It's been awhile since I've been on the show, but Thursday afternoon, August 24, I'll be joining host Maureen Cavanaugh on KPBS's Midday Edition around 12:45 p.m. to talk summer foods.
Want to know what to cook or where to eat before summer ends? Tune in. I'll be talking chilled soups, unique salads, easy pickles that all take advantage of seasonal bounty--and some terrific places to dine or bring home food on those days when you'd rather have someone else work up a sweat in the kitchen.
I think it's got to be every food writer's fantasy to get a chance to work in a restaurant kitchen. For one year, New York writer Melanie Rehak did just that at applewood, a little neighborhood restaurant near her apartment in Brooklyn. Melanie chronicled that year, which coincided with her toddler son Jules's picky eater phase. But she went beyond just entertaining readers with her restaurant experiences and frustration trying to feed her son -- which might have been good enough. She traveled around the region to a cheesemaker, farms, and out to sea to catch monkfish. She had a Lucy Ricardo moment sorting beans, and picked and packed baby spinach leaves, lettuce, kale, and Swiss chard. She made Hooligan cheese, milked goats, and was a disaster at sea (if you know what I mean) -- all to better understand and convey to readers how we get our food and help us make thoughtful buying decisions.
The result of these journeys down the street and across state lines is the marvelous book Eating for Beginners. I devoured it in just a few days, relishing her stories -- and her recipes.
Luckily, Melanie is in town to promote the book. She and I will be on These Days together with host Maureen Cavanaugh on Wednesday morning from 10 to 11. I hope you'll tune in at 89.5 FM or on the show's website, www.kpbs.org/thesedays. Call with questions. We'll be comparing what it means to buy and eat local in the Northeast and Southern California. And, I'm hoping she'll share some restaurant kitchen secrets.
I'm going to be making my monthly appearance on KPBS radio's These Days this Wednesday morning from 10 to 11 and this hour will combine two passions of mine -- food and movies. Since the Academy Awards will be on next week, we decided to do a show about food films.
In anticipation of the food movie hour, I thought I'd throw out some of the movies I've enjoyed that celebrate food. Some are obvious, some you might have seen years ago but may have forgotten, and some may be new to you. And, help me jog my memory with those I may have left out!
Julie and Julia: 2009, directed by Nora Ephron (Meryl Streep, Amy Adams, Stanley Tucci) Based on Julie Powell’s blog/book of the same name and Child’s book, My Life in France, written with nephew Alex Prud 'homme. Most of my friends agree we'd have rather spent the two hours, or more, just with Julia/Meryl, but still a delicious movie.
It's Complicated: 2009, directed by Nancy Meyers (Meryl Streep, Steve Martin, Alec Baldwin). Forget the ridiculous plot. I want Meryl's house and garden and I want to make croissants with her.
Big Night: 1996, directed by Campbell Scott (Stanley Tucci, Tony Shalhoub and cast of thousands) Remember the big dish, Timpano, which you can buy at Lotsa Pasta in Pacific Beach? A feast!
Eat Drink Man Woman (Taiwan): 1994, directed by Ang Lee – remade into Tortilla Soup in 2001 with Hector Elizondo about Mexican-American family. The former is one of my very favorite movies. I love the scenes in which the father prepares multiple complex Chinese dishes for his daughters. Woks sizzle, cleavers fly, crustaceans and chickens give it up for the sake of a sumptuous family meal. The remake is fine, a close parallel with the Taiwanese family film, but there's just something so much more poignant about the original.
Babette’s Feast: 1987, based on novel by Isak Dinesen (Karen Blixen) set in 19th-century Denmark. The setting is grim and as restrained as you can get, setting us up for the stunning opulence of the dishes Babette prepares with her winnings.
Mostly Martha: 2002 German – remade in 2007 into No Reservations with Catherine Zeta- Jones and Aaron Eckhart. I think Mostly Martha is the better film, showing us a woman chef who must take in her niece following her sister's death and learn how make a family, not just food.
Willie Wonka and the Chocolate Factory: 1971, based on Roald Dahl's book, Charlie and the Chocolate Factory. (Gene Wilder, Jack Albertson, Peter Ostrum) Charlie breaks my heart. Grandpa Joe is my hero. And Willie Wonka? Gene Wilder's Wonka is marvelously nuts. But what I want is a dip in the chocolate river and plenty of Everlasting Gobstoppers. It's the world's greatest candy factory! I like this version more than Tim Burton's 2005 remake, Charlie and the Chocolate Factory with Johnny Depp.
Chocolat: 2000, French, directed by Lasse Halstrom (Juliette Binoche, Johnny Depp, Judi Dench, Alfred Molina, Leslie Caron, Lena Olin). France. Chocolate. Johnny Depp. Mmmm.
Like Water for Chocolate: 1993, based on Laura Esquivel’s novel. You can't not want to learn to cook after seeing how these women transform the people around them with the food they prepare and the spirituality that infuses it.
Soul Food: 1997, directed by George Tillman, Jr. (Vanessa Williams, Vivica A. Fox, Irma P. Hall, Nia Long, Brandon Hammond). One of the great family movies and, oh, the Sunday night dinners. But the family begins to disintegrate with Big Mama's illness. Can a great meal bring them back together?
Last Holiday: 2006, directed by Wayne Wang (Queen Latifah, LL Cool J, Gerard Depardieu, Timothy Hutton) Yes, it's a silly silly movie, but I love Queen Latifah and her character's passion for food. And Gerard Depardieu is the quintessential French movie chef.
