PISCO SOURS

The wines in Chile and Argentina were excellent. Surprisingly complex, rich and heavenly, but after two lengthy tastings per day on our trip, all I wanted in the evenings was a refreshing, boozy cocktail (or two). Meet the PISCO SOUR. Have you had one?

A Pisco Sour involves Pisco--a yellowish grape brandy-- bitters, fresh lemon or lime and egg whites for froth. Man oh man this is a divine combination! In Chile I threw quite a few of these back and they always hit the spot. I'll definitely be trying my hands at the Pisco Sour come summer time.

CHINESE GARDEN & COSMIC TEA HOUSE

Lan Su Chinese Garden in downtown Portland

the server shows us proper brewing technique

taro moon cake awaits our bellies

edamame - so savory and rich!

Mikalina makes the happy yum yum tea face

This past weekend, I had the pleasure of sipping on a superb white tea flight (tea tasting) at the tea house within the Lan Su Chinese Garden.  The intricate, wood carved ceilings, white walls, rustic chairs and tables as well as gorgeous view of a delicate reflecting pond below transported me to similar scenes in Vietnam.  The white teas I tried were very refined and elegant in flavor, a whisper of a tea -- very different than my usual robust black and green teas I tend to drink at home.  My darling slurping and straining companions, Mikalina and Marshall, indulged in the Oolong and Green flight tasting respectively.  We all managed to clean up a really compelling meal of little dishes that accompanied our tea.

Our bites included:

turnip cake -- a slightly gelatinous, hearty savory cake that was redolent of Earthiness and a superbly chewy texture.

taro root moon cake -- one of my favorite treats discovered while hanging out in the Chinatown section of Ho Chi Minh City last year, I love the mild sweetness of the rich filling and how it is enrobed by papery-thin filo-like pastry.  The best part is the vivid red stamp on the top.

pickled bamboo shoots -- these were super funky, in a pickly/stinky/yummy way.

chilled homemade soymilk -- now THIS is how I want to drink soymilk everyday, no doubt made moments before serving and sweetened lightly.  So fresh and pure!  It was exquisite.

edamame in star anise, goji berry sauce -- this was the best edamame I've had around town.  

All in all, it was a wonderful, serenity-filled afternoon, full of laughs and tea-buzzing.  As we left, a harp player strummed downstairs, a beautiful melody.  This is a place to dine with friends or make a special date to visit on your own.  My time spent at the gardens again renewed my faith in the fact that there are fun and interesting events going on in Portland, one must get off their lazy weekend butt and go!  It was FABULOUS.

HOT CHOCOLATE ADDICTION + HAPPY FRIEND

Tastes like happy.

Check out Tricia's amazing vintage ring, purchased from the same vintage shop, Antoinette's where D got mine!

That is one cute cup and one cute lady.

I seem to be really having a love affair with decadent, luxurious, not safe for work-type hot chocolate.  The kind that enrobes your taste buds in sweet, smoky, nuanced, breathy notes -- Sweet whispers on the back of my throat . . .  Oh yes.  Now I've officially lost it folks. 

Even more exciting than finding a devilish shot of hot chocolate (which we did at Cacao) amidst a rainy afternoon, is the news that my dear friend Tricia is getting married.  I'm overjoyed for her and her man, Andrew -- I have gotten to know Tricia and darling Andrew over the years, and am so happy for their impending nuptials.  I'm also sad because Trish is moving across the country, to D.C., but am delighted at the thought of their new life, taking on a new town!  Tricia and I are working on a project to be revealed on the blog soon.  We're kindred spirits --the girl is equally crazed about hot chocolate and all of it's deep, yummy glory.  Awwh, I'm going to miss you, my Dear!

Raise your glass of champagne or petite mug of barely-sweetened 70% cocoa -- To marriage!

HOT CHOCOLATE MADNESS

As much as I should heed my own advice, and grab an orange or a cup of green tea or something of the sort, I just want to swim in a giant puddle of hot chocolate.  So does D.  We are obviously, slowly, surely, going winter-stir-crazy in our abode.  Oh Spring, where are you now?  Save us from ourselves!  For now, we must sally-forth with many cups of potent beverages.

Best hot cocoa tips other than using highest quality cocoa powder (and plenty of it) -- have a big bowl of freshly whipped cream on hand, better to 'cut' the richness of the hot chocolate.  Did I just suggest 'cutting the richness' with heavy whipping cream?  I've got some things to work on.  

And, throw in a little chunk of a nice chocolate bar -- this adds yet another layer of flavor, character and body to the final product. 

