Cheese On Earth

Wow it has been a while since my last post and I promise I have a good explanation for that. As if life isn't crazy enough this time of year I have decided to add a few more extra curricular activities to my list. On top of my Wines Of the World class ending in 2 weeks, my day job, holiday parties, holiday shopping, working out, and a social life I decided to join a writers work shop group and I also took on a weekend holiday job at a local cheese shop. So you can imagine my schedule is super full. The best part is I love it all. I am having the best time. I feel like I am finally living and doing things I wouldn't have done 2 years ago when my path was clearly different.

I learned so much about wine this past semester. I have a new appreciation for wine and I am learning about varieties I didn’t even know existed such as a Pinoatage from South Africa. I also learned that I like Sauvignon Blancs from New Zealand for the grassy and passion fruit smell and medium body and high acidity taste. Much different then the bready and buttery Sauvignon Blancs we have in California. I learned that champagne pairs best with potato chips and French fries and not chocolate and the smaller the bubbles the better the champagne. I didn’t even think I liked white wines before this class. Also I knew I liked red wines but couldn’t describe what I liked the most about them. I like dark red wines that are full bodied and are dirty, smokey, earthy, rich, leathery, and spicy in taste and smell. I like the wines that deliver in smell and taste and occasionally surprise me with contrast. I can’t say that if you asked me to describe the kind of wines I liked before taking this class I would have been able to do so.

The writers in the writing group I joined are amazing and creative. I know I am going to learn so much from them. The most important thing for me is getting over the fear of reading what I write out loud. What anxiety came up when it was my turn to read as they are all such amazing writers.

The part time holiday weekend job is awesome and I am excited to get up on weekends and go to work. I have always worked retail but food retail? Could this be my calling? I love cheese, and just like wine my cheesy taste buds are being defined with all I am learning and tasting.

So with all the busy activities of the holiday season, and life, my cooking is never put to the side. Speaking of sides, here is a side I think you might want to try to make this holiday season. Its beautiful in color and taste. It is made with cheese on some earthy vegetables and baked till hot. The cheese makes a light, creamy sauce on the bottom of the pan and browns the veggies slightly with a crisp. It tastes fantastic on the side of a leg of lamb, a nice juicy steak or maybe even a roasted chicken. The recipe comes from Ina Garten's cookbook Barefoot in Paris. Perfect for the cold weather. And baby its cold outside.

Vegetable Tian

(serves 4-6)

Good olive oil

2 large yellow onions, cut in half and sliced

2 garlic cloves, minced

1 pound medium round yukon gold potatoes, unpeeled

3/4 pound zucchini

1 1/4 pounds medium tomatoes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves, plus extra sprigs

2 ounces of Gruyere cheese, grated

Preheat the oven to 375 degrees. Use any shape 9x13 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons olive oil and cook the onions over medium-low heat for 8-10 minutes until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper and thyme leaves and drizzle with a little olive oil. Cover the dish with foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top and back for another 20-30 minutes, or until browned. Serve warm.

Have a happy busy holiday season and Cheese On Earth.

Underbelly

Friday night was Kettner Nights in San Diego and before hand we stopped into Underbelly located in Little Italy on Fir & Kettner for a bite to eat. It just opened up and they have a few kinks to work out but I was pretty stoked on the place. Underbelly is the newest project by Arsalun Tafazoli and Nathan Stanton who are the creators of Craft & Commerce, Neighborhood, Noble Experiment and El Dorado.

