ssäm: the next best trend in a bundle ~ lettuce bundle that is....

curried shrimp ssäm: love making this for the family.....


In the beginning there was lettuce: Bibb lettuce entwined with baby romaines awaiting.....


curried shrimp with basmati rice lingers with savory seasonings such as curry powder, brown sugar, onion powder, garam masala, paprika + sea salt.....


from the Korean "banchan" family - easy marinated cucumbers: the trick to this is pre-salting with sea salt to soften the cucumber slices. Thereafter, squeeze the water residue out of the cucumbers prior the remaining marinating process......


I love going against the grain: a globally inspired ssäm derived from my love of spices from India + Korea combined with a fresh twist sans the spicy Korean hot chili paste kochujang.....really not needed here.


helpful ssäm eating thoughts: enclose the surrounding lettuce leaves into a 'ball' like bundle and then exercise your right to bite.....

Hey can you believe this?!! I am at a loss for words today.....basically this week I have been multi~tasking to death and realizing I can only do so much to conquer the world in one day.

Yet I wanted to share this recipe with you along with sexy food porn shots to keep my creative flood gates open......and I'm actually running out the door with a platter of these (lettuce wraps + cukes in the cooler and the curried shrimp + rice in the hot pot) to make it to Mochachocolata Rita's Chinese Take-Out Party



MC Rita has literally got it going on with a host of bloggers from all over the globe at her doorstoop with platters of savory dumplings, gyoza, potstickers, Szechuan chicken and even sweet & sour pork belly to name a few from her guest list.

See you there!

The spices mentioned below for the marinade have been recipe tested-true blue to the utmost and should definitely result in a savory + sweet seductive accompaniment to a meal or perhaps an amuse-bouche for your next house party.

It would be quite enticing to pair alongside a glass of well chilled dry yet fruit forward Viognier or perhaps a spice-ladened mango inspired Gerwürztraminer.

curry shrimp ssäm ~ lettuce wrap
©2008 recipe + words Ingar Brunnett, TasteMemory

1 lb. shrimp, deveined, butterflied and chopped to bite sized pieces
1 Tbsp. curry powder
1 Tbsp. brown sugar or natural cane sugar
1 teasp. onion powder
1/2 teasp. sea salt
1/4 teasp. garam masala
1/4 teasp. old bay seasoning
1/4 teasp. paprika
1/4 teasp. cayenne pepper
freshly ground black pepper
1 Tbsp. olive oil

to sauté
1 Tbsp. olive oil
1 Tbsp. sesame oil
1/2 juice fresh lemon

to serve
Boston/Bibb lettuce leaves, two big heads, rinsed and dried
bunch of baby romaine leaves, rinsed and dried
steamed brown or white rice

optional
korean pickled cucumbers or radish (future post ~ promise....)

In a medium size bowl, add shrimp and all the seasonings. Remember the key is to chop the shrimp into delicate bite size morsels. Toss gently until seasoning is evenly distributed. Lastly, combine with olive oil. The spices may seem like a lot but the shrimp absorbs it like a sponge which perfects the marinade. Cover and chill for 1 hour or overnight is fine.

Heat both oils in sauté pan. Add the seasoned shrimp and sauté for 3 to 5 minutes until it becomes cooked through and gains a lovely rich golden brown color. Careful not to overcook shrimp. Squeeze the juice of half a fresh lemon over the shrimp. Remove from heat.

Serve family style so everyone can help themselves with a Bibb lettuce leaf or two, line with a few baby romaines on top, then a heaping dollop of rice with a generous spoonful of sweet savory + spicy shrimp. Top with pickled cucumbers or radish if desired.

This is perfect as an appetizer or a side dish to a meal.

It's a mouth watering experience in a delicate jewel~like bundle.

diary of a mad foodie: how to make korean seaweed soup aka miyeok kuk or nicely said ~ sea vegetable soup globally inspired!

dried seaweed: not your everyday dime store visitor......


submerged in tap water: resurfing back to the sea.....options are endless now


freakin' mermaid left her *&#$&@$! garter belt on my kitchen counter


If you were ever wondering how to cook with seaweed or *ahem* sea vegetables, I thought to share a bit of insight with you. I reiterate the term sea vegetables because of previous reactionary comments from people that are not familiar with the fab quality, taste + nutritious value of seaweed.

When I first made a pot of Korean seaweed soup, also known as miyeok kuk for my in-laws and others......I didn't find them too responsive to it.

With that in mind, I began a quest to develop a recipe that would be more inviting to the timid palate yet still retain its intensity and savory appeal. That seems to be my motto......retaining intensity + savory appeal without overtly turning palates away......but at the same time retaining the challenge!

Challenge is so necessary.....don't you think?

aaaaaghhhhhhh!!! OMG - Wwwhat is that thing??!!


I also wanted to mention, that I find my readership to this blog quite adventurous and your comments have already proven that! Alongside your posts on your own blogs ~ that I find more so challenging + entertaining, so here goes.....


trimming unnecessary ends: parts that are overtly ewey + gooey......like I prefer not to have in my soup.....hey, but makes a real sexy making facial mask when blended with honey......I'm not kidding


I have been on this trek to develop a more health conscious (I hate that combined effort of those two words, but I can't think of anything else right now) recipes that focus on use of natural, organic and globally inspired ingredients. I consider my cooking to focus on Korean American inspired recipes as well as other Asian recipes with a slant (hah!) toward healthier, natural ingredients and approachable techiques for the Americano and global foodies abroad.

