I Introduce To You... "The Bobbie"

Capriotti's World Famous Sandwich "The Bobbie"

The last time I came to Las Vegas for a visit was a couple of months ago, and my life changed. Don't worry it wasn't in a get married to a complete stranger or anything that would make my parents cringe and want to disown me sort of way. It was for a completely PG reason. I come to Vegas for the food...and shopping, because if I am going to spend money it is either going into my tummy or in my closet. I am spoiled when I come to Vegas to visit because I have a good friend who is a fellow foodie and takes me to local spots and hole in the wall places that most people do not get the luck of enjoying because they stay on The Las Vegas Strip. Don't get me wrong, there are some amazing places on The Strip. Bobby Flay's Mesa Grill in Caesars had the best brunch I have ever had and the most amazing flavor profiles. Craft Steak in the MGM had a perfectly cooked and extremely tender Filet Mignon along with amazing side dishes and Tom Colicchio's sandwich place (he also owns Craft Steak) also in the MGM, Witchcraft, has killer sandwich.Even the buffet in Vegas are to die for, especiallly the seafood Buffet at the Aria and the buffet at the Rio never dissapoints.  I could go on but that would take up a lot of space and I don't want your head to explode or to distract from the real object of this post. So with that I go to my main point... "The Bobbie".

We all love Thanksgiving with all the yummy, makes your tummy and soul happy food, especially the leftovers for the next week, so what if you could enjoy Thanksgiving everyday of the year. Well you can in a sandwich sort of way. When I first heard about this sandwich that essentially delivers Thanksgiving on a hoagie roll I was a bit skeptical because I didn't quite know what to expect and how it could be accomplished, or at least accomplished well. And maybe more than just be executed but done so successfully. I can only say one thing about "The Bobbie" from Capriotti's, it was a life changer! With the first bite of its delicousness and perfect harmony of flavors it was love at first bite. They use the perfect roll to bring it all together and not overtake the ingredients that are showcased within its bready barriers but acts as the perfect platform to bring it all together.

With my impending visit to Vegas all I could think of was one thing, okay maybe two things but the first is my secret, "The Bobbie". Part of me was a little apprehensive about ordering it again because what if it wasn't as good as the first time, or what if I had been making it more in my head than I remembered. With the first bite all those doubts were put to rest. It truly is amazing, delicious and one of a kind. As I bit into the hoagie, tasting the perfectly roasted pieces of turkey (both dark and white meat), tasty bits of cool flavorful stuffing and the balance of sweet and tart in the cranberry sauce (real cranberry sauce not the jellied can stuff) and a touch of mayo, I melted into a food comma where the only thing in my life at that moment was this delicious sandwich. I didn't even want to share with Daisy which should tell you it was that good.

While every individual ingredient is great on its own, it is the melding of all into the perfect bite that truly makes it so special. The make it or break it ingredient has to be the cranberry sauce though. You can't just pick just any cranberry sauce and try to emulate "The Bobbie" and this where I am stuck in making it at home. I can't find a cranberry sauce with the right balance that brings to the my imitated sandwich that the cranberry sauce does to "The Bobbie". So I will continue in my search for the perfect cranberry sauce. Oh darn I guess that means that I will have to keep sampling "The Bobbie" at Capriotti's each time I visit until I get it right. It's a tough job but someone has to do it, and I am just happy that that person is me.

To find a Capriotti's near you visit Capriotti's Sandwich Shop at http://www.capriottis.com/.

There Are Guests at the Door, Now What?

If you are anything like me then you too have an open door policy to friends and family to stop by anytime unannounced. I have a big family and with everyone living within miles of each other it is always a treat when someone is in the neighborhood and decides to stop in. I usually cook a little extra when it comes to dinner time because I never know who might stop by when word has spread that I am cooking that night. I love these surprise visits and they usually end up to be those night you go to sleep with a smile on your face because of a great conversation, a funny moment or good news.

I know this isn't for everyone though and just the thought of having a group of friend over for appetizers or an unannounced guest can bring a feeling of anxiety mixed with terror. You don't have to pull your hair out and run around crazy, stressing about what to you are going to do. I am here to give you a simple solution so next time this happens you will have a "no sweat" attitude and actually enjoy yourself.  The biggest decision you will have to make is what to wear, which I can't really help with so that my friend is up to you.

