Sarah's Gastronomic Adventures: It's GREEK to Me!

One of my favorite things about food is that with one bite, it can magically transport you to any time or place or memory in your life. Fresh buffalo mozzarella, basil, vine-ripened tomatoes, and a drizzle of hand pressed olive oil and aged balsamic vinegar always brings me back to The Jazz Club (a hidden, little restaurant that I was fond of) in Venice, Italy.

Greek food always reminds me of when I lived in Cluj Napoca, Romania. Yes, kind of a weird jump....who thinks Greek when you're in Eastern Europe?  The Akropolis was the most amazing Greek restaurant and a nice change from all of the pizza and pasta offered everywhere. The atmosphere was fun, the service was good, and the food was always delicious.  I have some very fond memories of celebrations at the little white and blue corner eatery.

The Akropolis Restaurant in Cluj-Napoca, Romania

My time in Romania was years ago at this point, and I'm still on the search for another memorable Greek meal.  Reno has some decent options for "one-the-go" Greek. I love Nick's Greek Deli (keep an eye out for an upcoming review). They do a mean gyro and Greek salad.  But Nick's doesn't offer that sit-down meal atmosphere, with linen tablecloths, plates with patterns of gods and goddesses, souvlaki that comes to your table in a fiery blaze, and an owner who will serenade you with Greek love songs.  You can't find that anywhere in Reno...that I know of.

So when I was craving Greek food the other day, I was THRILLED to stumble across this recipe in one of my cookbooks:

Greek-Style Chicken with Tzatziki Sauce

I found this recipe not only quick and easy (it was in my 20 minute cook-book after all), it was also way yummier then I had expected.  The lemon juice and oregano really brightened up the whole dish.

For the most part, I followed the recipe. I did add some extra veggies to the salad mixture -- had some extra carrots, peppers, and a few olives sitting around from a previous recipe.  I also opted to use a "spring mix" of greens instead of the called-for romaine lettuce.

Lettuce/salad mixture, tzatziki sauce, wild rice, and garlic-oregano chicken.

One of the biggest changes I would make to this recipe would be the tzatziki/yogurt sauce. 

I thought all of the flavors were spot on, but the combination of the non-fat plain yogurt and the wet cucumber made for a liquidy end result.  When I make this again I will "drain" the yogurt before adding the other ingredients.  This is done by putting the yogurt in some cheese cloth, which allows for some the extra liquid come out.  I will also remove some of the cucumber's extra moisture by blotting with paper towels. Taking those two extra steps, will result in a thicker and creamier sauce.

This meal easily serves four people.  Since I am just one, it made for one great dinner and three grab-and-go lunches.  Two of the days I opted to leave the rice out.  I felt the vegetable packed salad, chicken, and cucumber/yogurt "dressing" was plenty for my mid-day meal.

While this dish doesn't come close to that served at The Akropolis, it most definitely curbed my craving for Greek!

Rediscovering Reno: The Eatery Built on Granite

Do you ever get stuck in an "eating" rut?  You feel uninspired.  You're sick of your usual places.

Last week one of my friends and I decided to catch-up and chit-chat over a nice meal.  After throwing around several ideas, and vetoing the "usual suspects" we both decided on Old Granite Street Eatery in downtown Reno.  We had enjoyed a memorable meal at this cute restaurant when it had first opened, and decided it was time to give it another go.

We were not disappointed this time either!

Old Granite Street Eatery: 243 S. Sierra Street, Reno

One of my favorite things about Old Granite Street is the location itself; a brick building on Sierra Street that was erected in 1940, formally housed a wedding chapel. The inside is now simple:  a large chalk-board advertising the daily specials, black and white checkered floors, high-backed wooden booths.  The staff are cute, personable, hipster-type, with a great knowledge about the food they make and serve.  The cocktails are handcrafted (and strong). And the menu, while not extensive;  is complex, well thought out, and has all of your basis (and cravings) covered.

On this night my friend and I started with cocktails.  She had a Dark n' Stormy (rum and ginger beer) while I sipped on a Sloe Gin Fizz (sloe gin, lemon juice, simple syrup, egg white & soda).  Both of these classic cocktails were delicious, but not at all what I expected.  The Sloe Gin Fizz was pink, frothy, tart...and DELICIOUS!  I would without a doubt order this again.  We split an order of creamy, smooth deviled eggs as we decided on our main course.

Classic Cocktails: a Sloe Gin Fizz and a Dark n' Stormy

Our patient waiter took our order after we spent much time deliberating.  Bless his heart for checking back so many times to see if we were ready, darn girl-talk was getting in the way!

