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Tri Tip!

I love eating tri-tip. It cooks well, super flavorful and is delicious by itself or in sandwiches. When I’m lazy, I’ll get the preseasoned stuff and just roast it and slice it up for a quick dinner. One of my favorite pre-seasoned tri-tip comes from Schaub’s meats in Palo Alto. It’s called a “Fred’s Steak” and has this gross black rub on it but the flavor is amazing and the meat comes out tender and juicy. I pan roasted some oyster mushrooms and sauteed some haricot verts to throw together a semi-balanced dinner.

UPDATED: Dine About Town!

Yay!! I don’t need to cook tonight… since we’re hitting up SF again after work to indulge our fat butts. After much analysis, Groomsman Ben and I decided to hit up another restaurant up in SF for one last hurrah with DAT before it ends. I think that’ll tide us over for the next 6 months before the next DAT. Time to bring it on… and the fat pants…

Update: Yay! We’re heading off to E Tutto Qua! 😀

I *heart* My Hubsters!

Sorry… that’s a pretty sickening sappy title of this post. And I guess as newlyweds I can semi sort of get a pass. Before I lose all of my readers (yes… all 3 of you!) I should quickly explain. When I’m too damn lazy to cook dinner, he generously offers to take me out to dinner. 😀 Hello? Anyone still reading this? *Crickets Chirp* I think I’m down to a sole reader. Thanks for reading my blog honey!

I resolved that I’d blog more this year about the food I’m shoving down my face and my rapidly expanding waistline, here is the latest food porn from our recent meals out. *happy wife* I guess when I wake up in 2012 and realize that none of my clothes fit, I’ll just dig up my archives and be reminded of how much I ate.

We went back to Sushi Tomi to eat… ironically a week after our monthaversary. This time I remembered to snap a picture of his saba shio before he guzzled it down. We ordered the same thing as last time except I got a side of fried fish bones and I changed our sushi order up by adding in a side of hamachi. We followed up Sushi Tomi with a late night dinner a few days later at Fu Lam Mum. I love how Fu Lam’s open until midnight. That place has saved me many times from cooking.

Late night goodies from Fu Lam Mum:

Thanks for these dinners Hubsters! 😀

Steak Au Poivre w/ Buttermilk Garlic Mashed Potatoes and Garlic Roasted Oyster Mushrooms

My friend Charlyn introduced me to the Pioneer Woman blog. I clicked on the link at 10am. The first thing I saw was her recipe of the day… Steak au Poivre. Beautiful beautiful steak. I sat there and drooled… 2 hours before I could take my lunch. I didn’t think it was right for me to suffer alone and drool so I immediately forwarded the link to Jennifer. We both sat there and drooled. Well at least I think she drooled too. From her squawks of displeasure on IM followed with more food porn links to me made me think that she drooled too. 😀

For the next few days, I kept thinking about that steak… peppercorn sauce… crusty sear that cuts into a bloody medium rare. Nom nom nom… On Friday, I finally had enough. I got out of work and called Sam up to see if he was game for eating a steak with me. The Texan/Neanderthal/Caveman in him jumped for joy. I drove to Whole Foods Whole Paycheck and proceeded to buy our groceries. Can I say that the stars were aligned and the cards dictated that we were supposed to eat meat? The NY Strip was on sale… for a one day sale… of 7.99 a pound instead of the normal 17.99 a pound. OMG. NOM NOM NOM. I picked up two beautiful steaks and then I jumped for joy. I drove my cart around the store trying to figure out the sides. Since we were having cholesterol overload and Sam’s been giving me warnings about the amount of butter I use, I found these awesome potatoes that taste creamy and buttery without butter. I grabbed a bag full of oyster mushrooms and a bag of salad greens to help everything move along. Other ingredients were pretty standard and I already had on hand. I got through the checkout stand and proceeded to nearly get run over by some Asian guy driving a minivan going 50 MPH in the parking lot. Needless to say I was really tempted to chuck one of those buttercream potatoes at him but remembering that I just shelled out $2.79 per pound for those babies made me think twice. Damn Asian drivers!

I got home and quickly proceeded to cook our dinner. I put the potatoes on to boil and started prepping the various sauces and sides. Recipe links can be found at the end of this post. And yes… I finally got to use my itty bitty Grey Poupon. I knew it would come in handy some day… a few months ago when I jacked it from the room service condiment tray. I thought I had a regular size jar but somehow I think in the refrigerator clean-up/purge it might have gotten thrown out.

While I was whipping everything together, I looked up and saw Sam sitting at the dining table waiting for us to have dinner. I picked up the camera and feigned that I was taking pictures of the steak and snuck in a shot.

A short wait later… Voila!

NOM NOM NOM!!!