Sideways: 2004, directed by Alexander Payne (Paul Giamatti, Thomas Haden Church, Sandra Oh, Virginia Madsen) Oh, the angst. Oh, the Pinot Noir!
What’s Cooking: 2000 (Mercedes Ruehl) Taking place in LA’s Fairfax district, four families of different ethnic groups celebrate Thanksgiving in between dealing with family conflicts.
Ratatouille: 2007, directed by Brad Bird (Pixar) – Parisian Remy the rat wants to be a chef. That rodent can cook!
Christmas in Connecticut: 1945 (Barbara Stanwyck, Dennis Morgan, Sidney Greenstreet, Reginald Gardiner, SZ “Cuddles” Sakall) This movie actually made me hungry for kidneys. But America's top food writer Elizabeth Lane (Stanwyck) can't cook! No, she can't cook.
Waitress: 2007, directed by Adrienne Shelley (Kerri Russell) Sweet, heartbreaking on so many levels. All about the pies!
Dinner Rush: 2001, directed by Bob Giraldi (Danny Aiello, Polly Draper) Food and the mafia. It's New York's Little Italy so why not?
Woman on Top: 2000 (Penelope Cruz) Motion sick Chef Penelope starts out in Brazil then goes to San Francisco and ends up a TV celebrity chef. Uh huh. But it's a fun romp.
NOTE: Here's a link to listen to the show if you missed it. It was quite a funny conversation!
Is "comfort food" a culinary or a psychological term? How do you define it? Historically, we can see that it goes back to at least 1958, when a Dr. Gerald Brill, physician in charge of a New York City nutrition clinic at the time, used it in an article in The Catholic Digest (thanks, Erica Peters of the Culinary Historians of Northern California and the ASFS ListServ for finding this for me).
"Psychologists call these 'comfort' foods. Comfort foods are remembered from childhood. The child who scrapes a knee is comforted with ice cream. 'A comfort food,' says Dr. Brill, 'no matter what the food is, helps do away with the cause of stress. It is better, in such cases, to eat it than to eat an unsatisfying 'digestible' dish of cereal."
Bret Thorn, food editor at Nation's Restaurant News, explains that "as a general rule, comfort food is used to describe the cuisine that takes you to a safe emotional place, usually your childhood." He reminded me of the scene in "Ratatouille" when the critic took a bite of Rataouille's food and was immediately transported back to his childhood.
But, of course, some of our cravings for comfort food come this time of year, when it's chilly and perhaps we need an emotional or culinary blankie. But, even that has an explanation, Peters pointed out. Comfort food "didn't really take off until the 1970s. And it didn't become connected specifically with warm, wintery foods until the 1980s when the soup industry decided to market soup as comfort food."
Food has always been a source of comfort, both historically and from birth. But now in the U.S. comfort food's become culinary slang for dishes like macaroni and cheese, chicken soup, and rice pudding. We eat it in Mom's or Nana's kitchen or in a diner. In different cultures, you'll obviously find different common comfort foods. Congee in China, perhaps. Goulash in Hungary. Bangers and mash in England. Ramen in Japan. Menudo in Mexico. The list could go on and on. And while typically what it's all had in common is that it's inexpensive, uncomplicated, and easy to prepare, we're now seeing upscale chefs adopting the basic concepts of comfort food but using the more refined techniques and ingredients of haute cuisine to create an elevated version of comfort food.
A local chef who has built a restaurant around the concept (and will be launching a second this year in Encinitas) is Matt Gordon of Urban Solace in North Park. He doesn't make macaroni and cheese. He makes duckaroni. Pot roast? Nope. Now, it's beef cheeks. And if dessert is your culinary blankie, try his red velvet cake.
Matt and I will be on KPBS radio's These Days Tuesday, Feb. 2 from 10 to 11 a.m. to talk about comfort food with host Maureen Cavanaugh. We'll talk about our favorite comfort foods and how to make them, traditional winter comfort foods, economical tips for making these dishes, local restaurants that offer delicious comfort foods, and we'll finish with dessert.
Now, just because I've bought into the soup industry's marketing doesn't mean it isn't valid. This time of year I love making big pots of soups and stews that I can freeze in individual servings so that when the overwhelming craving hits, I have it at the ready. One of my favorites is something my friend Laura Levy of laurasbestrecipes.com introduced me to: Green Chile Stew. She's since altered it to include a variety of different vegetables. I still prefer the original because the flavors are purer and the texture is richer. That's the recipe below. Next summer when Hatch chiles from New Mexico are available, be sure to pick up as many as you can afford. You can usually find them at Bristol Farms or at the Hillcrest Farmers Market or Little Italy Mercato sold by Richies Roasted Products. Roast them, peel the skin, and either use them or freeze them for winter so you can make this stew.
Laura Levy's Green Chile Stew
3 cups chopped roasted New Mexico or Hatch chiles - skins and seeds removed
2.5 - 3 lbs cubed pork shoulder
3 Tbsp - Masa Flour
2 Tbsp - Oil
1 large yellow onion - chopped
2 Tbsp - butter
32 oz - Chicken stock
2-3 Yukon Gold potatoes - 1/4 inch cubes
8+ cloves of garlic - chopped
2 Tbsp - Fresh chopped Oregano
1 Tbsp - Fresh chopped Thyme
Salt/Pepper
2 Additional Tbsp - Masa (if needed to thicken)
• Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
• Brown in oil in large Dutch oven or pot - set aside
• Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
• Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan
• Add remaining ingredients to same pan (except added Masa). Bring to slow boil, then cover, reduce to simmer and cook until pork is tender - an hour is usually good - too long and the meat will toughen. Make sure it isn't boiling too much as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
• Add salt/pepper to taste
• After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 Tbsp. The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas... and several Tecate's or margaritas!!
