https://almondandoak.com/
Chu On Dish
An outlet to express my experiences, my recipes and my life of food (and drink!).
Saturday, April 6, 2024
Almond and Oak -- Oakland, CA (Californian cuisine)
https://almondandoak.com/
Thursday, March 7, 2024
Bloom Eatery & Spirits -- Santa Clara, CA (Breakfast, Brunch spot)
Once inside, the hustle and bustle of smiling waitstaff and juice machines gave a good indication of the scratch-made type of food that is served. After this experience, I would be more than happy to get squished into a small booth to taste these flavors again.
https://www.bloomeatery.com/
Here are some of the things I've enjoyed.
Bloom's Breakfast Burrito. This was a hearty burrito. The warm flour tortilla was filled with marinated flank steak, scrambled eggs, grilled red onions, crispy potatoes, roasted chilies, fresh avocado, and a blend of cheddar and jack cheeses. I'm also happy to note there was no filler, such as rice; it was all hefty ingredients. This was served with a side of crema, house made green and house made red salsa, which were fresh and made for very nice complements to the meal.
Thursday, February 15, 2024
Black Tahini Hummus (Recipe)
Hummus is one of those staple items that I love to have in the fridge at all times. It works great as a snack, and is not only great as a dip, but also as a sandwich spread, an ingredient in a salad dressing, in certain desserts or spread on a plate underneath a pile of roasted vegetables or stewed meats.
I prefer the creamy version, similar to the breakfast item served in Turkey and other parts of the world. Not only are the applications endless, but the toppings and additions can be as well. Black tahini adds a striking color base to a standard hummus, and can accentuate an eye-catching presentation to any charcuterie board or plate.
Here's what you'll need:
8 ounces (1 cup) chickpeas -- dried is the most flavorful/preferred
1/2 tsp baking soda
3/4 cup black tahini (make your own or use a prepared variety)
2 tbsp fresh lemon juice
1 tsp and 1 tsp sea salt, separated
Water
Optional add-ins: garlic (fresh or granulated), sun-dried tomato, chili peppers/hot sauce, warm spices (cumin, coriander)
Optional garnishes: olive oil, ground cumin, ground coriander, lemon zest, ground paprika (smoked, sweet or hot), fresh parsley, zatar
Here's what you'll do:
- In a leakproof container, add chickpeas and cover with water by 4 inches. Stir in 1 tsp salt until dissolved. Leave on counter or in fridge overnight.
- Drain and rinse chickpeas and put into a medium-sized pot. Cover with fresh water by 2-3 inches. Add baking soda. Bring to a boil, then simmer for 45 minutes, uncovered, until chickpeas are very soft and break apart easily when pressed with a fork.
- Drain, keeping 1 cup of the cooking liquid, and add chickpeas to a food processor or high-speed blender. Note: The rest of the cooking liquid can be made into a vegan mayo, if desired.
- While everything is still warm, process chickpeas for 3 minutes, scraping down sides with a silicone spatula periodically.
- Add tahini and 1 tsp salt, and process for 3 minutes, scraping down sides periodically.
- Add any optional add-ins at this stage.
- Add 3/4 cup chickpea cooking liquid and lemon juice and process for 1 more minute. Taste and add more salt, if desired. If the hummus is too thick, add more cooking liquid, 1 tbsp at a time and process for 10 seconds between each addition. The hummus should look smooth and creamy.
- Add to a serving dish, top with optional garnishes and serve with pita bread, carrots, celery, radish, apples, etc.
- Enjoy!
Homemade Black Sesame Tahini Recipe:
- Toast 3/4 cup black sesame seeds in a pan, stirring frequently, over medium heat, until fragrant. Only 2-3 minutes.
- If sesame seeds are already toasted, skip this step.
- Cool seeds to room temperature and process them in a food processor or high-speed blender for 3 minutes, scraping down the sides every 1 minute. It will look like wet sand.
- Add 3 tbsp olive oil and 1/2 tsp salt, and continue to process until creamy. This may take more than 5 minutes. Scrape down sides every 1 minute or so.
- Make as much as you will use, or make extra to keep in a jar in the fridge for up to 3 months. This will separate as it sits, so stir to re-incorporate oil before each use.
Sunday, January 14, 2024
Spread Kitchen -- Sonoma, CA (Inspired Lebanese cuisine)
It's wonderful to experience different cultural foods across the Bay Area. It's even more exiting to experience more specific aspects of these cultural foods. The category of "Middle Eastern" has become an amalgamation of many different things, including Persian, Turkish, Afghan, etc. I'm very happy to see this grouping begin to break into its respectable parts, with people embracing their heritage and showcasing it in the foods they grew up eating and unapologetically serving food that may not be as recognizable to the masses.
