tag:blogger.com,1999:blog-14904264068802902922024-03-12T19:04:19.130-07:00Ventura Food HappeningsThe place to go for all things eating and drinking in Ventura County.Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-1490426406880290292.post-91557980349203007442012-04-18T16:22:00.003-07:002012-04-20T20:03:54.627-07:00Creme de Menthe Brownies<div>
This is another recipe from my old high school cookbook, <i>Cook and Love it More</i>, and a shout out to Miss Chenault, the chorus director who was known for these delicious treats. Since singing was never my forte, relegating me to the second string recorder class, I was never in her chorus and never privy to these treats...but they are legend around Lovett. And now that I can make them myself, I will no longer be deprived! (Picture soon to follow)</div>
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<b>Creme de Menthe Brownies</b></div>
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<ul>
<li><span style="font-size: 100%;">1 cup sugar</span></li>
<li><span style="font-size: 100%;">1/2 cup butter</span></li>
<li><span style="font-size: 100%;">4 eggs, beaten</span></li>
<li><span style="font-size: 100%;">1 cup flour</span></li>
<li><span style="font-size: 100%;">1/2 tsp salt</span></li>
<li><span style="font-size: 100%;">1 - 16oz. can chocolate syrup</span></li>
<li><span style="font-size: 100%;">1 tsp vanilla</span></li>
</ul>
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<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-size: 100%;">Preheat oven to 350 degrees. Cream butter and sugar, add eggs and remaining ingredients. Blend well and pour into 13x9 pan. Bake for 20-25 minutes.</span></div>
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Meanwhile, make the mint layer by mixing together the following:</div>
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<ul>
<li><span style="font-size: 100%;">2 cups confectioners sugar</span></li>
<li><span style="font-size: 100%;">1/2 cup butter</span></li>
<li><span style="font-size: 100%;">1/4 cup or 2 TBL creme de menthe (I've used Peppermint Schnapps)</span></li>
</ul>
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Spread over cooled brownies. For glaze, melt together 1 cup chocolate chips and 1 stick butter. Spread over mint layer. Chill and cut into squares.</div>
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<br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-11193543649289291372012-03-26T19:45:00.004-07:002012-03-26T20:09:29.925-07:00Hauntingly good...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0ICYXNQzbegEsw-NbbOz9lc6SckvDOaYbaeLx7pH7JN8Fu_dEu2HjOIF31lqqZBaictqU-htO19J61NkNCs87UYRkwYFFc9YIHq2rhnZJVSh5ly3CW7ZGkE2UIn4fDy2noMoCZ-oGb8/s1600/pb+bars.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0ICYXNQzbegEsw-NbbOz9lc6SckvDOaYbaeLx7pH7JN8Fu_dEu2HjOIF31lqqZBaictqU-htO19J61NkNCs87UYRkwYFFc9YIHq2rhnZJVSh5ly3CW7ZGkE2UIn4fDy2noMoCZ-oGb8/s320/pb+bars.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5724402983944950898" /></a><br /><span style="font-weight: normal; "><span style="font-size: 100%;"></span></span><span style="font-weight: normal; "><span>Has a recipe ever haunted you? In a good way, that is. I fell in love with these peanut butter bars back in my grad school days. They sat, individually and very humbly wrapped in plastic wrap, right next to the register at my favorite bagel shop. Whenever I stopped in for my regular pizza bagel with broccoli, one of these always finished my meal. I never even knew what they were called, and it wasn't until I had graduated and moved away that I found myself longing for the recipe. The texture of these peanut butter bars, dense yet smooth, and the dance of peanut butter and chocolate flavors stuck with me for years.</span></span><div style="font-weight: normal; "><span><span><br />And one day, about 10 years later, I was flipping through one of my favorite cookbooks, and stumbled upon this recipe. A quick look at all the ingredients and I just knew, this had to be it. It is the combination of powdered sugar and graham cracker crumbs that give these bars that unforgettable texture. They are easy to make, don't need to be baked, and only require a spoon and a pair of clean hands for pressing the peanut mixture into the pan. If you've ever had buckeyes, these are similar in texture and taste, minus all the hard work of rolling the balls and hand dipping them in chocolate.</span></span></div><div style="font-weight: normal; "><span><span><br />(Courtesy of Cook and Love it More, compiled by all of the parents at Lovett, the school I attended in Atlanta from kindergarten through high school).</span></span></div><div><br /><b>Peanut Butter Chocolate Squares</b></div><div style="font-weight: normal; "><span><span>1 box confectioners sugar</span></span></div><div style="font-weight: normal; "><span><span>1- 1/2 cups peanut butter, smooth or crunchy</span></span></div><div style="font-weight: normal; "><span><span>1- 1/2 cups graham cracker crumbs</span></span></div><div style="font-weight: normal; "><span><span>1- 1/2 sticks margarine, melted</span></span></div><div style="font-weight: normal; "><span><span>1 twelve ounce package chocolate chips</span></span></div><div style="font-weight: normal; "><span><span>1/2 stick margarine</span></span></div><div style="font-weight: normal; "><span><span><br />Mix first four ingredients well and press into bottom of a 13x9 inch pan. Press mixture down firmly. Melt chocolate and 1/2 stick margarine together in saucepan, and pour over the firmly packed crust. Set aside until completely cool and then cut into squares.</span></span><div><span><span style="font-size: 100%;"></span></span></div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-63951678464083665002012-02-07T08:30:00.000-08:002012-02-07T08:30:02.644-08:00In defense of Paula Deen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO8_2pZTYjpnxMeo5jcOg9WT3E3E8VLacVj67s-jKuShrr7Nno53Q28jq4yyjTYc-gLrz-MlUrnfS5y9wz-3Eg0mweGesn7teNs7k3QCwe17B__C6A_fEhCtJZl16cu8R0E6D5RcN3nk/s1600/baconbreadsticks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO8_2pZTYjpnxMeo5jcOg9WT3E3E8VLacVj67s-jKuShrr7Nno53Q28jq4yyjTYc-gLrz-MlUrnfS5y9wz-3Eg0mweGesn7teNs7k3QCwe17B__C6A_fEhCtJZl16cu8R0E6D5RcN3nk/s320/baconbreadsticks.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5705875397312923138" /></a>Poor Paula Deen. That's what I thought when I first heard about the <a href="http://www.huffingtonpost.com/2012/01/18/paula-deen-diabetes_n_1212614.html">scandal</a> around her revelation that she has diabetes. I watch her show religiously, turn to her cookbooks often, and have a special place in my heart for her delicious accent and chubby cheeks. Maybe its because I hail from Georgia myself and her Southern drawl makes me feel like I'm home again. Maybe its because I know to make her recipes in moderation, and I know to balance them out with healthy foods and a fair amount of exercise. Or maybe its because all of her recipes taste so damn good! Not a single one of her recipes has ever failed me and she's made me look like a rockstar in the kitchen numerous times, and for that I'm forever grateful.<div><br /></div><div>Sure, as a public figure, she probably should have disclosed her condition earlier. Sure, she should probably talk a little more about moderation and throw in some healthier recipes as well. Sure, making money from some pharmaceutical company after all this, that's not so cool either.</div><div><br /></div><div>But, the Super Bowl was this week - a day of cold beer and good old American indulgence. So, in her honor, I made Paula's <a href="http://www.foodnetwork.com/recipes/paula-deen/bacon-wrapped-bread-sticks-recipe2/index.html">Bacon Wrapped Breadsticks.</a> I couldn't find the thick sesame breadsticks her recipe calls for, so I wrapped the bacon around a bundle of skinny ones and then ended up cutting them in half after they cooled, making them almost like little savory bacon lollipops. They were as divine as I could have imagined. Thanks, Paula, for another killer recipe. Now, I'm off to the gym!</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-68931431881982586532012-02-06T13:00:00.000-08:002012-02-06T13:00:02.104-08:00The anti food blogger...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74P9lNggE7hozGFYcIOEOJJxJHLNB5W8cm8RS6HjfkXf1UnAcX3ifUArslE8EcJDeS8rCGSXXG85X_oKX5a8dzlkwTWru6bu8Om-FW6rdN1xInVfX6L13xn65KwNqKI7OINSBpMn6Ilo/s1600/tuttischocolatecake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74P9lNggE7hozGFYcIOEOJJxJHLNB5W8cm8RS6HjfkXf1UnAcX3ifUArslE8EcJDeS8rCGSXXG85X_oKX5a8dzlkwTWru6bu8Om-FW6rdN1xInVfX6L13xn65KwNqKI7OINSBpMn6Ilo/s320/tuttischocolatecake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5705867693611448866" /></a><div>In this age of smart phones, we've all probably done it at some point. Taken a photo of our food, that is. I'm guilty of it, aren't<span><span></span></span> you?</div><div><br /></div><div>Sure, when I'm writing a <a href="http://www.vcreporter.com/cms/story/author/allison_costa/231/">restaurant review</a>, I often need to sneak a photo or two of my food. Yet other times, when I'm eating out purely for pleasure's sake, I find myself not wanting to photograph my food. See, I don't want to be like those other food bloggers that snap snots of everything they eat. I mean, I can't help but wonder... if I'm so busy trying to photograph my food, am I really enjoying it to the fullest? If I'm busy playing with my phone, can I really be appreciating my company? If I'm so consumed with where I'm going to post the photo of my dinner, and how to present myself in that post, doesn't that take away from the whole experience of going out?</div><div><br /></div><div>So, here are a few of the things I didn't photograph this week: the delicious blackberry cobbler I made (doing it just the way my mother used to), the perfectly simple, juicy cheeseburger I ate at Mel's Drive In in LA last weekend, and the loaf of apple bread I made with my son on Saturday.</div><div><br /></div><div>So, last night, when we went to dinner at <a href="http://www.tuttisoffmain.net/">Tutti's Off Main</a>, I found myself resisting the urge to photograph my food. This was our first real date since the baby was born, so why would I waste even a second of it trying to document it. So, I didn't photograph the delicious tastes of an unusual Merlot the bartender offered us at the bar. I didn't photograph the doughy focaccia fresh out of the brick oven, or the broccoli soup smooth with the flavor of olive oil. I didn't photograph the mussels and clams in a garlic white wine sauce, or the quail stuffed with figs and prosciutto. I didn't take a picture of the pinot noir we enjoyed, or the potato torta on puff pastry. But when Chef Susan (I know her from my<a href="http://www.venturafoodtours.com/"> food tours</a>) sent us a special dessert from the kitchen...it was too pretty and I couldn't resist snapping a quick photo. Isn't it a looker?