Yellow Eye Heirloom Beans

Yellow Eye Beans With Garlicky Salsa Verde
Cotija Cheese

In a pot, these Rancho Gordo Heirloom Beans were covered with about 2 inches of water and soaked for 4 hours, a bay leaf was added, brought to a boil, then simmered for around 2 hours until the dense and creamy beans were tender. Salt to taste.

To a good amount of olive oil add chopped garlic. Heat until the garlic is fragrant but not browned, add salsa verde (hot or mild depending on your taste). Then add the cooked Yellow Eye Heirloom Beans and heat through. This recipe of beans with olive oil, garlic and salsa verde was inspired by Nancy Silverton in her cookbook, A Twist of the Wrist. Served here with an extra dollop of salsa verde and grated cotija atop the beans. Cotija cheese is a hard cow’s milk cheese named after the town of Cotija, Mexico where it originated. This cheese is delicious grated over warm beans.
I am sending this side dish of Yellow Eye Beans with Garlicky Salsa Verde over to my blogger friend Simona of Briciole, as she is hosting Susan The Well-Seasoned Cook’s, Legume Love Affair Event for November. Are you a bean aficionado? Make sure to check out Legume Love!

On my drive home from work yesterday, I just had to stop and take some photos as the sun was setting. Most of the smoke and ash from the fires has blown away. On Saturday, there was a fire right here on the Palos Verdes Peninsula. Thankfully this one was extinguished quickly with no major damage.

My heart goes out to all Southern Californians who lost their homes in the recent wildfires.

Sándwich Cubano

The Cuban Sandwich:
A common lunch for Cuban cigar and sugar mill factory workers for over a century. Popular with Cuban immigrants in Miami and Tampa, Florida. Now this sandwich is the favorite of locals and tourists alike.
The Ingredients:
Ham, Roast Pork, Swiss Cheese, and Pickle
The Spread:
Purists say yellow mustard only. Others like mayonnaise.
I made a mustard mayo blend with chopped pickled jalapeño peppers.
Spread each side of the bread with the mustard jalapeño mayonnaise.
Layer with ham and roast pork.

Slice the big pickle lengthwise. Add pickle and Swiss cheese to the sandwich.

Butter the outside of the bread then grill the sandwich on a traditional plancha, or use a panini maker. This is my new toy “The Griddler.”  I promised my brother that I would have a panini maker in time for Leftover Day, so now, on the day after Thanksgiving, we can grill up some awesome turkey sandwiches. But I’m thinking when he sees this blog post, he is going to want a Cubano too.

A tender bread with a nice crust, a piquant spread, lots of thin-sliced deli ham, melting Swiss, zesty pickle, and juicy roast pork. A sandwich masterpiece! ¿Qué piensa usted?

Organic, Vegan, Raw

To celebrate my dear friend Gina’s birthday, we do lunch, and she suggested a restaurant called LEAF. Organic, vegan, raw food. Grains, seeds, and nuts are soaked and sprouted. The food is not heated to above 110 degrees F. I love my dear friend, and happy to go anywhere she likes, but I must admit I was a bit skeptical about this choice.

Cracklin’ Corn Chips with Hummus

Flying Falafel Salad: Sprouted chickpea falafel croquettes with creamy tahini sauce, mixed greens, marinated onions, tomatoes and sprouts.

This food is very colorful and photogenic…

Veggie Sunburger Wrap: Veggie seed croquettes topped with sweet tangy tomato sauce, mixed greens and sprouts rolled up in a collard green with house dressing.

We were pleasantly surprised, the food was tasty and interesting. I was especially intrigued with the marinated onions. Chef Patrick shared that the thinly sliced onions are left to marinate in a raw organic unpasteurized soy sauce, then are served atop the salad. I will be stealing this technique for some future salads, thanks Patrick.

Here in Southern California, my roses are still blooming. I brought along this bouquet for my long-time friend. The arrangement is a mix of Tahitian Sunset Rose (far left), Secret Rose (light pink middle) Tournament of Roses (front pink), Julia Child Rose (far right). Happy Birthday, My Friend! Glad to explore Organic, Vegan, Raw with you anytime…

Foie Gras

The Whole Foie Gras – presented on a platter to the table…
…taken back to the kitchen and served thusly!
Per Se, New York City

Foie Gras ‘en torchon’ with Wasabi Crisp
Muscat, Cardamon, and Chenin Blanc Syrup
Alex, Las Vegas

