Suede Blue Made Me Blue

June 15, 2011 restaurant , review 0 Comments
Suede Blue on Urbanspoon
The best dish of the night



These days I venture out to Roseville only about once every two months. Ever since I left my husband to move downtown, the Roseville/Rocklin area has been an unwelcome reminder of a marriage lost. We had a good marriage that lasted 9.5 years until it fell apart. Gone went the relationship, a great house, and another life. Now when I go out to Placer County I see something new every time. Growth has slowed down, but there is still so much more in terms of businesses and shopping areas.

Suede Blue has sat prominently on a hill by the Roseville Automall for some years now. I knew it to be a ritzier restaurant and one that would require an occasion to make me go there. The opportunity arose when I got a half-price deal for them. I used it to take my ex-husband to dinner. We are still friends after an amicable divorce.

Upon entering the foyer I noted that the furnishings were on the expensive side. There were beautiful leather sofas with brass nails and lots of pillows for décor. I was distracted thinking how good they would look in place of my current cat-shredded sofa. A group of hostesses greeted us and we were promptly seated. The setting definitely does emit a fine-dining atmosphere with a dark interior, leather booths, and fine fixtures.

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Jalapeno Apricot Jam

June 13, 2011 jams , 10 Comments
Jalapeno Apricot Jam

I went to the Davis farmers market because I was out of some of the toppings for my Bolani. If you read my post about Bolani Afghani bread, you know they have a selection of toppings for their stuffed flatbreads. I went to get the cilantro pesto and the jalapeno jelly, but later it occurred to me that I could probably make my own jalapeno jelly instead of paying $6 for a jar of theirs.

I found a recipe that had apricots and so I bought a bunch at the farmers market along with some beautiful jalapenos from the store. Later I realized that the recipe actually calls for dried apricots, not fresh. Oops. Nevertheless, I decided to go ahead and use the fresh apricots. The jalapenos turned out to be very potent and so I knew my jam was going to be hot.

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Crockpot Wednesday

Crockpot Wednesday

June 08, 2011 0 Comments
The last two Wednesdays I was on vacation in Dallas or traveling. I've come home and realized that I am not liking the pressure of Crockpot Wednesdays.

I should only share good recipes with you and the fact that I'm under pressure to publish something every Wednesday has turned me off. If a recipe doesn't work out, I feel pressured to do something else quickly. Now add the fact that I'm financially strapped lately, the pressure is too great. As a State worker I get paid once a month and by the 5th I'm usually broke again. So the thought of having to go to the store to get ingredients just so I could post something didn't sit well with me.

My intention now is still to do an occasional Crockpot Wednesday when I happen to have something to share - not on a weekly basis. Thanks for understanding.
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Be Groupon (etc.) Shopping Savvy

Be Groupon (etc.) Shopping Savvy

June 06, 2011 groupon , 0 Comments
 Update 6/13/11. See end of post.

At the beginning of the year I was tempted by one of the half price deals offered for Slocum House. After all, over the years I’ve had some very good meals at the Fair Oaks establishment. It was always known for good food and romantic ambiance, as well as the chickens wandering the patio.

I don’t know which company offered the half price deal first, but I had recently put myself on restriction from buying these deals. I had a file envelope full of deals I had bought that I needed to use first. Being single, finding an appropriate time/person to use them with has been rarer than I would like.

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Laser Lipo - Four Months Out

June 04, 2011 laser lipo , lipo 1 Comments
I thought I would do a quick update on how my recovery from laser lipo is going. I still have some lumps in my abdomen that I am having to deal with. I went for a check-up and they say that I'm not drinking enough water to flush the material out of my system. It is going down now. I guess I will be one of those that takes the full six months for my final results. 


I'm still not willing to share a photo, but here is a drawing I  made demonstrating the before and after. Before, I had muffin top and so I always wore my shirts untucked. Yes, it looked like I had a waist, but it was high up. Now I can tuck in my shirts because all that muffin top is gone. Yay! My waist is back down where it is supposed to be!  

