Living It With Lisa

I decided to test two of the recipes that I learned in my cooking class in Tuscany at Toscana Saporita with Aleta.  Oh, did they turn out yummy!  Vic says it was worth the trip to eat this at home!  We really felt like we were back in Tuscany.  Isn’t it amazing how food can transport you?

If you are in Tuscany … you must take a class with Sandra!  She is awesome and you feel like you are on the set of Under The Tuscan Sun! In the picture, Aleta and I are in the red aprons and Sandra is leaning on the table.  The rest of the guys are the chefs that help Sandra.  Check out her chandeliers!  It is all cooking utensils.  Love it!

When I went to Tuscany, what I didn’t know was there are two kinds of Gnocchi.  The one I was more familiar with was the little football shaped potato pasta.  There is also another form of gnocchi that is made with Semolina Flour instead of potatoes and take a different shape.  We made both in our class.  Our instructor Sandra Lotti said that her favorite was the Gnocchi alla Romana hands down.  I listened but wasn’t quite sure if I believed her until I tasted them both. The soft pillow center and the crunchy outside is amazing.

When you order Gnocchi in a restaurant you are really playing Russian … well Italian Roulette!  Will it be good or not?  Many times it is NOT!  Gnocchi should feel like little pillows in your mouth.  Light and fluffy.  More often than not they will be tough and that is truly a disappointment.

Gnocchi alla Romana is made with milk and semolina flour. When ready you roll it about 1/2 inch thick and use a ravioli cutter to make discs.  Then you overlap the disc’s on a baking sheet with oil, add whatever flavor you want like Gorgonzola, Parmesan, Procuitto, Truffles etc.  Pop the tray in the oven and bake until golden.

I chose to make the ones we made in class since I brought back some Black Truffle Paste from Tuscany.  It was funny when Vic who love love loves gnocchi came in the kitchen to check it out and he saw the discs and I said that was the Gnocchi. His face said … “that’s not gnocchi but who cares there are truffles on it!”

Then I started on the basic tomato sauce.  The one thing about Tuscan cooking is that it is NOT fussy.  Basic ingredients, picked fresh, cooked simply, letting the flavors sing!  Ingredients are onions, celery, carrots, salt pepper, and either canned San Marzano tomatoes or made with fresh tomatoes.  From there you can customize the sauce any way you want.   Use your immersion blender then add your pasta.

You cook the pasta half way in the water and then add it to the sauce to cook the rest of the way.  None of the plating of the pasta and topping with the sauce.  The pasta needs to absorb the flavor of the sauce.

As I was making these two items I realize we would eat this for days if we didn’t have help.  So a few of our friends on the lake were taking a cruise, a quick text and I had them drop by for a spontaneous Dock Dining moment.  However with 11 people on the boat it was more of a tasting than dining experience!

Vic was still trying to convince me there wasn’t enough food … ha!  He just wanted it all for later!  It’s awesome to have someone who loves your food and it’s even more fun to share the experience with friends. Needless to say my first attempt at recreating my Tuscan experience, was a hit!

I discovered Quinoa (pronounced keen-wah) this past year in my quest for finding foods that diabetics could enjoy in their diet.  More than that I wanted powerful superfoods to be part of that mix … AND that would taste good.

Quinoa is actually a seed about the same size as sesame seed.   It has a slightly nutty taste, with a chewy texture.  You can get Red Quinoa as well and it makes an awesome substitute for rice or couscous.

Unlike rice, what I found with Quinoa was that you could make a big batch, take part of it for the meal you were cooking, flavor it a myriad of ways and store the rest in the refrigerator.  To my delight, it tasted great for several days after that, flavored a different way for each meal.  Quinoa maintains its taste and consistancy.

Quinoa can be a hot cereal like oatmeal.  My fav is flavored with cinnamon.  Then add agave nectar or stevia with almond milk, sliced almonds and dried cranberries or goji berries.

