I have a problem. I hate lunch. It is such an awkward meal. Most folks fill up on sandwiches or a salad and go back to work. I can handle that for a day or two then I want some variety. Normally I just eat some odds and ends and maybe leftovers if on the rare occasion we have any. I'll nibble on lots of different types of dried fruit, some yogurt, fresh fruit, cheeses, juices, nuts, maybe a bit of bread. The problem is that my breakfast also consists of the above ingredients so I'm quickly tired of them. Not to mention that by the end of my lunch break I'm hungry again!
For some reason I just can't bring myself to cook during my lunch break. I think I just want to avoid the dirty dishes. I'd much rather stir something together or just grab something out of a package then throw it away. But alas, I'm tired of being hungry after lunch and the nutritional value of the above snacking is very much sub par. I'm finally ready to take on lunch with more interesting and more nutritious fare.
One of my lunch options, that I had nearly forgotten until recently, is Molly's chickpea salad. True chickpeas aren't the best protein source, but I'll work my way up to meat for lunch eventually. Baby steps. This can be thrown together in minutes or the night before and chilled. I like to mix it up in a container by shaking (no need to dirty a spoon) then place in the freezer for 5 minutes or so before I eat it. The flavors really come together.
Chickpea Salad
courtesy of Molly aka Orangette
1 can chickpeas (get the good stuff, the ingredients should just say chickpeas)
juice of 1/2 lemon
1/2 tsp cumin or to taste
salt and pepper to taste
Parmesan to taste
olive oil to coat
Drain and wash the chickpeas well. Combine all the ingredients in a container and stir (or shake with a lid on it) to combine. Get creative and try adding herbs, different spices, vegetables, anything.
Any other lunch ideas?
Wednesday, July 23, 2008
Thursday, July 17, 2008
Birthday at Luma
My birthday was 2 weeks ago and I'm just now finding the time to blog about it. Luckily, it was so awesome I have no problem remembering all the details. P and I and some friends went to Winterpark to have dinner at Luma on Park and afterwards relaxing and digesting at the Wine Room next door.
P got there first and ordered a nice Cab to sip on while he waited. He had a pretty bouquet of flowers put in a champagne bucket waiting for me as well, so everyone in the place knew it was my birthday. Thankfully there was no singing.
This was my second time at Luma. The first experience was very memorable and I'd recommend it to anyone coming to the Orlando area and looking for a really great meal outside of the kitsch Disney environment. Chef Brandon Mcglamery has a pretty impressive resume working at Chez Panisse, The French Laundry, Guy Savoy, Gordon Ramsey London, and more. The place looks amazing, right down to the futuristic bathrooms. In both of my experiences the staff is incredible, and can make some really fabulous wine recommendations. The menu changes all the time, but can have similar dishes from week to week just with different twists depending on what's available.
We started with some appetizers. Yes, I broke down and brought my camera. This food is too good and too pretty not to take a picture. Would you believe that no one in the whole restaurant even noticed? This is a similar ceviche that I had on my first visit. Imagine kona kampachi, watermelon, cilantro, avacado, jicama, and scotch sorbet all intermingling in one bite. This ceviche was just as good as the kampachi, jicama, blood orange, thai basil, avacado, and spicy citrus sorbet from my last visit. Luma knows ceviche! We also tasted a gnocci appetizer but I think I was too absorbed with my ceviche to pay attention.
P had the arctic char with a corn sauce and chard. P loved it -- a perfect balance of flavors. Corn is his favorite.
I had the maple duck with black rice and peach slaw. I'd like to know where the chef found such ripe peaches. What a slaw!
We also ordered the diver scallops with grits and pole beans. Tasting this dish reminded me of how wonderful grits can be. I'm going to try to make some at home soon.
At this point we had to get dessert. P and I shared the peach tart with giant fresh berries and thai basil ice cream. Since the peach slaw was so good, I knew this would be incredible too. I have always thought that basil ice cream would taste strange and strong but this was refreshing and mild.
