Apple of my Eye

Please put your hands together and welcome the new apple in my life—the Honey Crisp.

I discovered this dandy apple on my most recent late night grocery shopping run to Whole Foods—when others enjoy an evening run for drinks, coffee, or desert, I like to food shop at night. The nice produce man let me try apples until I found the one—the apple I would bring home to my fruit basket.

We began with the McIntosh. It met my tartness requirement, but its mealyness was the deal breaker. Then he introduced me to the Honey Crisp. Now this was my kind of apple—sweet with a hint of acidity to keep me interested and crisp just the way I like it.

I've been eating one a day since I brought back a bag. I'm making plans to buy more next week—it's a long term relationship.

Comfort Me with Curry

Japanese curry was one of those foods I didn't eat until I came to Los Angeles—I wasn't aware of it before, but I know better now.

While Japanese curry doesn't fall into the traditional ideals of curry that I grew-up with, which were heavy on spices blended with coconut milk, I'm not going to split hairs about its "curry-ness" because it can be paired with something near and dear to my heart—breaded, fried foods.

A good place for Japanese curry is Curry House. Although it's not fancy, it makes food you can count on—solid and satisfying. I went there last Saturday for lunch and had my usual, chicken katsu curry, with a glass of iced green tea.


Curry House
2130 S. Sawtelle Blvd., #200
Los Angeles, CA 90025
(310)479-8477
Curry House as several locations in the LA area.

For the Love of Soup

Any cook knows the foundation to soup is the stock or broth. It's the base for everything else that's poured in the pot; the blank canvas, if you will, on which to paint the spectrum of flavors and textures that makes a well-composed soup.

When I eat soup, it's the broth, and only the broth, that I think about. The rest—meat, vegetables, and noodles—is just dressing in the bowl. Get me with the liquid, be it creamy or clear, and you have me all the way. It will be my perfect body warming, soul stirring soup. I will love it forever and think about it always until I find another to take my taste away.

All kinds of soup can vie for my affection—chowder, chunky, Chinese noodle. I have a roaming eye and I don't play favorites. Be it in a cup to my side salad or sandwich, a first course in a big dinner, or as the whole meal, I like them all.



I met my ideal tomato soup at Doughboys where they served it in a vat-size bowl with a grilled cheese sandwich—the combo is called their “after-school special”. The consistency was the perfect balance of velvety creaminess and hearty chunkiness. Caramelized onions added a touch of sweetness and further warmed me to the soup as they simultaneously brightened and mellowed the tomato flavor. It was love at first spoonful, sealed with bites of grilled cheese.

On another day, I ordered a cup of corn chowder at the Bluebird Bakery to supplement my croissant and egg sandwich. Made with fresh ingredients—the corn kernels still had their bite—the chowder was light, but not thin. It was the sandwich with the croissant, egg, cheese, and bacon that was heavy and very substantial.

And most recently, there was the big bowl of beef noodle soup at the Mandarin Deli. While the broth was definitely beefy, I preferred a richer broth that has other notes beside meat essence. Maybe some star anise to strengthen and broaden the flavors would be my suggestion if I were to play the bossy, backseat cook. Though I will throw some praise for the handmade noodles; they were pleasantly thick and chewy.

“I live on good soup, not on fine words.” Moliere

Doughboys Bakery
8136 W Third St
Los Angeles, CA 90048
(323) 651-4202
www.doughboys.net

Bluebird Bakery
572 National Blvd
Culver City, CA 90232
(310) 841-0939
www.bluebird-bakery.com

Mandarin Deli
727 N Broadway Ste 109
Los Angeles, CA 90012
(213) 623-6054

New Hours of Operation

Dear Kind Patrons,

It is with regret that I announce Table d’Hôte’s new limited hours of operation. I’m committed to providing fresh reading fare once a week, but I can’t serve you more on a regular basis in the coming months—I’m cutting back on blog production to focus on my studies for the rest of the year. Perhaps my regular customers have already noticed the decline in the past week, but please bear with me. You're a valued reader and I hope to still serve you.

