Minnie Eat World

Thursday, Dec. 3: Get Your Brazil on! with Slow Food Boston

noreply@blogger.com (About Minnie) — Wed, 02 Dec 2009 20:55:00 +0000

Brazilian Cocktail Party, Part 1 This December Slow Food Boston is kicking off a series exploring the food traditions of local immigrant groups. First stop: Brazil! Nazare and Washington—two of the volunteer cooks for our upcoming festa—and I are here at Casa de Carnes Solução, a Brazilian butcher shop on Bow St. in Somerville. We're shopping for the ingredients for pão de queijo, rolls made from manioc and cheese from Minas Gerais, region of origin for most of Massachusetts' estimated 75,000 to 230,000 Brazilians. Let's take a look inside!

Brazilian Event Promo Shopping from Slow Food - Boston on Vimeo.

We hope you'll come by on December 3rd for a frosty caipirinha, piping hot cheese rolls and 7 other delicious appetizers prepared by the Brazilian staff of the Massachusetts Alliance of Portuguese Speakers (MAPS), our host and partner for the event. Proceeds will be donated to their AIDS/HIV Prevention & Education Program. Brazilian Cocktail Party Thursday, December 3rd, 6:30-9:30 pm Massachusetts Alliance of Portuguese Speakers 1046 Cambridge Street Tickets $20; reserve them here.
Next up: a Vietnamese picnic in spring 2010.
Anastacia Marx de Salcedo, Slow Food Boston

The Rules of Turkey Engagement

noreply@blogger.com (About Minnie) — Tue, 24 Nov 2009 06:33:00 +0000

I am feeling the joyous Thanksgiving buzz all around me. The grocery stores are jammed with people, casual conversation inevitably turns into discussions of where to get a good deal on turkey, and more importantly how to cook that darn bird. What a great holiday, all centered around cooking, eating, and being with people you love. Because so many of you want to know, here are my rules for Turkey engagement:

1. Do not be afraid. Embrace the challenge and put all the love you have into your turkey, there's no one way to turkey. Turkey IS the way.

2. To brine or not to brine. This is a hot debate in around Thanksgiving. Soaking your turkey in a mixture of salt, water, herbs & seasonings is intended to give you a juicier bird. I will brine this year, since I am already devoting myself to 2 days of cooking, so why not? But don't get all worked up about brining, just throw in some extras that you already have around for your other dishes.

* 1 cup kosher salt
* 1/2 cup light brown sugar or regular sugar
* 2 gallon water or vegetable stock
* 1 tablespoon black peppercorns

Feel free to throw in some lemon, orange peels, fresh sprigs of thyme, parsley, a bay leaf, a little beer, white wine, maple syrup, whatever floats your boat. Place your defrosted turkey breast down in the brine for 8-16 hours. Weigh down if necessary. Flip bird halfway through brining. Keep in refrigerator or a cool area of your kitchen.

3. Don't play guessing games. Buy a thermometer and stick it in the widest section of the breast, it should read between 161-165 degrees, and in the joint between the thigh (without touching the bone), it should be 180 degrees. The juice should run clear. If you can help it don't poke it too much, or the juices will escape.

4. Keep it simple. I'm doing my turkey with a simple butter and herb mixture from Saveur's recipe.

Pat your turkey dry with paper towels. Season turkey all over and inside the cavity with salt and pepper.

Combine the following:
12 Tbsp UNSALTED butter, softened
2 TBSP finely chopped sage & thyme
2 tsp paprika
2 tsp light brown sugar

Rub the herb butter mixture all over your turkey, and under the skin, where the breast is, like Julia Child. Save some butter mixture to melt for basting.

Pre-heat oven to 500 degrees. Set turkey on roasting pan with rack on the lowest part of your oven. Pour 2 cups of water in the bottom of your roasting pan and roast bird for 30 minutes, baste with butter once. Then reduce temperature to 350 degrees and bast occasionally until your temperature reaches the guidelines listed above. Cover loosely with foil and let it sit for 15-30 minutes before carving.

5. We love stuffing, but not in the bird. Make your stuffing separately from the turkey. I know it's called stuffing -or dressing if you're in the south- but it will just mess up your bird, because by the time the stuffing is cooked your bird will be dry and overcooked, or worse, you could give yourself food poisoning.

Instead fill your turkey cavity with this mixture:

1 medium carrot, chopped
1 medium onion, chopped,
1 rib celery, chopped
orange or lemon slices, some leftover sprigs of fresh herbs

****Here is a great stuffing/"dressing" recipe from Food Network's Tyler Florence with sausage and chestnuts!

6. What to drink? The herbs and butter in this turkey will be great with a New Zealand Sauvignon Blanc.

7. I'm from New England, so you got to have FRESH cranberries. Here's an easy, refreshing cranberry sauce:

1 seedless orange
1 12 oz. fresh cranberries

pulse in food processor, add 3/4- 1 cup sugar according to your taste, some thyme if you have it.

