"The Sandwich"

To finally actually answer the poll that I posted so long ago and that didn't have a clear winner, here it is. "The Sandwich"is the name we affectionately call a concoction that we have been eating for years now. The inspiration for this sandwich, I'm not ashamed to say, comes from Martha Stewart. She may have gone to jail and to many of the more hardcore Foodies she might be the Antichrist, but she does occasionally come up with some tasty meals/treats. 

  

This sandwich has become a bit of comfort food for us and has never lost it's appeal. Everyone we have shared this will agree this is a delicious 'sammie'. The ingredients may vary and there is no set amount or combination, so here is the basic outline of "The Sandwich".

What's in It:

• 1 Loaf Ciabatta Bread (the Fresher the better)
• Approx. 1/4 lb Prosciutto (Paper Thin)
• Sm. Jar Artichokes in Olive Oil
• Couple Handfuls of Arugula or 'Spring Mix'
• Handful Roasted Peppers (Slices)
• 3 Med-Large Balls of Fresh Mozzarella (Sliced) Buffalo is possible
• 1/2 Sm. Red Onion (thinly Sliced)
• 2 Med Vine-Ripened Tomato (sliced)
• Extra Virgin Olive Oil
• Balsamic Vinegar (good stuff if you got it)
• Salt and Freshly Cracked Pepper

What to do with It:

1. Slice the bread and sprinkle Olive Oil on the bottom half, Balsamic on the top
2. Layer on the Prosciutto, then the Artichokes and Pepper, then Tomatoes 
3. Season with S & P, then add onion and a splash of Olive Oil
4. Add on the greens then the Mozzarella, season again
5. Place top half of Ciabatta
6. Cover with towel and then put something heavy on top - this mushes all the goodness together and combines the flavors along with making the sandwich thin enough to fit in your mouth

Enjoy!! I know you will!!

Stavanger: A Culinary Destination (Who would have known)

It's been a while since I've written (bad me), but here is a post that I had meant to finish up shortly after the trip was taken. Not to long ago my fiance Shira had a business trip to Stavanger, Norway. I decided to meet up with here near the end of the work week so we could spend the weekend there. I didn't know much about Norway or Stavanger outside of it being called the "Land of the Midnight Sun", due to the ridiculously long days in the summer. Unfortunately it wasn't summer time so the weather was a bit cold and wet. Regardless f that I can definitely see the charm of this little city and can image it as the great base for the outdoor adventure that's at it's doorstep. 

  

My biggest surprise and the reason for this write up is the culinary scene. The Norwegians, much like the British aren't renown for the traditional culinary prowess of their culture. Fresh fish and a huge repertoire of pickled items is about the extent of what most people think of when Norway comes to mind. Surprisingly there was a huge range of dining options to choose from for our weekend in Stavanger soI did a fair amount of research on restaurants before the trip (as any true 'Foodie' would) and was excited at the prospects.

   

Our First dinner was a local fish restaurant, Sjohuset Skagen located just off the water (the Vagen). The cuisine was fairly traditional Norwegian and I must say that it was really tasty. No flair but honest food prepared expertly. The first Cod of the season was on special so "When in Rome", of course we had the Cod special. I first started with a Gravlax which was the best that I've ever had and of course some regional brew. Following that was the main course of Cod, fresh veggies (some of them pickled), and of course the starch of choice thereabouts, Potatoes. Everything was simply done but very tasty, kudos to Norwegian cuisine.

   

Also while we there we had some very flavorful burgers (actually some of the best that I have tasted since moving away from the states) for lunch at a small restaurant in the city center called Soleado. Mornings consisted of aromatic coffee and pastries at a french style cafe. Another tasty dinner was at a Tapas restaurant (they seem to be everywhere in Europe) called Emilio's Tapas Bar. We were pleasantly surprised at how good the Tapas were at this place. Very authentic dishes, all the classics that you would expect - Jamon Ham, Manchego Cheese, Olives, Bacon wrapped Dated, Octopus and many, many more. A great treat!

The last place of mention is Craigs Kjokken(Kitchen). This was a restaurant that was recommended on many websites and also by some coworkers of Shira. This was a quite posh place whose food could be best described as modern Norwegian. They have only one set menu of 6 courses (you can choose how many and which courses you want) and it changes daily, all depending on what is available. If I remember correctly they try to use a lot of local ingredients in their menus. Unfortunately I can't completely recall all the plates that we had (went for 5 course, skipping the cheese course) but there was a starter, soup, 1st, 2nd, and dessert course. If there is some interest in what we actually had please let me know and I will confer with my Foodie Fiance and we'll try to recall our meal in detail. Craig's does offer wine pairing for each of the courses and has a pretty extensive wine list. So in a nutshell the whole meal was fantastic, the portions were just right and all the dishes were a nice blend of Norwegian staples with a twist or at least regionally inspired. I would definitely recommend this place for a visit.

