Soypresso--San Jose, CA (Soy milk store)

As a child, I drank soy milk almost as much as I drank regular cow milk. As I got older and learned about the dangers of GMO soy products in the early 2000's, I almost completely stopped drinking soy milk and eating soy products. I am very happy to learn that there are now more options for high-quality, organic, non-GMO soy products.

This particular establishment, located at 547 South Bascom Avenue, is a very small "market". I use this word very loosely, as it was basically a one-room store front that had two fridges with some fresh soy milk and soy pudding. They may have firm tofu available on occasion, but that is normally a special order product.

As strange as this all may sound, the soy milk that I purchased was incredibly good. These were naturally thick, without a lot of added sugars. The flavors available were plain, black sesame, chocolate and almond. Since these were fresh products without preservatives, the shelf life was about one week. I found that they could be easily portioned out in containers and frozen. After just an hour or so of defrosting, these worked very well in smoothies and milk shakes.


https://nongyidouru.wixsite.com/nongyidouru

The flavors I purchased from left to right were as follows:

Black sesame: This had a pronounced sesame taste. I would say this was my favorite to drink on its own or as a dessert poured over coconut ice cream and fresh fruit.

Chocolate: This had a light chocolate flavor, which worked great in smoothies and milk shakes.

Almond: This flavor was very nice on its own or in smoothies blended with more whole almonds, bananas and medjool dates.

Even though this would be a extra trip just to get one thing, I think it's worth the time and effort for fresh, delicious and healthy alternatives to the soy products available at local grocery stores. This will now be on my grocery rotation on a regular basis.

Brother's Kitchen--San Ramon, CA (Korean cuisine)

The many options for Korean food in the Bay Area can be a bit overwhelming. How to choose is up to the individual, but I wanted to try this place because of the small menu. The idea of a small menu must mean they excel at the few things that are offered, or at least that's the hope. In this case, my hopes were met and then exceeded. Even though they do not load your table with banchan, the side dishes they do offer, especially the kim chee, were very good.

This somewhat new establishment, located at 1061 Market Place, Unit D, was the highlight of my weekend. Almost every item tasted like the best home cooking and was very comforting and flavorful. The service was very nice as well and the location, albeit small, was modern, cozy and easy to find inside a strip mall.

Here are some of the things I've enjoyed.



Pot Stickers (4 pcs). Fried until perfectly crisp on the outside and hot and juicy on the inside. These were filled with savory pork and was just the right amount to whet the appetite.

Pickled Daikon and Kim Chee. The pickled daikon was good; consistent with other mass-made packaged pickled daikon. The kim chee, however, had a bit of extra flavor and finesse that I don't normally get from other kim chee. I'm not sure what it was, but it had extra umami and this gave me the assumption that it was homemade and also made me want to buy this by the bucket.

BK Jjajang Myeon. This is a staple dish for Koreans and Chinese alike, and I've eaten my fair share over the years. This was, however, probably one of the best I've tasted from any Korean or Chinese restaurant. The blackbean sauce was slightly thinner than most, not too salty with large chunks of stir-fried pork, zucchini and onions over chewy wheat noodles. The added topping of thin shreds of cucumber gave it a little freshness. I greatly enjoyed this dish and will come back just for this.

BBQ Short Ribs (9 pcs). This dish is usually a hit with anyone trying Korean food for the first time. This particular one, was also a cut above. The cut itself was a millimeter or two thicker than normal, and it was cooked until medium, which made it juicier and easier to bite through and enjoy given the shorter cooking time and tenderness. The marinade had a nice balance of sweet and savory. This is a definite must try for the first timer.

Of the many Korean restaurants I've tried, none have struck me quite the way this place has. It really tasted like home. I hope they continue the good work and I'm sure I'll be paying more visits in the future.

Delicious and Healthy Mixed Rice (Recipe)

One of the basic staples in my kitchen is rice. White rice is delicious, but devoid of most nutrients and fiber. Brown and wild rice might have a bit of a hard texture and takes a while to cook, and a whole bowl of barley or quinoa just doesn't go down that easy for me.

In an effort to add more nutrients into my diet, I have discovered a great way of mixing all of these grains together to cook in the time it takes to cook white rice; just 15 minutes. All you need is a little planning and you can have a tasty and healthy mixed rice/grain for a side or base of any meal.


