Interpretations from a Compulsive Kitchen: Part II

“I don’t think any day is worth living without thinking about what you’re going to eat next at all times.”

~Nora Ephron on Gourmet.com

Miss Ephron must be reading my mind. She must have grown up in a family of fantastic cooks, like me. I’m constantly consumed by thoughts of food – what to eat, what to cook, what I can serve for my next dinner party, and I know this love of food has been passed down to me from my food-loving ancestors. It’s in my blood. Eating and cooking is the heart and soul of my family, and so we’ve always spent most of our time gathering in the kitchen.

The view beyond my own kitchen window still lacks that chic, cozy sectional and soothing trickling waterfall, but I have been spending most mornings enjoying my coffee under my new lantern-ornamented umbrella. (Had to have a neighbor help me put the umbrella up, but now it’s not going anywhere.) I have surpassed my pining over decorating my yard and am dying to relax with a little cooking in my kitchen once more.

I can’t begin anything in my kitchen unless it begins as a shiny, spotless thing of beauty. I never go to bed or leave the house until the dishes are clean. I disinfect my countertops and cooking surfaces at least 10 times per day. To me, a dirty kitchen probably produces dirty food. My kitchen always smells a hint like lavender. It is the one space in my house where I feel the most Zen (that is, until I get my “Zen den” in my backyard completed), and it’s appropriately, the most immaculate room in the house. I mean, it really does sparkle.

When I bought my fixer-upper home nearly 2 years ago, I spent the most time (and also the most money) on building a beautiful kitchen. Although small (not really a 2-butt kitchen as my Grandma would say), I knew it would suit me perfectly with the right design. I filled every inch of space with solid cherry cabinetry, and fit a small pantry around my refrigerator which is always overflowing with pita chips and pasta. My glass tile backsplash is a mixture of colors of the ocean, and just knowing that my countertops are made from a naturally antimicrobial surface – quartz – calms my germophobe mind. And you can’t miss my lion-head cookie jar in the corner which reminds me of Aslan from the Chronicles of Narnia and brings a smile to all who enter.

So now that I’ve set the scene, let me share with you my slightly neurotic interpretation of an average cooking experience with this OCDite.

I turn on some moving music, crank open my window to let the bay breeze in, and step into the zone of my culinary form. I take my time. It’s always a personal journey for me – an expression of me on a plate. I’m methodical about the organization of my kitchen prep. I read the recipe multiple times before I even get out the ingredients so that I can feel the flow of the tasty treat that awaits my craftsmanship. Many of my recipes are derived from old family recipes, which I’ve tweaked to fit my taste buds today. So I try to imagine my relatives going through the same processes. Food makes me feel free and connects me to my family. Revisiting these old recipes always feels like having a conversation with the generations before me.



A very unglamorous me whipping up
pasta and squash blossoms in my own kitchen



I start by prepping all of the ingredients the recipe requests as well as those items that I think will add even more deliciousness to the dish (I add garlic and herbs to almost everything). I’m like an Iron Chef – or at least I like to pretend I am – while I’m chopping veggies, herbs and proteins with my Wusthöf Santoku knife. I then, carefully line each element up in multi-colored silicon bowls in order of use according to the directions just like they do for the celebrity chefs on the Food Network, and get ready to cook! I feel prepared – ready to make my way through the recipe, because I have precisely prepped. However, due to this meticulous method of prep, a Rachael Ray 30-minute meal, does not hit the table in 30 minutes at my house. I love you, Rachael, but 30-minute meals are at least 60-minute meals for this OCDite.

Tip for conceiving successful cuisine: Organize your ingredients before you begin cooking. Why? Why not! If the components are systematically laid out and ready to go, you will have so much more room for creative seasoning, sauce adjustments and enjoying the creative cooking process itself. Precise preparation will lead to a more relaxed and fun cooking environment, and possibly room for sipping wine while you stir.

I am a firm believer that good tools are essential to more fully enjoying the art of cooking. Once you feel the difference, you’ll start putting money aside to stock your cupboards with quality tools. Here are some of my favorites:

1)      Wusthöf Santoku knife (mentioned above) You don’t need an entire knife set, all you need is one good knife, and this is it.

2)     Le Creuset’s enameled cast iron French oven Can’t seem to cook both your veggies and your meat together without burning one? This heavy-duty everything pot, makes it nearly impossible to burn anything. And all of Le Creuset’s products can go from stove-top to oven seamlessly.

