Have an Appetite for Reading?

Do you love to eat food? Do you cook to relax? Do you devour chef memoirs, cookbooks and food magazines like they're made of bacon and chocolate? Well the nice folks at Community Tap and Table might have the perfect thing for you then. They're starting up a foodie book club. Each month a new food-centric book will be chosen. Members will complete their book by the designated meeting day; then gather at Community Tap and Table, where they'll get to cook and partake in a delicious 3-course meal (complete with beverage pairing) while discussing the book with other culinary literature lovers.

The current book schedule is:

July: "Toast" by Nigel Slater

September: "Four Fish" by Paul Greenberg

November: "The Dirty Life, A Memoir of Farming, Food and Love" by Kristin Kimball

$59 includes a copy of the book (print or electronic format), hands on cooking instruction to make a three course meal, paired beer/wine/or cocktail and book discussion.

The first meetings are coming up on July 28th and 31st (your choice), so sign up quickly before all the spots are full.

For more information or to sign up: 

https://communitytapandtable.com/Foodie_Book_Club.html

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Cheesy Quinoa Casserole

Resolutions and goals aren't solely reserved  for New Year's. I'm a firm believer that you can set them for any time of the year. One of the goals we've in embraced in our household for summer is to get healthy and I'm not talking about sucking down ViSalus shakes and getting up to change the TV channel. By "healthy", I'm referring to nutritious-waistline friendly meals, more exercise and drinking more water. We also enrolled the kidlets in this great program for the summer that I heard from my friend Sheri, who's a nurse. It's called Project HYPE  (Healthy Youth for Physical Excellence) and it's a free day camp (ages 10-15) run by the Mission Oaks Recreation and Park District. It's only the third day in but Kidlet #2 seems to love it and Kidlet #1 slowly seems to be coming around (I think he was hoping for a summer of sleeping in and playing video games all day...teenagers!). The program focuses on teaching the kids proper nutrition and physical fitness in a positive environment. According to Kidlet #2- karate, yoga, and kickball are just a few of the exercise activities on the agenda for this summer. Several speakers, ranging from professional trainers to chefs will be coming to speak as well. Additionally, one of the great things about this program is that it requires that the family be involved. They have bi-weekly meetings for the parents and guardians that are mandatory. According to HYPE's literature, "[i]n 2008, the Center of Disease control published statistics indicating that 1 out of every 3 children are either overweight or obese. Out of 58 counties, Sacramento ranks 3rd in California in the prevalence of overweight children ages 6-11. Overweight and obese children are at a higher risk for developing chronic diseases such as type II diabetes, heart disease and cancer." Sacramento ranks 3rd!! Can you believe that? That is not a statistic we should be proud of.

So a healthy meal...last night I took stock of the fridge and decided to make a quinoa casserole. Although it does have cheese in it, on the whole this meatless meal is nutritionally sound. You have your vegetables and your supergrain- quinoa. Which is high in protein and includes all nine essential amino acids. I tweaked the original recipe to utilize what I had in my home and my personal tastes. I also wanted it to be lactose-free so I subbed in soy milk and Daiya Cheese for the dairy items.


Cheesy Quinoa Casserole (adapted from Eat Live Run)

Ingredients

1 1/2 cups quinoa, rinsed
3 cups chicken broth (or veg broth if you want to go vegetarian)
1 red bell pepper, chopped
3 green onions, chopped
2 tsp minced garlic
1 bunch of chard, rinsed and chopped into bite-size pieces (or you can use spinach)
1 tbsp canola oil
1 cup soy milk
2 cups grated cheddar cheese
2/3 cup panko breadcrumbs
1/2 cup grated mozzarella cheese
1 tsp sea salt
1/2 tsp dry mustard
1/2 tsp fresh ground black pepper

Instructions

1. Preheat oven to 375 degrees F.

2. Add canola oil to a large pot over medium-high heat. When it starts to shimmer, add bell pepper, green onions and chard. Saute for about 4-5 minutes.