</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com4tag:blogger.com,1999:blog-1490426406880290292.post-22513725125058834502012-02-05T19:42:00.001-08:002012-02-05T19:54:28.030-08:00No excuses...If you could see me now, you'd see my head bent down in shame. I just looked at the date of my last blog posting...August 31st! That's five whole months of non-posts, perhaps a huge shot in the foot, the ultimate lame-0 move in the world of blogging (if you care about any of that). Since the purpose of having a blog is to actually blog, I really have no excuse. Sure, I started my own <a href="http://www.venturafoodtours.com/">business</a>, had a new baby, managed to somehow be awake and present for both Thanksgiving and Christmas, and get my kids out the door to school on time (lunchboxes packed, hair brushed, teeth brushed, and clothes on right side out - most days) thank you very much.<div><br /></div><div>It was my editor at the <a href="http://www.vcreporter.com/cms/index/">VC Reporter</a> who pointed it out to me - why should they post a link to my blog if its really more of a non-blog, a sleeper, an antique blog with a thick coat of dust accumulating on it? There really isn't anything more annoying than going to someone's blog, only to find that they haven't posted in ages. I don't want to be that blogger.</div><div><br /></div><div>Sure, I thought about letting it go. Blogging doesn't pay and it's just one more thing on my never ending to-do list, right? But the more I thought about it, I realized I don't want it to wither away. And as the idea rolled around in my head this weekend, a few blog posts started to come together in my mind...and as they did, I felt energized. I felt that creative spirit coming back. So here I am, emerging from my sleep-deprived haze, ready to write, post and re-enter the world of blogging and local food happenings again...</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-81081015410388892972011-08-31T17:00:00.000-07:002011-09-01T19:41:51.112-07:00Chinese Comfort Food in Oxnard<div style="text-align: center;">
<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHplFja3tIJ-7X4C2I_TAfhY9hHH4Lrf4TnX71BNxlFNkisHpyEOTIxTGUG49oLhLhz32rJ3yzgLP2qb-ovrzpZl8DTil7K6eomC1xzvpcXaBQXunPp5mT_bKOajzCDVNnstLSdxbmgxs/s320/P8100007.JPG" /></div><div>
<br /></div><div>A few weeks back, I had the opportunity to <a href="http://www.vcreporter.com/cms/story/detail/chinese_comfort_food_since_1929/9132/">review</a> the <a href="http://www.yelp.com/biz/golden-chicken-inn-oxnard">Golden Chicken Inn</a> in Oxnard for the <a href="http://www.vcreporter.com/cms/story/detail/chinese_comfort_food_since_1929/9132/">VC Reporter</a><a href="http://www.vcreporter.com/cms/story/detail/chinese_comfort_food_since_1929/9132/">.</a> And what I found was that stepping into this restaurant, which has been around since 1929, is like stepping into another era.</div><div><div style="text-align: center;"><span class="Apple-style-span"><u>
<br /></u></span></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jFDXvABWCJiWRlUSUxJ0Fp6PY_-NhjEgQ7tCDiwDH0ay3DJoYcT7Johmkg-D5tAdZYv42ajE2FEz4wCRCIK6VqMk9BSTEK1iLKs-z2BU9_sGxZ3SnqRneF6zmqeb6g9HTc-ZQ6-OGns/s1600/P8100015.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jFDXvABWCJiWRlUSUxJ0Fp6PY_-NhjEgQ7tCDiwDH0ay3DJoYcT7Johmkg-D5tAdZYv42ajE2FEz4wCRCIK6VqMk9BSTEK1iLKs-z2BU9_sGxZ3SnqRneF6zmqeb6g9HTc-ZQ6-OGns/s320/P8100015.JPG" alt="" id="BLOGGER_PHOTO_ID_5641840933957558674" border="0" /></a></div><div><div style="text-align: left;">As you see here, this is a no frills kind of place...no white tablecloths or chandeliers, but instead, laminate tables and wood paneling galore. </div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmMMBHZPKumkG6K9i9KhV3GjqUyDrP3iOdK50MhMi-uxUWj2qhoVD7HLZlvnaTo5DiQeufE5mnB4Jy0x5Wf9FIAfS2fkADylq-WpNIyqYzd4QUauXhNhfFqr4Tz5MqUC0_oKw62qZp48/s320/P8100016.JPG" /></div><div>
<br /></div>Behind the paneled walls in this photo are some of the 'private' dining nooks...unlike anything I've ever seen in a local restaurant.</div><div>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWSffa_aDpXcymd2aXrwGvgcp6YmeO_qMvbnX-_DMicOaAC4onxVHDdyIbjskvTEQ58v0gWnqRoaiBAdeX3ASISOUWGS62zizUSvzr_2KdbE7Iva1auCSmxpKHf0Q-fyYXrdj_cpsH_Q/s1600/P8100012.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWSffa_aDpXcymd2aXrwGvgcp6YmeO_qMvbnX-_DMicOaAC4onxVHDdyIbjskvTEQ58v0gWnqRoaiBAdeX3ASISOUWGS62zizUSvzr_2KdbE7Iva1auCSmxpKHf0Q-fyYXrdj_cpsH_Q/s320/P8100012.JPG" alt="" id="BLOGGER_PHOTO_ID_5641840931363280882" border="0" /></a>The register is stationed inside this unusual cage, but there's nothing menacing about it. The staff and servers at the <a href="http://www.yelp.com/biz/golden-chicken-inn-oxnard">Golden Chicken Inn</a> are beyond smiley and friendly.</div><div>
<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBMKsdEQjaninvGc2WgZHNa6oE2LkSIdBC78H6cNyc5xjKb_MxQgqFdNm0jKIqeZDSrDePT9Sd25CmcVLRggtAw8ZR0xD8xtBo10w7WhBt3afdhLt0nDnSJ7MdIAGFG3IfGYCRvzLuik/s1600/P8100011.JPG"><img style="text-align: left; display: block; margin: 0px auto 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBMKsdEQjaninvGc2WgZHNa6oE2LkSIdBC78H6cNyc5xjKb_MxQgqFdNm0jKIqeZDSrDePT9Sd25CmcVLRggtAw8ZR0xD8xtBo10w7WhBt3afdhLt0nDnSJ7MdIAGFG3IfGYCRvzLuik/s320/P8100011.JPG" alt="" id="BLOGGER_PHOTO_ID_5641840928115694674" border="0" /></a>This was our favorite dish of the evening - the kung pao chicken, filled with peanuts, scallions, chile peppers, and crunchy water chestnuts. The only downside? We liked it so much, there wasn't any to take home with our leftovers.</div><div>
<br /></div><div><a href="http://www.yelp.com/biz/golden-chicken-inn-oxnard">The Golden Chicken Inn</a> is located at 701 S. Oxnard Boulevard in Oxnard. Phone: (805) 483-9122. Note: they are closed on Mondays and Tuesdays.</div><div>
<br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com1tag:blogger.com,1999:blog-1490426406880290292.post-2713856465390428432011-07-15T07:07:00.000-07:002011-07-15T07:31:37.855-07:00Best thing I ate this week: Mango Salsa<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKgZnCHvlJEDzPBipZaYIH4ZAT7fuBqHizcBQ4OssEQ4i3zwR0f6gagn4c_olDAKzrM-BBjp-T1S-mcOgQHDVMughoClQKPTpnFx8qqKmebg8U-ZrOoR8hkVn05meCyOenOXKv4PZuAM/s1600/P7140006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKgZnCHvlJEDzPBipZaYIH4ZAT7fuBqHizcBQ4OssEQ4i3zwR0f6gagn4c_olDAKzrM-BBjp-T1S-mcOgQHDVMughoClQKPTpnFx8qqKmebg8U-ZrOoR8hkVn05meCyOenOXKv4PZuAM/s320/P7140006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629581382930753410" /></a></div><div style="text-align: left;">This was a first for me. Judging a contest that is. The venue: <a href="http://www.oxnardsalsafestival.com/">The Oxnard Salsa Festival</a>. Our challenge: sample a gazillion salsas created by local chefs and discern a winner. We were charged with rating them by appearance, texture, consistency, flavor, seasoning, and heat level. It seemed like a pretty easy task - you know, eat chips and salsa and pick what I like, things I'm really good at. And then we got started.</div><div><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A7juIwqZhLvRWRA7_HqMjd7NOn9rBPWoPiKIHp0XTz4bSdXu3JlovJxTa-fJR7E8J0SNcHYgSG18r33vMk_zTBYygL32XuqtDUMaeZ2SDiXV8F_YEnoU-RueFfTAn39nlhD0vx7yTpk/s320/P7140036.JPG" /></div><div><br /></div><div>After tasting a few of the salsas I had that same panic I have sometimes when wine tasting (yes, I know, I shouldn't be taking my wine tasting so seriously that any level of panic is involved). "How will I keep them straight?!" "I like this one, but do I like it better than the one I tasted three salsas ago?"</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPyWr71kvCPzstDMdZASvOBX8ZFlzc0S3DpePtxJZLCFZrKbBiYKg_CxKDjGEJl9Xul1p-2ZsVwZ-9dVMbPSv-THHhYJrWmKvanDcSqVFyjrB6kB9Y6L7vIheMsa7fQpRIyLKx5CdSh8/s320/P7140022.JPG" /></div><div><br /></div><div>Luckily, sitting at my table, was a man named Vince. Boisterous, friendly, and clearly an aficionado of judging at the salsa festival, he took charge, metaphorically holding our hands and giving us some wise words of wisdom. He reassured us we'd know a favorite when we saw it, "A good salsa is so good that you'd want to sit down with a basket of chips and eat the whole bowl," he said.</div><div><br /></div><div>As we sampled, some were too spicy, some were too sweet, some had an off-putting look, and others a not so awesome texture. And then I met the mango salsa, some of the prettiest salsa I've ever seen: full of sunshiney chunks of mango with flecks of red and green pepper. It was sweet, yet had a subtle kick on the backside (that was the habanero talking), reminding you it was salsa and not a fruit salad. I loved it so much that after scoring all our salsas I had to move it to the other side of the table so I wouldn't eat the whole bowl. This was my winner, my favorite, and definitely the best thing I ate this week. </div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3yRVe60wjTBVjFXmwFjJqorqb0U_9EYail9_XUc2yuAVvXjC7VICW1ENhwFN59nU4EM2mqSjiocOhMAPKLYn_gm8j1jvAf1WWF5OYKQLL4VC7Dg9ZBIne_PyFrCKiwT1ofKWFvMgQKM/s320/P7140018.JPG" /></div><div><br /></div><div>Turns out, this habanero mango salsa is the baby of one of my favorite Oxnard chefs, Martin Ledesma, of <a href="http://www.sugarbeetsrestaurant.com/">Sugar Beets Restaurant</a> and it went on to win Best Fruit Salsa and tied with <a href="http://www.caboseafoodgrill.com/">Cabo Seafood Grill and Cantina's</a> salsa for Judge's Choice. <a href="http://www.oxnardsalsafestival.com/">The Oxnard Salsa Festival</a> takes place the weekend of July 30th....be sure to stop by and check out the salsa tasting tents and try the mango salsa for yourself. Be prepared, you may want to pull up a chair and eat the whole bowl.