Quinoa can also be added to a salad or flavored lots of ways as a side dish.  When I made the Red Snapper Baked in Salt, I added a green onion and cilantro right before I served it.  The heat (off the stove) help release those fabulous flavors to the Quinoa.  Be creative.  Use it.  Why?

The Food and Agriculture Organization has identified quinoa as the only vegetable source that is a complete protein, meaning it has all the essential amino acids necessary for human health and development.  It resembles the sort of proteins found in animal sources and has the same nutritional profile as milk.  So it is perfect for a diabetic, a vegetarian or someone with lactose or gluten intolerance.

Here is an article that will give you even more information and history on Quinoa.  Add this amazing grain to your diet today.  You will not be disappointed.

Click here: http://tinyurl.com/4mn7xbd

Leave a comment below and share how YOU have used quinoa in your meals.

Our first dinner was at DEANES Restaurant, Michael Deanes flagship site and the only restaurant to receive a Michelin 1 Star rating in Belfast.

Michelin stars are awarded to restaurants offering the finest cooking, regardless of cuisine style.  Stars represent only what is on the plate.  They do not take into consideration interior decoration, service quality or table settings.

As our custom, when a restaurant offers a tasting menu paired with wine, we usually select it.  DEANES was no exception.  It is a great way to taste smaller portions of cuisine and wine.

Not only did we enjoy the tasting we discovered 2 cheeses from Ireland and witnessed love in bloom at the table next to us. More on that later.

We particularly loved the first pairing of Chilled gazpacho with crab & avocado paired with Sancerre Domaine Andre Dezat.

Now as we were waiting on our meat course we notice a gentleman 2 tables over being presented with the cheese selections for his Cheese Course.  Well we instantly decided that we would indulge after our meal was complete.

The meat tasting was Tapenade poached Lough Erne lamb & confit lamb belly, Pissaladière & artichoke barigoule and was a little disappointing I that for all the flavors on the plate there really wasn’t a “star”.  It was all beautifully cooked, just blaze’ in taste.

The next tasting course was Strawberry & watermelon soup, basil ice-cream which was quite delightful combinations of flavor and texture.  It was a nice palate cleanser for the chocolate dessert.

Valrhona chocolate & caramel tart, pistachio ice-cream & Amarena cherries was amazing in flavor and textures and paired with Fischer Trockenbeerenauslese sweet wine.  Excellent paring.

An now for the Cheese Course.  It was FABULOUS!  The two standouts were a smoked Knockanore from Waterford NI and Durrus from Lorck IE.  You will find those on one of my next Cheese Courses at home soon.

Our general consensus was that the kitchen had some issues with getting the food out in a timely manner.  Since this was on a Thursday night it wasn’t a full house.  Waiting 25 minutes between a few of the courses was a little weary.  Which since the Michelin Stars doesn’t have anything to do with service, that is something to be remembered.

Oh yes … I haven’t forgotten … Click to read about Love, One Table Over

Joseph has moved back from California and we are in the transistion mess of me moving furniture out and he moving his stuff in!  In the midst of all of that he has taken the time to cook for his mom.  

The first was his Teriyaki Burger the night he arrived.  He and Saia fired up the grill and cooked for Stacy and me while we watched The Bachelorette.  His best bud Chris came over too.  It was so good that I wanted him to make it again for Vic when he came to Austin. 

Yesterday for lunch we enjoyed them again.  Here is what I remember he does… he uses 80/20 hamburger.  He then adds salt, pepper, ground ginger and Veri Veri Terihaki sauce by Soy Vay.   When he told me… I went and googled it to see where I could find it in Austin…Super Target.  I must say that is the best Teriyaki ever.

While grilling, Saia toasted the buns in the oven.  Then there is a specific way to load the buns.  First mayo on each side, on top of that Joseph’s homemade Honey Mustard on both sides.  Then on the bottom bun you put  Wickles Relish….well I had to Google them too, called them and found that at Randall’s.  It is a spicy sweet relish…very good as well.  

