Something Delicious

Sun · 03-18-2013, 12:25 AM

Have you ever seen a photograph of a restaurant and thought that it was the most beautiful romantic place for a date?

Well I have.

As a matter of fact...

Well I cant share that part.

Yet.

So..what restaurant, cafe', picnic location, clam bar, take out joint, vineyard, place where food or beverage is consumed..blew your mind ever?

meridiantoo · 03-18-2013, 12:53 AM

Quote:

Originally Posted by Sun

Have you ever seen a photograph of a restaurant and thought that it was the most beautiful romantic place for a date?

Well I have.

As a matter of fact...

Well I cant share that part.

Yet.

So..what restaurant, cafe', picnic location, clam bar, take out joint, vineyard, place where food or beverage is consumed..blew your mind ever?

Oh I like this post idea!

I had to think about this for a few minutes, but this was the most romantic dinner I have had:

http://nieuport17.com/

Sun · 03-19-2013, 10:55 PM

Greetings Delicious People!

If any of you get to NYC I want to encourage you to visit my friend Sue Torres at her fabulous restaurant "Suenos". You are in for a real adventure. Sue is an amazing Chef.

Some of you may have watched her battle Bobby Flay on Iron Chef. What a throwdown that was. Worth searching for the program online if you missed it.

NYC is a great restaurant city, but lacking in excellent Mexican food in my opinion.

San Francisco is my favorite food city, there is so much diversity that it is mind blowing. Creative genius at every turn.

What makes a great food city or town for you?

Sun · 03-19-2013, 10:59 PM

Quote:

Originally Posted by meridiantoo

Oh I like this post idea!

I had to think about this for a few minutes, but this was the most romantic dinner I have had:

How awesome a great memory and photos to go along with it. Very cool. I have had some great experiences but I believe that the best is yet to come.

The others were just a warm up.

One of my favorite options for a meal is a picnic on the beach. There is nothing like the beach for me. The coast is where I love to be.

Sun · 03-21-2013, 01:05 PM

I decided yesterday that the West is lacking in real Italian foods. People go crazy over any combination of garlic, basil, tomato or garlic lemon, Parmesan. I've been playing around with small wood fired pizza's where I can put any combination on top and the way that folks react to Italian cheeses and really good red sauce, garlic, fresh basil and oregano, makes me realize that with very few exceptions (such as the SF bay area & LA) there is a real shortage of good Italian food.

For anyone who is looking for a quick tomato sauce, here is a recipe that I use often and takes less than 15 mins to cook:

Suns Quick Tomato Sauce

1 Can Muir Glen Organic Plum Tomato's 28 oz.
3 Cloves garlic
1 Tbsp Extra Virgin Olive Oil
4 leaves of Fresh Basil
1 tsp honey

Sea Salt
Freshly ground Black Pepper
Red Pepper (optional)

Chop garlic and saute' in olive oil over medium heat for one minute, do not brown.

Puree tomato's in a blender or for a chunky sauce, strain liquid into the pot and chop tomato's. Add to pot.

Cook covered on medium heat for 10 minutes.

Add fresh basil and honey. Cook 5 more minutes.

Salt & pepper to taste.

Multiply recipe as needed.

Yield: 3.5 Cups sauce.

I love greens and make lots of them. Any vegetable that is dark and leafy is also loaded with life source that we need to stay healthy and vibrant. Nutrients such as magnesium, potassium, iron, as well as rich antioxidants can be found in leafy greens. As the markets start to roll in fresh vegetables from local farms, get your greens on. Here is a quick recipe for Swiss Chard.

You can eat this on its own, add to a soup or pasta, serve as a side dish, incorporate into a Risotto (which I often do and it is delicious) and most of all, feed it to someone who is not a lover or greens, this will make them a convert As always, use organic whenever possible. Even better, grow your own.

Garlicky Swiss Chard

2 Bunches (roughly 6 Cups chopped) Swiss Chard
6 garlic cloves, chopped
3 Tbsp Extra Virgin Olive Oil
1 Vegetable broth or Chicken broth (sub water if none is available)

2 Tbsp Shaved Romano Cheese (Locatelli Brand is my preference)

Fresh ground pepper

Prep: Rinse, dry and chop Swiss Chard. Reserve stems for use in soup.

In a 4 qt pot or pan, saute' garlic in olive oil over medium low heat for 2 minutes. Do not brown.

Add Chard to garlic, olive oil mixture and saute' for 5 minutes on low to medium heat. Add 1/2 Cup of broth, cover and let cook on low for 5 minutes. Add remaining broth and cook on low for 10 minutes.

Top with Romano Cheese.

Season with pepper.

Yield: 2-3 Cups depending on water content.

