tag:blogger.com,1999:blog-61705554999994618502024-02-20T15:16:41.837-08:00thirdculturefoodiegermany.japan.england.michigan.southafrica.california.washingtondc.thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-6170555499999461850.post-24467573768257256852014-04-18T06:56:00.003-07:002014-04-18T06:56:32.599-07:00The Restless Runnerthirdculturefoodie is now <a href="http://www.therestlessrunner.com/">The Restless Runner</a>. Follow my new blog: www.therestlessrunner.com<br />
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I've transferred all of my posts over!thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-10909899898288747972014-04-10T20:00:00.000-07:002014-04-13T20:32:01.104-07:00Cashew Cookie Dough BallsWho doesn't love chocolate chip cookie dough? Last week I bought a tub of <a href="http://www.eatpastry.com/html/products">Eat Pastry</a> cookie dough and had the bad habit of half baking a big spoonful of dough in a small ramekin dish and eating it with a spoon. Brent joined in on the fun, and when we finished the tub we decided we needed to find a healthier way to enjoy cookie dough. With a little bit of googling, I found this delicious recipe! Cashews and oats give you protein and energy, but the sweetener and chocolate chips make it feel like an indulgence. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD_CzXlqX_jyvc8QU1FzEy1MFL4ehXdHchl5X-JkaNkd9bhVaQZ4o-jeAMtjUsOVRX36axxgQA8iNLgBTNnLYODhiep9G0J_9cP5MRQdU6LkSxR2I-7iys7J0_kp90VIsmKOwRmGesaw/s1600/photo+(11).JPG"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD_CzXlqX_jyvc8QU1FzEy1MFL4ehXdHchl5X-JkaNkd9bhVaQZ4o-jeAMtjUsOVRX36axxgQA8iNLgBTNnLYODhiep9G0J_9cP5MRQdU6LkSxR2I-7iys7J0_kp90VIsmKOwRmGesaw/s1600/photo+(11).JPG&container=blogger&gadget=a&rewriteMime=image%2F*" width="640" /></a><br />
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<div>
Ingredients:<br />
<div>
1 cup cashews<br />
2/3 cup oats<br />
2 Tbsp Agave<br />
2 Tbsps Maple Syrup<br />
1 Tsp Vanilla Extract<br />
1/4 cup Mini Chocolate Chips<br />
<br />
Directions:<br />
1. In a food processor, blend cashews and oats until they become a powder.<br />
2. Add the agave, maple, vanilla and blend until incorporated.<br />
3. Stir in chocolate chips by hand.<br />
4. Form into small balls by rolling between your palms. Keep in the fridge or freezer.</div>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVUlUQF6laxCCJKhUIj4rfcoEctAbWu8KdGtmARlY02rI0yGAc49JCM4nqhO6X7ciKYoV0cUKlBp8ueiwsBaS1p8ck2WeMhiBqR4mJxHr18G1zHoy0pX96PIqJNwXndSZKusvVMR27m0/s1600/photo+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVUlUQF6laxCCJKhUIj4rfcoEctAbWu8KdGtmARlY02rI0yGAc49JCM4nqhO6X7ciKYoV0cUKlBp8ueiwsBaS1p8ck2WeMhiBqR4mJxHr18G1zHoy0pX96PIqJNwXndSZKusvVMR27m0/s1600/photo+1.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bacon Cheddar Buttermilk Biscuits with Maple Butter</i></td></tr>
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Our server was knowledgable, friendly, and after reviewing the menu concept Brent and I were already planning our trip back. The gastropub has a small plates concept, recommending between two and three dishes per person. The menu has its regular items, but changes daily based on what is in season. It is divided by breads, charcuterie, cheese, vegetable dishes, seafood and meat dishes. We went with the wildly popular Bacon Cheddar Buttermilk Biscuits first. The biscuits even have their own <a href="https://www.facebook.com/BaconCheddarButtermilkBiscuits">Facebook</a> page! After my first bite of the cheesy, flaky, and buttery biscuits I understood why. We then sampled the chef's selection of breads, meats and cheese, followed by skirt steak, lamb belly and roasted brussel sprouts. Everything was beautifully crafted, but I especially enjoyed the super tender lamb belly. The pacing of the meal was perfect, and the experience was not rushed. I can't wait to come back and try more menu items. David LeFevre clearly knows what he is doing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWAd07P_A1MUbNlUGYZSI_ua7NJDKO_b8XXAa3jZINLnybMftdrHoT8bu0Fr7IrPPTuC7mGeypqy0MZIhChKSc39b9N9UWN7OodHR7jdHThsix3VexmNUPBayliPCNApFGtuP_FsEvTw/s1600/photo+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWAd07P_A1MUbNlUGYZSI_ua7NJDKO_b8XXAa3jZINLnybMftdrHoT8bu0Fr7IrPPTuC7mGeypqy0MZIhChKSc39b9N9UWN7OodHR7jdHThsix3VexmNUPBayliPCNApFGtuP_FsEvTw/s1600/photo+2.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chef's Selection of Cured Meats and Cheeses</i></td></tr>
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<tr><td style="text-align: center;"><span style="text-align: start;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dkXU77gPRcCp2x0hPUl4_hBC9TVTT_mGOqOo2LuUq0pTF2oGhDaMgLbpMMlij-b8-H5gtrP5fCS_HIEOa8annpqidGg5Muo6PPAwwtjyVYx-JljBYZOoMtvWZzFnQ4PEv6to8vEK9OY/s1600/photo+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dkXU77gPRcCp2x0hPUl4_hBC9TVTT_mGOqOo2LuUq0pTF2oGhDaMgLbpMMlij-b8-H5gtrP5fCS_HIEOa8annpqidGg5Muo6PPAwwtjyVYx-JljBYZOoMtvWZzFnQ4PEv6to8vEK9OY/s1600/photo+3.JPG" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Roasted Brussel Sprouts with Emmental, Hazelnuts and Sage</i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ecFEr2r78Oqu3_tBouMazukiDWRpgahV7FvIb8zcDBIbPtDmfTPJRXWPabiym8Sm1akBZhetWLH7gOQOSzK4Kyy9K_VVM92j_a1C1yE4dwPtx-DLEEZZQ7p5WTnnV3dgZ0rQyo3RWbQ/s1600/photo+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ecFEr2r78Oqu3_tBouMazukiDWRpgahV7FvIb8zcDBIbPtDmfTPJRXWPabiym8Sm1akBZhetWLH7gOQOSzK4Kyy9K_VVM92j_a1C1yE4dwPtx-DLEEZZQ7p5WTnnV3dgZ0rQyo3RWbQ/s1600/photo+4.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Grilled Skirt Steak with Broccolini and Red Chimichurri</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw8F5C4n2gaUz24mRxvCtzEpKqgqbyUU5xOw7PzfFJY-WZHcovCVL507ErexDsx2bTULairleaRJRe2ZroCUD7rDrBZv_Z5SnTADkHsqAFFBfcoIIIUAXbG8Hg1oefGV2b4tAUKD2eyg/s1600/photo+5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw8F5C4n2gaUz24mRxvCtzEpKqgqbyUU5xOw7PzfFJY-WZHcovCVL507ErexDsx2bTULairleaRJRe2ZroCUD7rDrBZv_Z5SnTADkHsqAFFBfcoIIIUAXbG8Hg1oefGV2b4tAUKD2eyg/s1600/photo+5.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>BBQ Moroccan Lamb Belly with Caramelized Onions and Japanese Eggplant</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSX-7rg-OYor0vGQycTs0a78m1QAMEpXJlpx1e5iJ9AvJpJrKBhmdPuSWyv-qEjePQ4CY5B1aRmVECgm_kw4PBS3w71yZdiz78GF9WEZRr2HzGg0ffyN-L5SPkiOAo20MB6Lp9IF8CLg/s1600/photo+(10).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSX-7rg-OYor0vGQycTs0a78m1QAMEpXJlpx1e5iJ9AvJpJrKBhmdPuSWyv-qEjePQ4CY5B1aRmVECgm_kw4PBS3w71yZdiz78GF9WEZRr2HzGg0ffyN-L5SPkiOAo20MB6Lp9IF8CLg/s1600/photo+(10).JPG" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Elvis with Pudding, Peanut Butter Mouse and Bacon Brittle</i></td></tr>
</tbody></table>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-78503873014603526502014-03-15T15:50:00.000-07:002014-03-15T15:54:03.501-07:00Dark Chocolate Cherry Oatmeal<div class="separator" style="clear: both; text-align: left;">
Alaina is quite the crafty individual. This morning we hung out at her apartment to work on some baby shower gifts. See her in action below! I'm so impressed with her baby blanket making skills. My limited sewing experience meant I was in charge of making breakfast, pulling pins and providing moral support. For breakfast I made jalapeño bacon and my favorite breakfast food item, oatmeal. I found this oatmeal concept in Women's Running magazine. The combination of chocolate, cherries and almonds was delicious. I'll be adding this to my morning oatmeal <a href="http://thirdculturefoodie.blogspot.com/2012/01/peanut-butter-chocolate-banana-oatmeal.html">menu</a> of <a href="http://thirdculturefoodie.blogspot.com/2013/09/roasted-fig-grape-oatmeal.html">options</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSYnVnOjQigcxoQ2CJfVbSgixn-6QN4sz8iyBUEv-hjjfiFE3RDBWOYI2X81y2dIQiCNNLphRq9m-gMUJlSWSnby4_JwfV_Tik5doByuhZ5fy93G-fAvt6jX_mf14WC-THb47zo0iRO8/s1600/photo+2+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSYnVnOjQigcxoQ2CJfVbSgixn-6QN4sz8iyBUEv-hjjfiFE3RDBWOYI2X81y2dIQiCNNLphRq9m-gMUJlSWSnby4_JwfV_Tik5doByuhZ5fy93G-fAvt6jX_mf14WC-THb47zo0iRO8/s1600/photo+2+(2).JPG" height="300" width="400" /></a></div>
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Ingredients:<br />
2/3 cup oatmeal (1/2 if you don't wake up super hungry)<br />
1 cup almond milk<br />
2 tablespoons crushed almonds<br />
A few dark chocolate chips<br />
1/2 cup frozen cherries, defrosted<br />
1 tablespoon maple syrup<br />
1/2 teaspoon almond extract<br />
Zest of half a lemon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJWr7KY_82DOVdm5WHpmRLF2d5MdgWE3t_tRxB8rKwqe6zsqIemgnf_7isLMT0kR-gq0NrwVmuw4pdeTu4qJDy9PDSJ20Gd8X-oGakv0P42ZVs8zS7BtwL9I4BSkmPktYr6GQc9D91ro/s1600/photo+3+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJWr7KY_82DOVdm5WHpmRLF2d5MdgWE3t_tRxB8rKwqe6zsqIemgnf_7isLMT0kR-gq0NrwVmuw4pdeTu4qJDy9PDSJ20Gd8X-oGakv0P42ZVs8zS7BtwL9I4BSkmPktYr6GQc9D91ro/s1600/photo+3+(1).JPG" height="320" width="296" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqDzNKNep3mnhmLVbnorrIUVypABmhFuBQQ673v2eB9xsAEpWzZ3y3SCY96DyBL3Ctv-xkPWGbr8oensRCzefDSUwxUmiDsrxv9BPOqcAwd6kjZES8ivOnDNdN6SxNUsATmVMpUqNx1o/s1600/photo+2+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqDzNKNep3mnhmLVbnorrIUVypABmhFuBQQ673v2eB9xsAEpWzZ3y3SCY96DyBL3Ctv-xkPWGbr8oensRCzefDSUwxUmiDsrxv9BPOqcAwd6kjZES8ivOnDNdN6SxNUsATmVMpUqNx1o/s1600/photo+2+(3).JPG" height="320" width="240" /></a></div>
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Directions:<br />
<div>
Using a food processor, process the cherries, almond extract, zest and maple syrup. Place in a small bowl.</div>