On top of the mayo, mustard and Wickles…place the burger.  Top the burger with a slice of Colby Jack cheese.  Top the cheese with fresh Spinach and then 1 slice of bacon, cut in half and  then top it all with the top bun. 

A veri veri good burger that was loved by all.   

Note:  I did share with Joseph and Saia how to cook bacon in the oven … no mess to clean up and perfect bacon every time.

Take a jelly roll pan and line up the bacon side by side … touching each other … place in the oven at 425 degrees and bake for about 13-15 minutes or longer depending on how crispy you want the bacon.

If you are ever in Dallas you MUST go to Stephen Pyles Restaurant, a global tapestry of tastes, flavors aromas and textures from Texas, South America, Spain, the Middle East and the Mediteranean. What a delightful way to tantalize your tastebuds and your eyes. Not only is the food fabulous but the atmosphere is feast as well. His website says it best … an innovative blend of food, art and fashion that must be experienced to be appreciated.

We were just going to stop in and enjoy an appetizer at the tapas bar and ended up staying for hours. My girlfriend Aleta and I created our own ‘tasting menu’. Stephen Pyles must have known that we wanted to taste more than one item, so there were several options where you could taste all the flavors he created. Aleta and I chose the Cerviche Trio to start. Sea Bass with Avocado and Tomatillo, Honduran Tuna with Coconut and Ginger, and Lobster with Mango and Basil. What a delight all three were.

Because we were sitting at the Tapas Bar … we kept asking questions of Christine and Danielle who where busy nonstop all night making every tapas for the diners. It really was a delight to watch them work together … almost like a symphony or synchronized dance. They were very insightful and confirmed many of our choices as we created our own experience. It was alot of fun watching them create something and ask them what it was … and then order it!

Our next course was the Iced Gazpacho. For $10 you got to sample 4 distinct flavors that were wonderful compliments to each other, all uniquely different and delightful. Just imagine … AMARILLO with Golden Tomatoes and Saffron, BLANCO with Almond and Frozen Grapes, ROJO with Smoked Tomatoes and Beets, VERDE with Tomatillos and Honeydews. Do you get the picture … four colors too, served in oversized shot glasses surrounded in ice.

At this point we were committed to tapas and not to a traditional dinner. So our next tapa was a signature dish. Tamale Tart with Roast Garlic Custard and Jumbo Lump Crabmeat. 

This is a tamale-like tart shell with a custard made from roast garlic, cream and eggs. The tart is topped with sautéed gulf coast crabmeat, red and yellow bell peppers, cilantro and basil. It is sitting on a bed of smoked tomato sauce and cilantro oil. YummE!

Since we were sitting in front of the wood fired oven, it made sense that we should sample something that was cooked in it. Imagine that! So we chose the Smoked Tomato, Goat Cheese and Shrimp Pizza. By this time we were so full, but managed to eat it all. The smoked tomato was absolutely the only way I want pizza anymore. The shrimp got lost in the shuffle of taste but it really didn’t matter.

As you know were were sitting there watching different food items be placed on the kitchen bar for the servers to take to tables. A couple of times we asked what ‘those’ were. We were all set to try the “Coffee and Donuts” which actually was coffee creme’ brule and donuts. That was until we read the dessert menu. We opted for another signature item. Stephan’s Heaven and Hell Cake™.  

OH MY WORD!  and it is trademarked!  When they told us what it was I was not sure but Aleta was.  So we ordered it.  This was a layer cake.  Angel Food Cake with Peanut Butter Mouse with Chocolate Cake with a Raspberry Sauce poured all over it at the table.  It was amazing.  This may sound like a strange way to describe it … but here goes.   The adult version of PBJ meets Reeses Peanut Butter Cup and they get married!  So much for only eating a bite or two.  We just couldn’t quit. 

After all this ‘tasting’, we decided that we should walk back to the hotel!

OH … Stephen Pyle was there and we snagged a picture with him too!

Did you ever wonder if you were eating chocolate correctly?  Yes, I am serious!

