Sunday, October 21, 2012

What's Cooking in New Orleans

Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."
I hadn't been so when I was able to stay for a three day weekend in early October, I jumped at the chance.

With so few days in town, I asked for suggestions on Facebook and Twitter, read guide books and got recommendations from friends who are NOLA aficionados.

Certain restaurants appeared on multiple lists:

Acme Oyster House (724 Iberville Street, New Orleans 504/522-5973) in the French Quarter (for oysters although I was advised the place is so crowded, a good workaround to get in is to sit at the bar between 3:00pm-4:00pm).

Donald Link's restaurants are popular, especially Herbsaint (701 Saint Charles Avenue, New Orleans 504/524-4114) and Cochon (930 Tchoupitoulas Street, New Orleans 504/588-2123) I made it to the latter, but more about that in a minute.
Fried chicken at Willie Mae's Scotch House (2401 At. Ann Street, Seventh Ward, New Orleans, 504/822-9503). Not close to anything, tucked away in a suburb, but well worth the 10 minute cab ride or 30 minute walk from the French Quarter.

Open 24 hours a day, 7 days a week, the original Cafe du Monde (800 Decatur Street, French Quarter, New Orleans, 504/525-4544) in the French Quarter for a morning or afternoon cafe au lait and beignets.

In the jackets-preferred Commander's Palace (1403 Washington Avenue, Garden District, New Orleans, 504/899-8221), Antoine's Restaurant  (713 Saint Louis Street, New Orleans 504/581-4422) and Galatoire's Restaurant (209 Bourbon Street, French Quarter, New Orleans, 504/525-2021) for an upscale version of Creole, Cajun and New Orleans cooking.

We didn't have time to use the St. Charles streetcar, travel on a Mississippi riverboat, take a ride in a horse drawn carriage through the French Quarter or visit the Audubon Zoo.

Because the city is on mostly flat ground, riding a bicycle is a great way to get around town. My wife took an early morning bike ride. Leaving the Hotel Modern (936 St. Charles Avenue, New Orleans, 504/962-0900, 800/684-9535) where we were staying, she spent two hours happily riding around the Garden District's stately homes and the hauntingly beautiful cemeteries.
We missed many of the recommended places, but we did have a drink at the Carousel Bar in the Hotel Monetleone (214 Royal Street, French Quarter, New Orleans, 504/528-1019), which made me dizzy even though we were sitting safely in the nearby large lounge. Changing my seat improved the experience so instead of watching the slowly spinning bar, I watched people on the street walking by and riding in horse drawn carriages.
We heard music everywhere, in bars, on the street and in parks.
Our first night in town, arriving late because our Southwest flight was delayed, we walked into the French Quarter for something to eat. Surprisingly, given New Orleans' reputation as a party town, all the restaurants were closed by 10:00 PM.

After asking around, just off Bourbon Street we found Oceana Grill (739 Conti Street, French Quarter, New Orleans, 504/525-6002) which stayed open later than most restaurants.
Not on anyone's list, we enjoyed our meal of Cajun seafood gumbo, blackened red fish with red beans and rice and bread pudding with whipped cream. Even though it was close to 11:00 PM, the food tasted freshly made, the crab was sweet and delicious, the red fish with Creole seasoning was moist and spicy.
A Manhattan-up-with-a-twist was made with the local Sazerac Rye. Very nice.

On our short trip, we started a list of places we would happily recommend and look forward to visiting again.

