Kolobok--Bay Area (Russian Soul Food Truck)

I consider myself a pretty good culinary detective. I seek out answers to questions, and in doing so, I usually find acceptable pieces that fit some part of a puzzle. My search for decent Russian food, however, has led me to very few tangible results. After giving up for a few months, this food truck fell in my lap when it stopped by my workplace. The universe works in mysterious ways.

I made a purchase as an afterthought and absently took a bite of a crepe with low expectations. My brain was not able to compute how delicious it was. Once my neurons regained awareness, I did some research.

I was not surprised to learn that both owners were born in Moscow, given their accents. I was, however, surprised to learn of their long culinary history, particularly that of the main chef, Ellen. She acquired culinary training in New York, with years of experience under her belt working for high-end restaurants, and has even fed members of the Warriors basketball team as a personal chef.

The memory of that crepe continues to haunt me, and I have since been hungrily obsessed with their ever-changing whereabouts.

Here are some of the things I've enjoyed.

https://kolobokfood.com/



Piroshki. A bread bun filled with savory mushroom, potato and spices. It was brushed with egg wash and then baked until golden. This was a great appetizer and it would make an easy portable snack.

St. Petersburg Crepe. I was very impressed with this crepe. It was thin, tender and soft with a gentle sweetness that complemented the smoked Norwegian salmon and caper filling. The topping of sour cream and green onion added a nice freshness and creamy tang.

Siberian Meat Dumplings. Cute little dumplings were filled with savory, juicy meat and spices. The side of jalapeno cabbage salad was wilted enough but still had a nice crunch. The adjika, made with three types of chili, coriander, garlic and tomato, was an amazing dipping paste.

Plov. This was a very comforting dish of seasoned rice made with carrot, onion and garlic. The bits of "seven spice" chicken were succulent and tender. The sides of jalapeno cabbage salad and that wonderful adjika gave it a nice complement and contrast of textures. It was savory, the spices were totally infused in the rice and I enjoyed every bite.

I will happily visit this truck again and again. I hope to try their other Russian specialties and I really hope they stick around.

Milohas--San Jose, CA (Colombian Pastry Shop)

Call them empanadas, pasties, or pocket pies. Each one is a pleasure and a gift, as taking the first bite leads to the excitement and anticipation of unveiling what's inside. My travels have led me to venues, small and large, where my eyes gravitate to words or images that may resemble something, anything, in pastry.

I recently discovered this little family-owned Colombian bakery and cafe, located at 4662 Meridian Avenue, that features fantastic empanadas, juices, coffee and other sweet and savory treats.

Here are some of the things I've enjoyed.

http://www.milohaspastries.com/



Guava Finger. Guava is one of my favorite fruits. This pastry had thick guava puree encased in a flaky crust. The size and shape was perfectly portioned to pair with a cup of tea or coffee. The gentle sweetness with the crusty shell was very enjoyable.

Beef Empanada. A savory filling of beef was mixed with onions, garlic and other spices. It was moist without being soggy and the thin, flaky shell was just sturdy enough to hold everything together.

Cheese Arepa. This corn patty was filled with cheese and grilled until golden brown and smelled of toasted cheese. A very nice little snack all on its own or topped with more cheese, meat and pickled vegetables.

Bunuelo. This was a fritter, of sorts. Made with yucca starch, corn starch, tapioca, milk, eggs and cheese, this savory "donut" was crisp on the outside and soft and fluffy on the inside. Slighty salty with well incorporated cheese and a very pleasing spongy texture.

Ham & Cheese Empanada. This was a good portable breakfast pocket. The generous portion of feta and queso fresco were paired with salty, savory ham.

Sausage Finger. Another possible breakfast, or anytime, pocket. The pork sausage encased in this crust had bits of cheese and a nice, salty, juicy texture.

I think this is a great place to sit with a coffee and a few baked goods, as well as a great place to get some take away items that can be eaten right away or warmed in a toaster oven later. For a light lunch, they also have salads, soups and fruit juices. I will be back to try their other offerings.