So now all I need is for the last bit of front, abdomen stuff to whittle away. And even if it doesn't, I'm satisfied with my results.


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Daring Bakers: Chocolate Marquise on Toasted Meringue

May 27, 2011 chocolate , daring bakers 2 Comments

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.



Each month when they announce the challenges there can be a bit of time of feeling overwhelmed. This was one of those recipes. It had a lot of components and at first glance seemed complicated. Luckily others are always out there to do the recipe first and give their suggestions to the rest of us. I soon learned that it wasn't so difficult, just time consuming.

I started by making the chocolate base and the spiced nuts on Friday night. I only had a few pecans lying around, so I didn't make a big batch of nuts. The biggest problem there was that I didn't think the final product was spiced enough. Note for next time. I then tackled the chocolate base and was going to stop for the night but then realized the chocolate marquise needed to freeze overnight.  So I quickly whipped that together and poured it into a square pan to freeze.

On Saturday I just needed to whip up the meringue and make the caramel. I piped the meringue onto tin foil and then put it under the broiler to brown. Then it was just a matter of plating it all together.

In the end, a rather easy recipe after all. And good! Definitely a keeper to pull out for a special occasion to impress all your friends.



The recipes that were initially supplied made huge batches. I chose the quarter recipes, which was still enough to serve a dinner party of 6-8 easily. 

Chocolate Marquise

Servings: 6 2"x2" (5cmx5cm) cubes

3 large egg yolks at room temperature
1 large egg
2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar
1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water
Chocolate Base, barely warm (recipe follows)
½ cup (4 fluid oz./ 120 ml.) heavy cream
½ cup Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey's Special Dark. Make sure it's a Dutch processed cocoa, not a natural cocoa powder.)
Torched meringue (recipe follows)
Spiced almonds (recipe follows)
Cacao nibs (optional)
In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop (as seen in the following pictures). 
With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.
When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.
 In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.
Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air).
Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).
When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.
Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.

Chocolate Base 

Servings: n/a - this is an ingredient for the chocolate marquise, not meant to be used separately

3 oz (85 grams/ 6 tablespoons) bittersweet chocolate (about 70% cocoa)
1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon (15 ml/ 1/2 fluid oz.) tequila
1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup
1/4 teaspoon vanilla
1 tablespoon/(less than 1/4 ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)
dash freshly ground black pepper
1/4 oz unsalted butter (1/2 tablespoon/8 grams), softened
  1. Place the chocolate in a small mixing bowl.
  2. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
  3. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
  4. Add the remaining ingredients and stir to combine.
  5. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.

Torched Meringue

Servings: Makes about 1 cup of meringue.
3 large egg whites
1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar
Splash of apple cider vinegar
1/8 teaspoon vanilla
Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.
Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.
 Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.
 When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.


Caramel
Servings: Makes about 1/4 cup of caramel
1/4 cup (60 ml/2 fluid oz) (2 oz/55 gm) sugar
2 tablespoons (1 fluid oz./ 30 ml.) water
1/4 cup (2 fluid oz./ 60 ml.) heavy cream
1/4 teaspoon salt
In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.
Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.
 Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve.


Spiced Nuts Directions:
  1. Preheat the oven to 350F. Line a sheet pan with parchment paper or foil.
  2. In a small bowl, combine the sugar, cinnamon, cayenne, and salt.
  3. In a larger mixing bowl whisk the egg white until it's frothy and thick.
  4. Add the spice mix to the egg white and whisk to combine completely.
  5. Add the nuts to the egg white mixture and toss with a spoon.
  6. Spoon the coated nuts onto the parchment paper-lined baking sheet.
  7. Bake the nuts for 30 minutes, or until they turn light brown. Allow the nuts to cool completely and they will get very crunchy. Set aside until ready to serve.

Plating

Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate. 
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Hard Eight - Dallas

May 26, 2011 dallas , hard eight 0 Comments
Hard Eight BBQ on Urbanspoon



My friend asked me what I was in the mood for. Being in Texas, I said, "Barbecue!"

