Pho (I've missed you)

So, I know it's been ages, but life sometimes takes you other places than your hobbies allow. I've been busy this Summer, lots of travel, weddings and of course making a movie takes up a lot of time and resources. So I've neglected you. It sucks, I know. Forgive me?

Here, this may make it up to you



It's my Summertime favorite, Pho. I've just read Anthony Bourdain's last two books and at one point he dedicated almost a whole chapter to the dish. While the man is crabby and seems to hate and then love everyone and everything, he has a way with words. I've eaten Pho many times before but somehow his devilish ways roped me right back in. If you don't know, it's actually pronounced 'phuh.' It's a Vietnamese soup with rice noodles, lime, basil, sprouts, chicken, beef, pork... whatever. You can add all kinds of spicy condiments to the broth to make it even more of what it is. And it's so much. It seems strange to want to eat this in the summer time but it actually, supposedly cools you off. You perspire a little, and as your body temperature rises, the differential between the outside temp and your body temp goes down, making you feel cooler. Or so they say. Regardless, most restaurants are air conditioned anyway and making sense of wanting soup in the Summer won't ever really happen. It's just good and you should eat it. I won't tell you where to go, because that's part of the fun of it all. Try starting here.

I've missed you...D

Harissa Chicken Braised in Carrot Juice

I made this today. It was inspired by my cousin Liam, who gave me this jar.

Harissa is a Tunisian chili sauce that has more flavor than heat (but still a little heat).

I had never heard of it until I tried the Harissa Rabbit Lola in Seattle (the restaurant where Liam is an executive chef). He gave me the jar because I kept obsessing about how good it was. On his wedding night, his wife Audrey gave me a quick harissa tutorial (she's a chef too). So guys, here's what I came up with. I have to say, it impressed even me. I'm not bragging, I just surprised the hell out of myself when I tasted the final product. It has a sweet, spicy tang that reminded me of a mole or a really good bbq sauce (but not as sweet). This is beyond good.

Harissa Chicken Braised in Carrot Juice
4 organic free range chicken thighs
1/2 large yellow onion diced
1 C chicken broth
3 t Harissa (find a good one like Mustapha's)
1 t ground cinnamon
1 t ground ginger
1 t ground cumin
1 1/2 C fresh carrot juice (if you have a juicer, hey, dust it off and get it working again)
1/4 C dried apricots diced
1/4 C golden raisins
1/2 C quartered crimini mushrooms (optional)
1/4-1/2 t kosher salt
Pepper

Season chicken thighs with salt and pepper and place them in a hot enameled cast iron dutch oven. Brown both sides. It takes about 4 minutes on each side. Let it get some good color.

Remove the chicken and add your onions to the chicken fat. Add a few tablespoons of chicken broth to release the brown bits on the bottom of the pan.

When almost translucent and all the liquid has evaporated add the spices (cinnamon, cumin, ginger and harissa). Cook for just a little while until the pan is drier and the spices are toasted.

Add the carrot juice, the rest of the chicken broth and salt to taste (don't put in too much salt because you are going to reduce the sauce). Bring to a boil.

Add chicken back to the pot with apricots, raisins and mushrooms.

Cover and simmer until chicken is cooked completely (10-20 minutes). Remove everything but the liquid. I strained the veg and pieces out with a strainer.

Reduce sauce until it's thick and viscus (don't skip this part).

Once sauce is to your liking (coating the back of a fork) return chicken, veg and fruit to the sauce to coat.

Serve over cous cous.
Please understand, I am considering raiding The Husband's lunch for tomorrow so I can eat the last piece of this. Oh, he would be so mad...but I would be so happy.

Coq Au Vin - The Best Thing I Make

Look people, I'm not a trained chef. I don't make French food very often. I don't even claim to say that this is actually an authentic version of the dish because it's not, I don't use bacon and I slice my veggies entirely too big, plus this last time, I used bagged baby carrots. Regardles, this is by far, the best thing I make. This is part of my perfect Christmas meal. Well, this and a poached pear salad with blue cheese, some leafed brussel sprouts with pancetta, roasted new potatoes, a pot of lavender creme brule and a bottle of champagne (but those are other blog posts). This however is the king of my Christmas dinner.

Coq Au Vin
(boy chicken with wine)

1/4 cup olive oil
1 large yellow onion, sliced
3 cups of carrots
4 stalks of celery sliced thickly
1 whole chicken cut up (yes a girl chicken is fine)
6 garlic cloves, peeled and diced
2 cups chicken stock
2 cups Bordeaux wine
3 fresh bay leaves
Lots of fresh thyme sprigs
1/2 lb button mushrooms whole
Salt and pepper to taste

In an enameled cast iron skillet on medium heat, sweat carrots, celery onions and garlic in olive oil with salt and pepper. Remove and set aside.