Makes 2.5 cups

8. Have a wonderful, joyous, food coma-inducing Thanksgiving! I hope you have many things to be thankful for!

Free Asian Street Food Cooking Demo at Surfas!

noreply@blogger.com (About Minnie) — Wed, 07 Oct 2009 16:28:00 +0000

Saturday, October 10, 12-1 PM @ Surfas Chef's Warehouse

Asian Street Foods with Chef Minnie Luong

Do you crave colorful bites bursting with big Asian flavors? Join Chef Minnie at Surfas for a FREE cooking demo and learn the secrets to creating fiery Korean BBQ tacos, fresh Vietnamese spring rolls, and fragrant lemongrass chicken Banh Mi sandwiches. It’s so easy you can do it at home, in a truck, or on the street.

Street Cred:

Minnie Luong, a private chef, food writer, and cooking teacher, grew up eating in the bustling streets of Boston’s Chinatown. She has cooked in professional kitchens, high profile private homes, and for large scale catering events. She is the author of a popular food blog called, MinnieEatWorld.Com and the editor of Hungry? Boston: the Lowdown on Where the Real People Eat, a restaurant guidebook featuring local eats from secret food trucks, to historic diners and hole-in-the-wall Mom and Pop joints. Her work has been published in The Boston Globe, Where to Eat Magazine, The Somerville News, Boston’s Weekly Dig, and Swindle Magazine.

Top Chef Fabio Sighting!

noreply@blogger.com (About Minnie) — Thu, 27 Aug 2009 23:36:00 +0000

LA is the limitless land of celebrity sightings. I could indulge you on some of the very ordinary celebs I've come across, but that would be boring. I get more of a kick out of cooking for these illustrious stars and yes, I can say I've made food that has touched the lips of Brad and Angelina.

But when I ran into Fabio Viviani, of last season's Top Chef, I transformed into an aggressive picture taking seeker, and he was gracious enough to pose with my bulging eyes. Fabio even offered me a job, cooking at his Cafe Firenzi restaurant, which I think it was nice gesture, but all I really wanted was this picture.

So there you have it, my Top Chef geek moment.

A Quick Bite of Heaven

noreply@blogger.com (About Minnie) — Fri, 21 Aug 2009 19:14:00 +0000

Some vegetables, such as portabello mushrooms, can have a meaty quality to them. For me a dense, juicy, slice of a summer ripened heirloom tomato is the kobe beef of vegetables. From the corner of your eye they even resemble a rare piece of steak or tuna, but without the price tag.

So, when all I had in the kitchen was an heirloom tomato, a garlic clove, a basil plant, and a half a baguette, I did not despair, because it was exactly enough to create a light, but soul satisfying lunch.

Recipe:

1. Slice a garlic clove in half lengthwise and rub on an oven warmed baguette.
2. Drizzle with olive oil.
3. Place a slice of your tomato on top. Season with salt & pepper; drizzle more olive oil.
4. Garnish with torn basil leaves.

If this takes you more than 5 minutes to make, you're over thinking it.

Tips on Heirloom Tomatoes:

1. I recently got a a variety box at Trader Joe's for only 5 bucks!
2. Fry the green ones in a bread crumb mixture (see my post on Fried Green tomatoes)
3. Grill think slices to get a nice smoky, carmelized taste.
4. NEVER refrigerate your tomatoes, unless you like them mealy. Think MEATY not MEALY.
5. Don't be afraid to salt them; as with meat, salt is what brings out their flavor.
6. Slice them horizontally so you can "oooh" &"aaah" over their beautiful Persian rug-like patterns.

Edible Gifts

noreply@blogger.com (About Minnie) — Sun, 02 Aug 2009 21:43:00 +0000

Some friends actually invited me over for dinner, and I'm really excited to try someone else's cooking for a change. Of course it has been drilled into my head since an early age never to show up empty handed, so I'm bringing this cute edible arrangement over as a hostess gift. I found these chilies at my favorite Asian farmer at the Brentwood farmer's market, and added some fragrant Thai Basil leaves to complete this incredible, edible bouquet. If you have a nice herb garden consider plucking some herbs as a nice hostess gift, or bring some of your surplus zucchini. Good cooks love fresh veggies, and it is a nice simple gesture that will set a tone of goodwill and friendship.

