Some Valentines Day Inspirations

I will be in Dublin, Ireland for Valentines Day so no cooking at home for me (maybe a glass of champagne on the plane?) but I think this recipe looks pretty tantalizing. I know chocolate, beef and rosemary sounds like a pretty odd combination but I think the flavors might create an amazing combination. If not, the richness of the soup shot and the crunchy outside and ever so soft and succulent inside of the potatoes daulphines will make up for it. If you have never had potatoes daulphines then you are in for a real treat. They are a much more seductive and fancy version of the American tadertot :)

For Valentines Day, I am definitely of the opinion that a home cooked meal is the best option b/c going out can be a little stressful and at times a tid bit too cheesy :)

Here are the recipes below:

Beef Tenderloin with Rosemary and Chocolate, Potatoes Daulphines and a Shot of Onion Soup ou le "plein couer: d'entrecote Black Angus avec Pommes Dauphines et soupe.

*Elle uses Beef Tenderloin below but I would use Filet Mignon or a nice cut if you can afford it *

by Ellie Krieger

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.Serves six.

---

1 2-lb. beef tenderloin roast
1/4 tsp. table salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
4 tsp. olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
2 cups dry red wine
2 cups low-sodium beef broth
2 Tbs. tomato paste
1 bay leaf
1 sprig fresh thyme
1 Tbs. unsweetened natural cocoa powder
1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

From Book The Food You Crave, pp. 180

POMMES DAUPHINE

Ingredients:

2 lbs.potatoes
4 T. butter
1/2 cup milk
salt
pepper

For the choux pastry
1 cup flour
1 cup water
1/2 tsp. salt
1/2 cup butter
6 eggs

Directions:

Boil the potatoes till soft. Drain the potatoes and add the milk, butter, salt and pepper, mash till lumps are gone. Set aside.
In a pan heat the water, butter and salt till the butter melts. Bring to a boil then take off the stove. Add the flour at once, all of it and beat with a wooden spoon.
Continue beating till the flour dough starts to form a "ball". Let cool for just a minute tehn beat in two eggs, stirring to incorporate well then add the remaining eggs one at a time till it is glossy and falls from spoon. You may not need all of the eggs, so with the last egg inspect the choux first and if it is loose and shiny, don't add the last egg.
Now beat the choux into the mashed potatoes.
Heat the oil to 350*F. Drop the mixture (carefully) into the fat in small 1 1/2 inch size balls. Add only 4-6 at a time and cook, turning them as needed, till they are brown and golden. This will take about 5 minutes or less.
Drain on paper towels or brown paper bag. Keep in a warm (300*F ) oven until all are cooked. Keep them from touching each other to ensure crispness.

http://recipes.epicurean.com/recipe/17756/pommes-dauphine-(potatoes-dauphine).html

French Onion Soup Recipe-

*The key to this recipe is definitely the Vermouth so don't leave it out even if it might be a tid bit difficult to find*

INGREDIENTS

• 6 large red or yellow onions, peeled and thinly sliced.
• Olive oil
• 1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

METHOD

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. (For this step, if you are doing just shots of soup the flavor of the slow roasted onions will be enough and you don't need the cheesy crust).

Serves 4-6.

http://simplyrecipes.com/recipes/french_onion_soup/

Meat Free Mondays- Livestocks surprising effect on the environment

So, coming from a household with a dad who eats a lot of red meat and a hippy free spirited mother who pretty much only eats vegetables, fish and tofu left me kind of a “unique eater”. As such, every so often I definitely can appreciate a juicy steak or slow roasted beef short ribs that fall off the bone-dripping with succulent flavor from hours of cooking. But, most of the week, I contain my carnivorous cravings for the sake of my body and I eat like a vegetarian.