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Everyone has their own way of making oatmeal. I use the microwave to make my oatmeal, putting the oatmeal in a bowl, pouring in the almond milk and microwaving for 1.5 minutes. Microwaves are not all the same, it might take more or less time. You can also cook the oatmeal on the stove by bringing the required amount of water or milk to a simmer and adding the oats and stirring until the oats are cooked through.<br />
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<div>
When the oatmeal is ready, top with the cherry mixture, almonds and dark chocolate chips. Enjoy!</div>
thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-37959388531044389452014-02-28T19:30:00.000-08:002014-03-01T10:42:00.974-08:00Stinky Grilled Cheese<div>
Last weekend Mama, Papa and Marta were visiting Los Angeles. We ate very well. <a href="http://thetripel.com/fine-food">Tripel</a> for dinner on Friday, dessert at the <a href="http://www.culverhotel.com/default.aspx?pg=accommodations">Culver City Hotel</a>, <a href="http://www.marmaladecafe.com/site/">Marmalade Cafe</a> for coffee on Saturday, lunch at the <a href="http://kogibbq.com/">Kogi</a>, happy hour at <a href="http://eatmbpost.com/">MB Post</a> and dinner at <a href="http://caffepinguini.com/">Pinguini</a>. By Sunday, when Mama and Papa were back in Michigan, Marta and I were ready to cook. We found inspiration at the Santa Monica Farmer's Market, buying mold-ripened goats cheese from <a href="http://drakefamilyfarms.com/">Drake Family Farms</a> and crusty whole wheat bread. We sautéed some mushrooms with butter, buttered our bread, and added two slices of mozzarella to act as a glue for our mushrooms and goats cheese. The result, a deliciously stinky grilled cheese sandwich. We also made prosciutto wrapped asparagus and homemade kale chips. If you are looking for a way to switch up your regular menu, visit the farmer's market with no plan, and be inspired by the ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneNjN19zO-nJqwoeY9i6zg1ep1AeuM505szilke8gymosGr8imFfY_ROmwrmwhETuhCKMFdXwtI9fK-8qYCA2fiBdOiiX_Bim2ElwkV9eplOAbwO71RJjxYsgz8ojYCwY_7JKdxgJwgg/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneNjN19zO-nJqwoeY9i6zg1ep1AeuM505szilke8gymosGr8imFfY_ROmwrmwhETuhCKMFdXwtI9fK-8qYCA2fiBdOiiX_Bim2ElwkV9eplOAbwO71RJjxYsgz8ojYCwY_7JKdxgJwgg/s1600/photo+3.JPG" height="296" width="400" /></a></div>
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Ingredients:</div>
<div>
4 Slices of Mozzarella</div>
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<div>
A chunk of <a href="http://drakefamilyfarms.com/">Mt. Baldy Mold-Ripened Goats Cheese</a></div>
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4 slices of crusty yummy bread</div>
<div>
Butter Sautéed Mushrooms </div>
<div>
Butter for the bread<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQz2Iat4NvQJFtTiQglwToHa2aVs8rDzcB8YXl3O624LByIYHH1_MqRztbPSkJdPKcclDFPf3FTGHY4XvkBwcjnixqgPM0CyPb-nWfAZR_CWU975is7Q-AeWfEpQIWnRahnNwmQ_OlYQ8/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQz2Iat4NvQJFtTiQglwToHa2aVs8rDzcB8YXl3O624LByIYHH1_MqRztbPSkJdPKcclDFPf3FTGHY4XvkBwcjnixqgPM0CyPb-nWfAZR_CWU975is7Q-AeWfEpQIWnRahnNwmQ_OlYQ8/s1600/photo+1.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Facetime with Colby at MB Post</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_VHx3dF_qHetwjLzrNgbqzOODc9n4kt4KWSbnl8fU8cSz_OYViTc8yCkxLBYYUbR-gNTxZ1ZFJFwEQ0-iKCYkC4_Ox3aKtLrmm2QB2OVqOKwb9PlxOKiAOsbyZgAGMazsaWE01UMpwU/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_VHx3dF_qHetwjLzrNgbqzOODc9n4kt4KWSbnl8fU8cSz_OYViTc8yCkxLBYYUbR-gNTxZ1ZFJFwEQ0-iKCYkC4_Ox3aKtLrmm2QB2OVqOKwb9PlxOKiAOsbyZgAGMazsaWE01UMpwU/s1600/photo+2.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kogi Truck on Abbott Kinney</i></td></tr>
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Directions:<br />
Pretty self explanatory. Butter the bread, add two slices of mozzarella top with a chunk of goats cheese and mushrooms. Use a panini press and cook until golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlwkgX42qnEHkjSpko7xQXWCDh4do4ka6XerVcwmcZamMiIDjpgJC5njPtixbCMFZOM-hdSl8kuYX0xZDkEUUqRjareb3OZxHpnuW9OklLHMURB7RHtY7wZePBntbODZNlPYSk_7RlFo/s1600/topsmaller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlwkgX42qnEHkjSpko7xQXWCDh4do4ka6XerVcwmcZamMiIDjpgJC5njPtixbCMFZOM-hdSl8kuYX0xZDkEUUqRjareb3OZxHpnuW9OklLHMURB7RHtY7wZePBntbODZNlPYSk_7RlFo/s1600/topsmaller.jpg" height="162" width="400" /></a></div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com2tag:blogger.com,1999:blog-6170555499999461850.post-8563581300837225032014-02-14T23:15:00.000-08:002014-02-14T23:17:19.759-08:00Caramelized Onion + Sausage PizzaI first made this dish back in 2008 the day I got my wisdom teeth pulled. Brent came over and spent the evening with his drowsy chipmunk fiancée. Despite wishful thinking, my super sensitive teeth could only handle smoothies and mashed potatoes. I had all the ingredients in the refrigerator to make this pizza dish, so I made it just for Brent. I was so envious when he took a big, pain free bite of this pizza topped with caramelized onions, spicy sausage and melted gorgonzola cheese. When my teeth were back to normal I started making this dish fairly regularly. This week I had a craving for gorgonzola and for the first time in years made this pizza. I'm not sure why I abandoned the incredible flavor combination for so many years. It definitely won't be a few years before I make this again. Enjoy!<br />
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<div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGVASR1b7x_-QuZ8U9RuQ_rAPRuinjCMHDg3Ybo9UjdFnOX3r0GyFIK2qP0kAVSBJxPSvFt7kDf1rB684T1HbxwVSL-qMzb0-5xm_yWOhTj_o4JuUnf7IoftJX13Yf5NNa9N2nmnfOa8/s1600/photo+2.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGVASR1b7x_-QuZ8U9RuQ_rAPRuinjCMHDg3Ybo9UjdFnOX3r0GyFIK2qP0kAVSBJxPSvFt7kDf1rB684T1HbxwVSL-qMzb0-5xm_yWOhTj_o4JuUnf7IoftJX13Yf5NNa9N2nmnfOa8/s1600/photo+2.JPG"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGVASR1b7x_-QuZ8U9RuQ_rAPRuinjCMHDg3Ybo9UjdFnOX3r0GyFIK2qP0kAVSBJxPSvFt7kDf1rB684T1HbxwVSL-qMzb0-5xm_yWOhTj_o4JuUnf7IoftJX13Yf5NNa9N2nmnfOa8/s1600/photo+2.JPG" width="400" /></a></div>
Ingredients:<br />
Cornmeal, for dusting<br />
1 tablespoon extra-virgin olive oil<br />
1 large yellow onion, thinly sliced</div>
<div>
1 tablespoon sugar</div>
<div>
1 tablespoon balsamic vinegar<br />
1/8 teaspoon kosher salt<br />
1/8 teaspoon ground black pepper<br />
1/2 pound spicy turkey sausage, casings removed, crumbled<br />
<a href="http://thirdculturefoodie.blogspot.com/2010/06/homemade-pizza-dough.html">2 individual pizza dough servings</a><br />
3/4 cup (3 ounces) crumbled Gorgonzola <br />
A handful of Arugula<br />
<br />
Directions:<br />
Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.<br />
<br />
In a large skillet, melt 1 tablespoon of olive oil over medium-low heat. Add the onions, sugar, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes.<br />
<br />
Roll out the pizza dough until about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and top with arugula. Cut and serve.</div>
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Two weekends ago I was in New York for my Columbia program's callback weekend. I had very little time in the city, but knew I could not leave New York without visiting <a href="http://nussbaumwu.com/">Nussbaum & Wu</a>, my favorite Morningside Height bagel joint. Los Angeles has great food, but is not known for their bagels, so when I got back I thought it would be fun to experiment with making my own. I gave it a shot even though I knew I would never be able to master their chewy on the outside/soft and doughy texture of a New York bagel. I decided to try making made a dozen of my favorite pre-run bagels, cinnamon raisin. I wasn't expecting much, especially since I used white whole wheat flour, but they were visually appealing and tasted great too! Brent and I each had a bagel with honey and cream cheese and we froze the rest. I love having a batch in my freezer for a quick breakfast on the run. Round one was a success, so I am excited to try savory bagels next. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFV8ga9ZcvVpKsYvIM_nwlQwWbV1iaVruQM03D8Iv-HGRXxjIIE5RFdQIaAGwUPCCUEUyDWu0CPdXXxrgsiBpe4F6J1GhwM6-81FIIppKkDCHsRKcbAQ3BjV7OnYps2e7LKONnjANbrQ/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFV8ga9ZcvVpKsYvIM_nwlQwWbV1iaVruQM03D8Iv-HGRXxjIIE5RFdQIaAGwUPCCUEUyDWu0CPdXXxrgsiBpe4F6J1GhwM6-81FIIppKkDCHsRKcbAQ3BjV7OnYps2e7LKONnjANbrQ/s1600/photo+4.JPG" height="518" width="640" /></a></div>
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Ingredients:<br />
1 cup raisins<br />
1 1/2 cups lukewarm water<br />
1/4 cup packed light brown sugar<br />
2 tablespoons honey<br />
4 teaspoons active dry yeast<br />
1 tablespoon canola oil<br />
1 1/4 cups white whole-wheat flour<br />
4 teaspoons ground cinnamon<br />
1 tablespoon kosher salt<br />
3-4 cups bread flour<br />
1 large egg white, lightly beaten<br />
Kettle water<br />
6 quarts water<br />
2 tablespoons packed light brown sugar<br />
<div>
Cornmeal</div>
<div>
<br />
Directions:<br />
Put raisins in a small bowl and add enough boiling water to cover. After five minutes, drain and dry with a paper towel.</div>
<div>
<br />
Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in white whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 2 1/2 cups.</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIc9H6glUotIZynorYHFJPFFY_88nEAkOjmETjK47jrfW9jgiliuEsZXRJiex-mz7rUxEJe7jj4kwirOncob7XXt72ciPlyoZT7dM1cSgknIxycGO91ZdtocOCLDqs9xor33x8Wuu0mc/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIc9H6glUotIZynorYHFJPFFY_88nEAkOjmETjK47jrfW9jgiliuEsZXRJiex-mz7rUxEJe7jj4kwirOncob7XXt72ciPlyoZT7dM1cSgknIxycGO91ZdtocOCLDqs9xor33x8Wuu0mc/s1600/photo+1.JPG" height="198" width="320" /></a></div>
<div>
<br />
Turn the dough out onto a floured surface. Knead, gradually add more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a paper towel and let rest for 10 minutes.<br />