Finally, a cup of serious hot cocoa is very nice the next day, cold, straight from the fridge.  It's a breakfast pudding!

THE SOCIAL GLUE: TEA

This morning I gave my coworkers boxes of divine, locally-blended, black teas from Steven Smith.  We all steeped a cup, 5 minutes (no more, no less for this lovely black tea, called "Brahmin") and we took a collective sigh.  We breathed in the good flavor and looked at each other and smiled.  It was a rare moment in our day-to-day, " I'm so busy I can't talk right now" vibe.  I thought, jeez, this connection just took one fabulous cup of tea . . . We should do this more often!

It made me think of all the unique and wonderful rituals surrounding tea D and I were a part of on our travels.  From haggling the Cochin early-morning chai wallas down from 5 rupees, to the usual 4 to the old men sipping Lipton with sugar cubes stuck between their teeth as they navigated endless plates of baklava in Istanbul . . . In Vietnam, it was all green tea and it came in petite cups, which we were constantly refilling with a battered tin pot.  

I look forward to my fancy loose-leaf teas every morning.  It is this precise ritual of deciding which type (usually Assam, Earl Grey or some type of Rooibos), placing the leaves gingerly into my small strainer, boiling the kettle and steeping to perfection.  Always with a large lump of brown sugar and splash of cream, occasionally with a few cardamom pods crushed into the life-affirming brew.  

For me, tea is the act of slowing down, indulging a little, sharing secrets with friends and co-workers and celebrating sweetness.  It is an absolute essential during our cold and gray NW winters.

COFFEE TALK

Coffee.

Why are you so good?

Why are the most rich and addictive beverage around?

You fill me with such joy, then such a draggy feeling in late afternoon.

Sometimes, you relieve me from headaches.

Sometimes I learn extensively about you and your origins.

Most important, you pair perfectly with my favorite food on Earth: a big slice of chocolate cake.

Lately, I've been tired and you've picked me up.  So has the chocolate cake.

I think I'm ready for the sunshine and relaxation of 10 days in California.

These walks in the rain at 3:30 after work have got me a little down.

Good thing I come home, wet hair and a warm heart, to my darling D and a nice cuppa the dark brew.

MULLED WINE COLD CURE

When the sniffles grab hold of you and you need something warm and cozy to tuck into, throw a bottle of red wine into a pot with an orange peel, cardamom pods, ginger slices and a little brown sugar.  It's so easy, it's not really a recipe.  Cook the wine brew for about 1 hour on low, with the lid on, then strain through a fine sieve.  Best enjoyed in the bathtub.  It's where all great thoughts and things happen, really!

THE (SEMI) ADULT MONKEY: BANANA DATE ALMOND SHAKE

D and I have become obsessed with a beverage so sweet, so simple and so splendid -- a banana date almond shake. There was something on the menu of my favorite after-school snack stop in grade school, I believe it was called "the monkey." It is only fitting that we should return to this flavor profile as (semi) grown ups. Now it's an after-work (soon to be after-school for D--yipee!) monkey -- whatever time of day, whatever you call it . . . This shake is sure to get your lips smackin.

It's so tasty.

Sigh.

Now I'm pining for the time when my Dad picked me up and dropped me off from school . . . He often wore a conehead and declared "disgusting donut day" whereupon my brother and I and all of our carpool buddies were allowed to pick out the biggest, most heavily-sprinkled, frosted piece of fried dough at our neighborhood donut shop -- no questions asked, no health concerns heeded. I always got a plain glazed twist -- ugh -- I'm purely a chocolate cake donut girl now, thank God! Anyway . . .

Banana Date Almond Shake

serves 2 as a snack, 1 for breakfast

adapted from Diana Stobo's Get Naked Fast

1 date, finely chopped

1 frozen banana, sliced into 1/4 inch rounds

2 tablespoons almond butter

1/2 - 3/4 cup water, depending on desired thickness (both thickish and thinnish are lovely)

Pinch of salt

1/2 tsp vanilla

Method:

I place all ingredients in the blender and whizz until uniform and creamy. I always have a few remaining date pieces that don't fully blend, but they are delicious with a spoon at the end of the treat!

LITTLE THINGS: MAKE YOUR OWN ALMOND MILK

(the almonds prepare to get whizzed in the blender, then poured into the mason jar)


(almonds really are so beautiful)

The air has shifted to a few degrees cooler. The birds aren't peeping quite so early when I rise. The moon hangs in the morning sky, along with the sun. I'm wearing sweat pants. It even drizzled a little today on my walk. Fall is not only coming, it's kinda here . . .