3. Add the garlic. Cook for about 30 seconds more.

4. Add your quinoa and your broth. Stir well. Then add your dry mustard, salt and pepper.

5. Bring to a boil. Then reduce to a simmer, cover and let the mixture cook for 20 minutes until the quinoa has completely absorbed the liquid and cooked (the quinoa will take on a translucent look).

6. Add the grated cheddar and soy milk. Stir well. Then transfer the mixture to a greased 9x13 glass casserole dish.

7. In a small bowl, combine the panko and the mozzarella. Sprinkle that on top of the casserole.

8. Bake for 30 minutes. The top with get a golden, crunchy look.

9. Remove and allow to cool for 10-15 minutes. Serve hot.

Note: This also makes a great meal to take to lunch the next day. It reheats well.

Restaurant Thir13en

1300 H Street, Sacramento, CA 95814. At the base of the Sterling Hotel. (916) 594-7669
http://www.thir13en.com

I currently have a huge crush on Adam Pechal's Restaurant Thir13en. Despite the silly spelling of it's name, the place hits the mark on almost every level- ambiance, food, drinks and service. In fact I've been there three times in the past two weeks and it has yet to disappoint.

My first visit was with my friend, Debbie. I was seated on the courtyard patio at a nice table in the shade, right next to two hummingbird feeders. As I waited for my dining companion to arrive, I got to watch several hummingbirds buzz by (Jeebus, those suckers are fast!). My server, Paul, suggested that I try a cucumber cooler, a house specialty. The drink did not disappoint! It was a refreshing blend of Grey Goose vodka, cucumber and fresh lemon and lime juices...perfect for a sunny day. For lunch, I had to go with their meatloaf sandwich. I love homemade meatloaf and their version of this dinnertime classic was outstanding. The meatloaf itself consisted of two juicy patties with a nice peppery kick, which paired well with the spicy mayo and pickled onions. I was also given a choice of a mixed salad or shoestring fries as a side. I went with the fries...nice and crisp. Thumbs up all around.

On my second visit, I swore I was going to try a new dish but unfortunately the siren's call of their meatloaf sandwich was too strong to ignore. I went with the same dish again and it was again perfect. I did at least try a new drink- their mai tai. It was on par with the lovely mai tais I've had in Hawaii. Their version wasn't overly sweet which is usually the downfall of most places. This mai tai was perfectly balanced and delicious. My friend Gretchen and I were also amazed at the size of the beverage...a nice hefty pour. A great choice for a patio drink. And once again, service (this time from waiter, Casey) was terrific.

For my most recent visit (Saturday night), Mr.S. and I went there before going to check out Moonrise Kingdom. We decided to sit inside since it was quite hot and humid. The hostess wasn't at the stand when we walked in but we were greeted and seated immediately by a bartender. The transaction was so smooth that there was none of that awkward period of standing at the door and looking around for assistance. The inside of the restaurant is quite nice (albeit a bit loud). Low ceilings and soft lighting made it seem more intimate and I loved the cute little succulent plants outfitting each table. Our waitress (I didn't catch her name) was friendly and attentive without being intrusive. Courses were spaced out well- no huge lag time and no rushing. We started out with an appetizer of seared foie gras served atop a brioche french toast and a strawberry compote. This came paired with a smooth, rich mound of foie gras panna cotta outfitted with a small slice of crisp bacon and an orange gastrique. Both items were absolutely heavenly. For dinner, Mr.S. ordered the seared scallops nestled on a bed of sweet corn risotto. It was a hit. This is probably the first risotto I've ever had that didn't taste heavy. It was light and vibrant and the dish showcased the fresh corn well. The scallops were cooked flawlessly with a nice crispy exterior and soft, tender interior. You know the type of scallop that's so good that it makes your eyes roll back in your head when it hits your tongue? That's what we had. For my main course, I opted for the salmon dish. The salmon was well-prepared, topped with a tantalizing tomato jam and served over a tasty crustless crab cake. And if that's not enough, it was also surrounded by a colorful ratatouille puree with a dash of green chili oil that turned out to be incredible. My god, I could eat this dish every day during the summer. The flavors melded together so wonderfully that even when I surpassed the point of feeling full I couldn't put my fork down. The only somewhat "meh" moment of the evening was the dessert course. They were out of the dessert item that Mr.S. wanted so he settled for the profiteroles drizzled with chocolate and a cup of coffee. The first cup of coffee was cold so he had to send it back. As we were waiting for a new pot to be brewed, we were served our dessert. The profiteroles consisted of three creme puffs (slightly smaller than a ping pong ball) and a scant squeeze of chocolate syrup. It wasn't bad, just not memorable. Next time, we'll probably just skip dessert.