I love what they did with the space which used to be the upscale Red Velvet she-she wine bar. It is now a casual sit-down-and-eat-but-don't-stay-all-night kind of place with a three sided wrap around bar. Expect nothing less then spectacular as the decor was super innovative with subway tile on the wall behind the bar all the way up to covering the ceiling, an amazing 15 foot tall version of Andy Warhol's portrait of the Chinese Communist Leader, Mao Zendong, made out of 3200 succulent plants, surrounding walls made out of windows that open into shared counter space, and the most beautiful gold taps at the bar serving up 26 craft beers and a handful of wines from the California Coast. They even have this really cool device at the bar that washes out the sentiments and chills the glass before your brew is pored into it. You have to order all drinks and food at the bar so if you grab a seat on the outskirts of the bar don't wait for someone to come to you to take your order. Get your butt up and order at the bar. We got there just in time and grabbed a couple seats at the bar and the line started forming outside the door with anxious patrons waiting to enjoy a damn good bowl of Ramen. Top Notch Ramen that is, don't expect the get down and dirty type of Ramen that is served on Convoy Street.
(I forgot my camera this evening so photos were taken from my phone...not the best pics but I will try to paint a nice picture for you)
We enjoyed the Ginger Beef Brisket Mushu ($4.00) served with a ginger hoisin glaze and pickled cucumber. It was served in a crepe like pancake with micro greens. It was super good. The meat was tender and juicy, the cucumber was acidic and the hoisin sauce was sweet. What a combo! I wish they served a tad more of the hoisin sauce with it though.
We then had the Shrimp Gyoza ($5.00) which was stuffed with shrimp, shitake, asparagus and scallion.For our main course we shared a bowl of Ramen that was called the Belly Of The Beast ($13.00). What a beast of a bowl it was and was filled with oxtail dumplings, smoked brisket and hoisin glazed short rib, soft boiled egg, bean sprouts, ginger, scallions, seaweed, and sesame seeds. Served with chopsticks only as spoons are not an option at Underbelly. If you want to drink the broth you simply lift the bowl up to your mouth and drink it. I guarantee you will be doing so.
Other good looking options on the menu include. Ahi Tataki, Togarashi Spiced Boiled Peanuts, Shucked Oysters, Underbelly Ramen with Char-Su Belly, Applewood smoked Bacon, Korobuta Sausage and 2 vegan ramen options, a Vegetable Ramen and a Charred Spicy Kimchi Ramen. Also many other additions that you can add to your ramen if you like which allows you to mix things up a bit.

Underbelly will not be under the radar for long so hurry down to Little Italy for a different kind of pasta. Your belly will not be disappointed.
Underbelly
720 W. Fir Street Suite 101
San Diego, CA.

Sessions Public

I think I love this place! Basically my exact words as I walked inside the neighborhood eatery Sessions Public this past Saturday night. We have been talking about going to Sessions Public forever a while now and finally got around to getting out of our hoods to do so! It was worth the drive to get to the secret spot in Point Loma but why did we wait so long to go? It was jam packed with loud diners who all seemed to be eating the special which was some sort of beer flight and crab bowl for $35.00. SP has a bar type atmosphere, with farm to table bar food. Sustainable food sources, sixteen taps that change daily with local brews, and a variety of mules served out of copper mugs. What more can you ask for? Well I'll tell you what else. The damn good vibe that is rolling through this place. Its a locals spot for sure and Sessions Public is somewhat of a secret among them. It is far from your too-cool-for-school hipster locals but real San Diego locals, families and friends. A local, hip, beach vibe without the attitude and without the scene. Finally! With a name like Sessions Public, which references both going surfing and going out for for some drinks with friends, you can't expect anything but a great vibe. The first time restaurant owner, Abel Kaase, is a San Diego native and grew up in Point Loma.

Enough about the vibe...the decor is rad! Sessions Public was designed by Michael Soriano who designed, The Pearl Hotel, Analog Music and Burger Bar, and Vin De Syrah. SP has lots of reclaimed wood around the bar, concrete floors, and bright orange chairs, which gave it industrial recycled modern look to it. I loved my stuffed duck friends hanging on the wall over the bar.The food was off the hook too. We started with the Duck Fat Fries which were delicious and served with the most garlicky aioli I have ever had. We also had The Burger which is my new favorite burger in town and claiming it the best burger in town. The Angus meat was cooked medium and to perfection. What went on the burger was the best part, tomato confit, garlic aioli, picked red onions, aged Gouda cheese and greens. Nothing was over powering and all the ingredients complimented each other delightfully.
We also had the Short Rib Sliders with garlic aioli, house pickled onions and arugula. I loved both and I am already stressed out with what I am going to order when I go back.
Other enticing options on the menu included the BLT with tempura fried bacon, Spicy Cobb Salad with Prawns, Chicken Oysters, and Duck Confit Thai Summer Rolls.I can't wait for my next session at Sessions Public. I'm sure it will be just as epic.
sessions public
4204 voltaire st. san diego ca.
619.756.7715

SLO Ride...Take It Easy (part 1)

I just got back from an amazing road trip to San Luis Obispo and am blown away by the beauty of the central coast. When I was younger, maybe 8 years old or so, my parents took my sister and I on a road trip up the coast all the way to San Francisco. We stopped in SLO and stayed at the Madonna Inn and visited Hearst Castle. We continued through Monterey California and went to the famous aquarium there. Then ended the trip in Marin County where we explored San Fransisco for the first time. It was an awesome trip and many flash backs and memories resurfaced for me over this past weekend. The difference is the first time around I probably didn't even look at the scenery along the way as I am sure I couldn't see out the window and kept asking my parents the famous road trip question "Are we there yet"?

