There are few foods to which I have a strong aversion. I can certainly name plenty of foods that I could take or leave, really only a few that I hate: American cheese and plain mayonnaise.
Don't get me wrong about the mayonnaise. I realize I included it in my blog about essential condiments, and believe me, I DO see its value as an ingredient in other dishes or sauces, but frankly, I think it is disgusting on its own. Those Best Foods commercials that show thick sandwiches dripping with mayonnaise make me want to throw up. I am embarrassed to admit this, but when out at a restaurant on a particularly bad day recently, I actually cried a little when the veggie burger I ordered arrived with a huge blob of mayonnaise on it. There was no way I could just "scrape it off"--it was tainted.
My other aversion is American cheese. You know what it is, right? It's cheese that has been so processed that it melts instantly because it can't be broken down any more. Why oh why with so many interesting, tasty artisan cheeses out there would you EVER even consider eating something that tastes like and is about as good for you as the plastic wrapper it comes in? That's just silly. Plus, it tastes like oily rubber--not that I've ever eaten oily rubber.
Aversions are funny though. A common one is cilantro. Nobody ever seems to feel just mediocre about cilantro--they either love it or hate it. I personally would chew cilantro-flavored gum if it existed, but my dad thinks it tastes like tin foil. Eggplant is another big one. Its texture is so specific--spongy--and certain preparations can leave it, according to my dear friend Tom, "slimy." Mmm. A slimy sponge. Runny yolks make my mother want to vomit, and my brother balks at Brussels sprouts. And then there's Andrew and ketchup. Andrew hates ketchup to the point of actually being fearful of it. He is one of the sanest, most rational people i know---but you couldn't pay him enough to eat anything with ketchup on it. I've seen him get up from his seat and move across the room when ketchup hits the table.
A few times in my life, however, I have been privy to an aversion reversal. My last boyfriend was a devoted vegetarian for ten years until last May when, at an auction for the school where I was teaching at the time, he was accidentally served grilled chicken. I was confused when the waiter laughed at me as I was explaining to him that we'd actually ordered two vegetarian meals until I looked over and saw that my boyfriend was actually eating the chicken in front of him. "What the hell are you doing?" I asked, unable to believe my eyes. "I don't know," he replied calmly. "It was just my moment, I guess." And so, just like that, he started eating meat.
I highly doubt that I will one day have an aversion reversal for either mayonnaise or American cheese, but that's OK with me.
So what do you find completely disgusting? Post it and I'll try to keep it out of my next dinner party.
Love,
Gabi
Friday, August 22, 2008
Thursday, August 14, 2008
I'm Going For a Run...
One morning a few months ago, I woke up with a strong desire to go running. I'd never been much of a runner before and so this yearning struck me as odd. Not knowing when such a desire would hit again, I immediately strapped on my sneakers and headed to the gym, making a beeline for the treadmills. I couldn't believe how good my body felt when I finished, and so over the past few months, I've been slowly building up to about 4 comfortable miles on the treadmill. Recently though, I took my running outside.
Most evenings now, I circle Dolores Park a few times and then head deep into the Mission. There's something really incredible that happens when I go running outside. I don't know if it's the the endorphins that start flowing as my heart starts pumping or the half-set sun's lighting or a song on my ipod that I particularly like, but as I pound down Mission Street, I become filled with the the most powerful sense of calm, and beyond that, empowerment. Any doubts about myself that I may have been dwelling on before the run melt away and suddenly I know with absolute certainty that my life will be filled with endless success, true love, and perpetual happiness. It is, of course, a nice side affect what running has been doing to the shape of my body, but I feel equally confident about how much stronger I am as how my once-tight jeans now slouch around my hips.
As this is mostly a food blog, I feel I should address how food plays a part. An hour of running requires that one's body be properly fueled, and so I am finding that whole grains, beans and vegetables are particularly important. I'm craving more protein than usual and so have been making a new kind of frittata every few days. Frittatas are such a great way to feed a lot of people (or, in my case, one person for several meals) easily and on a budget. Here's my favorite these days:
Preheat oven to 375 degrees F. Beat together 6 eggs, 1/2 cup half-and-half, and salt and pepper to taste. Pour into a greased pie dish and drop in chopped roasted red peppers (available in jars), chopped spinach, a handful of chopped scallions, and a few dollops of goat cheese. Bake for 20-30 minutes until firm and lightly brown on top. Allow to cool for a bit and then cut into wedges. It's delicious chilled or while still warm, and I like to serve it with a green salad. The frittata will last tightly covered in the refrigerator for 2-3 days, but it's so good that you might find it disappears faster than that.