My tried and true solution masters the art of providing an enviable array of appetizers to surprise guests or having company over, whether it's a Bible study, book club or just a cocktails and appetizers kind of evening with friends. It works for all of theses different settings and it's really easy yet so super chic and sophisticated that people our going to think it took you awhile. If anyone says anything to that extent, just smile, give them a little wave of your hand and tell them "It was nothing," because no one really needs to know that it took a matter of minutes to throw it all together. It can be our little secret, unless your friends read this blog as well, then just hope he or she doesn't tell the rest of the guests how easy your appetizer spread really was.

So the moment you have been waiting for with much anticipation. I can see you at the edge of your seats already so I wont make you wait any longer. My secrets to being the Hostess with the Mostess without breaking a sweat or messing up your manicure.

1. I always have cheese and crackers and some type of artisan deli meat, such as salami or prosciutto, in my refrigerator because it it so easy to throw together a quick platter of meat, cheese and crackers. My favorite is the Carr's Cracked Black Pepper Table Water Crackers, Pepper Jack cheese and the Columbus Artisan combination meat package with Dry Coppa, Salami, Pepper Salami, and Prosciutto. When I have the time and know about guests ahead of time, I like to cut the Prosciutto in half and fold the Prosciutto and Dry Coppa into flowers when I assemble the the platter as you can see below.

Carr's Cracked Black Pepper Table Water Crackers, Pepper Jack cheese and the
Columbus Artisan combination meat package with Dry Coppa, Salami, Pepper Salami, and Prosciutto

2. I also like to keep marinated artichokes, olives and bocconcini (mini mozzarella balls) in the house because it is a super quick appetizer. All you need is to pour the artichokes and bocconcini together in a bowl and another side of olives and some toothpicks and in under 5 minutes you have an appetizer that tastes and looks much more complicated than it really is. Fancy china and plates helps.

Marinated Artichokes and Bocconcini

3. Easy appetizer number three is hummus and pita chips. You can make your own or you can get Hummus at the grocery store and a bag of pita chips. Put the hummus in a small bowl and then pour the pita chips on a plate around the hummus and Voila!, you have yourself an appetizer. I told you it would be easy

Sabra Roasted Garlic Hummus topped with Sun dried Tomatoes and Red Peepers with Baked Pita Chips

4. A wheel of brie cheese with a Blackberry-Jalapeno Jam or Mango- Chili Pepper Jam on top of the brie with sliced baguette bread or crackers and sliced green apples. I find these gourmet jams at the Farmer's Market. Try tasting all the jams that they have to offer to see which one you like the best and keep it in the fridge for the perfect time when guests show up that were just around the neighborhood. I like to warm the Brie cheese up just slightly or let it come to room temperature. If you have the time and are planning ahead, wrap the Brie in store bought Puff Pastry, brush an egg wash over it and place it in the oven at 425 degrees for 20-25 minutes varying on oven until slightly brown.

5. Fruit is always a great go to appetizer as well. It is something that many of us have in our houses so it is just a matter of cutting it and placing it on a platter.

6. I love the idea of a signature drink, whether it be alcoholic or non-alcoholic beverage, to have at the drink station. If it is for a special gathering try to think of something that has to do with the guest of honor or gathering itself.

7. My last little piece of advice is to set-up a beverage station with water and soda, or coffee and tea, or wine and beer, whatever works the best with your company. And setting up the station keeps you from playing bartender and not enjoy spending time with your guests and miss all the good conversation.

Now just add napkins and small appetizer plates and you are all set. You can mingle with your guests and not feel stuck in the kitchen, trying to make a complicated appetizer that takes prep and cook time, and my menu is mostly items you already have just sitting there in the refrigerator or cupboards.The great thing about all of these items is that they either have a long shelf life or wont go to waste because who doesn't like prosciutto and cheese.

Happy Foodie Father's Day to My Dad

Today is Father's Day and I dedicate this post to the man that has been one of my most influential foodie inspirations, my go to for kitchen questions and my real life hero, my Dad. My Dad and I have a special relationship forged around food and the kitchen. Some of my earliest memories are of my father in the kitchen preparing food for a Super Bowl Party or some other gathering with friends. I was barely tall enough to see up on the counter so my dad would make room on the kitchen counter for me to watch. It was my own little perch where I could see the magic taking place. You see appetizers in my house for parties were never simply chips and salsa, they were there too, but the real focus of my attentions were the masterpieces my father created out of food. The one that i will never forget was a dip that looked like a black and white checker board. He had used cream cheese to cover the entire top of the dip, which was a perfect square, then painstakingly created even black boxes out of caviar. It was the coolest thing I had ever seen as a 6-year old and is still one of the coolest things when I think back to it.