Season chicken with salt and pepper. Working in batches add chicken to hot pan skin side down. Brown the chicken well, on all sides, about 10 minutes. It will not be cooked all the way through.

Don't be afraid of the color at the bottom of the pan (within reason) as that is where the flavor of the dish comes from.

Spoon off any excess fat or not. I don't. Add wine and de-glaze the pan by getting that spoon down in there scrapping the brown bits off the bottom. Add the chicken stock and herbs.

Let it come to a strong boil.

Then add back the veggies and chicken. Lower heat to a simmer.

Cover and cook for 20 minutes, or until chicken is tender and cooked through.

Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

Add mushrooms to the remaining liquid and turn the heat to high.

Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Mushrooms should be dark by the time it's done. Taste and season with salt and pepper if you still need a little bit.

Lower the heat. Return the chicken and onions to the pan to reheat and coat with the new thickened sauce.

Serve with roasted or gratin potatoes or even egg noodles, the sauce is king in this dish, so any starch that soaks it up ends up tasting like heaven.

Drink the rest of the wine with this dinner. Bacchus with be dining with you since it's his favorite meal too and it's only polite.

Greek Turkey Meatballs

Oh the sweet goodness of mint and meat. Is there nothing more Greek? Since, I have just started eating red meat again for the first time in 21 years, I make my meatballs with turkey meat. I know, not lamb, not very Greek of me. But they are still moist and heavily seasoned and if you dip them in garlic-y tzadsiki... Super Greek. These are perfect for Christmas even if you are not Greek at all.

Greek Turkey Meatballs (Keftedes)
1 C diced yellow onion
2 cloves of garlic
1/4 C chopped fresh mint
1/4 C chopped flat leaf parsley
1/2 t dried oregano
1 egg
1/2 C bread crumbs
1/2 t salt
1/4 t pepper
1 1/4 lbs. ground turkey (get the kind with some fat in it)
Olive oil (lots)

Dice onions

Chop garlic

Chop mint and parsley

Fresh bread crumbs are easy. I just took a stale baguette and put it in my Cuisinart.

One egg for binding.

Combine everything...

...with the turkey.

I know it looks like a lot of onions but the moisture is important when you are using turkey meat.

Roll them with the palms of your hands into golf ball sized bits of wonder.

Heat up a light olive oil (not extra virgin) in a large skillet. You may need to switch out the oil if the pan gets too mucked up. If you mind this, feel free to use vegetable oil as it has a higher burning temp. Turn the meatballs so they cook evenly. Cook them in small batches. Be careful not to over cook these babies.

When the balls are fully cooked though, place them on a paper towel, for a quick second.

They are great as appetizers or entrees.

Kala Kristouyena
(Merry Christmas)

The Bride, The Groom... & Fernando The Taco Man

A few weeks ago, The Husband and I threw an engagement party for our good friends Rick and Robin (whose wedding we are officiating in June). This party was so much fun to put together. We gave it a vacation theme because Rick and Robin's initials are R&R and also because, well, they like to party. We live in the front house of a triplex and our neighbors in the back have a huge beautiful yard. With their generosity, in two days, we turned that yard into a vacation-party paradise.

Meet the bride and groom...

This is Fernando the Taco Man. I'm in love with his Tacos. Like crazy in love. We had to feed 35-40 people at our party, so instead of working myself to the bone, I made drinks and cake and Fernando took care of everything else. It was awesome.

He brings his cart and all the ingredients and stays for 4 hours. His tacos are fresh, well seasoned, and delicious. We had, pastor, carne asada, carnitas, chicken, grilled onions, grilled mild peppers, rice, beans, guacamole, chips, two salsas, cilantro chopped onions, radishes and limes wedges. If you are planning a party where you have too feed 30+ people, I absolutely recommend Fernando (his number is (626) 278-6327). He was such a nice man, with such an amazing service. Look at all this yum....


The Husband ate seven tacos that afternoon. Seven. And the best part was that there were plenty of leftovers for dinner that night (and then some).

I made homemade margaritas with fresh squeezed orange juice.

We bought Mexican Cokes made with cane sugar. Yum.

And the Bride's favorite beer.

I made a double batch of The Pioneer Woman's Tres Leches Cake and managed to tier it.

And this Lemon bundt cake is my favorite recipe from the book 'Under The Tuscan Sun' buy Francis Mayes (I'll blog this one soon, it's too good).

Rick has an affinity for beer coozies, so we stole all of his collection and added some of our own for everyone to use. This one was epic.

Until...

The whole day was so fun because I didn't have to kill myself in the kitchen and we could still eat like a kings. But best of all, Rick and Robin had a blast and all their friends left happy and full.
We cannot wait for next Summer! These people, know how to party. Love you R&R.