food outlaw

food police news: mark bittman, food nanny

2011-07-26T16:20:00.000-07:00

jacob sullum over at reason magazine does a brilliant job of poking holes into bittman's argument that the government should tax us into eating our vegetables.

pasta with smoked salmon in cream sauce

2011-07-09T09:39:00.000-07:00

a couple of weeks ago i bought a huge package of wild smoked salmon at costco and used half of it for our father's day picnic. i wondered what to do with the leftovers before the expiration date. i didn't want to do bagels with salmon and cream cheese for dinner so my husband suggested making a pasta dish with it. it was fast, easy, and required few ingredients that i already had.

1 lb smoked salmon cut into pieces

3/4 lb penne pasta (or similar)

1/2 pint of heavy cream

one small onion

capers

olive oil

pepper to taste

while boiling pasta, heat olive oil and sautee onions over medium heat, add salmon and cook until it begins to lighten in color, add heavy cream and capers, reduce heat and simmer and keep warm until pasta is cooked. serve over pasta and finish with coarsely ground pepper.

food police news: chicago school bans brown-bag lunches

2011-04-12T08:31:00.000-07:00

chicago, you're not my kind of town. i loved you in ferris bueller's day off and high fidelity but in real life, you kind of suck. i mean, you're cold and windy and corrupt and a big fat nanny. http://www.chicagotribune.com/news/education/ct-met-school-lunch-restrictions-041120110410,0,4567867.story but i haven't lost all hope for you. you managed to do the right thing when you repealed the foie gras ban a couple of years ago. http://www.nytimes.com/2008/05/15/us/15liver.html i think you'll come to your senses again.

nola-style: praline bacon

2011-04-12T07:49:00.000-07:00

my dear friend chad from the brickell life blog has been nagging me to post new stuff on my blog. frankly, i don't give a damn. i'm not doing this for money and i've got an actual life. (and who reads this, anyway? chad and like 3 other people. maybe.) so i have to be in the mood or completely inspired by something. and yesterday inspiration happened. i was burning some calories on the rowing machine as i watched "meat and potatoes" on the food network when i was driven to do an extra ten minutes just to watch the segment on praline bacon. straight from the big easy comes this sinfully decadent salty-meaty-crunchy-sweet treat. and it's so easy to make! there are a bunch of recipes out there but alton brown has a good one (i couldn't find the one from the "meat and potatoes" show). here's the link to alton brown's praline bacon recipe: http://www.foodnetwork.com/recipes/alton-brown/praline-bacon-recipe/index.html this would be outlawed in some places. no, seriously. see my next post.

baconalia!

2011-04-06T20:32:00.000-07:00

bacon...it's so awesome even veggies can't resist it (it's known as the gateway meat for vegetarians). carnivores and non-practicing vegetarians can now have a baconalian feast at denny's where they've added a special menu called baconalia. if you thought bacon was just for breakfast and sandwiches, think again. you can have it at any time of the day and in any course, including dessert. behold: the maple bacon sundae http://www.dennys.com/#/menu

i am definitely going to try to recreate this at home.

the pressures of the michelin star?: santi santamaria, dead at 53

2011-02-17T08:01:00.000-08:00

santi santamaría, 3-star michelin chef of el racó de can fabes in sant celoni, spain died in singapore yesterday at age 53. i've eaten at el racó de can fabes twice and they were probably the best meals i've ever had. the cause of death is not known yet but i have to wonder if the intense pressure of keeping three-michelin stars had any effect on his well-being. in 2003, bernard loiseau, one of only 25 french chefs to hold three michelin stars, committed suicide. it was speculated that he killed himself after hearing rumors that his restaurant, la côte d'or, would lose one of its three stars.

food elitist

2011-02-16T12:51:00.000-08:00

(yes, that's foie gras)

the atlantic has a good opinion piece on foodies. it seems that we are all foodies these days but within the foodie umbrella, there are two distinct groups with vastly different agendas: locavores versus fetishists. locavores are concerned with eating local, organic, and sustainable and may even be undercover environmental activists. hard-core locavores will insist on eating only locally sourced and sustainable food. i think this is the equivalent of self-flagellation. fetishists, on the other hand, are all about decadence. they are the sinners of the food world. gluttony is their ultimate goal. they care more about the richness of the foie gras they're eating and not necessarily that the goose wasn't gavaged. while i'm an unapologetic foodie fetishist, i don't think that the two food philosophies have to be mutually exclusive. for me, the best tasting piece of meat is one that is free-range and grass-fed. so while my primary concern is taste, i am also scoring some locavore points because the meat i'm buying is organic and humanely-treated.