Here's what you'll need:
1 cup of white rice (I prefer Jasmine)
1/4 cup of brown rice
1/4 cup of wild rice
1/4 cup of whole barley
1/4 cup of quinoa
1 cup water plus
2 1/3 cups water

Here's what you'll do:
- In a two-cup capacity measuring cup (or any other container that holds at least 1 1/2 cups), add the brown rice, wild rice, barley and quinoa.
- Add water until covered by about one inch (about 1 cup) and give it a stir with a spoon.
- Set this aside on the counter for 30 to 45 minutes while you prepare the rest of your meal.
- Then drain in a strainer and add this to your rice cooking pot or rice cooker with the white rice and 2 1/3 cup water.
- Cook as instructed if using a rice cooker, or if using a pot, bring just to a boil, give it a stir and cover to simmer on the lowest heat for 15 minutes.
- Once the 15 minutes is up, uncover to fluff with a fork, re-cover and let sit for another 10 minutes.
- You now have perfectly cooked mixed rice. It may also be a little purple from the wild rice, so that just adds a bit more color to your plate.
- Enjoy!

Paso Robles, California area 2020 (various eateries)

I took a short excursion to San Luis Obispo County, and found that this is the part of California that has been missing in my life. The part of California that gives California its reputation of having a slower, relaxed pace with good food, outdoor activities, scenic ocean views, open space, cute boutique stores, distilleries, wineries and breweries galore.

Having lived almost my whole life in this coastal state, I thought I was jaded by the ocean. In this part of California though, waking up to the sound of the ocean was, actually, quite nice. I'm sure it didn't hurt that this area had no crowds, no traffic and ample parking.


Here are some of the things I've enjoyed.


The Hidden Kitchen
2164 Center Street, Cambria, CA
This small but adorable shack down an alleyway cranks out hearty smoothies and fulfilling blue corn waffles. With organic, seasonal and 100% gluten free ingredients, folks who don't mind sitting outside will be more than happy with the sweet and savory waffle toppings, hot coffee and kind staff. Lucky for all of us, a new, larger space will be opening in March of 2020.
https://www.hiddenkitchencambria.com/



Moonstone Buzz. This was a thick, rich and creamy smoothie made with banana, almond butter, coffee grounds, cold brew coffee, cinnamon and dates. The gentle sweetness was balanced with all the other ingredients and the kick of coffee and cinnamon came through very nicely.

Morro Melt. The blue corn waffle was thick, hefty without being too dense, soft and moist on the inside but a bit crisp on the outside with a pronounced corn taste. The toppings of turkey, caramelized onion, melted havarti cheese, secret sauce (I suspect it was mayo based with garlic, chili and other spices) and avocado were savory and perfectly balanced.

San Luis Sunrise. The same wonderful blue corn waffle topped with secret sauce, two free-range eggs, avocado and a generous handful of savory, salty, crispy bacon ends. This is a waffle for the people who "don't like" waffles. Every aspect was delicious with the flavors, textures and aromas.

Fish Goucho
1244 Park Street, Paso Robles, CA
This establishment offers a modern take on Latin American fare with an emphasis on seafood. The decor was simple and elegant, with just enough rustic Latin embellishments to make you feel a bit of whimsy for traveling. The service was attentive but still easy going, well informed and forthcoming with recommendations. I was happy to see a small food menu along with a large mezcal and tequila menu. I would say this would be one of the better places to try mezcal or tequila for a novice mezcal or tequila drinker.
http://www.fishgaucho.com/



Braised Short Rib Chile Verde. An excellent choice for the meat lover. Made with slow braised beef short rib, pulled and piled on top of a mound of jalapeno mashed potatoes, nestled in a tasty pool of savory salsa verde and topped with a runny egg yolk. The asparagus and warm flour tortillas on the side gave a little extra with texture and a hands-on eating experience.

Mole Camaron. Fresh and perfectly cooked gulf shrimp were encased in crispy flour tortillas along with perfectly al dente butternut squash, pepitas, queso cotija, artisanal cheese and topped with a well-balanced mole, toasted sesame seeds and fresh micro greens.

Side of Garlic Rice. This was seasoned, buttery rice with a fragrant amount of garlic. It made for a nice side to help sop up sauces.

Jeffry's Wine and Country BBQ
819 12th Street, Suite B, Paso Robles, CA
Wine country and barbecue are two things that seem independent of each other. However, this place has brought them together seamlessly and gloriously with rustic outdoor seating, counter service and fantastic food.
https://jeffryswinecountrybbq.com/



Tray of Fries. A simple side brought to new heights by the culinary genius responsible for this creation. The seasoned light batter on each piece of potato enhanced the crispy crunchy texture, flavor and enjoyment of these beauties. The house made ketchup and ranch dipping sauces provided just enough extra oomph to push you over the flavor cliff. I could have easily eaten a lot more of these.

