KOREAN CRAVINGS

Once upon a time, I lived in Atlanta and worked in the wonderful world of insurance. (No sarcasm here!!) I used to LOVE taking brokers to the suburbs between Dunwoody and Chamblee on Peachtree Road (unlikely, a ‘Peachtree’ in Atlanta, I know!) to Hanwoori Korean Restaurant.

Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!

Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’

TASTE of KOREA FRIED RICE -- Serves 4

I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!

Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)

toasted sesame seeds, for garnish

Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!

In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)

Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)

*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.

**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC

If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.

EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes

We love the way this salad's clean, fresh flavors brighten up the winter dinner table.

Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.

2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.

KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides

Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”

1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional

In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.

HELPFUL WEBSITES:

Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx

Trader Joe’s http://www.traderjoes.com/index.asp

Elephant Tea and me!

This weekend was extra special! It was my birthday AND my 1st Mother's Day!!
Saturday I had the kids solo -- as hubby was judging a BBQ Competition in Morgan Hill, CA.

The kids and I had a nice breakfast of satisfying oatmeal with blueberries and toasted almonds, juice and milk. There was an envelope with our little guy’s name on it at his spot at the table. He asked if he could take me (and his sister) to lunch – his treat! After some playtime we went to get the little man a haircut and came home so he could change into his tee ball uniform. We went to lunch and had a great time. He was so proud to order and pay the gal at the counter! The tee ball game was fun to watch from the shade of a tree – the breeze was blowing and the kids showed good improvement of their skills. After naptime we had leftovers for dinner – a variety of noodles and salads. Hubby had a bowl of cereal… his “meat stomach” was full up!
My 1st Mother’s Day and birthday was wonderful!! My son and husband made all of our meals on Sunday....

Breakfast consisted of: scrambled cheese eggs with "sautéed topper" (a mix of crimini mushrooms, bell peppers, onions and scallions for garnish), crispy turkey bacon, huge fresh blackberries, and Elephant Tea!

After a couple of miles walking on the American River Parkway (one of the most fabulous amentias in the Sacramento area!!) we enjoyed a picnic lunch. We had ham and cheese sandwiches with quick slaw (coleslaw), wild rice salad, pretzels and dried fruit crisps! As a special celebration beverage, we had Trader Joe’s Blood Orange Sparkling Juice.

The gentlemen prepared dinner while the ladies took a walk around the neighborhood, stopping in to visit at 3 houses. We returned from our walk to a lovely smelling dinner on the table – Rosemary Roasted Chicken with Yams and Brussel Sprouts. And what is that delicious smell coming from the oven?? A gingerbread cake!! WOW! Life is good!

SATISFYING OATMEAL -- Serves 2 to 3

2 cups milk - I use rice drink to be kind to my little one's belly
pinch of salt – I use Kosher or sea salt
2 heaping TBSP dark brown sugar (light or golden brown sugar will do)
1 cup old-fashioned oats
a few scratches of nutmeg or a very small pinch of ground nutmeg, optional
1 TBSP butter, optional (I never add this and frankly I don’t miss it)
½ cup dried or fresh fruit, optional
¼ to ½ cup toasted nuts, optional

In a large saucepan, bring milk, salt and brown sugar to a boil – do NOT walk away; it has a tendency to boil over. Once liquid is at a boil, add oats. Stir gently for one minute, then as it comes back to a boil, reduce heat to simmer. Allow to simmer approximately 8 to 10 minutes or until tender.

*Note: If using quick-cooking oats, the oatmeal will cook more quickly. If using 5-grain hot cereal blend, increase the liquid by ½ cup. Sometimes I substitute juice for a portion of the milk and then don’t put in the brown sugar. –TC at home September 2009.


ELEPHANT TEA -- Serves 3 to 4

I created this tea so that we could share it with the kids and we’d all be happy with the beverage! ;) I brew and serve my tea in a ‘Brown Betty’ teapot with a handmade wool elephant cozy cover, complete with button eyes. The teapot and cover are cherished gifts from my Aunt Ellen – so loved for the whimsy and because it keeps my tea nice and hot!