For example.....the seaweed soup I grew up with was made with chicken broth, but had chunks of beef simmered alongside obscenely gaudy wads of seaweed. I think sometimes my mom threw in chicken gizzards and other obscure body parts (animal parts mind you)to really freak me out per chew.

the beginnings of the trimming session: From here.....I trim to more definitive bite size pieces. The long strands on the far right side is the stuff I've trimmed off for my facials.....like you really want to know


trimmed the stem off here (left top)......then sliced into very thin strips lengthwise (top right)


Miyeok guk is traditionally prepared for the pregnant/nursing mother and college students because of the high nutritional content including fiber, protein, iron and calcium.

Raw foodists and those of you that are watching the chain of emerging super foods know that seaweed contains an extraordinary amount of wealth of minerals + vitamins including iodine, magnesium, calcium, vitamin A, C, B12 to name the very few as well as nutritionally valued fatty acids.

nicely trimmed, seasoned + topped with the niceities.....doesn't it look ~ well at least presentable now?


all dressed up


supporting cast members from the top: green onions, roasted sesame seeds crushed, knob of fresh ginger + minced garlic

I also pre-marinate the seaweed with garlic, green onions, fresh ginger, sesame seeds and sesame oil for starters.

My Korean relatives.......most notably my elder uncles & aunts enjoy my cooking but slightly freak out because it really is not 'tradional' Korean cooking. Actually, some of this stuff my mom taught me....and once they know it was handed down by mom then they leave it alone.

I do not use fatty cuts of meat that is common in some Korean cooking. For example if fatty bacon is called for, I usually replace with paprika+onion powdered smoked chicken, lean cut of pork or if I'm lazy Canadienne bacon. Another commonality in Asian cooking is the use of two to three different meat proteins in one dish (as I am discovering this becomes more difficult for some people to digest or lets say for those that are trying to trim back a bit aka gut builder).

cukes for banchan: slice the cucumbers paper thin ~ evenly, precisely...........what?.....Who's a control freak? Does this pict reflect control freakism?

I also use more ingredients + methods that are fresh, less preserved and perhaps from other cultures that will generate questions marks and slam doors on traditional Korean 'zen' cuisine.

Actually, being of Korean descent I have yet to run into a 'zen' Korean. As I call it and my husband even reinforces what we call the 'hostile Korean'. Why do you think they still have the north and south?

Also, why do ALL Koreans in the United States + elsewhere claim to be from Seoul?

Like there is no other f*** city in that country other than Seoul?

Who's hostile?

Strange.

simmering with goodness: abyss of minced garlic, green onions, ginger, sesame seeds, onions, sea salt w. seaweed + chicken broth


welcome home: how to make a perfect bowl of soup

I like make seaweed soup to replenish my family with something soothing, comforting and nourishing.

I also make it when we've been to busy to make it out to the beach as it reminds me of emersing myself in ocean waters to be free.

The taste memory of seaweed soup reminds me of returning home......and not necessarily to the one readily considered home.......

korean seaweed soup ~ miyeok kuk
*refreshed* version © 2008 recipe + words Ingar Brunnett, TasteMemory

1 1/2 oz. dried korean seaweed for soup (or wakame) for example see here
5 green onions, tops + bottoms trimmed off, minced
3 cloves garlic, minced
1 teasp. fresh ginger, minced
1 Tbsp. toasted sesame seeds, grounded with mortar + pestle or other
2 teasp. sesame oil
sea salt to taste
freshly ground black pepper

soup stock:
2 quarts of filtered water
4 cups of organic chicken broth or vegetable broth
1 whole onion, outer skins peeled off

optional:
1 small korean white radish or japanese daikon, sliced in half, then in half moons 1/3" thick
1 clove garlic, sliced really thin lengthwise

steamed brown or white rice

In a large bowl, fully emerse seaweed in cool water. Allow to soak for 20 minutes until soft and pliable. Rinse thoroughly and drain.

Trim off ends that feel ewey + gooey + overtly gelatinous (doesn't this sound appealing? ~ see picture above for reference. Test by trying to tear the bottom strands off - if they tear easily....then it's trimmable. Also, please note you don't have to do this to the 'T' regarding the trimming of endz.....This is what my mother taught me, and I know from experience that *other* Korean families don't really do this as much as my immediate family of chopping + slicing + dicing + trimming freaks.....so you can chill on this part to your liking.

Also, I really think that trimming the seaweed to smaller bite size pieces makes this soup more palatable. The intense Korean versions I've had retains the seaweed in huge wads in your bowl. Not too pleasant. I also trim off the thick stems (see photo above) and slice them into to thin strips. Again, this is your call.

After the trimming episode, squeeze out excess water from seaweed and place in medium size bowl. Add 3/4 of the chopped green onions, garlic, ginger, sesame seeds, sesame oil. Then taste test a few strands. Remember there will be a hint of saltiness from the sesame seeds so consider that prior adding the sea salt. Also, make sure the sesame seeds are roasted and ground....this is so essential in the flavor of the marinade I can't tell you enough! Season lightly with sea salt and freshly ground black pepper to taste.

Combine mixture, cover and chill for 30 minutes or overnight.

In a large stock pot, add water, chicken broth and the whole freaking onion intact. Bring to boil, add the seasoned seaweed, sliced radishes + sliced garlic. Bring heat down to low~medium and allow to simmer at least 20 minutes whilst stirring on occasion. You can simmer a bit longer, just bring the heat down until ready to serve. Do not cover.

To make additional marinade aka ganjang for soup, in a small bowl combine 1/3 cup soy sauce, dash of sesame oil, freshly ground black pepper, toasted sesame seeds if you have any left over and the remaining minced green onions.

Ladle into soup bowls.

Serve with steamed rice + ganjang for additional seasoning.