Soccer family

As I got older the kitchen always remained a central location for my Dad and I in our father-daughter relationship, when I wasn't playing soccer and he wasn't coaching that is. The perch that he lifted me up to on the counter became my permanent spot where I would sit while my dad would cook and I would watch intently. It was the time that we talked about our day and sometimes my bad behavior (which rarely happened because as I always say I was the angel of the family). When I got dumped by a boy or was having guy troubles (the woes of a teenage girl) my dad would get a hidden tub of Rocky Road ice cream out of the freezer and two spoons and he would listen and then offer his advice and tell me that,"He wasn't good enough for his little girl anyway," as we ate straight from the carton.

As  got older and moved out on my own my dad would buy me presents of kitchen equipment and appliances, in fact every set of pots and pans I have were presents from him. At the time I didn't appreciate the presents as I do now because if you read my About Me you would have learned that cooking was something I discovered a love for fairly recently. Food I have always loved and appreciated, it was just the me cooking  part that I wasn't so keen on. Now I get excited to see what will arrive and as soon as it is opened I already have about a thousand things I want to try with my new toy or new cookbook.



"The Family Picture That Almost Never Happened"

Now the foodie bond between my father and I is deeper than ever because as I learn to cook each day and experiment new flavors and recipes I write I consult my dad. My dad and I could go back and forth on text all day talking about food or something to try or that he liked the recipe but maybe a simple little tweak of an added flavor or a different cooking approach. A month before Thanksgiving we have already started menu planning bouncing ideas off one another or comparing recipes and coming up with a prep list. It has become a yearly tradition now. The first year I cooked the Thanksgiving turkey by myself he was on speed dial and my own Turkey Emergency hotline. I would send pictures and he would help me fix the problem or tell me to chill out and stop stressing.

And then of course there is the playful competitiveness between us, we both have very strong personalities and can be quite stubborn, but it is all in fun. Going back and forth on who has the best this or that or the calls after a Top Chef episode comparing who we thought should have gone home. And then there are the contests where we cook the same thing and let the family vote on who's was better. I still think I won the Eggplant Parmesan challenge! If you ask my Dad he never loses. As you can see food is a central part in our relationship, it is the thing that we bond over and it is special between the two of us. I had followed in his footsteps when I was younger going into restaurant management as he had done at my same age and we left that profession as well about the same time in our lives for different avenues.  He would understand the long hours or not getting off for holidays and birthdays because he too had made those sacrifices. In the end we had both decided that the sacrifices were just too much and that family came before work. He left because he started a family (and who wouldn't have wanted to spend as much time with the adorable, curly haired angel with big brown eyes) and I for the opportunity to be a Wedding and Event planner and explore different career aspects of the Hospitality industry.



My Dad after chemo and a clear bill of health

Each day with my dad means so much more and Father's Day has taken on a whole new importance to me in the last few years. I got the worst call of my life two years ago that my father had been diadnosed with cancer. I didn't hear much after that word except for keywords like surgery and chemo. The thought of losing my father had never crossed my mind before. He was my Daddy and he had to be be invincible. I wouldn't even know what to do if something would happen to him. I would be lost. A week later I was in Texas and my dad was having a softball size tumor removed from his chest. He was among the low percentage of men that get breast cancer. I stayed for a week in Texas while he recovered doing the only thing that I could do, which was cook. It was the only thing that felt natural and comforting. Then he started chemo and my brother and I made another visit. I remembered looking at him and thinking that he was so strong and so positive throughout everything. He would even garner a little bit of energy he had left to come sit at the kitchen table and talk while I cooked just like always, and he would add his two cents of course. Thankfully my dad is now cancer free and I thank God for that every day. He fought and survived an unfair adversary.

Thank you Dad for being my mentor, my hero, my shoulder to cry on, the person that calms me down when my computer freaks out or the world seems to be crumbling at my feet, the person that taught me right from wrong, how to be strong and fight for what I believe in and never quit, to never give up on my dreams or myself and the lastly my master of all things food. Love you Daddy!

