This Week in Food - 6/21 - 6/27 - Wordless Wednesday - Week 2

- Posted using BlogPress from my iPad

Pride Velvet Cake Pictoral Recipe

Hi friends, I clearly didn't put ALL the steps, like when I put together the wet ingredients and piped the frosting on the cake. I think you can figure that out yourself.

As for the recipe, I used Joy of Baking's Red Velvet Cake recipe. You probably got it from the pictures, but divide the batter up into six mixing containers and then add the food coloring accordingly.  People ask why I made two different frostings.  I did mainly because I didn't want the cake to be too sweet with the cream cheese frosting.  The whipped cream tones it down a little but still gives nice richness.

Hope everyone had a wonderful Pride Weekend!

xoxo,
Jo

Sam's Chowderhouse - Feasting by the Coast

Restaurant:  Sam's Chowderhouse
Address:  4210 North Cabrillo Hwy, Half Moon Bay, CA
Phone Number:  (650) 712-0245
Cuisine:  Seafood
Date Last Visited:  June 23, 2012
Dining Companions:  Bubzy Husby, Pinoy Jay-Z, Pinay Beyonce, G from Jersey

My entire life, I have never lived anywhere more than ten miles away from the City.  I live under a rock.  While I am pretty familiar with San Francisco, I am oblivious to what is right in my backyard.  I need to start venturing out more to the areas surrounding my gorgeous rock.  When our friends invited us to drive down the coast with them, I was 50/50.  I mean, it's RIGHT THERE.  We can always go there at another time.  Then again, I realized I take "right there" for granted.  I have only been to Half Moon Bay a handful of times and where we were heading for lunch would be a first for me.  I had to go.  Thankfully, Keat got me out of bed and we were about to have some of the best food we have had in a long time.



I had Sam's Lobster Roll last year at the Eat Real Festival in Oakland.  It was one of the more memorable bites we had that day.  It was great to actually visit where the trucks originated from.  Let me tell you, if you are coming on a weekend, come right before the lunch crowd.  We were lucky to snag a table for five right when we checked in.  When we left at around 2:00 pm, there was a crowd at the door waiting for a table.

A Bowl of Sam's Clam Chowder and Sourdough Bread

 While Sam's is known for their lobster roll, their name does include "chowder" in it, so we had to try it.  We ordered a bowl to share and it consisted of little neck clams, Yukon gold potatoes, smoked bacon, and cream. It was almost to dip the sourdough bread into the chowder.  I had authentic clam chowder in Boston a couple of months ago and this one here rivals it.  It was perfectly thick without being gluey and there was plenty of clam and bacon in each bowl.  You can't go wrong when ordering this chowder.

Prawn Cocktail with Housemade Cocktail Sauce

If you went to Moonstar Buffet with Keat and I the last time we went, you would know I ravaged the shrimp cocktail bar.  I have come to love shrimp cocktail only until recently.  The prawns here are huge and so fresh in flavor.  Their cocktail sauce is perfect in tang, sweetness, and bite.  It's ten bucks for half a dozen prawns, but you pay for freshness and quality.  It is all worth it.

Maine Lobster Ceviche

When I think ceviche, I picture fish cut into little dice and served in a very citrusy "leche de tigre" or ceviche marinade.  The fish is essentially "cooked" in this liquid.  This ceviche, on the other hand, is very different.  I suspect that the lobster prior to mixing it in with the pineapple and passionfruit vinaigrette before it is placed in the tortilla shell.  Nevertheless, it was awesome.  The chunks of lobster were ginormous and the red cabbage, pineapple, dressing, green onion, and lime all worked well together.  Let me tell you, that passionfruit vinaigrette got me excited about all the seafood I am going to eat in Hawaii in October!

Creamy Roasted Corn

I ordered this as a side dish and it did not disappoint.  I can't tell you exactly what was in it besides the corn.  Just try it.  It's good!  It being corn season, it was so sweet and perfect as a side.

