the art of juicing: washing, trimming, juicing + slurrying

the beginnings of my morning juicing frenzy: romaine lettuce leaves, celery, apples, pears, lemons + knob of ginger


Green Lemonade adapted from The Raw Food Detox Diet by Natalia Rose

Before you cringe at the combination.....its actually quite good and the taste has become quite habit forming as the lettuce w. celery, lemon + ginger do dress well together. I always thought lettuce juice or wilted lettuce was gross, but this turned my head to a nod. Natalia Rose's recipe includes the use of 1-2 Fuji apples to sweeten up the lemonade and I have thrown in two baby seckel pears for good measure.

That mellow rustic appeal of pear really smoothes out the aftertaste in this morning elixir......


what the juicer spits out after all the ruckus......



my mid~morning trinity toward enzyme peace......still trying to wean myself off coffee......painful



scrubbed + trimmed by a fanatic - it's not as crazy + time consuming as it may appear.....but maybe it's me.....kinda like bathing babies, trimming toenails + brushing the hair back to make goo goo glossy new.....remember how pretty babies look after a nice bath?


wwwhat?.....who's spending too much time with vegetables?!


scrubbed carrots with a vegetable brush while singing tunes + trimmed the top nobs bruised from delivery......

As you noticed, I have had to split down some of the vegetables and fruits to make their way through the portal with ease.


this has been lunch as well as a second batch to revive me from my late afternoon lull


there is actually a good use for the remains....will tell......


orange has never been a flattering color on me except for when I was twenty something and it was a Yves St. Laurent lipstick shade that was hot orange......


Okay before you think I am schizoid about my food posts - yes I am quite extreme....but I do love my vegetables, fresh fruits and I enjoy decadent feasting as if I were dining reclined @ Roman banquet après watching the games @ the Parthenon.....I have always wanted to raise a toast with a silver chalice full of mulled wine.

But really at the end of the day.....all that feasting & jousting makes it way back to me.......and I totally refuse to wear that girdle + snug tube thing they are selling now.......what's that thing called? Why?! ~ just because I adore sausages....esp. Louisiana Hot Links doesn't mean I have to dress like one.

I am a baby(beginner) raw foodist ~ and am trying to balance + make happy my love for healthy & passionate decadent foods like the stuff I recently came across at FXcuisine.com ~ truly lovely gorgeous crazy bejewelled dining.

It may be impossible.

I admit, I am an extremist about things.

But funny thing.....it has been working.

I am pretty raw 3/4 of the day (unless for lunch meetings where I try not to let all heck break lose) and at the end of the day eat a beautifully cooked dinner with lots of fresh vegetables.

I went through a transition period of just trying to do raw entirely and I did not do well. Was not a functional situation for me ~ I had to find the balance.....it was eventually found simmering 'neath the supper pot ;-)

The juicing has just become part of my ritual ~ when I am busy and away. I juice everything in the morning & take with or keep storage in the fridge for later in the day as needed.

As if I didn't have anything else to do ~ but for those of you that do juice & include the raw diet in your daily gear....boy, it does make a big difference in how you feel!

Trying to live healthy & happy.....essentially want my cake, lobster, sushi rolls + slim trim waistline at the end of the day.....we'll see.

Okay ~ what to do with pulp?

I posed this question, and my GF who has one of those blissful gardens where everything blossoms + its always insanely lush suggested to make a 'slurry' for my flower beds:

"I blend up all my vegetable leftovers in my blender with water until I come up with a slurry that I then go out and pour directly into the soil in my garden. Oh, I put in the egg shells too, blend 'em up. Banana peels. Tea bags and coffee grinds and also the coffee filters -- add water and blend away.

The reason is, there is no soil here in Florida -- it's all sand. Nothing organic in there at all except what I'm feeding it with my leftovers.

When you pour the slurry into the earth, it absorbs quickly, goes to work with the worms and bugs......Sometimes I water it in a little if it sits on top of the soil too much.

The key is to not ever ever put any meat or protein or fats (oil) in with it ... and to throw in a little garlic if you have a clove, to keep critters away.

I do this several times a week. Always have a container on my counter for such stuff.

Other parts of the country they do actual composting, but here in Florida, too many bugs, bees, wasps, etc. so this has been a great solution. I have the yummiest flower garden soil this side of the Georgia line.

Just add water and pour it into your soil....maybe take a couple of good digs before and after to get it under the surface. Go check it in a week and see the fat earthworms chowing down.

If the earthworms are happy - then everybody's happy." ~ GF

Okay ~ so juicing can go full circle.

the rituals of the easter meal......

the makings of eggs benedict: perfectly creamy poached eggs await.....a whole wheat english muffin (so American this dish....), Canadienne bacon (across the border we ran), spinach (health factor for moi), drizzled with hollandaise sauce (or for special occasions aka holiday sauce at my house) with blueberry ice tea on standby mode.....

Easter Sunday is always a good excuse for eggs benedict.

It is an avid ritual that I have picked up from my *luv's* family.

There's a slight adjustment here and there with the addition of fresh spinach leaves slightly sauntered in boiling water with a dash of sea salt.

I doused it with cool running water with a slight conditioning of red wine vinegar to whisk away the slight aftertaste of cooked spinach.

Straight off the griddle, I have placed the delicate slices of Canadienne bacon on top of toasted whole wheat english muffins.

Another *must do* on my list of things to do is to make sure to use good n' healthy eggs. Organic, cage free, eggs from chickens roaming about their property able to do this and chitter chatter about in the sunshine make tasty eggs ~

I had fun poaching these in simmering water....let the water simmer but not dance to that threatening boil. Always at a high sustained simmer.

Then crack an egg in a bowl.

Lovingly slide in that swallow of an egg into the simmering water and watch it poach to creamy perfection.

the first bite is the deepest....

I am a bread freak.

When I was growing up in San Francisco, my family ran a deli in the Mission District.

