RoobiFood

Ever summer, while our daughter is out of school, there are a few things that as a family we always try to do. Go on a camping expedition and head to the Santa Cruz California boardwalk.

This year camping never happened and with the summer flying by we thought we better plan our annual trek to the boardwalk soon. As we don’t live to far away it’s totally feasible to drive there and back. It’s a long day but you work with what you got.

The day is nice and sunny. The sun is hot but there’s a nice breeze that blows to help cool everything down. As we walk through the boardwalk entrance it seems all so familiar. I’ve taken these steps many times and know the area well.

Amongst all the usual rides, games, and entertainment the traditional
midway/boardwalk food is everywhere. No matter where you are, you can see the familiar boardwalk feast. The pink of the cotton candy and the bright red of the candy apples brings a smile to my face. The smells bring back great memories to when I was a kid and how my request for a bag of cotton candy was always granted.

We walk on and the smell of grease fills the air. We are at the part of the boardwalk that has the most food booths and is always very populated. The traditional “dog on a stick” or corn dog to the rest of us, hut is here and there is always a line up! Before you even see that fried to perfection dome on a stick you can smell the crispy batter and the scent of the mustard. But then something different fills my nose, a fresher scent that cuts through the grease. A refreshing smell of lemons from the lemonade stand perfumes the air. Definitely thirst quenching on a hot day.

So many foods to be found. The pretzel, funnel cake, hot dog,hamburger,french fries, onion rings, ice cream and sodas of all flavors to name a few. I look around and see everyone par-taking in some sort of eating. Is the food really that tasty or is just what’s here so they’re eating it?! Food does always taste better outside. right!?

Then I spot a newer booth that always makes me cringe “the deep fried twinkie.” I guess if you deep fry it the flavor is that much better. That’s what I’ve been told so I’ll have to trust you all that have tried it. Not for me.

There are also some non-traditional foods making their way into the boardwalk cuisine. What I could see through the crowds was a place that served Gyros. Those are usually yummy. I’m sure that there are many other places as well but it was so busy… but that’s the thing about fairs people just stand around and then they make great barriers to what’s behind them.

After an expensive not so good hamburger and soggy fries (that’s why I usually don’t eat carnival food) and a refreshing lemonade .we play a few games and go on few rides. It’s late evening by now and we know that the ride home is ahead so we opt to leave now.

We leave the park under the country’s oldest wooden roller coaster. I can still smell the sweetness of the cotton candy as well as the grease from all the food booths. The lights from the rides twinkle in the back ground and the noise from the music, rides and people is getting quieter. It’s been a nice day. I got to hang out with my favorite people, my husband and daughter.

Will we return next year?…Of course we will. It’s tradition!

As I just returned from Monterey Bay Aquarium, here in Northern Ca., I wanted to give some insight into the seafood world.

There are many fish that are great to eat and sustainable. These fish are abundant and caught and farmed in ways that are good for our environment. Farmed striped bass, talapia (US farmed) to name a few.

There is also a list that we should avoid. As these fish for now, are farmed in ways that harm other marine life and/or the environment. These fish can also carry mercury in unsafe levels and/or other contaminants. Atlantic cod, monkfish and orange roughy to name a few.

As consumers we have a lot of power where and how we spend our money. I am awakening to more and more ideas where I need to take action now. A way to keep our planet and bodies more healthy and of course treat the animals around us with more respect. In this case, fish are giving their lives so that we can share a nice dinner with friends and/or family. I am for ever grateful to have choices in what I eat and with those choices I learn all that I can to make well informed wise decisions that in the long term really do effect us all.

To learn more about my brief overview go to www.seafoodwatch.org.

This site will give more info. on what to eat and watch out for so that you too can start making more informed choices.

Once we have the information we need to be more responsible.

The clients have hired me. I know I’ll be cooking for 4 people. The price has been established and the date and time are set. The important business is now done. The fun now begins as I, The Personable Chef set to work on creating a delicious menu.

Hiring a personal chef allows you to really customize your dinner party experience. How much you want to spend is a deciding factor from what will be served to how the service will happen. Hiring a personal chef is a fantastic way to get to be a guest at your own event!

In this case I’ve been asked for an Italian inspired dinner.( My speciality for those of you that are not aware.) A simple casual , some-what predictable menu is what these clients are looking for. I aim to please. My first thoughts are about the local restaurants around these clients and what they might choose there. But then I decide on how I create my own family meals and that feels much more appropriate for these particular clients.

Putting together a menu for me is an exciting challenge. I take all aspects very seriously and leave no stones unturned. I think about the over-all presentation. The textures, flavors, colors and that a variety of delicious fresh ingredients are used. This particular meal will include…an appetizer,salad, main entree and dessert. They requested chicken as the main course, so that narrows the field a bit but the rest is up to me. After a conversation to find out a few more pieces to the puzzle, I learn that the hostess really loves “chicken piccata”. I’m thinking that will be a nice surprise to add to the menu.

Menu as follows: APPETIZER: cannellini bean dip on top of crostini. The beans are mostly pureed to leave a bit of texture. Olive oil, lemon, garlic, scallions, salt and pepper bring it all together. On the platter I add some grape tomatoes sprinkled with course sea salt to add a splash of color and to round out the flavors.

SALAD: Insalate caprese. My absolute favorite and how I measure an Italian restaurants quality. This salad, when done right is transcending in flavors but only if the olive oil has been treated kindly. Such a simple salad with tomatoes,basil and fresh mozzarella. I choose heirloom tomatoes that are yellow and orange . Fresh mozzarella is much easier to find in the market these days. A top quality fruity extra virgin olive oil is a given and some very course sea salt with fresh cracked pepper to add more flavor. To make the recipe my own, I add a squeeze of fresh lemon juice and a splash of white balsamic vinegar. Yummy. Letting the cheese sit in the oil for a few minutes also gives it some wonderful flavor. Tonight I also add some klamata olives to add some new flavor, color and texture. A few non-traditional ingredients that make my caprese salad different and requested often.

