Bloody Marys and Bonding at Brophy's

I woke up at five a.m. today completely tired of the desert. I must be getting old because the same 103 heat that has never bothered me before, is suddenly becoming a cloying, irritating presence. I guess I wouldn't mind it if I could spend my days on the laptop outdoors in a swimsuit, jumping in the pool to cool off at my leisure, which was always possible before. But this year there is also an influx of flies and mosquitoes to our valley bowl that has created the incessant phenomena of polka dots all over my body from blood sucking bites. Scheduling all my meetings so that I don't have to leave the house but once a week, and when I do, making sure to ease into my fingers' first touch upon the steering wheel as to not completely sear off my fingerprints, and frequent afternoon naps to bypass the hours of four p.m. through 7 p.m. (which our local weather man has reported on Facebook today are our most torrid hours!) so that I can at least dose through my feelings of uselessness and re-garner some energy to finish my work in the evening....all of this creeping up on me at five a.m. as I gleefully packed for a business trip to Santa Barbara. For the first time ever, I couldn't wait to embrace the famous June beach city gloom.

After a long road trip that worked like a perfect sedative to my heat irritation, I met my friend Justine Hamilton at the famous Brophy Bros. Restaurant and Clam Bar in the Santa Barbara harbor. An overcast sky, the need to wear a sweater and a long skirt, the smell of ocean mist wafting off the waves, and a second floor seat on the wooden plank balcony directly overlooking the water, made everything suddenly better. Oh, and of course the addition of a spicy Bloody Mary.

Brophy's is known for its sustainable fish and the way they blacken their filets just right. My Chef's salad was served on a bed of lettuce: perfect bite sized chunks of cool salmon, crab, shrimp, julienned cheeses and pots of cocktail sauce and thousand island for dipping and a steaming basket of crevice-filled sourdough. Not only was the food fresh, healthy and simple...it was also priced right at ten to fifteen dollars for entrees filled generously with fruits of the ocean.

Content on the cocktails and tales of the boats docked nearby in the sea, we were picked up and escorted around the hills of Montecito by her husband to take in a little history of the paradise by the sea and all my desert angst vanished quickly away for the time being.

Time For Tequila!

I consider myself a loyal red wine drinker and for the most part I stick to that throughout the year. Passionate about syrahs and shiraz, and secondarily in love with bold cabs and rich zins, I don't teeter far from the probiotic-rich, dark grape trail in my choice of libations.

I am also a beer lover and value nothing better on a hot summer's day that a dark and hearty German cold one to wash down the heat on a lazy afternoon by the pool. But in considering calorie count and carbs, I find myself oftentimes looking for something else to fit the bill that won't be as warm as red wine. Problem is I don't like hard liquor much. The cloying sickly sweetness of whiskey always ends up following me around for days and the crisp, acerbic dryness of vodka makes me feel like I am drinking chemicals rather than cocktails.

On a recent trip to visit my friend Jacob I was re-introduced to the pleasures of tequila. Not the "pour in a shot glass and down like there's no tomorrow" variety of party hearty yesteryear, but the classic and sophisticated sipping kind that brings satisfying refreshment when served on a bed of cool ice with a minimal fruit adornment. While enjoying glasses of Don Julio with lime together on top of a Santa Monica hotel overlooking a June gloom, grey-streaked ocean, I remembered its subtle belly-warming qualities, and deemed it the perfect drink for my summertime.

Later, we enjoyed some Tres Generaciones Plata. It’s un-aged, crystal clear, and triple distilled and made from estate grown 100% blue agave--this time garnished with strawberry. Served with this simple, salad below, it would make the perfect simple summer dinner for two.

Tres Generaciones Salad

2 leaves of French lettuce

4 chopped mint leaves

1 avocado in small cubes

250 g/8 oz chop pineapple

4 raspberries

1 pomegranate, peeled and seeds separated

2 diced tangerine

15 g/2 tbsp diced fresh coriander

Juice of 1 lemon

Juice of 1 lime

Sea salt

4 Spoons of Agave nectar

2 Spoons of olive oil

Directions

Mix all ingredients and serve!

Chef Aaron Kiefer's Homage to the Classic Cobb

During the Golden Age of Hollywood (1930-1959), it wasn’t uncommon to see movie stars like Humphrey Bogart, Cary Grant, James Stewart, Katherine Hepburn, Bette Davis, or Audrey Hepburn hunkered down into an elegant booth in the famous Brown Derby Restaurant. Originally opened in 1926, in a building shaped like a brown bowler hat, the restaurant became synonymous with the joint that Tinseltown preferred for simply good food, great conversation, and peer-to-glistening-peer camaraderie at the end of long studio days.

