Caribbean Chocolate

Chocolate has been on my mind a lot lately (probably my consumption quantities have been severely restricted due to THE DIET). I had meant to write about this yummy chocolate I tried when I was in Panama, but I think I just plum forgot.


The Caribbean Chocolate Company has been making chocolate in panama from organic Cocoa beans grown and roasted locally. The chocolate is not like your everyday candy bar. It's more like a crumbly fudge, and likely to be what the Central American natives consumed many, many years ago.

Cafe Firenze and the Balsamic Martini

After watching Fabio on top chef, my husband and I have been thinking for quite some time that we need to go eat at his restaurant. Well, it finally worked out for us to go on Saturday night. Even though we called fairly early in the afternoon, we couldn't secure a reservation for 3 until 9:30pm. Note that this restaurant is NOT in downtown LA, or Santa Monica, or Beverly Hills. Rather, it's in Moorpark. That's nearly 45 miles away from the main parts of Los Angeles.

When we got there, the place was packed! They have a very popular bar, full of young locals, ready to drink, chat and be merry. We were seated at a cute booth towards the end of the restaurant, and had full visibility to the kitchen. They have an extensive martini menu, so my husband and I ordered martinis (a balsamic martini for me, and a ginger serenity for him). Yummy! See below for recipe for my martini.

They put freshly made foccacia on our table, along with a delicious tomato, garlic, and olive tapanade. We were least impressed with our main entrees (lobster ravioli for him, and butternut squash ravioli for me), they were OK, but nothing particularly different or worth writing home about. However, the dessert was an absolute shinning star. I'm not a huge fan of panna cotta, but this one was truly out of this world.

Looking for the perfect evening out in the 'burbs? One balsamic martini and a panna cotta, please!

Balsamic Martini

Yes it sounds funky, but it's oh-so delicious, and even has a few hints of chocolate.
2 tablespoons muddles strawberries (or a little more for good measure, if you so please)
1 oz simple syrup
1 shot light rum
mint leaf
splash good quality balsamic vinegar

Shake the strawberries, simple syrup, and rum with ice in a martini shaker. Strain and add a small splash of balsamic vinegar. Top with mint leaf for garnish and aroma.

Enjoy!

Just Five

An ice cream so natural, it has only 5 ingredients... cream, milk, sugar, eggs, and a flavoring. No preservatives, just like the ice cream you make at home. My husband and I tried the brown sugar variety and it was incredibly delicious! We can't wait to try them all.

Tips for cooking meat... as a vegetarian

Vegetarians CAN cook meat!

Even if meat does not make up part of your diet, it doesn’t mean that you have to limit your repertoire in the kitchen. Taste is a huge part of any culinary experience, but it is still possible to cook meat as a vegetarian, if you only know what to do.

Study up on the characteristics of different meats, and possibly consider a knife skills course at your local culinary school. Different types of meat (chicken, fish, beef, pork, and game), all have their own nuances when it comes to cooking. For example, fish and beef are sometimes served undercooked, but chicken should never be served undercooked due to the possibility of salmonella poisoning. Some cuts of meat require tenderizing, and some respond better to certain cooking methods than others. Butchering can be tricky! It’s worth it to invest in a knife skills course, so you can cut your meat the way you need to.

Get to know your butcher, they will be your guide in the world of meat. When it comes to cooking meat as a vegetarian, you cannot rely enough on your butcher. Explain to them what you are thinking of doing and they can trim, cut, or prepare your meat for you so that you are ready to go as soon as you get into the kitchen. They can filet fish, de-vein shrimp, and skin and butcher your chicken, all so you don’t have to. They can also tell you a lot about the quality of the meat and the best way to prepare it. Some of the best recipe direction can come from your butcher. They spend their careers to help people get the best cut of meat, and they have some great ideas when it comes to cooking it.

Rely on all your other senses, since you can’t count on taste alone. Food should please more than just the taste buds, so when it comes to cooking meat, you can rely on smell, sight, sounds, and touch. Meat or not, the food should smell appetizing to you when it is ready to eat. Texture is a great indicator when it comes to meat: the texture often tells you how far along the cooking process it is. Listen for bubbling and sizzling as you cook. The way something looks is by far your best guide. Most meat will change in color as it cooks, and fish and seafood begins to lose translucency. And don’t forget to buy a meat thermometer; it will become your new best friend.

Spices can be tricky when working with meat. Since you aren’t able to taste the meats to pick up inherent flavors for the best combinations, you’ll have to gage this in other ways. Consider using recommendations from friends, and study recipes from other chefs so you can better understand what parings work well. Some meats are more forgiving than others, as chicken or scallops can pair well with most spices and herbs, but some less common game meats do not. Salt is always something to watch too. Some meats already have a disposition to saltiness, so you may want to get the opinion of your butcher, or have a taster in the kitchen to help you out. When starting out, try to focus on one or two spices, or consider using a spice blend recommended for the type of meat you are working it.