Also, YUM with pickled cucumbers, kimchi aka kimchee and other banchan....but that's another post!

Beauty and the Beet: The Brilliant Impression Part II

blow off the cover of preconceptions: sangria is that you?

Part II of Beauty and the Beet: The Brilliant Impression continues here. See previous post below or go here to begin Part I.

Dinner with the family at the original historic Cafe Du Nord continues:

The next course arrives, which turns out to be the most delightful sweetbreads served over a crisp pastry puff.

No time to argue about preferences in offal between the delicate bites that melted in my mouth and lingered of sweet cream with the slight tang of capers that met in the middle of freshly chopped parsley which finally gave way to any preconceived notions.

I discovered something new......it was fun to eat and each bite left me to smile.

For the adults, chilled wine was served inside varied labeless odd shaped wine bottles that were mismatched in color. The bottles came in hues of blues, greens and reds. But no matter the bottle, it was always a pink rosé that trickled forth like drinking water into the stemless bistro style wine glasses.

Next up, beef fillet in a mushroom based sauce served with white beans that were simmered soft until crème-like yet holding its composure.

By this time I was brimming over. The sauce was a reflection of the 'mother sauces' and a beaute to bite. Sweet and savory enough to keep me in the glow.

Sometimes they would bring another salad platter of chilled green beans in a light cream sauce with chopped hard boiled eggs and onions. My walls of resistance came down and I think I was only eight years old.

The final breath of the meal was dessert. Always the same; similar to a custard flan and coffee.

I realize after sharing this that someone from the neighborhood might write to me and blow my buzz about Cafe Du Nord.

berries are so divinely created.....

I went back there during my college years with a bunch of friends for New Year's Eve dinner. I left disappointed as it didn't taste the same or as good to me. The bald gentleman wasn't there but everything else was the same, including the glow and the paintings I spoke of. I remember biting into the beet salad and it tasted like cans and the outer edges of the yolks from the chopped hard boiled eggs had that green tinge. Which meant they were overcooked and didn't bother giving the eggs an ice water bath to avoid the discoloration.

But who am I to say, I went back when I was twenty something with a bunch of riotous friends on New Year's Eve so my vision and palate might have been slightly blurred....(LO!)

In closing, dad encouraged me to take risks because he did that every day of his waking life. It's only today I can only imagine the courageous risks he took.

That's what my mom said: when you have children you'll understand.....

He moved us from Seoul Korea to Saigon Vietnam in the midst of the Vietnam War. He was the food and beverage manager at the the U.S. Army barracks stationed in Vietnam.

We lived in Saigon, then to the coastal town of Vung Tau until we eventually settled in the south central region of Can Tho, before we fled during a mass upheaval in the Can Tho area.

at the beach with dad ~ I recall I was slightly bummed in this pict because I wanted to go swimming.....we're at the beach right? the days when cigarettes were like text messaging.....

My father was able to acquire immediate Visas to the U.S., we hopped an Army issued helicopter in Can Tho to Saigon. Boarded Pan Am with a layover in Honolulu before we settled in San Francisco.

We were very fortunate.

My parents received a letter from a friend that was still in Vietnam. He sent us a photo of our town home in Can Tho.

It was a photo of a pile of rubble and concrete blown to pieces.

When I cook with beets it reminds me of my father.

Courage, passionate, gratitude, depth and a bleeding heart embracing all things that we might normally think as crazy but by far deem as courageous efforts.

Beets do remind me of hearts. I recently read somewhere that drinking two glasses of beet juice a day significantly lowers blood pressure and helps maintain a healthy cardiovascular system. Beet juice might be tasty with pomegranate and/or strawberry, raspberry and fresh ginger juice too. I'll have to try that.....maybe with a splash of cointreau?

to see life as always full don't~cha think would be so freeing perhaps......the remnants of cooking beets: beet juice really!


Beets are bold to me in sight, taste and when raw, their resonance lingers a slight burning sensation more in my lungs than my mouth.

Beets remind me often to take risks perhaps for what you love or what you think you might love......when I think about my dad he was all about taking risks.

If we never went to Vietnam because of my dad he wouldn't have been there to support the American troops.

A recollection of Vietnam was my first dance as a toddler at the American Officer's club located at the roof top restaurant that overlooked the city of Can Tho. On those nights they played Al Martino and Patti Page and served lobster thermidor with T-Bone steaks to the service men and their guests.

My mom said we drank Coca Cola while dad imbibed in a beer and we watched the U.S. Army issued fireworks go off in the night sky.

It was a crazy time.....

my dad loved this thing....that's why he even took a picture of it. what was it called? I remember the rolls of tape were as thin as gift wrap ribbons and were made by 3M.....real flimsy and all I wanted to do was get a hold of one, pull out the tape and run through the house until the whole thing was dragged out of its sprocket......hah ~ fun!

If my dad didn't bring us to California we would have never made it out of Vietnam.

My father embraced the European culture fondly. He was never into being atypical, thus he never cared for stereotypes of anything.

I think what drove his intensity was for the love all things of beauty and for life.

The Beauty and the Beet has been written to remember my father....

Sean Ku Lee

In this life......He left a brilliant impression.



beauty + the beet salad with raspberries & fresh greens
© 2008 recipe & memoir Ingar Brunnett, Taste Memory

2 fresh red beets, skin peeled
1 pint of fresh raspberries
1 tbsp. white sugar
1 bunch of fresh arugula (torn to bite size if needed)
1/4 cup white onion, minced
2 hard boiled eggs, coarsely chopped
sprigs of fresh parsley and chives, chopped

dressing
1 tbsp. honey
1 teasp. sea salt
freshly ground black pepper
3 tbsp. of good olive oil
juice of half a lemon

Slice beets 1/3” thick rounds, then slice in half. In a large saucepan cover beets just enough with water and a pinch of sea salt. Bring water to boil, cover with lid and turn off heat. Allow the beets to stand covered for 5 to 10 minutes until al dente tender to your preference. Avoid over cooking the beets (who wants the mushy canned texture of beets that have incessantly haunted our taste memory?). Drain water from beets.

