Dressed Up Chicken Broth (Recipe)

Sometimes I just want some broth. When it comes to my comfort foods, a rich, savory broth can be enough to satisfy a need to feel warm and fuzzy inside, especially when it's cold outside.

I make my broths using whatever is leftover from trimming vegetables and bones from whatever protein I've cooked and taken the meat off the bones. I'll usually put all those trimmings in a bag or container and put them in the freezer until I need to make broth. This particular recipe has a few accouterments added to make it an aesthetically-pleasing first course dish.

Here's what you'll need:
For the broth:
2 quarts water
1-2 pounds chicken bones or other bones
2 carrots, cut in half
2 celery stalks or just the leaves of a celery bunch, cut into 3-inch pieces
1 onion, peeled and quartered
4 mushrooms, or about 1 cup of mushroom stems (any mushrooms will do)
1 bunch cilantro stems
any other vegetable trimmings you like or have on hand
2 bay leaves
8-10 peppercorns

For the garnish:
1 bunch fresh watercress, just a few leaves
1 oyster mushroom, large julienne
1 cup edamame (frozen is okay)
1 kumquat, sliced thin

Here's what you'll do:
- Bring to a boil the water in a large pot with all ingredients for the broth.
- Then turn heat to low and let simmer for at least 2 hours and up to 12 hours (if using a slow cooker, you can leave it on low overnight)
- Once the house smells delicious, strain out all the solids and discard.
- For serving: in a medium pot, add your broth and bring it to a simmer.
- Add the mushrooms and cook for 2 minutes.
- Add salt and pepper to taste.
- Ladle into bowls, add the edamame, watercress and top with a few slices of kumquat.
- Serve hot and enjoy!

Revival Bar and Kitchen--Berkeley (NorCal cuisine)

Supporting whole-hog, farm-to-table cuisine, and doing it exceptionally well, is Revival. Located at 2102 Shattuck Avenue, in the heart of downtown Berkeley, this place is just a stone's throw from the Downtown Berkeley BART station.

The space is wide, inviting and provides sophisticated comfort with a wood fire oven, dark woods, leathers and "old school" light bulbs. The open kitchen and glass storage cabinet for their spirit selection makes for a colorful walk to the restaurant's bathrooms. With rotating and thoughtful food and cocktail menus, Revival provides constant variety from week to week.

Here are some of the things I've enjoyed.

http://revivalbarandkitchen.com/


The Mean Tangerine. Made with Aperol, Square One Bergamot Vodka, Elderflower liqueur, and lemon. This is one cocktail that is never taken off the menu. For good reason too, as it's well balanced with tart and sweet and boozy enough to be very enjoyable. The bright orange color is also very eye catching.

Rhubarb Old Fashioned. Rittenhouse Rye, rhubarb molasses, and bitters gives this drink a smooth and flavorful profile. The rhubarb molasses and bitters enhances the smokiness of the whiskey just right.

Chicharrones. Seasoned with paprika and salt. Excellent for crunchy, salty snacking with a beverage of your choosing.

Duck Liver Mousse. A very delicious pate that was liver-y enough for this liver lover. The pickled vegetables, grain mustard and fruit compote made each bite a little different and balanced.

Duck Wings. With a curry jerk spice marinade, mint, toasted peanuts and radish. The duck was braised until very tender, the meat was well seasoned and it was finger-linking good.

I have yet to visit Revival for a full meal, but look forward to the day I can. The entrees look very enticing and well worth the trip.

Watermelon Rind Daiquiri (Cocktail Recipe)

One of the best times of year, in my humble opinion, is summer because of all the wonderful seasonal fruits that become available. Watermelon is one one my favorite fruits and I feel we waste a lot of it. Most people cut off or don't eat the white rind and it just goes to waste.

I've been pickling watermelon rind with vinegar and sugar for many years now and using them to add a tangy crunch to sandwiches and salads. But it still doesn't use all the rind. Lately I discovered that I can make a refreshing drink that uses some (or all) of the watermelon rind, which is still full of nutrients, just like the rest of the fruit.