Off the beaten path of Midtown restaurants, Thir13en is the perfect place for an upscale outdoor lunch or place to indulge in a fancy cocktail during the spring/summertime as well as a terrific choice for a romantic dinner out. It offers amazing dishes prepared with fresh, quality ingredients and since the menu changes regularly there's always something new to try. Additionally, it pulls off classy without all that pretentious BS that some higher-end restaurants exude. I was impressed and will most certainly return there (and next time I'm giving their tuna carpaccio a whirl- it looked divine).

* Serves brunch on Sundays
* Patio dining available
* Not a good choice for large parties due to it's small size

Food Trends

Photo Source

Does anyone else get super giddy when they get their monthly magazines in the mail? I get really excited...but then again, in all honesty, I get excited over any mail that's not a bill or marked, "Resident" or "Occupant." I have subscriptions to some of my favorite food magazines like Saveur, Food & Wine, Bon Appetit and Sunset and each month, I enjoy settling down with a nice cup of coffee and indulging in some leisure reading.  Anyhow, my July issue of Food and Wine just arrived this weekend and I've really enjoyed reading their article entitled, "Food Trends: Good or Evil," where they ask Anthony Bourdain and Eric Ripert their thoughts on various food trends. The eight they listed and discussed were:

1. Food Trends (in general)
2. Pop-Up Restaurants
3. Fancy Chefs Making Burgers
4. No-Reservation Restaurants
5. Chefs Creating Cross-Cultural Cuisine
6. TV Chefs
7. Death of Fine Dining
8. Chefs as Sex Symbols

I'd like to add a few of my own as well as what I think of them:

1. Communal Table Dining in Restaurants: In theory this idea sounds great - you get to meet new interesting people and expand your social circle. However, more often than not, in reality, you end up sitting next to some loud, brash guy who's radiating BO and elbowing you every time you try to take a bite of food or a drunk lady who chews with her mouth open and continually kicks you under the table while interjecting comments in your conversation with your dining companion.

2. Small plates: I can go either way on this one. Done right, it's a fab way to share various dishes with your tablemates but done wrong...well, there's nothing worse then going out to dinner, dropping a C-note on a skimpy meal and going home still hungry.

3. Withholding Water: Many upscale restaurants have taken to not providing you with water at your table and then advising you can purchase bottled or sparking water. Yeah, that chaps my hide too.

4. Bacon: Now I like bacon as much as the next person, but seriously I think we've taken it a bit too far. I don't need bacon in my martini, sushi or milkshake. Moderation, people, moderation.

5. Loud Music & Excessive Noise: In a club it's fine, but having to yell when your chatting with your friend, who's sitting 2 feet away from you, is ridiculous. Keep the music low and insulate the damn restaurant so it doesn't sound like Grand Central Station in there.

6. Charging for bread: It's tacky. If it's going to be an economic burden on the restaurant to serve it, then just do away with it.

7. Riding the "Farm to Table" Train: I'm all for chef's utilizing local ingredients but I really don't need to to be handed a menu that lists where EVERY little ingredient comes from down to the parsley garnishing my fish.

