Liquid Gold

Olive trees have been cultivated long before recorded time. Athena, Goddess of war, wisdom and crafts brought olives to the Greeks as a gift. Regarded for it's high health advantageous and culinary uses, olive oil is an essential part of our modern day lives. Once traded as currency, olive oil was and still is considered an indispensable resource.

As a chef I use olive oil for it's complex flavor and clean taste. Fruity, earthy, herbacious, sweet and sometimes smoky elements constitute a favorable oil. As a consumer I use olive oil for it's many health benefits. High in mono-unsaturated fats it is an integral part of a healthy diet. Loaded with antioxidants such as polyphenols, which are also found in tea, chocolate and red wine, olive oil aids in fighting cancer causing free radicals.

Olive oil is available in different varieties. Cold pressed extra virgin olive oil (EVOO), is the most sought after in regards to taste and aiding in health. This first press of oil has the highest amount of oleic acid. Oleic acid is one of the highest know sources of omega-9 fatty acids. As a mono-unsaturated fat, olive oil helps in lowering heart disease and reducing high cholesterol. Second pressed olive oil, known simply as virgin olive oil, is also a healthy choice however looses some of it's delicate floral and fruity notes due to it's extraction method and contact with heat. Regardless of which oil you choose, olive oil of any press is a good addition to maintaining a low fat diet.

Olive oil also has many uses outside of the kitchen. Incorporated into lotions, creams, hair conditioners, lip balms, and body moisturizers the rich emmolients in the oil help to keep skin supple and hair shiny and healthy. A small amount of olive oil rubbed into fingertips is great for keeping cuticles free of cracks.

A busy food filled weekend with the crew of Hands on Gourmet made for good use of olive oil. I incorporated it into various dishes and used it in numerous ways. I grilled, baked, roasted, sauteed, marinated, pan seared as well as emulsified with the liquid gold.

On Saturday we a had a wonderful private cooking class at Kitchen On Fire in Berkeley. A family gathered in celebration of a milestone birthday. This was my first time cooking at Kitchen On Fire. A modern kitchen with vibrantly red shiny marble countertops, warm hues of orange and mauve on the walls, state of the art equipment and a vast array of utensils, KOF is fully stocked and ready for any cooking party.

My group and I worked on making fresh summer rolls with a Mediterranean accent. Before our guests arrived I roasted three Cornish game hens. I lovingly rubbed olive oil on the skin and stuffed the birds with lemon, onion and rosemary. I basted the skin with olive oil, lemon zest, dried herbes de Provence, salt and freshly ground black pepper. Once roasted and golden brown we pulled apart the plump meat and tucked it in rice papper wrappers along with capellini noodles, fire roasted red peppers, julliened carrots, torn basil, toasted pine nuts, and wilted red onions. I served the Italian style summer rolls with two freshly made dipping sauces. A savory saffron aioli fragrant with lemon juice and a bold salsa verde redolent of garlic and sherry vinegar. Balanced flavors of citrus, herbs and olive oil and smooth textures of pureed nuts and garlic from the sauces complimented the rolls nicely.

On Sunday, the HOG crew had an event at San Francisco's Ferry Building. We are blessed to have a good relationship with CUESA, The Center of Urban Education about Sustainable Agriculture. CUESA oversees the weekly farmer's markets as well as private functions which are held at the Ferry Building. We were hosts to 30 eighteen year olds gathering for a social "get to know you" event. Young, hungry and eager to learn, we had the group cook up a storm. Fried Baja style fish tacos, grilled pizzas with seasonal veggies, steamed pork won tons, crispy asparagus tempura, sweet pecan tarts and chocolate cakes were on the menu. My fellow chefs Byron, Roger and Traci took care of the cooking class. I was behind the scenes at this event preparing platters of antipasto for the chaperones.

Grilled sirloin steaks marinated with olive oil, garlic, fresh rosemary and oregano and coarse ground black pepper were paired with sweet red bell peppers. Oven roasted salmon was flavored with lemon zest, thyme, and olive oil. The moist flavorful fish with slightly crispy flesh was accompanied by thinly sliced cucumbers dressed with dill, lemon juice ane yes more olive oil. The platters were abundant with food, color and flavor.

As you can see olive oil is a multi-purpose ingredient and is highly versitile and beneficial. Today I will be going back to the origins of olive oil and preparing a Greek inspired feast in honor of Goddess Athena. Until next time Happy Eating and Well Being!


Pan roasted turkey cutlets with lemon, oregano and olive oil
Grilled zucchini and squash with mint
Cool Tzatsiki sauce with dill and cucumber
Orzo salad with feta, red onion and pearl tomatoes
Strawberries with honey and yogurt

Touring Thailand (February 2004)

Just four days after my graduation from Orlando Culinary Academy, I received a voicemail from Dori Sacksteder at WCR headquarters. She had called to inform me that I had been awarded the WCR scholarship to tour Thailand. I was ecstatic! Here I was, a new culinary graduate, working part time, preparing to move back to Chicago, and suddenly, I was taking a major detour to the Windy City via Thailand!

