Beef Stew (Recipe)

One of those comforting, winter-time dishes that I enjoy is beef stew. It's something that I can prepare the night before in the pot of my slow cooker, turn it on when I leave for work the next morning and come home to a house that smells wonderful and dinner is ready. I just serve it with a pot of rice, a bottle of something red, and a big spoon. Here's what I did.

I started with a 3 pound chuck roast, trimmed of most of the fat and cut into large, 3-inch cubes. I also took about 3-4 large yukon gold potatoes, cut them in half or in thirds and used those as well. I also normally cut up a large carrot, but didn't have any this time, so I omitted that. Onions, celery and turnips would work well in this dish also.

I placed the potatoes on the bottom of the slow cooker and the meat on top. Then in a 4-cup capacity measuring cup, I poured 1 cup of my favorite lager (any beer will do), 1/2 cup broth (I use beef broth, but chicken would work as well), 1/4 cup Worcestershire sauce, 1/4 cup red wine vinegar, 2 tbsp. soy sauce, 1/2 tsp. liquid smoke, 3 heaping tbsp. dark brown sugar, 1 tbsp. ground cumin, 1 tbsp. ground coriander, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, 1 tsp. dried parsley, 1 tsp. dried chives, 1 tsp. chili flakes, 1 tsp. fresh ground pepper, 1 tsp. salt and 1/4 tsp. cinnamon. I mixed it all together and poured the liquid over the meat. It's ok if the meat is not completely covered by the liquid.

I usually do this the night before, cover the pot and put it in the fridge. In the morning I put the pot into the heating element of the slow cooker, turn it on low and let it go for 4-6 hours. Up to 9 hours in the pot would work as well if no one is home to turn the slow cooker off after 6 hours. If you have a slow cooker with a timer, that would be your best bet, or this could be a weekend meal.

Before serving, to thicken the sauce so it's gravy-like, I dissolve 1/4 cup of corn starch into 1/2 cup of the cooking liquid and stir it all in. This makes a great meal that can be served over rice or egg noodles. Savory and comforting on a cold winter night.

Speisekammer--Alameda (German cuisine)

Located at 2424 Lincoln Avenue, Speisekammer has been providing tasty German food since 2002, and has been one of my favorite restaurants for the last few years now. Not only because of the food, but also because of the fun experience with live music and events every week. They have a bar area in the front and a dining area in the back with large wood slab tables that make you feel like you're in mid-century Germany.

Their beer selection is consistent and includes (pictured below) Asam Bock, a richly-flavored dark beer. Also one of my favorite food selections is the Semmelknödel mit Pilzrahmsoße, 2 Bread Dumplings made with bacon served with a mushroom sauce. Unfortunately, I gobbled them up before remembering to take a photo. These balls of goodness are moist and full of flavor. My entree below is their Braised Wild Boar (one of their daily specials). A hearty portion of tender pieces of boar with a surprisingly tasty potato/carrot gratin and a side of Spätzle (German pasta).

One of their specialties is their Spätzle. They even include a whole meal of it in their version of Mac and Cheese. Except this one is called Gratinierte Kasespätzle, which is Spätzle baked with caramelized onions, parmesan & cheddar cheeses. Perhaps a bit of carb overload, but very comforting.

Bread pudding is one of my favorite desserts, and they make it very well. Moist with a crispy top and served with a warm vanilla sauce, this dessert is lightly sweet and has just the right texture and flavor to make for a perfect ending.

I would recommend reservations if going on a weekend, but they are also open for lunch and offer gluten-free options.

The Vine--Fremont

There's finally a nice place for brunch in Fremont. I gave The Vine a visit with my book club ladies on a Saturday morning and found the place utterly cute and delightful; and serving tasty food. Located at 37533 Niles Blvd., The Vine just opened in July of 2010, offer dishes made from local ingredients and strive to provide a cozy, comfortable atmosphere for their diners with indoor or outdoor seating. The Vine also serves lunch and dinner, which I will be sure to experience at a later date.

For a look at their web site, visit: http://www.thevineinniles.com/

Pictured below is my Guava Mama (guava mimosa) and my Southern Waffles (made with sweet potatoes). The mimosa was crisp and generous and my waffles were soft in the middle and slightly toasty on the outside. Just how I like them.

  

This is their Berry Pancakes. Made with ricotta cheese, they were fluffy and moist.



They also have Chilaquiles on the menu. Served with house-fried sun dried tomato and blue corn tortilla chips, this dish was savory and satisfying.



Niles is a quaint little neighborhood in Fremont with an old fashioned train station (fully equipped with a real train that works) for the kids and boutique and antique shops for the grown ups. It's a nice place to spend a weekend morning after enjoying a wonderful meal.

UPDATE: I went to The Vine for happy hour one night as well as dinner this evening and I was amazed at their other offerings.

How can one go to happy hour without having a drink? So I started off with a pint of one of their local beer selections (unpictured). Then the procession of snacking began.

I couldn't resist their Sweet Potato Tater Tots and just had to have them. They were hot out of the fryer, crispy on the outside and soft on the inside. Served with a pot of candied bacon aioli, which tasted like a mixture of melted butter, brown sugar and a bunch of chopped up bits of cooked bacon. This was a nice way to start the evening of indulgence.



