January 31, 2014

Nopa Part 4

Post-birthday dinner at Nopa was outstanding no doubt.

We went early enough to snag the bar or communal table seats of our choice. I ordered a glass of Angel's Take: rittenhouse rye, pear liqueur, dolin dry. We started with Fish and Chips, which I've never had before and the fish was really good.

I've been trying to get different dishes at Nopa but the one dish that was memorable from the first time that I went a year ago was the Toasted Quinoa with Smoked Trout and I just had to have it again. Still delicious. We also ordered the Flatbread of bacon, caramelized onion, apple, and cheddar and while I don't like pizza, this flatbread I can get behind. We also shared the Grass Fed Hamburger with gruyere and fries. The couple across from us raved about the rabbit dish so I want to come back to try that... I hope Nopa doesn't get rotate the rabbit out of their dinner menu any time soon...

Toasted Quinoa with Smoked Trout, Roe, Hazelnuts, and Blood Orange
Flatbread of Bacon, Caramelized Onion, Apple, and Cheddar
Grass Fed Hamburger with Gruyere Cheese and Pickled Onions; French Fries

January 30, 2014

Domo Sushi Part 2

Back at Domo Sushi for round dos. Such a tiny restaurant but the bar seating makes it perfect for two and I actually like to people watch while facing out the window. I missed sushi lots and was so happy with what we ordered.

We ordered two rolls off the specials board that seemed new and interesting: Wiki Wiki Roll (tempura shitake mushrooms, cucumber, and avocado topped with seared butterfish) and Alpha Roll (unagi, mango, and avocado topped with spicy tuna and pickled jalapeƱos).
We also got albacore nigiri, salmon belly nigiri, and uni nigiri.
I heart uni so much.

January 29, 2014

The Corner Store Part 4

Back again to The Corner Store!

I was at a loss of where to go for dinner on my birthday and didn't make any reservations. I wanted something simple, low-key, comforting, yet something new.

I ordered the scallops dish because it's been so long since I've had scallops or seafood in general. I liked the farro but the curry broth was too salty. My friend ordered the Winter Salad which was sprinkled with potato chips! She also got the Tomato Bucatini which was really good. The butterscotch pudding was a fantastic decision by my friend and the staff was so nice as to put in a lit candle for me. 

Dayboat Scallops: farro, sunchoke, shimeji mushroom, curry broth

January 28, 2014

California via Herschel Supply

These photos from Herschel Supply are gorgeous. I want to do a California slash Pacific Northwest trip so badly.

January 21, 2014

Recipe: Curried Chicken with Coconut Rice

Obsessed with coconut everything lately, I had my eyes set on making this dish. It turned out well and the mild flavor of the coconut worked well with the chicken and rice. I subbed red chili pepper flakes for the original recipe's cayenne pepper which made my result so so so so very spicy. No problem though but just a forewarning to be careful with the heat.


Curried Chicken with Coconut Rice
Adapted from Shutterbean
Serves 8

Ingredients
8 chicken breast tenders
4 tsp curry powder
½ tsp chili flakes
1½ tsp salt
1 tbsp vegetable oil
5 garlic cloves, minced
3 tbsp fresh ginger, minced
1 medium yellow onion, diced small
2 tbsp tomato paste
2 cups brown rice, rinsed
1 can unsweetened light coconut milk
fresh cilantro leaves, for serving

Instructions
Preheat oven to 350 degrees, with rack in lower third.
Toss chicken with curry powder, chili flakes, and salt.
In a large French oven, heat 2 tsp oil over high.
Cook chicken until browned on all sides, about 12 minutes total. Transfer to large plate.
Reduce heat to medium and add 1 tsp each salt and oil, garlic, ginger, and onion.
Cook, stirring, and scraping up browned bits with a spoon, until onion is translucent, ~6 minutes.
Stir in tomato paste and cook 1 minute.
Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil.
Arrange chicken in pot, cover, and transfer to oven.
Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.
Sprinkle with cilantro and serve.

January 20, 2014

Mission Beach Cafe

Wow, what a wait! Came here for brunch on a Monday holiday and was so surprised by how long the wait was, just pages and pages of names. Eventually we got a table and I ordered the Wild Mushroom Benedict. The truffle mornay sauce was very rich and I'd forgotten how amazing poached eggs are when the yolk just oozes out. Good brunch but I despise waiting for breakfast or brunch anywhere other than Nopa. The panda on the latte was a cute touch though.

Wild Mushroom Benedict with spinach, caramelized onions, truffle mornay sauce; roasted potatoes

January 19, 2014

Recipe: Smashed Chickpea & Avocado Salad Sandwich

This smash is a twist on the classic Avocado Toast. A friend was telling me about it and I just had to make it. I looked up a recipe to see what the ratio of ingredients were but I think everything about salad is instinctual. Dare I say I might actually like the addition of chickpeas to the classic Avocado Toast more? The salad also makes a great dip with crackers or pita chips. So simple, fresh, and delicious, give it a try!


