Discovery Weekends: Good Friends, Good Libations, and Comfort Food at Tyler Lawrence’s Wayfare Tavern

A friend was visiting from Southern California, so my husband thought it would be good to take this opportunity to check out Wayfare Tavern in The City (a.k.a. San Francisco). We’ve been meaning to do this, but have not had a good excuse. 

With no desire to drive into The City that late in the evening, we decided to take the BART (SF’s equivalent of the subway) and walk to the restaurant. It was a short walk from the Montgomery BART station (I still think it’s a shorter walk from Embarcadero station) and reminded me of the days when I worked in the City. In fact, it was just a couple of blocks away from my old building.

We got there a bit early, so we had to wait at the bar: All members of your party had to be present to be seated. My husband had his usual glass of pinot grigio, while I enjoyed a Virgin Mojito. It was a bit to tart for me, but the bartender was gracious enough to sweeten it for me. Awesome (Maybe "Sweet" is more appropriate).

My friend finally arrived and we got seated promptly. We dined upstairs where it was a bit more quiet than the bar area, and we could carry a more comfortable conversation. Almost immediately, we were served Wayfare Tavern’s famous pop-overs! Yummy! Moist and buttery… I could have eaten three or four of those (and take some home for breakfast). But I restrained myself.

For appetizers, we shared the “Devils on Horseback” – Medjool dates wrapped in bacon and topped with blue cheese with hazelnut pesto and Fried Oysters with Tartar sauce (self-explanatory). Since there is no picture, you can tell that these appetizers went quickly. The Fried Oysters were excellent (in cornmeal batter, I think), but I think my favorite were the dates. I’ve always had a sweet spot for that appetizer ever since I tried it at our favorite tapas restaurant in San Diego. Although I kept eyeing the deviled eggs every time they landed on another table. Awesome presentation – obviously, very eye catching!

We enjoyed conversation while we were having our entrees. My friend and I caught up with work, family, and mutual friends. For our entrees, my husband had the Seared Ahi Tuna. The dish had a generous helping of ahi, seared perfectly and had a good portion of roasted baby carrots and two or three dots of carrot puree. What he did not like was the roasted garlic (although I did not mind it). He said it was a bit too strong and almost tasted like horseradish.

My friend had the Halibut on Barley Risotto with Clams, Apples, and Roasted Turnips. My friend’s halibut looked perfectly cooked and the barley risotto looked yummy. I’ve been looking for ways to cook barley since I love the texture. I may just attempt to cook barley risotto sometime soon.

Of course, I had to have their Signature Buttermilk-brined Fried Chicken! I’ve read so many reviews about the chicken that I had to try it!  It did not disappoint: generous helping of juicy chicken (about 5 pieces) with hint of rosemary through-out (How did he do that! Must experiment) and served with roasted garlic and lemon. Delicious – reminded me of my attempt to make Chicken with Herbes de Provance (which is probably the inspiration for this). I was able to finish three -- leg, wing, and about third of the breast. The remaining two-thirds I meant to have for lunch the next day but unfortunately forgot my to-go-box at the restaurant (Nice touch: they gave me a claim tag to get my left-overs so it would not crowd the table). Oh well, I’ll take it as a sign to return.

For dessert, we had a beautiful French Almond Cake (the name escapes me) served with crème bruleè topped with a dollop olive oil ice cream and pluots. The almond cake was moist and the crème bruleè was probably the best I’ve ever had. It even had a hint of lavender, thanks to the edible petals that decorated the plate. The pluots were also quite awesome - very juicy and but not too sweet, a good counterpoint to the almond cake and creme bruleè. I should have been greedier and also ordered the peach pie, but we were so full. Next time….

Sadly, we had to end the evening. My friend had an early conference session, and it was also a school-night for me and my Hubby. Bite-sized pieces of coffee cake were served with the bill: perfect ending to a great evening.  Thank goodness, I did not get the peach pie! I told my husband that he was lucky that I no longer work in The City, otherwise, I’d be spending my paycheck at Wayfare’s every day…. well, maybe every week.

…Unless I get a raise, of course.

  

Check out Wayfare Tavern’s website for more info. You’ll be tempted to make a trip to The City after that, just to check it out.