 

1/2 Pound Grilled Hamburger

Poor Hubz.  We were afraid he was going to react to something, so he just got a burger.  He DID however, steal spoonfuls of chowder, a bite of my lobster roll, a bite of Beyonce's tuna melt (which was also very good), and prawn cocktail.  SO!  I don't know what we were so afraid of.  I didn't get to try the burger itself, but the fries were on point.

Lobster Roll served with Slaw and Chips

Here we go!  There were three lobster rolls on the table.  Yeah, we were going to go big or go home.  The last lobster roll I had in Boston was legit, but how was this going to be?  Before I go onto the lobster roll, the slaw was perfect and had a slight sweetness to it.  The chips were chips.  Addicting per usual.



Now.  Behold, the beauty of the lobster roll.  I think they should just rename themselves "Sam's Lobster House."  The bread that encases the humungous chunks of lobster meat is buttered and toasted giving a little crispness when you bite into it.  The lobster is not swimming in mayo.  I don't even think there was any menu to be seen.  All you get is fresh, delicious, buttery sweet lobster with a little dice of celery.  A splash of lemon on top and you're in bliss.  It's the perfect lobster roll.  When Keat asked for a bite, I told him only to take a little one knowing how big his bites can get.  I wanted as much of this sandwich in me as possible.  This, my friends, is the real deal.  Get.  It.  Now.

Yeah yeah yeah, it ain't cheap.  Like I said earlier, you are paying for freshness, quality, and flavor.  Worth every penny.

Key Lime Pie

I think this is the first time I have ever had key lime pie.  I kid you not.  I adore lemon cream or lemon meringue pie, so this was a welcome treat.  What I loved was that it was not heavy at all.  The meringue was so light and the lime custard was incredible smooth.  Perfect way to end the meal.  Yes, we shared.  We had so much more to eat and see down the coastline in Davenport and Santa Cruz. 



If you have been like me and have taken the Central Cali Coastline for granted, please take a trip.  It's a great getaway.  I'm so used to the busy city life, but it was great to drive along the shore, see the water and redwood forest and just take in the beauty of California.  People from all over the world come just to see what is in my backyard.  It's time to take advantage and appreciate it.

I said earlier this year that I would make it a goal to travel somewhere out of state every other month.  I went to WA in February, NY/BOS in April, planning PDX for August and HI for October.  June was GOING to be a fail to me because I wasn't traveling anywhere, but this trip down the coast to Half Moon Bay, Davenport, and Santa Cruz with my friends totally counts.  The food, scenery, and just being with my kasamas was amazing.

So June was not a total fail after all!

xoxo,
Jo

This Week in Food 6/13 - 6/20 - Wordless Wednesday - Week 1

- Posted using BlogPress from my iPad

My 1st Boston Cream Pie for Pie Party 2012!

Happy Summer Soltice!

It's so gorgeous outside here in San Francisco.  We do not get sunshine as often as the other parts of California, so when we get it we love it!  Summertime equals fruit to me.  I love all the strawberries and cherries and watermelon and cantaloupes and honeydew and grapes...all of it, so when I got the invitation to bake a pie for Pie Day 2012, I knew I had to incorporate some sort of fruit in it. 

So I cheated.  I did not really make a "pie."  I didn't roll out any dough or create beautiful lattice work.  I made a Boston Cream Pie.  It's not technically a "pie" because there is no crust, but "pie" is in the name!  I went to Boston two months ago but I did not have a chance to eat a slice of Boston Cream Pie at the Parker House Hotel where it originated, so I always had an urge to make one once I got back to California.

This, my friends, was the first time I had ever attempted a Boston Cream Pie.  I mean the concept is easy enough, make a custard, a cake, a glaze, and assemble; however, I would be making this for Pie Day 2012!  Big ups, by the way, to the organizers of the virtual party and all the food bloggers who are participating today and sharing their posts!

I had to add more than just cake, custard, and chocolate...as if that was not good enough already.  WHat do you know, as I was preparing for my baking, I found a jar of Nutella (which I bought for my niece just days before and was already two-thirds empty) and Keat bought strawberries.  Perfecto.

