Strawberry Swing

This post is inspired by the Coldplay song Strawberry Swing. As I was listening to it yesterday it made me think I have not had strawberries in a while. With summer nearly over (but really just beginning on the west coast) I better go out and pick up some strawberries fast while they are still in season. So that is what I did! To my surprise the strawberries at Henry's Market were incredible. It's like they knew I was coming for them!

I am not big on sweets but one of my favorite things for dessert is strawberries with a reduced balsamic vinegar over vanilla bean ice cream. You simply take balsamic vinegar and cook it on the stove in pot until it becomes thick like syrup. Then you top the vanilla bean ice cream with strawberries and poor the vinegar on top. The flavors together are amazing. You can even top with candied walnuts. YUM! Unfortunately the meal I needed to eat was lunch. So with dessert in-mind. I made a salad.
Strawberry Goat Cheese Walnut Salad with Walnut Balsamic VinaigretteSalad
Baby Romaine Lettuce Strawberries - cut up
Goat Cheese Crumbles
Walnuts
Dressing (serves 1-2)
4 tbl spoons Walnut Oil (or olive oil if preferred)
1 tbl spoon Balsamic Vinegar
1 tbl spoon dijon mustard
salt & pepper to taste
Poor the oil slowly and whisk into the mustard and vinegar till thick.
Toss the lettuce, strawberries & walnuts with the dressing and top with Goat Cheese.Don't forget to listen to Coldplay's Strawberry Swing while you are making this salad and it will be such a perfect day. Have a good start to your week. xx

Getting Wild with Chanterelle's

Last month I had the most amazing opportunity to go mushroom hunting with my brother-in-law deep in forest of Steamboat Springs Colorado. It was there that we found pounds of beautiful orange mushrooms called Chanterelle's. Chanterelle's can only be found in the wild and they can sell as much as $24.00 per lb. So you ask yourself, what did we sell them for? We didn't. We cooked them and we ate them. This was one of the coolest experiences I have ever had with food. Straight out of the wild, picked with my bare hands, into our fridge, into pots & pans and into our belly's.We sauteed them and put them on top of burgers, we put them in pasta and also we made the most amazing soup. I have been wanting to share this pasta recipe with you for a while. Created by Jason Mann owner of Farm Burger and Farm 255. It can be made with just about any kind of mushrooms but if you get your hands on these delicate decadent mushrooms you will be in for a splendid treat!1 lb. pappardelle pasta (sun dried tomato if possible)
1/4 lb pancetta
corn cut off of 1 ear of fresh corn
2 lb of chanterelle mushrooms
red pepper flakes
1/4 Italian parsley
2 tbl butter
salt & pepper to taste
Saute pancetta in a pan for about 2-3 minutes
add mushrooms and corn and cook till done
Boil pasta so its cooked al dente and add pasta to pan with mushrooms and finish with butter, Italian parsley, red pepper flakes as desired and salt & pepper to taste.

Healthy + Tasty = En Papillote

This semester I am taking a Healthy Cuisine cooking class and I plan to share with you all the interesting recipes I learn. Any recipe cooked with sticks of butter and salt taste good but the real challenge is how to make healthy food taste good without all the fat & salt. Boring right?

