Hinkle's Asian Artistry

Last night I was invited to the home of my friends Michael and Tatiana Hinkle for a meal and a tour of Michael's fantastic art studio. Michael's been on a serious health kick for a month to enhance his lean-dom and gain mucho muscle so he's been experimenting with healthy food recipes. A master cook, he's come up with some really delicious recipes to go along with his new regimen, so good in fact that it doesn't even feel like the taste buds are skimping with the lack of sugars and fats. Last night's meal was Asian-inspired and so good and fresh that I had to share it here. The Ahi appetizer was so simple, spicy and good that I will be recreating it often. The Chunky Veggie Lemongrass Soup takes a little more preparation but once the smells hit the nostrils over a supreme bowl of this amazing dish, it becomes evident that the labor of love is entirely worth it. 

AHI CHILE CARPACCIO

1lb Yellow Fin tuna (Ahi)
4 serrano peppers
3 stalks of celery
1 tbsp cilantro
1/2 tsp sesame oil
1 tbsp low sodium soy sauce
juice of one lemon
dash salt & pepper

Combine sesame oil, soy sauce, lemon juice, salt, and pepper.

Slice tuna into small bite size squares, slice peppers and celery into small pieces. Place small pieces of pepper and celery on each piece.  

Pour the oil, lemon, soy sauce mixture over the tuna pieces. Place small cilantro leaf on each piece. 

Refrigerate for 10-15 minutes....and serve.

apr. 5 servings.

CHUNKY VEGGY LEMONGRASS WITH CHICKEN

1 package CHICKEN breast (boneless, fat trimmed)
2 Jalapenos (remove seeds) - diced
2 cups Cauliflower – chopped to small pieces
2 cups Broccoli – chopped to small pieces
2 cup Napa Cabbage – chopped in to pieces
1 yellow or orange Bell Pepper – chopped to small pieces
3 cups Spinach
1 large Onion (any) - diced
1 sprig of Rosemary – diced
2 tbsp Cilantro – diced
2-3 lemons
1 Avocado (ripe)
1 tbsp dry seasonings (like Grillmates, or something with coarse pepper and salt etc.)
1 tsp chili powder
4 tbsp lemongrass paste (from supermarket)
½ tsp chili paste (same section as lemongrass) – serious heat adjust as needed.
1 tbsp olive oil
2 cups water
Salt & pepper
Olive Oil cooking spray (no calories, no nothing!)
-----------------
Preheat grill to medium – if using charcoal plan ahead to allow for the time.

Slice chicken into 4 oz pieces (apr. size of a deck of cards) into large bowl, sprinkle dry seasonings, some rosemary, chili powder, 1 lemon juice, 1 tbls of lemongrass paste, and combine together. Let sit for 10 -15 min while preparing the vegetables. Put on grill until charbroiled – apr. 8 minutes turning once. Remove from grill.  Shred or chop the chicken into small dice like sizes (I prefer the shredded, but they are hot from the grill!). Place in a bowl.

Coat a large deep pan with olive oil cooking spray. Heat to medium/high and put in the onions and jalapenos, olive oil and cook for 2 minutes until onions are transparent. Add lemongrass paste, chili paste, and fold into the onions.  Add the broccoli, cauliflower, bell pepper, cabbage, and 3-4 cups of water (*add three and see if you need the extra.) Sprinkle dry seasonings to taste, rosemary and a little bit of the cilantro. Cook 3 minutes, add the chicken and cover. Turn off stove and prepare to plate in bowls with lemon wedges and cilantro sprinkled on top.

Sometimes I add a little diced ripe avocado for another great texture and some good fat…
 

The Kids Are All Right!

