Tokyo Disneyland

I, myself, somehow made it through my childhood without visiting the magic kingdom that Walt Disney had hoped every child would. So I figured, what a better way to make a late start into the world of Walt, then to begin the journey at Tokyo Disney.

After making my way 3/4 of the way through the park, I needed an energy re-bout, so I stopped for a 'mickey shaped burger' (pictured). It was either that or corn soup, which is a staple menu item, served in all Japanese restaurants, just like our clam chowder or chicken noodle.

Did you know that Tokyo Disney is not owned and operated by Walt? And that is it is the most visited theme park out of the US? Some even say the world, but it depends on what survey you look at, as Florida's Celebration City is also listed as the most visited in the world.

Restaurant Review: Kozue at the Park Hyatt Tokyo

On the 40th floor of the Lost in Translation famed hotel, the Tokyo Park Hyatt, is a peaceful, tranquil and where you will only find the best in Japanese cuisine.

I was lucky to dine here with my husband in our travels to Tokyo to experience the waitresses in traditional kimotos, the beautiful view of Tokyo's Shinjuku neighborhood and most importantly, quite a memorable meal.

Here are a few of my favorites from our luncheon:

Our first course consisted of several items, which is how most Japanese meals are served.

Kelp Flavored Snapper and Fresh Seaweed (top right) with Vinaigrette Soy Sauce (bottom right); Marinated Tofu, Konnyaku and Deep Fried Puffy Bread (right center); Simmered Short-neck Clam, Yachiazami and Fuki Greens (top left); Conger Eel and Seri Greens with Sesame Sauce (bottom left). Everything was delicious, although my personal favorite was the Eel and the Snapper.

Our main course was Grilled Yonezawa Sirloin and Seasonal Veggies Wrapped with Hoba Leaf (pictured left). The meat and veggies were actually inside the leaf, sliced in 1/2 inch thick and 4 inch long pieces. The meat was really good, more fatty then I would normally enjoy, but the fat added some amazing flavor. This type of meat is even more prized then Kobe beef, which is quite a delicacy in American-Asian-Fusion restaurants.

The most interesting part of this course was that it was served like the above picture. But they provided us with a little clay pot (see picture), that contained very hot, smoldering branches (of what kind, I don't know), which a wire, fence like top.

The waitress explained that the meat was prepared rare and if we would like it cooked further, please place the leaf bundle on the clay pot for a few minutes.

Of course she didn't say that much in english, but the picking up one leaf bundle and placing it on the pot was enough description for us.

Recipe: Ready to Grill - Herb Chicken & Baby Red Potatoes

For some people, as soon as the first hot day arrives, acknowledging spring and soon to be summer, we light or 'push the button' to heat the grill to celebrate - with a quick and easy dinner.

Make your grilling life quick and easy and pre-marinate your foods. Please don't submerge them in those over potent marinates (that who knows what in them!)you get from the grocery. Just marinate them in canola oil with lemon wedges, a selection of herbs and some black peppercorns. After 24 hours in the fridge, you'll be amazed at the difference in juicy, fragrant and 'spring-herb' inspired dinner.

I love to do the same with asparagus, sweet potato wedges (that are peeled), and even red baby potatoes (which I skewer together for easy grilling.

Event: Michel Richard Cooking Class at Citronelle

So I may be teaching a few cooking classes every month (click here for my current class list), but I love to be a participant in cooking classes as well. Recently, I took a class from Michel Richard at Citronelle where we drank champagne before 11:30am, watched him cook, then nag and squint in distrust at his executive chef and his new pastry chef (Heather Chittum)about their cooking. It was quite entertaining!

Here was the menu:
White Asparagus Soup
Vouvray Sec "La Coulee D'Argent" Vielles GVignes, Domaine Bourillon D'Orlean, 2002
Turkey Steak Au Poivre
Vosne Romanee, Domaine Daniel Roin, 2002
Apricot Tart
Quarts de Chamue, Grand Cru, Domaine de la Bergerie, 1997

Sadly, they didn't have white asparagus, so the soup was green. They poured so much wine...thankfully I had a DD. It is a real value though, 3 great recipes, all the champagne you can drink, Richard's demonstration of all three recipes (helped out of course by the exec. Chef and pastry chef), followed by a plated 3-course luncheon with wine (all you can drink of course!) in a closed-down Citronelle for about 5 hours with only you and the other participants (20 tops)for the bargain price of $130.