I did my monthly food hour on These Days with host Maureen Cavanaugh on Oct. 5, talking about San Diego's wonderful ethnic markets. Chef Trey Foshee of George's at the Cove joined us.
We covered a lot of territory, and there were listener requests on the These Days website asking for a list of the markets we talked about. I provided them with my list -- not comprehensive but as thorough as I could get -- and it's here below. You can also read the transcript or listen to the show on kpbs.org.
Yesterday, we (SDNN.com) had a dry run with sdnn.com radio. Radio veteran Joe Bauer and sdnn.com CEO Neil Senturia are hosting this morning drive show on AM 1700 and they invited me to chat about, well, foodstuff, of course. Once it launches for real on April 27 from 6 to 9 a.m., I'll let you know when I'm on.
Later in the morning I was on KPBS radio's These Days with Maria Hunt. We had a wonderful hour with host Maureen Cavanaugh. You can listen here.
And, today, being Wednesday, I did my weekly show, San Diego Gourmet, with Robert Whitley. Our guests were Andrew Spurgin of Waters Fine Catering and Christian Graves of Jsix. Our topic? The Cooks Confab the two chefs are engaged in with about a dozen friends. You can listen right here:
To learn more about Cooks Confab, go to the website. The next event is at Nine-Ten at the Grande Colonial in La Jolla on Sunday, June 7 from 3 to 6 p.m. The theme is beef and here's the line-up so far:
• Hors d'oeuvre – Nathan Coulon – Quarter Kitchen
• Beef Tartare – Paul McCabe – Kitchen 1540
• Oxtail Ravioli – Antonio Friscia – Stingaree
• Beef Cheeks – TK Kolanko – A. R. Valentien
• Hanger Steak – Andrew Spurgin/Donald Coffman – Waters Fine Catering
• Artisanal American Farmhouse Cheeses – Brian Sinnott – 1500 Ocean
I'll be appearing on KPBS radio's These Days Tuesday morning, April 14, at 10 a.m. with Maria Hunt to talk aboutways to get the most bang for the buck on food. Of course, while this entails a healthy dose of frugality, it doesn't mean there isn't room to splurge. It's just a matter of knowing how to make the best decisions based on your eating habits, your budget and your health concerns. Sometimes a little splurging is actually good for you and not reckless, especially if you're balancing it with cost-savings in other places.
Some of these ideas are really obvious but things we tend to forget or let slide, so I've included them here. And, if you have suggestions of your own, let's hear them with a comment below! Share your knowledge so we can all benefit!
Where to Splurge:
Buy good cuts of meat, only in smaller portions. I like to go to Whole Foods orBristol Farms and buy a small piece of Wagyu skirt steak to grill. It doesn’t cost much but it’s delicious.When it comes to pork, I enjoy the flavors of Berkshire pork, which you can find at Iowa Meat Farms and Siesels.
Buy roasted chickens and use them to help you make other meals faster – like tacos or soup.
Buy organic produce, but if you have to prioritize, go with produce without a thick peel you don't eat – lettuce, berries, etc. as opposed to avocados.
Buy vanilla beans, but only to use when the vanilla flavor is the star in the dessert. Store the beans in vanilla extract to impart more flavor to the extract, or store the beans in a bowl of sugar.
Buy small pieces of good cheese. Buy a chunk of parmesan or cheddar or mozarella, not pre-grated. If you have a food processor you can easily grate the cheese if you need large quantities.
Invest in good basic kitchen tools: knives, graters, peelers, salad spinners. It makes cooking much easier and may encourage you to do more if you’re not fighting your ingredients. And take care of them. Make sure your knives are well sharpened. Take your knives to Henry’s, for example, for sharpening
Where to Budget:
Buy whole chickens instead of parts and cut them up yourself. Double wrap and store pieces in freezer. Be sure to mark the package with what the item is and the date so you can use it before it gets freezer burn. Also, dark meat is less expensive and has more flavor. Save parts like the back, wings, drumsticks and use them to make stock.
Don’t buy skinless, boneless chicken packages. If you're not going to buy a whole chicken, it is cheaper to buy the whole parts and remove the skin and bones yourself. If you see bulk packages of chicken parts, buy them and divide into meal-sized portions and freeze. I buy bulk packages of chicken legs to use for stock.
Buy cheaper cuts of meat, like lamb shoulder instead of loin for chops, pork butt – basically cuts in which you’re talking about muscle. The meat will be tougher but you can do a nice slow cook or braise to make the meat more tender and flavorful. These cheap cuts are the best for stews and soups as well. And don't buy pre-cut "stewing meat." But the whole piece and cut it yourself so that you have pieces that are the same size and will cook evenly.
Eliminate meat from your diet two or three times a week and instead make dishes with beans, rice, lentils and other grains or legumes. Experiment with quinoa, couscous, farro, wheat berries, polenta and other grains. Try using whole wheat pasta (Barilla's is pretty good). Use meat to flavor dishes, not as the centerpiece of the meal.
Don’t buy pre-packaged produce. Peel your own carrots, wash and chop your own lettuce. The only exception may be spinach, which is a real pain to clean.
Buy bags of popcorn kernels instead of packaged flavored popcorn and pop it yourself.
Jars of dried herbs are pricey and often lose their flavor sitting on the shelf exposed to light. Instead, plant herbs, even in pots. Rosemary, thyme, oregano, parsley, basil, mint (always plant mint in a pot because it spreads fast) are easy to grow. I don't suggest growing cilantro – it goes to seed too quickly.
