4th Annual Los Angeles Food & Wine Festival: Iron Chef Morimoto Cooking Demonstration

When I was younger, my parents loved to tune in to PBS to watch Japanese talk shows and cooking shows. They attended Japanese school in primary school years and used their Japanese to communicate with their bachan (grandmother) and jichan (grandfather). When the regular school day ended, Japanese school began. Not only did they have homework from public school, but they also had homework from Japanese school. Since I was lucky to be third generation and we moved to California from Hawaii, there were no Japanese schools nearby for me to attend. My parents always told my brother and me that we had it easy. Long story short, I ended up learning only a little from what my parents would say at home, which was mainly food items.  But any youngster from a Japanese family will know this word, “Yakamashi!”

To read more and see slideshow, please visit: http://www.examiner.com/article/4th-annual-los-angeles-food-wine-festival-iron-chef-morimoto-cooking-demo

Calivino Wine Pub for eclectic wine tasting and scratch kitchen in Anaheim, CA

Daniel Bradley always wanted to open a wine bar in Orange County, CA. A perfect location opened up in Anaheim strategically located near the Honda Center, Angels Stadium, and the Grove of Anaheim. On May 10, 2014, Calivino Wine Pub was born. Whether you are a wine novice, wine connoisseur, and/or foodie, Calivino has options for you. The interior is a cross between a lounge and a winery tasting room. The natural light from the all-glass entrance and rustic lighting fixtures bring a calming ambiance to the dining room and bar area.

House Burger is a chuck/brisket grind topped with fried onions, onion jam, and Havarti and served with your choice of side salad or fries. The beef patty has the perfect meat to fat ratio for a juicy, mouth-watering burger. The beef pairs well with the crispy fried onions, sweet onion jam, and creamy Havarti for the perfect umami balance. The brioche bun is soft and chewy, but with the juiciness of the burger comes a soggy bottom bun. It’s okay to be a hot mess sometimes! This dish pairs well with the 2009 Eguia Tempranillo. Rating: 4.8/5 stars

To read more and see slideshow, please visit: http://www.examiner.com/review/calivino-wine-pub-for-eclectic-wine-tasting-and-scratch-kitchen-anaheim-ca

Unforgettable dining at Spaghettini in Seal Beach, CA

Laurie Sisneros and Cary Hardwich have mastered the recipe of a successful restaurant. Celebrating its 26^th anniversary this year, Spaghettini is located (very) conveniently off of the 405 freeway and Seal Beach Boulevard. During the lunch hours, the dining room is quietly abuzz with business professional and client interaction.  The location is a perfect meeting point between Orange and LA Counties with its casual elegance and lots of natural lighting. The service is stellar whether you’re in for just fun with friends or down to business with clients and co-workers. I watched as the service staff adjusted their service based on their clientele – seamless and perfect.

Cioppino Soup contains fish of the day and shrimp with a grilled baguette slice. The seafood broth base is rich and robust. The whole shrimp and portion of fish were quite generous in size! The mirepoix is perfect with the seafood.  This tasty cup of soup was is like a warm hug, even on a sunny day. Rating: 5/5 stars

To read more and see slideshow, please visit: http://www.examiner.com/review/unforgettable-dining-at-spaghettini-seal-beach-ca

#GetInTheMyx with Myx Fusions Moscato

Myx Fusions Moscato is owned by American rapper/songwriter/actress, Nicki Minaj, and entertainment industry tycoon, Mona Scott-Young. The indigo blue bottles and starry night package are an attractive sight. Plus they utilize an easy-to-open twist-off cap.

Moscato is described as “the seductive taste of Moscato Wine enriched with hints of apricot, vanilla, and honey. Natural fruit juices and effervescent bubbles refresh the palette and leave a sweet and subtle finish.” Tasting notes: Apricot and peach aromatics; Peach and white grape flavors experienced; Needs an increase in sweetness. Food pairings: Salads and hors d'oeuvres. Rating: 4.5/5 stars

 To read more, please visit: http://www.examiner.com/review/getinthemyx-with-myx-fusions-moscato

Road Trip: Oxnard Salsa Festival in Oxnard, CA

On Sunday, July 27, 2014, we took a leisurely drive up the 101 freeway from swelteringly hot Los Angeles County to what started out to be cooler and overcast Oxnard, CA. Oxnard is approximately 35 miles west of Los Angeles. The city loves festivals, the Oxnard Salsa Festival (in July), California Strawberry Festival (in May) and the California Beer Festival (which starts next weekend). Oxnard is the agricultural center for strawberries and lima beans and a major transportation hub with many rail and bus lines stopping here. Due to the diversified landscape in Oxnard, there is a hometown, on the farm, and beach city feel all coupled into one.

Our commute was quicker than expected so we decided to park and eat breakfast near Plaza Park. Free parking in downtown Oxnard was definitely a plus. We walked to BG’s Café for breakfast. It’s a family-owned, hole in the wall restaurant. What caught my eye was the shoyu on the table. Historically, there were a lot of Japanese immigrants who settled here decades ago and began the strawberry agriculture that exists today. One of my friend’s families is one of them. BG’s Cafe had me at Bacon Pancakes. They were so good! This carb-laden breakfast helped coat my stomach for the salsa judging to be had shortly. If I’m in the area again, I will definitely stop by for breakfast or lunch. Rating: 5/5 stars

It was 10:45am and time to check in for the salsa judging at the Oxnard Salsa Festival. There were 22 entries ranging from mild to hot in different styles like all tomato, tomatillo, and add-ins like mango and nopales (cactus). The process took two hours as we judged each salsa in regards to appearance, flavor, and the submission heat category (mild, medium, and hot). As the submissions were weeded down, some had to be tasted multiple times to choose a winner for each category. And the winners were: 

To read more and see slideshow, please visit: http://www.examiner.com/article/road-trip-oxnard-salsa-festival-oxnard-ca

Simply Quince is love of the “Golden Apple” + Brandied-Quince Buckle Recipe

Quince is a Persian fruit that is thought by some to be the forbidden fruit in the Garden of Eden. From the outside, it looks like a combination of an apple and a lemon. The fruit feels as solid as a baseball. When peeled, the interior is a cross between an apple, pear, and jicama. The scent is reminiscent of apples and slightly floral. Barbara Ghazarian’s love of quince started when she was a little girl. Her grandmother had quince trees in the yard and when the fruit turned golden yellow in color, a rose-like fragrance filled the air. Observing her grandmother preparing ruby-red quince preserves started Barbara on the path of "quincing" and taking over the family tradition.