I remember the mornings when the baker would arrive with freshly baked french bread snugged tightly in brown paper bags.

With that said.....wheat bread.....and WHOLE wheat bread has always been a slight issue for me.

Until I relented to think outside of things and try things outside of that safe house of my thinking.

Yes, I know it's just wheat.....in all it's plain glory.

Long story short ~ I like wheat bread now.

I actually love WHOLE wheat bread and whole wheat anything now.

Now about dinner......

baby baby lamb chops from Australia......I am not a vegetarian in case you were wondering what was up. Here they are all in the raw with my marinade of minced garlic, fresh rosemary + basil + thyme + parsley w. sea salt + freshly ground black pepper and of course a good douse of very good olive oil


hot off the grill and ready for the taking


lamp chops marinated with fresh herbs, sea salt and olive oil


you know they actually tasted like filet mignon with a juicier meat content....it was a very nice way to celebrate a feast day


'now....I am back to eating good & green ~ so let's be good.....well at least for awhile.

bare necessities: salad + veggie roll

my daily ritual relies on fruits from the avocado tree, endless roots of carrots, buds from baby romaines, the green asparagus plant......all quite underscored in a sprouted whole grain tortilla and not to be missed are those lively sprouts to make everything new again.....

This salad + veggie roll has been one of my favorites lately. I hesitate in saying the word 'wrap' since the ones I have tried at the restaurants try to imply they are healthy but often times I find over burdened with excessively cloying greasy substances.

Now don't get me wrong....I love oil in my cooking....can't do without ~ but I love really good olive oil.....sesame oil.....grape seed oil and even sunflower oil.

I just don't like recycled regurgitated hydrogenated oils that seem to burden our foods.

Meanwhile.....here's my favorite lunch time ritual:

salad + veggie roll
© 2008 Ingar Brunnett, TasteMemory.com

*Ezekial sprouted whole grain flourless tortillas or similar to your liking
*baby romaines or romaine lettuce leaves
*alfalfa sprouts
*avocado slices
*carrot sticks
*asparagus or sliced cucumbers or whatever you prefer
*optional: veganaise grapeseed oil dressing ~ omg; i luv this stuff....tastes + has the scent of mayonnaise! this is eggless and very heart & body healthy.
*optional: a few slices of meat of your choice

Roll forward tightly......you can cut in half with a sharp knife and wrap it in plastic wrap to take with you or enjoy now!

For lunch on the run ~ I end up eating two of these to fill me up.

Delicious with a simple dipping sauce made with a shot of soy sauce + shot of sriracha or hot sauce of your liking.

someone told me that alfalfa sprouts combined with avocado creates a taste sensation that is a match made in heaven......I do agree.

mandu mandu ~ how many ways & days do I love thee....

all dressed up and ready to go.....


the beginnings: mandu filling all chopped up and green as can be....even if you don't like vegetables, this recipe will jump hoops past any blind taste test


ground meat isn't always a pretty picture....but the veggies poking out are always cute......

First off - I want to thank you guys for voting on the recent poll - and you got it! The winner is Homemade Mandu aka Korean dumplings kinda like gyoza I'd say.

As you probably know by now, I am a freak about chopping vegetables.

I love to chop, mince, shred and pulverize vegetables.

I especally love to mince garlic ~ my favorite thing to do lately.

Many of you don't like this manic behavior.....so by all means use your food processor and/or other kitchen accessories to get this recipe off the ground.

I am just pure lazy about washing dishes.

When I was waitressing way back when.....had to force myself to help in dishwashing duties when it was my turn. It was even one of those mega industrial dishwashers and that still didn't have me convinced.

I liked scooping ice out though.....

Also - may I suggest to do this in steps, so you don't drive yourself nuts trying to conquer the world and make mandu in a day.

Day 1: Get groceries needed. Chop/prep vegetables and throw all the prepped veggies in an airtight container in the fridge

Day 2: Make the mandu filling. Cover & chill till needed that evening or the very next day to complete the filling

Day 3: Make the dipping sauce. Make the mandu with help of friends and family....I've prepped them solo w/the help of my 6 year old too....cook & enjoy! Mandu boiled, potstickers, fried and duk mandu soup make great leftovers too.....

I also suggest if possible using organic produce and meats if possible. Not only does it tastes so much better ~ the end results will leave you feeling more coherent about life sans the pest & bacteria killing elixers, additional fake hormones and other stuff that normally doesn't grow on trees or breathes air......

mandu as pot sticker babes basking......kinda like Japanese gyoza


Homemade Mandu: Korean dumplings
© 2008 Ingar Brunnett, TasteMemory.com
this is a recipe I am sharing with you ~ appreciate my credit ;)

1 lb. freshly ground turkey or ground chicken
1 package soft tofu, drained on paper towels
2 eggs
20 asparagus spears, finely sliced into rounds*
optional: 1 yellow squash or green zuchinni, finely shredded then minced
2 cups of white mushrooms, finely chopped up
4 green onions, minced
3 garlic cloves, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. sesame oil
2 Tbsp. **toasted sesame seeds (unsalted), grounded w/mortar & pestle or other
2 Tbsp. mirin or sweet sherry
1½ teasp. sea salt
freshly ground black pepper
*thanks to my mom's insight about using fresh asparagus ~ it makes this recipe even tastier
**use of toasted sesame seeds that are UNSALTED & GROUNDED is a very IMPORTANT aspect to this recipe. I have tested this recipe several upon several times and the ratio of the sesame seeds are perfect with the ratio of the sea salt mentioned fyi.