Corn and Chayote Tacos

Ever since I saw a tweet on Corn, Chayote, and Green Chile Burritos (I think via @MeatlessMonday), this has been one of my staples this summer. Per Vegetarian Times, where this recipe is from, “The star ingredient is chayote, a member of the gourd family.” “Chayote has a pear shape and a texture similar to zucchini.” Since I love chayote and nothing beats summer corn (especially from nearby Brentwood, CA), I thought this would be a great combination.

Chayote Tacos with Cream Cheese

I have made my share of adjustments. When I see a great bargain for chayote, I usually get one. However, I usually don’t have chiles in my pantry, so every time I made this, I usually do not have chiles (that has now been changed). Jack cheese is also not usually in my pantry, but cream cheese is. So usually I substitute the cream cheese for jack. Also, I can’t have black beans (It gives me gout), so I’ve omitted them. Lime, however, I usually have. That adds a very refreshing touch.

Chayote, ready to be sliced. Like my cat cutting board?

Yum! Brentwood corn!

Corn and Chayote Tacos

Based on Corn, Chayote, and Green Chile Burritos from Vegetarian Times

Ingredients

• 2 tsp vegetable oil
• 1 small onion, halved and sliced (1 cup)
• 1 small chayote (6 oz.), peeled, seeded, and cubed
• 2 cloves garlic, minced (2 tsp.)
• 1 cup fresh or frozen corn kernels
• 2 Tbsp chopped cilantro
• Shredded reduced-fat Monterey Jack cheese or Cream Cheese (it’s not that bad, really!)
• (About 8-9) mini corn tortillas, warmed
• 1 lime, cut into 4 wedges
• 1 Tbsp diced green chiles, optional
• 4 Tbsp crumbled queso fresco, optional

Directions   

1.     Heat oil in large skillet over medium heat. Add garlic and onion until onions are sweating.

2.     Add chayote and corn until chayote is tender (I cover the skillet sometimes to let it soften via steam). Season with salt and pepper, if desired.

3.     Stir in green chiles, if you have them. Cook until heated through.

4.     Stir in cilantro, then stir in 1/3 cup Jack cheese.

5.     Divide chayote mixture among warmed tortillas. Sprinkle Jack cheese and queso fresco, if using, over filling. If using cream cheese, spread it on the tortilla. Serve with lime wedges (That is a must! No subs!).

Verdict

I love this recipe. The result is a very light, yet surprisingly filling taco. I have been cooking it all summer. I even substituted Upo for chayote, and the result is delicious! It is a new twist to one of my childhood favorites. I still have yet to try the zucchini version.

Chayote-Corn Tacos with Quinoa and Kale

More often, I’ve used this as a “clean-the-refrigerator” recipe. I’ve added quinoa to the mix and sometimes even kale. As long as the chayote remains the star, the flavor is still consistent.

  

I love using the mini corn tortillas – it seems like the equivalent of Mexican sliders. Besides if you’re not that hungry, you can just eat two instead of three.

What do you think? Let me know…

Mad about Minis: Mad Gourmet’s Single-serve Low-fat Molten Fudge Brownie

OK – Enough fooling around. Let’s get back to chocolate…

I have not made brownies in a while and am craving for one. However, I recently found out that my Hubby is not into brownies (although he is the first one who would try the batch). Since I am into single-serve recipes lately… I thought I would look for a mini version.

I think I found the Healthy(ish) Vegan Molten Fudge Brownie in Pinterest. This appeals to me because it is “healthy…ish”, “vegan-ish” (I used butter the first time I made this), and molten. I’ve been trying to make a molten brownie for a while now and this would be a good opportunity.

The first time I made this, I followed the recipe exactly. My option was not vegan (the butter, remember). I really like this recipe and have been one of my emergency desserts. However, in my third (or was it fourth – lost count) time, I decided to try out my healthy brownie recipe option and use mashed bananas and add walnuts.

The result is below… let me know what you think.

