Watching Top Chef has been a Wednesday night ritual for me since the show's debut. I initially got drawn to the program due to Season 1's setting in San Francisco. I was happy to take any glimpse of home, wherever I could find it. It wasn't long before I was addicted to watching the dishes and the drama unfold.

Instead of watching Top Chef two Wednesdays ago, Eddie and I ventured out to Pasadena for dinner at The Dining Room at the Langham Hotel, where current cheftestant Michael Voltaggio is Chef de Cuisine. GoogleMaps actually did send us on an adventure through some of the hotel's narrow, winding side streets, which resulted in much "oohing" and "aahing" as we passed by incredible, multi-million dollar homes.

The magnificence of the Langham certainly fit in with the neighborhood. Based upon its appearance the hotel had a lot of potential to be snooty, but all of the staff members we encountered were friendly and hospitable. Even if we did roll up in a very dirty, 12 year old 4Runner.

The Dining Room currently feels very formal and slightly stuffy. However, there is a planned renovation beginning early next year. As I expected on a Wednesday, it was a fairly slow evening. We were tucked away at a table along the back wall, not unlike this one.

Shortly after being seated, our waiter asked if we would like to see a menu. I confidently replied, "No." Eddie & I were there for the chef's tasting menu; we wanted to get right down to business. Our waiter seemed stoked at this news. That made me happy. In fact, all of the servers who waited on us that evening were incredibly friendly and happy, as was the sommelier. As a guest, I could feel the sense of teamwork between all of them.

I have to admit though that my happiness level dipped a bit when I saw our amuse bouche: Chips and salsa with queso fresco. This looked like powder with a dollop of jelly. I eyed it suspiciously before scooping everything up into the teeny tiny teaspoon that accompanied it. Much to my delight all the ingredients melded together in my mouth and tasted exactly like chips and salsa with a bit of queso fresco. We were off to a good start.

Three types of rolls were offered. I couldn't resist the bacon bread. You can never go wrong with choosing bacon.

Our first course was Japanese Shima Aji with pickled baby peach, sea sponge and bonito. There were a lot of elements to this dish, but they all worked very well together.

Chocolate brioche accompanied by an insanely rich, creamy butter was served just prior to our 2nd course.

The 2nd course: Langoustine with young fennel and lobster mushroom lasagna, served in a lobster bisque. This was the star of the night for both of us. Its light look was deceptive. This was so rich and flavorful. We could have easily eaten an entire chef's menu consisting of this dish served numerous times.

Our 3rd course: Foie Gras with aerated brioche, concord grape and sunchoke. We were split on this one. Eddie was not a fan; he prefers seared foie gras.

I liked the foie gras, but could have done with less of the concord grape. So I just let a lot of it ooze out. I'm picky about mixing sweet and savory flavors, so this was really a personal issue and not reflective of the chef at all. The real surprise for me here was the aerated brioche. It was like biting into a cloud of tastiness.

4th course: Turbot with butternut squash, madras curry and pumpkin seed granola. We were slightly split on the dish again. Eddie took a bite of granola with the turbot and didn't care for it. He ended up ignoring the rest of the granola altogether. I, on the other hand, saw the granola, then saw the small drops of yogurt on the plate and ate the granola with the yogurt. Granola + yogurt = yum. Turbot + all the other ingredients - granola = yum. I was quite happy.

5th Course: Pastrami Pigeon with swiss cheese, sauerkraut and rye. We were back to being agreement on this dish. Neither of us had eaten pigeon previously. This was a great introduction to it.

6th course: Jameson Farm Lamb with vadouvan, pickled tongue, celery root, raisin and peanut butter. I was really struggling to eat another bite by this point in the meal. So I skipped the crouton after sampling it and half of the celery root puree. Instead I focused in on the lamb. It's all about priorities people.

Pre-dessert: raspberry sorbet.

