BUY: This is ridiculous – Bling H2O

I just had to write about this. Today, while shopping for some food for our Christmas dinner tomorrow night, I ran across this pretty bottle of water. However, when I turned it over, I went into sticker shock as the price of the water was $55.00. I’m not kidding. I thought it was a misprint, until I picked up a smaller bottle and it was $30.00.

Bling H2O is a water designed to cater to the luxury lifestyle – according to their website, it was created because “In Hollywood, it seemed as if people flaunted their bottled water like it was part of their presentation”. Apparently FIJI water and SmartWater just don’t cut it anymore.

Couture water? Are you kidding me?

For that price, I better be pissing Cristal after drinking it.

OAKLAND Spotlight: Dorsey’s Locker

DORSEY’S LOCKER
5817 Shattuck Ave
(between 58th St & 59th St)
Oakland, CA 94609
(510) 428-1935

Hey sister, go sister, where all my soul sisters?

The answer to that question is….not in San Francisco.

With the closing of the famed SF soul food spot, Powell’s Place, us San Franciscans are experiencing a dearth of good and inexpensive soul food in our dear city, and had to travel outside of SF to find anything noteworthy. One evening, as we had a miserable dinner at PF Chang’s, we asked our server, “Where do YOU go to eat when you’re not working?” His answer: Dorsey’s Locker. I gathered up a large group of hungry people and made them all drive to Oakland on a Sunday afternoon. Wanna see what we got to eat?

The seafood combination, yummy yummy sides, and the short ribs platter

They do all the classic soul food favorites: fried chicken, catfish, snapper, gumbo, short ribs, pork chops, liver & onions, …and the sides: collard greens, black eyed peas, rice with gravy, mashed potatoes, fries, yams, red beans, green beans, corn, and mac & cheese (only available on Fridays and Sundays). Service was spectacular and entertaining, the food came in copious amounts, and we all left extremely full and satisfied. I think that Dorsey’s is actually vastly better than Powell’s Place – even in their presentation of the food. (Sorry Powell’s…I loved you, but you have been replaced.) Think I’m exaggerating on how good the food was? My friend Joshua, who had the pork chops, cleaned his plate.

SF Spotlight: My Tofu House

My Tofu House
Neighborhood: Inner Richmond
4627 Geary Blvd
(between 10th Ave & 11th Ave)
San Francisco, CA 94118
(415) 750-1818

As you can see, I have not been cooking lately – not for lack of want, but more so because I simply haven’t had the time. So, for those of you who are not familiar with the wonder of Soon Du Bu Chige, I am presenting you with my current favorite Korean restaurant in San Francico – My Tofu House.

Located on a pretty mellow section of Geary Boulevard, My Tofu House is a favorite amongst locals, apparent by the waiting list that you will encounter during dinnertime. The menu is simple – no mile long list of unpronounceable dishes, rather, two pages in Korean with the English translation on the bottom. Though they make a pretty decent Bi Bim Bap and Bulgogi, their specialty is Soon Du Bu – tofu stew – offering at least nine different variations: original, seafood, dumpling, vegetable…I can’t remember all of them, but I have not had a bad one yet.

Once you order, they bring you an assortment of na mul, the various side dishes commonly served with Korean food: bean sprouts, several types of kim chi, a fried fish, and little dried baby fish. Next comes a big stone pot of steamed white rice. And finally, the piece de resistance – your tofu soup in a stone bowl, still bubbling. My personal favorite is the dumpling tofu stew – a rich, spicy broth with soft tofu, rice cakes, and meat filled dumplings. You can choose how spicy you want it – I prefer mine “spicy”, but for those of you who can’t stand the heat…try the “white” or “mild” version first.

Usually, when I go with friends, we order our soup as well as an additional order of bulgogi – it’s a ton of food, and often times the wait staff will offer you refills of any of the na mul that you want seconds on. And it’s fairly inexpensive – $10.00 for your soup, and the bulgogi runs about $17 for a pretty large portion. I always leave here full and nice and warm inside.