3)     Zojirushi rice cooker This under-credited appliance is great for busy people. It cooks rice, steams veggies, cooks protein and even cake perfectly, and all you have to do is push a button.

So have I convinced any of you to get in the kitchen and cook tonight? I’ll make it a little easier and provide you with an impressive, healthy summer dinner dish. I submitted this recipe to the Claremont, South Dakota United Methodist Church cookbook (hands down, the best cookbook I own next to The Joy of Cooking – all of the Claremont women seem to have been born for the kitchen).

Margarita-Braised Chicken Thighs

with citrus-scented jasmine rice

½ cup flour

1 T. paprika

2 tsp. garlic powder

8 boneless, skinless chicken thighs

½ tsp. salt

1 T. olive oil

1 C. thinly sliced sweet onion

5 cloves garlic, minced

1 C. dried tropical fruit

1 C. orange juice

½ C. tequila (can substitute chicken broth, but it’s just not as fun)

1 lime, thinly sliced

Fresh cilantro or parsley

Preheat oven to 400°. Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned but not cooked through. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to same skillet the chicken was cooked in; cook 3 minutes. Add garlic to pan, and sauté 1 minute. Combine fruit, juice, and tequila in a microwave-safe dish, and microwave on HIGH 2 minutes. Pour fruit mixture into pan with onions; bring to a boil, scraping pan to loosen browned, yummy bits. Cook 1 minute. Pour onion & juice mixture over chicken; top with lime slices. Bake at 400° for 20-25 minutes or until chicken is cooked through. Serve chicken on a bed of citrus-scented jasmine rice, and sprinkle with fresh herbs.

*Note: 2 chicken thighs and approximately 1/3 of cup of the fruit mixture is only 350 calories!

Citrus-scented Jasmine Rice

1 C. long-grain jasmine rice

2 ½ cups chicken broth

2 limes or sweet oranges

2 T. butter

Salt, to taste

¾ C. scallions, sliced

½ C. fresh cilantro or parsley, chopped

Add chicken broth, butter, salt and zest and juice of 2 limes (or 1 orange) to a medium saucepan that has been coated with non-stick cooking spray and bring to a boil. Stir in jasmine rice. Cover, lower heat to a simmer and cook approximately 15 minutes. OR, throw all of the ingredients into your Zojirushi rice cooker, and push the rice button. It will cook itself perfectly. Remove from heat, and add the scallions and fresh herbs. Stir to combine.

Thank you, Kitchen, you served me well yet again, and remain my favorite space for combating the day’s compulsions. And thank you, Readers, for taking this culinary tour with me.

Bon a petit!

Interpretations from a Compulsive Kitchen: Part I

Now that I've eaten my way through the leftover Filets de Poisson a la Bretonne (a delectable fish preparation from Miss Julia Child), Ragu Casserole (my Great Aunt's recipe), and meatloaf (courtesy of William Sonoma), which were all accrued during Grandma's visit in March, it is time again to start soothing my soul by cooking up some summer favorites.

There's something so satisfying about cooking at home, and with all of the recent food blogging assignments I've been sent on for the magazine, it sounds even more pleasing - to chop, to stir to flavor layer delicious culinary compositions of my own. Instant gratification and one of the best releases from my manic mind.

But before my dishes can come together, the ingredients have to be chosen. And as you might imagine, an OCDite's creations are compiled carefully with choice produce and herbs (I started my own herb garden last year, so I could be sure I was getting the freshest every time!). Quality ingredients - if you live in a climate where they're readily available - are like the difference between cashmere and wool. Both will do the trick, but if you want to truly indulge, then "go big or go home."

I recommend checking out the local farmers markets first. They are popping up everywhere in Southern California. I gravitate to the market at the OC Fair Grounds (Thursdays from 9 a.m. to 1 p.m.), because it's close, which boasts the best eggs, true artisanal dark German bread and fresh, raw almonds amongst the beautiful bounty of fresh produce. And if you reside in my home state of South Dakota, stop by the nearest Hutterite colony. Their produce and meat is grown with care and tradition, and is always delicious.

Onions and artichokes at the Fairground Farmers Market

Be creative with what's in season: Sautee or stuff these beautiful Squash Blossoms

And who can resist a beautiful beet! Boil them (with the stems on so they keep their color) and eat them cold or hot in salads or soups.