Our friends shared the chocolate truffle cake with salted popcorn ice cream and caramel. I sneaked a bite and concluded that popcorn ice cream tastes NOTHING like those awful buttered popcorn jellybeans.
Comfortably full, we walked next door to the Wine Room for some dessert wines and conversation. I have to say that my 2 Luma visits have been some of the most memorable food experiences in my short foodie life. It's a pretty good drive for dinner but I'm sure we'll come back again soon. They offer a fixed price tasting menu on a couple days of the week that we might check out next. Luma is great. They even gave us one free dessert since it was my birthday.
P got there first and ordered a nice Cab to sip on while he waited. He had a pretty bouquet of flowers put in a champagne bucket waiting for me as well, so everyone in the place knew it was my birthday. Thankfully there was no singing.
This was my second time at Luma. The first experience was very memorable and I'd recommend it to anyone coming to the Orlando area and looking for a really great meal outside of the kitsch Disney environment. Chef Brandon Mcglamery has a pretty impressive resume working at Chez Panisse, The French Laundry, Guy Savoy, Gordon Ramsey London, and more. The place looks amazing, right down to the futuristic bathrooms. In both of my experiences the staff is incredible, and can make some really fabulous wine recommendations. The menu changes all the time, but can have similar dishes from week to week just with different twists depending on what's available.
We started with some appetizers. Yes, I broke down and brought my camera. This food is too good and too pretty not to take a picture. Would you believe that no one in the whole restaurant even noticed? This is a similar ceviche that I had on my first visit. Imagine kona kampachi, watermelon, cilantro, avacado, jicama, and scotch sorbet all intermingling in one bite. This ceviche was just as good as the kampachi, jicama, blood orange, thai basil, avacado, and spicy citrus sorbet from my last visit. Luma knows ceviche! We also tasted a gnocci appetizer but I think I was too absorbed with my ceviche to pay attention.
P had the arctic char with a corn sauce and chard. P loved it -- a perfect balance of flavors. Corn is his favorite.
I had the maple duck with black rice and peach slaw. I'd like to know where the chef found such ripe peaches. What a slaw!
We also ordered the diver scallops with grits and pole beans. Tasting this dish reminded me of how wonderful grits can be. I'm going to try to make some at home soon.
At this point we had to get dessert. P and I shared the peach tart with giant fresh berries and thai basil ice cream. Since the peach slaw was so good, I knew this would be incredible too. I have always thought that basil ice cream would taste strange and strong but this was refreshing and mild.
Our friends shared the chocolate truffle cake with salted popcorn ice cream and caramel. I sneaked a bite and concluded that popcorn ice cream tastes NOTHING like those awful buttered popcorn jellybeans.Comfortably full, we walked next door to the Wine Room for some dessert wines and conversation. I have to say that my 2 Luma visits have been some of the most memorable food experiences in my short foodie life. It's a pretty good drive for dinner but I'm sure we'll come back again soon. They offer a fixed price tasting menu on a couple days of the week that we might check out next. Luma is great. They even gave us one free dessert since it was my birthday.
Wednesday, July 2, 2008
No need to knead
Tomorrow is my birthday and my cat's. I didn't find any birthday cards for my cat in the mail today and he hasn't really received any presents except a new favorite box to replace his old worn out one. I on the other hand, got lots of wonderful presents and it isn't even officially my birthday yet. The best gift of all is my "almost brand new" Le Creuset. Thank goodness for outlet malls!
Now that I finally have the treasured cast-iron-heavy-duty-cook-anything pot, I can't wait to see what it can do. Does it really evenly distribute heat and brown and caramelize food to perfection. So far I can say yes, and yes. I've already ordered Molly Steven's All About Braising to get me started cooking in this massive thing. Anyone else know some great and perhaps unconventional uses of the Le Creuset?
I won't be cooking up a special birthday surprise for my cat but I did use it to make no-knead bread (ok, he tasted it too). I don't know what is more surprising, baking a loaf of bread in a pot or not having to knead. I can attest that it does work and boy is it simple. If you don't have a cast-iron dutch oven you can also use a regular pot (I think). I used Mark Bittman's NY Times recipes (c/o Steamy Kitchen) and threw in some wheat flour to make it more nutritious. The results were really amazing -- light and airy interior, crisp and browned exterior. Mine came out a little too "wet" but I think I didn't bake it long enough.