Add raspberries and sugar to the beets. Gently fold together, then allow to cool.

Cover and chill. Increased chill time in the refrigerator will help restore the intensity of the ruby red color of the cooked beets. They can be chilled for 30 minutes, a few hours or overnight.

In a small bowl whisk the honey, salt, pepper, olive oil and lemon juice until creamy.

Toss the arugula with ¾ of the salad dressing and arrange on serving platter. Drain excess water from beets and berries, then arrange on top of arugula. Pour remaining dressing over the beets. Top with chopped onions, eggs and herbs.

Delicious when served with slices of a crusty bread or baguette

Beauty and the Beet: The Brilliant Impression

Bejewelled: beets, berries, chopped eggs, white onions, minced parsley + chives......light drizzling of honey dressing crosses the threshold.....

This is a smattering of a post.....so I decided to condense this to Part One of Two à la Beauty and the Beet.

Part Two will be posted shortly this week.

My love affair with root vegetables began with the beet.

Perhaps not in the dark earthen crevices below where the dirt is so gravenly wet underground it seeps through your nail beds, but rather off the beaten trek years back when my father took us to dinner at the original historic Cafe Du Nord near San Francisco's Castro District.

Back when it was an inviting supper house complete with its Basque inspired dinner menu served family style. A repast with a set menu that created the tone nightly with six courses and amply served alongside with some obscure chilled rosé strewn in labeless oddly shaped and colored wine bottles.

The tinge of pink through my mother's rosé glass, the beet salad with chopped hard boiled eggs and the red stain from the beet juice soaking through the last shred of my baguette has simmered in my taste memory for so many years.....



i *heart* beets: entranced by a living breathing bleeding geode....

The concept of food + memory has been a frequent haunt of mine and it's only as of recent that I decided to let go of myself, get of out of my freakin' way and excavate through that back logged mind mine beginning with my family stories.

Which in turn has led to finding this space and place to shed light on someone that left with me a brilliant impression.

My father.

My father passed away 6 years ago and his final days came rather abruptly. I will just touch on this briefly about his passing because I don't want this to be an angst post but rather a living tribute to someone that had a profound effect on the development of my person. What I have written is a recollection of just a glimpse his journey that I met along the way of my own.

When I was a little girl my parent's owned and operated a delicatessen in the Mission District in San Francisco during the height of the Bay Area's food revolution. This was an incredible time for me. My curious palate was introduced to the diverse range of cultural cuisines from the neighborhood. There were immigrants from all over the world settling in San Francisco and my parent's deli thrived in the midst of foods from Mexico, El Salvador, Puerto Rico, Russia, Italy....even Japanese home style cooking and of course regional Chinese cooking.

The food at the deli was a reflection of the melting pot of San Francisco as well as traditional delicatessen style fare of sandwiches made with the freshest of San Francisco style French bread and produce.

The sandwiches were made in crusty bread that fought back with slight resistance into a dense yet pillow-like threshold of savory meats, lined with fresh crunchy slivers of lettuce, pickles, tomatoes and whatever else desired. The options of meats included salamis, fresh oven roasted roast beef, pastrami, corned beef, head cheese, Louisiana style hot links (just to name a few). Also on the menu were the new wave of organic and farm fresh inspired sandwiches that payed homage to whole grain sprouted breads, alfalfa sprouts, avocados and for the faint of heart.......bacon.

sourdough for noshing....not from my beloved city ~ but it will do.....at least for now

After a long day at the deli, my father would often take us out to 'dine' for dinner as a family. A restaurant we frequented was Cafe Du Nord located in the Upper Market-Castro district leaning toward the slightly seedy, prior the 'emerging' neighborhood it later became. Now this is the original Cafe Du Nord which was a sort of a quasi-French Basque bistro at the time. Today, Cafe Du Nord is a trendy nightclub, restaurant and live music venue.

After my dad parked the family car, which was either the Chrysler wood paneled station wagon or the obnoxious yacht of a vehicle.....the highly coveted Cadillac Fleetwood Brougham with its own 8-track tape player that was factory installed(this was all top of the line stuff btw even the station wagon which eventually met its demise after one of the wood panels finally faded and fell off); we would take a flight of steep stairs downward into the basement of a storefront which was the perfect cave like setting for the literal 'underground' Cafe Du Nord.

The historic cafe was built in 1907 and at one time was a notorious speakeasy during prohibition. It was pretty much what you would imagine it to look like; dimly lit with odd sized and handsome antique dining tables throughout the main dining room with an evocative yet bucolic ambiance. Many locals frequented this eatery which had enough of slight upscale vibe with a familiar ease to call it their favorite neighborhood bistro.

speakeasy to me......is that you beaujolais?

On the walls were series of oil paintings that thematically reminded me of the revolutionary romantic period of Theodore Géricault, Ingres and even the idyllic American painter Turner......oh my art history days, which should be a completely other blog.....sorry. Anyways, these were not the canny paintings you've seen at your gas station corner and those blow out events at your nearest convention center in need of rental fees in between major events, but rather the restaurateur's quite exquisite and most likely personal collection of paintings. The collections were complete with fruit & wine still life, formal portraits, battle scenes, courtship and even tall ships in turbulent waters. Each painting was also lovingly installed with its own spotlight to feature its beauty. I know the subject matter may sound canny but I do recall these paintings to be quite impressive.