Sincerely,
Blue Plate

P.S. I look forward to being back, full-formed, in time for Christmas.

TJ's New Product

Trader Joe's has a new product on its shelves in LA—whole shelled mussels from Maine.

Being someone who enjoys a good bucket of steamed mussels, I was a bit curious about these canned ones. So, I bought a can and sautéed them in a little olive oil with sliced garlic, diced tomatoes, and fresh basil for dinner one night last week.

Verdict: Obviously not as good as fresh from the fishmonger, but as a can product it wasn't bad. It's convenient—open and invert over a pan or pot. I couldn't detect the tinny taste that lingers in many canned seafood products—strong flavors like garlic and basil in the dish also help, I think. If you want a quick and easy way to add mussels to a soup or sauce, it’s an option.

Sugar and Spice

I know Fall is around the corner when my tastes turn to sugar and spice. I baked a batch of molasses ginger cookies over weekend, so cooler weather and shorter days aren't far behind.

I've been using this recipe for several years. It's makes a wonderfully spicy cookie that's crisp on the outside, yet tender, moist, and chewy in the middle. I enjoy them with milk at night and in the morning with coffee for breakfast.

Molasses Ginger Cookies

2-cups all-purpose flour.
1 teaspoon baking soda
1 tablespoon of ground ginger
2 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 coup granulated sugar
1/4 cup (lightly packed) dark brown sugar
1/4 cup molasses
1 large egg

Preheat oven to 375ºF. Grease baking sheets with oil or line with parchment paper.

Sift dry ingredients in a small bowl and set aside. Using an electric mixer at medium speed, cream butter and both sugars until light and fluffy. Add molasses and mix until blended. Then add the egg and mixed until incorporated. Add dry ingredients, mix at lower speed until combined.

Drop dough in heaping tablespoons on baking sheet 2 inches apart. Bake cookies until they are soft in the middle, approx. 15 to 16 minutes. Cool cookies on a rack.

I can't wait to eat any cookies fresh from the oven, but these can be stored in an airtight container for up to 2 weeks in the freezer.

From Rosie's Bakery Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookie Book. My old roommate from Grad. School gave me the book as a gift.

My notes
For this batch used light brown sugar, because I didn't have any dark brown sugar in my cupboard; and I omitted the allspice for the same reason. I like really spicy spice cookies, so my tablespoon and teaspoons of spices were more like heaping spoonfuls.

I Spy

I liked the sign, so I took a picture.

Neon Boba Sign, Portland OR

Several years ago, I drank a lot of boba—once a month, at least—now not so much. One of my many food fetishes come and gone.

Must Eat Before You Die

I was tagged by Jasmine from Confessions of a Cardamom Addict for a food list started by Melissa of The Traveler's Lunchbox—5 Things to Eat Before You Die.

1. Tree-ripe Peach

If you haven't picked a peach, gently wrapped your fingers around its fuzzy skin and felt its soft, sweet flesh yield as you twisted it from its stem, then get thee to an orchard. For full effect, eat the peach immediately, taking big bites 'til its juice gribbles down your chin—it's the taste of summer and the essence of sunshine.

2. Fresh-pressed Apple Cider

Ideally, it should be pressed before your eyes. Any farm on the East Coast (United States) worth its salt will be making it, on-site, in the Fall. And if you see them giving hayrides, then jump on the wagon as an added bonus to celebrate Autumn.

3. Hainanese Chicken Rice

If you're ever in Singapore, try the chicken rice—it's like their national dish. Every Singaporean will have an opinion on where to get the best chicken rice, tap someone on the shoulder and ask for a recommendation.