We made a pilgrimage to cash-only Cafe du Monde for coffee and a breakfast beignet. Given the crowds morning-noon-and-night, it's surprising they have such a limited menu. Basically it's a riff on the SNL cheeseburger-cheeseburger-cheeseburger joke. Only here it's cafe ole-beignet-orange juice.
The beignets--better than any I've eaten anywhere else--arrive thickly coated with powdered sugar on tapas sized plates. There's no way you'll eat your beignet and NOT get sugar on your shirt and pants.
The coffee is great and goes perfectly with the airy-suggary beignets. Even though the place is crowded, the turnover is quick so even if there is a long line to get in, you can sit, eat and even read the newspaper without feeling guilty.
A kitchen the size of a large closet accommodates dozens of waitstaff and kitchen help. With exquisite choreography, servers carrying large trays loaded down with silverware, stacks of paper napkins, water glasses, coffees and beignets leave the kitchen passing by others returning tray-fulls of empty glasses, dirty silverware and plates.
Meals at Herbsaint and Cochon were good. Finding fresh vegetables that haven't been steamed, stewed and fried isn't that easy in New Orleans. Donald Link treats his veggies with respect even as he celebrates all things meat, especially pork at pig-centric Cochon where I had a crust-perfect serving of short ribs on a bed of vegetables and creamy faro.
Since I love good fried chicken, Willie Mae's was a lot of fun. One of my fondest memories growing up was our trips to the beach with containers filled with potato salad and fried chicken. Admittedly the fried chicken was soggy after spending the night in the refrigerator, but I loved it none the less.
At Willie Mae's, there is no such thing as soggy fried chicken. The chicken that arrives on the plate is as crisp as can be with the meat, hot and moist.

For $10.00, you get a wing, thigh and leg, a corn muffin and a choice of sides, which in my case was not a "side" but a second course of red beans and rice served in a large bowl. I loved the fried chicken and the red beans and rice. The beans were thick with flavor and a touch of heat.

The best meal of the trip started with an interview with Austin Kirzner, executive chef at Red Fish Grill on the edge of the French Quarter. Kirzner sat down with me over a cup of coffee in the morning before the restaurant opened and described the kind of cooking he learned to do in Louisiana and New Orleans.

To illustrate what he was talking about, he showed me how to make a New Orleans classic: BBQ Shrimp. The video lays out all the ingredients and the techniques required to make an easy-to-make recipe that any home cook could prepare.
The heads-on shrimp were delicious. And his creamy cheesy grits were as good.
At night my wife and I came back for a tasting of Red Fish Grill's menu.
Kirzner showed us his favorites: the BBQ oysters which were actually deep fried and served with blue cheese dressing, raw oysters on the half shell and Louisiana blue crab cakes.
A crispy whole redfish looked as if it could still swim but this time in a river of vegetables and a filet of hickory grilled redfish was topped with sweet lump crabmeat.
Several delicious desserts appeared on the table, including a fat slice of pecan pie with whipped cream and an over-the-top triple chocolate bread pudding that could barely contain itself in its silver bowl.
When we weren't eating and listening to music, we walked around the city, admiring signs, graffiti and architecture that was unique, distinctive, traditional and modern, with a sense of humor and a delight in bright, vibrant colors.










Friday, October 5, 2012

Morocco from Casablanca to Fez

From Casablanca on the coast to the inland city of Fez in the northern part of Morocco, the area looks very much like the American Southwest.

Looking out the window of the van, there's not much to see.

A well-paved highway cuts through the flat, dusty farmland, passing villages remarkable only for the number of flat roofed houses with satellite dishes and the occasional donkey cart.

I'm with a group of travel and food writers visiting Morocco. Some of us are here for the first time.

Before we leave Casablanca we stop at the Mosque Hassam II, the 3rd largest mosque in the world, the largest in Morocco. 
The scale of the doors makes visitors look very small. The detailing on tiles and metal work on the tall doorways is beautiful. The mosque overlooks the breakwater and harbor.
A few blocks away, restaurants and clubs share the same view. 
We grab a quick breakfast after our all-night flight before we climb in the van for a three hour drive.

Passing through villages along the way, small roadside cafes and stores selling drinks and snacks are the only commerce visible from the road. On the outskirts of Menekes we see something that makes us stop the van and get out for a look.

Open air meat markets.
When you see that, you know you aren't in Kansas anymore. The butchers are friendly. Sides of beef and sheep hang outside in front of the shops. Cuts of meat are laid out on the counters.
From that dusty scene we head on to Chateau Roslane, the largest winery in Morocco and worlds away from the butcher shops. A large, well-landscaped facility, we have a tasting of white, red and rose wines. All very good. Light and perfect for a summer meal.
For lunch we eat in the hill-top holy city of Moulyidriss. The buildings press against one another, moving like waves up the hills and down into the valley.
We want an authentic Moroccan meal. 