Although the restaurant enjoyed its star studded run and a few franchise branch offs during its heyday, it fizzled out along with Hollywood’s good ole days and was long ago stripped of its previous glory. Today, one cherished culinary classic exists that was rumored to be created by Brown Derby co-founder Robert H. Cobb late one night while rummaging through the refrigerator after hours to satisfy a hungry and prestigious patron. A bowl filled with lettuce and anything else that was ready, ripe and available became the Cobb Salad, thus sparking a lunchtime legacy that retains its reputation today.

Cobbs around the nation vary around a core of ingredients including iceberg lettuce, tomatoes, hard-boiled eggs, and blue cheese dressing. Sometimes diced into tiny pieces, other times slit into hearty quartered wedges; the tomato and egg are essential to the dish. The blue cheese dressing is served in varieties from vinaigrettes to creams but always with a dash of added crumbles. But regardless of the preparation, the Cobb remains one of America’s most popular salads among all economic and class divides.

At Melvyn’s Restaurant in Palm Springs, California, you can still receive a dose of Brown Derby-esque ambience along with your cobb. Not only was the restaurant a preferred spot during the Golden Age of Hollywood for the weekend getaways of philandering playboys and sun-starved starlets, but it offered the same kind of simple good comfort foods in an elegant dining room setting with the ever present sounds of a piano player and a good old fashioned maitre’d who even to this day, remembers every patron’s name. Today, this tradition continues and the cobb is served in an exquisite tableside presentation prior to being exquisitely tossed.

Today, it’s hard to find a restaurant whether high or lowbrow that doesn’t have this salad staple on its menu. The version here is updated into a hybrid that incorporates the beloved standard wedge as well and includes chicken and avocado, uplifting it to hearty meal status.

My favorite chef, Aaron Kiefer of East Meets West Catering, makes the best form of a redeveloped hybrid wedge/cobb salad that I know of.  He has graciously shared it with me below for the pleasure of all my readers! Enjoy!

HYBRID WEDGE/COBB SALAD

Yields 4 servings

2 heads iceberg lettuce, cleaned and cut in half

4 strips Applewood bacon, cured and crisp (see recipe below)

4 heirloom or seasonal tomatoes, diced and cored

2 cooked chicken breasts, marinated, roasted and sliced

1 avocado, halved, pitted and sliced

4 poached eggs, cut into wedges

2 tablespoons snipped, fresh chives

1 cup blue cheese, crumbled

2 red onions, shaved

Bacon Cure

1 tablespoon maple syrup

1 teaspoon crushed red pepper

1 teaspoon sugar

Mix ingredients, dip raw bacon into the cure and then bake until crisp.

Blue Cheese Dressing

2 cups blue cheese crumbles

3 cups red wine vinegar

1-1/2 cup aioli or mayonnaise

1 bunch of green onion, chopped

Divide all ingredients up equally in four parts and sprinkle each portion of one lettuce half. Drizzle with the blue cheese dressing to individual taste.

PAIRINGS

• The perfect cocktail to accompany a cobb salad should be fruity enough to allow a sublimely crisp flavor such as apple or pear to become a top note on the tang of the dressing and snap of the bacon. The French Pear Martini can be made by rimming a glass with super-fine sugar and then shaking the following ingredients in a cocktail shaker filled with ice: 1-1/2 oz. St. Germain liquor and 1-1/2 oz. pear vodka. Strain into the sugar-rimmed cocktail glass and float some champagne on the top. This makes an impressive and “springy” treat!

• For wine, choose a fresh and fruity Sauvignon Blanc.

• Serve the cobb as a salad dish for an elegant, outdoor garden party along with an antipasto platter and a chilled summertime soup.

Copley's Summer Salmon Supper

I have always had an affinity for the historic Cary Grant Estate that is home to the award-winning Copley’s Palm Springs. As a child, I attended kindergarten there, in the days when the iconic building housed Mary’s Playhouse. The grounds, tucked intimately behind a gateway smack dab in the middle of downtown Palm Springs, maintain their intimate charm to this day. With dining tables dotted along the garden paths amongst trees and the glistening of the small lawn hearkening towards an atmosphere of slow eating beneath the elements, the restaurant has become a favorite for locals seeking quality meals in a relaxed yet elegant setting. Chef Andrew Copley does his magic in the kitchen while his wife, hostess with the mostess Juliana Manion-Copley graciously greets and seats guests, welcoming many of the regulars by name. During a recent trip to the restaurant, I was reminded of the serenity that comes from early morning suppers in the outdoor setting that offers views of the glorious San Jacintos while enjoying fine fare.