Corkey · 03-22-2013, 03:37 PM

Making butternut squash n leek soup tonight!

TheMerryFairy · 03-22-2013, 04:11 PM

Speaking of squash, I saw a variety that I never heard of before today. Pepper squash. Has anyone ever cooked with it before? Does the flavor resemble pepper in any way?

Sun · 03-23-2013, 11:31 AM

Quote:

Originally Posted by TheMerryFairy

Speaking of squash, I saw a variety that I never heard of before today. Pepper squash. Has anyone ever cooked with it before? Does the flavor resemble pepper in any way?

That is a new one for me! Though I may have seen it at one of the CA organic farms under a different name. That does happen. Some of the smaller farms seek out rare crops that do not get much attention. One farm that I like is called "Dirty Girl Farm". Fab name. Do you have a pic?

Sun · 03-23-2013, 11:33 AM

Quote:

Originally Posted by Corkey

Making butternut squash n leek soup tonight!

That is a nice combo. Do you use the white part of the leek only? Leek is one of my favorite vegetables for the grill. Split open, brushed with olive oil, sea salt..yum.

Sun · 03-23-2013, 11:56 AM

Hola Delicious People!

How are you all doing? This thread has been quiet lately. Are you all eating? Staying in? Going out?

I am preparing a program for an Eco Retreat in Belize for late summer and am thinking a lot about the relationship between retreat time and recharging on a cellular level. Retreat time could mean for me just a quiet day where I intentionally focus on rest and renewal. Or, it could be a week of intense work, where I push and challenge myself to go into spaces in nature that are out of my norm. Shooting the rapids in Taos New Mexico, first time out on the Rio Grande was a good example of that. That was a real physical push for 6 hours with one stop for a meal break, but it was an awesome experience. Similarly, skiing my first black diamond, or 4 Wheeling across the Mojave desert, rock climbing, cliff diving, scuba diving..all of these activities took me out of my day to day and gave me some totally different perspective.

In contrast, I also have loved retreat time where I crash and burn for a few days in a warm, sunny location at the beach.

For me raw juicing would be a part of any retreat, day long or longer. The infusion of mega nutrients into our bodies plus rest, bodywork, natural therapies, connecting with nature, is so valuable to me in a mind, body, spirit way.

For the Belize retreat, I am thinking of running a program on using local raw fruits and vegetables as salads and juice tonics. I love fresh tropical fruit and swimming in warm water. That alone is an instant recharge for me.

In my day to day life, a walk on the beach is instant recharge. That is my home.

The Eco retreat which includes Yoga, snorkeling, daily meals, lodging, is run by one of our Fab Femmes, DanzAmazon, runs the retreat and is very good at what she does. It will be great fun for me to bring a culinary wellness perspective to her amazing work.

What are some of the ways that you recharge, rest, renew?

Corkey · 03-23-2013, 10:41 PM

Quote:

Originally Posted by Sun

That is a nice combo. Do you use the white part of the leek only? Leek is one of my favorite vegetables for the grill. Split open, brushed with olive oil, sea salt..yum.

Used most of the leek, as the dark green is where the vitamin c is, and decided protein in the form of finger was in order.

Still attached but useless tip. The soup was fabulous (yes I didn't use the tip or the part of the green).

