i8tonite

Tag: food

i8tonite with OC’s Las Brisas Chef Johannes Bernau and Recipe for Coca Cola Carnitas

“The cuisine at Who Song’s & Larry is meant to be fun. It’s Mexican-inspired food,” say 32-year old Chef Johannes Bernau. “The food at Las Brisas finds its inspiration in Mexico, but is really Southern California.”

Born in Utah to a Japanese mother and Dutch Indonesian father, the talented man behind the Real Mex Restaurants stove holds the unwieldy title of Corporate Chef for Specialty Brands. Behind that long designation lies a thoughtful human who creates delectable South of the Border-encouraged dishes at Las Brisas, an iconic cliff side eatery overlooking California’s famed Laguna Beach, and Who Song’s & Larry’s, a newcomer to the restaurant scene. Real Mex also owns additional Southern California chains such as Acapulco, Chevy’s, and El Torito Grill. Bernau oversees the kitchens of the single standing operations, which include the aforementioned, but also El Paso Cantina in Torrance, CA and New York City’s Sinigual.

“Like every chef, I started out helping as a kid in the kitchen, then I started inviting my friends over for barbeques that I would make,” Bernau recalls. “I worked at a pizza place between the ages of 18 – 19. Today, I still crank out a pizza for family (staff) meals.”

Seafood Tower Las Brisas

The food at Las Brisas, with its breaktaking views of Laguna’s golden sand beaches and Pacific Ocean waves, is a must for every traveler and visitor to the legendary ocean community. The white tablecloth eatery serves dishes such as the fruta del mar, a mixture of lobster, scallops, shrimp, and the catch of the day with a saffron sauce. Also, surf and turf plates exist with Latin flavors, such as the New York Strip with Mexican Shrimp. Adding to the overall theme of Southern California dishes are starters such as ceviche and Ahi Tuna Poke.

Who Song’s & Larry is themed more like a cantina with lustful eats, including Hangover Fries. Created by Chef Bernau, the dish is crispy fries covered in carnitas, bacon, green chili sauce, melted pepper jack cheese, pico de gallo, a fried egg, and fresno chiles. Served in a small crock, the mighty curative sounds overwhelming but in truth, it’s delicious with bold flavors to settle anyone who might be leaning too far after a night of drinking. “The inspiration was from the Canadian poutine and from my love of smothered fries…plus a fried egg can go on anything,” chuckles Bernau. “It was so popular we named our brunch after our fries.”

Hangover fries

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
Since I was able to crack eggs… (Mom and dad probably ate plenty of egg shell omelets…)

What is your favorite food to cook?
Anything off the grill, especially Steak.

What do you always have in your fridge at home?
Surge (classic soda from the 90’s) – they took it away once… not going to let that happen again.

What do you cook at home?
Mac and cheese.

What marked characteristic do you love in a customer?
Their love for food.

What marked characteristic do you find unappealing in a customer?
Customers that want their steaks well done.

Tupperware, Rubbermaid, or Pyrex?
Rubbermaid

Beer, wine, or cocktail?
Beer

Your favorite cookbook author?
Ferran Adria

Street Corn – Who Song and Larry’s

Your favorite kitchen tool?
Chef’s Knife.

Your favorite ingredient?
Thyme – everything could use a little more thyme.

Your least favorite ingredient?
MSG

Least favorite thing to do in a kitchen?
When I was a young cook, one of my jobs was to peel grapes.

Favorite types of cuisine to cook?
Tacos

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Broccolini

Chef you most admire?
Jose Andreas – worked for him back in the day & learned how to cook with liquid nitrogen.

Food you like the most to eat?
Ramen (not instant)

Food you dislike the most?
Natto, a Japanese dish of fermented soy beans.

How many tattoos? And if so, how many are of food?
none

Recipe: Coke Cola Carnitas

Photo Wikimedia Commons: Mike McCune

5 lbs of large chunks of pork butt
1 onion chopped
1 sprig of thyme
1 sprig of oregano
1 can of coke
1 can of beer
2 TBSP salt
1 tsp pepper
Water

Put everything in crock pot on medium before you go to work.

Eat after work. With tortillas and cheese.

– The End. Go Eat. –

July 20, 2016
i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

The world is full of great food and chefs – we only need to open our tastebuds to them. For instance, at Scottsdale’s J&G Steakhouse, at The Phoenician, a Starwood property, French-born Executive Chef Jacques Qualin may be the area’s only stove helmer to have worked at four Michelin restaurants – two in France and two in New York – a very rare distinction. If you are a sports fan, it’s like saying you played soccer with Manchester United and Real Madrid; then moved to the United States, and played baseball with the Yankees and Mets.

Qualin, like many chefs, started cooking with his mother, tying his apron strings and sticking close to her, learning about food from the region of his birthplace, Franche-Comté, home to Comte and Emmenthaler cheeses. As a young cook, he traveled to Paris, where he studied under Michelin-rated chef Michel de Matteis, working at his three-star Restaurant Taillevent, defined by The New York Times as “the best in Paris, if not all of France.” Several other kitchens later, including working for Daniel Boulud in New York at the world famous Le Cirque, Qualin worked again in Paris as at the cosmopolitan Restaurant La Marée, before working with his friend Jean-Georges Vongerichten at Jojo’s on East 58th Street as the culinary great’s first sous chef.

After closing his seventy seat restaurant in upstate New York, The French Corner, The New York Times reviewer said, “(Qualin) created a unique and wonderful restaurant…delightfully rustic and complex all at once.” Vongerichten asked him about working together again, this time in Phoenix. He says, “I had been in France and New York City for fourteen years and I was looking for opportunities to come to the West Coast.”

Working in the Valley of the Sun, Qualin now defines himself as a “Frenchman who cooks with an Asian flair,” speaking to Vongerichten’s penchant for European and Asian cuisine. He says about working at J& G Steakhouse, a long distance from European Michelin restaurants, “I like good food and I like the brasserie-style we have at J&G. It’s a different restaurant than before, but it’s a steakhouse. I like that.”

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
I have been cooking as far back as I can remember, I have loved cooking my whole life.

What is your favorite food to cook?
I get very excited when I see or find a product that looks pristine in quality and freshness, and that’s the way the flavors will come out the best. French cooking is my soul, Italian my guilty pleasure, and I like all Asian types of cooking.

What do you always have in your fridge at home?
I love hot sauce, so I always have good selections from wacky hot to mild. French mustard is a must too and fresh herbs.

What do you cook at home?
Everything from a six course tasting for my friends, to a simply grilled fresh fish. I do like to do some classical French dishes that remind me my childhood or some Asian dishes, like a Pad Thai.

What marked characteristic do you love in a customer?
To be open to try new things and flavors.

What marked characteristic do you find unappealing in a customer?
Ignorance.

Tupperware, Rubbermaid, or Pyrex?
I used all of them, but I tend to go back to Pyrex as it’s PBA free and can take extreme heat or cold, such as liquid nitrogen.

Beer, wine, or cocktail?
All of them! Depending on the mood and the occasion or the food. I love to start with a ginger margarita or a crafted beer and wine (red or white), with a preference to the old world.

Your favorite cookbook author?
Many of them! I do have quite a extensive collection, from old traditional French cookbooks to the latest trends in cooking.

Your favorite kitchen tool?
Cake tasters are very helpful for checking the food.

Your favorite ingredient?
Hard to say; there are too many I like, from yuzu to ginger or mint.

Your least favorite ingredient?
Fish sauce.