We drove into a commercial area near the airport where there was nothing but corporations and warehouses. Being that it was almost 9:00, the area was dead quiet. And yet we came to an intersection with a lot full of cars - we had arrived at Hard Eight. 

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Thoughts on Vegetarian Month

May 24, 2011 vegetarian , 0 Comments
A month ago I would say that I had never gone through an entire day without eating some sort of animal protein. I had never done a Meatless Monday. If I had a salad for lunch, it had to have something, be it fish, chicken, or steak. And I bet there are plenty of you that are like that too. So when I decided to do a vegetarian month, I thought it would be pretty hard and I wondered if I would have meat cravings.

My “month” is over now. Yes, it was only three weeks long. (I have a trip to Texas and I figured there’s no way you can be in Texas and not eat beef sometime during the trip.) And I did cheat a couple of times for special events that I went to. For the most part, though, I did keep to my vegetarian month and had a few foodie revelations along the way.

First was that I could easily substitute fake meat products for some dishes and never really miss the animal version. I used Gardein’s Chick’n Scallopini for my salads and to make a nice picatta with grilled asparagus.  I used their Beefless Cubes and did a great stir-fry with vegetables and Asian sauces. The tempeh chili I made for Crockpot Wednesday was so good that I’m thinking I might never use ground beef in my chili again. I’ve often wondered if I would be able to get enough protein on a vegetarian diet and realize that with beans, of course, and these products, it would not be a challenge after all.


Some cuisines make the transition easy as well. Tandoor Chef meals are frozen Indian dinners that also come in vegetarian and vegan varieties. I was sent an assortment of the vegetarian ones to try.  I’m not all that knowledgeable about Indian food and some of the dinners made me a bit nervous. After all, I don’t like garbanzo beans and had never been a big fan of paneer. These meals were delicious and I ate every last bit. All that matters is flavor and Indians are experts with the use of spices. With a majority of their population being vegetarians, it’s no wonder they are experts with such fare.

Using those shortcuts certainly helped me out. To truly convert to vegetarian full time would certainly be a challenge, let alone going all the way to vegan. But I did manage to go through without craving any meat. Unfortunately, I did not see any difference in my energy levels. I probably would if I had gone totally vegan.

My biggest revelation was just realizing I had been a bit of a food snob. I'd shut down when confronted with the idea of vegan foods. Silly really. After I realized that margarine subs for butter and there are egg substitutes, the idea of vegan baking became more palatable to me. I'm still not sure how I'd get past cheese and cream in cooking though. Perhaps that will be another month - to go completely vegan and learn about those substitutes.

I will use this experience to make changes and will eat less meat now. It's all about learning what will work best for your lifestyle. I'm not interested in giving up meat completely, but I am interested in eating less of it. 

Now if I could just wean myself off sugar.
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Lounge ON20 - I like the revamp!

May 23, 2011 lounge on 20 , restaurant 1 Comments


Lounge On 20 on Urbanspoon




People who know me know that I like to save a buck. I love Groupon and Living Social for that reason. Before they came along, I was using Restaurant.com a lot. I don't like it as much anymore because of the restrictions they have and also because they tell you you have to purchase, say, $35 in food for your $25 coupon to work.

Anyway, the point is that I had a coupon for Lounge ON20 that I bought in 2009 and had never used. Lounge ON20 was an ultra-bar that catered more to a club scene than a dining scene. Then last month, when they announced the revamp with Pajo Bruich and Elaine Baker, I jumped for joy. Finally I had a reason to use my coupon! Last week Elaine tweeted that they were going to do a special tasting menu for the weekend. Here was my chance to try a range of items from two chefs that I admire. Keep in mind that they knew I was coming, so this was not a blind tasting (disclaimer).

The Lounge has always occupied a large corner of the MARS building. Prior to the revamp the lounge was set mostly with conversation areas of couches and low tables. There was a large empty area for dancing, and then the bar and patio seating. Although there are still some couch areas available, a large section has now been converted to a dining room with booths and tables.

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