</div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com2tag:blogger.com,1999:blog-1490426406880290292.post-37653893658694014222011-06-20T11:35:00.001-07:002011-06-20T20:49:24.918-07:00Food tasting tours coming soon...As many of you know by now, I'm busy working on my newest food-centric endeavor, <a href="http://www.venturafoodtours.com/">Ventura Food Tours</a>. I love writing about food, talking about food, thinking about food, and of course, eating food. And since I haven't been able to make a full-time career out of food writing (wouldn't that be a dream?) for a while now I've been trying to find yet another way to share this passion for food with others. Alas, the idea for <a href="http://www.venturafoodtours.com/">Ventura Food Tours</a> was born, and here I am, on the cusp of launching a new business. <div><br /></div><div>Though I'm starting with a walking tour in downtown Ventura, I'm hoping to create other walking tours in areas around Ventura County (Camarillo, Ojai, Oxnard, etc.), and also plan on creating custom food tours for groups looking to do something a little different or those who want to cover more territory than we can do on foot.</div><div><br /></div><div>As part of the process of starting up such a business, I've spoken to others in the food tour industry: <a href="http://www.sixtaste.com/">Six Taste</a>, <a href="http://www.tourificescapes.com/">Tourific Escapes</a>, <a href="http://www.meltingpottours.com/">Melting Pot Food Tours</a>, and <a href="http://www.denvergourmettours.com/">Denver Gourmet</a>. Everyone has been very helpful and supportive, offering me priceless advice and loads of encouragement. Who knew strangers could be so kind! Last weekend I went down to Pasadena for the <a href="http://www.meltingpottours.com/melting-pot-tours/old-pasadena-tour">Old Pasadena Walking Food Tour.</a> And, wow, what a tour it was!</div><div><br /></div><div>In the period of 3 1/2 hours we stopped in at ten different places, learned a lot, ate, ate and ate some more. A cantaloupe agua fresca, a thick syrupy balsamic vinegar, and the dark chocolate truffle I experienced are still imprinted on my tastebuds. Here are a few of the other highlights in pictures:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFIdi7Bm2DvENZ7UJNIHZ3GYvKFY-4ic0fpstmpOmr-f3vSVB3Y3McmtlZXbPFnu19KRMSuc_Lw0eyALWTXCJH5frdJG6l0BBZn1nvRz3oC0_G9yZ5moHucYARM6qYkNJfF9YC3aAuWw/s1600/P6120055.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFIdi7Bm2DvENZ7UJNIHZ3GYvKFY-4ic0fpstmpOmr-f3vSVB3Y3McmtlZXbPFnu19KRMSuc_Lw0eyALWTXCJH5frdJG6l0BBZn1nvRz3oC0_G9yZ5moHucYARM6qYkNJfF9YC3aAuWw/s320/P6120055.JPG" alt="" id="BLOGGER_PHOTO_ID_5620396970029405826" border="0" /></a>The falafel at <a href="http://www.yelp.com/biz/father-natures-lavash-wraps-pasadena">Father Nature</a>...definitely the best falafel I've ever had - light, crispy, and crunchy.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE1kP8-mdmvZ2OPaUioPEfHvqVfnr76mtGxyQEiGkEZwwstZC-KMFh1u244n8qNKMPVhqq4vtwv_6LjZJXg9kMxTNrS0_wPq_rhlDe4Xn4wiMk59vAqLYogCgEWKWGcKQOiocLwdTnII/s1600/P6120067.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE1kP8-mdmvZ2OPaUioPEfHvqVfnr76mtGxyQEiGkEZwwstZC-KMFh1u244n8qNKMPVhqq4vtwv_6LjZJXg9kMxTNrS0_wPq_rhlDe4Xn4wiMk59vAqLYogCgEWKWGcKQOiocLwdTnII/s320/P6120067.JPG" alt="" id="BLOGGER_PHOTO_ID_5620396978166683474" border="0" /></a><br />The olive oils and vinegars we sampled at <a href="http://www.beyondtheolive.com/">Beyond the Olive</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg6eZVsHNyAkgf5f8ueZ-PbDvdRmBMLlotoDF2X1X0-PiPmluBWbIes6em3FZ6mfVXKeKkqGDmJzlSTH5iwpD8ELF8hYPR5KQ5JrkB0dgvCogYd8b1aD3UKGrNKqsKt2WNP8AA9a2xgw/s1600/P6120071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg6eZVsHNyAkgf5f8ueZ-PbDvdRmBMLlotoDF2X1X0-PiPmluBWbIes6em3FZ6mfVXKeKkqGDmJzlSTH5iwpD8ELF8hYPR5KQ5JrkB0dgvCogYd8b1aD3UKGrNKqsKt2WNP8AA9a2xgw/s320/P6120071.JPG" alt="" id="BLOGGER_PHOTO_ID_5620396984000469234" border="0" /></a>The South American fare at <a href="http://www.chozamama.com/">Choza Mama</a>. My favorite was the lamb in cilantro sauce (top left).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj47g-EiO8_kxdMQ0A1AVy-QaZV-d2PwOe1E8kaIAFU1Wps6Dqnvo8JlSED2wbuONprv4t3s3PlGf6em-RV37YUd9F7xzTbsMrAQwiTsVzX8-dErPLhc2rewMlHdzqtx3WHpb90aC4PzI/s1600/P6120077.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj47g-EiO8_kxdMQ0A1AVy-QaZV-d2PwOe1E8kaIAFU1Wps6Dqnvo8JlSED2wbuONprv4t3s3PlGf6em-RV37YUd9F7xzTbsMrAQwiTsVzX8-dErPLhc2rewMlHdzqtx3WHpb90aC4PzI/s320/P6120077.JPG" alt="" id="BLOGGER_PHOTO_ID_5620396990063797090" border="0" /></a>The blossoming tea at <a href="http://www.birdpick.com/">Bird Pick Tea and Herb</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqL64xZqOj_qbPBl7sDtZdgzlbS-IcEoOO61nUBmbEIaoA4DICNuCwYzMP9w4CyU-9PCZ32wcdPiFYJghuppPK4dgkVyTjnGz2HkHxJXhIqXSZ0W-Y6BRndET_dRtmC73FOb6o07s9x54/s1600/P6120085.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqL64xZqOj_qbPBl7sDtZdgzlbS-IcEoOO61nUBmbEIaoA4DICNuCwYzMP9w4CyU-9PCZ32wcdPiFYJghuppPK4dgkVyTjnGz2HkHxJXhIqXSZ0W-Y6BRndET_dRtmC73FOb6o07s9x54/s320/P6120085.JPG" alt="" id="BLOGGER_PHOTO_ID_5620396991504729570" border="0" /></a>And last but not least, the chocolate gelato and orange sorbet at <a href="http://www.tuttigelati.com/">Tutti Gelati</a>.<br /><br />It won't be long, and we'll have some of our very own tasting tours, right here in Ventura County. If you want to stay in the loop and be notified when the tours launch, follow <a href="http://www.facebook.com/pages/Ventura-Food-Tours/218423531520633">Ventura Food Tours on Facebook</a> or visit the <a href="http://www.venturafoodtours.com/">website</a> to sign up for our newsletter. Happy eating!<br /><br /></div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com2tag:blogger.com,1999:blog-1490426406880290292.post-46757921784704332052011-05-15T08:36:00.000-07:002011-05-15T11:41:51.947-07:00Best thing I ate this week: A Taste of HollywoodSometimes when I have a lot of writing to do (which means a lot of eating), I like to say that I am eating my way through Ventura County. Well, yesterday I expanded my horizons and attempted to eat my way through a small part of Los Angeles County, by way of one of the delicious food tours run by <a href="http://www.tourificescapes.com/">Tourific Escapes</a>. And sure enough, it was the most fun I've had in a really long time - a perfect adventure for someone likes me who likes to experience a city, a culture, a neighborhood through its food.<br /><br />The four hour Hollywood Sights and Bites tour was the perfect blend of Hollywood history, sight-seeing, and eating...and jammed full of decadent treats and tastes, so many that I don't even have the space to cover them all here. Alas, with the help of Flickr, here's a slide-show to give you an overview:<br /><br /><div style="text-align: center;"><object height="300" width="400"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2F62854577%40N02%2Fsets%2F72157626725762646%2Fshow%2F&page_show_back_url=%2Fphotos%2F62854577%40N02%2Fsets%2F72157626725762646%2F&set_id=72157626725762646&jump_to="> <param name="movie" value="http://www.flickr.com/apps/slideshow/show.swf?v=71649"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=71649" allowfullscreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2F62854577%40N02%2Fsets%2F72157626725762646%2Fshow%2F&page_show_back_url=%2Fphotos%2F62854577%40N02%2Fsets%2F72157626725762646%2F&set_id=72157626725762646&jump_to=" height="300" width="400"></embed></object><br /></div><br />When asked about my personal favorites of the day, I'd have to say the Kaya Toast at Susan Feniger's <a href="http://www.eatatstreet.com/flash.html">Street</a> stands out the most. Picture a buttery grilled cheese sandwich, but instead of being filled with cheese, this one is filled with coconut jam. It comes with a dish filled with soy sauce, arugula, and a fried egg. Our guide suggested cutting the egg and breaking the egg yolk, and as it mixed with the soy sauce we spooned pieces of egg, arugula, and sauce into our little sandwich squares.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/62854577@N02/5720069135/" title="P5140089 by Ventura Food Happenings, on Flickr"><img src="http://farm4.static.flickr.com/3519/5720069135_e11f5ddcff.jpg" alt="P5140089" height="375" width="500" /></a><br /></div><br />The end result: a salty, sweet, buttery crunchy sandwich infused with the rich egg yolk, salty soy, and peppery arugula. The play of textures and flavors was so much fun I could hardly stand it. We were told that this is the last dish Susan Feniger made on <a href="http://www.bravotv.com/top-chef">Top Chef</a> (unfortunately it precipitated her leaving the show), but now it has become the top seller at her street food inspired restaurant. Definitely a winner in my mind and probably one of the best things I've eaten this year.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/62854577@N02/5720070639/" title="P5140090 by Ventura Food Happenings, on Flickr"><img src="http://farm4.static.flickr.com/3591/5720070639_ab21ae4b17.jpg" alt="P5140090" height="375" width="500" /></a><br /></div><br /><div style="text-align: left;">Another favorite stop of the day was <a href="http://www.mashtimalone.com/">Mashti Malone's</a> off of Sunset Boulevard. Where <a href="http://www.eatatstreet.com/flash.html">Street</a> is high end with a little bit of glitz and polish, Mashti Malone's has the feel of your favorite hole in the wall spot to grab a treat. The owners hail from Iran, where they get their inspiration for exotic flavors like ginger rosewater, saffron, green tea, and coconut pineapple ice cream. They also offer more traditional flavors like a decadent peanut butter cup and cookies n' cream if that's what you're in the mood for. We sampled flavor after flavor and then selected a cup of our favorite. It was a tough decision, but I went for the lavender ice cream. I mean, really, how often do you get to eat a cup of lavender ice cream? Sweet and purple, with each bite I was transported to my garden. It felt as if I was eating flowers, my favorite perfume, and decadent sweet cream all rolled into one.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/62854577@N02/5720079061/" title="P5140110 by Ventura Food Happenings, on Flickr"><img src="http://farm3.static.flickr.com/2095/5720079061_80bf031278.jpg" alt="P5140110" height="500" width="375" /></a><br /><br /><div style="text-align: left;">After a total of six stops around Hollywood and more food sampling than I've ever done in a single day, we left L.A. sporting full tummies and big, happy grins on our faces. What a great way to see and experience Hollywood. Next on my list of food tours? The <a href="http://www.tourificescapes.com/tours/santa-monica/">Santa Monica Sights and Bites Tour.