1 cup juice, heated until HOT (in microwave or stove top) (apple, cranberry or white grape seem to work best!)
2 cup just boiling water
2 fruit-flavored green tea bags – I use Celestial Seasonings Raspberry Gardens Green Tea

Preheat your teapot with near boiling water at least 5 minutes. Discard ‘warming water.’
Immediately add HOT juice, boiling water and tea bags; place lid on teapot and steep 4 minutes. Remove tea bags and serve.
Be sure to warn little ones that the tea is HOT! --TC at home May 2010.


QUICK SLAW -- Serves 3 to 4

Hubby and I initially created this to go on fish tacos! It’s also great with BBQ pork, on sandwiches and as a side dish!

1 (10 oz) bag angel hair cole slaw (fine shred cabbage)
3 to 6 TBSP Thousand Island Dressing - we use Ken’s Steak House Brand
Geasoning or salt and pepper, to taste

In a large bowl toss cabbage and 3 TBSP dressing until cabbage is well-coated. Season and let stand at room temperature 30 minutes prior to eating or cover and refrigerate about 4 hours. If you like your slaw crunchy like we do, you won’t refrigerate it for more than 3 hours! --TC at home Summer 2008.

Websites of interest:

Morgan Hill NO BULL BBQ Competition -- http://www.mhnobullbbq.com/

American River Parkway – Sacramento to Folsom, CA -- “The ARPF cares for the 23 miles, and about 5,000 acres of the American River's foreshore between the Nimbus Fish Hatchery and the confluence with the Sacramento River. “
http://www.arpf.org/index.shtml
ARP map (page 2): http://www.arparkway.org/pdf_files/ARPmap.pdf

"DIRTY ORZO' is just plain delicious!

I am very fortunate in the fact that my husband is a wonderful cook, plus he usually does the dishes every night -- yes, he is a "KEEPER!!" His specialty is using up all the odds and ends in our fridge and pantry and making something delicious. Here is one of his, and my, favorite creations!! And for a bonus, a variation of his recipe that I created last week -- Dirty Orzo Stuffed Peppers!! Enjoy our comfort food with a nod to New Orleans!

“G$’s DIRTY ORZO” (GREG’s SAUSAGE & CHICKEN OVER ORZO)

Olive oil
3 Sweet Italian sausages, casings removed1 red pepper, seeded & small dice
½ medium white onion, small diced
1 TBSP minced garlic
2 marinated & grilled chicken breasts, large dice
fresh Thai basil, chopped
Olive oil
Siracha hot sauce
5 TBSP tomato puree
1 chicken broth packet (or one bullion cube)
½ cup water
½ cup white wine
1 TBSP cornstarch
Geasoning OR salt & pepper, to taste
1 ½ cup cooked orzo pasta (or other pasta, noodles or rice)

In a large sauté pan over medium-high heat, brown the sausage in 1 TBSP olive oil. Break up the sausages while sautéing. Remove sausage & sauté the aromatics (peppers, onions and garlic) in the fond (bits and sausage fat left in the pan) until they begin to soften – you may need to adjust the heat, as you do not want to brown the aromatics.

Meanwhile, make a quick pesto mixing enough basil, olive oil, and Siracha to equal about 1 Tablespoon. Add the pesto and tomato puree to the aromatics. Add the cooked chicken and sausage back to the pan.

Make chicken boullion using water & wine (or add pre-made broth or stock) and whisk in the cornstarch. Pour into pan and mix well.

Simmer over medium-low to medium for about 10 minutes. Taste & adjust seasonings. Serve over hot pasta, noodles or rice. –Courtesy of G$ -- September 11, 2005.

