Unleashing the Italian Grandmother Within

It's funny how satisfying a bag of Honey Dijon Kettle Potato Chips, a pint of Ben & Jerry's New York Super Fudge Chunk ice cream and a nice cold Pilsner can be after a long Friday at work. Some 23 year-olds enjoy the glamour of nightclubs and noisy bars to jump start the weekend. I, on the other hand, currently find happiness surrounded by junk food, the dishes piling up in my kitchen sink and the noise of my finger tips tapping away at the keyboard.

Half way through my latest read, 7 Habits of Highly Effective People, I have begun what can be considered my journey of self-awareness. Essentially it is my quest to reconnect with my base principles and my basic human nature. I have spent years of my life trying to follow the rules (always leading to failure), trying to become what I thought was expected (more failure) and attempting to please everyone around me (biggest failure of all). As I stop and reflect I realize that I am just who I am. I am not the girl who finished college in four years, not the girl who gave up her dreams to make big bucks and most definitely not the girl who kept it together when she knew she could not. I AM the girl who once ate an entire stick of butter in one sitting, the girl who finds so much joy in her job that she gushes about it until her friend's have to restrain her and the girl who feels so overwhelmed with love for the amazing people who surround her that she sometimes sends sappy text messages at all hours of the night in pure gratitude.

Discussing this today at Samovar with one of my all time favorite clients I came across another realization, my true nature is actually that of a very large Italian grandmother. I do believe that nothing gives me more pleasure than cooking ridiculous amounts of food and stuffing people with it until they are practically unconscious. This is the true source of my happiness. It is a slightly unconventional, some may say unhealthy source, but i'm sure there is a nona or two standing over her stove in Italy, stirring an oversized pot of homemade tomato sauce grinning from ear to ear, who could relate.

One of my favorite dishes to whip together when I step into this role is apple crumble. It is not in fact Italian, but it is the ultimate comfort food, sure to satisfy any growling stomach. It is effortless, simple and always results in full bellies and happy minds. The perfect remedy for even the worst of days. The buttery crumb top paired with the warm flavors of nutmeg and cinnamon create an immediate sense of security and well being. I like to serve it right out of the oven with vanilla bean ice cream while screaming, "you're too skinny, mange, mange!" I know I may sound crazy, but don't knock it till you tried it.

Apple Crumble

1 1/2 cup flour

1/2 cup vegetable oil

2 tablespoons cold milk

1 1/2 teaspoon white sugar

1 teaspoon salt

6 green apples cored and sliced

3/4 cup white sugar

3 tablespoons flour

3/4 teaspoons ground cinnamon

1/2 teaspoons ground nutmeg

1/2 cup flour

1/2 cup white sugar

1/2 cup butter, cold enough to crumble

1. Preheat oven to 350 degrees fahrenheit

2. Mix the first five ingredients together in a large bowl.

3. Place the mixture in a pie pan and pat down on the bottom and sides to form a crust.

4. Mix together the next five ingredients in a bowl and transfer to the pie shell.

5. Mix the remaining ingredients in a bowl and crumble over the top of the pie

6. Bake for 45 minutes

7. Serve warm with vanilla ice cream

How Risotto Taught Me How to Cope

Finally back at work after three days in Vegas and two days spent locked up in my apartment detoxing from flashing lights, the "ding, ding, ding!" of slot machines and the smell of second hand smoke seeping through air conditioning vents. Yes, it is good to be back in the real world.

While the Tea Expo was inspiring, Vegas leaves little for the imagination. Drunken women zig-zag down carpeted corridors cross-eyed and yanking down their florescent mini skirts, while testosterone-filled men throw back a shot, pump their fists in the air and eagerly look for the easiest lay. Fun? For a fleeting moment. Relaxing? Not in the slightest.

When not basking in the safe walls of tea tranquility I spent most of my time overwhelmed by the constant stimulation. Floating around glassy-eyed and confused, often running into walls, people and occasionally tripping over my own two feet, I was unable to focus on the simple task of getting from one end of a casino to the other. Drunk? I was not. Slightly stupid? I may be.

