Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com.
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There was a chill in the air today even if last week it felt like summer. The grocery store ads are carrying discount coupons for turkeys. It's beginning to feel a lot like Thanksgiving.
At the Wednesday Santa Monica Farmers Market, the once a year $5.00-for-all-the-pumpkins-you-can-carry event was held in the middle of the intersection of Second and Arizona. Three and four year old kids were encouraged to pick out pumpkins too heavy to carry and "roll them down the street."
Adults were more ambitious. For $5.00, one person was allowed one trip to carry off as many pumpkins as they could manage, as long as they carried them 24 feet away from the pumpkin pile. No bags allowed. No help from associates. This was an individual effort. Everyone with a strong back, grabbed two, three and as many as four pumpkins and crab walked away with their treasure.
I managed to carry away three large pumpkins to use as house decorations and, ultimately, to turn into pumpkin pies for Thanksgiving.
We're working on our Thanksgiving dinner plans. We've invited our guests. We're figuring out the menu.
Coming back from recent trips to Morocco and New Orleans I've been looking for new ideas to use at Thanksgiving. Is there a way to make sweet potatoes in a tagine? What about Creole seasoning on roast turkey?
This weekend we've been invited to Localicious, the food and wine tasting fundraiser for Family Farmed, an organization that promotes local farming.
There's a good sampling of local restaurants including Tavern, Church and State, Rustic Canyon, Public Kitchen, Tender Greens, Joe's, The Curious Palate and FIG.
Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."
I hadn't been so when I was able to stay for a three day weekend in early October, I jumped at the chance.
With so few days in town, I asked for suggestions on Facebook and Twitter, read guide books and got recommendations from friends who are NOLA aficionados.
Certain restaurants appeared on multiple lists:
Acme Oyster House (724 Iberville Street, New Orleans 504/522-5973) in the French Quarter (for oysters although I was advised the place is so crowded, a good workaround to get in is to sit at the bar between 3:00pm-4:00pm.
Donald Link's restaurants are popular, especially Herbsaint (701 Saint Charles Avenue, New Orleans 504/524-4114) and Cochon(930 Tchoupitoulas Street, New Orleans 504/588-2123) I made it to the latter, but more about that in a minute.
Fried chicken at Willie Mae's Scotch House (2401 At. Ann Street, Seventh Ward, New Orleans, 504/822-9503). Not close to anything, tucked away in a suburb, but well worth the 10 minute cab ride or 30 minute walk from the French Quarter.
Open 24 hours a day, 7 days a week, the original Cafe du Monde (800 Decatur Street, French Quarter, New Orleans, 504/525-4544) in the French Quarter for a morning or afternoon cafe au lait and beignets.
In the jackets-preferred Commander's Palace (1403 Washington Avenue, Garden District, New Orleans, 504/899-8221), Antoine's Restaurant (713 Saint Louis Street, New Orleans 504/581-4422) and Galatoire's Restaurant (209 Bourbon Street, French Quarter, New Orleans, 504/525-2021) for an upscale version of Creole, Cajun and New Orleans cooking.
We didn't have time to use the St. Charles streetcar, travel on a Mississippi riverboat, take a ride in a horse drawn carriage through the French Quarter or visit the Audubon Zoo.
Because the city is on mostly flat ground, riding a bicycle is a great way to get around town. My wife took an early morning bike ride. Leaving the Hotel Modern (936 St. Charles Avenue, New Orleans, 504/962-0900, 800/684-9535) where we were staying, she spent two hours happily riding around the Garden District's stately homes and the hauntingly beautiful cemeteries.
We missed many of the recommended places, but we did have a drink at the Carousel Bar in the Hotel Monetleone (214 Royal Street, French Quarter, New Orleans, 504/528-1019), which made me dizzy even though we were sitting safely in the nearby large lounge. Changing my seat improved the experience so instead of watching the slowly spinning bar, I watched people on the street walking by and riding in horse drawn carriages.
We heard music everywhere, in bars, on the street and in parks.
Our first night in town, arriving late because our Southwest flight was delayed, we walked into the French Quarter for something to eat. Surprisingly, given New Orleans' reputation as a party town, all the restaurants were closed by 10:00 PM.