If you have room in your freezer, store flour, sugar, beans, etc. in there so you don’t have to toss food because bugs got into the container.
Make your own convenience foods. If you’re cooking, make enough for two meals.Make large pots of soup or stew and freeze it in serving-size containers.You can do the same with chicken or proteins other than fish. Welcome to your new frozen food dinners.
Make your own pizza. Dough is easy to make and can be frozen. Then it’s just a matter of grating cheese and having your own combination of toppings. Instead of tomato sauce, use sliced tomatoes and fresh basil. See below for basic pizza dough recipe.
Learn a couple of cooking techniques that can give you flexibility in making quick meals. For instance, with your skinless chicken thighs and drumsticks you can quickly brown them in a large Dutch oven on the stove, add layers of sliced onion, garlic, olives, artichoke hearts, garbanzo beans, etc. with herbs, a dash of wine or stock, cover and cook in the oven at 350 for about an hour. Make rice and you’ve got your meal. Alternately, use diced tomatoes and eggplant and zucchini for a different flavor. Make roasted tomato soup and the next night add seafood to the soup with a few slices of lemon. Now you have cioppino. Do you enjoy the flavors from roasting vegetables? You can turn any combination of roasted vegetables into a quick and easy soup. And, that goes for leftovers.The leftovers from the roasted squash you served with chicken one night can be added to stock, simmered and then pureed to make soup the next night.
In the Market:
Have a plan. Make a list. Check your calendar to see when you'll actually be home to eat. A lot of the produce and dairy you buy gets tossed away because you don’t use it before it goes bad. Knowing how you’ll use what you buy and that you’ll be able to eat it will save you from wasting money.
Shop the perimeter – that’s where the produce, meat and dairy tend to be. The middle aisles, with the cookies, prepared foods and snacks are the dangerous and expensive places in the store.Stick with your list.
Shop ethnic markets. You’ll find interesting, even unusual produce, often for less than the big three chain supermarkets. If you don't know what an item is or how to prepare it, ask someone who works in the store or a fellow customer. I've gotten a lot of wonderful recipes that way. And, I've found great deals on duck legs, lamb, fish and other items at ethnic markets. In San Diego, some of my favorites are 99 Ranch Market, Mitsuwa, Nijiya, Balboa International Market, Parsian, Northgate Gonzalez, Foodland, El Tigre and Lucky Seafood. I've written up all of these in previous posts so check out the archives list to the right.
Again, buy produce that’s in season. If there’s a great deal on a particular vegetable you enjoy, buy in quantity. You can use it to make soup; you can even freeze it. And, it's less expensive than buying packages of frozen vegetables. If Roma tomatoes are on sale and you like tomatoes, buy several pounds, slice them in half lengthwise, drizzle with olive oil and roast. Romas have a hearty texture but they don’t have great flavor; roasting brings out the sugars. Roasted tomatoes are perfect for soup, pasta sauce and cioppino. And you can freeze it.
If you like to shop farmers markets but find them too pricey, try shopping at the end of the market. Sometimes farmers will give shoppers a deal so they don’t have to schlep inventory back.
If you’re single, see if you can go in with friends on deals for bulk purchases when buying at Costco, CSAs, etc.
Become friends with your butcher and your produce guy/gal. They can direct you to good deals, tell you about the product and offer suggestions on how to use it. If you feel like making stock from scratch, ask your butcher if he/she can give you beef or lamb bones. Roast the bones, add onion, garlic, root vegetables, salt and pepper and, of course, water, to a big pot. In a couple of hours you’ve got stock for making a lot of different meals. Package them in one-cup and quart containers so you can add a little or add a lot to make soup or a stew. And don't forget to mark them so you know what the container is and how old.
Teach your kids to cook. Cook with them -- even if it’s just roasting chicken, making rice and making a salad. Give them kitchen skills to help them be self-sufficient and learn to economize as well as enjoy food and learn where it comes from. You don't know how to cook? Ask a friend or relative to give you some basic lessons, then teach your kids. Make use of websites like epicurious.com and foodtv.com (The Food Network's site), as well as food blogs; they're all studded with recipes. It'll pay huge dividends for all of you.
San Diego's Best Restaurant Values
These suggestions came to me from PR folks and readers:
1. Wine Vault & Bistro's Saturday five-course tasting menu for $30.
2. Surati Farsan on Black Mountain Road: Four-course meal for $12. "Killer dosas for $4. Yummy belpuri chast."
3. Sunday lunch at Sakura on Convoy. Miso salmon and all the fixings.
4. Wet Stone on 4th for wine and small plates. Happy hour specials during the week.
5. The Marble Room downtown. "A relatively new spot in the Gaslamp that has an interesting variety of entrees and appetizers at reasonable prices compared to other upscale Gaslamp hot spots. They don't advertise as "Tapas Style" but it really is so it's fun and affordable good food."
6. Spices Thai
7. Cafe Sevilla is "right-sizing their menu in terms of both portions and prices, including many tapitas at $5 or under. And, their happy hour at the tapas bar includes 16 dishes, most of which are $4 and under along with daily drink specials."
8. Tender Greens. "It's a great value. You can get a great fresh from the farm organic meal for under $15."
9. The Pearl. "On Mondays we do a three-course meal for $25 with happy hour pricing all night."
10. Savory in Encinitas offers Sunset Suppers Tues-Sun, 5 PM - 6 PM. Appetizer, entree and a dessert to share for $29. Same with wine pairing for $39.