He only schedules about 3 classes a season and they sell out fast, so go online to their website and you can sign up for their email list, then you'll stay in the loop!

Recipe: Green Bean & Jumbo Lump Maryland Crab Salad

Jumbo Lump crab meat makes everything good!

Green Bean and Jumbo Lump Maryland Crab Salad
(serves 2)

• 1 lb. jumbo lump crab meat
• 3 handfulls of green beans
• 1 c. corn, frozen or fresh
• 1 c. peas, frozen
• 1/4 c. green onions, thinly sliced, green parts only
• 1 c. creme fraiche
• 1 T. parsley
• juice of 2 lemons
• 1/2 c. evoo
• 2 T. chives, sliced

1. Bring a pot to boil (with salt) to blanch the green beans. Once water is boiling, drop in green beans and leave for 1-2 minutes, until al dente and bright greens. Strain and shock (plunge into an ice bath).
2. Combine green beans, corn, peas and green onions. Carefully fold in jumbo lump crab meat to keep meat from breaking up.
3. Salt and pepper to taste and drizzle a little evoo over and around salad.
4. In a blender, combine creme fraiche, parsley, lemon juice and evoo until emulsified.
5. Zig-zag over crab salad when served and sprinkle chives over to enjoy!

As you can see by the picture, I didn't add green onions, the client I made this for, isn't a fan. So just torn up some basil and tossed it in to the salad.

Event: James Beard Greens - April 7th

Another Greens event coming up. I've pasted the info below:

___________________

Fourth Annual James Beard Foundation Greens TAPAS CHALLENGE!

Join us on Sunday, April 9th, as last year’s winner, Laura Brennan of Caffe Umbra, defends her tapas title against Adam Halberg of Via Matta and Rene Michelena of Domani Bar & Trattoria. At this four course sit-down tasting, the 3 Boston Chefs will each prepare dishes that they will pair with wines they have chosen from the three varietal categories. The Greens will judge the pairings and choose this year’s tapas champion!

Menu
Passed Hors d’oeuvres and Selection of Sparkling Wines

Course One: Chardonnay
Grilled Octopus Salad with Fagiolini, Capers and Olive Oil Potatoes wine tba
Maine Lobster Crème Brûlée, Lettuce Pôtage, Chervil and Chives Dominique Derain ‘La Combe’ Bourgogne Blanc 2002
Steamed Flounder en Cartuccio with White Miso in Romaine Leaves, Crab Roe Broth Pojer and Sandri Chardonnay

Course Two: Pinot Noir
Ravioli Gnudi with Brown Butter, Pancetta and Sage wine tba
Cassoulet of Spring Vegetables: Morel Boudin Blanc, Flageolets & Favas, Black Radish & Red Sunchoke Dominique Derain St. Aubin Rouge ‘Le Ban’ Pinot Noir 2002
Quail Sausage with Grilled Oyster and Shiitake Mushroom Skewers, Prosciutto and Spiced Raspberry Vinaigrette Zimmer Pinto Nero

Course Three: Barbera
Lamb with Ricotta, Frico and Green Olive Peperonata Wine tba
Lamb Duet: Noisette & Ravioli with Artichoke Confit, Picholine Olive and Basil Plate Osvaldo Barberis ‘Brichat’ Barbera 2004
Ox Tongue and Hijiki-Potato "Lasagna", Fonduta with Soy Rosemary Glaze Rive Barbera

Family Style Dessert

The James Beard Foundation Greens Fourth Annual Tapas Challenge
Sunday, April 9, 2006
6:00pm Reception at
The James Beard House
167 West 12th Street (between 6th & 7th Aves.)
Members $75, non-members $100
For reservations call 212-627-2308 or 1-800-36-BEARD

Recipe: Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette

Use fad diets to help jump-start your healthy eating habits. Teaching you to combine really, really good for you things with not-so good for you things. Therefore, for this recipe, I have streched out the South Beach (salad with a small protein) meal model and combined it with a really good for you salad (chickpeas with tomatoes) with a fatty meat (but a lean cut no less) a dieter ought to have only semi-monthly (lamb).