The owner was a short bald gentleman with an extremely thick mustache that twisted ever so slightly upward at each end (yes, seriously!). He was the exact reflection of what the proprietor might look like in such an establishment.

There was a painting in the main dining room of a man in a old fashioned military uniform; perhaps he was a general as he wore many decorated medals upon his uniform and he was painted with great distinction. He had the same facial features and the mustache as the proprietor, which led my parents to joke with a sense of seriousness that it must be a relative of his.

Upon arrival, we would often find him sitting at the hand carved mahogany bar near the baby grand piano reading a paper. He always gave a familiar nod to my father. I’m not surprised he recognized us as we frequented there often and I am positive we were the only Asian family and definitely Koreans that dined there.

As I am rummaging through my thoughts, I cannot seem to recover some of the conversations my family had over dinner at Cafe Du Nord. It actually saddens me that I am drawing a blank on specific words that were exchanged with my dad, my mom and my little brother during these special times out. It seems as if it were another lifetime ago and the words have been erased from my memory.

What I do recall are certain 'moments' as we sat around the bistro table. The dining room always had a tranquility that I was instantly drawn to upon arrival. The lighting was warm and dim.....a glow emanated throughout. My dad's stress level would ease as soon as we arrived, and it's only today that I realize how much stress effected his life.

Since we arrived after closing the deli, it must have been around 7:30 in the evening before we settled in for dinner.

They offered only a prix fixe menu was set each night with about seven courses that was served family style.

Upon arrival, I was always.....famished.

An evening meal remembered began with the first course of a salad of bibb lettuce, celery, white onions with a aïoli based dressing with a hint of mustard and fresh tarragon that seeped through each bite.

herb pot in early spring: this is what survived the harsh winters :) of the south.....gathered a handful of parsley and chives to topple over the chopped eggs for the beet salad. the cactus type plant on the far right corner reminds me of SoCal. Don't know what it's called....I know it's a succulant, no wait...succotash? or isn't that lima beans + corn? maybe succulant....

I was little girl back then, yet so hungry and intrigued by the setting that I didn't have time to complain about white onions, aïoli based dressing, mustard or the fresh sprigs of licorice intent tarragon.

The salad was refreshing and I enjoyed the tang and retreat of the mustard and tarragon that played upon my developing palate.

Baskets of chewy baked french bread was served alongside and refilled without asking.

Soon after, the second course arrived. Soup of the day ladled into white bowls that reminded me of wading pools just deep enough were filled with a hearty yet translucent tomato based potage of bite size morsels of tender vegetables and beef. Upon finishing the bowl of soup, I always sensed it whispered to me.......welcome my lady.

The third course was a salad of chilled marinated red beets with chopped hard boiled eggs and onions. A recourse to cleanse the palate.

Again, I didn't have the urgency to say anything about my opinion on beets.

I do remember my father encouraging us to try different foods. His ways encouraged me to step into unfamiliar territory......actually constantly! Many times, I saw perhaps how he saw the beauty of the unacquainted.

In so many of his words, if you don't try......how would you ever know?

So with distinct recollection, I do remember the sweet floral taste of the beets combined with the earth tones of the chopped eggs and onions as an amusing play on my senses. Crusty french bread combines perfectly with cooked beets and by this time I recall my mother telling me not to eat too much bread since more was to come.

berries & beets making merry....

I used my last shred of baguette to bring up the ruby red juice with crumblings of eggs and sweet onions before taking my pause.

Next......the most delightful sweetbreads served over a crisp pastry puff......but I'll save that for next time.

Part Two of Beauty and the Beet will be posted this week.......

Thank you for reading ;-)

taste memory: retrospective of food & memory

comfort me with lemons......


remembering juicy lemons drenched in fairy dust sugar and running across the grass with the sprinklers on......

Does the thought make you pucker?

I remember sour, sweet, sugar granules and endless sun filled afternoons growing up in California.

It's been one year since I've been blogging Taste Memory and it's been a fantastic one at that.

In the past few months, you may have noticed I've re-directed my posts to focus primarily on my own cooking as well as 'taste memory' food thoughts.

I initially began with restaurant & other foodie type reviews and have decided to do less of that for the time being......unless I am traveling and if for some reason I have an outlandish dining experience locally that runs the gamut of a must post. For the most part, (unfortunately) - I have found dining in northeast Florida completely challenging and many times disappointing.

I have had my share of horrifying, gut wrenching (stomach doubled-over literally)food as well as scary sushi experiences that I have declined to comment upon........other cringes include lackluster food preparation, service, sanitary conditions and the overall 'experience of dining' as a foreign concept at many of these establishments.

The other has been the disappointing turn around(going out of business) and change over in ownership(effecting quality) at these restaurants.

Now please keep in mind, there are several tried and true establishments that are definitely worth writing about.....but.....long story short - the restaurant reviews will be on the sidelines for now.

To keep things tantilizing ~ I will be doing a new series INTERVIEWS WITH THE CHEF....very soon ;-)

At the end of it all; I am plain sick of lackluster food + food service around here. Enough said and don't want to rant about dinings thereafters having to seek detoxifying herbs or more to cleanse my system after the experience.....

Not to be a snob ~ yet at an early age I was raised by extreme foodies in the midst of the San Francisco bay area's food revolution.....so I naturally gauge my palate against the foundational 'palate training years' of my former haunts on the west coast.....or maybe I'm just an obnoxious food snob?

I do like In n' Out Burger!