So not boring! I learned a new healthy way to cook this past week which is amazing. I always wondered how to do it and was surprised by how easy, fun, delicious and healthy it was!
En Papillote (pronounced on-poppy oat) is the technique I want to share with you. En Papillote means "in parchment" in french. Its a method of cooking which food is put into a folded pouch or parcel (typically parchment paper) and then baked. Sometimes a paper bag or aluminum foil is used. The parcel holds in the moisture to steam the food.
The moisture can come from the food itself or by adding a liquid like water, wine or stock. Its most often used to cook fish but chicken is great to use as well. There is hardly any fat used and this technique stands on its own.
In class we had an Iron Chef competition where we got to use all the ingredients in the classroom and each team got to prepare their En Papillote. I was the sous chef at my table so I planned the menu with the help of my team and it came out fantastic. Our dishes were even the chef's favorites!
We made a Soy Honey Cod En Papillote over sauteed red peppers, carrots and scallions and a Herb Crusted Chicken with a Dijon Lemon Garlic sauce served over onions.
It was so good and easy!
To make the pouch - Cut a piece of parchment paper (doubled over) large enough to fit your fillet and an inch or more margin around it. Cut a heart shape for the pocket...just like grade school valentines. Open the heart and use egg whites to brush the outside of one side of the heart. This works as the glue. Then you add your aromatic veggies and herbs, fish or chicken, garnish and wrap it up. Fold the heart over pressing the clean side of the heart against the egg wash. Start at the wider part of the heart and start folding the paper over itself. As you move around the heart you will end at the pointed part of the heart. Leave a little hole to then carefully poor in your liquid. This is going to help flavor and steam your fish or chicken. Then fold under securely so no liquid leaks out.Herb Crusted Chicken with Dijon Lemon Garlic Sauce
Chicken
1 chicken breast
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon dried thyme
salt & pepper
make a rub with the above ingredients, coat the chicken and brown it in a pan with a little olive oil. 2-3 minutes each side. Do not cook through. This is just to give the chicken color. Slice up the chicken and keep assembled to be whole and set aside.
Sauce
1 tbl spoon Dijon mustard
1 clove of garlic minced
1/3 cup olive oil
1/2 lemon
1 tbl spoon white wine
whisk together till thick and add salt & pepper to taste
Aromatics
3 thin lemon slices
1/2 onion Julienne
1 tbl spoon chopped Italian parsley
1/3 cup chicken stock
On the middle of one side of the heart (side with egg wash) place onions, top with cut chicken assembled to be whole, poor sauce on top of chicken, add lemon slices and top with parsley. Wrap up and at the end poor in chicken stock. Put on cookie sheet and spray the top with cooking spray. This will help the paper brown. Cook @ 400 degrees for 18-25 minutes depending on thickness of chicken. Once done cut an X on the top of the pouch and peel back. Careful of the steam that will release. Enjoy your healthy meal and get creative and create your very own En Papillote recipe now. You will be surprised how fun & easy it is. Even more fun to eat.

SOHO is So So

I am not talking about SOHO in NYC. I am talking about the new restaurant in North Park. If you have a big name like SOHO it better be fantastic & packed with people but I'm sorry to say it was not. SOHO Restaurant & Lounge has only been open for 4 months so I gave it the benefit of the doubt thinking no one knows about this place but these days if the food is good its packed regardless of how long a restaurant has been open for. I was hoping for another amazing restaurant to grace residents of North Park but to my disappointment this was not the case. Don't get me wrong. The food was okay and prices reasonable, but it didn't blow me away or anyone else I dined with. I think what this placed lacked is ambiance. I didn't really understand the whole concept and was confused when I walked in. It looked like a Sammy's Wood Fire Pizza with some cool art work on the walls. I tend to get lost in SOHO in NY but the SOHO of SD is a little lost itself. The food is Southern & Latin but not the best Southern or Latin food I have had. I think the food lacked flavor. The kind of flavor which both cuisines should be oozing. It was missing the kind of flavor that makes you say "Wow! What was that?" Instead I said. "I can make this at home". Not so good.

Small Plates
Chicken Mole Poblano - smashed plantains, chicken & mole sauce
Wood Fired Piquillo Peppers - stuffed with goat cheese, roasted garlic & toast points. This was not bad. Basically you spread the roasted garlic on the toast and top it with the pepper.
Wood fire Mussels - caramelized leeks, chorizo, flat bread - The flat bread dipped in the broth the mussels were in was very good.
Braised Meyers Beef Short Rib - smoked tomato, spinach, goat cheese tamale, Peruvian cherry salsa. - The meat was good and tender but the tamale was HUGE! It took over and so did the cornmeal surrounding the block of goat cheese. I was super excited about ordering it but not so excited eating it.
Fresh Atlantic Salmon - wood fire blackened shrimp, smoked tomato quinoa, braised leek jalapeno honey vinaigrette. This dish was good and if you are looking to eat healthy then this is the dish for you.
Cilantro Pesto Chicken Pizza - blend of mexican cheeses, tomato, onion, mozzarella

The staff was very nice and knowledgeable about the menu but unfortunately what gets me into a restaurant again is more then just that.
SOHO Restaurant and Lounge
3025 el cajon blvd. san diego ca. 92104
619-764-5475