Least favorite thing to do in a kitchen?
Not doing anything in the kitchen.

Favorite types of cuisine to cook?
French/Asian.

Beef, chicken, pork, or tofu?
All, I like a nice Prime beef grilled to perfection, Milk feed Chicken roasted whole, Smoked and Braise Pulled pork sandwich with Habanero sauce, or seared tofu with a cilantro pesto.

Favorite vegetable?
Beets.

Chef you most admire?
Hard to pick because there are so many. Maybe Francis Mallman, as I like his philosophy of cooking and being genuine to the product.

Food you like the most to eat?
I like perfectly cooked pastas, Miruguai sashimi, fresh line-caught fish, and flavorful soups.

Food you dislike the most?
Okra.

How many tattoos? And if so, how many are of food?
None, not into that at all.

Recipe: Roasted Whole Snapper Citrus and Garlic with Yuzu sauce

For the Yuzu Mayonnaise
3 each Egg yolks
1 tsp Salt
2 oz Yuzu juice
1 oz Lemon juice
1 oz Orange juice
1/2 qt Grape seed oil

Combine all but the oil in the robot coupe and drizzle in the oil to emulsify. Put in a siphon and charge with 2 cartridges.(soda)

Roasted Snapper:
1 pc Snapper 1.2# deboned from the inside and still attached and scored.
3 slices of Yuzu
3 slices of oranges
6 slices of fresh Ginger
1 tbsp. cilantro picked and chiffonade
1 tbsp. mint picked and chiffonade
6 slices of Serrano peppers
15 g garlic sliced ¾ inch
½ cup Olive oil

Season the fish with salt on all sides, arrange all the slices and the herbs evenly inside the fish. In a Dover plate, pour the oil and the garlic in the bottom then lay the fish on it, baste with the olive oil. Cook in the oven at 375 F for 10 min, basting it often. When almost cooked, finish under the broiler to get a nice brown color while basting. Drain ¾ of the oil, leaving the garlic inside.

To serve:
1 pc of fancy lemon
1 small bunch of cilantro
On a big black plate, fold a white napkin squared, put the hot plate on it. Add the lemon and cilantro and cover with the lid, serve the Yuzu mayonnaise on the side.
– The End. Go Eat. –

July 6, 2016
i8tonite: A Cheat Sheet to Eating in Brooklyn

Brooklyn is no longer a side trip to take when you’ve run out of things to do across the river in Manhattan. It’s now the reason many people visit New York and a place most tourists plan to spend some time. There are several neighborhoods to explore for a mind-boggling range of ethnic foods, and to sample “hipster” Brooklyn. But I focused my picks in and around “Brownstone Brooklyn” because they’re near the sites tourists come to see – the Waterfront Park, BAM for dance and theater, Barclay’s Center for basketball, hockey and concerts, and the Brooklyn Museum and Botanic Garden. The museum, the city’s third largest, has a renowned Egypt collection (many items are from expeditions it funded in the early 1900s) and serves up modern art that’s interesting and sometimes controversial. Its Target-sponsored First Saturday evenings combine art, theater, music, and food and draw an eclectic mix of people, including families on the early side.

Breakfast: Teresa’s

Teresa’s, a Brooklyn Heights staple for decades, is a few blocks from the Heights Promenade with its often-filmed skyline views. They capably cook up all the usual breakfast foods including buttermilk pancakes (a favorite for neighborhood kids) and egg dishes. But you really go for the Polish food: blintzes, potato pancakes, apple fritters, four kinds of pierogi, and grilled kielbasa.

My suggestion: The blintzes with sweet cheese and plum butter have the right balance of sweet, creamy, and tart and go well with a cup of coffee. If I’m craving something savory I go for the potato pancakes, maybe with a side of kielbasa. It’s a good place to order a few different plates to share. If you prefer eggs but want them with a Polish accent, go for the kielbasa omelet.

Price: breakfast dishes are in the $6-$10 range.
Hours: Daily: 7am-11pm
Address: 80 Montague St, near Hicks St.; Brooklyn Heights
Phone Number: 718-797-3996
Website: Ha! The place is way to old school for such nonsense.
Photo: Zomato

Second Breakfast (Bakery): Almondine

If you head to DUMBO to explore our ever-changing Brooklyn Bridge waterfront park you’ll be blissfully near Almondine. It’s thoroughly French and everything is good. Expect lines late on weekend mornings.

My suggestion: I love the plump Jelly donuts (beignets) even if they do leave me covered in powdered sugar. I like their almond croissants as well. My daughter goes for the brightly colored macarons or the eclairs, depending on how hungry she is.

Price: upscale NYC bakery prices so $3 to $8 for pastries.
Hours: Mon-Sat: 7am-7pm; Sun: 10am-6pm
Address: 85 Water St, near Main St.; DUMBO
Phone Number: 718-797-5026
Website: http://www.almondinebakery.com
Photo flickr cc

Lunch: Brooklyn Crab

Brooklyn Crab is a little out of the way, but worth a cab ride (you can also take the NYC Water Taxi to the Red Hook Dock). The two upper floors have a bar, outdoor picnic tables and a covered dining area with huge windows that open in summer. The top floor has views of the harbor and the Statue of Liberty. People flock in summer for platters of steamed crab or lobster, fried clams and and a decent kids’ menu. On the ground floor you’ll find a large backyard with a bar, picnic tables, a small mini-golf course, beanbag toss, and shuffleboard tables. The menu is smaller than upstairs, but it’s a great place to while away an afternoon. It’s popular with groups and families and, inexplicably, with local French expats.

My Suggestion: We like the crab roll and the steamer clams when they’re in season. If we aren’t with a group we eat upstairs then head to the backyard for ice cream, a second beer, and some games.

Price: beer $5-6/pint; wine $8-10/glass; appetizers $8-12; sandwiches $15-24; $17-50
Hours: Open year-round. Sunday – Thursday: 11:30am – 10:00 pm; Friday – Saturday: 11:30am – midnight
Address: 24 Reed St, Red Hook, and Brooklyn 11231
Phone Number: 718-643-2722
Website: http://www.brooklyncrab.com

Coffee shop: Tom’s Restaurant

Tom’s Restaurant is a step into classic Brooklyn just a few blocks from the Museum and Botanical Garden. The old soda fountain and counter tell you what to order. Lime rickey’s, egg creams, ice cream sodas, and floats come in tall, thick fountain glasses. Order a shake and they’ll bring you the extra that didn’t fit in the glass on the side.

My suggestion: They’re known for the lemon-ricotta pancakes, but my daughter likes the chocolate chip ones. I like their huevos rancheros, unless I go for a classic grilled cheese with tomato on rye. We often share a cherry lemonade.

Price: fountain drinks $3-6; breakfast $3-14; lunch items $5-15
Hours: Monday – Saturday: 7:00 AM – 4:00 PM; Sunday: 8:00 AM – 4:00 PM
Address: 782 Washington Avenue, Prospect Heights, Brooklyn 11238
Phone Number: 718-636-9738
Website: http://www.tomsbrooklyn.com/about.html

Happy Hour 1: Strong Place

Beer and Cupcakes: Smuttynose Beer & Porter S’more, Brewery Ommegang & Orange-Almond, Great Divide Brew & Lemon Curd

Brooklyn is hive of innovative brewing, fermenting, distilling, shaking, and stirring these days. So picking one bar is not only unfair but also nearly impossible. If you’re a beer drinker I’d head to Strong Place for its good tap selection and innovative bar food. A weeknight happy hour offers 2-for-1 local beers and very good $1 oysters.