We both started with a salad (she ordered the Lentil, I ordered the Summer).  Each were equally delicious and unique.  My favorite part of the Summer Salad was bed of couscous the salad was piled on top off.  We shared a bottle of wine as our main course came out. 

My friend ordered the Wood Grilled Burger with aged white cheddar and shoestring potatoes.  If you are craving a REAL hamburger, you definitely want to go to this.  It's big, juicy, and so simple that the quality of the ingredients really have a chance to shine. 

I opted for the Pan Seared Salmon with barely risotto, seasonal veggies, and preserved lemons.  I LOVED this dish!  The preserved lemons added a sweet, citrusy zing to the perfectly cooked salmon.  The barely risotto was not what I expected, and I was pleasantly surprised with the dish. The barely added an extra "toothiness" that you don't find in a rice-based version.  The creamy risotto paired with the light salmon made for the perfect bite.

I had planned to take some home, but it was all too good.  We both cleared our plates. Filled to the brim with delicious food, and a bit sleepy from the libations, we ventured out into the beginnings of a beautiful Autumn Evening in Reno.

An after-thought....Old Granite Street Eatery may have one of the best hidden secret Happy Hours in town. I need to remember this when my co-workers and I are looking for a place to enjoy our end-of-the-week-cocktail!

Sarah's Gastronomic Adventures: Bangkok Meets Bear

I LOVE THAI FOOD!  I mean, how could you not?  The vibrant spices, the complex flavors, the creamy sweetness of coconut milk.  Every time I eat a Thai Curry, I dream that I'm in Bangkok or along the water in Phuket (both locations I've yet to travel to, but are HIGH on my list).

What I don't love about Thai food is how calor-ific it is.  Lucky for me (and now you too) I found this awesome recipe in one of my Weight Watcher's cookbooks.  It's quick, and surprisingly easy.  You too can make amazing Thai Curry at home!

Chicken and Coconut Curry

Click on recipe to enlarge.

When I ate it for dinner, I served it with wild rice. For lunch, I just ate the curry as is.  The curry paste I used was a bit spicy (weird that something was too spicy...I like it HOT!) so I also ate this dish with a little non-fat plain yogurt.  SO YUMMY!

I would without a doubt make this recipe again. Because I bulked up the curry a bit by adding extra carrots and cauliflower, I had plenty of leftovers.  Enough leftovers actually for two days of lunch for me, and dinner for two for my mom and one of her friends while they went camping.  

Hope you enjoy this recipe as much as we all did!!!

  

Heart-Mind-Body-Soul: Eating Clean

This week's "Heart-Mind-Body-Soul" is going up a little late.  But a little late is better then never. 

After a 4th of July Weekend of over-indulging (hell, it's been a whole summer of that so far of gluttony) I realized I was feeling a little a lot sluggish.  In my effort to improve myself I realized that in addition to working on my outer-self, I also need to improve what I put into myself.

Over the years, I've tried a lot of different types of diets, fads, powders, and cleanses.  Some have worked, some haven't. 

A couple of my friends are currently on the quest to lose some weight and get healthy. Along with regular exercise, they are "eating clean".  This basically means eating simply, and CUTTING THE CRAP.  Your food intake is mostly fruits, veggies, and lean protein.  And TONS of water. 

After talking to my Bestie, she convinced me to do this as well.  For six weeks.  She has a Wedding Shower in six weeks, and I have my 10 year high school reunion.  Perfect reason to get down a few lbs and feel better!

So for the next 38 days (and when you put it like that, it's really not that much) I will be eating clean.  This is more or less what I will be eating:

Breakfast

Toast w/an Egg or Shakeology

 (This stuff is actually really tasty and fills you up.  CHECK IT OUT)

Snack

Fruit

Lunch

Chicken/Turkey Salad

 (protein, lettuce, cucumber, tomato, pepper, etc)

Snack

Fruit

Dinner

Lean protein and veggies

We will see how this goes, and you better believe I will be blogging about it.  My Bestie says that in addition to losing weight, she has more clarity and energy.  And really...how can you beat that? 

I'm actually excited by the fruit and veggie intake.  This is a perfect time of year to find great produce.  With several farmers markets around town each week, I have plenty of opportunities to get the freshest-of-the-fresh!

Right now I'm on a nectarine kick.  The ones I picked up last week are finally ripe.  So juicy, so sweet, so delicious!

Rediscovering Reno: SPICY Tuna Handroll

As most of you know by now, I'm a Foodie.