Dessert was Fools Gold: chocolate ganache, salty hazelnut praline and milk sorbet. This might look a little familiar to viewers of Top Chef: Las Vegas. This was tasty, not too heavy and a perfect end to our meal. Or so we thought.

Mignardise: pate de fruit in edible paper, mini macarons and dark chocolate lollipops with pop rocks hidden inside. I cannot tell you how happy these lollipops made me. I felt like a kid again. I was grinning from ear to ear as my head filled up with the tinglyness of pop rocks. Dear Mr. Voltaggio, can you please box and sell these? I promise I would buy a lot of them.

We had a wonderful evening at the Langham and are already planning a return trip after the renovations are complete. I really can't say enough about the quality of the food and service. In the meantime, as Top Chef: Las Vegas winds down for the season, we are Team Michael Voltaggio all the way!

The First Taste of Fall

Fall has technically been upon us for several weeks now, but it wasn't until I cooked this dish last night that I really felt like we were in the midst of fall. I think roasting squash does that to me.

Lamb Chops with Garlic & Rosemary
Full Recipe available at: Food Network

Since it was my first time making this, I followed the recipe exactly. I didn't really make any modifications that would warrant me writing out the steps in my own words. And did you know how wrathful food bloggers are when people just copy and paste recipes? I would NOT want to step on those toes. Next time I make this dish I will cook the sauce down a bit more, since we had a ton left over.

As for the squash, I halved two small acorn squashes and scooped out the seeds. Then I filled the hollows with a pat of butter and sprinkled kosher salt, brown sugar and cayenne pepper over the tops. After roasting the squash (with the cut side facing up) for 45-55 minutes in a 400 degree oven, I let it cool slightly. Then I scooped out all the flesh (don't lose any of that melted butter) and mashed it all together in a bowl. This turned out to be super flavorful and made the condo smell great to boot. Even Jack couldn't resist the call of the squash; he grabbed the peels out of the trash while we weren't looking! He usually only does that with ribs.

OC Restaurant Week, Take 2

10YT was very motivated to take full advantage of OC restaurant week. After an appointment fell through for me a couple Saturdays ago, I signed up to be her dining buddy once again. This time we went to Old Vine Cafe, which several of our friends had raved about in the past.

I started off with the Caprese of Mozarella Buratta: Buratta, Flash Fried Arugula, Grape Tomatoes & Citrus Infused Extra Virgin Olive Oil. This was perfection. The flash fried arugula added a really nice bit of texture and salt to the dish.

10YT had the Crispy Blue Salad: Certified Organic Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing. This looked delectable.
We were both in a berry champagne cocktail kind of mood.

For my main, I ordered a Pulled Pork Panini: Tender Pulled Pork & Chef’s BBQ Sauce with Smoked Gouda Cheese. The pork was very tender and well seasoned. It could also easily feed more than one person.

10YT had ordered the Porcini Mushroom Mac & Cheese: Macaroni, Porcini Mushrooms and a blend of Artisan Cheeses. I sampled a portion; it was heavenly. We had opted to sit indoors, which afforded us a lovely view of a shady nook at The Camp.

For dessert we both had cheesecake. I judge a cheesecake by its crust and this one did not disappoint at all. It was also the perfect portion: just enough to satisfy one's sweet tooth, but not enough to make one feel sluggish.

Two thumbs up for Old Vine! I hope to return soon.

Not Quite Nirvana

I'm still woefully behind on blogging about the spring and summer, but how about something a bit more recent in the meantime? Two weeks ago I met up with some friends for brunch at Nirvana Grille at the start of OC Restaurant Week.

Champagne is a good start to any brunch. 10YT agrees with me! Rather than buying individual champagne cocktails, the four of us split a couple bottles and added our own peach, pomegranate or blood orange purees. Blood orange definitely packed the most flavor.
Mrs50% and I started off with the salmon toasts. These were yummy. So were the chicken wontons that 10YT and Serendipitie ordered.
Mrs50% had the Nirvana Rancheros, which looked fantastic.