This is all you have to do:
The night before you want to bake the bread mix the following in a big bowl until it comes together into a wet dough.
3 cups bread flour (I used 2.5 cups King Arthur bread flour and 0.5 cups KA wheat flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Cover your big bowl with plastic wrap and let it sit on the counter for about 12 hours or more. The longer it sits, the more the flavors will develop with the yeast. One to two hours before baking, take the dough out with wet hands and put on a floured surface. Gently fold the dough until you get it into a nice round ball. Don't use a lot of flour. Let it sit at least another hour in this shape. Before baking preheat the oven to 450 with the pot inside to heat up as well. Once everything is nice and hot, carefully place the loaf in the pan and put a lid on it. Let it bake for about 25 minutes then remove the lid to let it brown for about 15 minutes more.
That's it! I can't wait to try experimenting with this. You can add herbs, cheeses, seeds, and nuts. You can make a sweetened loaf and add chocolate or cinnamon. Hungry yet?
Now that I finally have the treasured cast-iron-heavy-duty-cook-anything pot, I can't wait to see what it can do. Does it really evenly distribute heat and brown and caramelize food to perfection. So far I can say yes, and yes. I've already ordered Molly Steven's All About Braising to get me started cooking in this massive thing. Anyone else know some great and perhaps unconventional uses of the Le Creuset?
I won't be cooking up a special birthday surprise for my cat but I did use it to make no-knead bread (ok, he tasted it too). I don't know what is more surprising, baking a loaf of bread in a pot or not having to knead. I can attest that it does work and boy is it simple. If you don't have a cast-iron dutch oven you can also use a regular pot (I think). I used Mark Bittman's NY Times recipes (c/o Steamy Kitchen) and threw in some wheat flour to make it more nutritious. The results were really amazing -- light and airy interior, crisp and browned exterior. Mine came out a little too "wet" but I think I didn't bake it long enough.
This is all you have to do:
The night before you want to bake the bread mix the following in a big bowl until it comes together into a wet dough.
3 cups bread flour (I used 2.5 cups King Arthur bread flour and 0.5 cups KA wheat flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Cover your big bowl with plastic wrap and let it sit on the counter for about 12 hours or more. The longer it sits, the more the flavors will develop with the yeast. One to two hours before baking, take the dough out with wet hands and put on a floured surface. Gently fold the dough until you get it into a nice round ball. Don't use a lot of flour. Let it sit at least another hour in this shape. Before baking preheat the oven to 450 with the pot inside to heat up as well. Once everything is nice and hot, carefully place the loaf in the pan and put a lid on it. Let it bake for about 25 minutes then remove the lid to let it brown for about 15 minutes more.
That's it! I can't wait to try experimenting with this. You can add herbs, cheeses, seeds, and nuts. You can make a sweetened loaf and add chocolate or cinnamon. Hungry yet?
Sunday, June 29, 2008
Tuesday, June 24, 2008
the wine room
If you ever find yourself around Winterpark, Florida you have to plan a trip to The Wine Room. Not only is it the best wine bar in the Orlando area but it is the only one of it's kinda in the entire Nation (hard to believe I know, but I asked!). At The Wine Room you purchase a card containing whatever dollar amount you'd like to spend tasting wines. You then peruse around their cozy shop sampling wines simply by inserting your card and pressing a button for a 1-3 oz taste. Wines are arranged by type and the price per ounce varies from $1 to $25. In addition to the large selection of wines, they also offer specialty beers, cheeses, and other things to nibble on while you taste at your own pace.
I've had the opportunity to visit The Wine Room twice now and have tasted a lot of wonderful wines. We even have money left over on cards from our last visit that we can use for another time. Tasting wine before you buy it is always a good idea and this seems like the absolute best way to do it.