I love to celebrate all the seasons, it's one of the reasons I'm grateful to live in the Pacific NW, instead of the perfect Southern California weather I grew up in. But the truth is that Fall is my favorite. I consider it the best time of year! The flavors, scarves, crisp air, changing leaves and the time to go inward with projects and new ideas. Perhaps it's the school girl still within me, but the beginning of September brings me great joy and renewed focus.

So it was serendipitous that I met Diana Stobo, a cookbook author and culinary artist at the Farmer's Market, then again at Whole Foods. Diana is a raw food advocate bursting with nutritional knowledge, positivity, a human attitude (not dogmatic) to eating well, and many approachable and easy raw vegan recipes to share. I loved her book, Get Naked Fast, and it's relaxed attitude towards optimum wellness and healing through healthy eating.

Diana's book and her raw recipes renewed my interest in healthy eating and gave me lots of new ideas for delicious and healthful things to eat -- this was great timing, as the Fall is fast-approaching and I was feeling a bit in a food rut . . .

The first recipe I turned to was one for almond milk. I buy almond milk once per week and drink it in my tea, pour it onto my cereal and sometimes add it to soups and smoothies and I'm embarrassed to say it never occurred to me to make my own. Of course I should make some! YES! That's how I felt when I saw the simple recipe.

I got crackin . . .

The results? REALLY REALLY NICE. So fresh. So pure.

Almond Milk
(adapted from Diana Stobo's, Get Naked Fast)
1 c almonds, soaked for 12 hours in a bowl of water
4 cups water
pinch of salt

Directions:
Place almonds in a bowl, top with water, cover and let sit for 12 hours (I did mine overnight). Place soaked almonds in a blender, pour four cups of water over it, throw the salt in and whizz on high speed for about 30 seconds to a minute. Mixture will turn white and frothy. Pour almond milk through a nut bag, over a large pitcher or container. Squeeze out the almond remains and pour into a 1 quart jar with a lid. Really nice chilled.

*I think next time I may sweeten mine with a date or a little honey. And add a little vanilla bean.

GUEST POST ON THE KITCHN

I did a guest post about marionberries and what to do with them on The Kitchn today. The tastes of summer are so delicious.

CARDAMOM APRICOT LASSI

I miss India. I miss the heat, the brightly-colored saris, the kinetic and devilishly slow pace, the interesting assortment of mustache styles, the free-falling off the high dive into the cosmic swimming pool, the first bite of a really nice flaky masala dosa, holding people's babies for photos, chatting on every bus ride with my fellow travelers, the feeling that every day something crazy and unexpected could happen . . . Like being invited to a 3-day wedding, spotting gray monkeys in a papaya tree or having the spice guy give me a 'family' discount. That was amazing.

I was reminiscing on the subcontinent and all of it's flavors, and thinking about what's in season here-- apricots, stone fruits and things of this nature are exploding in the Northwest, papaya and mango, however, are not. Thus, the cardamom apricot lassi was born. So tangy and delicious on a summer afternoon, might even be perfect as a popsicle, frozen in molds with a stick or spoon in the center, kinda like this.

Cardamom Apricot Lassi
serves 2 (generously)

Ingredients:
4 ripe apricots, cut in half
1/2 c plain greek yogurt
1 1/2 tbsp honey
1 tsp vanilla
1/4 tsp cardamom (or more to taste)
1/2 c soy or almond milk
3 ice cubes

Method:
Blend at a high speed until all ingredients are combined. Then, blend a little more so it's extra smooth and lassi-like. Enjoy!

LONDON COFFEES GOING DOWN

(the funniest scene, the kid and the smooching couple --photo by D-- + the most fabulous tea cozy I've ever seen ... It's the green embroidered hat-like object)


(delicious, malty, chocolatey coffees we enjoyed)

We stopped for a wonderful coffee at Nude Espresso, around our jaunt to the Brick Lane area. I had the 'flat white' which I guess is all the rage in Australia, now London . . . No doubt Portland will be on the caffeinated heels of our forefathers. It is essentially a stronger version of a latte. Same double shot of espresso, less milk. As a lover of all coffees -- I dabble in every variation depending on my mood-- this one was new and very nice indeed! Strong and bold, yet still creamy. I will keep my ears and eyes open for it when we get back state-side.

The small, stylish shops around and on Cheshire St were gorgeous -- so well curated and displayed. It was like walking into art galleries, one right next door to the next. Good thing we had not a pound on us after our street-food lunch, because we were sorely tempted.

HOT CHOCOLATE. THE BEST. NEED I SAY MORE?