Here is a step-by-step of what I did.  I did not go into specifics as far as measurements.  Here are the recipes I used:

Pastry Cream:  Food Wishes recipe (thanks, Chef John!)
Ganache:  About.com Recipe (thanks, Michele Manfredi!)
Cake: Allrecipes.com (I added about a cup of strawberries to the batter.  I should have used a different recipe. This one was too rich.  Next time, I'm going to use an oil-based cake recipe instead of this butter-based one.)
Stabilized Whipped Cream:  About.com Tips (I used a stabilized whipped cream so that it would not melt.  I then used a pastry bag to pipe the cream on the sides of the cake only.)

So who is ready for Jo Boston('s) Cream Pie?

This would only be the second time I made pastry cream.  The first time was with my sister when we made Princess Cake Balls.  I was intimidated at first, but it's actually really simple to make.

You can put this pastry cream in anything from eclairs, cream puffs, tart shells, cannoli, etc.  Next time, I'm going to invest in some good vanilla beans to put in this.

Making ganache is so easy-peasy.  I used the basic recipe of one part chocolate to one part cream.  I had tons left over after glazing, so I cooled the remaining ganache and made truffles.  If I had tocino lying around, I would have been in trouble!

Like I said earlier, I should have used a lighter cake.  The cake recipe I used did not have the strawberries in it.  I added them at the very end of mixing.

I let the cakes cool overnight.  I leveled them out a bit because there was a dome on them when they came out of the oven.  I put a layer of Nutella on the bottom later and you can see what I did from there.

Whipping heavy cream is one of my favorite things to do in the kitchen.  Decorating is another.  I thank my home economics teacher Mrs. Colonico at Westmoor High School for letting me decorate birthday cakes for the school staff when I was a senior.

One tip for the cream: make sure it's COLD from the start of whipping to the piping.  Even when you add the gelatin, it's still very delicate in comparison to a buttercream. 

Strawberries make me happy.

That is all.

I let the whole finished cake chill in the fridge before slicing.  If you cut into it too soon, the cream might have gotten flimsy or the ganache might still be a little loose, so when you cut into it you get a big mess.   

Trust me, you will be glad you waited.  The anticipation will only make you hungrier.

Not bad for my first Boston Cream er, Jo Boston('s) Cream Pie, yes?

xoxo,
Jo

Txoko - The Beginning of Goodbye to Foie

Restaurant: Txoko
Address: 504 Broadway, Telegraph Hill/North Beach, SF
Phone Number: (415) 500-2744
Cuisine: Basque
Date Last Visited: June 14, 2012
Dining Companion: Keaton aka Bubz

Warning: I am about to go on a rant about foie, so if you want to skip to the restaurant recap, I advise you scroll down until you see the line made with ***** Thanks!

I'm just going to say it:

THIS BAN IS F*CKING RIDICULOUS.

There.

When I wrote my foie gras piece for Pinchit two weeks ago, I wrote about 4 or 5 drafts for my intro. One was totally going crazy about how stupid the law was, the next was more toned down, the next went into the whole process of the feeding process, then the next one was on the verge of being political. I had to remember that I had to stay as calm and if possible as "neutral" as I could be. We all know that I love foie gras. It's not something I have all the time, but when I do have it, it's special.

Of course, I knew that many of the Pinchit readers out there subscribing to the newsletters do not share the same views I do; therefore, I had to keep my intro a little less enthusiastic about this buttery goodness.  To me, there are somethings in fine dining that are just that. Fine dining. The fine way of preparing the dish. The fine details that go into plating. The planning, the mindset, the creativity, the artistry.

Fine dining is not just for sustenance. It's an experience using all the five senses. This begins not when the diner puts the food on their palate. No. It begins the moment the idea comes to the chef's mind. The moment when the chef says, "I want to create a dish using this and this and this in the best possible way I can."

So the chef shops the farmers market, scours artisan shops for spices, talks to their butcher friends, calls up their favorite purveyors...etc. They make sure they use the best ingredients available...foie is one of those ingredients.

Foie gras is one of those things that needs constant care to come out right.  It's not cruel in my opinion.  The ducks do need to be raised in a way so that their livers come out succulent and delicious. This takes time and individual care of each animal. Plus, foie producers have been practicing their methods for generations. These producers love their craft and their ending product. I mean, I would rather eat this than genetically-altered chicken. Chicken factories inject man-made enhancements in their animals all the time! Psh! Chem-i-cals.