Well I hope you are as surprised as I am to all the tastiness that can be found in Stavanger, Norway and if you do get a chance to visit, check some of these places out. Cheers!

Spring Pasta

Easter is on the way and Spring is just around the corner with longer, warmer days. Of course if you love in England this would not seem to be the case. It's been a bit chilly with rain and wind this last week and the sun seems to put barely a dent in the temp when it dares to show it's face. Despite all this winter like weather, it doesn't mean that we can start enjoying the light refreshing food that we associate with Spring. Salads, fresh veg, and BBQ all come to mind (actually we got a Grill this weekend and I have used it 2 of the last 3 nights!).

  

So here is a tasty pasta dish that I put together for last nights Dinner.

  

Equipment:

-Stockpot, Large Saute Pan, something to Stir with, Slotted Spoon

   

Ingredients:

• 1/2 Lb of Pasta (Fresh is always nice, but Dry is fine)- any shape will do, I used Trompretti
• Can of Artichoke Heats (Quartered)
• 1/2 Cup Sun-dried Tomatoes (Rough Chopped) -try to use the kind that are stored in Olive Oil
• 4 Cloves of Garlic (Chopped)
• 1 Large Shallot (Chopped)
• Small Bunch of Basil (Torn or Rough Chopped)
• Loaded Cup of Fresh Mozzarella (1/2 cubes)
• 3-4 Tbls Olive Oil
• Salt and Pepper to Taste

Directions:

1. Fill up the stockpot with salted water and boil - If you are using dries pasta put in in as soon as the water is boiling
2. Heat oil in pan then add Garlic an Shallot over med-low heat
3. Add Sun-dried Tomato and raise heat to med-high
4. Add Artichoke hearts
5. If using fresh pasta (which only takes 3-4 minutes) place in water
6. When pasta is done add to the saute pan (take directly from the water with a slotted spoon)
7. Season with S & P
8. Toss together then add the Mozzarella and Basil
9. Let sit over the heat for a minute or two
10. Then serve it up and enjoy!!!

Eating What you Know: A trip back

There is nothing quite like coming back to a place for a meal and having it be exactly how you remember it. This is often a tricky proposition given a varying set of variables: Was the food really that good or was it perhaps the experience that surrounded the food that makes the meal seem like a larger then life gastronomic experience? Very often or memories betray us and that can lead to bitter disappointment that is really our fault and not the restaurants.

Recently we traveled back to where we came from before moving across the pond to England. This forgotten land would be Houston, Texas (and it really isn't forgotten, I'm just being melodramatic). We had lived in Houston for almost 5 years so we had definitely found our favorite places to eat and we were very excited about going back to them. It's not that we haven't found good places to eat in our new 'neck of the woods', but we really have a few all time favorites that beckoned us back. We even made a culinary itinerary of all the places we were going to eat for our meals every day. Two places on our schedule stood out among all the rest, but in this blog I will cover just one (so not to bore or make you insanely hungry with too much food talk). This place of culinary delight in Houston is called Nori, formally found along Kirkwood but now in it's new location and swankier venue on Westheimer.

      

Nori had pretty much become our sushi restaurant of choice as soon as we experienced it for the first time. We owe that occasion to our friends Derek and Lisa Unger. This was a place that they were established regulars and now were gracious enough to allow us to share in the experience of Nori. Don't you just love it when friends share a new place, whether it be a bar, pub or restaurant with you, and it is just the cat's meow? We sure did and soon became regulars at Nori too.

    

Close to our departure to England, Nori closed down to change venues (which happened to be even closer to our apartment, Yeah!). Unfortunate Shira (my now fiance) moved before the restaurant reopened. I on the other hand was lucky enough (since I had to wait for our cats to be cleared for transport overseas) to make the Grand Opening (regulars only)and had as many visits as I could justify before I too in turn moved.

      

Upon arriving back in Houston, we drove to our friends the Ungers house and then preceded to make our way to Nori for our first meal back (and by the way it was also out last meal before departing). The restaurant may have moved but the spirit that made it so great at the old location was still alive and well. Once through the doors we were greeted heartily by all our names (I had been gone for 5 months, but Shira for 10). Drinks were ordered and the feasting begun. Lots of restaurants, when they move try to improve their menus with changes and in fact actually diminish the quality of their food. I'm glad to say that even with a few new items like the Soba, the Tartar's, and the new rolls, the food was as good as it ever was. I definitely ate too much, but loved every minute of it.

