Crosby's Food Blog

Dining Review - Hotel St. Germain

2009-02-16T08:50:00.022-06:00

We wanted an intimate and formal venue to celebrate our recent engagement so we decided on Hotel St. Germain.

Hotel St. Germain offers a European style dining experience in its Old World Williard Grand Dining Room. An eight course prix fixe menu changes monthly. With a 72 advanced notice Chef Chad Martin will gladly prepare a vegetarian or vegan menu and he did an outstanding job with my meal.

We arrived at 7:00 for our 7:30 p.m. reservation on a recent Thursday evening and were surprised, but delighted, to find we had the entire place to ourselves. At the Butler's suggestion, we enjoyed a cocktail before dinner in the study. There was a fire burning in the study's fireplace and the lights were quite dim, so it was relaxing and romantic and a perfect place to sip champagne.

We eventually moved to the Grand Dining Room and were seated in the window alcove overlooking the ivy-strewn New Orleans-style courtyard. Our small table for two was set with antique Limoges china, fresh lavender roses and a card announcing our arrival in a fancy script - "Curry Dinner Party". There was also an envelope addressed to Robert. Inside was a note from Claire Heyman, the proprietress, extending a warm welcome to her Hotel and bidding us congratulations on our impending nuptials.

I had read that Hotel St. Germain purposefully limits their seating in order to maintain the utmost in quality and level of personal attention to their diners. This proved true on our visit. During the entire evening there were only four couples present, including us.

When Robert arranged in advance for me to receive a vegetarian menu he was also asked to specify his own entree choosing from beef, sea bass or lamb. He chose sea bass. Our white gloved waiter served us at a perfect pace throughout the evening. For our Amuse Bouche, Robert had Caviar and Smoked Salmon with Quail Egg and Creme Fraiche and I had Brie in Puff Pastry with Fig Preserves.

An Amuse Bouche is a single, bite-sized hors d' oeuvre. They differ from an appetizer in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. They are intended to excite the taste buds and to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking. The term is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please].

Next up was a soup course. The soup was vegetarian friendly so we both enjoyed Wild Mushroom with Leek Tortellini. The soup was thick and rich and a large, tender tortellini floated in the middle filled with creamy leeks. Outstanding!

Our appetizers were Seared Foie Gras with Strawberry, Brioche Crouton, Petite Lettuces with Champagne Vinaigrette and Pecan Dust for Robert and Frisse and Fresh Strawberry Salad with Champagne Vinaigrette and Pecan Dust for me.

That was followed by a seafood course for Robert consisting of 2 Chilled Jumbo Shrimp with a Smoked Tomato and Horseradish Sauce and 2 Chilled Oysters on the Half Shell with Lemon, Cucumber and Fine Herbes. For me this course was the most outstanding. I was served Beluga Lentils with Roasted Cauliflower. What was so amazing is that the lentils tasted salty and popped in my mouth just like caviar and the cauliflower looked and tasted like scallops. I know it sounds crazy, but I'm telling you it tasted like caviar and scallops. It was truly amazing. How Chef Martin pulled this off is beyond me.

For our entrees, which were brought to the table under silver domed plate covers Robert enjoyed Pan Roasted Sea Bass on Zucchini Risotto with Sautéed Lump Crab, Citrus and Tarragon Sauce and I had Roasted Asparagus Spears on Zucchini Risotto. The risotto was perfectly prepared, creamy and rich with a just a slight chewy resistance.

A cheese course followed. We both had Parmigiano Reggiano "Snow" on Julienne Pear, with Aged Balsamic and Honey Crostini. And lastly, for dessert we had Chocolate Dome Cake with Cherry Sauce.

I can't say enough about the level of service we experienced at Hotel St. Germain and the food was very, very good. Our special evening was everything we hoped it would be - intimate, romantic, formal yet comfortable. At the conclusion of our meal we were presented a gold rectangular box tied with a black satin ribbon which was embossed in gold with "Hotel St. Germain". It was filled with a variety of mignardise - Lavender Macaroons, Pistachio Financier with Cherry Medallions which I happily enjoyed with my tea the next morning.

If you're looking for an elegant venue with delicious food for a memorable occasion, I highly recommend Hotel St. Germain.

Product Review - Vegetarian Mushroom Oyster Sauce

2009-01-29T09:54:00.006-06:00

My magic ingredient in making fried rice just as good as any take-out joint is Wan Ja Shan's Vegetarian Mushroom Oyster Sauce. Wan Ja Shan's products are available at any Asian grocery market. I shop at Hong Kong Market Place on Walnut at least once a month. They stock many Wan Ja Shan's products including this one. They even carry this in two sizes - 10 ounces and 33.8 ounces. The 10 ounce bottle will only set you back $1.28. This stuff is so good, I'd gladly pay four or five bucks for it. It's a very intense, concentrated sauce so it doesn't take much! A 10 ounce bottle will see you through four or five stir fry or fried rice dinners.