I just read about this unique idea, Meat Free Mondays, from Gwyneth Paltrows blog or more specifically Paul McCartney and I think it’s an easy thing to implement into your weekly schedule. There is a plethora of amazing veggie recipes at http://www.finecooking.com/ or http://www.foodandwine.com/or you could simply add some beans to your meal, quinoa, tempeh, maybe some tofu, some fish and you would have enough protein to nutritionally leave meat out of your meal and I sware you will feel better after not ingesting animal fat :)

More and more sustainability is becoming increasingly important. So to do your bit to create a more sustainable environment this week try and have a Meat Free Monday. Instead of just recycling, driving hybrid cars, turning off your lights, etc not eating meat for one day a week can actually have surprisingly impressive results.

In 2006, the UN issued a report which stated that the "livestock industry as a whole produced more emissions than the whole transport sector put together".

Here are some more interesting facts that you might want to know about the effects of raising lifestock from the UN:

- The Livestock industry produces gases that are extremely dangerous to the future of our environment

-The 2 main gases, methane and nitrous oxide are considered to be more harmful than CO2 (methane is 21 times more powerful than CO2 and Nitrous Oxide is 310 time more powerful than CO2) so the data suggests that this is causing a highly dangerous situation for our planet and our future

-Methane remains in the air for 9 to 15 years; Nitrous Oxide for 114 years on average and is 296 times more potent than CO2-the gases released today will continue to be active in degrading the climate decades from now

- Livestock production is land intensive a recent report by Greenpeace on land use in the largest meat producing state in BRazil found that cattle production was responsible for vastly more deforestation than soya.

-1/3 of cereal crops goes into animal food

-Livestock production is water intensive and accounts for 8% of global human water use. It is the largest source of water pollutants, principally animal waste, antibiotics, hormones, chemicals, fertilizers and pesticides

- A number of schools have implemented meat free days. A town in Belgium, Brazil and Sweden.

Check out the link below to learn more about the cause:

http://www.supportmfm.org/ or

http://www.goop.com/

2 Restaurants in Paris I'm dying to try

So my friend Felix expanded my horizons last weekend and filled me in about all of his favorite little tid bits of Parisian life. I can't wait to go to the chocolate shop he recommended, see the view from the Sacre Coeur at night and eat at these restaurants that follow.

Both of these culinary gems that he recommended are relatively new Parisian hot spots which both have very craft ideas. Spring is run by a 30 year American guy from Chicago...( I know its weird that in Paris, an American cook is causing a stir but yes.. it's true!) Spring is a tiny hole in the wall restaurant in the 10th. The concept here is to only have one seating a night and offer a pre set affordable menu, crafted through the seasonal imagination of the chef, Daniel Rose. The chef launched the restaurant as a means to generate buzz surrounding the idea, which then he hoped could translate into marketing for his book. A good idea especially because 1 seating a night can't be too profitable :) Currently Spring has turned into Table 28. Daniel is building a new Spring restaurant in the 1st and in the meantime opened Table 28 in its place. He also opened a boutique by the Louve as well. A menu for 29-35 Euro with either Chicken or suckling pig on Thursdays sounds delicious and I can't wait to go....

The other restaurant I am absolutely dying to try is Il Vino which is a unique concept as well. It was opened by a famous Sommelier and the concept is that you only have the flexibility to order your wine and then you are simply served extraordinary food that compliments it. Pretty ingenious concept, isn't it? It's quite expensive at 100 euro for dinner but lunch is around 50 euro which its somewhat more reasonable...