We have lunch on what our guide says is called "the Food Street," because there are small cafes mixed in with dry goods stores and stalls selling olives and bread.
Restaurant Alaambra is a hole in the wall. An open-air space with a dining area in front with a cash register on one side and a few plastic covered tables in the middle. 
The tables and chairs look like they came from someone's house. A larger dining room is in back. We sit out in front where we can watch the cook prepare the meal.
Wearing a bright red fez, Abdoul cooks outside in front of the restaurant. Opposite the cash register a row of clay tangines cook on a metal tray.
He checks the progress of the tangines and returns to his elevated kitchen on the other side of the outdoor area.
He smiles as he forms ground beef into thick dowels and places them into wire grilles with two sides. He flips one side on top of the other and places the meat on the gas powered grill next to ones filled with sliced tomatoes, onions and eggplant. 

He fills two more wire grilles with chicken and beef fillets and adds them to the others. Fat from the beef explodes into flames. Abdoul deftly controls the fire by flipping the grilles on top of one another. A spray of water beats back the flames.
At the table, the conical top of a tangine is removed as if it were a hat removed out of courtesy. Sliced carrots, zucchini, string beans and chunks of potato have cooked in a bubbling broth. The heat from the flames having created a thick sweetened crust on the bottom of the tangine that requires tugging to remove.
Baskets of soft white bread appear as well, along with small plates of stewed white beans, cooked potato cubes in tomato sauce, spicy herbed green and black olives, thick cut French fries and two wonderfully crisp potato croquettes that we share with great relish.
The fruit of Abdoul's fiery labors come to the table, a mix of charred meats, flavored by their own fat and the smoky flames, and the vegetable slices still mostly raw but singed and sweetened by caramelization.

Knives and forks give way to fingers tearing pieces of the soft white bread that are dipped into the tangine to soak up the delicious broth, then picking up pieces of onion, tomato and eggplant along with a choice of chicken and beef two ways.

Each mouthful benefits from a marriage of salt and fire sweetened fat. Here is umami, Arabic style. The whole much larger than the parts.

Against this marriage of flavors, the crispy croquette holds its own. The olives, French fries and white beans are in supporting roles. They might be overlooked entirely in the competition for attention but they also serve who stand and wait and in short order they too are consumed along with their more popular brethren.
Very full, we stagger back to the van, aware that we are only half-way through our first day and there is so much more to experience.  Still working in front of his fires, Abdoul gives us a big wave and a smile as we leave.

Sunday, September 23, 2012

Rise and Shine - Cooking as the Sun Comes Up

There are great pleasures in getting up early and cooking for friends coming for lunch or dinner.
In the summer, getting up as the sun is rising avoids the day's heat. In the winter, I love early morning cooking because the kitchen heats the house with fragrance as baked good come out of the oven and bacon sizzles in the sauté pan.

Before everyone else is awake, the house is quiet. A freshly brewed cup of coffee and NPR's Morning Edition gets me going as I organize my ingredients and pull out the few pots and pans I'll need to make a fun meal.

For a summer brunch, with the weather forecast saying temperatures will top 90 degrees, rising early means the chance to do some light cooking and then spend the rest of the day enjoying the cool of a shaded deck.

Easy-to-make dishes give a big return.
Grilled vegetables, eaten as an appetizer or turned into a simple salad, are light, refreshing and take only a few minutes to prepare.