4. Steamed Maryland Blue Crab

I'm still a Maryland girl at heart, so I must put Blue Crabs on my list. To do it right, get a bushel of steamed crab and gather some friends around a picnic table; dump the crabs in the middle, sit down and pick away on a lazy summer afternoon. Or go to a crab shack on the Eastern Shore (Maryland) if you don't want to do the cooking and clean up yourself.

5. Mangosteen
Mangosteens are plentiful in South East Asia, but impossible to come by anywhere else, as they don't transport well. Its delicate white flesh is as sweet as nectar.




I would like to ask Stevi from Bread and Butter and Farmgirl from Farmgirl Fare to participate; and anyone else who's reading this and wants to put up their 5 picks feel free—consider yourself tagged.

Otherwise, I think this "food project" has made the rounds.

From Poland, With Love

I was so charmed by Warszawa that I walked away from dinner wanting to be Polish. The meal was like sinking into a soft feather bed—warm and cozy, while also luxurious and indulgent.

My gentle seduction began with a shot of vodka, which I know sounds contrary, but this was no ordinary vodka. Our waiter swore by it. He said it was something special and gave us a money back guarantee if we weren’t taken by it, too.

I haven’t had straight vodka since college, but this drink was unlike the party shots of my school days. Zubrowka Bison Grass Vodka is Polish vodka favored with herb grass, i.e. Bison Grass—the bottle comes with its own blade. Imbibing it was more like experiencing a sensation than drinking alcohol. The clear liquid seemed to vaporize in my mouth, leaving a bracing warmth that rose up my nose and went down my throat. Sipping it through out the meal both cleared and simulated my palate.



I have a thing for Beef Stroganoff. I don’t know why but the combination of beef and mushrooms in a cream sauce is something I can’t say “no” to. I love it even when it’s bad—from a box. I was willing to be taken advantage of when I ordered the dish, so it was no surprise my entrée had its way with me when it arrived at the table. The beef was tender and the sauce, rich and creamy without being heavy. It came with egg dumplings that were as light as air. It was like eating soft, fuffy clouds; they melted in my mouth. With every bite, I sighed with pleasure—this stroganoff was the best I ever had.

Plates were passed around the table and I got a taste of S’s Pierogi and D’s Chicken Schnitzel. The pierogi were a selection that included: white cheese, potato purée, and caramelized onions; wild mushroom and shredded cabbage; chicken and herb with sorrel sauce; and braised beef, carrots, and onion. They were finely made and subtle in favor; unlike pierogi I’d had before which were starch bombs in comparison. I appreciate a good dumpling from any country and these were worthy of high praise. The schnitzel was equally good and well prepared. The chicken was lightly breaded—how I like my breading—and fried just right, making a cutlet that was tender and juicy without being heavy or oily.



S also ordered cold borsht. The soup was a pretty pink that tasted as lovely as it looked—utterly refreshing, too. Its ingredients were a study in contrast and achieved a balance of flavors in a cup. The cucumbers brighten the soup with their crunchy texture, while the chives added sharpness and sour cream finished everything with a slight tang.

Not wanting the pleasure to end, I prolonged the evening by ordering desert. The dessert selection was limited. Two of the 6 were vanilla crêpes, and we got both of them. S and D shared the lemon cheese one that was served hot, and I got the other with strawberries in a cream sauce. The lemon cheese was soft and silky with a touch of tartness that underscored its creamy favor. Warm desserts are soothing, and this one was no exception. My strawberry-filled crêpe was sweet and fresh, a nice, light grace note to end the prefect meal.



It’s a good night when you can walk into a restaurant and have a meal that makes your day. Warszawa was a good night for me—an amazing night, in fact. Not only did I eat well, but I was also transported by the food to another land.

I have a new favorite LA restaurant—a Polish place in Santa Monica!



Warszawa
1414 Lincoln Blvd.
Santa Monica, CA
(310)393-8831
www.warszawarestaurant.com

(My) Bite of Oregon Scorecard

Food Festivals can be hit or miss assemblies depending on who’s participating in the production. Here’s my scorecard from the 2006 Bite of Oregon.

Hit - Lobster Quesadilla from La Rosa Authentic Mexican Kitchen. The tortilla was "hand-thrown"—makes all the difference in the world. It tender mouth-feel was something no machine can replicate.

Draw - Clam Chowder from Mo's Restaurant. The soup had a good consistence, but flavor-wise it lacked the richness associated with chowder and tasted a bit flat. They also weren't generous with the clams.

Miss - Seafood Paella from Rafati's Elegance in Catering. The dish lacked structure; the rice was mushy, the seasonings unbalanced and flavors muddled.

Miss - BBQ Pork Ribs from Jackie's Rib. The meat was cold—enough said.

Miss & Miss - Dungeness Crab Cocktail (right) & Cioppino with Dungeness Crab (left) from Salty's on the Columbia. The Cioppino tasted like bad tomato vegetable soup. It was weak and thin with too much celery making the broth bitter. The Dungeness Crab Cocktail was virtually tasteless, and the meat, stringy and soggy.

Apologies to Pacific Northwesterners: I’ve given the Dungeness Crab a chance while living on this (West) Coast, but can’t realize the flavor and texture that gets raves—big chunks of sweet, firm meat. I've been discouraged with all my contacts save them covered in ginger and scallions at Chinese restaurants. I'm a Maryland girl at heart and my love is for the Blue Crab, wholly and completely.

Hit, Big Hit - Marionberry Pie from Hoffman's Dairy. Marionberries are something special, and they're phenomenal in pie. Impossible to find outside of Oregon, they're similar to blueberries, but slightly more tart. I'm a fan of tartness; I welcome it, instantly, in my food. This pie was a real treat.

Hit, Big Hit - HillCrest wines. I tasted all their white wines: Chardonnay, Viognier, and Riesling. They were fabulous; I loved them all. While I sampled different wines from other Oregon wineries in the "wine pavilion", they were by far my favorite. HillCrest is a small, family owned place that doesn't sell outside of Oregon and only distributes to a few Portland restaurants. The public can buy from the winery and online. I bought one bottle of Riesling and would have gotten cases of everything if I could afford it. The winemakers graciously let me take their picture, too.

Scorecard: Misses - 4; Hits - 3 + 2 Bonus Points for the pie & wine 'cause you can only get them in-state, so 5 total; and 1 Draw.

Overall, it was a solid day: a well-spent morning at a nice event to benefit the Special Olympics Oregon. I was happy I went; that's what counts the most—Veni, Vidi, Edi.


La Rosa Authentic Mexican Kitchen
1444 NW College Way # 104
Bend, OR 97701
(541) 318-7210

Jackie's Ribs
2155 Silverton Road Northeast
Salem, OR, 97303
(503) 371-7339

Hoffman's Dairy
6815 S Knightsbridge Rd
Canby, OR 97013
(503)266-4703

1, 2 Cobble My Fruit

Left Pic.-Batter, Right Pic.-Fruit & Sugar

Left Pic.-Before Oven, Right Pic.- After Oven

Eating a fruit cobbler is like wearing a woolly sweater—soft, warm, and cozy. And cobblers go well with ice cream, which makes me enjoy them more.

Easy Peach Cobbler

1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 tsp. baking powder
Pinch of salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tbsp. fresh lemon juice
Several dashes of ground cinnamon or ground nutmeg (optional)

Preheat oven 375º.

Pour the melted butter into 13X9X2-inch baking dish.

In a medium bowl, combine the flour, 1 cup sugar, baking power, and salt and mix well.
Stir in the milk, mixing until just combined. Pour the batter over the butter, but don't stir together.

In a small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the battter, but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.

Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

Copyright©2006 Television Food Network, G.P., All Rights Reserved

My notes
I used multiple fruits—2 large peaches, 1 red plum, and 6oz. of blackberries—and baked in a square pan. I also exercised the option not to use nutmeg.