food police news: mcdonalds fires back at happy meal haters cspi

2010-07-09T10:33:00.000-07:00

i rarely eat fast food but there are few things more satisfying like taking down two cheeseburgers, large fries, and an orange soda from mcdonalds at the rest stops when road tripping. maybe it's because i deprive myself of such a guilty pleasure for so long and then use the rest-stop-to-save-time excuse to eat at mcdonalds, my favorite of the fast-food burger joints.

cspi (the center for science in the public interest) has decided the happy meal and mcdonalds are evil for using plastic toys to lure children to mcdonalds and has threatened to sue. in response, mcdonalds has flipped cspi the proverbial bird. read all about it here:

http://reason.com/blog/2010/07/09/mcdonalds-to-happy-meal-haters

lasagna bolognese

2010-05-24T17:58:00.000-07:00

we made pizza friday night and had lots of left-over pancetta, ricotta, and mozzarella so we decided to make lasagna. we had most of the ingredients except for the veal which we bought from our local butcher and ground ourselves. i've never made lasagna but my husband has so i was under the impression that he would take the lead here. not so much. he decided to go down to our wine cellar (and by wine cellar i mean small, dark, musty closet behind the garage) to assemble some wine racks. i was left to figure out the lasagna on my own and i didn't have much time. so i quickly scanned some recipes and many had over 3 hours of cooking and prep. and each recipe was a bit different, some more complicated than others. i needed fast and simple but that didn't exist so i made it up as i went along. the result was actually pretty good. this recipe would probably feed about 8 but we took down half of it on our own because we're savages.

ingredients:

olive oil

2 carrots

2 celery stalks

1 medium-large onion

3 cloves of garlic

1/4 pound cubed pancetta

1 pound ground veal

2 tbsp tomato paste

1/2 cup strained tomato sauce

1/2 cup red wine

1/2-1 cup whole milk

pinch of thyme

salt/pepper to taste

16 ounces ricotta

2 balls sliced fresh mozzarella

1 egg

1/2 pound lasagna pasta

shredded mozzarella

chop the onion, carrots, celery, garlic very finely. sautee in olive oil over medium-high heat until soft. add the pacetta and veal and cook over medium heat until no longer pink. add the tomato paste, tomato sauce, milk, and thyme. cover and simmer for 1-2 hours (the longer the more flavorful). when done, season to taste.

meanwhile, soak the lasagna pasta in hot tap water for about 20 minutes to soften it. in a bowl, mix the egg and the ricotta. when the bolognese sauce is near done, preheat the oven to 400 degrees.

after the sauce has simmered for at least an hour, cover the bottom of a rectangular baking dish with 1/4 of the sauce. then add a layer of pasta followed by another 1/4 of the sauce, then the ricotta and mozzarella. repeat and finish with the last layer of pasta and the last bit of sauce poured over the top just to keep the pasta moist so that it doesn't harden when heated. top the whole thing with shredded mozzarella. stick in the oven and bake for about 25 minutes.

we opened up a bottle of 2002 joseph swan russian river valley zinfandel. you'd think this thing would have mellowed some with age but it was still looking to pick a fight.

cuban roast pork throwdown

2010-05-20T08:25:00.000-07:00

last night, as we watched the tour of california, the phone began ringing off the hook. our friends were calling to alert us to bobby flay's latest throwdown in miami: cuban roast pork. the challenger was none other than roberto guerra of "la caja china" fame. i've blogged previously of the legendary caja china so, of course, we had to watch. against the beautiful backdrop of blue skies, white sands, and turquoise waters, bobby and roberto, with mojitos in hand, set out to roast the perfect cuban pork shoulder. you can watch the whole thing via "la caja china" website. click on the link and scroll down to the "throwdown with bobby flay" video. i will definitely be trying out roberto's recipe in the near future.

