Restaurant Widow

This Sunday's Dinner

I will be sending an email out to all attendees - if you don't receive an email, please let me know!

By the way, if you didn't make it in this Supper, March's Supper is in the works - more later!!

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Columbus Food Roundtable

Remember October?  I had this idea to do a Roundtable discussion on the current food, restaurant, farm, etc scene in Columbus.  I had great feedback on this idea, but then I was stricken with the plague and didn't follow up.  Then the holidays hit, and blah blah blah. I'm lazy, okay?  Anyone who's ever emailed me already knows that. (sorry, kitties)

I still think it's a great idea and I'm ready to get it off the ground.  Ideally, I'd love to do a VLOG - that's video blog, in case you don't know.  I'd love to have about 10 people, and some of you have already emailed me to let me know someone who'd be great for it or you'd like to do it.  I'd like to have as diverse a group as possible.  

So, the general idea is: we will all get together at a local restaurant (who has already offered their services); hopefully it will be a slow night so that we can talk and everything.  I thought maybe we could have a family-style, casual meal. Nothing fancy, nothing super expensive, just some good food and wine.  I'd like maybe everyone to come prepared with 10 questions or issues they'd like to discuss - I don't really know anything about moderation, so perhaps if anyone has skill in that area, they could offer to collect the questions ahead of the time and select the best ones.

One idea which came up is doing a "central Columbus" roundtable and then a suburban rountable.  I know that Powell has a great food & restaurant scene which unfortunately I don't pay as much attention to as I should.  A Powell restaurant has also offered their services, so if you think that's a good idea and are interested in doing Powell, please let me know!

So, here's what I think we need:

1. I'd like to have 3 videos; I have one video camera, so we'd need 2 more; doesn't have to be fancy.
2. someone who has some clue about recording voices and video 
3. someone who has some editing skillz 
4. a moderator 
5. 10 really cool people to talk about food   

If you have already emailed, I am going through my emails now to find you.  However, if you emailed and I don't send you an email by Friday morning, please go ahead and nudge me; it probably means I didn't find your email when looking.  If you are interested in providing any of these services, please let me know!

I should probably mention that I don't have money to pay anyone, but I really think this event is about the city of Columbus, and not about ME.  I hope to turn this into an ongoing, casual thing, even if it ends up being a podcast.  I'd love for all of us to share our desires and things we love about our city and beyond.  I think the best way to see Columbus become a better food city is to start encouraging those who can change it.  

I think once we have our initial roundtable, we'll be full of topics going forward - future topics might be ethnic dining, minority-owned restaurants and groceries, favorite locally-produced products, things we'd like Columbus chefs to do, who knows where it might go?

Let's throw out a date in February.  How about you guys let me know what day/time works best for you and we can go from there?

Tonight's No Reservations in Venice!

Last's week's episode inspired a trip to La Michoacana for Mexico, so where am I going to go after this week's episode?  the quote I received from the show via email...

"The scenery and food is absolutely breathtaking and he states that he thinks Venice is the most beautiful city in the western world. He eats fresh risotto that he ranks as one of his favorite meals, and feasts on fresh tree figs, plump tomatoes, freshly cut basil, sea bass, spider crab – simply delicious and simply Venetian. Of course, he also shows us a taste of what the local culture and economy is all about. 

I will end there as I'm getting hungry just thinking about it!"

Sounds great!  I was just thinking today who I feel like taking a trip somewhere. This episode should probably make me really itch to go somewhere!

Here's the promo!

Curried Chick Peas

One of the things I love about reading cookbooks and learning the cuisine of different cultures is learning the different ways of going about creating a dish.

For example, it was only a few years ago that I learned, reading a Chinese cookbook, that when adding soy sauce to the wok, I should pour it straight onto the hot wok and allow it to deglaze for a few seconds before tossing it with your veg or meat or tofu or whatever.

I really know very little about Indian food or culture, I'll admit it.  

Everything I know about Indian food, I've learned from cookbooks and the Indian Oven.  Once upon a time, the Indian Oven was on campus, and it was splendid (it's still good, it's just not the same).  It's where I learned to love lamb, and curry, and Flying Horse beer.  Husband and I used to be able the share an order of lamb korma, spice-level medium, along with their hot and feather-soft naan and get out the door for $13. Oh, we were so young and skinny then.