The only road to recovery was some serious hibernation. I have spent the last two days in my very own castle...well perhaps more like a two bedroom victorian nestled in the sunny hills of the Castro, but none the less it's paradise to me. Here I have made a very large batch of hearty soup, baked an ultra-sweet pecan pie (which I quickly brought to work...once you bake a pecan pie you understand the danger of keeping it around), made some serious progress on my latest bead mosaic arts and crafts project, snuck out for a brisk yoga session, caught up on my latest book, 7 Habits of Highly Effective People (if you haven't read it yet I strongly recommend it), and drooled over season four's True Blood cast. And yes, clearly I drank far too much caffeinated tea all the while.

The result? Absolute and utter piece of mind. I literally shot out of bed this morning, anticipating my first day back at the tea lounge. It was exactly what I expected it to be: pure chaotic amazingness. It reminded me of the first time I made Jamie Oliver's (yes, this guy again) Risotto ai Frutti di Mare for a dinner party of fifteen. I began at the outdoor market in Barcelona excitedly stopping by my favorite fish and vegetables stalls to pick up the creme de la creme of ingredients. Once home I put everything away in it's proper place, looked down at the recipe and suddenly panic struck. What the hell was I thinking? I was no chef, no Anthony Bourdain! Fish stock from scratch?! Perfectly cooked rice?! I was just some silly girl in her early twenties with a dream and ladle.

But I drank a glass of wine, took a deep breath and jumped in head first, following each instruction step-by-step and as I went comfort set in (it may have been the three glasses of wine, but let's just call it confidence for now). Each bite tasted better, each step felt easier and a few hours later I had mastered the perfect risotto.

This was my day...well, minus the wine. It took a little while to get back into the grove, to feel comfortable and confident, but finally Ayesha got her grove back (yes, I said it) and it felt just right. This is what I was looking forward to all morning! So here I am back in my kitchen after nine hours at Samovar and all I can do is compare my day to seafood risotto, but if you ask me it's a pretty fair comparison.

Photo from Jamieoliver.com

Risotto ai Frutti di Mare

Recipe from Jamie Oliver's Jamie's Italy

Serves 6

3 pints water
2 small carrots, roughly chopped
3 tomatoes, squashed
1 bay leaf
A small bunch of fresh parsley, one sprig left whole, remaining leaves picked and finely chopped
3 1/2 lbs mixed seafood: clams, mussels (debearded and cleaned) , shrimp, sliced squid and monk fish, scaled, cleaned, gutted, with heads and gills removed
1 risotto bianco (recipe below)
1/2 a bulb of fennel, finely chopped, herby tops reserved
1 teaspoon fennel seeds
A pinch of crumbled dried chili
A pinch of saffron strands
Extra virgin olive oil
Juice of 1 lemon

1. Put the exact amount of water into a large pan with the carrots, tomatoes, bay leaf, and whole parsley sprig and bring to a boil, adding your whole fish but not your shellfish. Simmer for 10 minutes, then remove each fish from the pan and flake the flesh away from the bones. 2. Put the flaked fish on a plate to one side; return any bones to the stock to simmer for another 15 minutes max, skimming any froth off the surface every so often. Meanwhile, start your basic risotto bianco, adding the fennel, fennel seeds, chili, and saffron to the pan at Stage one.
3.Pass the stock through a colander into another pan and throw away the vegetables and bones. Add most of the fish stock to your risotto, keeping a little to finish the dish. When the rice is nearly cooked toward the end of Stage 3, add your flaked fish and shellfish. After 3 or 4 minutes the shellfish will have opened (discard any that remain closed); then remove from the heat.
4. Add the butter, check the seasoning, drizzle with a glug of extra virgin olive oil, and squeeze over the lemon juice. To serve, divide the risotto between your plates and spoon over the remaining stock.

