexpected tang.


I love how sprinkling sugar on the top before baking yields a wonderfully cracked crust on top.


Then I was left with a bunch of shredded zucchini, so I racked my brain for something to make with it. I had remembered how much we enjoyed eating latkes during Hanukkah at the home of one of Charles's clients, and I thought - that's it, I will make Zucchini Fritters! All the taste, not nearly all of the carbs of our favorite potato pancakes. I used a recipe from my new Mark Bittman cookbook, "How to Cook Everything", and then added a really easy roasted pepper sauce that I saw on Rachel Ray (god, how I hate her, I even hated typing her name just now! I am NOT including a link to her site! Damn her and her recipes that are easy and taste really good! *spits*)


They were relatively easy, and soooo delicious! The leftover ones were easy to store and re-heat in the microwave - perfect for lunch the next day. I made a Baby Arugula salad with a simple lemon, olive oil and Dijon mustard vinaigrette, Portobello mushroom scrambled eggs, and the fritters. The sauce was fantastic on the eggs as well.

I could get used to this - veggies are FUN!

Monday, January 14, 2008

Turkey Laab

Laab is a delicious, very spicy Northeastern Thai meat salad. It's usually made with ground pork, chicken or beef. (We don't really eat turkey in Thailand.) The dish is extremely easy to prepare. You basically just mix cooked meat with fish sauce, lime juice, dry red pepper and minced shallot together. One thing that can make this salad different from any other Thai salad is ground roasted rice. It added unique crunch and aroma to the dish. Laab is usually served with a few fresh vegetables - lettuce, cabbage, or string beans.



Ingredients
  • 1 tablespoon uncooked rice - preferably the kind that you use to make sticky rice

  • 1/2 pound ground turkey (or other meat)

  • 1 tablespoon cooking oil

  • 4 shallots - chopped

  • 1/4 cup shredded carrots (optional - we don't add carrots to laab in Thailand - I just happened to have them and thought that I should use them.)

  • A few sprigs of mint - picked

  • Juice from 1-2 limes, to taste

  • About 2 teaspoon of fish sauce

  • 1 teaspoon of dried red pepper flakes

Directions
  1. Roast the rice with a non-stick pan on a stove top until slightly brown. Let cool and grind with coffee grinder.

  2. Cook the turkey in heated oil on a medium high heat stove top. Stir occasionally until the meat is completely cooked.

  3. Toss all the ingredients in a large bowl. Add more lime juice, fish sauce and/or red pepper flakes to taste.

  4. Serve immediately with warm rice and your choice of fresh leaves.

Cranberry Oatmeal Cookies

Enough with cupcakes and full fat cookies. The holidays are over. Time to start eating healthier. This oatmeal cookie recipe from AllRecipes.com was a good start. It only used wholewheat flour and oatmeal. I tried to outdo its health factor by decreasing the amount of butter and sugar and replace them with apple sauce and Splenda.



The cookies came out not bad - chewy and not too sweet - very oatmeal. Because I used Splenda, the cookies didn't expand while baking. I had to flatten the dough before they went into the oven so that I don't get meatball-look-a-like cookies.

Ingredients
  • 1 cup wholewheat flour

  • 3 cups quick-cooking oatmeal

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup Splenda for baking

  • 1 stick butter - room temperature

  • 1/2 cup sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup unsweetened apple sauce

  • 1/2 cup dried cranberries

Directions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

  2. In a dry bowl, whisk wholewheat flour, oatmeal, baking soda, salt and Splenda together.

  3. With an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until well blended. Add vanilla.

  4. Stir in flour and apple sauce. When the mixture is well combined. Stir in cranberries.

  5. Drop by teaspoonful onto prepared baking sheet. Leave about an inch between cookies. They don't expand much. With the bottom of wet tablespoon, flatten the cookies and bake for 12 minutes.

  6. Let cool on cooling rack. I got 40 cookies.

Dinner and a Show


I love "Moodles" almost as much as I love "Dersert". Mmmmm, mmmmmoodles.

I am not sure what "SVegetetables" are, but if they are anything like s'mores, bring 'em on!