After just spending a few painful days writing a restaurant financial plan and struggling through trying to achieve profitability I now look at restaurants a little bit differently. I think Il Vino has the right idea! I can't wait to indulge in a lunch here one day which I will probably follow with a long stroll along the grass at les Invalides so I can work off what I've just eaten :)

Il Vino d' Enrico Bernadaro

www.ilvinobyenricobernard.com

13 boulevard de la Tour Maubourg
75007 Paris
01 44 11 72 00

Spring/ Table 28 Details

aDDRESS	28 rue de la Tour d'Auvergne; 75009
NEIGHBOURHOOD	10th Arrondissement | See on map
METRO	Poissonnière [M7], Anvers [M2]
TELEPHONE	+33 6 42 87 79 64
WEBSITE	http://www.table28paris.blogspot.com/
PRICE	EUR 29 (1/4 chicken), EUR 35 (1/2 chicken)
HOURS	Wed-Sun SPRING PARIS SPRING rue de la Tour d'Auvergne is now closed... SPRING Boutique is now open!Tues-Sat 10h30-21h. 52 Rue de l'Arbre Sec (rue Bailleul)

Dim Sum in Paris: Chine Massena

A few weekends ago before the demands of my program got ridiculously intense I managed to get to Paris for a quick day trip, have an exotic Dim Sum lunch, feel the dizzying after effects of MSG while scurrying around the most crowded Paris shopping mall during les soldes (Gallerie Lafayette + Prime temps, etc.). I know that Paris is the capital of the World in terms of shopping and it would make sense that 50% off sales in Paris would draw a crowd but I couldn't believe these crowds!! The safety sensor machine was going off every 2 mins as people exited stores and I literally felt a little like a lost little pigeon flying around chaos trying to find an open window to escape. Can't really believe I just compared myself to a pigeon but I felt like one... After dealing with parking disasters + the pouring rain with two handsome french men (one of which wasn't wearing a waterproof jacket and was thus soaked after 10 mins) we finally came to a cute pub off the St. Germaine (Cafe de Marche) in the 6th and were served a cold glass of Chardonay from a waiter in overalls :) (Ahhh almost like I was back in the US).

Chine Massena is a Dim Sum restuarant in Paris which can somehow serve up to 800 people (kind of the usual for Dim Sum). It's relatively traditional Dim Sum with a few carts going around and a menu you can easily order off of. I was lucky enough to be with a Cantonese speaking Parisian so we didn't have to ponder over the menu or look hopeless as we tried to pronounce dishes. The menu actually had noodle dishes and soups as well as Dim Sum and it was honestly hard to pass these up because there is nothing I love more than an Asian soup.. Yet, we settled on (Pork Buns- Brioche au porc, gao or shrimp dumplings wrapped in translucent rice flour, cheong fun and a few others).

The restaurant is located in a little Asian shopping mall and it was actually pretty fun walking around, trying a few random dishes, inspecting all the ingredients and frozen fish etc, watching groups of men gathered around a tv betting on horses and eventually buying a few lottery tickets to join in on the action.

Chine Massena was good but not great and didn't compare to San Francisco Dim Sum. It left me ridiculously thirsty and left Reza ridiculously hungry after an hour. Maybe Dim Sum is not so good for you after all.

I included some Wikipedia facts about MSG below b/c it kind of freaks me out a little....

http://lachinemassena.free.fr/topic/index.html

Chine Massena
13, Place de Vénétie
(at the level of 18, Avenue de Choisy)
75013 Paris
tel: 01.45.83.98.88
Metro: Porte de Choisy

7/7
M-Th: 8.45am-11pm
F-Sat: 8.45am-1.30am
Sun: 8.45am-1am

History of MSG:

Asian cooks have been taking advantage of glutamate’s flavor enhancing properties for centuries. It is unclear whether the Chinese or Japanese first discovered that a broth made from a certain type of seaweed enhanced the natural flavor of food. But it wasn't until 1908 that Professor Ikeda of the University of Tokyo first isolated glutamate from broth made with dried Konbu kelp. (He went on to create and patent Monosodium glutamate, or MSG).

How is MSG Made Today?:

Today, the MSG we find on store shelves is usually made from fermented sugar beet or sugar cane molasses, in a process quite similar to the way soy sauce is made.