Okay, before I get carried away, I will just say that banning foie gras is not going to solve anything. It's just going to get a lot of people pissed off.

So there.

Let's carry on.

*************************************************************

Keaton got lucky. He received a $100 gift certificate from a contest. He had a chance to choose from various restaurants, but when he saw Txoko's available, he called me up and made sure I wanted that one. Of course! So right after he picked up the certificate, we headed over to Txoko. I mean, come on. Foie is going to go "extinct" in California in a mere two weeks, we had to have some. Txoko has a four-course foie tasting menu. Get here while you still have time!

It was such a gorgeous day in SF that day. Even when we got there at 6:00 or so, it was still sunshiny outside. While the dining room is gorgeous, we opted to eat outside in one of their little booths. Our servers were such dolls...meaning they were so sweet.

Note: my camera did not have its SD card in it. Fail. So Keat took these pics with his iPhone. Apologies!

Bread and Olive Oil with Salt and Pepper

I really like the olive oil here. Usually I don't "review" the olive oil that is being used to dip my bread in, but the addition of the salt brought me to thinking about my favorite ice cream sundae from Pizzeria Pico and Zero Zero. If you have been there, you know what I am talking about. The olive oil was nice and fruity and was delicious with the salt.

Fries with Aioli

Keat said these words, "These are the best fries I have had in a while." Think Red Robin's fries but even better, and we all know RR's never-ending fries are bomb dot com. These are the grown up version. I loved the seasoning dusted on top and the aioli was stellar. The outside of the fries were nice and crisp, but the middle was so tender on the verge of velvety. Delish.

Mixed Greens Salad
Sherry Vinaigrette, Fresh Herbs

Poor Bubz, majority of the apps had some sort of seafood in it, so he got this simple salad. I loved the addition of fresh herbs in there. I got some mint which was refreshing and delicious.

Foie Gras Torchon Crouton
Escarole, Apricots

The first foie dish was this gorgeous warm salad of escarole, which is a type of endive. It's not as bitter as endive, and it is lovely when served slightly cooked like this. The foie on the crouton was like butter. Beautifully rich that went well with the acid from the salad and sweetness of the fruit.

Potato and Green Garlic Soup
Serrano Ham, Egg, Pimenton

I love Basque soups. I started loving them since my visit to Piperade a few years ago. This one made me love them even more. While there weren't huge chunks of potato or garlic swimming in the soup, it was still very hearty. Once the egg yolk as broken and was allowed to mix with the soup, another level of silkiness and richness was added. Divine. Keat and I adored the little dice of ham which was left in our last spoonfuls. Potatoes and ham. Comfort.

Liver and Onions

Foie Gras a la Plancha, Braised Cipollini, Soubise, Chive, Shallots

Here we go. Keat loves loves loves seared foie gras. We share each course, but he kept this dish to himself after I took my bites. This dish is amazing. From the little fried shallots to the fresh green chives on top to the little whole cipollini. That's three different types of onion for you, yet each had their own lovely quality. Now the foie. Oy. Where do I begin. From the moment you cut into it and see the fat just oozing out of there, you know you're in trouble. The way the little layer of bread just soaks it all in. I'm shaking my head as I am typing because it is so incredibly decadent. Go to Txoko for this. Trust me.

Glazed Beef Cheeks

Carrot Puree, Cipollini, Crispy Sweetbreads, Shaved Celery, Horseradish Cream

As if we could eat anymore after the last course.

Beef cheeks take a long time to cook. Cows chew a lot so there is tons of muscle, tissue, what have you in the cheeks that need to be softened. It usually takes a few hours for this to be accomplished. They do cheeks right here at Txoko. The texture is almost sticky because of the broken down proteins and collagen.

The veggies on the plate were delicious. The horseradish was yum. What we were really intrigued by were those little fried morsels. I did not read the menu closely enough to remember what was exactly in the dish. Keat ate one and he said it tasted like chicken. When I tasted it, it had a seafood quality to it which scared me because Keat is allergic. Our server ended up telling us they were sweetbreads!