• Note: it requires poaching of the quince before incorporating it into each dish. Barbara includes an easy basic poaching recipe. It is best to poach the day before, allowing for cooling time and sparing you the poaching time on the day of actual preparation.

In the Sensational Sides chapter, Creamy Cauliflower-Quince Gratin caught my eye. This would be a great side dish at Thanksgiving.

• What we liked: Breadcrumb-parmesan topping; Savory and slightly sweetness play of the quince and the cauliflower, garlic flavor; Consistency of the cream sauce base
• Creative additions and changes: Crispy bacon adding into the topping or tossed with the cauliflower-quince mixture for crunchy texture and saltiness; Experimenting with broccoli instead of cauliflower; Adding more Asiago cheese

Rating: 4/5 stars

In the Compotes, Buckles, Crisps, and Crumbles chapter, Brandied-Quince Buckle sounded interesting. Actually, the word, buckle, was the most interesting. A Buckle is a type of cobbler made of cake batter with the fruit filling mixed in. The finished product reminded me of a fruit-filled coffee cake.

• What we liked: Apple cinnamon flavor and texture; Spongy coffee cake like texture
• Creative additions and changes: Scoop of vanilla ice cream on top; Serve with coffee

Rating: 5/5 stars

Brandied-Quince Buckle (pages 136-137 from Simply Quince by Barbara Ghazarian)

Serves 10 to 12

For the quince:

• 1¼ cups unsweetened apple juice
• ¾ cup brandy
• ½ cup sugar
• One 3-inch cinnamon stick
• 1 tablespoon fresh lemon juice
• 1 pound fresh quince, peeled, cored, and cut into ½-inch thick wedges (about 3 cups)
  

For the batter:

• 4 tablespoons (½ stick) butter, softened
• ¾ cup sugar
• 1 egg
• 2 cups sifted while all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
  

For the crunch topping:

• ¼ cup sugar
• ¼ cup firmly packed light brown sugar
• ⅓ cup white all-purpose flour
• ½ teaspoon cinnamon
• 4 tablespoons (½ stick) butter, cut into small cubes, plus more to grease the pan.

1. Prepare the quince a day or two ahead of time. Combine the apple juice, brandy, sugar, cinnamon stick, and lemon juice in a large heavy-bottomed pot and bring to a boil. Stir in the quince. Lower the heat, cover the pot, and simmer the fruit for 45 minutes. Remove the cover and continue to simmer for an additional 30 minutes, or until the fruit is very tender and an attractive color of red. Transfer into a bowl, discard the cinnamon stick, and cool to room temperature. If you are not planning to make the buckle the same day, cover and chill. The quince will keep in its poaching liquid for up to 5 days in the refrigerator.
2. At least 2 hours before making the buckle, drain the quince in a sieve set over a bowl; reserve the poaching liquid. Blot the fruit dry on paper towels, then place the slices in an airtight container, cover, and chill for 2 to 8 hours before using.
3. Pour the reserved poaching liquid into a small saucepan and reduce to ¼ cup cover medium-low heat. Set aside or refrigerator until you are ready to make the buckle.
4. Preheat the oven to 375°F. Grease a 9-inch square baking pan with butter and set aside.
5. To prepare the batter, cream the butter in a large bowl with an electric mixer. Add the sugar and beat until light and fluffy. Add the egg and blend well.
6. Sift together the flour (sifting the flour twice makes for a lighter, less dense cake), baking powder, and salt. Add a portion of the flour mixture to the butter mixture and beat well. Then beat in some of the milk. Alternating, add the rest of the flour mixture and milk, beating between each addition until smooth.
7. Toss the chilled quince wedges with the reduced poaching liquid in a small bowl until coated. Fold the fruit into the batter. Pour the batter into the prepared pan and set aside.
8. To prepare the crunch topping, combine the sugar, brown sugar, flour, and cinnamon in the bowl of a food processor and pulse until blended. Scatter the butter cubes evening over the mixture and process to a coarse meal. Sprinkle the topping evenly over the batter.
9. Bake in the middle of the oven for 35 minutes, or until golden on top.
10. Serve warm or at room temperature. Top with a dollop of whipped cream, if desired.
    

In the Afternoon Tea chapter, Caramelized Quince Upside-Down Cake sounded good. When you think of upside-down cake, you think pineapple. But quince is an interesting take on this common dessert.

• What we liked: Almond background flavor; Sweet caramel sauce
• Creative additions and changes: Use the brandied-quince poaching recipe from the buckle recipe for a nicer color and more apple-like flavor; Poached quince in this recipe seemed a bit grainy and heavy; Top with ice cream.

Rating: 3.2/5 stars

Simply Quince is a wonderful introduction to unique fruit. Simply creative!

 

For more information:

Simply Quince by Barbara Ghazarian

Purchase your copy today from Amazon or from Queen of Quince’s website  

Quince is in season now! Purchase now from Melissa’s Produce