My girlfriend Dianne and I discovered this fabulous store called Viva Chocolato! in the Domain here in Austin the other day.  Well we have been back more times than we care to admit in the last 7 days!    Anyway who is counting?  We have sampled their award winning Blue Cheese Truffles, Tito’s Vodka truffles, ChocoCaviar truffles and 99% truffles along with their Diva Salad with Chocolate Balsamic Vinaigrette!  

It was there that Dianne bought me a chocolate cookbook aka primer.   When we got home with the book in tow we found out that the proper way to eat chocolate is not to chew it, but to let it melt in your mouth.  Letting it touch all the taste-buds.  If you are a wine aficionado you will understand that is also how you should drink your wine.

As the good students that we are  <grin> we tried it and it is true.  You really get ALL the amazing flavors that a simple truffle offers.  And a truffle can last for several bites and becomes a fabulously filling and satisfiying dessert.  In this case, less IS more. 

Now the other tidbit of information that Cynthia, the manager told us is that if you eat 1 ounce of chocolate (70% or more) each morning an hour before you eat breakfast you will lose weight.  She has gone from a size 14 to a size 10 since November and that is the only thing she has done different.  Now that is a food plan we can be excited about! 

Okay… back to dinner last night.  Wayne, Dianne’s boyfriend arrived and we decided that we would stay in and cook.  Little did we know that we would be entertained by the worst hail storm in the Austin area in years.  I grabbed my Flip video camera and captured the hail up to golf ball size at my house!  

Anyway, after dinner we were teaching … okay sharing our truffle eating knowledge with Wayne.  Yes I bought our favorite 2 truffles for each of us for dessert and a box to take with me to share with Vic.  How easy is that.  Well Wayne was sharing how he learned how to eat M&M’s from Dianne.  

Dianne eats M&M’s one at a time because when she was younger she didn’t get them very often and she wanted them to last longer.  Well as Wayne was sharing I decided that I had to Flip video his explanation for Vic since he wasn’t with us.  So here is the video that Vic saw last night.

Let me know how YOU like savoring your truffles this way…

Enjoy!

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Have you ever wondered exactly what the difference is the eggs are at the supermarket?  I ran across this article on Delish.com that should demystify that incredible edible egg! 

Know Your Type

This quick guide breaks down the jargon on your carton so you can choose wisely next time you visit the supermarket. 

• Brown: Eggshell color is determined by breed — brown hens lay brown eggs; white hens, white eggs — and has no effect on an egg’s flavor or nutrition. Brown may be slightly pricier because the dark hens tend to be larger and eat more, and so cost more to feed. 

• Certified organic eggs are produced according to national USDA standards by hens fed an organic diet (free of conventional pesticides, fungicides, herbicides, or commercial fertilizers). They have no proven additional nutritional benefit. And, no matter what a label says, all eggs are hormone free, as the USDA does not permit the use of hormones in poultry. 

• Free-range eggs are produced by hens that have daily access to the outdoors or are raised outdoors (commercial hens are housed in cages within large laying facilities). The eggs cost more due to their low volume and high production costs. 

• Cage-free eggs are laid by hens that roam in barns, not outside. The term is not regulated by the USDA. 

• Fertile eggs come from hens that have mated with a rooster. You’re most likely to see them sold at rural farm stands, because country growers may not separate females from males. 

• Nutrient-enhanced eggs have extra omega-3 fatty acids, vitamins, or minerals, or fewer saturated fats, thanks to hens’ enriched diets. At more than $4 a dozen, they’re a pricey way to get a minuscule nutritional boost. 

• Pasteurized eggs are flash-heated to destroy salmonella bacteria. The process does not cook the eggs or affect the nutritional value. They are a good choice for those with com promised immune systems. Cook regular eggs until set (not runny) or until yolks are opaque to kill salmonella.

Get Good Grades

When eggs are packed, the USDA grades them AA, A, or B based on exterior and interior quality. (Grade B eggs are rarely sold at retail.)

