White Yams

I found these white yams at the organic market the other day and have been trying to decide what to do with them. Another 'Peanut Butter Boy' challenge? Roast them with various ingredients, or perhaps just baked them for my self since my husband is traveling the whole week and I do not cook much just for myself?

While I was in VA, waiting for my high maintenance girlfriend to get ready I was watching a local channel cooking show and a french chef made 'Potato Stew' in a way that I had never seen. He took the potatoes and sliced them as if to make a gratin, but then sliced onion, leeks, carrots and cubed three kinds of meat. First he put the potatoes on the bottom of a huge soup like dish, then the other ingredients, and once again topped it off with the potatoes. Once full to the rim he poured not one bottle but two bottles of white wine on top and sealed the lid with bread. He baked it for several hours and then served it up like a regular stew.

After investigating I discovered this dish is traditionaly cooked in a 'Marmita' pot, and referenced Basque and Provence areas for its origins.

I was intrigued, but since I have pondered over this long enough, I have decided to put my own twist on this dish using my 'White Yams' to create a similar dish in the Tagine. I have cooked a few French dishes in my day, and loved Julia Child, but this is going to be a French infused Berber dish tonight. Oh, and only one bottle of wine, the other is mine!

Promotion of a friends new blog...

This is one of my collaboration photos with her 'Woman Proud' that I have turned into an acrylic painting recently.

Dimensions by Dk is a photography company that exists in the Dallas metroplex and the owner was my companies photographer for many years in the salon and for the catering company. She travels up here to do my special events and we have so much fun together.

I am trying to help my good friend, and adopted sister, Donna Kay in Texas by putting together a blog for her that highlights her photography, and newly (my encouragement) taken steps into the world of putting her works on canvas. Her site is a work in progress, but I would love to know what you think so far, and any suggestions would be appreciated...

Please check her out and leave your comments to help encourage her to enter our internet world of blogs, this and that!

http://photonuts-documentingmemories.blogspot.com

Thank you,

Chef E

Foodie Road Trip- Arlington, VA #2

I have decided to rate my foodie trips by the 'glass' system...and have broken this foodie trip down into four categories, lodging, food, wine, and love. Our trip was not the usual fun I or my husband's step mother, Val have when we travel together or separately, but I hope you see how through our humor, we made the best of it! Due to the rain, we had to do a lot of drive by sight seeing, so no good pictures of the area.

LODGING:This did not start off good at all. All I can say is it is suppose to be a four star hotel, but I give it two stars. They only have one central unit for heating and air conditioner. So all rooms are hot, or cold. It was like a muggy oven in the whole place; which did not help that the river was less than half a mile, and the humidity after time made this place stink. We did not know until we got into our room that we had no control over the air situation. We were told to open the windows...right. The reception said we had a room with a view of the river...what river??? The faucets were leaking (maybe that was what she meant), and water was all over the counters, not to mention the rust and sulfur smell that comes out when you turned it on. Most of the people we encountered in the elevators said similar problems. We were there for two events being held in the hotel and did not want the wet walk back and forth (yeah it rained the whole time), so we bit the bullet and got housekeeping to bring us a fan, and the front desk to give us a big fat discount. Holiday Inn, Rosslyn @ Key Bridge- Stay away...go to the Marriott down the street!


FOOD: We agreed to try this suggestion from one of the foodbuzz'ers- Professor Corn's Flavor. The restaurant sits just north of Old Town Alexandria off Royal Street. The building has a quaint country french feel when you drive up. Inside it is a cozy and artistic space, that has bar seating. We choose to have lunch, and the special board menu outside caught our attention right away. Many times we end up sharing, so we decided on three things we both felt were unique. I picked a Muscadet and an Australian Sparkling wine to pair with the dishes. The offered 3 ounce pours of each, so it seemed good that we would have our own glass of the two to try.

I wanted to take pictures to add to the blog, but we were met with a tight offense. The owners are husband (french) and wife (american). He the chef, she is the pastry chef. The wife approached me with one flash of the camera and informed me that with out permission which she never gives, we could not take photos of the dishes. I can only share the verbal experience.

The service was not very good, and I imagine it being 1 PM, and they might have been tired, so I give them the benefit of the doubt. We however did not get silver ware, napkins, small appetizer plates, and he only brought one full glass of wine at first.