Located at 18375 Sonoma Highway (Highway 12), this restaurant brings a proud heritage of foods to anyone willing to try something unfamiliar. There is, of course, the California touch of seasonal, local ingredients and a rock-solid expression of techniques and years of experience in the food industry.
https://www.spreadkitchensonoma.com/
Here are some of the things I've enjoyed.
Falafel. This is a dish that has many different renditions, styles and flavors. I greatly enjoyed this version. The key is freshly frying to order, which this was. There was a crispy exterior with a fluffy, steamy interior. The chickpeas still had a bit of texture, and the balance of spices and herbs were very pleasing.
Sunday, December 3, 2023
Cafe Etoile -- Berkeley, CA (French and Asian-inspired Brunch spot)
Located at 1930 Martin Luther King Jr. Way, this cafe is not necessarily situated in a quiet neighborhood, but the fast service and tasty food options would excuse any requirement for ambiance. The menu options look to be somewhat French, somewhat American and somewhat Korean. From my perspective, I would say they executed this combination with a menu that is naturally accepted by their patrons and delivers on flavor with all-around, comforting dishes.
Cafe Etoile
Here are some of the things I've enjoyed.
Cappuccino. This is typically my go-to coffee beverage. This version had a nice blend of beans that were aromatic without too much bitterness. The creamy milk foam art is always a nice touch.
Saturday, November 11, 2023
Petiscos -- San Jose, CA (Portugese cuisine)
The purveyors of Adega, a fine dining Portuguese restaurant, has brought to us a more casual dining experience. Located at 399 S 1st Street, the bustling atmosphere was accentuated with high ceilings, stylish and sophisticated white walls and a blue and light-gray color scheme. One can expect consistent food quality, options for everyone and a great meal without all the fussiness. I found the service to be helpful and friendly and I greatly enjoyed my meal.
https://petiscosadega.com/
Here are some of the things I've enjoyed.
Shrimp Turnover, outside. The outer dough was thin and coated in a fine crumb. The fry was done perfectly, and it came to the table hot and crispy.
Octopus Salad. My guess is this octopus was cooked in an emersion circulator. Each piece had a wonderful, tender but still toothsome texture and was a dream to eat. The seasoning was simple but elegant with fresh parsley, garlic, red bell pepper, olive oil and salt.
Beef Tongue in Tomato Sauce. This was another easy-eating dish. The meat was cooked perfectly. It was tender, juicy and succulent with the savory, rich, very complex tomato sauce. I thought I could use leftovers in a sandwich the next day, but there were no leftovers to take home.
Blood Sausage. This is a difficult to find item, so I was very happy to see it on the menu. I was also pleased with the taste and texture. It was not so minerally that it would put off anyone who is not a fan of blood or liver, but it had enough to keep me satisfied and was balanced with other texture and flavor components like rice, raisin and garlic.
Meat Croquette. These had the same crispy, fine-crumb coating as the shrimp turnovers, but these were filled with finely shredded pork. Not saucy at all, but the meat still had enough fat to feel juicy while chewing. The mustard on the side added a nice tangy balance to these savory croquettes.
Duck Rice. This dish made me think of a paella, of sorts. There were crispy bits of rice that added a very nice texture. The rice absorbed all the flavorful liquid it was cooked in, and the bits of duck, chorizo, onion and fresh herbs turned something that would normally be considered a side, into an entree dish on its own.
Cream Tart. One of my favorite foods is cream. Sounds like a silly thing, but my favorite Asian treats as a kid included whipped cream with fruit. This light and gently sweetened dessert reminded me of that but was in a form I never experienced before. I'm guessing some gelatin was used to create a texture that was creamy but still held together enough to be cleanly sliced. The blueberry syrup was also not cloyingly sweet and added a delicious tartness to balance all that cream. The sugar cookie crumb on the bottom was a nice crunchy base. I enjoyed this dish immensely.
Thursday, October 5, 2023
Cafe Cambria -- Cambria, CA (Mediterranean cuisine)
A surprising hidden gem in the heart of this very small town. Located at 2282 Main Street, lies some of the most fragrant and most flavorful food in an area full of American and Italian. Nothing wrong with those options, but after several meals in a row of, what seemed like, similar taste profiles, I needed something different.
The kitschy decor and fast-casual feel led me to have moderate expectations. But I was steered astray. As soon as I took my first taste, I knew I was in for something special. At the helm was one man, who was professional and quick, as he was the host, the cook and the waiter. All the same, he answered all my questions, and his demeanor let me know he was proud of what he dished out.
https://cambriacafe.com/
Here are some of the things I've enjoyed.
Stuffed Grape Leaves. These preserved, fragrant grape leaves were filled with seasoned cooked rice, onion, black pepper and fresh herbs. The additional fresh parsley and lemon made this a savory and aromatic appetizer. This was a seemingly simple dish that required time and patience and care to not rip the delicate leaves and have the perfect balance of flavors during the long-stewing cooking process.