10YT and Serendipitie had the heirloom tomato sandwich served with thyme fries.

I ordered the Nirvana Poached Benedict served with house potatoes. It was good, but needed just a tad more salt. It was a good decision to order a side of bacon (more on that later).

10YT had apple pie for dessert.

Mrs50% had a molten chocolate cake that was divine.

Remember my side order of bacon? I saved half of it so that Serendipitie and I could jazz up our desserts.

Much to our dining companions disgust, Dipitie and I both ordered roasted figs served with maple ice cream flecked with pieces of crumbled goat cheese. This was good on its own, but a piece of crumbled bacon took it to the next level. The saltiness of the bacon set off the sweetness of the dessert and provided a nice contrast in textures.

So far so good, right? Good company, good food, decent service ..... what could I possibly complain about? How about the waiter stalking me down as I was exiting alone and inquiring about the amount of the tip we had left?

That's right. Our waiter stopped me as I was leaving the ladies' room and asked me if the amount we each paid on our respective cards was intended to cover a tip as well. When I said "yes" his response was that we left him only a 10% tip. I instinctively knew that couldn't be right, but he kept going on and on about it as I was trying to do some math in my head. At this point, a rational person would have asked to see the bill, gone over it and attempt to figure out any discrepancy. I was not that rational person. Serendipitie was. I was the deer in the headlights, please get me out of here, god I hate awkward situations, here take $10 type of person. Thanks Dipitie for getting my $10 back!

One place where I did not spend any of my money was the LF store, which we wandered into after lunch. If you ever feel like old costumes from Madonna's or Michael Jackson's tours in the '80s, head here quickly.

No outing would be complete without a group pic. Thank you ladies for a lovely afternoon!

Earning My Cooking School Degree

Last October I spent the morning attending a demo at the New Orleans School of Cooking. At the conclusion of our class, our instructor advised us that we could earn a diploma if we made any one of the recipes at home. Last night I set about getting that certificate. Since gumbo was Eddie's favorite dish in NOLA, it seemed to be the logical choice for my final exam.

I used the recipe provided to our class as a model, but halved it and made a few other changes to account for our preferences.

I used:

• 1/2 cup oil
• 1/2 cup flour
• 1/2 lb. chicken breast (cut into pieces)
• 1 lb. andouille sausage (cut into pieces)
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 tablespoon chopped garlic
• 4 cups chicken stock
• 1 bunch chopped green onions
• Big Kevin's Bayou Blend seasoning
• File (ground sassafras leaves used for flavor and thickening after cooking. 1/4 to 1/2 teaspoon per serving is the recommended amount)
• Cooked rice

Here is how I did it:

1. Heat the oil over moderate heat in a saucepan. Add in the flour and make a roux to the desired color. Stir constantly with a wooden spoon to avoid lumps from forming. I took my roux to a light chocolate shade; it took approximately 15 minutes. Remove from heat and set aside. My roux is in the ramekin below.



2. In a large stockpot, heat a tablespoon of oil over moderate heat. Add the chicken, season. Brown the chicken. Add the sausage and briefly saute with the chicken. Remove both from the pot.
3. Add the onions, celery, green bell pepper, garlic and roux into the pot. Mix well and stir very frequently. After the vegetables start to become tender, return the chicken and sausage to the pot. Combine well with the vegetables, stirring often. Stir in the chicken stock and bring to a boil. Reduce the heat and let simmer for approximately an hour. Season to taste with Bayou Blend.

Here it is, simmering away:

Approximately 10 minutes before serving, add in the green onions. Serve gumbo over rice, adding file and additional Bayou Blend if desired.

This was a lot of work, but was SO delicious! Even Eddie had nothing but compliments, which was a suprise to me since he has become quite picky when it comes to gumbo. I think I aced the exam. :-)

Time for a Pick-Up

No, not that type of pick-up. I am happily married woman after all. But after the last couple of posts, I feel a little "pick me up" is in order. The espresso in these brownies should do the trick.