Love,
Gabi
Most evenings now, I circle Dolores Park a few times and then head deep into the Mission. There's something really incredible that happens when I go running outside. I don't know if it's the the endorphins that start flowing as my heart starts pumping or the half-set sun's lighting or a song on my ipod that I particularly like, but as I pound down Mission Street, I become filled with the the most powerful sense of calm, and beyond that, empowerment. Any doubts about myself that I may have been dwelling on before the run melt away and suddenly I know with absolute certainty that my life will be filled with endless success, true love, and perpetual happiness. It is, of course, a nice side affect what running has been doing to the shape of my body, but I feel equally confident about how much stronger I am as how my once-tight jeans now slouch around my hips.
As this is mostly a food blog, I feel I should address how food plays a part. An hour of running requires that one's body be properly fueled, and so I am finding that whole grains, beans and vegetables are particularly important. I'm craving more protein than usual and so have been making a new kind of frittata every few days. Frittatas are such a great way to feed a lot of people (or, in my case, one person for several meals) easily and on a budget. Here's my favorite these days:
Preheat oven to 375 degrees F. Beat together 6 eggs, 1/2 cup half-and-half, and salt and pepper to taste. Pour into a greased pie dish and drop in chopped roasted red peppers (available in jars), chopped spinach, a handful of chopped scallions, and a few dollops of goat cheese. Bake for 20-30 minutes until firm and lightly brown on top. Allow to cool for a bit and then cut into wedges. It's delicious chilled or while still warm, and I like to serve it with a green salad. The frittata will last tightly covered in the refrigerator for 2-3 days, but it's so good that you might find it disappears faster than that.
Love,
Gabi
Thursday, August 7, 2008
Impromptu Dinner Party
Yesterday around 4:30 I was wrapping up work and errands for the day when I received a call from one of my best friends, Rebecca. "Come over for dinner," she said. "We're having an impromptu, collaborative dinner party!" Now, I love just about any kind of dinner party but I find that when a group decides on a whim to make dinner together on a random night, there's a really special air of excitement that keeps all spirits high.
It was a small but very eclectic group. Rebecca and I have been friends since high school and she teaches 2nd grade in Bernal Heights. Bill, her husband works for Google. Also in attendance was Jake, who was visiting San Francisco to take the San Francisco Police exam, and Doug, an architect, who Rebecca described as "my parents' friend...but we've adopted him."
We met at BiRite on 18th Street, which is a miniature Mecca of local organic greatness. Bill picked out risotto rice, mint, peas, fresh parmesan and organic, sustainable lamb chops. Rebecca and I took care of the cheeses (a black truffle pecorino and a creamy, tangy bucheron) and bread (Acme Bakery sourdough baguette) and Doug went scouting dessert options. Then we piled into Bill and Rebecca's Prius and headed to to their home.
Once in their kitchen, I got to work on the Vietnamese fresh spring rolls I brought the makings of from home. I fried strips of yellow onion, and then I thinly sliced mint and red cabbage (I had a handy bag of pre-shredded carrots, saving me a bit of work). I whipped up a makeshift peanut sauce, much like the one I made on Tuesday night at David's house (see previous post), and
rolled the ingredients up in the softened rice wrappers. Meanwhile, Doug stirred stock into the risotto and Bill seared and roasted the lamb. All the while, we sipped wine and munched on the appetizers and bantered about politics.
When we sat down for dinner, which was absolutely delicious, the conversation topics ranged from Star Trek to the ongoing presidential election to Bill's serious dislike of all musicals (except for Chicago. He kind of liked Chicago). It was the kind of meal where everyone had something great to contribute, be it food or conversation or both. Once we finished our dinner, Doug scampered into the kitchen for 5 minutes to whip up dessert which was sauteed strawberries with cinnamon, orange juice and zest, triple sec and black pepper over vanilla ice cream--the perfect late summer treat.
I felt so wholly satisfied after our fabulous meal--both by the amazing dinner and by the wonderful connections that were made. I was reminded yet again of why coming together to break bread (or risotto, for that matter) is so important in this hectic world. I can think of no better way to recharge from this crazy life than to come together with friends and share something delicious.
