Food Stamped: A Documentary

Lastnight, I saw a great documentary called Food Stamped: A Documentary by Shira & Yoav Potash. It is a short film about a married couple in Berkeley who decide to follow the footsteps of some US Senators who took the Food Stamp Challenge. That involves eating $1 meals for 3 meals a day, per person--the typical American food stamp allotment. Except, they decided to try to do it eating healthy food (as much whole grains, protein, and organic produce they could afford) instead of eating cheap ramen, processed foods, pesticide-sprayed produce, etc.

They went to an excellent grocery store called the Berkeley Bowl and purchased bulk grains, lentils and beans and organic produce and spent about $48. Then, they planned out 7 days of meals with the food they had purchased. To measure their healthy eating decisions, they took their food journal to a nutritionist at the end of the week to see how well they did on get caloric needs, vitamins, food groups, etc.

Photo courtesy of Shira & Yoav Potash:
It was a very interesting and educational film and I dearly wish it could reach a wider audience. I plan to purchase the DVD and host some informal screenings for friends & family, but I thought maybe you would like to check it out as well and hopefully you can buy the DVD and share it with others.

Update: As part of the SF Indie Film Festival, Food Stamped is going to be playing in San Francisco on February 13 and 15, 2011.

S'mores Pie

On Monday morning, I had woken up early for work and went to email my Office Manager about something and she responded with “Morgan, today is a firm holiday—Columbus Day”. WHAT?! This was news to me. Where have I been? I squealed, I was so excited. So you’re telling me that not only can I go back to sleep, but I don’t have to go to work?? AND! I had already done the "responsible adult" weekend chores like grocery shopping and laundry. I had even washed all of the dishes and cleaned. I had a whole free day—unplanned and unexpected. This is the best feeling ever.

What to do with myself?! I packed up a picnic lunch and headed to Stinson Beach and then went for a little hike on the Hillside Trail in Muir Woods. The weather was perfect—just slightly cooler than body temperature and you can breathe in cool air and the smell of the redwood trees is down-right invigorating. We saw a mule deer grazing along the boardwalk fence. He was unimpressed with the crowd that was gathering to take his photo.

It was such a lovely afternoon. The kind that leaves you feeling relaxed. And inspired. I wanted to set up camp amidst the trees and make a fire and eat s’mores. Of course, you can’t have a campfire in Muir Woods. But, you know what you can do when you have newly discovered extra time on your hands? You can make S’mores Pie.

In Marin (right by Muir Woods), S’mores Pie is a flagship dessert at the Buckeye Roadhouse. It has a thick graham cracker crust with a thin layer of rich chocolate sauce that pools at the bottom. Because this is s’mores for grown-ups, this particular chocolate sauce is spiked with just a little liquor for a subtle boozy flavor. You could use use brandy, grand marnier, Maker’s Mark, bourbon or rum. Then the whole thing is filled with a marshmallow crème that gets torched to a golden brown right at the end to really seal the deal. I’m sure you’ve figured out by now that this kind of gluttony is not for the weak.
Don’t be intimidated by the steps. You essentially press together a crust and melt some chocolate and liquor to make a sauce. The hardest part is making the marshmallow topping, but afterwards you will be so impressed with yourself for making marshmallow from scratch! Then you don’t even really bake this pie—you just lightly brown it in the oven for 5 minutes or so. Voila!


S’mores Pie
Adapted from Robert Price, executive chef of Buckeye Roadhouse.

Ingredients for chocolate sauce:
4 ounces bittersweet chocolate
3 Tablespoons butter
1 Tablespoon dark rum (or rum liqueur, if you have it)
1 Tablespoon bourbon (or Grand Marnier, if you prefer)
2.5 Tablespoons corn syrup
2.5 Tablespoons whole milk or heavy cream

Ingredients for graham cracker crust:
1.5 cups graham cracker crumbs
3 Tablespoons sugar
½ tsp. salt (kosher or sea salt)
1 stick unsalted butter, melted
2 Tablespoons honey

Ingredients for the Marshmallow topping:
1/2 Tablespoon vanilla extract
2 packets of Knox powdered gelatin
2.5 Tablespoons corn syrup
1.25 cups sugar
4 egg whites
1 pinch of cream of tartar
1/4 cup semisweet chocolate chips

DIRECTIONS:

For the chocolate sauce: Put an inch or two of water in small saucepan over medium-high heat and fit a glass bowl over it. When the water comes to a boil, turn the heat down to a simmer. In the glass bowl, combine chocolate, butter, liquor of choice (2 Tablespoons in total) and corn syrup. Stir frequently until the ingredients are melted. Remove bowl from heat and stir in whole milk or heavy cream and set aside.