Divide the dough into 12 pieces. Roll each piece into a rope shape. Form bagels by overlapping the ends by 1 inch. Pinch together well so they don't come apart in the water. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYVzpqH-Wddwy54Q8OY01SGo9oO2m2p2dDgvCxU_lKc_-EgFGsnJadN5ySmYYvfZ1En2026YcEeqviDZIYpZO32X_3ZtM4N_FKSEXPviIPvnLKTQQzmFH4kymjVd37xaQjOjqK80btqw/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYVzpqH-Wddwy54Q8OY01SGo9oO2m2p2dDgvCxU_lKc_-EgFGsnJadN5ySmYYvfZ1En2026YcEeqviDZIYpZO32X_3ZtM4N_FKSEXPviIPvnLKTQQzmFH4kymjVd37xaQjOjqK80btqw/s1600/photo+3.JPG" height="210" width="320" /></a><br />
Preheat oven to 450°F. Line a baking sheet with parchment paper. Bring 6 quarts water with 2 tablespoons brown sugar to a boil in a large pot.</div>
<div>
<br />
Add two or three risen bagels at a time into the pot. The water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on paper towels; place on the baking sheet dusted with cornmeal. Brush with egg white to give them that glossy look.</div>
<div>
<br />
Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.</div>
thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-59457021437289138722014-01-08T12:19:00.000-08:002014-01-08T12:19:15.881-08:00BBQ Pretzel BurgerThis week my life has consisted of running, yoga and cooking. I have really enjoyed starting my mornings with my run club buddies, stretching at <a href="http://www.yogaworks.com/en/locations/california%20south/los%20angeles/south-bay">YogaWorks</a> in South Bay, and taking my time at the grocery store. Yesterday I stopped by Whole Foods after yoga class (I sound like such an LA housewife) and instead of rushing around the store like I usually do, I wandered. I sampled products, read labels, and looked through the hot bar for inspiration. When I saw the pretzel buns, I knew it was going to be burger night. Brent and I are obsessed with <a href="http://thetripel.com/">The Tripel</a>. We go at least weekly, one of their best menu items is the Pretzel Burger. I was not going to try to recreate that masterpiece. There is no way I can compete with Brooke Williamson's poppy seed slaw and perfectly cooked aged beef. I knew I had a bunch of onions in the fridge, a bottle of unopened BBQ sauce, and arugula, so I decided to put them all together. I was a little nervous this meal would just make us crave spending more money at The Tripel, especially considering I used lean beef. After our first bite, Brent and I we were shocked at how yummy the burgers were. They were smothered in delicious BBQ sauce, the onions were falling of the sides, and the arugula added some freshness. I felt like a dork for feeling proud of my meal last night. It was one of those, "I can cook," moments. Enjoy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWR0P5Wx1wIjkScyvQlrmaVjurlx-tKhYpz7XcLiNs7gkWCNoK1HZxdz7A7hB2MdMfYgMZlv16PwcBhXJsdJrs1-M3-o4oondoPIoUMhjO7gu-Sduc_Oy95nd5t1SY6FgujFihYnCBzM/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWR0P5Wx1wIjkScyvQlrmaVjurlx-tKhYpz7XcLiNs7gkWCNoK1HZxdz7A7hB2MdMfYgMZlv16PwcBhXJsdJrs1-M3-o4oondoPIoUMhjO7gu-Sduc_Oy95nd5t1SY6FgujFihYnCBzM/s1600/photo+1.JPG" height="400" width="366" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Ingredients:<br />
3/4 pound lean ground beef<br />
1 tablespoon canola oil<br />
2 pretzel rolls<br />
Handful of baby arugula<br />
Two slices of your favorite cheese<br />
Your favorite BBQ sauce<br />
3 red onions, thinly sliced<br />
2 tablespoons balsamic vinegar<br />
1 tablespoon olive oil<br />
2 tablespoons brown sugar<br />
Salt and pepper<br />
<br />
Directions:<br />
<b>Onions</b><br />
Heat oil in a large frypan over low heat. Add the onions and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally. When onions are softened and golden, add the brown sugar and balsamic vinegar. Cook onion over low heat for another 5-10 minutes, stirring occasionally.<br />
<br />
<b>Burgers</b><br />
<span style="background-color: rgba(255, 255, 255, 0);">Form two burgers with a deep depression in the center. Season both sides of each burger with salt and pepper. </span><span style="background-color: rgba(255, 255, 255, 0);">Heat the oil in the pan. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or longer if you prefer well done beef. </span><span style="background-color: rgba(255, 255, 255, 0);">Add the cheese, on the tops of the burgers during the last minute of cooking. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br style="outline: 0px;" /></span>
<b>Assembly</b><br />
<span style="background-color: rgba(255, 255, 255, 0);">Allow the burgers to rest for a minute or two after cooking them. That way your pretzel bun won't get soggy. Slice the bun in half, add the burger, top with arugula, onions and BBQ sauce. Grab a bunch of napkins. You'll need them.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKoAu2VtXAqfrbz0tyYHy4Nv91KowaxTLriPBYfSAhmRw8x3UFRVdwBJ-AVHlvV4IYocRzTvsLwW47veKouRmji0Coxh1mrmAXa8AHrEBTm-QaogTnLqFU_FHqFiCJ8NqQJEiwMy2Y-E/s1600/photo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKoAu2VtXAqfrbz0tyYHy4Nv91KowaxTLriPBYfSAhmRw8x3UFRVdwBJ-AVHlvV4IYocRzTvsLwW47veKouRmji0Coxh1mrmAXa8AHrEBTm-QaogTnLqFU_FHqFiCJ8NqQJEiwMy2Y-E/s1600/photo+2.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Brent really likes caramelized onions. </i></td></tr>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-70036936156388164112013-12-27T19:06:00.001-08:002013-12-27T19:06:52.165-08:00Lemon Orzo with Roasted Vegetables<div>
Today was a lazy day. I did manage to get outside for a quick run, but otherwise my day consisted of sleeping in until nine (which is crazy late considering I am up at five for work), watching the Today Show, playing on Pinterest, doing some laundry, and watching NBC's "What We Wasted Our Year On." For dinner I roasted a bunch of vegetables and tossed them with Lemon Garlic Orzo and a simple lemon dressing. This dish made my day feel accomplished. It was fresh and satisfying. I suggest a colorful combination of vegetables below, substitute with whatever vegetables you have at home. Artichokes or sun-dried tomatoes would be yummy too! Tomorrow I am going to play in the kitchen some more. I'll be making stuffed mushrooms and experimenting with Jalapeño Cheddar Scones. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YfFqvy0df51k24CNHnYuncs8gT6obGpMRKeDStG3OOYiK3CLBdAahdE2eyXHMXBTUGBLYppwBIGtF06PrgcAbSYKdAdo8gRro9M_7sktR4u82oeg0N00n9tftY4BfSfQPvS0UJRRVIA/s1600/photo+(2).PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YfFqvy0df51k24CNHnYuncs8gT6obGpMRKeDStG3OOYiK3CLBdAahdE2eyXHMXBTUGBLYppwBIGtF06PrgcAbSYKdAdo8gRro9M_7sktR4u82oeg0N00n9tftY4BfSfQPvS0UJRRVIA/s640/photo+(2).PNG" width="640" /></a></div>
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Ingredients:<br />
<div>
Pasta-</div>
<div>
1 pound orzo (I used <a href="http://www.pappardellespasta.com/">Pappardelle's</a> Lemon Garlic Orzo)</div>
<div>
1 bunch of asparagus, trimmed and cut into thirds</div>
<div>
2 yellow squash, halved and sliced</div>
<div>
1 yellow pepper, chopped</div>
<div>
1 orange pepper, chopped</div>
<div>
1 red pepper, chopped</div>
<div>
Extra Virgin Olive Oil</div>
<div>
Salt & Pepper</div>
<div>
Feta Cheese and Red Pepper Flakes for topping</div>
<div>
<br /></div>
<div>
Dressing-</div>
<div>
1/3 cup quality extra virgin olive oil</div>
<div>
Juice of two large lemons</div>
<div>
1 teaspoon salt</div>
<div>
1/2 teaspoon pepper</div>
<div>
<br /></div>
<div>
Directions: </div>
<div>
Preheat oven to 400 degrees. Spread the vegetables on a baking sheet. Drizzle with extra virgin olive oil, salt and pepper. Roast the vegetables for 25 minutes. As the vegetables are roasting, bring a pot of water to boil. Cook pasta according to package directions. Drain and return to pot. To prepare the dressing, combine the olive oil, lemon juice, salt and pepper. Whisk. When the vegetables are ready, toss them with the pasta, and mix in the dressing. Top with red pepper flakes and feta cheese. </div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-79235922031583011342013-12-21T10:29:00.001-08:002013-12-27T19:17:11.563-08:00Oatmeal Chocolate Chip Waffles<div>
You know you're on vacation when you're making waffles. I always eat peanut butter chocolate <a href="http://thirdculturefoodie.blogspot.com/2012/01/peanut-butter-chocolate-banana-oatmeal.html">oatmeal</a> for breakfast. Today, however, with no need to rush around and take care of errands before the work week begins, I decided to switch it up and make waffles. After preparing them I realized they are essentially the breakfast as I usually have, just cooked in a waffle maker and topped with syrup. I love the texture of oatmeal in my waffles, the sweetness of the ripe banana, and the melty chocolate chips. They were a great start to my three week winter break! Last night Alaina and I celebrated our last day by creating a meal using nothing but ingredients from our fridge and pantry. We made creamy polenta with mushrooms, spinach and onions. For dessert we baked dark chocolate brownies for 3/4 of the recommended time (our version of molten lava chocolate cake). I am looking forward to having the time to cook these next few weeks and experiment with a few new recipes ideas. More posts to follow!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwGHj_3YjS8Zo09bEOX5dXSfxHdJPvGrzmp-Tez6DXHZDvMNhEof-BwvohPVuTp4jlX_r_gQx-_t7ru4Api9r5eJApLqzrYdZcoqUjZMcbAKiO49oIOOMKOLrZAJKDVrwY0u4JiWihms/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwGHj_3YjS8Zo09bEOX5dXSfxHdJPvGrzmp-Tez6DXHZDvMNhEof-BwvohPVuTp4jlX_r_gQx-_t7ru4Api9r5eJApLqzrYdZcoqUjZMcbAKiO49oIOOMKOLrZAJKDVrwY0u4JiWihms/s400/photo+4.JPG" width="400" /></a></div>
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Ingredients:<br />
<div>
1 very ripe large banana<br />