</a><br /></div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com1tag:blogger.com,1999:blog-1490426406880290292.post-73131229313186662422011-05-04T19:29:00.000-07:002011-05-04T19:53:22.699-07:00Outstanding in the Field<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneQJZaXXD3OFvgYNToC5R0ofd0eckEryOwpth4Ml5vYHa_fVJ8zEqmDlx4pSndy9pj4LGFWaMxeRKyh3VGkoIci-uqMYTjjjUn5lt5ZnNKAwszHmdUepMU4ruPqqc4rT1fAzmLNVsga0/s1600/farmdinnermenu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneQJZaXXD3OFvgYNToC5R0ofd0eckEryOwpth4Ml5vYHa_fVJ8zEqmDlx4pSndy9pj4LGFWaMxeRKyh3VGkoIci-uqMYTjjjUn5lt5ZnNKAwszHmdUepMU4ruPqqc4rT1fAzmLNVsga0/s320/farmdinnermenu.jpg" alt="" id="BLOGGER_PHOTO_ID_5603058619756162146" border="0" /></a><span style="font-size:100%;">So, this menu just sauntered into my inbox today, from my friends at <a href="http://www.maincourseca.com/">Main Course California</a>. I used to work with them and they know I can't get enough of delicious food and decadent menus- so they sent it to the right person! Chef Rachel Main just finalized all the delicious details for their upcoming Outstanding in the Field dinner, so here's a sneak peek. In case you're still on the fence about going, or if you're one of those wondering if its worth the expense, start reading! They had me at carrot pancakes... what's going to make your mouth water?</span><br /><div style="text-align: center;"><br /><span style="font-size:180%;">Outstanding in the Field<br />Earthtrine Farm, Ojai<br />May 11th, 2011</span><br /><br /><span style="font-weight: bold;">Passed Appetizers</span><br />Dave Pommer’s Carrot Pancakes with Crème Fraiche, Fried Earthtrine Garlic & Fried Carrot Tops<br />Santa Barbara Spot Prawn Salad with McGrath Avocados &Dave Pommer’s Fingerlimes on House- made Crispy Rice Crackers<br />Grilled Watkins Ranch Flank Steak with McGrath Oranges, Roasted Earthtrine Garlic & Sautéed Chard<br />Deviled Earthtrine Green Onion & Chickpea Fritters with Ojai Cage-free Eggs<br /><br /><span style="font-weight: bold;">First Course</span><br />Chilled Dave Pommer Lettuce Soup with Somis Nasturtium & Earthtrine Arugula Ice Cubes<br />-and-<br />Earthtrine Vegetable Kimchee with Japanese Turnips, Radicchio, Escarole & Chard Stalks<br /><br /><span style="font-weight: bold;">Second Course</span><br />Local Ling Cod with McGrath Oranges, Ginger & Earthtrine Garlic with Dave Pommer Carrot Puree<br />-and-<br />Tempura Earthtrine Japanese Turnips -and- Grilled Dave Pommer Sprouted Broccoli<br /><br /><span style="font-weight: bold;">Third Course</span><br />Pudding Cake with Dave Pommer’s Meyer Lemon & Thyme<br />Earthtrine Farms Pakistani Mulberries<br />-and-<br />Santa Paula Honey & Santa Barbara Pistachio Nut Brittle<br /><br />Guests will gather at 4pm for wine and nibbles, then host farmers BD & Liz Dautch will lead a tour of the farm before everyone sits down for a family-style feast with the Earthtrine farmers and other local farmers and food artisans providing ingredients for the menu.<br /><br />Ticket price of $200 per person includes the farm tour, five-course meal paired with wines, and all gratuities. To learn more and reserve a seat at the Outstanding table, visit <a href="http://outstandinginthefield.com/">www.outstandinginthefield.com</a></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com5tag:blogger.com,1999:blog-1490426406880290292.post-19594234456685167412011-03-30T13:19:00.000-07:002011-08-16T16:23:35.898-07:00Best thing I ate this week: Curried Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKjn2nEuuG2ap7vQfU-OUI-vxcZ64LDA01w72mNq4SGMCESMJ6jgG4Ggsy1Y-COPFBwkGYs7D7nDGKEItSDXLTm0IOpCAEmPOrlRxSXCRPlBJ1cOVkZiA2KrEw7FfCnUkyhjjCy2nq7o/s1600/P3300005.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKjn2nEuuG2ap7vQfU-OUI-vxcZ64LDA01w72mNq4SGMCESMJ6jgG4Ggsy1Y-COPFBwkGYs7D7nDGKEItSDXLTm0IOpCAEmPOrlRxSXCRPlBJ1cOVkZiA2KrEw7FfCnUkyhjjCy2nq7o/s320/P3300005.JPG" alt="" id="BLOGGER_PHOTO_ID_5589971071261063474" border="0" /></a><div>This week it was a craving that got me. The Food Network's <a href="http://www.barefootcontessa.com/">Ina Garten</a> was making a delicious looking curried chicken salad; and I'm not sure what it was, but it was all I could do to not run to the store that moment and get all the ingredients. I tried to shake it off, even sleep it off, but the next day I found myself in the store, gathering all the ingredients. Sure enough, it was as good as it looked on TV, and by far, the best thing I ate this week.
<br />
<br />What makes it so good is that the chicken is cooked on the bone with the skin on, leaving it beyond moist and tender. The addition of the white wine and generous amounts of curry powder make for a sauce so good you'll be dreaming up other ways to use it all week long. The grand finale, the salty cashews, lend a happy crunch. We enjoyed it for dinner, and then lunch all week long. For now, my craving has been an satiated, but this recipe is a keeper for sure.
<br /><div>
<br /><a href="http://www.foodnetwork.com/recipes/ina-garten/curried-chicken-salad-recipe/index.html">Ina Garten's Curried Chicken Salad</a> (as seen on<a href="http://www.foodnetwork.com/"> The Food Network</a>)<div>
<br /></div><div><div>3 whole (6 split) chicken breasts, bone-in, skin-on</div><div>Olive oil</div><div>Kosher salt and freshly ground black pepper</div><div>1 1/2 cups good mayonnaise (recommended: Hellman's)</div><div>1/3 cup dry white wine</div><div>1/4 cup chutney (recommended: Major Grey's)</div><div>3 tablespoons curry powder</div><div>1 cup medium-diced celery (2 large stalks)</div><div>1/4 cup chopped scallions, white and green parts (2 scallions)</div><div>1/4 cup raisins</div><div>1 cup whole roasted, salted cashews</div><div>
<br /></div><div>Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked (Note: I baked mine for 50 minutes to make sure it was fully cooked and the juices ran clear). Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.</div><div>
<br /></div><div>For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.</div><div>
<br /></div><div>Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.</div></div></div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com2tag:blogger.com,1999:blog-1490426406880290292.post-11363700463907198482011-03-10T17:01:00.000-08:002011-03-14T22:09:56.474-07:00Cooking with kids: A lesson in letting go<a href="http://www.flickr.com/photos/wwworks/2697058141/" title="natural born griller (kid chef) by woodleywonderworks, on Flickr"><img src="http://farm4.static.flickr.com/3199/2697058141_98718115ca.jpg" alt="natural born griller (kid chef)" height="333" width="500" /></a><br /><br />Motherhood couldn't be more humbling. I can't even begin to list the gazillion things I swore I would never do as I parent, that I now find myself doing just to get a moment's peace (can you say Spongebob?). See, I thought I would be an amazing Mom. Silly me, I thought it would be easy, that I would be a natural. I was a good babysitter - didn't that mean I would be a knockout of a mama?<div><br /></div><div>And then the babies arrived- two of them, both boys, about two years apart. And I realized they were sent to me to test every ounce of my patience and magnify all my little quirks and idiosyncrasies... oh, and to fill my heart with love and my life with joy, too!</div><div><br /></div><div>One of the things I always dreamed of doing with my children was cooking with them. I was going to be one of those moms who cooks with her kids and gets them to fall in love with brussel sprouts and shrimp because we spend all this magical time in the kitchen together, wearing aprons, giggling, and bonding.</div><div><br /></div><div>And then I tried cooking with a 3 year old. Not so fun. Germy hands in the batter, flour licked off the counter, and many a sneeze and cough thrown in as well. It bugged me for many reasons. I don't like mess, and I like being in control. Cooking with my kids was like the mirror being held up in front of my face. I couldn't help but look: it was glaringly obvious that cooking with kids was so hard for me because I didn't really have control. </div><div><br /></div><div>Fast forward two years later and my youngest is five. Motherhood has gotten the best of me and I have slowly let go of that vice grip on control. And now the fun has begun. In the hours we have between when his preschool lets out and big brother gets off the school bus, the little guy and I bake treats and often work on that night's dinner. Apple bread, kale salad, and even braised lamb are among the dishes we've worked on together. He has his plastic knife, his own way of stirring, and both boys have now conquered cracking eggs (to be honest: it was hard to turn the control over on that one). We take turns pouring and sifting, and while they still insist on licking flour off the counter top (they think it is sugar), it doesn't quite bother me as much any more. </div><div><br /></div><div>A few weeks back I overheard one of them say to my own mother, "I really love cooking with my mom." That just might be one of my proudest moments yet on this roller-coaster ride we call motherhood.</div><div><br /></div><div><br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com1tag:blogger.com,1999:blog-1490426406880290292.post-39113954802489120852011-02-08T13:19:00.000-08:002011-02-08T13:55:16.247-08:00Best thing I ate this week: Wurstkuche<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoFtr2J2H7LSaDdofo42xwFLsm4IehkS-0TPw8ktshSDrepI25ni0lhn-RE8Nhh2Sz9LI0PLHygur2BXLx12eUXJgzV9WCA1crbS8LcFJ6ZS6qnaRvQvA5R17hjAsNzeQZKcZ4-ibySs/s320/P2050006.JPG" /></div><div><br /></div><div>I'm a planner. And try as I might, I just can't help it. I'm planning what's for dinner while I'm driving morning carpool. While I'm working out at the gym, I'm planning how I'm going to squeeze all my errands into the afternoon. Though I wish I were better at flying by the seat of my pants, this is just who I am, and after 35 years I'm tired of fighting it. And its a pretty sweet deal for my whole family. My husband has someone who likes to make all our camping reservations, travel arrangements, and someone who buys coffee and dogfood before we actually run out. My kids enjoy scheduled playdates, permission slips turned in on time and a sense of order in their life.</div><div><br /></div><div>So when my husband plans a fun day trip to Los Angeles, which he does about once a month, I'm all over it. He finds these driving tours, andcool walking tours, and historical restaurants that used to be well frequented by the likes of Janis Joplin. And when he plans these day trips, it feels like a true vacation to me. Sure, I may have to drive and I may have to referee some serious backseat boy fights, but I'm not really in charge.