Red Wine & Tomato Braised Short Ribs (Recipe)

Sunday dinner is a tradition and routine for many households. For me, Sundays are usually my best days for slow cooking. This almost always occurs after I visit my local farmer's market in the morning, and I've been inspired by the fresh offerings of seasonal fruits, vegetables and proteins. I really enjoy hearty stews for sunday dinner and I always hope to have enough leftovers for my lunch the next day.

This is a somewhat simplified slow braise, without the pre-browning of meats, and falls more in line with a one-pot meal. I like to use grass-fed, pasture-raised short rib, as it makes me feel better about what I'm eating and I find the taste is cleaner with a rich, beefy flavor.

Here's what you'll need:
2 lbs. of short rib (I prefer bone in), cut into 3-inch chunks
1 small onion, chopped into a medium dice
1 large yukon gold potato, cut into 1.5-inch chunks
2 medium carrots, cut into 1.5-inch chunks
16 oz. tomato sauce
1 cup red wine of your choice
1/4 cup Worcestershire sauce
1/8 cup dijon mustard
1 loose heaping tbsp. dark brown sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. baking soda (optional: this ingredient helps reduce the acid from the tomatoes & wine)
1 green onion, sliced thin (optional)
1/4 bunch chopped parsley (optional)

Here's what you'll do:
- Add the tomato sauce, wine, Worcestershire, mustard, dark brown sugar, salt, and pepper into a large dutch oven or stewing pot (5-6 quart) and whisk all together.
- Add the onions and meat. If not enough liquid to mostly cover, add some water until just covered.
- Turn heat to high, bring to a boil, then reduce heat to a simmer, cover and forget about it for 2 hours and 45 minutes.
- After 2 hours and 45 minutes, test the meat by squeezing a piece with tongs. If it's very soft, just before the point of falling apart, it's ready. (If it's still fairly firm, cook for another 10-15 minutes or until it reaches the desired tenderness.) Removed meat from the braising liquid onto a plate and set aside.
- Turn the heat back to high and let the braising liquid reduce for 10-15 minutes. If the liquid is already fairly thick, skip this step.
- Add the carrots, potatoes and baking soda (optional) and cook over medium heat for 8-10 minutes, uncovered, until vegetables are fork tender.
- Give the pot a stir, taste the braising liquid and add more sugar (if too acidic), salt and/or pepper to taste. You may also add any optional herbs at this point, such as chopped parsley and/or green onions.
- Add the meat back to the pot, gently stir to combine and serve hot.
- Enjoy with a biscuit, over cooked pasta, rice or on its own!

Urban Momo--San Jose, CA (Nepali cuisine)

Since traveling to Nepal in 2014, I've been seeking out the flavors that I enjoyed while there. This establishment, located inside the San Pedro Square Market at 100 N Almaden Avenue, came very close (if not better) to the tastes and aromas of Nepal. The Nepali chef and owner is a former guide for mountain hikers and honed his skills cooking for his trekking clients and also while working at local restaurants in Nepal and India. His experience and skills are well exemplified in the food.

Here are some of the things I've enjoyed.

http://www.urbanmomosj.com/



Samosas. Stuffed with potato and spices, these crunchy shells were filled to the max. The cilantro chutney, on the side, gave these golden beauties a nice, fresh, herbal balance.

Chow Mein. This was a seemingly simple plate that was packed with flavor. I opted for the vegetable with egg version of these noodles. They were stir-fried with just enough oil to open the aromas of the spices and infuse each noodle strand with these flavors. The sauce that coated these chewy noodles was a little sweet and savory with hints of turmeric, garlic and soy sauce.

MoMo. These chicken momos were divine. Juicy ground chicken meat and spices were stuffed in these thin wrappers and steamed until just done. They were served, piping hot, with a savory tomato achar sauce. These were very comforting and satisfying.

If this place was near my work, I would happily stop by for lunch on a regular basis. The quality of food with the value of prices gave me a big bang for my buck and I would highly recommend a visit to anyone.