Wan Ja Shan Brewery Co., Ltd. has been around since 1945. Check them out at http://www.wanjashan.com/. In addition to their various soy sauces, vinegars and marinades they produce an all organic product line including; soy sauce, tamari, wheat-free tamari and teriyaki.

Get yourself a bottle of this amazing sauce, chop up your veggies, fire up your wok and say goodbye to Chinese take-out fried rice forever!

What's for Dinner? -- BBQ 'Chicken' Quesadillas

2009-01-24T11:41:00.009-06:00

I'm not doing a great job of blogging once a week. I guess that is kinda obvious. Someone suggested that I just write about what I fix for dinner. Heck, that's easy enough, so I will give that a shot the next few days/weeks.

One night this week I made Barbequed "Chicken" Quesadillas and they were a real winner with Robert. It was a very fast dinner to get on the table, probably took me 20 minutes from beginning to end.

I like Morningstar Farms products for the most part. The Chick-N-Strips are a staple in my freezer. I thawed out a handful in the microwave and then diced them up into small cubes and placed them in a bowl. I poured my favorite bbq sauce on them -I happen to like good ol' Kraft's Slow Simmered Mesquite Smoke. While they sat around and soaked up the sauce, I switched to preparing the rest of the quesadilla fillings.

I took a handful of frozen corn and thawed it in the microwave. I sliced 4-5 green onions including the green tops and grated some jalapeno jack cheese. That's all there was to the quesadilla filling. I find that quesadillas are better when there are only one or two main ingredients and not a whole bunch of different vegetables competing. In this case I wanted a sweet and smoky quesadilla highlighted by the bbq'd 'chicken' and the corn.

For a side dish, I cut a zucchini into large dices and sauteed it briefly in canola oil. I opened a can of black beans, draining and rinsing. To the zucchini I added garlic, cumin powder and coarse black pepper. When the squash was just barely tender I added the beans and adjusted the spices.

When I cook canned beans I almost always work in a fresh vegetable or two. Just another clever way to ensure your family is eating their share of veggies! Diced eggplant is great with chick peas, leeks with navy beans, kale or other greens with butter beans, tomatoes with green beans, carrots with black eye peas, etc..

Lastly I opened a package of whole wheat flour tortillas - another staple in my kitchen and started assembling the quesadillas by layering the cheese, 'chicken', corn and green onion. I browned and crisped them in a frying pan with just a drizzle of canola oil.

While they were cooking, I made a quick salad with mixed greens, avocado, tomato and broccoli. I always try and include at least one cruciferous veggie in our salads. Try alternating broccoli, cauliflower, broccoflower, rapini or even thinly shaved brussels sprouts in your salads. They are chocked full of vitamin C, fiber and potent anti-cancer properties!

It only took a minute to plate everything and we enjoyed a filling, tasty and fast week night dinner. So, what's been on YOUR dinner plate lately? Drop me an e-mail and let me know your own fast, week night dinner ideas!

Hello 2009! Dining Review: Bolla

2009-01-02T08:27:00.014-06:00

Happy New Year! I hope however you chose to ring in 2009 - whether it was a quiet stay-at-home evening or a loud and raucous 'party till you drop' gathering that it was a happy and memorable one for you and yours.

Our Eve was quiet but our New Year's Day was full of celebration. One fun thing we did was explore the recently revamped Stoneleigh Hotel. If you haven't revisited this historic Dallas landmark since its re-do, you need to put it high on your list of "must sees" this year.

I'm a longtime fan of the Stoneleigh, and must admit that over the years I spent many an evening in the lobby's Lion's Den bar. Wow, are those days long gone and the dark, almost cave-like Lion's Den a thing of the past!

Entering the Stoneleigh we were greeted by a sparkling-sleek new lobby bar and a light-filled gallery of a restaurant. Maybe it was the time of day, but the sun was streaming into the lobby and everything dazzled and glimmered to the point that I barely felt like I was in the Stoneleigh.

We made our way to Bolla, the hotel's signature restaurant where we were warmly welcomed and immediately seated side-by-side at a cozy banquette. We were presented our menus, water glasses were filled, and a cup of coffee was brought for Robert. We reviewed the menu, and reviewed the menu, and reviewed the menu and reviewed the menu some more. The restaurant was not busy; maybe only six or seven tables were occupied. There was a whirlwind of wait staff activity all around us, just not on us.

There were dedicated coffee pourers, water glass attendants, and champagne servers in addition to wait staff. All the other tables were being waited on hand and foot, and there we sat. And sat, and sat, and sat. At one point, I told Robert to look at his watch so we could time how long it took for us to be waited on. Eventually, a waiter approached our table. He said, "Madam, I cannot help but admire your beautiful necklace. I used to live in Santa Fe, and your necklace looks like it was purchased there. It is simply stunning." To which I replied, "Thank you very much!" Then he said, "And how, may I ask, are you enjoying your visit to Bolla?" I said, "Well, quite honestly, no one will wait on us and we're trying to figure out why not."