Here's what you'll need:
4 cups of roughly chopped watermelon rind
1/2 cup fresh or frozen strawberries or blueberries
1/2 cup pineapple or mango juice
1/2 cup (or more to taste) white rum
1/4 cup Cointreau or other orange liqueur
1/4 cup mint simple syrup (recipe follows)
1 cup ice

Here's what you'll do:
- Add all ingredients to a blender, cover and blend until frothy and slushy.
- Taste and adjust ingredients as needed.
- Pour into glasses, add a straw and enjoy!


Mint Simple Syrup Recipe:
Boil 1 cup water with 1 cup sugar until all the sugar is dissolved.
Turn heat off, add fresh mint and let steep for at least 2 hours.
Strain, let cool completely and pour into a reusable container.
This can keep in the fridge for one week or the freezer indefinitely. Due to the sugar content, it won't freeze solid; it will remain slushy. So you can spoon what you need for next time and keep it in the freezer.

Myanmar Tea Garden--Fremont (Burmese cuisine)

Tucked away in a small strip mall next to an Indian market, one may not know that this South Asian oasis exists. Fantastically balanced and complex spice mixtures and savory infusions delight all the senses at this Burmese restaurant. Former Executive Chef from Burma Superstar and Rangoon Ruby decided to open his own place and now serves his take on Burmese food.

Located at 41063 Fremont Blvd., it's a bit of a trek for those living in the South Bay or San Francisco, but it's very much worth the distance.

Here are some of the things I've enjoyed.

http://www.myanmarteagarden.com/


Tea Leaf Salad. With romaine lettuce, fried yellow lentils, fried garlic, sesame seeds, sunflower seeds, fresh tomatoes, jalapenos, dried shrimp powder and just a squeeze of lemon as the dressing. The beauty of this "simple" salad is in its complexity. The tea leaves were savory and sweet and imparted a delicate aroma to this entire dish.

Coconut Rice. Infused with coconut, slightly sweet and topped with fried onions, this was a delicious side that complemented all the entrées.

Monk Hingar. This super savory fish chowder had rice noodles, ground catfish, onions, cilantro, lemon, a bit of chili, egg and some crunchy lentils. Very thick but still soupy and so savory and satisfying.

Myanmar Special Noodle. This was a dish served at room temperature. Traditional Burmese noodles were tossed with fried tofu, cucumbers, potatoes, chili, cabbage, red onion, cilantro and a tangy, sweet, spicy sauce. This woke up my palate and was very refreshing.

Lamb Biryani. Braised lamb shank baked for hours in a clay pot with rice, spices, raisins and cashews. The aromas, flavors and all the different textures of this dish were mind blowing. The tender and moist lamb fell off the bone and absorbed all it's own juices as well as all the spices it was cooked in. Fabulous.

I was too full for dessert but I look forward to trying some the next time I visit. If in the area and in the mood for full flavors, do stop by.

Ken Ken Ramen--San Francisco (Japanese Ramen)

This popular former pop up now has a brick and mortar location at 3378 18th Street. Dolling out fantastic broth is key for a ramen place and they do it right. The short list of items on their menu lets you know they do a few things very well and that's okay with this ramen lover. With a price that doesn't break the bank, I would say this has become one of my top two spots in the Bay Area for top-notch ramen.

Here are some of the things I've enjoyed.

http://eatkenkenramen.com/


Jitsuraku. Jun mai sake. Slightly fruity and medium bodied. Very light and crisp. It disappears on the palate after each sip, which makes you want to keep sipping and sipping and sipping.

Karaage. Fried chicken with a house-made aioli dipping sauce. Two must haves for fried chicken. 1) Crunchy on the outside. 2) Juicy on the inside. This had both.

Shoyu Ramen. This classic taste had a pork and chicken stock broth base with soy sauce. Noodles with an excellent chew were topped with tender chashu, marinated egg and fresh cilantro.

Spicy Miso (the day's special). A rich miso-based broth with chili oil and loaded with chewy noodles, tender bits of pork, bean sprouts, fresh cilantro and that wonderful marinated egg. This warmed my heart and my soul through and through. Absolutely fantastic.

I was sad to see the Tonkotsu Ramen was only available on Tuesdays and Wednesdays. I guess that just means I'll have to go back for my favorite broth.