For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, salt, melted butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Pour about a 1/2 cup of the chocolate sauce over the crust and set aside.

For the marshmallow topping: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside. This will create a firm disc of weirdness—do not be alarmed. It will work itself out. Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240° degrees. While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks. When the sugar reaches 240°, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed. Add the disc of gelatin mixture and mix on medium high speed until dissolved and well incorporated. It should be fairly firm enough to hold soft peaks.

Preheat oven to 450°.

Assemble the pie: Sprinkle the semisweet chocolate chips over the crust and chocolate sauce. Pour about 1/3 of the marshmallow over the chocolate chips. Drizzle remaining chocolate sauce across the marshmallow. Finish off with remaining marshmallow, mounding it toward the center to create a domed effect. If you lightly press a fork or spatula into the marshmallow and then quickly pull upwards, you will create nice little spikes that look pretty professional.

Bake in the over for 5-7 minutes until the marshmallow is golden brown. Remove and let cool. If you cannot wait, you can eat some warm, but it will be a warm spoonable gooey mess. If you somehow find inordinate amounts of patience to refrigerate the pie overnight to allow the marshmallow to set, you will be able to slice yourself a nice pie wedge. You can brown each slice in the oven (or with a kitchen torch) before serving. You could also brown it under a broiler, but be very careful because sugar burns quickly!

You will NOT regret this.

Dining in the Dark

Years ago, someone had given me a copy of The Miracle of Mindfulness written by a Zen Buddhist monk named Thich Nhat Hanh, who is famous for a metaphoric passage that speaks about the act of washing dishes as a meditation practice. Consciously living in the moment. He walks you through each step as you take your time with each dish, being fully aware of the dish, the water, and movement of your hands. He says that if you are already thinking of what you will do next after you’ve washed these dreadful dishes, then you will always be dragged into the future, never able to live in the present moment. The metaphor of striving to live fully in the present really resonated with me and when I am rushing through something or want to be sure that I pay close attention to something, someone or some moment, I always think about washing the dishes. So to speak.

Fast forward about five years to find out that James the Doctor has been practicing mindfulness meditation for a few years now. Admirable, for sure. I had once mentioned to James the Doctor that San Francisco has a dark dining restaurant called Opaque, which is, apparently, modeled after a similar European sensation. When he suggested hosting a similar dinner for his fellow psychiatry residents, I was excited to partake.
Mindful of various textures, flavors and smells, he planned out a unique 5-course menu. I had helped with cooking and preparation so I knew the menu in advance. Still, I decided to join the table and see how it felt anyway.

That's me sitting in the black leather chair while James the Doctor is being a gracious host to my right (with the help from his brother, Jason). It wasn't feasible to create a pitch-black dining environment, so we had the next best thing: eye masks. While the experience was slightly different for me in comparison to my fellow diners, it was still a new and interesting experience eating each course while blindfolded and listening to others guess the ingredients.

Like any classy dinner, it started with hot hand towels that had been soaking in lavender-scented water. Then out came a plate of scattered arugula and tear-drop shaped tomatoes that had been injected with a balsamic glaze. The scent of the argugula and its bitter taste was instantly recognizable, but it was the pop of the tomato bursting with sweet vinegar that surprised many.

Next came a little appetizer trio with a small wedge of smoked gouda, a slice of ripe kiwi fruit with its fuzzy skin, and prunes split open and filled with a smoked almond butter and smoked sea salt.At first, it felt a little uneasy being in the dark. I kept my left hand anchored on the edge of the plate in front of me as a sort of compass and used my right hand to feel and touch my nearby surroundings. I was grateful for the mini water bottle that had been thoughtfully provided because it eliminated the fear that I might knock something over. I took comfort in knowing the shape of the water bottle and that I knew how to close it while blindfolded.
Each dish was a new sensation in taste and smell. We all loved the feel of the silky ribbons of cabbage gratin. But I was most excited about the main course: smoked chicken (from the tuesday/saturday special at Memphis Minnies) that was griddled right into a light waffle batter and served with a thin lacing of a spicy bbq maple syrup. I touched the edges of the waffles slowly and reached my fingers into its comforting grooves as I bit into it with the unshared confidence of knowing what was in it since I had prepared them just minutes before the guests had arrived. But still, the flavor and texture was still pronounced to me. The edges were crisp and warm on my tongue, but it quickly gave way to the soft custardy webbing of the interior of the waffle.
I tasted just a hint of spice from the maple bbq syrup and concentrated on the smoky chicken bits hiding around the waffle like a treasure trove of flavor. The other diners were guessing it contained bacon, pork, and even Indian curry spices. None of the above, actually, but I could see where they were coming from.