After asking around, just off Bourbon Street we found Oceana Grill (739 Conti Street, French Quarter, New Orleans, 504/525-6002) which stayed open later than most restaurants.
Not on anyone's list, we enjoyed our meal of Cajun seafood gumbo, grilled red fish with red beans and rice and bread pudding with whipped cream. Even though it was close to 11:00 PM, the food tasted freshly made, the crab was sweet and delicious, the blackened fish with Creole seasoning was moist and spicy.
A Manhattan-up-with-a-twist was made with the local Sazerac Rye. Very nice.
On our short trip, we started a list of places we would happily recommend and look forward to visiting again.
We made a pilgrimage to cash-only Cafe du Monde for coffee and a breakfast beignet. Given the crowds morning-noon-and-night, it's surprising they have such a limited menu. Basically it's a riff on the SNL cheeseburger-cheeseburger-cheeseburger joke. Only here it's cafe ole-beignet-orange juice.
The beignets--better than any I've eaten anywhere else--arrive thickly coated with powdered sugar on tapas sized plates. There's no way you'll eat your beignet and NOT get sugar on your shirt and pants.
The coffee is great and goes perfectly with the airy-suggary beignets. Even though the place is crowded, the turnover is quick so even if there is a long line to get in, you can sit, eat and even read the newspaper without feeling guilty.
A kitchen the size of a large closet accommodates dozens of waitstaff and kitchen help. With exquisite choreography, servers carrying large trays loaded down with silverware, stacks of paper napkins, water glasses, coffees and beignets leave the kitchen passing by others returning tray-fulls of empty glasses, dirty silverware and plates.
Meals at Herbsaint and Cochon were good. Finding fresh vegetables that haven't been steamed, stewed and fried isn't that easy in New Orleans. Donald Link treats his veggies with respect even as he celebrates all things meat, especially pork at pig-centric Cochon where I had a crust-perfect serving of short ribs on a bed of vegetables and creamy faro.
Since I love good fried chicken, Willie Mae's was a lot of fun. One of my fondest memories growing up was our trips to the beach with containers filled with potato salad and fried chicken. Admittedly the fried chicken was soggy after spending the night in the refrigerator, but I loved it none the less.
At Willie Mae's, there is no such thing as soggy fried chicken. The chicken that arrives on the plate is as crisp as can be with the meat, hot and moist.
For $10.00, you get a wing, thigh and leg, a corn muffin and a choice of sides, which in my case was not a "side" but a second course of red beans and rice served in a large bowl. I loved the fried chicken and the red beans and rice. The beans were thick with flavor and a touch of heat.
The best meal of the trip started with an interview with Austin Kirzner, executive chef at Red Fish Grill on the edge of the French Quarter. Kirzner sat down with me over a cup of coffee in the morning before the restaurant opened and described the kind of cooking he learned to do in Louisiana and New Orleans.
To illustrate what he was talking about, he showed me how to make a New Orleans classic: BBQ Shrimp. The video lays out all the ingredients and the techniques required to make an easy-to-make recipe that any home cook could prepare.
The heads-on shrimp were delicious. And his creamy cheesy grits were as good.
At night my wife and I came back for a tasting of Red Fish Grill's menu.
Kirzner showed us his favorites: the BBQ oysters which were actually deep fried and served with blue cheese dressing, raw oysters on the half shell and Louisiana blue crab cakes.
A crispy whole redfish looked as if it could still swim but this time in a river of vegetables and a filet of hickory grilled redfish was topped with sweet lump crabmeat.
Several delicious desserts appeared on the table, including a fat slice of pecan pie with whipped cream and an over-the-top triple chocolate bread pudding that could barely contain itself in its silver bowl.
When we weren't eating and listening to music, we walked around the city, admiring signs, graffiti and architecture that was unique, distinctive, traditional and modern, with a sense of humor and a delight in bright, vibrant colors.
From Casablanca on the coast to the inland city of Fez in the northern part of Morocco, the area looks very much like the American Southwest.
Looking out the window of the van, there's not much to see.