While my love of food has come from many sources, I attribute most of my passion to the years I spent as a youth eating out with my family.  For most of my childhood, my mom reviewed restaurants for the Reno Gazette Journal.  Through my mom's job, it allowed little me to experience types of food the average 8 year-old in the early 90s wouldn't be exposed to. 

For those of you who have lived in Reno long enough, think back. Remember the early 90s?  We were still a quiet little town.  We didn't have big chain restaurants (BJs? Claim Jumpers? Even Applebees.  What were they?).  We had a few good "Nevada-Style" Steak Houses (remember the Glory Hole?).  We certainly didn't have much variety when it came to ethnic food.  To find a Vietnamese restaurant to have a bowl of pho was difficult.  And to enjoy some korma or Indian curry, you had to go to some obscure places.  When it came to sushi, it was simple.  None of those crazy rolls that I eat (and enjoy) now. 

Sushi & Teri (still in the Toys R Us shopping center) for many years, was the only place in town you could get good sushi.  And it was basic.  Nigiri.  California Rolls.  Those sweet teriyaki tofu-pockets stuffed with rice.  Definitely no All-You-Can-Eat.

And you know what? With just those basics, I fell in love with my favorite food in the whole world. There's something about the balance of flavors with the fresh fish and the seasoned rice, a bit of wasabi, and a small dunk of soy sauce.  PERFECTION! 

When Groupon offered a few months ago a discount for Nothing To It Culinary Center, my mom and I both jumped on it.  A few years past, she and I had attended a "Taste of Thai" class and thoroughly enjoyed it.  We scoured the class catalogue, and decided to take a sushi making class. 

I thought this evening out, would be a perfect for my "Rediscovering Reno" post.  Nothing To It! is without a doubt one of Reno's hidden treasures.  The center is tucked away and you would think you were in Napa, not in South Reno by Meadowood Mall.

 The class was taught by the Center's amazing chef and instructor, Lara Ritchie.  Lara started off by making everyone feel welcome and then went through the history and basics of making sushi. 

We learned that traditionally, people in Japan would choose their sushi "hut" by how dirty the curtains covering the door were.  Napkins weren't used at the time, and people would wipe their hands on the curtains on their way out of the restaurant.  The dirtier the curtains, the more popular the place.  We also learned how to choose a good piece of fish (and were in this land-locked city we can do so), how to properly slice the fish for nigiri or sashimi, how to make sushi-rice, and how to construct rolls.  

After the interesting lesson, Lara broke us up into "teams" and we got to work constructing our mountain platter of sushi. I've made sushi before, but this was the most fun I've had doing it.  We had such variety of ingredients: tuna, salmon, imitation crab, a variety of sauces, a variety of vegetables, tempura shrimp, and new to me...WASABI TABIKO (so good!).  This was the first time I used a bamboo rolling mat.  It made things so much easier and my rolls actually looked presentable. 

All of the sushi we created during the cooking class!

We spent close to an hour building our sushi.  By the time we sat down to enjoy it I happily looked at our creation.  It looked, dare I say it, almost professional!?!  And though I enjoyed every single bite of our masterpiece; the nori (seaweed) was a little soggy, and the tempura shrimp weren't crispy.  We just took too long for those items to retain their crunch.Without a doubt it gave me an extra appreciation for the sushi chefs at my favorite joints here in town.

Mmmmm....the perfect bite!

For those of you who have never been to Nothing To It!, I would HIGHLY recommend it.  It's the PERFECT date night outing, or even fun for a girls night out (they always serve wine).  For those of you who burn water, no fear!  They have demo classes, where you watch them cook and just eat what they create.  For those a bit more adventurous, take one of the cooking classes.  The recipes are always simple enough that a novice in the kitchen will feel like a pro.  And for those who have a little Julia Child in them (like me), you will learn new techniques and feel a bit like a "master-chef".

Nothing To It! also has a Gourmet Deli that is open Monday - Friday from 11:00 A.M. to 2:00 P.M. and offers summertime deck dining and catering for your office party or other special occasion.  It's worth a trip to the south side of town for lunch in this hidden location.  I will talk more on their deli at a later time.

They are located just two blocks from hwy 395, right off South Virginia Street. Heading south on South Virginia Street, Take a right on Crummer Lane, 1 block past Barnes and Noble. They are right at the end of Crummer Lane.

Nothing To It!
225 Crummer Lane
Reno, NV 89502
(775) 826-2628
Website: http://www.nothingtoit.com/

Sarah's Gastronomic Adventures #3: Pizza and Football

In exactly one week from today I will be in Vegas. This will be the third time since May that I will be making the almost eight hour trek through the "scenic" state of Nevada.  The last two times over the summer, the goal was to cut loose, relax a bit, and party it up.  Although the plans are virtually the same this time, there is one other motive....the UNR vs UNLV annual "battle for the cannon" football game!!!