At that point, he profusely apologized and summoned the host who had seated us. Long story short, there had been a miscommunication between the host and the wait staff and each waiter thought the other waiter was taking care of us. Once all that got sorted out, and more apologies offered, we were treated like a king and queen. We were immediately offered our choice of unlimited champagne, mimosas or prosecco 'on the house'. Since Bolla touts itself as "modern Italian", prosecco was the obvious choice, and they kept it flowing freely.

When I announced that I was a vegetarian, the waiter told me that the chef would happily accommodate whatever I wanted. I thought that would be the case because I was well aware that Bolla is helmed by Chef David Bull. Bull came to the Stoneleigh from the Driskill in Austin. Since I have experienced one of my "Top 5 Most Memorable Meals" at the Driskill several years ago, I knew I was in capable hands.

We were presented with two breads - a chewy black olive loaf and ciabatta, the ever popular Italian white bread. With the bread came garlic butter. The butter, which is a rare indulgence for me, was obviously freshly whipped with tiny slivers of garlic folded in. The garlic was subtle enough that it did not compete with the olives in the olive loaf and when spread on the blank canvas of the ciabatta bread, it was the perfect match.

We were then presented with a bowl of lentils, aptly prepared without meat, and perfectly cooked 'al dente'. Lentils are the traditional legume that rings in the New Year in Italy. So when it Rome, do as the Romans - we eagerly devoured our lentils and used the convenient ciabatta to soak up every drop.

For our first course, we shared the Roasted Beet Salad with Warm Camembert and Amaretto Creme Fraiche. The beets were carved into cylinders and the salad was built vertically. A trendy, but still viable, presentation, especially for a salad of this nature. In a word - YUM.

For our main course we opted for Panini's, instead of traditional brunch fare although we were equally tempted by the Steel Cut Oatmeal with Roasted Grapes and Brown Sugar and Hash Brown Potato Pancakes with Cream Fraiche and Fresh Chives.

Robert ordered a Panini from the menu with roasted turkey, fontina, bacon, sprouts and lemon aioli. The waiter had Chef Bull prepare a special vegetarian Panini for me with roasted vegetables complete with a slightly spicy avocado spread. Robert's Panini came with pommes frites and mine with roasted tomato slices. How Chef Bull knew that roasted tomatoes are one of my favorite sides is beyond me, but they were a perfect and healthy accompaniment to my perfectly toasted Panini sandwich. I'd be lying, however, if I said I didn't steal my share of frites from Robert's plate!

All in all, our visit to Bolla was a very nice one. The ambiance is superb and the staff, once they realized they needed to wait on us, went above and beyond ensuring our meal was tailored to our dietary needs.

After brunch our bellies were full so we took our time strolling through the lobby and down to the spa area where we were given separate tours of the women's and men's facilities. On our way out, we were given a 25% off coupon for any spa service. I guess I know where I'll book our next massages!

I hope 2009 is all you wish it to be and I encourage you to revisit the Stoneleigh ,and Bolla, in the New Year!

Our Christmas Feast

2008-12-24T12:21:00.010-06:00

It's Christmas Eve and the kitchen is in full swing. I thought I'd take a short break to wish you and yours a very holy and blessed Christmas season (yes, Christmas is a season, not simply one day) and to report in on what we are feasting on tonight.

We are being joined by family and friends for cocktail hour at 7:00 p.m. followed by a formal seated four course dinner. The headcount is 12 so it will be a full and lively house which is exactly what I love!

Here's what I've made for cocktail hour:

Sun Dried Tomato and Fresh Basil Cream Cheese in Mini Filo Tartlett Cups

Mushroom Pate

Spiced Nuts

Shrimp Cocktails

(yes, we're serving real shrimp, it's a Christmas 'must have' for my sister Susan.)

Baby Brie stuffed with Pesto & Pine Nuts

For the seated dinner here's what I've planned:

~ First Course ~

Wild Mushroom and Brandy Bisque

~ Second Course ~

"Salad by Peter"

(We're being joined by my chef and our mutual gardener buddy Peter who is bring one of his wonderful, unique salad creations. I can't wait!)

~ Third Course ~

Turkey

(Yes, a real turkey. Robert actually didn't want to cook one this year, but I told him he should for sake of our guests. This is the second year he has chosen to brine it, which is an interesting twist, and earned him loads of compliments last year.)

Quorn Turkey Loaf

(This is my turkey substitute. That's a picture of it at the top of this post. It's an EXCELLENT product. It is not vegan, but lacto-vegetarian. I highly recommend preparing it the "roasting bag" method on the box. I use fresh herbs - rosemary and thyme. A very, very good product.)

Cranberry Contreau Sauce ~ Brown Gravy

Roasted Garlic Mashed Potatoes

Herbed Stuffing

Crosby's Carrots

(Prepared with fresh ginger and apricot marmalade -YUM)

Green Peas & Baby Pearl Onions with Dill

Fresh Sauteed Spinach with Garlic

Roasted Heirloom Tomatoes with Amish Blue Cheese & Bread Crumb Topping

Roasted Zucchini with Rosemary Butter

Herbed Crescent Rolls

~ Fourth Course ~

(As if anyone has any room left to still eat!)

