Happy Holidays!  You may have noticed I've been a little MIA since, well, since Happy 4th of July!  And even if you didn't notice, I'm ok with that, because I've been acutely aware of my absence.  Not because I wanted to be absent.  Actually, it's quite the opposite.  I've been brimming with paragraphs on food and big, monstrous changes in my life.  However, in my pursuit of these crazy dreams and thoughts, I was hesitant to share because sometimes saying the words out loud (or in this case, typing them for my blog!) makes them more real than any lived experience can be.  So, out with it.  I quit my job.  I'm now a former educator (although, only in technical terms, I still consider myself immersed in education).  I'm pursuing my love of food and community.  I started a business.  None of this feels real.

(Butternut Squash Mac n Cheese Muffins on our catering menu)

Things in my little corner of the world have been...well...exciting.  And wonderful. And creative. And new. AND, it's all been taking me away from nuturing my little blog. All of this to say that eventually I will have more to share with you, but rather than drone on about the oddities of my life, I want to share with you a little bit about my vacation.

Steve and I just returned from a wonderful week in Carolina Beach in North Carolina.  This quintessential beach town with sunny skies, rolling waves, and unusual people. I loved every moment of my trip.  It was nice to literally just listen to the ocean waves, feel the prickly sand on my toes, and re-connect with my thoughts and fine a bit of peace. One of the best aspects of this trip was the time I spent cooking.  Not cooking to rush off to a meeting or cooking to fill my tummy, but cooking to enjoy the process.  To give the food that I eat the proper care and attention that I want to give every meal.  Not looking for shortcuts or easy meals, but to enjoy being in the kitchen and letting my creativity do the rest. The kitchen, much like the beach really, has become a sanctuary for me to create, and think, and share.  I wouldn't trade my kitchen experiences, both good and bad, for anything as they have shaped much of who I am.

For our week at the beach, we ate banh mi sandwiches (I can't get enough) and my summer favorite -- cold pasta salad with sausages and grilled veggies.  We drank many ice cold beers, a few lovely bottles of red wine, and indulged in nightly games of Rummikub.  All in all, I'm a relaxed and happy lady who desperately doesn't want this feeling to leave.  

Here's a recipe for the banh mi that kept our tummies full and our tastebuds wanting more:

• Pork loin, marinated for 2 hours - 2 days in the following:
  • 1/4 cup light soy sauce
  • A few squeezes of honey
  • 2 tablespoons or more of freshly grated ginger
  • A few large cloves of crushed garlic
  • Salt and Pepper
• Finely cut carrots and cucumber, pickled in the following:
  • A few tablespoons of sugar and white wine vinegar
• Cilantro
• Mayo mixed with sriracha sauce (to the heat level you like)
• Jalepeno slices (optional)
• French Baguette Bread

After the pork has marinated for a few hours, cut into round circles or long strips.  This will depend on your preferred method of cooking.  If you have the time and inclination the long strips are perfect for grilling on skewers.  Otherwise, put the pork loin rounds in a grill pan and sizzle away.  Once cooked (a few minutes a side), set aside and prepare your baguette.  I like to slather on the sauce then place the pickled veggies and jalapeno slices.  I then place the pork on top and dot with crunchy pieces of cilantro.  If I'm not in any big rush to eat, I will grill the bread.  AND, if I'm feeling fancy, these vietnamese sandwiches are often served a bit of pate. However you eat it, I promise this sandwich is addicting!  Serve with juicy and cold watermelon slices and crunchy chips for a delicious meal.

I wish there were more pictures to share (this one comes from a few months ago) but I was just too relaxed to interrupt the cooking process to capture it!

If Green Dog Cafe is the veggie, feel good, healthy spot then Buz is the carnivorious, stylized, feel good hideaway. Both have their place in Cincinnati (which happens to be side-by-side), but I definitely think Buz is worth a little extra BUZZ at this point, because it's really that good. 

Our group of four couldn't resist the appetizer list to start our meal at Buz. While the pork belly confit, edamame and bourbon popcorn all sounded delicious, we opted for the cheese beignets with crab.  Sigh, I wish I could magically blink my eyes, wiggle my nose, and have these appear before me.  These little spheres of warm cheese with a lime honey glaze cannot be missed.  They were a delicious way to get started.  

We also tried the pork belly flat bread with apples.  This was a very generous serving and would make a lovely meal on it's own, but was an even better starter for our group -- we possess some very divergent palettes. This satisfied us all. I really wish I could share with you pictures of the starters, but we all gobbled them down too quickly!