Signature Smoked Tri-Tip Sandwich. The thin slices of dry rubbed and smoked tri tip were cooked until tender, moist, juicy and succulent. Enveloped between a soft brioche bun, the house made bbq sauce had just enough tang and sweetness to provide a great symphony of flavors with the mouth-watering meaty goodness. A side of sesame cole slaw was a nice crunchy palate cleanser and the pickle added a great acidic balance to the meal.

BBQ Combo Plate. One of the specials of the evening that I could not resist. Their creamy and cheesy mac and cheese, flavorful and juicy chopped brisket, smoked pork ribs that had the perfect texture and finger-licking goodness, crisp cole slaw, sweet and savory baked beans, and cucumber pickles to help cleanse the palate. This was a delicious tray of food that, in my humble opinion, has put California BBQ on the map.

This will most likely be the first of many visits to come. I look forward to exploring the culinary delights of SLO Cal for years and years.

Perfect Pickled Red Onion (Recipe)

I may have a bit of an obsession with pickles. I will pickle pretty much anything and I currently have about 20 jars of various pickles in my fridge. In my humble opinion, most meals are not complete without some sort of pickle to cleanse the palate and balance savory flavors.

For this recipe, technique of cutting and minor details are more important than the actual recipe. A firm red onion is the first important aspect. I used organic, and I would recommend the same, but this may not be as important as getting firm, fresh onions. It will also be helpful to understand the grain of the onion. The grain goes from tip to root end; there are little lines in the onion that indicate this.

A very sharp, non-serrated knife is also important, and this will help reduce the amount of sulfur that is released from sliced onions that makes your eyes water. I will try to be very detailed with slicing descriptions below but this is, otherwise, a very easy recipe.


Here's what you'll need:
1 large or 2 medium firm, fresh, organic red onion (I would recommend your local farmer's market)
1 tsp. salt
2 parts white vinegar (this is usually around 4% acidity)
1 part high-acid vinegar (at least 6% acidity; I used white wine vinegar)

Here's what you'll do:
- Peel off outer layers of onion and slice off the tip and the root end and put these pieces in your compost or freeze to use later for making stock. Stand onion on one of the poles that you just cut off and cut the whole onion in half from the top to the bottom.
- Set one half aside and turn the other half on the newly cut side so the half dome is facing up and cut the onion in half against the grain.
- Now turn the onion so one of the pole sides is facing you and slice the onion WITH the grain as thin as possible from one side to the next until you have the whole half cut. Do the same for the second half.
- In a medium mixing bowl, add the sliced onions and toss them with the 1 tsp. salt to separate the onion pieces and also incorporate the salt all over every piece of onion. Let this bowl sit on the counter for about 20 minutes.
- Retrieve the container you will use for pickling. I would recommend a glass jar of some sort with a tight fitting lid.
- Using your hands or a pair of tongs, lift the onions from the bowl and into the pickling jar, being careful not to toss the onions again in the mixing bowl. There will be some liquid at the bottom of the bowl; this liquid should not be re-incorporated back into the onions. Removing some of the water from the onions will help keep the onions crunchy.
- After your pickling jar is full of onions, gently press down with your fingers or a spoon and fill to the top with more onions if there are any left.
- Pour white vinegar until the liquid fills about 2/3 of the jar. Then top off with the high-acid vinegar.
- Put the tight-fitting lid on the jar and give it a spin and gently tap on your counter to let the bubbles rise. If there is a lot of air that comes to the surface, take off the lid, fill with more high-acid vinegar and place the lid on again.
- Leave this in your fridge for at least 24 hours and then they will be ready to eat. Since pickling is a great form of preservation, these can stay in your fridge almost indefinitely.
- Below are pictures of some examples of how to use them.
- Enjoy!

Salmon and Carnitas Tacos.

Toast with Sun-Dried Tomato Pesto, Potato and Fried Egg.

Toast with Cream Cheese and Smoked Salmon.

Oren's Hummus--Palo Alto, CA (Israeli cuisine)

There are certain staples for certain ethnic cuisines. Rice for Asia, potatoes for the UK, seafood for Scandinavia. To have an entire menu built around hummus, sounds like a place I'd like to eat. This is also not the typical, inexpensive, grainy hummus from the fridge section of mass-chain supermarkets that we, as Americans, have grown accustomed to. This is smooth, authentic, Israeli hummus, and the foods that accompany it.