To that I add:
1. Sbicca: Half-priced wine Tuesday and Thursday. No corkage Sunday and Monday. Half-price bar food nightly between 4 and 6:30.
2. Opera Cafe & Patisserie: An unlikely location in SorrentoValley's office park area but wonderful French food priced very reasonably. Mostly breakfast and lunch, but they're now open Fridays for dinner and are serving wine.
3. Starlite: Come for early bird food specials during happy hour or stop by for a late-night meal.
4. Avenue 5: Another happy hour pick. Great prices for terrific food in Bankers Hill. They’ve also just added a brunch menu that’s very affordable ($7 to $14), beginning in May. 5. Tapenade: Authentic French food is very accessible at their happy hour and with their Bar-Tapas menu. Or try their Riviera three-course lunch menu for $21.95.
6. Laurel: 7 before Seven happy hour -- seven drinks, seven eats at $7 each. Plus, Mondays at the bar: Wagyu beef burger, truffle fries and beer for $14.95. Tapas Tuesdays at the bar: Chef comes out and makes tapas from 5 to 8:30. Mad Wednesdays selected bottles of wine are half price.
Brunches are a great deal and allow you to experience a fine dining restaurant for far less than dinner.
Also, try the eateries in ethnic markets like Balboa International Market in Clairemont, Mitsuwa on Mercury, Parsian on Convoy, Lucky Seafood in Mira Mesa, Northgate Gonzalez in South San Diego, Foodland in El Cajon.
And there are a lot of wonderful and inexpensive ethnic restaurants/sandwich shops:
K Sandwich on Mesa College Dr. and Linda Vista Blvd.
El Cuervo Taco Shop on Washington St.
El Indio, Saffron and others on India St.
Look for coupons, not just in the local paper but in community magazines. Residents of some neighborhoods like downtown, Hillcrest, North Park, etc. automatically get coupon magazines but if these are areas where you enjoy dining out, a $12 subscription could pay for itself in one meal. Check out www.community-magazine.com.
Basic pizza dough
Makes 4, 8-inch round thin crust pizzas or 2, 13.5-inch round thin crust pizzas
1 package active dry yeast (2 teaspoons)
1 cup warm water (105 to 115 degrees)
3 cups all-purpose or bread flour
1 tbl. sugar
1 tsp. salt
1 tbl. unsweetened applesauce
Olive oil
Dissolve the yeast in warm water with the applesauce. Set aside.
In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients. Add the yeast mixture into the center of the well and stir it together until it begins to form a ball. Then turn it out onto a clean, floured surface and knead for four to five minutes. (You can also mix the dough in a food processor or mixer, using a dough hook.)
Lightly rub the surface of the ball with olive oil and place it into a large bowl that also has been coated inside with oil. Cover with plastic wrap and let the dough rise in a warm spot until it doubles, for about an hour. Punch down the dough. Reshape it into a ball and let it rise again.
At this point you can refrigerate or freeze the dough. To make individual portions, divide the dough into four equal portions, about six ounces each.
When you’re ready to make the pizza, pre-heat the oven to 500 degrees. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an eight-inch circle. The outer edge should be a little thicker than the body to form a slight rim.
Add your toppings.
Transfer the pizza to a pizza pan or a stone in the oven. Bake about 10 to 13 minutes until the crust is golden brown and the cheese is melted.
Next Saturday is Valentine's Day and San Diego is brimming with places to take your special person and sweet treats to surprise them with. I've compiled a list of restaurants and other places with V Day edibles. At the bottom of the list is yet another list of websites with wonderful Valentine's Day recipes.
I'll be on KPBS radio's These Days with Maureen Clancy to talk about Valentine's Day foods on Tuesday, Feb. 10 at 10 a.m. In San Diego, you can listen at 89.5 fm. Otherwise, go to www.kpbs.org to listen live or podcast later.
Valentine's Day Offerings in San Diego
Acqua Al 2 –3-course menu at $65 per person (does not include tax and gratuity). Seatings at 5 p.m., 7 p.m. and 9 p.m. Complimentary champagne toast at the 9 p.m. seating. Acqua Al 2 will be giving roses to all of the women that evening. The menu can be viewed online.
Valentine's Festival Menu Tuesday - Sunday, February 10 - 15, 2009, 5:00 pm - 9:30 pm;$56 per adult, tax & gratuity not included; for reservations Call: 858.433.0483; 14701 Via Bettona, Suite 200 in SantaLuz.
Amuse Bouche
Choice of Appetizer: Ahi Tuna Tartare, Passion Fruit Gelee, Micro Rainbow Mix
Warm Goat Cheese "bûche" dusted in Pistachio, Organic Beet Salad
Diver Scallop Carpaccio, Celery and Leek Veloute, Spanish Chorizo
Award Winning Duck Foie Gras "au torchon", Black Mission Fig Mousseline, Toasted Brioche
Choice of Main Course: Beef Tenderloin, Winter Vegetables Mousseline, Port Wine Demi-glace
(ROSSINI - add $10)
Pan Seared Barramundi Fish, White Bean and Tomato Ragout, Basil Froth
Wyoming Pheasant wrapped in Foie Gras and Savoy Cabbage, Shaved Black Truffle
Chuao is offering a limited edition chocolate gift called the Love Feast: a chocolate flight for two. This is a truly luxurious chocolate experience created to be shared with someone special. The exotic aphrodisiac ingredients arouse your senses and unveil the ultimate chocolate seduction.
