Flavors of the West...Coast that is.

Over the last week, I have eaten so much food that my stomach seems to be somewhat permanently distended. With so much nourishment, I could not even begin to think about "cravings", so I am writing unselfishly to help satisfy yours : ) While balance and eating in moderation are principles I live by, there are times when you just have to break the rules. Having flown across the country, I felt it was my obligation to sample as many flavors as possible since my next trip on the west coast would likely not be for some time. Hands down, our best lunch was at Mustards in Napa Valley. The place is elegant, but casual at the same time, so you can stroll in straight from sampling the local vino. They have classics such as ribs and burgers as well as sophisticated entrees such as goat cheese and sage raviolis (we had them, and they were delish!). The best dinner I had was at Cafe la Haye in Sonoma. I had the cauliflower soup and the halibut special and was so happy I wanted to dance back to our hotel. While it was a long flight out West, it was well worth the trip. Wine country not only has beverages abound, but has outstanding food to back it up.

Old Mother Cupboard

Some days the pantry hosts a world of possibilities and other times it just looks bare, no matter what is inside. I have found most often when the selection is at an absolute low that is when my most creative recipes emerge. That is when the old dusty can of beans you had on the second to last shelf puts Jack and his bitty little beanstalk to shame. A little imagination can go a long way, but it also helps to keep a few basic items around at all times. One item that is a staple in my kitchen is the tortilla. Yes, that's right...this little Italian girl just said tortilla. A basic tortilla has infinite options. Sometimes I use it to make a low-fat quiche. All you needs are eggs, some frozen veggies, and a tortilla. (Milk and cheese help, but are not a requirement). Spray a round pan with some cooking spray, place the tortilla inside of it (pressing in the sides so that it takes on the shape of the pan), then bake it for about a minute at 400 degrees until it starts to toast. Remove it from the oven and pop any bubbles that formed (sometimes that happens). In a bowl, beat together about 6 eggs (I use about 3 eggs and 6 egg whites usually to keep it light), about 1/4 cup of milk, salt, pepper, a grated cheese of your choice, and some veggies. Then add the mixture to your tortilla crust and bake. In about 20 minutes, you've got dinner, and maybe even tomorrow's lunch. Another great trick with tortillas are flat bread pizzas. I actually like to use the grill for this one, but you can also do it in the oven. Place the tortilla on hot grill (spray the rack beforehand to avoid sticking). Let it cook for 1 minute, then flip it and cook it for another minute. Add your favorite sauce, anything from pesto to marinara to puttanesca (my favorite), cheese, and any other toppings you like. Close the grill and let it cook for about 2 minutes until all is melted. In less than 4 minutes, dinner is made. Next time you think you've got no food in the house, look again. Surprises await you in your pantry.

From Innovative to Odd

Baking is, to me, complete expression of my creativity and simple giddiness in my taste buds. This weekend, I experimented with some new flavors, mixing herbs with butter, sugar and flour to create a new breed of cookies. The exercise was clearly in sync with my creative needs - I generated a new formula, concocted my ingredients, heated them all in the oven, and viola...a new flavor was born. But truth be told, my taste buds did not get giddy. I smelled the aroma, was eager to take a bite, broke the warm specimen in half to observe its delicate texture, and then...shrugged in recognition that my new creation was "just alright". I don't think the fault rested in the recipe. The cookie rose to perfection, caramelized slightly in texture, and was crunchy and moist at the same time. The problem was me. What I want in a cookie is something sweet, not savory. I want chocolate, peanut butter, or nuts to sink my teeth into, not basil and rosemary. While these new recipes were in fact new and different, and dare I say, tasty, they lacked the essence of what a dessert should be. Is there a line where desserts should not cross, where they go from being innovative to odd? Let us know your thoughts.

Tried and True?

Let's talk for a minute about repeating the tried and true or branching out to untested territories. On my latest trip to Boston, after savoring simply scrumptious pancakes at a neighborhood restaurant (detailed below), I faced that very critical indecision: do I go back the next day to enjoy one last moment of pancake bliss or do I reach beyond what I know and try something new. For sure, restaurants are not hard to come by in Beantown and each one is cuter than the next, so my options for another superb experience were within easy reach...but my mouth watered for one last bite of the fluffy golden cakes I had one short day ago. The decision not an easy one, and particularly difficult when visiting a city where your days [and meals therein] are limited. In most cases, I would have let my adventurous spirit flow and relish in all that the city had to offer, but all that walking required some serious carb replenishment. So who won in the end? Me, of course. And the pancakes once again reigned supreme.

Beantown

Today I visited Boston for the first time, and must say it is a great city. While it doesn't have quite the energy of New York, it more than makes up for it in charm. At lunchtime, it was time to decide where to eat and we settled on a cute neighborhood spot, The Paramount. While not quite the atmosphere I had in mind, the incredible line inside was magnetic. This place was packed! I overheard someone in the line talk about the omelets and pancakes, and although I really wasn't in the mood for that, one look at the food on the tables in the restaurant and my meal was chosen. Fifty minutes later in line (I wasn't kidding about it being packed!), I was savoring possibly the best omelet I have ever eaten and definitely the best pancakes known to man. The omelet was tomato, basil and mozzarella, and the pancakes were buttermilk. The omelet had fresh cheese it in that made the plate a little watery, but when I tasted it, I could not have been more pleased. And let's just take a minute to honor those pancakes. There was something uniquely flavorable about them...Cinnamon, I suspect. Once we slathered them in warm melted butter and real maple syrup, there was no doubting we had made a good choice. And while I enjoyed my unexpectedly delicious lunch, I remarked to myself about my newest travel tip - eavesdropping has its rewards.

Stolen

While I may not have known what I wanted for dinner last night, I knew exactly what I wanted for dessert. I have been busy this week with orders of cookies and wedding favors, so I made sure to have make a couple extra as a reward for all my hard work. Alas, when I arrived home yesterday evening and looked on the cake plate that is a stationary fixture on my kitchen counter...no cookies. It seems my husband, the taster, did his job too well. While he may be the official tester, it is my job to provide a second opinion. What is the best way to avoid these these moments in life of utter diapointment? 1) Mark with "Do Not Eat" label, like food stored in an office refridgerator 2) Make enough for two 3) Hide them. All three are pretty good options. Blog your vote.

At the end of this long day in the office, I am faced with the never ending question - what to have for dinner? That question is like laundry. It never goes away. But unlike laundry, at least it's fun. What about you? What are you having?