What do you wish for in 2014?

Hello Blogger Friends,

I realize it is now February and I should have asked this question a month and a half ago.  What do you wish for in 2014?  I imagine you want world peace right!  Don't we all.  As for me I have been thinking about this for a few months now.  I started thinking about it last July when I had a "milestone" birthday (I will let you figure that one out).  I know we are suppose to get wiser with age but it seems that I may have lost some focus.  What do I want to do?  What do I want to share?  What do I want to finish?  What do I want to start?  Whew......So I decided for starters I need FOCUS.  I mean if you look at this blog for instance...last entry was January 2012 - really!  That was two years and I....well you get it....I strayed.  Anyway, so here we go...  Happy Belated New Year's I truly hope you get want you wish for in 2014 and I do have hope for World Peace.

I still have a dream......

And someday it will come to pass. What is your dream?

Those who take eat well.....those who give sleep well.

I am a bit frustrated today by the cost of food at the different eateries.  Is it a sign of the times or are restaurants just getting a bit greedy?  Is making 60-70% profit on food items not enough?  Do you really need to make 90% on every single item? Are you gonna really break the bank if you don't charges for add-ons like a slice of cheese, 4 thin slices of avacado, 4 little slices of chicken/beef)?  Why can't you have a choice between plain or fizzy water for free - I mean how many glasses of water does a customer drink?  I think most of us are pretty conscientious of our spending these days, but come on eateries!  - If you make a good product at a reasonable price and make your customers feel like they are getting bang for their buck.....they will come!   Which brings me to ...um.....wait I do have a point.

I was channel surfing and landed on the Cooking Channel and came across Eddie Huang (this is the point).  He is a writer, chef and restaurant owner and now t.v personality  He has an eatery in good old NYC (one of the most expensive cities to dine) and he gets it.  His place is called BaoHausNYC  http://www.baohausnyc.com.  His approach is full flavored good food at a "cheap" price - and he is not the only one.  Check out the show on the Cooking Channel called Cheap Eats and see what I am talking about.

I am not naive.  I understand that the cost of running an eatery is not cheap, however I think that owners don't get that you can make $ from the masses.  That charging top dollar for a little bit of food is not gonna get you a full house unless you are Thomas Keller.  It would be nice to eat a "cheap" meal sitting down and not from a drive-thru or standing in front of a truck. Maybe not have linen, but white butcher paper or a clean table is not outrageous.  It seems that restaurant owners forget that it's not horrible to give a little something - lets face it after adding tax and tip your meal just jumped another 20% at least.  In fact the return on making someone feel like they really got a great deal is....well lets just say " a good nights sleep."

you say potato and i say bake them....

If you like crunchy and savory you will like these crispy potatoes.  They are super simple to make and can be used as a side or just a snack.  We use to make these at the bistro that I worked at and we munched on them all night....beware they are addicting.  And yes they are baked!




1.  Preheat oven to 375.  If you have a convection oven use it just adjust cooking time.

2.  Slice 3 medium size potato 1/8" thick.  This is when a slicer or mandoline come in handy - although a sharp knife can to the trick too.

3.  Dry slices between paper towels or cloth towels - the drier the better.

4.  Add olive oil and season with salt and pepper.
5.  Lay the potatoes on a baking sheet or baking stone (I love to use this).

6.  Bake them until they start browning on the edges - about 10-12 minutes.  Pull tray out very carefully and turn  them over with a spatula.  You don't have to re-arrange them perfectly, but just spread them out and keep them in a single layer.  Place them back in the oven and continue to bake for about 5 minutes.

7.  Slice a lemon thinly and chop some Kalamata olives.  Spread on top of potatoes and finish baking for another 10 minutes or until crispy.

What happens is that the potatoes get infused with the lemon and the olives.  They simply delicious!

new year - new name.

