VB6, VB Happy

A few weeks ago, I invited some friends over without knowing what a challenge it would be to please everyone's palate.  One friend, a documentary animation filmmaker, who used to be a total foodie said she'd turned vegan.  Vegan.  After having her 25th anniversary party at Gorbals, downtown L.A.

Another friend is gluten-free.  I had to read many labels very carefully. Experiment.  

No clams, no mussels.

The food taboo list was long and forbidding, and I had agreed to volunteer earlier that day at an outdoors event.  Sweltering heat.  I was in a nonkosher pickle.  

So what can you cook that's delicious, has some "wow" and mouth appeal, and still meets everyone's dietary needs.   

This question that arises more and more often, so it was with great anticipation that I perused VB6 Cookbook, by Mark Bittman.

Full disclosure, I'm trying to be a fit foodie, so much of what Bittman explains, I knew.   Many of my foodie pals say being a fit foodie is impossible, and not always empathetic or supportive of my goals.  They tempt me with luscious, rich foods.  Certainly it is a constant struggle, but it sexier if I say it's a "sensuous lifestyle."  A sensuous lifestyle is one where you love your body, you love your self.

OK, the reality.  It means I work out regularly on the gym and on the hiking trails, or I see unwanted growth on the scale.  I grow some organic vegetables, what I can in this CA drought, and I eat right 85-90 percent of the time.  I train.  But like most people, I wish I could drop a few more pounds without sacrificing too much flavor, or muscle.

Towards that end, I limit carbs and sugar.  Rarely eat dessert, junk food, processed food.  I have tried eating only fruits and vegetables in the day, but quickly found I lacked energy and focus.  Another reason I was looking forward to VB6 -- proper balance, sustained energy. 

Love the way VB6 is organized.  Unlimited pantry, limited pantry, and treat pantry.   The suggested calendar is also great since I'm one of those people who hate eating the same thing over and over.   My father took the leftovers to work so I never saw them in the house. Breakfast without fresh organic eggs from the farmers market is very challenging, Bittman's smoothie recipes are great and satifsying alternatives.  I particularly love the cherry vanilla smoothie with fresh cherries.  

There's a lot on grains and dried beans which I rarely eat, but might come in handy when I have guests.  His dinner recipes are pretty simple and perfect for weeknights.  

Mark Bittman makes healthy food make sense, and he inspires you by keeping it simple.  And offering simple, refreshing variations.  Can't wait to make the mussels in coconut broth w/fresh corn.  I started cooking when my mother abandoned us so there are days when I think that's it, I'm gonna stop cooking.  No more entertaining either.  I've had it.  Forever.  My friends laugh and humor me.  Sure, Sure.  They know they will find me back in the kitchen.  

Because people like Mark Bittman bring back the joy.  He makes it seem fun, tasty and rewarding.  Some recipes require more time and/or more ingredients than others, but he states that upfront.   And luckily, most of the ingredients are easily found and do not require shopping at half a dozen specialty stores.  

I don't know if I can be VB6 for seven years, but his story makes it sound do-able.  That he never tires of it -- well, I may be ethnically-challenged.  I am Chinese-American, and the Chinese have been known to eat everything.  It was no different in my family, growing up. 

I'll have to let you know later if I drop any pounds.  



  "I received this book from Blogging for Books for this review."

You can call me old-fashioned if you make me an old-fashioned

Warning, you do not have to be over 21 to enjoy this book.  Heck, you don't even have to be a "toper." Toper is English slang for a heavy drinker, author Robert Simonson tells us.  Teetotalers can enjoy this book, too.  The Old-Fashioned is well-written, well-researched, full of wit, pithy quotes, interesting facts and old-fashioned drama.

And yes, it made me want to run out to the store and buy some Angostura Bitters, Bourbon/Rye (test which one I like better), oranges.

Half of the book is history and lore.  The second half has recipes.  When updating a classic, some like to add fruit.  Purists react in horror.  "I know the difference b/w a cocktail and a fruit salad!"  "Take out the garbage!"  The fruit wars.  Spoon wars.

Simonson explains the subtle differences quite well.  Seemingly simple, the size of the ice cube matters.  The choice of bitters and the liquors.  The length of the twist.   It's in the details.  My friend from WI proudly confirmed she wants her Old-Fashioned with brandy.