What a trip it was, from day one. When I arrived in Bangkok on the evening of Saturday, February 7, I was greeted by a gracious representative of the Banyan Tree Hotel, where our group stayed. I was tired, hot and thirsty after traveling for over 20 hours, halfway around the world. In addition, my senses were overloaded by the hustle and bustle of the airport, and the unfamiliar Thai script that called out from advertisements along the airport corridors. My hotel guide kindly led me to a Mercedes-Benz outside the main terminal, where I was offered a cool cloth to freshen my face and an icy cold bottle of water to quench my thirst. Following a dizzying half-hour cab ride, I was greeted promptly at the Banyan Tree Hotel with a warm smile and a kind Sawadee kah (hello). I was given a floral lei of jasmine flowers to wear as I checked in at the front desk.

On Sunday morning, jet-lagged and somewhat disoriented, I was awakened by the jangling ring of my hotel room phone. I answered with a groggy "hello". From the other end came the enthusiastic, voice of Rachel Stewart, a WCR member who would be one of my traveling companions. Rachel invited me to tour the Chatuchak Sunday Market, where we shared a lunch of crispy shrimp cakes and fried catfish. I was intrigued by the many condiments set before us at the table. Sugar for sweetness, dried chili flakes for heat, naam plaa, the ubiquitous Thai fish sauce, for salinity, and fresh red Thai chili in vinegar for tartness. Rachel, who has traveled to many parts of Asia, shared stories of her adventures. I felt that she adopted me as a little sister. She told me, "I think the panel picked a great person for this trip. You'll fit right in."

Enticing curries and other Thai delicasies at Chatuchak

On Monday, February 9, I met the other members of the group during a welcome reception at Vertigo, the world's tallest open roof-top restaurant. Like true foodies, we all took photos and jotted notes throughout the meal. My travel companions included noted executive chefs and instructors, successful restaurant owners and culinary journalists, wine enthusiasts and columnists, food historians and nutrition experts, writers and photographers. As diverse as we all were, the eleven of us shared a strong commonality: a passion for food and an intense curiosity about Thai cuisine.Though the emphasis was on culinary education, we had our share of cultural and spiritual epiphanies, too.

On a visit to the Grand Palace and Wat Pho, the oldest and largest temple in Bangkok, I realized how deeply the Buddhist faith influences everyday life in Thailand. Sights such as the huge Reclining Buddha, a dramatic and moving work of religious art, reminded me I was a minute speck in this vast realm which we call life. I knelt before the Emerald Buddha, observing a moment of silence and inner reflection. Certainly the main focus of the tour was Thailand's fantastic food; yet, a profound reawakening of my spirituality was another strong aspect of the trip.

Freshly pressed coconut milk

In terms of culture, open markets are an integral part of the Thai lifestyle. Shoppers graze past row upon row of glorious fresh fruits, exotic vegetables, locally caught fish and seafood as well as delicate sweets. Deann Bayless, past WCR president, observed that the markets possess a great aesthetic value and that the food looks as if it has been professionally styled. Our first market trip was to Aw Daw Gaw with Executive Chef Ian and Sous Chef Pom from the Banyan Tree. We arrived fairly early in the morning; not all vendors had their stalls open for business. Those who were ready to sell to us were gracious and hospitable. We tasted sweet and tangy fruits, savory kaengs (curries) and various grilled meats and vegetables. Seated at a table under a tree, we tasted mangosteens, champoo (rose apples), la-moot (sapodilla), som-oh (pumelo), ka-noon (jackfruit) and rambutans. But snake fruit was my personal favorite. Sold in clusters, snake fruit has spiny thorns protruding from its maroon skin but the flesh of the fruit is cream-colored and very juicy. During our taste panel, I described the flavor as being a combination of pineapple, unripe strawberry and vanilla custard.

Mounds of exotic tropical fruit

At mid-day, Chef Ian and Chef Pom treated a few of us to Thai iced coffee. He explained how it is made. Arabica beans are roasted and mixed with tangy tamarind seeds, then brewed and served over crushed ice with sweetened condensed milk. A most refreshing beverage on a hot Thai afternoon; I doubt they have anything remotely close to this at my local Starbuck's.

On a visit to Yawarat, Bangkok's Chinatown, we wove our way past narrow walkways and stalls cluttered with wares running the gamut from dried spices to herbal remedies, dehydrated mushrooms, roasted ducks, brined meats, pickled vegetables, candied fruits, beads and stones, fabrics, cookware, paper products and prepared food. The shoppers move briskly in Chinatown, and failure to keep up the pace could lead to being trampled. It was overwhelming to me; the buzz of motorcycles, the calls of shopkeepers, the aroma of fried pork andpreserved fish. I left Yawarat exhausted and over-stimulated. Yet I wouldn't have missed the experience.