Why is MSG So Popular?:

It all comes down to our taste buds. It has long been known that there are four basic tastes - sweet, sour, salty, and bitter. It is now thought that there is a fifth taste, called "umami." Umami is the savory taste that occurs naturally in foods such as tomatoes and ripe cheese. Just as eating chocolate stimulates the sweet taste receptors on our tongue, eating food seasoned with MSG stimulates the glutamate or "umami" receptors on our tongue, enhancing the savory flavor of these foods.

MSG Use in Cooking:

MSG is used extensively in Japanese cooking, where it is sold under the brand name Ajinomoto, and in Chinese restaurant food. MSG use, however, is not confined to Asian cuisine. Ajinomoto is a very popular seasoning in North America, where it is sold under the brand name Accent. Throughout the food industry, MSG is becoming an increasingly popular way to add flavor to packaged foods such as soups, sauces, seasonings, and instant snacks.

What are the Health Concerns?:

Many experts blame MSG for "Chinese Restaurant Syndrome" - the headaches, dizziness, and chest pains some people experience after dining at a Chinese restaurant. There is a debate among the scientific community over whether MSG is the culprit. While the U.S. FDA states thatMSG is generally safe, it acknowledges the seasoning may pose problems for certain individuals. Specifically, asthmatics and people who can tolerate small, but not large, amounts of MSG may be at risk.

Should You Use MSG?:

Even if you don't experience negative side effects, is there any need for you to use MSG when preparing Chinese dishes? Again, the experts disagree. Some cooks argue that a well cooked meal using fresh vegetables doesn't need enhancing. Others do use it occasionally. However, I think I'll leave the last word on the subject to two experts. First, Irene Kuo, author of The Key to Chinese Cooking, considered by many to be the definitive guide to cooking Chinese food:

"While "taste-essence" is of Chinese heritage, it was never accepted by the elite society of gastronomy where cooking skill and lavish use of natural ingredients are the essence. Today's version is a chemical compound known as monosodium glutamate or MSG and to me it does nothing to enhance flavor. Rather it gives food a peculiar sweetened taste that I find absolutely distasteful, and for some people it has unpleasant side effects.”

Ken Hom, popular television chef and author of numerous Chinese cookbooks, has a slightly different view: "Scientists still are not sure how this chemical works, but it does seem to bring out the natural salt flavor of foods and can help revive or enliven the taste of bland food and old vegetables...The very best chefs, cooks, and restaurants, however, avoid MSG and rely instead, as they should, on the freshest and finest ingredients that need no enhancing." (From The Taste of China).

Longhi's (on the Island of Maui) inspired salad-Romaine, Sweet Onion, Tomato, Canelli Bean

Deep in the cold of a winter in France & filled with stress from hours spent laboring over Corporate Finance in an intensive MBA program, I can't help but day dream about Maui, Longhi's restaurant and this salad which I love :) Its very simple, bright, healthy and quick to make. Romaine gives you the perfect amount of crunch and the canelli beans add in a hint of softness complimented by the acidity of the Dijon + vinegar and the sweetness of the onion.

Longhi's (a chic, old school Italian institution oddly placed in the land of pineapples and tuna poke) is one of my favorite restaurants on the island of Maui in the Hawaiian Islands. Actually it might be my favorite Italian restaurant in general. Longhi's has a traditional concept of a speaking menu (which I know might leave some of you feeling quite anxious because you essentially have nothing to mull over or flip through) but I personally adore the concept as it not only leaves you trusting your waiters opinion and truly listening to each descriptive + mouthwatering culinary word out of his month but also leaves you feeling quite relaxed, like you're eating in your own cozy Hawaiian home. I think it's a unique concept to sit down at a restaurant, quickly ponder over what type of food you feel like, then listen as the server goes over the different possible, mouthwatering & delectable preparations. Don't you think it would be nice to go back to this traditional ordering concept? I think it could be a good idea and coincide perfectly with the new renewable.. sustainable food trend or reality (only buy local, reduce your carbon footprint etc) by reducing some paper consumption through eliminating daily menu printing :)What do you think? Feel free to comment