My Dad and Anghous
(and yes that is a dog and not a bear)

Peaches and Steak: A Match Made in Grilling Heaven

Grilled Peach and Steak Salad with a Balsamic Vinaigrette

Summer is in full swing and along with the camping trips and days on the lake, comes with it the triple digit sizzling temperatures. When the heat gets turned up there are two things that I want: a light, healthy meal and to not be standing over a hot stove or opening a warm oven making the house as hot as the outside. Don't get me wrong I love to cook, but there are so many other ways of making an amazing meal without sweating through it. How do I accomplish these two things? Only by using one of the best inventions ever. Drum roll please. The barbecue! Yep it's an amazing contraption that offers so many opportunities to try different cooking styles. You have gas versus charcoal grills. Then there are different wood chips you can use as opposed to charcoal. Not to mention the choice of grilling on a high temperature to cook your meal or smoke it using a low and slow method of low temperature for an extended amount of time. The options are endless. And you thought my answer was going to be to order pizza.

When I cook I love to cook with seasonal fruits and veggies and find inspiration at the farmer's market. I kept seeing all these amazing peaches and I have always had a soft spot for white peaches and decided that I wanted to incorporate them into a recipe. The combination of sweet grilled peaches and savory steak danced onto my notebook in perfect harmony and I knew I had to give it a try. I love to experiment with different marinades and dry rubs and with this recipe I wanted to tie in the balsamic reduction that I was planning to drizzle over the grilled peaches throughout the recipe by using balsamic vinegar in both the marinade and salad dressing. Add a few herbs and a pinch of salt and pepper to this wild mess I was about to create and my crazy idea for a Grilled Peach and Steak Salad with Balsamic Vinaigrette came together in perfect matrimony, or at least that's what my mom said, but you know how wonderfully biased parents can be sometimes therefore I am leaving it to you to try and see for yourself . Were my test buds and my mom deceiving me (with good intentions) or is this really a grille masterpiece?

Grilled Peach and Steak Salad with Balsamic Vinaigrette

Serves 8-10 people

Prep time: 30 minutes
Rest time: 2-8 hours
Cook time: 15-20 minutes

Don’t be scared of the different components of this recipe. They are all quite simple and just a matter of a little extra measuring and a few more dishes.

Red Wine and Balsamic Marinade

¾ cup of balsamic vinegar
4 cloves of garlic
.75oz container of chives (or a handful of about an inch in diameter)
1 bunch of Italian parsley
1 bunch of basil
1 ½ cups olive oil
¾ cup red wine
Juice of ½ a lemon
Kosher salt and cracked black pepper to taste

Balsamic Vinaigrette

¾ cup of balsamic vinegar
¾ cup of extra virgin olive oil
1 tbsp Dijon mustard
2 garlic cloves finely minced
Juice of ½ a lemon
1 tsp kosher salt
½ tsp cracked black pepper

Balsamic Reduction
1 cup of balsamic vinegar
1 tbsp sugar

Salad Mix
8 white peaches (yellow if you prefer)
2 lbs of Flat Iron Steak
3 5oz. packages of Spring Mix Lettuce
5 oz. package of Arugula
Handful of Italian parsley chopped
Handful of basil chopped
.75oz of chives chopped
Package of candied pecans
1 cup of vegetable oil
2 tbsp Agave nectar
Kosher salt and cracked black pepper

Directions:

First step is making the marinade for the Flat Iron Steak which couldn’t be easier. Give the herbs and garlic a quick rough chop to make them a bit smaller. Add all the ingredients in a food processor and pulse until everything is incorporated (approximately 10-15 pulses). Then pour the marinade into a large plastic resealable bag with the steak in it. Make sure to place the resealable bag in a bowl or baking dish so that if any marinade leaks out it doesn’t get all over your refrigerator. Move the marinade around the bag to get it disrupted throughout, seal and place in the fridge. See, I promised it would be easy.

To make the Balsamic Vinaigrette I use a lock tight round plastic container that you would use for leftovers. I finely mince the garlic and then add all the ingredients together and shake until it appears to be a thick consistency and the olive oil and balsamic vinegar have blended together. Right before you are adding it to the salad give it a few extra shakes.