Or the simplest meal starts with hardboiled eggs cooked in the morning and chilled, then served with remoulade or 1000 island dressing and good cold cuts and cheese.
An omelet takes minutes to make.  Prepared ahead, the fillings can be any combination of sautéed vegetables, meat, fish or poultry with whatever cheese you enjoy.
Gnocchi prepared in the morning, come together with farmers market fresh vegetables or thin slices of prosciutto, dusted with parsley.
A simple baked custard flavored with fresh or cooked fruit, topped with caramelized nuts, served with fresh fruit from the farmers market is the perfect dessert.
Biscuits for strawberry shortcake, baked as the sun is coming up, appear in the afternoon, cut in half and topped with fresh strawberries and whipped cream.
In fall and winter, bacon sautéed chicken with vegetables is perfect to drive away the cold or pork belly roasted with Vietnamese style vegetables and cooked overnight in a 225 F degree oven. The tender, ginger flavored meat adds spice to a simple tossed pasta.
Cooking early in the morning frees the rest of the day to relax, go for a walk and read the Sunday newspaper. Then when it's time to eat, the food is ready and you are a guest at your own table.

Thursday, September 13, 2012

Alaskan Halibut in a Roasted Tomato-Spinach-Shiitake Mushroom Sauté

When the Deadliest Catch first aired, I watched with morbid curiosity as the crews manhandled heavy metal cages. Those cages sometimes swung wildly in the air, smashing against the ship's bulkhead, threatening to hospitalize crew members.

Many times, risking life and limb did not have the hoped for payoff when the cages contained the ocean's odds and ends rather than the prized catch of Alaskan king crab.

When luck was with them, a cage would be filled with crabs, their pointed, armored legs poking out at any hand that risked a close encounter.

After that, when I ordered a crab cocktail I had newfound respect for my food. The crab meat might be delicate and sweet, but the effort it took to snatch it from the icy, turbulent ocean was marked by sweat, fear and danger.

On so many levels, when I am cooking or about to eat, I am happy to be ignorant of the difficult work it takes to get the food from ocean or farm to my table.

Recently, the Alaska Seafood Marketing Institute made it easy for me. They offered to send a box of Alaska seafood for me to prepare and write about.

Certainly I had bought, cooked and eaten Alaskan seafood before because it is available from local purveyors big (Ralphs and Gelson's) and small (Malibu Seafood).
From the extensive seafood available in Alaskan waters, I was offered king crab (how could I refuse!), halibut, cod, salmon and scallops. When the samples arrived, I happily opened the super-sized box to find the two pound vacuum packed packages of seafood perfectly chilled by dry ice and freezer packs.

I began my Alaskan adventure with the halibut.
Halibut with Roasted Tomato Sauce, Spinach and Shiitake Mushrooms

A thick filet can be cut into smaller pieces or prepared whole, which in this instance, meant a piece just under two pounds in weight. I liked the idea of cooking the filet whole and then slicing manageable pieces for serving.
A key ingredient is the roasted tomato sauce. You can certainly buy canned sauce, but homemade roasted tomato sauce is wonderfully easy to make, tastes much better than any commercial version and can be prepared and refrigerated several days in advance or frozen weeks or even months before using.

Serves 4

Ingredients

2 pounds halibut filet
1 bunch spinach, roots removed, washed to remove grit
4 large ripe tomatoes, washed, stems removed
2 garlic cloves, washed, ends and skins removed, finely chopped
6 shallots or 1 medium yellow onion, washed, ends trimmed and skins removed, roughly chopped
1/4 pound or 6-8 shiitake mushrooms, stems trimmed, washed and pat dried, roughly chopped or thin sliced
1 tablespoon sweet butter
3-4 tablespoons olive oil
Sea salt and pepper to taste

Directions

Preheat the oven to 400 F degrees. Place the tomatoes on a baking tray lined with a nonstick Silpat sheet, parchment paper or aluminum foil.  Drizzle with 1 tablespoon olive oil. Season with sea salt and pepper. Bake 1 hour. Remove and let cool.
The liquid in the bottom of the baking tray is a combination of seasoned olive oil and a clear liquid given off by tomatoes when they cook. Set up a food mill or a fine mesh stainer over a non-reactive bowl.  Pour the olive oil-tomato liquid into the food mill/strainer and add the cooked tomatoes.

Press the tomatoes through the mill/strainer, using a rubber spatula to collect all of the pulp on the bottom side of the mill/strainer.  Discard the seeds and skin or use with other ingredients to make a delicious vegetable stock.