1 teaspoon baking powder<br />
1 egg<br />
A pinch salt<br />
1 teaspoon vanilla extract<br />
1 heaping tablespoon almond butter<br />
1 tablespoon canola oil<br />
1/2 cup almond milk<br />
1 cup rolled oats<br />
1/2 cup whole white wheat flour<br />
A sprinkle of chocolate chips<br />
<br />
Directions:<br />
Mash the banana with baking powder. Add egg, oil, salt, vanilla, almond butter, almond milk and stir.<br />
Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently.<br />
Add half of the mixture to a waffle maker. Cook until golden brown. Serve with maple syrup and a few more chocolate chips. Makes two large waffles or four small waffles. </div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-40422049661410030182013-11-29T14:39:00.001-08:002013-11-29T14:45:54.964-08:00Grandma's Vinegar Pie<div class="separator" style="clear: both; text-align: center;">
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During Thanksgiving weekend the Johnson family eats pie for breakfast, as an afternoon snack, and for dessert after dinner. We are passionate about pie. At my wedding there was no wedding cake. I was more interested in wedding pie from <a href="http://www.zingermans.com/">Zingerman's</a>. This Thanksgiving we baked Pumpkin Pie, <a href="http://thirdculturefoodie.blogspot.com/2010/03/mini-oatmeal-pecan-pies.html">Oatmeal Pecan Pie</a>, Apple Pie, Blueberry Pie and Chocolate Banana Cream Pie. We also made a Johnson family specialty...Vinegar Pie. For the first fifteen years of my life I was a Vinegar Pie skeptic. Vinegar in a pie sounds gross. My mom finally convinced me to give it a try when she described it as a pecan pie without the pecans. Vinegar Pie essentially is a sugar pie. Nobody seems to know why the recipe calls for vinegar, but we add that tablespoon every time. It's about time I blog Grandma Johnson's Vinegar Pie. I dug out the recipe in Mama's old cookbook. Give it a try this holiday season! I have also included some of my Friendsgiving and KIPP Potluck photos. Quick tip: Next time you make sweet potato casserole, use marshmallow fluff. Your vegetarian friends will thank you and if you bake then broil it, the marshmallow will make a delicious crusty layer.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmotzmBsuIp0DAe1dzRc8Ln2kAz3xVBkxfVnsXrYLKY_l3cawBKQGMnL_nY8gui0BpgYjxhJQMBSLjmTDCLJkIw4RJloqoGWD_Gpu8C4PnpNNTfc4JTZ-ykpxX3TVyP__QNoN3vP59Cr0/s1600/photo+2.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmotzmBsuIp0DAe1dzRc8Ln2kAz3xVBkxfVnsXrYLKY_l3cawBKQGMnL_nY8gui0BpgYjxhJQMBSLjmTDCLJkIw4RJloqoGWD_Gpu8C4PnpNNTfc4JTZ-ykpxX3TVyP__QNoN3vP59Cr0/s640/photo+2.PNG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Mamita Chenhall's Recipe Book</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXm3bUZFrCfxDART-ohTMomJlT3bw5RaKqo7XhQuOd14PMr6-J7vjO5miAy-jIRBpIRpypO4RTBDlyFIk9_aUldjwdZOckzDiZq3e5J64eHaHWir2L6j7kBbZmTDY1i3lS37sP6qyKC6o/s1600/photo+1.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXm3bUZFrCfxDART-ohTMomJlT3bw5RaKqo7XhQuOd14PMr6-J7vjO5miAy-jIRBpIRpypO4RTBDlyFIk9_aUldjwdZOckzDiZq3e5J64eHaHWir2L6j7kBbZmTDY1i3lS37sP6qyKC6o/s640/photo+1.PNG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Chocolate Banana Cream Pie, Vinegar Pie, Apple Pie, Oatmeal Pecan Pie </span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkxx19j6LIs6WMXkD4HrVRgCaYWB7OCLxrTBbhM0wQRomh5HwDIr0TnjOK6dfkYE63lN4xt_iK-_KhVP8JkNc9wEVOuo7381-OL1YFqNXjjREunpgkB2fpyCn_Sv9U3X-4j8gCb2Q1dI/s1600/photo+3.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkxx19j6LIs6WMXkD4HrVRgCaYWB7OCLxrTBbhM0wQRomh5HwDIr0TnjOK6dfkYE63lN4xt_iK-_KhVP8JkNc9wEVOuo7381-OL1YFqNXjjREunpgkB2fpyCn_Sv9U3X-4j8gCb2Q1dI/s640/photo+3.PNG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Thanksgiving 2013, Green Bean Casserole, Marshmellow Fluff Sweet Potatoes, Alaina's Rolls</span></i></td></tr>
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<br />thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com2tag:blogger.com,1999:blog-6170555499999461850.post-54172087682658920562013-11-14T20:36:00.000-08:002013-11-14T20:41:17.392-08:00Pecan + Cherry Brussels Sprouts with Gorgonzola<div class="separator" style="clear: both; text-align: left;">
Quarter 1 parent teacher conferences are officially over! At KIPP we conference as a full teaching team, so the fifth grade team has spent fifteen hours together over the past three days... and it was fun! We met with lots of happy parents (a testament to the strength of the team), shared some good laughs and ate lots of food! Last year we started the tradition of having a conference week potluck. As a result, we've eaten very well, enjoying Karen's apple crumble and pasta salad, Julie's black bean enchiladas and salted caramel cupcakes, Arlena's chili and sweet cornbread, Alaina's fluffy fruit dip and decadent chocolate pie, and Ashley's baked pasta and famous crumble. Tuesday I tried a pinterest cheesy tomato quinoa bake. Meh, it's not worth blogging. Today I decided to make my new favorite Brussels sprouts dish. I've made it three times in the past two weeks! I love roasting Brussels sprouts because of the way they get soft on the inside and are crunchy on the outside. The dried cherries and pecans add sweetness and texture. The gorgonzola topped at the end is the icing on the cake, and really brings the entire dish together. I'll be making this dish for school thanksgiving and LA friendsgiving. It's become a quick hit! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrngouTkEENnyrdmjpaP4W-7cG3xVSeCk8F1ZJIlhyphenhyphenqKif6EzQz2b3HKLcOiad0jTl4g4j9u6XFDqFqTJD21dAuh38atG9tLuaWLSa6iGv-tjbI-raqs7eDzqxZcHgIhjNovef6WWqUA/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrngouTkEENnyrdmjpaP4W-7cG3xVSeCk8F1ZJIlhyphenhyphenqKif6EzQz2b3HKLcOiad0jTl4g4j9u6XFDqFqTJD21dAuh38atG9tLuaWLSa6iGv-tjbI-raqs7eDzqxZcHgIhjNovef6WWqUA/s640/photo+3.JPG" width="640" /></a></div>
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Ingredients:<br />
1 pound brussels sprouts, halved<br />
2/3 cup dried cherries<br />
1/3 cup gorgonzola cheese, crumbled<br />
1/3 cup pecan halves<br />
1 tablespoon balsamic vinegar<br />
1-2 tablespoons extra virgin olive oil<br />
Salt + Pepper to taste<br />
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Instructions:<br />
Heat oven to 400° F. On a baking sheet, toss the Brussels sprouts, pecans, cherries, oil, balsamic, salt and pepper. Turn the Brussels sprouts cut-side down (this will give them a nice crunch). Roast until golden and tender, about 25 minutes. Top with gorgonzola and serve.thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-28508264330332684472013-10-31T18:32:00.000-07:002013-11-02T22:07:55.805-07:00Puerto Rico + Family Wedding + Mofongo<div class="separator" style="clear: both; text-align: left;">
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This past weekend Brent and I flew the red eye to New York and down to San Juan, Puerto Rico to celebrate my cousin Lucille's wedding. I did not realize how far Puerto Rico is from California! In my mind Puerto Rico is close. California is close to Mexico. They speak Spanish in Mexico and they speak Spanish in Puerto Rico, so they must be close, right? Our total flying time was nine hours one-way, longer than it takes to get from Michigan to London! It was a quick Friday-Monday trip, but it was totally worth it to see my party in a box cousin get married and to spend time with the crazy Chenhalls. Below are a few pictures from our trip. Keep scrolling for food pictures!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTPRker-xWJDfX6WTmhJhr8979KRGffD_2MMD59J_JzPmOHRi8zCb6GfLIFReP8JLTz9nT7pnoc9fRhyoaufK3fn07EODRMqxrViEm7WVXkXIKjosOpdicoLwNN6scoTnaBwPhWWI3ZQ/s1600/photo+2.PNG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTPRker-xWJDfX6WTmhJhr8979KRGffD_2MMD59J_JzPmOHRi8zCb6GfLIFReP8JLTz9nT7pnoc9fRhyoaufK3fn07EODRMqxrViEm7WVXkXIKjosOpdicoLwNN6scoTnaBwPhWWI3ZQ/s640/photo+2.PNG" /></a><br />
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The wedding ceremony was at the Castillo de San Cristóbal, a Spanish fort in San Juan. It was such a unique ceremony location. Brent and I, of course, teared up when we saw Lucille in her gorgeous dress walking down the aisle. The reception was then at <a href="http://www.elconvento.com/">Hotel El Convento</a>. We ate yummy food and danced for hours, to be expected from a Lucille wedding. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsKyffO-O7TV3eDw9YfU9m6irAknFVO_PQIVfoFYrNbqX9GCjGTZGR3UslyV3ywCrgobA0YeqcRfuipIbplHnNtOeZwcAArjSsJP6UYMdiO9IuKKc4WwE4dm4PROw-KeHnm8KKyHHt1Q/s1600/photo+1.PNG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsKyffO-O7TV3eDw9YfU9m6irAknFVO_PQIVfoFYrNbqX9GCjGTZGR3UslyV3ywCrgobA0YeqcRfuipIbplHnNtOeZwcAArjSsJP6UYMdiO9IuKKc4WwE4dm4PROw-KeHnm8KKyHHt1Q/s640/photo+1.PNG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsKyffO-O7TV3eDw9YfU9m6irAknFVO_PQIVfoFYrNbqX9GCjGTZGR3UslyV3ywCrgobA0YeqcRfuipIbplHnNtOeZwcAArjSsJP6UYMdiO9IuKKc4WwE4dm4PROw-KeHnm8KKyHHt1Q/s1600/photo+1.PNG"></a>The next day Brent drove Marta, Brooke, Alicia Ann and I to Yunque rainforest. We had fun visiting waterfalls, going on mini-hikes and we had plenty of laughs. On our way back to San Juan we were determined to find some authentic Puerto Rican food. We stopped along the side of the road for some mofongo. Mofongo is made from fried plantain mashed with broth, garlic, and pork cracklings. It is typically served in a mound and filled with meat. We ordered a creole steak mofongo and a garlic chicken mofongo. I also had to order fried plantains and we got some chorizo too. We loved the mofongo so much that we had mofongo again for dinner back in San Juan. This time we had ropa vieja mofongo topped with shredded beef. When I got back to Los Angeles I bought a few plantains from the grocery store today, and I'm gonna play around with frying them and mashing them, but I am sure I will not be able to top what I had on this trip. It was such a unique dish, and had such a variety of textures and flavors. Delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98dEkmE6aEHFalJexUKFHcKo7FAEx3eEVaasYKJiNfPr58H4f2OrHuz0VageBIUVuXSWJDqaqofTf0wgl0jpvtz0FxOozGXsvQqkUypNLO8LumIoaZrlnuW9RLMRHVNioLqk8OdvvZFY/s1600/photo+3.PNG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98dEkmE6aEHFalJexUKFHcKo7FAEx3eEVaasYKJiNfPr58H4f2OrHuz0VageBIUVuXSWJDqaqofTf0wgl0jpvtz0FxOozGXsvQqkUypNLO8LumIoaZrlnuW9RLMRHVNioLqk8OdvvZFY/s640/photo+3.PNG" /></a> <br />