Roasted duck and fresh river prawns in Chinatown

From Yawarat, we walked to Pahurat (India, Arab town), a less crowded market, more accommodating to shoppers. We took our time browsing the fine silks, colorful artwork and other merchandise. The night flower market, Pak Klong Talad, was brimming with deliciously scented jasmine, exotic orchids, exquisitely arranged roses, ferns, trees and potted plants. During the day, we stayed busy with cooking lessons, shopping sprees, historical tours, spiritual retreats, elephant rides, and lots and lots of eating.

Pak Klong Talad night flower market

On our way to the ruins of Ayutthaya we stopped along a roadside stand where sweets were being sold. Four women sat behind two large, round, hot flat-tops where they created delicate crepe-like wraps from a sticky rice dough. In the back of the stand, two young men were making simple syrup from local cane sugar: a rich and nutty roux made of vegetable oil and
flour would later be incorporated into the caramelized sugar. As the cooks pulled and twisted the sugar, like taffy, each strand became greater in length and more delicate. The confection took on the appearance of a tethered rope yet was smooth to the touch. We were told that the sugar is either left to its natural light-tan color, or dyed green from the leaves of pandanas, or purple from local flowers that resemble violets. The final step in this confection is to roll the delicate sugar strands into the light and airy crepe shells. Delicious! I wonder if I can get the same results with a Silpat. It's worth a shot, right?

Pulling sugar to make candy in Ayutthaya

On this day, we were joined at lunch by Malulee Pinsuvana, an expert on regional Thai cookery and a noted cook book author and culinary instructor. Our meal included wing beans and morning glory greens; the latter, delicate and slightly woody in flavor, were stir-fried with garlic and just a hint of naam plaa. The wing beans were served with a zesty vinaigrette which helps maintain their crispness and herbaceous flavor. We also feasted on grilled river prawns with savory butter that Malulee ordered for us. The crustaceans' shells were a rich sapphire similar to that of the Normandy lobster. The flesh was opaque, moist and sweet. The crisp river breeze and the ice cold Singhas we shared made this a memorable meal.

Thai massage, a favorite past time for our group, is a combination of deep tissue massage, reflexology and yoga. The enveloping warmness of a carrot, clove and cardamom herbal wrap helped to relieve muscle tension. A cooling mint and citrus oil rub brought serenity to my mind, and the calming essence of jasmine and rose encouraged a deeper state of relaxation. A warm and inviting cup of lemongrass tea concluded my rejuvenating Thai spa treatment.

After an exhilarating week in Bangkok, we flew an hour north to the province of Chiang Mai. We checked into the Royal Lanna Hotel, located above the Night Bazaar, a shopper's paradise. Local artists offered great bargains on hand-crafted items made from silk, wood, silver, bronze, paper, ceramic, leather, stone, and gems. The deals were so irresistible that we often found ourselves bumping into one another at the nearest ATM. We were mega-shoppers; and we had Bhat (Thai currency) to burn.

A close encounter with a baby elephant in Northern Thailand

Our cooking classes at both Le Grand Lanna and the Regent Cooking School at the Four Seasons Mae Rim were a marvel, whether you were a novice chef or a seasoned professional. I found the new kitchen equipment and mise en place well-organized and beautifully arranged. The indigenous ingredients were bountiful. The staffs were friendly and willing to answer any question. They eagerly assisted us in our efforts, including the making of smooth curry paste.

Ingredients for fresh made panang curry

The Northern Thai cooking style is simpler than the Bangkok variety and emphasizes more tangy, tart flavors. Coconut is a less common ingredient than in Southern Thai fare, and anchovies replace naam plaa. Sticky rice is more common on the Northern table than the fragrant jasmine rice found in other regions. One of my favorite Northern dishes is Kaow Soi Nua, curried noodles with beef. The fragrant and subtly-spiced curry is served with egg noodles and garnished with lime juice, shallots and pickled mustard greens. The bold flavors of the curry and its rusty hue reminded me of a spicyHungarian style goulash laced with piquant paprika.

Not all of our cooking classes were in professional kitchens. Khunying Aoy, lady in waiting to Thailand's Royal Queen Sirikit, and her husband Kitty graciously invited us to their home to cook with them. Together, we made a dish that combined chiles, pork and duck eggs. Next time I make chile rellenos I will try this tecnique.

Pork and garlic filled peppers wrapped in a nest of fried duck egg

At a young age, Aoy was taken in and cared for by the Royal Thai Family after she lost her parents and sister in a tragic car accident. Aoy told us she has carried on a tradition that is deeply rooted in Thai culture. When a loved one passes on, the living are indebted to remember the deceased by honoring them with a memorial book. For her father, Aoy produced a book on antiques; for her sister, a book reflecting her interest in stamp collecting, and for Aoy's mother, a book dedicated to her love of cooking. Beautifully arranged full-color photos accompanied detailed family recipes. One aspect of the book that stood out was the use of the color, white, throughout the book. Aoy told us that white was a color of deep significance to her mother, whose nickname was the Thai word for white.