Next was the Bacon-wrapped Hot Dog. This all-beef dog was housed in a toasted bun with fresh baby spinach, bits of bacon and an excellent jalapeno jelly that had a nice balance of sweet and heat. The garlic-parmesan fries it came with were quite tasty as well. Definitely a good drinking snack.

The grand finale was The Vine Burger. I'm not surprised that some version of this burger is on their brunch, lunch, happy hour and dinner menues. This put the stamp on artery-clogging heaven on a plate. This particular one was their brunch version. A thick sausage/beef patty is cooked until perfectly juicy and then placed, open-faced, on a fried patty of mashed potatoes (???), then topped with caramelized onions, melted jack cheese, bacon and a fried egg. Wow.

For my dinner visit, my friend and I started off with a pitcher of The Vine Sweet Tea with Soju, pomegranate molasses and lemon juice. It was not too sweet and not too tart. Very refreshing.

As a healthy starter, we opted to share the Arugula Salad with Medjool dates, feta cheese and a light coating of honey-curry vinaigrette. This was a hefty portion of fresh arugula, plump and sweet dates and lightly tangy feta cheese. Very nice.

For the first entree, the November special, Pumpkin Gnocchi, sounded good. This dish had wonderfully al dente plump little gems of gnocchi with a very light and savory cream sauce, sauteed kale and topped with toasted pine nuts and parmesan cheese. So good.

Next was the Blackened Salmon with leek, white bean, spinach and andouille sausage saute. The fish was nicely charred and flaky and the saute was savory as well as sweetened lightly with brown sugar. Very tasty.

Once I heard bread pudding was on the dessert menu, I had to try it. Bread pudding is one of my favorite desserts (if done well) and I was hoping this one would be good. It wasn't the best bread pudding I've had (I prefer more crustiness and less liquid), but it deserves a mention since they put bacon in it. That was a nice addition and it wasn't too sweet.

Since The Vine is one of the best restaurants for brunch, lunch, happy hour or dinner within a 15 minute drive from my house, I'm sure I will return again and again. Until next time.

Oahu, Hawaii (various eateries)

This was my second trip to the island of Oahu. It was a great time to go since it's freezing in the Bay Area, and it was a very nice 74-80 degrees in Hawaii. As I type this with cold fingers, I miss Hawaii very much. Of course, one of my favorite aspects of traveling is experiencing the gastronomic adventure my palate yearns for whenever I visit a new place. Here are some of the wonderful things I ate.

BREAKFAST

Yogur Story, 815 Keeaumoku St., Honolulu

Ate some of the best waffles I've ever had here. Below is a piece of my Red Carpet Waffle with taro cream cheese and red velvet croutons. I washed it all down with a glass of passion fruit lemonade. If you have a sweet tooth, this is the breakfast for you.

Cafe Kaila, 2919 Kapiolani Blvd., Honolulu

A really small and very casual place, but with down home, hearty breakfast dishes. Below on the left is their Portugese Sausage Frittata and to the right is their Combo Breakfast: French Toast, Bacon and Eggs. Both were very satisfying and delicious.

Cream Pot Cafe, 444 Niu St., Honolulu (in the Hawaiian Monarch Hotel)
This place must be a grandma's haven given the way it was decorated. Full of little knickknacks, old photos and large puff cushions on their seats, looking at everything was visual entertainment along with eating a very comforting meal. Below is my Bacon Baked Eggs and Mint Lemonade (very refreshing). The baked eggs had soft yolks, which I like, and as I ate, I unearthed potatoes, spices and bacon smothered in a savory cream sauce. So good.

LUNCH

Duke's, 2335 Kalakaua Ave., Honolulu (on the beach at the Outrigger Waikiki Hotel)

It's not a real Hawaiian vacation without a Mai Tai. Below was one of, eh hem, several Mai Tai's on this trip. For lunch only, Duke's serves Baja Fish Tacos. The fish was fresh and grilled to the point of just cooked, so it was very moist. Fresh and tasty ingredients.



Giovanni's and Honos food trucks, 66-472 Kamehameha Hwy, Haleiwa

Of course, I had to experience Giovanni's famous shrimp truck in the North Shore. I was not disappointed. For $12, I got one dozen shrimp covered in a wonderfully aromatic garlic butter sauce and two scoops of rice. Also, lucky for me, right next to Giovanni's was Honos, a Korean food truck that had Kalbi (bbq short ribs) that was finger-licking good.



Highway Inn, 94-226 Leoku St., Waipahu

In a somewhat sketchy looking strip mall is this gem of a find. One side is a Poke Bar with 9 different types of poke and various toppings where you can order a Poke Bowl. Below left is their Spicy Ahi Poke with brown rice and picked daikon. The poke was fresh and the daikon was very well picked; a little sweet, a little spicy and very crunchy. The other side of the place is a restaurant that serves authentic Hawaiian cuisine. Below right is their Dried Pipikaula (beef). Delicious.