Savory Mustard Sauce for Shrimp or Fish (Recipe)

Going along with my theme of somewhat quick weeknight meals, this is another marinade that I like to use for shrimp, or fish. This could even work well with pasta. This one takes some cooking time, but a double batch can be made ahead of time, portioned out and kept in the freezer until needed. This one works great for unexpected guests because it seems a big more upscale in terms of flavor profile.


Here's what you'll need:
1 tbsp. neutral-flavored oil (canola, avocado, etc.)
1 medium onion, diced
1 medium carrot, sliced into thin rounds
1/8 cup whiskey
3 tbsp. butter
2 tbsp. dijon mustard
1 tbsp. dark brown sugar, loose is okay
1 tbsp. tomato paste
1 tsp. granulated garlic (or 1 clove fresh garlic, minced)
1 tsp. onion powder
1 tsp. smoked paprika
Salt and pepper to taste


Here's what you'll do:
- In a medium skillet (I use an 8-inch cast iron, but any skillet will work) over medium heat, add the oil and let it heat up for 1 minute.
- Add the diced onions and saute for 2 minutes or until translucent. Then add carrots and saute for 2 minutes (saute for more time if you like your carrots softer; you can test it by piercing it with a fork or paring knife).
- Sprinkle about 1/4 tsp of salt over the vegetables (more or less depending on your taste).
- Add the whiskey and let it cook off for 1-2 minutes. Then add the mustard, brown sugar, tomato paste, garlic, onion powder and smoked paprika. Saute for 2 minutes or until sugar is dissolved and garlic is fragrant.
- Add shrimp and cook for 30 seconds on each side until pink. Sprinkle a bit of salt and pepper on each side as you cook.
- Once the shrimp is mostly pink and curled, turn the heat off and add the butter to finish the sauce. Stir to incorporate, take a little taste of the sauce and add more salt and pepper if needed.
- Serve over cooked pasta or on a plate with salad.
- Top with freshly grated Parmesan cheese if desired.
- Enjoy!

New York, New York 2018 (various eateries)

The Big Apple is always a fun place to visit. This particular visit included less touristy activities and more eating and enjoying of the sights, people and sounds of the city. It's a wonder how a place so populated can be full of so many nice people. I think the long history and little mom and pop eateries makes a big difference in terms of embodying a culture of people who take pride in offering quality products and services. I love that a couple of the places I visited nine years ago are still around and still producing high-quality products. I look forward to many future visits.

Here are some of the things I've enjoyed.

Enjoy this view of the city.

Excellent Dumpling House
165 W 23rd Street, New York
https://excellentdumpling.com/
Specializing in dim sum and Shanghainese food, this restaurant was typical in terms of atmosphere, (not a lot) but it was great in terms of my kind of comfort food. The service was professional and I was excited for the food as soon as I sat down and took a look at the vast menu.


Hot and Spicy Wonton. These meaty morsels were soaking in a bath of chili sauce mixed with some peanut butter. I was not expecting the peanut butter, but it was balanced enough to give the dish a nice nutty quality that was pretty tasty. The meat filling was savory and juicy as well.

Steamed Crabmeat Xiao Long Bao. These were on par with some of my favorite soup dumplings. Filled with pork, crab and that wonderful broth, the skin was thick enough to hold everything in but not too thick to be doughy. The filling inside was hot and savory and the vinegar with ginger that was served with them balanced them out nicely.

Siu Mai. I love it when there's a whole shrimp on top of my sui mai. These were substantial and the pork and shrimp were fresh, juicy and seasoned well.

Peking Duck Spring Roll. I can only guess that this is their way of using any scraps of duck meat that cannot go onto a plate of a whole peking duck. Very clever, in my opinion. The savory duck meat and vegetables mixed nicely inside a very crunchy flash fried eggroll. This was a great crunchy contrast to the many soft dumplings.