Homemade Vegan Cheesecake with Fresh Blackberries and Raspberries

Whew! A lot of food. Amongst all the food, friends and laughter around the table tonight, it will also be a bit nostalgic and bittersweet for me. It will be my last Christmas dinner in my wonderful home. I love my home, and I will be sad to have to leave it. But at the same time, I am very excited about building my dream kitchen in our new home. Oops! The timer just rang, and I need to get the crescent rolls out of the oven. Merry Christmas to ALL! And to ALL a good and joyful night!

Blog Stall

2008-12-10T17:34:00.004-06:00

Have you been wondering why the blog stalled out earlier this year? In general - LIFE. I just got busy, dang busy. I know, I know, that's a lame excuse, but heck, it's an honest one. So, I'm making an early New Year's resolution to you to blog at least once a week. We have LOTS of catching up to do!

Garden Dinner Basket

2008-05-27T08:41:00.021-05:00

We just spent the past 48 hours in the back yard - weeding both gardens, working on installing the new hot tub, and putting in yet another garden - this time a tropical one complete with banana trees, elephant ears and cannas. My vegetable garden is currently exploding with mustard greens, Swiss chard, and green onions. The first crop of green beans is in, and a few peppers are making their way to my kitchen. In the herb garden, it's all I can do to keep the dill, parsley, oregano and cilantro from bolting. I'm cutting them back and also harvesting daily to keep them at bay!

After picking our dinner last night, I decided to take a picture of the garden basket - that's mustard greens and green onions in it, along with our garden hats beside it! Since I am literally drowning in mustard greens, I've done A LOT of experimenting with them the past few weeks. When most people think of greens, they often think of the over-processed ones you buy in a can in the grocery market. Or, they think of the mushy, 'cooked to death' ones on the cafeteria line at Luby's. Handled correctly, fresh greens are no where near those in appearance or, more importantly, taste and nutrition.

I like mustard greens raw, in a simple salad, and tossed with a warm dressing until just slightly wilted. Or, I like to briefly saute them. Last night I paired them with black-eyed peas and balsamic vinegar. The result was "a winner", so I thought I would share how I prepared them. My camera is a bit old, and doesn't take good quality close up food photographs, or I would have taken a picture of the finished product. I'm hoping to get a better camera soon, so I can start posting photos of my food.

Mustard Greens with Black-Eyed Peas and Balsamic Vinegar

4 Tablespoons bacon bits substitute (Chef's note: I prefer Whole Food's bacon bits substitute sold in the bulk bin area)

2 teaspoons caraway seed

3 cloves of garlic, minced

1 small jalapeno pepper, seeded and minced

4 green onions, sliced, including all green tops

1/4 teaspoon sea salt

1/4 cup balsamic vinegar

8 cups torn mustard greens

2 tablespoons olive oil

1 can organic black-eyed peas, drained and rinsed

Heat olive oil in large skillet. Add bacon substitute, caraway seed, garlic, jalapeno and green onions. Cook until onion is tender. Add black-eyed peas and cook a few minutes until beans are warm. Stir in vinegar and bring to a boil. Add greens, tossing to coat until slightly wilted. Plate and serve.

Please let me hear your favorite way to eat greens - mustard or otherwise!

Potato Salad

2008-05-23T11:03:00.010-05:00

It's that time of the year for burgers and hot dogs on the grill, and, what goes better with burgers and dogs than old-fashioned potato salad?! Of course, on my grill, the burgers and dogs are meatless ones.

We were invited, recently, to attend a family cookout and I asked to bring the potato salad. Instead of making just regular, old-fashioned potato salad, I opted to make a newer version chocked full of fresh herbs and just the right amount of zingy lemon zest. The result was light and refreshing and proved to be the perfect twist on everyone's standard potato salad.

I choose to use new potatoes because they are lower in starch than Russets or Yukon Golds, which means they retain their shape when tossed and mixed with a creamy dressing. I look for the tiniest new potatoes possible. If available, it's fun to use several different colors - red, purple, gold - they will turn your salad into a colorful rainbow! And, yes, the fresh herbs and green onions I used were from one of our gardens.

Try this refreshing spin on potato salad at your next cookout! I promise it will be a hit!

Lemony Potato Salad with Fresh Herbs

3 pounds baby red potatoes

3/4 cup veganaise

3 tablespoons rice vinegar

4 medium green onions, thinly sliced

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

2 tablespoons chopped fresh dill

2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender. Drain; let stand until cool enough to handle. In the meantime, make the dressing with the remaining ingredients and set aside. When potatoes are cool, cut into 3/4-inch pieces, place in a bowl and season liberally with salt and pepper. Add dressing, toss well.
Cover and chill. Can be made a day ahead.

Capers

2008-05-22T18:23:00.015-05:00

I love capers. I suppose they could be considered a love/hate ingredient. People either love 'em or hate 'em, kinda like tarragon or cauliflower. I happen to Love 'em with a capital L. What is a caper, exactly, you wonder? Well, let me enlighten you regarding these tasty green pearls that pack a big ol' punch of salty flavor.

