Life as a Foodie - Thoughts & Recipes

Nuevo Mexican Adventure!

2011-07-22T12:45:00.000-07:00

I have been traveling around this summer seeing good friends but really trying to make time to indulge in some new food adventures! Well, in my last adventure to New Mexico, I was able to achieve this! My dear friend and I made our way up from Albuquerque to Santa Fe and then up to Taos - where we really got to experience some real, authentic New Mexican cuisine. First of all, we had fantastic hotel accomadations at the historic Taos Inn where we felt the real treat was just wandering around this beautiful hotel. However, we were entertained nightly in the Adobe Bar by amazing local artists and had the pleasure of having dessert from the famed Doc Martin restaurant. The first night we were there we tickled our taste buds with the fabulous Green Chile Creme Brulee with Biscochitos (or Bizcochitos). For those of you who do not know, Biscochitos are the State Cookie of New Mexico and are traditionally found in Taos! This is an anise flavored cookie with Rum or Bourbon, Cinnamon and Sugar. FUCKING FANTASTIC! This dessert was so well balanced with the warmth of the Green Chile Creme Brulee and the coolness of the Biscochitos. WOW! On that topic, I learned that the official spelling of the word 'chile' was made official by US Senator Pete Domenici of New Mexico by entering the spelling into the Congressional record...Interesting? Yes.

Our second evening in Taos was a bit more insightful into the savory aspect of New Mexican cuisine. We had the thrill of having dinner at the wonderful Orlando's. We split the "special" for the evening which was Blue Corn Shrimp Enchiladas - blue corn tortillas, layered (not rolled) with cheese, onions, shrimp, zucchini and yellow squash then topped with Green Chile Caribe. Caribe is when the chiles are dried and crushed and made into a sauce (Texas friends think how Mole or Tomatillo Sauce is used - Caribe is the NM version). Also, we were able to try some of the native Posole, which is a thick stew of hominy corn simmered with onions and garlic. To be honest, the Posole was not my favorite - I much prefer good ol Spanish Rice - but that's OK! It is a New Mexico staple on their entree dishes. For all of you die-hard Tex-Mex fans, New Mexican cuisine is a bit different - for example our layered enchiladas with blue corn versus white corn. Also, the use of the Chile Caribe - green in the late summer and red in the fall. Being that is is mid-July, we took the Green Chile experience to the highest level we could. Hell - we would have taken a Green Chile bath when we detoured to Ojo Caliente if they offered it! :)

After Orlando's, we ventured back to our wonderful home away from home to see the next band playing - and of course, have more of that Green Chile Creme Brulee (and Biscochitos!). Well, we definitely had more Creme Brulee, but after several margaritas, beers and coffee with Bailey's we decided to try the other chocolate dessert on the menu. I have no clue what it was or what was in it but I know it was a decadent chocolate upon chocolate upon chocolate pie. We were happy campers in New Mexico!

Food as Art?

2011-04-21T14:51:00.000-07:00

Lately, I have been spending a lot of my free time thinking about art, mainly painting, but nonetheless the question that keeps rolling through my head is "What is Art?" It is very easy to not notice that all of the beautiful art around us every day that isn't even meant to be art, it just is. One of my yoga teachers describes the practice of yoga as art which I never considered before. However, it truly is a masterpiece when you are able to move your body into these exquisite poses that resemble dance and have the euphoric freeing of the mind. Yes, that is art!

So, can food be considered art too? I am not talking about creating a swan out of an apple or that silly picture of the banana and the orange dressed like jailbirds trying to flee the prison walls - I am referring to the creative energy that it takes to create a dish, executing your vision and putting any finishing touches on your creation. To me, this is a form of art. Expressing yourself through a dish is the same thing as painting a canvas - you want to have your audience or guests to feel your energy through your art. A friend of mine recently asked me to paint something based on the title that was given to me (which I have not done yet!) but how much fun would this be to do with food? In my industry, clients are always throwing out "themes" for their menus such as Mexican, Retro, etc. but what wouldn't it be a creative challenge to create a menu based on philosophy? So here goes......