Shanghai Style Fried Noodle. One of my favorite noodle dishes. This was one that I grew up eating. Surprisingly, the noodles were cut into smaller lengths, probably to accommodate their more western clientele who have difficulties slurping long noodles. But all the same, these were a bit smokey from the hot wok and had tiny bits of flavorful char with savory meat and fresh vegetables. The sweet and savory sauce coated each noodle perfectly and I was very happy eating this dish.

BBQ Pork Belly. Another favorite dish, this belly was slow roasted with a sweet and savory bbq sauce until tender but not quite falling apart. The thin slices against the grain made these easy to eat and was a great standout dish.

Citizens of Chelsea
401 W 25th Street, New York
https://citizens.coffee/theog/
A cafe with an Australian menu, this cozy breakfast and lunch spot has everything that I loved from my last trip to Australia, including beetroot, artfully foamed coffee and perfectly poached eggs. The modern design and friendly staff also made this establishment a welcoming place to visit.



Flat White. An Aussie favorite, this one met my expectations of rich, robust and delicious coffee flavors.

Pulled Pork Benny. Served on crispy smashed potatoes rather than an english muffin, this pulled pork was super tender, succulent and savory with a mildly tangy bbq sauce mixed in. The perfectly poached eggs on top were smothered in chipotle hollandaise sauce and topped with fresh scallions. A well prepared and tasty way to start the day.

Salmon Eggs. Salty and savory smoked salmon were placed atop thick cuts of toasted rye sourdough bread smeared with beetroot labneh and finished with bountiful poached eggs. Served with pickled onions and a fresh spinach salad, this was a light but satisfying meal.

Cookshop
156 10th Avenue, at 20th Street, New York
https://www.cookshopny.com/
This establishment is committed to serving honest food made from sustainable and locally-sourced purveyors. I was drawn to the simple but delicious-sounding menu. The warm, friendly atmosphere made for a comfortable experience.

Cappuccino. It's always so comforting to have a cup of coffee that is exactly as expected when the first sip is taken. This one fit the bill with creamy foam and roasty flavors without bitterness and without requiring much sugar.

Cookshop Breakfast. A very hearty meal with two fried eggs, savory Lancaster grits, crispy applewood-smoked bacon, and delightfully herbaceous italian sausage. Good thing this breakfast came with a biscuit and tart jam to soak up all the meaty goodness.

Buttermilk biscuit. This very large side kick to the Cookshop Breakfast was a warm, flaky, moist biscuit with butter and jam. I could have eaten this by itself.

Egg & Sausage Sandwich. I love breakfast sandwiches, and this one definitely hit the spot. An oozy fried egg was combined with savory housemade italian sausage, aged cheddar, and jalapeno-cabbage slaw on a warm, buttery brioche roll. The potato hash served on the side was cooked in the fat of the sausage. The portion was just enough for me to feel completely satisfied.

Jammy Crumb Cake. An excellent coffee cake that was moist, perfectly crumby with just enough jam in the center to gently sweeten each bite.

Best Bagel & Coffee
225 W 35th Street, New York
http://www.bestbagelandcoffee.com/
There are probably a number of message boards and web sites dedicated to debates on which bagel place is the best in New York. I didn't have a lot of time to try more than one, but this place had excellent bagels, and a large variety of spreads and toppings. The service was efficient and the thought of hand rolling every single bagel sold in this establishment, was astonishing, given the long line.


Pumpernickel Bagel with Sun-Dried Tomato Spread. A great chewy texture, and the hearty rye flour gave this bagel a nice roasty, nutty taste. The generous smear of sun-dried tomato spread added an additional savory, sweet and creamy component. I enjoyed this combo very much.

Plain Bagel with Bacon, Egg & Cheese. This "plain" bagel was not plain at all. The great chew was  consistent with each bagel and the added salt from the bacon, egg and cheese made this is a very delicious breakfast sandwich.

Sesame Bagel with Plain Cream Cheese and Smoked Salmon. Sesame is one of my favorite seeds and this bagel was full of toasted sesame flavor. Also one of my favorite bagel sandwich combinations is sesame seed, plain cream cheese and smoked salmon. This was a very tasty version.