*TC’s Variation: DIRTY ORZO STUFFED PEPPERS
Omit the sausages & chicken breast, but use 20 oz. pkg of Jennie-O Italian Seasoned Lean Ground Turkey.
Heat a large pan over med-hi heat, spray with olive oil once hot. Sauté sausage, breaking up with a hand-held potato masher as it cooks. Add ½ a medium sweet onion (diced), one bell pepper (seeded and diced), and 1 tsp minced garlic (more if you desire). (If you’d like to make it spicier, add a pinch of crushed red pepper flakes at this point.) Sauté until vegetables are soft and translucent.
As vegetables sauté, add 4 oz. orzo to well-salted boiling water, cook 6 to 8 minutes, draining when al dente.
To the sausage mixture, add 4 oz. pesto (I used homemade that I keep pre-portioned in the freezer), 3 TBSP tomato paste, 1 medium tomato (seeded and diced), and ½ cup chicken stock (I use the cooking water from the orzo and 2 packets ‘Herb-ox Sodium Free Instant Broth & Seasoning.’ Stir in 3 TBSP grater Parmesan cheese and ½ to 1 tsp of Geasoning. Taste and reseaon if necessary.

Preheat oven to 350 degrees F. Halve 3 to 5 bell peppers from top to bottom and remove seeds. If necessary, slice a small sliver from the rounded outer part of the pepper half to enable it to stand. Fill the pepper halves with the orzo mixture and place in baking dish. Pour another ¼ to ½ cup of stock around the base of the peppers and cover baking dish tightly with foil. Put into preheated oven for 25 to 40 minutes or until peppers are just tender. Remove foil and sprinkle tops of peppers with more Parmesan cheese. If desired, broil on high 3 to 5 minutes until lightly browned. ENJOY! --TC

A Weekend of Respite - Around the World, Northern California Style!

This past weekend (in February, I've been a tad busy!) my husband surprised me and whisked me away for a Friday surprise! We drove from Sacramento down I-80 westward toward the Bay Area. We watched wave after wave of dark stormy clouds interspersed with brilliant sunshine as they marched from the Pacific to the Sierras...

Eventually we headed to the northwest and meandered through the hilly farmland toward the coast. After crossing two flooded portions of winding road we wound upward from a tree-line lane to emerge in Bodega Bay. What a treat! (Years ago I had booked a trip for my co-workers here, but I never had the pleasure going on that trip! A dream from the late 90's finally realized!)

Cozy, yet understated, our accommodations at the Bodega Bay Inn were right up our alley! We prefer B&Bs (although they are sometimes quirky, they are usually welcoming and comfortable) and place this had that feeling. Our room was HUGE with its own private terrace facing the water. Although the bay was hidden by lush greener, we were able to hear the fog bell (proper name? didn't have them growing up in the Florida Keys!!) into the morning through our open window! The hallways are hung with local artwork and the common area doubles as the breakfast room in a sunroom with self-serve assortment of teas, coffees, bread (with butter, jam, Nutella and Peanut Butter offered), cereal, oatmeal, and milk (soy, whole and low-fat).

We walked across the parking lot to dinner - Bonus! At Terrapin Creek Cafe our meal was presented with none of the pretension that you usually find in restaurants of this quality. Best description I can give: an upscale, yet non-fussy bistro, with a friendly neighborhood feel. We chatted comfortably with the staff and met a lovely couple at the table next to us.

Our culinary pleasures included: Oysters on the Half Shell w/ Shallot & Fennel Mignonette; Pan-Seared Scallops w/ a Warm Chorizo Vinaigrette, Honey Crisp Apple & Fennel Salad; Ahi Tuna Poke - Marinated Seaweed, Toasted Pine Nuts, Tobiko, Soy-Yuzu Vinaigrette; Braised Osso Bucco - Creamed Spinach, Cipollini Onions, Roasted Clamshell Mushrooms, Natural Jus; Alaskan Black Cod - Baby Bok Choy, Shitake Mushrooms, Manila Clams, Salted Black Bean Sauce; and a delightfully light, yet satisfying Oreo-laced cheesecake. (At that point, I was so entrhalled in chatting with the couple next to us that I didn't pay too much attention to the dessert! If you know me, you won't find this hard to believe!*) If I had to pick, my two favorite offers of the evening were the Ahi Tuna Poke & the Osso Bucco -- see photos below:

The proprietors of Terrapin Creek Cafe, Leah and Andrew, are doing a magnificent job and we both hope to enjoy their restaurant again in the next few months! (Having two young children -- this is a very high compliment from the two of us!)