Smashed Chickpea & Avocado Salad Sandwich
Inspired by Two Peas and Their Pod
Serves 3-4

Ingredients
1 can chickpeas, rinsed and drained
1 large avocado
fresh cilantro, chopped
Juice from 1 lemon
salt and pepper
Bread of choice
Pinch red pepper chili flakes

Instructions
In a medium bowl, use a fork to smash the chickpeas and avocado together.
Add in cilantro and lemon juice. Season with salt and pepper, to taste.
Spread salad on bread and top with a pinch of red pepper chili flakes.
Serve immediately.

January 18, 2014

Duboce Park Cafe

I still find it ever so sad that after working at a cafe/bakery this past summer, the magic of breakfast/brunch is over. I have a hard time appreciating the typical eggs, potatoes, toast combination as I used to. I suppose now it's all about the company.

Veggie Scramble: tomato, mushroom, onion, spinach, cheddar cheese; 5-grain toast; fruit

January 13, 2014

Recipe: Roasted Broccolini, Kale, and Chickpea Salad with Ricotta

I went to one of my favorite bookstores in the city, Green Apple Books, this past weekend and bought a new cookbook! It's called Feast: Generous Vegetarian Meals for Any Eater and Every Appetite and I read rave reviews about its recipes. I'm trying to eat more vegetables in creative ways so I figured the cookbook is a worthy investment. I'm a sucker for photographs of each recipe so I'm a little sad that this book has minimal photographs. But the first recipe I tried out is the following recipe and I liked it a lot!


Roasted Broccoli, Arugula, and Chickpea Salad with Ricotta
Serves 2-4

Ingredients
1 bunch broccoli, cut into thin, long florets
1 bunch arugula or kale, cut into 2-inch pieces
1 can chickpeas, drained and rinsed
1 clove garlic, thinly sliced
¼ olive oil
sea salt and black pepper
1 lemon, cut into wedges
8-oz (250 grams) fresh ricotta cheese
pinch red pepper flakes
finishing oil for drizzling

Instructions
Preheat the boiler to high.
Toss the broccoli, kale, chickpeas, and garlic with the olive oil. Season lightly with salt and place on baking sheet.
Broil baking sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.
Squeeze the juice from two lemon wedges all over the top and toss together.
Divide between two to four small plates and top each with a dollop of ricotta.
Sprinkle the ricotta with black pepper and red pepper flakes and drizzle each place with finishing oil.
Serve warm or at room temperature, with more lemon wedges for squeezing over the top.
Note: I used regular old broccoli and arugula instead of kale. If using arugula, mix it in at the last minute of broil.

January 10, 2014

Oscar

Yes, we named the tree Oscar. This is basically my first ever real Christmas tree. My friend was so kind as to pick up a discarded mini tree on the streets after the holidays and lug it back to his apartment. We tried to buy ornaments but of course, who sells ornaments in January...

So we got creative instead and made our own out of plastic balls! We decorated the balls with sharpie and hooked them on to paper clips. So perfect. My friend even started a fire in his fireplace and I got to relive a true Christmas.

January 6, 2014

Recipe: Avocado Tartine with Cucumber and Sesame Seeds

After over a year of bookmarking this recipe in the Smitten Kitchen cookbook, I finally made it! And it was so good I basically had it every day for the rest of the week. As described in the book, this recipe is reminiscent of a deconstructed cucumber and avocado sushi roll and you can either keep or nix the baguette part and just eat it in salad form. It's crunchy, creamy, nutty, and so fresh!


Avocado Tartine with Cucumber and Sesame Seeds
Adapted from Smitten Kitchen
Serves 2

Ingredients
1 6-inch length of baguette
1 avocado, halved, pit removed
½ cup (85 grams) minced seedless cucumber (about ¼ of an English cucumber)
1½ tsp rice vinegar
½ tsp toasted sesame oil
pinch of salt
2 tsp toasted sesame seeds

Instructions
Split bread into top and bottom halves, and toast the halves.
Arrange slices of, or mash, half your avocado on each toasted baguette half.
Stir together the cucumber, vinegar, sesame oil, and salt.
Dollop half the cucumber salad on top of each bread half.
Sprinkle with sesame seeds and adjust seasoning to taste.
Eat immediately.

January 4, 2014

Tonga Room & Hurricane Bar

I had no idea this bar existed inside The Fairmont Hotel. Pretty cool place with a tropical theme, pool, rain!, good music, and dance floor. The drinks are expensive so I made sure to enjoy every sip of the Mai Tai in a plastic coconut.

January 3, 2014

January 2, 2014

Challah French Toast

Being home means having the time to actually cook more special breakfasts. The challah bread that I made turned into french toast. Best with strawberries on top.