L'Arte Del Gelato
75 9th Avenue, New York
http://lartedelgelato.com/
Located in the famous Chelsea Market, this is a gelaterie that only uses fresh ingredients and hand makes every batch of gelato. It's sometimes surprising to learn that a small shop in a shopping plaza is actually quite artisanal and specialized. Maybe I just live in an area where most stores or shops are chains and run by corporations rather than a passionate individual. I love supporting these little shops. The quality of this gelato was very high and I'm happy I got the opportunity to taste it during this trip.

Stracciatella. This very simple flavor, chocolate chip, is one that I almost always gravitate toward when it comes to gelato. I remember tasting this many times while in Italy, and this one reminded me of my trip there. Creamy, just sweet enough, and the crunchy bits of chocolate made this a very nice little treat while walking around the market.

Ample Hills
141 8th Avenue, New York
https://www.amplehills.com/
A mom-and-pop ice cream shop with several locations around New York and Brooklyn, this shop has grown exponentially since 2011 and offers new flavors every chance they get. Around the snacking area are windows into the kitchen, so everyone can see their ice cream created. It's nice to have an ice cream shop nearby and open after dinner as well.


Sweet Cream & Cookies. A classic combination of sweet vanilla ice cream with crunchy chocolate cookies. They nailed the ratio of creamy, sweet ice cream and crunchy cookie crumbles. I also really enjoyed the house made sugar cone. It's wonderful to smell the aromas of freshly made waffle cones.

Peppermint Pattie. Bursting with peppermint flavor, this creamy ice cream was stuffed with pieces of chocolate covered peppermint patties. A hint of peppermint oil made the coolness last in your whole mouth and nasal cavity. This was a whole head experience.

New York Pizza Suprema
413 8th Avenue, New York
http://nypizzasuprema.com/
This place is the pizza mecca in New York. This very un-fussy, no-nonsense joint serves probably the best New York style pizza, anywhere. After devouring my fantastic slice, (or two) I looked around to see many pictures of celebrity chefs hanging all around. I normally don't believe the hype when it comes to widely publicized restaurants, but this one has passed the test of time and taste. For as long as they've been around (since 1964) and as many pies as they sell each day, it's amazing (and well appreciated) that they still make their own mozzarella, dough and sauces fresh every morning.


Fresh Mozzarella with Basil. The classic pizza that is difficult to do well. This one was just right. Thin, crispy crust, just the right ratio of cheese, sauce and fresh basil with a dusting of Pecorino Romano. My favorite.

Meat Lovers. A dream pizza for the meat lover. A thin crust covered with ham, pepperoni, sausage and meatballs. Each topping was high quality and well made. The right amount of sauce and mozzarella cheese was added to hold everything together without masking any meaty goodness.

Sicilian Pepperoni. This was a thicker crust, baked in a square. In spite of the thickness, the crust was light and fluffy on the inside and crisp on the outside. The pepperoni was excellent and the sweet tomato sauce and dusting of Pecorino Romano brought it all home.

Sicilian with Sausage. Fresh mozzarella, savory sausage, blobs of tomato sauce and fresh parsley topped a thicker crust. Each bite was a little different, with more cheese here, more sauce there, but all was good.

The Hot Honey Slice. This might have been my second favorite slice of our two trips to this amazing pizza place. Made with fresh mushrooms, super finely whipped ricotta, fresh parsley and mozzarella. The honey was drizzled on after it came out of the oven to maximize oozyness. Sweet and savory is an excellent combination and this one did it in fantastic pizza form.

Creamline
75 9th Avenue, New York
http://www.creamlinenyc.com/
Top quality, local, sustainable milk is the focus of this fast-casual stop. Also located at the Chelsea Market, this was a great place for a quick milkshake and well-made, delicious American classics like burgers and fries.