Love,
Gabi
It was a small but very eclectic group. Rebecca and I have been friends since high school and she teaches 2nd grade in Bernal Heights. Bill, her husband works for Google. Also in attendance was Jake, who was visiting San Francisco to take the San Francisco Police exam, and Doug, an architect, who Rebecca described as "my parents' friend...but we've adopted him."
We met at BiRite on 18th Street, which is a miniature Mecca of local organic greatness. Bill picked out risotto rice, mint, peas, fresh parmesan and organic, sustainable lamb chops. Rebecca and I took care of the cheeses (a black truffle pecorino and a creamy, tangy bucheron) and bread (Acme Bakery sourdough baguette) and Doug went scouting dessert options. Then we piled into Bill and Rebecca's Prius and headed to to their home.
Once in their kitchen, I got to work on the Vietnamese fresh spring rolls I brought the makings of from home. I fried strips of yellow onion, and then I thinly sliced mint and red cabbage (I had a handy bag of pre-shredded carrots, saving me a bit of work). I whipped up a makeshift peanut sauce, much like the one I made on Tuesday night at David's house (see previous post), and
rolled the ingredients up in the softened rice wrappers. Meanwhile, Doug stirred stock into the risotto and Bill seared and roasted the lamb. All the while, we sipped wine and munched on the appetizers and bantered about politics.
When we sat down for dinner, which was absolutely delicious, the conversation topics ranged from Star Trek to the ongoing presidential election to Bill's serious dislike of all musicals (except for Chicago. He kind of liked Chicago). It was the kind of meal where everyone had something great to contribute, be it food or conversation or both. Once we finished our dinner, Doug scampered into the kitchen for 5 minutes to whip up dessert which was sauteed strawberries with cinnamon, orange juice and zest, triple sec and black pepper over vanilla ice cream--the perfect late summer treat.
I felt so wholly satisfied after our fabulous meal--both by the amazing dinner and by the wonderful connections that were made. I was reminded yet again of why coming together to break bread (or risotto, for that matter) is so important in this hectic world. I can think of no better way to recharge from this crazy life than to come together with friends and share something delicious.
Love,
Gabi
Tuesday, August 5, 2008
Cooking with David
Tonight I went to my friend David's house for dinner. The plan was to cook together, catch up, drink wine--you know, typical Tuesday night get-together. David recently moved into a fabulous one-bedroom apartment in the Mission district of San Francisco, with a beautiful living room, a huge bedroom, and a cute but small kitchen. The kitchen was minimally outfitted and he had few ingredients, so we got to participate in one of my favorite kitchen challenges--Camping Trip Cooking.
Allow me to explain. When you go camping--backpacking in particular--creativity is crucial for producing a tasty meal. It's important to be resourceful and flexible and to remember to conserve ingredients that you might need later. A similar experience can be replicated when one cooks in a kitchen with few ingredients and tools. Here's what we had to work with: a huge bag of cheddar cheese, left-over buttered noodles, a huge Costco bag of chicken breasts, and frozen mixed vegetables, which I apparently non-verbally judged because my reaction caused David to call me a "food elitist." Also in the kitchen was an aging bottle of soy sauce, 2 onions, minced garlic, lemon and lime juice in squeez-y bottles, peanut butter, protein powder, and dried whole-wheat spaghetti.
After some debate, we finally decided on peanut sauce noodles and vegetable-chicken stir fry. Whole-wheat spaghetti is reminiscent of soba (buckwheat) noodles, which are delicious with peanut sauce, so we got to work boiling the pasta water and making the peanut sauce (this one included peanut butter, garlic, lime juice, and the soy sauce, which I determined was just barely usable). Once that was underway, we chopped some onions and threw them into a wok with garlic, thinly sliced chicken and the frozen vegetables. The entire meal actually turned out to be pretty tasty, especially accompanied by a lovely chilled 2-Buck Chuck chardonnay.
The best part of cooking with David was really how much fun we had together. The food was great, but it's never really the point of hanging out. Anyone who makes me laugh hard enough to pass wine through my nasal cavity is the perfect dining companion in my book.