Our food sat in front of us for sometime before they provided us with the essentials to eat with. Here is what we ordered, and the rest...well we wanted to leave with our heads attached! The restaurant's name is Bastille...
Soupe du jour ~ Mushroom & Salsify Puree: I love salsify, and have made it on numerous occasions. This root vegetable is in the parsnip family, and has hints of oysters. Many say they cannot tell, but I can and enjoy it boiled and pureed with a little butter, salt and pepper. Their version was overwhelmed by the mushrooms.
Calamari and shrimp beignets, sheep milk yogurt & harissa dip: These were good, and you could see nice pieces of shrimp and calamari throughout, a little greasy though.
Pork belly, rabini ragout over tagliatelle: They were kind enough to split this order, and it was very good. I would be willing to go back and give it one more try, because I understand some have their bad days.

EXTRAS: If you are into Asian dinner ware, furniture, and unusual gifts...the place next door is a treat. I walked away with two appetizer/sushi plates in my favorite color (pumpkin) and they served us some silken tea while we shopped, now that is hospitality!


WINE:When I travel I like to try one place someone recommends, and a few on my own. We ask around, and this one was a suggestion from our cab driver. Seems like most were beer drinkers, and so was the cabbie, but he had seen this place (open two years) and had thought about trying it.

Eat bar is half of a restaurant in Arlington, VA, called Tallulah, and worth the cab fare ($10 with tip)from out hotel. A full menu is offered in Tallulah, but next door at the bar there has a wonderful and good cold/hot menu. The wine racks next door at Tallula prove to be a benefit for a long wine by the glass list in Eatbar. I would have dinner next time I am in town.


We sipped on Spanish Cava while eating a few late night appetizers.
EatBar 2761 Washington Blvd. Arlington, VA 22201 703-778-9951


Great atmosphere, and we found plenty of seating that was very comfortable! The crowd was a mix of twenty something to sixty.

LOVE:I really will not say too much about what took place between my two friends I introduced, but I vow never again to play match maker, I swear on my bottle of scotch! Men, if you invite a woman to an event and say 'It's my treat', and only expect them to sit beside you so that you look good to your buddies at one dinner, and then never come around outside of a planned group meeting, leaving her alone 80% of the visit, and hardly say a 'pleasant' word...you cannot expect her to respect you in the morning!


The two come face to face...



The gathering of the Honor Guard Society...


He's got his certificate showing his honor. This night was his birthday and he became a Sargent in the Honor Guard- Army duty of The Tomb of the Unknown Soldier in 1948, but he did not win the heart of his blind date for the weekend!

I did have another group meeting today, but because it has not been advertised to the public yet, I cannot share the information. I saw old buddies from my Dallas Chef's Society, and we had a blast drinking a few beers and planning our next contest, so the trip was not a total loss!


Well the matchmaker and her victim are still friends, and decided next time...Aruba, and we will take our chances with just each other!

Foodie Road Trip- Arlington, Virginia

Planning stages-

This trip all began with my romantic ideals of introducing an Italian poet friend of mine, Pasquale, to another dear Italian friend Valerie. Both widowed over five years, and full of passion for food, wine, and poetry (not to mention dancing) like myself.

I normally have vowed off match making after eleven years ago trying to set up my R with numerous clients, but none would trust me. He was well to do, like food and wine, and liked to go dancing (they forget to tell you 'husbands don't dance'). Soon I realized I was giving away something I really wanted for myself, and grabbed him right up! Then I said no more, that is until these two...

Food, wine, love, dancing...it's all relevant!

Her and I are driving down together to meet him. The reason? Pasquale is getting a medal for his service in the Coast Guard, and its his treat for us to meet him there. We are hired arm candy, I love it! I also just happen to have a meeting with a group of chefs that plan cooking challenges for our organization for the new year, so it all worked out. Our plans are to stay at the Holiday Inn, Roslyn, in Arlington VA, and have been recommended by several people to visit places and to eat our way through old town Alexandria area. I put out a foodbuzz forum for any recommendations, and am still open to suggestions if you read this post.

Well I have to go pack, and with this weather...what am I going to wear???

Tune in for for Foodie Road Trip- Virginia, We're here...

Chorizo- Two ways

Chorizo is so simple to make, and you can find it in most markets, but I like to make a vegan and beef chorizo for my clients and for flavoring different dishes. I was taught this simple method by a south american woman many years ago. She told me that many of them do not eat the pork version like the one from Spain. I choose two versions to teach in my cooking classes to encourage a healthier diet.