The new Hawaiian ahi taco appetizer is small but refreshing. Two miniature caramelized sesame miso shells host a tumbling sea of diced tuna tartare with bits of avocado and green onion. Topped with generous amounts of Tobiko caviar, they are the perfect ginger and soy spiked bite for the start of a meal. 

One of the menu’s longtime stars is the Beet and Warm Goat Cheese Salad which comes served atop micro greens, sprinkled with candied walnuts, and all over accented by a honey mustard dressing that warms up the dish and causes the flavors to mingle together deliciously. 

Although my taste buds were tempted to choose tried and true signature dishes like the rich and sinful “Oh My Lobster Pot Pie” or the Grilled Niman Ranch Pork Chop, I stuck with a summery selection of Cilantro Scented Scottish Salmon. The thick filet came served atop steamed basmati rice and sautéed broccolini covered in a tangy Thai curry sauce perfectly complemented by a salad of julienned carrot, mango and mint.

Of course I would be remiss if I didn’t extol the virtues of the exquisite basil ice cream for dessert—a perfect green dollop of refreshing herbal coolness to bring the palate down from a meal of so many textures and flavors!

VINO CHICK

As a rule of thumb, with the advent of summer comes lighter fare and drink. As a lover of red wine, I find myself yearning for something more in the middle, even when the mercury rises here in the desert. On a recent excursion to Copley's on Palm Canyon, I discovered a bit of both.

Lately, the restaurant has been touting its bright, dog-day inspired menu and there are certainly some standouts. For starters, I chose to pair a New Zealand Sauvignon Blanc with an appetizer of tuna tartare, avocado and roe. The 2009 vintage from Babich Wines was full of nectarine and passion fruit flavors. The menu's tasting notes also mention flavors of gooseberry...if I knew what a gooseberry was or what it tasted like, I could tell you if this description is accurate...alas, we may never know...that being said, the flinty quality of this wine melded quite well with the flavors of the sea.

My dining partner, food writer Unorthodox Foodie, ordered a cilantro-scented Scottish salmon in a curry sauce, which I paired with a 2007 Zaza Grenache Rose. This gorgeous wine hails from the Campo de Borja region of Spain, which has a knack for producing quality Garnachas (the Spanish name for this grape). The wine was scented with raspberry and strawberry, which stood up to the heat of the Thai-inspired sauce.

This may ruffle some feathers, but I would have married my entree if it were legal in California. I thoroughly enjoyed the fork-tender braised short ribs in a merlot reduction, topped with a beautifully grilled shrimp. In fact, I took such a liking to the reduction that I decided to pair it with a 2007 Camelot Merlot. The flavors matched amazingly well, with the wine a jammy blend of dark fruit, vanilla and spice in a glass.

Sure, it wasn't a traditional summer meal by definition, but its parts certainly equaled one sum of delicious dining.

Special thanks to Juliana Manion Copley and her terrific staff:

http://www.copleyspalmsprings.com/

Hemingway Lunch With Lee

Yesterday my friend Arlene and I had the pleasure of dining at Spencer's at the Mountain with our beloved friend Lee. Lee, always fashionable and sharp-witted in her pea coats and massive blue-lens glasses, shucked the menu and decided to order poached eggs and cottage cheese. The poached eggs, incredibly perfect white clouds with beautiful and delicate folds, reminded me of Ernest Hemingway and his literary love of eggs and egg cups. Lee reminded me of a story Hemingway once wrote where the eggs were accompanied by "crackling crisp" wine. We all agreed that "crackling crisp" is how we enjoyed summertime wine best. Somehow discussing one of my favorite literary lions with one of my favorite doyennes became the perfect fit for the sun-dappled courtyard and the leaves from the trees that fell upon our table during a lazy desert noontime.

Perfect Poached Eggs
Set a saucepan to boil that is about two-thirds full of water. Milk can also be used for a richer taste.

Add a dash of white vinegar.

Crack an egg into a ramekin, small bowl or soup ladle.

