INDO Restaurant & Lounge--Palo Alto (Indonesian Fusion)

With an Executive Chef from Thailand and a Chef de Cuisine from Indonesia, this restaurant's high-caliber food is heavy with delightful Asian flavors. The international wine list and craft cocktails is also available to help wash everything down. Located at 3295 El Camino Real, this establishment is off the main downtown strip of Palo Alto, so it can be easily missed. But, it's worth the trek for tasty food for happy hour, brunch, lunch or dinner.

Here were some of the things I've enjoyed.

http://www.indorestaurant.com/


Roti Prata. It's impossible for me to see this item on a menu and not order it. Delightfully thin with crispy parts and doughy parts, this sheet-like piece of perfectly pan-cooked dough was served with a nice, savory curry sauce.

INDO sampler. This was a platter of chicken satay, samosas, poh pia, and tuna tartare. Each item was well-prepared. The chicken was moist and savory, the samosas were filled with soft veggies, the poh pia had a delicious mix of shrimp, egg, and chili sauce and the tuna tartare was fresh and tasty with crisp cucumbers.

Kway Teow. A savory stir-fried dish of wide rice noodles, shrimp, fishcake, and bean sprouts with a soy glaze. Very nice.

Gulai Prawns. Three very large fresh-water prawns were cooked until just done and served with a red coconut curry and marble potatoes. The shrimp had that snap that indicates freshness and the curry was well balanced with all the spices.

Lamb Korma. An excellently prepared New Zealand lamb shank. This had a light coriander cumin curry sauce, carrots and potatoes. The lamb was falling off the bone tender and paired well with coconut rice.

Salmon Panggang. This piece of salmon was expertly cooked until just slightly opaque on the inside and nicely seared on the outside. Served with kaffir lime chili sauce and mango salsa, this dish was quite tasty.

Duck Kapitan. It must have been a great night to order this dish because it was absolutely perfect. Two methods of duck preparation were on this plate with a confit and also a seared breast. So succulent and moist without being too greasy and served with a delicious mild kaffir lime curry sauce and fresh greens.

Balado Short Rib. I would say this is a good place to go for superbly cooked meat. As soon as I touched a piece of this rib with my fork, the bone fell out. The spicy sambal glaze was not very spicy, but it was well seasoned and soaked into the potatoes on the bottom of the plate. Finger-linking good.

Mango Mousse. A very nice gelatinous mango dessert. If you are a mango lover, as I am, you will like this. The texture was more like gelatin than mousse; quite thick, but silky smooth and not too sweet.

Chocolate Truffle Cake. Warm chocolate cake that oozed with chocolaty goodness when cut with a fork and served with slowly melting vanilla gelato and a mildly sweet creamy fruity sauce. A great way to end a satisfying meal.

If in the Palo Alto area and in the mood for some Asian flavors and well-prepared meats, be sure to check out INDO. They have a nice semi-outdoor lounge area as well as buffet lunches and special event menus.

Boston Area, Massachusetts (various eateries)

After visiting Iceland, I spent a few days in Boston and was a bit surprised to find the weather was colder in Boston than in Iceland. But Boston and the surrounding areas had many coffee shops and warm foods to keep me toasty and comfortable. The people were very friendly and my experience there was a pleasant one. The public transit systems were efficient and got me everywhere I wanted to go. In between sight-seeing and hockey games, I partook upon lots of delicious food. Here were some of the things I enjoyed.


Baked Goods
Probably some of the best bakeries I've ever experienced in America was in the Boston area. I was blown away by the many treats I had. A number of the offerings were quite inventive.

Clear Flour Bread
178 Thorndike Street, Brookline MA
www.clearflourbread.com
A bakery that specializes in fresh breads of Italy and France, they scratch-make everything by hand using only unbleached and unbromated flours. Their fresh-baked pastries were also phenomenal. After walking along a residential and mostly deserted street, I came across a huge line out the door of this little shop. The line moved fairly fast though and it was about 20 minutes before I was served. After tasting everything, I would have happily waited longer.


Morning Bun. This was buttery and flaky the way a morning bun is expected to be. Also a bonus was it wasn't too sweet.

Gruyere Croissant. They must have used a really great cheese for this croissant. Savory, flaky on the outside and soft and delicate on the inside.

Cretzel (Croissant-Pretzel). This was an outstanding hybrid creation. It was perfectly balanced between that baking soda pretzel taste on the outside, while maintaining a buttery, flaky, soft croissant on the inside. I hope a bakery in California's Bay Area will be making these soon.

Blueberry Donut. A fluffy and moist yeast donut with blueberries inside and coated lightly with a fine granulated sugar.

Plain Croissant. This must have been made with a dense and rich butter. One of the best plain croissants I've had in the U.S.

Macaroon. An enormous macaroon that was crisp on the outside with the perfect slightly sticky chewiness on the inside. Delicious.

Pear Tart. Beautiful to look at and delicious to eat. The pear was surrounded with an almond paste, baked and decorated with slivered almonds. Not too sweet with well-balanced flavors.