You already know more than you think, so don’t be afraid to experiment in the kitchen. Years of vegetarian cooking have honed you to pay attention to flavors and textures, and you are already an expert when it comes to pairing or testing lesser known ingredients. Don’t lose your gusto in the kitchen just because you’re experimenting with a new protein. Take the advice of others, but continue to add your own style to the meal. Before you know it, you’ll be back to cooking like a pro!

Here is a fool proof recipe for chefs new to working with meat. It was the first recipe passed down to me when I started on this adventure. It’s sure to impress even the most discerning of guests!

Perfect Pan-Roasted Chicken

6 to 12 pieces bone-in, skin on chicken (6 – 8 drumsticks are the easiest to maneuver for newbies)

Kosher Salt

Black pepper (freshly ground is best)

4 tablespoons extra virgin olive oil, divided into 3 tbs. and 1 tbs.

1/3 of a cup fresh lemon juice

1 tablespoon red wine vinegar

3 to 4 large cloves of garlic, minced

2 teaspoons fresh rosemary, chopped

3 tablespoons flat leaf parsley, chopped

large, oven-proof skillet

1) Preheat oven to 375 degrees. Dry chicken by patting with a paper towel and season it with salt and pepper.

2) Over medium-high heat, heat 1 tablespoon of olive oil in skillet. Once hot, add chicken pieces skin side down and cook until deep brown. This should take about 7 minutes. Turn over, and cook on the other side for an additional 2 minutes. Note, if the chicken “sticks” as you try to turn it over, give it another minute or two on the first side. It should not stick aggressively once browned.

3) Make a sauce in a small bowl by combining lemon juice, remaining olive oil, vinegar, garlic, rosemary, and ½ a teaspoon of salt.

4) Once the chicken is done on the other side, arrange it skin-side up on the skillet. Mix the sauce, and then pour it over the chicken. Don’t remove the fat in the pan that accumulated during the browning of the chicken unless there is an excessive amount (over 2 tablespoons).

5) Move the skillet to the oven and bake until the chicken is cooked through and a meat thermometer reads 165 degrees. Anywhere from fifteen to twenty-five minutes depending on the cut of meat.

6) Remove from oven and place pieces of chicken onto a serving platter. Add the parsley to the sauce in the skillet and mix. Pour the remaining sauce out over the chicken. Serve warm.

Low Carb eating as an Indian Vegetarian?

I've done the unthinkable... I've signed up for a low carb diet for the next ten weeks. Rather, a low carb, low fat, high protein diet. And I'm a South Indian vegetarian.

This is turning out to be a lot more challenging than I thought. I thought I could subsist on a menu of tofu dogs, boca burgers, eggs, and non-fat cottage cheese, but I'm nearing on two weeks and nearly puked this morning as the smart dog entered my mouth. Why am I doing this? Well, simply put, I could stand to lose a little of the post-marriage weight gain. Why am I really doing this? The fear of watching four grandparents and both parents suffer from diabetes as they grew older has shaken some sense into me. While it may not be the most "natural" thing for someone from a culture where rice is on the table at every meal, or where lentils simmered in cream is considered to be a great source of protein, it is something I better learn to love if I want to cut my risk for diabetes and preserve my health for the future.

Maybe I'll finally come up with some great low-carb Indian recipes.. that possibly taste good?

Alice

Alice.com launched this week! The website has consumer staples (snacks, coffee, toilet paper) from most major packaged good companies and FREE SHIPPING! Not sure what drugstore.com is going to do... with a minimum purchase of $25 to qualify for free shipping, I may start directing my purchases over to Alice. And, well, Alice is just plain cute too!

10 Vegetarian Main Dishes

People are always looking for ideas to make hearty meals, vegetarian style. I found this article published by a Mayo Clinic nutritionist and though I'd share.

Main attraction: 10 vegetable main dishes

You can transform ordinary vegetables into main-meal events. These 10 ideas can get you started. By Mayo Clinic staff

Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid. Vegetables are actually quite versatile, and, as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. These 10 entrees put vegetables in the spotlight and add interest and color to your healthy diet.

Portobello mushroom burger. Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.

Spring greens with butternut squash. Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.

Asparagus, tomato and red pepper French bread pizza. Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.

Grilled vegetable kebabs. Brush cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers with Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.

Asparagus with almonds. In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve over 1/2 cup rice and top with roasted sliced almonds.

Italian vegetables with pasta. In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.

Honey-glazed sweet potatoes. Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.

Corn and barley salad. In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups cooked corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.

Fresh vegetable soup. In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled), and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.

Vegetable pita pockets. In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds.