Foodie and Traveler by Yana Todorova

Where to eat in Cancun, Mexico

2013-06-08T23:27:00.000-05:00

1) Azur at Live Aqua (all-inclusive resort) ---What to order: Azur is a very nice restaurant on the beach of Cancun. It has priceless view. We went to the All-inclusive resort Live Aqua and we were pleasantly surprised by the great service and dining options. For our first lunch, we started with the freshly baked pita bread, drizzled with olive oil and garnished with fresh herbs.

Pita bread with olive oil and fresh herbs

Our appetizer was a Carpaccio of tuna, salmon, and sea bass. It was very thinly sliced and drizzled with a light sauce. The plate was cold and super fresh. We were enjoying the sounds of the waves and the sun, while drinking some crisp white wine.

Carpaccio de atun, salmon, y robalo

My husband ordered the fried seafood and fish platter, served with tartar sauce with capers. He really like good fried food, so he was happy with it. We had to wait a little bit for the food, because the place got really busy after 12 pm.

Fritura de pescados y crustaceos con tartara de alcaparras

I got the sea bass filet, served with dried fruit, zucchini, and cauliflower. It paired beautifully with our Chardonnay from Central Valley of Chile. The presentation was fancy and the dish was perfect for a lunch in front of the beach!

Filete de robalo con fruta deshidratada, zucchini, y cauliflower

Every day there was a different selection of desserts. The first day it was a chocolate cake, covered with mousse, and orange jelly. It was served with chocolate sauce and a nice curly decoration. Very refreshing and light. We shared one, since it was bikini season!

Pastel de chocolate y naranja

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This was our second lunch at Azur (with beach view). My husband started with Ceviche de camaron a la Mexicana: shrimp cocktail dressed with tomato, avocado, and lime. It had nice citrus flavor and fresh seafood.

Ceviche de camaron a la Mexicana (tomato, avocado, and lime)

My first course was Tartar de atun: Tuna tartare with sesame oil, couscous with prunes, and yogurt sauce. I liked it, but the sesame oil was a little bit overpowering. Also, it was a little bit heavy for a first course, because of the amount of couscous.

Tartar de atun with couscous a las ciruelas y salsa de yogurt

My husband ordered the sea bass filet (I ordered it the day before), but this time it was served with a serving of rice. I liked that idea and was kind of jealous. I always prefer to eat protein and starch at the same time.

Sea bass filet with dried fruit, rice, and steamed vegetables

My second course was the Shrimps with Cilantro Risotto. Thanks God it was a small serving, because I was already full. The risotto was creamy and the shrimps were sautéed with shallots for a nice onion flavor.

Gamberi con risotto (camarones con risotto al cilantro)

The dessert was wonderful. They use a lot of passion fruit in the preparation of desserts in Mexico. This was a light cheesecake with tropical touch. The maracuya was on the top in a form of jelly. There was some chocolate decoration and crème anglaise on the plate as well. Lovely!

Cheesecake with passion fruit (maracuya)

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Our third lunch at Azur was on the terrace with a view towards the beach. I got this delicious Caprese Salad with grilled vegetables and pesto. It had charred eggplant and zucchini, as well the more traditional tomatoes and mozzarella cheese. It was very refreshing and yummy.

Caprese Salad with grilled eggplant and zucchini

My second course was this fresh Ceviche de robalo con frutas tropicales. Basically, it was ceviche of sea bass, served with kiwi, mango, and melon. Besides that there was also tomatoes, lime juice, and fresh herbs. I liked the addition of the creamy avocado, which also served as a decoration on the plate.

Ceviche de robalo con frutas tropicales

My husband ordered the Tacos al Pastor with Cheese from the Pool Club (next to the restaurant). There were 3 corn tortillas on the plate, each topped with meat, grated cheese, grilled onions, and pineapple with coriander! There were 3 different salsas on the side, each with a colorful tortilla!

Tacos al Pastor with Cheese, grilled onions, and pineapple

The dessert was so tasty! This day it was Trufa de Chocolate. Almost like a mousse inside. Outside, decorated with tropical fruits and a chocolate bark. I ordered a Café Americano and enjoyed the afternoon sun on the terrace!

Trufa de Chocolate with Tropical Fruit

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For an afternoon snack, we went to the Café and Boutique of the Live Aqua Resort. I just got a hot chamomile tea (since that day was a rainy one) and my lovely husband got the Strawberry Cake with a warm cappuccino. The cake was very fresh and extremely moist, just the way he likes it!

Pastel de fresas!!!

2) Sushi Station at Live Aqua (all-inclusive resort) --- What to order: At the resort, there was a Sushi Station: an informal joint, where one can order sushi rolls, and enjoy at the bar or while waiting for dinner. It opened everyday at 5 pm, so this was our snack: Philadelphia roll with salmon, cream cheese, avocado, and furikake. It was served with ponzu sauce and chipotle mayonnaise. Fresh ingredients, simple, yet interesting presentation. My husband ordered XX dark beer from the bar and voila, the perfect pre-dinner snack!

Philadelphia Roll: salmon, cream cheese, avocado, and ponzu sauce

3) MB at Live Aqua (all-inclusive resort) --- What to order: This restaurant by Michelle Bernstein is probably the best one at the resort. It is the specialty dining, so if you are planning to have a dinner there, put your name on the wait list (they don't accept reservations). Inside the place is very romantic, the plates are super gourmet and small in size. We started with this Mushroom Salad (Ensalada de Hongos en Texturas). It was served with mixed lettuces, sous-vide mushrooms, huitlacoche powder, and truffle foam. The only problem was that our lettuces were overly salted, so we asked for new serving without salt.

Ensalada de Hongos en Texturas

I ordered this beautiful halibut fish filet ("mero"). It was marinated in "pipian", which is a paste made from pumpkin seeds. The fish was served on top of artichoke risotto and it was topped with sautéed spinach. The execution was perfect. Very flaky and tasty filet, excellent accompaniments.

Green "Mero" marinated in Pipian, served with Artichoke risotto

My husband ordered the "Mar and Tierra" (Surf and Turf). It was a swordfish filet mounted on caramelized sweetbreads. The whole plate served with mashed banana and carrot-tangerine air. Very elegant and extremely flavorful.

Mar y Tierra (swordfish filet mounted on caramelized sweetbread)

Since the plates were so small, we ordered an extra something: Shrimp Tiradito. That was a poached shrimp served with aji mayonnaise, wild rice crisp, and pop corn. It was like an appetizer. Super delicate!

Shrimp Tiradito served with aji mayonnaise and pop corn

The dessert was outstanding. Called Cacao + Cacao, it was the ultimate chocolate indulgence. Chocolate and Hazelnut Truffle, vanilla ice cream, and caramel foam. It was like a mousse texture, very airy and fluffy. I wish to eat one now!

Cacao + Cacao (chocolate and hazelnut truffle, vanilla ice cream, foam)

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On our second dinner at MB, we were sited outside in the patio. It was such a wonderful calm night. We had a nice Cabernet Sauvignon and we started with the Tartar de Calamar. This was a simple plate of calamari and fish cubes, accompanied with mashed avocado, garlic flakes, and cilantro.

Tartar de Calamar (calamari and fish cubes)

This time, I ordered the Swordfish filet, but instead of the sweetbreads, I got roasted vegetables on the side. It was yummy yummy. The fish was like a steak, very thick and satisfying.

Swordfish filet and mashed banana

The roasted vegetables were ok. Just a mixture of baby carrots, cherry tomatoes, green beans, and seasoning. Nothing extraordinary, but a nice side dish.

Grilled vegetables

My husband decided to try the "Mero" (halibut). The fried ball on the side is a mashed potato, encrusted with pumpkin seeds. A really nice addition to the pipian sauce, which is made from pumpkin seeds as well.

Halibut marinated in pipian, served with risotto

My husband's dessert was Fresas Jubilee. On the bottom of the plate, there was a pool of strawberry sauce. On top of it, queso mascarpone (the Italian cream cheese version). Over it, chopped fresh strawberries, nice scoop of strawberry ice cream, and to finish it off, a peppery merengue.

Fresas Jubilee (queso mascarpone, helado de fresa y merengue)

Since I am not a huge fan of mascarpone, I ordered the Mousse de Maracuya. It was basically a passion fruit Panna cotta with caramel mousse on the side. The texture was silky and gentle on the palate. The tropical fruit is very refreshing for an alfresco dinner. We had an amazing time!

Mousse de Maracuya (passion fruit panna cottta with caramel mousse)

4) Breakfast at Siete, Live Aqua (all-inclusive resort) --- What to order:

5) Dinner at Siete Mexican Restaurant (Aqua Live all-inclusive resort) --- What to order:

6) Cenacollo Ristorante --- What to order:

7) Fantino Restaurante (at the Ritz-Carlton Hotel) --- What to order:

8) Café Mexicano Restaurant (at the Ritz-Carlton Hotel) --- What to order:

9) Cenacolo Mare (Seafood Restaurant) --- What to order:

10) Gustino (4 Diamond Restaurant at the JW Marriott Hotel) --- What to order:

11) Katsu-ya (Japanese Restaurant) --- What to order:

Where to eat in Sedona

2013-06-06T18:54:00.001-05:00

1) L'auberge de Sedona --- What to order: This restaurant has a very nice view to the Oak Creek. It is nice to seat outside and to enjoy the nature and sounds of the birds. We went there on a Sunday and there was a brunch going on (it $56 per person). We asked if we can order a la carte, but it was not possible. We had to wait until 2 pm to order from the veranda bar menu. We were travelling from Texas to California, we were so hungry, and we actually got very angry with the staff at the resort. Anyway, my husband ordered the Duck Confit Sandwich. It looked like a burger, but it was more like a sandwich on a Brioche Roll. The roasted garlic aioli was tasty, as was the gastrique onion jam. There were plenty of potatoes on the side, so he was quickly satisfied.

Duck Confit Sandwich with roasted garlic aioli, onion jam, and fries

I ordered the Dungeness Crab Salad. It was such a small portion for $22. A big bowl with a little bit of butter lettuce, some radishes, crumbles of blue cheese, and a tiny bit of crab. The dressing was creamy. I asked for bread and they gave me frozen toasts with butter. Not very professional for this kind of high-end restaurant. We talked with the manager, but he didn't do anything to please us. Maybe they were very busy with the brunch, but I think they should always have fresh bread and allow people to order from the menu.

Dungeness Crab salad with radishes, blue cheese, and butter lettuce

2) Tii Gavo (Enchantment Resort) --- What to order: The Enchantment Resort is a very luxurious place. You will find different restaurants there: from casual to fine dining. Since their fine dining restaurant was extremely expensive, we decided to try Tii Gavo, which was more casual.

My husband ordered these Smoked Chicken Enchiladas. The portion was huge, so be aware (you can share it). It came with plenty of black beans, salsa verde, crema, and queso Oaxaca. He couldn't finish it and he didn't even want a dessert after that...

Smoked Chicken Enchiladas with black beans

My dish was also a super generous portion (this is why we are not going again!). The salmon was nice, but the mashed refried beans were super salty and too many. The mango salsa was a good balance and the avocado added some creaminess. There was cilantro on top, but overall the plate was not very elegant. I couldn't finish the beans, but I needed something sweet, so I did order a dessert.

Grilled Tasmanian Salmon with mango salsa

A refreshing dessert: House made gelato (strawberry and almond flavor), served in an almond tuile with mixed fruits on the side. It was very nice and sweet.

House made gelato with mixed fruits and almond tuile

Where to eat in Albuquerque

2013-06-05T18:58:00.001-05:00

Albuquerque does not have a lot of fine dining restaurants, but still we were able to find some very good and highly recommended places. If you are visiting the area, make an effort and go to Santa Fe, where you will find a better culinary scene.

1) Farm and Table --- What to order: This is a very casual restaurant that uses local and organic produce. In fact, they have their own vegetables and herb garden on the back (you can walk there and visit). We decided to seat outside, since the weather was very nice. My husband ordered the Farm and Table Burger: hand-smashed and seasoned local grass-fed beef, Tucumcari cheddar on a house-made whole-wheat bun and sesame seeds. It came with French fries and mustard-honey yogurt sauce. The only thing he did not like was the mustard sauce, it was too strong for him. He much better prefer to have ketchup :)

Farm and Table Burger

Mine dish was pretty light and summery. I got the Petite Caprese Salad: local tomato, burrata cheese, basil gel, sweet olive oil powder, and 12-year old balsamic vinaigrette. The dish was elegant, but it was missing salt. I ordered some bread on the side, because the serving was extremely small. They gave me grilled bread, maybe 2-3 days old or even defrosted. I was a little bit disappointed, since I expected nice, warm, soft bread. The texture of the burrata was a little bit liquid, almost like a cream. Overall, not a dish for a lunch, probably a tasting or an appetizer.

Petite Caprese Salad with Burrata Cheese

2) Pizzeria Farina --- What to order: This is the pizzeria located next to the famous restaurant The Artichoke Café. The place is wonderful, casual, a little bit loud, but great for informal dinner. We shared one pizza, but asked the server if they can make it from 2 different pizza. So, yes, we tried the Funghi (mushrooms, fontina, taleggio, mozzarella, thyme, and shallot) and the Bianca (mozzarella, parmigiano, ricotta, truffle oil, sage, and artichoke hearts). We had to wait about 20 minutes to get our dinner, the place was super busy, but at the end, we were happy with the pizza. Thin crust, chewy, and baked to perfection. We ordered a bottle of wine: A Mano Primitivo (Italy 2008), which was an easy drinking wine, that paired both flavors of the pizza.

Two pizzas in one: Funghi and Bianca

For dessert, we ordered the special of the night: Goat Cheese Cheesecake, served with organic tomato jam with vanilla bean, basil simple syrup, and toasted pine nuts. We loved it. On the top, there was a nice caramelized crust (almost like a crème brulee). The tangy bite of the goat cheese was perfectly paired with the sweetness of the jam and the crunchiness of the nuts. REAL HEAVEN!!!

Goat cheese cheesecake with organic tomato jam and pine nuts

Where to eat in Las Vegas

2013-06-04T23:08:00.001-05:00

1) Fleur by Hubert Keller (Mandalay Bay) --- What to order: If you are looking for a French inspired lunch go to Fleur at the Mandalay Bay. We were seated on the tables outside and it was a great place for people watching. My husband ordered the Croque Monsieur, served on a baguette with black forest ham, gruyere cheese, and béchamel. On the side there were gaufrettes (waffle shaped fries). He liked the way it was served (on a black slate) and the perfect size (not too small, not too big).

Croque Monsieur with gaufrettes

I ordered the Flatbread with goat cheese, kalamata, piquillo peppers, pesto, and prosciutto. The crust was super thin, almost like a cracker. It was a little bit too greasy and too salty (maybe too many kalamata). It was served on a wood board and topped with micro-greens.

Flatbread with goat cheese, kalamata, pesto, and prosciutto

The dessert was the classic French Crème Brulee, served with Fresh fruits. The originality was in the serving dish: it was a long rectangular plate, placed on top of a black slate. Very nice presentation. The texture was super silky and extremely creamy!

Crème Brulee with Fresh Fruit

2) Trattoria Lupo by Wolfgang Puck (Mandalay Bay) --- What to order: Lupo is a great restaurant by the famous chef Wolfgang Puck. Located at the Mandalay Bay, it has an easy access and plenty of tables inside and outside. My husband ordered Fegato di Vitello, which is a Calf's Liver steak, served with creamy polenta, pancetta, baby onions, sage, and balsamic reduction. It was a very generous serving with plenty of juices and flavors.

Fegato di Vitello

I got the Filetto di Salmone alla Griglia: a nice Grilled Wild King Salmon, served with Zucchini Puree, Marinated Tomatoes, Basil, and EVOO. It was so light, flavorful, and delightful. I loved it. The tomatoes were so ripe and juicy, while the puree was earthy and creamy. Real heaven!

Filetto di Salmone alla Griglia

The dessert was supreme! It was Zuccotto: glazed chocolate mousse with hazelnut crunchy wafer. Small, but bursting with flavor! Presented with fresh raspberries and lines of sauce, it was the sweetest ending ever!

Zuccotto

3) Bartolotta (Ristorante di Mare at the Wynn Resort) --- What to order: This is one of the most expensive restaurants in Las Vegas. We had a dinner there to celebrate my husband's birthday. As you can see below, they have a large selection of fresh fish, imported daily from the Mediterranean Sea.

Fresh fish from the Mediterranean Sea

We started with the Piatto di Formaggio, which contained Robiola di Bosina, Gorgonzola, Raschera, Pecorino Toscano, and Parmigiano Reggiano. It was served with toasted walnut bread. There was plenty of cheese on the plate, but the way they served it was not very elaborate. Maybe they can put more accompaniments, like fruit, honey, and nuts.

Piatto di Formaggio

My main dish was Lasagnette con ragu di crostacei: rags of pasta, lobster, shrimp, crab, white wine, and tomato. It was nice, but very liquid. In general, I prefer drier pastas, but it was nice to soak up my bread in the broth.

Lasagnette con ragu di crostacei

The Maccheroni alla chitarra al ragu Toscano really pleased my husband. It was basically a plate of hand-rolled thick spaghetti and Tuscan meat sauce topped with grated cheese.

Maccheroni alla chitarra al ragu Toscano

This dessert was a gift for my husband from the restaurant. This was his favorite treat: Semifreddo di vaniglia Tahitiana, fichi secchi sciroppati al vino rosso, and salsa di Cioccolato amaro. In other words, this was the best Tahitian vanilla bean Semifreddo, with dried figs in red wine syrup, served with bitter chocolate sauce. It was amazing how well the figs paired with the vanilla flavor of the cream.

Semifreddo di vaniglia Tahitiana, fichi secchi, chocolate amaro

I ordered the Torta Caprese con gelato di vaniglia. It was an almond chocolate cake, with vanilla gelato, fresh raspberries, and chocolate decoration. It was nice, but not very moist. We both liked better the other dessert.

Torta Caprese con gelato di vaniglia

4) Symon @ Palms Place --- What to order: This restaurant is located next to the pool at the Palms Place hotel. The service was great and the view to the pool area was calming and nice. It is very popular place for lunch and chef Symon is famous with his Iron Chef burger. However, since I love pizza, I ordered the Wood Roasted Pizza Margherita. It was an individual size (or a little bit bigger than that) and came with mozzarella, vine ripened tomatoes, and fresh basil. The crust was thick and it had a lot of bite.

Wood Roasted Pizza Margherita

My husband ordered the famous Black Angus Burger with Cheddar Cheese and French fries. He paired it with Black Star beer from Montana. The burger was assembled in a fancy way, topped with small yellow pepper.

Black angus burger with cheddar cheese and French fries

The dessert was the best part: Lemon Ricotta Cheesecake, served with fresh blackberries and crème fraiche. There was crumbles all over the ricotta filling, which provided a great crunch and texture. The berries were macerated and served with their juices and some rosemary!!!

Lemon Ricotta Cheesecake with fresh blackberries and crème fraiche

Where to eat in Santa Barbara

2013-06-04T19:00:00.002-05:00

Santa Barbara is a beautiful city in California. Nestled between the mountains and the ocean, the restaurants we went offered amazing gourmet experience. Here are my recommendations:

1) Stonehouse Restaurant, San Ysidro Ranch, Montecito --- What to order: For my birthday, my husband took me to the Stonehouse Restaurant and treated me a Three Course Market Menu. I was so happy to visit the San Ysidro Ranch, their herb garden, and to see all the premises. It is one of the most prestigious hotels in the country and we were able to sit on the terrace and enjoy the beautiful Californian weather. My first course was a Salad of Farmer's Market Lettuces. It came with grilled asparagus, local tear drop tomatoes, feta cheese crumbles, and stone ground mustard vinaigrette.

Farmer's Market Lettuces Salad

My second course was a Local Pan Seared Halibut, served on a bed of purple potato puree, roasted asparagus, and Sweet Carrot Nage. It was so elegant and light. I loved it!!! The fish was perfectly cooked and all the flavors combined really well.

Pan Seared Local Halibut

My husband ordered the Grilled Natural Angus Beef Burger. It was assembled with white cheddar, caramelized onions, and French fries. The portion was a little bit big, but the meat was delicious!

Classic Grilled Natural Angus Burger

My third course was the San Ysidro Ranch Meyer Lemon Tart. It had a Garden Infused lavender and Local Orange Blossom Honey Cream. It was served on a black slate and they wrote on it "Happy Birthday". For an alfresco lunch, it was the perfect ending: sweet and tart, pretty and small, elegant and special!!!

Meyer Lemon Tart

2) Seagrass, Santa Barbara ---What to order: Seagrass is a real fine-dining restaurant. If you are looking for a sophisticated meal, look no further. We shared a beautiful Tama Farm slow roasted beet salad. It was served with Valdehon blue cheese, candied walnuts, croutons, and mandarins. The whole plate was perfumed with curry and black pepper and drizzled with emulsified oil and beet syrup. It was like an art: so pretty and delicate!

Tama Farm Slow Roasted Beet Salad

My husband had the Mi-cuit Tasmanian Ora King Salmon. It was sashimi style (almost raw), served with potato "mousseline", roasted cauliflower, and salmon roe caviar. He loved it!!! He requested more raw salmon in the next dinners at home.

Mi-cuit Tasmanian Ora King Salmon

My main dish was a Slop baked Loup de Mar, which is the Mediterranean Sea Bass. It was on top of artichoke barigole, fingerling potatoes, veal jus, and truffle sauce. I like the flavor of the dish, but I hated the raw skins. I much better prefer crispy skin or no skin at all, when enjoying fish filets.

Slow baked Loup de mar

For dessert, we had the Cocoa Barry 66% Concorde Chocolate Torte, which came with a candle, since that weekend we were celebrating my birthday. The tart was similar to a flourless chocolate tart, but more like a mousse. It was accompanied with berries and candied blood orange zest. The crust was vanilla bean. We liked it a lot!!!

Concorde Chocolate Torte

3) Trattoria Mollie, Montecito --- What to order: Chef Mollie has been featured on the Oprah's Show and in "O" magazine. Her Trattoria, located in Montecito is a lovely place to try authentic Italian food. We went there for a lunch and started with a lovely Caprese Salad. Three thick slices of ripe tomatoes, freshly sliced basil, and a ball of fresh buffalo mozzarella. A drizzle of EVOO and we were in heaven!

La Caprese: fresh buffalo mozzarella, basil, tomatoes, EVOO

My husband ordered the Salmone ai Porri (fresh salmon sautéed with leeks, white wine, cognac and EVOO). On the side, there was a mixture of cooked green beans and broccoli. He loved this dish and soaked up the delicious sauce with few pieces of bread.

Salmone ai Porri

I ordered the Branzino alla Griglia. This was a fresh grilled Atlantic striped sea bass served with spinach and sautéed vegetables (broccoli and green beans) on the side. The lemon juice gave it more refreshing touch and added some citrus notes to the simple, yet great dish.

Branzino alla Griglia with sautéed vegetables and spinach

The Torta al Formaggio was the Italian version of the famous Cheesecake. It was very light and airy, served on a bed of Strawberry sauce. A simple dusting of powder sugar added some contrast and more flavor to the cake. We liked the simple presentation and the great aftertaste!

Torta al Formaggio on a Strawberry-sauce bed

4) Downey's by John and Liz Downey --- What to order: This restaurant is very romantic, cozy, and great for special occasions. We celebrated my birthday there and we were treated very nicely by the owner Liz and their staff members. On the walls, you will find the artistic paintings of Liz Downey on sale. She is a great painter!!! We started with Santa Barbara Smoked House Salmon with Avocado, Chiles, Lime, and Cilantro. It was not enough for sharing, but it was delicious. We expected more salmon, but the salad only came with few pieces of it.

Smoked House Salmon with Avocado, Chiles, Lime, and Cilantro

My main dish was the Mt. Cook Alpine Salmon with Mustard-Chives Sauce, Artichoke Hearts, and Parsley Potatoes. It was beautifully served and prepared. The salmon was medium-rare and the sauce under it, kept it moist and flavorful. I loved the artichokes: they were slightly acidic, but at the same time very meaty and satisfying. The potatoes were a little but flavorless, but not bad at all.

Mt. Cook Alpine Salmon with Mustard-Chives Sauce, Artichoke Hearts

My husband ordered the Local Halibut with Meyer Lemon-Basil Cream Sauce, Baby Leafy Greens, and Parsley Potatoes. The flavor of the halibut was very mild and the fish was so fresh and luxurious. The sauce was a nice addition to the plate and the greens provided a lot of vibrant color.

Local Halibut with Meyer Lemon-Basil Sauce, greens, and potatoes

All the desserts were displayed on a moving table, but the one that caught my eye was the Chocolate Covered cheesecake with fresh raspberries. It looked so good, so we ordered a piece to share.

The desserts on a display

Our slice of Ricotta Cheesecake came with a candle, since we were celebrating my birthday. The Raspberry Sauce underneath added such a refreshing touch to the dessert. It was creamy, tasty, and heavenly. We had a great time and we are looking forward to go back again.

Cheesecake with Ricotta, Chocolate Ganache, and Raspberry Sauce

The truffles came after dinner and as always, they were very welcome. Dusted with cocoa powder and filled with creamy chocolate, they represented the end of a special dinner and the beginning of more foodie adventures.

The post-dinner chocolate truffles

5) Olio Pizzeria, Santa Barbara --- What to order: This is a great pizzeria for people who appreciate Italian style wood-fired pizza. The ambiance is informal, relaxed, and family friendly. We started with the Insalata di polipo (Mediterranean octopus, celery, and parsley vinaigrette). The seafood was generously served, but the dressing was a little bit too acidic and the garlic flavor was predominant. My husband liked it, but I expected a different seasoning.

Insalata di Polipo

The pizza was out-of-this-world good! We tried the Mare Chiaro: it was served with calamari, shrimp, clams, mozzarella, garlic, and parsley. The crust was thin and the edges nicely browned and puffed. There were enough seafood, but the main flavor was the garlicky-tomato sauce. Yummy!

Mare Chiaro Pizza

The dessert was Panna Cotta alla Nocciola, which is a custard made with the Italian hazelnut-chocolate spread (similar to Nutella). It was simply decorated with powder sugar and hazelnuts. The texture was like a mousse, but it was a little bit too sweet for me.

Panna Cotta alla Nocciola

Where to eat in Washington D.C.

2013-06-03T18:44:00.001-05:00

Washington D.C. is a culinary mecca: a great place for foodies! There are so many high-end restaurants to explore and I am on a mission. Here are some of the best options in the capital:

1) Edgar Bar & Kitchen at the Mayflower Renaissance Hotel ---What to order: This restaurants is open for breakfast, lunch, and dinner. We tried it for breakfast and we liked the service and the menu choices.

We shared the cheese board. It came with 3-4 local cheeses, served with fig jam, fig and almond bar, and cracked wheat bread. The bread was not enough for the amount of cheese served, so we ordered a plain bagel on the side. The restaurant doesn't bake their own bread, but still it was tasty.

Local cheeses with cracked wheat bread and fig jam

2) Fiola by Fabio Trabocchi (Penn Quarter) --- What to order: This was probably the best lunch we had in Washington D.C. This restaurant is so elegant, refined, and upscale. I ordered the Maria's Light Menu (3 courses for $28). It was a great deal. The first course was the Puntarelle Salad with Anchovy, Pane Fritto and creamy dressing. I told them that I am going to split it with my husband and they were nice enough to bring us two salad, so each of us could have its own. Delicious!!!

Puntarelle Salad with Anchovy and Pane Fritto

For his main course, my husband ordered the Ahi Tuna Burger. It was served with tomatoes and olive tapenade, red peppers, and rosemary fries on the side. He really enjoyed it, the tuna was prepared with soy sauce and cooked medium-rare for a perfect consistency. The homemade ketchup was a nice addition to the whole meal.

Ahi Tuna Burger with Tomatoes, Olive Tapenade and Red Peppers

My second course was Skate with Adriatic Seafood Brodetto, Quinoa, and Middleneck Clams. It was amazing! The broth was so flavorful, so I soak it all with the crusty bread we were offered. The skate had a very nice texture, and the quinoa was just a small amount, so all together it was a light dish.

Skate (Adriatic Seafood Brodetto, Quinoa, Middleneck clams)

My third course was the Sgroppino Cassis, which was basically sorbet mixed with prosecco. They gave us two servings again, but this time we were no so happy, because we were kind of full, and we really wanted to share just one dessert. But anyway, the sorbet was light and my husband helped to finish it. It was a little bit too sweet for my taste.

Sgroppino = Cassis (sorbet with prosecco)

3) Range by chef Bryan Voltaggio --- What to order: This is place is very hot now. Bryan Voltaggio is famous enough to attract a great crowd and the location helps (it is located at the new Chevy Chase Pavilion at Friendship Heights). We started with wild striped bass crudo, served with pine nuts, lemon, and coriander. It was really sophisticated, but the size was very small, not good for sharing.

Wild stripped bass crudo, pine nuts, lemon, coriander

We shared a wood oven pizza of goat's milk ricotta, Meyer lemon, and arugula. Even though it was a vegetarian dish, we didn't miss the meat. The sweetness of the lemon really brings out the flavors of the creamy cheese and the peppery arugula. The crust was nicely browned and super chewy. Just the way I like it!!!

Goat's milk ricotta, Meyer lemon, arugula pizza

For dessert, we got the Cherry Glenn Farm Goat Mini Cheesecakes. These were 4 small bite-size cakes, two of them served with kumquat, and two of them with blood orange. On the side, there was Meyer Lemon Sorbet, which was a little bit tart in our opinion. The presentation was pretty and elegant.

Cherry Glenn Farm Goat Cheesecake

4) Boqueria (Spanish restaurant) --- What to order: If you like to eat sandwiches for lunch, this is probably the place to go. They offer a variety of hot and cold sandwiches, with a Spanish twist. My husband ordered the Bikini de Tres Quesos sandwich: Mahon, Idiazabal, and Manchego cheese, marinated tomatoes, and pressed country bread. It came with a side of simple green salad and patatas bravas with Romesco sauce.

Bikini de Tres Quesos: Mahon, Idiazabal, and Manchego Cheese

My sandwich was Bocata de Boquerones: pickled white anchovies, goat cheese, green apple, and country grilled bread. It was delicious!!! The saltiness of the anchovies pairs amazingly with the sweetness of the apple. Great sandwich for people who prefer their lunch on the light side.

Bocata de Boquerones: pickled white anchovies, goat cheese, apple

This dessert was amazing (its name Mel i Mato doesn't explains it very well)! The ingredients are simple, yet the result is scrumptious: whipped fresh cow's milk ricotta cheese, candied walnuts, strawberries, blueberries, and local honey. Very different and at the same time similar to what we eat every day at home (Greek yogurt with fruit, honey, and nuts).

Mel I Mato: whipped fresh ricotta and local honey

5) Filomena (Georgetown) --- What to order: Many people recommend this restaurant, but I didn't like it a lot. It is famous, but very crowded, noisy, and old-fashioned. The décor is too overdone, the portion sizes are enormous (for 3 people to split), and the service is not good. So, here is what we ordered, but be prepared for a little disappointment if you go there.

The table setting

We started with the Burrata Mozzarella Caprese Salad. There was three pieces of buffalo mozzarella filled with soft ricotta cheese center. It was simple and we liked the ripeness of the tomatoes and the creaminess of the cheese.

Burrata Mozzarella Caprese

We decided to share the Lasagna alla Vegetali. It was so huge!!! Even though we split it, we were full after eating it. It was basically thin sheets of homemade pasta, layered with roasted vegetables, ricotta, mozzarella, and parmigiano cheese. It was covered with the popular Creamy Vodka Tomato Sauce, which was pretty heavy for our taste buds. The server was trying to sell us the most expensive dish of the menu, but I am glad we did not listen to him. Be careful with the servers there, you don't need to order the lobster pasta, you just need one plate for 2-3 people to share. Since dessert were gigantesque, we decided to go to Sprinkle Cupcakes (see my review below).

Lasagna alla vegetali with vodka tomato sauce

6) Sprinkles Cupcakes (Georgetown) --- What to order: This is probably the most popular place in Georgetown. There is always a line in front of this small bakery and people tend to buy dozens of cupcakes. There are few tables inside and we were lucky to find a place. It was late at night and there was not a great variety of cupcakes, all were gone. Out of the 3 flavors on the display, we got the Dark Chocolate Cupcake. It was really soft, rich, and velvety. They use the finest ingredients when baking these treats and the whole product tasted delicious!!!

Dark Chocolate Cupcake

7) Firefly at the Madera Hotel --- What to order: This is a great restaurant for lunch. The only inconvenience is that it can get busy (we waited for our food about half an hour). I ordered the Roasted Farro Salad with whole grain pita, root vegetables, grilled kale, and a drizzle of Greek yogurt. It was light and healthy, but the pita size was huge. Added shrimp to the dish to get more protein, but then the salad was missing more dressing. It was kind of dry.

Roasted Farro Salad with pita, root vegetables, kale, yogurt

My husband ordered this Grilled Chicken Cobb Salad. It was composed of avocado, Pepper Jack Cheese, roasted cherry tomatoes, charred scallions, tortilla strips, bacon, fried egg, and chipotle dressing. Again, this was a huge serving, but he was able to finish it.

Grilled Chicken Cobb salad with avocado, jack cheese, tortilla strips

Chocolate Hazelnut Ice Cream "Sandwich" for dessert was a great idea. Just the best part of this lunch: flourless cake, cinnamon crème anglaise, peanut brittle, and sea salt. It was like an old- fashioned Snickers bar. Next time, I will skip the salad and just order the dessert :)

Chocolate Hazelnut Ice Cream Sandwich with Peanut Brittle

8) Birch and Barley --- What to order: Birch and Barley is famous for its selection of artisanal beer, but also for its pastry chef. We had a great dinner and finished it with an amazing dessert. Here are my suggestions: To start, get the "Red Quinoa Salad" with Shaved Brussels Sprouts, Pecorino, Huckleberries, and Marcona Almonds. I love quinoa. We always eat it at home: it is healthy, full of protein and tasty as well.

Red Quinoa salad, shaved Brussels sprouts, pecorino, marcona almonds

The bread service is great. It pairs well with the beer and with the food. We tasted 3 different beers and they were all amazing: 1) Beasley's Honey White, 2) Half Acre Lager, and 3) I cannot tell a rye.

Selection of breads, including pretzel, pumpernickel, and corn

My main dish was Olive Oil Poached Kampachi with Roasted Beet Agridulce with Grapefruit, Pine Nuts, and Castelvetrano Tapenade. I loved the texture of the fish. Poaching is a method that maintains the moisture and the flavors of the protein. The execution was just perfect.

Olive Oil Poached Kampachi with Roasted Beets and Tapenade

My husband ordered Vialone Nano Risotto, served with Seared Cuttlefish, marinated white asparagus, tarragon, and squid ink. This was the small portion, but it was just perfect for him: creamy, full of flavors, and very unique.

Vialone Nano Risotto with Seared Cuttlefish, White Asparagus, Ink

This was our complementary first dessert: pomegranate sorbet, white chocolate mini-cakes, and micro-greens. Very pretty on the plate and very refreshing on the palate. A great surprise from the pastry chef.

Pomegranate sorbet, white chocolate mini-cakes

My favorite dessert in Washington D.C. was this "Opera" cake. It was a terrine with white chocolate dust, espresso ice cream, cocoa nibs, and red currant jellies. The sweetness of the pastry was nicely accompanied by the acidic flavors of the jellies. The espresso ice cream was white, because the coffee beans were only placed in the custard for a few minutes and then removed. Amazing job!!!

Opera terrine: white chocolate dust, espresso ice cream, cocoa nibs, red currant

9) Urbana at the Palomar Hotel --- What to order: The Urbana restaurant is located at the Palomar Hotel, very close to the Dupont Circle. We went there for a lunch and we had a great time. We started with a Frisee salad, served with lettuce, arugula, kumquats, fromage blanc, and grapefruit. It was tossed with yuzu dressing and chopped hazelnuts and finished with argan oil. It was very creative and different. We were also served freshly baked bread, so we tried some bread with the soft white cheese :)

Frisee salad with arugula, kumquats, hazelnuts

We shared a nice Pizza de Prosciutto and Arugula. Simple ingredients make the best combination: EVOO, mozzarella, garlic, arugula, pecorino, prosciutto, and lemon. The crust was neither thin not thick. It was just perfect.

Pizza de Prosciutto and Arugula

For dessert, we got the Dark Chocolate Pot du Crème. It was served with whipped hazelnut anglaise and house made hazelnut biscotti. It was pretty dense and sweet, so I only ate three-four spoonfuls. But my husband finished the rest with pleasure!!!

Pots du Crème (dark chocolate crème and hazelnut biscotti)

10) Corduroy ---What to order: This is a very nice restaurant! I recommend it for special occasions: it is romantic, unique, and great for foodies. We started our dinner with 3 Artisanal cheeses: Monte Enebro (goat, soft, Spain); Mousseron Jurassien (cow, firm, France); and Abbaye de Belloc (sheep, semi-firm, France). They were delicious on its own, but the place was not presented very nicely. There were no accompaniments, no jam, nuts, or bread on the cheese plate, which is unusual. We normally get a cheese plate with truffle honey, dried fruits, and/or fig jam. For us, this one was a little bit of disappointment.

Monte Enebro, Mousseron Jurassien, Abbaye de Belloc cheeses

My husband ordered the Braised Niman Ranch Pork Belly, served with Tarbais beans, which are similar to cannellini beans. They are often used in the French cassoulet dishes. It was a very satisfying dinner with nice silky touches!

Braised Niman Ranch Pork Belly with Tarbais Beans

I got the Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki. It was served with a little soy sauce underneath (a little spicy). The flavors were reminiscent of a sushi roll. Very light, sophisticated, and creative dish.

Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki

The dessert was Chocolate Tart (very dark), served with salted caramel ice cream, and roasted bananas. I liked the originality of the dessert, but the tart was too dark on its own. It was mandatory to eat it with the sweet cream.

Chocolate tart with salted caramel ice cream and roasted bananas

11) The Oval Room --- What to order: The Oval Room is a very elegant restaurant across from the White House. You can see a lot of diplomats dining there. We were served by Daniel Velazquez, a great server who explained us the menu very well and was extremely polite all the time. My husband ordered the Smoked and Fried Chicken Sandwich with Mayonnaise and Freshly Made Potato Chips. He really liked the chips and the Ciabatta bread!

Smoked and Fried Chicken Sandwich and Potato Chips

I got a very light dish: Fluke filet of fish with grilled Maitake Mushrooms, Yuzu Tea sauce, and Spaghetti Squash. It was really elegant for a lady and the flavor of the fish was super mild, almost like tilapia.

Fluke, grilled Maitake, and Spaghetti Squash

The dessert was a traditional American fair: Walnut Brownie with Salted Nuts, Salted Caramel Ice Cream. I really love the combination of the sweet ice cream with the salt. Salt enhances all the flavors and brings out the sweetness of the dish. Super delicious!!!

Walnut Brownie with Salted Nuts, Salted Caramel Ice Cream

12) Osteria Elisir (Downtown) by Enzo Fargione --- What to order: Located in Downtown Washington, this is a great affordable Italian restaurant. The prices are not very high and the food is prepared just in front of you (in an open-kitchen concept). We started with a Roasted Beet Salad (yellow and red beets, goat cheese balls, oranges, citrus dressing, mache, and artichoke chips. It was a nice portion!

Roasted beet Salad with goat cheese and artichoke chips

My main dish was the Baked River Trout, served with aromatic fennel stick, green olives, Portobello mushrooms, and potatoes. I liked the flavors, but the skin of the fish was very raw. I prefer it more cooked and possibly crispy. The dish had a lot of juices, which were not needed, since everything was already moist. The size of the fish was perfect for 1 person: not too big and not too small.

Baked River Trout with Portobello mushrooms and potatoes

My husband got the Spinach Tagliatelle with duck ragu, porcini, Grana cheese, and red wine. It was very "stick to your ribs" dish and he was happy. All the pasta is house made and in addition, most of the times prepared by chef Enzo Fargione (or his sous-chef).

Spinach Tagliatelle with duck ragu, porcini, Grana, red wine

The best part was the Tiramisu dipped in chocolate, made with Amaretto and served with Pistachio Zabaglione. It was my first time to eat a "pick me up" covered with chocolate!!! It is such a smart idea :) Overall, Osteria Elisir is a great restaurant. I highly recommend it for a casual dinner any night of the week!!!

Tiramisu glazed in chocolate served with Pistachio Sabaglione

13) Seasons at the Four Seasons Hotel (Georgetown) --- What to order: The Seasons restaurant is great for lunch or brunch. Located at the luxurious Four Seasons Hotel, it offers a great menu and it has nice dining room with a lot of natural light. For our Saturday's brunch, my husband ordered the Angus Burger with Vermont White Cheddar, Homemade Mustard Slaw, Brioche Bun, and French Fries. He loved it, but it came with a lot of potatoes and the size of the bun was enormous.

Angus Burger, White Cheddar, and French fries

I had the Pan Roasted Arctic Char, served with Meyer lemon puree, grilled asparagus, pear tomatoes, and watercress. I adored this plate. The salmon had a perfectly crisp skin and the texture was moist and rare!

Pan Roasted Artic char with Meyer lemon puree, grilled asparagus and cress

The dessert was huge!!! Cheesecake with Seasonal Berry Compote and White Chocolate Flair. I don't like Chantilly (or whipped cream), but my husband was pretty good and helped me with that part. I liked the texture of the cake and the combination with the fruit! Just make sure you share this indulgence :)

Cheesecake with berry compote and white chocolate flair

14) 1789 Restaurant (Georgetown) --- What to order: This restaurant is located in an historic old house. The ambiance is very elegant (men are required to wear jacket) and it is a very expensive place (only for special occasions!). First, we were offered an amuse-bouche, which was a carrot soup served in a espresso cup. Very cute!

The table setting

The amuse-bouche

We decided to start with a cheese course. In particular, we selected the Boot's Best cheese selection, served with candied walnuts and house made strawberry jam. The cheeses were Taleggio (D.O.P. Lombardy): soft, raw cow milk; and Pecorino Toscano Stagianato (D.O.P. Tuscany): semi-firm, raw sheep milk, both served with coriander raisin toast.

Taleggio and Toscano Stagianato with raisin toast and candied walnuts

Both of us ordered the Wild Mushroom Crepes: yellow foot chanterelle and royal trumpet mushrooms, goat cheese, butternut squash veloute and vincotto. I was not very impressed by this dish. I was missing some flavor, maybe more salt. I couldn't feel the mushrooms.

Wild mushroom crepes with yellow foot chanterelle and vincotto

Our dessert was Pistachio, Milk Chocolate, and Espresso House Made Ice Cream. All of them were delicious! At the end, we were served a plate with petit fours (Biscotti, Amaretto cookies, and truffles). All the pastries and bread are made at the bakery just next to the restaurant. The service was great!

Pistachio, Mils chocolate, and Espresso House Made Ice Cream

15) 710 Restaurant by Ashok Bajaj --- What to order: This fancy restaurant serves great Modern American cuisine crafted by chef Tony Coute. It is located on 710 Pennsylvania Avenue, close to the Archives building. The interior is luxurious and people dining there dress up for the occasion. The service is impeccable! We had a quick dinner. We ordered few plates, but they were all delicious. My husband got the Free Range Chicken. The dish consisted of two pieces of chicken (the tight and the breast), served on top of pea puree, cipollini onions, and bacon. It was a clean presentation, a great taste of bacon, and a good portion size.

Free Range Chicken with sweet pea puree, cipollini onions, and bacon

I got the Gnocchi with spring vegetables (asparagus and fava beans), morels, and jalapeno pesto. The gnocchi were so delicate and small in size. They were warm and soft. The jalapeno pesto added a nice heat to the dish, but nothing overwhelming. The portion was appetizer size, so if you are looking for something more substantial, order a second plate.

Gnocchi with asparagus, fava beans, morels, and jalapeno pesto

The dessert was really outstanding. The Soft Chocolate Ganache Torte was full with spices. The crust was spiced with cinnamon, black pepper, and cayenne. The mousse-like torte was sweet and tasted almost like Mexican chocolate. The ginger ice cream provided a nice balance to the warmth of the cake. Overall, a very nice ending of a tasty dinner!

Soft Chocolate Ganache Torte with spiced crust, ginger ice-cream, and cream

16) Poste Brasserie by Chef Dennis Marron --- What to order: Poste is a casual restaurant located inside the hotel Monaco. It is in a 1841 General Post Office building. The chef has a nice herb and vegetable garden outside. We went there for a weekday lunch and I did not like it a lot.

My husband ordered the Chicken Paillard. It was a big grilled pounded chicken breast, topped with arugula, mache, tomato, and goat cheese brule. The chicken was hidden below and at first, he thought that they gave him just greens. The protein was well served, the lemony dressing was ok.

Chicken Pallard with arugula, mache, tomato, and goat cheese

However, my dish was not so good. I ordered the Tuna Nicoise Salad (and I have eaten hundreds of them, in some places, really delicious ones). It was a mixture of unseasoned greens with boiled eggs, potatoes, haricot vert, olives, tuna belly poached in olive oil. All of that topped with only 2 bites of seared big eye tuna and 3 anchovies. For $16, this is so miserable. How come they can serve a whole chicken breast for $14 and only two small bites of tuna for $16. Anyway, what bothered me more, was the fact that there was no dressing at all on the salad. On the menu it said that it comes with black truffle oil vinaigrette, but I did not feel any of that!

Tuna Nicoise Salad with big eye tuna, poached tuna belly, anchovies

The dessert was very tasty, but enormous! We got a very seasonal sweet: Penn Quarter Farmers Market peach tart. It was served with a tiny small scoop of bourbon vanilla ice cream and some cookie crumbles. We wished they gave us less of the pie and more of the ice cream. The proportion of these two was not very well balanced.

Penn Quarter Farmers Market peach tart

17) Ardeo + Bardeo by Chef Nate Garyantes --- What to order: We went to this Cleveland Park's restaurant for a dinner after a long flight from California to Washington D.C. The ambiance is informal, but the food is really on the high end.

I ordered the house made black spaghetti with calamari, eggplant-black garlic puree, pine nuts, and ricotta salata. It was a really good portion for me, very satisfying and super delicious. I felt the garlic a lot, the calamari were perfectly cooked, and the pine nuts provided such a good toasty touch.

Black spaghetti, calamari, eggplant-black garlic puree, pine nuts, ricotta salata

My husband ordered the Pork cacciatore with black pepper fettuccine and pancetta. He said that it tasted like "cochinita pibil", which is a Mexican dish made of slowly cooked pork. The pancetta on top was super crispy and the pasta was super al dente!

Pork cacciatore, black pepper fettuccine, pancetta

The dessert was very interesting: Chocolate Pistachio Tart, served with salted caramel, milk chocolate glaze, and candied pistachios. The caramel was just a tiny bit. We wanted a little bit more and the whipped cream was not necessary. We much better prefer a small scoop of gelato. The Tart tasted a lot like pistachios and the texture was dense and creamy.

Chocolate Pistachio Tart with salted caramel

18) Juniper at the Fairmont Hotel by chef Ian Bells --- What to order:

Where to eat in Pasadena

2013-05-18T00:50:00.001-05:00

Pasadena is a pretty city located close to the Los Angeles. It is famous for its great culinary scene. You will find great chefs (some of them graduates of the Cordon Bleu at Pasadena) and be able to enjoy fresh Californian produce (sometimes with Asian influence). Give them a try!

1) Maison Akira --- What to order: I started with the Petite House Salad. It was dressed with sesame oil and tarragon vinaigrette. It was a simple, refreshing beginning.

Petite House Salad with sesame oil and tarragon dressing

My husband's first course was the White Corn Soup. It was basically a non-dairy concoction, garnished with fresh herbs, and bread croutons. Simple, but quite tasty.

White corn soup

For my entrée, I got the Lupe du Mere (which is Mediterranean Sea Bass), served with a huge prawn, Brussels with bacon, cherry tomatoes, and wasabi mashed potatoes. There was a creamy sauce under the fish and the taste was something between Mediterranean and Japanese meal.

Lupe du mere, prawn, Brussels sprouts, wasabi mashed potatoes

My husband decided to try the Grilled Scottish Salmon in a Chardonnay Basil Sauce with Wild Rice and Sautéed Vegetables. It was perfectly grilled and deliciously paired with our Toscana bottle of wine.

Grilled Scottish Salmon in a Chardonnay Basil Sauce with wild rice

The dessert was the traditional French Chocolate flourless cake with espresso gelato. This is a fantastic chocolate dessert found on many restaurant menus. Just imagine eating the soft crust and suddenly finding the oozing warm chocolate filling in the center. Real treat!

Chocolate flourless cake with espresso gelato

2) Shiro Restaurant --- What to order: We celebrated Valentine's Day at the famous Shiro Restaurant. The ambiance was very romantic! We shared a Shaved Roasted Beets with Etorki Cheese, Fresh Dill, and Balsamic Vinegar. The cheese was so thinly sliced, that it was literally melting in our mouths.

Shaved Roasted Beets with Etorki cheese, Fresh Dill, and Balsamic Vinegar

My husband ordered the Charbroiled Petaluma Chicken Breast with Provence Herb Mustard Sauce. It was accompanied with steamed vegetables. Although it was not very extraordinary plate, he liked it and enjoyed it very much.

Charboiled Petaluma Chicken Breast with Provence Herb Mustard Sauce

My entrée was amazing! Seared Rare Tuna Steak with Shiitake and Shimeji Mushrooms. The sauce was soy-based, but it didn't bother me. It only gave some salty notes to the dish. The steak was a pretty good size, so I was satisfied and pleased with my choice.

Seared Rare Tuna Steak with Shiitake and Shimeji Mushrooms

Our Valentine's Dessert was the Chocolate Tart Soufflé with Coffee Ice Cream. I liked the light texture of the soufflé, but I liked even better the flavor of the ice cream. So original and interesting. After a bottle of wine, a great meal, followed by a scrumptious dessert, we went to bed happy and celebrated!!!

Chocolate Tart Soufflé with Coffee Ice Cream

3) The Terrace at the Langham Huntington Hotel --- What to order: The Terrace at the luxurious Langham Hotel is a nice restaurant by the pool. You can either dine inside or al fresco. We decided to have a lunch on the tables outside and to enjoy the warm Californian weather. We started with the Caprese Salad: Thick Slices of Heirloom Tomatoes, Burrata Cheese, Basil, Olive Oil, and Aged Balsamic. It was so delicious! Amazingly sweet tomatoes and very well seasoned cheese!

Caprese: Heirloom Tomato, Burrata, Basil, Aged Balsamic, Olive Oil

My husband opted for the Short Rib Sloppy Joe Sandwich, served on a Grilled Ciabatta Bread with Tater Tots. He loved the barbecue flavors, but the size was too huge for him, so he took home half of it.

Short Rib Sloppy Joe on Grilled Ciabatta with Tater Tots

My Mediterranean Sea Bass with Sweet Corn Tamale, Romesco Sauce, and Sea Beans was very light and modern-style dish. The corn cake was sweet and it was nicely compensated by the strong flavors of the romesco sauce.

Mediterranean Sea Bass with Sweet Corn Tamale, Romesco Sauce, Sea Beans

The Chocolate, Coconut, and Mango Napoleon was out of this world delicious! There was a layer of chocolate cake, topped with mango and coconut mousse, and served with coconut sorbet. Very refreshing dessert. Just perfect for dining al fresco!

Chocolate, Coconut, and Mango Napoleon

4) Vertical Wine Bistro --- What to order: Vertical Wine Bistro is a very popular dining destination in Pasadena. We had a romantic dinner next to the fireplace and we enjoyed vibrant ambiance of this place. To start our dinner, we ordered the Pizza Margherita. It was a very thin flatbread with plenty of cheese, basil, and tomato slices. The crust was crispy, almost like a cracker. Great with our bottle of wine: Barbera D'Asti, Italy.

Pizza Margherita with tomatoes, mozzarella, and basil

We shared the Salmon baked in Parchment Paper. It came unopened, served with roasted beets pico de gallo, which was a very unusual salsa.

Salmon baked in parchment paper, with beets pico de gallo

Once we opened the package, we found a bed of sautéed spinach and onions and nicely cooked salmon pieces. Great flavor, without a lot of garnishes.

The salmon over sautéed spinach and onions

The Molten Chocolate Cake came warm with cold Vanilla Gelato and Strawberry. The executive chef is French, so you can imagine the result: a well done lava cake with liquid center and many happy faces :)

Molten Chocolate Cake with Vanilla Gelato and Fresh Strawberry

Where to eat in Hollywood

2013-05-16T12:24:00.001-05:00

Hollywood is a great place to try restaurants by Celebrity Chefs and to experience the Los Angeles lifestyle. Here are my best recommendations:

1) Pizzeria Mozza by Mario Batalli --- What to order: This is my favorite pizzeria! We have been there on several occasions and every time is a great experience. We started with the Mozza Caprese Salad, which consists of burrata cheese, topped with roasted cherry tomatoes, basil pesto, and fresh basil leaves. It is pure heaven. The only thing missing was a piece of bread to soak off the wonderful pesto. I would strongly recommend you to order bread on the side (and I hope the chefs will soon start to offer us bread, instead of the dry breadsticks wrapped in paper).

Mozza burrata Caprese salad with cherry tomatoes and basil pesto

We shared this delicious Prosciutto di Parma, rucola, tomato, and mozzarella pizza. The crust is thick only on the edges, but in the middle, it is pretty thin. The prosciutto was silky and tasty, but the most pronounced flavor was the tomato. Delish!!!

Prosciutto di Parma, rucola, tomato, mozzarella

The Bittersweet chocolate tartufo was out of this world good. It was served with olive oil gelato, sea salt, and shortbread cookies croutons. The texture was dense and the flavor very rich. We shared it and it was enough indulgence!

Bittersweet chocolate tartufo with olive oil gelato and sea salt

2) Osteria Mozza by Mario Batalli ---What to order: If you want to dine at Osteria Mozza, you will need to make your appointment in advance. The restaurant is always busy, but it is worthy. We were first served a small appetizer: crostini with ricotta cheese, kalamata olives, and fresh basil. Then, we ordered the Burrata with leeks vinaigrette. The burrata was creamy and delicious, but the leek and the dressing were extremely salty. If you order this plate, tell them to go easy on the salt.

Ricotta cheese crostini with kalamata olives and basil chiffonade

Burrata with leeks vinaigrette and mustard breadcrumbs

My husband got the Maltagliati with wild boar ragu. The pasta was similar to lasagna sheets, the plate was rustic and hearty. He liked that the portion was apperizer-size, so he had more room for dessert.

Maltagliati with wild boar ragu

I got the Ricotta Gnudi with English Peas, green garlic, and funghi misti. The ricotta gnudi were soft and tender like a pillow. The creamy sauce under them was a perfect addition to the fresh flavors of the peas. Overall, a very light and tasty dish!

Ricotta gnudi with English peas, green garlic, and funghi misti

We almost always order the chocolate desserts and in Osteria Mozza, there was Cioccolato. So, without hesitation, we got a slice of heaven. It was bittersweet flourless chocolate cake, served with Perugian chocolates. Very delicate and elaborated chocolates!

Bittersweet chocolate cake with Perugian chocolates

Where to eat in Portland, Oregon

2013-05-03T17:41:00.002-05:00

Portland, Oregon is one of the best cities for foodies. The dining scene is amazing. With so many cooking schools in town, young chefs are rising every now and then. So, stop by one of these restaurants and enjoy one of the simplest pleasures of life.

1) Little Bird (Downtown) --- What to order: We went to this French bistro for a lunch and we were assigned a table on the second floor, which was great, because we were able to see everybody from there. My husband ordered the special of the day, which was these roasted chicken drumsticks, served with potato and radish salad and caramelized Meyer lemon. He loved it. It was gently fried and then finished in the oven, so it was not too greasy.

Roasted chicken drumsticks with potato radish salad & Meyer

I got the Ricotta Gnocchi. They were out of this world DELICIOUS. Probably the best gnocchi I have ever tasted. Seriously. They were served with roasted oyster mushrooms, nettle pesto, and toasted hazelnuts. The nuts provided a great deep flavor to the dish.

Ricotta Gnocchi with roasted oyster mushrooms, nettle pesto, hazelnuts

For dessert, we shared the Apple Croustade: a delicious puff pastry, topped with few slices of apples, powdered sugar, and GRUYERE ice cream. The finishing touch was a drizzle of a good 30-year old balsamic reduction. But the best part was the gruyere ice cream. Totally different and unique, but at the same time a perfect complement for the sweet tart. Try it, please!

Apple Croustade, gruyere ice cream, 30-year balsamic

2) Ned Ludd (Northeast) --- What to order : This is an American Craft restaurant. The main attraction is the wood burning over, where everything is cooked (even the dessert). The ambience is informal and the décor is rustic. The food is simple, yet delicious and surprising :) We started with a cheese board, that included Swiss raclette on a slice of bread. We loved this cheese, it was beautifully melted and full of flavor. The platter also contained goat cheese, slices of Braeburn apples, homemade bread, apple butter, and pickled apples. Great for a beginning of a meal!

Cheese board with Swiss raclette, goat cheese, Braeburn apple slices, apple butter

Whole Roasted Trout with carrot and radish salad

Petrale sole with blue mussels, white beans, and nettle puree

Oven kissed chocolate chip cookie with milk

3) Nostrana by chef Cathy Whims (Best Chef Northwest, James Beard Award) --- What to order: Nostrana is a great restaurant. Chef Cathy Whims seems to be a very approachable person. We saw her greeting people on the tables next to us. In addition, our server Mike was extremely polite and we had a great lunch in there. We started with a Salad of Cannellini beans and Albacore Tuna Conserve with house giardiniera. The tuna was also house made and it was pretty impressive!

Cannellini beans and Albacore tuna conserva & house giardiniera

Then, we shared "Vongole Bianco" Pizza with Manila clams, Mama Lil's, oregano, garlic, provolone, smoked mozzarella, and lemon. It arrived on the table uncut and the crust was out of this world good. The juices of the clams were all over the pizza and the Mama Lil's gave some spiciness to the whole dish. Strongly recommended!

Vongole bianco Pizza, uncut

Manila clams, Mama Lil's, oregano, garlic, provolone, smoked mozzarella, lemon

The dessert was Chocolate Torrone Semifreddo with Tuscan chocolate sauce and candied almonds. It really tasted like a torrone, but it was also cold and creamy like a semifreddo. Great invention :)

Chocolate torrone semifreddo with Tuscan chocolate sauce, candied almonds

4) Riffle NW (Seafood Restaurant) --- What to order: Riffle is a seafood restaurant, located in the Pearl District of Portland. The only problem we had was our horrible server Jasin, he was so greedy and unpleasant. He did not bring bread to our table, we had to order it later in the middle of the meal. Also, when asked about different selections from the menu, he recommended the most expensive ones. I hope the manager of the restaurant will read this blog!

We started with Housemade Ricotta with Cracked Black Pepper and Truffle Honey. It came with toasted baguette from the Pearl Bakery. The cheese was so creamy and velvety.

Housemade Ricotta with Cracked Black Pepper, Truffle Honey

My husband got the Canary Rockfish. It was served with Clam ragu and Orecchiette. The pasta was buttery and fish crispy. This was a nice portion, satisfying, but not overwhelming.

Canary Rockfish with Clam Ragu and Orecchiette

I got the Spring Chinook Salmon. It came with a little bit of apple and beet agrodolce and arugula. This was a very small plate. Almost like an appetizer. There was nothing else on the plate, no starch at all and very few vegetables. If you get this plate, you are going to like it, but most probably you are going to eat the entire basket of bread!

Spring Chinook Salmon with Apple & Beet Agro dolce and Arugula

After all, the dessert was amazing. We had the Chocolate Pistachio Bar. On the bottom there was a Pistachio Financier, on top of it creamy chocolate mousse, and on the very top candied kumquat. The plate was dressed with a smear of pistachio sauce and Vanilla Bean Chantilly. It was mouth-watering! We also got a small Sterling Decaffeinated French Press and walked out with good memories :)

Chocolate Pistachio Bar with Candied Kumquat, Pistachio Sauce

5) A Cena Ristorante --- What to order: A Cena Ristorante is a family Italian place. We went there for a lunch and there were many tables with families with kids. We started with Grilled Octopus. It was deliciously served on a bed of corona beans, arugula, and lemon. The beans were so huge and so buttery. We loved the wilted arugula and softly prepared octopus (although the serving was very small, just few bites).

Grilled Octopus, arugula, lemon, corona beans

My husband got the Garganelli alla Norcia with fennel sausage, creminis, cream, and parmesan. It was a reasonable portion for lunch with very creamy consistency. He liked it with a Mirror Pond beer from Bend, Oregon.

Garganelli alla Norcia with fennel sausage, creminis, cream

I got the Roasted Halibut, which was served on a bed of pea and mascarpone risotto and topped with mint and apple salad. The portion was so tiny, I had to eat a lot of focaccia in order to satisfy my hunger.

Roasted Halibut with pea and mascarpone risotto, mint and apple salad

The best part of this meal was the Classic Tiramisu. A version made with Mascarpone cheese, espresso, dark rum, and cocoa. It was light and fluffy, a good amount to share! Lovely :)

Classic Tiramisu with Mascarpone, espresso, dark rum, cocoa

6) DOC by Chefs Jobie Bailey and Brian Scibetta --- What to order: This is a small restaurant, but expect to see it full. It is so popular in Portland right now. We started with an order of Bread, Olives, and Butter. They charge 2 dollars per person for it. Great bread, but I don't understand why do they have to charge for it, if most of the restaurants give it for "free".

Bread, olives, and butter with a German beer

Our first course was Burrata with huckleberry, and cress. Amazing creamy cheese, great tangy huckleberries and lightly dressed greens. I loved it! You can almost spread the burrata on a piece of bread and make a toast with the jam. So good!

Burrata, huckleberry, cress

My entrée was the Steelhead, served with sautéed cauliflowers, carrot, radish, and nettle puree. The veggies were finished with butter, and the crispy skin of the fish was touched with salt flakes. Overall, it was a simple, yet sophisticated dish.

Steelhead, cauliflower, carrot, radish, nettle puree

My husband's entrée was the Cavatelli with pork sugo, parsley, and gran ciacio. He liked it a lot, but told me that it was pretty heavy. So, if you are kind of full, go for a lighter dish.

Cavatelli, pork sugo, parsley, gran ciacio

The chocolate flourless cake was the gran finale! It was topped with pistachio ice cream and you have to eat them together, otherwise the cake is too bittersweet. Instead of baking it, they steamed it, so it was pretty moist. Thanks to the young chefs for this wonderful meal!

Chocolate flourless cake, pistachio ice cream

7) Tabla Mediterranean Bistro --- What to order: My husband tried the Dinner Price Fix Menu. The first course was the Beet and Fennel Salad served with castelvetrano olives, pecorino Romano, and Meyer lemon vinaigrette. It was great, but only if you are fan of the fennel.

Beet and Fennel salad with castelvetrano olives, pecorino romano, meyer lemon

His second course was the Tabla Ravioli, which is basically one big raviolo filled with chard, ricotta, and poached farm egg. Topped with plenty of parmesan cheese and drizzled with poppy seed butter.

Tabla Ravioli topped with Parmesano and poppy seed butter

Tabla Ravioli filled with chard, ricotta, and poached farm egg

His third course was the Duck Confit, served on top of heirloom squash, pancetta, calabrian chilis, and pinot noir-orange reduction. He adored it. It was a great piece of meat and very well cooked :)

Duck Confit with heirloom squash, pancetta, calabrian chilis

I got the Pan Seared Halibut with a bed of salad with radish, red onion, fennel, and lemon crème fraiche dressing. The fish was drizzled with salsa verde. It was delicate, but I felt that I was missing something more substantial. The salad was a little but over-dressed and very wilted.

Pan Seared Halibu with radish, red onion, fennel, salsa verde

The dessert was out of this world delicious!!! Chocolate cake with whiskey caramel, salter buttercream, and pecan brittle. I loved the brittle and the brownie-like flavor of the cake. The caramel was not overpowering, so I totally recommend this piece of heaven :)

Chocolate Cake with whiskey caramel, salted buttercream, pecan brittle

Where to eat in Orange County

2013-04-24T00:56:00.001-05:00

If you are visiting the beautiful Orange County in California, make sure you try one of these spots :)

1) Mare Culinary Lounge by Alessandro Pirozzi (Laguna Beach) --- What to order: We started our dinner with Carpaccio of Organic Heirloom Tomatoes. It was served with plenty of burrata cheese (which I love), prosciutto, and arugula salad. Very well dressed with balsamic vinaigrette!

Carpaccio of Organic Heirloom Tomatoes with Burrata

My husband had the Chicken Milanese (double-breast of chicken with light focaccia breading, pan fried, topped with lemon caper sauce). It was served with a healthy portion of limoncello fusilli. Great for hungry man!

Chicken Milanese with Limoncello Fusilli

I got the Fresh Salmon with fennel, sun-dried tomato champagne sauce and orzo pasta. It was grilled and served medium done. Just the way it should be! The pasta was al dente and not overpowering at all.

Fresh Salmon with champagne sauce and orzo pasta

Chef Alessandro Pirozzi gave us this Blackberry Sorbet, while his staff was preparing our dessert. The sorbet is house made (as all other desserts) and it was very refreshing. It served also as a palate cleanser.

Blackberry sorbet with fresh blueberries

The real dessert was this Ricotta Cheesecake with Meyer lemon zest, fresh raspberries, and raspberry & mango puree. It was OUTSTANDING. Super flavorful, delicate, and beautifully plated.

Ricotta Cheesecake with Raspberry & Mango Puree

Overall Mare Culinary Lounge is an amazing place for a romantic dinner or for a drink with friends. They have live music and the entire staff is very polite. The chef came to our table several times to ask if everything was fine. Portions are generous, but they don't make you feel too full. Greatly recommended!!!

2) Watermark Restaurant by Chef/Owner Marc Cohen (Laguna Beach) --- What to order: We went to Watermark for a lunch. We had a table next to the window. Great for people watching, since the restaurant is located on the busy Coast Hwy. I really liked how they serve the bread: in a bakery bag, so if you don't finish the whole loaf, we can take it easily home.

Watermark bread service and Franziskauer German beer

I ordered the Salmon Nicoise Salad. It was served with a small arugula salad, some haricot verts, egg, kalamatas, fingerling potatoes, and tapenade. I liked the texture of the salmon: beautiful grilled marks outside and soft interior.

Salmon Nicoise Salad with olive tapenade, egg, fingerling potatoes

My husband was craving the Kobe Hot Dog and he got it Californian style (served wrapped in bacon, with diced avocado, and heirloom cherry tomatoes). It was a very good size and he got a side of shoestring fries. They were not greasy at all and not overly salty.

Kobe Beef Hot Dog (Californian Style)

The dessert was the best ever: Chocolate tart with torched marshmallow and espresso sauce. The crust was hard, but sweet. There was a layer of caramel sauce beneath the chocolate pudding. Also, as a surprise, there were some chopped hazelnuts inside. Lovely lovely dessert!!!

Chocolate Tart with Torched Marshmallow and Espresso Sauce

3) Firenze Osteria by Chef Fabio Viviani --- What to order: We started with the Grilled Vegetable Plate (grilled eggplant, zucchini, bell peppers, asparagus, carrots, burrata cheese, parmesan, and aged balsamic vinaigrette). It was good to share and the best part was the sweet bell peppers.

Grilled Vegetable Plate with Burrata and Aged Balsamic Vinaigrette

My dish was light, but at the same time fulfilling: Sole alla Checca (grilled sole, sautéed cherry tomatoes, roasted cauliflower, huge basil, and balsamic reduction). It was a huge serving of vegetables, but all of them were sweet and tasty :)

Sole alla Checca with roasted cauliflower and cherry tomatoes

My husband got the Homemade Trofie Pasta with Duck Sausage and Caramelized Fennel. It was a small plate, but very heavy. It could be an entrée by itself. The Trofie pasta is like penne, but without the hollow. He really enjoyed it!

Trofie Pasta with Duck Sausage and Fennel

The Flourless Chocolate Cake with vanilla gelato and chocolate sauce was amazing. Very dark flavor, but extremely well paired with the sweet gelato. The mint was a nice decorative touch! The size was perfect for two, because the dessert is rich and dense. Enjoy!

Flourless Chocolate Cake with Vanilla Gelato

4) Cucina Enoteca (Irvine Spectrum Center) --- What to order: We shared a Foraged mushroom pizza with taleggio, braised leek, and truffle oil. The crust was super delicious, Neapolitan style, with blistering leopard spots. The taste of the mushrooms was very earthy and meaty.

Foraged mushroom pizza with taleggio, braised leeks, and truffle oil

For dessert, we shared the Bittersweet chocolate budino with chocolate Chantilly and salted chocolate cookie. It was similar to pot de crème, very creamy and velvety. We ate outdoors, on the beautiful patio. Inside appeared to be too dark for us, so keep it in mind when you making your reservation.

Bittersweet Chocolate budino with salted cookie

5) Broadway by Amar Santana (Laguna Beach) --- This restaurant is very good and crowded, but there is one thing that I consider disadvantage: they don't serve bread with the dinner service. THIS IS WEIRD. Almost every restaurant in this country offers bread for "free" or if not, upon request. In Broadway, there was no bread whatsoever. I am European. I can't eat without bread and I am not on a low-carb diet. I hope they will change their policy soon.

We started with the Roasted Heirloom Beet salad. It was served with all kinds of edible foliage and toasted pistachio. Under the veggies, there was a thick layer of lemon ricotta cheese. The vinaigrette was sherry shallot and the portion size was medium. I think it is more individual serving than a portion to share...

Roasted Heirloom Beet Salad with lemon ricotta cheese

My Mustard crusted Scottish salmon was good (medium rare). It was served with a stuffed mushroom, braised turnips, and grain butter sauce. There was no starch on the plate, so I felt still hungry afterwards. I was craving two slices of bread to soak up the beautiful juices on the plate!

Mustard crusted Scottish salmon with mustard butter sauce

My husband's plate was the Thyme Basted Jidori Chicken breast with fennel mashed potatoes, baby tomatoes, and preserved lemon jus. It was such a good portion: plenty of meat, plenty of starch, and even plenty of vegetables. He also ordered Allagash Beer, which was somewhat expensive ($8), as the majority of the dishes in this restaurant.

Thyme Basted Jidori Chicken with fennel mashed potatoes

The most popular dessert on the menu is the Broadway Sundae: salted caramel ice cream, toasted spicy hazelnuts, chocolate sauce, and caramel popcorn. I loved the combination of the ice cream and the hazelnuts. It was perfect for sharing :)

Broadway Sundae with salted caramel ice cream and caramel popcorn

6) Marche Moderne (South Coast Plaza, Costa Mesa) --- What to order: This restaurant is located at the Penthouse level of the South Coast Plaza luxurious mall. We were first served an amuse-bouche of salmon tartare with avocado and crème fresh. This was a nice touch.

The amuse-bouche: salmon tartare with avocado and crème fresh.

A nice way to start the evening is with a carefully selected cheese course. We chose 2 French cheeses: Camembert and Epoisses (my current favorite). They were served with a delicious warm baguette, fig jam, quince preserve, and candied pecans. Beautifully displayed on a wood board, those were delicious appetizer!

Camembert and Epoisses cheeses served with fresh baguette, fig jam, quince preserve, and pecans

I ordered the "Off the bone" whole wood burning grilled Mediterranean seabream. It is a pretty filling plate, I was full at the end. It comes with artichokes, Preserved Meyer lemon, red verjus, coriander and Moutarde violette dressing, and olive oil poached rosette potatoes. The preserved Meyer lemons were very salty, but the rest of the dish was nicely balanced. There was a lot of sauce on the plate and I needed a lot of baguette to soak it all.

"Off the bone" whole wood burning grilled Mediterranean seabream

My husband got the Steak tartare. This is a 4 ounce angus filet, served with farm egg sunny side up, truffle pomme frites, mustard cream, and baguette. At first, he was excited, because he loves Steak tartare. But once he tried it, he did not like the preparation. The mustard and spices the chef used were very overpowering and it was hard for him to finish the meat.

Steak tartare: angus filet, farm egg, truffle pomme frites, mustard cream

Our dessert was Warm Valrhona chocolate and truffle cake with coco mango gelato and Chantilly. This is similar to lava cake, with liquid center. Believe it or not, the best part was the homemade coco mango gelato! It is amazing how well it paired with the chocolate heaven. I was in paradise, once again!!!

Warm valrhona chocolate and truffle cake with coco mango gelato and Chantilly

7) Raya by Richard Sandoval (Ritz Carlton, Laguna Miguel) --- What to order: Raya is one of the best restaurants in Orange County. Located just above the Pacific Ocean, with beautiful views of the Pacific Ocean, this gem is a must. We went there to celebrate Mother's Day and we were seated on a table next to the window. We started with the bread basket, it contained a variety of 3 breads, one of them gluten-free!

Selection of breads, served with goat butter, tomato sauce, and cheese spread

My husband ordered the Fried Chicken Salad Wrap, served with tomato, avocado, cheddar, and sweet Korean chile ranch. On the side, he had truffle fries. He liked the crispiness of the chicken, but the size was very big and the ranch sauce slightly hot. The ketchup was not needed, because the fries already had a lot of flavors going on (cheese and truffle oil).

Fried Chicken Salad Wrap with avocado, cheddar, tomatoes, and sweet Korean ranch and fries

I got the Hawaiian Ahi Tuna Tataki Salad, served with avocado, mixed greens, white spring onion, lemon-ginger-wasabi vinaigrette, and fresh ginger. This was listed under the "Large Plates" section of the menu, but the size was so small. It is not enough for a lunch. The serving is only 4 tiny slices of tuna!!! I asked the server for more and she so very kind to bring me 2 more bites.

Hawaiian Ahi Tuna Tataki salad with avocado, mixed greens, and fresh ginger

For dessert we ordered the Chocolate Peanut Caramel Tart. It came with candied peanuts, peanut butter ice cream, chocolate, and cookie crumbs. The tart crust was super hard, you almost need a knife to cut it. There was a nice layer of caramel and peanuts on the bottom, then a dark chocolate layer, and to top it, sea salt. I liked the combination of the flavors and the pretty presentation. The chocolate bark was spread with gold!

Chocolate Peanut Caramel Tart with candied peanuts, peanut ice cream, and chocolate

The celebration dessert was a gift from the restaurant. The bottom layer was a brownie-like cake. Then, there was a chocolate-caramel layer, and to finish it off, a milk chocolate mousse and whipped cream. It was beautifully decorated with fresh raspberries and raspberry coulis :)

Celebration cake: brownie-like layer, chocolate mousse, and raspberry coulis

8) Pizzeria Ortica by David Myers (Costa Mesa) --- What to order: Pizzeria Ortica is located close to South Coast Plaza and the Segerstrom Center for Arts. If you are in a mood for a quick dinner, order one of their delicious Neapolitan style pizzas. We ordered the Pizza alla Norma. It arrived very promptly. Delicious crust, topped with cherry tomatoes, basil, eggplant, smoked mozzarella, and ricotta salata. Amazingly good! My husband got the Bikini Blonde Lager beer from Maui, Hawaii. Overall the service was excellent and the ambience very chic :)

Pizza alla Norma: Neapolitan style, cherry tomatoes, basil, smoked mozzarella

For dessert, we got the Torta di Cioccolato: dark flourless chocolate cake, served with vanilla gelato and candied orange peel. We are not fans of the orange peel, but it was not overpowering at all. Under the cake there was a delicious layer of caramel and everything was finished off with some nicely toasted hazelnuts!

Torta di Cioccolato with vanilla gelato, candied orange peel

9) The Loft at the Montage Hotel (Laguna Beach) --- What to order: The Loft restaurant is located in the luxurious Montage Hotel in Laguna Beach. If you are going for lunch, as we did, request a table on the terrace. The beautiful view of the Pacific Ocean will make you foodie experience even better.

The bread basket is impressive. It has lavash bread, which is a very thin, almost cracker-like, flatbread. They also have a soft white dinner roll and whole grain slices. The butter was served soft and it was very European-style.

The bread basket at the balcony of The Loft

My lunch entrée was the Grilled Salmon with Watercress and Olive Oil-crushed fingerlings. The best part was the sauce gribiche and the fried capers. Those added such a complexity to the whole dish. The portion size of the potatoes was a little bit bigger than what I needed, but I was able to finish it all with pleasure!

Grilled Salmon with Watercress and Olive Oil-Crushed fingerlings

My husband loves sandwiches, so he ordered the Chicken Paillard Sandwich with Grilled Eggplant and Sautéed Peppers, with Basil Pesto and French fries. As always, the sandwich was huge, but it was full with healthy vegetables, so we considered it a smart choice! He paired the Mediterranean flavors with a light beer :)

Chicken Paillard Sandwich with Grilled Eggplant and Sautéed Peppers

This Old Fashioned Cheesecake was so mouth-watering. It was served with fresh blackberries, blackberries sauce, and sour cream. There was a lemony flavors in the cake that were so refreshing. The texture was light and fluffy. The restaurant is expensive, but it is worth the visit. The staff is very polite, however be prepared for a slow delivery of the plates. We loved it!!!

Old Fashioned Cheesecake with Fresh Blackberries and Sour Cream

10) 230 Forest Avenue Restaurant (Laguna Beach) --- What to order: We went to this Marc Cohen's restaurant for lunch. It is interesting that this place is always busy. They gave us the bread in a brown bag, which is a great idea: if you ever have some leftovers, you can take them home. The butter they serve is mixed with kalamata olives, garlic, and herbs. My husband got a nice Shock Top beer with citrus and coriander flavors.

Shock Top beer with citrus and coriander flavors

My Candied Salmon was beautifully served: on the bottom of the plate, there were mixed greens, with candied walnuts and dried cranberries. On top of that, a nice mango vegetable slaw. The salmon was drizzled with balsamic reduction and everything was sprinkled with goat cheese. A sweet delicate lunch salad for refined palates!!!

Candied Salmon with mango vegetable slaw, sweet candied walnuts, goat cheese

My husband ordered the Lake Trout with haricot vert, toasted almonds, burgundy gorgonzola butter, and toasted garlic fries. He liked the butter on top of the fish, but he asked: "Where is the other half of the trout?" It was such a small filet, he was expecting the whole trout.

Lake Trout with haricot vert and garlic fries

The Mascarpone Cheesecake was great. Maybe it had too much whipped cream and too little of the berries gastrique. The strawberries were fresh and sweet, while the texture of the cake was smooth and creamy. The only disadvantage of this place was server Sunny! She was not polite, she never came to our table to ask if everything was ok, and she did not smile even once. I hope the manager will notice this behavior and call her attention!!!

Mascarpone Cheesecake with berries gastrique and whipped cream

11) Leatherby's Café Rouge (Segerstrom Center for Arts, Costa Mesa) ---What to order: We went to the Leatherby's Café for a dinner on a Sunday night. It was packed with people, planning to go to the Performance Center. So, the service was very slow and we were not happy with the staff. There was no more white bread and the bread basket contained only rye slices. We talked with the manager, he said that they had more reservations than expected, but he did not offer anything as a courtesy.

We started with a cheese course. A selection of 3 cheeses: Epoisses (cow's milk, France), Sage Derby (infused with sage, British cheddar), and Red Dragon (infused with mustard). They were served with quince, truffle honey, candied walnuts, and walnut-raisin bread. I liked the honey accompaniment, but not the dried fruits in this case.

Epoisses, Sage Derby, and Red Dragon cheeses with quince, truffle honey, candied nuts

My husband got the Local black Cod with shiitake mushroom, bok choy, Fresno chile, turnips, and mushroom umami jus. It was a small piece of fish and the dish had plenty of liquid to soak the bread in. He drank a Celis White beer and really enjoyed his meal.

Local black cod with shiitake mushroom, bok choy, Fresno chile, umami jus

My steelhead salmon was excellent! There were 2 pieces with crispy skin. Underneath a warm farro. On the side, a ratatouille timbale, yellow tomato coulis, and basil puree. The flavors were so delicate and the colors of the place stunning.

Steelhead salmon with crispy skin, warm faro, ratatouille timbale, yellow tomato coulis

This was amazing Chocolate Tart: a crust, then crème caramel layer, then chocolate cremeux layer, and on the side, chocolate gelato. Very well presented, perfection!

Chocolate Tart with crème caramel, chocolate cremeux, and gelato

12) Pizzeria Mozza by Mario Batalli and Nancy Silverton (Newport Beach) --- What to order: This location is not so busy as the one in Hollywood. So, we were attended very well by the staff. The breadsticks they serve at the beginning of the meal are not worthy. It would be much better if they give us some soft bread with olive oil!!!

We shared a Pizza Bianca, served with fontina, mozzarella, sottocenere, and fried sage. Sottocenere is an Italian cheese, infused with truffles. The pizza was a little bit greasy, but the flavor of the sage was unique. The crust is chewy and toasted, the size is not huge, but the prices are high!

Pizza Bianca with fontina, mozzarella, sottocenere, and fried sage

The Tiramisu is a new addition to Mozza Pizzeria menu. This one is prepared with house made ladyfingers, mascarpone zabaglione, lots of espresso, and rum. It is served in a cup, but it is good for sharing, because the flavors are intense.

Tiramisu: house made ladyfingers, mascarpone zabaglione, espresso, rum

Where to eat in Napa Valley

2012-12-08T22:14:00.000-06:00

Recently, we visited the beautiful Napa Valley. It is not only a great wine producing region, but also heaven for food lovers. These are the restaurants we tried, but trust me, all of the places there are great!

1. Auberge du Soleil (Rutherford) : What to order --- The terrace has the best view of Napa Valley. Seriously. We went there on a Friday for a lunch. The portions are very small and the prices are very high, but it is nice to sit there and enjoy the nature with a glass of wine.

I ordered the Sweet Potato Ravioli with Bellwether Farms Ricotta, Spinach, Brown Butter Vinaigrette, and Fried Sage. It was very tiny for my big appetite, but it was outstanding! I had a glass of Auberge du Soleil "Reserve" Chardonnay 2011 (local!). Crisp and refreshing.

My husband got the Mushroom Mille Feuille, Slow Cooked Farm Egg, Snap Peas, and Watercress Puree. He said that it was extremely small portion, but we had many slice of bread, so we didn't leave with empty stomach.

The dessert was delicious: Mascarpone New York Cheesecake with Santa Cruz Mountains Huckleberries, Lemon Chiffon, and Douglas Fir Cream. Amazing!

Mushroom Mille Feuille, Farm Egg, Snap Peas, Watercress Puree

Sweet Potato Ravioli, Bellwether Farms Ricotta, Spinach

Mascarpone Cheesecake, Santa Cruz Mountains Huckleberries, Lemon Chiffon

2. Bottega by Michael Chiarello (Yountville) : What to order --- This is the best restaurant in Napa. The food is served just like in Italy, the prices are affordable, and the service is outstanding. Great open kitchen concept, busy bar, and outdoor seating.

We started with Burrata Autunnale (Kambocha squash, caramelized mushrooms and shallots, and brown butter vinaigrette). The pesto complemented very nicely the sweetness of the winter squash. The burrata was so creamy and fresh, mouthwatering!

My husband got the Goat Milk Braised Pork Orecchiette, served with chanterelles, cavalo nero pesto, pine nut gremolata, crispy savoy spinach, and pecorino. It was a pretty big serving, so if you want, you can share it with your partner.

I got the Forno Roasted Whole Branzino: Calabrian grilled eggplant, fermented garlic sauce, and honey. It was so tasty and different. The sweet and aromatic honey balanced perfectly the strong garlic flavor. Very well served (great for sharing as well).

The best part was the dessert: Crostata d'Inverno (persimmon and quince tart with hazelnut frangipane, candied hazelnuts and nutmeg gelato). No words can describe it. Sweet, rich, seasonal, and festive!!! You must try Bottega!!!

Burrata Autunnale (Kabocha squash, caramelized mushrooms and shallots, pesto)

Forno Roasted Whole Branzino (Calabrian grilled eggplant, fermented garlic)

Goat Milk Braised Pork Orecchiette (chanterelles, cavalo nero pesto)

Crostata d'Inverno (persimmon and quince tart with candied hazelnuts)

3. REDD by Richard Reddington (Yountville) : What to order --- We went there for a lunch and I was very disappointed. I ordered a local glass of wine and they poured me a miserable 3-ounce tasting. I think their wines are very expensive. Located in Napa Valley and not being able to offer moderate priced wine is a shame. The food was good, but the feeling is bad. THEY NEED TO CHANGE THE WINE LIST.

I ordered the Caramelized diver scallops with cauliflower puree, almonds, raisins, and balsamic reduction. The taste was delicious, but the portion very small. It is only 2 scallops and a small amount of puree. I had to eat two slices of bread!

My husband got the Crispy Calamari with cayenne salt, tamarind sauce, and a beer. It was better serving, but more like a bar food. For dessert we ordered the Chocolate pecan tart with vanilla bean ice cream. It was made with bourbon and tasted too alcoholic. Overall, I prefer going to Bottega or Bouchon for a better value and better attention!

Crispy calamari, cayenne salt, tamarind sauce

Caramelized diver scallops, cauliflower puree, almonds

Chocolate pecan tart, vanilla bean ice cream

4. Bouchon by Thomas Keller (Yountville) : What to order --- Start with a 3-cheese course. We tried Mimolette (cow's milk) - hard, tangy, and rich; Cavatina (goat's milk) - creamy, with a crust, like blue cheese; Tourmalet (sheep's milk) - delicious! They were served with bread, honeycomb, walnut and cranberries bread.
with
My husband got the Boudin Blanc: a white sausage, served with potato puree and French prunes. Very satisfying and bistro-like. I got the Truite aux Topinambours: pan-roasted Idaho trout, roasted sunchokes, marinated beech mushrooms, and beurre noisette (brown butter). It was served medium-rare, so the head was almost raw. But the falvors were delicious.

Our dessert was very seasonal: Bouchons! Three brownies, served with pumpkin ice-cream, caramel sauce, vanilla whipped cream, and cinnamon straw. It was so tasty, moist and tender!

Bouchon style butter & pistachios

Mimolette, Cavatina, and Tourmalet cheeses

Truite aux Topinambours (Idaho trout, roasted sunchokes, beech mushrooms)

Boudin Blanc with Potato Puree and French Prunes

Bouchons (3 brownies, pumpkin ice-cream, caramel sauce, vanilla cream)

5. REDD WOOD by Richard Reddington (Yountville) : What to order --- This is THE place for a pizza in Napa Valley. We started with a chpped salad (romaine, radicchio, salami, ceci beans, black olives, caciocavallo, and red wine vinaigrette). It was a very good portion, but a little bit too salty. The salami was house-cured and it also had some pepperoncini peppers.

We shared a four cheese pizza: oregano, shaved garlic, arugula, provolone, fontina, gorgonzola, and mozzarella. The CRUST was THE BEST. Chewy outside, thin, savory, and perfectly cooked in the wood burning oven.

The dessert was also outstanding: Chocolate Caramel Tart, praline, whipped cream, and sea salt. They gave us two thin slices. Very nice touch. The food and the service were amazing!

Chopped Salad with radicchio, salami, ceci beans, and caciocavallo

Four Cheese Pizza with oregano, shaved garlic, and arugula

Chocolate Caramel Tart, praline, whipped cream, sea salt

Where to eat in Lake Tahoe

2012-12-08T00:33:00.000-06:00

This Thanksgiving, we went to Lake Tahoe to ski. Beside the great outdoor exercise, we also got great foodie experiences. Read more to learn about places where you can try some mountain dishes.

1. Rubicon Bistro (Northstar Ski Resort) : What to order --- Pizza Margherita (thin tomato sauce, garlic, and fresh mozzarella). The crust is thick, they use about 14 ounces dough in the Medium size pizza. If you are skiing the entire day, then it is fine. Otherwise, it could be too much for 2 people. The bistro is located in the Northstar village, next to the tickets counter. They serve wine by the glass (an Alamos Malbec is $7) and plenty of beers. It is an informal restaurant. You can enter with your ski boots, the service is quick, so you will not waste "ski" time :)

Pizza Margherita

2. Base Camp Pizza (Heavenly Ski Resort) : What to order --- This restaurant is located in the Heavenly Village. We ordered the Fire Roasted Medley pizza. It comes with roasted garlic, fresh basil, tomatoes, roasted onions and peppers, and savory goat cheese. It is then topped with a house 4-cheese blend. We shared a medium size, but it is not a thin crust pizza, so a person can easily be satisfied with 2 or 3 slices. I got a glass of Ruffino Chianti wine and my husband got a beer called "Little Sumpin". You can seat inside or outside. For a day on the slopes, it is a good option!

Fire Roasted Medley Pizza

3. Grange (Sacramento) : What to order --- This farm-to-table restaurant is located in the center of the capital of California: Sacramento. It is very popular place for a business lunch, so you will see a lot of people in suits. The menu has Southern touches. I ordered the Blackened Catfish. The catfish was a little bit undercooked in the middle. But the rest of the plate was delicious: potatoes, fennel, huge mussels, chilies, white wine and orange broth. It had a lot of broth, so I ate it with a spoon. The menu changes daily, but if you see it on the menu, get it. It is a light and interesting dish.

My husband ordered the Handmade Orecchiette. Served with pretty cauliflower, bacon, cubed butternut squash, garlic, kale, and mezzo cheese. It came in a big bowl and was buttery and yummy. I drank a glass of Zinfandel, XY, from Paso Robles, 2008. He got a beer: Gordon Biersch, Hefeweizen, San Francisco. The dessert was Milk Chocolate Peanut Butter Bar with dark chocolate ganache, feuilletine, peanut butter powder. The taste of the bar was similar to the one of the Snickers. Honestly, the peanut butter powder did not add any flavor, so I would omit it. The restaurant has an open kitchen, beautiful decorations, and great location.

Handmade Orecchiette with confetti cauliflower, bacon, and mezzo

Blackened catfish with potatoes, fennel, and huge mussels

Milk Chocolate Peanut Butter Bar with PB powder

4. Manzanita at Ritz-Carlton Highlands (Northstar Resort) : What to order --- This is the best restaurant in Lake Tahoe, in my opinion. Outstanding food and service. Our sommelier recommended us a bottle of Montressor, Garganega "Bianco del Nago", Veneto, Italy, 2010. To start the evening, we ordered the Cheese and Charcuterie Plate: it had three types of cheese, salami genovese, fig jam, strawberry, marcona almonds, and toasted bread. Delicious!

I ordered the Arctic Char with Roasted Sunchokes, Cippolini Onions, Carrots, and Capers. The fish was perfectly cooked and the dish was plated so beautifully. My husband got the Housemade Pappardelle with Duck Confit, Roasted Grapes, and Chanterelle Mushrooms. He enjoyed it with some crusty bread!

The dessert was the best part of this unique experience: Milk Chocolate Cremeux: Slow Roasted Strawberry, Dulce de Leche Ice Cream, and Almond Sable Cookie. It came as two pieces, so each of us got one. Out of this world!!!

I loved the open kitchen concept, the rustic interior design, and the service. If you are going to dine there, you will have to use the valet parking of the Ritz-Carlton Highlands, but it is worthy!

Cheese and Charcuterie Plate with Fig Jam

House-made pappardelle with duck confit, roasted grapes, and chanterelle

Arctic char with roasted sunchokes, cippolini onions, carrots, and capers

Milk Chocolate Cremeux: slow roasted strawberry, dulce de leche, almond sable cookie

5. Christy Hill (Tahoe City) : What to order --- This front lake restaurant is located in an old house, in the middle of Tahoe City. We went for a dinner and it was very romantic, but I imagine, it is also a great spot for a lunch with a view. We opened a bottle of wine and started with the Christy Hill Cheese Plate. The cheeses were St. George, Brebirouse d'Argental, and Pecorino Brinata. They were served with candied almonds, figs in wine, green apples, persimmon puree, and two local honeys. A beautiful plate, served with toasted mini slices of bread!

For the main dish, I ordered the Pan Roasted Alaskan Halibut (it was served with Roch Shrimp, Cranberry Beans, Oyster Mushroom Ragu, and Smoked Tomato Fondue). The plate was so pretty and the fish was so flaky. The only thing I did not like so much was the smokiness (a little bit overpowering). My husband got the Fresh Pappardelle Pasta: Madeira Braised Organic Chicken, Turnips, Broccoli Rabe, and Brodo di Funghi. He said that the broth was too much and the dish was good, but not extraordinary.

For the gran finale: Liesel's Chocolate Espresso Cheesecake with Grand Marnier Chocolate Sauce. It seems that Liesel was the restaurant's pastry chef in the past and now she has her own bakery business, but still delivers her famous cheesecake. The piece was served with plenty of whipped cream, chocolate-covered espresso beans, and fresh blueberries. In summary, this is probably on of the best five restaurants in the area of Lake Tahoe.

Christy Hill Cheese Plate with Local Honey and Persimmon Puree

Pan Roasted Alaskan Halibut with Cranberry Beans and Smoked Tomato

Fresh Pappardelle Pasta with Madeira Braised Organic Chicken

Liesel's Chocolate Espresso Cheesecake with Grand Marnier Sauce

6. Sunnyside Resort (Tahoe City) : What to order --- We went there on Thanksgiving. It was very busy, so we had to wait for our table. We started with a Roasted Beets and Arugula salad with candied walnuts, goat cheese, and herb vinaigrette. It was normal. My husband ordered the Traditional Turkey menu. The "Free Range" poultry was missing flavor. It was served with herb stuffing, garlic smashed potatoes, gravy, cranberry sauce, and green beans. All of this included a to-go sandwich (but we didn't want it) and a piece of pumpkin pie (but they ran out of that dessert).

I ordered the griled portobello vegetarian dish. It was served on a bed of buttery black rice, grilled squash, tomato, red pepper, arugula, basil, and feta. The mushroom was so overcooked and burnt. I made the point and they discounted that part from the check. Our dessert of choice was Apple Berry Crisp (Fuji Apple, Blackberries, Raspberries, Vanilla Bean Ice Cream). It was warm and very comfortable.

Overall, this is probably the worst restaurant we tried in Lake Tahoe. It is sad to go there for Thanksgiving, but many of the other places were closed or had a huge buffet. So, next time, we will have to look for a better option.

Roasted Beets and Arugula Salad

Grilled Portobello with Black Rice, Feta, Grilled Veggies

Traditional Turkey Dinner

Apple Berry Crisp with Vanilla Bean Ice Cream

Where to eat in Monterey Bay

2012-11-19T01:00:00.001-06:00

Monterey Bay is a wonderful city, surrounded by great place, such as Carmel by the Sea and Pacific Grove. Here are the restaurants we tried during our road trip in the Central Coast of California.

1. Restaurant 1833 : What to order --- First, arrived the Amuse Bouche (a cream of cauliflower). We wanted the order a Cheese course, but they don't serve cheese, can you imagine??? But then, another SURPRISE: I have to tell you. In this restaurant, they don't serve bread. I am serious! So, it is located in an old house and it is very well designed inside, but when the server told us that there are only buttery biscuits, we decided to start with a pizza. He said it was a small, thin pizza. Well, I don't know what kind of pizza is he normally eating, but this one was HUGE. Anyway, it was delicious. The crust was kind of thick, the cheese was melty and gooey.

We open a bottle of nice Spanish wine from Alicante and continued with the entrees. I ordered the Mahi Mahi with leeks, mussels, tomato, and russel potato. The server said that it is light and comes with a little bit of cream. But then, SURPRISE: It was a huge pool of cream and on top some fish and seafood. I liked the flavors and the combination of mushrooms with potatoes, but I didn't like the fact he was not telling us the truth. The dish was overly creamy. THE SERVICE IS REALLY BAD. THEY NEED TO HIRE NEW STAFF, SERIOUSLY!

My husband ordered the Parmesan Crusted Chicken served with salsify and lemon butter. It was an organic breast, but it was a big portion. Nothing impressive, just a regular preparation. But the dessert was very very delicious (So, the chef is so so, but the pastry chef is amazing!!!). We shared a Chocolate Mousse Cake with Caramelized Hazelnuts, and Chocolate Ice Cream. It came as two triangles, which was perfect for sharing. STUNNING dessert!!!

Amuse-Bouche

Grilled eggplant pizza with basil pesto, goat cheese, gruyere, and peppers

Parmesan Crusted Chicken with salsify, lemon butter, and basil

Mahi Mahi, leeks, mussels, tomato and russel potato

Chocolate Mousse Cake with Caramelized Hazelnuts, Chocolate Ice Cream

2. Cantinetta Luca : What to order --- This is my favorite restaurant in Carmel by the Sea. Amazing service, great food, and moderate prices! We started with the delicious Italian bread that comes with a sun-dried tomato tapenade. So soft, warm, and tasty. A bottle of Syrah & Merlot blend from France helped us to elevate our lunch even more! We shared the classic Pizza Margherita: traditional San Marzano tomatoes, Mozzarella, and Basil. The crust was pleasantly salty, thin, and delicious! The wood-fired oven is essential to achieve this kind of chewy, but also toasted crust.

The dessert was very Thanksgiving-inspired: a warm apple crostata drizzled with honey and served with vanilla ice cream. This was a recommendation from our server (Rodrigo) and I really appreciated it. He was such a good server. Honest, nice, happy. The food arrived on time. We had a great table next to the window (perfect for people watching the turists) :)

I strongly recommend this restaurant if you are going to Carmel by the Sea. Next door is a Salumeria, where you can buy cheese and house made salami. Not a bad idea, ah?

Delicious Italian bread with sun-dried tomatoes tapenade

Caprese Salad with Heirloom Tomatoes and House-pulled Mozzarella

San Marzano Tomato, Mozzarella, and Basil

Apple crostata with honey and vanilla ice cream

3. Passionfish : What to order --- This is the BEST RESTAURANT in Pacific Grove. Great for fish lovers like me. Great service! Supporters of Sustainable Seafood and Fish, just like us. We started with the famous Mussels steamed in a spicy tomato-cilantro broth. Those were super tasty, but be aware that they are very spicy (hot habanero peppers...).

I got the Whole Rainbow Trout. It was butterflied, no spine, nothing to remove. I was able to eat it with a knife and fork. It was stuffed with basil and came with red wine braised vegetables (artichokes, peppers, potatoes, and kalamatas). The fish was topped with a flavorful basil-garlic aioli! Recommendable!

My husband ordered the Tilapia with Thyme-Mashed Potatoes, soy beans, and red-wine balsamic butter. He liked it a lot, but it was not so extraordinary. The wine was great: a bottle of Chateau d'Oupia. For dessert, we had the Chocolate Truffle Torte with blood orange syrup. It tasted like a Chocolate Soufflee. It was served with Whipped Cream and it was a good size for sharing. You should try this restaurant!!!

Mussels steamed in a spicy tomato-cilantro broth

Tilapia with Thyme-Mashed Potatoes, soy beans and red wine balsamic butter

Whole Rainbow Trout / basil stuffed / red wine braised vegetables

Chocolate Truffle Torte with blood orange syrup

4. The C Restaurant and Bar : What to order --- This restaurant is very close to the Monterey Bay Aquarium. So if you are visiting it, stop by the C Restaurant and request a table next to window. You will have the same great view to the Ocean as we did.

I ordered the Grilled Arctic Char, which was served with plenty of delicious butterbeans, tuscan kale, fennel, and whole grain mustard vinaigrette. It was nicely presented and a very good portion for a lunch. Oh, and the bread was warm rosemary rustic bread, amazingly good. I got a glass of a3 Red Blend wine (Zinfandel, Merlot, and Cabernet), very fruity and ripe.

My husband got the Fish and Chips (beer battered Ling Cod served with coleslaw, garlic herb fries, and house made ketchup. It was a big serving, but we had a light breakfast, so it was perfect for him. He got a draft local beer: Fat Lip Ale!

The dessert was the BEST OF THIS TRIP: Hazelnut Crunch Bar: Milk Chocolate Mousse, Hazelnut Dacquoise, and Sun-Dried Apricot Sauce. It was so small, but so full of flavors. Creamy and crunchy at the same time, the perfect ending of a great trip!!!

Arctic Char with butterbeans, tuscan kale, fennel, and mustard vinaigrette

Fish and Chips (beer-battered Ling Cod with garlic herb fries)

Hazelnut Crunch Bar (Milk Chocolate Mousse, Hazelnut Dacquoise, Sun-Dried Apricot Sauce)

Where to eat in Paso Robles, California

2012-11-18T23:36:00.001-06:00

Last week, we went to a road trip to the Central Coast of California. We visited Paso Robles, a great wine and food destination. Try these restaurants and let me know what is your opinion.

1. Thomas Hill Organics : What to order --- This is a nice place for a lunch, but it is very informal, not elegant at all. I ordered a salad of Grilled Shrimp Skewers, served with Zucchini Noodles, Basil, Mint, Cilantro, Avocado, Strawberries, Watermelon, and a Green Onion Relish. It had an Asian flavor and I have to be honest, I didn't like it a lot. The herbs were too overpowering and the sesame oil was too strong. Also, I was very disappointed with the bread. You know me, I am a home baker. I make my own bread at home: always soft, fresh, and delicious. At Thomas Hill, I ordered a roll to eat with my salad and the waitress gave me an old roll, so dense, dry, and hard.

My husband ordered the BLTA with Bacon, Spring Greens, Heirloom Tomatoes, and Avocado with Garlic Aioli. It came on a Ciabatta bread with a side of field green and quinoa salad with Basil Vinaigrette. I think he liked it, but it was huge. If you are a petite lady, avoid the sandwiches there. They are made for men.

We drank a whole bottle of Tempranillo and ordered the classical Chocolate Fondant for dessert. It was not the perfect execution, though. The inside was not liquid. It was more like a moist muffin, served with whipped cream, caramel sauce, and pomegranate seeds. The caramel sauce was super sweet, but the pomegranate seeds were tart and they balanced the whole treat. In conclusion, if you go there, expect fresh, organic ingredients from the farm, but not an extraordinary meal!

Grilled Shrimp Salad with Zucchini Noodles, Basil, Strawberries, and Watermelon

BLTA with Bacon, Spring Greens, Heirloom Tomatoes, and Avocado

Chocolate Fondant with caramel sauce and pomegranate seeds

2. Il Cortile : What to order --- We went to Il Cortile on a Friday night. We had a reservation and I am glad we did. It was full and there were people waiting at the front. We started with a Insalata caprese - seasonal heirloom tomatoes with fresh burrata, basil, and balsamic vinaigrette. The burrata cheese was so creamy, fresh, and decadent. The heirlooms were sweet and juicy. A perfect beginning to a great night.

We opened a bottle of Velvet Burgundy and continued with our main courses. I got the Filetto di salmone - grilled salmon with fresh olive oil, lemon and herbs, served with white sweet potato puree and julienne cut sauteed vegetables. The puree was too buttery for my taste buds, but thanks God it was a very small serving, so I was able to finish it. The salmon was too overcooked. I think the chef forgot that salmon should be cooked to medium (pink inside).

My husband ordered the pasta verdi al frutti di mare: it was a tarragon infused pasta with shrimps, scallops, clams, and mussels in a white wine sauce. It was not a spectacular dish, but it was a reasonable size and it looked great.

The Tiramisu al Vin Santo was probably the best part of this whole meal. It was like a traditional serving of tiramisu, but it was so light and fluffy. Sweet, but with bold flavors from the coffee! Overall, the service was great. Our waitress was very polite and willing to help with the selections. Salute!

Insalata caprese with seasonal heirloom tomatoes and fresh burrata cheese

Grilled Salmon with white sweet potato puree

Pasta verdi al frutti di mare (tarragon infused pasta)

Tiramisu al Vin Santo: fluffy deliciousness

3. Artisan : What to order --- Hands down, this is the best restaurant in Paso Robles. For lunch on a beautiful Saturday morning (after going to the Farmer's Market at the City Park Downtown), I ordered the Roasted Salmon (this time prepared medium) with sesame sauteed green beans, red quinoa, and garden heirloom yellow tomatoes. IT WAS SUPER DELICIOUS! Oh, and the local wine (Tolosa, Chardonnay "no oak", was the perfect match, crispy, refreshing with peach notes).

My husband got the lamb leg french dip sandwich, served with pimiento cheese and lamb neck jus for dipping. It was big, but delicious. A little bit messy to eat, but worthy! He tried a Chinese beer (Tsingtao): malty flavor, with a nutty sweet taste.

For dessert, a great autumn classic: Pumpkin Cheesecake, served with dulce de leche ice-cream and toasted pepitas. WONDERFUL, so tasty. The texture was between Mexican flan and creme brulee. And yes, the top was nicely bruleed. Such a great experience!

Roasted Salmon with sesame green beans and yellow heirlooms

Lamb leg Sandwich with pimiento cheese and lamb neck jus

Pumpkin Cheesecake with dulce de lech ice-cream and pepitas!

Californian cuisine

2012-11-06T23:15:00.000-06:00

Two months ago we moved from Texas to California. This decision was one of the best we have ever made. California is beautiful, plentiful, and one of the best states in this country. It produces the majority of fruits and vegetables year round. Here, in Bakersfield, you can find local table grapes, almonds, avocados, and other amazing local ingredients. I got really inspired and decided to remake some of my favorite recipes. Also, I decided to take more professional photos, so here are the new shots. I hope you enjoy them !

Making avocado-yogurt-cumin dip

How to plate a main dish. Butternut squash puree has great color.

Breakfast: homemade ciabatta with boiled egg, avocado, and grape tomatoes

Where to eat in Washington, D. C.

2012-11-03T00:36:00.001-05:00

Washington D. C. is a great destination for foodies. It has some of the best restaurants in the country. Try one of these places and you are going to be amazed!!!

1. Blue Duck Tavern - We went to Blue Duck Tavern for a delicious brunch. The place is very popular, so it was very busy and we had to wait a lot for our food. However, the food was delicious. I tried the Crispy Skin Salmon from Scuna Bay, BC. It was served with cucumber, smoked roe, and sorrel cream. It was so rich and perfectly cooked. It does not come with a side dish, so you will need plenty of bread...My husband ordered the Fried Chicken Liver with sweet peppers relish, smoked gouda grits and fried eggs. He loved it. For dessert, we decided to try the new addition to the menu: Peanut Butter and Jelly Bar with Salted Caramel Cream and Whipped Cream. It was SUPER SWEET, so I couldn't eat more than two-three bites.

Fried Chicken Liver with Fried Eggs and Smoked Gouda Grits

Crispy Skin Salmon with smoked roe and sorrel cream

Peanut Butter and Jelly Bar with Salted Caramel Cream

2. Lafayette - This was such a great Saturday brunch! The service is top-notch, the restaurant is located in the Hay-Adams hotel, just in front of the White House. Elegant tables and refined flavors. I got the Tuna Nicoise Salad: multi-colored potatoes, soft boiled eggs, lemon white anchovies, olives, french beans, and butterhead lettuce. It was scruptuous and unbelievable!!! The best one I have ever tried. My husband opted for the Poached Eggs Benedict, served with Italian Porchetta, asparagus spear, and Hollandaise Sauce. But the best part was the dessert. Mayorga Coffee Cremeux (Dark Chocolate Mousse, Chocolate Crunch, Salted Caramel Glaze, and Mayorga Coffee Ice Cream). So creamy, great balance between the chocolate and the coffee flavors :)

Poached Eggs Benedict with Italian Porchetta

Tuna Nicoise Salad with white anchovies and soft boiled egg

Mayorga Coffee Cremeux (Dark Chocolate Mousse, Chocolate Crunch, Salted Caramel Glaze)

3. Proof - Very nice restaurant. Great for a date night. We started with a selection of 3 cheeses: 1) Lou Bergier Pichin (cow, Italy): semi-firm, velvety, buttery, mushrooms, thistle, like a camembert; 2) Pata Negra (goat, Spain): semi-soft, washed rind, pungent, tangy, intense; 3) Idiazabal (sheep, Spain): firm, smoky, nutty, and tangy. They were served with toasted walnut bread, dried figs, apple sauce (a little bit acidic), and honey. We ate all the honey, but left the apple sauce. My entree was very well served (good portion): Grilled Block Island Swordfish Loin with fennel, castelvetrano olives, and tomato confit. It tasted like Puttanesca Sauce. Delish. My husband tried the Roasted Organic Chicken Breast: goat cheese-wild mushroom stuffing, rapini, creamy polenta. We also ordered a bottle of wine: Cantele Salice Salentino (2008). The dessert was very Thanksgiving oriented: Pumpkin Cheesecake: super creamy, graham crackers crumble, fresh cranberries, and maple ice cream. It was very small, but at the same time, super rich!

Lou Bergier Pichin, Pata Cabra, and Idiazabal Cheeses

Roasted Organic Chicken Breast with creamy polenta

Grilled Block Island Swordfish Loin with fennel, castelvetrano olives

Pumpkin Cheesecake with maple ice cream

4. Ripple - Very cozy place, tiny space, but big flavors. Start with a selection of cheeses: 1) Carr valley "snow white"- a creamy white goat cheddar, aged for 6 months; deep, complex flavor with pleasant earthy tones (La valle, WI); 2) Arrigoni "tallegio"- rich and beefy with a slight saltiness, soft velvety washed rind formerly used as currency (Lombardia, Italy). A bottle of wine complements the delicious meal: "Primitivo" de Puglia Primaterra. Try the pine-smoked albacore tuna, served with millet, chesnuts, kale, and oyster emulsion. It is so tasty! My husband decided to try the roasted spinach mackerel, served with blood sausage, broccoli, black walnuts, and celeriac jus. As always, the best was the dessert: DARK CHOCOLATE MOUSSE, prailline feuilletine, smoked white chocolate ganache, caramel sauce, and cocoa nibs. LOVELY.

Snow white goat cheddar and arrigoni tallegio

Roasted Spinach Mackerel, blood sausage, broccoli, black walnuts

Pine-smoked albacore tuna, millet, chesnuts, kale, oyster emulsion

Dark chocolate mousse, prailline feuilletine, smoked white chocolate ganache

5. Tosca - Excellent restaurant. As usually, we started with the cheese plate: talegio with strawberry sauce; gorgonzola with honey and sweet nuts; wine-infused sheep cheese with grapes; parmegiano with micro-greens and balsamic vinaigrette. A good start. But then, the main dishes were outstanding. I ordered the Grilled Spanish sea bass with chestnut and butternut squash puree, baby carrots, Chioggia beets and fresh olive oil. Tosca makes fresh pasta everyday, so definitely try their specialty: Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella with a red wine reduction. The dessert menu is pretty much modern Italian. The chef's modernized tiramisu was delicious.

Amuse-bouche

Cheese plate: talegio, gorgonzola, parmegiano, wine-infused sheep cheese

Grilled Spanish sea bass with chestnut and butternut squash puree

Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella

Chef's modernized tiramisu

End of summer meals

2012-08-20T15:46:00.001-05:00

It is still hot outside, but some how, the produce at the Farmers Market is getting a little bit "end of summer" type. Here are some ideas for what to cook with fruits and vegetables from these months markets:

Beautiful flowers

Tilapia Tacos with Peach-Avocado-Tomato Salsa

Ganache cake, strawberry coulis, ground pistachio

Flaxseed tortilla, sun-dried tomato tapenade, cheddar cheese tostada

Roasted Butternut Squash, arugula, and pine nuts salad

Arugula is the final touch to the tilapia tacos

Classic Creme Caramel with fresh raspberries

My lunch: Israeli couscous, grilled eggplant, zucchini, red bell peppers, and goat cheese

Confetti couscous with grilled ratatouille vegetables

Prunes and arborio rice pudding

My favorite end of summer salad! Add a slice of bread for a better taste!

Goat cheese, caramelized onions, pears, and prosciutto pizza

Portobello Mushroom Burger with Goat cheese and Red Bell Peppers. Add a side of sweet potatoes.

Tea time has never been sooo elegant

Caramelized onions, pear, mozzarella cheese, and herbed shrimps flatbread

The best risotto: butternut squash, slow-roasted tomatoes, shrimps Provencal

Dinner with friends from Colombia :)

Elegant table, even when we are moving

The name-place cards are so original!

Add slow-roasted tomato to my all time favorite grilled ratatouille salad

Herbed goat cheese ball is all you need to dress up this antipasto salad

Farewell Party

2012-08-15T13:09:00.000-05:00

Soon, we are going to move to a new city. The last few weeks, I have been preparing party foods. It was such a success. I will show you what I did. Also, I would like to share two recipes that my friends really liked:

RECIPE FOR ROASTED BUTTERNUT SQUASH WITH HERBS DE PROVENCE

Ingredients:

1 medium Butternut Squash (about two and a half pounds), peeled, seeds removed, cut into 1 inch chunks
2 medium yellow onions cut into 8 wedges
Salt, Pepper, Herbs de Provence
Olive oil
Balsamic Vinegar Salad Vinaigrette

Preparation:

Preheat oven to 425 F.
Brush some oil on a baking sheet to prevent sticking.
In a large bowl, mix squash and onions, together with olive oil (about 1 tablespoon), salt (about 1 teaspoon), pepper, and Herbs de Provence (about 1 teaspoon). Place on the sheet.
Bake for 25 minutes, stirring every 10-15 minutes, or until the vegetables are tender.
Cool and store in refrigerator.
On the day you want to eat it, mix it with 2-3 teaspoons of balsamic vinaigrette, and serve at room temperature.
You can eat the vegetables by themselves or mix them with some rice or cooked fettuccine for a vegetarian meal.

Roasted Butternut Squash with Herbs de Provence

RECIPE FOR EGGPLANT, SUMMER SQUASH, AND RED BELL PEPPER ANTIPASTO PLATTER

Ingredients:

1 large egglplant, cut into thin slices
2 summer squash zucchini, cut into thin slices
2 zucchini, cut into thin slices
2 red bell peppers, cut in half, membranes and seeds removed
Olive oil
Salt, pepper, and Herbs de Provence*
Balsamic Vinegar Salad Dressing
Fresh Basil (optional)

Preparation:

Preheat the oven to 430 F. Coat two baking sheets with oil to prevent sticking. Arrange the eggplants, squash, and zucchini on a single layer on sheets. Brush them with olive oil. Sprinkle with salt, pepper, and Herbs de Provence. Bake for 25 minutes or until vegetables are tender and slightly browned. Cool and store in containers in refrigerator.
Preheat the broiler of your oven. Place aluminum foil on top of small baking sheet. Arrange bell pepper halves, cut side down. Broil 15-20 minutes, or until skin is blackened. Put them in a paper or Ziploc bag (or wrap them in the same foil) for 10-15 minutes, so they can steam. Peel the skin and cut them into strips. Cool and store in refrigerator.
For my balsamic vinegar salad dressing, I mix equal parts of olive oil and white balsamic vinegar, a little salt, pepper, a small teaspoon of Dijon mustard, and a touch of honey with a whisk.
On the day you want to serve it, take a platter and arrange eggplants, squash and zucchini slices in a circle. Top them with slices of roasted red bell peppers and some fresh basil.
Drizzle everything with 2-3 teaspoons of dressing and serve alone or with some goat cheese.
*Herbs de Provence is a mixture of dried herbs, such as oregano, basil, rosemary, lavender, thyme, etc. You can mix your own or buy it from World Market.
Enjoy!

Eggplant, Summer Squash, Red Bell Pepper Antipasto Platter

This salad is not good for a big party, because it can not be prepared in advance. But if you are having few guests, it is such a refreshing and sweet treat! Toss arugula with your favorite vinaigrette. Add sliced ripe pears and top it all with roasted salted pistachios. Delightful!!!

Arugula salad with pears and pistachios

This is an amuse-bouche, which I tasted on a week night for the day of our party. It is a homemade feta biscuit, filled with house mayonnaise, mini chicken meatball, and served on top of baby arugula. This is beach-friendly burger or the next gastro pub menu item!!!

Mini feta-biscuit filled with chicken meatball and house mayo, served on bed of arugula

This is my favorite pizza for a busy week night. Since, I was getting ready for a huge cocktail party, I made my life simpler, by cooking super-fast, but delicious suppers. This mini-pizza is topped with goat cheese, nectarines, prosciutto di Parma, and arugula. The balsamic reduction add some elegance and luxury!

Creamy goat cheese, fresh nectarine, prosciutto di Parma, and arugula pizza

What is more refreshing than a Melon-Arugula Salad topped with the best prosciutto ever! The sweetness of the fruit is perfectly paired by the saltiness of the prosciutto di Parma. The arugula adds some tartness and the balsamic vinaigrette binds everything together.

Melon-Arugula and Prosciutto di Parma Salad

This is a light dessert, which I often prepare when I have ripe and aromatic pears. I made a buttery crust, topped it with pastry cream, and then placed beautifully roasted slices of pears. Each pie slice is bruleed for a special experience.

Roasted Pear, Pastry Cream Tart

I learned how to make a delicious sun-dried tomato and kalamatas tapenade. It is delicious on a slice of ciabatta or challah bread. Eat it just like this or top it with goat cheese to make it even more yummy.

Sun-dried tomato and kalamatas tapenade over ciabatta slice

I created a very nice and nutritious side dish: Roasted Butternut Squash with Onions and Herbs de Provence. I served it together with my chicken-sun dried tomatoes-goat cheese burgers. The avocado aioli is so creamy and interesting. It is just the perfect contrast to the nutty butternut squash!!!

Roasted Butternut Squash and Avocado Chicken Burger

Besides de avocado-yogurt aioli, the chicken-sun dried tomato-goat cheese burger has caramelized onions. This is my secret ingredient: it keeps the sandwich moist and sweet. It is just like putting ketchup, but for grown-ups.

Avocado Spread, Chicken-Sun Dried Tomato-Goat Cheese Burger, Caramelized Onions

One of my new inventions: pesto, butternut squash, cheese, and prosciutto. The sweetness of the squash is complemented by the saltiness of the prosciutto. The pesto is a classic addition, but you can not believe how different it tastes when paired with sweet winter squash. DELI-DELI.

Pesto, butternut squash, prosciutto, and cheese pizza

Dinner with friends from Salt Lake City

My new napkins are all different colors, so elegant :)

I prepared a 6-course tasting menu and I even wrote the menu for everybody!!!

We celebrated my friend's graduation!

The cheese course: Bulgarian apricot jam, my own ciabatta, goat cheese-pine nut balls

Eggplant-chicken burger, squash, and mini-chicken broth for lunch

Double chocolate cupcakes

Chocolate Ganache Cake

Mini-meatballs over feta biscuit, homemade mayonnaise, roasted pepper

Chicken-Sun Dried Tomato-Goat Cheeseburger with Avocado Aioli, Caramelized Onions

Sun-dried tomato tapenade and goat cheese crostini

Parmesan Muffin with Homemade Pork Chorizo

Chicken, Sage, and Cheese Tartines

Peanut Butter, Banana-Oatmeal, and Cocoa Fudge cookies

Hazelnut Scones filled with Bulgarian apricot jam

Farewell Party Table. Everything was outstanding!

I folded the napkins, so they can hold a fork :)

I placed a napkin for each of my 17 guests!

Roasted Eggplant-Burger, House Mayonnaise, Caramelized Onions, and House Buns

My black slates are perfect for displaying party food

Cheese and pepper stuffed foccacia and Chicken-Pepper-Onion calzones. Delicious!!!

I cooked two months for this party and it was amazing :)

Pesto, chicken, red grapes, cheese, and arugula pizza. Yummy!!!

Back to school meals

2012-08-08T14:48:00.002-05:00

We don't have kids yet, but I always imagine the day, I am going to feed my little ones. Here are some ideas for dishes you can prepare for you students during the "Back to School" month. Some of them have fruits, that make them super sweet and kid-friendly (like the grapes in the arugula salad). Others are very creative and pleasant to the eyes (like my individual lasagna alla amatriciana). But all of them use fresh ingredients, full of nutrients and great for brain development.

Arugula, grapes, and pine nuts salad

Ciabatta Open Faced Sandwiches with Red Pepper Hummus and Feta

Grape, arugula, and pine nuts salad, served with whole wheat grissini

Roasted Eggplant, Caramelized Onions, and Chicken Burgers, served with roasted sweet potatoes

Roasted Eggplant, Caramelized Onion, and Chicken Burgers on house oatmeal roll

Mini-tuna steak with avocado-yogurt aioli and sweet potato fries

Tuna Steak topped with Avocado-Yogurt Aioli and Sweet Potato Fries

Red Cabbage Slaw with Grapes and Pine Nuts

Chicken, Red Bell Peppers, and Onions Calzone

The inside of the chicken, red pepper, and onions calzones

Creme Brulee with Fresh Blueberries

Orecchiette with Ratatouille Roasted Vegetables and Goat Cheese

Oatmeal Dinner Roll to round out the Ratatouille pasta salad

Calzones for a party!

Nice crusty cheese and pepper stuffed focaccia

This focaccia is made with roasted garlic, so tasty

Each slice of stuffed focaccia is creamy inside and crispy outside

Radishes, Jicama, and Red Cabbage Slaw with pine nuts

Pistachio Pesto Fettuccine with slow roasted tomatoes and shrimps

The focaccia is great with the creamy pasta and the sweet tomatoes

The avocado-yogurt dressing is great for the jicama-radishes-red cabbage slaw

Oatmeal Dinner Rolls are ready for a party

Sicilian Pesto Pasta with Herbs de Provence Tuna Steak

Pizza with zucchini, slow roasted tomatoes, and tuna

Pesto, Cheese, Tuna, Grilled Zucchini, and Cherry Tomatoes pizza

Individual Lasagna alla Amatriciana (before baking)

Our individual lasagnas served with baked wild salmon

Arugula Salad with White Grapes and Pistachios

Polenta Triangles with Balsamic Reduction and Grilled Shrimps

Each triangle is covered with goat cheese, pine nuts, and dried cranberries

Polenta Triangles are great for a light dinner or as part of a multicourse dinner

Again, my focaccia pairs well with this Italian delight

Oatmeal Roll is great for lunch, together with corn-risotto with shrimps

Risotto Salad with Fresh Corn, Red Peppers, Kalamatas, and Shrimps

Goat cheese, Nectarine, Shrimp, and Arugula Pizza

Apricot Jelly Roll Cake with Greek Yogurt and Pistachios

Use the same apricot jam to decorate the elegant dessert

Arugula and Strawberries Salad with Radishes and Goat Cheese Ball with Pine Nuts

The goat cheese and pine nut crostini is excellent with the sweet and tangy salad

Individual lasagna paired with shrimps and balsamic reduction

I used cinnamon stick to decorate my apricot jelly roll cake

Restaurant quality dessert is not difficult to make!

Roasted Pear and Pastry Cream Tart: light, but full of flavors

Food for thought

2012-07-30T16:17:00.001-05:00

My main mission is to create delicious food every day. Our meals are so good that they nourish not only our bodies, but also our souls. Get into the kitchen and start cooking!

I bake very often these cranberries-chocolate-almond scones. They are very buttery, flaky, and not-too-sweet. I like to eat them in the afternoon with a cup of tea, but my husband eats them with a glass of cold milk or cold frappuccino. Either way, this a healthy way to spend the time between lunch and dinner.

Cranberries-chocolate-almond scones with cold frappuccino

I like to make different salads to avoid boredom. Here, I mixed fingerling potatoes, broccoli, and kalamatas. Serve the salad with whole-wheat breadsticks and you have a complete mini-meal. Eating salad before your main dish helps you stop feeling hungry.

Broccoli-fingerling potatoes salad with kalamatas and breadsticks

Inspired by the traditional Greek chicken souvlaki, I came up with this Souvlaki Pizza. It has a mixture of sauteed onions and red bell peppers, roasted chicken, and tomato slices. To top it, I prepare yogurt-lemon sauce. It keeps the pizza moist and also provides extra protein from the Greek yogurt.

Chicken Souvlaki Pizza topped with yogurt-lemon sauce

A great dessert can be a healthy dessert: light and delicate profiterol is filled with chocolate sorbet and topped with fresh strawberries jam. The pairing of dark chocolate and strawberries is one of my favorites.

Profiterol filled with chocolate sorbet and refrigerator jam

Since I made a lot of strawberries refrigerator jam, on the next morning, I prepared whole wheat banana waffles and topped them with the jam! I have to tell you, bananas and strawberries are great together.

Banana waffles topped with Strawberry Jam and banana slices

For simple and delicious lunch, I prepared this easy salad: pasta shells mixed with roasted eggplants, zucchini, summer squash, and red bell peppers. The feta cheese biscuits are salty and buttery. Soooo good.

Pasta shells salad with roasted antipasto veggies and feta cheese biscuit

Here is an update of my potato and broccoli salad. I added some roasted red bell peppers for sweetness. In addition, the peppers are full with Vitamin C and other important vitamins.

Broccoli-fingerling potatoes salad with roasted red bell peppers

Everybody knows what is a ratatouille! It is a French meal, made of zucchini, eggplant, peppers, and other summer vegetables. I created this pizza, using the same vegetables and I called it "pizza-touille". It is so simple: start with goat cheese and add your favorite vegetables on top!

Pizza-touille (from "ratatouille") with goat cheese spread

This is the best way to serve my mini cheesecake bars. I use some ground pecans to position the chocolate sorbet. I put some of the cherry sauce on the side, just in case the bars need somemore. Chocolate and cherries is a combination similar to the popular chocolate and strawberries one. Try it, you will like it, I am sure.

The best way to serve my cherry cheesecake bars

I cooked some broccoli florets and then I used the stalks to make a delicious cream soup. It is so far my favorite cream soup! It is better than the asparagus one, better than the carrot one. Delicious. So velvety, so tasty. I served it with my feta biscuits :)

My new favorite soup: broccoli cream soup with goat cheese!

I put kidney beans and bottled roasted peppers in my mini-chopper. The result is a creamy spread, which is delicious on pizza, on toasts, or as a party dip. It is very nutritious and pairs well with chicken, kalamatas, and cheese!

Kidney beans-roasted garlic spread pizza with chicken and kalamatas!

Ok, we have been eating zucchini and summer squash all summer long. But these are delicious! I serve them with goat cheese and pine nuts. The biscuit is optional, but it also adds more cheese, since it is stuffed with feta. Cheese is great for our bones and general health!

Antipasto salad with pine nuts and seasoned goat cheese

I made this dish for a dinner party with friends and they really liked it. I filled the chicken breast with spinach, feta cheese, and sun-dried tomatoes. Then, I served it over basmati rice and decorated the plate with broccoli puree. It is a light meal, which is great, since everybody wants to save room for dessert.

Chicken breast stuffed with spinach, feta cheese, and sun-dried tomatoes

For a weekend brunch, I like to prepare easy dishes, full of flavor. Here is a healthy pasta: it is mixed with eggplant-sausage tomato sauce and topped with goat cheese. We eat goat cheese all the day, but it is so tangy and creamy, we can not get enough of it!

Pasta with Eggplant-Sausage Sauce and Goat Cheese

When I have people over, I like to make the table extra-special. For instance, colored wine glasses are very pretty and fancy. Also, ironed napkins are a great touch!!!

Dinner party. Simple table, big flavors

The dinner menu was written on my board. It was simple: antipasto platter, chicken stuffed with spinach, cherry cheesecake, and choco sorbet. It prepare guests with what is coming and open their appetite for delicious food!

The menu for our dinner with friends

Lately, I like to serve a whole bread instead of individual dinner rolls. Here, I used a pecan bread. It was a hit. The good thing you can serve it at the beginning of the dinner and it can be enjoyed with the antipasto plate, as well as with the main dish.

Pecan bread is a nice addition to the table!

This time my center piece is a big fruit plate. It is just decorative, but it looks so colorful and adds more life to the table. You can also try with a variety of vegetables!

The center piece is a bowl with fresh fruits!

I baked this sweet challah bread for our morning sandwiches. It is super universal, it goes with sweet and savory toppings. We don't toast it, because it is like a pillow. So sweet and velvety...

Sweet challah bread is the best for morning sandwiches

This classic salad is delicious! Slices of sweet, ripe melon, topped with peppery arugula salad, soft prosciutto di Parma, and crunchy pine nuts. I love it. It is so summery and refreshing :)

Classic melon and Prosciutto di Parma salad with arugula and pine nuts

I made shrimp fra diavolo and served it over our homemade pasta. The sauce is a little bit spicy, so I added a piece of sweet challah bread to balance the flavors. Any seafood would work here, but make sure you cook it on a low heat, so it remains soft. Otherwise, it will be overcooked and rubbery.

Shrimp Fra Diavolo with homemade pasta and challah bread

Polenta and shrimps is inspired from the classic shrimps and grits meal, which is so popular in the South. I like it served with feta cheese, to add a little bit to the salty side.

Polenta with feta cheese and shrimps a la Provencal

This is one of my favorite weekday lunch: farfalle salad with tuna and all the Nicoise ingredients (green beans, tomatoes, olives). I make myself a nice green tea and warm a small challah roll to soak up the delicious dressing.

Farfalle Tuna Nicoise Salad with Challah Roll

I made these Challah Rolls for a Burger Party. They are fabulous. A little crunchy on the outside, because of the poppy seeds and sesame seeds. The size is just perfect, for four-five happy bites!

Challah Rolls for Burgers

The challah burger buns are pretty and on the sweet side. They are great with any filling or just by themselves.

Challah Rolls are topped with sesame and poppy seeds

Jicama, avocado, and oranges salad is a new one in my kitchen. It is very well flavored, because of the balsamic vinaigrette. The essential ingredient is the feta cheese on top. If you can find Bulgarian feta, use it. It is creamier and in my opinion, the best cheese on this planet!

Jicama, Avocado, and Orange Salad

I made pesto with our garden basil. Then topped it with artichokes, cheese, prosciutto, and arugula salad. The saltiness of the prosciutto goes very well with the acidity of the artichokes. Yummyyyy.

House Pesto, Artichokes, Prosciutto, and Arugula Pizza

I invented this banana bread. The recipe will be published in my book. Basically, it is a mixture of flaxseeds, mashed bananas, hazelnuts, and chocolate chips. The best one ever.

Flaxseed Banana Bread with Hazelnuts

I used to do this tart with almonds in the past, but I imagined it would be also delicious with hazelnuts. And it is! Perfect, fudgy, and not too sweet.

Hazelnut Upside-Down Chocolate Tart

I used a removable bottom tart pan and the edges came in a pretty pattern. Lovely and easy. Also, it is great for a party. Just slice it in very thin slices, because it is dense and a little bit goes a long way.

Hazelnut Fudgy Chocolate Upside Down Cake

To serve the chocolate tart, I prepared strawberry sauce from fresh strawberries. It is a nice color and a very tasty addition.

Chocolate tart on top of fresh strawberry sauce

A restaurant quality dessert needs to be platted like the professionals do it :)

Chocolate Tart over Fresh Strawberry Sauce (a better plating)

I made some avocado-yogurt spread and served it with gravlax, capers, and tomatoes. A great savory breakfast, full with protein.

Avocado-Yogurt Spread, Gravlax, Caper, and Tomatoes

Burger night is fantastic idea for a dinner party. Easy to prepare and something everybody likes. Comfort food, but with an elegant twist.

Casual Dinner Menu

Even for burger nights, I make an effort to dress up the table. This is my gourmet touch when it is time for dinner :)

The table is dressed even for burger nights

Ground chicken is stuffed with sun-dried tomatoes and feta cheese. Then it is paired with avocado-yogurt spread, caramelized onions and a nice ciabatta roll. To round out the meal, I added roasted brussel sprouts. Delicious: one of my favorite burgers!

Chicken-feta-sun dried tomato chicken burger, avocado spread, caramelized onions and brussels

Red cabbage and brussel sprouts are not usually mixed together, but here I am inventing a new salad. I topped it with pine nuts, dried cranberries, and feta cheese. It is crunchy and very nice.

Red Cabbage, Roasted Brussel Sprouts, Cranberries, Pine Nuts, and Feta Salad

I think this is the best sushi roll I have ever made. It has roasted red bell peppers inside. They give the salmon a little sweetness and they help to balance the flavors of the salty soy sauce. The cream cheese is nutty, so I added crunchy salmon skins to give it some extra texture.

Roasted Red Bell Pepper, Gravlax, Cream Cheese Rolls. The best!

I made a delicious pesto with pine nuts. I topped a homemade pizza dough with it. Then I added slow roasted tomatoes, shrimps with herbs de Provence, and drizzled some extra virgin olive oil. So good, you can eat it for breakfast, lunch, or dinner!

Pesto, Shrimps Provencal, Slow Tomatoes, and Cheese Pizza

For a healthy, full of protein lunch, I made Quinoa Shrimp Nicoise Salad. Instead of the traditional green beans, I used sugar snap peas. They are sweet and delicious. An oatmeal roll is a nice addition to my multi-grain lunch!

Quinoa, Sugar Snap Peas, Shrimp Greek Salad with Oatmeal Roll

This is the best cherry yogurt cake I have ever made. I used fresh cherries, which are in season now. The fruits and the yogurt keep the cake moist. I slice it and drizzle it with a little honey. It is the best afternoon snack and a healthy alternative to any store-brought pound cake.

Cherry Yogurt Cake

Creative ideas for cooking at home

2012-07-20T15:54:00.000-05:00

Here are some creative ideas for what you can cook at home.

This is what I called "Antipasto Pizza". It has some of the ingredients you can find in a typical antipasto platter. I used my home-made Sicilian pizza dough. Then I topped it with slowly roasted roma tomatoes sauce. After that the possibilities are endless, but in this case, I tried grilled chicken (for meatiness), prosciutto (for saltiness), mozzarella cheese (for creaminess), and roasted red bell peppers (for sweetness).

Antipasto pizza: Roasted tomatoes sauce, grilled chicken, prosciutto, and roasted red bell peppers

This Beet and Cherries Salad was inspired by a salad we ate in "How to cook a wolf" restaurant in Seattle. The cherries were in season, so the chef prepared beet, cherries, mascarpone, and ricotta salad. Here is my version. In my opinion, it is even better. I roasted the beets and used their greens instead of lettuce. I used goat cheese, because I love the combination of the tangy cheese and the sweet cherries. I used bing cherries (pitted and halved), basil, and honey-mustard-white balsamic vinaigrette. The addition of roasted pecans (or walnuts) adds more nutty flavors!

Beets, greens, bing cherries, goat cheese, and pecan salad

My oatmeal-whole wheat honey rolls are slightly sweet, but still perfectly balanced dinner rolls. The good thing is that they contain flaxseed meal and whole wheat flour, which makes them a perfect candidate for people who want to incorporate more whole grains in their diets.

Oatmeal-whole wheat honey rolls

For these Pecan Whole Wheat-Buttermilk loaves, I used buttermilk in the dough, as well as old-fashioned oats and whole wheat pastry flour. The pastry flour is my new favorite ingredient. It is a whole grain, but it doesn't make my baked goodies very tough. They stay moist and soft. We sliced the bread and ate it with goat cheese and apricot jam for breakfast. It is also good with feta cheese and honey.

Pecan Whole Wheat-Buttermilk bread

To make the hummus for this pizzettas, I roasted a whole garlic head for 1 hour. It becomes so buttery. Then I purred it with cannellini beans, red bell peppers, salt, pepper, and olive oil. The hummus is so creamy and garlicly. To make my cherry tomatoes sweeter, I also roasted them for 35 minutes. They were like candies, so delicious. The rest of the ingredients is: chicken, cheese, and kalamata olives.

Cannellini-pepper-garlic hummus, roasted cherry tomatoes, mozzarella, chicken, and olives

For a delicious breakfast, I used the same cannellini-pepper spread and topped it with fresh mozzarella and the same roasted cherry tomatoes. I like to warm it in my toaster oven until the cheese is melted! You can pair this savory treat with green tea mixed with lemon juice. It is divine!

Cannellini-pepper hummus bruschettas with fresh mozzarella cheese and roasted cherry tomatoes

Brunch time is probably our favorite time of the week. How colorful is our lunch. The carrot soup is nice and orange, the sushi rolls are multi-colored, and the mimosa is super vibrant. This brunch is light, but at the same time very satisfying and healthy.

Brunche time: carrot soup, shrimp-avocado-pepper sushi, ponzu, and mimosa!

This is my newest recipe for sushi rolls. They are filled with cooked shrimp, avocado slices, and red bell pepper for some crunch and color. When we dip them in my ponzu sauce, it is heaven!

Sushi with shrimps, avocado, and red bell pepper

I used to make cream of carrot soup and it was good. But this time, I added roasted garlic and it was much better. The flavor of roasted garlic is mellow and sweet, so it doesn't overpower the velvety soup.

Cream of carrot soup with roasted garlic

I made a light ranch dressing by mixing buttermilk, greek yogurt, lemon juice, and Dijon mustard. It is very tasty when served on top of sweet butter lettuce and roasted beets.

Bibb lettuce, roasted beets, ranch dressing, and pecans

This recipe is so easy to make. I cooked some mushrooms and then added tomato-basil pasta sauce. At the end, I simmered few shrimps. I served it with my homemade fettucine. The "fra diavolo" part comes from the red pepper flakes. Delicious!

Shrimp Fra Diavolo with Mushrooms and Freshly Made Fettuccine

Brownies are good with coffee, but also with honey anglaise sauce. One of the keys to do a dramatic dessert is to use a variery of textures. Here moisture from the sauce, crunchiness from the pecans, and creaminess from the brownies.

Pecan Brownie with Honey Anglaise Sauce

This is one of my new favorite salads. It is a salad made with two type of fingerling potatoes: the yellow and the purple ones. Drizzle some ranch dressing, chop some red bell peppers, add some breadstick, and chop some kalamatas. And that's it. You have a great tasty first course.

Two-Tone Potato Salad : Greek style

For lunch, I prepared this creamy orzo salad. I pan seared pink Florida shrimps and mixed them with green beans, fingerling potatoes, kalamatas, and tomatoes. It is like a creamy Italian version of Shrimp Nicoise salad!

Creamy orzo salad with fingerling potatoes, green beans, and pan seared shrimps

If you like to eat carbs, as I do, then you will love this pizza. It has caramelized onions, purple potatoes, goat cheese, and shrimps. It is so sweet and interesting. I really enjoyed it, especially the tangy goat cheese, combined with the sweet onions!!!

Carb-lovers pizzas!

Look how pretty are these purple potatoes! They make a very nice contrast to the pink shrimps. Amazing...

Caramelized onions, goat cheese, purple fingerlings, and pink shrimps

Here is one way to serve my fresh cherries cheesecake bars. With cherries sauce and pitted cherries! It is fresh, clean, and pretty!

Fresh Cherries Cheesecake bar

Hands down, these are my favorite scones. The flaky layers are filled with dried cranberries and dark chocolate chunks. On top, crunchy almonds and turbinado sugar. Sweet, buttery, soft, and authentic :)

Chocolate-cranberries scones with roasted almonds

This is my newest salsa invention: nectarine, avocado, and jalapeño. It is so luscious. Sometimes sockeye salmon can get a little expensive (depending on where you live and the season). But if you serve it with rice pilaf, you can really stretch the buck!

Pan-seared Alaskan sockeye salmon with Nectarine-Avocado Salsa and Sage Pilaf

This time of the year, our garden chives are blossoming. So, I served my cherry cheesecake with chive blossom. It is such a nice color and I have seen it used in many fancy restaurants.

Fresh Cherries Cheesecake bar served with chive blossom

When I have many ripe bananas, I always bake goodies with them. Here, I prepared banana-oatmeal-chocolate cookies. They are almost like cakes and one of them is enough to satisfy any sweet tooth!

Banana-Oatmeal-Chocolate Cookies

Salmon tacos are a delicious twist to the typical Baja Californian fish tacos. I pan-seared my salmon and then used some of my leftover nectarine-avocado salsa. Instead of crema, I use natural yogurt mixed with some lime and salt. The tortillas are homemade and super healthy. They have flaxseeds, which makes them every nuttier and prettier.

Salmon tacos with Nectarine-Avocado Salsa, Yogurt Crema, on Flaxseed House Tortillas

Another way to serve my cheesecake is to add chocolate bark. Cheesecake and chocolate are often paired in one cheesecake (such as German Chocolate Cheesecake or Double Chocolate Cheesecake). By serving the bark on the side, I wanted to recreate those flavors.

Cherry Cheesecake served with Cherry Sauce and Pecan-Dark Chocolate Bark

Refrigerator Strawberry Jam is a nice way to use seasonal strawberries. It is easy to make and it can be paired with toasts, pancakes, or yogurt. Serve it for breakfast, lunch, or dinner. It is so versatile and healthy!

Refrigerator Strawberry Jam

Look how beautiful is my cheesecake. The patterns I made with the cherry sauce are pretty and original. After baking, I cut 12 squares and enjoy it!

Fresh Cherries Cheesecake is ready to bake

When my husband goes to work, I send him every day homemade lunch. This is my pasta with ground pork, roasted eggplant, cheese, and pine nuts. It is so mediterranean and so satisfying. Try it for your next work lunch and let me know what you think!

Pasta with Ground pork, Roasted Eggplant, Cheese, Pine Nuts for lunch at work

Where to eat in Seattle

2012-07-16T13:50:00.000-05:00

Recently we went to Seattle. This is my favorite city in the USA. It is so beautiful: plenty of lakes, farmers markets, and parks. The restaurants we tried were outstanding. If you are going soon to the Emerald City, please try some of these:

1. Dahlia Lounge By Tom Douglas : What to order --- Ask the server for a serving of Dahlia Bakery daily bread. It is delicious. Made using European techniques, our flaxseed, pecan, and wheat flour slices were super tasty.

For our dinner, my husband ordered the Lemon and Scallion Dungeness Crab Cakes. They were served with summer squash with cumin, white beans, heirloom tomato, toasted pepitas, and roasted jalapeño cream. He really liked the texture of the cakes. He tried the local Rainier beer and the combination of the beverage and the fresh crab was perfect!

I ordered the Copper River Sockeye Salmon. It was sooo good. Served with toasted quinoa, buttered morel mushrooms, green beans, pickled cherries, and marcona almonds. Very elegant dish (I loved the idea to serve some fresh cherries with the fish!!!). I paired it with a glass of Whispering Tree Syrah (2007), WA. This wine is a forward eminently drinkable style Syrah that is made by Milbrandt Family Vineyards.

The dessert was my favorite part, of course. It was a Flourless Chocolate Cake, served with red wine ice cream, sour cherries, and cocoa nib toffee. It was not too sweet, just the perfect balance of flavors. Soft, pretty, and yummy!

Dahlia Bakery european bread: flaxseed, pecan, wheat flour

Lemon & Scallion Dungeness crab cakes, summer squash, white beans

Copper river sockeye salmon, toasted quinoa, morel mushrooms

Flourless chocolate cake, red wine ice cream, sour cherries, cocoa nib toffee

2. Mistral Kitchen by William Belickis : What to order --- We had the nicest lunch at Mistral Kitchen! Chef William Belickis is not only an extraordinary chef, but also a great person. He took us a picture next to the wood-burning pizza oven, he treated us with such a respect, and at the end he asked us how was everything! Also, our server was excellent. Overall, the service is top notch.

We got the 3-course lunch menu. The first part was a cheese plate: Sottocenere cheese, Apple Marmalade, and Balsamic Vinegar Reduction. We also had some bread slices and butter on the table. So, we ate the cheese with the bread. It was infused with truffle: the flavor was strong and the texture nutty!

The second course was Pizza Margherita. Four simple ingredients: tomato, fresh mozzarella, basil, and olive oil. The tomatoes were a little bit acid and a little bit too overpowering, in my opinion. We shared it and we were pretty satisfied.

The dessert was not too sweet. I tried the coffee ice cream together with the mousse, but it was too strong. So, I recommend you to eat the chocolate separately from the coffee cream. The pomegranate molasses added an interesting touch. They are tart and acidic, so they complements the chocolate. The presentation was pretty!

We had nice drinks. I got a glass of Bodegas y Vinedos Martinez Corta Tempranillo, Cepas Antiguas Rioja. My husband got the Maritime Pacific Portage Bay Pilsener. Both of them were nice addition to our pre-fixe lunch menu.

Sottocenere cheese, Apple Marmalade, and Balsamic Reduction

Pizza Margherita

The Bev Bar (Crunchy Chocolate Mousse, Coffee Ice Cream, Pomegranate Molasses)

3. Spur Gastropub by Brian McCracken and Dana Tough : What to order --- First of all, let me tell you that this restaurant is super noisy. Also, our server (her name is Dana) was very mean, slow, and made us very angry. I asked her for recommendation on what to order and she suggested the most expensive dishes... We waited more than half an hour to receive our plates. I asked for some bread and she told me they don't serve bread. This is NOT POSSIBLE. I eat my dinner with bread and if a first class restaurant can not offer me a slice of bread, I can not go back again there.

To start the night, we ordered some drinks. I got a glass of Thomas Leithner Zweigelt (2010), Kamptal. My husband ordered the Rainier beer (he likes it a lot!). Then he ordered two small plates. First, the Pork Belly Sliders. They were served with celery root, apple, and smoke. The size of the rolls are mini, so this is definetely an appetizer size. Next, he got the Lamb Tartare. This one came with castlevatrano olive, tomato, and egg yolk. On the side, there were some toasted bread slices (and they told me they don't have bread, how come???).

I ordered one of the most expensive dish: the Slow Poached Halibut. It was served on top of a light broth, together with some spring onion, english peas, and pea vines. Is is super light and not filling at all. I didn't like it a lot, because it was like eating a fish soup. I prefer seared halibut, because the fish becomes more crusty and flavorful.

The dessert was very different. I liked the presentation. It was Chocolate. Cherry. Cigar. Cognac. Basically, a small amount of chocolate mousse, served with cherry sorbet, cherry gelatin, cigar filled with milk foam, and caramels. The cigar doesn't have any flavor, just texture.

Pork Belly Sliders: celery root, apple, smoke.

Slow Poached Halibut: spring onion, english peas, pea vines.

Lamb Tartare: castlevatrano olive, tomato, egg yolk, and toasted bread.

Chocolate mousse, cherry sorbet, cigar, gelatin, and caramels.

4. Lola by Tom Douglas : What to order --- We went to Lola for a delicious power breakfast! My husband got the Continental breakfast. It was a BIG plate. You can try to share it with another person. Basically, it comes with a choice of Dahlia bakery pastry (in this case, it was a croissant), 2 slices buttered toast, fresh fruit (a mixture of cherries, grapes, blueberries, strawberries, and cantaloupe), coffee, and freshly squeezed juicy (he opted for the orange juice). I tried the fruit and it was pretty sweet and ripe! We took the croissant to go. It was impossible to finish that plate!

I tried the House cured gravlax, It was also a BIG plate. It came with 5 mini-slices of rye ficelle, 2 scoops of chive cream cheese, cherry tomatoes, and capers. I shared this salmon with my husband. It was too much for me. I would prefer only 1 of the cream cheeses and probably 3 slices of bread. Also, there were too many capers. But overall, the salmon was very delicious: buttery, fresh, and salty.

Continental Breakfast

House cured gravlax with rye ficelle, cream cheese, and tomatoes

5. Etta's Seafood by Tom Douglas : What to order --- This restaurant is located at the end of the famous Pike Place Farmers Market. So, it is very popular and most of the time very busy. The interiors are very casual and the food is very home-style. We went there for a lunch and I really liked our table (next to the window, great for people watching).

My husband tried the fish fry. It was True Cod fish (from Kodiak, Alaska) and chips. It was served with green cabbage slaw and tartar sauce. Unfortunately, he doesn't like raw onions and the slaw was full with slices of red onion. So, I ate it, but I didn't like it, because it had too much mayonnaise.

I ordered the famous "Rub w/ love" salmon plate. It was a grilled wild king salmon, served with a side of sauteed greens, cornbread pudding, and shiitake relish. The fish was wonderful, but the corn pudding was super greasy and sweet. I am not a fan of Southern style food, so I didn't enjoy this corn side dish at all. To compensate, I asked for few slices of nice bread and a glass of nice wine: Corfini Cellars Syrah (2009), WA (100 % syrah with a noticeably smoky touch).

For dessert, we got the Bing Cherry Tart. It was VERY SWEET AND BUTTERY. For most people this is fine, but for me, it was too sweet and too heavy. It was served with a big scoop of sweet cicely ice cream and almond crust. The cicely added some anise flavor and it was an interesting use of this herb.

True Cod Fish and Chips, green cabbage slaw, tartar sauce

"Rub w/ Love" grilled wild king salmon, sauteed greens, cornbread pudding

Bing Cherry Tart with sweet cicely ice cream and almond

6. Crush by Jason Wilson : What to order --- This is probably one of the most elegant restaurants in Seattle. It has very modern interior design and the food is really outstanding. We had a romantic Friday night dinner and we were treated very well (server Alysson did a great job!).

The pastry chef bakes very good bread, so we started with a selection of fresh pretzels, garlic and rosemary bread, and cheesy profiterols. In addition, we were served small amouse-bouche: cauliflower soup with a drizzle of truffled oil. Both of us had the same wine: 2006 Enrique Foster, Malbec, Mendoza. It was a nice choice for our main dishes!

My husband ordered the Carlton Farms Suckling Pig. It came on top of asparagus puree, morel mushrooms, english peas, and sauce perigourdine (which is a wine-based French sauce). The plate consisted of three different pork products: sausage, cheek, and tenderloin. My husband really loved the tenderloin. It was pink inside, perfectly cooked, and very tender!

I had the Neah Bay Halibut "Au Poivre Cubebe" (which is a type of peppery spice). It also had morel mushrooms (they were in season), red wine pearl onion, swiss chard, and early summer squash. All the flavors were perfectly married. The only bad thing was that the portion was too small. I would loved to have a bigger portion of the crusted halibut.

To change the pace, this time we got the Carrot Cake for dessert (instead of our usual chocolate product). It was a deconstructed cake, served with many mini-components: carrot jelly, cucumber carrot foam, cream cheese mousse, and carrot chips. We enjoyed the cream cheese mousse, but we found the foam tasteless.

At the end, we were served nice mignardises: peanut butter marshmallows and chocolate truffles. That was a fantastic dinner and experience. I really recommend you to go there for a special occasion celebration. It is out of this world amazing!

Housemade pretzels, garlic & rosemary slices, mini-profiterols

Amuse-bouche: cauliflower soup with truffled oil

Carlton Farms Suckling Pic: asparagus puree, morel mushrooms, peas

Neah Bay Halibut "Au Poivre Cubeb": morel, swiss chard, summer squash

Refreshing grapefruit and pink peppercorn sorbet

Deconstructed Carrot Cake: carrot jelly, cucumber carrot foam, cream cheese mousse

Peanut marshmallows and truffles

7. Volterra by Don Curtiss and Michelle Quisenberry : What to order --- Volterra is an Italian restaurant, located in the historic Ballard neighborhood. We went there for a lunch on a sunny Saturday. Our server was very mean and unpolite (his name is Leon). We asked him for a picture and he walked away without taking it. Also, he didn't bring us bread with the drinks. When the food arrived, I asked the other server for warm bread and suddenly Leon came with a basket with toasted breakfast bread slices. He said the other bread was not ready (and it was already 12 pm). Later, I saw that other tables were served nice bread with olive oil. So, if you go there for lunch, please request the nice bread!!!

My husband decided to try the Wild Boar Sausage Benedict. Basically this dish consists of house-made wild boar sausage, toasted savory scone topped with poached eggs and creamed Lacinato Kale. It also came with hash browns (and they were not mentioned in the menu). My husband got the Maritime Pacific IPA beer and he really enjoyed his dish. He liked the wild boad patties: they were like small burger patties.

I wanted something light and vegetarian, so I tried the Roasted Eggplant Pouches. These are house-made organic egg pasta squares filled with roasted eggplant, Ricotta salata cheese, roasted garlic, and basil. They were tossed with a spicy tomato ragu and topped with arugula and Pecorino Pepato. It was really tasty. However, the texture of the pouches was a little bit tough and hard.

For a traditional dessert experience, we ordered the Tiramisu. It was a BIG PORTION of layers of espresso dipped ladyfingers and Marsala flavored Mascarpone custard. The whole thing was topped with chocolate shavings and sauce. It was not my favorite. I think it had too much mascarpone on top and the flavor was very mild. I am used to better Tiramisu!!!

Wild Boar Sausage Benedict with creamed kale and poached eggs

Roasted Eggplant Pouches with spicy tomato ragu

Tiramisu with Marsala flavored Mascarpone custard

8. Anchovies and Olives by Ethan Stowell : What to order --- This was my favorite date! We had a Saturday night dinner there and we really had an amazing time. Server Tiana was so knowledgeable and talkative. We started with a soft shell carb served on top of Ajo Blanco, watercress, and grapefruit. Ajo Blanco is a Spanish cold soup, but this one more like a paste. It was delicious! The crab was pan-fried and it had a crispy consistency. The fruit was the perfect complement to the tangy watercress.

I was delighted to try the Yakutat River Sockeye. It was so buttery and soft. Served on top of morels, english peas, and cippolini onions. A drizzle of olive oil and crusty baguette on the side made my dish unbelievable. Also, we ordered a bottle of white wine: Maculan "Pino & Toi", 2010 (60% Tocai, 40% Pinot Bianco). The wine was crispy and refreshing, just perfect for all seafood dishes!

My husband loves calamari, so he go the Conchiglie Neri. This pasta was black (due to the added ink) and it had calamari, over dried tomatoes, serrano chile, oregano, and mint. But let me tell you, it was HOT. My husband can eat a lot of spicy foods, but this one was pretty hot.

For dessert, we selected the Chocolate Tart. I was disappointed, because it was too big, heavy, and sweet. Basically, it was filled with caramel sauce and topped with vanilla ice cream. But the texture of the chocolate was dense. If you are eating alone, don't order it. It is supposed to be shared.

Soft shell crab (watercress, grapefruit, ajo blanco)

Yakutat River Sockeye (morels, english peas, cippolini)

Conchiglie Neri (calamari, oven dried tomato, serrano, mint, oregano)

Chocolate Tart (caramel sauce and toffy bits, vanilla ice cream)

9. Terra Plata by Tamara Murphy : What to order --- This restaurant is very popular for a Sunday brunch. It is very informal, with tables to share. For me, it was the worst brunch ever. I went there to try the olive oil poached tuna, but it was removed from the menu. THERE WAS NO FISH in the whole menu, only eggs, meats, and veggies. Bad selection. The server (his name isNick V.) did not explain the plates appropriately, he made a mistake when describing my flatbread. My husband got the Water Buffalo Burger. It had oven dried tomato, taleggio, and arugula. It came with few potato chips. The size was perfect, not big, just normal. He paired it with a Kilt Lifter beer.

I ordered the Baked Flatbread. I was expecting a pizza-like crust. This crust was super greasy, almost like fried pie dough. It was topped with 2 poached farm eggs, asparagus, taleggio, and caramelized onions. First of all, the onions were raw. They were not caramelized. I cook all the time and often make caramelized onions. They change their color to brown and their taste is sweet. The Terra Plate ones were white, not good at all. The flatbread was super SALTY, I couldn't eat it, so I gave it to my husband. I didn't feel the flavor of the taleggio. It seems that the asparagus didn't add any more flavor neither. I do not recommend you this dish. HORRIBLE. I drank a glass of Pico Maccario Barbera wine.

The worst thing was that this restaurant doesn't offer desserts. They have only fried churros or three flavors of ice creams. So, we decided to go for a gelato, instead. Also, I was pretty sad and I wanted to leave the place as soon as possible.

Water Buffalo Burger (oven dried tomato, taleggio, arugula)

Baked Flatbread, poached eggs, taleggio, asparagus, onions

10. Gelato D'Ambrosio by Enzo D'Ambrosio : What to order --- Honestly, this is the best gelato I have ever tried! We tried two flavors: dark chocolate (63% cocoa) and pistachio (imported from Sicily). They made with organic milk and organic cream. Also, they are served in biodegradable cups. If you go to Seattle, you have to try them (we went to the Capitol Hill location, but they also have another location in Ballard).

Pistachio and Dark Chocolate Picolo Gelato

11. How to cook a wolf by Ethan Stowell : What to order --- This place is similar to "Anchovies & Olives". To start our dinner, we got the Beets. This was a salad, served with roasted beets, bing and rainier cherries, ricotta-mascarpone cheese, and roasted hazelnuts. It was a great idea, but the beets were too salty, not sweet at all. Also, I prefer the combination of beets and goat cheese, instead of the creamy flavorless mascarpone.

My husband tried the Pork Belly. It was good, but very small portion. He expected more things on the plate. It was served only with Roasted Strawberries and Aged Balsamic. Good thing that we asked for bread. Also, he drank Two Beers Wheat Ale.

I got the Striped Bass. It was served with English Pea, Taggiasca Olives, and Pea Tendrils. It was delicious. I removed the salt that was sprinkled on the top, because the dish was already salty enough. I got a glass of 2007 Sella & Mosca Cannonau. We had to wait a long time for our food, so the drinks were free (our server Lauren was great)!

For dessert, we got the Chocolate Terrine (made by the same pastry chef of Anchovies & Olives). This time, I liked it. It was dense, but not too sweet. The peanut butter ice cream was a very nice addition and I skipped the caramel sauce (but my husband loved it). Overall, it is a very nice place to go for a casual dinner.

Beets, mascarpone-ricotta, cherries, hazelnuts

Pork Belly with Roasted Strawberries and Aged Balsamic

Stripped Bass (english peas, taggiasca olives, pea tendrils)

Chocolate Terrine (peanut butter gelato, caramel sauce, brittle)

Home cook heroe!!!

2012-07-02T15:25:00.001-05:00

This week I feel like a home cook heroe! Everything I did, turned out very tasty and home-tasting. My Greek-inspired spinach pizza received a big improvement. This time, I cooked the spinach with lots of onions and garlic. Then, I carefully place it under the chicken, so it maintained its texture and humidity.

Greek-inspired spinach pizza

I made the salty chocolate ganache cake again, but this time I served it with honey creme anglaise. The honey creme anglaise is made with the same ingredients as my honey gelato. However, by serving it melted, it allows the cake to absorb some of the liquid and the final dessert is moist and silky.

Salted Chocolate Ganache Cake with Honey Creme Anglaise

What about a homemade profiterol filled with honey gelato, topped with hazelnut bark. Super chic!!! This dessert is French-inspired and I really like the combination of its textures: airy profiterol; cold and smooth gelato; and crunchy, salty bark.

Profiterol, honey gelato, hazelnut chocolate bark

This was my favorite meal! I pan-seared Alaskan wild salmon fillets with olive oil (making sure the skin gets crispy and the fish is cooked only medium-rare). Then I topped them with Mango-Pico de Gallo salsa. The salsa is super refreshing, sweet, and hot. To make it, I mixed one mango, one jalapeno, lemon juice, olive oil, salt, and black pepper. It is wonderful served with basmati rice pilaf!!!

Pan seared salmon with Mango Pico de Gallo and Basmati Rice Pilaf

Lentils are very healthy: they are full with fiber and folate. This time I cooked red lentils with onion, garlic, tomato paste, fresh sage, and thyme. After that I pureed them until smooth. To serve them, I added balsamic vinegar, fresh parsley, and a whole wheat breadstick with sage.

Red Lentil Soup with Whole Wheat Breadstick with Sage

I have been experimenting with new chocolate barks. My husband said that this is his favorite one! Dark chocolate, roasted pecans, coconut flakes, and sea salt. The rest is the same: my homemade profiterols, honey gelato, and housemade chocolate sauce. Do you see why am I a home cook heroe?

My new bark: dark chocolate, roasted pecans, coconut flakes, and sea salt

In Italy, grissini are very popular. Basically, these are bread sticks. I made a non-traditional ones. My integrale grissini alla salvia are really amazing. Whole wheat and sage combined into a crunchy stick. I served them with homemade Caesar salad. The dressing is made with Greek yogurt instead of mayonnaise for a unique experience. The toasted pine nuts and the shaved parmesan cheese on top are the perfect topping for the light lettuce leaves.

Caesar salad with Integrale Grissini alla Salvia

For afternoon snack, I prepared the all-time-favorite cocoa fudge cookies. When you bite into one of these, you feel how the delicious chocolate flavors melt in your mouth.The crispy edge becomes a soft center and you are in heaven!!!

Cocoa Fudge Cookies

Spa meals that make you feel good!

2012-06-28T15:15:00.000-05:00

I love to eat and to discover new recipes and restaurants. But, I have to admit. Most of the time I eat healthy meals that make me feel so good. Here are some spa meals that you can do at home!

To make this Greek Spinach and Sun-Dried Tomatoes Pizza, start by cooking garlic and onions in a little bit of olive oil. Then add the spinach, the sun-dried tomatoes, and some red pepper flakes. Let it cool and add feta cheese. To assemble the tasty pizzas, put a layer of greek spinach filling, top it with grilled chicken breast, and finish it with shredded mozzarella cheese. After it has been baked, sprinkle small basil leaves. Then, enjoy it :)

Greek Spinach and Sun-Dried Tomatoes Pizza

When you are eating healthy, the most important part is to eat a wholesome breakfast. These waffles are made with whole wheat flour, flaxseeds, and mashed banana. At the table, they are drizzled with wildflower honey and fresh banana slices. These are really nutty and chewy, just the way I like them!

Flaxseeds and banana waffles

Olive oil has important good-for-you fats. So, I always bake these ciabatta rolls with fruity, extra-virgin olive oil. They are very fragrant, soft, and they pair well with everything. I usually pack them for lunch :)

Olive oil ciabatta rolls

With the same dough I make the ciabatta rolls, I also make ciabatta loaves. I used them for sandwiches. The last delicious and spa-inspired sandwich I made was ciabatta with naufchatel spread, wild sockeye gravlax, and tiny capers. And it was for breakfast. Essential fats are giving me the power to work the entire day.

Olive oil ciabatta loaves

I made wild sockeye salmon gravlax. Then, I prepared sushi rice and make these Californian style rolls. They are filled with ripe avocado, neufchatel cheese, and super quality gravlax. Two rolls are good size for a spa-dinner or a light lunch!

Homemade gravlax sushi, Californian style: avocado and neufchatel

To start our sushi night, I made a refreshing romaine lettuce salad and I topped it with dried cranberries, feta cheese, and roasted pecans. Ciabatta is never out of place, so try to add it to your salads instead of croutons. Delicious start!

Pecan, Cranberries, Feta and Romaine Salad

To garnish my sushi plate, I made crispy sockeye skins. They taste like fried min fishes. I also prepared Ponzu Sauce. It is made with soy sauce, orange and lemon juice, and mirin. I think it is essential, because the citrus brings the flavors of the salmon just perfectly!!!

Avocado sushi with crispy skins and ponzu sauce

This is the best bark I have made so far. It is made with milk chocolate, dried cranberries, and roasted hazelnuts. A little sea salt on top give them deeper taste. I served them with my homemade tiramisu, but you can eat them as a snack or add them to any dessert.

Milk chocolate, cranberries, and hazelnuts bark over tiramisu

My husband loves chorizo, so I made homemade chorizo by mixing three different types of meat: lamb, beef, and pork. He said these are the best I have ever made. For breakfast, I sprinkle them with mozzarella cheese and bake them until it melts. A cup of orange juice adds the needed vitamins and voila: breakfast never tasted so good.

Melted cheese chorizo, ciabatta slices, and orange juice

Barley is a whole grain and therefore I try to add it very often to my salad. This week, I created this refreshing lunch salad. I cooked barley with onion and garlic. After that, I add green peas, yellow bell peppers, and chopped tomatoes. For vegetarians, add chunks of feta cheese. For all others, try with grilled chicken and even slices of cooked chorizo.

Barley, Green Peas, Yellow bell pepper salad with feta

Remember to always make your food colorful. The more colors your food have, the tastier and the healthier it is. By adding green, yellow, and red vegetables, I am getting a variety of minerals and vitamins. Not bad for lunch, right?

The barley salad is colorful, tasty, and super healthy

The second sushi night this week was even better! I served the salad with ripe Bosc pear. If you haven't tried pear and feta cheese pairing before, you should do it soon. The salty cheese complements so well the juicy and sweet fruit. It is outstanding!

Pecans, Bosc pear, and feta salad

This time, my sushi rolls are filled with cucumber, neufchatel cheese, and my own gravlax. I have to tell you, they are better with cucumber. It adds some crunch and also a refreshing taste. I think we will have sushi next week as well :)

Cucumber, wild sockeye gravlax, and neufchatel sushi

I baked profiterols last week. So, this week I made homemade honey gelato. It is so good and creamy. I filled the pastries with it and then decorated the plate with housemade chocolate sauce and bark. Summer treat that doesn't disappoint!!!

Homame profiterol filled with housemade honey gelato and topped with hazelnut bark

Today I bake a cake for dinner. This is only one layer cake and it is not difficult to make, but it is still light and super tasty. The batter has brown sugar, some chocolate shavings, eggs, and vanilla. It smells so good...

The cake layer for my salted chocolate ganache cake

The ganache for this cake is made with bittersweet chocolate. It is so fantastic! After that I add some sea salt on top and maybe a little creme anglaise on the bottom. Cake doesn't get better than this!!!

The ganache is made with bittersweet chocolate!

Even if you are eating spa-meals, dessert should be part of your menu. My chocolate cake is so good looking. I can't wait to eat it with a cup of tea. It has to taste good, because I made it with so much love and inspiration. Ok, I have to put the pretty table for our spa dinner tonight!!!

The salted chocolate ganache cake is looking good :)

Triumphs at the table

2012-06-25T15:35:00.002-05:00

In this article, I would like to show you that you need to make just a little effort in the kitchen, in order to make big triumphs at the table.

I always have frozen handmade fettucine. So, when time is limited, I have a quick option for dinner: Chicken Puttanesca with kalamata olives, capers, red pepper flakes, and parmesan cheese. It is just delicious.

Chicken Puttanesca with Homemade fettucine and Parmesan Cheese

I like the crispy romaine lettuce, but honestly it can get really boring. So, to make it interesting for your family, try different toppings each night. For instance, my greek topping consists of kalamata olives, feta cheese, and fresh oregano. The variations are endless!

Romaine Lettuce with Greek Style Toppings

When blueberries are in season, I like to buy plenty of them. I add them to our yogurt parfaits, use them as a garnish for our breakfast platters, and most importantly, I mix them with my muffin batters for incredibly moist treats!

Lemon scented fresh blueberry muffins

This was the first time I made this mango-kiwi salsa and it was so good over wild Alaskan salmon! The salsa gets its kick from the jalapeno and the wild salmon get its high point from the crispy skin. The jasmine rice acts as the perfect bed for those tropical flavors.

Crispy-skin salmon topped with mango-kiwi salsa and served over jasmine rice

Sometimes we have savory breakfast. Most often, it is open faced sandwiches with different toppings. These ones are Margherita style: mozzarella cheese, sliced tomatoes, and fresh basil. Yummmmm.

Open-faced Margherita sandwiches for breakfast

Instead of throwing away the skins from the salmon, I used them to make salmon-skin-chips. Those are great for decorations and besides that, my husband likes to eat them. I crisp them in my small oven. It takes only 8 minutes, a little salt, and a little pepper. And voila! Another triumph!!!

Crispy salmon skins are an elegant decoration for my kiwi-mango topped fillet

I made individual tiramisu cups, but this time my bark is different. This one consists of semi-sweet chocolate, roasted cashews, dried cranberries, and sea salt. It is really fancy and easy to make!

My new bark: semi-sweet chocolate, cranberries, and cashews

These are so far my favorite hazelnut scones :) They are so soft, but crunchy at the same time. The chocolate ganache on top is the best indulgence ever. I like to split them in half and to spread some strawberry jam on top of each half. It is like a French pastry :)

My favorite hazelnut scones topped with chocolate ganache

My favorite thing to do for dinner are simple, yet flavorful pizzas. This week, I roasted onions, summer squash, zucchini, and red bell peppers. Then, I invented these Mediterranean pizzas: ricotta and parmesan cheese on the bottom. Top with the roasted vegetables. Add sun-dried tomatoes and chorizo (optional). At the end, add fresh basil from the closest garden :)

Grilled vegetables pizza two ways: with chorizo or vegetarian

I have never tried rice bread before. But I was surprised how good it is. The texture is chewy and since it is made from Basmati rice, it is also very aromatic. We used it for sandwiches and it is a real keeper...

Basmati Rice Bread: the newest chewy treat in my repertoire

My husband grows beautiful sunflowers. I use them as a center piece. Very creative and colorful, isn't it?

If you have sunflowers in your garden, use them as a center piece

I cooked together spinach, garlic, sun-dried tomatoes, and feta cheese. Then I used this mixture to stuff pork chops. I seared them in olive oil and finish them in the oven. It was so delicious!!!

Pork chops stuffed with spinach, sun-dried tomatoes, and feta cheese

Look at my sweet potatoes fries. They are served in this cone for a super restaurant quality experience!

My stuffed pork chops are serve with sweet potato fries, ketchup, and red wine!

I can not get enough of my sunflowers. They get better and better each day. The whole room is filled with joy :)

The sunflower gets prettier and prettier...

Finally, I used the same spinach filling to stuff chicken breast. The result was equally amazing and delicious. Try it at home, you will love it!!!

Makeover: chicken breasts stuffed with spinach, sun-dried tomatoes, and feta!