Longhi's Inspired Salad

Serves 4

1/2 to a whole cup canelli beans
1 or 2 heads Romaine lettuce
1 cup green beans
6 grape tomatoes
1/2 a sweet Maui onion (if you can find it or a red onion)

Dressing

2 Tbls Red wine vinegar
a few oil packed anchovies (optional)
1 teaspoon dijon mustard
1/2 shallot
a handfull of gorgonzola cheese
Extra Virgin Olive Oil
Salt
Pepper

Wash and dry the lettuce with paper towels and place it in the fridge. I think is a secret yet important step because a truly great salad is quite cold. Next rinse the beans in water and get rid of all that yucky starchy + salty fluid they reside in. Next wash and chop the tomatoes and thinly slice the onion. Quickly steam the green beans, removing them after a few minutes so they are still a little crunchy, throw them into an ice bath to quickly stop their cooking + reserve.

Dressing

Next whip up the dressing . Thinly slice + chop the shallot, add the tsp of mustard and vinegar and lastly mash the anchovies up with a fork into the mixture . Slowly whisk in the oil, throw in a little gorgonzola and salt and pepper. Next chop up the lettuce into bite size pieces, add the green beans, cannelli beans, handful more of gorgonzola and mix with the dressing. Voilà!




Longhi's
http://www.longhis.com/
888 Front Street, Lahaina - (808) 667-2288

Butternut Squash, Roasted Red Bell Pepper, Pesto and Parmesan Terrain

I love this simple, healthy, vegetarian terrine. It has the perfect balance between acidicity of the roasted bell peppers, mild sweetness of the squash, nutty pesto and the light soft richness of a souffle. I think it's perfect for a cold winter day or also a great light vegetarian option after you've spent your week ingesting a lot of greasy meat.

Butternut Squash, Red Bell Pepper, Pesto Terrine
Serves 6

2 1/2 pounds butternut squash
1 large red bell pepper
2 eggs
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 Tbls nutmeg
Fresh pesto
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)

Preheat the oven to 350°F.

Cut the squash lengthwise into 2 pieces. Scoop out the seeds. Melt some butter and brush the butter all over the squash and sprinkle with salt, pepper and a little nutmeg. Place squash cut side down in the pan and cook for about 40 mins. At the same time scorch the peppers with an open flame over the stove until each side is black. Immediately place the peppers in a small paper bag and close tightly. The peppers will steam and cook further inside the bag and the skin should be easy to peel off after about 10 mins. Cut the peppers into a few inch long strips. Scoop out the insides of the squash and reserve in a large boil.

In that large bowl stir together the squash, a little olive oil, garlic, black pepper, and salt. Transfer mixture to a 2 inch quart gratin dish or a different shallow baking dish and sprinkle all over with Parmesan.

Increase the oven temp to 400 and bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

Take squash out and using a round rather large cookie cutter (Or an empty soup can for shape) cut squash into small round pieces. Arrange squash, then a layer of horizontal roasted peppers, then pesto and a sprinkles of parmesean. Repeat one more time and garnish with parsley a touch more of parmesan and a drizzle of olive oil. Enjoy!

Cute Vintage

I know that sometimes you wander into a vintage clothing store and find yourself loving a few pieces but leaving empty handed because you are innately turned off by the fact that the cute sweater you were about to buy smells like your 87 year old grandpa. I indeed have the same problem. Yet, I know that I need to get over it because I am slowly developing a euphemism for old elegant clothes from decades earlier that have timeless design.

I heart this vintage clothing company, Nadinoo. It's from British designer, Nadia Izruna and celebrates women of the past decades. Her clothing mixes the perfect combination of femininity, style, trend and chicness. I love the colors, materials and frills. If you feel like you are in a clothing slump you could definitely add some uniqueness to your wardrobe + life with a few of these mignon little pieces.

http://www.nadinoo.com/lookbook-ss09