My suggestion: Ask what’s in season and on the happy hour list.

Price: Tap beer $6-12;
Hours: happy hour is 4:00 pm-7:00 pm weekdays.
Address: 270 Court Street, Cobble Hill, Brooklyn 11231
Phone Number: 718-855-2105
Website: http://www.strong-place.com

Happy Hour 2: The Clover Club

The Clover Club is considered the pioneer and standard-bearer for mixologist-centered cocktail bars in the borough. A weekday happy hour here serves up a selection of drinks and snacks for about half-price.

My suggestion: The cocktails rotate so go with the season, your mood and your favorite booze. Order a round of deviled eggs to go with whatever you’re drinking.

Price: Select cocktails $7; wine $6; beer $4; snacks $5-7.
Hours: happy hour is 4:00 pm -7:00 pm weekdays.
Address: 210 Smith Street, Cobble Hill, Brooklyn 11201
Phone Number: 718-855-7939
Website: https://cloverclubny.com

Dinner: Alma

Bypass the gritty ground-floor bar at Alma and head upstairs to the restaurant with its huge picture windows and top-floor roof deck. The views of the Brooklyn waterfront and harbor are reason enough to visit. And the Mexican food is first rate.

My suggestion: The Chilaquiles, ceviches, chile relleno, and enchiladas are all authentic, interesting, and tasty.

Price: beer $7; wine $8-12; margaritas about $12; appetizers $6-16; entrees $16-$30
Hours: Monday- Thursday: 5:30 pm – 10:00 pm; Friday: 5:30 pm – 11:00 pm; Saturday – Sunday: 11:00 a.m. – 11:00 p.m.
Address: 187 Columbia Street; Brooklyn 11231
Phone Number: 718.643.5400
Website: http://almarestaurant.com

Hotel: The Nu Hotel

The Nu Hotel is a modern boutique hotel that’s central to Brooklyn’s major cultural institutions and a few blocks from Barclay’s Center. It’s an easy subway hop to Manhattan or the Brooklyn waterfront. The neighborhoods around it offer ample eating, drinking, and shopping. It offers complimentary breakfast, bicycles to borrow, and a family suite with bunk beds. It’s pet friendly.

Pin for later:

Photo Wikimedia Commons: Theeditor93

Eileen Gunn is the founder of FamiliesGo! and at least the 4th generation of her family to settle in Brooklyn. When she’s not eating her way through New York City, you can find her on Pinterest, Facebook, Instagram, and Twitter.

– The End. Go Eat. –

June 27, 2016
i8tonite with Food and Music Writer Mama Bullock & Recipe for Simple Black Bean, Corn, & Tomato Ensalada

Jessica Bullock

Imagine your life filled with music – and good food. Doesn’t it sound like the perfect day, home, mealtime? For food and music writer Jessica Bullock, those two subjects go hand in hand. Her website, MamaBullock.com, is one of the most interesting food sites I’ve seen in a long time – not only for the delicious recipes, but the creativity involved with her music pairings. I had a chance to talk with Jessica, and was simultaneously inspired and amazed by the way she lives music and good food.

Banana bread

Jessica notes:
I’m a post-production producer by day and a food & music blogger by night. I live in Chicagoland, and I have a husband and three sons, 6, 4, and 1 month. My blog, mamabullock.com, is where you’ll find inspired food and music, good for the soul. If music is the language of love, food is the manifestation of love. No matter where you come from, food and music remind us that we are universally creative and loving human beings. That’s why I pair a piece of music with every recipe on the site. You can listen while you cook.

Fruit Pizza

Mama Bullock is for foodies who don’t have a lot of time for meal prep but enjoy cooking and listening to great music. As a working mom, I know how difficult (impossible) it is to have delicious and healthy meals ready for the family every night. Mama Bullock is all about creating delicious food without having to make everything from scratch, while avoiding the packaged, full-of-crap meals you find in boxes in the middle of the grocery store.

In addition to creating recipes, the site is also about sharing products, ideas, and healthy eating tips. One of my most important goals is to educate as many people as possible about how both food and music can be used as medicine. I cook. I eat. I listen. I share.

Tangy arugula with crispy lemon chicken

See? She’s amazing! I asked Jessica about how she decided to pair music with food. Her answer was longer – and more interesting – than I expected. Are you surprised to discover that music is a big part of her life? She grew up exposed to a variety of music, from church to jug bands. What? I know! I listened carefully as she said that her parents had a jug band for years – and that her dad can play the 1812 overture on his jug (and he was named best jug player in the world)! She loved going to blues clubs, and then started in orchestra, playing the viola.

As you can imagine, when Jessica said that music has been the common thread throughout her life, I nodded. I could see this even more so when she talked about her kids and gave tips on how to get kids to love music. Her husband was a professional DJ (see where I’m going with this?), and they always have music in their house, from playing the piano to a variety of music to listen and dance to. Perhaps the best part was when she said her 6 year old’s favorite composer is John Williams, because of all his incredible superhero movie soundtracks (genius kid!). Talking with Jessica has inspired me to incorporate more music into our lives – and my teen is one happy listener! She’s now the house DJ, following in Jessica’s footsteps, pairing music with our meals.

Glazed carrots

And on to the food that Jessica shares on Mama Bullock. She noted that buying good food is really important – and advises people to look for locally grown, sustainable food. But there’s not just great recipes (and great music) on her site. She also includes gourmet hacks, such as making things from scratch easily. Through her work, she tries to educate about the health benefits of certain foods, and help others. For, as she says, “not only is food medicine (there’s evidence of preventive health care and reversing ailments through food), but musical therapy can also help people. Music therapy (music as medicine) is helping people with Alzheimer’s and stroke patients, as well as people in nursing homes. Life gets better when you have music. Music should be important to our whole life – and it’s good for our health!”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
One-pot meals of any kind.

What do you always have in your fridge at home?
Forgotten celery. Wine. Lemon juice. Did I mention wine?

Peanut Butter Chocolate Chip Oatmeal Raisin Cookies – the everything cookie.

What marked characteristic do you love in a person with whom you are sharing a meal?
Witty banter.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Criticism.

Vermonter sandwich

Beer, wine, or cocktail?
Cocktail-y wine.

Your favorite cookbook author?
Lidia Bastianich or Spike Mendelsohn. I like laid back, gracious writing and simple food made delicious.

Your favorite kitchen tool?
A good sound system.

Favorite types of cuisine to cook?
Mediterranean for its simplicity and use of fresh herbs.

Beef, chicken, pork, or tofu?
Depends. What are we drinking?

Favorite vegetable?
Avocado

Detox Smoothie

Chef you most admire?
All of them. It’s a tough gig. My hometown favorite is Rick Bayless. The food is inspired, delicious, and healthy.

Food you like the most to eat?
Anything made with tender loving care is usually wonderful.

Food you dislike the most?
I really hate boiled zucchini.

What is your favorite non-food thing to do?
Walk in the woods and be musical.

Who do you most admire in food?
People who are taking the time to feed and educate lower-income communities with urban gardens. Also doctors who are committed to the proliferation of using food as medicine.

Where is your favorite place to eat?
At my dining table with friends and family.

Crispy Peaches

What is your favorite restaurant?
I pretty much stick to the West Loop in Chicago. I really like La Serina Clandestina mostly because I can’t get enough of Chef John Manion’s kale salad and daily empanada creation, but also it’s just a cool place with a cool vibe and great cocktails. I also love a place called La Luce. It’s super yummy Italian with a great staff. It’s the kind of place you take your grandparents to and visit for hours.