A well-paved highway cuts through the flat, dusty farmland, passing villages remarkable only for the number of flat roofed houses with satellite dishes and the occasional donkey cart.
I'm with a group of travel and food writers visiting Morocco. Some of us are here for the first time.
Before we leave Casablanca we stop at the Mosque Hassam II, the 3rd largest mosque in the world, the largest in Morocco.
The scale of the doors makes visitors look very small. The detailing on tiles and metal work on the tall doorways is beautiful. The mosque overlooks the breakwater and harbor.
A few blocks away, restaurants and clubs share the same view.
We grab a quick breakfast after our all-night flight before we climb in the van for a three hour drive.
Passing through villages along the way, small roadside cafes and stores selling drinks and snacks are the only commerce visible from the road. On the outskirts of Menekes we see something that makes us stop the van and get out for a look.
Open air meat markets.
When you see that, you know you aren't in Kansas anymore. The butchers are friendly. Sides of beef and sheep hang outside in front of the shops. Cuts of meat are laid out on the counters.
From that dusty scene we head on to Chateau Roslane, the largest winery in Morocco and worlds away from the butcher shops. A large, well-landscaped facility, we have a tasting of white, red and rose wines. All very good. Light and perfect for a summer meal.
For lunch we eat in the hill-top holy city of Moulyidriss. The buildings press against one another, moving like waves up the hills and down into the valley.
We want an authentic Moroccan meal.
We have lunch on what our guide says is called "the Food Street," because there are small cafes mixed in with dry goods stores and stalls selling olives and bread.
Restaurant Alaambra is a hole in the wall. An open-air space with a dining area in front with a cash register on one side and a few plastic covered tables in the middle.
The tables and chairs look like they came from someone's house. A larger dining room is in back. We sit out in front where we can watch the cook prepare the meal.
Wearing a bright red fez, Abdoul cooks outside in front of the restaurant. Opposite the cash register a row of clay tangines cook on a metal tray.
He checks the progress of the tangines and returns to his elevated kitchen on the other side of the outdoor area.
He smiles as he forms ground beef into thick dowels and places them into wire grilles with two sides. He flips one side on top of the other and places the meat on the gas powered grill next to ones filled with sliced tomatoes, onions and eggplant.
He fills two more wire grilles with chicken and beef fillets and adds them to the others. Fat from the beef explodes into flames. Abdoul deftly controls the fire by flipping the grilles on top of one another. A spray of water beats back the flames.
At the table, the conical top of a tangine is removed as if it were a hat removed out of courtesy. Sliced carrots, zucchini, string beans and chunks of potato have cooked in a bubbling broth. The heat from the flames having created a thick sweetened crust on the bottom of the tangine that requires tugging to remove.
Baskets of soft white bread appear as well, along with small plates of stewed white beans, cooked potato cubes in tomato sauce, spicy herbed green and black olives, thick cut French fries and two wonderfully crisp potato croquettes that we share with great relish.
The fruit of Abdoul's fiery labors come to the table, a mix of charred meats, flavored by their own fat and the smoky flames, and the vegetable slices still mostly raw but singed and sweetened by caramelization.
Knives and forks give way to fingers tearing pieces of the soft white bread that are dipped into the tangine to soak up the delicious broth, then picking up pieces of onion, tomato and eggplant along with a choice of chicken and beef two ways.
Each mouthful benefits from a marriage of salt and fire sweetened fat. Here is umami, Arabic style. The whole much larger than the parts.
Against this marriage of flavors, the crispy croquette holds its own. The olives, French fries and white beans are in supporting roles. They might be overlooked entirely in the competition for attention but they also serve who stand and wait and in short order they too are consumed along with their more popular brethren.
Very full, we stagger back to the van, aware that we are only half-way through our first day and there is so much more to experience. Still working in front of his fires, Abdoul gives us a big wave and a smile as we leave.
I posted the article about our first day in Morocco when we were on the road. I used my iPad and discovered once again that Google, which created Blogger, and Apple do not play well together.
The software I used to post my article would not allow me to add photographs. So much of what I was talking about needed images to communicate what we were seeing. Now that I am home, I can use my laptop which allows me to upload the photographs so I'm reposting the article.
