Kabila--Union City, CA (Indian cuisine)

For an authentic taste of India, this long-standing establishment has a restaurant as well as a sweet shop inside. The lines for the sweets can go out the door during weekends or certain holidays, and I can attest to their deliciousness. Located at 29286 Union City Blvd., Kabila shares a parking lot with several other businesses. The service is relaxed but friendly, and the food is served piping hot. With the success of this flagship location, they opened up a second location in Santa Clara this year, which I will happily check out if in the area.

Here are some of the things I've enjoyed.


http://www.kabilarestaurant.com/



Lamb Samosa. These were delightful pillows of fried goodness with minced lamb, peas and aromatic spices. The chutneys were tamarind and cilantro and they added a nice sweetness or acidic zing to each bite.

Goat Curry. This was ordered with medium heat and the spices and flavors melded exceptionally well together. The goat was cooked until very tender and there was enough rich sauce to cling nicely to some naan. This very much reminded me of some of the dishes I had while traveling through India.

Chicken Biryani. Seasoned with saffron and cooked with spiced chicken and fresh onions and peppers. This was a fragrant and flavorful dish that was a little sweet, a little spicy and very savory and delicious.

Naan. This was a comforting plain leavened bread, but there was nothing plain about it. It had wonderful bits of char, buttered with ghee and worked great for sopping up sauces.

Not sure what this sweet was called, but it was not included in the "combo" box price. It was, of course, my favorite though. It had a great toffee-like texture, but more porous, so it was easier to chew. The fragrant caramel sweetness and the crunchy nuts were fantastic together.

In this combo box, from left to right, were plain barfi (made with powdered milk), sandwich gulab jamun (deep fried dough soaked in syrup), laddu (also a fried dough), and pista barfi (made with milk powder and pistachios). Each item was sweet, had a nice texture, and were perfumed with saffron or cardamom. It was great to get a mixed box so I could get some of my favorites as well as try some unfamiliar items. 

I will definitely go back for delicious dishes or even just for a box of sweets. I would highly recommend a visit if in the area.

Sazón--Santa Rosa, CA (Peruvian cuisine)

To have a taste of authentic Peruvian food, makes this family restaurant worth the drive to Santa Rosa. Located at 1129 Sebastopol Road, at the end of a very small strip mall, is this gem of a find in a rural, farming area. Once inside, the dark wood, colorful decorations and pleasant, friendly service made me feel very welcomed and appreciated.

I was able to try a few items from their brunch menu and I was very happy I stopped in for a visit.

Here are some of the things I've enjoyed.

https://sazonsr.com



Tortilla con Carne. A thick egg omelet was the base for the slow-cooked brisket confit. It was topped off with ricotta and pickled red onions and served with a little side salad. The meat was very tender and flavorful. This was a nice gluten-free option.

Benedicto de Camaron Y Cangrejo. Super fresh, briny and delicious crab and shrimp were the crowning glory on a panko-crusted, wonderfully crispy, deep fried causa (potato) cake. The avocado, poached egg and rocoto (pepper) hollandaise made for a creamy, savory addition. The potatoes on the side were twice cooked and tossed in a garlic, aji panca chimichurri. This was a fantastic dish.

Tamales Peruanos. I wish I ordered eight of these. These are now on my "best ever" list of tamales. The banana leaf transferred a heady and fragrant aroma to these little pockets of goodness. The masa was generously seasoned with a pepper sauce and the meat encased inside was tender and full of savory flavor. It was served with a side of pickled red onions and sour cream. Heaven on a plate.

I look forward to another visit for dinner. The dishes sound fantastic.

Farmshop--Larkspur, CA (Californian cuisine)

An artisanal dining creation led by a drive to offer farm-fresh and well-crafted cuisine, this establishment has two locations: one in Santa Monica and the one I visited recently is located at 2233 Larkspur Landing in Larkspur. This was a very large, bright, open space with a long bar, fire hearth, domed pizza oven and an elegantly decorated outside dining area. The menu is focused on local, seasonal, fresh ingredients. I was impressed with the level of detail to each aspect of our meal, down to the fresh garnishes.