Mosella 2004 Riesling Spatlese Graacher Himmelreich
The wine maker himself was there to tell us a little bit more about his wines. He saw me jotting down notes and made sure to introduce himself as the only American wine maker in Germany. We tasted 2 of his Rieslings and they were just as he described them -- excellent. The above was light and crisp with notes of starfruit and grass -- perfect for the incredibly hot day outside.
Freemark Abbey 2006 Viognier
I almost always love a viognier. This one was a bit different that the very floral and fragrant ones I'm used to. Lemony and full of zest.
Martinelli "Giuseppe & Luisa" 2006 Zinfandel Russian River Valley
Very nice but very expensive. Spicy finish. Hints of coffee, kirsch, and strawberry.
La Crema 2005 Pinot Noir Anderson Valley
A solid pinot for the buck. Perfume-y and full of sour fruit on the nose. Thick and luscious with red fruits and plum.
La Crema 2006 Chardonnay
I'm not much for Chardonnay but La Crema makes some really nice wines. This one was thick and oaky with a bright finish that was fitting for the heat.
The Black Chook 2006 Shiraz Viognier Australia
This is the most memorable wine I've ever tasted. What a combination! It smells like the sea and tastes like the sea in a way that perfectly fresh seafood might taste. There's a hint of salt and maybe a bit of briny seaweed. This is just one you have to taste to believe. I'm not sure I'd want to drink a bottle but it might pair really nicely with oysters or other bivalves.
Rosenblum Desiree Chocolate Dessert Wine California
The Wine Room even has dessert wines and ports! This one tastes just like what you might think it tastes like. It has a smooth buttery taste that reminded me of chocolate cake batter.
Meeker FRO-Zin Russian River Valley
An icewine made from zinfandel grapes. It resembles grape juice or raspberry juice and tastes like sweet candy. Mark from Mosella called it "Kool-Aide" and it is, but in the very best, tastiest way.
I've had the opportunity to visit The Wine Room twice now and have tasted a lot of wonderful wines. We even have money left over on cards from our last visit that we can use for another time. Tasting wine before you buy it is always a good idea and this seems like the absolute best way to do it.
Mosella 2004 Riesling Spatlese Graacher Himmelreich
The wine maker himself was there to tell us a little bit more about his wines. He saw me jotting down notes and made sure to introduce himself as the only American wine maker in Germany. We tasted 2 of his Rieslings and they were just as he described them -- excellent. The above was light and crisp with notes of starfruit and grass -- perfect for the incredibly hot day outside.
Freemark Abbey 2006 Viognier
I almost always love a viognier. This one was a bit different that the very floral and fragrant ones I'm used to. Lemony and full of zest.
Martinelli "Giuseppe & Luisa" 2006 Zinfandel Russian River Valley
Very nice but very expensive. Spicy finish. Hints of coffee, kirsch, and strawberry.
La Crema 2005 Pinot Noir Anderson Valley
A solid pinot for the buck. Perfume-y and full of sour fruit on the nose. Thick and luscious with red fruits and plum.
La Crema 2006 Chardonnay
I'm not much for Chardonnay but La Crema makes some really nice wines. This one was thick and oaky with a bright finish that was fitting for the heat.
The Black Chook 2006 Shiraz Viognier Australia
This is the most memorable wine I've ever tasted. What a combination! It smells like the sea and tastes like the sea in a way that perfectly fresh seafood might taste. There's a hint of salt and maybe a bit of briny seaweed. This is just one you have to taste to believe. I'm not sure I'd want to drink a bottle but it might pair really nicely with oysters or other bivalves.
Rosenblum Desiree Chocolate Dessert Wine California
The Wine Room even has dessert wines and ports! This one tastes just like what you might think it tastes like. It has a smooth buttery taste that reminded me of chocolate cake batter.
Meeker FRO-Zin Russian River Valley
An icewine made from zinfandel grapes. It resembles grape juice or raspberry juice and tastes like sweet candy. Mark from Mosella called it "Kool-Aide" and it is, but in the very best, tastiest way.