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If you ever have the chance to visit Puerto Rico, do it! Flights are fairly inexpensive, San Juan is a beautiful, surprisingly big colonial city with great nightlife, food and sightseeing. The rainforest gives the off the beaten path experience, and the beaches are beautiful. Thank you Lucille for choosing such a great location to get married. Congratulations to you and Anthony!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbccl4ipluip5FNc2jwWCwYFHOStHr1w2z9GBUX5WR1bwa_hCBMVuWebb5paL9ib9GdtSMRbhV0_pW_KSRSD161s6KMWt1jqqdo5DRxI1J3BiBIl0M8RXO8rUUoFWouSieH_Sdj4qfcPQ/s1600/photo+5.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbccl4ipluip5FNc2jwWCwYFHOStHr1w2z9GBUX5WR1bwa_hCBMVuWebb5paL9ib9GdtSMRbhV0_pW_KSRSD161s6KMWt1jqqdo5DRxI1J3BiBIl0M8RXO8rUUoFWouSieH_Sdj4qfcPQ/s640/photo+5.PNG" width="640" /></a><br />
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com2tag:blogger.com,1999:blog-6170555499999461850.post-41698020776487203032013-10-13T14:27:00.001-07:002013-10-13T14:27:28.615-07:00Picadillo Potato Stew<div class="separator" style="clear: both; text-align: center;">
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Brent is in London for the next week for work. I wish I was there with him, but it makes me happy to know he is spending time with Jackie, Alex and Lindsey. While Brent is away I have spent a lot of time with run club and school friends. Friday night Archana and I hosted a new to KAO happy hour at <a href="http://aframela.com/new/">AFrame</a>. Saturday morning Kathy and I had a great run through Brentwood and Santa Monica. That afternoon Ma'ayan and I were in the mood to explore so we went to <a href="http://mo-chica.com/">Mochica</a> in Downtown LA for a late lunch. Ma'ayan has spent a lot of time in Peru, so she was able to help with dish recommendations. We had the Papa a la Huancaina, Ceviche Carretillero, and the Lomo Saltado. Check out the photos from our meal below! Today after run club I was craving picadillo. I had most of the ingredients in my fridge but was missing the meat and tortillas. I had a bunch of potatoes from my farm box this past week, so I chopped up some onions, garlic, potatoes, carrots and peppers and made a stew spiced with my <a href="http://thirdculturefoodie.blogspot.com/2010/09/mamas-picadillo.html">taco seasoning</a>, the seasoning I use for my picadillo. I topped the stew with avocado, plopped myself on the couch and started watching episodes of New Girl (Alaina suggested catching up while Brent is away). I am enjoying my lazy Sunday afternoon, but it would be better with Brent!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjl2fR8anABkvzlxeCaE2Gj6cnm2foWXsTXFVanGZaKdsbaO5yTSf46HKXzgYyLmxNoYRWn4pNCSFU2Quz6c2VzvoF-hV6QBR32a-0hEgK404zbEli4TqN_MJ99wHCKEj6J07VbEgTkA/s1600/my_collage_by_Fuzel.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjl2fR8anABkvzlxeCaE2Gj6cnm2foWXsTXFVanGZaKdsbaO5yTSf46HKXzgYyLmxNoYRWn4pNCSFU2Quz6c2VzvoF-hV6QBR32a-0hEgK404zbEli4TqN_MJ99wHCKEj6J07VbEgTkA/s400/my_collage_by_Fuzel.png" width="400" /></a></div>
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Ingredients:</div>
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1 small yellow onion, chopped</div>
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2 cloves garlic, minced</div>
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2 large russet potatoes, rustically chopped (that means not perfect!)</div>
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1 large carrot, rustically chopped</div>
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1 large green pepper, chopped</div>
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1 avocado, sliced</div>
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2 tablespoons <a href="http://thirdculturefoodie.blogspot.com/2010/09/mamas-picadillo.html">taco seasoning</a></div>
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Hot Sauce!</div>
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Extra Virgin Olive Oil</div>
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1 cup water</div>
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Directions:</div>
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In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic and onion until onions are transparent. Add the chopped potatoes, carrot, taco seasoning, and water to the pot. Give the stew a good stir, then allow to simmer for 15 minutes. Last, add the green peppers and simmer for 5 more minutes. Serve the stew in bowls topped with hot sauce and avocado slices.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWTtV7Aen1d8lckOfa41Abgrb9irVDpKmWTuCFP33c1PKNPpLAhHxz_6yKV-dXxZLsQXsOs-FI17xvqt0GyY5FRTm529T6jBKmZf893Be_hzhD0zLNYJ4P5u2Ai84Y4IpXtSdxtn0hj8/s1600/photo+(4).PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWTtV7Aen1d8lckOfa41Abgrb9irVDpKmWTuCFP33c1PKNPpLAhHxz_6yKV-dXxZLsQXsOs-FI17xvqt0GyY5FRTm529T6jBKmZf893Be_hzhD0zLNYJ4P5u2Ai84Y4IpXtSdxtn0hj8/s400/photo+(4).PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mochica Downtown Los Angeles</i></td></tr>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-51354556642012864922013-09-29T19:06:00.002-07:002013-09-29T19:06:46.168-07:00Kale Almond PestoMary Ann and I visited the <a href="http://www.ccfm.com/ccfm/brentwood-farmers-market">Brentwood Farmer's Market</a> this afternoon in search of fresh ingredients for our Sunday night dinner. We had fun sampling foods, people watching and picking out produce. An hour later we left the market with heirloom tomatoes, wild arugula, baby kale, basil, apple cinnamon goats cheese, raspberry honey, berries, and almonds! I played <a href="http://www.foodnetwork.com/chopped/index.html?vty=/chopped/">chopped</a> with produce left in my fridge and made a Tuscan kale almond pesto. I roasted the heirloom tomatoes and some purple peppers with some extra virgin olive oil and garlic salt, and cut up some calabrese salami. I tossed rotini pasta with the pesto, tomatoes, peppers, basil and salami and topped it with red pepper flakes. As a side dish I made a baby kale and arugula salad with some avocado, candied walnuts, pomegranate seeds and my <a href="http://thirdculturefoodie.blogspot.com/2012/07/berry-salad-with-champagne-vinaigrette.html">champagne vinaigrette</a>. While the tomatoes and peppers were roasting, and the pasta was cooking we snacked on an appetizer of whole grain bread with the <a href="http://www.kcet.org/living/food/californias-small-farms/soledad-goats.html">apple cinnamon goats cheese</a> and a drizzle of honey. The colors on our plates were beautiful! I was skeptical of kale almond pesto because of how much I love basil, but it was fresh, nutritious and had a beautiful bright green color! Tonight's meal was a great celebration of the produce of California!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz1hj10cAgPwiRYDJVpwkfs5OqtOqnjVoS8j88PEjxyf_OmSDsKfVIztH1cg5Vr0yhsFJ811bVFbzUidYr3PxVtODyK88ikNAfvm1KTsCkz6HosCKNVLKXmCBmX0qgRTYaDC-JBElxXk/s1600/photo+(2).PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz1hj10cAgPwiRYDJVpwkfs5OqtOqnjVoS8j88PEjxyf_OmSDsKfVIztH1cg5Vr0yhsFJ811bVFbzUidYr3PxVtODyK88ikNAfvm1KTsCkz6HosCKNVLKXmCBmX0qgRTYaDC-JBElxXk/s640/photo+(2).PNG" width="640" /></a></div>
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Ingredients:<br />1 small bunch Tuscan kale<br />2 cloves garlic<br />1/2 cup lightly toasted almonds<br />1/2 cup fresh grated parmesan cheese<br />pinch of red pepper flakes<br />juice of one lime<br />sea salt and freshly ground pepper<br />1/3 cup extra virgin olive oil<div>
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Directions: <br />In a food processor, combine the garlic, almonds and pulse to chop. Add the kale, parmesan, red pepper flakes, water, lime juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the extra virgin olive oil until you get your ideal consistency. Taste and adjust seasoning/add more kale leaves as needed.thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-56811872940976167722013-09-16T06:07:00.001-07:002013-09-16T21:57:53.950-07:00Roasted Fig + Grape Oatmeal<div class="separator" style="clear: both; text-align: center;">
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Last week my farm box surprised me a with box of black mission figs. I thought about using them to make <a href="http://thirdculturefoodie.blogspot.com/2011/06/fig-and-prosciutto-flatbread.html">Fig and Prosciutto Flatbread</a>, <a href="http://thirdculturefoodie.blogspot.com/2011/05/dried-fig-jam.html">Fig Jam</a> or some sort of panini. I ultimately decided to switch up my <a href="http://thirdculturefoodie.blogspot.com/2012/01/peanut-butter-chocolate-banana-oatmeal.html">regular oatmeal</a> routine so I roasted the figs and some grapes with a little bit of brown sugar and extra virgin olive oil. I loved the sweetness and crunchy texture of the figs along with the warm roasted grapes. I did not miss the chocolate in my breakfast! I used the rest of my roasted figs and grapes as a topping for my daily yogurt with granola.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjtkwx7RYoAI9sjrwKmg14mk9YygFWLFM-7Id6N_VTNEzjO1vgQYB-V-zacqbjrKOF9Leqp_H9A_jbqyw8ygZs0KUKNtbj7KtrYLl3lAHLRy6GoAw-9F4oHnlzUa-73y5oWVIvdvkHaI/s1600/photo+2.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKbR41MwH9xkr9KFG8DOkDBfYe-UW1wBu1J9InKBzCpD-5kspynQboivo2aAjyr54Lh5AlQrn27WN0qEUgEgYXU6iheJOWspAHAfb0hvVGwf7kBrRGcUV4LcWaPVMCgNCLTa8CXTii2c/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKbR41MwH9xkr9KFG8DOkDBfYe-UW1wBu1J9InKBzCpD-5kspynQboivo2aAjyr54Lh5AlQrn27WN0qEUgEgYXU6iheJOWspAHAfb0hvVGwf7kBrRGcUV4LcWaPVMCgNCLTa8CXTii2c/s320/photo+1.JPG" width="292" /> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjtkwx7RYoAI9sjrwKmg14mk9YygFWLFM-7Id6N_VTNEzjO1vgQYB-V-zacqbjrKOF9Leqp_H9A_jbqyw8ygZs0KUKNtbj7KtrYLl3lAHLRy6GoAw-9F4oHnlzUa-73y5oWVIvdvkHaI/s320/photo+2.JPG" width="271" /></a></div>