Sofra Bakery and Cafe
1 Belmont Street, Cambridge MA
http://sofrabakery.com
Inspired by Middle Eastern flavors, Sofra offers reinvented versions of sweet treats based on Turkish, Lebanese and Greek cuisines. They also sell pre-jarred, farm-sourced or house-made preserves and pickles. I did not get a chance to try their lunches or dinners but they looked and sounded fantastic. Located right across the street from a bus stop, this was an easy place to get to for tasty delights and coffee.


Earthquake. A chewy chocolate cookie that was reminiscent of a fudge brownie.

Kunefe. Layers of pastry dough, butter cream, fried noodles and soaked with a spiced syrup. A very interesting treat that mixed savory and sweet in a very pleasing way.

Spanakopita. Layered, thin sheet of pastry dough with spinach and feta cheese inside. Always a delicious savory snack.

Markouk. Filled with bacon, haloumi and onion, this was gone in about three bites. So so good.

Orange Blossom Morning Bun. This was the best morning bun I've ever tasted. It was denser than other morning buns. The layers of dough were thicker and richer with seemingly more butteryness that held its moisture and softness very well. The orange blossom frosting over it was also creamy with just the right amount of sweetness.

Ma'amoul. This appeared to be a rolled shortbread cookie with date paste. So cute and tasty. I would imagine this would go well with some of their many tea offerings.

Brown Butter Crumb Cake. Another "best ever" in my book. The strudel was crumbly and buttery and the cake was so dense, moist and had an excellent mouth feel. I wish I had bought the whole cake. An absolute winner.

Tremont 647
647 Tremont Street, Boston MA
http://tremont647.com
Offering menu items based on the season, Tremont 647 is committed to using locally grown and sustainable ingredients. The menu also shows the influence of other cultures and regions on its chef.


Blood and Sand. Made with Dewar's Scotch, Cherry Heering, sweet vermouth and orange juice. A well-balanced cocktail that perked up my taste buds.

Dumplings. Filled with beef and served with a soy sake dipping sauce, these had a nice chewy wrap on the outside and delicious, savory beef on the inside.

Fried Chicken Sandwich. A very juicy piece of chicken was breaded with cornmeal and fried until golden brown. It was so crunchy and went well with the bacon, melted cheese and coleslaw.

Citizen Public House
1310 Boylston Street, Boston MA
http://www.citizenpub.com
An optimal place for the whiskey lover; they have over 100 whiskeys (even a few that are not on the menu) as well as local and national micro brews, wines and craft cocktails. Also available are exceptionally-prepared dishes that they describe as "a fresh twist on tavern cuisine".


Manhattan. Made with High West Double Rye, this was a nice drink that was well-balanced and pleasing in every way.

Autopilot. One of their craft cocktail items, this was made with High West Rendezvous Rye, Creme Yvette, fresh lemon and demerara (a type of natural sugar).

Citizen Mint Julep. With Evan Williams Bottled in Bond, fresh mint, simple syrup and a touch of powered sugar. Icy cold, minty and refreshing.

Balcone's Brimstone. Aged for a minimum of two years, I had to enjoy this whiskey straight with a side of rocks. Made entirely of roasted Hopi blue corn, this was a bold, smooth and very smokey whiskey where the finish just kept going and going.

The Independent. Another well-made cocktail with Miltonduff Scotch, Dry Curacao, Punt E Mes, Cocchi Americano and Angostura Orange bitters. Balanced, complex and very enjoyable.

Balcone's True Blue Cask Strength. "Cask Strength" means the makers did not add water to the spirit before bottling, so this is exactly what it was out of the barrel. With softer smoke, notes of fruit and vanilla with a warm, long finish, this was another excellent sipping whiskey.

Butternut-Sage Arancini. These were fantastic balls of risotto and cheese. Perfectly fried, crispy on the outside with creamy, savory rice and a nugget of melted cheese on the inside. The butternut squash sauce was a nice sweet balance to the savory-ness of this dish.

Two Sauce Savory Meatballs. Expertly prepared meatballs were cooked until just done and coated with a tomato-based sauce and fresh basil.

Grilled Octopus. A rather simple looking dish that was buttery soft and paired very well with the chickpeas and greek yogurt.

Trade
540 Atlantic Avenue, Boston MA
http://trade-boston.com/
I popped into this bar/restaurant for a drink or two while waiting for a different restaurant to open. I almost stayed. The atmosphere was upscale with the marble bar and dark-wood tables, but the vibe was inviting and the bartender was very friendly. The chef of this establishment is a firm supporter of local farms and purveyors and showcases a very appetizing-looking menu. Hopefully, I will one day return to actually try some of the food.


Industry Favorite. Made with Nolet's Silver gin, Fernet Branca, ginger and lemon. This cocktail was well-balanced, mildly tart and mildly sweet.

Sazerac. Barrel-aged in house, this was a smooth drink that went down very easy.

Papa Doble. This was a drink made with Privateer rum, Marachino liqueur, lime and grapefruit. The Marachino liqueur gave the drink a mild heat that was very pleasing to my palate. So delicious.