Thursday, June 12, 2008
mutant fruit
Everyone is sweltering in the heat and has lost there appetite haven't they? Thankfully loads of wonderful fruits are in their prime (sans the tomato what with the salmonella and all...) and make a wonderful light snack, refreshing leisurely breakfast, or a scrumptious dessert. Now is the time to hit up your local producers. You may find mutant blueberries the size of quarters like this one:
Or you'll find other great berries perfect for jams/jellies, pies, cobblers, trifles, cakes, ice creams... it's endless.
Raspberry Tiramisu
adpated from Giada de Laurentiis
1/2 cup good quality raspberry jam
6 oz orange liqueur (Cointreau, Grand Marnier)
8 oz mascarpone cheese, room temperature
1 cup heavy cream
scant 1/4 cup sugar
1 tsp vanilla extract
ladyfingers, enough to fill a 9x9 glass dish
1-2 pints fresh raspberries
dust with confectioners sugar, chocolate shavings, or cocoa powder (optional)
In a small bowl combine the jam and liqueur to thin it out. Set aside. In a large bowl whip the cream, sugar, and vanilla until soft peaks form. In another bowl, soften the mascarpone with a spoon. Fold the cream into the cheese, adding a little at a time until combined. Layer the bottom of a glass dish with lady fingers and spread the jam mixture over the top. Then add a layer of the cream and top with raspberries. Add another layer of ladyfingers and repeat the layers until you're dish is full or you run out of ingredients. You can double the recipe to fill a trifle dish. Refrigerate for a few hours to let the flavors meld and serve on a hot, hot day. This is perfect for a picnic and can be thrown together in no time.
Or you'll find other great berries perfect for jams/jellies, pies, cobblers, trifles, cakes, ice creams... it's endless.
Raspberry Tiramisu
adpated from Giada de Laurentiis
1/2 cup good quality raspberry jam
6 oz orange liqueur (Cointreau, Grand Marnier)
8 oz mascarpone cheese, room temperature
1 cup heavy cream
scant 1/4 cup sugar
1 tsp vanilla extract
ladyfingers, enough to fill a 9x9 glass dish
1-2 pints fresh raspberries
dust with confectioners sugar, chocolate shavings, or cocoa powder (optional)
In a small bowl combine the jam and liqueur to thin it out. Set aside. In a large bowl whip the cream, sugar, and vanilla until soft peaks form. In another bowl, soften the mascarpone with a spoon. Fold the cream into the cheese, adding a little at a time until combined. Layer the bottom of a glass dish with lady fingers and spread the jam mixture over the top. Then add a layer of the cream and top with raspberries. Add another layer of ladyfingers and repeat the layers until you're dish is full or you run out of ingredients. You can double the recipe to fill a trifle dish. Refrigerate for a few hours to let the flavors meld and serve on a hot, hot day. This is perfect for a picnic and can be thrown together in no time.
Monday, June 2, 2008
FRS
I succumbed to a 'free' trial of a new product that is being promoted by Lance Armstrong. My FRS (Free Radical Scavengers) trial came with not just a energy drink, but also a powdered and liquid concentrate and chews. I've had time to try the sample and thought I'd blog about the experience.
First the taste. Well, if you're one of the lucky few who can't taste Splenda (aka sucralose) then you will probably like FRS. The 'diet' versions have a mere 5 g of sugar. I haven't tried the non-diet versions yet but I imagine they are loaded with as much sugar as a Red Bull or any similar energy drink. The drinks taste best super cold and chugged. I've had the berry and peach-mango flavored drinks. They're not great, with a slight vitamin-y taste, but they're not that bad considering some of the alternatives. The chews are a little more tolerable and come in lemon-lime and orange flavors. They have some grittiness but I've really gotten used to eating them despite the sucralose. The powders and concentrate can be added to other juices to mostly mask the taste. After a couple days trying the out my trial pack, I'm getting used to the taste.
