Persian Lamb Shank (Recipe)

After eating at my favorite Persian restaurant in Fremont, called Bijan, I decided to try and cook lamb shank. The one on Bijan's menu is super moist, tender, seasoned with aromatic spices and served with its own juices and basmati rice. I didn't think I could duplicate that exactly, but I wanted to make an attempt. Since this was the very first time I've ever prepared lamb, I decided to use a crock pot. I thought that would at least keep it from getting tough or dry.

I started with two lamb shanks, about one pound each, and placed them in my crock pot. Then I added a small bunch of cilantro stems, 2 bay leaves and about 10 pepper corns. In a measuring cup I poured 1/2 cup of port wine, 1/2 cup of dry sherry, 1/2 cup of chicken stock, 1 tbsp. garam masala, 1 tsp. of salt, 1 tsp. ground cumin, 1 tsp. ground coriander, 1/2 tsp. minced garlic and 1/4 tsp. ground cinnamon and mixed well. I poured this into the crock pot and let it cook on high for about 1 hour and then turned it low and let it cook for 4 more hours, turning the shanks once after 2 hours. 

The result was what I was hoping for. Tender, juicy lamb, with some flavorful juice to serve it with.

Eat Real Festival--Oakland 2011 (gourmet street food event)

I was introduced to the world of gourmet food trucks this year. Prior to this year, my take on food trucks was basically the same feeling I have toward processed meat and canned soup. Not good. Although after attending a few gourmet food truck events in my area over the last few months, I've become a convert.

At Jack London Square this past weekend was the "Eat Real Festival". A showcase of over two dozen food trucks offering just as many different types of food. Unfortunately it rained while I was there, but that didn't stop the hoards of people from getting some excellent food truck food. They even had little workshops on butchery and bread baking while in conjunction with the local farmer's market. It was definitely a great, all-day event.

Brittany Crepes & Galettes

I started with dessert. Not a truck but actually a booth, I had the Sugar, Butter & Lemon Juice Crepe. Extra kudos to the owner for being from France, which gave him credibility. He made a very thin, very buttery, very nice crepe for me. I ate almost the whole thing before I remembered to take a photo.

Jim 'n Nicks Bar-B-Q
The appetizer was a pulled pork slider. From North Carolina, these guys pulled a full-sized trailer behind their food truck housed with their smoker/bbq-er. This was the highlight of my entire visit. The pork was ridiculously tender (like butter), the sauce was vinegar based and they put just enough of it to balance the flavors. I could've eaten eight of these....at least. Well done Jim 'n Nick...well done.

Sam's Chowder Mobile
Seafood was next on the list. I enjoyed a Lobster Roll and a Shrimp Po' Boy. It's amazing what can come off a food truck. The lobster was just the tiniest bit chewy, but it didn't deter my enjoyment of a lobster roll that wasn't smothered in mayonnaise. Served on a deliciously buttery roll, it went very well with the Shrimp Po' Boy. Freshly fried shrimp and also not overly dressed, this 'po boy was four bites of shrimpy goodness.

El Porteno, Empanadas Argentinas
The first time I had an empanada was when I visited New York in 2009. There was a Puerto Rican corner deli on almost every corner of Queens, and they made empanadas fresh every day. I didn't realize a pocket of pastry filled with meat could taste so good. This little food booth was on my list to try at this event. Even though they were not a food truck (they're a restaurant located at the Ferry Building in S.F.), it was still a great addition to this event. Their beef and mushroom empanadas were flaky and flavorful. And also excellent walking food.

Beef

Mushroom

4505 Meats
Who ever thought meat on a stick would be a widely accepted concept. 4505 Meats made it work with their Pork and Cheddar Sausage on a Stick. With just a bit of mustard, this sausage had a great snap, followed by oozy cheese and an excellent flavor.

Nieves Artesanales de Garrafa
I ended the day how I begun...with dessert. Nieves Artesanales de Garrafa (handmade ice cream) had over a dozen flavors made with real fruit and real flavor. They were happy to let me have a taste as well. I enjoyed their Guava ice cream. It was creamy, not too sweet and had actual seeds from guava in the ice cream. The perfect end to a great food event.

Ashland, Oregon 2011 (various eateries)

I just finished a visit to Ashland, Oregon the other weekend. It's always nice going to Ashland for a quick getaway. The people are nice, the Shakespeare Festival always has entertaining plays, the air is cleaner, and my boyfriend's mom's lake house where we stay is just like home (just a lot quieter and way more remote).

I experienced quite a few eats and drinks while there, from an Irish pub to an upscale french-inspired restaurant that has a very misleading name. I'll just get right into it.

