For Love of the Kitchen

Patron of the Edible Arts, Amateur food blogger, Chef. Follow me on Instagram @forloveofthekicthenblog

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[forloveofthekitchen]

HAWAI’I

I firmly believe that vacation can be a sort of therapy, an expensive one, but definitely well worth it. And when your friend gets married in Hawaii it almost gives you an excuse to galavant about.

   -Oahu-

Flew into Honolulu airport on Friday for a wedding on Saturday, took a beautiful drive up to the North Shore and ended at the Mālaekahana where almost the entire wedding party was camping. 

Before the wedding on Saturday I snuck away for some lunch to a place on the North Shore called Pupukea Grill, a cute blue little food truck located right off the beach. The first time I was there (I went the following day as well) I ordered the Spicy Tuna Quinoa Bowl which came served over fresh greens, topped with onion, radish sprouts, nori and avocado. Quite possibly the best poké bowl I’ve had.  

Sunday was a cooling down day, mostly beach time and mellow chill time at the campsite. I spent a little time driving up the north shore stopping at Kahuku Farm before going to Pupukea Grill truck (...again). Kahuku is right off Kamehameha Hwy and is a family run farm with a cafe on site, offering tours of the property and a few locally made products. 

-Kauai-

Arriving at Lihue, descending out of the clouds to a seemingly gloomy day was a welcome, coming down of sorts. With all the partying out of the way ;), i got a day to cool down. 

Headed into Kapa’a to Java Kai to get a smoothie, first real food, and for dinner went for Saimin, what ramen is called on the islands. I remember learning that when I roomed with a girl from Hilo in college. Super quaint and unassuming, very local spot. Just a couple ladies serving the whole place and doing it well, the only catch is: make sure you know what you want. No time to ponder. 

I was really hungry so i didn't think to take the first picture. But that doesn’t matter cuz this was some good s#!t. And for dessert we had a really popular, and for good reason, Lilikoi Chiffon Pie. So light and fluffy, like lemon curd and angel food cake and meringue. It was amazing.

Still making time for the beach, working on my winter tan. Spent a good amount of Tuesday laying out, reading and soaking it in. 

Made some time after the beach to head up to Lihue and try sample a few beers at Kauai Beer Co. All of the beers are very nice and not to heavy so they are easy enough to drink on a hot dat. My favorite was the “Go Red or Go Home”. I’m a sucker for light, Citra Hop Reds. 

Went down to Nawiliwili Harbor on Tuesday to Duke’s for dinner. Although the service and setting was lovely, Duke’s caters more to the tourism crowd therefor I was not very impressed by the food. 

-Jubong, member of the pomelo or grapefruit family-

-Wailua waterfall- 

-Ho’poi’i Falls-

Stopped at a roadside juice stand after a hike to the falls one day and tried Noni. This is the face you make when drinking straight Noni. It is said to be very good for you, disease and cancer fighting cheese fruit I would describe the taste to be something like gorgonzola, mixed with guava and lime, but spoiled. Not a great taste but an interesting experience. 

On Thursdays, Kauai Beer Co. hosts a food truck night, we had food from the venezuelan Arepa truck, Ally’s Cocina. 

Headed west on Friday to check out the Waimea Canyon. 

Stopped at a little market deli on the way to get some poké (again), this time with the freshest fish i had ever had. 

Watched the clouds go by on the beach for a while before heading down to the Kauai Coffee Company, the largest coffee producer in the US. Drinking coffee on a hot day isn't easy but with so many different varieties and flavors, it was worth it. 

Waimea Canyon is spectacular, the Grand Canyon of Hawaii I was told it is referred to. We got lucky getting to the top as the clouds came rolling in to settle into the canyon. 

While up amongst the clouds we took a short hike and got lucky enough to recover a few pounds of pineapple and strawberry guava. Much smaller then there foreign counterparts but just as delicious in flavor. 

Spent my Saturday up north starting in Hanalei at the Farmers market. Picked up a few Rambutan and pineapple then grabbed a Spam Musubi for the road. Took the short hike down to Queen’s Bath to watch the waves crash in the rocky shoreline. 

Headed back towards Lihue to stop at the Kauai Juice Company. I had seen their kombuca in stores and had enjoyed one of their hot sauces in a bloody mary, so i was curious to see more. 

Their cute little store in Kapa’a is bright, welcoming and simple and the ladies were very helpful and informative about their products. They offer cold pressed juices, kombucha, tonics, hot sauces, kimchi, pickles, sauerkraut...

I ended up with a few tonic shots, samples of each kombucha, a bottle of Lilikoi-Basil Kombucha and two hot sauces. 