Market stalls at Rajburi Market attract Bangkok tourists and shoppers to Chiang Mai. One evening before dinner we participated in a beautiful prayer ritual during which we released live fish into a local river. The following morning we arose early and set out to give alms to a group of monks. Olivia noted, "Food is freely given to you; and you must give it away freely". After the monks humbly received our offerings for the day, the monks harmoniously chanted as we silently offered prayers and asked for blessings for our loved ones.

A trek up winding Kaew Road lead us to Doi Suthep, a beautiful and ornate temple high above Chiang Mai. Numerous images of Buddha, in-layed in gold and draped in robes, adorned the temple. Visitors lit candles, burned incense and placed fresh lotus flowers upon shrines as offerings. I was filled with a feeling of reverence as I placed a small monetary offering near one of the shrines. An elderly monk recited a prayer and tied a string bracelet around my right wrist. I was told that this would bring me luck and well-being. I thought to myself, "This entire experience has brought me luck and well being".

Offering of alms to Buddhist monks

Early on in our tour, Deann had suggested that each night at our family meal we should share with the group one insight from the day. It became a special part of each day. On our last night in Chiang Mai, we decided to each recite our Top Ten Moments in Thailand, a la David Letterman style. When Deann reached the top of her list, her "No. 1 Moment" was our nightly family meal and the personal insights we shared during them. There wasn't a dry eye in the group.

At the end of our journey, back at the Bangkok airport, we checked into an airport hotel. Tired and in need of a quick meal and a few drinks, we decided to meet atMizuho, a restaurant offering Japanese fare. As we shared platters of salmon sushi and tuna sashimi, we reminisced about the bonds that were formed and the fun times shared. We recalled a lunch of Chinese food on a bumpy bus ride back to our hotel. We joked about how former WCR president Ann Cooper picked apart everything we ate and every recipe we learned. I admire her attention to detail and her willingness to share her knowledge. Olivia and I discussed the parallels between my Mexican heritage and traditional Thai food. I love naam phrik num, or as I referred to it, Thai salsa verde. It became my favorite snack with crispy fried pork skins similar to Mexican style chicharones.

I will forever be grateful to all who made this experience possible for me. To all the people of Thailand who greeted me at local markets, who smiled at me at temples, who were fascinated to hear about my simple life back in the States and who shared their food, recipes, family history and spirituality with me" Khawp Khun Kha (Thank You) from the bottom of my heart".

Golden Buddha at Wat Pho

Ooh La La Apple Beignets

1 cup flour
3/4 cups milk
2 eggs, slightly beaten
1 tbsp. Butter, melted
1 tbsp. Lemon juice
1/2 tsp. Salt
1 tbsp. Sugar
1 tsp. Cinnamon
1/4 tsp. Baking powder
1/2 tsp. Vanilla
3 large tart apples
Oil for frying
Powder Sugar for dusting
Serve with vanilla gelato and toasted almonds
or pecans

Sift flour, sugar, salt, baking powder and cinnamon into a large bowl. In a small bowl mix milk, eggs, melted butter, lemon juice and vanilla. Slowly add the wet ingredients into the bowl with the dry ingredients, mix well. Let mixture stand at room temperature for 1 hour.

Peel and core apples and cut each into 1/4 inch doughnut-shaped slices. Pour oil to depth of 1/4 inch in large skillet. Heat oil. Dip 4 apple slices in batter and cook in hot oil until brown.
*A little hint* Use a wooden skewer to get apples out of the batter and into the oil. Drain apple slices on paper towels. Repeat with remaining slices. When beignets are drained, yet still warm dust generously with powdered sugar. Place 2 warm slices on each serving dish. Serve with vanilla gelato, chopped nuts and enjoy. Serves 6.

Recipe courtesy of Chef Alexandra I. Lopez ~The Food Diva
Featured on Fine Living show "What's Your Time Worth?"

Red Hot Chicken Tamales

For the Tamales:

1 bag corn husks, re-hydrated in warm water
6 cups masa harina

3-4 cups chicken stock, recipe follows

1 cup lard or vegetable shortening

2 teaspoons salt

1 teaspoon baking powder

For the Filling:

2 large chickens
1 yellow onion, peeled and cut in half
8 cloves garlic, peeled
1/4 cup cilantro, stems and leaves
6 dried ancho chiles, re-hydrated in hot water

6 dried pasilla chiles, re-hydrated in hot water
1 cup roasted tomatoes

Special Equipment
electric mixer
steamer insert for pot
blender

Soak the corn husks in warm water, placing a heavy plate or bowl on them to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
In a large stock pot place chickens, 4 garlic cloves, onion and cilantro. Add enough cold water to cover the chickens. Bring pot to a slight boil over medium high heat, then cover pot and lower to simmer for about 30 minutes over medium heat or until chicken is cooked through but still moist. Remove chickens from the pot and set aside to cool. Strain out the chicken stock and reserve for use in masa dough.

In a medium bowl add dried chiles and cover with hot water. Cover bowl tightly with plastic wrap and let chiles steep for 30 minutes or until soft. Once chiles are soft, drain off the liquid. Remove the stems and set aside.