Sabor de Puerto Vallarta

I just returned from a quick little trip down to Nuevo Vallarta in the state of Nayarit, Mexico, with a few little trips to the surrounding towns of Sayulita, Bucerias, and Old Puerto Vallarta (in the state of Jalisco). Besides the beautiful sunshine, the warm waters, and the fact that this was my first real vacation in over a year, the most memorable part? The food.

Though our resort was all-inclusive, the hotel’s food was only okay, and we really wanted to eat “real” Mexican food – you know, the kind that the locals eat, the kind that brings the possibility of a raging case of Montezuma’s Revenge. Our first venture was out into a town called Sayulita, located about half an hour away from Nuevo Vallarta on Highway 200. We decided on a little cafe called El Costeno, situated on the beach, and ordered a few dishes. Tacos de pescado (fish tacos), coctel de camarones (shrimp cocktail), quesadillas, ceviche, and fish. The two standouts were the Ceviche de Camarones – shrimp marinated in lime and chiles, and the Huachinango Frito – two whole red snappers, deep fried. Our bill total was about 500 pesos – a little less than $50, including beers, soft drinks, and tip.

 

Left to right, El Costeno, Whole Fried Red Snapper (Huachinango Frito), Shrimp Ceviche (Tostada de Ceviche de Camarones)

Our next stop, that evening, was the town of Puerto Vallarta, located in the state of Jalisco. By some divine stroke of luck, we found a parking spot right on the main drag, in front of TWO taco stands. We picked the one nearest to the car, Tacos Arturo, and ordered a few tacos each. These were probably the best tacos I have ever had in my entire life – little rounds of fresh corn masa, grilled, topped with your choice of meat (I had ‘adobada’, also known as ‘al pastor’, and chorizo), cilantro, onions, and salsa. Tacos cost 8 pesos (about 75 cents) up to 12 pesos for Cabeza de Res (Lengua – toungue, Sesos – brains, etc.). We washed our tacos down with Coca Cola (made with real sugar, not high fructose corn syrup) and then walked down the street towards the pier.

Left to right, Tacos Arturo, A plate of tacos, Taco de Chorizo (Photos courtesy of Grace Malvar)

First stop: The Casa Cofradia factory store – a tequila shop. They let us taste whatever we wanted to – and each “taste” was a little less than a full shot. About five “tastes” later, and I was a little buzzed. Time to get more food.

Left to right, Casa Cofradia Factory Store, close up of a tequila bottle, many many tequila bottles (Photos courtesy of Grace Malvar)

As we approached the square, the amount of people doubled – it seemed as if everyone and their mother was out that night. At the end of the pier, the five of us stopped and stared: stand after stand of street food – aguas frescas, maiz (corn), hot dogs and fries, ceviche, plantains, tamales – it was like finding Mecca. We started spending our pesos on whatever our hearts desired. The average cost for everything was about 20 pesos per item (just a little less than $2). The ceviche was amazing, the roasted corn was nice and smoky, and I think I had the most delicious horchata EVER that night. After our binge on food there, we headed back towards the car and ordered a bunch of tacos to take back to our hotel. I got all bold (I think it was the tequila) and ordered a taco de sesos – cow brains. I ate half of it and gave the rest to my friend, who laughed at me when she saw the expression on my face. Sesos are not for everyone.

Left to right, Puerto Vallarta Pier vendor, Fried Plantains, and a giant serving of Ceviche de Camarones (Photos courtesy of Grace Malvar)

Our last taste of real local food was our breakfast in Bucerias. I’d heard of this town in the Los Angeles Times, and it was close enough to our hotel for us to go there and make it back in time to return our rental car. We went to a little cafe in the back of a sort of ‘food court’ (several restaurants sharing a patio). We ordered Huevos al Gusto con Chorizo – a plate of chorizo with scrambled eggs and a side of beans, Birria de Res – a beef soup with lime, cilantro, and onion, and a Machaca burrito – shredded beef and eggs in a flour tortilla. The wait was a little long, but the food was worth every second. You could taste the richness of the beans, which meant they were made in the traditional way – with lard. The corn tortillas were fresh and handmade (you can tell by the irregular shape). Our entire table of five had breakfast (including coffee and aguas frescas) for around $22 USD. I definitely want to visit Bucerias again, since we didn’t get to see much of it except for the cafe.