I have had this blog since December 2008 and was never quite happy with the name "And then I  said.....".  Even though it made sense in my head, it just never inspired me much.  I think a tittle is so important for so many reasons.  It has to be short and sweet, catchy, have a nice ring and it needs to have personality.  After much thought I think I came up with a good one.  I simply asked myself...."Maria what makes you happy?"  The answer is very simple......coffee and chocolate.  So here I am again.  I hope to bring you great recipes, practical information and just fun thoughts.

I truly hope this year brings you everything you want.  Laughs, Love and lots of Cafe con Chocolate!

Happy New Year!

fish tacos!

So its the Monday after Thanksgiving and we are soooo turkey'd out!  What can I make for dinner?  I thought about it at the gym and could not come up with anything.  I looked through some cookbooks and nope...nothing.  I wanted something that was not poultry or meat (we had carne asada yesterday) - nachos you ask?.....had them yesterday too - ugh!  I finally turned on the T.V and caught some recorded episodes of my new favorite guy.....Chuck Hughes and that's when it hit.  He has a series Chuck's Week Off and he is hitting Mexico.  He visited Cabo San Lucas and had some delicious fish tacos.  My mouth started watering right away and to my surprise I actually had all the ingredients to make this meal. I topped my tacos with a cabbage slaw and paired them with some cilantro/lime rice and a Bohemia......delicioso!

Okay here we go......(don't forget to put on some music).

1. Fish: Four Tilapia filets.  Tilapia is my preferred fish for this because of its mild flavor and it cooks super fast.  Season filets with salt and pepper and make sure they are nice and dry.  Dust them with flour (this will help the batter adhere to the fish) and set it aside.

2. Cabbage Slaw:  Shred some cabbage and set aside.  In a small bowl mix the following:

• 1 cup plain yogurt
• a pinch of cumin
• a pinch of salt and pepper
• squeeze 1 lime
• refrigerate

Combine with cabbage right before serving.

3. Oil:  In a heavy bottom skillet heat 1 1/2 cups of vegetable oil on low - I use a Lodge cast iron skillet (my very favorite).  Do this before you start working on the batter.  

4. Batter: I made a beer batter (it was an excuse to open the first bottle of Bohemia), but if you don't have beer or don't want to use beer feel free to use some fizzy water instead.  However, the beer gives the batter nice flavor.  

• 1  cup all-purpose flour
• 1 tbs cornstarch
• 1 egg white - soft peaks
• 3/4 cup beer or fizzy water
• 1 tsp dried oregano
• salt and pepper to taste

Mix flour, cornstarch, oregano, salt and pepper in a bowl - add beer.  Whisk egg white and fold it into flour mixture.  

4. Fry: Bring your heat up to medium.  Working quickly and very carefully  dip the fish in the batter and slide it into the oil. Cook for 3-4 minutes per side until golden.  Make sure that you let the oil come back up to temperature between batches and do not crowd the fish as this will result in a soggy and greasy fish instead of crispy.  Pull fish out from oil and lay on paper towels.

Serve on warm corn tortillas and top with the cabbage slaw and some good salsa.  Buen provecho!

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bring on the nachos.....

Super easy, super fast and super yum. This is my fall back meal and it works every time.

1. Preheat oven at 375

2. Layer chips, refried beans (canned), cheese (cheddar, colby jack or mozzerella) chopped onion, chopped tomato and shreded cooked chicken, steak or sausage.

3. Put in oven until cheese melts about 10-15 minutes.

I use a pizza stone, but you can use a cookie sheet. I also like to add some garnishes when I serve them. Some chopped cilantro, a little sour cream and some jalapenos. Listo!