"Treat Others the Way You Would Want to Be Treated" Party!

Cocktail: The Golden Apple Martini a.k.a. The Golden Rule-tini

Amazing Truffled Macaroni and Cheese
(You wouldn't want to be served anything less than fabulous at your guests house, so why not serve a universal delicacy to your guests at your house?)
"Never impose on others what you would not choose for yourself." – Confucius

Wise Sage Rubbed Smoked Turkey Breast with Wild Blueberry Chutney
(I chose Turkey because it always think of Thanksgiving and the importance of being grateful for life and Blueberries as they prolong our health!)
"The sage has no interest of his own, but takes the interests of the people as his own. He is kind to the kind; he is also kind to the unkind: for Virtue is kind. He is faithful to the faithful; he is also faithful to the unfaithful: for Virtue is faithful." –Laozi

The Neighbor's Garden Mustard Greens with Bacon and Garlic
- and make sure they are invited for dinner! :)
(Any Southern food, especially greens, is exceptionally popular right now!)
Regard your neighbor's gain as your own gain, and your neighbor's loss as your own loss." -Laozi

Dark Chocolate Pot de Creme with Spiked Whipped Cream
- NOT BORING OLD FLAN! Serve chocolate people! :)
"Avoid doing what you would blame others for doing." – Thales

To me, this is a form of art - creating something beautiful with a meaning! Let me know if anyone comes up with any other fun ideas for ways to create art with food!

LOTS OF LOVE!
~Kim

BACON!

2011-03-01T14:14:00.000-08:00

As promised in my last post, this blog will completely dedicated to BACON and why I love it so much!

Bacon is a cured meat prepared from a pig. It is cured with large quantities of salt either in a brine or by dry packing - no wonder it is so yummy! Mainly in North America, it is prepared from the pork belly.

Some of my favorite dishes to make at home are with Bacon and I would love to share! All of these ideas are super simple and mainly comfort food. I feel bacon should be enjoyed by everyone regardless of your culinary background....so here we go.....

The BEST BLT
Your choice of bread - honestly, potato bread is fantastic!
Cream Cheese
Sweet/Spicy Jelly - such as a Jalapeno Jelly
Thick Sliced Bacon - cooked to your liking
Beefsteak Tomatoes - try to use during the summertime when tomatoes are at their best
- the Farmer's Market always has the best Beefsteak tomatoes - and slice THICK (you will thank me!)
Iceberg Lettuce
Red Onion - sliced
Cheese - I love to have some Baby Swiss on my BLT but pick the cheese you love love love! :)
Salt and pepper to taste

1. Toast the bread
2. Mix the cream cheese and jelly to make a spread for the toasted bread.
3. Pile on all ingredients and enjoy!

*The reason why this is so yummy is all of the flavor profiles that come from the cream cheese & jelly mixture to the bacon and cheese to the thick juicy tomato. You will never have a better BLT!!

Bacon Cornbread
Your choice of cornbread mix - I personally love Cornkits
Bacon - cooked to your liking and crumbled
Cheddar Cheese
1 Can of Rotel
Fresh Corn - cut off the cob and saute with Garlic

1. Follow directions on the cornbread mixture
2. Mix in bacon, cheese, rotel and corn
3. Bake as directed
4. When done, sprinkle more bacon and cheese on top and melt.
5. Cool and enjoy!

*This recipe was introduced to me initially using breakfast sausage; however, I feel the crunchiness of the bacon mates well with the softness of the cornbread. I prefer to use fresh corn as the flavor is much more prominent.

Meatloaf with Bacon Crust
Ok let's be honest here - everyone has their own way of making meatloaf. Grandma's recipe, personal tastes, etc. I will post how I like to make my meatloaf; however it varies on my mood and what is in the fridge...But make it how you like it and the outcome will be fabulous! Basically, it is just adding BACON to your favorite meatloaf to incorporate smoky and salty flavor!