Here are some of the things I've enjoyed.

http://farmshopca.com/



The Mission. Made with fig-infused bourbon, bruleed figs and barrel-aged bitters. This was a spirit-forward beverage with wonderful aromas of fig, sweet bourbon and smoke. Definitely a sipping drink that left a nice tingle on the tongue.

After Ferry. This fizzy cocktail was made with vodka, strawberry, mint, ginger shrub and prosecco. It was just sweet enough to bring out the strawberry and mint and the mild bitter finish of the prosecco was a nice balance to the fruit and ginger. Very refreshing.

Avocado Hummus. This was a creamy mix of fresh avocado, drizzled with olive oil and topped with a Pistachio salsa verde, nigella seeds and served with crunchy, nutty house-baked lavash. It was quite tasty.

Zubair's Shakshuka. A light stew made with Riverdog Farm tomatoes, braised greens and Full Belly Farm peppers. The runny shirred eggs rounded it out nicely as well as the fresh herbs and rustic, hearty bread.

Foraged Porcini. An excellently prepared pizza with expertly charred thin crust, La Quercia speck ham, fontina cheese, Star Route Farms oregano and herbed walnuts. This was a delicious and well-balanced pizza. It was thin enough to feel light, but hearty enough to feel satisfying.

Affogato. I forgot to ask the server what kind of coffee this was, but it was very robust with full-bodied flavor and deep, rich aromas. The ice cream cut just enough bitterness to make this a very well-rounded dessert.

Coffee & Chicory Pot de Creme. I would say this was in the "best ever" category of pot de cremes. Made with bittersweet Valrhona chocolate, coffee and brittle-like candied almonds. The whipped cream on top added a light sweetness. This was a dessert with full check marks down the list of all textures, flavors and wonderfulness.

I would happily drive an hour and a half again to visit this retreat from the hustle and bustle of city life. I would also bring everyone I know with me so they, too, can experience the joy of life at this bright eatery.

Red Curry Black Cod Soup (Recipe)

My love of all things from the sea goes quite deep. One of my favorite swimmers are fresh Black Cod for their sweet, buttery, delicate meat. For some reason, after freezing, the texture of the flesh changes and becomes a bit grainy, so I always make sure to get them fresh and cook them right away.

One of my favorite ways to cook this particular fish is in soup form, as I love the whole fish, including the skin, liver, heart, roe, etc. So I find soup is the best way to enjoy all the parts of this amazing creature. If I'm willing to take a life, and am privileged enough to get the whole thing, I will respect that life by eating all of it.

Please keep in mind, this recipe is not for the faint of heart.

Here's what you'll need:
1 whole black cod (2.5-3 pounds), or large chunks if a whole fish is not available
6 cups hot water, plus 6 cups hot water
1 cup rice wine
1 cup coconut milk
1/4 cup soy sauce
1/4 cup granulated sugar
4 dashes fish sauce
3 tbsp. minced ginger
1 4-ounce can of thai red curry paste
2 stalks green onion, diced into 1-cm length pieces
1 kaffir lime cut in half or half of a regular lime, reserve the other half lime
1/2 bunch fresh cilantro, roughly chopped
Salt and Pepper to taste

Here's what you'll do:
- If using a whole fish, descale, clean the fish, then chop it into 3-inch pieces. I usually just cut through the bone. Bones provide a lot of flavor. If you don't know how to clean a fish, there are many web sites available that provide these instructions. Just remember: practice makes perfect.
- If using fish fillet, cut up into 3-inch chunks.
- Place fish pieces in a large pot or dutch oven, pour over with 6 cups of hot water, swirl around a few times and pour out this water. This removes some of the excess fat and oils or any leftover blood from butchering.
- Pour in 6 new cups of hot water and the rice wine with the fish and place pot on high heat until it comes to a boil, then turn heat down to medium-low.
- Add in the curry paste and, carefully, using a spoon or fork, break up the curry paste in the water.
- Then add all the other ingredients: soy sauce, sugar, ginger, lime, fish sauce, and coconut milk.
- Let the fish cook until it is flaky and falls away from the bones easily. This happens fairly quickly, about 5-10 minutes. Since fish pieces are usually different sizes, I usually remove the smaller pieces once cooked, and set them aside in a bowl or plate to prevent over cooking.
- Once all the fish is cooked through, taste the broth and add salt and pepper as needed.
- Ladle into bowls, sprinkle with fresh cilantro, fresh lime juice and serve hot. Be sure to warn your family or guests about the bones or you can remove the bones before serving.
- Feel free to add pieces of cooked potato, carrot, turnip, bean sprouts and/or thai basil.
- Enjoy!