It is hard to resist picking up everything displayed on the market tables, but of course, I always go prepared with a list. As much as I would like to be one of those spontaneous cooks that can meander their way through the market, stumble upon the most impressive artichoke you've ever seen and make a menu on the spot using that ingredient, I am just not that person. It probably takes me as long to come up with what I'm serving as it does to actually cook the dish.

After flipping through my favorite cookbooks or those that I constructed myself during my first month of vacation (seven 2-inch binders of recipes, equipped with color-coded tabs, sheet protectors and creatively cut scrapbook-like pages - thank you - I am impressed by it, too), I make my choice, and set out to scribble an organized list of what I need - or I used to, until recently. A couple of months ago, I discovered one of the most intuitive apps (not an appetizer, but a phone application) and a dream for an OCDite like me, called Out of Milk. Out of Milk, an app after my own heart, allows you to make multiple shopping lists for different stores or different occasions, you can check off the items as you go as well as keep tabs of what's in your spice rack, and it's free! It's unbelievable, and for an OCDite whose mind is always "on," it is comforting to know that I can immediately add a thought or an item to my multitude of lists and not freak out about not being able to instantly jot it down because I'm worried I'll forget about it, and then my future list will be incomplete. This app eases so many obsessive moments for me that I can't begin to thank the inventor enough, but thank you!

Furnished with my virtual list tucked away in my Furla, I make my rounds to these varietal grocers:

• For truly sustainable seafood: Santa Monica Seafood
• For hard to find, quality ingredients: Bristol Farms
• For meat and cheeses: The Meat House
• For spices in quantities large or small and addictive, homemade snacks: Henry's Market
• For savory simmering sauces if you don't have the time to make your own: William Sonoma
• For a more elegant meal and a bright spot in your day, pick up a bundle of fresh flowers: Every Bloomin' Thing

Round up an assemblage of farm fresh goods, and bring them home to admire. Throw a few in a bowl to decorate your countertop, and put the rest in bags or bowls of water after cleaning. I place my lettuces, herbs and tomatoes in Ziploc bags with a paper towel or two, and my other veggies like carrots, celery and radishes get thrown into a container of icy cold water for long-lasting freshness and to keep them crisp. Why not get the most out of your harvest?

So, until Part II from my rather compulsive kitchen, make your virtual lists, do your shopping and let it be fun! Explore the variety of eats available at your local grocers. Next time, we'll travel through my OCDite mind in prepping and cooking mode, and I'll leave you with a recipe that will allow you to be playful and adventurous, and it will not be something baked. Baking requires precision, and if you don't get the measurements perfect, it can be a little too disastrous for this disorder.

And don't forget to take one last look at the Jacarandas while you're out perusing the produce - their purple blooms will be gone soon!

 

Adventures in Foodie Land

I just got out of the shower and was mid-way through my 32 step regimen that follows my daily cleansing when my DROID started buzzing off the countertop. I dropped the towel from my head to answer. It was the editor and publisher of the magazine for which I've been writing. Like last week and the week before, he was calling to see if I'd cover a foodie-related event at the last minute for their website blog posts (what am I going to wear?! I was going to prep for Friday's interview? Is there something else I was planning to do? I'm sure there was . . .).

Now, continuing to work with this magazine is a dream, and I also love food more than most. However, for an OCDite, these spur of the moment decisions make me instantly break out in a sweat. "Of course - where are you sending me this time?" was my reply, because I do really love to do it. I've had the opportunity to cover 4 events in the past couple of weeks, and not only do I love free food, but I am feeling more and more like a part of a community - the writers community. I may have a heart attack from the mental stress of dropping everything and taking my day or night in a different direction than originally planned, but I am loving every minute of the challenge to manage my disorder and jump back into what makes my mind tick.

So, for this week's post, I'd like to share one of the pieces for which I've been rearranging my routine. For my fellow OCDites - this is proof that spontaneity can be done. And I will admit, every minute is an adventure in the world of juggling constant compulsions. I will be posting future write-ups on my Facebook page and alerting you Tweeters on Twitter. Happy Reading!