Do you have any tattoos?
No, I’m not that cool.

Recipe: Simple Black Bean, Corn, & Tomato Ensalada

Simple Black Bean, Corn, & Tomato Ensalada

6 oz cherry tomatoes
6 oz sweet corn
6 oz cooked black beans
1 palmfull chopped cilantro
1/4 tsp course sea salt
1/2 tbsp agave syrup
1/2 tsp lime juice

Wash and cut cherry tomatoes in half, length-wise. Combine tomatoes, corn and beans into a large bowl. Add 1/2 the cilantro, salt, agave syrup and lime juice. Mix well. Garnish with remaining cilantro. Serve chilled as a salad or with chips as a salsa. Serves 4. Enjoy!

Music Pairing:

This recipe lets the vegetables speak for themselves. The only thing added is salt, lime, cilantro, and syrup. Today’s music pairing is a duo who lets the music speak for itself. No frills. Just two guitars. These two are from Mexico City but got their start in Dublin, Ireland during an eight-year stint playing pubs. They’re what I’d call “flamenco rock.” Both on acoustic guitar, they grew up with flamenco, jazz, and rock – but also love heavy metal, which comes through in their sound. They’ve been performing together since 1999, and have released five studio albums together. They’ve collaborated on movie soundtracks, performed at the White House, and continue to tour around the world. They’re also vegan, so I thought it a good pairing for today’s recipe, which is clearly Mexican-inspired, like the music. Please enjoy Rodrigo y Gabriela, performing live at the 2014 Montreux Jazz Festival.

HAPPY EATING + HAPPY LISTENING!

Note: All the gorgeous food photos? Discover the recipes on her site!

The End. Go Eat.

June 24, 2016
i8tonite with Professional Plant-based Culinary Instructor and Owner of STLVegGirl, Caryn Dugan & New Summertime Burger Recipe

22With a deep breath, I called…a vegan chef. Not knowing what to expect, I was surprised by the endless laughter we shared, and gained a new appreciation for a plant-based diet. But I get ahead of myself….

Rooted deep in the St. Louis food and wellness scene, chef Caryn Dugan is STLVegGirl, a plant-based nutrition and culinary educator with a simple mission, “A Plant on Every Plate™.”

Caryn notes that the A Plant on Every Plate concept is not judgy or difficult, but an easy way to incorporate healthier eating at your own pace. She says, “Eating only plants is not only eating something green – beans, grains, seeds, even cocoa beans (think chocolate!) – plants come in all different forms. However, greens are the most nutrient dense foods. You can be so creative with eating what comes out of the ground. It’s the most healthy way to live, nourish, and thrive.”

Caryn adopted a plant based diet in response to tragedy; in 2008, cancer took her father at an early age and ten weeks later, tried to take her. In response to her diagnosis, she searched for an answer and found one in the growing body of literature supporting a whole food, plant-based diet to bolster our natural immune system. Adopting a vegan diet herself and beating cancer, she sought to share her knowledge to help others.

In 2011, Caryn studied in Washington, DC, under the direction of Neal Barnard, MD, at the Physicians Committee for Responsible Medicine’s (PCRM) Food For Life program, becoming a certified instructor. Bringing this knowledge home, she teaches immune boosting, plant-based cooking classes at the Cancer Support Center of St. Louis for the benefit of others who have, like her, met cancer at the door.

Caryn went on to form STLVegGirl, LLC, St. Louis’ first fully plant based entity providing cooking instruction, personal cheffing, and catering services, regularly appears in cooking segments on local television morning shows, and teaches cooking classes in many locations around the St. Louis area.

What I love most about Caryn’s approach to cooking and teaching healthy eating is that she’s not the Vegan Police. Instead, she inspires us to incorporate nourishing, healthy foods into our lives. And when I asked for her best tip for someone wanting to move toward putting a plant on every plate, she said, “start with whatever you already have in your fridge and pantry, because those are going to be the most familiar foods to you. Don’t make it hard on yourself. Make the food you already like, and veganize it.”

She started slowly herself, moving from a microwave and frozen-meal diet to learning and researching – and teaching – how nourishing, healthy foods can change your meals – and your life. She worked hard on gaining certificates and education because she didn’t want to lead people down the wrong path with her work – she wants them to learn, eat, and say, “WOW! That was totally worth my time and my money.”

Perhaps our loudest laughs came from learning about her biggest pet peeve – the phrase “Vegan Food.” Caryn said, “It’s just food!!! It’s just real food. It feeds into that view of vegan as unattainable and hippie. Just because you change what’s on your plate doesn’t mean you have to uproot your entire life. You’re just using real food…not food that is processed, crazy, or something you can’t say or spell. This can be very simple stuff.” Indeed.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
Since 2008.

What is your favorite food to cook?
I enjoy seeking out the new food trends and then making them into plant-based dishes.

What do you always have in your fridge at home?
I’m often trying new recipes for a TV segment, cooking class, or to post on my website, so you’ll typically find random ingredients.

What do you cook at home?
If I’m not in work mode – I usually one-pot meal our nights. You might call them kitchen sink nights: open the fridge and freezer and start pulling things out and throwing them in a large pot. You’d be amazed at how many recipes have come out of nights like this.

What marked characteristic do you love in a customer?
The one who wants to learn.

What marked characteristic do you find unappealing in a customer?
The one who has no time for “rabbit food.”

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Wine!

Your favorite cookbook author?
Isa Chandra Moskowitz

Your favorite kitchen tool?
My husband bought me a NHB Knifeworks Chef Knife for Christmas and I LOVE it!

Your favorite ingredient?
It varies, right now I’m using a lot of tahini paste and dates are high on the list too. Adding one more: fresh rosemary from the garden – does anything smell nicer?!

Your least favorite ingredient?
Eggplant

Least favorite thing to do in a kitchen?
Clean the stove

Favorite types of cuisine to cook?
I love experimenting with making the perfect veg burger

Beef, chicken, pork, or tofu?
Tofu

Favorite vegetable?
Brussels sprouts and sweet potatoes tie for first place

Chef you most admire?
Angela Liddon of Oh She Glows

Food you like the most to eat?
Veg Burger

Food you dislike the most?
Mushy eggplant

How many tattoos? And if so, how many are of food?
No ink

Recipe: The New Summertime Burger

2 1/2 tablespoons ground flax
5 tablespoons water
1 cup shredded sweet potato (one very small sweet potato)
8 oz mushrooms, roughly chopped
1/2 red onion, diced small
2 garlic cloves, minced pinch of sea salt
1 14 oz can of black beans, drained and rinsed
1/2 cooked chickpeas (if from the can, drain and rinse)
1/4 cup Italian parsley, roughly chopped
2-3 green onion stalks (green part only), roughly chopped
2 tablespoons sunflower seeds
2 tablespoons dried oregano
1 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon red pepper flakes (or to taste)
1/2 teaspoon sea salt & 1/2 teaspoon ground black pepper
1 3/4 cups whole oats

Mix the flax and the water together in a small bowl and allow it to sit for 15 minutes or until it begins to become gelatinous (this will be your “egg” and act as a binder).

Wash, but do not peel the sweet potato. Shred it by using a hand grater or run it though a food processor using the shred blade.

