Foodbuzz Blogger Festival 2010!

November is one of my favorite months because of (1) autumn colors, (2) Thanksgiving (i.e., days off work to stuff your face), and (3) the Foodbuzz blogger festival! The second annual event was just as awesome as last year's, with even more bloggers in attendance. It feels great to be at an event where one of the first things someone asks you is, "What's your blog about?" or "Have you tried those cupcakes?!" instead of inquiring about your education or job or kids or mortgage payments. (Yes, those can be important too, but sometimes far less interesting!)

Tons of yummy food...

...booze...

...helpful blogging and cooking workshops...

...networking with other foodies...

...and of course, freebies!

Check out the link below for more photos!
http://www.facebook.com/album.php?aid=2031&id=304600080&l=5956582237

Unfortunately I was unable to attend the Gala Dinner on Saturday night due to advance tickets for the West Side Story musical at the Orpheum (which was fantastic and made me want to learn how to speak Spanish and twirl in mid-air). But thanks to all the vendors and food bloggers who made the Festival so wonderful and fit for foodies! And the biggest thanks to Foodbuzz for making all the magic happen! Can't wait for next year!

Spook-tacular Cupcakes!

What's even better than trick-or-treating? Making your own treats for the occasion! For Halloween, the boyfriend and I baked up some red devil cupcakes and decorated them with festive frosting.

For the cupcakes

Ingredients (makes 20 cupcakes)

• 15-ounce can of sliced beets
• 3 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable or olive oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups unbleached white flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda

Directions

1. Drain the beets, reserving 1/2 cup of the juice. In a blender, puree the beets with the reserve juice to make about 1 1/4 cups of puree. Set aside.
2. In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt, and beet puree until very smooth.
3. In a separate bowl, sift together the flour, cocoa powder, and baking soda.
4. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
5. Pour the batter into the cupcake tin and bake for 25 minutes. Set aside to cool.
   

For the frosting

I was actually inspired to decorate these cupcakes from a Food Network photo, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36613.html, and used their recipe for a fluffy meringue frosting. Beware - we ended up with way too much frosting, so if you're not making a ton of cupcakes, you might want to cut the ingredients down proportionally (starting with 4 or 5 egg whites instead of 8). Or you could improvise like we did and use the leftover meringue to make cookies!

All that fluffy goodness!

It was our first time piping, and it was surprisingly fun ... and harder than it looks on tv. I tried making blobs to simulate ghosts, but I don't think I used enough frosting. We used a supermarket tube of black-colored icing to add the eyes and other design touches. I think some themed candy would've been awesome too!

BOO!!!

Joe's Shanghai

I made a trip to New York in September for my grandfather's 80th birthday (yup, that's a big one). Several of my friends had always raved about Joe's Shanghai steamed pork soup dumplings (xiao long bao), so I had to give it a try. To be honest, I was skeptical about being able to find really good xiao long bao in the States, having grown up eating way too many less-than-mediocre versions with thick skin, rubbery meat, and more oil than broth dripping out at first bite. Plus, doesn't Joe's Shanghai sound pretty American?

All that skepticism flew out the door because these little dumplings were the foodie highlight of my entire trip. The skin was tender and soft, and the juicy pork filling was highlighted with a touch of sweetness from some crab meat mixed in.

But the best part was the BROTH. Oh my god, it was just a perfectly seasoned, savory, slurp-worthy burst of flavor in each little pouch. Now this is how xiao long bao should taste every time!

The other items we tried were solid, but pretty forgettable compared to the dumplings. I'll just stick with the dumplings next time!

Fried onion pancake

Garlic stir-fried veggies

There are three locations in New York; I went to the Midtown one. The Chinatown location is reportedly the best, although I suspect that it's not as clean or friendly. But those dumplings are definitely worthy of all the hype.

Joe's Shanghai
24 W 56 Street
New York, NY 10019
www.joeshanghairestaurants.com

Gary Danko

I've been alternately lazy and busy the past few months, but now that I have some downtime and more scrumptious food photos, I am tending to this neglected little blog. I celebrated my birthday a few weeks ago, and what better way to enter a new year of life than dinner at...

That's right - Gary Danko! Restaurants like this are similar to a summer blockbuster movie or a pricey French wine - even if you've never experienced it, you should nod your head enthusiastically and muse, "Oh yes, I've heard that was good..." Needless to say, I was stoked to finally be able to try a restaurant that has long been considered an epitome of fine dining.

Amuse Bouche: Fennel, Prosciutto, and Blue Cheese
A taste of good things to come...

The wine for the night - Silver Oak 2005 Cabernet Sauvignon. One of my fave cabs, full-bodied with bold cherry and blackberry flavors, a velvety texture, and a smooth finish. Yum!

Don't mind the bear. He was just tagging along!

Decanting...

Seared Foie Gras with Caramelized Onions and Peaches

One of the best foie gras I've ever had! It was seared to perfection, sinfully rich and enhanced by the sweetness of the onions and peaches. I don't know what they did to the onions, but I certainly can't get mine to caramelize like this!

