Gastronomie

My favorite way to eat kohlrabi

But first, let me tell you that I've never eaten a kohlrabi, that I know of. And, further to that point, I've certainly never had one in my house. So, really, my "favorite way" is actually the "only way".

Kohlrabi is beautiful (as you can see from the photo above). Sliced paper thin on my Kyocera Mandolin Slicer, the pink flesh becomes translucent like rice paper.

I seasoned this as simply as possible - perfect, beautiful grey fleur de sel. That's it. Nothing more.

As we snacked on these while painting our bathroom (a beautiful pale pistachio green, if you must know), I also realized that they would be a perfect replacement for radish in my favorite finger sandwich - butter, radish and sea salt on soft, sliced white bread.

I love Costco (or, "How I became a suburban housewife")

Well, not really... the part about being a Suburban Housewife, that is. But I do love Costco. And I'm not sure how it happened.

But, I won't bore you with the banalities of my existence. No, I have a far more interesting post planned. I'm going to bore you with the banalities of my Costco Expeditions (note the capital letters; they are intentional. Because Costco Expeditions require pre-planning and forethought. Oh, wait, that's redundant.)

WBW #7, hosted by Spittoon

Well, Wine Blogging Wednesday #7 has been announced and the theme is Obscure Red Grape Varietals.

I'm hooked.

Go to Spittoon's post to get the scoop on the varietal's that are banned from the event.

Ghormeh Sabzi, or Persian Green Herb Stew

Persian food, by and large, is not what you'd call "pretty". The stews, in particular, range from dark green and gloopy to dark, dark brown and gloopy. Regardless, if I had to choose one culture whose food I would have to eat for the rest of my life, it would be Persian.

As I've gotten older, I've perfected a few dishes while still striving for my mother's touch in others. Ghormeh Sabzi, or "Green Herb Stew" is one of the few I've nearly perfected.

Ghormeh Sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop Polow, but this past weekend, C and I just ate it with lavash bread. Very peasant, very comforting.

A note about the recipe - I buy my herbs from Nick Market, already washed and chopped. My mom does the same thing. In this day and age, there is no reason on earth to do all that cleaning, stripping and chopping oneself.

A bite at Luka's before Bill Cosby

I love Bill Cosby. When I was a kid, I wanted to be adopted by the Huxtables, even though "Clare" was kind of mean, and "Cliff" was kind of dorky and never stood up to Clare.

As I got older, I began to appreciate Cosby's comic genius, and political acumen.

So, when C found out that the Cos was performing at the Paramount, we scooped up a pair of tickets lickety-split.

Before the show, we stopped in to Luka's for a bite to eat. The place was packed with people attending the show, so we just ordered at the bar and grabbed two seats in the lounge.

We shared a half-dozen oysters (Kumamoto and Sweetwaters), all perfectly fresh and briny. I love sweetwaters - I just wish they weren't so damn small! We also split a burger, one of our favorites in the east bay. A couple of pints (Rasputin Stout for me, Stella for the boy) to wash it down, and we were outta there.

Cosby was... well... Cosby. I still love him. He makes me laugh in that "I-can't-breathe-and-I'm-holding-my-gut-but-I'm-still-going-to-piss-myself" way.

And when he wrapped his 2-hour set up with his classic Dentist's Chair sketch... well, I was nearly in tears. Although there is nothing like hearing him perform this in person, if you've never heard it, consider downloading it as it is one of the funniest comedy bits around.

What was I THINKING??

I thought asking for recommendations from a community of people obsessed with finding near perfection in every morsel that passes their lips would make the decision easier??

Clearly, someone slipped something in my drinking water.

Attention SF Foodies... I need your help!

Well, C's 30th birthday is rapidly approaching, and I have to decide on the meal plans.

This is a no-holds-barred dinner. I'm looking for a spectacular chef's tasting menu and wine pairing (though I need a good wine list, too... I'm not sure which direction I will want to go). A great cheese cart is not compulsory, though perfect desserts are, as is a spot-on espresso after dinner.

Currently on the list:
Campton Place (based in part on Pim's review)
The Dining Room at the Ritz Carlton (fantastic review by Philly Mike on Craigslist FoodFo)
Gary Danko (he's never been, but it doesn't seem "special" enough to me)
Fifth Floor
Masa's (I haven't found a review since Siegel left)

Any votes or recommendations will be gratefully accepted!

South African Reds Roundup is posted

What a fabulous turnout... lots of people tried more than one bottle, and I can't wait to explore a few of them.

For my part, I am fascinated by some of the SA whites I found during my search, so I'm planning to try one in the coming weeks.

Thanks, Jeanne, for a fun theme!

WBW 6 - South African Reds

This month's Wine Blogging Wednesday is hosted by Jeanne over at Cook Sister, so of course the theme is South African wines - red, to be exact.

After some exploring, I decided on a Rust en Vrede Cabernet Sauvignon.

Wine: Rust en Vrede Cabernet Sauvignon Estate Wine 2001
Varietal: 100% Cabernet Sauvignon
Appellation: Stellenbosch
Price: $22

The Nose:
Cassis... lots of cassis. A bit cedary.

The Eyes:
The Rust en Vrede is a beautiful brick red. It reminds me of a great quality garnet. Absolutely gorgeous.

The Palate:
After opening, I gave this wine a little taste and decided it would benefit from decanting. It didn't take long, and as I put the steak under the broiler, I poured myself a glass to sample.

There's a bit of that traditional green pepper here, but it's not overwhelming as it can be. The cassis on the nose follows through on the palate with deep, dark berry flavors. Nicely softened tannins result in a wine that is easy to drink and not too "chewy" but still has a nice backbone.

I know this sound cliche, but this has a really "elegant" finish that focuses very much at the back-sides of the tongue.

The Wrapup:
We drank this wine with a simply broiled top sirloin steak and brown-butter & garlic broccoli rabe.

I thought it was an extremely enjoyable wine - as did C. We are neither of us Cabernet drinkers and were surprised to find we enjoyed this as much as we did. I would absolutely buy this again to enjoy with a steak dinner.

A perfectly simple Valentine's Dinner

Hog Island Happy Hour: $50

Dessert from Boulette's: $15

White Star Champagne at Home: $30

Avoiding another exploited holiday: Priceless