Left to right, Huevos al Gusto con Chorizo, Birria de Res, and a Quesdilla con Carne Asada (Photos courtesy of Grace Malvar)

After this trip, I don’t think I can eat Mexican food for awhile, just so I don’t ruin the memory of all the flavors for now. I recommend anyone going to Puerto Vallarta to venture out of the resort and go deep into the places where the locals hang out – it’s what real Mexican food tastes like.

RECIPE: Southern Style Buttermilk Fried Chicken

 

I have a fear of frying.You would think that I’m used to it, growing up in a Filipino household that fries EVERYTHING (lumpia, pork, ukoy, fish), but truth be told, I was scared of the flying grease that would jump out of the deep fry pot and inevitably land somewhere on my bare flesh when I hung out in the kitchen with my mom. I’ve come a long way in overcoming my fry-phobia, but making fried chicken is something that I’ve never attempted…until this evening. It actually turned out really well – my taste testers approved!

Buttermilk Fried Chicken

1/4 cup salt
1/4 cup + 2 tablespoons of seasoning: your own preferred mix of garlic salt, black pepper, paprika, cayenne pepper,dried thyme, dried oregano (I like a lot of cayenne)
2 tablespoons granulated sugar
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups flour
Peanut or canola oil, for frying

Combine the salt, 1/4 cup of seasoning and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.

Combine the flour and remaining 2 tablespoons seasoning in a large resealable plastic (i.e. Ziploc) bag; shake to combine.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.

Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.

Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.

(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)

Serve hot or at room temperature.

SF Spotlight: Palencia Restaurant (The Castro)

Palencia
3870 17th St
(between Noe St & Pond St)
San Francisco,CA 94114
(415) 522-1888

website

I entered Palencia with a touch of trepidation, mostly because Filipino food is not known for being “haute cuisine” and I was interested to see how they were going to pull it off. Much of the food I grew up eating, thanks to my mother (an amazing force in the kitchen), was absolutely delicious, but very simple. Vegetables and meat with a generous side of rice; vinegar, patis and bagoong as condiments. I wondered if this “Filipino Cuisine” was going to be some sort of fusion between traditional Filipino and American food, to cater to a broader audience.

Upon first glance at the menu, I immediately recognized every single dish as something my mom makes. The table was set with a fork and spoon at each place – any kid who grew up in a Filipino household will tell you, that is truly how we eat – no knives! Ukoy – a sort of tempura-like pancake of vegetables and shrimp, was something that I never really liked as a kid. Their version was smaller than what I’m used to, but packed more flavor than my mom’s (I know, blasphemous, right?). I actually liked this a lot. Next up, fresh lumpia – it was missing a few ingredients that I like (fried tofu, more veggies), but it was quite good. Soup course – we ordered the nilaga. It was really nice, with less fat than homemade, a rich beef broth, and vegetables cooked ‘al dente’. So far, so good. Then came the main dishes.

Daing na bangus – marinated milkfish – this was excellent. They smoked the fish, giving it a stronger and heartier flavor than usual (I am used to the fish just being marinated in vinegar and fried). The bistek was just okay – sweeter than I like it, it could have used more vinegar. The lechon kawali was good, but I’m not a big fan of fried pork skins, so I didn’t really care for it.

To end our meal, we ordered the halo-halo, which had really delicious chunks of leche flan, macapuno, jackfruit, red beans, and a scoop of mashed ube, topped with your choice of ice cream (we chose ube). It was perfect.

The experience itself was satisfying – purely Filipino dishes (no fusion) using finer ingredients, and presented on banana leaves. The sounds of Filipino folk music floated gently through the small dining room, reminding me of my childhood days learning how to dance Filipino Folk Dances from my mom…the capiz lanterns….the large sepia-toned family photo at the back of the restaurant….people at the bar drinking San Miguel beers…Palencia captured a lot of the essence of the Philippines, while elevating the food to a fine dining experience.

My only complaint is that Filipino food is usually served in huge, inexpensive portions, and Palencia is not cheap by any means. I probably wouldn’t go running back anytime soon, but I was thinking of taking my great-aunts here sometime, for Merienda, just to give them a “fancy” version of food from their homeland.