To make the Balsamic Reduction pour the balsamic vinegar in a pot and put the temperature to high. When it starts to boil, turn the temperature down to medium and add the sugar, stirring until it is dissolved into the balsamic vinegar. Let it simmer until it is about 75% of what you started with. You can measure by looking at the side of the pot for the different markings left around the edge from the balsamic vinegar. After it has reached the point you are looking for set it aside to cool until it reaches a syrupy consistency and looks like chocolate syrup.

Next cut the peaches in half and pit them. I found I melon baller works well for this job. Combine the vegetable oil and agave nectar in a small bowl and mix together and then brush the mixture on the meat side of the peaches. Lightly sprinkle a bit of kosher salt and cracked black pepper on top.

Place the grill on high and when it has reached that desired heat place the flat iron steaks on the grill for 4 minutes each side for a rare to medium-rare doneness. Cook longer if you prefer it cooked to a more well done temperature than that. Important thing here is not to flip it over and over again. Flip it only once and if you would like the diagonal markings on the steaks then rotate it 45 degrees halfway through on each side.

After you take off the steaks to let them rest, turn the grill down to a medium temperature and then place the peaches meat side down on the grill and cook until tender. This will intensify the juicy, sweet taste of the peaches.

Now it is time to assemble. Mix the Spring Mix Greens and arugula together in a large bowl along with the chopped basil, parsley and chives. Pour the balsamic Vinaigrette into the salad bowl, reserving about ¼ of the dressing on the side, toss until all the green and herbs are evenly coated and distributed throughout. Thinly slice the flat iron steak placing it in the middle of the bowl. Arrange the peaches, meat side up around the outer edge of the bowl. Lightly drizzle the balsamic reduction on the peaches and finish by topping the whole thing off with candied pecans. And then the best part, filling up your plate and tasting the efforts of the evening. Delicious!

Helpful Hints

ü  Organize and gather all the ingredients as well as the proper tools for the job to make it go quick and easy

ü  You can make the marinade in the morning, do errands or go to work and it will be ready for dinner time

ü  Make the Balsamic Reduction in the morning before it gets hot so you aren’t cooking inside in the heat of the day and it has time to cool.

ü  Use kitchen scissors to cut the chives that you are adding into the salad.

Beat the Summer Heat With A Peachy Pleasure

Mostly Peach White Wine Sangria

The summer is heating up and in an effort to help you beat the heat, especially those of you that don't have air conditioning because believe me I say I feel your pain on the no air conditioning. I went through many a summers without it, the still days and nights, without the breeze that usually comes off the water in the Bay Area. If only I had this drink recipe on those days to make the nights a little more cool and uplifting. A drink that is fruity and crisp yet sweet and effervescent. A drink that just looking at its colorful array brings a smile to your face. A drink that will impress family and friends before they even have a sip. What is this wonderful drink I speak of? A Mostly Peach White Wine Sangria of course.

I made this Sangria recipe the other night when we had family over for dinner and because I always think it is fun to have a signature drink when you have a large group of people (yes, I have a very big family). I thought Sangria would be the perfect cocktail due to its fun and playful side, a lot like my family if you ask me.  It also went perfect with the Grilled Peach and Steak Salad that I served (tune in tomorrow for that yummy recipe that is perfect for this weekend). Needless to say it was a success and everyone loved it. One of my aunts even called the next day for the recipe to make for company that she had coming over the next night.  So instead of hoarding this recipe to myself, I thought I would be nice and share it with all of you. I insist you must try it once but just a little warning, they may taste deliciousness and fruit filled but there is alcohol in it and it can pack a punch. So drink slowly and enjoy responsibly.

Mostly Peach White Wine Sangria

1.5L Pinot Grigio (I used Barefoot Pinot Grigio but any Pinto Grigio you like)
750ml Sparkling water
175ml Champagne extra dry (the mini bottles of Champagne)
1/4 cup Brandy
6oz. blackberries
6oz. raspberries
1 green apple
1 yellow peach
2 white peaches
1 1/2 cups simple syrup

Directions:

In a pitcher add the bottle of Pinot Grigio, Brandy, 3oz. of raspberries and 3oz. of blackberries in a pitcher. Cut apples and peaches into thin slices and add them to the pitcher and stir. Add the Champagne, Sparkling water and simple syrup and stir gently. Place the pitcher in the refrigerator for at least 2 hours but  4-6 hours is even better, letting all the flavors come together. Place the other 3oz. of raspberries and 3oz. of blackberries in the freezer. When it is time to serve place the Sangria you can either place the frozen berries in the pitcher to keep the cocktail cool or in individual glasses that you have set out for your guests.