For those of you who don't live in Nevada, this is one of the most anticipated football games of the year.  It's the Pack blue versus the Rebel red.  The winning team not only gets the glory they also get the honor of ownership of the Fremont Cannon. The location of the game switches every year, and this just so happens to be a Vegas year.  (NOTE: I will write more about this football game and the North vs South rivalry later this week.  This is after all a "food-blog" entry today)

In preparation of next week's trip I got together with my girls for dinner and planning. My best friend suggested that we do homemade pizza. I thought the idea was brilliant (and something we hadn't done before).  Dinner was at my house, and I told my friends that I would make homemade Caesar salad, and would provide the basics for pizza (the dough, sauce, and cheese).  I invited them to bring their favorite toppings to use and share. 

Homemade CAESAR Salad and Pizza

 

Originally I was going to make dough from scratch, but then my day got busy and I never got around to proofing the yeast and dough.  I'm also not much of a baker (I'm a fabulous cook, but baking is a science that I seem to mess up

 5 out of 10 times). I went with the easier option and bought

 dough from the frozen section of the grocery store. 

As the dough was defrosting, I prepped the toppings I had chosen

 (sauteed mushrooms, bell peppers, black olives,

 oregano, basil, fresh tomatoes, pesto). 

I then made my Caesar Salad with homemade dressing.  I forgot to take pictures of the processes (I guess I got into my "chef mode" and was busier measuring then remembering to take pictures).  I did want to mention a few things about this recipe though.  It is (again) a weight watchers adaptation. 

Usually Caesar salads are "off limits" because of their high caloric intake on the dressing.  In this recipe you're eliminating the raw eggs, using a fraction of the amount of Parmesan cheese normal recipes call for, and are substituting some of the oil normally used for water.  I also added additional veggies (tomatoes, peppers, cucumbers) to bulk up the salad. 

Yes I know those don't belong in a tradish Caesar salad but c'est la vie. 

Finished Caesar Salad, ready to serve

Once all of my girls arrived, it was PIZZA TIME!  I sprayed baking pans with non-stick cooking spray and dusted them with cornmeal.  We each took a ball of dough and began to stretch them out.  Once the dough was to our desired crust thickness, they were put on the baking sheets and baked for 10 minutes (no toppings just the dough).  Baking the dough first allowed for a less soggy crust.

Then it was time to make our personal masterpieces.  We had a huge variety of toppings!  In addition to what I provided there was artichokes, pepperoni, pineapple, alfredo sauce, chicken, bacon, and more. 

Pizzas are topped and ready for the oven!

My Pizza

Pizzas baked in a 400 degrees oven for about 15 minutes

 until the cheese was melted and bubbly. 

My YUMMY pizza!

Another pizza, made by one of the girls

Dinner was a huge success! Everyone left happy and with full bellies.

 And our Vegas planning?  All done!

 We are ready to hit the road next Thursday

and watch Nevada kick Vegas' booties!

Sarah's Gastronomic Adventures #2: Falling into Autumn

I am blessed to have some really FABULOUS friends in my life.  Friends that will be there for me in a drop of a hat. Friends who can make me laugh and smile. Friends who know how to give it to me straight and tell me the truth (even if it hurts).

Over the past year or so, I have become really close to an amazing group of women.  I felt so blessed when one of my best friends brought me into her group of friends.  These ladies have introduced me to a side of myself that I didn't know existed, and for that (among other things) I'm thankful. 

One thing I love about my girls is that we can have just as much fun staying in having dinner as we do hitting the bars around town.  We try to get together for a pot-luck dinner party at least every other month.  There is always a theme for the meal, and we always end up with such a feast!

Last night we had an amazing Fall-Themed Extravaganza! Homemade GBC (Green Bean Casserole).  Quinoa (a high protein grain) with sweat potatoes, edamame, and other veggies. A roasted Pork Loin.  WINE!!!  I made a homemade risotto as my contribution to the dinner.

Risottos can seem intimidating to make, but really they're SUPER easy. Here's my version:

Wild Mushroom and Herb Risotto

The trick with risotto's are to use short-grain rice

(it's starchier and will make a creamier end result),

have plenty of stock/liquid on hand (I always have a little more than what the recipe calls for at the ready), never walk away from it (this is a dish that needs to be watched the whole time), and never stop stirring!!!