A meal like this, once a week or semi-monthly, can sure diminsh the I'm on a diet blues and strengthen your I'm on a great diet! :) motivation.

Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette:
(serves 2)

• 1 lamb loin, about 8 oz. (1/2 lb.)
• salt and pepper to taste
• 2 large cloves of garlic, mashed
• 2 T. canola oil
• 1 can of chickpeas, strained & rinsed
• 1/2 c. grape or cherry tomatoes, sliced in half
• 4 c. mixed greens, mache mix or even spinach
• juice of 1 lemon
• zest of 1 lemon
• 1 T. rosemary, finely chopped
• 3 T. bulgarian feta cheese, fresh, broken up with your fingers
• 1/3 c. evoo or extra virgin olive oil (speaking of "evoo or extra virgin oilve oil", funny rachel ray slam site here)
• salt and pepper to taste

1. Heat a saute pan to high heat, when hot, drizzle in 3 T. canola oil and drop in the 2 crushed garlic cloves. Let garlic saute until dark golden brown, then remove (we are just scenting the oil - infusing garlic). Add the lamb loin and sear, all four sides, only flipping loin to next side when the previous side is golden brown. Remove from pan from heat, and lamb from pan and let rest on paper towel (about 5 minutes).
2. Toss together chickpeas, grape tomatoes and set aside.
3. Whisk lemon juice and lemon zest, season, then whisk in evoo. Drop in feta and rosemary.
4. Slice (the bias - at a 45 degree angle) lamb into 8-10 slices.

To serve: Toss feta rosemary and lemon vinaigrette with greens and chickpea mixture and place in center of plate. Fan lamb slices vertically, from top to bottom over salad and enjoy!

Recipe: Zucchini, Tomato, Mozzarella & Basil Tart

Spring is on its way - finally! So it is time to start utilizing those spring veggies and greens in your daily meals. These tarts can be great as a small appetizer on top of mixed greens with your favorite vinaigrette, or even as a side dish to a protein like seared filet mignon with some green beans or roasted chicken with some asparagus.
If you need to add some tart pans to your cooking utensil collection, here is a link that lists all the different kinds you can get to match whatever sweet or savory tart you make. Make a list and take it to your local Williams-Sonoma, each store has a quite a collection and can order you whatever you need.
Zucchini, Tomato, Mozzarella & Basil Tart
(makes 4 individual tarts)

• Pillsbury Dough Pre-made Pie Shells
• 2 eggs
• 1 c. heavy creme
• 1 c. basil, loosely packed
• 1/2 mozzarella, fresh, preferribly marinated and not smoked
• 1/2 c. cherry or grape tomatoes, ultra-small
• 1 small zucchini, thinly sliced on mandoline

1. Spray tart pans with non-stick and using a paper towel, whipe our any excess spray.
2. Place tart shell dough in tart pans and pre-bake until just set and remove.
3. Whisk eggs, heavy cream and salt and pepper to taste.
4. Spoon into each tart shell about 3 T. of egg mixture.
5. Fan zucchini around tart, sprinkle about 1 T. chiffonade of basil, then garnish with 3 quarter pieces of tomato. Place 1-2 T. of mozzarella in the center and spoon another 3-4 T. of egg mixture over veggies and cheese.
6. Place in oven to bake at 350 for 10-15 minutes until almost set. Remove from oven and spoon over each tart another 2 T. of egg mixture and place back in oven to bake for another 5-7 minutes until set.
7. Remove from oven and enjoy warm or let cool slightly and serve at room temperature.
   
   

Television: Top Chef Reality Show on Bravo

Are you an avid watcher of the Food Network? Perhaps you even watched Hells Kitchen on Fox or The Restaurant on NBC?

Here is another reality show - starting tonight at 9pm on Bravo - "Top Chef" (See the trailer here). Created by the people of Project Runway and Project Greenlight - contestants compete to be the 'Top Chef'. Read more about it here.