Lovely! These were Keat's first sweetbreads. After the initial shock of what sweetbreads really were, he was over it.

Pan Seared Day Boat Scallops

Foie Gras Sauce, Hen of the Woods Mushrooms, and Potato Coulis

Scallops make me very happy. They are so perfect. Not ugly like their oyster cousins. Joking aside, the lovely seared scallops were still a little rare in the middle which is how I prefer them. The sauce was not as overbearing as I thought it would be. Scallops are very delicate and so was the sauce while you still get that foie in there. With the addition of potato and mushrooms, here you have the perfect combination for me. The portion was just right too. By the time I get to the 3rd course, I'm stuffed already, so this was perfect.

Foie Gras Ice Cream
Prunes, Crumbled Shortbread

Yes, foie gras ice cream. I thought it was going to be totally rich, but it was not the case. It's very subtle. I am not a fan of prunes in general, so I just stuck with the ice cream and cookies. At this point of the dinner, Keat and I had to shared because we were so full! Everyone should try foie gras ice cream before July 1st. Just saying.

I have a greater appreciation for foie. I've had it at a number of places and it is really sad that it's going away in just two weeks. The server at Txoko and I spoke briefly and she said that the reception of the foie menu is great. Tons of people are coming in to have it. I think you should too...if you have never had it, this would be a good time to try it out. Granted it's not for everyone, but for those who do like it, it's not time to get your fill before we have to say goodbye, friends.

xoxo,
Jo

6/10/12 - Ono Grindz Brah! Hawaiian-Pinoy-Inspired Brunch

Mahalo for watching!

xoxo,
Jo

STP! Pork! Bonne Chance, LeRoid!

"Things are changing."

This was running through our minds last night as we gathered for LeRoid's last day at Attic Restaurant.

LeRoid and the team at Attic Restaurant are very special to the kapaMEALya team.  Some of our first encounters occurred there, like the #1stPinoyDinner.  LeRoid and his family literally became part of my own family as we celebrated birthdays and Thanksgiving together (as have Chip and Lara and Francis and Albs and Rich).  Chef Dom, who invited us to host special dinners at Mercury Lounge, now is a chef at Atttic.  My own husband, whom I never thought would be interested in the restaurant industry, now moonlights at Attic as a dining room employee.  This has become a restaurant where everyone feels at home. 

When LeRoid told us he was leaving Attic to travel further down his career path, we were proud, optimistic, but sad.  We were (and are) going to miss his face at Attic.  He did everything from hosting, bussing, scheduling, serving, social media, managing...He really worked hard to get the community into the dining room.  It only made sense to go big on LeRoid's last day as a full-time employee.

After we settled into our lounge seats, we looked at the menu and I already knew what to get.  We started off we our defaults:  chicken adobo wing lollipops, crab butter fried rice, and sweet potato fries with housemade banana ketchup.

I love their wings. After trying them for the first time at Poleng Lounge, I have been hooked!  As for the banana ketchup, it is so different from bottled banana ketchup.  It has a nice texture and spice.

We waited for the rest of the gang to join us and once they did, we ordered the "Death By Pork. Trust me, I was already scared BEFORE it even came to the table.



Behold the Death by Pork.  You have everything it takes for a myocardial infarction.  Literally.  The menu says this could feed 4-6 people, so don't even try to eat all this by yourself.  What's in it?

Follow me starting from the lower right going counterclockwise. 

You have your lechon kawali which is deep fried pork belly, then going up are the housemade sinigang chicharonnes or pork rinds seasoned with sour tamarind, next is the spicy crispy pata or braised, roasted, and then fried pig trotter, finally comes their house sisig which is a pork medley of pork and pork parts combined with shallots, chilies, garlic, and fresh calamansi.