2 - 10 oz. packages small gyoza/won ton wraps, 3 ½” width and preferably round in shape
a bowl of water

Ganjang: seasoned dipping sauce
½ cup soy sauce
1 teasp. sesame oil
freshly ground black pepper
2 green onions, minced
1 teasp. toasted sesame seeds, grounded

optional: ½ teasp. mirin and ¼ teasp. dried Korean chili pepper flakes

preparing the marinade
In a small serving bowl combine the ingredients in the order listed. No need to mix, just serve with a small spoon on the side for communal use as needed. If you prefer a slightly sweeter sauce add the mirin in after the soy sauce. If you think you’ll be going through the sauce more – just double it. Serve Ganjang (seasoned dipping sauce) with mandu.....

making the mandu filling
In a large bowl, mash the tofu with potato masher or throw caution to the wind and use your hands.....it will just take a brief moment to create a chunky blend that is slightly smooth. Add the rest of the ingredients. Combine everything using a large spatula until all ingredients are thoroughly combined together. Koreans like to use their hands for this part, but a rubber spatula suits just fine.

Cover and chill until needed the same day or....

The mandu filling can be chilled overnight, but I suggest you prepare and cook it the very next day.

forming the mandu
Pull up a chair at the table :).....invite your friends, roommates....kids to help...

Arrange small bowl of cold water, mandu filling (you may want to bring half of it out at a time - keep the remaining half in the fridge), gyoza skins and a kitchen towel to wipe finger tips as needed and a lightly floured a dinner platter.

Place one gyoza wrap in the palm of your hand. Put one slightly heaping teaspoon size portion of the filling in the center of the wrap.

With your fingertip wet one half edge of the wrap with cold water.

Fold and seal tightly. Make sure there are no air pockets between the filling and the seal of the wrapper. Make sure the meat filling doesn't creep out towards the edges.

To crimp the edges: Lightly wet the outer edge and make about 4 to 5 overlapping folds one at a time and pinch down until secured....or can also pinch one corner of the wrap to the other to resemble a pillow (see fried mandu photo).

Lay out finished mandu on lightly floured platter. Be careful not to have any of the wet portions touch each other.

If you find the process of forming the mandu a little longer than anticipated; cover the completed mandu with plastic wrap and keep chilled in the refrigerator until ready to be cooked later in the day. Start another lightly floured platter to place your completed mandu and repeat as needed.

Don't worry that it may not come out perfect the first couple of times you do this. Its all in the heart & then the wrist....have fun and eat at the end of it all!

boiled mandu: easy
In a quart size pot filled with water add 1 teasp. sea salt, 1 Tbsp. olive oil or sesame oil and bring to a boil.

Gently drop in mandu, bring to medium simmer and cook completely for until the mandu rises from the bottom of the pot to the top. Allow the mandu to float to the top, thereafter cook for 2-3 minutes.

Remove with a slotted spoon onto serving platter and serve immediately with seasoned dipping sauce.

potstickers method:easy
In a large saucepan or frying pan heat 2 tablespoons of olive oil or 2 tablespoons of sesame oil. Add mandu and be careful not to overcrowd. A large saucepan can accommodate about 20 to 25 pieces of mandu. Gently brown mandu on both sides for about 10 to 12 minutes on medium to high heat until deep golden brown. Then, pour ¼ cup of cold water and cover pan immediately. Bring heat down to a medium to keep the pan simmering for 3 to 6 minutes. Allow the mandu to absorb the water during the cooking process. The mandu should be puffy like a pillow and check for the meat’s doneness but slicing into one before removing off the pan.

I have a thing about grease – so I drain the cooked potstickers on paper towels prior serving.

Serve immediately with seasoned dipping sauce.


deep double fried method: patience required
In a deep fryer or deep frying pan heat 3 to 4 cups of canola or sunflower oil to 350 F. Gently drop in mandu in small batches. Deep fry until light golden brown for 3 to 5 minutes. Remove and drain on paper towels in between batches.

Then re-fry the batches mandu until a deep golden brown on all sides for another 3 to 5 minutes. To check for doneness, cut open a mandu to make sure the meat is completely cooked.

Drain on paper towels.

Serve warm or cooled with seasoned soy sauce on the side.


place about a heaping teaspoon of mandu filling.....


hey, if a 6 year old can do it....plus she knows how to make the 'crimps' on the edges too!


lightly dab with water half of the inner edge of the mandu skin, fold and then seal shut......


to crimp: lightly dab half the outer edge with water and pinch 4 to 5 crimps - kinda like one over the other....then pinch down.....


the crimp look - makes it tastier too...if you can't crimp (or don't have time), don't worry - go for the free flowing straight look.


lightly floured surface and don't let the wet parts touch eachother too long or ----aarggghhhhh-----they'll stick


potstickers are easier than frying and taste just as good - with way less the oil....


whole toasted sesame seeds in mortar waitin' for that pestle





Ganjang: marinated dipping sauce the Korean way....a must have....


the trick to tasty boiled mandu is sesame oil & sea salt in the water: in this photo the mandu is not ready cooked, it's still lingering on the bottom


it's near done when they become floaties.....


boiled mandu, just hot off their bath....


comfort & tang in each bite


mandu fried

duk mandu soup: rice cake dumplings & mandu soup....it's all in the broth my friend


yum

Okay is this the longest post ever?

blue plate special: veggie chopping freak + for the love of the veggie nori roll

meditation @ hand for the avid chopping freak I am


soup starter ~ I added the veggies after the broth was made. Since I have this thing about chicken fat; I prefer to use chicken breasts with the fat trimmed back to get the chicken broth started.....


my starter for dal @ my house


I have been spending more time writing about food: event planning about food, proposing about the preparation of food, how food works and who is making the food; rather than the ample time spent of preparing it myself.

It comes down to time.....

the beginnings of the nori roll....


a deliciously healthy combined effort!


calif style veggie nori roll
© 2008 Ingar Brunnett, TasteMemory.com

* 4 sheets of nori (roasted seaweed)
* romaine lettuce leaves or baby romaine or other salad greens you like
* alfalfa sprouts
* 1 avocado, seeded and sliced
* 2 large carrot sticks, peeled + cut lengthwise about 1/3" thick
* 1-2 cucumbers, cut lengthwise about 1/3" thick
* optional: pickled daikon, cut lengthwise about 1/3" thick
* small bowl of water

Lay sheet of nori on paper towel. Put lettuce leaves down horizontally on nori sheet. Top with generous handfulls of alfalfa sprouts. The lettuce and sprouts will be compressed during the rolling process, so feel free to use a generous hand of veggies. Place 3-4 slices of avocado on the bed of sprouts. Then place slices of cucumbers above the avocado. Top with carrots.