What's your take?

Crisp Green Apple Salsa

Triple digits! Can you believe it? That's the rumor for what this weekend's temp is supposed to hit. That's Africa hot! Tarzan couldn't take that kind of hot. Jeebus, it's only been in the low 90's this week and I'm feeling hot and cranky. Well come this weekend, if you're feeling knackered and sweaty and don't want to turn on your oven then try making some of this crisp green apple salsa. It's crunchy, healthy and absolutely delicious and best of all it requires minimal effort. You can pair it with some pita or sweet potato chips and take it to a BBQ or just enjoy it solo in front of the air conditioning. (I won't tell, I promise!)

Crisp Green Apple Tomato (slightly adapted from How Sweet It Is)

Ingredients

2 Granny Smith apples- peeled, cored and chopped

1 yellow bell pepper- chopped

1 saladette tomato- chopped

1/4 medium sweet onion- chopped

1/2 teaspoon salt

1/4 teaspoon sugar

3 tablespoons fresh lime juice


Instructions

1. Chop/dice all of the fruits and veggies. (Note: You can opt to not peel the apples if the skin doesn't bother you.) Place in a large bowl.

2.  Add salt, sugar and lime juice. Toss thoroughly.

3. If it's too tart for you, you can add a pinch more of sugar.

4. You're done. Told you this was a quickie. Enjoy!

Old Sugar Mill Wine, Cheese & Bread Faire

July 21st and 22nd at the Old Sugar Mill in Clarksburg.
For more info:  http://www.oldsugarmill.com/
Tickets are $25 online, $30 at the door

Coconut Milk Chickpea and Lentil Curry

It must be "baby season" again. Seems like a lot of my friends are welcoming little bundles of joy into their lives this summer. One of my girl friends, Susan, just had her first baby so my friend Rose and I made arrangements to visit and bring a few meals for the new mother and her family. Now Susan's vegetarian and her hubby doesn't do cheese so I was in a bit of a quandary as to what to make; however, I finally decided on a batch of mild coconut milk curry with chickpeas and lentils (since I know Susan loves Indian food) as well as some wild rice salad and some baked goods. I figured that would give them a variety of things to munch on if they didn't feel like cooking. Of course I made a skosh more so that I could have some for lunch tomorrow....mmmm!

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Coconut Milk Chickpea and Lentil Curry (adapted from Sweet Sugar Bean)

Serves 6-8 people

Ingredients

3 tablespoons canola oil
1 red bell pepper, diced
1 yellow onion, chopped
3-4 cloves of garlic, minced
2 tablespoons fresh ginger, minced
2 carrots, diced
3 tablespoons mild Indian curry paste
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 (28oz.) can crushed tomatoes
2 (13.5oz.) cans of coconut milk
2 cups whole green lentils, rinsed and picked through
2 cans (15 oz.) cooked chickpeas, rinsed
3 tablespoons honey
3 tablespoons tomato paste
2 cups fresh cauliflower florets
1 cup frozen peas
couple of dashes of hot sauce (optional)
handful of cilantro, chopped

Instructions

1. In a large pot, heat canola oil on medium heat. Add chopped onions, cook until onions are soft.

2. Add garlic, ginger, red pepper, carrots, curry paste, spices and salt. Stir. Cook for 5 minutes.

3. Add crushed tomatoes, coconut milk, chickpeas, lentils, tomato paste and honey. Bring to a boil. Stir well.

4. Cover. Reduce to simmer. Cook for 40-45 minutes, stirring occasionally.

5. Add cauliflower and peas. Cook for about 20 minutes or until cauliflower is tender.

6. Add a handful of chopped cilantro.

7. Adjust seasonings if necessary. (At this time, add a few splashes of hot sauce if you want it slightly spicier.)

8. Serve hot by itself or over rice.

9. (Optional) Garnish with plain yogurt, cilantro or chopped peanuts.