I'm typically skeptical of chains. From my past experience, quality tends to go down when the number of locations go up. This chain, (the location I visited: 261 University Avenue) however, has been consistent and delicious and quickly serves high-quality food from several restaurant and mobile locations around the Bay Area.

To help manage your expectations, I would consider this a high-quality fast-casual type of establishment, where most items are prepared at a central kitchen and delivered throughout their locations each day.

Here are some of the things I've enjoyed.

https://orenshummus.com/



Cabbage Salad. To call this a simple "slaw" would be a disservice. It has that wilt and crunch that is only achieved when the cabbage is pre-salted and drained of some of its water. The vinegar and oil it's dressed in, is perfectly balanced, with just the right amount of tang and sweetness. This was also brought to our table as a complementary side dish or appetizer and acted as a great palate cleanser and condiment for our food.

Bourekas. Three different stuffings inside the same flaky phyllo dough with three different shapes. The mushroom triangle (center) was savory with chunks of sauteed mushrooms. The cheese turnover shape (right) was salty and rich, with just the right cheese to dough ratio. The potato rectangle (left) had a mild mash potato consistency. All were delicious and worthy of ordering another round to go for snacking.

Hummus Lamb. Pomegranate braised lamb filled this nest of smooth and creamy hummus. It was served with two pitas, your choice of white or wheat and topped with an aromatic sprinkle of fresh mint. The lamb was tender and juicy. This could have been a meal on its own.

Pita. These were two hearty pitas that came with our hummus. They were room temperature, but still tasted fresh, as if cooked in the morning. They did a great job sopping up hummus and any other sauces that required sopping.

Pita Falafel. This whole wheat pita was hefty enough to contain the generous portion of ingredients. The falafel were crisp on the outside and soft and fragrant with herbs on the inside. The hummus, tahini and fresh vegetables added a nice flavor and textural contrast. A very good sandwich.

I will happily visit any of these locations if in need of some good quality, "fast" food. Some of their locations also deliver, so convenience is a great factor as well.

Fallon Hills Ranch--Petaluma, CA (Farm dinner experience)

The words "farm to table" are rolled off the tongue at many restaurants and food establishments. These have, unfortunately, become "buzz" words for marketing purposes. I wonder if patrons really understand what those words mean or the true philosophies they embody as a way of life.

I recently went to a dinner event at a farm where I ate antibiotic/hormone-free meat from that farm, prepared by people who care. The drive from the East Bay to Petaluma was, at first, filled with congestion and traffic, which is the usual Bay Area driving experience.

But after passing the San Rafael bridge, the scene changed to free flowing and relaxed, with single-lane highways, trees and open grassland on both sides of the road and the conversation in the car with my companions became less about what we "need to get done" and more about how we can enjoy "right now".

My companions and I had a great time. The hosts were friendly and hospitable without being overly fussy. It was scenic, everyone around was in good spirits, (probably because of the environment) the wine from DeLoach Vineyards and cheese from Bivalve Dairy were great appetizers and the food tasted clean and delicious. I also discovered a few local items that I will happily make the drive up to the area again to acquire.


Here are some of the things I've enjoyed.

https://www.facebook.com/fallonhillsranch/



These happy cows were not on the menu that evening.

Roasted Potatoes. A variety of buttery potatoes cooked with herbs and served with a little farm-made jowl bacon.

Roasted Pork. This was shredded, long-roasted pork simmering in a light creamy sauce. The pork was incredibly succulent, juicy and tender.

Roasted Pork. This was the same shredded, roasted pork with a non-spicy verde sauce. The sauce added a nice freshness to wake up the palate.

Full plate of food. The big slab of Bivalve butter added a great silky richness to everything as I cut off chunks of it and ate it with bites of food. Farm-made chicharrones were also served as a side. They were crunchy and seasoned nicely. Roasted chicken was also served as well as a mixed green salad with pomegranate seeds and a light vinaigrette. Everything was fantastic.

Water Buffalo Gelato and Apple Crisp. This gelato was unlike anything I've ever tasted. It was silky and rich without feeling greasy or heavy. The blackberry syrup served with it added a nice fruitiness to each bite. The very crispy apple crisp was warm, and the chunks of apple were a bit al dente. An excellent dessert that was not too sweet and cleansed the palate nicely.

This event will be on my "to-do" list every year from now on and I would encourage everyone to experience something like this at least once.