Long Lunches are Essential for Good Mental Health

People over time have developed a need for shelter. Weird, I know. Why on earth would we ever want to put a roof over our heads. Further more these roofs are not just there when we sleep! We go inside to work, to learn, to cook and eat, and to live. This is all fine and good, but just because we go around spending so much time inside and being thankful for the roofs over our heads doesn't mean that we can forget about the outside, and how beautiful it can be all on its own.



I admit that I don't get outside in the fresh air often enough. I do occasionally have to leave my bubble of 'inside' though, to go to an appointment in the middle of the day for example. If that day happens to be one of the first and few sunny days of spring, and the cherry blossoms just happen to be in bloom, I might decide to walk to my appointment.



Of course, if taking the long way back to the office happens to walk me right by a little Mexican/El Salvadoran restaurant from which I have been meaning to procure an oft talked about but never experienced Plantain Burrito, I might just have to take the wide arch back and grab a bite for lunch.

Cuco's in the Lower Haight is not actually very far from my office, but its far enough that I never went from work to Cuco's. This was a dumb move on my part, I didn't know what I was missing. Cuco's the type of hole in the wall place you would completely pass by if you weren't looking for it, but you should definitely be looking for it. Completely unassuming and not much more than a doorway from the outside, it also happens to be situated right next door to a rather unpleasantly scented carniceria. The two are not related. Thank goodness.



The plantain burrito at Cuco's may just be the best thing I have ever eaten. And I am including in that consideration things which are made with bacon. The perfect balance of chewy/sweet/soft plantains, salty/melty/gooey cheese, nutty rice, earthy black beans, and a pretty darn good salsa (light on tomatoes, heavy on onion and REALLY heavy on the jalapeno) - words cannot describe.



The only thing is though, that I am not sure that I can ever eat another one. See, the burrito was SOOO good that I know that the next time I have one there is no way it can ever be as good as the first time. This was the ultimate burrito experience, and everything else can only be second best.

I suppose I will just have to hold on to the memory of my first Cuco's plantain burrito and savor the sweet sweet taste of that first perfect bite on a sunshiny day in San Francisco. It's depressing really. Maybe a plantain burrito from Cuco's would make me feel better.

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Tech (Idiot) Savant

I am a tech genius. Though I am not sure how I did it exactly, I finally managed to figure out how to add cuts to my blog!
I rule, go me!

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Cross-temporal Blogging

It's today, but its tomorrow, and it's... three weeks ago?



I am writing this on Tuesday, to post on Wednesday, about a drive I took three week's ago to pop over to Guerneville and visit the family.



Guerneville is not actually that far from the bay where I spend my days, 80 miles or about an hour and a half's drive. Trying this at 5pm on a weekday, and then turning around and coming home the same night, is a bit of a madman's journey though.



There were some extra family member's in the area visiting though and I was told that there would be a basket of Easter goodies with my name on them. Free dinner, Aunts and cousins, and Reese's Peanut Butter eggs? It's on!




Even though I was totally exhausted by the time I got home that night (well before my 12:00am bedtime, but driving 80 miles in the dark takes a bit out of you), I was really glad I went. It was nice to get a home cooked meal cooked by someone other than me, and to catch up with my family.



I don't get down to L.A. often so it's easy for things to pass me by. I got to hear all about plans for prom, college, and my cousin Andy let me play with his iphone. There was even an attempt by the kids to make brownies. They turned out a bit more like chocolate lava cake, but that's not a bad alternative.




Smiling faces, I declare this journey a success!

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The Theory of Pie

Pie=pi, theory - math, get it? Gosh, I crack myself up.

No really, when it comes to baking, the theory of pie is pretty simple - make a crust, put something in it, cover it, or not, and bake (or not if you are looking at icebox pies filled with like pudding, or fresh fruit, but that's kind of a tangent - tangent, more math, man I'm good!)

The thing is, not all pies are created equal and what sounds good in theory can miss the mark in execution. Like this spinach and feta pie I made.



See, I told you I was on a pie kick.

The spinach and feta pie was something I had bumping around my brain since thinking up applications for the whole wheat and olive oil pie dough I made for the surprise birthday pie. Then there was a Swiss chard pie with olive oil pie dough in Everday Food (curse you Martha). Then I knew what I had to do. I took her basic recipe for the filling, added the Chocolate and Zucchini recipe for the dough (using the original recipe and not the sweet variation) added a little feta and wham! instant pie.

Well, it was pie. But it really wasn't ...mmm... pie... Here are some things that I think could be improved:

The Crust:
1) Use some all purpose flour, I think the texture came out a little too grainy. It wasn't noticable in a traditional usage, but when the folds double up in this galette style pie, it really becomes a prominent textural feature.
2) Roll the crust thinner. See the reasoning behind number 1.
3) Use less salt and better olive oil. The amount of salt called for in the recipe seemed to be a bit too much in practice, and my olive oil could have been fresher. When olive oil is one of the main flavor profiles of a recipe, it should probably be pretty decent olive oil.

