Pumpkin Seed Mole (Recipe)

Whenever I have an amazing dish at a restaurant, I try to recreate it in my mind, and then my home kitchen. Sometimes, it's not the whole dish that impressed me, it may have just been the sauce, as in this case. This pumpkin seed mole was a vegan sauce from a local Native American restaurant. It was silky, smooth, savory, and a smidgen spicy, with just enough cling to get a good coating on each bite of food. It seemed so simple, I had to give it a try. 

To my delight, I think I came really close. I only say "close" because, I will be bold enough to say, I think my version is better. Gasp! In my previous internet searching of possible recipes, I was not able to find anything that resembled this sauce. To this point, I feel the need to share.

Here's what you'll need:

4-5 poblano peppers: charred, skins, ribs and seeds removed, then roughly chopped

1 bunch green onion, roughly chopped

1/2 cup cashew butter or 1 cup whole toasted cashews

1/2 cup pumpkin seed butter or 1 cup whole toasted pumpkin seeds

3/4 cup chicken stock (homemade or otherwise), can substitute veg stock to keep it vegan

1/4 cup white vinegar

1/2 bunch fresh cilantro, roughly chopped with stems

4 garlic cloves, roughly chopped

2 tbsp. rendered pork fat, or other fat (avocado oil would also work)

Salt to taste

Optional (I always opt in because I enjoy a bit more heat): 2-3 jalapeno peppers: charred, skins, ribs and seeds removed, then roughly chopped  

Here's what you'll do:
- Heat a large, dutch oven-sized pan over medium flame, add the fat, then the green onions and sauté, stirring occasionally, until fragrant and soft. About 3 minutes.
- Add poblanos and jalapeños and continue to sauté for 2-3 minutes.
- Add garlic and sauté for 1 more minute.

- Add the stock, bring to a simmer and shut off the heat. Let this cool for about 15-20 minutes.
- While this is still warm, add all pan ingredients and all other ingredients into a high-speed blender. A food processor will work as well, but it may need more processing time.

- Blend until smooth, scraping down the sides with a spatula, periodically. About 3-5 minutes.

- Taste as you go and add more stock if too thick, more vinegar if it needs more tang or more salt if needed.  
- This sauce freezes very well, so you can portion it out, keep in the freezer, defrost and use as needed. This can be served over almost anything. Roasted vegetables, tamales, a piece of fish, or any type of meat. I have it over chicken and steak in the picture below with optional queso fresco, pickled red onion and cilantro.
- Enjoy!

The Slanted Door -- San Ramon, CA (Modern Vietnamese)

My first visit to The Slanted Door was in 2008, after a number of years of their establishment. This first visit was to the Ferry Building location in San Francisco, which I still enjoy. I was amazed at how upscale this familiar food was and how elegant, something I took for granted, could be. I have been a fan ever since.

Now with four locations, including one in France, once can have sophisticated faire whenever possible. My most recent visit was to the San Ramon location. Located at 6000 Bollinger Canyon Road, Suite 1300, this space was vast, with nature as the inspiration for the decor. The live-edge counters and gray stone felt cool and relaxing on a hot summer day.


https://slanteddoor.com/sanramon

Here are some of the things I've enjoyed.

White Chrysanthemum Flower Herbal Tea. This may not pass the buck for the non-tea lover, but as a tea lover, I enjoyed this delicate drink. It was as fragrant as a lying in a field of wildflowers, but without the bugs. I was comforted by the light notes of sweet citrus and grass. 

Crispy Imperial Rolls. Anything fried and crispy is always a winner in my book. These were filled with wild gulf shrimp, pork, and tree ear mushrooms. The vermicelli noodle, roasted peanuts, sweet fish sauce and fresh lettuce and mint on the side made each bite crispy, savory, refreshing and tasty.

Bánh Bèo. These were reminiscent of the half golf ball-sized dumplings I enjoyed during a long-ago trip to Vietnam. These flat, rice flour dumplings had the perfect texture, not too chewy and not too soft. They were topped with mung beans, pork cracklings, dried shrimp and scallions. The ubiquitous sweet fish sauce opened up all the flavors in this one-bite delight. 

 

Charcuterie Plate. As a liver lover, I could have had three orders of this as my whole meal. The pâté maison was similar to head cheese, with small chunks held together with pork gelatin. The pork cha, also known as Vietnamese ham, was silky and smooth. The chicken liver mousse made for a great, savory base spread on the house made baguette before topping with the sweet and crunchy pickled daikon, cucumber, chilies and fennel.

Bok Choy. A well-prepared stir fry of bok choy, shiitake mushrooms, garlic and fish sauce. This was simple, but crunchy and delicious and reminded me of the quick dinners my mom used to make. 

Sausage and Eggs. The lemongrass sausage had a snappy casing and toothsome, well-seasoned meat. The scrambled eggs were done properly, and the sautéed tomatoes were bursting with their juices. The "umami butter" fried rice was very savory and cooked to the perfect chew. I would be very happy to have this for breakfast every weekend. 