10 Tips to Becoming a Better Cook Right Now!

noreply@blogger.com (About Minnie) — Sat, 01 Aug 2009 18:21:00 +0000

1. Look at several different recipes for a dish, and choose the simplest one. I use recipes to understand the architecture of a dish, then modify it to my own tastes, and the different ingredients that I have in my pantry. For example if something calls for sherry vinegar, I know I can also use red wine vinegar that I have in my cupboard instead of running out to buy sherry vinegar.

2. Learn how to sharpen your knives. Cooking is no fun when you are hacking away at something with a dull blade. Once you learn how to create a nice sharp edge, you'll be halfway there to improving your knife skills.

3. Use Youtube to learn technique. Sometimes it's easier to see how to do something than to read about it in a cook book. I found a great new way to clean lamb ribs using a piece of string.

4. Use your senses. Get acquainted with your sense of taste, smell, touch, and sight. Be sure to taste everything as you are going along. For example, when making a salad dressing, mix together the acid and seasonings and taste them. If your taste buds feel good only then add your oil. If not, you can always adjust it, before adding oil. I often forego a kitchen timer and know that when the entire kitchen smells like chocolate chip cookies, it means that their close to being done. Learn how to tell when meat is cooked by touching it. Use your eyes to create visually appealing presentations, using a prism of different colors. If it looks like you put too much of one ingredient in a dish, you probably did.

5. Avoid overworking your food. Alot of people make the mistake of flipping or stirring their food too much, thinking that they are really cooking now. You need to let the food make contact with heat in order to cook it, and if you move it around too much it will not cook evenly.

6. My friend says that the best meals I make are what we call "refrigerator dishes." That's when I limit myself to cooking with only the ingredients I already have. This is great way to hone your innate creativity and spontaneity and to use up any leftovers you have. Leftover roasted vegetables and the last piece of cheese can be added to lettuce for an exciting new salad. Just about anything can be transformed into exciting crepes, soups, spring rolls, pizzas, fried rice and dumplings. Fried eggs and sriracha are great on top of almost anything!

7. Don't be afraid to mess up. Chances are you won't mess up as much as you think you will. I'm a believer that the only way to truly learn to cook is to make mistakes and learn from them.

8. Take pictures of your dishes. Alright, my dining companions may get a little annoyed when I turn every meal into a photo shoot, but after visually cataloging all the meals I've made I get a sense of accomplishment when I see what I've created. It is also a great reference for what I did right and wrong, and helps jog my memory when I'm trying to improve upon the dish many months later.

9. Your freezer is your friend. Freeze garlic and ginger paste, or chopped herbs that can be used in a pinch for soups, stir fries, Indian food, sauces, salad dressings, marinades, and pasta sauces. I keep hard to find ingredients like kaffir lime leaves, chilies, and fresh tumeric in the freezer for times when I want to add some Asian flavor to a dish. Other items I always have in the freezer are butter, chicken stock, peas, which are great for throwing into rice, pasta dishes, and paella, miso, pita bread, red curry paste.

10. Keep fresh herbs around at all times. At the Vietnamese table you will find a beautiful plate arranged with fresh, fragrant herbs to be used like condiments at almost all times. I keep a "vase" of fresh herbs in my fridge at all times, to add aroma, color, and flavor without adding alot of calories. If you don't use them up by the end of the week you can always make your own pesto and freeze it for later.

A Laid Back Friday Night

noreply@blogger.com (About Minnie) — Sat, 01 Aug 2009 03:58:00 +0000

It's Friday night, so that means it's date night. After a day of re-arranging furniture in our postage-stamp-paradise by the sea, I feel like enjoying the pleasure of a tasty meal without messing up the kitchen. So, I decided to make a Margherita pizza, paired with a tasty arugula salad with prosciutto, toasted pine nuts, parmesan and truffle vinaigrette. It turned out to be a simple and satisfying dinner!

Arugula, Prosciutto, Pine Nut Salad with Truffle Vinaigrette:

The rich aroma of truffle vinaigrette goes well with the spicy kick of arugula, and the nutty pignolias, and of course the salty, creamy Prosciutto. I could eat this salad as a main course!

Salad:

Arugula
Shredded red cabbage (for color & crunch!)
Good Prosciutto sliced thin
Parmesan cheese, shredded
Pine nuts

Truffle Vinaigrette:

1 Tablespoon minced shallots
1 Tablespoon white truffle oil
2 Teaspoon of dijon mustard
1/4 cup white wine vinegar
4 Tablespoons of olive oil
salt and pepper

1. Whisk together all ingredients in a bowl except for olive oil. Add olive oil in a thin stream while whisking to emulsify the vinaigrette. Set aside to let the flavors meld.