Also to mention my latter years of dining haunts that have left me awestruck and mesmerized by talented individuals and restaurants who's dedication and passion toward food + service leave no room for funny business.....

With that said, Taste Memory the blog has evolved into my favorite theme of the connection of food and memories; touching on both past and present glimpses.

The new visuals of the fresh sliced lemons are reminiscent of my childhood during a time when I thought everything was as endless as the warmth of the sun, orangesicles, swimming in kiddie pools, sharpening wooden Popsicle sticks on the sidewalk, climbing cherry trees and anticipating freshly baked french bread delivered at my parent's San Francisco deli every morning.....except Wednesday because the bakery closed every Wednesday.

Taste Memory is about where I come from, where I am right now and where I long to go to challenge myself.....I look forward to sharing more about this in upcoming posts.

I also look forward to hearing about your food + memory stories as well ~ thanks for stopping by btw.....

Also ~ KatyK @ Raw Vegan Lifestyle tagged me (btw KatyK ~ so sorry you will be taking a break - I love your voice) about five things about me you prob didn't know abou me:

1. I love the ocean waters as I grew up sailing on days after school.....

2. English is my second language and I can barely speak Korean now....though I would love to!

3. I have this affinity for anything French and especially for the southwestern coast of France.....quite odd I know - never been + don't know why!

4. I love being around fog

5. I miss my father intensely since he passed away about 6 years ago.....but the funny thing is ~ I sense that I understand him more than I did when he was alive.

at least everyone left with a smile on their face thinking about sunshine.....


What are your taste memories?........past, present + future thoughts that linger in your heart to palate?

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.

ultimate pumpkin roll: bulging at the seams....literally

the ultimate pumpkin roll as if faint with pixie dust....it was THAT good.


It appears I am on 'blogger' hold or perhaps 'blogger's block'.

This can't be, thus true while I have a stock pile of photos and posts from dining about town and luscious moments of slicing, dicing and cooking as it should be an ultimate covert operation in my own kitchen alongside my laptop sashayed with brown sugar, hauntings of nutmeg, smudges of ginger and remnants of cinnamon as pixie dust.

Korean duk mandu soup: rice cakes n' dumplings......my very own recipe....refined


Well, with that said.......I so much appreciate your readership and patience. As I get through this moment of p a u s e to break for Thanksgiving.

My moments have been spent amplifying the half dozen and one hats I've committed myself to wear as well as my mode to perfect the feast of all feasts, relenting to this boggish weather, placid pale skin - gone is the tinge of sunkissed summer skin, elastic waist band pants will do just fine and thank you very much, pumpkin rolls, pumpkin pies, my mother's caraway seed stuffing, making the brine with purified water so the brown sugar and Kosher salt will dissolve in its own abyss, finding that neckbone in that frozen cavity of it all and leaving the gravy making for my beloved.

this was from LAST SUMMER: my FAVORITE tortilla soup....cali-girl style via mission district....


Can you tell it's been a long day....a long month?

I hope these little tastings from my library of 'to posts' are inviting enough.....that I will be back....for more postings & merry making that is.

Happy Thanksgiving everyone and I will see you next week.......

supermarket pizza dough?: Publix pizza dough to go

16 oz. of fun.....


a glorious sight for pizza fans


the kids favorite with boar's head pepperoni


pepperoni, black olive tapenade & scallions


my bite is bigger than my bark


sort of self-portrait: i just couldn't resist......



Who would have known my local supermarket here in Jacksonville carries pizza dough?

I always here about it on the t.v. food shows when the host exclaims 'just go to your local supermarket or pizzeria and pick up some fresh pizza dough....'

Well, I just never thought here?

I ACCIDENTALLY came across it when I was shopping at my neighborhood Publix supermarket and saw a man walking around with what appeared to be two bags of pizza dough as he was leaving the bakery section.

I was WATCHING the TWO bags of pizza DOUGH; mind you.

Anyways, then I came across it again at another Publix on the other side o' town as I was frantically trying to pick up dinner.

As I rushed through the bakery section I glanced from the corners of my eyes a series of tantalizing globes resting in the refrigerator section near some cream puffs I believe.

So I mentally arranged a pizza night at home with the kids.

It was easy so I picked up some pepperoni, shredded cheese, a jar of sauce and I figured I would throw on there what was in the fridge & pantry for myself.

One 16 oz. bag was a whopping one dollar and some change.

It's always fun making pizza at home and now I have an easy excuse to do this more often. Well aside from the carb factor; which I always say Sunday night and then when Monday rolls around its just another story. So I minus the beer. Even though the combined rhetorical sound of 'pizza & beer' sounds soooo good; it's better in my case to go one less carb and go solo with 'pizza'.

Another good reason to make homemade pizza: I cannot find edible PIZZA here. Some say I'm high maintenance. Any suggestions out there?(for pizza that is).

My gluttony with pizza began during my college years and I have forever been doomed since I ate at Zachary's Pizza when I was in art school in Oakland.

It was in between classes and we ran down College Avenue near the border of Oakland & Berkeley and ordered a basil, spinach & garlic pizza.

It was the FIRST TIME I had Chicago deep dish pizza and it blew me away. I don't know what frame of mind I was in as a twenty year old to order basil, spinach and garlic on my pizza but it was good. I remember a bottle of spunky fragrant beer too. After being seduced by garlic, yeast & German beer; I recall running through the fog and traffic to make it back to class in some sort of coherent fashion.

I was also spoiled further in my later years when we lived in northeast Ohio. Major pizza underbelly over there.