RECIPE: Home Cooking from the Philippines – Turon

Delicious fried delight – Turon with vanilla ice cream

I was going to share my lumpia recipe, but it is sort of a family secret so I am going to keep that one to myself. Instead, I am writing about another sort of “lumpia”, called turon. Turon is a dessert lumpia, made primarily with banana. Often you will see a banana-jackfruit combination, but I keep it simple.

Turon

1 package frozen lumpia wrappers (30 count)
7-8 bananas, not quite ripe
granulated sugar

1. Peel lumpia wrappers apart, very carefully so you don’t rip them. It’s an art, and I am not very good at it, so I ask for the help of my friend who is really good and quick at it.

2. Peel bananas and cut them in half lengthwise, then crosswise, so you get four long, thin pieces from each banana.

3. Dip each banana in sugar on the wet (cut) side.

4. Wrap each banana in lumpia wrapper. I use square lumpia wrappers, and lay the wrapper down so it looks like a diamond. Put the banana in the center, fold the top half of the lumpia wrapper over it, fold the sides in, then roll from the top down. Seal with cornstarch mixture.

Cornstarch Mixture
1 tsp. cornstarch
1/2 cup of cold water

Dissolve cornstarch in water, then microwave for 45 seconds or until the mixture thickens into a paste. Do not over-microwave.

5. Fry in hot oil until golden brown, and serve alone or with vanilla ice cream.

SF BAY AREA Spotlight: Ad Hoc (Yountville)

Ad Hoc
476 Washington St
Yountville, CA 94599
(707) 944-2487

Open for dinner Thursday through Monday, $45 prix fixe menu (not including wine).
Beginning September 18, 2007, open daily

The Ad Hoc staff listens as Chef Dave Cruz goes over the evening’s menu.
Photo courtesy of John Lee Pictures, http://www.johnleepictures.com

(Original visit: June 6, 2007)

And to think I almost said, “Count me out!” when my friend Grace invited me out to dinner at Ad Hoc.

Anything with Thomas Keller’s name attached to it pretty much guarantees good food. I learned this from my (I think he might be gay) ex-boyfriend – his family is a big fan of The French Laundry and some of the biggest food snobs you will ever meet. You’ve heard of the Laundry and of Bouchon, perhaps you’ve heard of Per Se (in NYC). Led by Executive Chef Dave Cruz, this small restaurant is another hit for Keller with its down-home yet sophisticated take on comfort food.

Interestingly, this restaurant was meant to be temporary (to be open only six months or so), as Keller intended on opening up a place that served burgers and wine. As Ad Hoc became increasingly popular, it was decided that it would become a permanent fixture on Washington Street (next to Bouchon and The French Laundry) and the burger place would open elsewhere. (I’ve heard rumors that this place will be opening in Santa Rosa soon.)

Back to Ad Hoc.

Walking in, it feels like you are having dinner at a friend’s house – except your friend owns a classy, cleverly-lit, hardwood floored home in Wine Country with a giant dining room. The tables have large panels of silver on them that reflect the lighting onto the ceiling – it makes for an interesting shadow dance while people are reaching for food and moving their glasses around. (Tres artsy, no?) Everyone seems to be engrossed in conversation and nonchalantly sipping wine, a must have in this part of town. Wine list – not too long, with some great choices from all over the world AND from local Napa/Sonoma wineries. Tip: If your waiter suggests a wine pairing, if you have the funds, GO FOR IT. I had my first wine pairing epiphany here at Ad Hoc – more about that later.

Ad Hoc does the prix fixe thing – no muss, no fuss, no hemming and hawing over what you’ll be having for dinner. And it’s family style, so going in a group is great. Plus, if you run out of your main course, they will gladly serve you a second helping. The first night we dined, we started with hearts of romaine salad topped with pickled onions, walnuts, and slices of apple with a Roquefort dressing. It was not only delicious, but pretty too – the dressing was to die for. Next came the main course – fried chicken with green bean casserole and potatoes. The fried chicken was not greasy – it was juicy and flavorful (brined to perfection); the green beans were cooked al dente (not mushy like your run-of-the-mill green bean casserole); the potatoes were just right and seasoned with roasted garlic (yum!). Then came the cheese course – a very sharp Wisconsin cheddar served with sliced peach (or maybe it was nectarine) and orange blossom honey. And to top it all off…strawberry shortcake for dessert – a light and airy version of a timeless classic.