03-18-2013, 12:25 AM	#1
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Have you ever seen a photograph of a restaurant and thought that it was the most beautiful romantic place for a date? Well I have. As a matter of fact... Well I cant share that part. Yet. So..what restaurant, cafe', picnic location, clam bar, take out joint, vineyard, place where food or beverage is consumed..blew your mind ever? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-19-2013, 10:55 PM	#3
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Dreams of NY Greetings Delicious People! If any of you get to NYC I want to encourage you to visit my friend Sue Torres at her fabulous restaurant "Suenos". You are in for a real adventure. Sue is an amazing Chef. Some of you may have watched her battle Bobby Flay on Iron Chef. What a throwdown that was. Worth searching for the program online if you missed it. NYC is a great restaurant city, but lacking in excellent Mexican food in my opinion. San Francisco is my favorite food city, there is so much diversity that it is mind blowing. Creative genius at every turn. What makes a great food city or town for you? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-21-2013, 01:05 PM	#5
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	I decided yesterday that the West is lacking in real Italian foods. People go crazy over any combination of garlic, basil, tomato or garlic lemon, Parmesan. I've been playing around with small wood fired pizza's where I can put any combination on top and the way that folks react to Italian cheeses and really good red sauce, garlic, fresh basil and oregano, makes me realize that with very few exceptions (such as the SF bay area & LA) there is a real shortage of good Italian food. For anyone who is looking for a quick tomato sauce, here is a recipe that I use often and takes less than 15 mins to cook: Suns Quick Tomato Sauce 1 Can Muir Glen Organic Plum Tomato's 28 oz. 3 Cloves garlic 1 Tbsp Extra Virgin Olive Oil 4 leaves of Fresh Basil 1 tsp honey Sea Salt Freshly ground Black Pepper Red Pepper (optional) Chop garlic and saute' in olive oil over medium heat for one minute, do not brown. Puree tomato's in a blender or for a chunky sauce, strain liquid into the pot and chop tomato's. Add to pot. Cook covered on medium heat for 10 minutes. Add fresh basil and honey. Cook 5 more minutes. Salt & pepper to taste. Multiply recipe as needed. Yield: 3.5 Cups sauce. I love greens and make lots of them. Any vegetable that is dark and leafy is also loaded with life source that we need to stay healthy and vibrant. Nutrients such as magnesium, potassium, iron, as well as rich antioxidants can be found in leafy greens. As the markets start to roll in fresh vegetables from local farms, get your greens on. Here is a quick recipe for Swiss Chard. You can eat this on its own, add to a soup or pasta, serve as a side dish, incorporate into a Risotto (which I often do and it is delicious) and most of all, feed it to someone who is not a lover or greens, this will make them a convert As always, use organic whenever possible. Even better, grow your own. Garlicky Swiss Chard 2 Bunches (roughly 6 Cups chopped) Swiss Chard 6 garlic cloves, chopped 3 Tbsp Extra Virgin Olive Oil 1 Vegetable broth or Chicken broth (sub water if none is available) 2 Tbsp Shaved Romano Cheese (Locatelli Brand is my preference) Fresh ground pepper Prep: Rinse, dry and chop Swiss Chard. Reserve stems for use in soup. In a 4 qt pot or pan, saute' garlic in olive oil over medium low heat for 2 minutes. Do not brown. Add Chard to garlic, olive oil mixture and saute' for 5 minutes on low to medium heat. Add 1/2 Cup of broth, cover and let cook on low for 5 minutes. Add remaining broth and cook on low for 10 minutes. Top with Romano Cheese. Season with pepper. Yield: 2-3 Cups depending on water content. __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-22-2013, 03:37 PM	#6
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,268 Times in 6,637 Posts Rep Power: 21474859	Making butternut squash n leek soup tonight! __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)

03-23-2013, 11:56 AM	#10
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Hola Delicious People! How are you all doing? This thread has been quiet lately. Are you all eating? Staying in? Going out? I am preparing a program for an Eco Retreat in Belize for late summer and am thinking a lot about the relationship between retreat time and recharging on a cellular level. Retreat time could mean for me just a quiet day where I intentionally focus on rest and renewal. Or, it could be a week of intense work, where I push and challenge myself to go into spaces in nature that are out of my norm. Shooting the rapids in Taos New Mexico, first time out on the Rio Grande was a good example of that. That was a real physical push for 6 hours with one stop for a meal break, but it was an awesome experience. Similarly, skiing my first black diamond, or 4 Wheeling across the Mojave desert, rock climbing, cliff diving, scuba diving..all of these activities took me out of my day to day and gave me some totally different perspective. In contrast, I also have loved retreat time where I crash and burn for a few days in a warm, sunny location at the beach. For me raw juicing would be a part of any retreat, day long or longer. The infusion of mega nutrients into our bodies plus rest, bodywork, natural therapies, connecting with nature, is so valuable to me in a mind, body, spirit way. For the Belize retreat, I am thinking of running a program on using local raw fruits and vegetables as salads and juice tonics. I love fresh tropical fruit and swimming in warm water. That alone is an instant recharge for me. In my day to day life, a walk on the beach is instant recharge. That is my home. The Eco retreat which includes Yoga, snorkeling, daily meals, lodging, is run by one of our Fab Femmes, DanzAmazon, runs the retreat and is very good at what she does. It will be great fun for me to bring a culinary wellness perspective to her amazing work. What are some of the ways that you recharge, rest, renew? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-22-2013, 04:11 PM	#7
TheMerryFairy Senior Member How Do You Identify?: Pansexual/Sapiosexual femmey dyke who likes to crossdress now and then Preferred Pronoun?: She/her OR ze if I'm crossdressing Relationship Status: Floating and walking My path, happy in life. Join Date: Dec 2012 Location: On my Merry Fairy way! , Canada Posts: 3,630 My Photo Gallery Thanks: 8,727 Thanked 8,694 Times in 2,987 Posts Rep Power: 21474852	Speaking of squash, I saw a variety that I never heard of before today. Pepper squash. Has anyone ever cooked with it before? Does the flavor resemble pepper in any way?