The Filling:
1) Cook ingredients separately, and don't cook the lemon juice. The EDF filling recipe called for cooking the greens, pepper flakes, onions and garlic, taking off the heat, and THEN mixing in the lemon and Parmesan cheese but I didn't read the directions carefully enough or thought I could take a shortcut and the result was too acidic without really being recognizably lemony. I also added mushrooms. The combination of flavors just became muddy and nothing stood out, they all just tasted green and sharp. Valuable lesson: follow directions.
2) More garlic. When is this not a good idea?
3) More pepper flakes. See number 2.
4) Use full fat feta. I don't know what on earth possessed me to purchase low-fat feta. It is grainy and unpleasant. It doesn't fare well when baked either. Next time I will just suck it up and use the full-fat version. Its not that bad for you and it tastes SO much better.
5) I may play around with adding a bit of sweetener. The acid really needed a counterpoint. Maybe caramelizing the onions a bit more, or making them with balsamic vinegar and omitting the lemon would work. This fix is to be determined.

Baking:
1) Bake longer. I got gun shy and bits of my crust were a bit soft still. Wait till the whole thing is golden brown (which I have to say is hard to do when your dough is pretty brown to begin with.
2) Use a wash. This is really just for aesthetic reasons. The plain crust was really just a little sad. It would have benefited from a little shine.

There you go, not a perfect winner, but perfectly edible (I did end up eating the whole thing over the next two days) and a learning experience to boot. I think this one can be worked out, but we'll save the recipe till later then.

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Restorative

This last week or so I seem to be doing not much else but working and sleeping. The sleeping being necessary because I am pretty sure I had some form of Venusian death plague starting last weekend that I refused to acknowledge other than to sleep for nearly 36 hours straight. I got over this just in time to have one of my busiest weeks all year, personally and professionally, and then enjoy the weekend full as it was of a 6 hour class, an admissions meeting for school (hopefully to start in August), and moving furniture.



After weeks like this, simple is better. I ended Sunday night with an impromptu family dinner of turkey burgers with friends. A few weeks ago I made this chicken, and I think this would have worked out nicely as well.

Roasted Chicken, with Lemon and Mint
Serves 2-3

1/2 of a 5lb whole chicken, cut down the breast and backbones
1 medium or 2 small lemons
handful of mint leaves
2 medium cloves of garlic
salt
pepper
olive oil

1) Prepare your whole chicken by cutting it in half up the back bones and breast bones. Reserve the other half for dinner another night (should hold in fridge for up to 2-3 days depending on how fresh it was to begin with, or you can freeze in a large freezer bag).

2) Slice half of the lemon(s) into whole thin slices, should be a complete cross-section of the fruit. Crush the garlic cloves with a fork. Rinse and shake off the mint, it is not necessary for it to be completely dry.

3) Run your fingers under the skin of the chicken to create several deep pockets for stuffing. Place lemon slices, garlic, and mint liberally inside these cavities.

4) Salt and pepper the skin of the chicken. Place skin side down over medium-high heat in a HOT cast iron pan with 2 generous tablespoons of olive oil. Brown well, 7-10 minutes - including a few minutes with the ribs down and skin up.

5) Turn chicken skin side up, squeeze remaining half of the lemon, cut into wedges over the top. Throw the wedges in the pan with the chicken and place the whole pan in a 400 degree oven and roast until the chicken is done, 40-50 minutes. The internal temp will be 165 in the thickest part of the breast and the juices will run clear.

Enjoy with some crusty bread, a quick greens salad, a glass of wine, and your feet up.

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Mystery Box...

Ooh, a mystery box! What could it be? A thousand dollars? A puppy? An old boot? Nobody knows, and that's whats so great!



Actually I know exactly what is in this box! It is chock full of local organic produce from my CSA (community supported agriculture) program from Eatwell Farms! (ooh... green!)



This is a typical box that I pick up every other Thursday from a location near me. Its always a surprise as to exactly what is inside, but I always know that I will have 1-2 weeks worth of fresh, in-season produce from my farm in Davis, CA which is about 70 miles away from me. Pretty close!



Eating fresh, in season, locally, and organically as much as possible is important to me because of the benefits for my personal health and well-being and for the health and well-being of the environment. Amazingly enough, my CSA happens to be pretty easy on my pocket book, too. I'm excited about the effect this has on my life and my cooking, so I thought I would share. I'll get back to cooking and other adventures this weekend.

A note on local and organic foods and CSA's: what you eat and why is a personal choice that you get to make as an adult. I know for me that getting this box every other week encourages me to eat my veggies, try new things and be creative (do you know how to cook celeriac?), and do something good for the environment while fitting in my budget. It's win-win-win for me, but isn't necessarily for everyone. If you are curious to learn more about CSA's, THIS is a good place to start to find out more about what a CSA is and where you can find one in your area.

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Wondercon 2010: The Reckoning

Okay, last of my Wondercon pics. I know... three posts in a row of photos, none of which involve food. Well, I do do other things. Some of them apparently quite nerdy. Anyways, enjoy the finale. I hope it fills you with wonder.