In a large mixing bowl fitted with a paddle beat lard or vegetable shortening on high speed until light and fluffy. Turn mixer off. Add 2 cups of masa harina and then mix on low speed until a small dough ball forms. Turn dough ball out into a larger mixing bowl. Add remaining masa harina, baking powder, salt and about 3 cups of the warm chicken stock. Mix well. The dough should be soft, but not runny. If the dough appears dry add more stock.
In a blender combine tomatoes, dried chiles, 4 cloves of garlic and 1/4 cup of chicken stock. Blend until a smooth paste forms. When chickens have cooled, pull the meat of the bones and shred the meat into a bowl. Add the chili paste to the bowl with the chicken. Season with salt and mix well.

For Tamale assembly:
Spread about a 1/4 cup of masa dough in a corn husk forming a 4 inch square in the center of the husk. Leave at least a 1 1/2 inch border towards the tapered bottom end of the husk and about a 3/4 inch border on the top end. Spoon about 1 1/2 tablespoons of the chicken filling down the center of the dough square. Pick up the two long sides of the husks and bring them together allow the flaps to overlap, to form a little bundle. Now, fold the lower flap of the husks up towards the top of the tamale. With a thin strip of corn husks, tie a ribbon around the bottom flap of the tamale to secure the flap in place. However, do not tie too tight, leave room for tamale to expand. When all tamales are assembled place them upright into a steamer. Allow room in the pot for the tamales to cook evenly. If there is extra room in the pot, form a ball with foil and fill in the gaps of the pot, this will prevent the tamales from falling over. Place any remaining corn husks loosely on the top of the tamales. Cover tightly with a lid and set steamer to cook on the stove on high heat. Make sure there is enough hot water in the steamer at all times. A little trick is to use a penny in the bottom of the pot. If you here it rattle, you are out of hot water. Tamales take 45 minutes to one hour to cook completely. Enjoy plain or with cool sour cream...Buen Provecho!

Recipe Courtesy of Chef Alexandra I. Lopez
The Food Diva

More Cinco de Mayo food pics!

Tastes Abound at AME

Pleasure was the theme of the evening. Pure unadulterated indulgence with a splash of sake. I was treated to an evening of decadent food, sensual wine and stimulating conversation by two close friends and fellow foodies. We started the night off with cocktails in AME's swank lounge. I marveled at the bartender mixing fresh fruit juices and premium liquors to create my tasty Blood orange martini. Mixology is truly a craft, which allows for lots of unique flavors and creative presentations all served straight up or with a twist. My martini was tangy and tart from a splash of Compari and had a little kick from Grey Goose vodka. On to dinner shall we?

With a menu set before us and two chefs at the table, one being myself, my dinner guests and I opted to be a bit daring for our meal selections. We inquired about a tasting menu. We liked the idea of turning over full reign to the kitchen. Chef's whim was our game. Send out what you wish. The sommelier poured us a sexy sake. Hints of melon, citrus, herbs, and mineral filled the glass. It was served very chilled and was crisp and refreshing. It complimented the sashimi course. Four little squares set amidst a glass plate were set before us. In one square a crudo of sea bream with tiny sea grapes was drizzled with Meyer lemon and extra virgin olive oil. The skin of the fish was crisp and it played opposite to the delicate and flaky flesh. In another square sat a paper thin slice of sea scallop which was dressed with a zesty ponzu. Atop the scallop a plump and brightly orange sea urchin, buttery in texture and flavor. The acid in the ponzu cut through the richness of the plump sea delicacy. In yet another square a ceviche of California halibut was garnished with a spicy bird's eye chili, yuzu drizzle and rolled in daikon radish. The richness of the fish was lightened by the tart citrusy notes of the yuzu and the fiery bite from the chile. Kampachi carpaccio with caviar and pickled wasabi leaves was unimpressive.

Champagne was poured for our second course. Crispy mackerel fillets served with a carpacio of roasted beets and fresh fennel finished with orange segments, was simple yet full of flavor. Seasonal ingredients were the highlight of this dish. The oily fish filets were rich in flavor. The naturally sweet beets and juicy orange paired nicely. The soup course was a Japanese egg custard served in a dainty demitasse cup. The velvety custard was fluffy and light. Morsels of Maine lobster and sea urchin roe dotted the egg cloud, which added a chewy texture and essence of the sea. Grilled Monterey calamari was tossed with garlicky chorizo and capers and served on a bed of lightly sauteed asparagus tips. The calamari was tender and mild in flavor. However, the briny capers and slightly greasy chorizo dominated the otherwise delicate flavors of the squid. This dish was paired with a fruit forward syrah. Passable but not a favorite.

Onto a more pleasing course. A plump tortellini was filled with luxurious foie gras. The little purse of goodness swam in a rich sauce of game stock which was reduced to a thick glaze. Flavors of veal and roasted duck came through in the sauce which was made with love. Creating reductions takes hours of slow cooking and if executed correctly produce the richest sauces in purest form. This was achieved wonderfully in this dish. The main course featured plump slices of grilled Korubuta pork. Prized for it's meatiness and full flavor the pork was seared and served simply. Along with the pork sat a jumbo plump oyster which was coated in panko and quickly fried to achieve a golden crust while retaining it's natural juices. Wilted spinach and a cabernet reduction rounded out this plate.

