For St. Patrick’s Day I decided to stray from the usual corned beef and cabbage and bake a rustic bread straight from the Irish countryside. It has a crunchy crust and a heartiness of texture that would have fueled an Irish lad or lass through the day’s toil. Perfect with the Potato Leek soup that I’ll post tomorrow.

Irish Soda Bread

(from Food Network)

2 cups whole-wheat flour

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Mix whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Enjoy

Check back tomorrow for a comforting Potato Leek Soup.

Recently I did a review on Yoplait’s Fiber One yogurt because I’m interested in healthy foods that are available in grocery stores. Fiber One has the creamy, delicious taste you expect from Yoplait, is an excellent source of calcium and Vitamins A & D, and has 5 grams of fiber. That’s 20% of the recommended daily allowance for fiber! My 18 year old daughter loved it and I’ve been keeping it stocked in the fridge for a a quick breakfast or afternoon snack.

Please take a minute to click through the short slideshow and enter to win a $50 Safeway gift card (good at Vons, Tom Thumb, Dominick’s, and Genuardi’s). To enter please become a subscriber (email or RSS) and leave a comment here or become a Fan on FaceBook and leave a comment there). If you’re already a subscribe or fan, refer a friend and have them subcsribe and comment including your name and both of you will be entered.

We can all use $50 towards groceries, right?
Random.org will be used to select the winner on Sunday, March 21st. Good luck

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Another restaurant I visited during Orange County Restaurant Week was AnQi, at Bloomingdales in South Coast Plaza, where I met Tanya of Design Action Studios for lunch.  Considering it was only 11:30 a.m., we refrained from ordering the Pink Lotus martini  but savored every bit of the three course lunch.

The first course was a Roasted Corn Soup with chicken and avocado. For our second course I chose the Vegetable Delight with organic tofu and Tanya selected the Roasted Wild King Salmon in a citrus reduction sauce. Molecular Cheesecake ended the meal –  a light, airy puff of cheesecake with berry sauce. We also enjoyed a Hibiscus Lavendar Nojito sent to our table as an apology for the slow service we encountered when first seated.  I doubt if that’s a common occurrence and will definitely return for the Pink Lotus martini and more AnQi specialities like the Garlic Noodles, which I’ve read Warren Beatty finds addicting.

AnQi opened in December, 2009 and we have Elizabeth An, eldest daughter of Helene An of Crustacean, Beverly Hills fame,  for bringing the House of An to South Coast Plaza.  Described as Euro-Asian bistro and gourmet Vietnamese  fusion in reviews that I’ve read,  AnQi transforms traditional Asian cuisine with complex flavors and exotic flourishes. This, combined with celebrity-style presentation, handmade cocktails such as the  Pink Lotus martini served with a puff of cotton candy, and a dramatic, sexy and sophisticated space declares AnQi an extraordinary dining experience. Put it at the top of your short list!

This vegan dip was a snap to make – especially with the new mini food processor I picked up at Sur La Table!  Yesterday, I was in heaven – Apple Store and Sur La Table, right across from each other in South Coast Plaza. Ummm, did some damage

Green Goddess Dip

(adapted from Clean Food, by Terry Walters)

12 ounces silken tofu*

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard*

1 tablespoon brown rice vinegar*

2 teaspoons mellow white miso

3 tablespoons extra virgin olive oil

Make 2 cups.

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

Variations: I had soft silken tofu – for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu.

*If your kitchen isn’t stocked with ingredients like brown rice vinegar – use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise – it’s all good

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.

** I highly recommend Clean Food if you’re interested in eating healthier, closer to the source, and venturing into vegetarian and vegan. The book is available in the TM Shop.

Last week  was Orange County Restaurant Week so there wasn’t much cooking go on in the She’s Cookin’ Kitchen.  OC Restaurant Week gives local foodies a chance to enjoy specially priced pre fix menus for lunch and dinner at over 100 participating restaurants. The specialty menus usually consisted of three courses at lunch for $10, $15 or $20 depending on the restaurant and four courses at dinner for $20 or $30.

I live in Huntington Beach and restaurant week gave me the chance to check out  two local restaurants.  The first was Zimzala at the Shorebreak Hotel in the exciting new downtown development called The Strand. The Shorebreak is a Joie de Vivre hotel and is described on their website as:  ”The ultimate Southern California beach experience with a contemporary twist. Shorebreak Hotel, in Huntington Beach, combines the relaxed, sun-drenched spirit of an Orange County coastline hotel with edgy modern accents”.  I loved the mid-century modern, meets contemporary beach aesthetic.