A caper is the immature flower bud of a low growing vine found in the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but after sun-drying and brining in vinegar, or curing in salt their sharpness increases dramatically.

If the buds are not picked to become pickled capers, they turn into caper berries, which bear some resemblance to olives. Caper berries are not used in the same way as capers in recipes - they are more likely to be eaten alone, as a snack. Most recipes call for the small caper buds, not the larger and less salty caper berries.

Capers are categorized and sold by their size, with the smallest size being the most desirable and hence, more expensive: nonpareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

I prefer the smallest variety possible, the nonpareils, which are grown in the South of France. I buy capers at the international market, not in the conventional grocery store. The jars you get at a regular grocery store are tiny - only an ounce or two and quite expensive. At the international market I can get a 16 ounce jar of capers pickled in brine for about four dollars. You might be wondering which international market, but I'm saving that for another blog post about where I shop in the Metroplex (stay tuned!).

The nonpareils have a delicate texture and more pronounced taste than the larger varieties. Capers are a perfect substitute for anchovies - they impart the same saltiness and a similar "fishiness". I use capers in my vegan Caesar salad dressing in place of anchovies and it works beautifully. Another dish I like to make with good, quality capers is Pasta Puttanesca.

We had William and Judith over last weekend for cocktails and hors d'oeuvre's and one item on the buffet was grilled asparagus and carrots served with a creamy caper dressing. I grilled the vegetables early in the day and then chilled them in the ice box. Note: Robert said I should mention that I refer to the refrigerator as the ice box! I guess that's a part of my Southern upbringing because that is what it was called when I was growing up.

The dressing was super simple, but it was a big hit. I'm going to share the recipe with you, so you can try it yourself. Make sure you serve it well chilled. It is good as a dip or dressing with any grilled or raw vegetable, but it is particularly well paired with asparagus and carrots. I have a little left over from the gathering, so I plan on steaming a couple of artichokes this weekend. I'll stuff them with fresh herb couscous and will use the caper sauce as a dipping sauce for them, instead of butter. Along with a fresh picked salad straight from our garden, they'll make a light and delicious dinner.

Super Simple, Yet Very Delicious, Creamy Caper Dressing

1 cup vegan mayonaise (I used Veganaise)
1 cup vegan sour cream (I used Tofutti Sour Supreme)
1/2 cup capers (do not rinse)
6 Tablespoons fresh dill (must be fresh, don't substitute dried)
Fresh cracked pepper to taste (coarsely cracked)
2 teaspoons lemon juice

Put everything in a food processor except the pepper and twirl until combined. Season to taste with the coarsely cracked pepper.

Chef's Note: You can add even more capers if you really love them like I do and want even more pronounced caper taste. Or, you can add some of the brining liquid to impart more flavor. Just be careful to not add too much brine because you can thin the dressing out too much.

Chill and enjoy over your favorite grilled or raw veggies.

The French Room

2008-05-06T21:06:00.018-05:00

We celebrated a very special occasion recently at the Adolphus Hotel. We checked into a luxury suite early in the afternoon and in the evening were joined by our closest friends in the suite for a bottle of bubbly and much celebratory toasting. Later in the evening, we all dined in the French Room - which, in my opinion, is one of the top dining destinations in Dallas.

You might wonder how well the French Room accomodated a vegetarian chef? The answer is - very well, very well, indeed! When our reservations were made, we notified them that one in our party of four was a lacto-vegetarian (I decided not to go the vegan route on this particular evening), and were told we would be easily accomodated.

Once seated in the opulent dining room, (By the way, do you see the beautiful lady in the picture above? Her hand is on a chair at the exact table we were seated at. It was a wonderful table because it was in the center of the room!) we were presented with menus. I was given a personalized menu outlining a four course dinner selected by the chef. I was told that I could either choose the chef's menu or that I was welcome to create my own menu by picking and choosing items off the "regular" menu.

I decided to place myself in the more than able hands of the French Room's Executive Chef ~ Jason Weaver, by selecting his specially designed vegetarian menu. Note ~ always trust the chef, even if you are one!

This is how my menu was written (it had no descriptive wording, just ingredients, which I thought was interesting):

White Asparagus Soup, Mercona Almonds, Orange

Dandelion Greens, Sherry Vinaigrette, Asparagus, Chives, Tomato

Intermezzo

Root Vegetable and Portabella Mushroom Gratin, Herb Oil

Tropical Fruits and Berries, Coconut Syrup, Tropical Sorbet

When I first examined the menu, one thing jumped out at me - "Why am I being served asparagus in two courses - both the soup and the salad?" Instead of questioning our table captain, I decided to again, trust in Chef Weaver's judgement, sit back and see what happened to my palate.

My, oh my, was I NOT disappointed!

My first course, the white asparagus soup, was deeply rich in both taste and creaminess. It was all I could do to give one tiny spoonful to Robert to taste. I savored every drop - it was unbelievably delicious.