Dried porcini mushroom reconstituting in hot water

Onion and Olive Oil cooking for 5 min.

Garlic and Mushrooms are added to the pot and cooked down for 4 min. 

Time to add the rice!

Porcini mushroom (with its liquid) and wine are added

The vino I used....YUMMY

Vegetable Stock is added to the pot a 1/4 cup at a time. 

Herbs: Sage (on the left) and Oregano (on the right)

After cooking for about 25 min. (all stock is absorbed and rice is tender), the herbs and cheese is added

The finished product!  De-LISH!

 Again, this recipe was taken out of a Weight Watchers cookbook. 

 You would never know the difference,

 and you feel like you're indulging when you eat this!

NOTE: The recipe calls for using a beef stock.  I used a veggie stock instead.  I'm currently not eating any meat except for fish

 (I will write about this in a future blog)

and wanted to make this a truly vegetarian dish.

Cooking Confession: When shopping for ingredients I thought that I had short-grain rice at home.  Turns out I only had a long-grain. I didn't feel like going back to the store, so I made the dish with what I had.  Obviously the recipe turned out just fine, but it would have been "creamier" with the other rice.

ENJOY!!!

Sarah's Gastronomic Adventures #1 : Are You Ready for Some Football?

For as long as I can remember, I have always had a "love-affair" with food. I love everything about food. Taste, smells, how a dish can invoke memories, how certain foods can comfort you. As a child, my mom would review restaurants in town. At a young age I was an adventurous eater. I mean, what 13 year-old asks for sushi to be catered at her Bat Mitzvah (mind you this was 1996 before the sushi craze swept the nation).

Through my love of food, I also have found a love for cooking. I've been cooking for as long as I can remember; ever since I was able to reach the stove and counter-tops. My early childhood specialties included scrambled eggs, microwave chocolate chip cookies, and potato salad. My cooking has definitely evolved over the years, and cooking ethnic foods doesn't scare me. My most requested dishes (and most "acclaimed") are my Hot and Sour Soup, Chicken Parmesan, and Eggplant Parmesan.

As much as I love cooking, I find it hard to cook for just one. The average recipe makes four servings. I absolutely LOVE leftovers, but eating the same thing four times in a row gets old. And I find that I rarely recover previous meals from the black-hole of my freezer.

This leads me to my love of entertaining and hosting dinner parties. I find cooking therapeutic and nothing brings me more joy then to see my food eaten by good friends. I can do "cabinet cooking" where I turn pantry items into a complete meal, and I can easily follow the most complicated recipe. I have begun to start with base recipes created through Weight Watchers. I figure it's better to start with a low-fat recipe, and if it needs to be adjusted I can do so accordingly.

Yesterday was my first Nevada Football Game of 2010. My friends and I have gotten into a tailgating routine over these past years. Hibachi for grilling? Check! Coolers filled with beer, JAGER, vodka, rum, and mixers? Check! Some kind of "Sarah Specialty"? Check!

In honor of our first tailgater of the season, I made a crowd pleaser:

Hot Spinach Artichoke Dip

Everyone seems to love this recipe.

They love it even more when they find out it's low-fat!

I mean, you get a quarter cup of dip per serving!

And when you think about it (or actually measure the amount of dip you eat) this is truly a good portion. One of the best things about this recipe is that it holds up throughout the day. It's best right out of the oven, but it also is great after sitting on a table during tailgating for three hours. The recipe says to serve with reduced fat tortilla chips. It's also good with fresh veggies (I like carrots).

And if you're lucky enough to have leftovers, it can be converted into a pretty good dish with pasta.

When you read over this recipe, you will notice it calls for reduced-fat items. Some people think taste is lost by using these ingredients. Trust me. IT'S NOT!!! Here are a few pix of my cooking process.

Next time I do this I will remember to have my real camera charged.

These iPhone photos don't do my cooking justice.

Melted butter, garlic, and chopped onions saute in pan for 5 minutes

Spinach, water chestnuts, and artichokes are added and sauteed for 2 minutes

Remaining 1/2 cup Cheddar cheese sprinkled on top of dip before going into the oven for 18-20 minutes

I put the dip into a smaller (unbreakable) dish for the purpose of tailgating.

Already being enjoyed at the UNR vs Colorado Game.

No tailgating is complete with out Nevada BLUE Jello-Shots and Jager!

Tailgating was a blast. Nothing beats spending the afternoon with great friends! The weather was beautiful (prob one of our last 80+ degree afternoons we'll have for a while). And best of all, The Pack won by an astounding 51-6. Next week's game against Cal should be even more exciting. Can't WAIT!!!