What I love about Indian cooking is that you start with a bang.  You start with hot clarified butter and add your spices, when everything is fragrant and pasty you add your onions and more butter!  This isn't a slow process, it happens fast and smoky and amazing-smelling.  And then, you add everything else.  And simmer, and then add cream, and yogurt, and pour everything over rice.

At least, that's how I do it.  And, I do believe I've just mentioned that I know nothing about Indian cooking, so you can take that all for what it's worth.

Here's something I think is really interesting; I first heard it on NPR, I think, but unfortunately I can't find it, and I can't find a source to back it up, so I might have totally made it up.  Please forgive my ignorance of other cultures and religions, and enlighten me if you can.  Anyway, what I heard is that in Hindi culture, you don't taste as you go when cooking, because the first serving is always reserved for the god of the house.  So, the cooking is done by smell and sound, and not by taste.  I was really struck by that concept.  And, just as I can't imagine cooking without tasting as I go, the woman being interviewed for the story couldn't fathom tasting anything before the fist of the finished product had been offered to her god.

So. You can buy curried chick peas from a can, but why would you? They only take 5 hours to make on your own, and they are infinitely better.  They might be the single best vegetarian entree I am capable of making from scratch.

 

Don't let the five hours scare you.  It's mostly inactive.

First up, some ground rules.  If you are going to try this recipe, you must follow 2 rules: do not, under any circumstances, used canned chickpeas.  You just won't get the same texture or depth of flavor.  Secondly, do not even think of using fat free yogurt.  You can. not. cook. with fat free yogurt.  It breaks.  Just save yourself the heartbreak and buy the full-fat stuff.  This recipe isn't light anyway, so there's no point in skimping here.  

Curried Chick Peas - serves 4ish, as an entree

1 1/2 cups dried chick peas

1/4 cup ghee, plus more as needed (Indian clarified butter; see note at bottom)

2-3 T yellow curry powder

1 tsp red pepper flakes, or to taste

1 large onion, cut into slivers

2 cups water from the chick pea cooking

1/2 cup cream

1 cup full fat, plain yogurt (I like to use strained Greek style yogurt, such as Fage)

salt

I like to use the quick soak method, because I am impatient.  Place the chickpeas in a sauce pan and cover them with lots of water.  Heat over high heat until boiling, cover and turn the heat off.  Let the peas at room temperature for an hour, and then drain and fill the pot with water again.  Bring to a simmer and allow them to simmer, uncovered, until they are soft; about 2 hours or so; you might have to add more water as it evaporates.  They should remain a little toothsome; they will have texture versus the mushy canned variety.

Once the peas are almost finished cooking, get started on the curry.  Strain the peas, reserving the cooking liquid in a bowl.

Heat half of the ghee in a large saute pan over medium-high heat.  Once it has melted and is very hot, add the curry powder and the red pepper flakes.  Stir very well to ensure the curry powder is completely integrated into the butter.  Once the mixture is very fragrant, add the remaining ghee and the onions.  Stir everything until the onions are completely covered in the curry mixture - you might have to add a pinch more ghee.  Cook for about 6 minutes, or until the onions have begun to brown and soften.  Slowly add the pea cooking water, stirring constantly to avoid clumping.  Add a good pinch of salt.  Allow the mixture to come to a boil and then add the chick peas.  Cook until the water is about 75% cooked out, and then add the cream.  Cook for a few minutes; when almost everything is cooked down, give everything a taste to see how it's coming along.  Add more spice, salt, or pepper as needed.  I like to make it nice and spicy - don't forget the yogurt will soften the spice.  Stir in the yogurt and make sure everything is nice and melded.  Cook until hot without boiling.

Serve over hot rice with extra hot sauce on the side.  YUM!!

**a note on ghee: you can find ghee in the Indian/Asian section of many well-stocked grocery stores.  It comes in a jar and is shelf stable, because the milk solids have been removed.  For this reason, it can also be used over high heat without burning, unlike regular butter.  In Columbus, you can buy lots of great products, including ghee and various curry supplies, at Patel Brothers, which is locating in the Kenny Shopping Centre (corner of Old Henderson and Reed on the NW side, in the same shopping center as Tensuke and Penzey's spices).