FRS suggests drinking 2 cans of the drink per day and/or 2 chews at a time -- morning and afternoon. They also suggest drinking or chewing right before a workout for an added boost. P says he has definitely noticed a boost in energy from drinking/chewing FRS. He described it as different than coffee or other drinks that tend to give you the jitters. I haven't noticed a thing. I'm not surprised. I think if I ate an entire bag of the chews I'd still be tired. Unfortunately there's no quick fix when you live with CFIDS.
So what's in the stuff? FRS is more of a health drink than an energy drink. The caffeine content is about the equivalent of 1/4 cup of coffee. The main ingredients consist of green tea extract, vitamins and minerals, and quercetin. Quercetin is a powerful antioxidant found in green leafy vegetables, capers, red onions, citrus, apples, and various berries. This main ingredient seems to be how the drink got it's name, since antioxidants help combat the barrage of free radicals that damage cell membranes and DNA. Green tea extract is also a powerful antioxidant, and if you ask me you can't have too many antioxidants! In addition, quercetin works as an anti-inflammatory! After reading about quercetin, I want to eat more capers and red onions.
So maybe I can get past the taste if I know it's good for me. Each can is packed with B vitamins and vitamins C and E. The sugar and sodium content are minimal and the drink is not carbonated. The verdict is still out on whether quercetin is the next big thing or not. If you want to try it out for yourself look in stores or check out the trial. The downside to FRS is the price. If you don't cancel your subscription after signing up for the trial, you will be charged $60/month and receive loads of FRS at your doorstep. While the drinks are competitively priced at $1.99, a bag of the chews can cost you anywhere from $15-20/30 ct. Maybe we'll see a price drop if demand gets high, in the meantime ration your 'free' trial.
First the taste. Well, if you're one of the lucky few who can't taste Splenda (aka sucralose) then you will probably like FRS. The 'diet' versions have a mere 5 g of sugar. I haven't tried the non-diet versions yet but I imagine they are loaded with as much sugar as a Red Bull or any similar energy drink. The drinks taste best super cold and chugged. I've had the berry and peach-mango flavored drinks. They're not great, with a slight vitamin-y taste, but they're not that bad considering some of the alternatives. The chews are a little more tolerable and come in lemon-lime and orange flavors. They have some grittiness but I've really gotten used to eating them despite the sucralose. The powders and concentrate can be added to other juices to mostly mask the taste. After a couple days trying the out my trial pack, I'm getting used to the taste.
FRS suggests drinking 2 cans of the drink per day and/or 2 chews at a time -- morning and afternoon. They also suggest drinking or chewing right before a workout for an added boost. P says he has definitely noticed a boost in energy from drinking/chewing FRS. He described it as different than coffee or other drinks that tend to give you the jitters. I haven't noticed a thing. I'm not surprised. I think if I ate an entire bag of the chews I'd still be tired. Unfortunately there's no quick fix when you live with CFIDS.
So what's in the stuff? FRS is more of a health drink than an energy drink. The caffeine content is about the equivalent of 1/4 cup of coffee. The main ingredients consist of green tea extract, vitamins and minerals, and quercetin. Quercetin is a powerful antioxidant found in green leafy vegetables, capers, red onions, citrus, apples, and various berries. This main ingredient seems to be how the drink got it's name, since antioxidants help combat the barrage of free radicals that damage cell membranes and DNA. Green tea extract is also a powerful antioxidant, and if you ask me you can't have too many antioxidants! In addition, quercetin works as an anti-inflammatory! After reading about quercetin, I want to eat more capers and red onions.
So maybe I can get past the taste if I know it's good for me. Each can is packed with B vitamins and vitamins C and E. The sugar and sodium content are minimal and the drink is not carbonated. The verdict is still out on whether quercetin is the next big thing or not. If you want to try it out for yourself look in stores or check out the trial. The downside to FRS is the price. If you don't cancel your subscription after signing up for the trial, you will be charged $60/month and receive loads of FRS at your doorstep. While the drinks are competitively priced at $1.99, a bag of the chews can cost you anywhere from $15-20/30 ct. Maybe we'll see a price drop if demand gets high, in the meantime ration your 'free' trial.
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