Sunday, my last day of vacation. I spent a little time on the beach before going to Kipu Ranch where my friend works to take an ATV tour of the property which has been used in many movies and is a site of historical significance. It is a 3,000 acre property on the SE side of the island. Currently a private property serving as a cattle ranch, there are many wonderful sites while on the tour including a stop by the Huleia river. At one point we stop on the top of a hill where you are able to see the Nawiliwili harbor, and all of the property. One of the guides had picked and cut fresh guava to try before we continued on to the top edge of the property. 

Here atop the Haupu mountain range we were able to look down onto another property and see Kipu Kai beach.

No time in Hawaii is ever really enough but I thoroughly enjoyed every moment and every bite. I was happy to try new things as well as visit familiar sites. Until next time. 

Mahalo and Aloha. 

[forloveofthekitchen]

Fast forward to “Finally.”

One night I’ll be sitting in my kitchen after a long dinner shift. All the typical kitchen mayhem and hi jinx will have transpired. I’ll be drinking a scotch, icing a burn and smirking to myself. That’ll be the moment when I get there.

[forloveofthekitchen]

Fall Cooking Warm-Up

After work (and another trip to Berkeley Bowl) I came home with a “To Cook” list. With all the beautiful warm colors of fall i was inspired to make Sweet Potato Gnocchi and a Roasted Root Vegetable soup. More than the outcome of cooking, i enjoy the process.

Last Wednesday while i worked on setting my Fantasy Line-Up for the week, I put on the NFL network while i prepped my veggies for roasting and boiled my Sweet potatoes.

And the Outcome...

Sweet Potato Gnocchi with Brown Butter, Nutmeg and sage

Roasted Root Vegetable Soup

I may have only won in one of my Fantasy Leagues but theres always next week. ;)

[forloveofthekitchen]

Blog Fail

I wish I were getting better at this but life gets in that way. It’s not a great excuse for my absence from writing, its more my lack of motivation. I’d rather just cook and post the pictures, which is what i may start doing more of. I’d like to talk about my love of food more, or restaurants i tried or would like to try. Id love to talk about how I feel about restaurants, food, people who eat or make food. 

The only thing i think stopping me is my impression of what i do. I know I like doing it so i should just do it for me (which is probably what I'm doing anyway)

[forloveofthekitchen]

Trying not to be pretentious

I really love food, but I haven't always viewed it with the same knowledge, appreciation, or passion I do now. Grated, I have grown up with what my mother  calls an “embarrassment of riches”, when it comes to food variety and culinary experiences; having grown up in the bay and all. 

This week, I am with my family in Rapid City, South Dakota, visiting my mothers side of the family. Two weeks ago, we were in Atlanta, Georgia for a family reunion for my fathers’ side. Two very different culinary landscapes. I wouldn't say I have been disappointed by the food we have had at restaurants of either region, but i guess i just expect more. More of a focus of local flavors, exciting culinary creations, culture on a plate. I mean, if I’m paying for it, shouldn't it be worth it?

I have realized i just have to silence that voice in the back of my head that has it’s nose turned up at every dish I'm presented with before consideration. “You call that a Terrine?”, “These mussels weren't cleaned very well.” “This plating is a little haphazard, don't you think.” “Think this had enough dressing on it?” “This is hardly medium-rare.”

I’ll be the first to say it, Generally, I’m somewhat of a dick. Though some will say honest, frank, harsh, lacking a filter...

I don't mean to be this way, really i don't. But the more you know, the harder it is to be patient with those who lack the (culinary) knowledge. I was told years ago that friends were afraid to cook for me for fear of my criticism. Not completely fair, but understandable all the same. 

However, I am aware that my culinary encyclopedia doesn't cover it all either, so I am working on being less of a.....

More Appreciation and Less Criticism.

[forloveofthekitchen]

I’ve been taking the Warriors loss pretty hard these last few days. Really hard. My sister used to work for them when i was little, We used to watch their games during dinner and in the last couple years i have always believed they'd make it to the Finals. So last year when they made it.....i was beyond elated. This season i had that same feeling and I had done my best to watch almost every game this season.

So Sunday was very hard for me. I utilized as many of my superstions as i could; Drank at the bar we won at last year, even made cookies again,sadly, to no avail. 

I woke up Monday not feeling ready to face the day. Nonetheless, I woke up, got dressed in my most comfortable/lazy attire (my favorite shorts, comfy Tee and sandals) and left the house. I’ve mentioned it before, but sometimes when i am feeling down i remedy my negative feelings by cooking, either for myself or others. 

I received a serendipitously timed text from another foodie friend of mine who wanted to talk food ventures. I brought up my despondence and my desire to cook in response to my sadness. Long story short, I went shopping....

It was a good day off for both of us. We collaborated on an epic meal with little to no planning, talked food, and foodie things, etc.,.......and drank scotch.