Low-fat Molten Fudge Brownie

Adapted from Top With Cinnamon’s Single-Lady,Vegan, Molten Fudge Brownie

 

Ingredients

• 1.5 tsp mashed banana
• 2.5 tsp of agave, honey, or maple syrup (use liquid sweetner, otherwise it would be too dry)
• Pinch of baking powder
• Pinch of salt
• 2 tsp almond flour (if you don’t have almond flour, just use all-purpose flour)
• 1.5 tsp of whole wheat flour
• 0.5 tsp coconut flour (if you don’t have coconut flour, just use whole wheat)
• 1 Tbsp cocoa powder
• 1 tsp walnuts
• 1 tsp chocolate chips

Directions

1. Mix in all the dry ingredients (except for the walnuts and chocolate chips) and combine well.
2. Mix in the banana and agave.
3. Smooth the dough in the dish and scatter over the chocolate chips, and walnuts pressing them in slightly.
4. Bake for 10-15 minutes (15 in my toaster oven) until it has risen slightly, and is still pretty soft in the center. Eat while still warm.

Verdict

Trying out a cookie... not quite there yet.

I love this recipe. I’ve already made this several times and it inspires me to get tiny shaped oven-proof dishes (just like Top With Cinnamon’s).  It is great for minimal cleaning: mixed everything in the ramekin, and only used my 1/2 tsp measuring spoon (occasionally my 1 TBSP).

I even tried it as a cookie, but it is not as successful… yet!

As suggested, for a gluten-free version, replace the coconut oil with 2 teaspoons of almond butter (or another nut butter or bananas!!!!) and completely replace the flour with 1 Tablespoon of ground almonds (or almond flour – is that gluten-free?).

Mad about minis: Mad Gourmet’s Peanut Butter Cakes For Two

They're ready!!!!

I have been craving for dessert, but not chocolate. I baked some chocolate biscotti last weekend and that is what we’ve been having for dessert and snacks. Exploring Pinterest again, I saw this recipe for a single-serve Peanut Butter cake. I think this is just the break that I was hoping for.

I still have some almond flour and have drinking almond milk more, so I thought this would be a good blend with the peanut butter (nuts + nuts + nuts = nutty?). Also, I am not sure of the consistency of cakes made in microwaves, so I decided to use my toaster oven instead of the microwave.

However, my ramekins were too small to fit the entire batter, so I decided to split them into two to share with my roomie, er… hubby. Sharing also makes you less guilty you’re having dessert.

Hope you enjoy!

Mad Gourmet’s Peanut Butter Cakes for Two 

Adapted from Foodie Fiasco’s “All For One” Peanut Butter Cake

Serves two… or one and a half ;)

Ingredients

• 1 Tbsp peanut butter
• 2 Tbsp almond milk
• 1 egg (or 1/4 c egg whites)
• 1 Tbsp almond flour
• 1 Tbsp Whole Wheat Flour
• 1/2 tsp baking powder
• Pinch salt
• 1/2 tsp agave nectar
• About 1 Tbsp of chocolate chips

Directions

1. Preheat your oven to 330 degrees.
2. In a small microwaveable bowl (or mug), add the peanut butter and almond milk.
3. Microwave for 45 seconds to a minutes, stir, and let sit for a few minutes.
4. Add in the rest of the ingredients and stir until everything is evenly mixed.
5. Grease two ramekins and distribute the batter evenly into the greased ramekins. Smooth out the top.
6. Bake for about 20 minutes or so until a toothpick comes clean.

Verdict

Maybe it is just for one. Go ahead - add more peanut butter.

This is a great dessert if you are craving for dessert with just a hint of chocolate. The chocolate chips tend to stick to the bottom of the ramekin, but it is good whether it successfully pops out of the ramekin or not.

For peanut butter lovers, like my hubby, it’s not peanut buttery enough. Perhaps using the coconut flour (which I do not have in my pantry) will make it nuttier. I need to experiment on the proportions to see if I can make that peanut butter pop.

In retrospect, I probably should have used the microwave all the way through (to limit the devices I am using)… maybe next time.

Chocolate-Walnut Biscotti

The real breakfast of champions: biscotti and chai

My husband and I have been on a biscotti-phase lately. It has been my husband’s breakfast of choice, and I don’t mind its crunchy goodness either.