Drinks have gotten so fancy lately.  Mixology is now revered as such a higher art -- as well it should be.  However, it's so common to see drinks with a dozen ingredients listed that it's refreshing to read about one that is as simple as it is delicious.

Finally understand that line in Don McLean's American Pie -- drove my chevy to the levee and the levee was dry....WHAT!?

drinking whiskey and rye.
Oh yeah.

Totally recommend.

I received this book from Blogging for Books for this review."

The Big-Flavor Grillfest Thrillfest

The Big-Flavor Grill cookbook is a Grillfest Thrillfest.

Who doesn't love grilled meat and grilled vegetables?   Whenever someone is grilling in their backyard, everyone in my neighborhood smells it.  We all contemplate following our noses and dropping by with a six-pack or a bottle of beer.   Please, we know better than to invite ourselves empty-handed!

The foodie-ization of America is great in so many ways, but in other ways, it can be downright intimidating.   As Chris Schlesinger & John Willoughby point out often, you don't always have time to plan your next meal hours or days ahead.  More often than not, you want to throw a delicious meal together last-minute.

The 1% can spend all they want.  The rest of us have to be more budget-conscious.  Do we need all those fancy gadgets?  Fortunately, Schlesinger and Willoughby say most gadgets are just designed to part you from your hard-earned money.   They break down grilling to its essence which I love.  What you need, what you don't.   Recipes include a "curve ball," an option when you have more time.  Perfect.

Skirt steak is one of my favorite cuts of meat.  I usually marinate it a few days before grilling.  Indeed, I have to plan ahead.  Sometimes I even forget I've been marinating and eat out/accept a dinner invitation.  Oops!  So I especially loved that this cookbook opens with skirt steak, and gives me several variations on a theme.  Grilled Skirt Steak w/Steak Sauce Chile Butter.  Grilled Skirt Steak with Honey Mustard Ranch Dressing.  Grilled Skirt Steak with Smoky Red Onions and Grilled Avocados.  You get the idea.  Like me, you're salivating.

Schlesinger & Willoughby prefer spcie ribs over marinades so there's that bias throughout the cookbook.   They feel marinades don't penetrate very far into the meats or proteins so the flavor reamins on the surface.  There's a section on seafood and vegetables, too.  The photograph of the grilled corn with basil and parmesan looks like a must try.

The recipes are written like flowcharts, making it easy as 1-2-3.   Prep Grill Toss.  Prep Grill Top.   Simplicity rules.  Therein lies the (spice) rub.   All you need to be a grill master is to keep it simple, keep it fun, keep it spontaneous.

"I received this book from Blogging for Books for this review."

Kitchen Confidence

Kitchen Confidence
    by Kelsey Nixon

is a wonderful cookbook for any cook looking to bolster his or her confidence in the kitchen.  The cookbook is geared more to the newcomer to the kitchen.  But that said, there are some wonderful tips and dishes for every cook.

Some of you may recognize Kelsey from her show Kelsey's Essentials on the Food Network Channel.   If you do, you know how friendly her approach is to the kitchen.  The kitchen is your friend, on your side.  It won't surprise you, then, that her recipes are easy to follow, easy to make, with easy to find ingredients.  No drudgery here.

The photographs are mouthwatering.  The sweet pea soup that greets you when you open the book immediately whets your appetite, and to learn, this luscious soup can be made with frozen peas is a wonderful secret (sssh!) you don't have to share with your guests when they slurp mmmgood.   Pea season is so short, and if using frozen peas can achieve the same result, why not try?

In Los Angeles, there are taco experts everywhere.  Every taco stand claims BEST TACO.  Kelsey says the trick to making the best carnitas tacos, braise the boneless pork shoulder in orange juice first.  I marinate skirt steak in orange juice, so this makes total sense.

Many of her recipes are contemporary twists on classics.  The BLT with apple and cheddar cheese is such an example.  Sloppy jane sliders.  Roasted tomato soup with pesto and cheesy croutons is another updated comfort food.  Her section on homemade pickles offers short cuts so you don't have to sacrifice flavor with your busy schedule.

Entertaining can be stressful and cause much performance anxiety.  Kitchen Confidence whittles away the stress so you can have fun with your guests.   Aren't those the best dinner parties, when everyone enjoys themselves?