On a recent trip to Santa Barbara to visit my sister, I was thoroughly surprised and delighted to see how well my niece (aged 6) and nephew (aged 5) were eating. Every time they went into the fridge for a snack, they would choose ripe plump berries, oatmeal bars, string cheese, edamame or other fortifying bites. Upon dining with them at an Italian restaurant they chose shrimp and salads. I was thrilled to see my sister teaching them about food in good ways, and introducing their young taste buds to healthy things. I was further delighted later on, while at a party full of children, to notice the kids all eating the miniature beef sliders piled with grilled onions and whole ears of barbecued corn, rather than the tubs of chips that sat largely untouched. One of the parents, my friend Justine, told us that she has taught her kids to yell "Disgusting!" every time they see the golden arches of McDonalds. After spending a good deal of time this past year keeping tabs on superstar Chef Jamie Oliver as he has tried to infiltrate the American school cafeteria system to introduce healthy foods into the daily regimens of loved ones, I realized that eating well starts in the home and then trickles out into society. Nothing will change in the school cafeterias until the premature audiences that stock the lunch lines in their pigtails and scuffed up knees come to demand a higher quality of food. Parents today should feel personally responsible for stocking their cupboards wisely, teaching their kids how to make simple snacks and meals out of nutritious ingredients instead of relying on the prepackaged microwaveable meals that reek of convenience and complacency. When kids are taught to love a colorful bevy of fresh fruits and finger vegetable snacks, they come to rely on that as their sense of sweetness rather than candy and a mouth does not mature craving toxic sugars and overloaded fats. It's time for us all to think about the next generation of foodies, and to inspire, motivate, and create a natural tendency towards health and sustainability in the minds of the young.

Grilled Pizza - Dog Days of Summer

My talented friend Karen Riley, Director of S.C.R.A.P. Gallery, the Museum for the Environment, has come up with a clever and scrumptious idea in desert summer outdoor dining. After months of grilling to escape having an indoor douse of oven heat in the above 100 degree temps we are accustomed to, she and her husband Mitch have taken to experimenting with the grill using other foods and recipes typically confined to baking. Her most successful attempt yet has been using the grill to make pizza. Turning the traditional pie into a fire smoked and crispy concoction is brilliance at its best. The possibilities are really endless but my favorite version of hers so far is this beautiful one topped with pesto as a base sauce, then layered with ground chicken, pine nuts, garlic and daubs of fresh mozarella!

Build-Your-Own-Burrito

The burrito is one of life's greatest pleasures. Because of this, I have decided to start a series at Unorthodox Foodie dedicated to this wrapped food phenomena! A multitude of possibilities abound in outer shell; think corn, flour, spinach, pesto, sun dried tomato, and an assortment of other wraps! The fillings are equally diverse, bringing in any meal be it breakfast, lunch or dinner. It is one of the simplest meals to make and is a wonderful solution with any leftovers.

Today, I will focus on an accidental and newly discovered breakfast delight that takes less than ten minutes to make.

Fire Roasted Veggie and Black Bean Breakfast Burritos - Serves Two

Ingredients:

Five eggs

Tablespoon Milk

Salt and Pepper

1/3 Bag of Trader Joe's Frozen Fire Roasted Vegetables

2 Tablespoons Trader Joe's Non-Fat Black Bean Dip

Two Small Corn Tortillas

Two Tablespoons Grated Sharp Cheddar Cheese

Directions:

Prepare the veggies according to directions on bag. Put in small bowl, cover to keep hot and set aside. Whisk together eggs, milk, salt and pepper for two minutes and then scramble over medium-high heat until done. Pour the veggies into the eggs and stir together loosely to combine. Toss with the grated cheddar cheese. Heat the tortillas directly on a high flame on the stove until they get hot and blacken around the edges. Spread a tablespoon of black bean dip on each hot tortilla and then divide the egg mixture up between the two. Roll and eat!

This savory breakfast will get you going on high speed in the morning!

Health Food Heaven at Natural Cafe

I am one of those people who actually love, ache for, and am addicted to the taste of health food cuisine. It started with Native Foods in the desert where I learned over a decade ago to go gaga for peanut sauce on brown rice and thick green veggies, the taste of nutty seared tempeh in things like burritos and curried bowls, and the satisfaction found in tahinis, hummus and Greek cheese whole wheat wraps. It's a taste I actually pine for: the slightly nutty, always grainy, sometimes sweet, choices in nutritious fare. Recently I discovered Natural Cafe in Goleta and Santa Barbara and have a new friend to go gaga over. 