My mom used to make biscotti. It seemed like there was a new batch of biscotti every month (I think its her favorite to bring to a potluck). So I thought, how hard could it be? Of course, she also made sushi and I know those are difficult. In fact, when I took a sushi making class, my one takeaway was to tip my sushi chef more, but I digress…

Back to biscotti…

I googled possible recipes, but there were a lot of biscotti recipes out there. I really needed to narrow it down. Chocolate – can’t go wrong with chocolate.

Have Biscotti Will Travel.

For some reason, I was drawn to the Chocolate-Pistachio Biscotti recipe by Martha Stewart. Perhaps it is because I had luck with her quinoa pancakes before. Most likely its because I have most of the ingredients for this.

One problem though, this required creaming the butter and sugar. It’s not exactly my favorite thing to do, but maybe its one way of overcoming my creaming-phobia.

I followed this recipe almost exactly to what Martha did. However, I had to substitute walnuts for pistachios. I heard that pistachios are very high in potassium, and I am still trying to cut down. I also used brown sugar instead of white (because I love the flavor with chocolate) and cut it to 3/4 of a cup.

Here’s the recipe. Hope you enjoy.
 

Chocolate-Walnut Biscotti

Based on Martha Stewart’s Chocolate-Pistachio Biscotti

 

Ingredients

• 6 tablespoons unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup chopped walnuts
• 1/2 cup chocolate chips

Directions

1. Heat oven to 350 degrees. Put parchment paper on a baking sheet; set aside.*
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in walnuts and chocolate chips.
3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Biscotti Batter: Drier than what I am used to

Cutting the biscotti log was not as bad as I thought

Rebaking Biscotti... Yum

*Note: to conserve in energy and since it takes me a while to transfer the dough, I actually heat the oven as I stir the walnuts and chocolate - around the last part of Step 2).

Verdict

This was a good starter biscotti. It’s relatively easy and delicious.

That said, this recipe was way too much for two people, even if we’re in a biscotti phase. I had to bring some to my dance class and we enjoyed it as an after workout snack. Besides, who could not resist chocolate?

Discovery Weekends: Celebrating 12 years with my Hubby at Sasa

My husband and I recently celebrated our 12^th anniversary dinner. We usually either go out of town or select a good restaurant to enjoy an evening out. This year, we opted to do the latter. We revisited one of our favorite restaurants: Sasa in Walnut Creek, California.

We’ve probably have been to Sasa numerous times.  We love the classy Asian-inspired decor.  We were there on a Monday, so a lot of people were taking advantage of their extended Happy Hour, Getsuyobi Monday’s. I found the happy hour name somewhat funny since "Getsuyobi" literally is Monday (so it’s Monday Monday’s). A lot of people were taking advantage of the $5 and $10 sushi rolls and special priced appetizers. Sasa also offers an extensive sake menu and a good selection of wine and cocktails, which makes it a great happy hour choice.

We never had a bad experience at Sasa. This evening was no different. We arrived a bit early, so we sat at the bar while we waited for our table.  The bartender was very attentive, in spite of the crowd that evening. I tried one of their non-alcoholic pomegranate mojito since I was designated driver (actually refreshing and hydrating especially in a hot summer day), and we shared an order of root chips and aioli. We’re not sure what roots were included, but it was delicious. The chips were very savory, and not too salty. To be honest, it was quite addicting.

Sasa specializes on small plates: Asian tapas-style. For dinner, instead of our usual share an appetizer, entree, and dessert strategy, we decided to share a few small plates... and dessert, of course.

The pork belly skewers were a good start. It reminded me of a Filipino Lechon Kawali (Deep Fried Pork Belly) on a stick. The only thing missing was the crispy skin (and lechon sauce) – the way it is traditionally served. Maybe if it was served the Filipino way, it will exceed the cholesterol limits of the dish. This went way too fast to photograph (My fault, lechon kawali is one of my favorites).

My duck confit on steamed buns had more a Chinese inspiration – like a duck confit bao. It reminded me of dimsum lunches, but elevated to a different level. Using a duck confit gave a good crispiness and the hoisin sauce and plum wine vinaigrette reminded me of its Asian roots.