It’s a great feeling to be able to hinder negative feelings by doing something I love to do. Even more so when its something i can share with a good friend. 

Swordfish and Tri-Tip Steak, sautéed shrimp and Anaheim chilis, over sautéed mushrooms, ramps, garlic and wilted arugula with grilled corn, avocado and kumquat salsa and citrus-cilantro vinaigrette. 

Happy Eating!

[forloveofthekitchen]

It’s the little things 

[laughinacorner]

23 BRILLIANT LIFE LESSONS FROM ANTHONY BOURDAIN

1.) “Skills can be taught. Character you either have or you don’t have.” 

2.) “If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.” 

3.) “Don’t lie about it. You made a mistake. Admit it and move on. Just don’t do it again. Ever” 

4.) “What nicer thing can you do for somebody than make them breakfast?”

5.) “Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.” 

6.) “You learn a lot about someone when you share a meal together.”

7.) “Your body is not a temple, it’s an amusement park. Enjoy the ride.” 

8.) “Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom…is realizing how small I am, and unwise, and how far I have yet to go.“

9.) “I don’t have to agree with you to like you or respect you.” 

10.) “Good food is very often, even most often, simple food.” 

11.) “We know, for instance, that there is a direct, inverse relationship between frequency of family meals and social problems. Bluntly stated, members of families who eat together regularly are statistically less likely to stick up liquor stores, blow up meth labs, give birth to crack babies, commit suicide, or make donkey porn. If Little Timmy had just had more meatloaf, he might not have grown up to fill chest freezers with Cub Scout parts.” 

12.) "Open your mind, get up off the couch, move.” 

13.) “Luck is not a business model.” 

14.) “There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub.” 

15.) “Under ‘Reasons for Leaving Last Job’, never give the real reason, unless it’s money or ambition.” 

16.) “It’s very rarely a good career move to have a conscience.” 

17.) “The way you make an omelet reveals your character.” 

18.) “Context and memory play powerful roles in all the truly great meals in one’s life.” 

19.) “Good food and good eating are about risk.” 

20.) "They’re professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don’t forget that the Russians - any Russian - can drink you under the table.” 

21.) “If you look someone in the eye and call them a ‘fat, worthless, syphilitic puddle of badger crap’ it doesn’t mean you don’t like them. It can be – and often is – a term of endearment.” 

22.) “Without new ideas success can become stale.” 

23.) “But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.” 

source [x]

[forloveofthekitchen]

My idol

[forloveofthekitchen]

My List

As much as i love going out to dinner sometimes its a challenge just to figure out where to go. I’ve been working on a list for some years now and its helped me be a little more decisive about where to eat.

In no particular order:

Outerlands

E Tutto Qua

Nopa

COckscomb*

Pizzaria Delfina

Rich Table

LihoLiho Yacht CLub*

Bar Tartine

Cavalier

The Perennial 

Belotti Ristorante E Bottega

La Marcha Tapas Bar*

Salsipuedes

Itani Ramen *

FOB Kitchen

Tartine Bakery

Bar Crudo

Volta

Revival Bar+Kitchen

The Dorian

Cadence

Scotland Yard

Alta

Zero Zero

Brick Pig’s House

Cholita Linda

Boulevard

Chapeau!*

Blue Plate 

Angeline’s Louisiana Kitchen

Shakewell*

Camino

Tambo

Monsieur Benjamin

Pathos

Desco

Brenda’s French Soul Food

Hopwater Distribution

Wayfarer Tavern

Calavera

Hopscotch*

Desco

Gather

Homestead

Lord George*

Marlowe

(*-places that i have been and and want to go back to)

[forloveofthekitchen]

Don’t mix up my prized vermicelli with some low-class, common spaghetti.

[forloveofthekitchen]

Now Open: Itani Ramen

I was very excited to go to the opening of Itani Ramen on Saturday. After watching the Warriors lose to the Spurs, I needed a little pick me up, so  my friend Jade and came in to try the menu. 

Kyle Itani is also responsible for Hopscotch, another fantastic food experience a mere 3 blocks away. I had been twice already and was pleased each time. It is always wonderful to have people passionate and excited about food who are able to share that with others. 

Itani Ramen is a simply decorated interior that reminded me of my previous favorite ramen spot in SF called Hapa Ramen (now closed sadly). A minimal look with wood, clean lines and warm colors. Upon walking in the open kitchen is always a fun sight, the space is laid out with tables along the wall opposite the bar and kitchen and more space for tables in the back. 

Jade was really excited about our salad. 

Finished our salad and moved onto the pickles and Ramen. The broth was hearty and flavorful, i loved the pickles and the salad had a great dressing and crunch. 