My ritual goes like this. Arrive in Santa Barbara for business, get to my sister's house, throw my stuff in her guest room, and immediately leave for a trip down Hollister Street to that unassuming little corner cafe where my food lust currently resides. The place is tiny and cute. A refridgerated case even serves wine and beer. Periodicals about health and yoga and spiritual wealth abound on wooden cabinets while you wait for the food. Daily specials are abundant. The menu is rich with sandwiches, meat or veggie fare, salads, and specialties like Mexican enchiladas and yummy options in burgers. Every meal comes with crunchy chips and salsa. I have been three times in the past month and vow to try a different menu item each time I go there until the entire menu is exhausted.

My current faves. The teriyaki chicken sandwich which comes piled with a tangy, moist roasted chicken breast, melted cheese and abundant lettuce, tomato and sprouts on whole grain bread; and the equally tangy chicken ranchero quesadilla filled with spicy shredded chicken in a whole grain tortilla and served with a generous portion of sour cream and guacamole and a side salad with your choice of dressing - my fave being the tahini!

My taste buds are smarting just writing down the words!

Book Geeks and Big Chips

I have known my friend Gene since high school but it wasn't until we were both in our twenties and venturing into our careers as writers that we really started to bond over our mutual geeky passion for words. He's one of the only people I know who can sit with me for hours discussing literature and bizarre concepts like madness' proximity to genius. We also like to eat and our tastes tend to range towards the cuisines of the Middle East. My first ever authentic Greek meal was served to me by his teacher mother in their modest home strewn with papers, tomes, notes and writing utensils. We typically get together once a year for some kind of literary trek and this year it was to the Los Angeles Times Festival of Books at UCLA. After a wonderful day of pouring through book store racks and hearing Johnny Temple from Akashic Books enlighten us on the current state of affairs in publishing, we ventured to Westwood to Gene's favorite food pit stop Falafel King.

I am now a complete convert and find myself trying to think of reasons to drive to L.A. just to eat there. This is why. At the fast food style deli-esque counter, for $10, you order the platter that comes with three large falafels, salad or rice, warm pita bread, hearty amounts of hummus and two sides chosen from a bevy of sides like lentils, slaw or eggplant. Not only is the platter huge compared to the price but at Falafel King, you also get a smattering of their signature chips. Chips at a Falafel joint you ask? Yes, big crunchy batter fried hot chips that are not like American chips but are more like tempura battered chips in a bright orange color. You dip them in the tahini sauce and become instantly addicted. I never eat chips aside from these. Thank god there is not a Falafel King in the desert because those chips equal huge hips on someone like me. But knowing that they exist in a place I can visit once in a while is pure heaven.

Unfortunately, I found out two weeks ago, that you can buy a bag of the chips to go. Gene brought a bag back from a day trip and I devoured them whole.

Homestyle Outdoor Pizza Making with the Hubbards!

Last night I attended my brother in law's birthday party, hosted by the dynamic and dashing Hubbard couple who live in the Riviera section of Santa Barbara's most beautiful hillside area where every outdoor deck is located in front of the homes to maximize the view of the city and the sea below. The Hubbards, who own the beloved Italian Pottery Outlet on State Street, have a stand alone outdoor pizza oven on their deck, and invited us all over for a homestyle contemporary Italian feast. Tables were strewn with traditional red and white checkered paper tablecloths and the air above was strewn with festive red and white globes. All of the adults showed up armed with wine and food to accompany the centerpiece pizzas that were made in batches throughout the evening. Menage a Trois red wine from Trader's, Cuban cigars for the men,  and some upscale Patron, and we were good to go.

An amazing spread of prosciutto wrapped ham in a basket lined with salami and centered with various salty olives, a stilton and brie platter adorned with apples and walnuts, a black bean and cream cheese dip (made simply from Trader Joe's fat free black bean dip combined with a slab of cream cheese and microwaved and stirred till blended) and an insane hybrid avocado salad/guacamole dip set the stage for grazing while the pizzas cooked. 