Old Fashioned. One of my go-to cocktails, this was made with Rittenhouse Rye and included muddled orange and cherries. Well-balanced and tasty.

Nebo Cucina & Enoteca
520 Altantic Avenue, Boston MA
http://neborestaurant.com//
Inspired by their Italian grandmother and mother's recipes, the chefs at this restaurant decided to open Nebo in 2005 to capture the essence of Italian home cooking. The space is large and rustic and evokes excitement for what's to come. If this is supposed to be home cooking though, their grandmother and mother must be gourmet chefs.

Molasses Flood Mojito. Very well balanced cocktail made with Angostura rum, honey simple syrup, muddled mint and lime with a splash of soda.

Funkin' Monk. Smooth and tasty, this drink was made with G'vine Floraison gin, Benedictine, fresh lemon with a splash of soda and a lime garnish.

Burrata. Always delicious, they serve their burrata with a savory tomato jam, speck and pistachio dust.

Calamari Fritti. Fresh out of the fryer, these little gems were hot and crispy and had the wonderful chew that signified fresh squid. It was simply served with mediterranean aioli and a wedge of grilled lemon.

Cioppino. It's too bad for me that I'm allergic to clams and mussels. This looked like an amazing bowl of seafood. With lobster, shrimp, calamari, mussels, smelt and bruschetta in a spicy tomato brodo, my boyfriend of few words described it as, "really good".

Tagliatelle Cappesante. This pasta made with squid ink was perfectly al dente, the seared scallops were tender and fresh and the mascarpone cream sauce brought it all together wonderfully.

Coppa
253 Shawmut Avenue, Boston MA
http://www.coppaboston.com/
This is an establishment that focuses on nose-to-tail cooking. I was very excited to try this place as I read about it before I even left California. Located on a small residential street with adorable brick houses, this was a cozy little spot for after-work happy hour patrons as well as people seeking an exceptionally-prepared meal for special occasions.


Days of Yore. Also known as "Yesteryear". Made with Rock & Rye, Punt e Mes and bitter orange. A very nice drink.

Sazerac. Very well made with Slow and Low Rock n' Rye, absinthe rinse and Peychaud's bitters. This was a delicious drink.

Bread and Olive Oil. Crusty bread with some fantastic olive oil. 

Panino di Riccio di Mare. Super fresh sea urchin was spread over french bread, covered with paper thin slices of lingua, pressed until perfectly toasted and crunchy and topped with pickled mustard seeds. Outrageously good.

Crab Crostini. This was a surprise gift from the kitchen. A nice toasted piece of bread had fresh crab with apples and other goodies piled on top. Really sweet crab and finely balanced with the other ingredients.

Salumi sampler. Clockwise from left to right: House-pickled cucumber, onions and mushrooms, olives, Lardo, Lonza, Coppa, Prosciutto and Duck Prosciutto. Fantastically cured cuts of meat. Not a spare piece of anything was left on this board.

I wish I had more time in Boston so I could have tried more restaurants. The places I did visit were well worth it though. I'm looking forward to coming to Boston again.

Cauliflower Soup (Recipe)

Inspired by a cauliflower soup I had while in Iceland, it took a little experimenting before I got something I thought was worth sharing. I think this soup is pretty versatile in terms of serving it in a bread bowl, pairing it with different foods or using different garnishes. You can even add cheese and reduce the amount of stock to make a thick dip for breads or vegetables.

Here is what you'll need:
1 medium cauliflower, stems removed
3 cups chicken stock or vegetable stock
3/4 cup milk, 2% is fine, whole milk will yield a richer soup
3/4 cup heavy cream or half and half
1/4 cup dry white wine
1 tsp. corn starch
1 tsp. dijon mustard
1 tsp. ground coriander
1 tsp. granulated sugar
1 tsp. celery salt
1/2 tsp. paprika
1/4 tsp. minced garlic
1/4 tsp. ground cinnamon
1 tsp. ground black pepper
1 1/2 tsp. salt or to taste

Optional garnishes:
Parmesan cheese
Sharp cheddar cheese
Fresh cilantro
Fresh parsley
Fresh chives
Smoked trout
Croutons
Beet chips
Fried onions
More fresh ground pepper

Here is what you'll do:
- Wash and roughly chop cauliflower.
- In a medium saucepan, bring chicken stock to a boil.
- Add cauliflower, bring to a boil then reduce heat to medium low and cook until tender (about 8 minutes).
- Remove pot from heat, let cool for a few minutes and either process cauliflower in a food processor or use an emulsion blender to puree the cauliflower until as smooth as possible.
- Add back into pot and return pot to heat.
- Add white wine, bring to a boil and let cook for about 2 minutes to cook out the alcohol, stirring regularly.
- In a small cup, add the corn starch with about 1/4 cup of the milk. Stir until dissolved and add that mixture, the rest of the milk, cream, mustard and all other dry ingredients to the pot.
- Bring to a boil and then reduce heat to a simmer. Let cook for another two minutes, stirring regularly.
- Serve hot with the garnish of your choice.