leftovers and dim sum

You's dim sum san francisco

Since we are having leftover manicotti for dinner (therefore I am not cooking, just reheating.) I'll use this time and space to tell you about one of my favorite foods....(drumroll please....) dim sum!!!! I love these delectable morsels and think the best place to get dim sum is at You's Dim Sum in San Francisco (China Town). The ladies that work there don't speak any English and I have to communicate by pointing, nodding and through several facial expressions, but man is it worth it! I love the rice balls with ham and dried shrimp and the shrimp and spinach? rice flour dumplings. They also have real congee (you see many locals eating it esp. for breakfast) and chicken feet and other unidentifiable animal parts, but I think that's half the fun, and guarentees the place is authentic and for the locals! I have included some pics from my last trip to You's (one of my must go to stops when in the city) during March '08. My brother bravely trekked through the streets of Chinatown (we accidentally climbed Knob Hill on foot!!!) just so I could find and temporarily satisfy my craving for these delectable treats. People who live in the Bay Area have no idea how lucky they are to have such great places to eat sooo close to home!!!

Julia Jordan enjoying dim sum

Here's a quick pic my brother took of me "scarfing down" several dim sum...hey, a girl's gotta eat!!!

what is comfort food?

prosciutto spinach manicotti

what does that term really mean? Can food really comfort us? Can food deliver satisfaction, joy, pleasure and a sense of well being? The official definition of comfort is:
com·fort
1. To soothe in time of affliction or distress.
2. To ease physically; relieve.
n.
1. A condition or feeling of pleasurable ease, well-being, and contentment.
2. Solace in time of grief or fear.



These definitions go straight to the heart of the dish I made for dinner tonight, a spinach-ricotta and prosciutto manicotti. I love the gooey, cheesey, melty textures and the simple sense of joy a well prepared dish like this can bring. My mother makes amazing manicotti and this dish, to me is one of the most comforting things I can eat (second only to the asado completos I used to have with my father late at night that usually consisted of organ meats and deliciously garlicy chimichurri!). If you want the recipe, just ask....for now, I will leave you salivating over the photos...I hope they bring you a sense of contentment as well


PS. served this with a wonderfully tangy salad (oil, vinegar and salt, romaine, fresh feta, red onion, tomatoes and cucumbers), hot sourdough bread and a glass of Tempranillio......

Creamy spinach Cobia, balsamic pots and sauteed pattypans

creamy spinach cobia pattypan squash

Last night I decided to use more of the cobia (I have a vacuum sealer and sealed about 10lbs of it!) my husband caught over the weekend. I prepared it with a creamy spinach sauce (similar to a spinach artichoke dip that included greek yogurt, sour cream and a bit of garlic), oven roasted balsamic potatoes and sauteed patty pan squash. (Thanks Tom and David!) The fish and potatoes were good but the squash was delish! I sauteed it with a little evoo, garlic and peperonchino. This if you are interested in this recipe or any others that aren't included on the blog write me either in the comments section or send me an email and I'll be more than happy to pass it along!
XOXO
J

Naked cali rolls

Naked California rolls

These beauties are an app I came up with for a dinner party (did a Riesling tasting and dinner that included 3 kinds of Riesling (from dry to sweet). We had chicken Riesling and butterscotch/toffee sundaes also). I called these apps naked cali rolls because the ingredients are similar to those found in California rolls but these have no rice (that's the naked part). They came out really tasty and pretty. The best part, they are super easy to make!

Naked Cali Rolls

1 seedless cucumber cut into slices

1 small tub of jumbo lump crab meat (could prob use backfin or claw if you wanted, but thought the lumps were really pretty!)

1 avocado mashed w/ salt and lemon (to keep it from turning brown)

2tbl wasabi mayo (made my own w/ Hellman's mayo and wasabi paste)

*tip* put the avocado and wasabi mayo into plastic baggies so that you can "pipe"them onto the cucumbers. You could also use scallops or shrimp if you cant get crab. Keep everything really cold in the fridge until the guests arrive. I served this with a really fruity (not very sweet) Riesling and it was delish!

The linguine!

shrimp feta linguine tomato butter



Here it is, in all its delicious glory :) This dish is buttery, tangy, sweet and incredibly fresh! This dish came out better than expected (and expectations were high :)) considering I adapted it from a recipe I saw in real simple magazine a few years back. It's super easy to make and very fast. Hope you like it!