The friend who invited Grace and I to dinner spends a lot of time here – so when we walked in, it felt like we were VIPs. We got amazing service from our server, Nessim, and the rest of the Ad Hoc crew (it’s the kind of service that flows with no interruption, you barely notice as your plates are switched out or your glasses are refilled). They were super attentive, professional, and even put up with our raucous group with a smile. The manager from Bouchon and even the great Thomas Keller himself stopped in this evening. I didn’t even notice that our dinner took nearly four hours – we were having such a great time being pampered by the waitstaff that we could have stayed all night.

A month after my initial visit, I made reservations for eight at Ad Hoc for my birthday. Just when I thought it couldn’t get any better than last time, we made another trip to Ad Hoc for my birthday last night, and had “Mar y Montana” – a delicious dish made with poussin (that’s young chicken for those of you who don’t know) and white shrimp. This time, I wasn’t paying as much attention to the names of the courses, I just remember it was another sublime experience. Our server, Peter, recommended a wine for our cheese course that transitioned nicely into our dessert course, where we had a Mascarpone Mousse. And this is where I had my wine pairing ephiphany – the wine made the mousse taste like a smooth, rich chocolate. I’d never experienced wine pairing in action – where the wine brings out a flavor in the food, but this time, the entire table had that experience at the same time. It was amazing.

Go to Ad Hoc. Bring friends. Take your time eating and enjoy every single course, spring for some wine, and thank your servers before you go. It’s worth every penny.

BOOK: The French Chef by Julia Child (1968)

(Book cover from http://www.amazon.com)

I inherited a well-worn copy of this book many years ago from an ex-boyfriend (the same ex who got a copy of The French Laundry Cookbook for Christmas, and never attempted to cook from it during the entire time we were together). Published in 1968, this book was the result of the TV program “The French Chef”, intended to teach as much French cooking technique as could be learned in several seasons of weekly half-hour programs.

Julia Child covers so many French classics: Coq au vin, Quiches, Crepes, Boeuf Bourguignon, Pates, Aspics, Cassoulet, Duck a L’orange, Brioches, Souffle….and goes on to describe techniques such as how to debone a leg of lamb, how to roast a suckling pig, basic sauces (Hollandaise, Bearnaise), blanching bacon, wine storing, chocolate melting, and so much more. I always go back through this book when I need a reference on how to do something. I am hardly a master at French cooking, but with Julia’s helpful hints, I feel much less like une imbecile in the kitchen. This is definitely a “must-have” for any aspiring cook.

RECIPE: Vanilla Cupcakes

I’ve been on a cupcake quest lately, as you can tell by the previous blog posts, and sometimes I have to surrender and make my own when I don’t feel like shelling out $3 a pop for these little delicious bites. This recipe is supposedly from the Magnolia Bakery in NYC.

Magnolia’s Vanilla Cupcakes

1 1/2 c. self-rising flour
1 1/4 c. all purpose flour
1 c. unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. milk
1 tsp. vanilla extract

1. Line 24 muffin tins with cupcake papers.
2. In a small bowl, add the flours; stir to combine; set aside.
3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually and beat for 3 minutes or until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the dry ingredient in three parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake liners, filling about 3/4 full.
9. Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove the cakes from the tins and cool on a wire rack before icing with Vanilla Buttercream.

Vanilla Buttercream

1 c. unsalted butter, softened
6-8 cups confectioners sugar
1/2 c. milk
2 tsp. vanilla extract

1. Place the butter in a large mixing bowl
2. Add in 4 cups of sugar, milk, then vanilla.
3. With an electric mixer on medium speed, beat about 3-5 minutes until smooth and creamy.
4. Add the remaining sugar gradually, 1 cup at a time, beating well after each addition, until the icing is thick enough for good spreading consistency. You may not use all the sugar.
5. Use and store the icing at room temperature because icing will set if chilled – the icing can be stored in an airtight container for up to 3 days.