*Special side note: Thank you Katie and John, we are very flattered and very appreciative of your kindness!

Saturday morning started with breakfast at our inn and continued with a gentle stroll along the cliffs at Westside Regional Park. Features at this park included vibrant green hills (in March anyway!), sightings of gray whales (seen migrating twice a year from this perch by many, but they proved elusive the day we visited), the view of Bodega Bay back across the harbor, and cresting waves of the Pacific that would please most surfers -- if it weren't for the daunting rocky spires and massive mounds jutting through the surf!!

We had a clear drive heading South through Marin County into the city over the Golden Gate Bridge... sailboats, container ships and oil takers jockeyed for their lanes in the brilliant bay below, just as the tourists, wanna-be cyclists and dog walkers did on the narrow walkways flanking the sides of the bridge.

We joined our lovely Costa Rican friends for a Cantonese feast at Lichee Gardens. This restaurant has been in business since the 80's. (Our friends started coming here when someone "took them under their wing" and decided to play tour guide to them throughout the Bay Area over the few years.... Lichee Gardens used to be really well known for their dim sum, but reverted back to their true Cantonese roots a few years ago.) The spare ribs are one of their signature dishes and they did not disappoint! Neither did the special noodle dish which featured an entire Dungeness crab and the Walnut Prawn dish. Their steamed goyza (or pot stickers) had a thicker than normal dough, but they too were delicious. *Next time we are ordering ahead: The Chicken Stuffed with Sticky Rice came very highly recommended by two staff members.
Having some extra time on our hands the four of us went over to the Victorian Pastry Co. We purchased a box of fabulous cookies to share with our friends and their daughters. My favorites were a cocoa-shortbread meringue with hazelnuts!! The custard-filled Eclairs and Napoleons were screaming out my name, but fortunately I just had a very satisfying lunch at Lichee Gardens!! (When I see the decadent pastries and cookies displayed so beautifully, I long to work in a bakery again! Maybe one day...)

Next stop, mostly for the boys, we crossed over to Little City Meats on the adjacent corner. Old school, Italian meat market with an impressive display of steaks, roasts, bone-in legs, fresh sausages, etc. There are basic recipes hanging on hand painted boards from the ceiling and typed up recipes offered along the top of the refrigerated meat cases. Ya gotta love it!
A Scavenger Hunt Like No Other -- Jayson Whetcher's CHINESE NEW YEAR TREASURE HUNT http://www.sftreasurehunt.com/hunts/chinese_new_year/index.html

We have an annual date with some friends. We are a team of treasure hunters. What is the booty we are seeking? Cake and champagne, but of course! That is what we have been striving to win for the past few years! Brainstorming over word puzzles, we begin our adventure at the Ferry Building. We spend the next four hours 'speed walking' ;) as a group, locating answers to clues throughout Chinatown, Telegraph Hill, North Beach and back again. We turned in our answer sheet with about 8 minutes to spare! Whew!