5. Drizzle with some more extra virgin olive oil and sprinkle with the remaining parsley and the reserved fennel tops.

Risotto Bianco

Recipe from Jamie Oliver's Jamie's Italy

Approximately 2 pints fish stock (chicken, fish or vegetable as appropriate)
2 tablespoons olive oil
1 pat of butter
1 large onion, finely chopped
2 cloves of garlic, finely chopped
½ head of celery, finely chopped
14oz risotto rice
2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
Sea salt and freshly ground black pepper
5 tablespoons butter

1. Heat the stock. In a separate pan, heat the olive oil and butter, add the onion, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.
2. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice and see if it's cooked. Continue adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
4. Remove from the heat and add the butter. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Dedicated to the Practice: From Tea to Minestrone

It's been over 9 months since I wrote my last post and without a doubt I am ready to begin again. I have finally found a sense of dedication after a long roller coaster ride of self-exploration, and I don't believe I have ever felt so at ease. As I sit here in my fabulous kitchen in my new, beautiful apartment I can't help but think about how far I've come. No, my life is not perfect, but it's so perfectly imperfect I could literally scream.

I have just gotten back from a work weekend in Las Vegas with a group of my talented, inspiring co-workers and friends. We went for the World Tea Expo, something I didn't think was even real until just a few months ago. Walking from booth to booth, learning about the art of tea making and interacting with each knowledgeable group, a word kept flashing in my mind: dedication. These were people from around the world who were so passionate about tea that they were literally brimming with excitement. I felt inspired and in complete awe. Although I may have been in Vegas, I was surrounded by pure beauty. Most importantly our company was part of that beauty and we had something that made us stand apart: a serious set of values.

When I first began working at Samovar I saw my job as transitional, a way to make money until something better came along. I acknowledged the strong sense of community, powerful values and tranquil atmosphere, but I was unable to see anything beyond. Perhaps it was all the tea, but slowly I was swept away into the magical world surrounding me. It became my home, both physically and mentally. I began to understand the importance of making genuine human connections both within the staff and with customers, which slowly began to effect my personal life in the most positive of ways. As I saw the world of Samovar in a new light, my desire to understand the world of tea grew, and with it I grew. I was asked to help manage the location and on top of that write for our website, leading me to the path I had come to San Francisco to pursue. This is when the real learning happened. This is when I entered a state of bliss.

I have immersed myself in the world that is surrounding me, eager to learn more about the farms, the plants, the people, myself, and here I have found dedication. I have found what it means to care about something so much that no challenge can stand in the way, no bad day can bring it crumbling down. This dedication is spreading like a wildfire. Inspiring me to get back to my roots, to pick up a pencil and draw, to get lost in a book for hours, to reconnect with myself in the yoga studio, to love and to live. So here I am back in the kitchen, dedicated to the pots and the pans, dedicated to the written word and most importantly dedicated to myself.

This realization has turned cooking from a hobby to an art form. As the blade of the knife comes down time after time it is done with awareness and precision, because each thoughtful step is what turns a dish from mere food to a piece of art.

As my first piece in my new space I found a recipe for Smoky Minestrone with Tortellini and Parsley or Basil Pesto on Food52. This soup is truly magnificent. The bacon gives an extra layer of flavor that adds depth and fullness. My only regret is that I did not have time to make the tortellini and chicken broth from scratch, which I will most definitely do next time. I tweaked the recipe a bit and added in bay leafs, chili flakes and pepper to enrich the flavor. I used parsley for the pesto which rounded out the flavor and added the right amount of garlic kick. Try pairing it with a full-bodied, ultra smoky black tea like Lapsang Souchong to complete the meal. I encourage you to play around with it a bit and even just for a moment dedicate yourself to the practice. A little love goes a long way and I swear you can taste the difference.

Smoky Minestrone with Tortellini and Parsley or Basil Pesto

Adapted from a recipe by WinnieAb on Food52

Serves 6-8

Soup

• 3 tablespoons olive oil
• 2 slices preservative-free, all-natural bacon, chopped into small pieces
• 1 large onion, peeled and chopped
• 2 large cloves of garlic, minced
• 1 leek, trimmed and sliced thinly
• 3 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 1 zucchini, chopped
• 1 potato, peeled and chopped
• 4 cups vegetable or chicken stock, preferably homemade
• 1 15 oz. can of cooked chickpeas, preferably organic
• 1 28 oz. can of peeled San Marzano tomatoes, with juice
• Salt
• 1 cup kale, chopped fine
• 1 9-ounce package of high quality, all-natural cheese tortellini
• Aged balsamic vinegar, for drizzling- optional
• Grated parmesan cheese for garnish- optional