Love,
Gabi
Allow me to explain. When you go camping--backpacking in particular--creativity is crucial for producing a tasty meal. It's important to be resourceful and flexible and to remember to conserve ingredients that you might need later. A similar experience can be replicated when one cooks in a kitchen with few ingredients and tools. Here's what we had to work with: a huge bag of cheddar cheese, left-over buttered noodles, a huge Costco bag of chicken breasts, and frozen mixed vegetables, which I apparently non-verbally judged because my reaction caused David to call me a "food elitist." Also in the kitchen was an aging bottle of soy sauce, 2 onions, minced garlic, lemon and lime juice in squeez-y bottles, peanut butter, protein powder, and dried whole-wheat spaghetti.
After some debate, we finally decided on peanut sauce noodles and vegetable-chicken stir fry. Whole-wheat spaghetti is reminiscent of soba (buckwheat) noodles, which are delicious with peanut sauce, so we got to work boiling the pasta water and making the peanut sauce (this one included peanut butter, garlic, lime juice, and the soy sauce, which I determined was just barely usable). Once that was underway, we chopped some onions and threw them into a wok with garlic, thinly sliced chicken and the frozen vegetables. The entire meal actually turned out to be pretty tasty, especially accompanied by a lovely chilled 2-Buck Chuck chardonnay.
The best part of cooking with David was really how much fun we had together. The food was great, but it's never really the point of hanging out. Anyone who makes me laugh hard enough to pass wine through my nasal cavity is the perfect dining companion in my book.
Love,
Gabi
Monday, August 4, 2008
Food Processor Romance
I'm in love with my food processor. I really am. It's everything I look for in a partner--reliable, sturdy, versatile and very easy to clean. I don't know if it loves me back, but it sure takes good care of me, making my prep work quick, easy and fun.
If you don't have a food processor, you really don't know what you're missing. It's an appliance that can do the work of several, and it fits neatly on your counter top. You could even store it in a pantry, but I use mine so often I just keep it out. I recommend either a Cuisinart or Kitchen Aid--with at least a 10-cup bowl.
Here are some of my favorite things to do with this amazing piece of machinery:
-Grinding coffee.
-Making blended soups--I particularly like mint-pea and butternut squash.
-Making my fabulous pizza dough, or any dough for that matter. Most good ones come with a dough attachment, which makes for very effective and easy kneading.
-Smoothies, milkshakes, margaritas, and daiquiris blend just as nicely in a food processor as in a blender.
-Crushing ice for cocktail parties or for when I serve raw oysters.
-If I'm mincing more than 5 or 6 cloves of garlic for a recipe, I just pop them in the food processor. It will take a fraction of the time and my hands won't smell like garlic all day.
-I'll toss in fresh basil, garlic, pine nuts, parmesan, olive oil, salt and a little lemon juice for delicious pesto--just make sure to taste frequently to adjust the flavors.
-I like to blend feta, cream cheese, roasted bell peppers and a drizzle of olive oil for a fabulous Greek sandwich or cracker spread.
I usually look to my food processor when I am trying to figure out what to have for dinner--and try to think of the ingredients in my kitchen in terms of what they would be like if I blended them together. Tonight, for example, I am having blended ginger-carrot soup and herb flatbread--all courtesy of my one true love, Mr. Kitchen Aid, 14-Cup. He doesn't say much but in my kitchen, purees speak louder than words.
Love,
Gabi
If you don't have a food processor, you really don't know what you're missing. It's an appliance that can do the work of several, and it fits neatly on your counter top. You could even store it in a pantry, but I use mine so often I just keep it out. I recommend either a Cuisinart or Kitchen Aid--with at least a 10-cup bowl.
Here are some of my favorite things to do with this amazing piece of machinery:
-Grinding coffee.
-Making blended soups--I particularly like mint-pea and butternut squash.
-Making my fabulous pizza dough, or any dough for that matter. Most good ones come with a dough attachment, which makes for very effective and easy kneading.
-Smoothies, milkshakes, margaritas, and daiquiris blend just as nicely in a food processor as in a blender.
-Crushing ice for cocktail parties or for when I serve raw oysters.
-If I'm mincing more than 5 or 6 cloves of garlic for a recipe, I just pop them in the food processor. It will take a fraction of the time and my hands won't smell like garlic all day.
-I'll toss in fresh basil, garlic, pine nuts, parmesan, olive oil, salt and a little lemon juice for delicious pesto--just make sure to taste frequently to adjust the flavors.