There is a video of this, but I think I will be kind to my heroines for the day.









If the highlight of the morning was a James Marters sighting, the highlight of the second half was definitely the only event I wanted to see that I actually got into. At 6:30, BBC America was hosting an early viewing of the new season of Dr. Who. Good stuff. Heeding the warning of my more experienced con-going friends, I lined up for this event TWO HOURS early. A good thing too because Wondercon apparently needs to go back to school on the whole crowd control issue. It was a cluster of idiocy with several hundred guests not quite sure what they were doing, where they were going, or why they were lined up around the entire lower level of the Moscone Center, and the staff direction was worse if you would believe it.

I ended up getting in to the panel before Dr. Who so I sat it out and listened to a preview of a new Green Lantern story arc. I don't really follow Green Lantern, but it sounded interesting and I got to hear some adorable little kids asking the writers and illustrators about their heroes which was pretty sweet.

Finally it was time. I was a little worried about the new Doctor. David Tennant is a hard act to follow. Matt Smith performed admirably and I can't wait to see the whole new season when it hits next weekend. Woot!

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Wondercon 2010: The Beginning

A picture is worth a thousand words, and some of these pictures really just leave me speechless. Enjoy the cast and characters of Wondercon 2010!
















I have a particular brand of nerd that is not as exuberant as some, but there are a few things that will make me go all fanboy on you. High on that list is anything having to do with Buffy the Vampire Slayer and/or anything by Joss Whedon. This made the highlight of Wondercon Pt 1 pretty obvious - James Marsters. You know him, you love him, well I do anyways. Unfortunately the accent isn't real (I've known that since Buffy though it never ceases to surprise when you hear him speak), but you can't tell that in pictures!



Fortunately I was able to take a little of the BtVS love home with me.

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Wondercon 2010 Pregame: Thai Fighter

Wondercon brings people together. Its true. You never know who you are going to find yourself bonding with over the new movie or tv show preview, a shared disapproval of a particular story element or artist re-imagining of your favorite character, or the search for that hard to find volume in the 50% off trade stacks.





Friday night I found myself brought together with a family friend from Los Angeles, his girlfriend and another local friend from Oakland, and their friends from SF. Old and new, all enjoying a bit of shop talk, a bit of geeking out, some great Thai food, and a few really good vegan cinnamon cupcakes - complete with dino-decorations. Thanks Wondercon!





I really need to get the recipe for those cupcakes, especially the frosting. It never hurts to have a good vegan baked good recipe in your back pocket.



Also, I failed to take photos of any of the restaurant's food because 1) I forgot I had my camera until after dinner, and 2) if I had remembered, the battery burnt out on me after only 5 shots anyways. The restaurant was a great recommendation from the Los Angeles team's hotel front desk man. If you are in the area, Bang San Thai on O'Farrell is a solid eatery that has a large vegetarian/vegan section in addition to the regular meat based Thai classics. The Pad Kee Mao was delicious, and the pumpkin curry got rave reviews.

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And Sometimes You're Just a Flaming Ball of Gas

There is no recipe tonight as I am turning in early to be fresh for Wondercon tomorrow. I feel like I have reached a right of passage of nerdom - my first con. I could almost cry (JK). So point is, I'm taking it easy. I posted a link this morning and I've got a little story for you tonight.

I've said it before and I'll say it again, Martha I am not. My first ever blog recipe was almost foiled (twice) because once because I left the onions burn while I was prepping other ingredients and once because I let it go too long in the braise while I was taking a bubble bath and a bit too much liquid cooked away.

I recently found a recipe for tomato sauce with which I am completely enamored. Its ridiculously simple - three ingredients - and it tastes amazing. It is also easily adapted to make some of the best tomato soup you will ever eat. The first time I made the sauce however I decided to cut the recipe in half so that it didn't make too much and because I only had half of the called for tomatoes.

I didn't account for the fact that half as much liquid probably wouldn't stand up to the required simmering and that perhaps I ought to add a bit of water to compensate. Setting my stove top as low as it could go, I put a lid on my pot and - here is where the learning experience will come in - I walked away. I thought it a bit odd that I could no longer hear the soft plop plop plopping of its thick simmer and that there was perhaps a faint sizzle, but I didn't think too much of it until I got the smell. The very distinctive smell of burnt food. Not just any burnt food, but burnt tomatoes and all their now "caramelized" sugar.

When I grabbed the pot off the fire I was pleased to see that it was just the edges and bottom that suffered. Without scraping the pot at all so as not to scrape up any burnt bits I poured the salvageable portion of the sauce into a clean pot and added a bit of water to thin it out. I did remember (barely) to snap a picture though before fully washing my new favorite stainless steel sauce pot.

Don't do what Janey Don't does do kids, and remember to pay attention in the kitchen! This time it was burnt tomatoes, but you never know when it may be a fingertip. Safety first!

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A Culinary Soul-Mate?

This article from Culinate pretty much sums up my entire culinary viewpoint. Minus the Veganism.

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