Event: James Beard Greens Event - March 7th

From the James Beard GREENS event email list:

Join the James Beard Foundation Greens for a fun, fabulous evening of pizza and beer!

Brewmaster Garrett Oliver of Brooklyn Brewery has paired their award-winning beers
with celebrated chef Waldy Malouf’s delicious wood-fired pizzas.
This walk-around tasting will feature 6 of Waldy’s most irresistible pizzas masterfully matched with Brooklyn’s finest.

James Beard Foundation Greens Pizza and Beer Pairing
Tuesday, March 7th 2006 6:30 to 8:30pm at Waldy’s Wood-Fired Pizza & Penne
800 6th Avenue between 27th and 28th Streets

Menu
Chef Waldy Malouf of Waldy’s Wood-Fired Pizza and Penne and Beacon, NYC
Brewmaster Garrett Oliver of Brooklyn Brewery, NYC

Sweet & Hot Sausage with Roasted Peppers Pizza
Brooklyn Lager

Braised Lamb, Roasted Lemon, & Oregano Pizza
Brooklyn Brown Ale

Proscuitto, Roasted Asparagus, & Parmesan Pizza
Brooklyn Fortitude

White Pizza with Clam with Garlic, Crumbs, & Ricotta
Brooklyner Pilsner

Shrimp with Garlic & Lemon Pizza
Brooklyn East India Pale Ale

Roasted Eggplant, Zucchini, & Olive Pizza
Brooklyner Weisse

Waldy’s Mini Chocolate Truffle Cupcakes
Brooklyn Black Chocolate Stout

members $40, non-members $50

For Reservations, call 212-627-2308 or 1-800-36-BEARD.
Reservations must be made in advance and are non-refundable.


Please note: James Beard Foundation Greens is the junior committee of the Foundation and its purpose is to introduce people to the Foundation, provide them with events tailored to a younger audience, and fulfill the Foundation’s mission to celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.

The Greens is ONLY open to individuals age 21 to 40.
For other events please visit www.jamesbeard.org and click on events or call 212-627-2308 and speak to a reservationist

Restaurant Review: Grace - Los Angeles

You may say, I have seen this post before...Yes, because I had posted this review of Grace and one person (apparently they have taken the anonymous internet to their interest for the sake of Grace and even took my mothers name in bad taste due to my review) posted some extremely inappropriate comment, simply because I was honest and shared how I didn't appreciate Graces food or their service.

If you happen to be in LA - Grace is one of those restaurants that is currently happening and where you want to be at.

Although my husband and I were able to get a reservation (about 3 weeks in advance), I wouldn't jump to get this place on your 'things to do' list. There were a few problems that made our check not necessary worth it.

First, when we walked into the restaurant, I didn't realize that my husbands shirt (under his jacket was maroon) and my blazer (since it was only in the 50's in LA) was maroon as well, the hostess said "how cute, it must be your anniversary - you both match!". I could get frustrated with this....but no...its just LA fashion.

During our entree, we realized that our waitress had 7 tables...yes...7. And this is a 'fine-dining' restaurant. You could watch her fill the water at the table next to us, then make it to our table and then hit the remaining 5 tables. This was a constant display, including bread, water and our entrees.

When the bus boy cleared our entrees, he actually took a table cleaner (those little metal things they sweep the crumbs off the table with) and swept them straight onto the floor. And it was quite apparent, that the floor, was where he intended them to go. Who does this? I admit, I have eaten in some really nice and some really okay restaurants and not all of them even use a crumb sweeper...But think about it...What would you do if you where in a restaurant that bothered to use the crumb sweeper...And then swapped them on the floor? On purpose? We might as well get peanuts and dispose our shells on the floor-at least then we are getting a really good 5-Guys burger.

Finally, the food...It was pretty good. Not bad. Not good.

If fact, my husbands foie gras was significantly burnt, not seared. I told him to return it, but he felt too bad, knowing that there was some line cook in the back that had screwed up, sent the burnt foie out anyways and hoping that it wasn't coming back. My husband answered his prayers. UNTIL I got my entree....And there was 2 pearl onions on my plate that were really burnt. Like they had put them on a really hot plate that was greased and let them in sit in the oven for 2 hours...It was gross. I didn't complain...Knowing that this is obviously a kitchen issue...But it must mean that the expediter is an idiot, or not the chef...And therefore the chef WAS NOT THERE AND THEREFORE THERE WAS NO ONE thinking about the reputation of the restaurant. And it was disappointing..


