|Sunday:||Mushroom, Onion & Gruyere Quiche with Sweet Potato Homefries (DIY)|
|Monday:||Steamed Black Cod with Soy-Chili Sauce, Bok Choy & Rice|
|Wednesday:||Broccoli Rabe Orecchiette|
|Thursday:||Christian's Posole Soup|
Our sweet potato homefries are an old standby...we partially bake the potatoes first so they're soft, but still hold their structure when you cut them up into cubes. Then we sauteé some onions in a bit of butter and oil, add the potatoes with some salt, pepper and rosemary and let them cook for about 10 minutes without stirring. Then check to see if they're getting crispy on the bottom, if so, they're ready to stir so you can get them crispy on the other sides. Leave alone again until crispy on the bottom, etc... Keep doing this until they're crispy enough on all sides for you....adding more butter/oil as needed. In total it usually takes ours about 30 minutes once we start sauteing.
We had one extra meal planned than we actually needed last week (I forgot I had a board meeting & Christian had dinner plans with a friend) so we're making the fish dish from last week this week instead. The rest of the week finishes off with two of our absolute favorite dishes that you see on our menus quite often. Broccoli Rabe Orecchietti and Christian's Posole Soup. Yummm-mmy!
I can't believe I haven't written about Noodle Theory yet. I almost cried when the one in my neighborhood went out of business and now I have a hard time eating anywhere else when I find myself near the one location in Rockridge. So to be clear, I LOVE Noodle Theory. I think my love is two-fold. First and foremost, I am kind of obsessed with noodles, especially when served in a soup. I crave them at least weekly...particularly Udon, but really any noodle with an Asian-inspired broth will do. Second, I don't like to feel guilty about my noodles. So greasy noodles with poor quality meat or barely identifieable vegetables just won't do. I like my noodles to be dressed up with high-class, respectable ingredients.
You would think in a city like San Francisco with such an deep Asian history and influence, noodles like this would be pretty easy to find. But I tell you, that just isn't true. I still haven't found a go-to place since the Noodle Theory in the Marina closed! So my noodle craving often goes unsatisfied...unless I make them myself which still just isn't the same.
|Sunday:||Order in Pizza for the Playoffs!|
|Monday:||Steamed Black Cod with Soy-Chile Sauce, Bok Choy & Rice|
|Tuesday:||Grilled Sirloin Steak, Baked Sweet Potato & Sauteed Spinach with Garlic & Chili Flakes|
|Wednesday:||Leftovers: Steak turned into DIY Steak Tacos with Grilled Scallions & Avocado|
|Thursday:||Slow Cooker Bean & Pasta Soup|
|Saturday:||In Sacramento for our Nephew's birthday|
Ah, Sundance Film Festival! I was lucky enough to get an opportunity to go last year for work and so I thought in honor of the 2012 Festival kicking off this week I'd share a bit about a restaurant we really enjoyed while there last year, Chimayo. While I'm not necessarily a huge film buff I had so much fun...more than I ever thought I would. So much so that I think I'd like to go back again in the future, on my own dime even, so I can bring Christian along as well!
If you've never been to Sundance, I strongly encourage you to check it out. Honestly, I'm not really a huge film buff (I have pretty low entertainment standards...ask Christian!) but I had so much more fun than I ever thought I would. The movies were great (and only like $25 a ticket...way less than I thought they would be), Park City is amazingly adorable and the people watching was fantastic. I really wish that I had Christian with me since he's is so good at identifying celebrities and the town is just crawling with them, but I had a few star sightings of my own! I even got a picture taken with two...cutie Adrian Grenier from Entourage and the legendary Harry Belafonte! But I digress...back to the restaurant.
I love this trick for how to finely shred Brussels Sprouts so I thought I would share it. It's much easier than chopping them with a knife to get them this small and consistent...and kind of fun too! Perfect for my favorite Kale & Brussels Sprout Salad Recipe.
The video's only a little over a minute, so take a quick watch and enjoy.
|Sunday:||Ginger Pepper Salmon|
|Tuesday:||Lentil Country Supper|
|Thursday:||Leftovers: Lentil Country Supper|
|Saturday:||Beef Udon Noodle Soup (DIY)|
This place has been around since 1895 and developed the hamburger sandwich back in the early 1900s in response to a customer in a rush who requested something that he could eat on the run. Ground steak trimmings were thrown between two pieces of toast and the beginnings of hamburger history began! It's exactly the type of place that I love, too. Line out the door full of regulars, local workers on their lunch breaks, and of course the requisite tourist or two. But really you get an immediate vibe that this is a locals place with the staff behind the counter chatting everyone up and calling them by name. It's super small, but cozy and has a great atmosphere. Grab a spot as soon as one opens up even if you're still waiting in line to place your order...especially if you can get one of the seats built into the wall, so cool.
So this year, I got two items that I wanted to share. Not because I'm promoting specific brands or getting anything at all from the manufacturers but because they honestly have made my life in the kitchen easier and more comfortable. Both of which are extremely important! The first was a gift from my mom and the second a gift from the fabulous hubby...
So, first things first for an izakaya....the drinks. As expected, Chotto has a great sake menu. If you're new to sake, the sampler is a perfect way to start off. They give you enough to share between two people if you want to use it as a way to decide which larger sake to order for the table. One of our favorites though, is the cold unfiltered Ozeki Nigori...cloudy in apperance with a deliciously complex flavor. Somewhat nutty while also a bit sweet with a slightly creamy finish. Divine and pairs so well with all of their food, especially from the raw portion of the menu. While we don't typically venture into the cocktail portion of the menu, friends always seem pleased with their unique concoctions...all either shochu (distilled liquor, similar in taste to vodka) or beer/wine based.