Externally, eggs must be clean, free of cracks, smooth shelled, and oval shaped, with one end larger than the other. Interior qualities that determine the grade include the clarity and firmness of the albumen (a.k.a. egg white), the size and shape of the yolk, and the size of the air cell in the egg.Grade AA eggs will have a thicker, firmer white surrounding a round yolk, and a smaller air cell thanGrade A eggs.

Store Smart

• The best place for eggs is in a refrigerator in their original carton — not in the egg holders on the fridge door. The carton keeps them from picking up odors and flavors from other foods and also helps prevent moisture loss. Fresh, refrigerated eggs can last up to five weeks (sometimes longer) and rarely spoil, though they can dry up. If you’re worried that your eggs might be past their prime, crack one in a bowl to give it a sniff test before adding to your recipe — you’ll be able to smell a rotten egg immediately. 

• Cover and refrigerate raw yolks and use within two days. Raw whites can be refrigerated, covered, up to four days. Whites freeze well in a tightly sealed container for up to three months, but yolks become gelatinous (and almost impossible to use) unless mixed with something else, such as salt or sugar (1/8 teaspoon salt or 1 1/2 teaspoons sugar per 1/4 cup yolks).

See Red? Don’t Worry

When the yolk forms, occasionally a blood vessel ruptures, causing a blood spot. These eggs are perfectly safe to eat. You can leave the red dot on the yolk or carefully remove it with the tip of a knife.

Size It Up

Eggs are divided into six categories: jumbo, extra-large, large, medium, small, and peewee. Their size is determined by the weight per dozen. Any egg can be used for everyday cooking such as frying, scrambling, and hard cooking, but most baking recipes are based on large eggs.

Click Delish to see the article and other nutritional tips.

For those of you who don’t know… my sister Melea married an Australian (Andrew) and lived there for years. Their family recently moved back to the Los Angeles area.  

So here I am visiting my sister Melea in San Gabriel, and experienced something new.  She made the family pancakes this morning.  I sat there and watched my niece Emma (who came up with the name for this blog… see June 2008 post for the story) sprinkle sugar on her pancake and then squeeze fresh lemon juice on the pancake.

I found out that was an Australian thing!  So I decided to try it and YUMM-E!!!  That is definitely worth the try the next time you have a pancake.  Light and refreshing.

If you are living in Dallas here is a find for you!  Excerpt from DailyCandy.com

You’re known for throwing dinner parties like a pro.  (Which could have something to do with the fact that you hire one.)

Keep your secret safe with Taste Catering & Events.  The company sources from 23 socially and environmentally conscious Texas vendors.

Chef/owner Vincent Mack works magic with farm-raised beef, cage-free eggs, goat butter, and more.  For starters alone, he has lengthy lists of organic soups, salads, bruschetta, crudites, and dips (the Super Bowl queso with spicy sausage is a must).

Only serving small bites?  Don’t miss short rib and Gouda quesadillas or eggplant sliders with lemon-infused ricotta.  For main courses, think outside the grill with osso buco (made of pork from family-owned Rehoboth Ranch), lamb chops, and seared fish — or keep it simple with several steak options.

Taste Catering & Events (214-886-0360 or tastecateringandevents.com).

…from Prague! 

What a beautiful city … and it isn’t even springtime with all the flowers.  The architecture and the history is awe inspiring to say the least.  

We ventured out our first day to the Old Town Square where they have a Christmas Market set up.  All kinds of vendors including food.  So we ate some local cuisine.  Sausage in a baguette, Hot Wine and Trdelnik.

Trdelnik is a bread that is rolled out in long inch wide strips and then wrapped around long metal rollers. Then they are ‘baked’ over the top of coals until golden brown.  Before they are removed from the rollers the bread is rolled in sugar and nuts.

The Hot Wine is much like a spiced apple cider … except they use wine … so mulled wine I suppose.  More sweet than I anticipated but wonderful to warm your fingers with!