To a large non-stick pan, add the sweet potato, red onion, and mushrooms. Over medium heat and stirring often, allow the vegetables to cook down. Once they begin to soften, add in the garlic and a pinch of sea salt. Transfer to a food processor. Add the black beans, chickpeas, parsley, green onion, sunflower seeds, spices, and flax/water mix.

To a blender, add one cup of the oats and grind down until it is a coarse flour.

Add the flour and 1/4 of the whole oats to the food processor with the rest of the mixture.

Pulse the mixture until well mixed, but not blended or pureed.

Making the burgers

Transfer to a large bowl and add the rest of the oats.

Mix well with your hands and taste. Adjust spices to your liking.

Cover and refrigerate the mixture for an hour up to overnight.

Preheat oven to 375-F. Line a baking sheet with parchment paper.

Patty up your burgers. I made mine about 3″ in diameter and 1/2″-3/4″ thickness.

Bake for 18 minutes on one side, flip and bake for another 10 minutes.

NOTES:

These can be made into sliders or meatballs; remember,you’ll have to adjust your cooking time down the smaller the patty.
You can either refrigerate the mixture or patty up the burgers and and refrigerate them – either way, be sure to cover them.

The End. Go Eat.

June 21, 2016
i8tonite with St. Louis Culinary Tours’ Beth Heidrich & Charred Tomato Salsa Recipe

Culinary public relations is Beth Heidrich‘s forte, and she has represented such chefs as Dean Fearing, Kent Rathbun, Daniel Boulud, Charlie Trotter, Norman VanAken, Jacques Pepin, Larry Forgione, Julian Serrano, and Julia Child. Beth began her interest in food and wine while studying abroad in Italy during college, and began her career at Mobil Five Star acclaimed The Mansion on Turtle Creek, where she managed culinary events and celebrity fundraisers. She has managed public relations campaigns for such celebrity chefs as Dean Fearing, including collaborations with ABC, NBC, CBS, PBS, BBC, Food Network, The Travel Channel, MTV, Conde Nast Publications, as well as many other online, radio and print media.

A native St. Louisan, Beth returned home in 2003, delighted to find such a flourishing culinary industry, and she began consulting for such clients as James Beard awarded Larry Forgione (An American Place) and such hotel properties as the Ritz-Carlton and Renaissance Grand & Suites. Beth went on to work with celebrity chefs in her position at L’Ecole Culinaire as Director of Public Relations at L’Ecole and then for all of Vatterott Colleges, and she directed all marketing and public relations for Overlook Farm, including the hiring of award-winning Chef Timothy Grandinetti.

Beth and Anne Croy on FOX2

Beth co-founded the St. Louis chapter of Les Dames d’Escoffier with an invitational brunch featuring Cat Cora, Iron Chef. She co-chaired the Les Dames d’Escoffier International conference in St. Louis, in October, 2012 at the Ritz Carlton and co-chaired the Farmer’s Fete event as well. Beth is currently the Member Liaison on the Executive Board with the St. Louis Chapter of Les Dames d’Escoffier.

Beth’s business is StL Culinary Tours, an intimate experience with St. Louis’ top culinary talent, which has already garnered the title of “The top gourmet walking tour in the US” by Wine Enthusiast Magazine and “Best of the Midwest” by Midwest Living Magazine. St. Louis Culinary Tours intimately connects food enthusiasts to St. Louis’s progressive and outstanding culinary world by offering an array of kitchen tours, culinary field trips, and visits to local wineries and breweries. Through both public and private tours, they provide an exclusive look into St. Louis’ culinary scene while introducing you to the owners and chefs that make it all happen – and half of all proceeds of public tours dedicated to benefit Operation Food Search. These entertaining and informative tours provide the ultimate St Louis foodie experience. Let’s go!

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Spaetzle – I love the process of making the dough and pushing it through the holes into the water, then sauteeing it in butter.

What do you always have in your fridge at home?
Homemade hot sauce

What marked characteristic do you love in a person with whom you are sharing a meal?
A sense of humor and appreciation for quality ingredients and preparation.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
A person who does not treat service staff with respect.

Beer, wine, or cocktail?
Cocktail

Your favorite cookbook author?
Julia Child and Jacques Pepin

Your favorite kitchen tool?
My clean hands and then knives. I love knives.

Favorite types of cuisine to cook?
I learned a lot of Southwest techniques from Chef Dean Fearing. My favorite thing to cook is seafood on vacation, of course near the docks.

Beef, chicken, pork, or tofu?
Pork is so exquisite in the Midwest. We have so many farmers with heritage breeds like Newman Farm, Rain Crow Ranch, and many others.

Favorite vegetable?
Spring asparagus

St Louis Culinary Tours Chef for a Day Michael with Chef Rex Hale making creme brûlée. — with Rex Hale at Boundary at the Cheshire.

Chef you most admire?
In my own city, Chef Rex Hale, hands down. Otherwise Jacques Pepin and the late Charlie Trotter.

Food you like the most to eat?
Ozark Forest Mushrooms, Baetje Farm’s World Cheese Awards winning Fleur de Valle washed-rind cheese, Eckert’s Farm’s peaches and so many fresh vegetables from our home garden in the summer.

Food you dislike the most?
Raw onions and green peppers, along with most processed food.

What is your favorite non-food thing to do?
Karaoke

Who do you most admire in food?
Jacques Pepin

Where is your favorite place to eat?
Boundary at The Cheshire in St.Louis

What is your favorite restaurant?
Boundary at The Cheshire in St.Louis

Do you have any tattoos? And if so, how many are of food?
No tattoos, sorry.

Recipe: Charred Tomato Salsa

My husband and I make this every summer with almost every ingredient from our own garden. We eat it all year long. We also share it with family and friends.

6 large ripe Cherokee Purple tomatoes, core removed

3 tablespoons olive oil

1 onion, thinly sliced

6 cloves garlic

2 jalapeno chilies, stem removed

1 tablespoon chopped fresh cilantro

Salt to taste

Lime juice to taste

Preheat broiler to 500 degrees.

Place tomatoes on a baking sheet and brush the tops with 1 tablespoon olive oil. Place pan under broiler and char until skin is blackened, about 12 minutes. Remove from oven and set aside.

Preheat oven to 375 degrees.

Place onion, garlic, and jalapenos on a baking sheet and drizzle with remaining olive oil. Toss to coat. Place pan in oven and roast for 12 – 15 minutes, stirring occasionally, until golden brown. Remove pan from oven and set aside.

In a meat grinder, with a medium die, grind tomatoes, onion, garlic, and jalapenos with cilantro. To mixture add a generous amount of salt and lime juice to taste.
The End. Go Eat.

June 17, 2016
i8tonite: A Cheat Sheet to Eating in Condesa and Roma Norte, Mexico City

Guest Writer and Mexico City travel expert Katja Gaskell is the co-founder of globetotting.com, a website for adventurous family travel. She is a firm believer that you can – and should! – take your children everywhere and anywhere no matter what age they are. Prior to life on the road with kids, Katja wrote across a range of titles for Lonely Planet and tried and tested luxury hotels for the British boutique hotel guide Mr & Mrs Smith. She is currently based in Mexico City with her husband and three children. Find her online: Twitter, Facebook, and Instagram

Mexico has long had a reputation for good food, but these days its culinary clout goes far beyond tortillas and tacos. Nowhere is this more evident than in Mexico City, where new dining experiences have helped catapult the capital onto the worldwide gourmet scene.

This is an exciting place to eat, with dining options to suit all palates and all budgets. From a simple torta stand to some of the world’s best restaurants, Mexico’s capital is foodie heaven.