Sensational Searsucker

Award winning celebrity TV Chef Brian Malarkey, host of TLC's "Mega Bites" and past Bravo Top Chef finalist and James Brennan opened up Searsucker last Saturday night and raises the bar for restaurants in San Diego. Finally we can be known for having good restaurants. Malarkey is accompanied by Executive Sous Chef Benjamin Lieberman from my high school alma mater (Go Big Green) and after a night of eating at Searsucker they made all of my foodie dreams come true.
Taking over what used to Z Gallery in downtown San Diego the restaurant space is huge (7000 square feet with an open kitchen) seating up to 240 people with outdoor seating on the patio. The decor is beautiful and has an urban, vintage western, whimsical feel to it. Searsucker was designed by Thomas Schoos whose projects include Tao at the Venetian in Las Vagas & Manhattan and Koi in LA among many others. From the moment I walked in I thought this looks like a restaurant you would see in New York or Las Vegas, but lucky me...It's in San Diego!
Hallelujah!
With signs that say "EAT" all through-out the restaurant, that is exactly what my table of 4 fabulous friends did and we enjoyed every minute of it!
Small Bites
Mushrooms, truffle's, & burrata - this dish was a favorite. The mushrooms are served hot and the burrata cheese (under developed mozzarella) melts on the top. Now this is a dish that tastes as good as it sounds.
The crab cake which is carb free was hands down the best crab cake I have ever had. Don't get to excited with the carb free because its not fat free but who cares! It is delightful and melts in your mouth. Carbs or no carbs, no other crab cake will ever compare.
Eggs & Bacon - a rendition of eggs benedict. Braised pork belly on a toasted brioche topped with a poached egg & brown butter holllandaise sauce. Yeah, this dish hit it out of the park for me and because of it Searsucker needs to start serving brunch. Immediately!
Ocean
Alaskan Halibut with smoked bacon and corn broth. Now who doesn't love bacon? The fish was cooked to perfection and flavors were amazing.
RanchFlatiron "haystack" chimichuri bearnaise. Don't ask. To die for.
Hock with grits & kale - This braised veal shank was served with rich bacon grits. I loved every bite.
For sides we ordered the fried brussels and they are absolutely incredible fried. They were so crispy almost like you were eating brussel sprout chips. You have to order them. We also had the duck fat fries and the butter potato which were mashed, topped with chives and so smooth & creamy.
Make sure you save room for desserts because they are incredible. As it says on the dessert menu "don't just look", I guarantee you wont!
The "King" Sundae - peanut butter cup ice cream, bacon & honey caramel, bananas, whip cream and candied peanuts. Need I say anything else. It is amazing.
Doughnuts & Chocolate - malted dark chocolate cream & cinnamon sugar doughnuts. They were served hot and you dip them in the chocolate yourself. You can not go wrong.
What I also loved about Searsucker is you really can just go in for drinks and enjoy a fun night out with friends. The bar has locally brewed lagers & ales on tap and the signature drinks were created by Snake Oil Cocktail Co.
Check out Searsucker and "EAT" like you have never have eaten before.
Searsucker 611 fifth ave. san diego ca. 92101
619-233-sear
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Best Cupcakes in San Diego

Elizabethan Desserts is located in Encinitas in the Sunshine Gardens Nursery and their cupcakes are in bloom! Not only do they appeal to the eye but they appeal to the taste buds. At Elizabethan Desserts they use the best ingredients... real butter, heavy creme, premium chocolate and organic fruit whenever possible.

I have had the pleasure of enjoying them at a baby shower and a birthday and they fit every occasion. If you are thinking about ordering cupcakes for your next shin dig make sure to order them from here. If you don't live in the north county its worth the drive. Your guests will love them. The best option is the Lidibit (mini) Cupcakes. That way everyone gets to try all the flavors...and they will want to try them all I assure you.
Fantasy Cupcakes made with Marshmallow FondantChocolate Ho'Daddy
Red VelvetStrawberry KissChocolate Toffee


Elizabethan Desserts
155 quail gardens drive encinitas, ca. 92024
760-230-6780
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photos provided by elizabethan desserts

Banking on Bankers Hill Bar & Restaurant

Restaurateur Terryl Gavre & Chef Carl Schroeder opened up Bankers Hill Bar & Restaurant in Bankers Hill at the formally known modern restaurant Modus and this place is all the new buz. The restaurant has a casual rustic decor with dish towel napkins, rustic wood tables & chairs so be prepared to get into the food. They have a great patio outside with a fantastic giant live succulent plant wall. It is for sure the new hot spot so make sure to make a reservation and the food is INSANE! Check out the sample menu here.

Everything we tried was fantastic. I mean who does not love a restaurant that serves Deviled Eggs. I have never seen them on a menu and it was a risk well taken. The best I ever had.
My favorite thing was the Spinach & Bacon Salad with Mushrooms, Roasted Tomatoes, Avocado, & topped with a Fried Egg. This salad is meal on its own. It is tossed with a light vinaigrette dressing but once you cut into the fried egg and break the yolk it makes this salad decadent and rich. I loved every bite!Cast Iron Roasted King Salmon served with Marble Potato Roast, Snap Peas, Tomato-Caper Relish, Lemon Butter = Heaven!If you don't have a burger on your menu these days then don't bother opening up your restaurant. The BH Burger served on a Brioche Bun with White Aged Cheddar & Truffle French Fries with Truffle Aioli & Parmesan. One word - YUM!Make your way to Bankers Hill! You will love it.
2204 4th ave. san diego, ca. 92101
619-231-0222