http://www.lacajachina.com/

keller keeping it classy at the french laundry

2010-05-12T09:32:00.000-07:00

the foie gras protesters targeted thomas keller's restaurants this week but keller kept calm and classy with a tall, cool glass of lemonade which he so generously shared with protesters outside his yountville restaurant, the french laundry. the foie foes were also treated to the restaurant's daily tasting of vegetables. way to stay classy, chef keller!

http://sf.eater.com/archives/2010/05/10/national_foie_gras_protest_comes_to_the_french_laundry.php

foietella

2010-05-10T08:50:00.001-07:00

finally got to sample some foietella (foie + chocolate) from xocolatl de david this weekend and i have to say i was completely underwhelmed. brilliant idea, mediocre execution. the texture was really creamy and luxurious but i could barely taste the foie. either the chocolate overpowered the foie or there wasn't enough foie. maybe i'll try to perfect the idea at home some day. i'd also like to see a dulce de leche foietella.

food porn: foie, pig meet chocolate

2010-05-04T10:52:00.000-07:00

i nearly fell out of my chair when i saw this. foietella: the scandalous marriage of foie gras and chocolate. but not to be outdone by chocolate and chicharrones bars. both of these obscene offerings are availabe from david's xocolatl out of portland, oregon. check out david's website where you can order online: http://www.xocolatldedavid.com/home.html

i'll report back after i've tried it, which will be soon.

spinach, caramelized onion, and ricotta frittata

2010-04-18T17:06:00.000-07:00

i am trying to eat less meat. no, for real. i know you don't believe me so here's proof: i made a meat-free frittata that's almost as satisfying as a porterhouse. and it's really easy. perfect for a weeknight meal. i paired it with a simple mixed greens and tomato salad with dijon vinaigrette and a gary farrell russian river chardonnay. here's the recipe for 2 people. well, it's probably for 4 people but we like big portions. plus, there's no meat in it.

preheat oven to 375.

in a large bowl, whisk 5 large eggs and mix in a generous heaping of ricotta, set aside.

sautee half a chopped yellow onion in some olive oil until nice and caramelized, set aside.

wilt a bunch of spinach with a bit of olive oil.

throw the onions and spinach into the bowl with the eggs and ricotta and mix together.

pour mixture into large, non-stick, oven-proof pan and cook over medium-high heat until eggs begin to set then place pan in the oven and bake for about 10-12 minutes or until fork comes out clean.

tacos in the grove

2010-04-15T11:43:00.000-07:00

i couldn't believe it when i read it...a taqueria in my 'hood, coconut grove. this is very exciting as i have developed a taste for tacos and mexican food in general since moving to san francisco. it's hard to find mexican food in miami so this is great news, especially since it's close to home. will report on "el taquito" when i visit the 305 in june.

http://www.thrillist.com/coconut-grove/el-taquito

food police news: meat-free mondays in san francisco...for real

2010-04-07T15:28:00.000-07:00

i read this today and thought it was an april fool's joke except that today is not the 1st, it's just another wednesday in san francisco.

nannying supervisor sophie maxwell introduced the "meat-free mondays" resolution that was unanimously passed by the brilliant san francisco board of supervisors who clearly believe they have nothing better to do with their time (insert sarcasm all over the place), you know, like pull the city out of the financial crapper or something. the bill urges all restaurants to offer veggie options to improve the health of san franciscans and help save the planet. and because supervisor maxwell thinks that san franciscans love animals more than people ("San Franciscans are open,” Maxwell said. “We think about so many things. We think about animals. We care--we have more dogs than children here."), she also introduced a resolution to commend businesses that sell and use only cage-free eggs...you know, for the animals.

http://www.ktvu.com/news/23072823/detail.html

review: por fin restaurant and lounge, coral gables, fl

2010-01-06T14:56:00.000-08:00

we were in miami for the christmas holiday and, again, ate and drank too much...it was a vacation, after all. we also tried a new restaurant, por fin restaurant and lounge in coral gables. our friends had raved about por fin (which literally means "finally" as it's opening took longer than expected) but we had also heard mixed reviews so we headed to xixon (another spanish restaurant with good reviews) instead but it was closed on new year's day. too bad as we ended up at por fin and it really disappointed.