As the veggies are placed horizontally across the nori sheet, it will help in the rolling process that they are spread across vertically as well.....after the first roll ~ you'll see what I mean.

At the end of the nori closer to you, gently start to roll forward using both hands. Gently yet tightly force the roll forward until you have reached the end, while making sure you keep the vegetables tucked in as you are rolling. Keep the roll down with one hand, and dab the closing end of the nori with a thin spread of water to seal. Dry your finger tip on the paper towel.

Seal and press down until firmly shut.

Use a sharp knife and cut in half.

Enjoy with soy sauce, minced fresh ginger & wasabe.

If I am in a hurry, I just mix a bit of sriracha with soy sauce for lunch on the go.

I make four of these and have two at lunch with a raw salad made of shredded carrots and raw corn kernals. The last two rolls I save for my late afternoon snack before I pick up the kids.

The other thing I relish the most is reading about food.....which I have had little time for as well. But....I have been going out of my way to nourish my thoughts literally.

I recently came across a freakishly cool article in the New York Times about a Global Seed Vault opening up in the artic. A food vault? I didn't even know such a thing was in existence.....it has a doomsday sort of thunderdome or waterworld ~ end of tomorrow sort of appeal to it.

This month is the birth of Taste Memory (bells*whistles!!!)

NEXT BLOG in just a few moments:
Homemade Mandu Recipe aka Korean dumplings.....how I love thee......

Baking and Breaking Bread with friends and family really.....

*The BE THE LOAF campaign began after Triumph the Church applied for a grant asking Panera Bread for day old bread to feed the children in their after school care program. They responded by offering one loaf a bread a month to feed the 50 or so children.......O K A Y.....


*"All children need some sort of after-school care," said Pastor Criswell, who has become known in his neighborhood for taking on thugs and street-sold drugs. "We have to break the cycle of poverty and crime through education. But growing children need an after-school snack."


*I'm wearing the green apron playing celeb chef making pretzels with the kids. So much excitement playing with dough.....mind you we worked with the pre-made Publix pizza dough to get the 'ball rolling'. First Coast News camera guy and all......


Once again, Publix pizza dough saved the day.....perfect for cinnamon rolls, pretzels (really!), flat bread pizza & I made pepperoni rolls.....give me a break ~ I am by no means a pastry chef....too much math involved. This got the job done deliciously.......


the girls admiring the flat bread pizza ~ just cooling down before snack time


*Moi~TasteMemory Girl gladly takes on the role of celebrity chef of the day with Triumph's awesome kids. Mucho Thanks Suzanne for inviting me to launch the baking campaign....!


*How fun is it to make your own chocolate chip cookies?


*Sheri Weitzner (left) came with her husband Jeffrey to share their all-time cookie recipe with the kids......


This was fantastic fun.

Rolling.....stretching......dusting.....mending.....lending and baking bread with these little ones was way too much fun.

The best part of it was they had a blast! They also gave me pointers about not too much salt or too much sugar. Very good nutritional advice from these savvy kids!

This was all part of the recently launched BE THE LOAF campaign in an effort to provide a safe haven and after-school care program for children in Jacksonville's troubled northside.

The brain child behind this campaign is Suzanne Yack.

btw: If you don't know her.....you definitely should.

Suzanne has a tried and true history that will outshine the brilliance of any newly buffed diamond as far as heaven sent integrity goes. Out of pure dust (a bit of flour and words of wisdom too) she has voluntarily pioneered a campaign that is reflective of the loaves and fishes miracle. BE THE LOAF has arisen with hope for the children at Triumph the Church's after-school care program lead by Pastor Moses Criswell and Suzanne's Yack's insight.

Last week, the program was not only amped with special coverage on First Coast News and the Florida Times Union, but the campaign received the honorary Points of Light Award from Florida Governor Charlie Crist. On February 27, Pastor Moses traveled to Tallahassee to the governor's mansion to receive the award from the governor.

Now that is a launch.....done well.........

An excerpt from their press release started simply by asking for a miracle:

"Triumph the Church offers a safe sanctuary and tutoring for children on Jacksonville's low-income northeast side is asking for the community of good usable bread-making machines, peanut butter, jelly and juice."

Well, you know what happened at the Sermon of the Mount don't you? To make the invitation wider to all our friends - perhaps the concept of stone soup mixes well too.....

Well.......It's been quite and outpouring of bread machines. After they maxed out on bread machines; donations are slowly trickling in to feed these children healthy after school snacks, a little money to pay the gas bill and maintain stability for this program.

The 'celebrity chef' baking program has morphed from baking pretzels, cinnamon rolls, pizza and now chocolate chip cookies to showing the children how to make nutritious meals using 5 ingredients is scheduled as well.

BE THE LOAF is still in it's infancy and asking for donations and community support to help build a strong and lasting foundation for these children. All contributions go directly to the BE THE LOAF campaign.

More will be posted on this program.....

For more details and/or would like to make a donation you may contact SuzanneYack@operamail.com

For details visit http://betheloaf.wordpress.com/

Triumph Community Development Corporation is a 501c3 at Triumph the Church. All donations are tax deductible to the extent allowed by law.

*photo credit © 2008 Suzanne Yack

Melting Pot Cooking and Korean American Recipes: Pavlov reactions?

homemade mandu inspired by my mom's recipe

I would LUV YOUR VOTE !

Today - I have launched a POLL to hear your 'interests' @ Melting Pot Cooking and also if there is interest in new Korean American cooking(you can read more about this at the bottom of this post).

I would LUV your feedback - the POLL is simple and located on the right of this blog page.