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
5. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto

• 1 cup loosely packed basil or parsley
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic, peeled
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 
  
• 1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
• 2.As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
• 3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

Miles in Exchange for Tomatoes and Asparagus

After an amazing week spent in Portland and yet another action packed weekend in San Francisco, today, Sunday, truly was the day of rest. I woke up at 9am sharp, after a long night out, feeling unmotivated after taking a peek outside onto the dreary, fogy San Francisco day. Hours ticked by as I caught up with friends in Barcelona and spent some much needed time reading the BBC news website.Finally, at 2pm as the sun made its way out from behind the clouds I was struck by the urge to put on my running shoes and head outside.

This reoccurring urge tends to show itself during moments of stress, anxiety or frustration during my life and works like a charm each and every time. As I flew up and down the San Francisco hills feeling the weight lift from my shoulders with each neon-colored sneaker step, I found myself unable to stop. Almost seven miles later I slowed down to a walk with only the sounds of Motown on my mind playing through my headphones. I was instantaneously relaxed and knew that the only thing that could top this feeling was some serious time spent in the kitchen.

After a much needed shower, there was just me, eight tomatoes and a pound of asparagus ready to go. I decided to make two recipes I found on Food52: Cream of Roasted Tomato Soup and Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing. The pairing of tomatoes and asparagus always proves itself to be a savory match, plus the cold salad and hot soup were bound to compliment each other.

The soup recipe called for roasted tomatoes as opposed to most cream of tomato soup recipes which use boiled ones. The difference was immense, as the soup tasted of sweet, caramelized tomatoes and cream. The asparagus salad on the other had a tangy, lemony taste and added a freshness to the entire meal. Ericka requested vanilla ice cream with olive oil and salt for dessert, a dish we tried at the amazing San Francisco based restaurant Beretta, which ended the night on a perfect note.

After the long run and huge meal it's safe to say I will finally be sleeping soundly tonight.

Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing

Adapted from a recipe by Coffeefoodwritergirl on Food52

Serves 2-3

• 1 bunch asparagus (about 1 lb) washed and tough ends removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 clove of garlic
• ½ cup shaved parmesan cheese
• ¼ teaspoon salt
• fresh ground pepper

1. Cut tips off asparagus and reserve for another use.
2. With a potato peeler, shave asparagus spears, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
3. Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
4. Chop the tips of asparagus into small pieces, along with the remainder of asparagus. Heat olive oil in a small pan and add the garlic until soft, followed by the chopped asparagus. Squeeze over half a lemon and cook about 3-4 minutes, or until tender, but not too soft. Let cool and add the mixture to the asparagus in the fridge.
5. Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!

Cream of Roasted Tomato Soup

Adapted from a recipe by Amanda on Food52

Serves 2-3

• 8 medium beefsteak tomatoes, cored and quartered
• 4 cloves garlic
• 1/ 4 cup olive oil, plus more for the tomatoes
• Salt
• 1 sprig rosemary
• 3 sprigs thyme
• 6 tablespoons heavy cream
• Sugar, if needed
• Coarsely ground black pepper
• 2-3 thick slices sour dough bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

Steak for Stamina

It's 7.30pm and I am exhausted. Yesterday my friend Ericka and I moved into our sunny new apartment. After hours of sweeping, mopping and rearranging we were both left tired and strangely loopy, probably from all the bleach we ingested while scrubbing the floor. At 12.30am, after a much needed bottle of wine, we were in our bed, semi-content, ready to wake up for the first time in our apartment in San Francisco.

I woke up promptly at 9am, eager to settle in and continue the never ending job hunt. It was a long day to say the least, beginning with a trip to two grocery stores, followed by hours of walking around various neighborhoods in the city to handout my resume. As I walked from restaurant to bar I yearned for my job in Barcelona, a job that I had always wanted. Now I am almost starting from scratch, back to square one, but to be honest, I don't mind too much considering I get to live in this vibrant city.

So here I am waiting for a phone call of some sort, letting me know I have a job. Although I am so drained I may not even have the energy to pick up the phone. The only thing that can perk me up at this point is a full protein meal followed by my newest addiction, frozen yogurt. Last week I made steaks with balsamic vinegar sauce for Ericka and I and they were absolutely perfect. Seeing as I used to be a vegetarian for eleven years, I never understood the importance of a good quality piece of meat until now.