Foie Gras Seared with Cherries and Cassia Gastrique
Water Grill, Los Angeles

Ahi Tuna and Foie Gras Sushi Roll
Caviar Russe, New York City

Foie Gras Parfait with Orange Cognac Gelée
Water Grill, Los Angeles

Seared Sonoma Foie Gras, Figs, Port, Brioche
Carneros Bistro, Sonoma
Moulard Duck Foie Gras in Terrine
Field Rhubarb Relish, Sicilian Pistachio Miettes
The French Laundry, Yountville
Are you a fan of foie gras?
“Oh, ‘crise de foie,’ that French sole was so delicious!” penned Julia Child.
Crisis of the Liver? I get such a kick out of that expression!
This latest compilation of photographs was prompted by an email that came from Thailand yesterday morning. My sister-in-law’s father, Jim, is in Pattaya. He thought we might be interested in what they are serving up over in his neck of the woods: A Complete Menu of Foie Gras! Incredible – I just had to post it here:
APPETIZERS
Foie Gras Teriyaki  300
Charcoal grilled sweet soy sauce marinated goose liver, baby leek gently glazed with teriyaki sauce
Sushi Foie Gras  400
Steamed Japanese rice topped with pan-seared Foie Gras, scented with a sweet cherry & preserved Chinese plum sauce
Foie Gras Spring Rolls  650
Deep-fried spring rolls filled with duck Foie Gras & scented with port wine, Oriental mushroom duxelles, chilli & coriander sauce
Foie Gras Dumplings  400
A blend of steamed pork & shrimp dumpling, coupled with seared Foie Gras – to amuse your bouche…
Foie Gras Bruschetta  850
Pan-seared goose liver, on toasted brioche with orange sauce & mesclun leaves – how often can you say ‘wow’!
Foie Gras Fritter  850
Deep-fried port wine marinated Foie Gras served, with a wild berry dip – you’ve struck gold!
MAIN COURSES
Foie Gras with Spicy Sauce  750
Wok-fried crispy goose liver, onions, chilli, garlic & hot basil leaves with white truffle scented fried rice – try this Thai twist…
Foie Gras Pizza  850
Pan-seared goose liver, blue figs, tomato sauce, mozzarella & fontina cheese, with wild arugula salad & Italian parsley
Foie Gras with Angel Hair Pasta  850
Capellini pasta & grilled chicken, tossed in extra virgin olive oil, garlic, basil & chicken jus, topped with pan-seared goose liver & grated Parmesan cheese – a little Italian twist…
Foie Gras with XO Sauce  950
Chinese wok-fried goose liver, white asparagus, honey beans, maple glazed walnuts & XO sauce, served with crispy egg noodles… Ohhhhhh soooo fabulous!
Foie Gras Risotto  1,250
Arborio rice gently cooked in special broth, seasoned with Parmesan cheese & truffle, topped with pan-seared goose liver & black cherry sauce
Beef Sirloin & Foie Gras  3,000
Charcoal-grilled US prime selected sirloin of beef, with pan-fried goose liver caramelized onions, sautéed potatoes & a port wine reduction – inspirational or simply sensational?!
Gratinated Beef & Foie Gras  3,500
Lavastone grilled US fillet of beef, artichoke & goose liver topped with cheese, wild mushrooms & black truffle sauce – ah the good life – wine, dine, recline…
MANTRA RESTAURANT & BAR in Pattaya, Thailand. This is their special menu for November. The prices are in baht, approx. 35 baht to one US dollar.

So, foie fans, what do you think? Shall we meet in Pattaya?

Burrata Pizza and Thanksgiving Thoughts

My two favorite holidays are Thanksgiving and Passover. No wonder! It is because I cook big meals for family and friends at both. I was just looking at my photographs from last year. Please, come reminisce with me…

I get plenty of pizza dough for the week from the local Italian market so I can make pizza with my nephews while they are here visiting. It has become a tradition. And late Friday night after Thanksgiving last year, the adults had burrata pizza with the remaining pizza dough as we relaxed and drank Champagne.
Another tradition we have here is called “Leftover Day.” Family and friends are invited to come by from 1 to 5 PM the day after the big feast to eat leftovers, drink Bloody Marys, and chill out. This year, I have a new basketball court so everyone can shoot some hoops! Whoo Hoo! We get a HoneyBaked Ham so if anyone is done with turkey, have ham! And everyone is encouraged to bring their leftovers. We heat them up and put them on the buffet too. Additionally this year I promised my brother I would have a panini maker, so we can make some awesome turkey or ham sandwiches with all those leftover goodies smashed and grilled together.

OK, back to burrata pizza. Top the dough with a mixture of olive oil, chopped parsley, and garlic, then sprinkle with Parmesan cheese. Bake until just slightly crispy, remove from the oven, then top with burrata. Big hit!

Ha! I am sending this photo to my blogger friend Sandi at Whistlestop Cafe Cooking for her Centerpiece of the Month Event. Every year this ROCK gets big laughs. Yes, it is just a rock I found on the beach but its place card gives everyone a good chuckle on Bird Day. To see some really beautiful centerpieces, do check out Sandi’s monthly event!

This is another laugh I get every year. I spend a good deal of time on the appetizers; including fine cheese platters, homemade dips, and barbecuing fresh oysters. But do you know what disappears first? Lil’ Smokies with two sauces: BBQ sauce and a blend of mustard and mayo. Some things never change. Maybe you have a similar experience?

This is another one of my photos from last year. My nephew Stone and my little pooch Mrs. O’Mally had a special connection. On this morning, Stone, in his pajamas, is just sitting on the couch rubbing her belly. She passed away on October 22, 2008. Everyone will miss her this year, I suspect Stone and myself most of all.

Here on the Saturday morning after Thanksgiving, Stone says goodbye to Mally as the family is getting ready to catch their plane back to Chicago. She was always so relaxed with him. He carried her around all week. It was a very special bond.
Wishing you all a wonderful holiday season this year. And to my blogger friends, I so look forward to reading about your holiday recipes and parties. Ah, Thanksgiving – I am so grateful for the reminder to give thanks for blessings great and small.