Here is the Poll's QUESTION & DESCRIPTIONS:

Which dish would you like to try the most?

1. curry shrimp ssam: shrimp marinated with curry, peppers, brown sugar, other savory spices, seared and served with fluffy white rice in tender bibb lettuce leaves....

2. mandu: Korean dumplings filled with ground meat and minced vegetable filling. The tightly bound stuffed dumpling are then either boiled, deep fried or prepared as puffy sticky potstickers and served with seasoned soy sauce stock full of fresh minced ginger, garlic, scallions, green chili peppers, dried pepper flakes and sesame oil. Can also be made into a comforting soup with chewy rice cakes. I like making the broth with chicken breasts and smoked ham bones. Add some kick to the soup with the seasoned soy sauce mentioned just recently and you've got comfort in a bowl.

3. a really really good recipe for Korean BBQ Beef aka Bulgogi: I've experimented and narrowed down a fragrant mix so it's got the right balance of salt, sweet, smokey, savory and of course the tenderness factor using really good cuts of beef.

4. clam, garlic & shitake mushroom pizza: this thin crust pizza is inspired by that pizza stand in Venice Beach, SoCal that is known for it's clam and garlic pizza. I knocked out a perfect system using store or pizzeria bought pizza dough that can be manipulated with lightweight effort into a thin, crispy & chewy resiliance. There are certain elements at play that make it work right. Don't forget the fresh minced basil & parsley with just enough cheese.....

5. avocado, tomato, prosciutto and alfalfa sprout sandwhich on sprouted wheat bread: this is melting pot at it's best from my San Francisco days. I also don't go wimpy on the avocado.....alfalfa sprouts & avocado are a winning combination. If you try to replace it with lettuce it doesn't work.

The poll is located on the right side of this blog. Do let me know as I have plugged Sunday, February 17 @ MIDNIGHT the LAST DAY to VOTE!

I am interested in reader response....taste interests....desires.....open to challenges?......prefer tradition?.....I am constantly refining my recipes!

*At the end of the poll I will post on the most popular response and perhaps more, depending on readership response.....

*Also - please feel free to comment if you'd like on what part of the world you are writing from; I appreciate that so much!

I have been on a Asian cooking quest as of late. For the most part it's prob' because I CANNOT find a digestable Chinese, Korean or Japanese restaurant in my neighborhood....let alone city....let alone all of northeast Florida.....actually the entire UPPER HALF of Florida......as always, totally OPEN to suggestions.....

I don't even have a standard neighborhood take-out!

If I get real desparate, I call for Indian or Thai take-out.....

So with your insight I can see if these recipes are inticing and inviting.....

It's specifically Asian Melting Pot Cooking....Specifically Korean cooking.

More specifically - let's cut to the chase: Korean-American cooking.

my version of Korean 'Kanjang': a dipping sauce....perhaps like pistou....my 'fresca' version


I add the word AMERICAN to describe what Korean food has evolved to TODAY in the STATES. I hate the word FUSION, and let's not use the word PAN-ASIAN.....maybe melting pot???....not modern or contemporary that sounds too dated.

No offense to the restaurateurs responsible in the northeast Florida vicinity....but a good portion of the traditional cooking has been watered down to a nothing-ness to please an extremely bland and fearful palate notable for this portion of the country. Great place for hush puppies, ribs, deep fried sweet potatoes and dill pickles - anything fried; you'll find in Jacksonville.

Now about Korean-American cooking: I am trying to describe a type of cooking that has retained it's fiery intensity yet is approachable MAKE and EAT. We're talking TIME while retaining the savory intensity of the ingredients. Anyone out there know HOW LONG IT REALLY TAKES to make EXCEPTIONALLY GREAT KOREAN FOOD? - it does take SOME TIME.....a GREAT DEAL OF TIME.

Don't know about alot of you guys but I have a FULL PLATE re: my schedule & life overall.

But every so often....that spice is nice.....esp. in down home Korean Cooking....real Seoul food....(eckkkkhhh....doesn't that sound cliché? - can't stand that word cliché either)

Pretty sweet (savory, salty, spicy, hot too...) & simple.

Duk Mandu Soup: Rice Cake & Korean dumpling soup with a douse of my simple or "hurry-up kanjang"

© 2008 recipes & photos Ingar Brunnett @ TasteMemory.com

rolling out regal finds for food bloggers

'Her Royalness' aka The Leftover Queen*

Thanks to the royal food blogger herself; (also food critic and professional foodie extraordinaire to name just a few gallant roles) global food fanantics have been a-buzz and loop dee looped together with the launch of THE FOODIE BLOGROLL by The Leftover Queen aka Jenn. I have recently joined the 900 something other food, drink & eager to graze about the WORLDWIDE cyberspace in the stew of this savory blog roll.

So if you need a reference for more food finds check out THE FOODIE BLOGROLL on the right side of my blog. If you would like to broaden your own food related blog contact The Leftover Queen with your interest. Or just go to THE FOODIE BLOGROLL to the RIGHT and Click here to join for details. By joining you broaden your readership in just a few strokes via keyboard....so pass it on.

Her site is also packed with incredible recipes and insight on tantalizing cooking options. The photos alone are mouth watering and will ready you to trailblaze in earnest to the next farmer's market and fear not the contents of any tupperware thereafter! *photo credit The Leftover Queen @ www.theleftoverqueen.com

How to combine a raw food diet with chocolate chip cookies without the guilt....is it possible?

In the beginning.....there was the RAW......


My Raw n' Wild Chop Chop Salad all DRESSED UP and everywhere to go.....


raw n’ wild chop chop salad
recipe by ©2008 Ingar Brunnett

4 ears of corn, trimmed off cob
2 cups fresh green beans, ends trimmed and sliced 1”
3 carrots, finely sliced into rounds
½ white onion, finely shredded
1” knob fresh ginger, skin peeled and minced
½ cup fresh basil, minced
2 tablespoons flat leaf parsley, minced

dressing
1/3 cup good olive oil
1 teasp. soy sauce


In a large bowl combine all the vegetables. In a small bowl whisk the olive oil and soy sauce until creamy. Toss dressing with vegetables.