It was a Monday so the hotel wasn’t busy and I was able to chat with the ladies at the front desk and Megan, the sales manager.  I loved the vibe and immediately thought that it would be a cool place to have a graduation dinner celebration for my daughter in June.  My lunch date, Marcie aka Suburban Mama and her son Milo arrived and we were seated.  All the staff was extremely friendly in that low-key beachy way

The lunch was three courses beginning with an ultra rich cream of celery soup and ending with a decadent dessert of chocolate ganache served with thin slices of grilled sourdough bread brushed with olive oil and sea salt – the contrast of the sweet and salty did a dance on your taste buds.  There were three choices for the entree and we both selected the grilled cheese on toasted brioche with monterey jack cheese, applewood -smoked bacon, avocado and tomato served with thin french fries.  Everything was delicious, presented elegantly and with attention to detail.  In fact, I was blown away by the tea “service” that accompanied my ice tea – served with lemon, raw sugar, regular sugar, artificial sweeteners served in a petite silver pot, and a flacon of simple syrup! I felt remiss in not using any of it!

I’ll definitely be returning to Zimzala with my husband and highly recommend it for the coastal Meditteranean food, ambience, and proximity to the beach where you can enjoy a walk aprés dining and revel in the beauty of beach life. Check out their menus here.

SIT, STAY, EAT

The motto of the Lazy Dog Cafe expresses the simple pleasure of taking things a little slower and sharing food with those you love.

The whimsical doggie-themed decor has instant appeal and the creative rustic design has been described as “Frank Lloyd Wright meets Ralph Lauren”, inspired by owner Chris Simms’ summers in Jackson Hole, Wyoming.  I have a thing for lighting and fell instantly in awe of the massive chandelier crafted from Aspen logs in the entry and the fun dog-paw ceiling fixture in the bar area (see photo above).  Dog print fabrics, canine photos, and metal sculpture make you smile inside and you have to love the playful fire hydrant beer tap!

The Lazy Dog Cafe specializes in an eclectic menu of American fare with touches of Italian, Chinese, Mediterranean and South American with everything from classic American Campfire Pot Roast and BBQ Baby Back Ribs to Bahama Jerk Chicken, Hawaiian inspired Ahi Poke and a Trio of Hummus Sampler. Pictured below is the Pesto Chicken & Hummus Salad, Shrimp Wok Platter  and Cast Iron Idaho Trout. They offer a Puppy Dogs menu for kids  8 and under for $4.95 and smaller portions of menu favorites for the Big Dogs, 12 and under.  And for us older dogs, there’s a terrific Happy Hour, check out the specials here.

The staff was friendly, enthusiastic and eager to please – special thanks to our charming waiter, Michael, who allowed us to take countless photos. I didn’t catch the name of the smiling bartender below, who gave us a photo op as he poured one of the 21 draft beers available. Executive Chef, Gabriel Caliendo’s attention to detail was evident as he checked plates leaving the line and quizzed staff on the names of the selections they were serving.

Read the rest of this entry »

Recently, I posted a recipe for Chicken and Sausage Jambalaya in honor of New Orleans and Fat Tuesday.  What exactly  is Fat Tuesday all about?

Roman Catholics around the world celebrate Carnival, which comes from the Latin phrase “the removal of meat”,  and is the three day period preceding the beginning of Lent on Ash Wednesday.  The Tuesday before Ash Wednesday is Shrove Tuesday and is more popularly known by the French term Mardi Gras, meaning “Fat Tuesday”, because it is the last day of excess before the fasting traditions of Lent.

Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or giving money to charities. Read more about the season of Lent here.  Fish on Friday became a tradition because those of  Catholic faith abstain from eating meat on Ash Wednesday and every Friday during Lent. Exceptions to the rules of abstinence are made (by the bishop) – especially, if  St. Patrick’s Day falls on a Friday - for real

So here’s to Fish on Friday, or any day of the week.  This fish preparation is embarrassingly easy, no-recipe delicious – I think we can all appreciate that!

Halibut with Lemon and Capers

2 fresh halibut steaks, 8 oz. each

prepared seafood spice rub

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 teaspoon capers

Serves 2

Preheat broiler.