MAIN ENTREE: The chicken piccata will be the star. Lemons and the dry white wine give this simple delicious dish some extra sparkle but the capers are what make it sing! I’ve been told by many that my chicken piccata is the best. As I de-glaze the pan with the wine , that fresh lemon- garlic and tangy caper smell tickles my nose. I know they’ll be happy with this main entree choice.  Fresh  herbs are used to play up the flavor of the side dish of baby red potatoes. The herbs not only add color but a beautiful fresh flavor that dances on your tongue. This is  a great accompaniment to the chicken.

DESSERT: The best way to end such a wonderful meal is with some decadent dark chocolate. I serve a creamy ,rich but light dark chocolate mousse (with a hint of orange) that is to die for. When I make this at home everyone fights over who gets to lick the bowl. I top it with fresh raspberries for color and texture but also because they go so very well with the dark chocolate.

The evening is underway and my clients are enjoying a beautiful evening outside. The table is set and course by course I bring them out to be enjoyed.

With the dessert in the fridge and the ooh’s and ah’s of delight outside I clean up the kitchen like I’d never been there and slip out the back door. Another successful dinner party.

What’s next?…..

Toast
5800 Nave Drive, unit G
Novato, Ca 94949
415 382 1144
www.toastnovato.com
Breakfast/lunch/dinner, extensive beer and wine selections, espresso bar.

My recent meal out to a new restaurant named “Toast” left me feeling very satisfied and looking forward to returning.

Waiting for the place to open we were already intrigued by it’s name and wondered what the menu would have to offer. Once opened we decided to take the unknown away and visit this new space among us.

From the moment we entered this modern yet classic space, smells tickled our noses. We were anxious to see the menu. The food is American comfort and just what I wanted. Something yummy, healthy but with an upscale flavor. ( and I didn’t have to cook it!)

This restaurant is a great place to take your kids as well. Our daughter received a children’s menu as well as an etch-a-sketch to keep her busy during our visit. Very smart who ever thought that UP!! The children’s menu, although some what predictable, had some choices that are not typically found. Like vegetables.

The staff are friendly, helpful and attentive. When seated at our table we are brought over some water that is cleverly put into and old wine bottle then left on the table to finish it contents. A great use of something that would otherwise be recycled.

Our enjoyable meal choices are as follows:

My daughter ordered the Gianna’s pasta with butter and a side of mixed vegetables. Not to exciting but she enjoyed it and that was what mattered.

My husband chose the Toast turkey burger. A favorite of ours, this one’s tasty toppings are an added bonus to a familiar choice. Smoked mozzarella, roasted tomatoes and a red pepper ailio. The turkey is cooked just right. Still juicy and every bite tasted like more. With your sandwich/burger choice you can choose fries, salad or cup of soup. My husband spends a bit more and opts for the blue cheese fries. Thin cut, very crispy and definitely yummy. Our only criticism here was that they needed more blue cheese.

For my own dinner I wanted to try something I hadn’t had before. The Ahi tuna burger sounds so refreshing that’s what I order. It does not disappoint. Even as I write this I can still taste the delicious flavors. The tuna is pan seared just perfect and it’s complimented with pickled ginger, avocado, alfalfa sprouts, red onion, tomato and a wasabi aioli. The spicy ginger with the sweetness of the fresh tuna melts in my mouth with ever bite I took. A delicious choice that I will definitely eat again. The side salad I chose was standard and could of used more dressing.

As we enjoy our dinner and family conversation we look around the restaurant to take it all in. The walls are covered with a wooden sculpture type design with various cut out areas. My daughter was intrigued by the work of art and mentioned that it looks like toast. All the cut out areas on the wall design resemble the crevices when the bread is firm from toasting. I think she’s right and very observant.

Our check arrives in a wine glass and a great meal comes to an end. What will I have next time…perhaps the tuna burger again.

P.S. Their business card is in the shape of a….  you guessed it “Toast”, very clever!

As a Personal Chef there are many pieces of kitchen equipment that I can not live with out. My stand mixer, food processor and citrus zester to name a few. But the most important ingredient in all my cooking is in fact a piece of metal. My knife. Where ever I go this comes with me. It’s my security blanket and good kitchen friend.

There are a number of knives that both chefs and the home cook use. Knives of all sizes and shapes that have various uses around the kitchen. The traditional chef’s knife has a longer more narrow blade (in most cases) that’s balanced by the handle. This knife allows the user to rock the knife back and forth in quick motions to finely chop up things like vegetables or something smaller like garlic cloves or some form of fresh herb. A great knife but not my best friend.

I prefer to use the Santoku chef’s knife. I like the way it feels in my hand and the stability I get from its flat bottom. That’s the major difference with this knife and the traditional type of knife. The blade on the Santoku is flat from the end of the handle to the tip and is specially designed with hallow indentations on the blade that reduce drag when chopping and cutting. It will easily cut through a ripe tomato without compromising the fruits integrity. Although its flat bottom doesn’t allow for the easy rocking motion of the traditional knife, I’ve found a way that I can easily mince garlic or chop my parsley just as efficiently as if using the traditional knife. A many a meal for both clients and family has been created with this knife as the star helper.

We all have our favorite gadget in the kitchen. Favorite ways to do or use things. What’s yours?

Important tip: A dull knife is more dangerous then a sharp one. Always keep your knife sharp!