When I cooked this meal, I heavily salted my steak while I started the potatoes to boil first while making the garlic/buttermilk sauce to mix into the mashed potatoes. The steaks were left sitting out at room temperature basking in its salt rub for about half an hour to bring the temperature up a bit; that way when I threw it in the pan, the temperature difference wouldn’t be as great. Salting the meat and letting the sodium soak in helps the flavor. After I finished that, I started the mushrooms to roast in the pan while preheating my steak pan. By the time the steak was finished and the au poivre sauce was done, my mushrooms were done to a perfect roast. I love the detail of the texture on the last picture.

Vicky’s Magic Garlic Sauce
Garlic Buttermilk Mashed Potatoes
Garlic Pan Roasted Oyster Mushrooms
Steak Au Poivre

Sunday Brunch – Satsuma Infused Baguette French Toast

One of my favorite fruits is the satsuma tangerine. My parents’ neighbor has a lovely satsuma tree and every year they give us a few bags. Sam and I used to hit up the neighborhood joints for Sunday Brunch. Since we got hitched and my appliances have moved in, I’ve been making more of an effort in making our brunches. Last week I made a lovely Belgian waffle in my WaringPro waffle maker. This time, I was in the mood for carbs (as usual!) but didn’t feel like waffles. I made my second favorite brunch carb – french toast!! It is always a huge dilemma for me when I’m in a restaurant; I never know if I want waffles or french toast.

I had a nice loaf of Acme Bread Company’s baguette from Piazza’s so I sliced it up on the bias and whipped up a custard to soak the bread in. I looked around the kitchen and saw that we had a bag of satsumas and I juiced up two of them and zested them to give another layer of flavor for the custard.

Day old bread works the best and a lot of restaurants make french toast with brioche. I find that when I tried making it at home with brioche, it tends to fall apart and get mushy. I love using baguettes, the insides soften up perfectly and the crust adds another layer of flavor.

Whip all the ingredients together and soak the bread in the custard; a couple of minutes on each side. I left my bread to sit and soak up all the flavors for a few minutes while I heated up my frying pan. I loved how I could see the zest in the custard and it stuck to the bread.

bread soaking

Once the pan has preheated, put the toast in and pan fry on each side until browned. :)

Serve with maple syrup! I was too lazy to give it a dusting of powdered sugar since we were too hungry and eager to dig in.

Happy Sunday!


Satsuma Infused Baguette French Toast

2011

I guess I’ve been procrastinating long enough on my resolutions…

1) Travel more
Hopefully we’ll accomplish this with talks about a trip back to Taiwan in the near future and once that is done, we can finally go on our honeymoon. Tahiti possibly? 😀

2) Cook more
Strangely enough, I’ve taken more ownership of the kitchen. We did a quick trip to BBB to use up a gift certificate wedding gift and got some cabinet organizers. My spice cabinet now looks much more appealing. I’ve been doing a fairly good job cooking lately and it feels great – I really miss that feeling I had in La Jolla where I loved cooking and it felt like a passion.

3) Stay healthy!
Got hit with the flu coming off of the New Year’s, but hopefully I’ll figure out some sort of excercise that I won’t abhor.

Sadly, I think I can summon my resolutions into one sentance: Be a globetrotting foodie that stays healthy while trying to burn off all the calories I eat.

Not too shabby….

The Love Child of a Drunken One Night Stand Between Tokyo and Chicago…

Chicago’s known for their deep dish pizza/steakhouses (and hot dogs). NY’s famous for bagels/thin crust pizza. Nothing screams SF louder than Sourdough. Seattle’s known for being the birthplace of coffee. The little push pin on my traveling map now targets Vancouver. And I associate it for birthing this whole new food revolution starting with… *drumroll please….* Japadog!

Yes… Japadog. It’s as if Tokyo and Chicago got together after a drunken night and produced a fusion of the two cities best foods. Hot dogs… with a twist on the toppings! I heard about this amazing hot dog stand prior to my trip up to Vancouver and made it my mission to have at least a meal here. After driving around aimlessly, we finally found the Japadog stand.

And then we proceeded to order some to eat!

(For the record… Those are not my cuticles… ;))

Yes… Grated raw daikon doesn’t sound the most appealing but this was darned good hot dog! Somehow everything managed to meld and work together.

I still crave a nice Japadog… There are now some wannabes that have popped up here in California but nothing like the original Japadog…

SF Dine About Town 2011

I blame our groomsman Ben for getting fat. I got to work yesterday and got a message from asking if Sam and I would be interested in joining him and another friend eating at Fringale for Dine About Town. Um… YES!!! So we coordinated Caltraining plans and after work, the three boys and I made our way up to the city. I was bummed since all I had was my point and shoot camera in my purse to document the latest bout of gluttony.

Fringale was a quick walk from the Caltrain station and the decor was minimal and cozy. I was annoyed since I had made reservations on Opentable and the only time they had for a party of 4 was 8PM; I called the restaurant throughout the day only for them to tell me that there was nothing available earlier. We walked in at about 7:35 and yet there were empty tables everywhere… 1/3 of the restaurant was empty and wasn’t filled until after 8!!! We sat down and started noshing on their bread. Service here was apparently done in the French tradition… SLOW…. EXTREMELY SLOW… we ordered off of the Prix Fixe Menu for DAT and the appetizers didn’t show up for at least half an hour.