North Market Tour & Future Cooking Class Crumbs

Updated 3pm - I remembered the third thing!  I have a few ideas in the works that I thought I'd run by you and ask for feedback:

1. My friends at the North Market have created a tour of the market which introduces folks to the great vendors at the market and includes lots of tasty treats along the way.  The tour is $15 and takes between 1-2 hours.  The big question is, when?  The best times are weekdays (not including Mondays) at 10am, 2pm, 4pm or 5pm (those are start times).  I don't know how many of my readers have non-traditional work schedules where they have a morning free.  One thought I had was seeing if we could do it on a Friday after work and then maybe head somewhere for happy hour after the tour was over.  The group would be between 10-15 people.  Of course, if we did happy hour, more people could leave or join as they saw fit.  I will find a nice place for us to hang out and maybe even wrangle a special cocktail or something.  Please let me know if you would be interested.  This would be great for those of you who have "eat more local foods" on your NY resolution list, or who are new to the area or have never been to the North Market.  As a random date, let's say February 6th.
2. I am looking for a few guinea pigs to test out a cooking class.  If you are interested, please let me know.  This will be nothing fancy!  I will probably make one dish and talk about how I think the process would go, and then you can tell me where you disagree.  Please don't ask to be a part of it if you aren't willing to express your honest opinion!!  My guess is this would take about 2 hours and I will provide a light (and cheap) lunch.  I don't know where I'm doing it yet, but we'll cross that bridge when we get there, as my dear saintly mother would say.  I would take ideas on days/times of the week.  With enough notice, I'm pretty open, although a Monday would work best.
3. I can't remember the third thing.  I'll update when I think of it.  
4. Just a reminder that the Celebration of Wine, Food and Dining with the Stars event at Spagio is coming up.  This is hands down the best food-inclusive fundraising event in the city.  Star Chefs is put on by the Pleasure Guild of Nationwide Children's Hospital (wouldn't it be great to work for something called the Pleasure Guild? Sounds naughty); you can read about my time there last year here and here. The event takes place Monday, February 23rd.  The reason I'm telling you about it this far in advance is that it is $225 a person, and for some of us, that means saving up in advance!  You should go! it's fun!

Things to do in Columbus::January 7th Edition

Well. It is fully and completely winter here in Central Ohio.  Which means it's gray. And rainy/snowy, and we haven't seen the sun in forever.  Fortunately I have my super cool light box which is supposed to perk me up in the morning and make me not want to stay in bed until June.  The jury is still out on how it's working.  I sure didn't want to go to work this morning after a blissful 3 days off.  But I made it.  And so will you.

So. what's going on this week?

By the way, your event can sponsor these local event listings, which are on of my most popular features here at RW (I'm learning!); just shoot me an email to inquire.  Your event could also offer a few $5 off coupons or something for my readers.  Not for me, haters, for my readers, mmmkay?

• Our first event this week is the Columbus "Gonna Get Me Some Culture Tweetup."  You might be saying to yourself "what on earth is a Tweetup?  Well, if you were on Twitter, you'd know!  A Tweetup is a meeting where people who follow each other on Twitter all get together and do something fun.  The trick is, your conversations are limited to 140 letters.  HAHAHA.  Twitter joke.  I crack myself up.  So, this week's Tweetup, which I would totally go to if only I didn't have to work.  The group will be meeting at the Tip Top downtown, and will then progress to Available Light Theatre to see the Internationalist.
• This Saturday is the opening night for the Columbus Symphony.  Remember them?  John Glenn will be narrating!  If you don't know who John Glenn is then shame on you!  Go look him up!!  NOW!!
• Speaking of great music, this weekend is the 30th birthday celebration for ProMusica!  Conrad Tao will be featured and he's about the most adorable thing.  
• This Saturday you can count eagles at the The Wilds!!! One of these days, I'm going to go to the there.  Really. 
• So. This Saturday is the Columbus Winter Championship Tractor Pull! 
• More music: On Sunday, you can see the Columbus Jazz Arts Group featuring Jeanette Williams at the Atheletic Club of Columbus. It's pretty there.  At least, the pictures are pretty.  I'm not fancy enough to be a memeber.  
• Of course, there are all sorts of things happening at the Wexner Center this week and beyond - Cinema Latino continues throughout the month of January, Warhol:Other Voices, Other Rooms continues to be a smashing success, and there is a family series featuring international performers. 

New Totes Added to Skreened Store!

