La Condesa in Phoenix, AZ

We flew all the way to Phoenix just to get a taste of authentic home-style Mexican cuisine. The two hour plane ride was well worth the experience. Oh, and we stopped by a friend's wedding since we were in the area. No, wait hold on. I think I got it backwards (or did I? o_O) Well in all seriousness, we embarked on a quick trip to Phoenix for a friend's marriage. Congratulations Timmy & Yoonie! Since the wedding was in the evening, we had some time to explore Arizona's vast, dry, and hot landscape. What should we eat for lunch while we are here? Being much closer to the Mexican border than we are at home, and because we love Mexican food, we searched for a Mexican place on Yelp to see what the locals raved about. I would have been happy finding a heavy, greasy burrito stuffed with piles of carnitas, rice, and sauce that would have satisfied a three-days supply of calories and fat but boy was I glad we found this place. La Condesa was good. So good. You know when you leave a place and you say to your friends "oh my god, that was so good"? yes, that happened here and I know you know the feeling. The tacos were so flavorful, the salsas were so vibrant, and the guacamole dip... just amazing (spoken in a very soft voice, head slowly shaking, eyes closed). We were, without a doubt, eating home recipes and due to that fact, they was just absolutely delicious. Definitely the best tacos and horchata I've had in my life. Period.

Look at the size of that thing. I was in the bathroom when it came out and all of I sudden I see a one of Titanic's steam chimneys sitting at the table. I had no idea that we ordered an horchata. I thought it was an ice coffee. You know, the extra large super-sized ice coffee from McDonald's? But no, it was THE horchata. This horchata... eats other horchatas for breakfast. This was the motherlode of horchatas. Godzilla uses this horchata as a thirst quencher when he goes on his rampages. And taste wasn't sacrificed when creating this beast either. It had the zing of cinnamon, the freshness of fruit, a slight nuttiness, a hint of sweetness, and the power of cooling under the hot Arizona sun. Imagine being under a 100 degree weather and then taking a slip of a cool, refreshing horchata drink and then you respond with an "ahh" (and then cough cuz you choked on some of that cinnamon - maybe that's just me). Yes, that's the feeling.

I don't remember how many salsas they had but yeah that means that there was a lot. Probably around the double digits. Jen really liked this cilantro-lime cream dip while I really liked a simple salsa of roasted chilies. The chips were, of course, homemade and the chips and dip were a perfect distraction while our food came. We also ordered their guacamole which was delicious as well. Fresh avocados, sweet mango, crunchy red onions, mild cilantro all came together to bring sweet, bitter, fresh flavors under a smooth texture that paired so well with the crunchy chips. Next time, I will most surely slice up some mangoes with my guacamole.

I got the Oaxaca Black Mole Chicken Shark Taco and the Mayan Cochinita Pibil Taco. The black mole taco had shredded chicken drenched in spices, chiles, nuts, and chocolate. Some people cringe at the thought of chocolate during the savory portion of the meal. I really love sweet and salty/savory mixed so I thoroughly enjoyed it. The chocolate was not overpowering, not so sweet, and not so creamy that is took away from the tenderness of the chicken. It blended well with the spices to bring well-balanced a flavor of sweet chocolate and savory chicken with a creamy mouthfeel and the mild kick of spices all topped with the contrasting crunchy texture of fresh pickled red onions. YUM. The other taco was tender-braised pork shoulder which was also very good but the chocolate mole taco was so much more memorable as it was a unique experience. Jen got the Sonoran Carne Asada Taco and an Aztec Tinga Taco. The Tinga was a bit too spicy for her so I had to finish it - the mark of a truly loving, sacrificial husband. SUCKA~~ I left feeling much fatsified (fat + satisfied - fat to the point that you don't care because you're satisfied with such great food) and Jen was as well.
"You had like three tacos!" - J
"I know... it was lovely" - P
Knock out, food coma in the car.

An Afternoon Lunch at Cafe Zeste

There is something about this tasty only-open-for-lunch cafe in Berkeley that makes it our favorite place to go for a light afternoon meal. Maybe it's because it reminds us of the first time we came here as college students. The plush green field, the calm brook, and delicious food reminds us of the fact that we can retreat to such a quaint location amidst Berkeley's busy college streets. We have had the privilege of having our wedding rehearsal dinner here and have developed a pretty amiable relationship with Chef Reuben, the man behind all the creative, succulent food. It is always nice to see him come from behind the kitchen to greet us and banter.

We always order a cup of coffee and they have two to choose from: Berkeley roast and French roast. They also have a decaf option. The French roast is nice and dark with a smooth after-taste. It is not extremely strong or bitter but it is warm and comforting with that deep coffee aroma. It even tastes better overlooking beautiful scenery with good conversation and great company.