We came to Jacksonville and all I've come across is gloppy, cheesy, gooey and tasteless cardboard forum they call pizza. And have you noticed the sign that always reads "voted BEST pizza in Jacksonville" or "authentic New York style pizza". What the heck and who told them that???

Send me a sign someone.......

If you can't find the pizza dough in the fridge section in the Publix bakery; ask the kind people behind the bakery cases and they'll gracefully prep you a wad to go.

eat & buy local:

Publix
www.publix.com

Jacksonville's first & only personalized food blogger reveals thyself....

Okay * * * * I'm flaunting somewhat

There are definitely lots of blog smiths extraordinaire in this town. Hey - any foodie and lushly culinary fanatics?

Let's join the party and get IT ALL GOING . . . . .

What the heck are we waiting for????

I'm lonely in the middle of this big WHITE PLATE - join me . . . .

Okay my darlings . . . . . . . . this week I'm gearing up for the beloved ART & WINEFEST which I must confess a la stiletto that TasteMemory.com is a gracious sponsor to amuse-gueule you tidy.

I feel love....love to luv ya bby

ABOUT TASTEMEMORY.COM

Sensory Action: Part 1 of What is TasteMemory.com?

Herb Butter made with sweet cream unsalted butter, fresh basil, parsley, dill & slight hand o' sea salt laid over slices of fresh baguette a la radish on top.....

I grew up with this savory snack after I discovered the 'makings of it' in my parents old TIME-LIFE BOOKS series entitled The Cooking of Provincial France via 1968.

I recently discovered the book was written by M.F.K. Fisher THE FOOD WRITER of our century!!!

I have this sacred book in my kitchen bookshelf :)

As you know, I have this Magnificent Obsession for food.

I also have this infinite Magnificent Obsession for the concept of taste memory and food.

Consider taste memory a total recall or in other words a deja vu that delighted you in earlier years or perhaps in the recent span of a decade or so that stills your senses toward a minute moment of enthrallment....*sigh*

Portrait of my basil earlier this spring. A must have for anyone that enjoys her intoxicating scent.....at least for me; she reminds me I'm alive!!!


Also eloquently mentioned by James Beard himself about taste memory:

"The ability to recall a taste sensation, which I think of as "taste memory," is a God-given talent, akin to perfect pitch, which makes your life richer if you possess it. If you aren't born with it, you can never seem to acquire it....And naturally good chefs and cooks must depend upon memory when they season or when they are combining subtle flavors to create a new sauce or dish."

-- James Beard, excerpt from Delights and Prejudices, 1964

For so many reasons; I've entitled this website-blog TasteMemory.com to capture those moments I savor and perhaps many of you have as well.

One of my fondest taste memories is actually related to the sense of smell.

I grew up in San Francisco and in my early years my family owned a delicatessen in the heart of the Mission District.

To be exact it was at 24th and Potrero near San Francisco's General Hospital. If anyone out there remembers my family owned deli - it was called Purity Delicatessen. We were one of the first families to revitalize that part of the neighborhood during it's *slump*. Back then it was the undeveloped 'inner city' and today it's the city's hub of culinary excitement.

It was an exciting time during the Bay Area's food revolution and my family jump started scores of revitalization projects via culinary establishments throughout the Mission District, Haight-Ashbury & later the Castro District.

I feel my blood reviving just describing that time.

Going back to the sense of smell memory by taste memory has to do with my first encounter with San Francisco style french bread and sourdough bread.

Franco Bakery (I can't find them on the web and they may be retired/defunct as many of my old haunts have) would deliver the loaves still warm from the brick oven in giant paper grocery bags everyday except Wednesday. The bakery closed Wednesdays so my parents always ordered double the amount on Tuesdays.

The bread man arrived first thing in the morning when the deli opened and I would wait for him (at a distance)to come through the front door.

He was a real crusty looking guy too; kinda like Popeye the Sailor but scarier.

I never got too close to him as I would always wait for him to leave so I could stake out my claim without him getting too close or asking me any weird questions.

Garlic & Olive drenched toast points made from Jacksonville bread


The Franco Bakery 'loaf' itself was about 3 feet long with two slits equally apart; thus recognizing three rolls of bread one ft. long each.

My parents deli specialized in sandwiches - real sandwiches that fought back with every bite; yet you just wanted more. Think meat, think sweet, savory, fresh; think love and fog while trying drive in the sun in pleasure....hmmmm.

Anyways, often times during the lunch hour; there would be a line of people streaming from the sandwich counter all the way out door to the corner of the sidewalk on 23rd Street......just waiting for a personalized sandwich to be made!

Since then; my poor soul can be found at Publix grabbing a lean baguette in the bakery section.

I'm pretty much there every other day to buy a fresh baguette and if the kids aren't screaming too much I can make my way over to Fresh Market for a step up better baguette.

So if you see me there; I'm the crazy lady that's slowly cascading through the stack of baguettes (no one in their right mind in Jacksonville would careless for one over the other).

I'm also the same crazy lady that lifts the chosen loaf right under my nose to make sure it has THAT scent.

It's a certain scent that combines in the dough with the right enough snapf and smoke with air; but forthright enough that I'm somewhat assured that more than a fluff of Styrofoam awaits inside.

On a couple of occasions the guy behind the meat counter at Fresh Market caught me doing that. He just gave me a look like 'whatever your thing is lady' ; then went back into the kitchen I suppose to hack some meat.

The lady at the bakery counter at Publix saw me doing that too and gave me the same look.

I've seen euro-types and other cultures doing the same thing I do.

I have to admit I sometimes do it with melons too; even grapes (farm grapes from Ohio) & especially fresh chives.

A recent lovely 'take' from Bistro Aix here.