Shaking Beef. I would be very happy to have this for dinner every weekend as well. This was 9 ounces of large cubes of grass-fed filet mignon, cooked to medium rare. The gently wilted watercress, seared red onion and lime sauce made this dish a powerhouse of textures and flavors.

I hope to continue visiting these locations for many years to come. I'm very happy this restaurant has been around for as long as it has, and I look forward to dining at their other locations. Fingers cross that I'll even get to the one in France. 

Butcher and Barrel -- Sacramento, CA (Steak house)

The basic meat and potatoes are not so basic with the upscale versions this establishment doles out. A more affordable option for a "fancy" steak house, this establishment can impress with flames and sparkles, depending on the dish. 

Located at 723 K Street, this fairly new downtown restaurant has a relaxing lounge vibe with dark woods and leathers and a very vast adult-beverage selection. The tables are spaced out to give each dining party some privacy, which also made me feel like I could spread out and stay awhile. 

I was not fully prepared to look for the minimal street parking in this area, but once inside, the friendly service and relaxing atmosphere immediately made me glad I dined in.

https://www.butcherandbarrelsac.com/


Here are some of the things I've enjoyed.



Vega Farms Deviled Eggs. I love all things egg and could not help but order these. Crème fraiche was mixed into the yolk for a nice creamy texture. Topped with a sprinkle of chive and Old Bay seasoning, the drizzle of extra virgin olive oil gave it a more distinctive taste that I enjoyed.

Ceviche. This was made with wild caught gulf shrimp, cod, Monterey calamari, lime juice, jalapeño, cilantro, avocado, radish, and local tomatoes. The tortilla chips were hearty and crunchy, and the zesty lime woke up my palate in a very pleasing way.   

Bacon Wrapped Pork Loin. This was a very juicy, perfectly prepared piece of pork. The bacon was crisp, the fresh corn polenta was creamy, and the peppernata with caramelized onion made for a sweet and delicious topping. I contemplated ordering another one to go.

New York. How can one go wrong with steak at a steak house? One cannot. This 14-ounce piece of meat was perfectly medium rare, tender and juicy, with just the right amount of char and seasoning. The blistered shishito peppers on the side added just enough heat to reset the palate between bites. Very nicely done. 

I normally don't visit steak houses because of the usual price point. But for the quality of food and affordability, I would happily visit again.

Percy -- Boise, ID (Contemporary American cuisine)

For such a large space, this establishment was a well-oiled machine that cranked out course after course of unexpectedly delicious combinations of flavors. I would describe this chef as a flavor master.

Located at 400 S. 4th Street, this restaurant was upscale, but approachable, in a well-designed space. The dishes were thoughtful and well executed and the service was friendly and kind, given the hustle and bustle at the time of my visit.

https://www.percyrestaurant.com/


Here are some of the things I've enjoyed.


Little House Salad. This was supposed to be a "side" salad, but I was pleasantly surprised to have a larger than expected side of greens. I opted for no dressing, which it didn't need at all. This plate was piled high with fresh arugula, fragrant toasted pine nuts, and savory Parmigiano Reggiano. My veggie fix was satisfied. 

Baby Gem Salad. A more upscale salad with a beautiful color mix of sweet heirloom tomatoes, crunchy focaccia croutons, slightly bitter radicchio, crispy baby gem lettuce, and zesty pickled shallots. The fresh horseradish, basil, and smoked tomato vinaigrette made this a flavor forward dish.

Grilled Branzino. This was a well-executed dish. The smoked cauliflower and almond puree was smooth and buttery and the swiss chard pesto added a fresh, bitter and nutty balance. The crispy brussels and sweet and tangy pickled grapes added very interesting tasting notes to this nicely grilled fish. I always enjoy the extra touch of a grilled wedge of lemon. It makes the juice a bit sweeter and adds a more complex flavor. 

Sticky Ribs. These were fantastically prepared St. Louis cut pork ribs. The miso mustard glaze was just sweet enough to enhance the savoriness of the meat, which was tender but toothsome. The tarragon sweet potato medallions were also gently glazed for extra flavor and the fresh mint and cilantro added a refreshing coolness to this flavorful dish.

Braised Pork Shank. A generous portion of Snake River Farms Kurobuta pork. Expertly braised until just tender enough but not completed eviscerated. The mashed potatoes were smooth and creamy, enhanced with a very savory demi-glaze. The herby gremolata and tingly horseradish sprinkled on top brought out more of these amazing flavors.

I would highly recommend this restaurant to anyone who enjoys strong flavors and can handle getting wow-ed with every bite. This has become another staple restaurant on my ever-growing list.

Bear & The Wren -- San Luis Obispo, CA (Wood-fired Eatery)

This cozy establishment centers almost the entire menu around the wood-fired oven. Located at 570 Higuera Street, #2, the black walls and deep brown wooden bar echo the style of the menu offerings. The smell of each dish that came out of that oven is of that ingredient; heightened and enhanced with the extra char on the edges.

I'm happy to see Detroit-style pizza gaining popularity and spread. As much as I love Neapolitan-style pizza, (which is also an option at this restaurant) sometimes one needs a little burnt cheese.



https://bearandthewren.com/


Here are some of the things I've enjoyed.