the service was actually very good and the ambiance and decor pleasant. the food, on the other hand, left much to be desired. we decided to have a tapas-style dinner instead of ordering the traditional appetizer and main course. the huevos por fin (basically, runny fried eggs mixed with serrano ham, potato chips, potato foam, and truffle oil) were excellent and the best dish we tried. the jamon iberico "fermin" (pata negra) was divine as well although this required no preparation other than cutting the ham. the boquerones (spanish white anchovies in raspberry vinaigrette) were simple and tasty with no overpowering raspberry flavor. the gambas al ajillo had just the right amount of spiciness and was one of the better dishes. the croquetas de jamon served with aioli and fig jelly (which tasted eerily similar to the store-bought dalmatia fig spread) and the arroz negro were average at best. the special of the day, duck risotto with foie gras, was a big, bland disappointment...and the foie gras was undetectable in this dish...should have known better after we were told that they were out of the foie gras with green apple appetizer even though they assured us they had foie for the duck risotto.

for all the hoopla and fanfare this restaurant has received since it's long-awaited (por fin!) opening and the pedigree of it's executive chef, marc vidal, who's resume includes working at el bulli and a couple of 3-star michelin restaurants, por fin came up disappointingly short.

detox time, birthday edition

2009-12-10T08:20:00.000-08:00

the brown, furry one cooked all my favorite things for my birthday last night. and today i detox in a serious way. fo' real! only liquids (but no booze)...probably some chicken broth, a kombucha, herbal tea, and bubbly water.

this is what was on the menu:

hors d'oeuvres
charcuterie plate
burrata drizzed with catalan olive oil and sprinkled with fleur de sel
assorted olives

first course
roasted veal shank bone marrow served with truffle-butter toasted baguette

main course
12 oz organic, free-range, grass-fed filet mignon topped with seared foie gras
asparagus spears roasted in duck fat

dessert
warm molten chocolate cake with vanilla ice cream

wine
2001 brunello di montalcino (forget which one but it was damn good)

oh, and i think there was a salad.

thanks, bunny :)

i got a mac! photos coming soon...

2009-12-09T13:41:00.000-08:00

thanks to my very dear friend and san francisco's go-to tech guy, raffi http://www.itguysf.com/ i now have a brand-spanking new mac book pro fully operational and ready to go. now i have no excuse not to post photos. thanks, raffi :)

environmentally conscious? grab your rifle.

2009-11-25T11:46:00.000-08:00

who knew that there were hunters in san francisco? it's not an association you would expect but it really makes sense when you think about it. hunting for your food is organic, free-range, local, and carbon-neutral. and eco-conscious foodies are jumping on the bandwagon. the bull moose hunting society, founded in san francisco in 2007, now has over 50 members who hunt together and hold regular events called boar-b-ques.

http://www.nytimes.com/2009/11/25/dining/25hunt.html?ref=style

final meal before the firing squad

2009-11-22T13:38:00.000-08:00

don't know about you but if i was about to go before a firing squad and was allowed a final meal, i'd choose bone marrow. bone marrow is part of my holy trinity of foods (along with foie gras and burrata). it was chilly last night so we decided to make osso bucco with risotto milanese, one of my favorite cold weather comfort foods. the best part about the osso bucco is the bone marrow, which i save for last and smear on warm, toasty bread and top with fleur de sel. if you want to skip the osso bucco and just feast on marrow, you can pick up some veal shank bones at your local butcher and just roast them. enjoy with a nice rosso di montalcino.

la caja china, napa style

2009-11-20T08:28:00.000-08:00

michael chiarello is now selling a "family reunion bbq pit". looks pretty familiar. the "la caja china" logo is a dead giveaway. behold:

http://www.napastyle.com/catalog/product.jsp?productId=1648&parentCategoryId=517&categoryId=665&subCategoryId=665

the larger model appears to be the same one offered by www.lacajachina.com but is $149 more. the smaller version may be a different size as it claims that it can cook up to 18 pounds of turkey versus lacajachina.com's which can cook up to 14 pounds of turkey.

http://www.lacajachina.com/category_s/1.htm

happy national vichyssoise day!