Chef Zhao Kitchen--Palo Alto, CA (Shanghainese cuisine)

Being originally from Shanghai, I'm always looking for good Shanghainese food that I grew up eating. I tend to have a hard time making these myself because a lot of these items require practiced technique and honed skill, which I have not yet achieved. I'm happy to have discovered this place located at 2180 W. Bayshore Road, Suite 120, where they serve everything I like, without the MSG, and even everything my mother likes. A situation which always garners four thumbs up.

Here are some of the things I've enjoyed.

http://www.chefzhaokitchen.com/


Xiao Long Bao. Filled with pork and that wonderful pork broth, these soup dumplings were seasoned well (without MSG) and filled with porky goodness that satisfied my craving.

Shen Jian Bao. These pan-fried, pork-filled dumplings are crispy on the bottom and chewy on the top with juicy meaty goodness inside. They are so juicy, one has to be careful not to squirt the table next door when taking a bite.

Shanghai-Style Thick Noodles. One of my childhood favorites, these were hand-made noodles that had the perfect chew, were well proportioned with meat and veggies and tasted salty, sweet and savory all at once. Delicious.

Dong Po Pork. One of the Chef's specialties, this pork belly is one large piece that is slow braised for many hours until jiggling, falling apart tender and the soy sauce-based braising liquid has infused the meat with savory flavor. This pairs very well with rice.

I was not able to fit any more food into my stomach after this happy visit. I look forward to trying their other items next time.

Nyum Bai--Oakland, CA (Cambodian cuisine)

This former pop-up now has a permanent location near the Fruitvale BART station at 3340 E. 12th Street, Suite 11. Be aware of your time and space if you are driving in, as this is a very busy location that does not have much in terms of parking. Walking from BART, however, is a breeze.

The bold, lively and authentic Cambodian flavors of this establishment made me really pay attention to my food and every bite gave me new found hope that there are still Chefs in the Bay Area that are not afraid of bold flavors. I was also very impressed with the quality of ingredients, as they make their own sauces, pastes and pickles, as well as use organic and locally-sourced ingredients as much as possible.

Here are some of the things I've enjoyed.

http://www.nyumbai.com/



Ginger Fried Chicken. Extremely crunchy chicken wings were battered, fried, and topped with a ginger, chives and sugar glaze. This was very enjoyable and would have paired wonderfully with beer or whiskey.

Ngoum Banana Salad. This lovely looking dish was made with banana blossoms, cabbage, mint, sweet basil, bell peppers, and cucumbers. It was gently dressed in a sweet lime sauce and topped with chopped roasted peanuts. The sauce had no oil, but the sweetness came through as well as the umami from the fish sauce. A very refreshing appetizer.

Prahok Ktiss. Nestled within the center of this bed of rice is a typical Cambodian condiment made with fried, minced pork that's been slowly simmered in coconut milk, salty prahok (fermented fish paste), fragrant kroeung (spice/herb paste), and sweet palm sugar. This is normally served with crunchy seasonal vegetables, but I opted to top my rice with it. It was so full of savory goodness, this would have enhanced any dish.

Koh. Chunks of pork belly and fried tofu were slowly simmered in coconut water, dark soy sauce and palm sugar. Then a hard-boiled egg was added to the mix to soak up those flavors as well. This may have been the simplest of their dishes, but it was one of my favorites, since I love soy sauce-based flavors and egg. It was incredibly comforting and delicious.