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlT2SkX0Kwktp3yMEx62jUzS3h4cXjknbEtcSI5StxmH4QsFWztSptdbHiEpT7ZIeLcxb0dEjk-vTZRee2x2Uyya9Bjihz8JmCrdaFn8Y_Q3DUx6m_AMvB_YImzHxfOE80USmmku9ZnE/s1600/P2050008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlT2SkX0Kwktp3yMEx62jUzS3h4cXjknbEtcSI5StxmH4QsFWztSptdbHiEpT7ZIeLcxb0dEjk-vTZRee2x2Uyya9Bjihz8JmCrdaFn8Y_Q3DUx6m_AMvB_YImzHxfOE80USmmku9ZnE/s320/P2050008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571432461031390578" /></a><div style="text-align: left;">This past Saturday was one of those gifts of a day. He found this cool <a href="http://lacreekfreak.wordpress.com/2010/12/13/metabolic-studio-twain-tours-historic-bridge-excursions/">driving tour</a> of historical bridges in LA...so we headed out with the kids and the dog for a drive. And since he knows me so well, my hubby also planned a stop at a restaurant we've been dying to try, <a href="http://www.wurstkucherestaurant.com/index.html">Wurstkuche</a>; and that's where I encountered the best thing I ate this week.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSV0UfgEDclz89bE3AmK3H4gF_L4UjOquXnVnZenFtdz9f7wGvasMC1K-MWwvDYuPhfp-Y_5uFN90bB-322sxaZO7PN4gpnFCUFKQ06poHgbWtzQ5NzXzEQswPWNdoWr1EY23KPpY7yAI/s320/P2050013.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Eating the Belgian fries with a white truffle oil glaze was pretty much a religious experience. The truffle oil adds a perfect <i>Je ne sais pas</i>, and the decadent dipping sauces put the whole thing over the top. We chose a kicker blue cheese walnut bacon, a curry ketchup, and a pesto mayo, all of which blew my mind. </div><div style="text-align: left;"><i><br /></i></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqikgkeFtI16gZzweTDv1YHa-ETbHpf6iRS8sLvawo5yGwpEWKhHODqBSNjtgvFQCzJIUwLQSqhoU_LQfiKjV_o40Beccy2TWVQUkYYKaWTdBNaCfzpjHjfb1_PbVpAwN8fyGYffa5l0k/s320/P2050010.JPG" /></div><div style="text-align: center;"><br /></div></div><div style="text-align: left;">The sausage options are endless - from a traditional bratwurst, to duck and bacon with jalapeño peppers, to a vegetarian Italian. I chose a rabbit, veal and pork sausage seasoned with white wine. They topped it with sweet peppers, caramelized onions, and I finished it off with a generous squirt of honey mustard. As I sat there sipping my Dunkelweizen (their beer and soda selections are equally impressive as their sausage options) and dipping my fries, I thought to myself, I could really get used to this not-planning thing.</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-45843801774450284222011-02-03T10:23:00.000-08:002011-02-03T10:57:51.766-08:00Coffee: A Love Letter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AuMFORuMxN6W8FRrl5D5DEC-NvB_v1w7iw-WYssfx9XU6RlgUHJeG3T8WkUxGcvfH756RqVsGbDZeJ8C5wWoBSdQ0No-Kb4uLULlkMblH-YSB1MGxJCAlPfSUvaLooVgcccgNwGAlI8/s1600/PA210029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AuMFORuMxN6W8FRrl5D5DEC-NvB_v1w7iw-WYssfx9XU6RlgUHJeG3T8WkUxGcvfH756RqVsGbDZeJ8C5wWoBSdQ0No-Kb4uLULlkMblH-YSB1MGxJCAlPfSUvaLooVgcccgNwGAlI8/s320/PA210029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569535200138295266" /></a>I can still remember my first taste of coffee. I was probably four years old, and my mom gave me a tiny cup of what she called coffee milk - a splash of sweat creamy coffee mixed with ice cold milk. I was hooked even then; and it was only occasionally that she would indulge our pleas for the creamy drink. <div><br /></div><div>Coffee got me through college - and helped write some damn good late night art history papers. Coffee was there when I met my future husband, and I was appalled to find that he preferred his with only a watery splash of nonfat milk. He used to laugh and call my concoctions of cream and sugar my 'coffee milkshakes.' Coffee was there every morning soon after each of my sons was born. Sitting up in the middle of the night- cold and exhausted and wondering how on earth I would get this baby to stop crying- I was comforted knowing that at some point, when the sun came up, I could at least soothe myself with the ritual of a cup of coffee.</div><div><br /></div><div>My love affair with coffee was so deep, that I seriously contemplated how people could possibly make it through life, and especially life with a newborn, without it. And now I am one of them. For some reason, my stomach no longer likes coffee - it actually detests it, responding with the angriest heartburn I've ever met.</div><div><br /></div><div>So for the past two years, I've been trying to embrace a new life, one without coffee. Though I'm over the caffeine thing - its the aroma, the taste and the ritual that I long for. I've been known to sniff the coffee grounds as my husband prepares his coffee. I've been known to blabber on and on about the joys of coffee to anyone who will listen. I even took a photo of my last cup of coffee (above). <span><span></span></span><span><span>It was fairly un-sexy in its Styrofoam cup, but the Hawaiian hazelnut (from <a href="http://www.bagelrockcoffee.com/">Bagel Rock</a> in Ventura) still lingers in my taste memory.</span></span><span class="Apple-style-span" style="font-size: 18px; "> </span></div><div><br /></div><div>I've been searching for a replacement, but to no avail. <a href="http://www.gypsytea.com/Fire-Light-Chai-formerly-Fireside-Chai-P56C14.aspx">Zhena's Gypsy Tea Firelight Chai</a> is the closest I've come to a delicious morning ritual (with cream and sugar of course). Hot chocolate plays a pretty good understudy when I'm out to breakfast and want something steamy in a mug. And a chai latte is what I settle for when I feel the need to stop in at a <a href="http://www.starbucks.com/">Starbucks</a>.</div><div><br /></div><div>So, I just wanted to say to coffee, I love you. There's nothing like you. I enjoyed the time we had together, but life is pretty bleak without you.</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com3tag:blogger.com,1999:blog-1490426406880290292.post-31068146667844831912011-01-18T16:49:00.001-08:002011-01-18T21:12:22.056-08:00Hip, A new Vegetarian Joint in Ojai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDUTNvM32kEfQkshMiQNDKrpYV29fKUy9rf1JrLCgz59FfbjZFgjkre_eUfa48sUMXvtCuiJog6O9u6Xb0xC3SvFIBxkScPbbP58vJSo7OHfBG86QrLrtyK2QGEXupnCr58i6AmxV_NQ/s1600/P1180019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDUTNvM32kEfQkshMiQNDKrpYV29fKUy9rf1JrLCgz59FfbjZFgjkre_eUfa48sUMXvtCuiJog6O9u6Xb0xC3SvFIBxkScPbbP58vJSo7OHfBG86QrLrtyK2QGEXupnCr58i6AmxV_NQ/s320/P1180019.JPG" alt="" id="BLOGGER_PHOTO_ID_5563693520901404818" border="0" /></a><br />Aside from <a href="http://www.maryssecretgarden.com/">Mary's Secret Garden</a> in Ventura, there aren't a lot of places to get vegan food in Ventura County. Enter Hip - a new vegetarian restaurant offering all sorts of vegan, organic, gluten-free, and raw items sure to satiate even the most die hard carnivores- located in Ojai. Open for about a week now, this little cafe is tucked into the back of what used to be Treasure Beach Cafe, with a tiny dining room and a serene sunshiny patio. They offer hearty portions and an array of desserts, ensuring no one leaves hungry. As for their daily offerings, here's a peak at some of the menu items.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJgXCBvYDeqxAmqg4jfP_s86-NMKKQZ0sYKd2voWLmHmd-lANdE_m-8QSaL-GZ7hMCSv9ddIChxo3rmhaIzjtTx3VdBXiX5tvFzoE4Hpkyj_4bLbS69b_EFh30fDN_acYhxutiyMnhLQ/s1600/P1180029.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJgXCBvYDeqxAmqg4jfP_s86-NMKKQZ0sYKd2voWLmHmd-lANdE_m-8QSaL-GZ7hMCSv9ddIChxo3rmhaIzjtTx3VdBXiX5tvFzoE4Hpkyj_4bLbS69b_EFh30fDN_acYhxutiyMnhLQ/s320/P1180029.JPG" alt="" id="BLOGGER_PHOTO_ID_5563693522819835074" border="0" /></a><br /><div>Seitan BBQ Sandwich built of paper thin strips of 'wheat meat' piled high and smothered in bbq sauce. It is served on a sprouted whole grain bun with vegatnaise, miso mayo, lettuce mix, tomatoes, red onion and sprouts, and comes with a side salad and a handful of blue corn chips.<br /><br /><div>The Indonesian Wrap (one of the most beautiful sandwiches I've ever seen) is filled with tempeh, shredded green cabbage, carrots and red bell peppers and rolled in a gluten and wheat free rice wrapper. It is served with a spicy peanut-coconut dipping sauce. The Hip Hip Hooraw Wrap is stuffed with spicy jalapeno almond pate, guacamole, lettuce mix and sprouts wrapped in tender collard leaves.</div><br /></div><div>The salads (which come with choice of: Tahini, house vinaigrette, or miso ginger dressing) include a bountiful sprout salad with locally grown sprouts, lettuce mix, avocado, and pumpkin seeds. The Greens and Grains is packed with spinach, lettuce mix, marinated greens, sea veggies, avocado and warm brown rice. The Chef salad is made with vegetarian ham, turkey and vegan cheese, lettuce mix, tomatoes and cucumbers. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fa5Sells6axLIyA2PH4fqF_AH74umffDkIukZRons-3kYlH_grobdT5Ahyc73zRwRQqXLEFDSWmPp2xst21L5DiMhNhafkysbmu5z3ctgDTovbwwAOJnf1BpZpA7toMFJuoCWpX013M/s1600/P1180018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fa5Sells6axLIyA2PH4fqF_AH74umffDkIukZRons-3kYlH_grobdT5Ahyc73zRwRQqXLEFDSWmPp2xst21L5DiMhNhafkysbmu5z3ctgDTovbwwAOJnf1BpZpA7toMFJuoCWpX013M/s320/P1180018.JPG" alt="" id="BLOGGER_PHOTO_ID_5563693515385099650" border="0" /></a>Hip also offers a selection of chocolatey treats (shown above) and daily dessert specials (like today's coconut pie). Beverage options include fresh vegetable juices (like carrot, ginger, apple, cucumber and beet), date shakes, fresh fruit smoothies, and housemade Chai tea. Hip is located at 928 East Ojai Avenue in Ojai. Phone: 646-1750.<br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-24311958509017671372010-11-23T21:53:00.000-08:002010-11-24T09:46:32.677-08:00Things I'm thankful for...<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_spDhcCqyyd_tt2XgoXsSqB4dMQ-l4tSo90LQk8nl5d8omm6j7kkgHNqJC3_5HOkA8GuMl-jQsz4k2GguvUIzlD7I2gR6qGRAx8L7nQJcTvnzQ6upMyN0A6ymwQkmz6lYkjJlrDTz0nw/s1600/PB230022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_spDhcCqyyd_tt2XgoXsSqB4dMQ-l4tSo90LQk8nl5d8omm6j7kkgHNqJC3_5HOkA8GuMl-jQsz4k2GguvUIzlD7I2gR6qGRAx8L7nQJcTvnzQ6upMyN0A6ymwQkmz6lYkjJlrDTz0nw/s320/PB230022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542998484259733538" /></a></div>This Thanksgiving I'm thankful for new restaurants that know how to knock it out of the park with their food, ambiance, and service. Though it seems like such a simple task, it really is an art; and when a restaurant nails all three, it is truly an occasion to be celebrated. <a href="http://www.lurefishhouse.com/">Lure Fish House</a>, the newest addition to Camarillo's restaurant scene, is just one of these places.