2009-11-18T10:14:00.000-08:00

why a holiday honoring a cold soup is celebrated in chilly november is beyond me. here's a simple julia child vichyssoise recipe:

http://www.starchefs.com/JChild/html/recipe_02.shtml

reheating frozen deep-dish pizza

2009-11-16T15:16:00.001-08:00

saturday night i had some very tasty pizza from patxi's (it's basque, pronounced pah-cheese) pizza which has a new store on fillmore and lombard AND NOW THEY DELIVER! this particular point was deserving of caps and an exclammation point as i live in a pizza delivery black hole. there are some decent pizza joints that do deliver but nothing delirium-inducing.

i ordered both their regular crust and their chicago-style deep dish. the regular crust pizza was good but not great. the crust was pretty ordinary. the chicago-style, on the other hand, was nothing short of gooey, cheesy, doughy deliciousness. patxi's will definitely be at the top of my pizza delivery list. but just for the chicago-style.

but to the point of my post...i froze the left-overs and decided to finish them off sunday night. the dilemma was in getting such a thick slice of pizza to cook through without burning the outside while leaving the middle cold. the solution: place the pizza in the cold oven and then heat it up to 350 degrees so that it cooks slowly and evenly. i think it took about 30 minutes but there were no cold or burnt spots.

cooking in cuba

2009-11-16T13:00:00.000-08:00

what happens when you've got a pressure cooker but no food to put in it and/or no energy to run the thing?

http://www.desdecuba.com/generationy/?p=1157

food police news: food safety officials determined to sanitize raw oysters

2009-11-10T09:10:00.000-08:00

i love oysters and i know the risks involved in consuming them raw. but i eat them anyway because they are delicious slurped down with good cocktail or mignonette sauce and i'm in good health. but about 15 people die each year due to vibrio vulnificus, a bacteria naturally occurring in raw oysters that usually does not affect healthy people but can be fatal in people with certain diseases. in florida, restaurants are required by law to warn consumers about the risks to people with compromised immune systems and certain health conditions. and other states have similar laws. but apparently, this is not enough. once again, the government has determined that only they know what's best for us. the fda wants raw oysters to be treated to kill vibrio before they head to the raw bars. read more below:

http://www.washingtonpost.com/wp-dyn/content/article/2009/11/09/AR2009110903339.html?wpisrc=newsletter

the caja china mystery thickens...

2009-10-30T11:05:00.001-07:00

i consulted with one of my best friends, cristy, whose family rolls out the caja china each christmas for a "lechonazo" (pig feast, in cuban), and she reported back that her uncle, gualberto (cristy, what is up with the names in your family?), believes the caja china originated with the haitians in camaguey, cuba.

i tend to believe that it was called "china" because cubans and others of caribbean descent call anything that is clever or unusual chinese.

who knows...but anything that can cook a 50 pound pig in under four hours is chinese to me.

food outlaws in cuba

2009-10-28T14:31:00.000-07:00

the cuban government is attempting to stifle one of the few remnants of capitalism in cuba, the free-market "agros". food shortages and rationing surely to follow.

http://news.yahoo.com/s/ap/20091028/ap_on_bi_ge/cb_cuba_food_revolt_2

thanksgiving, cuban style

2009-10-28T11:40:00.000-07:00

we decided to stay in san francisco for thanksgiving this year. it's not worth the aggravation of flying during the busiest travel weekend of the year just to spend four days in miami only to return one month later for two weeks. so we're celebrating with friends in san francisco but, instead of cooking the traditional turkey with stuffing, we decided on a whole roast pig ("lechon" in cuban) cooked in a "caja china" (literally, chinese box). someone recently asked me about the origins of the caja china and i didn't have a clue. so i googled and found a lot of speculation but no definitive answer. here are two good articles that describe the cooking process in detail and speculate on the origins of the caja china.

http://www.washingtonpost.com/wp-dyn/articles/A46125-2004Jul13.html

http://www.nytimes.com/2004/01/07/dining/07FEAS.html?pagewanted=2

the reluctant composter

2009-10-27T10:32:00.000-07:00

yes, that's me. the garbage police have decided that san franciscans are going to compost, or else. not being one who likes to be told what to do, i scoffed at the the mandatory composting law. and the idea of rotting, stinky food scraps sitting on the kitchen counter is revolting. but my neighbor has started composting and has made the process sound relatively painless. she recommended keeping the food scraps bin out on the fire escape to keep from stinking up the place. someone needs to invent an attachment to the garbage disposal that takes the food scraps and traps them in a sealed bin that can be removed when full and dumped into the big composting bin. this would eliminate direct contact with food scraps and rotting food smell.

i'm still in the contemplation stage...

brussels sprouts, bacon, and figs...oh my!