(I delve in with cream and chocolate at the ready, to swirl in my mouth)


(the aftermath)


(a petite pot of cream rests, awaiting its meeting with le chocolat)


(Parisians and tourists alike shop at the patisserie portion of the restaurant)


After reading about the hot chocolate at Cafe Angelina in a fantastic graphic novel, French Milk, I knew we had to put a visit on our 'must-do' Paris list. It did not disappoint. In fact, it was the mother of all hot chocolates, by far the best I've ever had. With the consistency of mud and the flavor of a thousand melted bittersweet chocolate bars, it was sublime dirty erotic deliciousness squared. It just had so much flavor, I couldn't get over it! Each time I set the cup down, I had to load up my spoon with the whip cream and do another sip all over again. The setting, a palatial room full of creams and golds, matched le cocoa completely in terms of opulence and splendor. A feast for the eyes as well as the belly. Definitely worth the steep price of admission! 7 euro for a big pot of velvety chocolate bliss + decadent whip cream + extreme fab setting = priceless.

If you go -- and you must!

226 Rue de Rivoli
75001 Paris, France
01 42 60 82 00

PLUS -- I saw THE Sonia Rykiel walking her tiger-striped greyhound right around the corner from here, on her way to Jardin Tulieres, so keep your eyes open. I once read she's the president of a Parisian chocolate club, I long to join such a thing. Perhaps I shall start one in Portland.

SAN MARCO CIOCCOLATO FORTE

Is there anywhere else on Earth that serves rich, earthy hot chocolate out of a machine? The most sublime Basilica, San Marco in Venice, boasts golden mosaics, wild untamed horses, beauty beyond beauty . . . and a security guard who went crazy at Dave for wandering into a confessional area ("RESPETO, NO RESPETO!! LOOK, R-E-S-P-E-T-O!"). It wouldn't be Italy without being yelled at, a sport for us at this point. We've got nothing on my Pops, however, who was beaten by an Italian monk with a cane for photographing an alter on his last visit here.

D SAYS GOODBYE TO THE PERFECT AMERICANO

We found the perfect Americano in Istanbul -- Viennese Coffee, smooth porcelain cups, a teeny hot milk vessel, a futuristic/retro sugar shaker . . . All this combined with cute servers, Nina Simone and a very chic/eclectic mix of furniture made Cafe & Shop 49 in the Cihangir neighborhood our favorite place to while away an hour.

During our 6-week stay, to our horror, the shop closed for a few days for construction. Thankfully, they opened back up just in time for my parents arrival... And they are two people who DEFINITELY appreciate a good coffee. Here's D really enjoying our last visit to one of our favorite haunts.

PICKLE JUICE

My parents, Dave and I are leaving Turkey and embarking on a 10-day visit to Croatia, so I thought I'd post a few photos while we're gone of little moment of our visit all together. It is so so w-o-n-d-e-r-f-u-l to be with my parents --it's been 6 months, the longest I've ever gone without their company.

But back to this photo -- the pickle juice sold on the Golden Horn in Istanbul looks so appetizing, so ruby-red and refreshing -- but I am afraid of its flavor. I mean, I love pickles to eat -- but the salt brine that it is cured in? At 9 am in the morning when it's sold? Wow. I'm impressed.

SNOW & SALEP

(salep garnished with extra cinnamon, resting on a new dish towel I bought on home textile alley)


(the view outside our apartment window, on Rumeli Cadessi)

Notes of cinnamon, cream, forest, warmth, and comfort enter my mind and tastebuds as it goes down the hatch -- the feeling of a cozy Grandma's apartment? Horchata? No no, the beverage I'm describing is Salep, a restorative drink made from the roots of a Orchid Mascula, flowers that are grown in Southeastern Turkey.

Considered a 'health' brew (a bit like the Spanish view on nutella as health food) although mixed with loads of milk and sugar, salep makes for a fine sip while braving the winds of a ferry ride or window-gazing on a snowy afternoon. As I sit and watch the world below and the snowflakes come down, pausing momentarily for a slurp of my tasty flower drink, I can't help but feel far far away from my California up-bringing. Is there a Turkish Toto to talk to? Because I don't think we're in Santa Barbara anymore . . . another cup teeny cup of salep will help cure all ails and homesick folly.

* A note on how to make salep -- I'm not really sure how to create it from scratch, I see it in all the stores as a powder you just hot milk to (like swiss miss hot cocoa in the US). That's what I've bought and tasted, although in a cafe, it is much thicker and stronger--perhaps they use more salep powder?

** One last thing, salep powder is also used as a thickener in the ice cream here, producing an extremely elastic texture. More on that in another post.