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Ingredients:<br />
4 fresh figs, quartered<br />
1/4-1/2 cup grapes<br />
Extra Virgin Olive Oil<br />
1-2 tbsp brown sugar<br />
1 cup old-fashioned oatmeal<br />
1 cup almond milk<br />
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Directions:<br />
Pre-heat oven to 400 degrees Fahrenheit. Place the fig quarters and grapes on a baking sheet and drizzle with the olive oil. Sprinkle the brown sugar on top of the figs and grapes.<br />
Place in the oven and roast until the figs and grapes are soft and bubbling, about 6-8 minutes.<br />
Meanwhile, prepare oatmeal. I simply use the microwave, putting the oatmeal in a bowl, pouring in the almond milk and microwaving for 1.5 minutes. Microwaves are not created equal. In Michigan my oatmeal is done in 1 minute. Alternatively you can cook oatmeal on the stove by bringing the required amount of water to a simmer and adding the oats and stirring until the oats are cooked through.<br />
When serving, place the oatmeal in bowls, add the roasted figs and grapes, and top with a little more brown sugar. Serve immediately.</div>
thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-30212378423114589892013-08-25T21:38:00.004-07:002013-08-26T06:44:45.476-07:00Border Grill Las Vegas<div class="separator" style="clear: both; text-align: left;">
My baby sister got engaged this weekend! Marta and Brooke are driving across the country to their new home in Chicago. Brooke popped the question off the Pacific Coast Highway in Big Sur before they embarked on their journey. Brent and I were in on the secret and part of the engagement surprise involved us joining them in Las Vegas to celebrate for a weekend. It is crazy to think that exactly a year ago Marta and I were in Las Vegas with friends for a girls weekend, and this time we were back to celebrate her engagement. Last year Marta suggested <a href="http://www.bordergrill.com/bg_lv/bg_lvwel.htm">Border Grill </a>for brunch and we instantly fell in love. A trip to Vegas is incomplete without its all you can eat small plates and bottomless mimosas. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0uHiUbWlahkANnUEgJ-BpWCUECfiD9JkapluI1ELNt-isvkxtfvPvg-21MPUHpyyci4WPuju_2UEULNPZG8-Q8AxrDVOL-MELNia7ePD6G2aD1gr_wV56TwI75Yf3jBN7_IXI5QWftg/s1600/photo+3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0uHiUbWlahkANnUEgJ-BpWCUECfiD9JkapluI1ELNt-isvkxtfvPvg-21MPUHpyyci4WPuju_2UEULNPZG8-Q8AxrDVOL-MELNia7ePD6G2aD1gr_wV56TwI75Yf3jBN7_IXI5QWftg/s640/photo+3.png" width="640" /></a></div>
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We are big fans of the Santa Monica Border Grill happy hour, and the Vegas Border Grill brunch is on my top three list of best brunch spots (Cheeky's in Palm Springs and Angelos in Ann Arbor are on there too). The brunch served tapas style, and you order as much as you want from the menu for one fixed price. It is great for a group because you can sample a few bites of everything. We tried pretty much the entire menu. My favorites were the Skirt Steak and Eggs, Machaca Chilaquiles, Peruvian Shrimp and Grits and the Churro Tots. Ahh those doughy cinnamony churro tots. I was so full, but could not say no. The bottomless mimosas go beyond the regular orange juice and sparkling wine and include flavors like passionfruit, strawberry, watermelon and cucumber.<br />
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<span style="text-align: center;"> If you time your meal well this meal can serve as your breakfast, lunch and dinner. With most all you can eat food options you really sacrifice quality for quantity, but not here. Every single dish is creative, celebrates Mexican flavors, and is carefully prepared. Our skirt steak was cooked medium rare at our request. I would drive to Vegas for this brunch. I used my new favorite app, Fuzel (thanks Alaina) to collage the many menu items we sampled. If you are planning a trip to Vegas, plan on visiting Border Grill at the Mandalay Bay. Congratulations Marta and Brooke! We love you!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7ofULTkAKwHPt4ObCvNBEbCL0yETSkwHBGTp541w-79HwQCsvLvWeUeb7PRdYRRgxX4eJgOGzNW_6YB7M-A_ylEKWVp-Fu9jhmOy5IC4aLocykAAgAf1hf0eec977CuCcX8WWPRC-wE/s1600/photo+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7ofULTkAKwHPt4ObCvNBEbCL0yETSkwHBGTp541w-79HwQCsvLvWeUeb7PRdYRRgxX4eJgOGzNW_6YB7M-A_ylEKWVp-Fu9jhmOy5IC4aLocykAAgAf1hf0eec977CuCcX8WWPRC-wE/s640/photo+2.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small; text-align: left;">Biscuits & Gravy, Bacon Jalapeño</span><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small; text-align: left;"> PBJ, Frittata Tart, Skirt Steak & Eggs, Chilaquiles and Lobster Pancake</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinw5QnWDz6QKzWw3vy-cxM6hVhKOvrPP3SpBwPYMABdHqCdhUDIbWXd46QFrHSAIownBAGabCrAyu9mzNLP48yz5XiF8mQRurtqDZYOHnEfK1fiYpmvSDqqHWVaeaNZxCFF_s9WzhGuzo/s1600/photo+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinw5QnWDz6QKzWw3vy-cxM6hVhKOvrPP3SpBwPYMABdHqCdhUDIbWXd46QFrHSAIownBAGabCrAyu9mzNLP48yz5XiF8mQRurtqDZYOHnEfK1fiYpmvSDqqHWVaeaNZxCFF_s9WzhGuzo/s640/photo+1.jpg" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast Enchilada, Peruvian Shrimp and Grits, Pork Belly Waffle, Churro Tots and Banana Bread Pudding</td></tr>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com2tag:blogger.com,1999:blog-6170555499999461850.post-58913047069350263602013-08-18T21:40:00.001-07:002013-08-18T21:40:22.932-07:00Heirloom Tomato and Smoked Mozzarella SaladThe <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631">Balsamic Glaze</a> is my new favorite product at Trader Joe's. It's both sweet and vinegary, and adds great flavor to salads, meats, and fruits. I have yet to try balsamic glaze on ice-cream, but apparently it is quite tasty. After a busy week with school starting at KIPP and Brent adjusting to his new job at Focusrite, we decided to spend Friday night at home. I prepared grilled chicken and made this salad with our <a href="http://www.farmfreshtoyou.com/">farm box</a> ingredients. The salad was so simple to build, highlighted the fresh produce, and looked so elegant. To prepare the salad, slice a few fresh heirloom tomatoes, the top them with smoked mozzarella and avocado. Next, sprinkle the salad with julienned basil leave, drizzle white truffle oil and balsamic glaze and last add a pinch of salt and pepper. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZf3aYRHddzowjnqq9s1ZyYAVvEll_NtlzdM-48PpEfqVk5_PpQ_PbfM0WcF3X_8jcUxBHifRtoJDNkcfOA9LhgJykdTRss6hyphenhyphenXxtHOElkBfYgcIYLCDa2aJv9GFcGAPf8OpbRMy-4s4/s1600/photo+(4).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZf3aYRHddzowjnqq9s1ZyYAVvEll_NtlzdM-48PpEfqVk5_PpQ_PbfM0WcF3X_8jcUxBHifRtoJDNkcfOA9LhgJykdTRss6hyphenhyphenXxtHOElkBfYgcIYLCDa2aJv9GFcGAPf8OpbRMy-4s4/s640/photo+(4).JPG" width="640" /></a></div>
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Ingredients:<br />
2 Heirloom Tomatoes, sliced<br />
6-8 ounces Smoked Mozzarella, sliced<br />
1 avocado, sliced<br />
A few leaves of basil, julienned<br />
Balsamic Glaze<br />
White Truffle or Extra Virgin Olive Oil<br />
A pinch of salt and pepperthirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-19388961107912538312013-07-28T19:55:00.002-07:002013-07-28T20:04:06.462-07:00New York MarketsThis is my final week in New York City! It has been a summer of case studies, self-reflection, group work, New School Design Presentations and very little sleep. Outside of class I have found time to meet up with old ACS friends, hang out with family and make new friends. I have been on planes, trains and automobiles shuffling from Morningside Height to Brooklyn, Southampton, Washington DC and Westchester so that I could make the most of my time here. Of course I have missed Brent while I have been away, but I have also missed my kitchen! I love eating out, and New York offers some of the best dining, but it gets old fast. My Columbia dorm room microwave and I have become good friends, but I won't be sad to say goodbye. Carmen and Jim have let me take over their kitchen once or twice a week, and with all the markets New York City has to offer, there has been no lack of cooking inspiration.<br />
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Here are a few of my favorites:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6FZcjxKmGN5SxiYwdbKJrvQF0MF22y-kSlQnLA1jUtR84HkgGHkMv1qLhaDjWR8iDSp1tI_0My1iNHgx0LoHMzNFL4k3pBIQhk-AV5x-YXF07FoieIWIGO_Sr1XmFAbCzggbBuvbxck/s1600/photo+1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6FZcjxKmGN5SxiYwdbKJrvQF0MF22y-kSlQnLA1jUtR84HkgGHkMv1qLhaDjWR8iDSp1tI_0My1iNHgx0LoHMzNFL4k3pBIQhk-AV5x-YXF07FoieIWIGO_Sr1XmFAbCzggbBuvbxck/s400/photo+1.PNG" width="400" /></a></div>