While at Whole Foods I picked up two thick rib-eye steaks that turned out to be unbelievably tender when cooked medium-rare. I cooked them in butter, rosemary and garlic, and when paired with the balsamic sauce the soft meat and mixture of flavors resulted in an all-over comfort food kind of meal. Just what I'm craving right now.

Sorry about the poor image quality, I only had my phone on me.

Steak with Balsamic Vinegar Sauce

Serves 2

3/4 cup balsamic vinegar

3 Tbs. brown sugar

1 Tsp. Grey Poupon mustard

2-3 Tbs. butter

1 rosemary sprig

2 cloves garlic, minced

Salt and pepper

2 thick rib-eye steaks

1 sprig of parsley

1. Mix the vinegar, sugar and mustard together in a bowl, seasoning with salt and pepper and set aside.

2. Season the steaks with salt and pepper.

3. In a large saucepan heat the butter over medium heat, add the rosemary and garlic.

4. Once the garlic is soft, not brown, about 5 minutes, add the steaks.

5. Cook until the desired result is achieved, I recommend medium rare, which depending on the thickness of the steak, takes about 3-4 minutes per side.

6. Remove the steaks and place them on two plates, pour the balsamic vinegar mixture on top and garnish with the parsley.

7. Serve over a bed of mixed greens, with mashed potatoes or steamed string beans.

Power Through Mariscada

Here I am in San Francisco ready to get back into the kitchen and start my new life. It's slightly nerve racking moving to place I've never been before, well besides that one time when I was five. Luckily it turned out to be the right decision, being a beautiful city filled with friendly people and heavenly food.

I have spent the past two weeks aimlessly hunting for an apartment and job, while still managing to squeeze in the occasional tourist attraction and enjoy the intoxicating nightlife. I finally managed to check the apartment off the list, as I will be moving into a house in the Castro neighborhood on Wednesday, which is more than exciting for me. The job on the other hand is taking longer than expected. Apparently people were not joking when they said California was hit hard by the economic crisis, leading me close to a state of desperation. I may be Craig's Lists' number one stalker this week, constantly checking the page morning, noon and night, hoping the answer to my problems will pop up in a one lined job description.

As I send out cover letters and resumes galore I hope for the best, even attempting to send out positive energy into the universe as if it could solve my problems. My friend Semra seems to think I will be fine based on the observation that I am the luckiest person she knows, which I may be, but so far my luck isn't directing itself where I need it to go.

My lack of work has left me feeling slightly powerless over my life at the moment. I love to work, even more so I need to work to keep me feeling as though I am moving forward. Since work outside of the home hasn't sent me any invitations, I have turned my attention to work in the kitchen to keep the momentum alive.

Inspired by the fresh, gorgeous produce the Bay Area has to offer, I have been working double time in the kitchen. My dishes this week included a Summer Squash and Zucchini Stew, Rib Eye Steak with Balsamic Dijon Sauce, Vegetarian Three Cheese Lasagna and a Strawberry Mascarpone Tart. My favorite, and in a way my ode to Barcelona, was the Mariscada I made for a dinner party a few days ago.

Mariscada first popped into my life while I was working in a Cuban restaurant years ago. Each night the chef would prepare it for me, extra spicy of course, and I officially became an addict. I began to make it in Barcelona, taking advantage of the well-priced, delectable seafood on hand, and it quickly became a cult favorite at my dinner parties.

It is a popular dish in Brazilian, Cuban and Spanish cuisine, each made differently, but always consisting of a variety of seafood. I spent years experimenting with it until I reached the desired dish: light, full-flavored and packed with seafood surprises. It can be made with any variety of seafood, I usually stick to mussels, clams, shrimp and bacalao, but scallops, squid, lobster and crab are some additional options.

Mariscada may not help me find a job, but it did give me the chance to feed a group of friends and keep my momentum going.