Loved the vibe here, everyone was on their game and having a good time while making sure the guests were too. Excited to see how things progress here and I can't wait to come back next weekend. 

[forloveofthekitchen]

Re-centering in the Kitchen

It may only be half way through, but i am not having a great March. 

I have totaled my car on my birthday, burned my arm, dropped my new Shun and ruined the edge, and now i am dealing with insurance on a daily basis. 

So when things like this happen and i feel like i need to get in control, I cook. It gives me something to focus on of which i can appreciate the outcome. 

[forloveofthekitchen]

Breakfast this morning. Poached Eggs (thanks to my coworkers Oakland chickens) over arugula, yellow cherry tomatoes, Green Goddess dressing made yesterday and King oyster mushrooms.

[forloveofthekitchen]

Solo Dinner: Liholiho Yacht Club

In further efforts for cross restaurants off my (very long) list i went to Liholiho Yacht Club in San Francisco last Thursday. I love going out to the city from Berkeley, it always feel like i little bit of an escape/vacation. Even though i’ve grown up in the bay area going to the city always feels wonderfully contradictory. So close and so far away.

Nevertheless, I fail ro recall the saturation of the city and even on  Thursday night, they were busy. I waited near the bar for a seat and approached and offered a drink. A rarity I’ve found, but a welcome one.  I had a hibiscus mezcal cocktail upon his recommendation. 

I was finally able to grab a spot at the bar after the hostess found me and told me there was about to be a vacancy. Awesome. Since I had looked over the menu during my wait, i had an idea of what i wanted, and again received helpful recommendations, this time from the bartender. I ordered 4 selections from Appetizers and 3 from the small entree section. (Don't judge.) The Ahi Pokè on Nori , Fried Oyster with Beef Carpaccio on Butter Lettuce , Kubocha-oxtail Croquettes, and the Beef Tongue steam bun. 

Ahi

Oyster.

Beef Tongue

For my Entrées I ordered; Yellowtail Hamachi with asian pear & white soy, the Marinated Squid, crispy tripe, cabbage and peanuts, and the off menu Spam dish. 

Yellowtail

Squid and Tripe (out of focus)

Off Menu “Spam”

I was lucky enough to they their dessert, which i hadn't actually planned on ordering.

Baked Hawaiian

Luckily, the woman who occupied the seat next to me, with whom i developed a great diners rapport with since we were both dining solo, offered to share it with me. 

Even though I hate clichés, I have to say that this place is nothing short of amazing. Every dish was nicely balanced in flavor and texture. Everything is very thoughtful and still fun. I can't wait to go back and try more. 

Thank you @ravikkapur and Liholiho Yacht Club Staff, and Thanks Antoinette (Toni) for sharing your dessert with me.

[forloveofthekitchen]

#TBT: Oysters in Tomales Bay

Thanks to the Presidents Day Holiday on Monday, a few friends and I were about to take day trip up to Tomales Bay to enjoy some sun, some champagne, each others company and, of course a healthy amount of oysters. 

We left early in hopes to get a table at Hog Island Oyster Co. but they were booked months in advance. So, we bought our 10 dozen Sweet Water Oysters (Yep, 120 oysters) and drove about a mile and a half up the road to a nice little spot on the water and set up out own little picnic spot.

I had missed shucking oysters, one of those seldom used talents I had acquired over the years. We all got in on the shucking, and drinking of champagne, even threw a few on the grill with some herb butter and mignonette I made the night before. 

Great Way to spend a Monday. 

[forloveofthekitchen]

Easy Pickles

Bought way too many cucumbers at Berkeley Bowl the other day without any real intention for them, so I decided to make pickles the other day.

The process is much easier than one might realize.

Needs:

Jar(s)

Cutting implement 

Cucumbers

Vinegar

Water

Salt

Sugar

Herbs and/or Spices

I kept the recipe simple this time and just made dill pickles. Start by sanitizing the jars you're using to prevent bacteria. Slice the cucumbers to desired thickness ( I used a mandolin for even 1/8″ slices).

Combine Water, Vinegar, Salt and Sugar in a pot and heat until sugar and salt have dissolved, remove from heat. While the liquid portion is cooling, add cucumber and whatever herbs and spices you are using to the jar. I had a nice fresh bunch of dill so i filled my jar with the cucumber slices and sprigs of dill, along with halved garlic, peppercorns and coriander seed.  

Pour the now cooled water-vinegar over the contents of the jar, seal and store in the refrigerator for a week. You can always try them sooner but i prefer to let the flavors really have time to penetrate.

This is just one pickling process and a much easier method than I have used before. There are so many variations for what you can pickle, how long, and the flavors you can infuse. Some of my favorite things to pickle are; Cauliflower, Apples, Green Beans, Asparagus, Beets, Carrots...