We, team Tiger Beat Dragons, solved 14 or 16 clues this year!! Our standings have yet to be posted for this year's hunt, but we are confident we have moved up in the rankings! (Last year in the Year of the Ox, our team, The Dewey Oxbergers, finished 71st by solving 12 of the 17 clues the Beginner's Category... )

Physically taxed (the pedometer showed we walked over 15,000 steps on the hunt) and mentally exhausted, a late dinner & a cold beer were in order! We headed to DuPont Thai in North Beach. A round of Chang beers was followed by the delicious Thai Samosas! Ahhhhh! Next to appear were DuPont's Wings -- pork and noodles stuffed into huge chicken wings and deep fried. Crazy concept, yet tasty! My husband ordered spicy noodles, they tasted great, yet had a heat that crept up and kept attacking your taste buds once swallowed! (*Eat your cucumbers, Hunny!) The traditional Pad Thai was ordered, so was an assortment of curries: Duck Curry, Red Curry with Chicken, & Pumpkin Curry. All were well received. Hubby and I agreed hands down that the most delicious dish sampled was the Spicy Catfish (pictured below) -- sweet and spicy, light fried outside, beautifully cooked inside! (We were forewarned by our local friends to eat it in house at DuPont That, as during delivery the dish looses its fabulously crispy outer crunch!)
Sunday we awoke to a clear day in North Beach!! Our hosts' were off to Chinese Mass, but said if we hung around, they'd have brunch with us! I needed coffee. Best choice: Coffee at the Kelly's Apartment -- the view of SF Bay is stunning from their balcony... a true San Francisco View: assorted buildings jutting here and there, laundry drying on lines, ships of all shapes and sizes slipping around the Bay, not to mention an unobstructed view of Coit Tower if you glance across their master bedroom balcony! (After living in Atlanta nearly 10 years and criss-crossing the country numerous times I still think that this is the only "City" in which I could live... provided I had the fantastic views that our friends get to enjoy!!)

With our tummies grumbling, hubby and I walked a few short minutes to Curly's Coffee Shop. This diner has the basic American faire, plus Japanese rice & noodle dishes. Nothing fancy, just good, consistent food at a fair price. Their omelets are fluffy and stuffed with goodness! Oh yeah, don't forget the bacon!

Saying goodbye to our friends we set out for home. If time is not an issue, we usually opt for back roads. Hubby suggested we meander from San Fran up to I-580 to CA-4, then sidle alongside the river on Hwy 160. As we crossed the tall-arching toll bridge (which reminds me of Card Sound Bridge in North Key Largo, FL) leading from Bridgehead, CA, we soon joined a Delta traffic jam on Sherman Island. After about 10 minutes, a passing motorist yelled out her window: "Bridge's out!" We were forced to turn around and make the most direct detour toward Stockton.... We we not deterred, the mantra in our vehicle is: "You are heading in the right direction!"

It was now late afternoon, so using the "Around Me" app on hubby's iPhone, we selected a restaurant called The Waterfront Bar & Grill. We walked into the converted warehouse finding only one office and one restaurant open. The restaurant was overrun with a Cookie Lee party, so at the suggestion of the gentleman behind the bar, we headed to Arizona Puerto Vallarta Restaurant. The traditional decor of zarapes, neon cerveza signs and a framed picture of Jesus was elevated by the sombreros-turned-light shades over each of the booths. The staff was friendly and food was basic, yet delicious -- just what we needed. My soft tacos had incredibly tender and flavorful white and dark meat chicken, and the chile relleno had just a tad too much egg coating for my taste. The hubby's steak and shrimp were nicely cooked and well seasoned. (Nothing irks me more than food that is not seasoned, well except maybe horrible customer service!!) I bet we'll come here next time we're in town with the kids in tow!

What a weekend!! I got to unwind with the hubby, stroll on cliffs above the Pacific Ocean, participate in a brain-racking Scavenger Hunt with friends, eat in a lovely casual bistro, a former dim-sum joint, a Thai, a Japanese-American diner (the former 3 in North Beach!), and a Mexican Restaurant on an unplanned detour on the way home!! Crazy, yet so much fun, for a couple of food-a-phile gypsies!

Wonder where we'll head next?!?....