Well this time I could see out the window. All the top surf spots along the coast were pointed out to me with excitement by him. The foggy coast and sunny inland mountains were breathtaking. The vineyards along the way were shinning like gold with the sun light hitting them. I don't remember any of that the first time around.Our first stop was C'est Cheese in Santa Barbara. It' s not located on the "touristy" State Street, which is what I think makes this place so great. It was slammed with locals stopping in for lunch and getting their hands on a variety of grilled cheese sandwiches and fresh tomato soup.We ordered the Signature Grilled Cheese which was filled with a blend of 3 cheeses - Appenzeller, 4-year aged cheddar, and mozzarella. Check out the the cheese melting out of the side of this grilled cheese. YUM! You can check out the full menu here.
Michael and Katheryn Graham are the young owners of C'est Cheese for 8 years now and we got to meet Katheryn who is the sweetest and was busy running around with the staff helping customers as Michael was grilling those grilled cheese sandwiches on the panini press.
C'est Cheese
825 Santa Barbara St. Santa Barbara, Ca.Our second stop for lunch was at Scarlet Begonia.
Another hot spot that is not on State Street but in Victory Court on Victoria Street. We learned Scarlet Begonia has only been open for 1 month. We found it doing some research on-line before our trip. No website, but while checking out lunch spots in Santa Barbara we noticed a picture on-line of the patio. That's all. No reviews of food. Just that. And we went. Wouldn't you?Henry Ramos is the chef who we met and his food is simple, organic, local, and delicious. Our waitress Nicole was the best we had the whole trip. We wished we could clone her at every place we went too. We wanted to share the Cauliflower Curry Soup and sandwich but Nicole was on the look out for us mentioned the sandwich is big so how about a taste of the Cauliflower Curry Soup so we can try it and share the sandwich. Oh and suggested to order half fries and half salad with the sandwich. It was the perfect lunch. The soup was so flavorful. I savored every bite. I want to go back for a large bowl of it. The sandwich we picked was simply the best thing I have had in a long time.
The Short Rib Sandwich was filled with short rib, garlic coleslaw, horseradish creme, onion rings served on fresh soft ciabatta bread. Amazing and the perfect size to share. Oh and the homemade ketchup needs to be mass produced and bottled stat! backside.Other options on the local, organic menu that stood out were:
Breakfast
Lemon Ricotta Pancakes with blueberry compote and maple syrup
Red Quinoa Oatmeal - toasted almonds, apricots, maple syrup and ricotta
Mascarpone Polenta - two poached eggs, fried artichoke, cipollini onions, prosciutto
Tomatillo Chicken Enchiladas - avocado, radish, cilantro, black bean, sour creme, fried egg
Lunch
Pesto Chicken Sandwich - oven dried tomatoes, caramelized onions, mozzarella, focaccia
Smoked Salmon Flat bread - red onion, cucumber, dill tzatziki, radish sprouts
Chicken Pot Pie - snap peas, carrots, fingerling potatoes, puff pastry

Also Scarlett Begonia is a very dog friendly place and you even get a an organic treat for your pup. Just ask Kiki the pup from the french store next door.Also the menu's options for kids looks splendid too with variety! Must be due to the owner Crista Fooks being a mother.
Scarlet Begonia
11 W. Victoria St., #10, 770-2143, Santa Barbara, Ca.
We scored in Santa Barbara! Could our trip have gotten any better then this?
to be continued...

Tricks & Treats

Halloween is just a couple weeks away and I am sure some of you are gearing up for it. Maybe your throwing a Halloween Party or maybe you will be attending one. Costumes are being made, rented, and pumpkins are carved and ready to light. Halloween is on a Monday night so

this year I plan to stay in, make dinner for him, pass out candy to all the kids that come trick-or-treating. A scary movie flick will be playing on the tube and dinner will probably consist of Brains & Eye Balls (Spaghetti & Meatballs).

Here are some awesome tricks & treats for your spooky holiday coming up! I think this might be the first post I have posted where you can lose your appetite! So READ AT YOUR OWN RISK and have a happy & safe Halloween.

How nasty are these? I bet your kids will love them. Bloody Band-Aid Cookies made out of graham crackers, white frosting and red decorators gel!Kitty Litter Cake - this cracks me up! Those deuces are made out of melted tootsie rolls! Hilarious! You can get the recipe here.I love these Googly Eye Cupcakes made from a simple mix and decorated with gummy eye balls, licorice, jelly fish and marshmallows. Eyeball Caprese Salad
For a sophisticated Halloween?
Ghosts On A Stick - These look so good. Made out of pears and Vanilla Candiquik
Eye Ball Cake Pops!
The best for last if you ask me!