Okay, now you'll see my escargo...With only 4 escargo...Pretty sad for $17 when I knew for sure (once I saw the escargo) that it was canned escargo from FRance that retails for barely $12 for 3 dozen. And then my entree, a filet (oven roasted so no yummy seared crust) with a beef short rib,(from which they gave me HALF a short rib....thats right....only HALF an inch of A beef short rib..for a mear (sarcastic laugh) or $32) that was only a quarter of a serving.

Therefore, save your money from Grace. It is just another 'flash in the pan' LA restaurant' - I would think of a nobody LA famous actor/actress, but you wouldn't know them anyways?

But be carefully though, as I have learned, some people are completely mean and selfish when it comes to admitting that their favorite restaurant may 'rip some people off'.

Recipes: Channel 9 - CBS - 9am NEWS at 9

If you watched me on the local DC affiliate of CBS this morning and are looking for the Valentine-Inspired Recipes I prepared - I have pasted them all below in the link:

Orange Scented Dark Chocolate Truffles

Raspberry Champagne Gelees

Goat Cheese, Grape & Pistachio Truffles

Mascarpone Stuffed Dates

Please if you have any questions, please feel free to email me at info/at/finediningsolutions.com or visit my business website for more information at www.finediningsolutions.com.

Thanks for Watching!

Mascarpone Stuffed Dates: Previous Post
http://finediningsolutions.blogspot.com/2005/11/recipe-mascarpone-stuffed-dates.html

Goat Cheese, Grape & Pistachio Truffles

• 4 oz. Goat Cheese
• 2 Tablespoons of Crème
• Salt and Pepper
• 6 Green Seedless Grapes
• 1/2 cup Shelled Pistachios, Medium Grind

Place grapes and pistachios near bowl. Put goat cheese in bowl. Add cream, salt and pepper and combine. Using hands mold grape in goat cheese and roll in pistachios. Set on display plate or tupperware

Raspberry Champagne Gelees:

• 1 Small Box of Raspberry Flavored Jello
• 3 Packages of Gelatin
  
• 1/2 cup Champagne (to substitute for 1/2 cup of water in jello recipe)
• Whipped Cream
• Raspberries

Put jello mix in bowl. Heat 2 cups water and pour into bowl. Whisk. Add 3 gelatin packets. Whisk. Add 1/2 cup champagne. Add 1/2 cup cold water. Ladle into small sheet tray and refrigerate. Cut mold and lay on serving platter. Spray with whipped cream and top with raspberry.

Orange Scented Dark Chocolate Truffles
Ingredients:

• 8 oz. Dark Chocolate
• 4 oz. Heavy Cream
• Zest of 1 Orange
• 1/4 c. Coco Powder

Combine cream and orange zest and bring to boil; Remove from heat and let steep about 20 minutes. Chop chocolate and place in medium sized bowl (make sure it is non-reactive if metal).

Bring cream-orange zest mixture to a boil again, then remove from heat and pour over chocolate through a fine sieve (to remove orange zest), add grand mariner to mixture and let sit for 3-4 minutes; whisk until chocolate and milk is completely emulsified; let chocolate cool to room temperature, then place in refrigerator for 1 hour until ganache (chocolate-crème mixture) is set. Sieve coco powder into shallow, sided dish and set aside. Make an ice bath in a small bowl and set aside. Place some parchment paper in a shallow, wide tupperware and set aside. Remove ganache from fridge; Dip your hands in the ice bath for 3-4 seconds to chill your hands, then remove and pat them completely dry on a towel. Using your hands, immediately remove about 2 T. of ganache and roll into an even ball, drop in coco power; carefully shake coco powder dish – to roll truffle around the dish of coco power – evenly coated. Carefully remove from coco powder and place in parchment coated tupperware. Continue with remaining truffles. Place truffles in freezer for about 15 minutes, then remove from freezer to cover with parchment, seal with tupperware and place in fridge until service.