Jen ordered the soup of the day which was a tomato soup. It was rich in flavor: acidic and sweet from fresh tomatoes while the acidity helped cut through the round mouth-feel of the smooth butter. She ordered this with a comforting grilled cheese sandwich. The grilled cheese has been part of a recent culinary trend, so I've read. In the midst of a turbulent economy, people have been looking for budget-friendly but comforting meals and a grilled cheese perfectly matches this profile. Let's face it though, who doesn't like a grilled cheese sandwich? The crunch of the bread, the ooziness of the cheese dipped in a tomato soup... yummy goodness.

I ordered their special which was cajun shrimp and angel hair pasta with asparagus, tomatoes, and spinach. It had bold flavors of hot peppers, fresh lime juice, and that tomato bite. The pasta was cooked at a perfect al dente and the shrimp was juicy and full of spices. I asked Reuben what kinds of spices he used and he told me that it was habanero and cerrano chiles. So, that's what it was! I was thinking that I had more of a kick than cayenne. Anyway it was a delicious, light meal. It is no surprise that we will be going there again very soon. We just wish they were open for dinner.

Our Favorite Greek Salad

This is one of our favorite salads to make and eat. Greek salads can be ruined by soft and mushy cucumbers; a result of too must moisture in the vegetable and overall too much water content in the salad itself. The leads to a wet, runny salad that repels flavor and texture characteristic of a tasty and hearty Greek salad. There are many versions out there but this is by far our favorite. The key to making the cucumbers fresh and crunchy is removing their seeds, dicing them, and tossing them in salt for about 15 to 20 minutes. This will allow the sodium nitrate to absorb all that moisture in the cucumbers. Most of the water content is in their seeds so it's crucial to remove them before putting the salad together. Another thing is the importance of grape tomatoes. They give the salad a nice subtle sweetness and that slight acidity that balances well with the richness of the cheese. What you will need to make this salad:

1 large cucumber
1 bunch of fresh romaine lettuce
1 cup of grape tomatoes
1 can of garbanzo (chick) peas
4 ounces of crumbled feta cheese
6 ounces of pitted kalamata olives
1 large red onion, quartered
3 tablespoon red wine vinegar
3 tablespoon extra virgin olive oil
2 cloves of garlic, minced
salt and pepper to taste
1 bunch of fresh parsley, chopped finely

Start by washing all your veggies. It is time-consuming and tedious but it is very important to allow them to be washed and dried thoroughly to get that extra crunch. First, let's work on the cucumber. Cut it in half and cut it in half again, hot-dog style (yay for middle school colloquial references). Use a spoon to remove all the seeds. You will notice how much water is in those little buggers. I usually just eat the seeds and drink the water or just give it to Bennett (or splash his face with it). Once the seeds are removed, dice the cucumbers to nice small, but not diced, cuts. Place them in a bowl, season well with kosher salt, and toss them thoroughly. Let it stand to allow the moisture to be absorbed.

While that hang outs, shred the lettuce, quarter the tomatoes (my least favorite part because it takes long and I have fat fingers but its well worth it!), dice the olives, and mince the red onion. If you are using canned beans then be sure to wash them, to get rid of all that sodium liquid, and let them dry. Once all the prep work of slicing and dicing is finished and the ingredients are dry you can start putting it all together. In a large salad bowl combine the 3 tablespoons of olive oil & vinegar and add the minced garlic. Whisk the mixture well so that they are well combined. Toss all the ingredients with the dressing with the cheese. Finish with the chopped parsley and drizzle a little bit of more olive oil to give it that nice, rich mouthfeel. Season with salt and pepper to taste. Once you make this, you will never need to order a Greek salad again.

Wine Spectator Greystone Restaurant

On the road to Napa



We like having Mondays off more than having Friday holidays. That way we're not thinking, "oh man I have to wake up early tomorrow" on Sunday evening. Plus, everyone is much more casual on Friday anyway. We ventured off to Napa to have dinner at the Culinary Institute of America, Greystone Wine Spectator restaurant. We asked the hostess if all the staff at the restaurant are students. She smiled and replied that there are some that are, and some that aren't. "It's not a requirement to be staffed here." Student or not, the food is pretty darn good, service is impeccable, and the decor feels like you are dining in a French castle: giant stone hearth fire place, thick mahogany wood planks that run along the ceiling, great marble brick walls, and a soft rosy carpet to bring a sense of comfort within the chateau of grandeur.

We ordered a wine tasting "lesson". A three glass sampler of the following wines to compliment the dining experience.
Lessons in Wine: Aromatic Artistry
#1: Tangent Albarino, "Paragon Vineyard," 2009, Edna Valley
#2: Havarro Vineyards Chenin Blanc, 2010, Mendocino
#3: Francis Coppola, "Sofia," Riesling 2009, Monterey County

Wine #1 was earthy, soft, and well-balanced between sweetness and alcoholic content. Wine #2, we agreed, was much brighter than #1, sweeter, and a bit more pungent and piquant in terms of acidity. Wine #3 was sweet (it's a Riesling btw), not necessarily a dessert wine but with a higher alcoholic bite. Jen really liked that one. Tasting the wines and cleansing the palate with house-made wheat sourdough and a white bean, rosemary puree was very fun. Yes, if you can imagine two idiots pretending to be all-sophisticated by discussing characteristics of wine when in reality, these two cretins don't know a thing about wine and food, it can be amusing to watch as well. Maybe even irritating. But, it was fun for us at least. The wine probably helped.