Happy Bastille Day 2011

i am celebrating today with some great wine, great food and one of my favorite songs.....enjoy!

happy birthday my brother

today is a my brother's birthday......its time to celebrate!!




i miss you so much.

its all about the dough

Pizza is one of those foods that I think needs one good thing. You can dress it up all you want, but if the dough is not good "forget about it" (think De Niro). Using fresh dough is the way to go, but getting there can be a bit challenging. Its not hard to make pizza dough - you can go online and find lots and lots of recipes, you just have to be organized and make it early, let it rise and have it ready. I did the next best thing, I bought the dough at my local pizza joint. Yes...they sell freshly made pizza dough. It turned out so good that I'm not sure that I will be making it myself. Any way, here is my recipe for the sauce, toppings and cooking. Sauce - 14 oz can of whole tomatoes - blended 3 tbsp olive oil 1/2 onion - chopped 2 garlic cloves - minced 3 sprigs of fresh oregano - chopped/or 1 tsp dried oregano 1 tsp chili flakes (optional) Preheat oven to 450 degrees - nice and hot. Heat olive oil in sauce pan and saute onion, garlic and oregano until they are soft and smell great. Add blended tomatoes and let simmer. Reduce heat and let sauce thicken - about 10 minutes. Add chili flakes at the last minute. Once the sauce is nice and thick, turn off and let cool. Spread dough on cookie sheet. I use a pizza stone and would recommend you do the same. Spread sauce on dough starting in the middle and working your way out. Leave a 1 inch border. Add your favorite cheese and toppings. Its important to get your oven nice and hot. Carefully place pizza on top rack and let cook for 10-14 minutes. If your oven is convection, use the feature. You may have to adjust your cooking time, but leave the temperature the same. The trick is to cook it fast and furious. Bon Apetito!

a tired friend....

will be finding his peaceful and beautiful place soon. When I think of him I see his kind smile and his Dodger jacket.



RIP.

porky piggy - oh yeah!

Let me start of by saying that I am a meat lover. I can appreciate all the amazing vegetarian dishes out there, but for me sometimes a piece of meat is just what I want. This pork tenderloin dish is super simple and fast. I served it with a mushroom and garbanzo bean saute which was inspired by my friend Joy who taught me some great Indian cooking today. It was simply delicious.

Remember - always start with your favorite beverage and some great tunes.

1 - 2 lbs pork tenderloin (the package that I bought had two pieces)
3 cloves garlic - finely chop
drizzle of olive oil
3 tbs olive oil
salt and pepper

Place pork tenderloin on a baking sheet and remove any of the silver coating (if your tenderloin has some you will see it). Drizzle some olive oil over tenderloin and spread with garlic, salt and pepper. Put in your fridge for 1 1/2 to 2 hours - more if you have the time. Remove tenderloin from fridge and let stand at room temperature for 15 minutes. Pre-heat oven to 400 degrees and heat up a skillet add olive oil and sear tenderloin on all sides until nice and brown. Put back on baking sheet and stick in the oven for 6-8 minutes. DO NOT OVER BAKE it will be over done and dry (remember that you can always put it back in the oven to cook a bit more). Remove from oven and let rest.

1 tbs olive oil
1 small onion - chopped
1 container crimini or baby bella mushrooms - sliced
2 cloves garlic - finley chopped
1/4 tsp chili flakes

1/4 cup white wine (chardonnay)

1 15oz can garbanzo beans

1 cup tomato sauce
1 tbs chopped parsley

Using the same skillet that you seared the tenderloin heat olive oil on medium heat and saute onion and mushrooms for 5 minutes. (While this is happening, rinse garbanzo beans and heat in microwave for 4 minutes and set aside). Add garlic and chili flakes and continue to saute for another 2 minutes - add wine. The wine will help lift all the bits that the tenderloin left behind - this will add so much flavor to the mix. Add garbanzo beans and tomato sauce. Bring heat to low and let simmer for 5 minutes. Garnish with parsley. Remember to taste and season as you go.

For serving, cut tenderloin on the bias (at an angle) and put 4 slices on top of mushroom mix. Be sure to have your favorite mustard on hand.....some nice dijon is just fabulous. Enjoy.

i'm gonna get some today!