Includes six pairs of exotic bonbons and truffles:
•Parchita: Fresh passion fruit* blended into a soft caramel inside a heart shaped milk chocolate* bonbon
•Miel: Sweet honey* almond hazelnut praline in milk chocolate*
•Modena: Strawberry* caramel with balsamic vinegar from Modena in dark chocolate*
•Pucker Up: Tangy and sweet pomegranate* "pate de fruit" filled dark chocolate* bonbon
•Picante: A Napa Valley cabernet* caramel spiced up with Pasilla chile* and cayenne pepper* in a dark chocolate* bonbon
•Firecracker: Caramel fudge with chipotle chile* and salt, enrobed with a layer of popping candy and dark chocolate*
*aphrodisiac ingredients
The bakers at Con Pane are baking up something special for Valentine's day - Chocolate Bread Teddy Bears.These unusual Teddys are adorned with a red bow and nestled in a white box with red tissue and paw print tissue.It's unique way to ask, "Will you be my Valentine?"Chocolate Bread Teddy Bears will be available Friday and Saturday, February 13th and 14th. 1110 Rosecrans St., Ste 100between Avenida De Portugal and Canon St. in Pt. Loma. 619- 224-4344
$55 per person, plus 19% service fee and 7.75% sales tax. Optional wine parings $22 per person; 655 West Broadway, Suite 150; for reservations, call 619-450-6450.
Cupcakes Squared, on Voltaire in Pt. Loma, will be offering their new Chocolate Raspberry and Strawberry cupcakes for both Friday and Saturday for Valentine’s Day. Their lovely rich chocolate cupcakes are baked with fresh raspberries and topped with chocolate buttercream and raspberry buttercream. Their fresh strawberry cupcakes are made with fresh strawberry and vanilla buttercream. They're decorated with hand-made sugar hearts and rose petals.
So for anyone planning to stay at home… for $5.50 you have a romantic sweet treat for two and with a red ribbon too.
Parisian Sweetheart Valentine's Chocolate Tasting Dinner: For $65 per couple, guests will enjoy four courses of French-inspired cocoa-infused fare complete with live violin serenades. Of course we have plenty of options such as an Artisan Cheese or Charcuterie Platter and a full wine menu with course pairings. Essentially, all you need do is find a sweetheart and enjoy an immersive experience.
Here's the line-up:
Cocoa-buckwheat crepe with Wild Mushroom Ragout French Onion Soup with White Chocolate Olive-oil Crostini Pink Peppercorn-crusted Pork Tenderloin with Cocoa, Cherry, and Shallot Jus -Or- Baked Fromager D'affinois with Cocoa, Cherry, and Shallot Jus Rose Petal Creme Brulee
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Seatings on both Friday night (at 6:30 and 8:30 pm) and Saturday (at 4, 6, and 8 pm). You can make reservations by emailing info@eclipsechocolat.com or calling the cafe direct at 619-578-2984.
Skip the expensive dinner for two this Valentine’s Day and head straight to Extraordinary Desserts for a special Valentine’s quartet of decadent delights entitled ‘Be My Valentine’. Designed to be shared by two people, the limited-time ‘Be My Valentine’ dessert special will be available February 13, 14 and 15 at both Extraordinary Desserts locations (Little Italy and BalboaPark) and affordably priced at $25. The delectable quartet will be presented on an oversized plate for two and feature the following collection of romance inspired Extraordinary indulgences:
·Toasted Mini Caramel Macadamia Nut Cheesecake - Decadent caramel cheesecake and toasted macadamia nuts over a mini shortbread tart shell and topped with whipped cream. Served with vanilla and caramel sauce.
·Two Mini Chocolate Chunk Shortbread Cookies - Double dipped in milk and dark chocolates.
Gorgeous truffles, mini bars, flourless cupcakes and more made in Fallbrook from certified organic Peruvian cocoa beans. American technique inspired by Peruvian flavors, with no preservatives. To get your Valentine chocolates in time for Valentine’s Day, you can go to these regional farmers markets:
·TUESDAY:
Escondido Farmer’s Market Grand Ave and Juniper
Summer: 3:30 to 7:00 pm.
Winter: 2:30 to 6:00 pm.
·FRIDAY:
Riverside Farmer’s Market Arlington St – Sears Parking lot, from 8:00 am to 12:00 pm.
·SATURDAY:
Vista Farmer’s Market 325 South Melrose, Court House parking lot from 7:30 am to 11:00 am.
Del Mar Farmer’s Market Between 11 and 10th St.CaminoDel Mar, from 1:00 pm to 4:00 pm.
Harbor’s Edge at the Sheraton San Diego:
3-course, fixed menu for $65/person featuring foods deemed "heart healthy" by the American Heart Association. Guests can select from items such as the persimmon frisee salad, halibut sangria and buffalo tenderloin while gazing out over the peaceful San DiegoBay marina. 1380 Harbor Island Drive. To make reservations, please call (619) 291-2900.
Valentine's Sunday Brunch/ Hotel Del Coronado- 2/15- 20% off adults/ kids-free .Reserv. 619-522-8490. Mention special brunch offer.
1500 OCEAN, The Del’s signature ocean view restaurant, is an intimate dining option to take your special someone. On Valentine’s Day, Chef Brian Sinnott will create magnificent “just for two” menu options utilizing fresh, regional food and wine selections from Santa Ynez to Cabo San Lucas (prices vary).
The perfect setting for romance, ENO Wine Room focuses on the three most delectable indulgences in the world — fine wines, rare cheeses and gourmet chocolates. For a special Valentine’s Day treat, join Wine Director and Sommelier Ted Glennon on February 14 from 4pm to 5:30pm for a chocolate and wine tasting, featuring phenomenal confections by Jack Fisher and Isabella Valencia.