I had the good fortune to have a chef friend of mine pass along some fresh buffalo meat, and I decided it would be great for the chorizo class...originally pork is used...

...TVP (textured vegetable protein, is a by product of soy) looks like cornflakes and is available in health food stores...for as little as .99 a pound...after it has cured you can add ground chick peas or hummus to make your own burgers...

...soak three smoked chilies for each 1 pound batch of chorizo in warm water...

...blend soaked chillies, garlic, vinegar, salt and pepper, roasted diced tomatoes, cumin well into a paste...do not worry if there are large pieces of chillies still in the paste...they soften during the curing process.

...if you make both vegan and beef the same night then mix vegan with paste first, so not to cross contaminate...

...mix in the paste well with hands...this is the fun part...

...both should be placed in air tight containers, placed in fridge to cure for three days; then portion up into patties, and freeze for easy access; otherwise both will only keep a week in fridge. *Great for burgers or flavoring your favorite recipes...

Chorizo should cure for three days, but the students in class wanted a taste and they opted for mini burgers, with a side of sauted spinach we made with the Morel Seared Scallops (blog after this one). They are topped off with one of my favorite cheese, Organic Valley Raw Sharp Cheddar, and served on french baguette slices.

Morel Seared Scallops

...purchase some fresh off the boat sea scallops...and these are huge! Morel mushrooms and butter give these babies a truffle like flavor that is just so hard to explain...but I am willing to share...

This time of year its hard to find fresh organic morel mushrooms, so we go with dried, by soaking them for a few minutes in warm water, rinse and large grate...

...heat oil in pan...add onions and brown...remove and place back into bowl...

...add scallops to hot pan and sear on both sides...adding morels and mushrooms back into pan with a splash of white wine...simmering for a few more minutes...these babies are big and need it...plate

After removing the scallops from pan I added more butter and oil and saute fresh spinach as a side for these...bon appetite!

WINE: Borghese, 2006 Chardonnay, one of our favorites from the North Fork of Long Island. We have opened numerous bottles of this and been pleased every time!

Budda's Hand Marmalade

This citron variety is known as the Budda's hand Citron, Buddha's hand, or Fingered Citron. Being one of the oldest citrus fruits and is more commonly known as the fingered citron, and has a lemony perfume and is used to flavor liqueurs, vermouth, and for medicinal purposes.

A frequent private cooking lesson client, (and friends) who just got married a year ago decides she wants me to teach her how to make a few new recipes in the kitchen, so she can show off when they entertain. She really likes Indian food so I took her on some market tours the day before and we decided on Bhindi, Naan, Perfect Basmati, and she really likes my orange scones I make for her gatherings. We were both so facinated over this fruit that I decided I would teach her how to make everything she wanted but the scones. Marmalade replaced the scones until another day, because it is time consuming and needed to cool. I decided to infuse it with a few extra ingredients and make it our own...but, where do you start? What if it gives me the finger..........

I had her cut the citrus into quarters and soak in warm water for a half hour to soften and bring out more of its flavor. Pat dry and grate the whole thing on the largest grater, my is student so graciously preparing this for our lesson.

Well, I did get the finger because I have her doing a lot of prep for her other cooking instructions.

Additional Info: The hand has been used in China and Japan for perfuming rooms and clothing and has been used as an ornament, as well as in religious ceremonies. The peel is processed in brine and pressed to extract citron oil, used to flavor liqueurs and to scent cosmetics.It is also cultivated for its fragrant rind, which is used to flavor dishes, is candied or is turned into marmalade.

Buddha's Hands are available in large supermarkets in the winter months. They will keep for about two weeks at room temperature. The flesh is not juicy. They grow on a small bush like the one below-







NOTE: In the past I have surfed for interesting sites and found this one, so I book marked it. It is a very detailed instruction on various ways to make marmalade and other similar recipes. When I receive emails asking a question regarding this I send them this site. As a chef I am impressed at this persons site for those of you who might need more visual...go check them out-

http://www.elise.com/recipes/archives/004317seville_orange_marmalade.php


RECIPE: Here is our jar, about a cup or over, out of one small grated Budda's Hand, one clemintine orange juiced, 1/4 cup lemon juice, 2 cups water and 1 1/2 cup organic pure cane sugar, boil until reduces, thickens when cool. Next blog...recipes using this (very sweet)and intense citrus marmalade.