To Serve: Remove from fridge and leave in Tupperware about 30 minute before you plan to enjoy. Place on small dessert plate to share and enjoy.

Recipe: Carribean Salad with Mango Pineapple Garnish

Carribean Salad with Mango Pineapple Garnish

A little bell pepper, green papaya, cilantro...what could be more refreshing. Toss it with some mache, top it with a grilled chicken breast and you have a very filling, very healthy dinner.

• 1/4 cup of chopped bell pepper (a little red, a little orange)
• 1 Jalapeno, seeded and brunoise
• 1/2 cup chopped jicama
• 1/4 cup loosely packed sprigs of cilantro
• 1 tablespoon of slivered green onions
• juice of 1 lime
• 1 Tablespoon of canola oil
• 1/4 cup silvered carrots
• butter lettuce

Garnish:

• 3 Tablespoons of chopped mango
• 4 Tablespoons of pineapple chunks
• Extra jalapeno if you like

1. Prepare salad ingredients and combine.
2. Prepare garnish ingredients and combine.
3. Serve salad a top butter lettuce. Garnish with 'garnish'.
   
   

Restaurant Review: Inde Bleu

If you haven't been to IndeBleu yet, you really ought to go. A fushion of Indian and French cuisine - it can be a nice meal. I visited recently and haven't been in almost a year - the restaurant only being open 13 months. The menu has significantly changed since my first visit, there used to be twice as much to choose from with a focus on first and second courses.

Now the menu is half the size, and half of it, is price-frix. It has also lost its intensive focus on marrying french style with Indian flavors. Now the indian side seems more like an accent - not necessarily even in every dish. Disappointing.

It is still quite a deal though, only $65 for 4 courses - so you can save your money for the 10% DC city tax you have to pay. A side note on the tax - when IndeBleu brings you your bill, it actually outlines what you got, then on a separate line says IRS Bullsh*t. Someone ought to let them know it IS NOT THE IRS - it is the Bullsh*t District of Columbia.

The first time I went to IndeBleu the entrees were quite disappointing and the appetizers had so much to offer. This meal was completely flipped. The entree made the trip worth it - otherwise I would say - save your money and visit this restaurant during restaurant week.

Here are some pic's that were noteworthy dishes:

Pomegranate Glazed Duck breast over Sweet Red Wine Braised Cabbage and a few Potato Gnocchis (actually 4 on my plate).

Lobster and Foie Gras Tortellini - could have been so impressive! But I only found 1 brunoise of foie in 1 of 3 tortellini's and then put about 2 cups of pea veloute in bowl, so I had to suck the sauce off the tortellini's just to get a taste of what they were.

Their signature dessert. Spagetti n Meatballs: They run saffron ice cream through a potato ricer and serve it next to mascerated ladyfingers.

Recipe: Starfruit & Pineapple Salad with Ginger Pineapple Vinaigrette

Starfruit & Pineapple Salad with Ginger-Pineapple Vinaigrette
Utilize the exotic fruits that are coming up from South America - fruit is always in season somewhere in the world and we are lucky enough to live near a whole foods that provides us with this stuff!
There is no acid (lemon juice, vinegar) in this vinaigrette, because there is enough acid in the pineapple juice and the pineapple chunks to take the place of it.

• 1 Medium Sized Star Fruit
• 1 Cup of Chopped Pineapple
• Danelion Greens
• Watercress
• 1 Tablespoon of Minced Ginger
• 1 Cup of Pineapple Juice (Not from a can - get a good bottle of juice with pineapple in it)
• 6 Tablespoons of Evoo (Extra Virgin Olive Oil)

1. Place pineapple juice in pot and bring to a boil. Let boil until reduced at least by 3/4, creating a syrup'y - sauce consistancy. Remove from heat and let cool.
2. Chop ginger and add to cooled pineapple syrup.
3. Whisk in extra virgin olive oil to pineapple syrup and your vinaigrette is done.
4. Slice starfruit and combine with pineapple chunks.
5. Clean Dandelion greens and watercress and combine.
6. Toss greens and fruit in vinaigrette and serve.