If you're roaming the Little Italy Mercato on Saturday, pick up a coffee drink at the big orange truck otherwise known as Joe's on the Nose and enjoy the cutest little heart-shaped foam these barristas can create -- along with a great cuppa (organic) Joe!
Lael’s Restaurant:
Lael’s is in the Manchester Grand Hyatt San Diego, One Market Place (Harbor Dr. @ Market St.) Reservations: Taken By Lael’s Restaurant 619.358.6735. Parking: Validation is offered for either complimentary self-parking for three hours or $3 for three hours valet at the Adjacent the Manchester Grand Hyatt San Diego.
Choice of Chef Jevic Acain’s Three- Course or Four-Course Pre-Fixe Menu. Three Course Menu: $48 per person plus tax and gratuity. Four Course Menu: $58 per person plus tax and gratuity. Full a la carte menu also available.
Appetizers: Duck Confit Salad
frisse, Belgian endive, Asian pear, poached quail egg
pomegranate dressing
OR
Seared Sea Scallop and Foie Gras
celery root and apple puree
apple cider gastrique
Couples enjoy Mistral’s vibrant Mediterranean menu highlighting organic fruits and vegetables from nearby farming communities, locally-caught seafood from the Baja coastal waters and a variety of herbs from the resort’s own organic garden. On Valentine’s Day, Executive Chef Timothy A. Ralphs will offer a special four-course menu for $75 a person, plus tax and gratuity. Reservations are available from 5:30 to 9:30 p.m. and can be made by calling 619-424-4000 ext. 6300. Mistral is located in Loew’s Coronado Bay Resort. 4000 Coronado Bay Road.
Choice of:
Soup Roasted Parsnip Soup with Amontillado Sherry Drizzle
Valentines Prix Fixe Menu: Feb. 14 from 4 p.m. to 9 p.m. Two-course dinner: $19.95, Three-course dinner: $24.95. Reservations required, cash only. 858-458-9050.
Appetizers Lobster Bisque with Croutons
Warm Asparagus Salad with Poached Egg and Hollandaise Sauce
"Tarte Fine" of Salmon Gravlax with Cream Cheese and Spring Mix Lettuce
Main Courses Petra Sole "Duglere" with Shallot and Tomato White Wine Sauce
Salmon cooked "Sous-Vide" with Saffron Sauce
"Coq au Vin" slowly cooked with "Lardons", Mushrooms and Red Wine Sauce
"Steak au Poivre", with Black Peppercorn and Cognac Sauce
The Main Courses are served with "Pommes Croquettes" & Arugula Salad
Dessert
"The Sweet Heart"
Heart Shaped Raspberry Mousse on a Chocolate Moelleux Biscuit
Sally’s Seafood on the Water Choice of Chef Sarah Linkenheil’s Three Course or Four Course Pre-Fix Menu Saturday, February 14, 2009 5:30 p.m. - 10:00 p.m.
Three Course Menu: $48 per person plus tax and gratuity Four Course Menu: $58 per person plus tax and gratuity $20 optional wine paring Full A la carte menu also available. Reservations: Taken by Sally’s Restaurant at 619.358.6740. Parking validation for either complimentary self-parking for 3 hours or $3 for three hours valet at the adjacent Manchester Grand Hyatt San Diego. Market St. at San DiegoBay.
Pre-fix menu
Appetizers: mini crab cake and chef kaz’ sushi special or broccoli and kaffir lime soup
At Sbicca couples cuddle up by the cozy fire or relax on the ocean view terrace while they indulge in Chef Susan Sbicca’s special menu (attached) for Valentine’s Day, including a slice of seduction with the Chocolate Cherry Tango Cake with Coconut Crème. This divine dessert is to be shared by two; a decadent cake that is as provocative as pastry gets with its warm molten center, black cherries, coconut cream and caramel sauce all melted together. Couples will also enjoy extraordinary wines, fine spirits and great food in the romantic seaside village setting. 215 15th St Del Mar; 858-481-1001
On Saturday, February 14th, Sea Rocket Bistro will be offering reserved seatings for a special 4-Course Valentine's Day Prix Fixe to help you celebrate this romantic occasion. This is the menu we plan to offer, which is comprised almost entirely of new dishes not on our everyday menu, created by chef Christy. The menu will cost $45 per person and includes a complimentary glass of our house champagne but excludes tax, gratuity and other beverages. searocketbistro.com. 3382 30th Street. Although they usually have a no-reservation policy, they will be taking reservations for this special night. 619-255-7049 or e-mail elena@searocketbistro.com.
Creamy Fennel & Spinach Soup
OR
Pickled Local Farm Vegetable Salad
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Chilled Citrus-Marinated Baja Diver Scallop Salad (like a ceviche)
OR
Chicken Pate served with caper berries, citrus rhubarb chutney and Cardamom Cafe ciabatta bread
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Seared Local Fish with sauteed Sage Mountain greens and Temecula avocado honey glazed carrots
OR
Da - Le Ranch Pork Roast, slow roasted, with BBQ piniquito beans, brown rice, and kumquat glaze
OR
Portobello Mushroom Focaccia- a house made flat bread with portobellos, caramelized onions, and goat cheese
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Chocolate Truffle Cake
OR
Sweet Tangerine Soup
Accepting reservations for Valentine's Day. Please email: cupid@starlitesandiego.com to make a reservation for dinner. For the single people out there...we'll be offering our tasty pulled pork sliders for $2 each at the bar only. Come treat yourself to a tasty snack and who knows who'll you'll meet at the bar, right? Or just come with some friends to have a drink. 3175 India St.