<div><br /></div><div>The newest endeavor of David Cortina, owner of a number of restaurants in San Diego, Lure is artfully managed and nuanced by front of house executive, Stephen Schmidt, who can be found browsing the restaurant, greeting customers, making wine recommendations, and pretty much working the room with finesse.</div><div><br /></div><div>The interior of the restaurant, which you would never guess was formally a <a href="http://www.cocosbakery.com/">Coco's</a>, is all about attention to detail: over-sized sculptural light fixtures, small blown glass pendants, an oyster bar which offers a front row seat of the kitchen, a three-sided cocktail bar, deep booths, an extensive beer, wine, cocktail list, and a well-crafted modern feel. The service during our meal was impeccable- from the hostess opening the door for everyone entering the restaurant to the guy behind the oyster bar shucking oysters and rolling out both conversation and ceviche cocktails.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mbpVYzBKcuHqdgcaZVLBzvbRzAshshljJyvB5fEqQQUz9kLUjRO33fbdoufr4-8p_sJR457FXyUpZGUqTTpZBVw4uuUgNr6UToFBO0EX-9Hn0LooRH68cs1ervj_X4LA4egxhaMFREU/s320/PB230024.JPG" /></div><div><br /></div><div>Now to the food. We sampled oyster's on the half-shell with spicy horseradish and cups of piping hot New England clam chowder (the recipe borrowed from a friend of Cortina's in Scituate, Massachusetts), alongside a Camarillo strawberry cocktail and icy cold <a href="http://www.newbelgium.com/beer/detail.aspx?id=7c5b394b-d7b7-486a-ac9a-316256a7b0ee">Fat Tire Ale</a>. For entrées we enjoyed the mesquite charbroiled halibut (light and simple fish with a vibrant kick) with a side of crispy shoestring potatoes and comforting creamed corn, and the seared ahi tuna (so perfectly cooked, it melts in the mouth). We rounded out the evening with a trio of sorbets in an icy cold cocktail glass - a surprisingly refreshing finish to a decadent evening.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-XL4ZuUmeB5rhaIJtXFhEgdm2Vgdim8ZBNIwMeQjgwQnXN4VPpETK3DfW05SA33yXWWNCmqSO_M5nVgxQfMeGJ6HCiP70SmWdfkSGjcn_W15N7zjlSDlH6fanqsVy5ELSZvEhfhFIes/s320/PB230026.JPG" /></div><div style="text-align: center;"><br /></div><div>Though they've only been open since last week, this is a restaurant with an old soul and a bright future. All of their seafood complies with the <a href="http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx">Monterey Bay Aquarium seafood watch</a> standards, and all of their prices remain under $20. Lunch service starts next week and starting tomorrow, customers will be able to order live <a href="http://en.wikipedia.org/wiki/Dungeness_crab">dungeness crab</a> (prepared to order) from their front row seat at the oyster bar.</div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com1tag:blogger.com,1999:blog-1490426406880290292.post-14971548563937953552010-10-28T20:36:00.000-07:002010-11-07T14:18:54.132-08:00The best thing I ate this week...Don't be a hater.<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXqYMOaUqqYfhCbt0L7SFn1l_hCSIwMYL7OHJsrKicCnuWrEJe12ckmB-IrkSPVsJgPmIqIPlJWOCrkt2dI-uwKehepZhSPicF4u8SuTWUAYk7BrgzyBYqsjxndB8R3-KMtbWxUSkyGI/s1600/PA280004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXqYMOaUqqYfhCbt0L7SFn1l_hCSIwMYL7OHJsrKicCnuWrEJe12ckmB-IrkSPVsJgPmIqIPlJWOCrkt2dI-uwKehepZhSPicF4u8SuTWUAYk7BrgzyBYqsjxndB8R3-KMtbWxUSkyGI/s320/PA280004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535488614383305074" /></a><br /><div>I feel sorry for brussel sprouts. These little green cabbage-like vegetables get such a bum rap. But, if you've ever had them cooked just right, you know what I know: these little green orbs are divine.</div><div><br /></div>Tonight, when I had a bag of brussel sprouts but none of the ingredients I usually cook with them(like potatoes, bacon, heavy cream), I looked to my <a href="http://www.thejoykitchen.com/about.lasso">Joy of Cooking</a> cookbook. This is where I turn when I forget at what temp to best bake a potato or when I need a quick recipe to help me utilize a boatload of zucchini from the garden. When in doubt, I always gravitate to it, the old standby, the cookbook that's been with me longer than my husband has, longer than the Paula Deens and Rachel Rays that sit shiny on the bookshelf.<div><br /></div><div>This recipe (which I came across on page 353 to be exact) was really quick and easy, producing brussel sprouts that were caramelized and brown on the cut side, yet soft and tender at the same time. Since I grew up fearing brussel sprouts with all my might, I'm still amazed when I find myself popping these nutty little cabbages into my mouth like candy. Tonight I was even more amazed when my four year old was doing the same thing.</div><div><br /><span style="font-weight: bold;">Brussel Sprouts Cockaigne</span><br /><br />12 brussel sprouts (I used a 1 pound bag)<br />3 TBL butter<br />2 cloves garlic, crushed<br /><br />Rinse the brussel sprouts, pat them dry, and slice in half lengthwise. Warm butter in a medium sized skillet over medium-low heat. Add garlic, stir, and cook until starting to brown. Remove garlic from skillet and discard. Place sprouts cut side down in the garlic butter. Cover and cook over low heat until tender, 15-20 minutes. Arrange on a platter or in a bowl and drizzle with any remaining butter. </div><div><br /></div><div>Note: Since I didn't have any remaining butter, I finished mine with a drizzle of walnut oil (but you could use olive oil), salt, pepper, and grated parmesan. A squeeze of lemon juice would also be a nice touch.<br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-34861095504889290262010-10-27T20:22:00.000-07:002010-10-28T20:25:00.705-07:00The best thing I ate this week...a tower of tender tri-tip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF0NWaFWEFWoYTrjkKzMgF98kfcaJAApMOCyIPV43OXK2dLnrCsXn1UH8bZLXX81fkgB0uBxlSawYN2iK-vrfTeRJHBsPrOiMTuicfcviR6FCCl6D-4jb9aGw5Io8AiVgpLkfH_RgyUc/s1600/IMG_20101026_140816.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF0NWaFWEFWoYTrjkKzMgF98kfcaJAApMOCyIPV43OXK2dLnrCsXn1UH8bZLXX81fkgB0uBxlSawYN2iK-vrfTeRJHBsPrOiMTuicfcviR6FCCl6D-4jb9aGw5Io8AiVgpLkfH_RgyUc/s320/IMG_20101026_140816.jpg" alt="" id="BLOGGER_PHOTO_ID_5533201586073157970" border="0" /></a>Recently, I've been spending a lot of my time with my new friend, <a href="http://www.yelp.com/">Yelp</a>. Or <a href="http://www.yelp.com/">www.yelp.com</a> if you haven't discovered it yet, the search engine that will help you find the best wings, donuts, sushi, or whatever you are craving, wherever you are, and however hefty or skimpy your budget may be. On a recent trip, Yelp told me where to find a <a href="http://www.houseofbagels.com/bakery.htm">great bagel</a> in San Francisco (where I happened to also stumble upon the best chocolate dipped coconut macaroon of my life), the perfect Italian meal in the North Beach area of the city, and it told me where to find a<span style="font-style: italic;"> </span>stellar, affordable lunch in San Luis Obispo, where we stopped for a bite on the way home.<br /><br />Despite all of the good food I ate in San Francisco (no offense, San Fran, I loved your pumpkin ice cream, tortellini carbonara, and that thick slab of pesto pizza), it was this tri-tip sandwich at <a href="http://www.yelp.com/biz/firestone-grill-san-luis-obispo">Firestone Grill</a> in SLO that practically brought me to my knees.<br /><br />Let me start with what I normally dislike about tri-tip sandwiches. Often times the beef is overcooked, and most of the time it is tough and cut too thickly. Sometimes the roll is too hard, sometimes the meat pulls out of the sandwich as you bite it, sometimes the whole affair is just too dry.<br /><br />But like a modern day Goldilocks, when I bit into this sandwich, I knew it was <span style="font-style: italic;">just right</span>. The soft hoagie roll - generously buttered and toasted - was piled high with thin slices of tri-tip and smeared with a sweet barbecue sauce. The meat was pink, tender, thinly cut, and piled at least ten slices high atop the roll. The sauce oozed out, almost taunting me to hurry up and eat. But I knew better- this was a sandwich to savor. With every bite, I could hardly wrap my brain around the faint crisp of the buttered roll, the texture of the flavorful meat, and the uber sweetness of the sauce. They all sang with a gospel-like <span style="font-style: italic;">amen</span> in my mouth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflXJ4PfmN5rAFv3fcgzxnj4Gj8kvH_TGL7KP9fNlyaXp42Ev8RFKip7qZPjdoryIS_8QBoIfzIQ7F243RNMEgshuy_u0NkamyLScurnjrVlxOSVwTzrAgnlpwgxlIHEqXIdps2wlSz1A/s1600/IMG_20101026_140830.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflXJ4PfmN5rAFv3fcgzxnj4Gj8kvH_TGL7KP9fNlyaXp42Ev8RFKip7qZPjdoryIS_8QBoIfzIQ7F243RNMEgshuy_u0NkamyLScurnjrVlxOSVwTzrAgnlpwgxlIHEqXIdps2wlSz1A/s320/IMG_20101026_140830.JPG" alt="" id="BLOGGER_PHOTO_ID_5533201593088440578" border="0" /></a>At $7.99, the tri-tip sandwich was one of the most expensive items on the simple menu of burgers, sandwiches, and salads at this happenin' college student hangout. Sitting outside in the sunshine - after a stretch of bone chilling rainy days braving San Fran's public transportation system with two exhausted little boys in tow - savoring my sandwich and a few crispy onion rings, I was the happiest woman in the world. That is, until I finished the last bite of my sandwich.Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-89761884156456129662010-10-15T14:17:00.000-07:002010-10-17T14:02:20.007-07:00Best thing I ate this week: my first moqueca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7cDrRW9ro62X09Mt_1kNlfUbu2EYCL09hib-_Ld24yM64dS07UwfLLbv1S560aPQFAjRkPcDV5oPcd8-iZdV6-uW1onO6RGrrrzouE5Q6aIpLICyfLihhs8Fzln78IOksn9T4bvC9fI/s1600/PA130011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7cDrRW9ro62X09Mt_1kNlfUbu2EYCL09hib-_Ld24yM64dS07UwfLLbv1S560aPQFAjRkPcDV5oPcd8-iZdV6-uW1onO6RGrrrzouE5Q6aIpLICyfLihhs8Fzln78IOksn9T4bvC9fI/s320/PA130011.JPG" alt="" id="BLOGGER_PHOTO_ID_5528385782906562642" border="0" /></a>The best thing I ate this week was, well, pretty much everything I tried at <a href="http://www.moquecarestaurant.com/">Moqueca Restaurant</a> at the Channel Islands Harbor in Oxnard. Not only did we love the food, but the atmosphere at <a href="http://www.moquecarestaurant.com/">Moqueca</a> offered a nice change of pace. The dining room of this family owned restaurant is filled with vibrant artwork, and the service is refreshing.