Dark Chocolate Espresso Brownies
Source: Giada DeLaurentiis

You will need:

• Nonstick cooking spray
• 1/3 cup plus 2 tablespoons water
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons plus two teaspoons espresso powder
• 1 box brownie mix (I usually use Duncan Hines dark chocolate mix)
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1-1/2 cups powdered sugar
• 1 tablespoon unsalted butter, at room temperature

1. Preheat the oven to 350 degrees.
2. Spray a 9x13 inch metal baking pan with nonstick spray. Whisk together 1/3 cup of water, oil, eggs and 2 tablespoons of the espresso powder in a large bowl. Add the brownie mix and stir until well combined. Stir in the chocolate chips. Transfer the batter to the baking pan. Bake for approximately 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool completely.
3. To make the glaze, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter. Whisk until smooth. Pour the glaze over the brownies and refrigerate until set. Cut into bite-size pieces and serve.

In the original version of the recipe, Giada uses an instant espresso powder by Medaglia D'Oro. This most recent time, I was out of the instant stuff so I used 2 tablespoons of Illy ground espresso for the batter. For the glaze I brewed a shot of espresso and used 2 tablespoons of that in place of the instant mixed with cold water. It turned out just as good, if not better than the original version.

Christmas in the City

So the week prior to Christmas, Big Bad came down to my new office location to tell me exactly how much I suck as an attorney during my annual evaluation. He even wrote an oh-so-lovely page expressing his true feelings about me. Despite his scathing comments, I still received my final raise and final step approval. All things considered it was a little Christmas miracle. But miracles aside, I was so.very.happy to have a week off for our holiday trip to San Francisco.

Driving conditions were good and we had a beautiful drive through the Grapevine. As you can tell in my previous post, we made a short stop to play in the snow.

Our first destination was actually Napa in order to visit Eddie's sister and her husband. J&W recently got a puppy, Riley, and were also dogsitting another dog, Yorkie. With each other to play with, Jack and Riley were in heaven. Yorkie decided the youngsters were too wild and crazy and hid out under the table.

Sunday night we had dinner at Elements. There is a wall of wine in the restaurant, held in place by a series of open racks. Why am I mentioning this? Because I unknowingly brushed against a bottle and knocked it clear off the wall. It was just mere luck that I didn't cause a chain reaction and take out the entire bottom row of wine. So embarrassing. I didn't take pictures of our food, but if you ever check it out you must try the tuna carpaccio with nicoise garnishes, either the black cod or the salmon and the semolina cake with meyer lemon mascarpone. And is you are a Pinkberry fan you will love the apple tart with greek yogurt sorbet.

The next day W suggested that we take a tour of the Castello di Amarosa winery. It was a great tour for both wine drinkers (such as me and W) and non-wine drinkers (Eddie). Built by Dario Sattui of V. Sattui fame, the winery is modeled after an old European castle. Many of the materials were imported from Italy and Austria, with some of the bricks having been used in other castles. There was even a replica of a dungeon with all sorts of cool torture implements. Here is the dining hall.

Much of the castle is used for wine storage and aging. Overall, I preferred the Castello wines over the V. Sattui wines. There were a few misses, such as the merlot, but I walked out with three bottles (dry gewurtztraminer, chardonnay and the blended red "Il Brigante"). Even though there are over 100 rooms and several events are hosted throughout the year, the winery has no plans for on-site lodging.

My battery started dying on the tour and during the tasting, so I made sure to save my last shot for the exterior of the winery.

Monday afternoon we drove to my family's home in San Francisco and spent some quality time with my folks. The next afternoon I met up with some of my old PCX friends for lunch. I should have been at home resting since I had (and still have) the most miserable cold ever, but it had been way too long since I had seen my friends. We went to a casual sandwich and salad shop in the FiDi.

The food was quite good. But I completely forgot to take pictures since the three of us started gabbing right away and never stopped until we parted ways. I miss these flower named girls.