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The <a href="http://www.fairwaymarket.com/">Fairway Market</a> really is like no other market. My closest location is right on the Hudson River in Harlem. During our first two weeks at Columbia, Meredith and I frequented the market for post-run gatorade and to buy ingredients for dinner. They specialize in unique, hard to find imported ingredients. I especially like their olive oil selection, coffee from around the world, fresh ravioli, olive bar and the cheese samples. Oh, and don't forget to bring a sweater! Much of their food is in the huge refrigerated section of the store, so don't plan on browsing too much. My favorite meal from Fairway was sweet pea ravioli with primavera marinara.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AlvnGELSfMub_yDuZxmYlGnxVaPGuUnGipDGA4A6qBXZPDu4qv3pxceqGRCKkljRmNks4orzZ-F4k8QP4OP-d6enpS2OwjUCSISlV2r24JxOXsDxJllAr-5DPbMBvn0DlMdDC6tkW4Y/s1600/photo+2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AlvnGELSfMub_yDuZxmYlGnxVaPGuUnGipDGA4A6qBXZPDu4qv3pxceqGRCKkljRmNks4orzZ-F4k8QP4OP-d6enpS2OwjUCSISlV2r24JxOXsDxJllAr-5DPbMBvn0DlMdDC6tkW4Y/s400/photo+2.PNG" width="400" /></a></div>
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The <a href="http://www.grownyc.org/greenmarket-site/manhattan/columbia-greenmarket">Columbia Farmer's Market</a> makes Thursday's happy. Yes, you're paying way more than you would at the grocery store for fruit, sweet treats, yogurt and pickles, but it's right outside our program building and there is something so nice about meeting the people producing your food. Plus, buying a fresh apple raspberry crumble pie and eating it with classmates during conflict resolution is always a good idea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXkV9Ar9d-RXK2gDKOLzKwlezb3ekg7JeLfRyQu7-7v6J8idQNi4dvZBqX23_1AwasuyVnCWJAUEssfoMNKtJx5qYziMRJzCmNsEFZU-2EmZOfi991246-Fqpn0ScmrP_Fks6hC3O0es/s1600/photo+3.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXkV9Ar9d-RXK2gDKOLzKwlezb3ekg7JeLfRyQu7-7v6J8idQNi4dvZBqX23_1AwasuyVnCWJAUEssfoMNKtJx5qYziMRJzCmNsEFZU-2EmZOfi991246-Fqpn0ScmrP_Fks6hC3O0es/s400/photo+3.PNG" width="400" /></a></div>
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<a href="http://www.milanomarketnyc.com/">Milano Market</a> is on the pricier side, but it is Italian food lover's dream. I've stolen ideas from their deli, like the fusilli with sun-dried tomatoes, artichokes and grape tomatoes I made tonight at Carmen and Jim's. What I like most about Milano Market is their tossed salad bar. For $8.50 you can enjoy unlimited toppings, which sounds expensive but it you get all your veggies in, and you could pack in enough to make it last two meals. Unlike many New York tossed salad bars, the ingredients are fresh and they have a wide variety like pesto chicken, roasted bell peppers, artichokes and kalamata olives, along with all the regulars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFIG21k-UGcu-NS_kH-xLHDsowejOhORcfrwH66mmUWX3xyVf6z6Fjc2OgPzma9OexncpPvNjXsxXvcPIW8s5KdB5njY-ecPKjQXywXERfxHBydGDh0TXny-luPpfgV3gG5bpd91zG2Q/s1600/photo+4.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFIG21k-UGcu-NS_kH-xLHDsowejOhORcfrwH66mmUWX3xyVf6z6Fjc2OgPzma9OexncpPvNjXsxXvcPIW8s5KdB5njY-ecPKjQXywXERfxHBydGDh0TXny-luPpfgV3gG5bpd91zG2Q/s400/photo+4.PNG" width="400" /></a></div>
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<a href="http://www.wmarketnyc.com/">Westside Market</a> is the most "grocery store" of the four, but it's still worth blogging. Their deli has been especially comforting when I want a home cooked meal but don't have access to a kitchen. I've enjoyed their grilled vegetables, risotto and quinoa salad. They also have a huge selection of fresh breads, cheeses, spreads and desserts. I stopped by here before yogaing with Shannon in Central Park to pick up some post-yoga picnic items. Their olive focaccia with their sun-dried tomato tapenade was heavenly. </div>
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One more week in the city and it's back to LA. I'll be back next summer for part two, and I'll know exactly where to shop for yummy food :)</div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-43018817415353355652013-06-24T08:48:00.000-07:002013-06-24T19:34:31.329-07:00The Tripel: Part 2On Friday morning I'm flying to New York for the summer. I'll be working on my masters at Columbia, and my program consists of two five-week summer sessions and 450 hour internship during the school year. I've been reading like crazy for the past month, getting ready for what will feel like Teach For America institute. I'm excited to see more of Carmen and Jim, and take weekend trips to Washington DC to see the Backous', but I'm really going to miss Los Angeles. Of course I'll miss Brent and Marta the most (Brent is coming to NY twice!), but I'm also going to miss the evening walks to the beach, Sunday morning run club in Bev Hills, yoga with Jackie at Art of Pilates, First Friday on Abbot Kinney and driving around with Alaina. I'm also really going to miss The Tripel.<br />
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<i style="font-size: 13px;"><span style="font-size: x-small;">Chicken Sausage Stuffed Dates, Red Curry Biscuits, and <a href="http://www.hudsonhousebar.com/">Hudson House</a> Brown Sugar Ribs.</span></i></div>
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I start to go a little crazy if I go a few weeks without a good pretzel burger and tots. A few weeks ago after the marathon we rushed back from San Diego because I was craving <a href="http://thirdculturefoodie.blogspot.com/2012/05/tripel.html">The Cure</a> (pretzel burger with egg and avocado). I've already blogged The Tripel, but the menu has so much to offer! And, since my last post The Tripel's executive chef was runner-up on the Bravo show Top Chef. This collection of photos is devoted to Brooke Williamson's non-burger deliciousness, including some of her brunch items. I needed one last Tripel fix before heading out for the summer, so last night we took our celebrity friend, Lindsey Anderson (on ABC's Whodunnit?) before watching her series premiere, and I'm certain the week I'm back from NY will involve a visit to my favorite Playa Del Rey spot.<br />
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<i><span style="font-size: x-small;">Sweet Carrot Farro with Egg and Sausage, Duck Hash, and Balsamic Onion Rings.</span></i></div>
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<i style="font-size: 13px;"><span style="font-size: x-small;">Calamari Po'Boy and the Blue Cheese Turkey Pastrami Melt.</span></i></div>
thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-36851294747352869822013-05-30T10:02:00.000-07:002013-06-04T19:12:31.679-07:00Penne with Brie, Mushrooms and Arugula<div class="separator" style="clear: both; text-align: left;">
It's carbo-loading time! San Diego Rock n' Roll Marathon is on Sunday! Ahh! I am officially freaking out. The only thing left to do is sit as much as possible, sleep at least eight hours a night, and eat pasta, my favorite food. Send Carmen, Marta and I good luck vibes Sunday morning. We're starting at 6:15. Here's to hoping we don't hit the dreaded wall and end with smiles! </div>
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Ingredients</div>
12 ounces penne<br />
1 tablespoon olive oil<br />
1 pound button mushrooms<br />
1 small red onion<br />
1/2 cup pasta water<br />
Salt, pepper, red pepper flakes<br />
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8 ounces Brie, cut into 1-inch pieces<br />
1 package baby arugula<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBPSOK16bPJO1Vk2FFl6s0WDiEG6tWVbsarV19v_YhMED8C7nm0L92iwyCX-2N4vCFe2myVL8WepwvMN8pPasorriSfxV4dT0NDJ8D2n0fzA12X_jarRov1xPfKUl3fDoClvQR6C7SQc/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBPSOK16bPJO1Vk2FFl6s0WDiEG6tWVbsarV19v_YhMED8C7nm0L92iwyCX-2N4vCFe2myVL8WepwvMN8pPasorriSfxV4dT0NDJ8D2n0fzA12X_jarRov1xPfKUl3fDoClvQR6C7SQc/s400/photo+4.JPG" width="400" /></a></div>
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Directions<br />
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.<br />
Meanwhile, heat the oil in a large skillet over medium-high heat.<br />
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.<br />
Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.<br />
Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.</div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com3tag:blogger.com,1999:blog-6170555499999461850.post-14564240214767345312013-05-11T10:02:00.001-07:002013-05-11T10:02:40.629-07:00Lazy Polenta LasagnaWhen I'm craving lasagna but don't have the energy to prepare it, I make Lazy Polenta Lasagna. Because this lasagna uses such few ingredients, it's important to make sure you invest in quality. Skimp on the good stuff and this will taste like a lifeless "these ingredients have been sitting in my pantry for months" casserole. You might also consider adding a few fresh tomatoes and some fresh herbs to liven it up. Be sure to buy the best mozzarella cheese, stay away from ragu sauce, and don't buy the cheapo pepperoni in a bag. The prep work involved in this meal is quick. Just slice the polenta into rounds, top with a little bit of marinara, add the pepperoni, top with the rest of the marinara, sprinkle on the cheese and stick it in the oven. 30 minutes later you've got that warm, comforting lasagna taste in a fraction of the time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTBpWwhFNFLik3SY0-t7gz-xCh5Nxh1TySa9PCLoaEGsjjtLuptLJlj-rUkB39ylQu_lnBxv_1hgslMDGqKdWgthQAEOEyt8DdI280Qe-kDgTzhtRMg3glrgD_ipcDSSjPiFRLhwRevY/s1600/blog2.JPG"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTBpWwhFNFLik3SY0-t7gz-xCh5Nxh1TySa9PCLoaEGsjjtLuptLJlj-rUkB39ylQu_lnBxv_1hgslMDGqKdWgthQAEOEyt8DdI280Qe-kDgTzhtRMg3glrgD_ipcDSSjPiFRLhwRevY/s400/blog2.JPG" width="400" /></a></div>
Ingredients:<br />
1 (18-ounce) roll precooked polenta, cut into 9 rounds <br />
1 cup quality marinara sauce<br />
1/2 teaspoon dried oregano<br />
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1/2 teaspoon dried parsley<br />
9 thin slices pepperoni <br />
Enough shredded mozzarella cheese to top the lasagna<br />