"I received this book from Blogging for Books for this review."

Living on the Edge of a Knife

Bobby Flay once complained, Nobody cooks for me!

I remember thinking, Bobby Flay, if you're willing to come to my tiny NYC studio apt, I'm willing to put my pride on the line and cook for you.

It's scary to cook for a professional chef.  Master chef.  Celebrity Chef.  Things may have changed since his lament -- it was years ago -- but his lament resonated with me because my mother was an accomplished chef.  She had the same complaint.

And I have friends who are afraid to cook for me so they don't.

So this past Sunday, when I invited a professional chef friend over for dinner -- sort of last minute -- I thought what am I doing?

Luckily I reminded myself I cooked for her before and passed the test.

But you're only as good as your next meal?

Nervous, I told her the meal would be simple.  Fresh.  Delicious.  And healthy.  Yes, I snuck that word in.   She was elated, as she errs on the side of healthy, too.

For starters, I made a chilled carrot soup which was a hit.  Refreshing on a hot summer's day.  Carrots from the farmers market.  Topped with parsley and toasted homemade seasoned bread crumbs.  

With heirloom tomatoes being sold $5-6 a pound, I do my best to grow my own.  The nasturtiums are from my garden, too.  It was so pretty, like a painting, that I photographed it before the burrata and basil were added.

Here it is with burrata and basil.

Roasted beets and blueberry salad.  One of the beets is from my garden, and I thought I can't roast only one beet.  Naturally I had to buy a few more to justify turning up the heat in an already hot kitchen.

The piece de resistance....
Organic Rack of Lamb

To round out the meal, I also served roasted lemon, garlic, parsley potatoes, asparagus with shaved parmesan and splash of balsamic.  My chef friend brought a wonderful green salad (bibb lettuce, baby kale, baby arugula) with Korean melon (sweet but crisp as a cucumber), radishes.  For dessert, fresh cherries, fresh blueberries and a pint of Cool Haus fig, basalmic vinegar and marscapone ice cream.

It was a very delicious evening.  My chef friend said it was the best meal she's had in a very long time, and she felt very loved.

Certainly, all the dishes were cooked and conceived with a lot of love.

Summer time and the living is easy

When the temperature rises in the summer, often you want to eat light and stay out of a hot kitchen.   Summer is also the time when our garden yields a lot of tomatoes, basil, zucchini, crookneck squash.  So I thought I'd make something refreshing out of the ingredients, most fresh from my organic garden.

I usually try to bring something healthy to potlucks because so many people bring rich and sweet entrees.  People joke around with me, "You brought the kale salad, didn't you?"

Guilty as charged.

I also like to experiment with flavors and tastebuds.  Enjoy expanding my horizons as well as yours.

I can't tell you how many people haven't eaten things like my kimchi dumplings or kimchi fried rice and said, "You put kimchi in there?  If I had known, I'd never have eaten it.  But I love it!"

It's the same with my writing.   "Your play NUMBER ONE SON made me realize gay people are just like you and me."

Back to food:

  

You brought the cucumber mint agua fresca, didn't you?

You brought the blueberry lavender martini, didn't you? 

You brought the cantaloupe soup, didn't you?

Yes, all me.

I care about my body, my health and about yours.  That's why SENSUOUS GOURMET.  

I'm not especially fond of medical bills, sitting around at the hospital, waiting around for biopsy results.  

I brought this zucchini, crookneck squash, tomato, burrata, basil salad to wine club.  No leftovers.  A big hit.  The squash is julienned so you can eat it raw.  Lightly drizzled with high quality virgin olive oil, crack pepper, fleur de sel, basil and a splash of balsamic vinegar.

Simple, fresh, delicious.   Ssssh, it's also quite healthy.   So, if you have too much squash, send it over to me.  All my friends on Facebook want some.

Onstage/Offstage interview

Well, I couldn't afford to do Ithaca Fringe Fest this year.
Next best thing, talking to George Sapio.

Catch this week's Onstage/Offstage where the guest is... playwright Lucy Wang! http://www.onstageoffstage.com  WRFI Thurs Jun3 5, 2014, 3:30pm EST 
88.1 Stream http://www.wrfi.org