Mix Sweet Shop

Let's start with dessert. At 57 North Main Street, this place makes their own everything, including ice cream (flavors are seasonal; pictured below is their salted caramel), ice cream cones as well as many varieties of pastries, chocolates and breads. I love their sugar cones, which they make fresh every day. They're crispy and have a wonderful toastiness, which indicates how fresh they are. I could just eat that without the ice cream, but of course I had both. Their almond french macaroons were coconutty, chewy and not too sweet. Almost just like the ones I had in France.

Martolli's Pizza
At 38 East Main Street, this pizzeria serves beer on tap, pizza by the slice and your usual whole pizza to order. They have a super thin, crispy crust. Just the way I like it. Pictured below are meat combo slices with pints of beer. My idea of a perfect snack.

New Sammy's Cowboy Bistro
Just outside of Ashland is this french-inspired restaurant. At 2210 South Pacific Highway, in Talent, the name made me think it was BBQ. I was wrong, so wrong. At the end of the gravel parking lot is a little garden with various vegetables and herbs growing, which I later saw in the food I ordered.

The wine list is vast and a bit overwhelming for a wine novice such as myself. However, the wait staff made it easy by making their recommendations based on your taste and what you plan to order. The restaurant itself looks like a house that was converted. The food was a bit on the pricey side, but very delicious.

The front bar area was very modern and rustic at the same time, while the dinning areas were little rooms with just one or two tables squeezed in.

One starter was a cold cucumber soup served in a shot glass. Very garlicky and refreshing. The other was pate over shredded carrots. I love pate and this one was too small of a portion. I wanted more.





Each course was served on non-matching plates and bowls. I loved this aspect of the dining experience and it's something that I do at home myself.

I had the braised goat with polenta and cabbage salad and my boyfriend had the grilled lamb with risotto. Both were cooked perfectly and were tender, juicy and flavorful.

 


Dragonfly Restaurant
At 241 Hagardine Street, Dragonfly boasts an asian/latin fusion menu. They have an outdoor seating area that provides wonderful ambiance with a multi-level seating area and trees with string lights.

We started off with the Ahi Wontons. The tuna was fresh, the wonton skins crisp and the sweet soy and wasabi cream flavored everything lightly. I could've had another order of this.

The Mahi Mahi Fish Tacos--Three Ways were next.  Each was topped with something different. Pico de gallo, chipotle cream and papaya mango mint salsa. Served with black beans and coconut rice, this was another amazing fish dish.

And finally, the last entree was the Brazil Bowl. A delectable combination of chicken, coconut rice, black beans, papaya mango mint salsa and crispy plantains. I was in heaven.

Paddy Brannan's Irish Pub
I think I've become a regular here, if you can call once a year, every year (starting now) regular. Located at 23 South 2nd Street, this place has great prices for happy hour and very friendly bartenders. They, apparently, also have an award-winning chef. Unfortunately I did not eat here, but will make a mental note to do so next time. As far as beer goes, I do enjoy the ones they have on tap.

Overall, my Ashland food experience was the best of my three (so far) visits to Ashland. I look forward to making more food memories in the years to come.

Miss Pho Saigon--Fremont (Vietnamese cuisine)

As someone who has traveled to Vietnam back in 2002, I consider myself somewhat in the know when it comes to Vietnamese food. Of course, there are some things that will never be the same. But as far as pho and bun goes, the VN food I've had back in the states is pretty comparable. Although I'm still looking for a restaurant that serves central Vietnamese food. That's one type of VN food that still eludes me.

And even though I never had one piece of fried chicken while in Vietnam, I do love this particular restaurant for its fried chicken. Never mind that they have savory broths and fresh veggies and meats for their pho and rice plates. Perhaps it's because I have yet to find a place that makes fried chicken that's both crispy on the outside and moist on the inside. Perhaps it's because I can satisfy my cravings for fried chicken and noodles at the same time.

All I know is, if I have a hankering for some down home fried chicken and/or rice noodles, I go to Miss Pho Saigon at 3241 Walnut Avenue, between Paseo Padre and Liberty Street, in Fremont.

Let's talk about the fried chicken for a minute. I'm not too picky about what part of the chicken I'm eating; as long as it's crispy on the outside with moist meat on the inside. At Pho Saigon, they use the whole wing, including that little extra piece that most people cut off and throw away. I love this aspect. One, because I hate waste and two, because the batter on this extra part gets super crispy and it's fun to gnaw on. The wings always come with a sweet and spicy dipping sauce and they are always finger-licking good.

The fried spring rolls are definitely a winner here as well. I'm not sure what's inside, but it taste like a combo of vermicelli noodles, cooked carrots and some other ingredients I can't make out since they're soft and meld together very enjoyably. 



During this most recent visit, I got the shrimp and pork bun as my entree. The great thing about bun, is it enables you to enjoy noodles on a hot day, since you eat it with a sweet fish sauce rather than a hot broth. The noodles here are always soft and cooked till al dente and the seasonings on their meats and seafood is very tasty.

My pick for a local Vietnamese restaurant. Good food, fast service, excellent fried chicken.