Dinner was an easy decision for me.  Steak.  I'm a meat-eater, happily, but I don't often eat steak.  I'm glad I saved this occassion for this meal. The steak was a worthy competitor to the gem of all steaks sitting right down the street, Jeff Ruby's Precinct.  In fact, you'd have to offer a good steak to sit on that block without being laughed out of the neighborhood.  I found the steak to be flavorful, smokey, and perfectly complemented by the bernaise and sides.  And don't get me started on the sides.  Green beans and mashed potatoes.  The green beans were bright and fresh without being drowned in butter.  And the mashed potatoes -- wow o wow. I spent the entire meal taking a bite and trying to figure out the secret ingredient.  I finally had to ask the server who asked the chef.  Alouette Cheese!!  It adds a creamy, savory flavor that I can't wait to try in my own garlic mashed potatoes.

My dinner companions dined on short ribs over mashed potatoes and scallops over risotto. The short ribs were fall-apart delicious and full of bright flavors.  The scallops were a good size and perfectly carmelized.  I would try either dish the next time I visit.

Finally, while I was in a meat and potato coma, our table (rather, one person who was generous to share bites) ordered the chocolate cake. There was probably a much more sophisticated description rather than chocolate cake, but I was drowning in potatoes and didn't notice.  Regardless, the dessert was generous and fun with two little milkshakes next to the slice. 

Overall, the atmosphere at Buz is relaxed and intimate.  The dark wood, shades of grey, and exposed brick are the perfect contrast to the friendly servers and a menu that begs for return visits.  I look forward to returning to Buz! 

I've seen carnitas on menus before and really wondered what makes a carnita.  Quite literally, carnitas are 'little meats' and in this case, they are braised, pulled pork.  With a little bit of time, the pork becomes the perfect vehicle for rajas and any other topping your heart desire.  But don't be fooled, the carnitas alone are a lovely meal amped up by the rajas.  And who doesn't love saying rajas?  RAJAS!

I used a variation of this recipe on epicurious.  The ingredients I used:

• 2 pounds boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• Cayenne Pepper, Aleppo Pepper, Smoked Paprika, or any combination of the three (go light on the cayenne)
• Garlic salt
• 1 can chicken broth
• 2 cups (about) water

• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 2 red bell peppers, cut into1/4-inch-thick strips
• 1 poblano chile and 1 anaheim chile, seeded, cut into  strips
• 4 green onions, cut into strips
• One beer, your favorite
• 1 cup grated Monterey Jack cheese
• 1/3 cup whipping cream
• coarsely chopped cilantro
• flour or corn tortillas

Place pork in heavy large pot. Add broth and water to cover pork. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and most of the liquid is absorbed.  This process took me about one hour or so.  After the meat is cooled, shred it.  It's amazing how easily the meat just falls apart with little effort.  No knife needed here folks.  Just a fork.  Once you are finished shredding, place the meat back in a small pot to keep warm.  

Now, here's the fun part.  Pop open a beer and add 4 to 6 ounces to the meat as it's keeping warm on low. Drink the rest! 

While the meat is warming, melt your butter in a pan and saute the garlic.  After a minute or so, add in your peppers and saute until they are tender and easy to bite.  Add yout rgreen unions and saute for a few more minutes.  Finally, add your cream and cheese and stir vigorously until a sauce forms. Then, stand back and bask in the goodness of your rajas.  

If you have the time and interest, grill your tortillas and get to topping.  OR, if you are like me, just get to the eating part.  

Happy Cooking! 

These whisks, by Anthropologie, are an inexpensive gift that brighten the kitchen and makes beating egg yolks more colorul and fun. For $8, you can beat this gift (hehe).

What says love better than the sweet treat of ice cream? This gift, priced around $80, is one of those appliances that your mom probably won't buy for herself, but will love. It's easy to use (the machine does all of the work for you) and more importantly -- easy to clean!

The Cuisinart smart stick is a little gadget that I use often and LOVE. Beyond helping to make soups and sauces, this immersion blender is so much easier than trying to blend hot liquid, in batches, through the food processer.  This is one of those gifts that you may have good intentions of giving to someone else, but should find its way into your cabinet! For $30, on Amazon, buy two! 

Finally, for the mom who wants to really try something new, consider going in on this with a sibling and buying the KitchenAid Pasta Roller Attachment set.  Coming in just under $200, this pasta roller set hooks onto the front of a stand mixer and makes homemade pasta easy and fun!  I promise, once you've had fresh pasta, your taste buds will be forever changed! Be like me and snag a Bed, Bath, and Beyond coupon for a significant discount!  

Finally, if you are low on cash, consider making your mom brunch -- nothing says 'I appreciate you' better than a homecooked meal.  Happy Mother's Day!