For dessert we savored four sweet plates which were paired with two delicious wines. A Hungarian Tokay with hints of apricot and vanilla paired nicely with a delicate coconut pana cotta. Passion fruit coulis and tapioca pearls added fun textures and tropical flavors. A trio of sorbets featured mango, guava and raspberry. The icy cold scoops were garnished with a crispy ammaretti stick. The second wine sampled was a syrupy tawny port. Hints of plum, coffee, and oak stood up well to the remaining dessert offerings. A golden brown mini rhubarb pie was served warm with a strawberry swirl ice cream. A chocolate tart with peanut butter ice cream finished out the last course.

One cocktail, seven courses with wine pairings, and three hours of laughs, tastes, aromas, and colorful aesthetics from AME's decor and the plates set before me, I was truly a content diner. Happy to be in San Francisco dining out with good friends and having heavenly food. AME was a pleasure.

www.amerestaurant.com

Noodles and Rice

Last week I had a great Asian inspired food filled weekend. My friend Molly and I headed over to San Francisco's Japan Town for the 2006 Cherry Blossom Festival. It was wonderful. A sun drenched afternoon, cold beer and all sorts of tasty food. We first sampled some pan fried noodles. The noodles were flat and wide and a bit oily. They were topped with shaved pickled daikon, seaweed flakes and soy sauce. A bit bland...so, we moved on to something more flavorful.

The next booth over was offering Vietnamese bahn mi sandwiches. This has been my new fave sandwich since I discovered them a few months back. A crispy warm bagutte is slathered with rich pate, mayo and then topped with grilled lemon grass scented pork. The bahn mi is garnished with shredded carrot, crunchy daikon, fresh cilantro and zesty jalapenos, all wrapped up in paper, and easily munchable as we made our way around the streets of Japan Town.

Molly was craving some sticky rice, so she opted for a sushi sampler. The rolls were savory with just the right amount of rice wine vinegar in the rice. The fresh wasabi added a nice punch. Around the corner I could see a line forming near a wafting smoke stack. "What's over there?", I asked Molly. We went over to check it out. It was ribs! Mounds and mounds of glorious tender riblets, covered in tangy terriyaki. The line was too long so I had to find something else to munch on. We crossed over to another section of food stalls and I noticed a sign with an octopus on it. We got a bit closer and found that the vendor was selling tokoyaki.

These fun little balls of tender goodness are traditionally made with octopus. However, today's offering was made with chopped beef. The balls are flavored with ginger, fish stock, radish, and scallions. The meat and seasonings are incorporated into a thin crepe like batter and then formed into balls in a specially formed cast iron skillet. The skillet has numerous golf ball size wells that are filled with the batter. In a matter of minutes the tokoyaki are golden brown on one side. With the careful use of a long thin wooden skewer the cook flips the dough balls over to brown on the other side. The tokoyaki are served with a tangy and sweet glaze. Tokoyaki have a unique dual texture and flavor. The outer doughy side is tender and moist with a hint of sweetness, the inside meatball is chewy and peppery. A fun food that I would love to incorporate into a future cooking class.

Molly saw a kid digging into a pile of shaved ice doused with bright red syrup. She said "I want one of those". As Molly waited in line for her sweet ice, I headed back towards the rib line. Always an avid carnivore, I had to get my meat fix. Still long but progressing at a faster pace, I decided to wait in line. I got to the front and placed my order to go. For $6.00 I was given a generous serving of tender riblets, rice, a side salad and a roll. I was full from the bahn mi I ate earlier so I decided to take the ribs home for dinner. Japan Town is lively, and fast paced. However, there is a sort of zen like feeling that is apparent in the many flower shops and tea stores. A sunny Saturday at the Cherry Blossom Festival is something I enjoyed this year. I am looking forward to partaking in the festivities again next year.

The following day Molly and I started our day a bit earlier. She picked me up at 9 am and we headed across the Bay Bridge towards Berkeley. My friend Roger had told me about Thai Temple. Each Sunday there is a kiosk that is set up in back of the local Thai temple that sells authentic Thai food. Walking into the tent my senses were overwhelmed by the pungent aromas of curry and the sweet scents of coconut rice. I said to Molly, "This reminds me of my trip to Bangkok". I knew we were in for a treat. We purchased our tokens for food and I made a small donation to the children's school.