It all tastes delicious washed down with a refreshing "Budwise".

Thanks, Emmy's Chinese Restaurant, for the free entertainment delivered with my dinner tonight.

Sunday, January 13, 2008

Read This

Neil Gaiman: How to Talk to Girls at Parties

A friend had told Vic about a party, and Vic was determined to go whether I liked it or not, and I didn't. But my parents were away that week at a conference, and I was Vic's guest at his house, so I was trailing along beside him. They're just girls," said Vic. "They don't come from another planet."

read more | digg story

Friday, January 11, 2008

Best Diner Scene



Predates my 2nd favorite diner scene (John Cusack and Dan Akroyd in "Grosse Pointe Blank") by 27 years. Nicholson is at his best in this quirky and well-written movie. What does a guy have to do to get a piece of toast?

You Can't Always Get What You Want


Well, I have found the first new group of the year whose music I love. I can just picture myself cruising down the road, rocking out to their songs. The band is called the Ting Tings, yet another UK band that has tickled my fancy.

Check out their sound here.

"That's Not My Name" - fun!
"Fruit Machine Live" - catchy!

Now, here's the thing. I cannot find the album anywhere. It's not on iTunes, or Amazon. They don't have a web page and the mySpace page only lists their tour dates.

I guess that the Ting Tings will just have to be "ones to watch" for now.

Wahhhhhh!!!

(Not to worry. I've emailed my cousin in London who is in the music biz. I have faith that she will track them down - the Ting Tings will be mine!)

Eat Food. Not Too Much. Mostly Plants.


The title of this post is a simplified version of Michael Pollan's formula for a successful diet, taken from his new book "In Defense of Food".

Food is a subject that is always on my mind, and especially at the start of a New Year, I am resolved to eat more healthfully. But how to sift through the enormous, and often conflicting, amount of theories and information out there? No carbs? Some carbs? No fats? Good fats? Protein? Food combining? To juice or not to juice?

Diet is a word that I detest. I still have a copy of this Grapefruit, Beet and Hard-Boiled Egg diet I went on about 12 years ago, guaranteed to make me lose weight in a short amount of time. All it did was make me want to kill everyone. It was a long time before I ate those foods again.

I love food. I don't want it to be my enemy. There are very few things in the world that I will not eat (and I have eaten some things that would make a lot of people shudder) - the more simple, regional and fresh, the better. Moving to California made me more conscious of not eating processed foods and the benefits of farmer's markets. But we are also eating out more than we ever have, and even the most moderate grocery store caters to the desires of our inner foodie. I have more $15 jars of jam than I would have ever thought possible.

Not long ago, I was advised by a friend to become more of a food connoisseur and less of a hedonist. Sound advice, but now I have to come up with the parameters around this and put it into action.

I think the key to any successful change is understanding the science behind it. I don't want to blindly follow a regimen laid out by someone else, I want to be able to make my own educated choices and be creative in my selections. I want to continue my lifestyle with modifications that don't feel like deprivation. In other words, I want to become my own nutritionist.

So this book, among others, is on my reading list. I am looking forward to delving into the world of food in a new way, and taking my first bite of healthful living.

Thursday, January 10, 2008

The Hillary Sweater


Sir Edmund Hillary died today, at the age of 88. As I heard this on the news, my first thought was "the Hillary Sweater"!

The Hillary Sweater was one of my major challenges when I worked for TravelSmith Outfitters, as a Menswear Product Manager. At that time, the Men's Division still featured some products that were rooted in the history of travel, and my boss Scott (the company's co-president), was determined that we were going to find and sell the Hillary Sweater, the original sweater worn by Hillary on his climb of Mount Everest. I think that Scott had gone to school with Tenzig Norgay's son and was always fascinated with Hillary. We were going to run that sweater, and I was going to be the one to find it.

Finding this sweater was like climbing Everest. My sherpa came in the form of our Product Assistant, David. He was better at navigating the internet, and had the time to put in the many phone calls it would take to track this thing down. Months went by. We did not find the sweater. It was like climbing Everest in a blinding snowstorm. I began to refer to it as "the fucking Hillary Sweater".