Serve immediately or cover and refrigerate.


Health-IER - LOW FAT - LOW BUTTER - LOW REFINED SUGAR - LESS MILK - WHOLE WHEAT Chocolate Chip cookies with half the guilt and poundage......you think so?

Yes.....I have a Dell.....


Can't stop biting......

Chocolate Chip Cookies with Less the Guilt
recipe ©2008 Ingar Brunnett

1 3/4 cup whole wheat flour
1/2 cup unbleached flour
1 teasp. baking soda
1/2 teasp. Kosher salt
1 stick unsalted butter
½ cup good olive oil
½ cup maple sugar*
¾ cup light brown sugar
*Substitute another ½ cup of white sugar if maple sugar is not available for now (I am still experimenting!)
2 teasp. vanilla extract
2 pasteurized eggs (if you like to nibble on the cookie dough)
2 cups Ghirardelli Chocolate Chips (60% Cacao Bittersweet chocolate – good stuff: this is the stuff that TRUFFLES can be made with!)

Set oven to 375 F.

In a small bowl, combine flour with baking soda and salt.

In a large bowl, beat the butter, oil and sugar(s) at low speed until creamy. Then add the vanilla and eggs while mixing at a low speed until well combined.

Slowly blend in dry mixture until the entire mixture becomes creamy. Stir in the chocolate chips. Use a tablespoon to drop heaping tablespoons of batter. Make sure they are at least 1 ½ inches apart as these cookies will spread when baking.

Bake for 12 minutes until golden brown and enjoy the CHOCOLATE & CHEWY ABYSS....

This post will confirm my yin & yang personality. Confirm my dualism approach to everything?

Perhaps.

Confirm I am a Gemini? Is this bi-polarism?

Most probably confirm that most likely I don't know what I want....

Yes; I have succumbed to RAW FOODISM and I have been loving it. Loving the recipes, loving the viewpoint and loving the exercise of chopping.

That's as far as the exercise portion will go.......the chopping board.

I am used to chopping; but this entails some REAL TIME chopping.

Yet all in all - I can't seem to do the RAW FOOD thing ALL DAY - I tried for a couple weeks and the end result.......I needed chocolate....pizza....sushi....tacos....and the unslightly thought of tacos from TACO BELL!!! It had to stop!

So rather that live the life of extreme (hah!) - I have found (or rather derived) another (excues of a...)balance perhaps....well, let's see how long this lasts.

In the midst of DUALISTIC feeding activities...etc. etc...: I have developed two AWESOME recipes in the meanwhile.

The Raw n' Wild Chop Chop Salad is my mainstay for the week. I make a huge tub of this to have on hand to accompany my avocado-alfalfa sprouts & ezekial bread sandwiches which is absolutely: RAVISHING

This type of lunch menu works out when I know I plan to eat something decadent for dinner or even lunch later in the week.

The LOWFAT LOW BUTTER SANS REFINED SUGAR WHOLE WHEAT (aka Chocolate Chip Cookies with Less the Guilt- yes I have a Dell and I'm Catholic too) cookies I literally baked TODAY and guess what???

They came out delicious.

My kids and plus the neighbor kids gobbled them up. I didn't tell them they were made with olive oil, maple sugar, whole wheat flour, unsalted butter and 60% cacao bittersweet chocolate (which is minus the mega dairy). Basically less of the artery clogging, less of the Gut binding, thigh building stuff that we could do without.

I also use Kosher Salt. PURE salt. Did you know that TABLE SALT has ANTI-CAKING SOLUTION that can be up to 40% anti-caking solution vs. the salt? Now that is some gut binding stuff.

Anyways - I mentioned TACO BELL previously since I am away from SoCal which houses a series of my favorite ROACH COACHES (aka MAGGOT WAGON - isn't that lovely?)famous for home made hand rolled carnitas in corn tortillas with lotsa cilantro, salsa fresca and fresh red radishes......

You can read about the GREAT L.A. TACO scene on one of my favorite blogs The Great Taco Hunt.

I could never ever be a vegetarian.....love the carnitas way to mucho!
I'll keep you posted as I refine the cookie recipe to be more body and heart friendly while remaining tasty.

radically alive @ Momofuku's

steamed bun: shiitake mushrooms with crunchy marinated cucumbers hidden inside......

Hey I'm back and returning to write about more food news about town. My eating trip to New York was a well fed one - yes; it was awhile back ago (s/b December '07). I am ready to blast out savory posts as promised.

I am excited to tell about my anticipated lunch at Momofuku in the East Village.

When my love called and mentioned he was free for lunch that afternoon - I was literally munching on my late morning snack from the mega buffet at Whole Foods @ Union Square. We met up and grabbed a subway to 1st Avenue and found our way to 10th Street.

Once inside, it was alive with patrons hankering over bowls of ramen, steamed buns, gooksu, and roasted brussel sprouts - you gotta love it!

We started with the steamed buns with options of chicken, shiitake or pork. We went with the shiitake bun. We were seated bar side literally in full view overlooking the kitchen in live process. The buns were assembled fresh. First a light douse of their special sauce, thin sliced marinated cucumbers and then the chewy shiitakes before the entire bun was gently rolled over.

My first bite yielded the scent of yeast and rice wine that resonated from the dough. The tender mushrooms met well with the cucumbers that also held it's own. Between bites and a few profanities from the aggravated kitchen manager behind the bar; it was a fine moment that attested my senses.

pork neck ramen: braised neck meat, ramen noodles, scallions, bamboo shoots, roasted seaweed and poached egg

The ramen - it was time for the ramen.

This is what I was waiting for.

Anticipating.

Savoring about.