2. Toast the pine nuts in a pan until golden and the kitchen smells of pine nuts.

3. Toss the arugula and red cabbage with the truffle vinaigrette, adding salt & pepper to season. Artfully arrange the prosciutto slices on a bed of the arugula, garnish with parmesan and pine nuts.

Margherita Pizza:

1 Trader Joe's pizza dough (I used the herb one)
1 Trader Joe's Pizza Sauce, or 1.5 cups of homemade sauce, or another brand.
1 heirloom tomato, sliced
1 large garlic clove, minced
1/2 cup shredded lite mozzarella cheese
1/2 cup shredded parmesan cheese
fresh torn basil leaves
olive oil
salt and pepper to taste
flour to work the dough

1. Pre-heat oven to 400 degrees

2. Slice tomatoes and mix in a bowl with garlic, olive oil, and salt and pepper. Set aside to let flavors meld.

3. Dust your hands with flour like an Olympic athlete. Dust work surface to kneed the pizza dough to get rid of any air bubbles.

4. I like to use a rectangular cookie sheet with a silicone mat for my pizza, you can use a round pan if you have it. Lightly coat the bottom of your pizza pan with olive oil. Shape dough, by sliding your two closed fists under the edge of the dough, using gravity to your advantage. You will improve this technique with practice. Once you have an even thin shape, transfer the dough to your pan. You can patch up holes, and work the dough in the pan to even out the shape, but don't over work the dough too much.

3. Using a silicone pastry brush, spread the tomato sauce evenly on the pizza, reserving a 1/2 inch border for the crust.

4. Sprinkle the mozzarella cheese first; then the parmesan all over the sauce.

5. Artfully place the fresh tomatoes on top of the cheese, and spoon the reserved garlic & tomato juices right on top of the tomatoes.

6. Spread the torn basil leaves on the pizza. I keep a basil plant on my window sill so I'll always have fresh basil. Brush the crust with olive oil.

7. Bake in the oven until the cheese is bubbly and the crust is golden brown, about 15-20 minutes.

8. If you are using a silicone mat, DO NOT use a pizza cutter or knife to cut the pizza. My favorite technique for cutting pizza is to use a clean pair of kitchen scissors. Just snip your way to easy pizza slices!

Look into the whites of their eyes

noreply@blogger.com (About Minnie) — Fri, 24 Apr 2009 18:21:00 +0000

Meet my new friends-- the Dorade fish, a Mediterranean sea bream that has a nice, delicate texture and flavor that pairs well with just about anyything. I came upon it accidentally, when I was looking for the Bronzino, a similar, highly coveted Mediterranean fish, that is sold at the new seafood emporium at Santa Monica Seafood.

Grilled whole Dorade with bacon, sage, roasted garlic sauce.

A whole fresh fish is best when prepared simply; enjoyed most with intimate friends who take pleasure in making sport out of picking away at the sweet flesh around the bones.

Bacon, Roasted Sage and Garlic Sauce:

To make bacon, sage, garlic sauce:

In a ramekin or oven safe dish combine whole garlic loves, whole sage leaves, and EVOO.

Roast in the oven at 350 degrees for about 20 minutes, or until the entire kitchen smells like garlic and sage.

Chop bacon into 1 inch pieces and render the fat, until the bacon starts to become crispy. Pour off about half the bacon fat and add some chopped shallots. When the shallots become soft, and the kitchen smells amazing, add the roasted garlic and sage, and a few tablespoons of the sage garlic oil, reserving the rest to brush onto the fish. Before turning off the heat hit your bacon, sage, garlic sauce with a squeeze of lemon (preferably Meyer lemon), chopped parsley and coarse ground pepper, and salt if needed.

Grilling the Fish:

Rinse fish and pat dry.

Brush with roasted garlic and sage oil

Season with salt and pepper (not too much salt as the bacon sauce is already salty)

Grill on each side for about 3 minutes

Top the fish with bacon, roasted garlic & sage sauce.

Game Over

noreply@blogger.com (About Minnie) — Fri, 24 Apr 2009 18:02:00 +0000

Thanks for playing along with me readers, I enjoyed your guesses from fish intestines to roasted slugs. This was a roasted sage and garlic oil that was created for a fun dinner with My friends, Danielle and Teddy, who were visiting from Miami. It filled the entire kitchen up with the most amazing smells. Here's a tip: When you have guests coming for dinner, sizzle your garlic and onions, or roasted some herbs and garlic in the oven so that the whole house smells warm, and enticing.