From Casablanca on the coast to the inland city of Fez in the northern part of Morocco, the area looks very much like the American Southwest.
Looking out the window of the van, there's not much to see.
A well-paved highway cuts through the flat, dusty farmland, passing villages remarkable only for the number of flat roofed houses with satellite dishes and the occasional donkey cart.
I'm with a group of travel and food writers visiting Morocco. Some of us are here for the first time.
Before we leave Casablanca we stop at the Mosque Hassam II, the 3rd largest mosque in the world, the largest in Morocco.
The scale of the doors makes visitors look very small. The detailing on tiles and metal work on the tall doorways is beautiful. The mosque overlooks the breakwater and harbor.
A few blocks away, restaurants and clubs share the same view.
We grab a quick breakfast after our all-night flight before we climb in the van for a three hour drive.
Passing through villages along the way, small roadside cafes and stores selling drinks and snacks are the only commerce visible from the road. On the outskirts of Menekes we see something that makes us stop the van and get out for a look.
Open air meat markets.
When you see that, you know you aren't in Kansas anymore. The butchers are friendly. Sides of beef and sheep hang outside in front of the shops. Cuts of meat are laid out on the counters.
From that dusty scene we head on to Chateau Roslane, the largest winery in Morocco and worlds away from the butcher shops. A large, well-landscaped facility, we have a tasting of white, red and rose wines. All very good. Light and perfect for a summer meal.
For lunch we eat in the hill-top holy city of Moulyidriss. The buildings press against one another, moving like waves up the hills and down into the valley.
We want an authentic Moroccan meal.
We have lunch on what our guide says is called "the Food Street," because there are small cafes mixed in with dry goods stores and stalls selling olives and bread.
Restaurant Alaambra is a hole in the wall. An open-air space with a dining area in front with a cash register on one side and a few plastic covered tables in the middle.
The tables and chairs look like they came from someone's house. A larger dining room is in back. We sit out in front where we can watch the cook prepare the meal.
Wearing a bright red fez, Abdoul cooks outside in front of the restaurant. Opposite the cash register a row of clay tangines cook on a metal tray.
He checks the progress of the tangines and returns to his elevated kitchen on the other side of the outdoor area.
He smiles as he forms ground beef into thick dowels and places them into wire grilles with two sides. He flips one side on top of the other and places the meat on the gas powered grill next to ones filled with sliced tomatoes, onions and eggplant.
He fills two more wire grilles with chicken and beef fillets and adds them to the others. Fat from the beef explodes into flames. Abdoul deftly controls the fire by flipping the grilles on top of one another. A spray of water beats back the flames.
At the table, the conical top of a tangine is removed as if it were a hat removed out of courtesy. Sliced carrots, zucchini, string beans and chunks of potato have cooked in a bubbling broth. The heat from the flames having created a thick sweetened crust on the bottom of the tangine that requires tugging to remove.
Baskets of soft white bread appear as well, along with small plates of stewed white beans, cooked potato cubes in tomato sauce, spicy herbed green and black olives, thick cut French fries and two wonderfully crisp potato croquettes that we share with great relish.
The fruit of Abdoul's fiery labors come to the table, a mix of charred meats, flavored by their own fat and the smoky flames, and the vegetable slices still mostly raw but singed and sweetened by caramelization.
Knives and forks give way to fingers tearing pieces of the soft white bread that are dipped into the tangine to soak up the delicious broth, then picking up pieces of onion, tomato and eggplant along with a choice of chicken and beef two ways.
Each mouthful benefits from a marriage of salt and fire sweetened fat. Here is umami, Arabic style. The whole much larger than the parts.
Against this marriage of flavors, the crispy croquette holds its own. The olives, French fries and white beans are in supporting roles. They might be overlooked entirely in the competition for attention but they also serve who stand and wait and in short order they too are consumed along with their more popular brethren.
Very full, we stagger back to the van, aware that we are only half-way through our first day and there is so much more to experience. Still working in front of his fires, Abdoul gives us a big wave and a smile as we leave.