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1/4 teaspoon Red Pepper Flakes<br />
Cooking spray<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjBr1JAbIcVeIIDqCs46ZOy6XY5ctLVqHH6iUxLA5RDlI4hogZF7bKfEGJchkgoieYEQoZ14HKywXv-mXUfqIjvGq5347Vw2Pn99Fm_xpG2Y7d_ReFCvzAmTuVfG8Mbvw2udnGKJk7kw/s1600/blog3.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjBr1JAbIcVeIIDqCs46ZOy6XY5ctLVqHH6iUxLA5RDlI4hogZF7bKfEGJchkgoieYEQoZ14HKywXv-mXUfqIjvGq5347Vw2Pn99Fm_xpG2Y7d_ReFCvzAmTuVfG8Mbvw2udnGKJk7kw/s320/blog3.JPG" /></a><br />
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Directions:<br />
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara over the top, then scatter with oregano and red pepper flakes. Arrange pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 30 minutes. Serve hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQmPvM0d1qvbJcBh_6zDZlAltqUlbds4JSWMhkFD3L6PGI2jPuLgDIzv1k1t1jGqm-CzLy0WZl-75YAU8SohrU3ESb25QlTVgRcvOfIV4mQQNfkxwIZEWluT1nW353xaZKsPiKL9lzD8/s1600/photo+2.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQmPvM0d1qvbJcBh_6zDZlAltqUlbds4JSWMhkFD3L6PGI2jPuLgDIzv1k1t1jGqm-CzLy0WZl-75YAU8SohrU3ESb25QlTVgRcvOfIV4mQQNfkxwIZEWluT1nW353xaZKsPiKL9lzD8/s320/photo+2.JPG" /></a></div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com1tag:blogger.com,1999:blog-6170555499999461850.post-64356229945237978872013-04-27T13:48:00.002-07:002013-04-27T13:49:09.358-07:00Sunny Spot VeniceRoy Choi, Food & Wine's "Best New Chef" in 2010, is <a href="http://thirdculturefoodie.blogspot.com/2011/09/kogi-bbq-food-truck.html">Kogi Korean BBQ</a> food truck's founding chef. Kogi was also recognized as one of the Top 5 Food Trucks in the U.S. by gayot.com, and their short rib sliders would be #1 on the Cristina Lowry episode of <i>The Best Thing I Ever Ate</i>. This is no exaggeration. The short rib, sesame mayo, cheese, salsa roja and a chili soy slaw on fluffy toasted buns highlight Choi's culinary genius. His food really does live up to the hype. Our <a href="http://www.discoverlosangeles.com/blog/first-fridays-abbot-kinney-boulevard-welcome-neighborhood">First Friday</a> crew has had Roy Choi food dozens of times, and every time we take our first bite we stand in awe, giving each other that look of, "Is this real life? How can food taste this good?"<br />
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Choi has been branching out in LA with <a href="http://aframela.com/new/">A Frame</a>, <a href="http://eatchego.com/">Chego</a> and Caribbean themed <a href="http://sunnyspotvenice.com/">Sunny Spot</a>. Marta, Brooke, Alaina, Jared, Brent and I decided to spend our Saturday afternoon at Sunny Spot on Abbott Kinney and Washington. We loved the fried plantains, torta, burger, mofongo, jerk potatoes, yucca fries, and especially the bottomless mimosa/bloody mary/rum punches. The atmosphere was great too, with a sunny courtyard with a bright, summery feel. We'll definitely be back. Roy Choi, you can do no wrong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGMvoxTBumdG0kvvNSSxQ2CM1mQP6C0cYfdscuJ7JqcQ679u9i9XcNF0IypQ08xNm53TCxVOFvqYgHTfkLFkQsMu4kWa9Az0dJEmfen1nZjc7FicWRQVVOYDlXHilVHSAjnhWViqoBNc/s1600/photo+(1).PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGMvoxTBumdG0kvvNSSxQ2CM1mQP6C0cYfdscuJ7JqcQ679u9i9XcNF0IypQ08xNm53TCxVOFvqYgHTfkLFkQsMu4kWa9Az0dJEmfen1nZjc7FicWRQVVOYDlXHilVHSAjnhWViqoBNc/s400/photo+(1).PNG" width="400" /></a></div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-76714023935522951492013-04-13T13:58:00.002-07:002013-05-13T05:59:25.740-07:00Sandwich King Greek Tacos<div class="separator" style="clear: both;">
I cheered for Jeff Mauro throughout the seventh season of the Next Food Network Star. Jeff has a charismatic and goofy personality, and an awesome midwest accent. He also knows how to make a quality sandwich. Jeff takes sandwiches up a notch with recipes such as Schnitzel Biscuits, Crunchy Fried PB and J and Filet Mignon Crostini with Rosemary Pesto. So far my favorite has been the Greek Taco, combining the best Mediterranean flavors. The pita topped with seasoned lamb, fresh cucumber salad and a dollop of homemade tzatziki has a heartiness about it, while still feeling fresh and light.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs4Dr6ZYW6Pz-dhHgzJSTOBPLZkvP8LIxrX8gKuzYGeGOlLVouF9flXxuv41mrp1Bg7MM4K1z20KCZEPMV4ctT9iyjauvf4L1UlM4IZaxeasfLySDSqxDWYoddGcejx-_6gVNRKfs560/s1600/9eb0c83e-424b-476c-8593-7b660556e939wallpaper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs4Dr6ZYW6Pz-dhHgzJSTOBPLZkvP8LIxrX8gKuzYGeGOlLVouF9flXxuv41mrp1Bg7MM4K1z20KCZEPMV4ctT9iyjauvf4L1UlM4IZaxeasfLySDSqxDWYoddGcejx-_6gVNRKfs560/s640/9eb0c83e-424b-476c-8593-7b660556e939wallpaper.jpg" width="640" /></a></div>
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Ingredients<br />
Meat:<br />
1 tablespoon olive oil<br />
2 pounds ground lamb<br />
Kosher salt and freshly ground black pepper<br />
1/2 red onion, minced<br />
1 teaspoon dried oregano<br />
4 cloves garlic, minced<br />
1 tablespoon tomato paste<br />
2 tablespoons dry red wine<br />
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Feta Mint Tzatziki:<br />
1 English cucumber<br />
Kosher Salt<br />
1 cup Greek yogurt<br />
1/2 cup crumbled feta cheese<br />
1 clove garlic, minced or pressed<br />
2 tablespoons minced fresh mint<br />
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Cucumber Tomato Salad:<br />
1 tablespoon extra-virgin olive oil<br />
1 tablespoon red wine vinegar<br />
2 firm tomatoes, seeded and diced<br />
1 English cucumber, seeded and diced<br />
1/2 red onion, diced<br />
Black pepper<br />
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Taco:<br />
6 pitas, oiled and lightly griddled on each side (I like Trader Joe's Middle Eastern Flatbread and Whole Foods Whole Wheat Pita)<br />
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Directions:<br />
For the meat: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb/beef and reserve. Lower the heat to medium and saute the onions in the juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits on the pan. Add the lamb back in, stir and set aside.<br />
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For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Add salt to taste.<br />
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For the cucumber tomato salad: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit.<br />
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To make the taco: Place on the lamb on the pita and top with cucumber tomato relish and tzatziki, or make it Brent style by spreading tzatziki first, then add lamb and relish.thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0tag:blogger.com,1999:blog-6170555499999461850.post-15550649423391376172013-03-31T19:44:00.000-07:002013-04-03T19:49:11.843-07:00Shrimp and Chorizo Paella<div class="separator" style="clear: both; text-align: center;">
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I have been working on perfect paella for about a year. Unfortunately something always went wrong. My paella would be too mushy, too crunchy, too salty or completely bland. After a year of testing the dish, I finally got it right, and found the perfect combination of ingredients. I love the taste of shrimp and spicy sausage with vegetables and rice. Although following the recipe below gives the most delicious results, when I am feeling lazy I throw the rice, saffron, paprika, bay leaves, and broth in a rice cooker. Next, I soften the vegetables on the stove, thrown in the sausage, and add the shrimp for just a few minutes. When the rice is cooked, I mix the cooked rice, vegetables, sausage and shrimp together. When I am pressed for time, this rice cooker version satisfies my paella craving.<br />
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0XLipeyQXbk5br7l4wF_TWEejvLkNL8xyTIxOi5hzi2dMLXR2xEAJzmoKHZqYdkPrc1GO_3-y4-G8tbIhT6Y0MFCZ5I0Z55ahdRYL74f6SzhSyjIvVTRzfHt72eKH_-iZlXwY4jv3Cc/s1600/photo+1.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0XLipeyQXbk5br7l4wF_TWEejvLkNL8xyTIxOi5hzi2dMLXR2xEAJzmoKHZqYdkPrc1GO_3-y4-G8tbIhT6Y0MFCZ5I0Z55ahdRYL74f6SzhSyjIvVTRzfHt72eKH_-iZlXwY4jv3Cc/s1600/photo+1.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0XLipeyQXbk5br7l4wF_TWEejvLkNL8xyTIxOi5hzi2dMLXR2xEAJzmoKHZqYdkPrc1GO_3-y4-G8tbIhT6Y0MFCZ5I0Z55ahdRYL74f6SzhSyjIvVTRzfHt72eKH_-iZlXwY4jv3Cc/s400/photo+1.JPG" /></a></span></div>
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Ingredients:<br />
1 tablespoon vegetable oil<br />
4 links cooked Spanish chicken chorizo, cut into 1/2 inch rounds</div>
1 pound uncooked peeled deveined large shrimp<br />
1 small onion, chopped<br />
1 red bell pepper, chopped<br />
2 cloves garlic, chopped<br />
1/4 teaspoon paprika<br />
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2 cups brown rice<br />
1 pinch saffron threads<br />
2 bay leaves<br />
4 cups low sodium chicken stock<br />
1/2 cup frozen peas<br />
1 tomato, chopped<br />
Salt and freshly ground black pepper to taste<br />
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Directions:<br />
Preheat oven to 400°F. Heat oil in a large dutch oven over high heat. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add the cooked chorizo and cook until browned and fragrant, about 1 minute.<br />
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Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add frozen peas, tomato and shrimp. Stir to combine.<br />
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Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 25-30 minutes. Remove from the oven. Fluff with a fork, season to taste and serve immediately.</div>
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thirdculturefoodiehttp://www.blogger.com/profile/03306019347211342595noreply@blogger.com0