Can you guess what this is?

noreply@blogger.com (About Minnie) — Mon, 06 Apr 2009 23:55:00 +0000

Cult Coffee Alert!

noreply@blogger.com (About Minnie) — Tue, 17 Mar 2009 16:50:00 +0000

Don't want to get mixed up in the McDonalds versus Starbucks coffee debate? I don't blame you. Bay area caffeine addicts are hooked on Blue Bottle Coffee, which I discovered at the Berkeley Farmer' s Market a few weeks ago. Their organic beans are roasted in small batches and sold within 48 hours of coming out of the roaster, so you're guaranteed to get a truly fresh cup of java. You can order their Chez Panisse house blend or their popular Bella Donna coffee on their website.

Watching coffee drip is like watching performance art, and the smells will transport you to a warm and happy place!

Happy New Year!

noreply@blogger.com (About Minnie) — Sat, 03 Jan 2009 02:18:00 +0000

What a relief! 2009 is finally here and I am hopeful that this will be a fresh start from the ups and downs of the past year. The dismal economy and ongoing wars around the world has been on my mind. Now this year I don't have a resolution but more of a mission statement on how I want to live my life. My goal is to spend my valuable time here on this earth doing the things that I love: reading, writing, cooking, gardening, doing yoga, and spending time connecting with my loved ones. These are the things that make me truly happy and make me feel alive.

In keeping with this spirit, I decided to make my sweetheart a nice dinner for a quiet, restful New Year's Eve. Beside, I was bursting at the seams to try out all my new cooking gear that he got me for Christmas! I'm sure he had this in mind when he picked out my new Global vegetable knife.

I was in the mood for surf n' turf so I decided to make my version of steak au poivre with Maine lobster tail. We got our lobster at the Ranch 99 Asian Market ($12/lb) in Van Nuys, which has a great selection of fresh seafood at reasonable prices.

Two 1.5 lb lobsters were steamed. See my post on How to Kill A Lobster humanely. I stab the nervous system (about 1 inch from eyes) before putting into pot.

To go with the lobster tail I created a jalapeno citron buerre blanc, which is essential a butter and citrus sauce.

I just read a study that said marinating meats for at least an hour reduced the carcinogens by half. These filets were coated in a mixture of fresh rosemary, hand-ground pepper, garlic, olive oil and salt and left to marinate for an hour before hitting the iron hot grill.

Maine Lobster tail with Jalapeno citron buerre blanc, and Minnie's Filet Au Poivre

Trip Notes

noreply@blogger.com (About Minnie) — Thu, 01 Jan 2009 16:08:00 +0000

Cambridge/Boston

Just returned from a whirlwind trip back to the East Coast where I had many fun adventures and wonderful family times. In spite of two back-to-back blizzards I did manage to reconnect with some Boston food scenesters like my dear friend Chris Young, and Matthew Curtis, who hosted us for a nice glass of wine by his fireplace. I was most intrigued when he showed us his "cheese cave" packed with brightly colored tins of the cult cheese made by Washington State University. Look out for the new Harvard Square restaurant venture from Curtis and his partners, which will be located in the former Greenhouse space, it's sure to be a highlight of 2009!

I met Chef Rachel Klein, who heads the kitchen at Aura restaurant in the Seaport Hotel. Klein, who was formerly the Chef at Om Lounge in Cambridge, was impressive and I intend on following her career to see where she lands next.

I made it to Vanessa and Rebecca Alssid's house for a lovely dinner by the firelight. I love going to dinner at their house because they always finish a meal with a beautiful cheese plate. We sampled a hulking block of Parmesan Reggiano that was hand delivered from Italy; a decadent truffle cheese; and wonderful cheese from Vermont that I must track down.

Stomach Alert: I have a new favorite breakfast spot called Sofra, in Watertown. Yet another fabulous eatery from the visionaries behind Oleana, my favorite Cambridge restaurant. Get the Turkish Breakfast, which features a soft boiled egg deep fried in crispy fideos alongside an pitch perfect tomato sauce with toasted sesame seeds. It will really challenge the way you think about eggs for breakfast.

Providence

Thanks to Facebook I organized a little mini reunion with friends that date back to elementary, junior high and high school at Temple, a stylish, subterranean bar and lounge located in the Rennaisance Hotel directly across from the Rhode Island state house.

With my family we feasted in our annual Christmas dinner of Thai seafood hotpot. Every year we all look forward to this communal meal, where everyone takes part in filling the lemongrass and kaffir lime scented hotpot with fresh seafood, (some of which my father actually caught off the coast of Rhode Island) fragrant herbs, napa cabbage and water spinach.

Pittsburgh

On to Pittsburgh, where I finally got my fill of good Italian cooking thanks to Mr. and Mrs. Silver's collaborative meatball dinner. Oh how I love a good meatball!

I went to the famous Primanti Brothers for their legendary sandwich filled with french fries, coleslaw and your choice of meat. Too big for my slender jowels, but it's a Pittsburgh institution.