Place the roasted tomato sauce aside in a sealed container. If not used immediately, refrigerate up to several days or freeze.

Defrost, wash and pat dry the halibut and set aside.

Heat the remaining olive oil in a large frying pan. Season with sea salt and pepper.

Many people discard spinach stems. I prefer to use them. Finely chop the stems and sauté until lightly browned. Add the shiitake mushrooms, onions and garlic and sauté until softened. Roughly chop the spinach leaves and add to the frying pan.

Once the leaves have begun to wilt, add the roasted tomato sauce (between 1 and 1 1/2 cups) and sweet butter. Simmer for ten minutes. Taste and adjust with sea salt and pepper as needed.

The halibut filet can be grilled on a barbecue or sautéed in a frying pan with similar results.  If you are using a barbecue, to prevent the fish from sticking, be certain to apply oil to the grill. Pour 1 tablespoon of oil on a paper towel and liberally rub across the grill.

If you are using a frying pan, use 2 tablespoons of olive oil and heat on a medium flame.

Using a large metal spatula to carefully lift the fish without leaving any of the flesh behind, lightly brown the filet on both sides.

Place the halibut on a cutting board and carefully slice the filet into large pieces.  Place on a serving platter and top with the heated vegetable sauté.

Serve with freshly cooked pasta or rice or with fresh baked French bread.

Variations

Along with the vegetables, sauté one piece of bacon, finely chopped, until lightly browned.

For a Spanish style flavor, season the vegetable sauté with 1/2 teaspoon paprika.

For heat, season the vegetable sauté with 1/4 teaspoon cayenne.



Wednesday, September 12, 2012

When It's Too Hot to Cook, Omelets are a Cook's Best Friend

My mother used to say that omelets weren't just for the morning. She turned a breakfast favorite into an entree by putting sautéed savories into the fillings that added unexpected flavor.
For Zester Daily, I wrote about some favorite ways to make omelets that are as good for lunch and dinner as for breakfast.

Saturday, September 8, 2012

Food Blogging - (Almost) 100 Recipes


The other day I wrote about attending a Los Angeles Food Bloggers gathering. On my blog, Men Who Like to Cook, you can see the almost 100 recipes contributed by group members.

For some reason subscribers who received an email copy of the article did not see the recipes.
For those of you who didn't have the opportunity to check out the recipes. Here is the link.

Wednesday, September 5, 2012

Food Blogging is More Fun with Friends

Generally speaking, I'm not a joiner.

It's not that I'm a loner--well, maybe, a little bit--but I'm not a joiner of clubs, groups or social circles. I belong to the Modern Language Association--the MLA--because a long time ago I was an English professor with a specialty in 17th Century English Literature. I belong to the Writers Guild of America, West--the WGA--because I write for television. And that's about it.

In August I met with Food Bloggers, Los Angeles---the FBLA. A dozen of the group gathered to share recipes and talk about blogging. They were nice enough to invite me to join them.
Since this was the end of summer, the topic was tomatoes and zucchini, two summer vegetables (yes, I know tomatoes are a fruit) that are available in great abundance.
I contributed a pasta with roasted tomato sauce and grilled corn and Vietnamese style pickled zucchini, cabbage, carrots and onions.
What people brought to the gathering covered a meal from soup to nuts, as my grandmother would say.
Tomatoes and zucchini found themselves turned into soups, appetizers, casseroles and desserts.

Coming to a food writers' gathering has so many benefits, not the least of which you get to enjoy what other people like to cook.
Everyone at the gathering had a dish to share and a camera. We not only ate one another's dishes, we photographed them as well.

I don't believe I had ever met another food blogger. What fun to meet in the group and talk about issues only a blogger would love.

Topics like which was better Word Press or Blogger?

What are the work arounds when Blogger won't post your photographs?

What are your reasons for blogging?

How can you expand the number of readers who see your blog?

FBLA meets once a month. The meetings have a theme or topic. Food is always shared, I'm told, along with information of interest to the group.

I'm looking forward to joining them again.

Pickle Me Up! It's Thanksgiving!

Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the delicious...