Spin the boiling water to cool down the water before you drop in the egg. You will want the water temperature to be about 160-180 degrees Farenheit. Use a thermometer to gauge.

Carefully lower or drop the egg into the center of the whirlpool.

Cook for 3-4 minutes.

Remove with a slotted spoon and serve immediately with buttered toast.

Carol's Comfort Kugel

I have a handful of Jewish women who have become like sisters to me this past year. Ranging from the radical to the wise, all of them older than me,  they were disparate friends before and this year somehow became all connected together delightfully so. They are my mentors and friends, each passionately engaged in their lives through volunteerism, healing professsions, or creativity. Recently, we got together at one of their desert properties that doubles as an organic farm for a potluck. Glasses of wine, laughter and thoughtful conversation peppered the dinner of fresh sauteed greens and moist roasted chicken but the icing on the evening came in the form of my friend Carol's Noodle Kugel.

Being an honorary Jew, I've always felt a soothing sense of comfort in the distinctive foods that mark the Jewish culture and traditions. Instead of chicken noodle soup, I find myself eating matzoh ball soup when sick and oftentimes dream of things like blintzes for breakfast when feeling in need of emotional nurturing. Kugel is one of those dishes that has always mystified me: the idea of mixing cooked noodles with sweet or savory ingredients and serving it casserole style has always seemed a bit odd and exotic. It is said that eating kugel gives one a sense of spiritual fulfillment and after trying my first one, I would have to agree. There is something extremely nurturing about the rich taste of noodles dotted with creaminess and spiked with cinnamon milkiness and raisins; each biteful so sweet and satisfying that it lingers in the mouth and produces a perpetual craving for more.

Carol's version below is highly addicting. It's the kind of thing you want to make in large batches as it makes the best leftover breakfast for days to come.

Carol's Comfort Kugel

Soak one cup of golden raisins in brandy overnight

Heat oven to 350

In a bowl mix

one container of Sour Cream 2 cups

Four eggs

1/2 cup sugar

Cinnamon mixed in with the sugar per taste

1/2 teaspoon of salt

1/2 cup milk

1 teaspoon of vanilla

Combine all ingredients together with a spatula

until creamy

Cook one package 8 oz. of egg noodles

Drain completely

Melt 1/2 cup of butter in a saucepan

pour into a baking dish.  Add noodles and smooth out.  Put mixture evenly over the top.  Add raisins and 2 tablespoons of cinnamon sugar over the top.

Bake at 375 for 50 minutes until golden on the top.  It is delish.

Fig Fantasmagoria

During a recent dinner party where I gathered with foodie friends to celebrate the beginning of summer, we decided to lighten the fare by only cooking vegetarian. 

A non-carnivorous evening where creativity was key included an exquisite menu of fresh, chilled and pureed edamame soup in margarita glasses with a dollop of creme fraiche; eggplant parmesan; hearty beet, feta, arugula and wheatberry salad; soft and buttery tomato and vegetable tart; and a tangy lentil salad. 

But the stars of the evening were the soft and pliant dark purple figs, plucked that day from our host Mary's tree, three of which went straight from branch to my mouth before I tried the two dishes that she cooked for our pleasure. An appetizer of warm halved figs filled with walnuts and topped with a gorgonzola cream sauce kicked off our feast and an exquisitely moist and rich carmelized Fig-Upside-Down-Cake ended it with a round table of sighs from all of the guests. While figs are in season, I think I will make this one often! Not only are the fruits one of the most beautiful and sensual to eat, but they are rich in potassium and help to lower blood pressure in a season of over 100 degree heat!

Fig Upside Down Cake 

Ingredients:
Cooking spray
2 tablespoons butter melted 

3 tablespoons brown sugar  

10 medium Dark skinned fresh figs halved, about 1 pound 

1 1/2 cups All purpose flour  

2 teaspoons baking powder 

1 teaspoon ginger ground 

1/4 teaspoon cinnamon  

1/4 teaspoon cloves 

1/4 teaspoon Mace  

1/8 teaspoon salt  

1/3 cup butter softened 

3/4 cup brown sugar packed 

1/2 cup Light molasses  

2 large egg yolks 

1/2 cup 1% milk

1 teaspoon vanilla extract 

2 large egg whites

Preparation:

1. Preheat oven to 350.

2. Coat a 9-inch round cake pan with cooking spray. Coat bottom of pan with melted butter, and sprinkle with 3 tablespoons sugar. Arrange fig halves over sugar, cut sides down. Set aside.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk. Place 1/3 cup butter and 3/4 cup brown sugar in a large bowl, and beat with a mixer at medium speed until blended. Add molasses and egg yolks; beat well. Beat in milk and vanilla. Add flour mixture to butter mixture; stir with a whisk just until blended.

4. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter; spoon over figs in prepared pan. Bake at 350 fot 55 minutes or until a toothpick comes out clean. Cool 15 minutes in pan on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.

Naples Style Pizza at an Old Family Favorite

When I was a child my parents loved taking us to Johnny Costa’s in Desert Hot Springs. Like Capri, another historical Italian restaurant in DHS, Johnny Costa’s was known for its great food and old fashioned hospitality. Run by the Costa family and employing the entire family, the restaurant became a quick favorite to me and my sister because of the talented waiter Tony Costa who could whip a table cloth out from underneath a fully set table in three seconds flat without moving a single item on the table. We requested this trick time and again at the end of an evening and he would graciously perform it as if it were the first time we had asked.

It’s been a long time since those days and I recently went to Johnny Costa’s for dinner in their downtown Palm Springs locale surprised to see the same faces of the family members, only older and wiser. The menu items hadn’t changed much, still serving up classic Italian dishes, drinks and desserts in a warm and jovial atmosphere. Steak Sinatra was still on the menu as well as an assortment of seafood delights.

 

But I was there for the pizza after hearing that they had started serving it about six months ago. I was pleasantly surprised when the pies arrived steaming at my table to note that the Costa family had stayed true to their Naples roots by making a thin crusted large and flat pizza, not overrun with sauce and dotted with fresh ingredients.   

I am definitely going to consider Johnny Costa’s when I want to pick up a pie from now on. The simple Margherita is divine: buffalo Italian-style mozzarella, fresh basil, fresh tomato sauce and an olive oil drizzle. The Le quattro stagioni (Four Seasons) pizza comes with four corresponding ingredients to the seasons and can be served with the ingredients separated into four quarters as it is served in Italy, or all mixed together to serve up a delicious morsel in every bite. You can eat the pizzas in or you can call in to pick up an order. I will probably be calling in on Thursday nights when the cocktails are half off and I can imbibe at the small and intimate bar while waiting for my steaming slices to go!

Classic Breakfast With A Twist

 My all time favorite five minute breakfast is the quick two egg scramble topped with grated cheddar cheese and two strips of crispy microwaved bacon on top of a crispy, porous slice of hearty sourdough bread. On the weekends, when I have a little more time to devote to cooking my morning meal, I like to explore variations on this classic.

Yesterday I spent an early morning hour with my friend Leslie who has a full scale garden in her backyard. We walked the aisles of her sturdy garden boxes, followed by her green bean picking daughter Elle, all the while stuffing a big white canvas bag full of over-running and flush treats for me. Massive cabbages and wild kale and eggplant. But my favorite was the rich and mellow thyme sprigs that I couldn't wait to bring home and translate into this morning's new scrambled eggs dish. Instead of bacon, I sauteed a few turkey kielbasa slices and put all of it atop a slice of whole wheat bread. Bell warning comfort for the morning.

Creamy Scrambled Eggs with Parmesan and Thyme

Serves 4

You’ll need:

2 tablespoons butter

8 large eggs

¼ cup crème fraiche or sour cream

½ cup Parmesan cheese, finely grated

6 3-inch long sprigs of thyme

salt

pepper

Instructions:

Crack the eggs into a mixing bowl and whisk them until the yolks and whites are well combined. Strip the thyme leaves off their stems and add them to the eggs. Whisk in the crème fraiche and Parmesan. The crème fraiche will look a bit lumpy once it’s mixed with the eggs. Don’t worry—just make sure it is evenly distributed within the egg mixture.

Heat a 10- to 12-inch cast iron skillet over medium low heat.  Add the butter and swirl it around in the pan as it melts, coating the sides. When the butter begins to foam, pour the egg mixture into the skillet. Immediately begin stirring the eggs with a fork, scraping the edges of the pan as you go. Don’t be tempted to cook the eggs on medium or medium high heat–they will stick to the pan and develop a rubbery texture.