Our appetizer course was the chef's choice: a 5 plate tower of bite sized capanades which were all very delicious.
1. A pea puree with olive oil
2. Mozzarella balls with argula pesto
3. Lamb kefta meatball with tzatziki yogurt-sauce
4. Potato puffs with creme fraiche and caviar (yes caviar! at least we got our money's worth from this one)
5. Crostini with roasted chiles and Spanish anchovy

Okay, I admit we don't know much about wine but eating that Spanich anchovy crostini with the Tangent Albarino was really good. They paired well together meaning, for us, that when you took a bite of the fish and took a sip of the wine, you could barely taste the alcohol, the sweetness came out, and the wine went down smoothly leaving very little traces of alcohol and acidity in the mouth. The sweetness within the grapes was highlighted. So, we did learn something: pair white, salty fish of the sea with Tangent Albarino.

That lesson carried over to our main dishes as well when I ordered the mackeral with cucumbers, pickled red onions, tiny chips, and dill aioli. A very refreshing and spring dish. The wine paired well with the fish. Jen got the bouillabaise with a tomato-fennel broth. Both were very, very good. Try tasting the acidic tomato with wine #2, Chenin Blanc, and you will find that the wine will turn very acidic, sour, and bitter. We came to the conclusion that tomato-based dishes do not go well with bright white wines. Red wines seem more appropriate for tomatoes, something softer and darker to counter the acidity.

Dinner concluded with strawberry-rhubarb crepes (gotta eat the rhubarb when they in season, right?) and an olive oil ice-cream. It was a lovely dinner. Bennett ate some kibbles.

Fennel & Sausage Spaghetti

Ah, the comfort of spaghetti. What is it about the sweet, slightly acidic, juice of tomato paired with the freshness of basil brought together by the richness of melted cheese that rounds all the flavor swirled in a bed of chewy noodles that salivates our taste buds? I think I just answered my own question. We slurp them. We twirl them around our forks. We try to be polite and grab a stack, put it on our spoons, and then into our mouths. Just eat it like you would have as a kid, why don't you? Enjoy it. It's comfort food. Lick that tomato sauce that's resting on the side your of mouth.

What should we put in our pasta for a potluck? We've never tried using fennel in pasta. That changed today. The sweet, licorice flavor of fennel would cut through the fatty richness of sweet Italian sausage, which would make a perfect pair. Jen makes some killer pasta by adding just the right amount of cayenne to give it a nice little kick. It turned out well. Very well, actually. The crunch of fennel, the softness of sausage, the sweetness in the onions, the acidity of the tomato sauce, the freshness of basil, and the meaty-earthiness of mushrooms, created a well-synchronized orchestra of flavor to go so well with those always-fun-to-eat spaghetti noodles. We brought this, along with some roasted broccoli, to our very delicious, always fun, and always omg-I'm-too-full-Harvest-is-going-to-make-me-fat potlucks.

Birthday "bread pudding" cake for Nariko at small group. Courtesy of Bouchon Bakery in Yountville, CA. It was good... honestly though, I think Jen's bread pudding is better. She uses the same brioche bread but her version is seems much more moist. Thomas Keller, you've been had! (and not only because she's the wife - J Riady's bread pudding is also better than Keller's)




Ok these however, I think, are the best. You get a rush of crunch as you first bite into the macaroon, then your tongue meets the juicy, sweet frosting and you are welcomed by the chewy playfulness of the interior. You get contrasting textures of crunchy and chewy with an added pleasure of sweetness. Since rhubarb is in season, we all tried a bite of the strawberry rhubard macaroon. And yes, delicious, as you can imagine in every sense. And its not just some meek chewiness but a very distinct chew, so much so that the dough sticks in and around your teeth and you get to playfully scrape off the extra sweetness with your tongue. That added effort to taste the pastry makes the experience deeper than simply biting, chewing, and swallowing.



An assortment of the birthday girl's goodies. Happy Birthday, Nark!

YES, I need to potty!

Mini-rant: Why do Mom and Dad keep asking me the same question? And how many times do I have to respond??

Today a bunch of REEEEALLY tall animals came over to hang with Mom and Dad. I'd smelled them before, and always get excited and slightly nervous when they come, so I lick their toes a lot to make them like me. I think it works. Everything was going fine during the night, and then I realized... I kinda had to pee. Sigh. I always have to wait for Mom or Dad to notice and open the door for me so I can go out and do my business. Usually, they'll ask me only once, but today, it was like they couldn't understand me!! And I can't really tilt my head any louder... so um... I guess I have to work out another system. They still haven't taken me out to pee >:(