_____________________________________________

Bodega Bay Inn

CA Highway One, 1588 Eastshore Road, Bodega Bay, CA 94923

(707) 875-3388 -- http://www.bodegabayinn.com/

Terrapin Creek Cafe / Restaurant
1580 Eastshore Road, Bodega Bay, CA 94923
Open: Thursday - Sunday, (707) 875-2700 - http://www.terrapincreekcafe.com/
Please join us for our Winemaker's Dinner with Scherrer Winery on Thursday, March 18th. The cost is $75 per person for four courses with wine. Please call (707) 875-2700 for reservations.CLICK HERE TO SEE THE MENU

Lichee Garden (North Beach)
1416 Powell Street, San Francisco, CA 94133
Daily 11:00am- 9:00pm, (415) 397-2290 - http://licheegarden.ypguides.net/

Victoria Pastry Co. (North Beach)
1362 Stockton Street, San Francisco, CA 94133

Mon-Fri 7-7PM, Saturday 7-9PM, Sunday 8-6PM(415) 781-2015 http://www.victoriapastry.com/

**2nd Location in Marin County: Greenbrae, CA (415) 461-3099

Little City Market (North Beach)

1400 Stockton Street, San Francisco, CA 94133 (415) 986-2601 or 415-397-6854

DuPont Thai (North Beach)
1398 Grant Avenue, San Fransisco, CA 94133
Dine In, Take Out & Free Delivery - (415) 981-8008 - http://dupontthai.com/dupontsf.htm

Curly's Coffee Shop (North Beach)

1624 Powell Street (between Green St & Union St) San Francisco, CA 94133 -- (415) 392-0144Mon., Wed-Fri. 8:00 a.m. - 2:30 p.m.; Sat-Sun. 7:30 a.m. - 3:00 p.m.

Arizona Puerto Vallarta Restaurant
11 N Center Street, Stockton, CA 95202 -- (209) 937-0925

Hours "Most Days": 7am - 4:30pm; Friday 7:00am-6:00pm

Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

Ooooh La La... FRENCH ONION SOUP

This is a very rich soup... I like to pair it with a nice, simple green salad (dressed lightly with oil and vinegar or a light vinaigrette) and a glass of red wine. Personally because of the richness of this soup, I can only eat a cup -- but by all means, help yourself to a bowl! --TC


FRENCH ONION SOUP WITH MUSHROOMS, GARLIC TOAST AND GRUYERE Serves 4

4 bacon strips *May use a little oil instead! --TC
6 Maui or Vidalia onions (3# or 8 cups), thinly sliced
1 pound white mushrooms, quartered *Criminis, portabellas, & your favorite fresh or reconstituted dried mushroom will work nicely! --TC
1 tablespoon balsamic vinegar
1 cup burgundy wine *I use any red wine available! --TC
2 teaspoons dried oregano *I like fresh thyme - about 4 sprigs! --TC
3 quarts chicken stock
Kosher salt and freshly ground black pepper
1 baguette, sliced
Extra-virgin olive oil
1 garlic clove
2 cups grated Gruyere cheese *Swiss or Provolone or Jarlsburg work, too – but Gruyere has a lovely nutty taste! --TC
1/4 bunch fresh chives, chopped, for garnish

In a large saucepan over medium-low heat, fry the bacon until crisp. Remove the bacon to a plate lined with paper towels to drain, then crumble and set aside for garnish.

Sauté the onions and mushrooms in the bacon fat until soft, about 10 minutes.

Add the vinegar, wine and oregano. Cook down for 20 minutes, stirring frequently, until the onions caramelize and the wine is nearly gone. Pour in the chicken stock and simmer gently for 1 hour, stirring occasionally. Season with salt and pepper.

In the meantime, preheat the oven to 350 F. Brush each side of the bread slices with oil and place them on a cookie sheet. Bake for 10 minutes until toasty and golden. While the bread is still warm, rub both sides with the raw garlic.