2009-10-27T10:02:00.000-07:00

just found this recipe in the new york times food section...i (heart) brussels sprouts, bacon, AND figs so it was exciting to find all three together in one recipe:

http://www.nytimes.com/2009/10/28/dining/281mrex.html?em=&adxnnl=1&adxnnlx=1256662868-siXmixmTTi/Y4lYqJOvOog

but my favorite way to enjoy brussels sprouts is roasted with sea salt and olive oil (and duck fat if you're feeling especially saucy). i cut off the stems and then halve them, throw them into a roasting pan, toss in olive oil and coarse sea salt (duck fat optional), and roast at 400 degrees for 20-30 minutes until they begin to turn golden-brown.

barbecuable!

2009-10-15T13:48:00.000-07:00

from bay area bites, this hilarious piece on barbecuing your baby...i thought i was the only one with a sense of humor twisted enough to advertise that my baby is barbecuable. it's nice to know someone else can appreciate the deliciousness of a plump and tender baby's leg.

http://blogs.kqed.org/bayareabites/2009/10/15/the-infantivores-dilemma/

food police news: party-pooping in west babylon

2009-10-14T10:40:00.001-07:00

http://www.newsday.com/lifestyle/food-and-recipes/cupcakes-out-west-babylon-schools-ban-home-baked-goodies-1.1521806?localLinksEnabled=false

detox time!

2009-10-13T09:23:00.000-07:00

i spent my weekend back home in miami overindulging in sun, food, and drink. first stop, casale pizzeria (near purdy ave in the quiet part of south beach, http://www.casalepizzeria.com/) offering up some of miami's finest and most authentic wood-burning oven thin crust pizzas. they also feature a mozzarella bar with an impressive selection of mozzarellas, including one member of my holy trinity of food products, burrata. for those who haven't had the pleasure: buttery, cream-filled mozzarella. i like to drizzle it with good olive oil, sprinkle with fleur de sel, and slather it on some crusty italian bread. you can find it at most italian markets in north beach (san francisco) as well as whole foods, and at the fresh market (miami).

always on the itinerary during my miami fly-bys is scotty's landing http://www.sailmiami.com/scottys.htm in my old 'hood, coconut grove. the food is mostly fried and forgettable but the draw is the location and ambience. it's next to the old pan am seaplane terminal-turned-city hall overlooking biscayne bay, complete with plastic tables, picnic benches, fans and misters (it's 90 degrees in the shade), and an interesting intermingling of characters including local politicians and salty dogs from the nearby anchorage. surprisingly, not many tourists here but it's a nice place to kick back, have some cold beers, and enjoy biscayne bay without getting on a boat.

one of my last stops before returning to san francisco was graziano's market. this place is a meat-lover's paradise. in addition to the yummy assortment of empanadas (little pies stuffed with meat, cheese, and just about anything else), they've got all cuts of beef and sausages, from short ribs to skirt steak to picanha (the main reason for my stop here). picanha is basically a tri-tip with a nice, thick fat cap http://en.wikipedia.org/wiki/Rump_cover. if you've ever been to brazilian rodizio (espetus in sf and porcao in miami), you will know what i'm talking about. i have searched EVERYWHERE in san francisco and it is nowhere to be found. many places carry tri-tip without the fat cap but that thick fat cap is the key. this allows the fat to melt into the meat making it very juicy and flavorful. you can grill it indirectly over medium heat until medium rare (or however you like it) or put it on the rotisserie. so i picked some up, flash froze it, and flew it back to sf. if anyone in san francisco is reading this and knows where i can find picanha in this city, let me know.