HANOI BUZZ

(two men chat at Hoan Kiem Lake.)

Crossing the street in Hanoi is an exercise in faith and false confidence -- the zillions of mopeds swerve gracefully around us, a sea parting for our tiny human island. My sense of security and safety has escaped with the buzz of the bikes whizzing by. An odd calm takes over and I find myself untouched and breathless on the other side . . . Being in Asia for almost five months, you'd think I'd get more relaxed about this business, but I still find my heart fluttering and my feet leaping to the curb. I've made it yet again!


(alley wall)

The buzz just ripples outwards from the steady hum of the streets -- permeating every surface and experience in Hanoi. A meditative oasis Hanoi is not, rather a city-lover's haven. Powered by the Vietnamese liquid heart-attack coffee (this stuff will make your eyeballs burst from your skull) and delicious desserts, one can easily get lost for days walking narrow streets, back alleys, and around the city lakes.


(peppers and fresh produce on the street.)

In Hanoi, even the fashions are on high-speed -- trendy sky-high boots, trim wool coats and coiffed hairstyles abound. A 5-inch Laboutin heel can push a motorbike up the curb and handle 3-point parking no problem -- A feat and understanding of space I could never accomplish in a pair of converse. My Vietnamese sisters must get their strength from the sesame street donuts.


(the alley near by the Com Chay Ha Tranh Restaurant.)

The streets here sell endless variations of the same item -- one lane dedicated to tombstones, another Chinese New Year papers and decorations, an entire block for spices and medicine/herbs, how about zippers and buttons? I swear you could find ANY button ever made here, right down the street from our hotel. Baby stuff street? check. Candy, kitchen supplies, hats, pajamas, toys, watches, books, silks --every commodity demands a street with at least 10 different stalls selling the EXACT same goods. My American sense of capitalism and diverse marketing strategies (like a sale or a way to stand out) just go nuts. How can they all co-exist? They do well! And the vendors (competitors?) sit down for Pho (Vietnamese street soup) together for lunch. Mind boggling.


(a perfect cappuccino speaks for itself.)

It's a little tougher being vegetarian here than other countries -- the concept of "no meat" and my hand gestures in a big x while pointing at cow parts are loosely interpreted... There is an exception to the difficulty of finding vegetarian food though -- a short walk down a good-looking alley will lead you to Com Chay Ha Tranh, the hand holding a lotus on the sign will beckon you to come into the unassuming restaurant (with about 30 other crammed locals) and tuck into a bowl of purely vegetarian pho or whatever other faux-meat dish you can imagine. Veg or non-veg, this place has got funky delicious flavors for about 1.00 US per dish. I didn't venture into the vegetarian pig ears, but if you've got the curiosity, they've got the fake-meat counterpart to almost all things animal . . .


(the end of the bun bo hue, so sad it's over.)

Our Bun Bo Hue (a huge bowl of noodle soup with fake beef) was a wonderful example of sour, sweet, salty, fresh and hot (both in temperature and flavor), a harmonizing combination of all the flavors that so characterize Vietnamese cooking. After a big bowl of soup, we indulge in a pastry at L'Epicerie du Metropole -- it's divine and pairs perfectly with a strong Vietnamese-style coffee with condensed milk or an "Italian style" cappuccino. Good thing we're well-fueled and high off the sugar and caffeine --you've got to be alert and buzzin to truly take this place in.


If you go:

Hanoi Opera House -- classic French architecture, lovely to people-watch on its steps
1 Trang Tien St.
Tel: 84.04.(9330113 - 9330114 - 9330131- 9330132)
www.nhahatlon.org.vn

Hoan Kiem Lake -- do as the locals and do a brisk stroll, pausing for stretches and boba tea
Hoan Kiem District

Cinametechque -- Art House Movie theater, wine and sodas are available to bring into the movie
22A Hai Ba Trung
Hoan Kiem District
84-04 936 2648

L'Epicerie du Metropole -- the most perfect chocolate tart on Earth
Hotel Metropole Hanoi
Le Phung Hieu St.
Hanoi
tel. (84-4) 3826 6919 ext. 8702
sofitelhanoi@hn.vnn.vn

Thai Express -- lacking in atmosphere (like being in a mall restaurant), but the yellow curry with tofu and mango salad (a favorite of the Thai Princesses, so the menu says) are fresh and delicious
No. 7 Dinh Tien Hoang
Hoan Kiem District
tel. (+84-4) 62 822 822

Com Chay Ha Tranh -- unbelievable vegetarian restaurant, down a superb alley
116 ngo 166 Kim Ma
Ba Dinh District
tel: 04 37263381