Mariscada

Serves 6

Olive oil

1 bay leaf

3 garlic cloves, peeled and chopped

1 large yellow onion, diced

1 large red pepper, roughly chopped

1 large green pepper, roughly chopped

1/2 lb clams, cleaned

1 lb mussels, cleaned

1 lb bacalo (codfish), cut into 1 inch pieces

1 lb raw, peeled shrimp

1 1/2 large cans of diced tomatoes, drained

A pinch of saffron

Salt and pepper

1 dried chili pepper, crumbled

1-2 Tbs. flour

A handful of cilantro, chopped

1. Pre-heat oven to 375

2. In a large pot over medium heat, add the olive oil until hot, followed by the bay leaf, garlic and onions.

3. Cook until the onions are soft about 10 minutes.

4. In a separate pan over medium to high heat, add the mussels and clams and cover until the shells open, about 15 minutes.

5. While they are cooking add the canned tomatoes to the onion and garlic mixture, followed by the saffron, crumbled chili pepper and a little salt (be careful because the fish will add a salty taste) and pepper.

6. Once the mussels and clams have opened, add them and their juices to the pot with the diced tomatoes.

7. With a small flour sifter, very slowly (this is important, if not done slowly the flour will turn into large clumps) sift small amount of flour into the tomato mixture, stirring as doing so. This will thicken the broth. Bring to a light boil and cover.

8. In a deep oven pan, evenly lay down the raw shrimp and fish.

9. Add the cilantro to the tomato broth and stir.

10. Pour the tomato broth evenly over the shrimp and fish and put it into the oven.

11. Cook for about 20-30 mins stirring occasionally, it should be in just long enough for the shrimp and fish to cook without getting tough.

12. remove from the oven and season with salt if needed.

12. Serve over soft basmati rice.

Thank you Mr. Nobu Matsuhisa

I just died and went to heaven, literally the very full ghost of myself is writing this post as I lay motionless in my bed watching Richard Pryor on TV. Yes, I just spent three wonderful hours at my favorite Japanese restaurant in London, none other than the Berkeley St. Nobu. I often discuss my love for Mario Batali and his mysterious Italian ways and I feel ashamed that I have not as yet even mentioned Nobu Matsuhisa, let alone paid tribute to him.

At 10pm I entered the Mayfair based restaurant, filled with men in business suits admiring glamours ladies in six-inch heel chattering around the cave-like bar. After a few glasses of soda water (that's right, non-alcoholic soda water) we were lead up a short, spiral staircase into the bustling restaurant and sat at quite possibly the best table in the house. As my eyes ran up and down the four page menu I quickly settled on the three most mouth watering options: Yellowtail Tuna Tartar with Caviar, Lobster Salad with Spicy Lemon Dressing and Soft Shell Crab Rolls (it was one of those expensive taste kind of days).

First of all let me say that Mr. Nobu is a culinary genius. Not that I have ever had tartar with Caviar before, but this was probably one of the best dishes my lips had ever laid themselves on. Sitting in a small bowl on a bed of ice, the tartar rested in a soya sauce topped with a dab of wasabi and lovely black Caviar. The dish to follow was anything but a disappointment. It was served on a plate with fresh, red lobster on the bottom and crisp greens tossed in a spicy lemon and sesame seed dressing towering above. Let me mention, before I continue, that due to stress from the recent move and other factors, my appetite went from that of two grown men to that of a tiny bird. Somehow my appetite leapt to that of an entire army once the third plate came, as I finished off the six soft, yet crunchy soft shell crab rolls.

My camera is broken so here is an image of the Soft Shell Crab Rolls from nycgo.com

As if that wasn't enough I couldn't resist the idea of desert. The menu was filled with unusual, sweet dishes composed of exotic ingredients. After plenty of mental debating I settled on Dragon Eyes, described as a chocolate and berry ganache served with Crema Catalana ice cream. To my surprise the ganache was fried in two thick, battery balls which oozed creamy filling when cut with a spoon. As I scooped ganache and ice cream little by little onto my spoon I began feeling as though the meal, paired with a few days of relaxation, was all I needed to settle my mind.

So here I am unable to move and ridiculously content, excited to begin cooking again after a long hiatus (besides a quick Chicken Parmesan), due to a few previously hectic and anxiety driven weeks. I am back on track and can thank Mr. Nobu Matsuhisa and my dad for that.