We practically had to fight to get a booth at Fiori's Pizzaria but it was worth the wait. Thick, crusty, and generous with the toppings, Fiori's is the kind of East Coast pie I crave out here in Southern California.

Down to the Strip District where I salivated over the bounty of specialty food shops from the Pennsylvania Macaroni Company, which had huge drums of olive oils, those highly coveted Bella San Marzano canned plum tomatoes, and a cheese counter full of wonderous delights. I made a pit stop to pick up some spices at the Penzeys shop, including, aleppo pepper, Za'atar, a Middle eastern mix of sumac, thyme, sesame, and salt, Tuscan oregano, and an assortment of dried peppers. I like to mix my Za'atar with oregano and sprinkle it on pita bread with olive oil and salt before it goes into a warm oven. An easy and satisfying snack!

We picked up some fresh oysters at Wholey's and though we didn't pack an oyster knife, we somehow managed to pry them open. We taught Nick Silver how to shuck oysters and watched him as he tasted his first bivalve.

I can't believe all of the good eating I've experienced in the last few weeks!

Adventures in Latkes

noreply@blogger.com (About Minnie) — Mon, 15 Dec 2008 02:35:00 +0000

I think I must be a Jewish Grandmother trapped in a Vietnamese Buddhist's body. The sound of Yiddish is music to my ears and I have been known to crave chopped liver. But above all else I love making and eating latkes!

I like to make my latkes with a mixture of sweet potatoes and russet potatoes to give it color and more of those good vitamins. Served with light sour cream and applesauce, these latkes make a festive, easy-to-create party treat or snack.

To Make Latkes:

2 large sweet potato, grated by hand or in a food processor
1 large russet or Yukon Gold or Russet potato, grated by hand or in a food processor
1 medium white onion, grated by hand or in a food processor

2 eggs, lightly beaten
1/3 cup flour
salt
pepper
pinch of cumin
olive oil, for frying

1. Combine all ingredients except oil into a bowl and mix well.
2. Heat frying oil on nonstick pan.
3. Using a 1/8 cup measure spoon mixture into frying pan. Flatten mixture with a spatula to form a small cake.
4. Fry latkes in batches for 2 minutes on each side, or until golden.
5. Place on paper plates to drain oil, and season with salt if needed.
6. Serves with applesauce and sour cream.

Gifting: Homemade Peppermint Bark

noreply@blogger.com (About Minnie) — Mon, 15 Dec 2008 01:22:00 +0000

Peppermint Bark is my holiday eating downfall. During the holidays there are nights that I cannot fall asleep knowing that there is Peppermint Bark in the house. Last Christmas, while I was in the middle of finishing up my book, I caught myself thinking, there's no way that I ate that whole tin of Peppermint Bark. I frantically searched the entire house for the missing bark only to find the final piece hidden in a mountain of papers on my desk. Use your imagination to figure out how happy I was.

Tonight I'm headed to my friend, Chef Erik Fischer's house for a holiday party. I have a rule never to turn down an invitation to a Chef's house, and so far it's served me well. If you want to be popular among chefs and lay-people, do make your own edible holiday gifts, like some of this homemade Peppermint Bark. Be sure to put it in a nice box and present it like the special gift that it is.

To Make Peppermint Bark:

Try to buy the finest chocolate that you can afford. Use chocolate chips or discs to avoid the messy task of having to chop up the hard chocolate bars. I got some Callebut Belgian chocolate discs from Surfas.

1/2 pound of dark chocolate chips

1/2 pound of white chocolate chips

1-2 teaspoons of peppermint extract

1/4 cup crushed candy canes or peppermint candies

nonstick spray

wax paper

1. Spray a cookie sheet with nonstick spray and line with wax paper. Spray more nonstick spray on top of the wax paper. Set aside.
2. In a double boiler melt the dark chocolate until the chocolate comes off your spatula in a nice stream.
3. Pour dark chocolate onto cookie sheet, using your spatula to spread a thin, even layer.
4. Rest the melted dark chocolate in the freezer for 5 minutes.
5. In a double boiler melt the white chocolate and peppermint extract. Take out the frozen dark chocolate sheet.
6. Pour white chocolate on top of the frozen dark chocolate, gently spreading into a thin, even, coat.
7. Sprinkle crush candy canes all evenly over the top of the melted white chocolate and freeze.
8. When the bark is completely frozen, remove from the freezer and remove the wax paper.
9. Using a sharp, knife, cut the bark into chunks.
10. Place the bark into a nice box, tin, or cello candy bag.