Town, 3435 Waialae Ave., Honolulu

This restaurant focuses on using local, seasonal ingredients. And I must say, they use them very well. Below is their Kuahiwi Ranch Grass-fed Hamburger with added swiss cheese and bacon on a potato roll. The fries were fried with fresh herbs like rosemary and sage (a wonderful touch) and their side salad was lightly dressed and very fresh. A very delicious burger. Their Lilikoi soda only had a handful of ingredients that I could actually pronounce and was thirst quenching.

Soul, 3040 Waialae Ave., Honolulu

With an award-winning chef from the South, it's no surprise that this was probably the best fried chicken I've had. Super crispy skin that wasn't too oily or heavy and very moist meat. The cornbread wasn't dry and their chili was a nice side without over-powering spices. The Ginger-lime Cooler was also quite refreshing and not too sweet.

SNACK

How can I visit Hawaii without eating some spam musubi? Found warm at almost every ABC store, this is a fun little snack while walking and shopping the main boulevards. Whereas I would normally scoff at processed meat, I do enjoy this treat when I visit the island.

DINNER

Siam Square, 408 Lewers St., Honolulu

I thought this Thai restaurant would be touristy and not so great since it was across the street from my hotel. I was mistaken. All the ingredients were fresh and every dish was very flavorful and was on par with what I know as good Thai food.

Below from left to right: Summer Rolls with Peanut Sauce, Pork Satay with Peanut Sauce (so tender and moist), Drunkard's Noodles with beef (my favorite of all the dishes; spicy and satisfying), Steamed Fish with Lime Juice (very refreshing, tangy and garlicky).

Apartment 3, 1750 Kalakaua Ave., Honolulu (on the 3rd Fl. of a commercial bld.)
One of my dining companions commented that he felt like he was in Las Vegas rather than Hawaii. A dimly lit lounge/restaurant, this place boasts deep colors for their decor, large booths with leather-covered cushioned seats and a very swanky ambiance. Their food and drink matched very well with the feel of the place.

Below from left to right: Sicilian-style thin crust pizza (super thin and crispy crust brushed with some olive oil) with wilted spinach, garlic cream, feta, pine nuts and red onion (The Green Greek, excellent flavor combo). My drink, the Grape Escape, with green grapes, lemon, Cirot, and moscato wine (very nice), another pizza with Maui onions, prosciutto, mozzarella, and arugula tossed with a white balsamic vinegar (The Parma, also excellent), and their KFC, twice fried chicken drummettes tossed in a sweet and spicy Korean chili sauce (loved this!).

Gyu-Kaku, 307 Lewers St., Honolulu

No sushi here, but excellent everything else. With over 600 locations world-wide, including one in Cupertino, one would think the quality would be a bit lacking. Not so. The Poke was super fresh with a light, spicy sauce. The Goma Negi Ramen had a delightful shio broth that was not too salty with perfectly al dente noodles and that wonderful egg in the middle.

With a grill built into your table, you can cook your meat to your liking. Pictured below on the grill is their Harami Miso Skirt Steak that had an exceptionally tasty marinade. Next to that, the highlight of the meal, their Miso Butterfish. Butterfish is typically, well, buttery, and this one proved no different, except it had such an amazing chili sauce, I almost ordered one more. Lucky for me, there's a location in the Bay Area. I will be back.

  

12th Ave Grill, 1145C 12th Ave., Honolulu

For my last meal on my last day in Oahu, I had a phenomenally prepared lamb shank. This was their evening special and, sadly, I will probably never taste this again. I cannot even fathom what was in the sauce the lamb was braised in, but it was good...so good. Served with it was a cranberry chutney along with some barley. Next to that is a nice, juicy piece of pork chop served with a potato pancake and apple chutney. Also very delicious.

All in all, my epicurean Hawaiian experience was amazing. I've eaten my way through the island and have savored every bite.

Beer Bread (Recipe)

Beer lovers unite! This is not a new concept. Beer bread has been around for a long time and I actually used to make it quite regularly and then forgot about it for a while. I remembered it again this past week and decided to make it with one of my favorite beers...Sierra Nevada (Torpedo Extra IPA Ale). Of course, the great thing about this recipe is you can use any beer you like.

My preference is for darker beers. I find they tend to have more body and deeper flavor than lighter beers, which taste a bit watery to me. Although I've had a few imported lighter beers (from Belgium and Germany) that were very tasty and refreshing. But I digress. On to the bread.

I first preheated the oven to 350 degrees, buttered a loaf pan and set it aside. Then, in a large mixing bowl I added 2 cups of white flour, 1 cup of whole wheat flour, 1/2 cup of dark brown sugar (packed), 1 tsp. baking powder, 1 tsp. baking soda, and 1 tsp. salt. After mixing this well, I then added one egg and 1 bottle of beer (12 oz.) and mixed well.

I then poured the batter into the buttered loaf pan (the batter will be very sticky and lumpy) and smoothed out the top a bit with the back of a spoon. Then I melted in the microwave the leftover butter I used to butter the loaf pan and poured it over the top of the batter and baked it until a toothpick inserted in the middle of the bread came out clean (about 40 minutes).

This bread also makes the whole house smell hoppy and bready. So nice. Great for sandwiches or just by itself!