Le Magnifique Cafe Madeleine

French food is the game and Cafe Madeleine is her name. This french cafe located in South Park is serving up Illy coffee, tea, pastries, crepes, salads and panini's. This is one of my new favorite spots for breakfast and lunch. No wifi here folks. Its a different kind of cafe. How bout a crepe with chocolate & banana? Or the prosciutto crepe with bechamel, emmenthal cheese, tomato & olives. Or make that into a panini? Or maybe a salad with arugula, walnut, pear, blue cheese, and chicken dressed in a pear balsamic vinaigrette?
Croque Monsieur? Or make it a Madame and add an egg?The first time I went I had the ham panini with Dijon mustard, emmenthal cheese, and tomato. It was heaven. This last time I went I had the much anticipated breakfast panini. My father had it last time I went I told myself when I go back I am having that. I did and I want to go back for it again. The bread is toasty and crisp and filled with a little mayo, Swiss cheese, bacon, arugula and an egg. You would think this would be a thick breakfast sandwich but it is as thin as can be. One of the reasons I love it so much.The cafe itself is really small with some seating inside and a handful of tables outside. Don't let the fact that they have no prep area or a real kitchen steer you out of there. Good thing is they own Vagabond around the corner where they can do most of their prep work! Some of the best meals come out of a small kitchen. Believe me I know. (wink wink)

Word is more Cafe M's are in the works to pop up around San Diego. I hope one near me soon!
M = Magnifique Madeleine!
Cafe Madeleine
2248 30th St. (between Ivy & Juniper)
San Diego

A Summerish Fall

Last night was the most fantastic evening. It consisted of great company of real foodies, food of the best quality ingredients, martini's, wine, and champagne. It doesn't get much better then that.

Even though Summer seems to still be lingering in the air, the menu was influenced by fall and a recent cheese class I just took. But the heat outside didn't stop us from creating some heat in the kitchen. I think Fall is when the real recipes come out of the recipe book, and real cooking starts. It is my favorite time of year for food and it just so happens that cheese is at its best in the Fall too. So I will share with you one of my favorite recipes to make during the fall.
Mac N Cheese
It was paired with a Burgundy Marinated Tri-Tip from Seaside Market in Cardiff, the last of the peppery arugula & cherry tomatoes from his garden tossed in a light Champagne vinaigrette.The mac n cheese was filled with top-notch cheese. Which cost me about $30.00 alone just for the cheese. Worth every penny! The cheese I used was a Quebec vintage 6 year cheddar from Canada which was tangy and sharp and was mixed with a creamy, earthy, nutty Gruyere cheese from Switzerland. The perfect combo for the perfect Mac!The appetizer of the evening was brought by our guests and consisted of the best of the best. Gorgonzola cheese, prosciutto, figs & apples from their garden, walnuts, and homemade fig & flax seed crackers. It was all drizzled with a balsamic honey reduction. It was just a beautiful to eat as it was to look at.Mac N Cheese
Ingredients
kosher salt
1 pound elbow macaroni or cavatappi
4 cups milk
6 tablespoons unsalted butter
1/2 cup all purpose flour
4 cups grated Gruyere cheese
2 cups grated extra sharp cheddar cheese
1/2 teaspoon black pepper
1 tablespoon salt
1/2 teaspoon nutmeg
Topping
1 cup bread crumbs
olive oil
2 tablespoons chopped Italian parsley
Directions
Preheat over to 375%
Cook pasta for 6-8 minutes and drain (mix with some olive oil to avoid sticking together)
Heat milk in a saucepan but do not let it boil.
Melt butter in sauce pan and add the flour whisking constantly. Cook for 2 minutes. While whisking add the hot milk and cook till thick for 2 minutes until thick and smooth.Off the heat add cheese, 1 tablespoon salt, pepper, and nutmeg and stir until the cheese is melted. Add it to the cooked noodles and add the noodles to a pyrex baking dish. Place the bread crumbs in a bowl and add olive oil until the bread crumbs are lightly wet. Add chopped Italian parsley to the bread crumb mixture. Top the macaroni with a little more cheese and bread crumbs. Bake for 30-35 minutes until the top is golden brown and sauce is bubbly.

You can make the mac n cheese a day ahead and refrigerate. Right before cooking it top it with cheese and bread crumbs.
It was an amazing evening indeed! Alright, its time for me to get out and enjoy this hot Summer weather in Fall.
I hope fall is starting out great for you!