Dessert was a baked butter mochi with blueberries. I developed this recipe because I love mochi desserts, which are popular in Hawaii. The butter creates a delicate flaky crust, which gives way to a dense and chewy interior made with rice flour, coconut milk and vanilla.
Afterwards, James the Doctor revealed each dish that we had eaten and confirmed or denied our wild guesses. It was really a unique dining experience. Even though we hadn't consumed a large quantity of food, we felt full because we ate very slowly, taking the time to contemplate each bite using our senses. We ate with mindfulness.

Good Things To Come.

I must apologize--it's been an embarassingly long time since I have written. But, I leave for Tokyo in two days for an insane ramen odyssey, so I promise to return with plenty of stories and photos! I am also going to Osaka, which is, apparently, the mecca of street food. There is a saying for Osaka called kuidaore, which my Japanese sister-in-law, Hiromi, translates to mean "eat 'til you drop" or "eat 'til you go bankrupt" or "eat 'til you burst". Ziiiiing! Osaka has found my life motto, and I haven't even been there yet.

I just realized how nerdy I have become about food when I started planning this vacation around where I can eat the most talked-about food and where the crazy grocery stores are located. That's right, people, I loooove to go to grocery stores in foreign countries. My brother would say that is totally absurd.

See you soon! T.O.K.Y.O.

Kuidaore.

Lobster Rolls.

I don’t eat seafood too often these days. I do like me some fresh sashimi or sushi on occasion. Or some roasted crab with garlic noodles if I really want a treat (and don't mind the tedious work and mess). But I do have a strong love for lobster, most notably in lobster rolls. The straightforward no-nonsense kind with buttered and grilled brioche bread with slits down the middle and stuffed with fresh lobster meat with a light mayo dressing. Most places mix in some chopped celery, but, unless it is just a barely noticeable speckling of celery, I prefer scallions instead. The first time I ever had one was while on a trip to Boston. I pretty much haven't been able to stop thinking about them since.

I’ve scoured the city for where to find good lobster rolls, but only came up with a handful of sure bets. Anchor & Hope ($24), Nettie’s Crab Shack ($35 per roll, gasp!), Thermidor ($18), and Woodhouse Fish Company ($17 for half or $24 for full). Of these four city joints, I've only tried Woodhouse Fish Company and it was delicious. But, if you don’t mind just a short drive away, you can get them at Sam’s Chowder House in Half Moon Bay ($20) or Sam's ChowderMobile ($15 or $10 for a shortie).

But, if you’re really serious about this whole lobster roll thing, you will want to go the Old Port Lobster Shack in Redwood City ($18.75 for one or $35 for two).

And one glorious holiday Monday following July 4, I was serious about it. I met the owner, Russell Deutsch (who used to also own the now-closed SF location called North Beach Lobster Shack). See how the bread might masquerade as a hot dog bun? Don't be fooled, dear friend. It is, in fact, not even remotely close to a hot dog bun. It is a rich, dense brioche with a delightfully chewy texture that is so satisfying. And, if you ask nicely, Russell will sell you a tidy row of 12 buns for $6.50. When I thanked him for such a well executed meal and expressed my sadness at its distant location, he told me that he closed the SF city location down because constantly removing graffiti was a hassle and there just wasn't enough parking for the customers who just wanted to get their hands on a lobster roll. He has a good life now focusing his efforts on his extremely busy Redwood City location. And for good reason. His lobster roll is p-e-r-f-e-c-t. He grills up a fresh baked brioche roll and generously stuffs it with at least one CUP of lobster meat dressed in a light mayo sauce with green onions. It is served with a basket of french fries, some pickles and coleslaw. Simple perfection. It’s an expensive treat for sure, but let me tell you - it is worth it. It transports me to a hot summer day when you want a refreshing cold sandwich and tall glass of iced tea. Or some cold, local beer.