Special gift available only on Friday, enjoy a complimentary Kir Royal. $ 75.00 per person. 7612 Fay Ave., La Jolla. For reservations call 858-551-7500 Ext 1 or log on: www.TapenadeRestaurant.com
For Madame and Monsieur: Fingerfood
For Madame: Maine Lobster Salad with Mangoes, Lime and Olive Oil Dressing For Monsieur: Ahi Tuna "Tartar" Dressed with Sevruga Caviar For Madame and Monsieur: Wild Stripped Bass, Organic Baby Spinach, Vermouth Sauce For Madame: Veal Tenderloin Medallions, Valencia Orange Peel and Basil Sauce For Monsieur: Braised Short Ribs, Perigord Black Truffle Sauce For Madame and Monsieur: Valentine Dessert "Des Amoureux"
Planning special Valentine’s Day menu inspired by aphrodisiac foods proven to arouse the lust in us! (oysters, asparagus, figs, anise seeds, avocado and honey!); 3823 30th Street; 619-295-6464.
Starters
Warm Cheese Biscuits with Orange-Honey Butter
Pacific Oysters on the Half Shell, Lavender Lemon Mignonette
Pork Belly “Napolean”, Shredded Braised Pork Belly Stacked with Toasted Sesame Seeds, Grated Apple and Pickled Onion on House Made Cormeal Crisps
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: 2009, directed by Nora Ephron (Meryl Streep, Amy Adams, Stanley Tucci) Based on Julie Powell’s blog/book of the same name and Child’s book, 
, written with nephew Alex Prud 'homme. Most of my friends agree we'd have rather spent the two hours, or more, just with Julia/Meryl, but still a delicious movie.
: 2009, directed by Nancy Meyers (Meryl Streep, Steve Martin, Alec Baldwin). Forget the ridiculous plot. I want Meryl's house and garden and I want to make croissants with her. 
: 1996, directed by Campbell Scott (Stanley Tucci, Tony Shalhoub and cast of thousands) Remember the big dish, Timpano, which you can buy at Lotsa Pasta in Pacific Beach? A feast!
(Taiwan): 1994, directed by Ang Lee – remade into 
in 2001 with Hector Elizondo about Mexican-American family. The former is one of my very favorite movies. I love the scenes in which the father prepares multiple complex Chinese dishes for his daughters. Woks sizzle, cleavers fly, crustaceans and chickens give it up for the sake of a sumptuous family meal. The remake is fine, a close parallel with the Taiwanese family film, but there's just something so much more poignant about the original.
: 1987, based on novel by Isak Dinesen (Karen Blixen) set in 19th-century Denmark. The setting is grim and as restrained as you can get, setting us up for the stunning opulence of the dishes Babette prepares with her winnings.
: 2002 German – remade in 2007 into 
with Catherine Zeta- Jones and Aaron Eckhart. I think Mostly Martha is the better film, showing us a woman chef who must take in her niece following her sister's death and learn how make a family, not just food.
: 1971, based on Roald Dahl's book, 
. (Gene Wilder, Jack Albertson, Peter Ostrum) Charlie breaks my heart. Grandpa Joe is my hero. And Willie Wonka? Gene Wilder's Wonka is marvelously nuts. But what I want is a dip in the chocolate river and plenty of Everlasting Gobstoppers. It's the world's greatest candy factory! I like this version more than Tim Burton's 2005 remake, 
with Johnny Depp.
: 2000, French, directed by Lasse Halstrom (Juliette Binoche, Johnny Depp, Judi Dench, Alfred Molina, Leslie Caron, Lena Olin). France. Chocolate. Johnny Depp. Mmmm.
: 1993, based on 
. You can't not want to learn to cook after seeing how these women transform the people around them with the food they prepare and the spirituality that infuses it. 
: 1997, directed by George Tillman, Jr. (Vanessa Williams, Vivica A. Fox, Irma P. Hall, Nia Long, Brandon Hammond). One of the great family movies and, oh, the Sunday night dinners. But the family begins to disintegrate with Big Mama's illness. Can a great meal bring them back together? 
: 2006, directed by Wayne Wang (Queen Latifah, LL Cool J, Gerard Depardieu, Timothy Hutton) Yes, it's a silly silly movie, but I love Queen Latifah and her character's passion for food. And Gerard Depardieu is the quintessential French movie chef.
: 2004, directed by Alexander Payne (Paul Giamatti, Thomas Haden Church, Sandra Oh, Virginia Madsen) Oh, the angst. Oh, the Pinot Noir!
: 2007, directed by Brad Bird (Pixar) – Parisian Remy the rat wants to be a chef. That rodent can cook!
: 1945 (Barbara Stanwyck, Dennis Morgan, Sidney Greenstreet, Reginald Gardiner, SZ “Cuddles” Sakall) This movie actually made me hungry for kidneys. But America's top food writer Elizabeth Lane (Stanwyck) can't cook! No, she can't cook. 
: 2007, directed by Adrienne Shelley (Kerri Russell) Sweet, heartbreaking on so many levels. All about the pies!
: 2001, directed by Bob Giraldi (Danny Aiello, Polly Draper) Food and the mafia. It's New York's Little Italy so why not?
: 2000 (Penelope Cruz) Motion sick Chef Penelope starts out in Brazil then goes to San Francisco and ends up a TV celebrity chef. Uh huh. But it's a fun romp.
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