The Beat Goes on until Your Food is Gone

CULINARYsound at Shorebreak Hotel’s Zimzala Restaurant and Bar

500 Pacific Coast Hwy, Huntington Beach, CA 92648

April 20, 2011 

Written by Kristal Docter for LOCALE Magazine

Just around the corner from the most famous street in HB filled with straight-billed surfers and nearly-naked beach babes, sits the newly constructed “surfer chic” Shorebreak Hotel and Zimzala Restaurant and Bar – hosts to a unique concept coined CULINARYsound. Different than anything you’ll find in north or south county, CULINARYsound connects food, music, art, shopping and lounging in one locale. The organization’s mantra and our theme for the night, “because food tastes better with music,” intrigued me enough to see what the buzz was all about.



Me, CULINARYsound creator Randy Mello and wife Tammy Mello



“We’re bringing you the best of both worlds – food and music. A chef prepares a plate of food the same way a DJ prepares to play the next track. We’re serving good eats and sexy beats,” said CULINARYsound creator Randy Mello.

Still slightly uncertain of what I was in for, I grabbed a glass of chardonnay from the hosted wine bar and headed into the Uth Pop-up Shop for a little eye candy, because there is nothing that makes me feel more at home than shopping. As a centerpiece for tonight’s shop, a live art installation was in progress. Artist David Borgatta of Creative Alliance blended and brushed a palette of vibrant colors onto canvas while a crowd quickly formed around him. The rest of the room had been transformed into a gallery, showcasing Borgatta’s beach-inspired work and other shop specialties were scattered across the tables. I perused through kitschy vinyl wallets, handmade bracelets, Japan relief posters and cleverly labeled candles which I had to purchase! All of the items are made by local designers and artists, so I felt extra supportive about my purchase. I was starting to feel it – the CULINARYsound vibe.

  After filling my shopping fix, I joined Mello who was gathering the group of attending foodies and professionals around his guest table for a feast with new friends. Mello exudes an energy that is intoxicating and difficult to describe in words. His passion for this philanthropic culinary concept pulls you in like a magnet. He invited us all to join hands and thank whoever brought us all together to experience this mash-up of sensory stimulation. Where else can you eat, sleep, shop and lounge to tasty tunes and live art installations?

Speaking of tasty (now we’re getting somewhere!), as the beats boomed on in the background, Mello ordered the table several dishes from the CULINARYsound exclusive menu – invented by Chef de cuisine Roy Hendrickson. Keeping CULINARYsound partners in mind, each item is infused with one of the brands involved with the event. Mello calls this “brandships,” fusing brands and friendships and creating a family of partnerships. Tonight, we were presented with dishes (as well as visually stimulating table-top installations) containing FUZE® Infuzed Beverages and Blue Moon beer.

Working our way down the very reasonably priced menu as Deejay Cocoe moved through his set, we started with the Duck Confit Sliders, spread with just enough FUZE® blueberry-raspberry jam and skewered with a pickle on top. Sweet and savory, I could have eaten two plates, but was trying to be polite. Just as I was eyeing the 2^nd plate of unfinished sliders, and hoping I was one of the few who thinks duck is delicious, the next course came: a beautifully constructed butter lettuce salad like I have never tasted. Added to the traditional mix-ins like goat cheese, toasted almonds and fruit topping were pretty little pearls of FUZE® strawberry-raspberry caviar that popped in my mouth. I hope they put this item on the regular Zimzala menu, because it will please veggies, vegans (without the cheese) as well as carnivores like me.

The music appropriately begins to wind down as our next dish arrives: a bowl of buttery clams in a Blue Moon broth. Lightly dusted with herbs and served with crusty-grilled bread for double-dipping, this soupy sensation reminded me of summers by the sea.

And finally, what’s a meal without dessert? How about a house-made Banana Colada FUZE® truffle that bursts when bitten? Yum!

With a purchase in my Birkin, a satisfied appetite and a new group of friends, I would say this night has been music to my ears – and, in this case, all of my other senses, too!

Make your reservations and come check out CULINARYsound every other Wednesday from 6:30 p.m. - 11 p.m. in Zimzala Restaurant and Bar at the Shorebreak Hotel. At May 4th's event, CULINARYsound welcomes new partners Groceries Apparel, producer of organic garments, and Invisible Children, activists who are devoted to helping children in Uganda. CULINARYsound's "feel good kitchen concept" will be donating proceeds to participating local charities. I will be donating by dancing in my chair and devouring more duck sliders. Bon Appétit!