The highlight of the ramen bowl were the house made noodles - chewy & dense. The braised pork meat - tender and sweet. The poached egg was not an afterthought. It was a well bred poached egg that sweltered with just enough resistance when I broke its sack. Poached to its peak; it went on its merry way to join hands with the rest of the order to celebrate their assemblage.

I have had ramen many times over. I'm a noodle freak - love Japanese style noodles. This was different. It tamed away from the traditional and most often times commercially light cherry brightness of the former Japanese style noodle soups I have encountered. Momofuku Ramen had more of an earthy appeal in its broth. That was fine with me as it reminded me very well of the Japanese restaurants in the side skirted parts of town in West L.A. and Culver City California that served up Japanese homestyle cooking straight from mamasan's kitch.

There was a lotta testosterone behind the bar as we watched the kitchen staff in between our noodle slurps. The proprietor and innovator of it all, Chef David Chang was there and calmly churned out the prize winning fare with his staff.

I was duly impressed with the tight concept of the menu. Inspired by Japanese home cooking, yet harnessed with heavy Korean appeal sewn in between with southern fare like grits, ham, bacon and collard greens.

seasonal pickled vegetables platter: we ate this between bites of noodles and fanfare of pork

All is fair and happy on pork @ momofuku's.

They also offered pork belly with the noodles which I didn't order. I am an ardent fan of pork fat - I have to admit. But I prefer it roasted crisp. Perhaps like bacon with the dripping glazed over. I even love deep fried pork rinds and don't get me started on charcoal grilled pigs feet! The pork belly served up here appeared to be braised and came through with an ample amount of that underbelly fat still gelatinous. I'm sure to try it on my next return though. You've gotta at least try it once or you will never know what your missing.....and what you're missing could be really good.

Ginger Scallion: noodles below with scallions, cukes, collard greens, roasted cauliflower, bamboo shoots and a wedge of roasted nori.

What a combination!

But it all worked out in the end.

I'm glad I went - I didn't want to miss out on this opportunity.

Well.....I kept hearing the word about the chef - David Chang as 'radical' and 'innovative'....... He also garnered the 2007 James Beard Foundation Award for Rising Star Chef and also Bon Appetit's 2007 Chef of the Year Award.

Sounds too resplendent......hmmmm....I had to check it out. I can see why. The menu is tight. The concept is tight. The quality is tight. It was good.

Afterwards we walked about the neighborhood full of more restaurants, dumpling shops, sushi bars, Italian bistros, art galleries and wine bars. We finally stopped at an Italian bakery to graze over hand made cookies and latte.

momofuku noodle bar
171 First Avenue
New York, New York
Tel 212.777.7773
www.momofuku.com

Next post: My late night eating habit gives way at WONJO in Manhattan opening doors to down home Korean fare......

Bolo in Manhattan: definitely a tilt to tantalize

charcoal grilled octopus with grilled lemons, fresh oregano & garlic Oil

DEAR READERS,
Bummer news.....since this post, I recently found out that BOLO served it's last meal December 31, 2007 and has since closed it's doors after something like 15 years of service :( !!!

Yours truly,
Girl About Town

I was on a quest for tapas done right when we arrived to New York.

Often times, I found myself disappointed with what is identified as a TAPAS restaurant or TAPAS menu to be utterly nailed over the head with pre-game fixings (regarding NE Florida - not elsewhere)......

BOLO is located in the Flatiron District on 22nd Street. Once inside, it was as vibrant and becoming as I had imagined with an elegant ease. Service was relaxed, yet impeccable. The bar master was more than versed in the variety of Spanish wine offerings that rolled into an evening that became quite lush.

I had dined at MESA GRILL a couple of summers ago when shopping in the Union Square area. Thereafter, I found myself leaving with 'that' pretense of disappointment. Yet, at present no plans to go forward with a profile since my usual stance is to dine twice if the first try didn't hit the mark.

BOLO was a sensation that I was not expecting and I found myself not in any haste to leave.

The flavors were enlightening.

The visual presentation both keen and dimensional.

In entirety.....I found the evening to be blissful yet challenging to my senses.

The charcoal grilled octopus is a definite invite. When this appetizer arrived I was overwhelmed with its sight and well...........with its size.

I had never seen tentacles that large and intact.

Now I wanted to see the whole thing. You see..........it just NEVER STOPS for me!

It has been a while since I have had octopus as sweet and soft. The tenderness combined with the marinade alone would be enough to convince any person that is an 'anti-tentacles' type of eater to imbibe at least with one bite forward without toes curled or breath held back.......

The first bite down is pillow soft. Then to follow, is an amount of resistance that makes it fun to chew, plus amped with the citrus notes of the grilled lemon and fresh oregano; it was a treat alone to realize this just may be the last high note of our short stay.

But it wasn't.



Tentacles never looked so good



salmon tartare on crisp chickpea polenta cake with red pepper pesto & lemon-chive oil

Whenever I order salmon tartare; I leave the plate with my last bite thinking "Why the heck did I order this? I'll never order this again......."

I always do.

It's either boring - boring - boring - or something along the veins of; hey do you remember those tight jeans during the '70's that had that huge #$(*)%#$ rainbow stitched from the bottom of the cuff, then it arched all the way across your cr*tch area; then back down to the opposite cuff? Well; the salmon tartare appetizers remind me of something awfully contagious yet should be well forgotten.

It's okay to ask me WHAT ROCK, I've climbed from under........

Well, this one was not revived - it must have been re-invented, remade or just plain introduced to society.

Doesn't it look like a painting alone? It reminds me of Mondrian meets Chagall on a sunny day type thing.

And yes - it was just as DIVINE.


from the top: seared sea scallop with hot cherry peppers, piquillo pepper stuffed with raw tuna salad, sauteed squid & bacon with garlic oil

These little tapas style dishes were from the tapas menu. The tapas menu invited the diner to choose 4 of the pretty plates from a selection 13 tapas. Other tapas mentioned: artichoke heart with quail egg & caviar, twelve layer potato with caramelized shallots as well as pan fried duck liver with sherry vinegar, honey & black pepper.