While eating from the likes of Jean Robert, Dan Wright, Todd Kelly and Jose Salazar is pretty much queen city heaven, the real treat of the evening for me was exploring the MCI kitchens, talking to interesting chefs, and watching a demonstration on molecular gastronomy.  The chefs were by and large very happy to talk to attendees about food and changes to their menus. I loved chatting with Chef Drew Vogel (wicked sense of humor!) and Chef Michelle Brown (finally got to thank her for my favorite Steak Tartare) and in general enjoyed getting a 'behind the scenes' glimpse of the amazing work these chefs slave over night after night. 

The molecular gastronomy presentation by Chef Coltrane was a little bit chemistry mixed with a sprinkle of magic, swirled into a pot, and topped with liquid nitrogen. In other words, FANTASTIC.  I learned how to make a suspension cocktail (fruit and herbs literally suspended in liquid), how to make dippin' dots (I still LOVE those things) and how to turn a liquid into a powder (that's just plain cool). 

And then, the food.  I'd say I have lots of photos to share, but I will be perfectly honest -- My face hoovered (as in, the vacuum) the food off the plates and bowls faster than my camera shutter could click. Highlights include:

• Jag's prime rib sandwich 
• Fresh Table's hamburger on grilled bread 
• Honey's lemon cream bee dessert 
• Orchid's brown butter icecream sandwich

Here are a few pictures I managed to grab in between bites --

My photos can't do 1 Night, 12 Kitchens justice, but I promise, put this event on your calendar for 2013 and be prepared with spanx, suspenders, and day-long fasting ahead of time!

Now that I'm back in the kitchen, I wanted to make a comforting sunday night dinner that didn't ruin my diet, but felt velveety and warm. This hit the spot and is quick enough to make any night of the week after work, the gym, or drinks with friends.

Ingredients: 

• 1 lb chicken breast, cut into small pieces
• A few tablespoons of unsalted butter
• A heaping spoonful of flour
• 2.5 cups of low sodium chicken broth
• Button mushrooms (or your favorite variety) sliced
• 1/2 cup of white wine
• 4 tablespoons Half and Half or heavy cream
• Half a lemon, juiced
• Parsley (or another herb, such as tarragon or thyme), finely chopped

In a large sauce pan, melt a tablespoon of butter.  Once melted, stir in the flour and whisk until a rue is formed.  Over medium high heat, add in the chicken stock and continue whisking for up to 10 minutes.  Once the sauce is reduced, add in your white wine and continue simmering for another 10 minutes.  While the sauce is simmering, add to a large pan another tablespoon of butter and saute your chicken until golden.  Add in the mushrooms and cook for another five minutes.

When the chicken and mushrooms are completed, take the sauce off the heat and add your lemon juice and cream.  Continue whisking until incorporated thoroughly.  Spoon sauce over the chicken and mushroom and add your garnish.

This dish can easily be eaten on its own or over short pasta or rice.  It's creamy, light, and flavorful and on this cool Sunday evening, it couldn't be more perfect to warm this chilly house -- well, kitties are good for warming, but you get my point :-)

Happy Cooking!

2. Canadians are very friendly and many confused Cincinnati with Cleveland (and most knew Cleveland from Cedar Point!)

3. There are more fantastic places to eat in Vancouver than there is room in my tummy. full of delicousness in the form of poutine.  

I want to share with you a salad I've made multiple times since visiting France.  It's probably akin to a spa salad in that you feel good about eating it (is that what a spa salad is?  I'm not really sure!) but you feel happily full from all the delicious veggies.  Like many of my meals, what really makes this is the dressing.  It's so incredibly simple to make and just as equally yummy. Also, this is Kosher for Passover which is on my mind this week.

Ingredient List for Salad:

• Butter Lettuce, torn
• Radicchio, torn
• Grape tomatoes
• One avocado, sliced
• Radishes, thinly sliced
• Scallions, chopped
• Haricot Verts, blanched
• Hardboiled Egg
• Good blue cheese, just a bit
• Grilled Chicken, optional

Dressing:

• One garlic clove, chopped
• One lemon, fully zested and all the juice added
• A few heaping teaspoons of Dijon mustard.  Don't skimp here -- use the real bottled French stuff!
• Good Olive oil

I like to boil the Haricot Vert and eggs together in the same pot.  The haricot vert only take 5 minutes to cook through and then drop these lovely french green beans in ice and water to stop the cooking process and keep that shart green flavor.  The eggs should remain in the hot water for an additional 5 minutes, covered, but no longer heated.

In a small bowl, add the dijon mustard, garlic, and lemon juice and zest.  Prior to serving, stream in up to 1/2 a cup of olive oil while whisking away until emulsified.  If you dressing is too thick, feel free to add one teaspoon of hot water and mix through to thin the dressing a bit.

Pile up your plate with all of the veggies and toppings and drizzle with dressing.

Enjoy!