Thanksgiving Wrap Up

noreply@blogger.com (About Minnie) — Tue, 25 Nov 2008 06:03:00 +0000

I was blessed to be invited to a lovely Thanksgiving dinner in Beverly Hills, where good friends, old and new, gathered to enjoy a beautiful meal in a gorgeous setting. It was a perfect way to spend my first Thanksgiving in LA.

Our hosts, Richard and Jeff, had a glass of Champagne in my hands within 30 seconds of our arrival. Now that's the mark of a truly good host, to make everyone comfortable and at ease from the moment you cross the threshold.

My contribution to the dinner was an assortment of shellfish, which went perfectly with the bubbles-- oysters, shrimp cocktail, crab dip, and my aromatic marinated mussels.

Shucking is so much fun.

Festive oysters with cucumber water and pickled cranberries

Mussels marinated with lime juice, ginger, garlic, kaffir lime leaves, and a touch of coconut milk

The delicious spread

Lighting the candles was a communal effort, since there were so many to create that beautiful candlelight which casts everyone in a good light. The peonies were eye popping and in full bloom!

I missed out on all of these great vintages because I was enjoying a post-prandial nap, but the rest of the gang thoroughly enjoyed them.

Having a Martha Stewart moment.

Crepe Expectations

noreply@blogger.com (About Minnie) — Wed, 22 Oct 2008 19:01:00 +0000

Growing up, there was only one pan in my stepmother's kitchen that was off limits. Even though she had it for years, it looked like it was brand new. It had no scratches or dents; no history of conflict or traces of culinary self doubt; and it was only unearthed to make the perfect Banh Xeo, the Vietnamese Crepe.

To me this crepe is a perfect example of the beautiful, natural, marriage between French and Vietnamese cuisine. The crepe batter is made with rice flour, coconut milk, tumeric and curry powder, and thinly sliced scallions which lends it that golden yellow color and aromatic flavor. Inside, it's filled with shrimp, bean sprouts, and vegetables-I love asparagus and mushrooms in mine. You can fill it with almost any of your leftover veggies.

Making a perfect Vietnamese crepe comes down to technique, so the more practice the better you'll get. Ideally they should be made a la minute so that the freshest crepe will hit your plate. We used to wait patiently for my stepmother to make them one by one. I am still tinkering with my technique to try to make a bunch at a time. So far, putting them in the oven at 200 degrees to keep them warm works fine. Do not cover them, though, as the steam from the moist veggies will make them soggy. Make sure you have your mise en place set up efficiently, though, because you'll want to eat them as soon as possible.

The crepes, like spring rolls, should be eaten Vietnamese style- that lettuce and mint isn't there just to garnish your plate. Cut up your crepe and wrap it in lettuce with fresh herbs, chopped cucumbers, and carrot and radish pickles and dip it by hand into the traditional nuoc mam sauce.

Are you there muffin top? It's me Minnie

noreply@blogger.com (About Minnie) — Wed, 27 Aug 2008 21:58:00 +0000

Someone, please hold my hand. I am about to have my first ever snarky blogger moment. Granted, I did just get a rejection letter for a grant I really worked hard on, so that doesn't help. As I sit here looking at my growing muffin top, I am trying to mentally process this article on a food writer's secret to staying a size 2 in Bon Apetit.

Have they run out of compelling story ideas that involve real food? I mean come on, with lines like: "Ordering isn't a problem for me: I usually go for the tasting menu." Life at Bon Apetit must be good. Most of the food writers I know, including myself, can't afford the tasting menu, never mind the calories.

While I'm annoyed by self indulgent comments such as, "Blatner calls this habit of mine 'naturally slim behavior'," it's her self proclaimed "Tricks of the Trade" that bug me the most:

STOP EATING WHEN you're only two thirds full. It takes time for your brain to know that you're actually satisfied.

SHARE DESSERT. Dawn Jackson Blatner, a dietitian, has a three-fork rule: Make sure there are at least three forks for every one dessert.

ORDER A SALAD or a vegetable side dish with your meal, and eat it.

DON'T EAT ANYTHING on the plate that you don't like. Ever.

IF YOU REALLY WANT to order the ten-course tasting menu with wine pairings, go for it. But try to eat sensibly and exercise a little more the next day.

This blather is nothing new or revolutionary. You're better off reading French Women Don't Get Fat, at least it's entertaining. The lesson here is don't ever take dieting advice from a food writer. The good ones love food so much we don't have to make up such rules for ourselves, and if we gain a few pounds in the pursuit of a new taste we don't whine about it.

The sound and the honey

noreply@blogger.com (About Minnie) — Mon, 14 Jul 2008 19:08:00 +0000

Wanna get buzzed? Check out this documentary video about bees, honey, and the people that love them, by filmmaker Brynmore Williams, Bees in the Key of A.