The sawsawan or dipping accoutrements are vital in this porky plate.  You definitely need them to cut the richness from all the meat and fat.  The first is a calamansi-soy sauce that is tart from the citrus fruit and salty from the soy.  Next is pinakurat vinegar which is a spicy vinegar with chilies.  They also make a "Mang Tomas" sauce in house.  Mang Tomas is a brand of bottled sauce or sarsa made for pork/lechon in the Philippines.  While there are many variations of the sarsa, it is typically made with liver, vinegar, and pepper.  The last little bowl is filled with atchara - a medley of pickled papaya, carrots, and chili peppers.

As you can see, all of the dips and sauces have some form of tang.  It is a Filipino dining custom to have something sour with an intensely rich food, like fried pork. 

I was surprised to see that we did not even finish the plate!  There was lots left over; however, we did eat it with rice.  I would not eat this without any starches.  It's just way too rich.

You know what else is rich?

 

Cake cake cake cake cake cake cake...

Sorry, I just had to.

I picked up this lovely 2-layer cake from Draeger's in San Mateo.  The cake inside is a nicely-sweet (meaning not too sweet) vanilla cake frosted with a luscious chocolate fudge.  I neglected to take a picture of it once it was cut, but it was really good.  The cake was dense, but that was probably because we just took it out of the refrigerator.  On the flipside, the chocolate fudge was like chocolate truffle on the palate - smooth and decadent.

I would totally get this cake again.

If you are friends with me on Facebook, you can watch a video that Richmark (who has the smoothest baby bottom skin btw) captured of LeRoid and his cake.  Everyone started singing happy birthday, but we we ended up chanting, "na-na-na na na-na-na na hey hey hey goodbye."

LOL.  Mind you, we did not know EVERYONE in the restaurant, but everyone knew LeRoid and it was cool to see everyone (especially the kapaMEALya krew) gather one last time at the place where it all started.

The kapaMEALya krew - L-R:  Richmark, Keaton, Chef Dom, Francis, Chip, Lara, LeRoid, Joanne, Albert

To my brother LeRoid:  Good luck on all your endeavors!  Let this be a time of self-discovery and learning.  We are all behind you! And don't forget what we all told you last night. 

xoxo,
Jo

Hello June! I Am Fifty Shades Hungrier

I cannot believe we are mid-way through the year already!

This time in 2011, I was in the Philippines.  What an interesting trip that was!  With 2012 going by so fast, it seems like everything is a blur.  Seriously.  I cannot catch up.  I'm just getting old.

Two things I wanted to bring up. You might laugh and/or hate me after you see what it's about, but I find it amusing.

1)  I made a Pinterest board of the Foods Mentioned in the Fifty Shades Trilogy.  I can see you rolling your eyes already!  Ha!  You should know me enough by now!  I always find a way to associated food with everything I do.

Yup, from the vanilla ice cream to the 2002 Cristal to the lethal lemon martini.

I got it ALL - complete with page numbers.  Trust me, I didn't do it alone.  Tons of Fifty Shades lovers gave me a lot of help!  Be sure to follow me on Pinterest:  joanneisafoodie

Color me Fifty Shades hungrier.

And no, it's not all about sex.  It's so much more than sex.

But I won't be surprised if there was a Fifty Shades baby boom come early 2013.

2)  I have began writing for Pinchit!

Last Friday, my first guide Foie Gras Before It's Gone was published.  It is still very much a delicate issue, but I know there are many of you who still want it around (including myself obviously).  Just click the image below and see my suggestions!

You better get your fill before the ban takes place on July 1, 2012!

Thank you to everyone who viewed the guide and left their comments - good or bad.  I think that is what I love about writing.  Not everyone is going to like what you wrote or the subject of your post, but having an opinion and expressing it is great.  Getting feedback is great.  Writing is great.  I really need to write more.

Actually!

I'm already working on my next guide!  w00t!

I'll be honest.

I've been sick.

I have been coughing and I had an infection of some sorts.  While I would love to spend all my money on food this month, I do have a deductible from my health insurance to pay and I have to visit my doctor next week.  I'm anxious.  Doctors always make me anxious even though I work for two.

=)

But what can I say, life is great.  My health is on a mend, but I am grateful I have life in the first place.  Everyone have a glorious day!  San Francisco looks beautiful.

xoxo,
Jo