This is, however, also one of the world’s largest cities and finding your way around can take some time. To make things easier, we have focused on two neighbouring colonias, Condesa and Roma Norte, both home to some of the city’s most exciting eateries.

Breakfast: Lalo!

Owned by chef Eduardo García of Maximo Bistro fame (one of the capital’s best restaurants), Lalo! is a lively, colourful café and pizzeria. But this is not your average breakfast joint (nor your average pizza parlour). Lalo! boasts an innovative menu that will have you dithering over what to order. Diners sit side by side on one long communal table overseen by a mural of bright caricatures. It’s fun, tasty, and a great way to start the day.

My suggestion: The Croque Madame is, without doubt, one of the best breakfast dishes in the capital. A large slab of brioche bread, a generous helping of ham, mountains of cheese and an egg on top. Have one of these and you won’t have to eat again all day.

Hours: 7am – 11pm (closed Mondays)
Address: Zacatecas 173, Roma Norte
Phone Number: +52 55 5564 3388
Website: www.eat-lalo.com

Second Breakfast: Panaderia Rosetta

Owned by Chef Elena Reygada, named Latin America’s best female chef in 2015, this hole-in-the-wall may not look like much but it serves the best breads and pastries in Mexico City. Reygada is particularly well known for her baking skills, and Panaderia Rosetta provides bread for restaurants across the city. Among the many pastries on offer are croissants filled with fig, rosemary flavoured buns, and cinnamon. Grab a coffee at the counter or order to take away and sit in the nearby Rio de Janeiro park instead.

My suggestion: You can’t go wrong with any of the pan dulces (pastries) here but there’s no denying that Reygada’s light and fluffy doughnuts are unparalleled.

Hours: 7am – 8pm Monday – Saturday; 7.30am – 6pm Sunday
Address: Colima 179, Roma Norte
Phone Number: +52 55 5207 2976
Website: www.rosetta.com.mx

Lunch: Tres Galeones Taquería de Puerto

This small, retro-styled taquería is great for a quick lunch and is almost always packed. The chalkboard menu offers seafood dishes such as pescado estilo baja (white fish, battered, fried, and served in a light tortilla with toppings) and taco de pulpo al pastor (octopus dressed in a tasty red sauce). Also on offer are tostadas, sopes, and burritos. Grab a table outside if you can.

My suggestion: The pescado estilo baja are excellent as is the caldo de camarón, a shrimp amuse bouche offered to all diners. It’s worth going to Tres Galeones for this alone.

Hours: 11am – 5.30pm Monday to Saturday
Address: Calle Jalapa 117, Roma Norte
Phone Number: +52 55 5419 3964
Website: www.tresgaleones.com

Coffeeshop: Espressarte

Coffee is serious business at Espressarte, a small artisanal café in Roma Norte where a plethora of coffee-making gadgets and gizmos line the walls. The café even has their its own micro-roastery. Everything from a simple Americano to a Japanese-style slow drip coffee is served. No bells, no whistles, just very, very good coffee.

My suggestion: You can’t go wrong, choose your favourite coffee and enjoy.

Hours: 7.30am – 9pm Monday – Friday, 8am – 8pm Saturday, 9am – 5pm Sunday
Address: Monterrey 151, Roma Norte
Phone Number: +52 55 4171 1969
Website: https://www.facebook.com/espressartel/

Happy Hour: Condesa DF

The rooftop terrace at boutique hotel Condesa DF is a great place to watch the sun go down with a drink in hand. This hotel is part of the Habita Group, an edgy brand that has been responsible for some of the city’s most innovative hotels in recent years. Condesa DF is no exception and this hip hideaway is a magnet for the city’s beautiful people. Don’t let that put you off, however, the view – and drinks – are well worth it.

My suggestion: When in Mexico drink Mescal, either straight or in a cocktail. The Cucumber Mescal Mojito, with mescal, mint, lemon, and cucumber is particularly good.

Hours: Sun-Wed 2 pm – 11 pm; Thurs-Sat 2 pm – 1 am.
Address: Veracruz 102, Condesa
Phone Number: +52 55 5241 2600
Website: www.condesadf.com

Dinner: La Capital

A modern take on the traditional Mexican cantina, La Capital is a fun dining space with a tasty menu. Watch the chefs at work in the open kitchen and order plates to share; crispy tuna tostadas, shrimp tacos, and flautas (a type of friend taco) are just some of the house specialities. Not forgetting the guacamole, which is sublime.

My suggestion: The tacos cochinita pibil (pulled pork) are simply delicious. This slow-roasted pork dish originates Yucatán and is served with corn tortillas and onions marinated in sour orange.

Hours: 1.30pm – 12pm Monday to Wednesday, 1.30pm – 1am Thursday – Saturday, 1.30pm – 6pm Sunday
Address: Nuevo Leon 137, Condesa
Phone: +52 55 5256 5159
Website: www.lacapitalrestaurante.com

Pin for later:

Pinnable photo: Flickr user Alexxx C; Feature photo: ProtoplasmaKid / Wikimedia Commons / CC-BY-SA 4.0; Condesa DF photo flickr cc: scaredykat; Espressarte and Tres Galeones photos: Katja Gaskell; All other photos: respective restaurants

June 13, 2016
i8tonite with Manhattan Beach’s Doma Kitchen Chef Kristina Miksyte & Recipe for Borscht
A cursory internet search on Lithuanian chefs yields one or two male names located in Europe. Narrowing the searching to California leads us to San Francisco’s East Bay and the Los Angeles’ Annual Lithuanian Festival, which recently celebrated its annual event in the city’s Silver Lake neighborhood. Digging a little deeper brings us to Doma (which means “home” in Lithuanian) Kitchen in Los Angeles County’s coastal community of Manhattan Beach. It’s a delicious neighborhood bistro with a heavy focus on Eastern European foods using seasonal California ingredients. In other words, going to Doma Kitchen is an enlightening travel experience without having to leave the county.

Owned by three people, Chef Kristina Miksyte and entrepreneurial couple Angelika Corrente and Stanislav Mayzalis, Doma Kitchen brings together a taste of Lithuania to the Southern California food scene. The latter was already a working chef in her homeland before winning the green card lottery and becoming an American citizen.

Having attended a culinary school in her hometown of Vilnius, the capital of Lithuania, like so many immigrants, Miksyte’s dream was to live and cook in the United States. She says, “I love my country but it didn’t give me the opportunities to work. In Los Angeles, I have a restaurant, I am married, and I cook what I want.”

Lithuanian food is characterized by the cooking of potatoes, beets, pork, barley, berries, and mushrooms. The use of indigenous herbs such as dill, caraway, and juniper mimic their Eastern European neighbors (Uzbekistan, southern Russia, Latvia, Poland, and Belarus). And Doma Kitchen’s menu reflects this rich, fragrant cuisine with plov (braised rice or rice pilaf), kasha (braised barley or buckwheat-like risotto), and vareniki (similar to pierogies).

However the food isn’t all relegated to the “stans” of the world; Chef Miksyte makes liberal use of other Mediterranean ingredients, such as burrata, basil, tomato, and walnuts to showcase her global tastes. “I wanted to come to the States to become a better cook and learn more of what the world offers,” says Doma Kitchen’s stove director.

Los Angeles is all the better for it.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
I’ve been cooking for almost twenty years.

What is your favorite food to cook?
I love to bake and also enjoy cooking good meat

What do you always have in your fridge at home?
Fresh veggies and fruits, fresh meat or fish, few cheeses and salami. Almost nothing in the freezer. Basically I’m stocked with produce for all meals, something for breakfast, snacks and for a nice dinner.