Chocolate that is. Valentine's Day is one of those days that you love or hate. It puts soooo much pressure on people and makes them crazzzy! I told my son (my little cupid messenger) that his dad better not get me flowers - he has done it in the past and all I could think of was all the pair of shoes I could have gotten with what he spent for a dozen roses. I am a no fuss, simple girl and all I need is something "Chocolate."

How is Valentine's Day celebrated around the world you ask.....well read on - love is universal. http://www.novareinna.com/festive/valworld.html

Happy "Chocolate Day" to all.

how did I not know about this?

While blog surfing a few days ago I came across what I think may be one of my top favorite days of the year. I could not believe my eyes when I read this. No, no its not an illusion - there really is a movement for:


This is the brain child of these two ladies (here is an excerpt from their blog) - "Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella" They have all the details on when and how to participate on their blogs. You can even host a nutella party at your home to celebrate....is this not the coolest thing ever! -

Well as you may have noticed I missed it, but on the bright side, I have all year to test recipes with nutella. And now that I know about this blessed day, I will be sure to celebrate it with all you good people next year! It will be so much fun.

Have a fun Friday and a great weekend.

baked penne anyone.....veggie style.

I try to make dinner for my family every night and like everyone sometimes I get stumped. I always try and cover the three basic food groups in every meal. This dish has it all - sauteed mushrooms, spinach, tomatoes, tofu and cheese. Super simple and very good.

Okay - here we go..... First get yourself your favorite beverage and put on some music -this is very important!

1 container of cremini mushrooms
2 tbs olive oil
1/2 chopped onion
2 cloves fine chopped garlic
2 cups chopped spinach (frozen is okay)

Heat up a skillet with olive oil. Make sure you use a nice size skillet so that you won't run out of room. I use a 5qt skillet. Slice mushrooms, add to olive oil and start to saute. When the mushrooms are half way done, add the onion and garlic and continue to cook until nice and brown. Heat and drain spinach and add to mixture. Bring your heat to low. Be sure to season and taste as you go.

1 14oz can of whole tomatoes - blended
1 tbs butter
1 cup ricotta cheese
1 block tofu
1/4 tsp chili flakes
1 lbs of penne pasta
8 oz of mozzarella cheese - grated
1/2 cup parmesan cheese - grated
salt and pepper to taste

Preheat oven to 400. While mushroom/spinach mix is cooking, blend tomatoes. I usually buy whole tomatoes and blend them myself. I know it is an extra step, but its better than buying blended - trust me. I will explain in a future post...i promise. Anyway, add blended tomatoes, butter - mix and let simmer. In a bowl break up tofu and ricotta cheese add chili flakes and add to the mix. Bring your heat up to medium low and let simmer until sauce begins to thicken - be sure to season well with salt and pepper. At this point start to boil your pasta - follow package instructions. Boil it a little bit under al dente. While all of this is happening get your cheeses and casserole dish ready. Once pasta is done, drain it but do not rinse. Now you are ready to build. Lay penne on the bottom, one layer of mixture, one layer of mozzarella cheese, one layer of parmesan cheese and repeat (like lasagna). Be sure to end up with a cheese layer. Put in the oven for 25 minutes - because everything is already cooked, all you are doing is melting the cheese and letting it brown. If your cheese is not browning on the top, turn broiler on for the last 5 minutes. Tadaa!

If you have the time, double the recipe and build two. Bake one and freeze the other for another day.

I got my butt kicked by a Senior Citizen!