Remember on "Seinfeld" when Elaine worked for J. Peterman? Remember the Urban Sombrero? This was my Urban Sombrero episode. I did not understand the significance of this sweater or why we needed to run it, but Scott was determined and it was my job to get it done.

Finally, we found it. I don't remember exactly how, but we tracked down the original company that made the sweaters, who unbelievably were still manufacturing them exactly as they had been made so many years before. It was a little factory on one of the Shetland Isles in Great Britain, with very limited production and could make only the sizes that their looms would allow. We had to explain in the catalog copy that a size Large was more like today's size Medium, as the specs had not changed in 50 years, when bodies were not Supersized as they are today.

In the end, we didn't sell that many of them. But it gave the Holiday catalog a little romance, and it was definitely something that you wouldn't have see anywhere else. But really, the end product was not what we were most proud of. What was important was the journey, what we learned along the way, and that we didn't give up until we found it. I think that Sir Hillary would have appreciated that life lesson.

My Little Retreat



This afternoon I went to the Legion of Honor to see "Marie Antoinette and the Petit Trianon at Versailles".

What a treat - rich with history, and with an array of objects which give a glimpse of the rich life of the Queen of France, this exhibit was a wonderful escape into another world and time. The Petit Trianon was a retreat that was built on the grounds of Versaille by Louis XV, as a residence for his mistress. She died before it was completed, and his next mistress, Mme du Barry, inhabited it for a time. When the King died, his son Louis XVI, gave it to his young wife, Marie Antionette, as a gift. She loved going there, as it allowed her privacy and gave her permission to be casual, two things that were forbidden at Versailles. She could also design the gardens in the way that she pleased (in more of a rambling, English style), and decorate the way that she wanted.


She comissioned many pieces for her retreat, and each one reflected her personal taste, and showcased the artistry and craftmanship of the furniture makers, painters, and metalworkers of the time. I loved all of the details: so intricate, feminine and elegant, but with a nod to nature in respect to the beautiful, lush surroundings.

The audio tour does a great job of explaining the history of Marie Antoinette, putting to rest the many misconceptions about her, and chronicling the events leading up to her imprisonment and eventual execution. They explain the Affair of the Necklace and give a good idea of the political unrest at the time of Bastille Day and the Revolution. For all of her lavish ways, Marie Antoinette ended her life with nothing at all. She, her husband, and all but one of her beloved children died after being taken from their home, put on trial, and sent to jail. She was 38 when she was be-headed.

Throughout January and February, the museum is offering a a series of Cinema Supper Clubs entitled "The Real Drama Queens". Tonight they are showing Sofia Coppola's "Marie Antoinette", which is an adaptation of Antonia Fraser's biography "Marie Antoinette: The Journey". The other films will be: Anne of a Thousand Days, Elizabeth, Amadeus, Mary Queen of Scots, and Priscilla, Queen of the Desert (I love this choice!). I will definitely be there to see a few of these wonderful movies. What a perfect way to get ready for the upcoming films "The Other Boleyn Girl" (Feb 08) and "Mary Queen of Scots" (starting production April 08), both with Scarlett Johansson, interestingly enough. It is a year for courts and queens!

When I left the museum, with all of the images of gilded objects d'art, sparkling jewelry and intricate textiles in my head, I was amazed to see that a dense fog was surrounding the museum. It was so magical, like time had stopped. As I walked out and to my car, I half expected Marie Antoinette herself to emerge from behind one of the trees to greet me. I would have liked to have spent the rest of the afternoon with her, walking around the grounds and sharing my retreat with her the way she had shared hers with me.

Sunday, January 6, 2008

Mojito Cupcakes or Mint-Lime Cupcakes with Lime and Rum Creamcheese Frosting

I'm on a roll with cocktail cupcakes. Since those margarita cupcakes for the new year party came out so well, I decided to try adapting the recipe for another citrus-y drink: mojito (and because I have a bottle of rum in my cabinet.) These are for a 21st birthday party of my dear friend (and teacher.) What would be more appropriate for a 21st birthday party than a cocktail cupcakes?