Ashland, Oregon area 2015 (various eateries)

It's wonderful to visit a place like Ashland and find that it's still relatively the same each time. There are still lots of trees, there's still fresh air and there's still friendly visitors and locals who are pleasant and warm. It's nice to find the food is still good as well.

Here are some of the things I've enjoyed.


Mamma Mia Gelateria
42 S Central Avenue, Medford OR 97501
http://www.mammamiagelateria.com/


Vanilla Bourbon Gelato. Incredibly smooth and creamy, this non-alcoholic gelato had a pronounced vanilla flavor and was not too sweet.

Margherita Pizza. Expertly crafted with a house-made sauce and fresh ingredients. This was cooked in a smoking-hot wood-fired oven until the dough was crusty on the outside but still fluffy on the inside. Delicious and satisfying.

Caldera Brewery & Restaurant
590 Clover Lane, Ashland OR 97520
http://www.calderabrewing.com/

This was a lovely IPA tasting. From left to right:

Dry Hop Pale--very light and malty.
IPA--full bodied, the hoppy-er of the group.
Mosaic IPA--citrusy, slightly sweet in the middle.
Repeater Repeater IPA--medium bodied and smooth.
Cauldron Brew--tickles the tongue with a lot of carbonation, lightly bitter hops.

Mogli® Bourbon Oak-Aged Chocolate Imperial Porter. The initial chocolate aroma of this beer punched me in the face. The rest was a charred, malty, robustness that was very pleasant for me with a mild bitter finish. My kind of beer.

Pretzel. This freshly baked pretzel was piping hot, buttery, salty and served with a grain mustard and chipotle cheddar cheese sauce.

Gnocchi. Made with Yukon Gold Potatoes and sauteed with wild mushrooms, zucchini, broccoli and onions. The pan sauce had a meaty savory flavor in this meatless dish. The marinara, parmesan cheese and fresh basil finished it off nicely.

Loaded Hawaiian. A personal sized pizza with BBQ sauce, mozzarella, canadian bacon, pineapple, bacon, peppadew and super-hot jalapeno peppers. My mouth burned with the spicy peppers and fully loaded flavors. Delicious.

Very conveniently located off the freeway. If en route to Portland or some other road trip, a stop here would be a good choice. Furry friends are welcomed too as they have a dog-friendly outside seating area.

Horseradish Bacon Deviled Eggs (Recipe)

Eggs are one of my favorite things to eat. I think I eat at least one egg every day. If I make eggs like this though, that number might increase to two or three eggs in one sitting. These are an excellent make-ahead item for snacking or as a pre-party hors d'oeuvre with cocktails or beer. I like to cook my eggs a little under hard boiled for a slightly different yolk texture and I go a bit easy on the mayonnaise so it's not too heavy.

Here's what you'll need:
7 large eggs (chicken or duck)
1/4 cup mayonnaise
1/8 cup horseradish sauce or grate 1.5 tbsp. fresh horseradish
1/2 lb. bacon (homemade or store bought)
1/4 cup fresh cilantro, roughly chopped
1/4 cup cotija cheese, crumbled
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
Smoked Paprika (for sprinkling)


Here's what you'll do:
- Place eggs in a small pot, fill with water until just covered. Put on high heat until the water comes to a boil.
- Once the water is boiling, turn heat off, cover pot and set a timer for 12 minutes.
- As soon as the timer goes off, pour off the hot water and set the pot in the sink with cold water running over them for 4 minutes. Or place eggs in iced water to stop the cooking process.
- Peel the eggs as soon as they are cool enough to handle (I find this prevents the shells from sticking too much) and set aside.
- Chop the bacon into fairly sizable pieces and saute in a medium skillet over medium heat until crispy; stirring frequently. Place on a plate lined with a paper towel and set aside.
- Cut each egg in half length wise and carefully scoop out the yolk from each half and place in a small bowl.
- Add the mayo, horseradish, salt and pepper and mix well with a fork; smashing the yolk as you go.
- Taste and add more salt, pepper or horseradish if needed.
- Fill each egg with about 1 tsp. of the yolk mixture.
- Place a piece of bacon on each half, top with cotija cheese, sprinkle the paprika on each piece and finish with the fresh cilantro.
- Enjoy!