The Elusive Perfectly Cooked Hard Boiled Egg

A hard boiled egg. It sounds so simple, right? I mean it's two ingredients, eggs and water, so how come it is so difficult to get the perfect hard boiled egg? They are either undercooked or have that unappetizing gray ring around the yolk, neither of which are the outcomes that you were aiming for. So here I am, your own little Hard Boiled Egg Fairy to give you the gift of just how to get to that hard boiled egg that you continue to attempt over and over and yet it eludes you. I may not be the Tooth Fairy but I think the information that you are about to receive is just as exciting as money under your pillow, or at least close.

I too was a victim of the hard boiled egg so in a state of determination I researched and tried many different ways, none of which gave me the result I was looking for. I then went rogue and started experimenting on my own with times and to let the water boil or not boil and the perfect water temperature, and finally I sliced an egg in the middle and inside was like a beautiful ray of sunshine. It was the perfectly cooked hard boiled egg! And its so simple! So here I am to share my knowledge with you and lead you away from the path of frustration and angst.

Directions:

Step 1: Using a pot with a lid, place the eggs in cold water in about an inch of water or how I measure it is to fill the water until it almost reaches the second knuckle of my pointer finger.

Step 2: Put the water on medium-high heat until you reach a slow boiling point (past simmering but not to an full aggressive boil). This step is very important because letting it go to too much of a boiling point risks the eggs cracking.

Step 3: Once the water reaches the slow boiling point cover with a lid and turn of the burner.

Step 4: Use a kitchen timer! Set the kitchen timer to 12 minutes.

Step 5: Get an ice bath ready for the eggs for when the 12 minutes is done. This is simply an bowl of cold water with ice added to it. Do not wait until the 12 minutes is up to start this task, have it ready and available.

Step 6: When the timer goes off, using  a slotted spoon, remove the eggs from the pot and place it in the ice bath.

Step 7: Leave the eggs in the ice bath for 10 minutes and there you have it, The Perfect Hard Boiled Egg!

Just one last word of advance and this is because I have been guilty of this crime. Don't get wrapped up watering the garden or an intense video game session or Words With Friends game when you start your eggs because you find yourself forgetting and coming back to boiling water and no clue how long the water has been boiling or even to a timer that has been going off for some time. I am not saying that you should sit there and watch it ("A watched pot never boils") but stay in the vicinity and check on your eggs a few times to see if the water is close to a boil and if you see the water simmering, just be patient, as hard as it is, and wait because it is only a matter of time before it reaches a soft boil.

Good luck and may there be many Egg Salad Sandwiches and Deviled Eggs in your future.

The Legend of the Green Cake

In my family there is a story that gets told at every family event and whenever new people are introduced to my family. It is a tale of two girls and their attempt at baking a cake to satisfy their sweet tooth, but what happened could only be described as horrific. In order to completely understand the goal of these two girls you have to understand the history first. They were from a large family with five children, four of which were teenagers and only years apart, so needless to say keeping food in the house was not an easy task. And dessert, forget about it. A 1/2 gallon of ice cream barely made it through one day. Cookies seemed to disappear just as fast as they were bought and anything else that resembled a sweet was usually eaten before it made it to the cabinet. Active teenagers running from school to soccer practice to jobs can work up quite an appetite. Every so often the parents would buy each child a carton of Ben N' Jerry's ice cream in their favorite flavor as a treat in which they could eat it or savor it as they pleased. In order to get through the dry times when the dessert choices resembled a barren desert, they would take it into their own hands to make things from scratch, whether it be making ice cream in a coffee jar rolling it to one another (learned this trick in science class- thank you Bill Nye the Science Guy) or getting out the cookbooks to try to make something resembling a cake or cookie.