 

 Rick Hubbard, who has mastered a light, thin crusted flaky dough for his outdoor pizzas, told me the secret to his pies was not only the light doughs, but also the use of quattro fromaggio in just a light smattering across the disks instead of the traditional "gummy" mozarella. He invited everyone to come and create their own pizza and the varieties that ensued were all tremendously delicious. Think pepperoni, cheese and kalamata olives, or a divine pesto, cashews and anchovies version. With four minutes in the super hot oven, the edges were perfect and crunchily blackened while the centers stayed virile enough to host the main ingredients. 

 

The true hit of the night was a pizza first spread with a rich fig jam as the foundation sauce, then sprinkled with the quattro fromaggio and then laid with thin slices of prosciutto. After cooking a hearty pile of fresh arugula was thrown across the top. This was my favorite, and one I will attempt to make on my own often. I even woke up this morning still craving the tang of the fig jam mixed with the creamy cheese and peppery arugula.

I would also be completely remiss if I didn't go back to the hybrid avocado salad/guacamole that was so good, I could simply eat it for breakfast, lunch and dinner for the rest of my life. Forget the chips, I could eat this with a spoon on its own. So creamy, sweet and delicious and healthy, I will be adding it to my palate's oeuvre often! Basically, you chop one red onion, a quarter of a red, green and yellow  bell pepper, one tomato, and a healthy portion of cilantro and throw it all in a bowl with frozen corn kernels and let sit a few hours. Then you add seven large diced avocados, the juice of four small limes, salt, pepper, and white wine vinegar to taste and mix it all together into a beautifully scented mash with chunks still evident. This is so good that today, not even 24 hours later, my sister is in the kitchen whipping up another batch for our dinner!

Summer Love's Summer of Love Feast

One of my favorite places to visit is the Hadley household in Pacific Beach where my lifelong friend and yoga momma Summer Love resides with her sustainable surfer and land planning husband Neil. I often spend weekends there in their cute beachside bungalow for some R&R and good eats. Summer is a master cook of the healthy variety and has inspired me to make good, wholesome food that tastes great on a regular basis.

The last time I visited, we had the most delectable meal inspired by the fresh bounty of BeWise veggies Summer had purchased that afternoon. Be Wise is a Ranch in the San Diego area that allows people to show up at various locations and purchase boxes of whatever fresh fare is currently available. Summer's box of the moment contained wild purple beets, crisp carrots and some citrus.

 

Roasted roots and a phenomenal summer salad ensued in the kitchen as I watched her handy craftsmanship over some glasses of chardonnay.

This was followed by my own private cooking class to learn how to make her heavenly stuffed organic chicken breasts.

The recipes below encompass the entire meal. Served with fine wine, beach air, and good friends with their eye on the tides patterns, made the meal everso more dear.

SUMMER LOVE'S SUMMER OF LOVE FEAST
Serves 4

Roasted Beets

Take two fresh purple skinned beets and chop into one inch cubes. Place on a metal sheet and drizzle with olive oil. Roast in a toaster over at 400 degrees for 30 minutes until caramelized.

Heavenly Stuffed Chicken Breasts

Take four chicken breasts and slit three fourths of the way into the breasts sideways. Combine two diced shallots, one small chopped white onion, half a cup of diced gouda cheese, two tablespoons of Trader Joe's roasted red pepper tampenade, a dollop of crushed garlic, and two tablespoons of parmesan cheese into a mixture and stuff each breast's middle with equal amounts. Place a toothpick in the chicken breasts to hold the mixture in and back at 425 degrees for 25 minutes.

Summer Salad

Combine desired amounts of raddichio lettuce, chopped red pepper, sunflower seeds, feta cheese crumbles, chopped avocado, sprouts and beet greens. Serve tossed with desired amounts of Summer of Love dressing.

Summer of Love Dressing

Crush one small onion, one big shallot, and a clove of garlic together. Mix with half cup of balsamic vinegar, a tablespoon of maple syrup, two tablespoons of tahini, a heavy dash of coriander, a dash of thyme and salt and pepper to taste.

Cafe Luck with The Hamilton Co.