When the fork begins to leave a trail in the pan, set the pan onto a cool burner and continue stirring the eggs vigorously for about 30 seconds. This helps prevent the eggs for sticking and encourages the development of big curds. Place the pan back on the burner and continue stirring, lifting the eggs from the bottom and folding them over the top as they thicken. Continue cooking the eggs until they develop a soft, pillowy texture. Remove from the heat, and shower with thyme, flaked salt and pepper. Serve immediately with buttered toast.

Green Girl

There's nothing quite like some good greens. I come from a family of Iowa style eaters whose idea of vegetable was the almighty spud and was never really introduced to the exotic world of greens until I lived on my own and stumbled onto the organic market. Suddenly I was in the world of greens and fell in love with the easy preparation, multitude of possibilities and health aspects. Today, I find myself craving greens just like I do dark chocolate--quickly sauteed mustard greens as garnish on top of any soup; steamed escarole with bacon bits as a side to any salad or meat; and wild doses of arugula cold or hot in peppery salads or streaked into Sunday morning omelets. 

But my favorite of all is swiss chard. With big leaves and a slightly bitter taste, this green can stand alone as a main dish in a meal or as a side. I was lucky enough recently, while dining at the home of my close friend Arlene (whose private garden is always full of greens as well as chickens, goats, pastel colored wildflowers and roadrunners) to acquire a fat bag of them. 

This recipe below is a standard for me. A ten minute saute that makes a nice bowl of savory, buttery and flavorful spiked greens that is good enough to stand on its own and slightly spicy!

Spicy Swiss Chard
Ingredients

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe. Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Nothing Better Than Breakfast For Dinner

I spent a recent Sunday with my old friend Karen Riley who is the Executive Director of the S.C.R.A.P. Gallery otherwise known as the Museum for the Environment. We were making art pieces for an Earth Day exhibition together and I remembered why I liked her so much as she bounded about the airplane hangar full of donated scraps creating exquisite and inspired impromptu art pieces out of what others would call simply nothing. At the end of our creative spurt, she mentioned in her typical bubbling manner that she was going home to make Sunday Breakfast for Dinner with her husband.

I had forgotten all about that concept for so long but immediately remembered the comforts of eating a bowl of cereal or whipping up some eggs for dinner; an experience I used to crave at the end of busy days, maybe subconsciously wanting to feel the first spurts of day when energy is renewed and the sun has just broke through the horizon.

Breakfast for Dinner Feta and Spinach Omelette

1 tablespoon extra-virgin olive oil

1/2 clove garlic, minced

3/4 cup fresh spinach, washed, stems removed

salt and fresh ground pepper

2 or 3 eggs

2 tablespoons cold water

1 tablespoon butter

2 tablespoons crumbled feta cheese

Cook olive oil and garlic until garlic sizzles, add spinach and cook for one minute. Transfer to bowl and set aside.

Heat skillet, melt butter, pour in egg mixture whipped out of rest of ingredients, and cook omelette. Spoon garlic/spinach mixture and feta down the middle and fold omelette.

Voila!

Taste of Palm Springs Highlights Tried and True Gems and Newbies to the Scene

A week ago I attended my first Taste of Palm Springs at the Palm Springs Convention Center. The premise was simple—get any and all Palm Springs area restaurants together under one roof to offer their best culinary wares and raise money for AIDS Assistance Program in the process. I found it very fitting that the organization in our community that gives free food vouchers to those living with HIV should be a beneficiary of a food event. I had never been before so didn’t know what to expect for the $50 ticket fee and was pleasantly surprised to find that the price was an extreme deal that allowed one to try copious amounts of good food and four glasses of fine wines. 

One of the best highlights of the evening was the sheer scope of the food from convenient and quick restaurants like Chipotle to the upper echelon of fine dining establishments. A sampling of cuisines for every occasion and pocketbook presented itself in a wide array of booths and I enjoyed not only finding new wonders at already-beloved restaurants but being introduced to good eating from places I might not ordinarily try. In the true spirit of representing the diversity of our valley’s food, I will discuss what I consider the surprises and true treasures of the evening, with props to the chefs and restaurant staff who decided to go a little beyond the norm to provide a creative taste to us guests of this great event and to all for helping raise money for those who need to eat!

The Greek-owned restaurant JOHN’S has been a local favorite forever with its cheap food, no nonsense diner style atmosphere and an eclectic menu of things that never go out of style like huevos rancheros for breakfast and fried zucchini for late night appetites. What makes John’s different than the traditional diner are the customized special items like the spaghetti with the clove-spiked sauce and an amazing saltibonca chicken entrée that begs to make the restaurant a top of mind awareness spot for quick and easy comfort food dinners when you want to dine in jeans with no pretension.

On Arenas Road across from the bars where the boys come out to play, the old pizzeria Just Pizza used to sit where you would go after dancing for hours to refill the carbs with some greasy slices. Now, it’s a new place called Café Palette and they still serve pizza, but it is much better than it used to be and comes in thin crust versions with savory toppings like spicy, crumbled sausage. Could become a new, favorite stop in place on the way home on Sunday afternoons. 

For those who love short ribs, there were two standout versions at the event. One from MATCHBOX (which, along with Spaghetteria and Papa Dan’s has the best pizza in the valley) that was served falling apart tender on a mash of carrot puree (which I predict will be the next trend at all black tie galas). The other was served on top of faro with crispy onion curls from MR. PARKER’S.

Another normal pizza stop, CPK, handed out generous portions of tamale and corn ravioli which was so rich, sweet and filling I could only eat two pieces. Would be a great accompaniment to share with a BBQ chicken salad and a friend.

SISTERS CUPCAKES were doling out miniature versions of cupcakes in all flavors like cherry chocolate, red velvet and peanut butter but it was the crème brulee version that took the cake.

NEW LEAF CATERING served samples of their big fat pan seared scallop with coconut beurre blanc served atop a creamy polenta gory with cheese. 

RIVIERA RESORT dished out slices of lamb with an ancho raspberry sauce that was so perfectly cooked it made me want to actually dine at the restaurant at least once to overspend on this fine meat dish. 

But the highlight of the night was the molecular gastronomy experiment being orchestrated on hand at the PEAKS TOP OF THE TRAM RESTAURANT booth. Each visitor was handed a push up pop type ice cream contraption that contained brown sugar bacon and cinnamon ice cream. Sounds bizarre yes, and created an equally surreal experience in the mouth when the spicy cold cinnamon and vanilla melted on the tongue to produce remaining bits of crispy sweet bacon. I will definitely be trekking up to the tram to try this again. 

WINE SIDEBAR BY GUEST BLOG STAR VINO CHICK 

Call This Short Rib a Cab!


As a wine and food junkie, I look forward to the Taste of Palm Springs each year and to the pairing possibilities it undoubtedly affords. As in years past, the wine sponsor was Jacob's Creek, Australia's largest wine brand. That being said, this behemoth of the industry still offers easy drinking wines that are of great value and high quality.


After sipping the Chardonnay, Riesling, Cabernet and Shiraz, I determined the tobacco and blueberry-inflected 2006 Reserve Cab to be the most food friendly wine of the night. My decision was strongly influenced after tasting the incredibly tender braised short ribs with onion straws and mushroom risotto from Mr. Parker's. The meat was a great match for the Cab's smooth tannins, and I encountered more of the same with the Riviera's roasted lamb loin (cooked sous vide), which brought out the wine's subtle fruit.
   
One of my favorite dishes of the night was..you guessed it...a delectable morsel of short rib perched atop carrot puree courtesy of Matchbox Pizza. The beef flavors were intense and joined well with the hints of tobacco in the Cab. A return visit to this restaurant and its own wine list is in short order.


Dessert was a tiny morsel of a velvety chocolate cherry cupcake from Sisters Cupcakes by Design, followed by a sip of the subtly-oaked red. Not the most traditional of pairings, but why stick with the tried and true when you can step out of the box and still be delicious? If I have learned one thing about this smorgasbord of a night, it is just that.


Special thanks to:
http://www.jacobscreek.com/
http://www.tasteofpalmsprings.com/

Hybrid Mediterranean Picnic

 

I have been involved with a supper club for the past few years of close friends and tribe members who are all foodies with creative minds. Every month or so, we get together, pick a theme and cook gourmet menu items surrounding that theme to cook. Then we get together at a revolving series of homes and enjoy good food and wine together. The parties have evolved through the course of time to adapt to our lives and have gone from very formalized settings to casual, down home atmospheres. Over the course of time, babies have started to appear all around us and today, our parties have come to include the occasional afternoon fete or picnic to accompany the presence and schedules of all these new little people who have cropped up. Our most recent party was a hybrid Mediterranean picnic, incorporating a menu that took the best of al fresco dining from both Mediterranean and American cultures and mixed it up.