Since we're all drooling over lobster rolls, I really should mention that the other dish you that will surely win your lobster-loving heart is the Shanghai Lobster at Chinois on Main in Santa Monica, CA. Every time I go to visit my brother in LA, I have to go get this dish. I cannot get enough of it. The thing about this particular Wolfgang Puck restaurant is that everything is perfectly seasoned. Every bite you take is the most flavorful and delicious bite you have had. The Shanghai Lobster starts with steamed rice that is most likely wok-fried and seasoned with some elusive Chinese salt and pepper spice mix. The chef pan sears fresh lobster (warning: do NOT sit at the bar if you are squeamish about these things) and assemble all of the lobster meat (tail and claws) atop the rice. A slightly sweet but deeply savory curry sauce made with plum wine and heavy cream is poured all over the lobster and rice. Then, the whole plate is piled high with a large mound of fried spinach leaves that taste light light pillowy fluffs of the best tasting spinach you have ever had in your life.

Summer + Lobster = Bliss. Or Summer = Lobster, however you visualize the equation.

Update: I took those brioche buns home and froze half until I get my hands on some more lobster. In the meantime, I made a nice salmon sandwich with broiled salmon topped with cabbage coleslaw and scallions. Winner. I am also hoping to try a veggie version and a breakfast version, maybe with sliced banana and pecan butter.

Sprouting. Turned Blue.

Lately, there’s been a lot of DIY projects going on at my home. Mostly because we recently got an industrial balls-to-the-wall Kitchen Aid stand mixer. I'm told it can hold 14 cups of flour. Whoa. We introduced it to our home by making Julia Child’s challah. And then there’s pickled grapes and green garlic, pickled radishes and pickled turmeric (yes!). The Kombucha (used to scare away any squeamish visitor). I also planted a few seeds to grow edamame, although it's turning out to be more finicky than anticipated. And hopefully some wildflowers will be growing shortly.

Now, I understand that DIY experiments are inherently risky. And that’s okay in our house. In fact, it is preferred. But the other day, while sprouting, something happened with our latest DIY project that has left all of us baffled. Including the Doctor! We used broccoli seeds to sprout a large batch, gave it some sunlight, harvested the sprouts and collected a hand full of sprout tails that got disconnected. We put it in the fridge to store, but, within a few hours, the tails that were formerly a delicate white color had turned blue. BLUE.

It was kind of like when garlic turns blue when its sulfur compounds meet something that has a trace amount of copper (water, butter, lemon juice, vinegar) and forms copper sulfate. It’s very strange. After some research, I learned that broccoli sprouts have a large amount of sulforaphane. So there must be traces of copper in our tap water. I learned something today.

Very interesting, Watson.

Ready-to-Go Ramen

I am not a “routine” kind of person. Some days I like to go straight home from work and find a little relaxation by cooking (I can think of a few people who would say that cooking is the last thing they’d want to do after a long day at the office). Other days I can only muster up enough brain power to think of which Indian restaurant will comfort my sorrows.

I don’t shower only in the evenings (which is, apparently, very odd to my friend, Penny, who wouldn’t get into bed without a shower no matter what time she got home or how many late-night margaritas she may have had). In my college days of being the master of my own time, I’ve even been known to shower at 3 o’clock in the afternoon. Some weekends I might sleep in past 10 am (gasp!) and by the time I’ve made a lazy Sunday brunch it’s suddenly past noon. But sometimes I might be bright-eyed at 8 am ready to start my day. You just never know, no--wait, I just never know. Sometimes I wonder if the routine-type folks are having a better time. Maybe they are more relaxed, more efficient.

I went to the gym after work and just needed to assemble something quick for dinner. Ramen to the rescue! Vegetarian, of course. No, not that instant package of squiggly noodles you can buy for 30 cents. At Nijiya market in Japan town (or other similar Japanese grocery markets), you can buy packages that contain a packet of soy broth and fresh egg noodles to make ramen at home. Yes, really! Nijiya's ramen packages are actually flown in from Hawaii, which really excites me and makes me a little less homesick for those islands.
I cut up some veggies and gave them a quick stir fry in a hot pan. Added in a soft boiled egg and some cubed fresh tofu. Boiled the fresh egg noodles for 3-5 minutes and heated up the broth.

INGREDIENTS FOR READY-TO-GO RAMEN:

1 package fresh egg noodles with soy broth
1 bunch bok choy
green onion, sliced thin
tofu, drained and cubed
enoki mushroom (or shiitake)
1 soft boiled egg (boiled for 5-7 minutes, cooled and peeled)

** The picture above was taken before I poured the broth over the noodles and ramen goodies.

End result: Delicious ramen to comfort your soul.