After lunch I set out for an annual holiday tradition. Along the way I caught glimpses of some SF landmarks. This is what I used to see every morning walking out of the BART station.

I took this picture to prove a point for tourists. You do not need to stand in the middle of the intersection in order to take a picture of the Chinatown gate. Repeat: do not stand in the middle of a busy downtown intersection for pictures.

Finally I reached my destination. For every year as long as I can remember, I have gone to Union Square to see the Christmas tree, the windows at Macy's and the ginormous tree at Neiman-Marcus.

When I was a kid, the windows at Macy's had the most elaborate displays. In recent years they have downscaled the decor for a very good cause. Partnering with the SF SPCA, the store now features adoptable shelter animals in its windows. There is always SPCA staff on hand inside to take care of all the animals' needs, as well as staff outside to collect donations for the no-kill organization. The doggie and kitty condos are all well decorated and stocked with toys and other comforts.

You can see Neiman's tree through the windows. The base is on the first floor and the tree goes up all the way to the glass topped Rotunda.

As much fun as I had on Tuesday, I paid the price for it that night. My cold got a lot worse. Blech. But I just reminded myself that being sick on vacation was still TONS better than being at work.

Christmas Eve and Christmas Day were fairly low key. Most of the time was spent with family, old family friends or curled up on the sofa. I needed to conserve my limited energy for Friday. In what has become a holiday tradition for me and Claire, we went to the Embarcadero Center for a little ice skating.

The rink is set up from November through January. I love skating outdoors.

The rink was crowded, the ice was bad and it was too early for the Bay Bridge and Embarcadero Tower lights to come on, but can one really complain about this? Winter in California rocks.

After skating we walked across to the Ferry Building & Marketplace. We picked up a gingerbread cupcake to share from Miette and stopped by Peet's for a cup of coffee. As we enjoyed our goodies at one of the communal tables in the building, we were highly entertained by the 50-ish woman at our table who was trying to pick up on a 60-ish married man. Her M.O. was to offer him her cookies. I kid you not.

By the time we finished our coffee it was time to meet FogCityDweller for our annual BFF holiday dinner. A few years ago we decided that spending time with each other over a good meal would be better than gift we could exchange with each other. This year we went to Beretta, a new restaurant that has taken over the location of one of our old favorites. RIP Last Supper Club. :-(

The restaurant was actually bustling, but we were the first party of the evening to be seated in the downstairs dining room.

Beretta has a creative cocktail list. On the left is FogCityDweller's Spiced Sazerac with spice infused apple brandy, sugar and orange bitters. On the right is my Acadian with rye, sloe gin, lemon, honey, absinthe and rosemary.

The antipasti dishes are definitely meant to be shared by no more than two people. Tiny but tasty. It's a good thing the three of us share so well. We started off with the meatballs in spicy tomato sauce. We also had zucchini parmigiana but I spaced out on taking a photo of it.

We shared the saffron risotto with osso buco. Delish. This was my favorite dish of the evening.

We ordered the spicy italian sausage pizza. The sausage was definitely spicy and the pizza tasted good, but Mozza's definitely has the edge.

We also ordered the mushroom and fontina pizza. This was a bland, boring disappointment.

Even more disappointing was the dessert menu. There wasn't a single thing that sounded appealing to any of us. And we love our sweets! Most of the offerings featured gelato or sorbetti which seemed so out of place for the season. Did not compute.

The remainder of the weekend flew by, filled with visits to more family friends. Eddie received a rapid introduction into the world of Indian hospitality. We had to have chai and snacks at every house we went to. Saying "no thank you" is simply not allowed. I was a bad wife and forgot to (a) forewarn him and (b) explain how to pace oneself for chai madness.

I could have easily spent another week in SF. There never seems to be enough time to see all the people I would like to see or to do some the activities I can only do in the City.

A final bit of SF randomness on our way out of town. Get it? :-)