<br /><br />Though not pictured, the <span style="font-style: italic;">risoles</span>, made for a delicious appetizer. Little pockets of dough (think mini empanadas) were each stuffed with a single beautifully seasoned shrimp and deep fried until bronze like sun kissed skin. The crust was crisp on the outside, but really doughy on the inside...making them a joy to eat, especially when dipped in tartar sauce. We also tried the <span style="font-style: italic;">frito misto</span>, an assortment of fried seafood, that came with a light yogurt sauce (pictured above).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmac684svxyiWQaKP_DJgWf_LDqSBx242q0Ibwz0UHMg66ytlcHfDkUO1m9Xx909T8WAFL50kjQfozAsIFNxLRLu7aPeAbP5BHRHUGIW6Nxopt8o1LJWTXmZdAm38B6zLcWsIEIECXdk/s1600/PA130017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmac684svxyiWQaKP_DJgWf_LDqSBx242q0Ibwz0UHMg66ytlcHfDkUO1m9Xx909T8WAFL50kjQfozAsIFNxLRLu7aPeAbP5BHRHUGIW6Nxopt8o1LJWTXmZdAm38B6zLcWsIEIECXdk/s320/PA130017.JPG" alt="" id="BLOGGER_PHOTO_ID_5528385797248464466" border="0" /></a><br />But the real showstoppers of the evening were the<a href="http://en.wikipedia.org/wiki/Caipirinha"> Caipirinha</a> cocktails (the national cocktail of Brazil, made with cachaça, sugar and lime) and the <span style="font-style: italic;">moquecas</span>. What is a <span style="font-style: italic;">moqueca</span>, you might ask? <span style="font-style: italic;">Moqueca</span> is a traditional Brazilian stew, made with tomatoes, cilantro, onion, olive oil, and seafood cooked slowly in a clay pot in the oven.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc6MocioPZR5TomFB0IWEvrlEy_yOp5Cl607TV-Y75VPa-BtbpBJSQp4fzltUDqamZ7741qUdYsRg3DOI9oUU6E01Ca2TmsRo4Gk-VHY22s_nNTAsfD-aXnxsbX1nB5JJol-53EJ0Lcs/s1600/PA130016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc6MocioPZR5TomFB0IWEvrlEy_yOp5Cl607TV-Y75VPa-BtbpBJSQp4fzltUDqamZ7741qUdYsRg3DOI9oUU6E01Ca2TmsRo4Gk-VHY22s_nNTAsfD-aXnxsbX1nB5JJol-53EJ0Lcs/s320/PA130016.JPG" alt="" id="BLOGGER_PHOTO_ID_5528385791892923922" border="0" /></a>We opted for one <span style="font-style: italic;">moqueca</span> with filled with fish, shrimp and calamari, and another full of chunks of mahi mahi. Our server told us they were enough for two to share, but three could easily enjoy one as well. The sauce was light and tangy, the seafood soft and tender from cooking in the sauce. We spooned it over glistening white rice and <span style="font-style: italic;">pirão</span> (fish stock thickened with yucca flour), then added a few drops of hot chili oil, as our ever patient server instructed us to do.<br /><br />There's something so magical about eating out of a rustic, clay pot; and something so refreshing about finding a high-end restaurant off the beaten path. This is one of those restaurants that the moment you leave, you are already thinking about when you will return and what you will order. For me, I'm already looking forward to going back for the <span style="font-style: italic;">bobo de camarao</span> (a rich stew similar to a <span style="font-style: italic;">moqueca</span>, but filled with shrimp and mixed with coconut milk).Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-9503819037991254482010-10-10T08:33:00.000-07:002010-10-10T12:53:59.380-07:00Roasted Beet Hummus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzr2Q6KLZT7fAIt1Ra0m_09hV4MI5Go6-N_wIb3Xj9lFpl1cC072WyOiCem9GPKJLQSIv8TicL1m4rIEYXCcJ7Y3fxZrhljgylMXJ75q6r94cvnp7fgf9okcF8hQ1uiqLP_nLSiddvFo/s1600/P9030030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzr2Q6KLZT7fAIt1Ra0m_09hV4MI5Go6-N_wIb3Xj9lFpl1cC072WyOiCem9GPKJLQSIv8TicL1m4rIEYXCcJ7Y3fxZrhljgylMXJ75q6r94cvnp7fgf9okcF8hQ1uiqLP_nLSiddvFo/s320/P9030030.JPG" alt="" id="BLOGGER_PHOTO_ID_5526446754515483266" border="0" /></a><br />I stumbled upon this recipe online one day, and just couldn't wait to try it. Not only because I adore beets, but also for the fun color. It comes from <a href="http://dinnerwithjulie.com">Dinner with Julie</a>, but unfortunately, isn't posted any longer. So, here it is, for the next time you want to make an appetizer that's a real conversation starter. You may want to play with the amounts of salt, garlic, and lemon juice to really make it your own. And if you want to make it even faster, you can buy the pre-cooked beets at <a href="://www.traderjoes.com/">Trader Joe's</a>.<br /><br />Roasted Beet Hummus<br /><br />1-2 beets, greens trimmed <br />1 19 oz (540 mL) can chickpeas, rinsed and drained <br />1 large garlic clove, peeled<br /> juice of a lemon (2-3 Tbsp., or to taste) <br />1/4 cup (60 mL) thick plain yogurt (optional)<br />2 Tbsp. (30 mL) tahini <br />1/2-1 tsp. (2-5 mL) cumin<br /> 1/4 tsp. (1 mL) salt, or to taste <br />2-4 Tbsp. (30-60 mL) olive or canola oil<br /><br />Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can bake them alongside other stuff, while the oven is on). When it’s cool enough to handle, peel and cut into chunks.<br /><br />Put all ingredients except the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth. Taste and adjust seasoning if you need to. If it’s too thick, add more olive oil, yogurt or water.<br /><br />Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com2tag:blogger.com,1999:blog-1490426406880290292.post-1291254632140068852010-09-15T20:28:00.001-07:002010-09-15T21:04:03.972-07:00Best things I ate this week: Something sweet and something savory<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfY9ylRVpZ7c5p-8t4vsQH1ul5BCfFdzvS_BVBb0lf1us_A_LKLg-ESoSrZXilD_uGVM97RLFUzaAW9D0OdbYnrmRk2iER8e-zcAJtcVz84B4bzbRngopLrA9Ih68pOZefAl1coaklEE/s1600/P9100015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfY9ylRVpZ7c5p-8t4vsQH1ul5BCfFdzvS_BVBb0lf1us_A_LKLg-ESoSrZXilD_uGVM97RLFUzaAW9D0OdbYnrmRk2iER8e-zcAJtcVz84B4bzbRngopLrA9Ih68pOZefAl1coaklEE/s320/P9100015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517348808169763042" /></a><div style="text-align: left;">This week it was a toss up between something I made, and something I ate out. The best thing someone else made for me this week was the <i>lasagna al forno</i> at Quincy Street restaurant in Oxnard. This little neighborhood restaurant is known for it's Chicago style ribs and barbecue, but also excels in the arena of Italian cooking. The lasagna, which I got as a half-order, was the ultimate comfort food, the perfect antidote to yet another cold and foggy night in Ventura County. The lasagna noodles were layered with a hearty meat sauce, plus mozzarella, ricotta, and Romano cheeses. I absolutely adored the tang of the cheese with the richness of the meat sauce- and the whole thing made me feel all warm and fuzzy (and full) inside. Stay tuned for the full review in the <a href="http://www.vcreporter.com/cms/index/">VC Reporter</a> in a few weeks.</div><div><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9rx9LbLK8RP-5vwxko7gynDuDATs20yKXKHFQrp7UqdPoFWgL0PEQuC9CwGoxno7DGN5hZvAPV7owlztzfbDLD8vg26gMphISS6hXPYp9-pb6WCFug78PfkG1d_6rWMi4YDUt9wRzbM/s320/P9110053.JPG" /></div><div><br /></div><div>The best thing I ate this week that I can take any credit for, is the <b>Cookies and Cream Cake</b> I made this weekend. The recipe is adapted slightly from <a href="http://www.cakemixdoctor.com/">The Cake Mix Doctor</a>, and her cookbook, <i>Chocolate from the Cake Mix Doctor.</i></div></div><div><i><br /></i></div><div>25 chocolate sandwich cookies, plus additional if needed</div><div>Shortening and flour for pans (or Pam spray with flour)</div><div>1 package (18.25 oz.) white cake mix with pudding</div><div>1/2 cup water</div><div>1/2 cup half and half or milk</div><div>1/2 cup canola oil</div><div>3 large eggs</div><div><br /></div><div>Place the chocolate sandwich cookies in food processor, and process until you have crumbs. You should have at least 2 1/2 cups of crumbs. If not, process more. </div><div><br /></div><div>Preheat oven to 350. Grease two 9-inch round cake pans with shortening and dust with flour (or spray with Pam with flour). </div><div><br /></div><div>Place the cake mix, water, cream, oil, and eggs in a mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 minutes more, scraping down sides when needed. The batter should look well combined. Fold in 1 cup of the cookie crumbs until well distributed. Divide the batter evenly into two pans. Place on oven rack in middle of oven, side by side. Bake the cakes until they spring back lightly when pressed with your finger, about 25-30 minutes. Cool in pans on wire rack until cool to touch, and then remove from pan to rack. While cakes cool, make vanilla buttercream frosting (also from the Cake Mix Doctor), adding in the 1 cup of cookie crumbs at the end.</div><div><br /></div><div>If cake tops are uneven, slice a small portion off top to level them out. Ice bottom layer, and sprinkle icing with 1/4 cup cookie crumbs. Place second layer on top, finish icing top and sides of cake. When finished, spread 1/4 cup to 1/2 cup cookie crumbs on top of cake and press down into icing. Can decorate sides of cake with remaining cookies (cut in half) if you like.</div><div><br /></div><div><b>Vanilla Buttercream Frosting (with cookie crumbs)</b></div><div><br /></div><div>8 TBL (1 stick) unsalted butter, at room temperature</div><div>2 tsp vanilla extract</div><div>4 cups confectioners sugar, sifted</div><div>3-4 TBL milk</div><div>1 cup chocolate sandwich cookie crumbs (reserved from before)</div><div><br /></div><div>Place the butter, vanilla, and 1 cup of the confectioners' sugar in a large mixing bowl. Blend with an electric mixer on low speed to incorporate, 30 seconds. Add the remaining sugar alternately with 3 TBL milk, 1 TBL at a time, blending with the mixer on low speed. Add another TBL of milk if the frosting seems too stiff. Then add the 1 cup of cookie crumbs. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.</div><div><br /></div><div><br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com2tag:blogger.com,1999:blog-1490426406880290292.post-76496563207426490432010-08-15T14:00:00.001-07:002010-08-15T14:21:16.325-07:00Best thing I ate this week: biscuits<div style="text-align: left;">I've been wondering about <a href="http://www.allisonscountrycafe.com/">Allison's Country Cafe</a> for years now. Based on the hoards of people waiting outside their doors every Saturday morning, it's clear that there is something delicious going on in there. Well, I finally got a chance to see what all the excitement is about when I went for breakfast this week. And the best thing I ate? Their biscuits.