What do you cook at home?
I’m constantly experimenting and messing around with new recipes. Often go back to authentic recipes either from Russia, Lithuania, or Persian. Weekends are BBQ.

What marked characteristic do you love in a customer?
I love to make my customers happy through eating my food. When I see the excitement after first look at the food followed up with “Wow,” “OMG,” “This looks so good and tastes even better.” The love is mutual between us – I love to cook and they like to eat.

What marked characteristic do you find unappealing in a customer?
I hate when the customer changes the ingredients in my dishes. It’s basically changing the whole dish completely, and creating a new dish.

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
My Grandma

Your favorite kitchen tool?
Knives

Your favorite ingredient?
Fresh herbs and dill, of course!

Your least favorite ingredient?
Don’t have one

Least favorite thing to do in a kitchen?
Wipe down and polishing the dishes

Favorite types of cuisine to cook?
Central Asian, Middle eastern, and whatever that’s on my mind

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Fresh cucumbers from my mother’s garden

Chef you most admire?
Egidijus Lapinskas in Lithuania

Food you like the most to eat?
Good piece of meat, sushi, or fish

Food you dislike the most?
Overly spicy food that you can’t taste anything else.

How many tattoos? And if so, how many are of food?
I have two tattoos. No food tattoos to date.

Recipe: Doma Kitchen’s Borscht

Doma Kitchen Borscht recipe

Ingredients
- 1 lb Lamb, stew meat, or whatever kind of beef you like, bone-in or boneless
- 1 Tbsp salt + more to taste
- 2 large or 3 medium beets, washed, peeled and grated
- 4 Tbsp olive oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp butter
- 1 medium onion, finely diced
- 2 carrots, grated
- 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
- ½ head of small cabbage, sliced
- 2 tomatoes, peeled and diced (**see note)
- 2 bay leaves
- ¼ tsp freshly ground pepper
- ¼ cup chopped fresh parsley and dill
- 2 cloves garlic, pressed
- Garnish: Sour cream and fresh sprigs of parsley or dill.
Instructions
1. Wash meat in cold water, cut into 1″ pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you’d have to strain it later). Reduce heat, partially cover and simmer 45 minutes – 1 hr, periodically skimming off any crud that rises to the top.
2. Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and sauté for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar. Mix thoroughly and sauté until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. In the same skillet (no need to wash it), Sauté onion in 1 Tbsp butter for 2 min. Add grated carrot and sauté another 5 min or until softened, adding more oil if it seems too dry.
3. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sautéed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
4. Add 2 bay leaves, ¼ tsp pepper, and more salt to taste (I added another ½ tsp salt).
5. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.
The End. Go Eat.
June 7, 2016
i8tonite with Azerbaijani cookbook author Feride Buyuran & Recipe for Fresh Herb Kükü

I’ve recently fallen in love with the cuisine of Azerbaijan – thanks to the efforts of Feride Buyuran. With her new cookbook, Pomegranates and Saffron – the first comprehensive cookbook on Azerbaijani cuisine published in the U.S. – and her impressive and inspiring cooking website, http://azcookbook.com/, she’s singlehandedly promoting Azerbaijani cuisine to an audience unfamiliar with it. There are few Azerbaijani restaurants in the US – you can count them on one hand – and while the cuisine is somewhat familiar, because of its Persian, Russian, Middle Eastern, and Turkish influences, much is new and exciting.

Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are waiting to be discovered. Welcome to Azerbaijan. In Pomegranates and Saffron, Feride Buyuran takes you on a delightful culinary journey through this beautiful land in the Caucasus.

In the cookbook, there are over 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable.

Pomegranates & Saffron has won 4 major awards, including Gourmand Best in the World Award, U.S. Winner of Gourmand World Cookbook Award for Best Eastern European Cookbook, Living Now Book Award with a Silver Medal in the Ethnic Cookbooks Category, and a National Indie Excellence Award in the International Cookbooks Category.

I chatted with Feride via Skype, and as we talked, I grew more and more impressed with her worldview – and cooking. Originally from Azerbaijan, Feride moved to the US about 15 years ago. While she visits home as often as possible, she wanted to cook the foods she grew up with, to satisfy her cravings for food from home. Feride had started a recipe notebook when she was 13, curating those recipes as stories. To supplement that small notebook once she was in the US, she started calling her mom, grandma, sister, and other family members (all excellent home cooks) to ask for recipes from home. She conceived of her cookbook when she was 8 months pregnant (talk about pregnancy food cravings!), and has worked for 7 years on her book and accompanying website. She talked about not giving up on her dream, and gaining an education in the publishing industry – that “it’s a hard road, but so worth it.”

It shows. The book is beautiful, informative, and chock full of cultural goodness. The website shares recipes, links to interesting food articles, and travel and cooking inspiration. When I asked Feride what she’d want to say to readers about Azerbaijani cuisine, she noted, “Don’t be scared of the name Azerbaijan. The food is a beautiful melange of cultures, and is unique. The ingredients are widely available in the US and not scary. See for yourself how delicious it is!”

She is the perfect bridge to representing two countries in cooking, an ambassador from Azerbaijan who shares the best way to learn about a place – through its food, recipes, and culture.

One thing I loved learning about the culture and cuisine of Azerbaijan is the traditional hospitality toward guests. For meals, the table is filled with as many dishes as possible, putting the best you have out for your guests. If there’s a celebration (birthday, wedding) meal, there’s a person at the head of the table to make toasts. Meals are to be lingered over, while enjoying the time spent together.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Stuffed grape leaves – dolma. Very laborious, but the entire family is crazy about it.

What do you always have in your fridge at home?
Plain yogurt (homemade) and milk (because I always need a batch to make yogurt again), and fresh herbs (cilantro, parsley, etc).

What marked characteristic do you love in a person with whom you are sharing a meal?
Enjoying the food set in front of him or her and being appreciative.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
An extremely picky eater is the recipe for an unpleasing meal.

Beer, wine, or cocktail?
Generally speaking, none, as I am not much of a drink lover. But I do enjoy a few sips of wine or cocktail with friends at get-togethers.

Your favorite cookbook author?
I have a few in mind – Faye Levy, Claudia Roden, Darra Goldstein, Anna vom Bremzen, Najmieh Batmanglij, and others. Their books are enlightening and their recipes appeal to my taste.

Your favorite kitchen tool?
Cliche, but a good knife and a sturdy cutting board. Also a good blender for those impromptu smoothies.

Favorite types of cuisine to cook?
Turkish, Azerbaijani, Middle Eastern, Eastern European.

Beef, chicken, pork, or tofu?
Beef and chicken. I don’t cook with pork, and tofu is ok once in a while.

Favorite vegetable?
Eggplant all the way, although it is actually a fruit.

Chef you most admire?
No favorite. I don’t want to pick a celebrity chef because there are many chefs out there who are equally talented yet don’t have media exposure. So, to me, any chef who is hard working, creative, yet humble is admirable.

Food you like the most to eat?
I love food of all sorts and anything delicious is good for me. I love anything with eggplant. Also, lamb kabab. And, if it’s pomegranate season, I love the fruit. I also like dried fruits. b. See? My list can continue.

Food you dislike the most?
It’s more of an ingredient – wasabi. Every time I try to like it, my palate says no.

What is your favorite non-food thing to do?
Dancing flamenco (my hobby), reading when my brain is not cluttered, and chatting with friends around tea table.