tomato porn: my obsession with heirloom tomatoes

2009-10-08T08:17:00.001-07:00

ask anyone who knows me and they will confirm that i am MAD about heirloom tomatoes.... voluptuous, sexy, luscious, juicy, sweet...but they are a luxury, a special occasion splurge, at almost $5 a pound at some markets. so i search the city for the best deals. and the other day i happened to be at the safeway on webster and geary on the right day because they had a special on heirlooms: $2.50/lb...whoohoo!! i stocked up. that sale didn't last very long, though, as i was back yesterday in the hopes of another deal but it was not to be. back to $4/lb. i bought some anyway, knowing that the season for these delicious beauties is almost over.

there is so much you can do with heirlooms (cristina's gazpacho with olive oil ice cream comes to mind) but i feel the best way to enjoy them is almost naked. not you (although you can if you wish) but the tomato...not too dressed up with too many other ingredients covering up their delicate flavors:

cut up a few different varieties, throw into a bowl, toss with chopped fresh basil and really good extra virgin olive oil (the kind you reserve for dipping your gourmet rosemary boule), and season with fleur de sel...divine!

in food news: ban on fast-food eateries is no fat cure, study says

2009-10-07T09:58:00.000-07:00

from yesterday's la times...

http://www.latimes.com/business/la-fi-fastfood6-2009oct06,0,665687.story

balut: not for the faint of stomach

2009-10-06T17:51:00.000-07:00

a couple of weeks ago, i attended a filipino baptism and the food at the reception was amazing. all sorts of fried filipino goodies (and not a vegetable in sight!) but the highlight of the evening was the filipino delicacy, balut, a duck embryo boiled in its shell then seasoned with some salt, ground pepper, and vietnamese coriander leaves, eaten directly from the shell (zane lamprey from "three sheets" tried to eat one of these but was ultimately too grossed out by it and couldn't take it down). i was feeling especially adventurous that day. after boiling and cracking the top part of the shell open, i was handed the egg, a spoon, and the seasonings, and there it was...cute little baby duck. it was difficult to look at as it was an almost fully developed duck embryo. the texture: soft and crunchy (bones?) and furry (yes, feathers). and the taste, well, like hard-boiled egg. really. they are readily available in the asian markets in san francisco but i doubt one could find them in miami (lots of cubans, no asians). wikipedia has some good photos: http://en.wikipedia.org/wiki/Balut_(egg)

dreaming of cristina's gazpacho with olive oil ice cream

2009-10-06T16:23:00.000-07:00

this summer, i returned to torre laurentii, a beautiful bed and breakfast in the medieval town of sant llorenc de la muga, about 2 hours north of barcelona. cristina, one of the owners and the self-taught chef at the hotel's restaurant, made the most amazing gazpacho with a huge dollop of olive oil ice cream...sweet, tangy, savory all mingling together...heaven! since then, i've been dreaming about it and i'm hoping to reproduce it one of these days. if you are ever in or near barcelona, this place is worth a side-trip. http://www.torrelaurentii.com/english/uk_index.html

OUT OF BOREDOM AND HUNGER...A FOOD BLOG

2009-10-06T15:25:00.000-07:00

GATORADE AND RAMEN NOODLE SOUP WILL MAKE YOU DO STRANGE THINGS. I AM NOT A WRITER...I AM AN EATER AND DRINKER. FOR THE PAST WEEK AND A HALF, I HAVE HAD SOME KIND OF STOMACH BUG. I'M SLOWLY WITHERING AWAY ON A LIQUID DIET (UNFORTUNATELY, THE "LIQUID" IS NOT OF THE SPIRITS KIND). I'VE BEEN HUNGRY...THINKING ABOUT FOOD, DREAMING ABOUT FOOD, TALKING ABOUT FOOD. NOW I'VE DECIDED TO WRITE ABOUT FOOD, ON A WHIM, PERHAPS IN A MOMENT OF BOREDOM BUT DEFINITELY IN A MOMENT OF INSPIRATION BY MY FAVORITE FOOD BLOGS. WILL MY NEED TO BLOG END WHEN I START EATING AGAIN?...WHO KNOWS...LET'S SEE HOW THIS THING GOES...