Wrapping It Up: 2011

2011 was an epic year in so many ways.  I feel like there is no better way to honor it than by presenting....

My Top Ten

One: Brazil. Three weeks discovering my love for maracuja, hours sifting through forgotten record shops frequented by few in the cities of São Paulo and Salvador and exploring the amazing beaches on the tiny island of Boipeba.

Two: My amazing clients that allowed me to collaborate on projects like this and this and this.

Three: Japan: freshly roasted Chestnuts, hiking around temples in Kyoto, Park Hyatt Tokyo, Japanese Maples at their peak fall foliage, underground whiskey bars and 20 course sushi meals.

Four: Lots of dinner parties in our house including platters of paella, tagines and a Cinco de Mayo feast for 25 people complete with homemade enchiladas, budín de elote, albóndigas and plenty of tequila.

Five: Celebrating my Grandfather's 94th birthday.

Six: My new Specialized road bike that led to numerous trips over the Williamsburg and Manhattan bridges and long rides out to the Rockaways for tacos from this place.

Seven: India: My first Indian wedding, camel trekking mere miles from the Pakistani border, afternoons reading overlooking Lake Pichola in Udaipur and getting lost in the blue city of Jodhpur.

Eight: Celebrating three years of marriage to my kick-ass husband who has an amazing company, which despite his crazy travel schedule (platinum status is an understatement) makes me incredibly proud of him.

Nine: Sunsets.  I have never seen more beautiful sunsets than the ones I saw this year, regardless if I was is Brooklyn, Austin, Kyoto or Jaisalmer.  They have all blown my mind.

Ten: Matilda Uni Rose, our 4 year old pug, who is quite honestly, the. best. dog. ever.

So thanks 2011 for all of this amazingness.  2012, bring it.

 

 

 

Thank You: Steve Jobs

 

"[Y]ou can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something -- your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life." -- Stanford University commencement address, June 2005.

Moment: Last Night's Dinner

Last night we took inspiration from this month's Food and Wine feature and whipped up this delicious dish while listening to Lykke Li and enjoying how good it feels to be home after our adventures in Berlin and San Francisco. We declared it one of the best meals we've ever made.  The addition of the fresh limes at the end brighten the whole dish up and are a perfect contrast to the earthiness of the kale and beet greens.   Enjoy. dtdinner300

Red Rice with Sliced Sirloin Steak and Peas

1/2 cup red rice (see Note) 3 tablespoons vegetable oil 2 garlic cloves, minced 6 ounces thinly sliced sirloin steak 1 large sweet onion, thinly sliced 1 1/2 tablespoons minced fresh ginger 4 cups thinly sliced mixed dark leafy greens such as beet greens and kale 1 cup fresh or thawed frozen peas 3 tablespoons soy sauce 1/4 cup chopped cilantro Lime wedges, for serving

1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.

2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.

3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.

Make Ahead

The red rice can be prepared through Step 1 and refrigerated, covered, for up to 2 days. Bring the cooked rice to room temperature before proceeding.

Notes

There are many varieties of red rice; Yu prefers Thai red cargo, which can be found at Asian markets and at Whole Foods.

moment: Ace Hotel PDX

ACEhotelphotobooth

On a recent trip to Portland, we made an evening out of a delicious dinner at Clyde Common and a late night photobooth session next door at The Ace Hotel.

Dinner: -pork belly served on top of a fried green tomato, pocha beans and piccalilli -roasted beets with potatoes, boiled eggs, pickled carrots and touch of fennel -grilled flatiron steak accompanied by a smoked tomato relish -roasted peach shortcake with a maple-bourbon ice cream and a dollop praline cream

Cocktail of choice: East of Eden: Bombay Dry, lemon, elderflower liqueur, Gewurtzraminer reduction and an egg white served up

Summer perfection.

moment: Evan's birthday brunch

20090807_portland_360 On a perfect Tuesday morning we enjoyed:

Homemade Watermelon Agua Fresca Fresh Squeezed Orange Juice Siphoned Courier Coffee Moo's famous banana bread Local blueberry scones Chocolate chip scones with an espresso glaze Olive oil granola Local blueberries, blackberries and raspberries Creamy papas con chiles Homemade tortillas! Scrambled eggs with queso fresca Carlton Farms Bacon Pico de gallo Guacamole