    

What sets Nori apart from the other sushi joints in town is their relaxed and welcoming attitude toward their guests. This isn't a place to be seen with all the 'beautiful people' or a funky downtown sushi bar that is really more about the decor and its guests then the food. Nori is a place where Brian , owner and Head Sushi Chef, let you know what's good on the menu and are more then ready to chat about local sports, currents events, our what you have been up to lately.

   

So to summarise, if you find yourself in Houston and have a hankering for some damn tasty sushi, go to Nori for a bite, ask Brian what's fresh and tell him that Dan and Shira from England sent you and say Hi! Enjoy the experience, I'm already jealous!

mmmm.....Gnocchi!

Here is what we had for dinner on our first full day back from our trip back to the States. I'd been flipping through the channels on the TV and came across the British cooking channel. I just caught the end of Nigella Lawson making a tasty sounding Pea sauce/soup, so this started the inspiration. I liked the sound of the Pea sauce, so I thought what could I make my own version with? Hmm.... Fish, perhaps Halibut? No.... I have trouble finding some that looks good here. Pasta? Nope, that's boring. Then it hit me, what about some home made Gnocchi. We had some incredible Gnocchi when we went to Italy a couple of months ago. 

     

So there you have it, something fresh (and pretty) with that homemade zing to it. Don't know if you have ever made your own pasta but it is a a pain in the rear! Gnocchi on the other hand, while very similar, is much simpler and far less messy by a far stretch. If you aren't familiar with Gnocchi, it is sort of a cross between pasta and dumplings. Common ingredients and processes are shared by both. So here we go!

         

Equipment:

Large mixing bowl, spatula, Large Stock-pot, Medium Pot, Cuisinart/Food Processor, Fork, Food Mill/Ricer (A Potato Masher is a suitable substitute), A bit of Tin Foil

      

Ingredients:

• Approx. 3 Lbs Russet Potatoes (peeled and cut into large pieces)
• 2 Cups White Flour
• 1 Tsp Salt
• Pinch of Nutmeg
• 1 Large Egg
• 1/2 Cup Parmesan (grated)
• Olive Oil
• 1 Tbsp Fresh Ground Black Pepper

    

• 2 Cups Frozen Peas (thawed)
• 1 Bulb Garlic
• Zest of 1 Lemon
• 1 1/2 Tbsp Mint (chopped)
• 1+ Cups Stock [Veggie or Chicken]
• Salt & Pepper to taste

Directions:

-Preheat your oven to 350 F, 160 C degrees.

- Place Potatoes into stockpot with cold water and place on high heat, once the water comes to a boil reduce heat to a low-boil and cook for 30-45 minutes or until the potatoes are cooked through.

-While the potatoes are cooking cut the top 1/4 of the garlic bulb off, douse with olive oil and wrap in foil. Then place in oven at 350 degrees F or 160 C.

-Once the Garlic has cooked and caramelized a bit (20-30 min) take out and let cool.

-Place peas, zest, mint, and all of the garlic (it will just squeeze out) in the processor. Give it it a whirl and then add some off the stock. Add stock till it has a nice sauce like consistency (like a smooth tomato sauce). Season with Salt & Pepper to taste then place sauce into the pot and put over low heat to warm.

-When the potatoes are done, remove from the water and let cool a bit and dry. 

-Use the Food Mill/Ricer or Masher to break all the potato up, then place it in the mixing bowl and form a well in the middle.

-Sprinkle the flour and Parmesan all over and crack the egg with salt and nutmeg into the well. Mix these together with the fork then slowly combine the flour and potato together. Then knead for a few minutes. Once it is all incorporated, roll into a large ball and remove from the bowl. Divide the big ball into several smaller ones (about 6 or so).

-Take one of the small balls and place on a clean and slightly floured surface. Roll the ball out into a long, even rope about 1/2-3/4 in. in diameter (use your hands).

-Cut the rope into 1/2 in pieces, then use your fork (cleaned) and roll the back over each piece for the traditional look. Start with the flat park of the fork and gently roll the piece towards you until you reach the end of the fork and set aside.

-Repeat this for each small ball. While you have been doing this, clean up the stockpot and fill it with water, salt it and bring to a slow boil again.

-Place the gnocchi in batches (depending on the size of your pot). They will be ready once they have floated to the top.

-Place some sauce into a bowl, top with Gnocchi and tuck in!