When we went out to dinner during the seventies, Yorkshire Pudding was the rage in San Francisco. They would always serve it at restaurants when you ordered a T-Bone Steak while Al Martino crooned in the background. Hey don't forget the short order of smith and wesson.....


What I've come across here hasn't been too similar to San Francisco style bread. The closest has been French Pantry off Powers Avenue near University Blvd.

My next adventure awaits.....hopefully something with a crust on top!

TasteMemory.com's suggested Jacksonville Dining: habit forming restaurant links

I have no excuse but the excuse of summer that has evidently whisked me away into the land of surf, haze and sublime sun. My stack of postings "pending to be posted" has grown to an excessive landslide of restaurant profiles, dining fiascos, recipe hacks conjured up alongside delectable vintages and desserts; just awaiting for their audience!

Here are the beginnings.....and all in Jacksonville as well as surrounding areas.

I've had incredibly positive experiences dining out in Jacksonville as well as morbidly HORRIFYING. I chose not to comment or list the HORRIFYING since life is short and we often prefer to tantalize the palate and other senses rather than anything torturous.

As always, do let me know if you come across any finds; especially in the areas of Asian dining like ie: non-scary sushi experiences, Chinese, real Japanese food, Korean, Thai, Vietnamese, Burmese, Cambodian....oh never mind; I'm relapsing now into my LA LA Land and post SF life taste memories........

And I have been to MANY of the local Asian digs - well imagine why they are not posted here.....?!! I'm still recovering from one over TWO WEEKS ago esp. my stomach, visual senses and mental trauma of that one!

Also below if I've bolded the restaurant's name it will link to TM.com's profile or posting of the experience.

Step out and experience.....

***PLEASE NOTE: Since initially writing this post, that I cannot ensure to you that the restaurant's ownership/management has remained the same as it continues to CHANGE constantly in Jacksonville. The restaurants noted below from my experience has remained consistent from my recent experience.....you be the judge!

bb's restaurant
where to find

Bistro Aix
www.bistrox.com

Cafe Nola
www.mocajacksonville.org/cafe/

Chew Restaurant
www.chewrestaurant.com

Cilantro Indian Cuisine
www.cilantrojax.com

Espana Restaurant and Tapas
www.espanadowntown.com

French Pantry
where to find

Heirlooms Culinary Cafe and Market
www.heirloomsinc.com

Roy's Restaurant
www.roysrestaurant.com

Sangria House
www.sangriahouse.com

The Tasting Room
www.tastetapas.com

Tento Churrascaria
www.tentochurrascaria.com

As low as you can go: Lowfat Recipe of Kimchi Stew aka Kimchi Jjigae

The Lowfat Version of Kimchi Jjigae.....

It's my birthday month....It's my birthday WEEK......

Watch me while I still try to conquer the world with one fell swoop in just thirty days.

I thought to hold you over a bit with a favorite comfort food via Korean style.
I have several splashy restaurant posts I cannot wait to blog about.

But this week -this month - it's so little time - so much to do, so much to see, and so much to EAT!

Besides, I've prepared this heartwarming dish often enough; especially when I get the craving for salty, spicy and a dire need for the world class fiery wake up call to set the strength of my blood straight!(?)

Usually an extremely spiced laden stew will do it or a triple play of Coppola's Godfather I, II, and maybe III with a bit of closure from Scorsese's Goodfellas is a good wake up call.

With that said here's my first lowfat version of Kimchee Stew or officially said: Kimchee Jjigae.

My mother's recipe always included Taegee Gogi (similar to bacon - fatty pork rib meat). Which is yummy, but I'd rather do without the heaviness of the fat. Then I tried another version via my mom's suggestion also. She would CUT the fat off the bacon - literally trim the fat off. What fun is that?

The traditional version also incorporates a good amount of sesame oil which I find too heavy.

I've also minimized the preparation time by cutting back on some steps without risking to lose the intensity of the dish.

If you dare to venture.....do let me know the end results!


Lowfat Recipe (Version 1!) Kimchee Stew aka Kimchee Jjigae

Ingredients & Prep:

1. prepared kimchee, napa cabbage version, approx. 2-3 heaping cups, slice 1 1/2" in length2. One 14 oz. package of soft tofu, first slice the entire tofu in half. You will have two wedges of tofu. Slice the tofu approx. 1/2" thick, creating uniform squares

3. 3 garlic gloves finely shredded

4. approx. 1" piece of fresh ginger, peel skin off and slice ginger in half

5. 1 Tbsp. sesame seed oil

6. 1/4 cup mirin or white wine

7. 3/4 cup water

8. 1/2 lb. Canadian bacon or lean ham, finely shredded about 1/8" thick

9. 4 green onions, tops & ends trimmed, slice 1 1/2" in length and shredded

10. 4-6 small mild korean chile peppers (optional)

11. 1/2 tsp. freshly ground black pepper

12. 1 tsp. toasted sesame seeds

- In a large sauce pan over low heat, add the sesame oil and half the shredded garlic

- Place the sliced tofu in a circular pattern in the center of the sauce pan

- Add the kimchee - place the kimchee surrounding the tofu

- Insert the two slices of ginger inside the kimchee

- Pour water and wine over kimchee and tofu

- Top tofu with toasted sesame seeds and ground black pepper

- Bring to boil, cover and reduce to a medium simmer for 15 minutes. Then a slow simmer for 10 minutes.

- Add remaining garlic, green onions and korean chili peppers over tofu

- Cover and low simmer for 5 minutes

- Serve with white rice

Enjoy and watch out for the hidden ginger - its purpose was to intensify the flavor not to eat!

The New Sunday Night Suppers that get the senses going: Tuna Tartare