1 lb. ground lean sirloin - season how you like it!!
Bacon - cooked to your liking and crumbled - also leave about 6 pieces of cooked, sliced bacon
small diced onion
rough chopped rosemary
small diced zucchini
1 egg
about 1 c. of breadcrumbs
salt and pepper
crumbled or shredded cheese - use the cheese you like - but I use SMOKED GOUDA! :)
1 can of stewed tomatoes

1. Mix in all ingredients and form into a "loaf" - including the crumbled bacon
2. Set loaf in 9x13 baking dish and pour can of stewed tomatoes over the loaf
3. Lay the slices of bacon across the meatloaf
4. Bake at 350 degrees for 1 hour covered
5. Then bake at 350 degrees for 30 minutes uncovered
6. Cool and serve with your favorite sides (Mine has always and will always be.....MASHED POTATOES)

I LOVE BACON AND BACON LOVES ME!!!

In the spirit of being healthy and not over indulging it is wise to consume bacon sparingly...But EAT WHAT MAKES YOU HAPPY!

2011 Food Trends

2011-02-16T09:13:00.000-08:00

It has been a length of time since my last post but unfortunately in my industry, the holidays are time consuming.

On that note: One of the topics that I am craving to discuss is what will be the new food and event planning trends for this year!!! Back in 2009, the trend was "Localvores" and eating only local produce to support neighboring farms was hot. Last year, everything was "Baby" or "Mini" - Baby Spinach, Baby Carrots, Micro Greens, Mini Burgers, Mini Hot Dogs, the list goes on and on....

However, I have a feeling that this year is really going to take a step out of the organic and kitchy trends and go back to the "Rich" trends....I am not saying that organic foods will be outed, just upgraded :)

Here are my 2011 Food Trend Predictions: Drum Roooolllll......

1. More parts of the animal will be used such as shin, neck, bone marrow or belly. I have noticed on many menus across Dallas that if you want to eat beef you will have to go out of your comfort zone and try a different piece of meat then you are used to. However, I truly believe that if you don't think too hard about what you are about to consume and just focus on flavor and your personal experience with the dish, then the outcome will more than likely be positive. The "Belly" dishes are some of my personal favorite, I have even requested Pork Belly Sushi and it was divine :) I am not a huge fan of the motto "head to toe" but every now and then LIVE A LITTLE ON THE WILD SIDE!

2. As much as I hate to predict this, but Bacon is going to take a break. It has been put in pies, ice creams, all salads, pastas - anything you can think of! Bacon is proven itself to be a wonderful versatile ingredient but I think that everyone is feeling that the salty pork goodness has been used in every menu at every restaurant and it is time to get creative! However, my next blog may be an homage to Bacon as it has a special place in my heart (and belly!).

3. Lastly, I think we will see a lot more of the juxtaposition of sweet and savory in our main courses as well as desserts. Our pastry chef at Cassandra Fine Catering recently made a Rosemary Vanilla Bean Ice Cream that was satisfying to my sweet tooth as well as tapped into any apothecary desires I may not have known I had. Another example is Foie Gras Bread Pudding that Chef Juan Garrido has added to his extensive resume of fabulous recipes. I hope to see more of this as it creates a surprise element to our food experiences!

One trend that I hope never gets old is creating food at home and work with fresh ingredients at the highest quality. This will keep our industry afloat even when the economy shifts. It helps raise the standard of what makes us feel good and happy - just remember, YOU ARE WHAT YOU EAT!

The Best Dinner EVER at Bolla Restaurant

2010-08-30T12:56:00.000-07:00

I must say, that after Saturday's dinner at Bolla Restaurant at The Stoneleigh Hotel and Spa, I could die a happy woman. Chef David Bull really brought a wonderful culinary experience to the table with his innovative menu and personal style. Not only did he introduce himself to each of his guests, he continued to check in and make sure that everyone was beyond satisfied throughout their meal. I can truly say that this was one of the best meals that I have had since moving to Dallas in 2006.