Kuy Teav Phnom Penh. This was a very light and tasty seven-hour pork broth that warmed my soul. I could have had the broth all on its own, but the additions of minced pork, shrimp, fresh herbs, bean sprouts, rice noodles and fried garlic made this a fragrant and hearty meal.

Kuri Saramann. An incredibly rich curry bathed pieces of short rib and potato. This sauce was thick, complex and reminiscent of a dark mole, even though the spices were Asian in nature with cardamom, ginger, chili paste and coconut cream. The meat was tender and soaked up the flavorful concoction very nicely.

I would say this is more of a takeout location since they have very few tables available for dining in, although the small space was made up to be cute and cozy. The service at this establishment was very casual and pleasant, but the food will keep me coming back again and again.

 

Wild Rice Salad (Recipe)

I try to balance my love of meat and cheese with some healthier options. At least 70% of the time, I'll try to eat foods that are easier on the arteries and internal organs. That being said, I experimented with rice salad and came up with this recipe that I thought was tasty, hearty and filling as a small meal or a side. The tastes and textures vary with fresh, chewy, soft, savory, sweet, nutty and tangy. The different serving options kept it interesting as well, even after four days of leftovers.


Here's what you'll need:

For the rice:
1 cup wild rice
1 tbsp. butter
1 tbsp. vegetable oil (such as safflower, canola, etc.)
2 cups water or stock

For the additions:
1 tbsp. vegetable oil
1 medium onion, diced
1 portobello mushroom, diced
1 clove garlic, minced or 1 tsp. pre-minced garlic
1 tbsp. tomato paste
1 tbsp. dijon mustard
1/8 cup whiskey
1/2 cup fresh or frozen English peas (raw)
1/2 cup fresh cut or frozen corn (raw)
1 carrot, shredded
1/2 bunch fresh cilantro, roughly chopped with stems

For the dressing:
Juice from 1 lemon
1 tbsp. honey
1 tbsp. honey mustard or equal parts honey and dijon mustard
1/4 cup avocado oil or olive oil
Salt & pepper to taste (about 1 tsp. each)

Here's what you'll do:
- In a medium saute pan or cast iron skillet over medium heat, add 1 tbsp. oil.
- Once the oil is shimmering, add the diced onions and saute for about 3 minutes, until it starts to turn opaque.
- Add the diced mushrooms and saute for about 2 minutes, until wilted.
- Add the garlic, tomato paste, dijon mustard and whiskey.
- Stir together and let cook for about 2 minutes until the alcohol burns off.
- Once all the veggies are soft and a bit caramelized, turn the heat off, remove from the pan into a bowl and set aside.
- In a larger pot or cast iron dutch oven over medium heat, add the other 1 tbsp. oil and butter.
- Once the butter has melted, add the wild rice and saute, stirring constantly, for about 5 minutes until it smells nutty and/or the rice starts to pop.
- Add the water, cover quickly as the water will instantly boil, reduce heat to a simmer and cook as directed on rice package, usually about 45 minutes.
- Once the time is up, turn the heat off and let the rice steep in the pan with the lid on for an additional 10 minutes.
- Once the rice is fully done, fluff with a fork and scoop out into a large bowl.
- Add the peas and corn to the hot rice and mix together to let the heat from the rice gently cook the raw veggies. Let cool for a few minutes.
- In a small bowl, whisk together all the dressing ingredients, pour over the rice mixture, add the onion/mushroom mixture, carrot and cilantro and toss to fully combine.
- Taste and adjust seasoning if necessary.

Serving options:
This is a very versatile dish that can be served warm or cold. It can be served as a side with baked chicken breast, pork chop or fish. This can also be topped with cooked shrimp, tossed with tofu or added to a bed of fresh greens and eaten as a salad topping with added Parmesan cheese. If it's a bit too hearty, it can be made less so, by adding some cooked brown or white rice; just be sure to add more dressing to properly moisten every grain.
Enjoy!