My salad course was comprised of micro dandelion greens. They were teeny tiny and therefore exquisitely tender. The tomato was also micro diced into perfect squares (I was jealous of the sous chef's knife skills and the precise execution of the tiny tomato dice!). The green asparagus in the salad did not, in the least bit, conflict with the white asparagus in the soup. It worked! The Sherry vinaigrette was well executed with a perfect balance of sweet and sour. In all, the entire second course proved a crisp and refreshing follow-up to the heaviness and richness of the first course.

The Intermezzo course for everyone in our party was the same ~a small scoop of sorbet served inside a frozen, crystal orchid. Let me attempt to describe it better - imagine an orchid bloom carved out of crystal, and in the center where the stamen would normally be is a perfectly formed, small ball of sorbet. The crystal bloom was freezer chilled, which helped the sorbet from melting before we could eat it. It was a two or three bite portion, which was sufficiently enough to cleanse our palettes before the main course.

My main course was excellent. It was very "earthy" because of the root vegetables (which included one of my favorites ~ parsnips) as well as "meaty" from the use of portabella mushrooms. The herb oil was not prominent, and was the only item included on my menu that was not identifiable.

While everyone else indulged in heavy desserts which included chocolate cake and bread pudding, my ending was light and refreshing. I am not a big lover of sweets, so for me, it was the perfect ending. The tropical fruit was mango (once again the kitchen's knife skills shone in the perfectly diced mango) and the berries were raspberry. A sweet fresh coconut syrup pulled everything together.

At the end of our leisurely evening, we all agreed that we'd probably be talking about this particular night, and the incredible food we experienced, the rest of the year.

Peter's Garden

2008-05-06T17:42:00.012-05:00

There's a place

I can get to

Where I'm safe

From the city blues

And its green

And its quiet

Only trouble was I had to buy it

(Chorus)

And I'll do anything I got to do

Cut my hair and shine my shoes

And keep on singin' the blues

If I can stay here in Johnny's garden

As the swift bird

Flies over the grasses

Dipping now and then

To take his breakfast

Thus I come and go

And I travel

And I can watch that bird
And unravel

(Chorus)
And I'll do anything I got to do
Cut my hair and shine my shoes
And keep on singin' the blues
If I can stay here in Johnny's garden

With his love

And his carin'

He puts his life
Into beauty sharin'

And his children

Are his flowers

There to give us peace

In quiet hours

(Chorus)
And I'll do anything I got to do
Cut my hair and shine my shoes
And keep on singin' the blues
If I can stay here in Johnny's garden

~Johnny's Garden by Stephen Stills

Just as Stephen wrote the above song about his gardener - John, and his garden at his estate in Elsted, Surrey in England, I could have just as easily penned it for our friend Peter, and his incredible back yard garden in University Park.

The first time I met Peter, we instantly connected. He's a gourmand, a witty conversationalist and extremely knowledgable about all things related to food and wine and gardening. I really enjoy conversing with him and talking "shop". Peter knows all about the history surrounding cuisine and cultures and I always learn new things when we visit.

Robert and I had the pleasure of being the guests of Peter, and his wife Julie, at their lovely home last weekend. We enjoyed a personalized tour of their wonderful garden as well as feasted on a gourmet four course dinner.

Peter's garden is quite spectacular. So many of the plants were new to us, and so many were edible! As we walked about the garden, Peter recited each plant's name, told us a fact or two about it, and promptly snapped off a leaf and instructed us to taste it. Most of the plants in his garden look to be strictly ornamental, but surprisingly, they were also edible. They were unlike anything I had ever seen or tasted and I didn't hesitate to ask if we could leave with a cutting, or two, for our own garden.

Happily, Peter agreed, and we were given cuttings of Sedum Spectabile

http://en.wikipedia.org/wiki/Sedum_spectabile

as well as a sample plant of Hoja Santa (Piper Auritum)

http://en.wikipedia.org/wiki/Hoja

Peter had his "crop" of Sedum Spectabile growing in a wheelbarrow. I have a beautiful picture of it, but I cannot figure out how to post more than one photo to a blog entry, so until I master that connundrum, you'll have to just trust me on how breathtaking it was. Sedum Spectabile is a lovely succulent.

The Hoja Santa plant is like a very small elephant ear . Peter says it can take over a garden as easily as bamboo, so you have to be very careful where you plant it. I am excited about getting a sample of it, as we are in the middle of planting a tropical garden alongside the property line. It will have banana trees, hostas, elephant ears and now Hoja Santas. Not only is it hardy and tropical looking, it is also amazingly delicious! I have a picture of Peter's bed of Hoja Santas as well, and will work on getting it added to the blog so you can see it.

After our garden tour, we were wined and dined by Julie and Peter for several hours in their lovely home. As I said, Peter is an excellent cook, and although he admitted early in the evening that he had been intimidated to cook for me, he did a fantastic job.

Here is Peter's menu:

First Course ~ Mexican Caldo in a traditional spicy tomato broth served with crusty bread and fresh butter

Second Course ~ Fresh Tropical Fruit and Vegetable Salad with Papaya, Avocado and Tomato

Third Course ~ Sauteed Portabella Mushrooms served over Rice Spiced with Garlic, Tumeric and Cumin

Fourth Course ~ Black Cherry Swirl and Chocolate Chocolate Chip Gelato (from Paciugo ~ http://www.paciugo.com/)

The meal was only surpassed by the stimulating conversation and warm fellowship shared in their dining room.