Cravings & Other Good Stuff

noreply@blogger.com (About Minnie) — Wed, 11 Jun 2008 19:49:00 +0000

I went down to Westminster to satisfy my craving for Banh Mi, otherwise known as the Saigon Sub. $2.50 will get you a French baguette filled with your choice of grilled pork, beef, or traditional assortment of bologna-like loaf meats. I always get mine with homemade pate, veggies, and pickles.

Thanks to Izzy's Deli, in Santa Monica, for my latest cravings-knishes. Their hefty meat and potato knishes stand up to any East Coast style delis. Be sure to remember the gravy and pickles!

Not to toot my own horn, but I think I accidentally invented a new pancake! Well it's new to my household at least. I added white chocolate chips and blueberries to these homemade pancakes and they were delicious... especially with bacon!

But do me a favor and use real maple syrup (from New England) even if there's only a couple of drops left in the bottle.

This I call the $140 Bouillabase because that's how much it cost for the ingredients (including a bottle of Prosecco to go with dinner) at Whole Foods. Bam! They got me again. Oh well, it was just what I needed. Saves me a trip to the therapist. Be sure to use orange zest, it really brings out the nice flavors.

I did alot of useless research before I decided to buy this Japanese Global knife. I couldn't decide between a Japanese or German made knife because basically all of the articles I read came to the same conclusion: It depends. I chose Global because I liked the super sharp blade, sleek, sexy design, and it was lightweight enough for my small, but prodigious hands.

After all those cravings I've been trying to eat healthy, cheap, and with more veggies. I remembered hearing something about leeks being a weight loss secret from "French Women Don't Get Fat, "so into my potage they go!

Spaghetti squash with parsley and parmesan is another tasty and wholesome treat!

Tailgate Season

noreply@blogger.com (About Minnie) — Thu, 15 May 2008 18:27:00 +0000

I must confess I had never tailgated before. So when it came time to plan a menu for the Phil Lesh and Friends show at the Greek Theater, I was quickly put in my place when I suggested bourgeois dishes along the lines of gourmet cheese plate, dainty chicken salad sandwiches on croissants, and fresh spring rolls. The co-chair of the food committee (my boyfriend) handed me a copy of Mario Batali's Nascar Tailgating cook book as a starting reference point. Batali's book was full of hearty, carnivorous dishes that involved some hardcore grilling, which was problematic since open fire cooking is a no-no in the dusty hills surrounding the theater-- California is very susceptible to fires, apparently.

So we hit up the Italian food emporium, Bay City Deli, in Santa Monica for some of their specialty sandwiches and deli delights. Bay City is a haven for those East Coast refugees who crave Italian sandwiches known by their noms de guerres that suggest heft and power such as grinders, subs, and hoagies. Think delicious, crusty bread without a trace of sourdough with all the fixings such as olive oil, and spicy pickled peppers.

Jello shots are the new dancing on the ceiling

noreply@blogger.com (About Minnie) — Thu, 08 May 2008 17:08:00 +0000

Let me be the first person to tell you---jello shots are not just for college kids anymore. I made 300 of these high flying Grey Goose jello shots with Dana Rolland, owner of the wonderful catering company, Atmosphere, for the Bill Blass fashion show on the rooftop at Blu in Beverly Hills. Pick your poison--they came in three different flavors--chocolate, lavender and pear creme brulee, and blood orange with jalapeno.

Mr. Ritchie with Dana Rolland

Don't believe the hype? Just ask this guy. He told me himself how much he liked those tasty Jello shots.

The Hills are alive with the sound of beautiful people

Preview from the Bill Blass collection

Just another beautiful day in the 'Wood

Book Expo America or Bust!

noreply@blogger.com (About Minnie) — Tue, 06 May 2008 23:18:00 +0000

I will be signing copies of my book, Hungry? Boston: the Lowdown on Where the Real People Eat at Book Expo America, the largest book publishing convention in the country. This year, the expo takes place in Los Angeles, so if you are in the area, please stop by the Hungry City booth on Sunday, June 1st. Hope to see you then!

Win a Free Copy of My Book...Hungry? Boston: The Lowdown on Where the Real People Eat

noreply@blogger.com (About Minnie) — Tue, 06 May 2008 22:22:00 +0000

Subscribe to my blog by entering your e-mail address in the top right hand corner and win a chance to receive a free copy of my latest book. Hungry? Boston: the Lowdown on Where the Real People Eat is the only restaurant guidebook you'll need to find the most delightful, charming, and affordable eateries that Boston has to offer. By the time you're done with this book, you'll have eaten through Boston like a true insider. Current subscribers will also have a chance to win a free copy.

All the Best,
Minnie

P.S. To purchase a copy, please click on the Amazon link listed above.