I've added some double-sided totes (a different veggie on each side!) to my Skreened store.  If you have any requests for other veggies you'd like to see, please let me know!!

My First Tee!

Okay, green is probably not the best color to print a sweet pea upon, but green is my color...I went to Skreened today to pick up my shirt and I got to see it printed before my very eyes!  Unfortunately, I didn't have a camera or my phone on me to docment the process.  But very soon, I'll be getting some tote bags printed, so I think I'll do it them.

Get your own!

An Actual Review::La Michoacana

I went to the Festival Latino a few years ago; it was lunchtime, and nothing was really going on, but I strolled around and ate some tacos and drank some tamarind-flavored water, and I never wrote about it.  The best taco I had there, and it was amazing, was from La Michoacana.  When I got to work, I asked my friend Elberto his opinion (Elberto, aside from being Mexican, makes some amazing tamales) and he told me it's the best Mexican around.

During last week's existential meltdown, I was moaning to Husband about how I really needed to start going to more restaurants and doing more reviews, blah blah blah.  Also, thanks to last night's drool-inducing episode of No Reservations, I need some good Mexican as soon as possible.

So today we headed to La Michoacana for lunch.

Out came home made chips with two salsas - one a green chili and tomatillo salsa, and the other a smoky red sauce.  They were both good, with a nice and pleasant creeping heat.

Husband loves tongue, so we opted for a few tongue tacos and a few pork tacos (top of post)
I know this completely flies in the face of reason, but cilantro doesn't bother me when used in Mexican cooking.  I don't know if it's the spice in the meat, the lime, the heat, or what, but when I eat Mexican food, the cilantro seems as though it belongs there.  Otherwise, I can't stand it.  Who knows the chemistry behind that.

So, the tacos - these are the real deal. Highly-seasoned meat, chopped fresh onions and cilantro on a double layer of yellow corn tortillas with lime on the side.  So simple, and so amazing.  Husband ate both pork ones, but I am sure they were good.  The tongue were really, really great.  I know, tongue sounds horrible and all that, but if you get over what it is, and how it's shaped exactly like a tongue, it's really just a great piece of meat - nicely meaty and just a pinch fatty - it's a lot like a cheek.  The thing about these tongues, as Husband was nice enough to point out after I'd eaten them, is they remained unpeeled, taste buds in tact.  Usually that part of the tongue is "peeled" away, a process which is really horrifying to watch.  These were just cooked for a really long time.  It's probably better to not spend too much time examining them; just eat them and appreciate their deliciousness.

Next up, chipotle chicken with Mexican rice, refried beans, and guacamole (above).  Yet another winner.  I ate a few bites to test it out and we packed the rest up for dinner because, as you can see, it was an entire chicken!  Covered in a sweet, spicy, smoky chipotle sauce, it's no surprise it smelled amazing.  The chicken appeared to be some sort of heritage breed; it was a little skinny and long.  The chicken was a pinch on the dry side, but still really tasty.

The best part of the meal was, hands down, the al pastor.  I am pretty sure I could eat that on a daily basis for the next few weeks.  Al pastor, meaning "in the style of shepherd" is highly seasoned pork cooked for a long time and served with pineapple.  Oh, seriously.  It was so good.  Last night when I was watching No Reservations, I saw them slicing Al pastor from something which looked exactly like schwarma, and I said "Schwarma tacos!!"  Turns out, that's exactly right - at least according to Wikipedia.  Lebanese immigrants likely brought the dish to Mexico.  

The funny thing about an actual Mexican restaurant is the little things - the rice has lima beans and corn in it and tastes great, and the beans - oh, the beans - they are amazing.  Strangely amazing.  I'm guessing it has something to do with pork fat or something.  Whatever the story, it's great.

La Michuacan is attached to a very large - and very yellow - Mexican grocery store.  The store is about the size of a CVS, so it seems as though it would be a great place to find any recherche Mexican ingredients you're looking for when cooking from an old Rick Bayless cookbook.  There is an extensive produce section which had the biggest papayas I've ever seen, and a meat counter where you can buy 3 kinds of tripe and a few types of animal feet, to boot.  

There are a few locations around town; the best place to find information on them is from Que Pasa? OSU (scroll down a bit to find the locations).

info: La Michoacana, 2175 Morse Road 614.475.7785