Risotto with Lobster, Rock Shrimp, Shimeji Mushrooms, Roasted Tomatoes, Corn and Peas

Amazing risotto - not too thick or watery, just spoonfuls of creaminess packed with sweet seafood and veggies. As a testament to how good the food is here, my boyfriend who normally can't wait to flick mushrooms off his plate ended up devouring every bite of this dish!

Seared Sea Scallops with Zucchini-Basil Paste, Tomato Fondue, Red Peppers, Haricot Verts and Shimeji Mushrooms

Cheese Assortment - Delish with the wine!

Roasted Pork Belly and Tenderloin with Frisee Salad, Bacon, Pickled Jalapenos and Maple Glaze

I don't even know how to begin describing the flavor of this pork belly. Let's just say that if I had to have my last meal tomorrow, I'd want this on my plate. Juicy, savory, indulgently fatty meat laced with smoky and maple-y flavors ... just orgasmic! The tenderloin was also good, but of course it was overshadowed by the belly.

Braised Lamb Shoulder

Creme Brulee Trio

Thanks to the generous portion sizes, I was starting to feel full after the main courses. But as the desserts started rolling out, I immediately pushed away all feelings of satiation. There's always a separate stomach for dessert, right? My trio of creme brulee made me feel like I was eating three desserts for the price of one! My favorite - chocolate (on left). But it couldn't compare to what my boyfriend ordered...

Chocolate Souffle

It was like "eating a chocolate cloud," complete with two decadent syrupy sauces swirled right in! Mmm. However, my favorite dessert of the night ended up being the cute little passionfruit mousse they gave us for my birthday. I have never tasted mousse this good. The silky texture was not quite solid nor liquid, just some fluffy, heavenly state in between, packed with a surprisingly tart and tangy punch.

And the verdict for Gary Danko?

I think this expression pretty much says it all.

A little takeaway treat for breakfast the next morning - banana bread cake!

Overall, it was easy to see (or actually, to taste) why this restaurant is so famous and why Gary Danko is such a renowned chef. The flavor and presentation of the food was impeccable, balancing French and American elements in an elegant but accessible way. The seating area was beautiful. And the servers were upbeat and down to earth. They knew the menu items like the back of their hand, didn't make us feel silly for ogling over the food and taking so many damn pictures, and made sure our wine glasses were never empty.

The only downside to this restaurant? I couldn't really eat for the entire week after this meal because nothing tasted right! Guess that just means I'll have to go back again soon!

A super extra thanks to a wonderful boyfriend for this fantastic meal (and some of these photos)! Cheers!

Gary Danko
800 North Point Street
San Francisco, CA 94109
www.garydanko.com

Baked Japanese Salmon in Green Tea Broth

I got the inspiration to make this dish by modifying a recipe from a friend, a crazy good cook whose facebook mobile uploads constantly make me drool (check out his blog here). I didn't know what else to call it, but since the marinade has a teriyaki-like flavor and the broth is just dressed-up green tea, "Japanese salmon" seems fitting enough.

The marinade is simple and can be modified depending on whether you want more savory or sweet elements. The broth is even simpler - feel free to create your own variation, as it mainly serves to balance out the intensity of the marinade. The only thing to be cautious about is the cooking time for the salmon. Baking the fish is healthier and easier if you have multiple fillets, but no one likes dried out meat. Or you can pan-sear the salmon if you prefer.

Ingredients

• 2 salmon fillets (8-10 oz)
• 4 tbsp soy sauce
• 2 tsp of Mirin
• 2 tsp sugar
• 2 garlic gloves, minced
• 1 1/2 tsp sesame oil
• 1 tsp miso dressing
• 1 teabag of green tea (I used Yamamoto)
• Salt
• Honey
• Optional: Your choice of garnish
  

Instructions

1. Whisk together soy sauce, Mirin, sugar, garlic, sesame oil, and miso dressing. Once the sugar dissolves, pour the mixture over the salmon fillets and marinate for 25 to 30 minutes.
   

   
   

2. Preheat the oven to 375 degrees.
3. Line a baking tray with foil and place the salmon on. Drizzle the leftover marinade over the fish as desired.
4. Bake the fish at 375 degrees for 25 to 30 minutes. To check if it's done, poke at it with a fork - the flesh should flake into pieces.
   

   
   

5. Brew a cup of green tea (10 to 12 oz) with one teabag and pour into a small serving bowl. Add a dash of salt and a couple drops of honey to taste.
   
6. Place each salmon fillet in a bowl or shallow serving dish. Spoon in some of the green tea so it covers the bottom of the bowl/dish. (To use the words of my friend: "How much tea you use here is really up to you. If you like your flavors on the more intense side, use a little less tea. If you like it lighter, use more tea. If you like bland, flavorless fish, then dump the whole cup of tea in. Adjust accordingly.")
   
7. Optional: Add garnish as you wish. I used some Japanese rice seasoning (furikake), but you can use thin lemon slices, sesame seeds, seaweed strips, or even some small cooked veggies. Really, it's just for plating, right?

Enjoy!