</div><div><br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFelJRHvSy_4ynczi4UQQw1WXRTwovk47y7xhbet_t8ihSn3bxdsXJR3DWzOrVgdgAQn3t9LzsTLGW4GNjvM_F7rhVPGIqmBM1WjscSxsvjQ9pVsvyAHQynm8wWukftyuyHRlv7DcWNU/s320/P8070021.JPG" /></div><div><br /></div><div>They are about four inches tall, a nice golden brown on top, and full of soft white dough inside. They are more like dinner rolls because they don't flake into layers or crumble like some buttermilk biscuits do. What makes them so magnificent is their size and soft texture. They are like comfort on a plate, and the perfect pairing for their tangy homemade raspberry jam or their savory gravy.</div><div><br /></div><div>And let me take a minute to talk about their gravy. In my 35 years, I've never really considered myself a gravy person. I'd much rather smear my biscuits and rolls with butter and jelly. But, seriously, after eating the gravy at Allison's, I think I just might be a gravy girl now. There's is thick and creamy (which most gravies usually are), but what sets it apart is the perfect amount of saltiness and the chunks of ham and sausage and the generous flecks of pepper. If you're like me, you won't be able to stop dipping bite after bite of your biscuit into this creamy concoction. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xT0NEdxTqFkUzdtTpf3hedNFt7ek7_4XWEdofJdB8o12QKTXBPbzMMJgtM9QOJ5idECwLKHBmU66Ky-Ba-eBwvCtL04njzX66wXCkjirKUbf14kHVb7mtvu_k6IsWLPhu_yd0TqT2bE/s320/P8070020.JPG" /></div><div style="text-align: center;"><br /></div><div>Oh, and the chicken fried steak is to die for as well. Stay tuned for more in the <a href="http://www.vcreporter.com/cms/index/">VC Reporter</a> in a few weeks.</div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com8tag:blogger.com,1999:blog-1490426406880290292.post-25758801622159054902010-07-20T05:21:00.000-07:002010-07-20T09:16:17.150-07:00Gordon Ramsay is looking for Kitchen Nightmares in the Ventura Area<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nYL9FCShWvrFDfYI5s5YyMm0V_3Ji-tJh4tahSfGdLiiBXQoqGvg19wGOMtG7DHhkLNm9X5y4wSXduABQcB3G8KGwRwDThlOWocFOIKTnGaJ9rUyyBkZJRgoaHMkOZvcE00hA6bkkCs/s1600/Kitchen+Nightmares.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nYL9FCShWvrFDfYI5s5YyMm0V_3Ji-tJh4tahSfGdLiiBXQoqGvg19wGOMtG7DHhkLNm9X5y4wSXduABQcB3G8KGwRwDThlOWocFOIKTnGaJ9rUyyBkZJRgoaHMkOZvcE00hA6bkkCs/s320/Kitchen+Nightmares.jpg" alt="" id="BLOGGER_PHOTO_ID_5495817368911793362" border="0" /></a><br /><div>Has your favorite restaurant gone bad? Have you tried a new eatery only to discover it doesn't cut the mustard? Apparently FOX's hit show, <a href="http://www.fox.com/kitchennightmares/">Kitchen Nightmares</a>, is currently searching for new restaurants in Ventura to be featured in the upcoming season.<br /></div><div><br /></div><div><div>Here's a bit from the press release:<br />"Each week, Chef Ramsay will attempt to turn one ordinary and empty restaurant into the most popular, sought-after venue in town. He reveals the behind-the-scenes realities of running a restaurant and wastes no time getting down to business – implementing signature menu items, modernizing décor and making the restaurant run as smoothly as possible. With his reputation on the line, Ramsay accepts nothing less than the best when it comes to the food, staff and customer service. While still prone to the explosive outbursts and spectacular confrontations familiar to fans, Ramsay reveals a sensitive and nurturing side as he coaches, cheers and challenges the restaurant staff, all the way from appetizers through dessert."<br /><br />If you know of a restaurant that desperately needs expert guidance, send them the restaurant's name, location and a brief description why you think Gordon Ramsay should take over. Contact kristincastingshows@gmail.com or you can post your suggestions here on my blog.<br /></div></div><div><br /></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-24865570953061429452010-07-19T14:40:00.000-07:002010-07-17T14:57:33.351-07:00Best thing I ate this week: Roasted Carrot Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX00NIUPGGAKT0FIImoIYO0crxjy0-O3BfjVC2v9kPw4Ekeot_C9uwzCm_uiy28ffgw1z-EdFn-XlcJYKvm5KPGxF9PLDYI-H42RD_Vivdvn8jZGPIHtT5o0Z4wFKfZUtfEPjpi96MwpE/s1600/P7150012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX00NIUPGGAKT0FIImoIYO0crxjy0-O3BfjVC2v9kPw4Ekeot_C9uwzCm_uiy28ffgw1z-EdFn-XlcJYKvm5KPGxF9PLDYI-H42RD_Vivdvn8jZGPIHtT5o0Z4wFKfZUtfEPjpi96MwpE/s320/P7150012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494994259952510754" /></a><div style="text-align: left;">I posted this recipe for <a href="http://www.venturafoodhappenings.com/2010/06/ventura-food-happenings-this-week.html">Roasted Carrot Salad</a> a while back, after it made its way into my inbox via the <a href="http://www.mcgrathfamilyfarm.com/">McGrath Farm</a> newsletter. I printed it out and added it to the pile of<i> recipes I'm dying to try </i>that lives on my kitchen counter. Well, you know how it goes...summer vacation started, and a few camping trips and lots of playdates later, it's July already. </div><div><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE8S35YWhQ7eK40rlUAXU9VGBe7FVlfQd8El0dZuYqzKonO-bX1P7r05GLtp-yIzrSV4ObTt8UWyy7ExxTycwE47hrIeujjEiWrVFj9xPpCgWi3cRdc98IygY30mu0D0dOIbd1NASenw/s320/P7150002.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">So when I finally had a moment to make a true homemade meal, this recipe was at the top of the pile. This salad was everything I thought it would be and by far, the best thing I ate this week. The carrots were soft and sweet, and perfectly caramelized.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCjcdVBLA3H6v7FvUQbxQ2Tu73qllJqjP_ZGpqGFPh44gsm03N8tngOH75ffxakKbq99-mNBdW1Gx57dbmWQsg6wOOnGM3u5RVrEhMf23_xs46jBaJ34NpTJrVOpGbTxiqmmdLnEX7-s/s320/P7150011.JPG" /></div><div><br /></div><div>They went perfectly with the tangy blue cheese, chewy sweet cranberries, and the peppery arugula. Note: I used walnuts instead of almonds and wanting to stretch the recipe even further, I definitely used more than 2 cups of arugula. </div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0tag:blogger.com,1999:blog-1490426406880290292.post-76412744618188602482010-07-17T14:26:00.000-07:002010-07-17T14:59:06.344-07:00Drop what you're doing and eat this<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKVExx8KBcjAaL-fs_DUhsKl438vW3TgOvX6pMMaR-pgULOGXoULB0XtZWAeYk969x-bQVOnl95CuSiBm3qeb5hRIRo9VbS92zw7kbC8GbzcRtRdO2PQeA_NIoJxj_UK6ru6U5KpUbWY/s1600/Tiradito+en+Aji+Amarillo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKVExx8KBcjAaL-fs_DUhsKl438vW3TgOvX6pMMaR-pgULOGXoULB0XtZWAeYk969x-bQVOnl95CuSiBm3qeb5hRIRo9VbS92zw7kbC8GbzcRtRdO2PQeA_NIoJxj_UK6ru6U5KpUbWY/s320/Tiradito+en+Aji+Amarillo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494984965260814674" /></a>If you haven't been to Bonanos yet, the list of reasons why you need to has just gotten a bit longer. Their Peruvian food is de-lish, the service wonderful, and the atmosphere relaxing and not what you would expect in this little strip mall on Ashwood Avenue in Ventura. Check out these reviews in the <a href="http://www.vcstar.com/news/2009/sep/18/peruvian-ground/">VC Star</a>, <a href="http://www.vcreporter.com/cms/story/detail/beyond_the_rotisserie_bonanos_sparks_intrigue/7383/">VC Reporter</a>, and on <a href="http://www.gayot.com/restaurants/bonanos-peruvian-restaurant-ventura-ca-93003_43vc090801.html">Gayot</a>. Chef Dante Balarezo has recently added a few new fresh seafood dishes to his already rockin' menu. The new dishes include <i>Tiradito en cremas de aji amarillo y rocoto</i> (sashimi style fish with aji amarillo sauce, pictured above), and <i>Causa de cangrejo</i> (layers of pressed potato with crab meat and avocado, pictured below). <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_4D8XwgZGped4Fz6albaEV-L3NMIKV0TuDgkFjMdQ1_ipdKDqX8065oKhPpErep6F4UdZlqd4g1cyAUgkcuwiRPNUamIqcKgQfODoRJkSGYlU4ax4WASUWtRNHosdPLvWzfxV1B4nBY/s1600/Causa+de+Cangrejo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_4D8XwgZGped4Fz6albaEV-L3NMIKV0TuDgkFjMdQ1_ipdKDqX8065oKhPpErep6F4UdZlqd4g1cyAUgkcuwiRPNUamIqcKgQfODoRJkSGYlU4ax4WASUWtRNHosdPLvWzfxV1B4nBY/s320/Causa+de+Cangrejo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494982611389761778" /></a><div style="text-align: left;"><div><a href="http://www.rainbowbridgeojai.com/retailer/store_templates/shell_id_1.asp?storeID=WMMW8T153XD69MUVA5VRJ5GVC35NC08F">Rainbow Bridge</a>, the neighborhood health food store in Ojai, has an expansion in the works. Though they are still digging their way through red tape and County checklists, it should be open sometime early this Fall. They are taking over the space that used to house the local sporting goods store; and once complete, the Rainbow Warehouse will offer bulk oils, agave syrup, vinegars, honey, syrup, bath salts, detergents, and hand soap. There will also be gifts, stress reduction machines, and much more. And if you haven't stopped by Rainbow Bridge lately, they just added a water station outside the store, where customers can bring their own containers to be filled with fresh, filtered water. This is one of the many ways that Rainbow Bridge is trying to do right by the environment, by cutting back on the number of plastic water bottles filling our landfills.</div></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI56pF6-25wPdws5Upbo34WrjbiLnjdrxmvcxIli61klCt792WP2Q1my_p_MbHL0L4A6y8Kl0zwtzQ9HH49QW97ZgKLCRPAuXpDlBlE1Odb3LzGYc_KoLOwAXOxmVDCDsbTMXf9VOlXWw/s1600/P7130019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI56pF6-25wPdws5Upbo34WrjbiLnjdrxmvcxIli61klCt792WP2Q1my_p_MbHL0L4A6y8Kl0zwtzQ9HH49QW97ZgKLCRPAuXpDlBlE1Odb3LzGYc_KoLOwAXOxmVDCDsbTMXf9VOlXWw/s320/P7130019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494249590189488130" /></a><br /><div><a href="http://www.venturawineco.com/thecave.htm">The Cave</a> at Ventura Wine Company has a new small plates menu if you're looking for a good reason to stop by for a sip of wine and a bite of food. Here are just a few to pique your interest:</div><div><br /></div><div><div> </div><div>BBQ Pork Tenderloin, Southern Slaw and Texas Cornbread $7</div><div>Penne with Mussels, Clams and Roasted Corn $7</div><div>Island Brew Company Battered Catfish with Spicy Cajun Pepper Sauce and Dirty Rice $8</div><div>The Cave "Rap & Roll": Ahi Tuna, Avocado, Sprouts, Cucumber and Creamy Spiced Rice $8</div><div>Scallops New Orleans, Potato Cake and Endive Salad $8</div><div>Summer Grilled Potato, Seared Pancetta and Napa Cabbage Salad $7</div><div>Herbed Cheese Polenta with House Pomodoro $6</div></div></div>Ventura Food Happeningshttp://www.blogger.com/profile/05023207193151555557noreply@blogger.com0