We always enjoy spending time with Peter and Julie, and thanks to their generosity, we now have a bit of their spectacular garden growing in ours!

All Hail Kale

2008-05-02T14:26:00.025-05:00

We attended a potluck/fundraiser last weekend. This wasn't specifically a vegetarian potluck, so I went prepared to not be able to eat very much. I fixed a huge platter of Pesto Pasta Primavera and knew that I could, at least, eat a bit of that, although frankly, I rarely like to eat my own cooking.

Shhhh---don't tell anyone! It's a common chef syndrome, not eating your own food. It's partly because we've lived and breathed the ingredients and preparation all day, and partly because, quite frankly, it's always nicer to eat a meal prepared by someone else, rather than yourself. Thankfully, on the days I can't face my own food because I'm bleary eyed from cooking 24/7, Robert enjoys cooking for me. He's also good at it, so I am blessed.

Anyway, back to the potluck...I was actually able to eat pretty well. There was hummus, a corn dish, a frittata and between them and a small portion of my pasta, I fared quite well. One guest arrived late, when we were already fairly satiated. I watched as she placed her potluck contribution on the buffet table and removed the foil. She announced, "This is organic kale I grew in my garden". I couldn't resist, so I quickly grabbed another plate and served myself a helping of her beautiful, home grown, emerald green kale.

I took one bite of it and immediately had to ask how she prepared it - it was that good! Her preparation could not have been more simplistic, nor the result more delicious. She told me she had lightly steamed it then tossed it with toasted sesame oil and sprinkled it with sesame seeds. It was fresh, it was flavorful, it was fantastic!

Since the potluck, I've put my own spin on her dish. I made Jasmine Fried Rice one night this week with green onions, asparagus, baby bella mushrooms, and diced tofu. I wanted something "clean tasting" to accompany it, and the sesame kale was the perfect fit. I washed the kale in a sink of cold water, removed the thick stems and cut the leaves into a chiffonade. I steamed the greens over boiling water until barely tender. In the meantime, I thinly sliced three cloves of garlic and sauteed them very slowly over a low heat in a small amount of roasted sesame oil in a saute pan. When the garlic was nicely carmelized, I removed the pan from the heat and added regular and black sesame seeds to the warmed oil. They soon began to pop, releasing their essence. I timed the steaming of the greens to finish at the same time the seeds finished popping. I drizzled the flavored oil over the greens, tossed everything lightly to coat and served it alongside the Jasmine Fried Rice.

Kale might not be a comman ingredient in your kitchen. This quick and simple way to prepare it makes it easy to work it into your diet. Why not try a helping of sesame kale over a bowl of your favorite rice? For added protein, top with tofu lightly sprinkled with Five Spice Powder and pan fry in a dry skillet until crisp and golden.

Kale is an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium.

For an in-depth nutritional profile click here: Kale.

Dining Review - Urban Taco

2008-05-01T17:06:00.007-05:00

I really enjoy the food at Urban Taco in Mockingbird Station. The food is impeccably fresh and the prices are extremely reasonable. You order at the counter, are given a number to place on your table, and your food is delivered to you. No matter how busy they are, every time I’ve dined there my food has always arrived promptly.

You can just about make a meal out of their “Warm Chips & Salsa Trio” for three bucks. You’ll have trouble choosing only 3 from their list of 8 different mouth-watering salsas. They are ALL good, and I would know, I’ve tried every last one of them! My hands down favorite is the “Roasted Peanut Habanero” – make sure you try it. I also really enjoy the “Poblano Pepita Pesto”, “Avocado Lime Crema” and their “Black Bean and Roasted Corn Pico”. As I said, they are ALL very good, so you can’t go wrong. UT’s chips are never greasy, and are cut into long thick strips making for easier salsa dunking!

Pair up the chips and salsa with a UT cocktail - which are icy cold and not too sweet. I’m not a fan of sweet, tropical drinks - I'm happy to say my Pina Colada days are WAY over, thank you very much! I enjoy UT’s “Paloma” - a cocktail consisting of tequila, grapefruit soda and lime. They also offer Mojitos which are great if you find yourself eating on their patio on a hot day.

If you are still hungry after eating chips, sampling salsas and swilling cocktails, order a “Roasted Corn and Lime Crema Taco”. UT’s tacos are quite small - you might be surprised how small the first time you order one, but after the salsa trio, one of their tacos is all you will need to top off your tummy! My second favorite taco choice is the “Potato, Zucchini and Poblano”, it’s delicious. But, if you only have room for one, go for the roasted corn taco.

Some sides worth noting are the “Blanco Beans”, which are vegetarian and quite good, and the “Mango-Jicama Slaw”. The slaw is nicely done - light and bright, slightly sweet and not swimming in dressing so the cabbage retains its crispness.