What? Yes I did. I have been going to a Yoga Class at the Walnut Senior Citizen Center http://ci.walnut.ca.us/general.asp?id=168 OMG - it is great! My teacher's name is Maya and she is in her mid 70's. She is as flexible as a rubber band and as strong as an Ox. Maya has been teaching for a very, very long time and it shows. The class is made up of mostly Seniors and I must tell you that at times I stand out like a sore thumb with my crooked poses. The class is 2 hours long - yes....2 hours!!! I have been taking the class for five weeks now and am starting to feel my muscles getting stronger. I got a little too confident after the first couple of weeks because I was not very sore, but then came week four and week five - OUCH! I get very inspired by all the people around me. Anytime I feel that I can't do something all I have to do is look behind me and there is my mom striking a pose. She works very hard and is so amazing. Most of the time we look at Seniors and feel for them. They are getting old and seem so fragile, but not in this class - they are strong, flexible, invigorating and full of life. So kudos to all my classmates! I look forward to my next butt kicking.

can't forget the rice

When I make caldo I have to make rice - it kinda goes hand in hand. Its one of those things that is so simple yet challenging. It has taken me a long time to feel comfortable to serve my rice to family and friends. My mom and mother-in-law have it down to a science. Their rice is always delicious, moist and soooo consistent. They are seasoned cooks - they don't measure anything. I on the other hand need measurements - it is my comfort zone. I make my rice in the same 3 quart Le Crueset for consistency. I measure out all my ingredients and most important I take my time - don't rush it.

Okay here it is -

2 tbs - oil ( I use canola or vegetable - olive oil burns too quickly in this application)

1 cup long grain

Heat oil and pour rice in and brown. It will take about 10 minutes using low heat. Stir rice occasionally and don't let it burn - take your time.

1 - 14oz can of peeled whole tomatoes

1/2 small onion

Blend tomatoes and onion until very smooth. You can do this while rice is browning or before you even start. Measure out 3/4 cup of sauce and store the rest. Once the rice is nice and brown pour the tomato sauce in. Be careful when combining as hot steam will rise. Let simmer for two minutes.

2 cups chicken broth

Salt

Add broth and raise heat to medium. At this point you need to season with salt. Make sure you season well as this is the only chance you have. When you season be sure to taste the liquid - don't be shy just be careful. Bring to a boil, cover and bring heat to low. Once rice has absorbed the liquid (this takes about 15 minutes depending on your cookware) turn heat off and let rest for 5 minutes covered.

That's it! After you have made it a several times, you will begin to get comfortable with the process. Buena Suerte! - Good Luck!

its time for some caldo

which is soup in spanish. well its a kind of soup. anyway, my little guy is sick and there is nothing like some good old, home made chicken soup to make him feel better. the caldo is super simple to make and very delish. caldo de pollo is chicken soup which is what i made. unlike like most recipes that call for sauteing the celery, onion and carrots first then add chicken stock, chicken etc... i make the broth first with the chicken that i will be using. i add a quarter onion and one bay leaf. once the chicken is almost cooked, i strain it and skim off any fat. if you cook the chicken too much, it will turn out hard and chewy. i chop and add whatever vegtables i have on hand - carrots, celery, cauliflower, potato, cabbage, broccoli, zucchini (use whatever is in your fridge), let it simmer for about 5 minutes and add the cooked chicken, season with salt and pepper add a squeeze of lemon, some sprigs of cilantro and turn it off. because i make my soup in a cast iron dutch oven, it continues to cook on its own. i must say its not as good as my mom's, but it is getting there.

could this be true....

is this really the Joy Of Cooking circa 1953? i found a copy and it is worn and beautiful. this is one of the must have cook books that i did not have and there it was on a little bookshelf in a little antique store in my own little town. it makes me wonder who owned it? what did they make? what was their favorite receipe? what occasions did they use it for? so many questions and so many great recepies. i will tackle it with love and care - and who knows, i might just try the "squirrel"..heee...heeee - calm down i'm just kidding .

2011

okay....here we go again....... will write birthday cards and letters - not email or ecards but real ink on paper, visit with family and friends, read....read....and read...., organize my house, be punctual, walk my dogs every morning, take vitamins, go to church every Sunday, write on my calendar, plant my vegetable garden and finish my landscaping and of course - cook!

HAPPY NEW YEAR EVERYONE!