On a recent visit to Santa Barbara to meet with my clients, real estate professionals Josiah and Justine of The Hamilton Co. we decided to take our brainstorming to dinner at Cafe Luck downtown. Upon stepping into the authentic French bistro owned by LUCKY Jeans entrepreneur and local Gene Montesano (whose Lucky's Steakhouse has been satisfyingly feeding Montecito residents for years), I immediately knew the food was going to be good by the clinking of glasses and smiles of the patrons all sitting amid the dual wood paneled rooms. A short wait for my friends at the small, elegant bar inspired me to order my favorite cocktail-the negroni, which was served perfectly chilled in a glass tumbler with an orange twist by a genial bartender. I enjoyed myself reviewing the wall covered in cocktail napkins creatively drawn upon by guests that were neatly framed and turned sideways like diamonds.

The menu was equally impressive: a wide variety of unadorned and simple dishes featuring fruits of the sea, appetizer offerings that included octopus and ricotta dumplings and an entree menu fit to please any carnivore from braised lamb to filet au poivre to duck confit.

We started with two dozen creamy kumamoto oysters and I followed that with a beet and goat cheese salad. Typically I wish there was more goat cheese when I order this but at Cafe Luck my salad arrived with generous dottings of goat cheese shaped like tiny pears in the same fashion the beets were, like little presents lining the dish.

My entree of bouillabaisse was the simplest presentation of the dish I have ever seen. A medium sized boat shaped bowl arrived with a minimal amount of tangy tomato sauce topped with a hearty seared white fish, buttery fat prawns, and sweet green mussels accentuated by the anise flavor of al dente fennel strips across the top.

The Hamiltons, who despite the fact that they eat out constantly still both maintain the most fabulous physiques, ordered similar dishes of sliced steak in rich burgundy sauce served with the surprising and delightful addition of a round bone filled with sizzling marrow and a small spoon for which to enjoy with the dish! That creative twist put a perfect exclamation point on a great evening for me as I sat and listened to tales of the area while watching everyone else in the restaurant looking equally content. Summertime gloom wear garb of jeans and sweaters accompanied the fashionably chic. Comfortable and warm and simple, I will definitely go there again to try that bone marrow.

El Kasbah Cafe Rocking the Desert Dining Doldrums

The cuisine of Morocco has always been in my top ten but I have been hard pressed to find the food in the desert until now. Recently, my friend Bonnie treated me to dinner at the new Kasbah Café in the Smoketree Plaza (next to Native Foods), a place that touts itself as serving French Moroccan fare. I was so excited to discover this simple, bistro style place where you can indoors or outdoors and laze away a few hours over the freshest fare. 

 Family run, the hostess greeted us with a generous portion of hummus and pita in a basket and a small bowl of pickled slaw. After reviewing the menu, we decided to enjoy some shared appetizers tapas style. Another plate of fresh hummus and pita arrived along with our choices. My favorite was the Zaalouk, a delicious cooked salad made with eggplant, tomatoes, garlic, olive oil and spices that arrived on a plate like a dip, ready to be spread upon pita or eaten straight from the spoon. Another dish made with al dente julienned carrots and zucchini, was served room temperature and alive with a pungent spike of turmeric sauce.  We spent an hour lolling away our time with little bites, savoring the many mixed flavors.

Traditional entrees are offered like spicy lamb dishes, chicken adorned with hot yellow rubs, and others that are equally good, and I will definitely be spending many long hours here enjoying the family style sharing of authentic dishes.

I highly recommend that everyone try the Medieval Orange dessert. Not something I would ordinarily choose because my passions tend to run towards the dark chocolate for my sweets, I was thoroughly mystified by the concoction and my dinner mate (who’s taken advantage of the restaurant’s relative newness many times already) insisted that I try it. Glad I did. The “orange” was a round pile of what looked like a deepened rust-colored gelato. Upon asking, the proprietress told me that a whole blood orange is boiled in a pot with bay leaf and other Moroccan spices and then completely ground up, rind and all, into this lovely textural pulp that is formed into a ball and served cold. With a tangy caramel sauce on top and served next to a dollop of fresh vanilla bean ice cream, this was a sensory delight that I will order time and again throughout the long hot summer.

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.