There was a big array of colorful curries and side dishes to chose from. For 5 tokens or $5, you can choose two dishes which are served with steamed Jasmine rice. I really like Panang curry, so I chose that, and then some vividly bright green beans caught my eye, so I got some of those as well. Molly, ordered fish in yellow curry and a stir-fry of veggies and tofu. With plates in hand we went to the condiment table. Filled with the ubiquitous fish sauce, dried red chili flakes, sugar, jalapeno slices, and pickled peppers, we put a little of each on our plates. The morning was a bit chilly so, the steam from the food was very comforting. I took a bite of the chicken swimming in delicious red curry. "Wow, that's hot!", I proclaimed. Before I even dipped into any of the fiery condiments the curry had set off an alarm in my mouth. These cooks were not fooling around. They stayed true to Thai cuisine and the use of volatile chiles. The food was very tasty however, my tongue was numb and I was unable to finish my plate. We cleaned up our table and I decided to get some fresh mango and sticky rice to go. The tender yellow chunks of fruit are served with glutinous rice ladled with sweet coconut custard. Despite the gloomy skies and cold morning air, the flavors and aromas of Thai Temple transported me back to Thailand for just a brief moment.

On Tuesday I had a free afternoon to wander about San Francisco. Although I have lived here for a year the city is still very new to me, so any chance that I get to explore new neighborhoods or venture into ethnic stores I take. Today I was craving pho. This deliciously comforting Vietnamese soup is great to warm you head to toe on typically over cast San Francisco days. I hopped on the Geary bus and headed towards the Richmond district. Here many Vietnamese along with Chinese, Thai, Malaysian and Korean immigrants have set up businesses and restaurants. I walked a few blocks down Clement Street to check out the scene. I noticed a handful of dim sum shops. Customers make there way into the small shops, choose various steamed dumplings from a large menu board and then have there tasty treats wrapped up to go in cute little pink boxes. At lunch time several people walked down Clement St. with a pink package in tow.

I found a nice and quiet pho shop. I walked in and was seated promptly, by a very exuberant little man. He took me near the kitchen and next to the fish tank. He offered me a small pot of hot tea. I placed my order for pho with flank steak. I have had pho many times. I will premise this by saying that I have never been a picky eater when it comes to flavor. However, when it is a matter of textures that is a whole other story. At previous pho dining experiences I have ordered the "house special". Never again! I like offal if it is done right. But this offal was just plain awful...pun intended! Chewy bits of tendon, rubbery meatballs, greasy gristle and tough brisket are better left to the sausage grinder than in my soup bowl. So, when I do go out for pho I only order the tender shaved flank steak.

I am a condiment queen. And when it comes to pho there is always a plethora of add ons. A small plate piled high with fresh bean sprouts, Thai basil, lemon wedges and sliced jalapenos are set next to my steaming bowl of goodness. I add the whole thing in. I love the floral notes from the basil along with the crisp light scent and flavor of the lemon. I add in all the peppers along with a generous squirt of hot siracha and smokey hoisin sauce. The once clear broth is now dark and redolent of fiery goodness. I inhale the intoxicating steam and then with chopsticks in hand I dig in for noodles and slurp. I then spoon hot broth into my mouth. Oh how good it is! I absolutely love pho.

I start talking to the little man that is now buzzing around to refill tea pots with hot water. I ask, "How long does it take you to make the pho stock?". "Oh it takes many hours, sometimes overnight, too much work for you to do", he responded. "Oh really, I think I can make this", I replied. I must say that I am pretty good at figuring out flavor profiles in food. I know that what I am tasting has ginger, star anise, garlic and maybe some onion and pepper. I could always ask someone, or just Google pho recipes. But oh no! I was told boldly by the little guy that making pho "is is too involved, don't bother". He said this to me even after the fact that I guessed correclty on the ingredients and I made him aware that I was a chef. Oh we'll see my little pho friend. I took that as a challenge. And so this weekend coming up I am clearing my calendar and I am making a pot of delicious pho. Slowly simmered beef shank bones, fresh herbs and dried aromatics will make a tasty pho in the Food Diva's kitchen. I will keep you posted on the outcome.

Until next time I wish you all full bowls of steamed rice and saucy noodles...Happy Eating!
Chef Alexandra I. Lopez

Meet The Food Diva

As far back as I can remember I have been in the kitchen. My mom and I would bake bread and make delicious soups and stews. I grew up in a Mexican home so the savory bold flavors of chiles and spices always enveloped my senses. The women in my family are all excellent self taught cooks. Zesty flavors and unique ingredients were always abound at family gatherings. My Grandmother's quesadillas are wonderful little crispy grilled tortillas filled with tender squash blossoms from her yard, roasted poblano peppers and tangy queso fresco. My Aunt Helen's salsa verde is the best. It is tangy and spicy with loads of jalapenos, onion and vibrant cilantro. My mother always comforted me with her delicious mole poblano. Mole, by far is my favorite dish in the world. It is a complex sauce made from a variety of dried chiles, toasted sesame seeds, peanuts and chocolate. Yes, that's right...chocolate. It's a good thing the Aztecs discovered this wonderful ingredient. The sauce is luscious and thick and is simmered with chicken stock. Traditionally it is served with turkey, however, my mom would always make it with tender chicken. I would serve up a heaping bowl of Mexican rice and top it with mole and sour cream....que bueno!