The cupcakes didn't dome but it's ok. They taste good and light.


I kept the recipe the same as those margarita cupcakes except that I swap limes for lemon and rum for tequila. I also added about half a cup of chopped peppermint to the cake batter. I think you are supposed to use spearmint in mojito... But my supermarket didn't have spearmint that day.



I wasn't excited about the cake out of the oven. I couldn't feel the minty and limey taste that I wanted. But let them sit overnight, they become much better. Maybe mint and lime zest let out aroma oil and other magic with time...

Day of Kings


Today is Epiphany, or El Dio de los Reyes (the Day of Kings). We were wandering through La Paz on Saturday evening, and visited a local bakery where they were making the Rosca de Reyes, which is the traditional bread that they serve on this day. It is a slightly sweetened bread shaped into a ring, and baked with dried fruit on top. The woman in the shop was kind enough to let me take this picture, and she even had slices for us to try. In France, they make a similar cake called the galette des rois in which a small plastic crown is baked into the cake, and the person who received the piece with this in it is the king or queen for the day. They are then obligated to host a party sometime later in the year.

I talked to a young man in a shop today, who told me that in his village, on Epiphany many children receive presents, similar to our Christmas. Especially the poor children, who normally have no means to have new toys, can visit the houses of people in town who have presents for them. What a lovely tradition - it must be so wonderful to see the children's faces light up as they receive their new toys. And giving to those in need - there is no better reward than that.

An epiphany, indeed.

Friday, January 4, 2008

La Isla Bonita


Sometimes the world feels so small, but then you go somewhere that makes you feel like you have reached the end of the earth. In this case, we are at the very tip of Baja, looking at La Isla de Mujeres, and in the water is the kyack that I had just finished paddling. The beach was perfect, with only a few people around. We at lunch overlooking the sea, and spent the afternoon playing in the sand and water.

I forgot how much I love this part of Mexico. It's so different than what most people picture when they think of Mexico - instead of tropics, the landscape is a combination of desert and shore. Cactuses and palm trees fill the skyline, and in the late afternoon, you can see big pelicans swooping down to catch their dinner in the fish-rich Sea of Cortez.

We are in a very non-touristy part of this area, La Paz. Even though it is the capital, it is much lesser known and different than Cabo San Lucas, which is beautiful on the outskirts, but going out in town feels like you've landed in a Girls Gone Wild segment. Most of the people in the town here are locals, and there is a genuine pride in the local cuisine and heritage. It's very refreshing.

Our hotel, Hotel Perla, has been here since the 1940's. My brother Jonn stayed here several times when he was on an Outward Bound semester a few years ago. It is old-style, very simple and traditional, with a smiling staff and a breezy, laid-back style.

I can see why travelers fell in love with this part of the world years ago, and why surfers and travellers still feel the lure of the place. It's not just the beauty of the area, it is the feeling that you get when you put your toes in the sand, and take a sip of an ice-cold Pacifico. It's a little taste of heaven.

Wednesday, January 2, 2008

Getting Out of Dodge


Last night I went up to wine country to see some of my family who were in town visiting from South Africa. They were staying at the Sonoma Mission Inn, a pretty hotel about 2 miles outside of the main square in Sonoma.

I am always surprised at how rural it is out there, just an hour's drive from San Francisco. I saw cows, sheep, and horses along the road, and even a couple of chickens taking a stroll right outside the restaurant where we ate breakfast.

The pace of life is much slower there, too, in accordance with the relaxed, natural surroundings. After a very nice meal at The Girl and the Fig, we all turned in and got cozy in our rooms. The fire in the fireplace cast a soothing glow on the ceiling, and I remember feeling extremely content as I said good night to my cousin (whose room I was sharing) and closed my eyes. We woke up about 11 hours later, ready to slowly start the day and have some breakfast, with no pressing agenda. It was so nice.

I sometimes forget how easy it is to change your environment just by getting out of town a little bit. Living in Northern California, we are so fortunate to have a multitude of places to visit, whether it is a redwood forest, or a coastal village, or a wine country retreat.

Real Men Don't Eat...