What do you most admire about food?
Its innate power to bring people together. Everywhere.

Where is your favorite place to eat?
At home, in any home. I love homemade foods. They come with stories and if it’s a good company, with a good dose of laughter.

What is your favorite restaurant?
I really like ethnic restaurants serving traditional or fusion foods. There are a few on my mind but no absolute favorite yet.

Do you have any tattoos? And if so, how many are of food?
No tattoos. But I am beginning to wonder if a pomegranate tatoo would look good on me.

Recipe: Fresh Herb Kükü

In Azerbaijan, kükü (read: kyukyu) is the general name given to dishes in which main ingredients—vegetables, herbs, meat or fish—are bound with eggs, then browned on both sides on a stovetop. It is not to be confused with omelet, as the featured ingredients in kükü are used in far greater amounts than eggs. By its appearance and texture, kükü can be likened to a Persian kookoo, Middle Eastern eggah, Spanish tortilla or Italian frittata.

Simplicity in itself, fresh herb kükü is by far the most popular and the most frequently made kükü of all in the versatile kükü repertoir. In this light summer dish, fresh herbs are mixed with eggs, then the mixture is leveled in a frying pan and cooked in butter on both sides to yield a tender, flavorful interior laced with a golden surface

If you wish, add some fresh mint to the kükü, and if in season, fresh green garlic (green parts only) as well, decreasing the amount of other herbs accordingly. Sometimes, spinach is added too. Herb-laden tender kükü wedges can be served cold or at room temperature as an appetizer or immediately as a light standalone dish with bread or as a side dish to rice pilaf. You can also make it a part of your breakfast and brunch menu. Don’t forget to drizzle the kükü with thick, creamy garlicky yogurt sauce, for that extra touch of authenticity.

Serves 4

Ingredients
2 packed cups chopped fresh cilantro
1 packed cup chopped fresh dill
½ cup fresh green onions
5 eggs
½ teaspoon salt
Ground black pepper to taste
¼ cup unsalted butter or clarified butter (can substitute olive oil)
Garlicky yogurt sauce (mix 1 cup plain yogurt with crushed garlic to taste) or plain yogurt, to serve

Instructions
In a large mixing bowl, combine the chopped fresh herbs and eggs. Season with salt and pepper, then stir with a spoon to mix well.
Melt the butter or oil over medium heat in a 10-inch non-stick frying pan. Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon. Cook until golden brown on the bottom, 5 to 8 minutes.
Using a knife, carefully cut the Kükü into 4 wedges (or 8 if you wish). Gently turn the wedges over to brown the other side. If you need to, add more butter or oil to the pan.
Remove the cooked Kükü from the heat and transfer it onto a serving platter. Serve with bread or as accompaniment to rice pilaf.
Separately serve a bowl with garlicky yogurt sauce or plain yogurt, to spoon onto Kükü to taste.

The End. Go Eat.

June 3, 2016
i8tonite with Napa’s Chef Sean O’Toole of TORC & Recipe for Sumac and Za’atar Roasted Chicken

Sean O’Toole, the chef/owner of critically acclaimed TORC in downtown Napa, developed a passion for locally farmed produce early on in his cooking career. Originally from Massachusetts, O’Toole has a broad understanding of global cuisines and techniques as well as a deep appreciation of locally sourced, artisanal foods.

Over the course of his cooking career, O’Toole cooked at San Francisco’s Ritz Carlton hotel, Restaurant Maximin in France, and Tabla Restaurant and Café Boulud in New York City. He cooked as Sous Chef at San Francisco’s Fifth Floor restaurant and Masa’s, Chef de Cuisine at Alain Ducasse’s Mix in Las Vegas, the Culinary Director of San Francisco’s Mina Group, Executive Chef at Bardessono in Yountville, and Chef/Director of Kitchen Operations at San Francisco’s Quince and Cotogna.

O’Toole is culinary focused on cooking with the region’s bountiful selection of fresh products, forging longstanding relationships with the people that produce, forage, and glean them. His combination of experience, passion, and culinary skill define O’Toole’s ingredient-driven cuisine at TORC — a very personal endeavor that reflects his family heritage, and the culinary influences and mentors that have shaped his career.

Chef’s Questionnaire (with a nod to Proust):

What is your favorite food to cook?
Any

What do you always have in your fridge at home?
Straus greek yogurt

What do you cook at home?
Mostly meats and grilled vegetables

What marked characteristic do you love in a customer?
People who know what they want

What marked characteristic do you find unappealing in a customer?
Indecisiveness

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
In that order: beer, wine, cocktails

Your favorite cookbook author?
Currently David Thompson

Your favorite kitchen tool?
Microplane

Your favorite ingredient?
Any mushroom wild and foraged

Your least favorite ingredient?
Ripe papaya

Least favorite thing to do in a kitchen?
Direct unmotivated people

Favorite types of cuisine to cook?
French infused American

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Artichoke

Chef you most admire?
Currently Chef Jean-Francois Piège

Food you like the most to eat?
Chicken wings

Food you dislike the most?
Ripe papaya

How many tattoos? And if so, how many are of food?
One!

Recipe: Sumac and za’atar roasted chicken with roasted vegetables

Recipe serves 4 people

Ingredients:
3 tablespoons butter
1 teaspoon finely chopped parsley
1 teaspoon ground sumac
2 teaspoons za’atar (Eastern Mediterranean spice blend containing thyme, cumin, sumac, and sesame seeds)
1 clove garlic, peeled and finely chopped
Finely grated zest of 1 lemon
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 2 1/2- to 3-pound chicken, wings and wishbone removed

Preheat the oven to 350° F. Soften 2 tablespoons of the butter to room temperature and combine with the parsley, sumac, za’atar, garlic, lemon zest, salt and pepper in a mixing bowl. Fill a small disposable piping bag (or plastic bag with a corner snipped off) with the mixture and reserve.
Place the piping bag under the skin at the top of the breast and squeeze the butter mixture under the skin. Using your hands, spread it out to cover the whole breast. With butchers twine, make a loop below the knee joints on the drumsticks. Pull the neck skin underneath the bird and tuck the drumettes. Using the twine looped around the legs, tie a knot.
Coat the outside of the chicken with the remaining tablespoon of soft butter, and season with salt and pepper. Place the chicken in a hot cast iron pan. Cook the chicken in the oven for 50 minutes, basting with the renderings every 10 minutes. Remove the chicken to rest and reserve the pan and the renderings to roast the vegetables.
Roasted vegetables:
1 piece fennel bulb, cut into quarters and cored
6 white pearl onions, peeled
6 small potatoes, cut lengthwise into quarters
Finely grated zest of 1 Meyer lemon
10 Taggiasca olives, pitted
1 teaspoon finely chopped parsley
Salt and freshly ground black pepper, to taste

Increase the oven temperature to 425° F. Toss the potatoes and fennel in the pan that was used to roast the chicken, so that they are coated with chicken renderings. (You may also choose to roast the vegetables in a clean pan, tossed in the renderings and additional butter or olive oil, if needed.) Roast for 15 minutes, then add the pearl onions and cook for an additional 10 minutes. Drain the excess renderings from the pan if necessary, then toss with the zest, olives and parsley. Season with salt and pepper to taste.
To serve, quarter the chicken and cut the legs in half, at the joint between the drumstick and thigh. Serve the chicken and vegetables together on individual plates, or pass family-style.

The End. Go Eat.

June 1, 2016