The roasted spiced lamb chops was equally delicious. It was perfectly cooked and spiced and quite succulent.  The green pistachio sauce on it was different than what we expected, but had a refreshing twist.

We ended dinner with a Banana and Macadamia Cream Tart. I usually end an evening like this with a light sorbet, but I am a bit sorbet-ed out. The tart had the right combination of creaminess yet freshness. It was the perfect way to end the meal.

The food was plated and presented beautifully, it was inviting and you just want to dive into it. We had excellent service all through the evening. We’ve been there for lunch on a weekend and had the same experience. We love Sasa and will most likely return... soon. Hope you will also enjoy this Walnut Creek find.

Mad Gourmet's Chicken Adobo Recipe

Being Filipino, I recently had a craving for chicken adobo. I thought that instead of buying it from our nearby Filipino eateries, I would be adventurous and cook it myself.

First Attempt was not bad: Love the seared chicken skin

I’ve never cooked adobo at all. When my mom used to cook it all the time and we have a good number of Filipino eateries around us. Why mess with a good thing if it is available. However, most of these eateries probably do not use the best ingredients (I doubt that they use EVOO – I can just hear “my husband say what is that?”)

So for a change, I did not consult Google first. I have a wealth of sources for adobo, so I asked to my friends on how to make it. All of them gave me great tips: use peppercorns, use sugar instead of honey, some vinegars are stronger than others so more sugar may be added. So now I have an idea on how to do this.

The one thing that my sources did not give me was proportion: they just said soy, vinegar, sugar but not how much. I found this chicken adobo recipe in allrecipes.com, so I used it as a base for measurements.

Second attempt: Trying to elevate the plating a bit

On the choice of vinegar, I remember that we only had one or two choices for vinegar in the Philippines. My mom mostly used coconut vinegar. I had a lot of vinegar at home, but not this. I opted to use my mildest vinegar – Japanese rice vinegar. Perhaps, my next trip to the Filipino grocery store, I will pick up a bottle.

For my first batch, I used boned skinned chicken thighs. This worked really well, but it took a lot longer to cook. After the thighs were simmered, I put the thighs back in oil to get a good sear.

For my second batch, I used boneless, skinless chicken thighs. This was a healthier option and much easier to cook. We were both hungry, so we did not opt for a sear this time.

Enjoy!!!

Mad Gourmet’s Chicken Adobo

Recipe makes about 3 servings

• 6 Chicken Thighs
• 1/4 cup rice wine vinegar, unsweetened (see note below)*
• 1 tablespoon of sugar (see note below)*
• 1/4 cup soy sauce
• Ground black pepper, to taste
• Garlic Powder, to taste
• Black Peppercorns (start with about 1 tsp and see if you want more)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1-2 cloves of garlic, crushed
• 2 bay leaves

* If you can only find sweetened rice wine vinegar, you can omit the sugar.

Directions

1. Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper and garlic powder to taste. Toss to coat. (If you can, marinate for at least 3 hours)
2. Heat oil in a large skillet over medium heat, and sweat the garlic.
3. Place marinated chicken pieces in hot oil. Add bay leaves and peppercorns. Cook chicken pieces until they are no longer pink and juices run clear. Some of the marinade will come from the chicken, and I found that this was enough for our dish.
4. (Optional step) Heat oil in a separate skillet and put the chicken thighs a few minutes. Cook just enough to add a good sear to the chicken.
5. Serve with rice and veggies.

Verdict:

Overall, this was a pretty good chicken adobo. Even my hubby gave it a thumbs up. I wanted to elevate the plating and make it a bit healthier, so I served it with brown rice (I would serve it with brown rice-quinoa blend, but I ran out of quinoa). I added a side of seasonal veggies to make it a more balanced meal. I only put pepper on the veggies, because I figured that the soy sauce would be salty enough.

I also was hoping that when the marinade reduces, I could get a good sear on the chicken pieces. Unfortunately, this did not happen. So, I had to cheat and put them in a separate pan. I may also half the marinade next time.

I found this recipe after I made my second batch from panlasangpinoy.com (translate “Filipino taste”). This site provides great information on what adobo is to Filipinos. I may incorporate components of this recipe in my next batch.