We pretty much ordered similar dishes:

3 of us had the Dungeness Crab Napolean w/ Avocadoes, Arugula and a Mango Salsa

Paul ordered the Calamari “a la Plancha” with Chorizo, Jalepenos, and Olives

Entree wise, Ben, Paul and I all had the Duck Confit with Lentils, Bacon, in a Red Wine Sauce. The skin of the duck was deliciously crispy. The lentils paired well but needed more bacon. 😉

Sam had the Lamb Shank with Polenta, King Trumpet Mushrooms, and Spinach and Thyme Sauce. I hate the game-ness of lamb but OMG… this was falling off the bone tender. The polenta was perfectly creamy and I was envying his mushrooms.

To round out the meal, we had the Chocolate Gourmand cake (which was fancy shmancy for flourless chocolate molten cake) and the Hazelnut and Almond Mousse Cake. Yum!!

(All pictures taken by Sam since we had to do a longer exposure on the point and shoot and he has nice steady hands!)

We had to rush out to catch the 9:40 Caltrain back down to Millbrae. Running that block was NOT cool after such a huge meal but we ended up on the train happy and satiated. Time to dig around the DAT sight to plan our next gluttony trip… Except we’ll figure out a driving technique so we can end the night at Bi-Rite. 😀

All-Out Bolognese… Made w/ Love!

We had an unsually strange winter this year. November was still warm and then as soon as Thanksgiving hit, a cold spell came across California. It was 70 degrees one week and then 40 the next. It was constantly raining and I was starting to really worry about my ocean bluff top wedding in December getting rained out. Thankfully it was the one dry weekend we had in December and the thermometer hit the upper 60s. We were in shock by how blessed we were.

After I did the beef bourguignon, I was itching to cook another dish in my Le Creuset. I love my kitchenware and in the beginning, when I first got my All-Clad, I used things sparingly; still prefering my $20 ghetto wok from Ranch 99. Nowadays, we have the same wok leftover from Sam’s bachelor days and I’ll reach for it occasionally but now I’ve been consistently using my All-Clad.

This past weekend, it felt bone-chilling cold (at least for California! and I got the idea to do a bolognese sauce (text only recipe here!) the slow way. I love the local neighborhood grocery we have here in PA where I can get high quality ground meats.

Since I was obsessed with making my perfect Bolognese at 9PM, please excuse the bad lighting in the pictures. I busted out the Le Creuset again and took a quick pic of the big one with the mini one:

Ingredients:

I have a food processor but there’s just something about prepping and chopping everything from scratch. I move my set of Shun knives into the house a few weeks ago and the knife block has found a happy home on the counter.

I love my Le Creuset but kept hearing about how over time it’ll start browning on the interior. Also I like the sear I get off off of a traditional pan.

Start out with a good swirl of oil in a hot pan. I used Canola oil in this case. Pour in the mireproix (carrots/celery/onions) and saute until they are soft and translucent. This process took me about 10 minutes.

Add in the mountain of mushrooms.Traditional bolognese doesn’t have mushroom but I love having the depth that mushrooms give even though I simmered this pot for about 10 hours. The mushrooms will emit quite a bit of liquid. Just keep saute-ing until the mireproix and mushrooms is nicely browned and dry.

The entire mountain of mushrooms will shrink down.

Start the meat to brown in the same pan, saute and use the spatula to break the meat all up.

Make sure all the fat has rendered out and the ground meat is brown and crumbly.

Add in the milk and let it simmer and evaporate until the meat is dry again.

When the milk has evaporated, add in the wine and repeat.

I used a sauvignon blanc that we had but any good dry white wine works. Remember to use a good enough wine to drink.I used the wine to also deglaze all of the browned yummy bits stuck to the pan.

Place everything into the Le Creuset and add in the diced tomatoes along with all their juices. Mix and simmer for at least 4 hours!

Finished product:

I made this and let it simmer through the following day. I followed it up by making a homemade papperdelle with Sam’s help when we were rolling out the dough. I really need to get the KitchenAid pasta roller attachment…

While my pot of bolognese was happily bubbling away on the back burner, I realized that I had spent the last 2 hours chopping and simmering and completely missed dinner. I dug into the fridge and dug out two slices of bread and made myself dinner.

Snap!

Just a quick shot I dug up in the archives of my computer. This was taken when I got broadsided by a nutty driver here in Palo Alto and she insisted on doing everything in cash under the table. I ended up with a hardtop Volvo convertible. Coincidentally Sam’s close friend Ink and Ang announced that they were getting married over the long weekend and since the flights on Virgin America was full and we had no chance of flying standby; we drove the convertible down. It was great driving around LA in it. Sam loved putting the top down and driving it around the coastline.