-I like to blend feta, cream cheese, roasted bell peppers and a drizzle of olive oil for a fabulous Greek sandwich or cracker spread.
I usually look to my food processor when I am trying to figure out what to have for dinner--and try to think of the ingredients in my kitchen in terms of what they would be like if I blended them together. Tonight, for example, I am having blended ginger-carrot soup and herb flatbread--all courtesy of my one true love, Mr. Kitchen Aid, 14-Cup. He doesn't say much but in my kitchen, purees speak louder than words.
Love,
Gabi
Sunday, August 3, 2008
Grilled Fruit
Grilled fruit is possibly my favorite thing about summer. The beautiful, ripe fruits that are available during this time of year, freshly sliced and combined with the smoky deliciousness that grilling imparts is, in my opinion, one of the most beautiful culinary marriages ever. Here are some ideas:
-Slice figs, peaches, plums and/or nectarines and grill flesh-side down for just a few minutes. The idea is to give the fruit grill marks and slowly bring out the fruit's natural sugars--but leave it on for too long and it'll fall apart. Then scoop a little bit of whole milk ricotta into the middle of the fruit. Drizzle with a little balsamic reduction (see condiments posting) or local honey and fresh cracked pepper. Serve with thinly sliced baguette slices and cold proseco.
-Slice a couple of really ripe oranges or grapefruits into 1/4"-thick disks. Grill on both sides for a few minutes until you see marks on the flesh. Serve over a bed of baby arugula with an orange-balsamic dressing, dried cranberries and crumbled goat cheese.
-When grilling fish or chicken, place some thinly-sliced lemons on top. When you turn the meat, be sure to keep the lemon slices intact. When they meet the grill they will caramelize and sear their flavor into chicken or fish and give off a wonderful smell. Sprinkle with chopped flat-leaf parsley.
-Grill pineapples rings and thickly-sliced red onion rings until they are lightly charred on both sides. The combination is delicious on everything from veggie burgers to chicken sandwiches, or even fajitas.
-Grill mango and pineapple until lightly charred and toss with chopped onions, cilantro, tomatoes lime, and chiles to make a great summer salsa--really delicious over grilled fish.
Outdoor grilling is definitely ideal, but much can be done on your stovetop with a good grill pan. Just make sure the grill pan is cast iron and keep it lightly oiled when you're not using it. George Foreman grills are nice for quick dinners, but they can't give food a very authentic grilled flavor.
Summer is nearing its end, but there is still plenty of time to get in some good barbequing. Why not add some fresh fruit to the usual smattering of meat? Happy grilling!
Love,
Gabi
-Slice figs, peaches, plums and/or nectarines and grill flesh-side down for just a few minutes. The idea is to give the fruit grill marks and slowly bring out the fruit's natural sugars--but leave it on for too long and it'll fall apart. Then scoop a little bit of whole milk ricotta into the middle of the fruit. Drizzle with a little balsamic reduction (see condiments posting) or local honey and fresh cracked pepper. Serve with thinly sliced baguette slices and cold proseco.
-Slice a couple of really ripe oranges or grapefruits into 1/4"-thick disks. Grill on both sides for a few minutes until you see marks on the flesh. Serve over a bed of baby arugula with an orange-balsamic dressing, dried cranberries and crumbled goat cheese.
-When grilling fish or chicken, place some thinly-sliced lemons on top. When you turn the meat, be sure to keep the lemon slices intact. When they meet the grill they will caramelize and sear their flavor into chicken or fish and give off a wonderful smell. Sprinkle with chopped flat-leaf parsley.
-Grill pineapples rings and thickly-sliced red onion rings until they are lightly charred on both sides. The combination is delicious on everything from veggie burgers to chicken sandwiches, or even fajitas.
-Grill mango and pineapple until lightly charred and toss with chopped onions, cilantro, tomatoes lime, and chiles to make a great summer salsa--really delicious over grilled fish.
Outdoor grilling is definitely ideal, but much can be done on your stovetop with a good grill pan. Just make sure the grill pan is cast iron and keep it lightly oiled when you're not using it. George Foreman grills are nice for quick dinners, but they can't give food a very authentic grilled flavor.
Summer is nearing its end, but there is still plenty of time to get in some good barbequing. Why not add some fresh fruit to the usual smattering of meat? Happy grilling!
Love,
Gabi
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