Shrimp and feta linguine w/ tomato butter

1 tbl extra virgin olive oil (and a little extra to finish)
1 lb shrimp (peeled and deveined)
2 cloves garlic (sliced)
1 small red onion or large shallot (chopped, minced or sliced, depending on how rustic you want this to be)
3-4 roma tomatoes (depends on how big and juicy they are)
1/3 c white wine (pinot grigio or savignon blanc)
2tbl parsley
2tbl basil
2 tbl butter
1/2 c pasta water reserved in case you need to thin out the sauce
1/2 c feta (I really love the Greek feta from Trader Joe's, but any will work for this)
1/2 box linguine (prepare using box instructions)

* in a medium skillet, saute the garlic and onions over medium heat. Cook until they start to caramelize, but are not browned (aprox 2-4 min) add tomatoes and white wine and let wine reduce by 1/2 (4 min?) . Add salt and pepper to taste then add in the shrimp (cook until just pink) then take off the heat and stir in the herbs and butter. Add linguine to the skillet and cook in the sauce over medium heat for about 30 seconds. Add pasta water to loosen the sauce if too thick or if the pasta is sticking together. Plate the pasta and finish with the cool creamy feta and an "anointing" of good olive oil.




I served this with the orange and fennel salad, a glass of cold wine and crusty french bread.

Sunday diner, my way

orange fennel salad

Tonight I made fennel and orange salad with shrimp and feta linguini. I love this salad because it is so pretty, refreshing and light. It is also incredibly easy to make:


Top shot of this delish salad and of the new asian bowls I got for $.50 at the thrift store!

Fennel and orange salad:

1 orange (I cut off the peel than either supreme the segments or cut the orange into thin circles as seen here)
1 large fennel bulb
1tbl extra virgin olive oil (really good and fresh!)
salt & peper to taste
*combine all ingredients in a bowl and chill 'till diner is ready (I sometimes add the "franz" from the fennel or fresh basil to make the salad even prettier)

moqueca de peixe

moqueca de peixe

A couple of nights ago, I cooked some of the cobia my husband caught on fly (he is quite the avid and accomplished fisherman :) to make a traditional Brazilian dish called moqueca de peixe. This dish is fish cooked in coconut milk, with peppers, tomatoes, garlic, limes and traditionally, dende (palm oil). Pretty much any kind of protein, veggies or even firm tofu can be used in this dish, but my favorite preparation includes fish and shrimp. I served the moqueca over basmati rice (the floral fragrances really tied the flavors together and made the dish come alive! This is the recipe I improvised with the ingredients I had on hand:





1lb cobia fillet cut into chunks (any firm fish will do, though I prefer white fish in this dish)


1/2 lb peeled and deveined shrimp


1 red pepper, chopped and seeded


1 sweet onion (medium sized) chopped and seeded


1 medium Anaheim pepper seeded and chopped (add seeds, etc if you like it spicyer)


2 roma tomatoes (medium) chopped


1 tbl evoo


1 lime


2tbl parsley chopped (could use cilantro, green onion, chives, etc instead)


1 tbl basil (if you have it, but not necessary)





saute all vegies together over medium to low heat in olive oil and salt to taste until tender and onions have started to caramelize. Once this happens, add in your coconut milk and allow to reduce by aprox 1/2 (about 8 min on medium heat). Nestle in fish fillets and poach until just done (this will depend on the type and thickness of your fish, and will vary, so just keep an eye on it and don't overcook the fish! Mine took about 4 min to poach). If there isn't enough broth to cover the fish, just add a little water or stock to just cover. Once the fish are almost done, add in the shrimp (cook no more than 2 min), the basil and the parsley. Take off of the heat and squeeze in the juice of 1/2 a lime. I reserve the other half for whoever wants more lime juice (usually me!). Serve the moqueca over rice.





Basmati a la Brasilera





in a small pan with a lid, saute one clove of garlic (just crushed) in 1tbl of olive oil. Cook garlic for one minute or so or unitl it just starts to turn brown. Add in your rice and stir it together with the garlic and oil mixture for about 30 sec. Add in the water and salt and cook according the pkg instructions.

Intro

I love food; the smell of it, the taste of it, the look of it, the feel of it. I love the colors and the textures, the way that it can bring back memories, both happy and sad. I love that food is served at all major events and occasions in our lives but is also a part of our daily living. I love how it brings families, cultures and people together, I love how it can deliver pleasure, ease pain and nourish us, body and soul. I love all kinds of food and though my heritage is Brazilian-USA/American, I love food from all corners of the globe. My first cooking memory was when I was 4 years old. My parents bought me a play stove and oven, complete with cupboards, pots, pans and even plastic veggies, fruits and meats. Though I am sure that my culinary creations were quite primitive at the time, these "play" meals instilled a need to cook, prepare and create within me that still thrives today. I hope you like my blog, my take on food and on cooking and that I can learn some new tips and recipes from you. I also hope that I can be a part of your culinary journey and that we can explore the wonderful world of food together!
xo
Julia