Roasted Shrimp Salad with Couscous

Green Salad with Shaved Fennel, Red Onion and Orange Vinaigrette

Grilled and Marinated Chicken Breasts with Grilled Portobello Caps

Crudite and Potato Chips with Onion Herb Dip

Tabouleh and Pita Bread

Charred Corn and Tomato Salad

Deviled Eggs

Pickles

Marinated Olives and Feta

Grilled Sweet Pepper and Asparagus Platter

Lemon Bars

One of our club members Charlotte, who is one of those recently new mommies I speak of, came up with a quick and easy version of a cold corn and tomato salad that was the hit of the afternoon and used creativity (the use of Trader Joe pre-cooked charred corn kernels) and fresh ingredients for the mother on the go who still wants to provide healthy fare.

Cha's Charred Corn and Heirloom Tomato Salad

Serves a crowd!

Ingredients:

Salad:

6 ears of corn (If out of season or pressed for time, use frozen charred corn from TJs-what a discovery!)

1 lb. heirloom tomatoes

1-2 cups fresh herbs from your garden (oregano, basil, cilantro, parsley, sage and rosemary were used in this one)

Dressing:

3 tablespoons orange muscat champagne vinegar (TJ's again, and if not, use red wine vinegar)
6 tablespoons extra virgin olive oil
salt and pepper


Cook corn until charred on hot BBQ and scrape kernels into large bowl. Add chopped tomatoes. Emulsify all dressing ingredients and add to the tomato and corn, no more than 1 hour before serving. When ready to serve, mix in the herbs!

Fruit Salad Fantasia

For all of us who live in the desert, a place that already now in April is showing hints of summer, the refreshing summer salad is a mainstay. My favorite combination for the simple and quick meal during these times is to buy a fresh and ripe variety of fruit, pair it with a rich cheese and a nut, and drizzle honey over the entire thing. At the moment, pears are perfectly tender and sweet and there's nothing better with pear than a little blue cheese and walnuts.

The possibilities are endless though--here are some ideas to get the creative juices flowing:

Cheddar, apple, peanut and honey

Brie, dried cranberries and pecans

Gorgonzola, strawberries and pine nuts

Peaches, pepperjack and pignolas

You get the drift!

Don't forget to drizzle honey over everything!

Festival of Food and Wine During Fashion Week

Every year on El Paseo in Palm Desert, Palm Springs Life Magazine throws Fashion Week to introduce the community to new designers, new lines, and a barrage of after-parties with the cultural freaks. This year they introduced a new weekend full of food and wine events in conjunction with the week where famous valley restaurants and chefs appeared to showcase their signature fare as well as a bevy of local and non-local wineries who offered generous tastings throughout the day. Below is some unabashed promotion about some of the food highlights of the day and the talented people behind them!

The Riviera Resort's sticky, hot toffee cake was out of this world. Chewy, rich, sweet and carmelized gooey goodness. I usually don't eat in the Riviera's Restaurant because it is way to expensive for the kind of normal, basic food that is prepared but I spend lots of time in the Side Bar with the black and white checkered floor when out of town guests come for a quick drink and I will certainly be adding this exquisite concoction to my order list while enjoying martinis with friends in the after dinner hours.

My friend Hugh immediately pointed me in the direction of the Old Town Temecula Olive Oil Company who had a table set up with my favorite thing: skinny french bread loaves and a variety of olive oil/balsamic vinegar duos in small plastic cups. Upon dipping and tasting, I walked away enthralled most by the creative pairings of flavors this company produces like the citrus-infused olive oil with the vanilla and fig balsamic vinegar.

Tropicale Restaurant is already one of my favorite restaurants in Palm Springs just based on their filet mignon salad alone but I was extra delighted to see my second favorite menu item, the red velvet cake, given out to festival goers in a cute, sprinkle-topped cupcake form!

Peppers Thai, a Palm Springs-based restaurant, caught my eye with their fresh, tofu spring rolls which were undoubtedly the freshest and most flavorful I have had in the desert yet. Not sure I can jump off the track of loyalty towards Thai Smile and Le Basil (my ultimate favorite valley thai restaurants) but these rolls could be something I specifically quest after often.

Lobster and asparagus cream soup from Sullivan's was cold, satisfying and rich enough to sate in just a small amount. Paired with the restaurant's famous blue cheese wedge would be my choice for future meetings with this luscious soup.

Zin American Bistro's asparagus omelette bites and grilled citrus shrimp were my favorite pick of the day. Eggy and spiked with sharp parmesan, these bites made me want to have breakfast for dinner everyday!