Two Cookies & Cream. Made with local milk that was pasteurized but not homogenized, this was a silky, thick and creamy milkshake that tasted like milk and ice cream with cookies. Simple but good.

Side of Fries. Some of the best fries I've had since visiting Australia last year. These had a great potato taste, were crisp on the outside and soft on the inside. I'm not sure why it's so difficult to make such a simple food. It's always the simple things that are difficult to do well.

2018 WhiskyFest, New York
1535 Broadway, New York
http://www.whiskyfest.com/
As a fan of whisky in all forms, I also like to try new distilleries and whiskys made from grains other than barley and corn. There's now more variety than ever before and I enjoy going to these types of tasting events to talk to the actual owners/distillers and learn more about what's available in the world of whisky. In 2018, I attended the New York WhiskyFest and sampled a few (maybe more than a few) new whiskys. Another great aspect about this particular event, is the fantastic food that is served buffet style, through the duration of the evening.



LAWS Whiskey House
https://www.lawswhiskeyhouse.com/
This was one of my favorite whiskeys at this event. Located in Colorado, this whiskey is not available in California, or many other states, just yet. Their philosophy on the craft of whiskey is to emphasize using local, heirloom grains and always focusing on quality over quantity. This simple, but time consuming, philosophy produces exceptional products made by hand.

The whiskey pictured below is made from rye and barley, is 100 proof and aged for over four years in new, charred, American oak barrels. It is sweet on the nose with notes of caramel and orange. The finish is rich and clean.

Pulled Pork and Cabbage Slaw. One of my plates of food from this event. This was very tender, moist and succulent pulled pork. Served with a briney cabbage and carrot slaw, this was a delicious accompaniment to the delicious whiskys.

Various items. My second plate was not as organized as my first, but just as delicious. I piled on samosas, mac and cheese, a tomato sauce covered meatball, an empanada and various pork and veggie dumplings. Each item was well made, tasty and made me want to hire the catering company for my next big party.

Waldy's Wood Fired Pizza & Penne
800 6th Avenue, New York
https://www.waldyspizzanyc.com/
A local pizza place that does their pies a bit different. The crust is thinner and crunchier and they take the toppings all the way to the edge. I don't discriminate against any pizza, nor do I expect pizzas to be round. These were oval, included high-quality ingredients and added some variety to my New York pizza enjoying experience. Cooked in a wood-fired oven, these pies also had a gentle smokiness that added a nice char flavor.


Braised Lamb, Roasted Lemon & Oregano. A delicious topping combination with tender lamb. The roasted lemon was sprinkled in just a few places so the bite with the lemon added a bit of savory, tangy, citrus sweetness. The oregano just melded into the cheese and added a nice herbaceous note.

Sweet & Hot Sausage with Roasted Red Peppers. This pie was topped with some juicy, savory sausage, sweet roasted red peppers, fresh mozzarella and fresh parsley. The tomato sauce used was applied sparingly to enhance the pie without making it soggy. Another enjoyable pizza.

Very Fresh Noodles
425 W 15th Street, New York
http://vfnoodles.com/
Another delicious little spot at the Chelsea Market, this place offers hand-pulled wheat noodles with a variety of ways to eat them. With very few bar seats, this is more of a slurp-and-go type of place between shopping and walking around.



Tingly Cumin Lamb. This bowl had savory, tender lamb on the bottom, sichuan peppercorn, cumin, chili oil, celery and fresh green onion. After a bit of tossing, these long, chewy noodles were coated with a tasty gravy that left my mouth with a little tingle from the sichuan peppercorn and a little heat from the chili oil.

Very Spicy Dan Dan Mian. Coated with sichuan peppercorn, fried broad beans, scallions, cucumber and flavorful ground pork, these "spicy" noodles were actually spicy. Very enjoyable chewy noodles with a nice contrast of crunchy broad beans and fresh cucumber.

I think each time I visit New York, I'll try to stay in a different area so I can experience the different neighborhood spots and maybe do a little more shopping for food souvenirs. This week-long foray was a very enjoyable one!