Brush halibut with canola oil, sprinkle with spice mix such as lemon pepper or Lawry’s Seafood Rub, broil for 5-8 minutes (depending on thickness) until fish is opaque. Melt the butter, add lemon juice and teaspoon of capers. Drizzle fillets with a little lemon butter sauce half way through to produce wonderfully moist fish with a golden brown crust. Spoon remaining lemon caper sauce over fish and serve immediately.

Shown here with roasted fresh asparagus.

Enjoy

Sometimes I get to relive my glory days through the sounds of the music I grew up with (now considered “classic” rock) and watch the transformation of slouching, indifferent teens into rock stars. This weekend was one of those times.

Our daughter has been part of the Commercial Recording Arts or CRAD (now known as Music, Media and Entertainment Technology) (MMET)Department of the Academy of Performing Arts (APA) during her four years of high school. APA is a magnet program of Huntington Beach Union High School District, students must live in the school district and audition for inclusion in the department of their choice. Besides CRAD, which of course is the coolest department because it’s rock n’ roll , there is Theater, Musical Theatre, Dance, Orchestral Music, and Technical Theatre. Learn more about APA here.  Auditions are being scheduled now, in case you have a child who loves drama, music, shooting movies, or wants to learn about entertainment technology.

Even though there’s years of research and information published about how unhealthy the typical American diet is, I feel as if the increased publicity of Food, Inc. and Michael Pollan’s books are reaching mainstream America and more families are taking action: eating more fruits and vegetables, less meat, closer to the source, etc.

I’ve been experimenting with cooking more meatless, vegetarian and vegan dishes and I have to say that, since my family are cheese lovers, cooking vegan is a challenge. But I’m determined to find recipes that even the most hardcore meat eater, *ahem*  like my husband, The Don, will actually enjoy without sending any quizzical looks my way!  (I don’t lie to my family, but I’ve found that full disclosure isn’t necessary either.)  The crumbled tofu mixture was flavorful and savory with the same texture as traditional ricotta – these shells passed with flying colors!

Baked Stuffed Shells

(Adapted from Clean Food, by Terry Walters**)

8 ounces large pasta shells

2 tablespoons extra virgin olive oil

2 large garlic cloves, minced

1 large onion, chopped

¼ cup mirin*, or sherry

1 t. dried basil

2 tablespoons Italian parsley, chopped

1 pkg. (14-16 ounces) fresh firm tofu (not silken)

1 bunch kale or collard greens, cut into strips

sea salt and freshly ground pepper

28 ounce can organic tomato sauce

1 cup grated soy or rice mozzarella

Cook shells according to instructions. Remove with a slotted spoon, reserving the cooking water. Add the chopped collard greens to water and blanch for 3 minutes. Remove with a slotted spoon to a colander. Drain, using fingers to press down to remove excess liquid. Transfer to a cutting board and chop.

Filling:

Heat olive oil In a large skillet over medium heat, sauté onions for 2 minutes, add garlic and cook for another 2 minutes, stirring. Add mirin, basil and parsley. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into skillet, mix with other ingredients and cook for 5 minutes.

Stir in collard greens and season with salt and pepper. Remove from heat and allow to cool enough to handle.

Preheat oven to 400 degrees F.

Assembling:

Stuff shells with filling and place in a 9×12 inch baking dish sprayed with oil. Cover stuffed shells with half of the tomato sauce and sprinkle with cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven and let stand for 5 minutes before serving. Heat the remaining tomato sauce for the table or spoon on plates and place shells on top to serve.

Serves 4-6

Enjoy

*Mirin is Japanese rice cooking wine and can be found at Asian markets or the Asian section of some supermarkets.

** I highly recommend Clean Food – one of the 10 Best Cookbooks of 2009. “Clean Food is a gateway book for the vegan lifestyle, not a hard sell. Who knows, it may end up on your kitchen shelf right next to your copy of The Meat Bible.” It’s available at the TM Store, as well as Gourmet Today, another of the top 10.

Yes, its March already and we’re featuring another awesome mom, wife, and business-owner  from Orange County!

Carrie was nominated by Kim of saveourbeach.org. who said this about her:

“Mountain biker, mini-van driver, wardrobe refashioner, public school advocater, church goer, This is Me - kid’s journal creator, mother of 3 … AND she’s also the mama behind This Mama Makes Stuff !!! Her oldest daughter is hand making origami cranes to raise money for sick children! That’s amazing!  She helped me organize a beach cleanup the day before Thanksgiving and we had 89 participants!”

I think you’ll agree that Carrie is definitely a Top Mom

Photo credit: James Carson Photography