I grew up on the Southside of Chicago. Growing up in a diverse city allowed me to savor many flavors from around the world. I enjoyed the comfort foods that my Eastern European neighborhood had to offer. Borscht, a tasty soup made of beets, was steaming hot and served with a dollop of cool sour cream and fresh dill. A pleasure to have on those cold Chicago days. I learned to make kolacky at Christmas time, and still today it is a family tradition. Tender and flaky kolachky cookies are filled with apricot and cherry jam and sprinkled with powdered sugar. Garlicky kielbasa sausage with potato pierogies were a favorite of mine as well, served with thick sliced pumpernickel bread slathered in butter.

Chicago is known for its great street food. I am a huge fan of the Italian beef sandwich soaking with au jus and topped with spicy giardenera peppers. Of course the Chicago Hot Dog or "dawg" can not be overlooked. A steamed poppy seed bun holding a plump all-beef hot dog. It gets dressed with yellow mustard, chopped onion, a pickle, tomato slices, cucumber slices, sport peppers, and the most vibrantly green pickle relish found on this planet, finished with a dash of celery salt. Ketchup? Not on this dog. It's on the table for your fries. A trip to the weekend Maxwell street flea market was never complete without a stop to get a grilled Polish sausage, smothered in onions and mustard. I get heartburn just thinking about it. Ah, the simple pleasures of the Windy City. When talking about Chicago, it would be silly of me not to mention the great pizza. Now, the question I ponder....thin crust or deep dish? Well, I like both. It all depends on my craving a simple slice or a meal. For the simple fix, I opt for for the thin crust with sausage and mushrooms. I think Chicago is the only place that cuts its' pizza into small square slices. Now, If I am HUNGRY, I go the deep dish route. Giardano's was always my favorite. Buttery crust with olive oil, mounds of Wisconsin mozzarella, fresh chunky tomato sauce and loads of toppings. This pie is meant to be eaten like a meal...fork and knife in hand. Mangia!

Another side of town I often enjoyed, and make an effort to visit when I return, is Greek Town. The tender roasted lamb enhanced by garlic, rosemary and olive oil was always a pleaser. Flaming saganaki and brandy was a crowd pleaser at many of my birthdays. Mousakka, pastissio, dolmades and baklava still reign high on some of my fave eats. Opa!

After 16 years in Chicago, my family and I moved to Florida. It was a bit of a culture shock. I left the cold streets of Chicago, with it's high rises and world reknown architecture, then moved to the country where my house was built next to a cow pasture and where the climate was hot 360 days a year. Yikes! As far as the food was concerned I missed the comforts of my home town's flavors. I did however grow to enjoy what the Sunshine State had to offer me. Bountiful seafood, fresh citrus, down home Southern food and the vibrant flavors of the Caribbean. There was a little place in downtown Kissimmee named Mrs. Mac's, they had the best meat and two veg specials. Chicken and dumplings, country fried steak and pan fried catfish were some of my favorite choices. Mrs. Mac's had really good farm fresh veggies too. Tender baby limas and corn, stewed okra with tomato and slow cooked collards with hot sauce were all great sopped up with warm cornbread. The flashy colors and style of Miami match the culinary scene of its many ethnic neighborhoods. Flavors of the islands are abound in many local Florida foods. Jamaican meat patties fragrant with curry are wonderful. As are the crispy Cuban sandwiches on toasted bread with ham, roasted pork, mustard and pickles. Crunchy conch fritters are a Keywest offering along with succulent stone crab claws and sweet bay shrimp. Arroz con pollo with platanos is a common menu staple in Florida. Fresh juices of guava, papaya and mango were refreshing on hot summer days. Also, popular is the mojito made with crushed fresh mint, lime, sugar and rum. A full meal was best ended with a shot of cafe con leche. I sometimes miss the warm ocean breezes and heavenly sunsets of Florida. I learned to comfort those cravings with warm flavors in my kitchen, jammin' reggae on the radio, and cold libations in the blender.

After college I wondered what my true career path would lead me. After numerous years in the restaurant industry, which had always been of interest to me, I thought about going to culinary school. Cooking classes were intense. I loved each and every minute of it. My passion for food and curiosity of ingredients and flavors took over me. I found myself going to class early and staying after class to learn all I could about food and cooking. I completed my externship at the swank JW Marriott working at PRIMO, with noted organic chef Melissa Kelly. I graduated with honors from Orlando Culinary Academy in 2004. Shortly after graduation I was awarded a full scholarship to visit Thailand. I also had brief stops in Hong Kong and Osaka.

I currently live in San Francisco. I am blessed to live in such a food conscious city. The enthusiasm for sweet produce, fresh seafood, artisan cheese and bread as well as award winning wine is apparent in the many food shops, farmers markets and specialty stores in the Bay Area.

I am currently working on producing and hosting a tv cooking and travel show to air on a major network.

In my spare time I enjoy travel, ethnic festivals, farmer's markets, dancing, cooking, photography, reading as well as writing about food.


Until next time Happy Eating!
Yours Truly,
Chef Alexandra I. Lopez
The Food Diva