Lamb sausage on oven baked flatbread & black olives

Our dining buds ordered the flatbread. I think everyone; under the conditions of this evening; were being quite covetous about what we ordered. I didn't try this; but it did look inviting.......well essentially, my honey and I were *lambed* out. We scaled down Times Square the other night about midnight and found an all night gyro grub spot SAHARA GRILL and went crazy with a killer gyro.

They even had the audacity to allow fresh cucumber chunks and lettuce intervene....oh.....too welcome of a surprise.


milk chocolate, fig & hazelnut tart with vanilla fig ice cream


This was another dish I didn't try, but it sat coyly across from me saying 'hey girl......'

I just adore figs.

Figs remind me of California. Figs totally remind me of Northern California.

I have always had this fantasy of sitting under a fig tree and eating the figs off the tree right as they are falling off. Then I know I would be able to indulge in the merriest of figs.



frozen chocolate almond mousse & rioja cherries with marscarpone mousse



layers of delight



Check out momofuku and you'll see why i crazed: hot steamed buns with shitake mushrooms just got me going........

This is another story: Oh and momofuku is another must tell. We sat at the bar overlooking the kitchen....literally overlooking the prep work. These buns were coming out freshly packed.

I bit into my bun. Remember when you have a freshly made GOOD steamed bun the first combined scent & taste is of literally what? - - - rice wine..........remember?

momofuku is the next post.

DEAR READERS,
Bummer news.....since this post, I recently found out that BOLO served it's last meal December 31, 2007 and has since closed it's doors after something like 15 years of service :( !!!

Yours truly,
Girl About Town

BOLO
23 East 22nd Street
New York, New York
Tel 212.228.2200

eating in new york city: was it Prometheous....gluttony or the Greek template that set mundane taste buds free?

@ Rockefeller Center a tad touristy but had to see it.....

It was just a four day jaunt to one of my favorite cities. Alongside NYC is San Francisco my home base, but Manhattan will do just fine as my east coast stomping ground to revive my senses again.

I still haven't grown to the taste of 'sweet tea' since living in Florida. Something about syrup over ice: it just doesn't settle well. It's suppose to go well with anything fried. Been there, did that and it still doesn't make the mark for me.

Sort of like uni.

Before we left to New York, I had to map out exactly where, when and what I was going to eat. With the little time I had; I did a few Google searches, made a few phone calls and we were well on our way to extending our palate limitations. When traveling; especially short trips - I prefer to have some sort of general itinerary so I am not idling in confusion about my whereabouts. I have tried letting go and arriving with no destination in hand with more time wasted than enjoyed. Now don't get me wrong - I love spontaneity but I think any well managed traveler will tell you it doesn't hurt to have a few destinations in mind before setting foot. The thought of any organized tour in large hordes absolutely makes me shudder. I would be completely embarrassed to be in an organized tour of any sort. What I do prefer is meeting up with the locals or even a solo tour guide would do just fine.

We had been to Manhattan previously and I was abhorred with all the tourist traps. So this time around I did my darnedest to avoid places and especially dining destinations that housed tourists gratuitously.

This was a last minute trip and I frantically searched for a bed and breakfast or a short stay flat of sorts in the Union Square - Flat Iron district for our stay. Unfortunately to make a long story short we ended up in Times Square which is in the heart of tourist central. Eventually everything worked out and thank God for the subway that was literally next door to our hotel.

My first quest was to dine at one of Mario Batali's more than seeping handfuls of restaurants. I didn't realize how many restaurants he had in New York. I was ultimately grateful that they were not cookie cutter chains (oh so of course not!) and that each one had an intensely soulful identity of it's own. I am just saying this since I reside in chain restaurant haven. Actually, I heard Orlando Florida is the chain restaurant haven in the states, so Jacksonville may be second runner up.

As tried and trued as I could - and I even called a whole month in advanced....they were booked. Both BABBO and LUPA, my top honored choices to revel in his mastery were both: BOOKED.

By chance, and by sheer luck I was having one of those moments when everything just fell into place: I was able to getting dinner reservations at 7:00 o'clock in the evening at Bobby Flay's ever so smokey BOLO. There's more to read on that as I am slightly.....well more than slightly impressed with BOLO.


Farmer's Market @ Union Square Park

Also on my primary list was the Greenmarket at Union Square Park. I had anticipated going to this for so long since I missed the timely and abundant farmer's markets of California this was on top of my wish list during our short visit.

It was the first morning of our stay and I gladly took the subway leaving Times Square for Union Square Park.

I walked up from the subway and found the sun greeting me at the top of the stairs. I had arrived right in the middle of the Greenmarket as anticipated.....

There were rows of gallant apples and pears greeting me.

There were bakers and a glorious bread stalls with freshly baked loaves. More vegetables, hot apple cider, pastries and a rows of more stalls to follow.

Everything from hand sewn bags, to knock off designer duds, leather, gemstones, jewelry, toys, it was an infinite souk of delight.

There were fine artists and musicians.

It saddened me that very little of this is supported in the Jacksonville area that I live.

I was glad to be back in the city.


the sweetest carrots ever....


I bought a bunch that survived the trip home....my kids looked at me like; where are the souvenirs?

Another destination was Whole Foods Market. It was located right across the street from the park. I made my way through the bazaar and enjoyed an awesome lunch there. The endless buffet was welcoming as hardly anything was fried. What a relief I thought to myself.


chicken and rice soup at Whole Foods Market

Pre-made soups always tend to be too salty. This chicken and rice soup was perfectly seasoned. An added plus were the shitake mushrooms.


greetings from the Whole Foods salad buffet o'rama.....

Sprouts, baby peas, sliced fennel bulb, red beets, chinese dumplings, hearts of palm, itty-baby octopus and calamari to name a few.

My *love just had to see Rockefeller Center. It was a perfect stroll at least to knock off some calories.