Brassica. Two of my favorite cruciferous vegetables were on this plate. The Broccolini and Romanesco were cooked until perfectly al dente and seasoned with pecorino cream sauce, charred lemon, pine nuts, nutmeg and lemon zest. This was a bit toothsome, bursting with aroma from the wood oven and lemon zest, with hits of umami from the cheese.

Meatballs. A combo of pork and beef, these were tender wood-fired meatballs. The marinara was zesty and rich, the pistachio pesto had a nice nuttiness, and the pecorino and basil rounded out this dish with freshness and extra flavor.

Beef & Mushroom. This was a well-balanced pizza with garlic white sauce, gruyere, Italian ground beef, cremini mushrooms, caramelized onion, and fresh parsley. The burnt cheese along the edges had a very satisfying crisp, the mushrooms added savory flavors to the beef and the gruyere had a gentle funk that paired very well with the sweet, caramelized onions. 

Since this establishment rotates the menu based on the season, I will definitely have it in mind whenever I visit the area to try their other offerings. 

Turkey Bolognese (Recipe)

Winter has ended, but I still want to enjoy warm, hearty dishes that fill my kitchen with amazing aromas. I also love a dish that can be batch made, is versatile, and adds variety to my repertoire. If kids will eat it, even better. This is a staple recipe that I've been making for a while now. I tend to portion it out into reusable 12- and 4-ounce containers and use it with abandon on anything and everything, even scrambled eggs. 

Here's what you'll need:
2 pounds ground turkey (can also use ground beef, pork or combo of any other ground meat)
½ cup pinot noir or other medium dry red wine
¼ cup olive oil
2 cups tomato sauce (or 1 14-oz. can crushed tomato)
1 medium red onion, finely chopped
5-6 cloves garlic, finely minced
2 heaped tbsp. tomato paste
2 heaped tbsp. dried oregano
2 heaped tbsp. dried porcini or mixed mushroom powder (or 3/4 cup fresh mushrooms, finely chopped)
2 heaped tbsp. dried basil (or ½ cup fresh basil, finely chopped)
2 tbsp. anchovy paste or fish sauce or bagoong
½ tsp. baking soda
Salt & Pepper to taste


Here's what you'll do:
- Heat a large, non-reactive pot over medium flame, add half the olive oil and meat and sauté, breaking it up with a wooden spoon until fine and just a little pink is left.
- Add onions and continue to sauté for 2-3 minutes until the onions are translucent.
- Add red wine to deglaze, scraping the bottom of the pan.
- Add all other ingredients, mix, cover, and simmer over low heat, stirring occasionally, for 45 minutes. This will be thick. If you like it a bit saucier, add more tomato sauce until your desired sauciness.
- Add the other half of olive oil, taste to adjust seasoning, mix and serve, or store in fridge or freezer for later.
- This can be served, with cheese, over pasta, roasted vegetables, under a piece of fish, or as a meat sauce for a homemade pizza or lasagna. 
- Enjoy!

Casa del Toro -- Hayward, CA (Latin American cuisine)

This community restaurant lives in the heart of downtown Hayward. Located at 1034 B Street, this Latin-inspired restaurant is approachable, a great gathering place for friends and family and serves upscale dishes in a fun, lively setting. 

I love it when a restaurant has a long list of appetizers. It entices me to enjoy a variety of different dishes that are shareable and in smaller portions. The service is friendly, and my server was more than happy to accept an order of just appetizers and agreed with many of my selections. 

https://www.casadeltororestaurant.com/


Here are some of the things I've enjoyed.




Empanadas de Carne. The thin but sturdy wrapper was deep fried, and arrived at the table hot, crispy and filled with perfectly seasoned ground beef, olives, eggs, raisins, onions, and bell peppers. The green chimichurri sauce was herbaceous and had a great balance of garlic, olive oil and vinegar. A three-bite delight.

Empanadas de Setas. This option was filled with caramelized wild mushrooms, onions, basil, and queso Oaxaca. It was savory and satisfying.

Ceviche Trio. Served with taro chips, the Halibut had a bit of a kick with Aji Amarillo peppers, onions, lime & cilantro. The Ahi Tuna was a bit sweet with mango and pineapple salsa. The shrimp and cucumber version was fresh and zesty with a bit more tang than the others. I enjoyed each of these very distinctive flavors.

Crispy Pork Belly. These were three cubes of pork glory. Cooked until tender, these juicy pieces were charred a bit on top, then served with a spicy glaze that was also sweet and tangy. The micro greens added a bit of freshness and the charred shishito pepper and adorable pickled red pearl pepper added nice contrast to the savory meat.

Glazed Pork Ribs. These ribs were cooked until tender while still holding on to a smidge of toothsomeness. The guava and chipotle sauce was a nice balance of sweet and gentle heat. The cashews and green chimichurri added textural contrast and freshness. This was a wonderfully delicious dish. 

The amazing flavors of all the appetizers have inspired me to visit again. I may also try an entrée, or two, next time as well.