I think you will enjoy the veggie-friendly menu at Urban Taco and will appreciate the freshness of their ingredients. And, here’s a bonus to know about -- if you go to their home page – http://www.urban-taco.com/ and sign up for their “Urban Taco Exclusives” you will immediately be sent a coupon for a free order of their “Warm Chips & Salsa Trio”– you can’t beat that!

Soy Yogurt & "Jenny Bowls"

2008-04-23T20:00:00.011-05:00

I can't tell you how far soy yogurt has come, just in the past two years. It used to be completely, and I mean completely unpalatable, but somehow, they finally "got it"!

I have recently discovered a particularly yummy one by the Turtle Mountain folks - "So Delicious Dairy Free Yogurt". Give the "Cinnamon Bun" flavor a try, and you won't be sorry - it's downright sinful! A spoonful will take care of that Sunday morning cinnamon roll craving you have - in a snap!

Many people ask me, "What, exactly, do you eat?" Well, I'm going to use this Blog to answer that question. I'll chronicle some of the meals that we eat to hopefully give you an idea, or two, for your own healthful eating.

That leads me to the discussion of "Jenny Bowls". I often eat what many would consider an unconventional breakfast since I very rarely eat eggs. One breakfast I particularly enjoy is what Robert has deemed, a "Jenny Bowl". I don't know why he is so amused by it, but he is. Makes perfect sense to me and it is certainly filling and yummy! And, it's probably one of the more "conventional" breakfasts I prepare!

A "Jenny Bowl" consists of fresh fruit, usually 3 different kinds. Almost always it has diced apples and sliced bananas as we always have those in the pantry. The third fruit is whatever else might be on hand - usually fresh pineapple or berries.

Next comes granola - sometimes homemade, sometimes not and Kashi Nuggets. Kashi Nuggets are like Grape Nuts. They are made with 7 different whole grains. A half cup of Kashi Nuggets provides: 7 grams of protein, 48 g of whole grains and 7 grams of fiber. I don't use an entire half cup in a "Jenny Bowl" creation, probably more like a quarter cup. It's a great product, and if you haven't tried it before, you should!

Next, I spoon on soy yogurt (until recently, this used to be any kind of fruit flavored yogurt, but now that I discovered Cinnamon Bun, it is my current favorite!).

Lastly I top it all off with a generous sprinkle of sunflower seeds.

Voila! That's a "Jenny Bowl".

Robert would probably not admit it, but he's consumed more than a few of these! Give your own "Jenny Bowl" a try using your favorite fruits and yogurt flavor. I think you, too, will like the mix of crunchy granola and nuts paired with creamy yogurt and soft fruit. For a special treat, layer your creation into a pretty parfait glass for that special 'breakfast in bed' morning!

Getting the Garden In

2008-04-15T13:34:00.002-05:00

We've been working really diligently the past two weeks getting the new garden in. The old garden was 8' by 10' (80 square feet) and last year it held herbs and vegetables. We wanted to dramatically expand our growing space this season, and instead of adding on to the old garden, we decided to build a new, separate garden in the middle of the yard. The new vegetable garden is 10' by 20' (200 square feet) . Building it was hard, but enjoyable, work. Not only did we dig the grass out, we hauled and spread 1,000+ pounds of organic soil amendments into the freshly tilled soil and built a fence around it to keep Emily out. The old garden is now 100% devoted to herbs and the new garden is all veggies! I'm THRILLED! I finally have an ample herb garden for my needs!

What did we plant, you ask? The question is what DIDN'T we plant!

These herbs now live in my herb garden:
Curly Parsley
Italian Parsley
Garlic
Chives
Dill
Sage, 3 varieties
Oregano
Mint - pineapple, chocolate, apple, peppermint
Patchouli (a must, if you know me!)
Eucalyptus
Lavender, 2 varieties
Curry
Summer Savory
Rosemary, 4 varieties
Basil, 3 varieties
Tarragon
Thyme

The following herbs survived the mild winter we experienced last year: Dill, Italian Parsley, Mint, Sage, Thyme, Oregano, Rosemary and Eucalyptus. So, even though it's early in the season, with a lot of young plants freshly added, the herb garden is already going with gusto with several well established large plants!

These vegetables comprise the new garden:
Onions - white, red
Shallots
Mustard Greens
Chard
Butterhead Lettuce
Purple Butterhead Lettuce
Salad Bowl Lettuce
Peanuts
Eggplant
Bush Beans
Bush Cucumbers
Jalapeno Peppers
Sweet Banana Peppers
Serrano Peppers
Red Bell Peppers

And lastly, we have a total of 19 tomato plants, including the following varieties: Sweet 100, Sun Sugar, Celebrity, Roma as well as several heirlooms in all colors (purple, green, orange, yellow, striped/multi color)

I can't wait to stand in the middle of the garden and eat the first warm tomato off of the vine!All of these organic, fresh veggies and herbs will eventually end up on our own personal dinner table, as well as the dinner tables of many faithful Crosby clientele!

Happy spring planting, everyone!

Chef Jeanette