2007 Bernardus Pinot Noir Monterrey County, CA

Lump Crab with Jicama Melon Salad,

Lime Guava Vinaigrette and Black Sesame Seeds

The MOST tender crab I have ever experienced...it was snow white, meaty crab stacked on top of a finely brunoise salad of Melon and Jicama with the tangy vinaigrette of the Lime and Guava. The black sesame seeds finished off the top of the stack, giving the dish a nice crunch finish.

Heirloom Tomato Salad with Fromage Blanc, Basil Caviar and Balsamic Port

Three types of beautifully presented tomatoes, some concasse some not. A dabble of the smooth Fromage Blanc gave this dish the creaminess that you love with tomatoes...The most fun part of this dish was the Basil Caviar. I asked the waiter how this process works as I was most intrigued and the next thing I know, Chef David Bull was at my table personally explaining the "caviar" process. (I was VERY impressed!)

Apparently, to complete this process, you would blend water and calcium chloride. Then, boil water and sugar.

Remove from heat; add in the basil and puree. Next, add sodium alginate and strain into a caviar tray.

Once dispensed into the calcium bath and removed you have "Caviar"!

Brandied Shrimp Bisque with a Jumbo Crab Corn Dog and Tomato Thyme Jam

Now, this is where the wine kicks in! ;) The menu has changed so I am unable to give an accurate title but this is to the best of my knowledge! However, this bisque was so light and creamy..I could hardly believe it was a bisque! I think it was topped with a chive oil so it gave it a bit of a zing at the end of the bite. Next to the cute pot of bisque, was a Crab Corn Dog...might I add the best corndog I have tasted! Set on a spoonful of the Tomato Thyme Jam, it was heaven!!!

Roasted Duck Breast & Leg Confit with Potato Fennel Terrine & Vanilla Orange Butter

WOW! The Duck Leg was so tender it fell straight off of the bone. To compliement, the confit on the Vanilla Orange Butter was absolutely amazing. This was so flavorful and not dry at all...Cooked to Chef Bull's recommendation of medium, I could not have asked for a better way to end the savory chapter of our amazing culinary journey.

Grilled Pineapple-Mascarpone Sandwich

Small diced Grilled Pineapple and Mascarpone set in the middle of two slices of sweet bread was a fabulous conclusion to our dinner. However, the most fun (and tasty) part of this dish was the shot glass of Pineapple Sorbet! We spooned the sorbet right on the sandwich and ate every bite.

We had planned to go dancing after this meal; however, we were so satisfied at the end of this meal, we forgoed the dancing as we thought it would taint the afterglow that we had after dining at Bolla! Hopefully, this will show you how happy we were with our restaurant choice!! Get dressed and get to Bolla the next time you want to have a fabulous dinner - you will not regret it!! :)

~Kim

Friday Night Dinners - What the hell to cook?

2010-08-20T10:02:00.000-07:00

Well, it's been awhile since I've posted anything so I thought it might be fun to see what is on everyone else's minds on this lovely Friday. I am wanting to cook a healthy, yet satisfying meal tonight and am feeling a little at a "chef's block" on what to cook. So, what I think is fun to know is...what do you like to eat on Friday night? Part of me is thinking that making grilled hamburgers or BBQ chicken sandwiches with a yummy slaw might be fun. Any ideas?

The Bomb Beef Chili

2010-07-29T18:11:00.000-07:00

1 lb Beef - browned, super seasoned
About a cup onion - small dice
1 can black beans
1 can hot rotel
1 can diced tomatoes
1 can tomato sauce
Flurry - 1/2 c. h20 + 2 tbsp. flour mixed
celery salt
oregano
garlic (fresh & powdered)
sea salt to taste
litttle bit of black pepper
Tony Chaceres
Lawry's seasoned salt

1. Brown beef w/ onions - season really well
2. Pour in all cans
3. Stir in flurry
4. Taste as you go for flavor
5. Bring to a boil
6. The simmer for 45 min.

Accoutrements:
- Cornbread or Italian Bread
- Grated cheddar cheese
- Fresh chopped onions

I just love love love this chili - it never fails when you need some warm chili in your belly!

Bon appetit!
Kim