Ladle the soup into 4 ovenproof bowls that are sitting on a cookie sheet. Float the garlic croutons on top of the soup and cover with about 1/2 cup of grated cheese. Stick it under the broiler and broil until the cheese melts and is bubbly. Garnish with the reserved crumbled bacon and chopped chives before serving.
--www.foodtv.com Copyright © 2002 by Tyler Florence. Tyler Florence is host of The Food Network’s “Food 911.”

Quick Pasta Using Pantry Staples

We've all been there: The clock is counting down the last few hours of the 'work day,' and dinner has slipped your mind - until now!
I was definitely there today!! As I hunted through my pantry, I decided to make TUNA PUTTANESCA.
I always keep a variety dried whole wheat pastas, tons of canned products (I am the princess of purchasing items on sale -- thanks mom!!), not to mention the aromatic staples (garlic, onions, celery & carrots) around... Some other items I cannot live without include: capers, olives, roasted red peppers, artichokes, lemons &/or limes. There is something to be said about a well-stocked pantry!!!

TUNA PUTTANESCA ("Pooh-ttanesca a la Hunny") Serves 6

Ok, my sweet and wonderful husband (aka "Hunny") is not the biggest fan of tomatoes and olives, so I tweaked various recipes into this one to please his taste buds. Next time (per his subtle suggestions) I'll add roasted red peppers and per my taste I'll increase the pepper flakes, lemon zest, and parsley! A great light and satisfying dish! No bread needed, but a shared bottle of wine always sweetens your just rewards!

Kosher salt or Sea Salt, 2 large pinches (about 2 TBSP)
1 (1#) box Barilla PLUS M Penne (this means extra fiber, protein & Omega-3 Fatty Acids) or just use 1# dried whole wheat pasta
4 TBSP olive oil – I did 2 TBSP Light tasting olive oil & 2 TBSP Extra Virgin Olive Oil
6 cloves garlic, grated finely on a microplane (makes them 'melt' into the sauce!)
2 tsp red pepper flakes, to taste *I'd increase by 1-1/2 or 2x's next time
**2 medium tomatoes, diced (for Greg I remove most of the insides)
**2 TBSP sun-dried tomato paste, PLUS 1 ½ cups of starchy pasta water
2 (6 oz.) cans Albacore Tuna in Olive oil, drained (used Trader Joe's brand)
1 (13.75 oz) can artichoke hearts, cut into pieces (your preference, I prefer 1/3rds from leaf to heart)
½ cup medium pitted California olives, roughly chopped (about ½ a can)
1 heaping tsp capers, chopped
½ cup (4 oz.) white wine, dry is nice, but whatever you're drinking should suffice! (I actually used Sea Ridge Chenin Blanc)
2 medium lemons, zested ***increase to 3 lemons next time!
1 handful of fresh parsley leaves, finely chopped (about 3 TBSP)
Sea salt & fresh cracked pepper, to taste

**Note: Instead of fresh tomatoes and tomato paste, you can substitute 1 (about 15 oz.) can diced tomatoes – you may need to decrease the amount of pasta water, use your best judgment!

Bring a large stockpot (at least 6 QTs) with about ¾ full of water to a rolling boil. Add two large pinches of salt, then the penne pasta; set timer for 8 to 11 minutes. [Tip: cover the pot to bring to a boil more quickly, but once you add the pasta, leave pot uncovered.]

With a few minutes left in the pasta cooking time… in a large high-sided skillet over medium heat, add olive oil, garlic and red pepper flakes; sauté 2 minutes – taking care to NOT brown the garlic. Add the tomatoes and tomato paste, sauté 1 minute. Add the tuna, artichoke hearts, olives, and capers; sauté 2 to 3 minutes.

Add HOT drained pasta and up to 2 cups of reserved hot pasta water and toss to thoroughly coat. Re-season if necessary and enjoy immediately!
–Courtesy of TC (dubbed "Pooh Bear" by hubby "Hunny" -- yes, we are that cheesy!!) – orignially created February 2008.