Those two ambitious girls were my sister and I, and we will forever live in infamy for the incident of the "Puke Green Cake". It was the weekend and we were bored and wanted something sweet so we raided my Dad's cookbook library in search of an easy cake recipe. Once the recipe was chosen and all the ingredients were secured, we made our cake, so excited for the end product and presenting it to our family at the mandatory Sunday family dinner. I think we had an underlying hope that it would also get us out of dish duty for the night, but that was just silly to us to even hope for. So here we were following every step to the measurement and cooking the cake until it was fluffy and not over-baked and dry. We were so proud of ourselves. Then it was on to the homemade frosting which we had decided on using food coloring to make our beautiful, tasty cake extra special. We were going for purple but somehow even students in honors classes can still completely make a mockery of the color wheel. We both knew that blue + red =purple but the color was not coming out right so we added yellow and all of a sudden our cake frosting starting transforming into this horrible green color that can only be be described as puke green and no matter how we tried we couldn't fix it and only made it worse, if that was at all possible at that point. So okay, maybe our cake wasn't beautiful but at least it would be delicious, because we followed all the directions.

So dinner came to an end and it it the moment to reveal our piece de resistance. Okay it definitely wasn't going to win any beauty contests for looks but the taste was what was important, right? So the cake is cut after everyone makes fun of how unappetizing the color is, yet no one could say no to a piece. Then it was almost as if in perfect synchronization we all went to take a bite, mouths completely full, and with that the look on every one's face turned into a look of agony and disgust and then immediately we were all spitting the cake back onto our plates. I am sure Miss Manners would have plenty to say about this. Our parents held out the longest in an effort to not not make us feel so bad but even they couldn't swallow a bite. We had accidentally mistaken the salt for sugar so not only was our cake puke green but it was a salt cake. In our defense the salt was in the sugar container. This taught me an important lesson which is to taste, taste, and taste again.
So now the lore of our cake is told over and over again and I do not think that we could ever redeem ourselves enough to make anyone forget the salt cake debacle. To this day anytime either of us says we made a cake or volunteers to make a cake their are inquisitive and a frightened looks around the room.

Now you too know the legend of the Green Cake and cooking tip #1 to taste everything you make so you don't have to learn the hard way. At least the story finished with a happy ending with a trip to get ice cream to Baskin Robbins. Maybe that was all part of our ingenious plan to begin with (cut to me twiddling by fingers with my devious smile).

Pho To Go

Three weeks ago my brother introduced me to Pho, a Vietnamese soup with rice noodles, veggies and your choice of either beef, chicken or seafood, served in a beef broth along with a plethora of garnishes served on the side. I really wasn't sure what to think when he walked in the house with a large box and what looked like way too many containers for two people. I thought I had agreed to soup and had no idea what else was in this large mystery box and what I had agreed too. As my brother pulled container after container out of the box my interest and excitement grew. What was this wonderful thing that I was about to be introduced to?
After he had set out two (very large) bowls I was starting to wonder what I agreed to. I mean I love ice cream but I can't even eat a bowl that large of ice cream so how was I going to eat a bowl that large filled will Pho, a soup I had no idea about. My brother started his Pho instructional seminar handing me first a container of carrots, broccoli, cilantro and scallions ( I chose an all veggie Pho) which I poured into my large bowl followed by a container of beef broth, that does not come from a box or can but is instead simmered with love in a pot with beef bones oxtails, onions, garlic and various spices.After this he gave me a Ziploc baggie filled with limes, bean sprouts, jalapenos and Thai basil to pour into my growing concoction. By now all the smells from these various containers were starting to come together in a symphony of smells as they hit the hot beef broth creating a marriage of flavors. I was so excited that I was practically drooling but I had to wait even longer because there were still a few garnishes to add including plum sauce, peanuts and chili sauce. I love hot but hot doesn't love me so the chili sauce and jalapenos are omitted in my soup.
So finally, everything has been added and stirred together and it was time for me to finally take my first bite of what I was already imagining to be amazing. Amazing can't even explain the taste that I experienced and continued to experience with each bite. It was aromatic and flavorful and you could taste the richness of the home cooked beef broth. It was so incredible that I could not stop even though I was full because each bite was different than the last. With no bite the same how could I possibly stop and miss another incredible combination that came out of my bowl. Needless to say, Pho is now a weekly part of my menu and after introducing my mom and step-dad to Pho it is now a week night meal. Just the preparation alone of your individual bowls becomes a fun family experience everyone gathered around talking, adding ingredients and bartering extra bean sprouts for Thai basil. It would even be a fun girls night in.

Where to go to get this delightful soup if you live in my area:
Pho' N Seafood
924 N. Court Street
Visalia, CA 93291
(559) 732-3663

My family and I each creating our perfect Pho creation