On New Year's Day I decided to put into action a couple of my quasi-serious resolutions:

1/ Don't make resolutions - d'oh! too late.
2/ Don't be wasteful with food - use up what is there before buying something new.
3/ Be more intuitive/inventive with recipes - don't just go by the book.

This, from the woman with over 100 cookbooks.

So as a treat for our sleepy household, I woke up early and decided to make a quiche. It was breakfasty and seemed of medium difficulty, a dish I could whip up in case of last-minute house guests or for a quick Sunday supper with a green salad. I looked a few recipes, none of which were quite right, so I improvised. It turned out great, better than I imagined, and earned me some compliments, which I relished. So here, at long last, is a recipe of my own making. I'll give it the same name as my blog since I am debuting it here :)

"Today's Special" Quiche
Ingredients:
1 9-in. pie crust - home-made or store-bought, unbaked
4-5 slices of bacon - I used beef bacon
1 medium or 1/2 large onion - I used 1/2 of a Vidalia
1/2 C. heavy cream
3 eggs
1/2 C. shredded cheese - I used sharp provolone
Fresh Thyme
Salt and Pepper, to taste
Nutmeg
  1. Heat oven to 375 degrees.
  2. Chop onion and bacon (kitchen scissors work very well on the bacon). Saute together in a heavy pan until the bacon is crisp and the onions start to caramelize. Drain on paper towels and allow to cool slightly.
  3. Meanwhile, roll out the dough and fit into a 9-in pie pan, glass or ceramic.
  4. Whisk eggs and cream together. Fold in cheese. Add about 10 thyme leaves, and salt and pepper.
  5. Spread onion and bacon mixture on the pie dough.
  6. Pour egg/cream mixture over the onion and bacon.
  7. Sprinkle top with nutmeg.
  8. Bake for about 30 minutes, or until egg is set.

Lemon Margarita Cupcakes

I know. Margarita is supposed to be with limes. I had only lemons at the time I made these. What would a girl do in the middle of a cold rainy night trying to make cupcakes without limes? I substitute.

I saw a few margarita cupcake recipes on the internet but I decided to just use my favorite cupcake recipe.

I brought these to the new year party and they were a hit. One of the guys said they were the best cupcakes he had ever eaten. (He was slightly drunk and thought I hit on him when I asked if I could quote him.)



Ingredients (I got 40 small cupcakes)
  • 2 sticks butter - room temperature

  • 2 cups sugar

  • 4 eggs

  • 2 3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup buttermilk

  • lemon juice and zest from 2 lemons

  • 2 tablespoons tequila


  • 1 stick butter - room temperature

  • 1 bar cream cheese

  • 2 cups confectioner sugar

  • lemon juice and zest from 2 lemons

  • 2 tablespoons tequila


Directions
  1. Preheat oven to 350 degrees. Line muffin pans with liners.

  2. With electric mixer, beat 2 sticks of butter and 2 cups of sugar together until light and fluffy. Add eggs one at a time. Beat well after each addition.

  3. In a separate bowl, whisk flour, baking powder, baking soda and salt together.

  4. Alternately stir flour mixture and buttermilk into the batter in three batches.

  5. Add lemon juice, zest and tequila.

  6. When the batter is well combined, spoon by tablespoonful into prepared muffin pan. Bake for 17-18 minutes.

  7. When the cupcakes completely cool, prepare frosting by beat all the ingredients together until light and well blended. Generously frost each cupcake.

Chocolate Black Sesame Shortbread Cookies

My first shortbread cookies - people said they are not sweet enough but I like them. These shortbread cookies are dangerous. The recipe calls for 3 sticks of butter. Three! Three! I think this is the first time I use 3 sticks of butter in one baking.



I ground 4 tablespoons of black sesame seeds and add them with half a teaspoon of sesame oil to the cookie batter. And roll cookie logs on black sesame seeds before cutting them to make these. I like it - this combination of chocolate and black sesame. Black sesame by itself doesn't have much taste or smell but it add unexpected crunch to the cookies.

I still have more black sesame left. Maybe I'll try wholewheat black sesame cookies next.