Boys night in: Pan Seared Pork Chops stuffed with Chevre, Olives, and Sun Dried Tomatoes

The Missus has a "girl's night out" tonight and I decided just to stay home with Da' Boyz. I thought it would be a nice evening for some pork chops so I dropped by Seisel's on my way home. Unfortunately, they didn't have any of the Kurobuta Pork Chops I enjoy, so I decided to just get a thick cut pork chop…..the "other white meat" version. I knew this was going to need some help (no time to brine), so I decided to stuff it with what I had on hand. I had some fantastic pork chops stuffed with goat cheese and sun dried tomatoes in Crete….it was soooo good. I decided to just go for it.

I won't win any awards for food styling, but this was pretty tasty……

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It turned out pretty well…I did the usual sear and finish in the oven, but perhaps a minute or ttwo too long. Still it was tasty. Unlike the really over-stuffed ones (mostly breadcrumbs) you see in the market, these weren't super-stuffed.

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About an ounce of Chevre, two-three kalamata olives, one re-hydrated sun dried tomato. As you see in the photo above, it will still ooze. I used a wooden skewer cut at each length to keep things together. Don't forget to remove them after cooking. Cut a pocket into the pork chop (at least 1 inch or more thick) and stuff.

I'm used to searing off beef, so I think I'll go with a lower temp next time, though the crust was very tasty (just sea salt, pepper, and a touch of oregano).

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I made the basic mushroom ragout, but used dried thyme and marjoram, making for a more intense flavor (along with more minced onion, garlic, black pepper, and salt) that I needed for a pasta sauce. Instead of butter, I used creme fraiche to thicken the sauce. You can't beat the flavor of porcini mushrooms and an aged parmesan. You know, I just realized how much stuff I have in fridge…..though I used up all the creme fraiche, olives, and my stash of dried porcini to make this.

Not bad for a last minute Monday dinner…….sometimes it's nice eating in…..

Revisiting Villa Manila

I'm getting this done rather quickly because FOY (friend of yoso) "TammyC" was wondering what we ate.

MoreVillaManila01It had been at least three years since I last visited Villa Manila, and really hadn't posted on the place since October of 2005, so I figured why not. Come to think of it, I hadn't had Filipino food in quite a while. I pretty much knew the dishes I wanted, but there was no way I'd be able to eat all of that wonderful fried food and come out in one piece, so JohnL, PeterL, and Ange were nice enough to accompany me.

The place looks essentially the same as it did a three years ago, though the menu has a couple of new dishes, lunch specials, and so forth. So why don't we get right down to the food and the one item that arrived first and thus nary a remnant of it saw a doggie bag…the Chicharron Bulaklak, deep fried intestines, delicious……

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Crisp, with a slight "stickiness" to it, these went down quite easy when dipped into vinegar and garlic.

I've always enjoyed the Nilagang Baka – Beef shank soup. At $17.75 it ain't cheap, but the broth is pretty rich.

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There was a good amount of meat under what seemed like half a head of cabbage. What I didn't know is that you get free refills of broth….they refilled this twice and John left with what seemed like an entire container of Nilagang for later on.

One of my favorite dhishes at VM has always been the Bicol Express and was a bit dismayed when I couldn't find it on the menu. But when I asked the gentleman informed me that they still make it. For those uninformed critics of Filipino cuisine (you know who you are) this would be a surprising dish, with origins in Bicolandia, the dish utlizes coconut milk, bagoong alamang (fermented shrimp paste made from krill), and surprisingly for many, chili peppers.

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The pork was very tender and the sauce tasted great on rice….of which we had ordered the bagoong rice and garlic rice along with the steamed version (Are you reading this AZ?).

For me, I thought the fried chicken wasn't particularly good.

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It was pretty dry and though nicely seasoned, there was no crispness to it. It seemed severely over-cooked.

For me, the meal (the world and my heart literally) stopped at the Crispy Pata.

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Man, I love the crisp skin, a couple of bites of the fat and gelatin kind of makes me light-headed. But hey, a pata every couple of years…….that's not bad at all! I was pretty much wiped out after this. I'm not used to eating so much rice anymore either……

Peter and John kept on trucking with the Daing Bangus – fried (yet again)whole boneless milkfish.

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And Angela also ordered the eggplant salad…………

The prices at Villa Manila are not cheap, but we ended up payingabout $24 a head, which I don't think was too bad. After all, it was fun ordering a huge spread of food (tons of leaftovers), eating and "talking story"…good friends, good food……good times, always.

Villa Manila
500 East 8th Street
National City, CA 91950

Xi’an: A visit to the Big Goose Pagoda, Hunan food from Friend Restaurant, and a typical evening……

After our visit to the Army of Terracotta Warriors and the requisite nap, we awoke refreshed and ready to go again. Well, the Missus was ready to go….my foot was still not in great shape, but I was easily "coaxed" into getting out and about. Also, just as quickly as the rain had arrived, it has melted away during the afternoon and it looked like it had never rained at all! The Missus decided that since we were right at the South gate, we should catch the bus to the Big Goose Pagoda area. It wasn't a very long bus ride……..

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The area North of the Pagoda and Da Ci'en temple is very popular, with a huge pool (someone told me 20,000 square meters). I believe this is where the musical fountain show takes place at night….sorry, it's not really our kind of thing. There were a good amount of people milling about, but the square and surrounding gardens is so large it really doesn't seem that bad.

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We ended up just walking around the gardens and shopping area. If you take a look at this photo you'll notice a couple of things. First, there's a walkway across the pool. If you're on the North end, it looks like folks are walking through or on the water.

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Of course we just had to this, right????? Which we ended up doing with about ten thousand other tourists. Second, if you look at the photo above, you'll notice the air pollution that was creeping in. The somewhat uncomfortable smog made its way back pretty quickly in spite of the rain earlier that day.

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Vacation 2010 02 1169During our travels, we'd often come across statues or locations that the Missus instantly knew. Such was the case with this statue. I had no clue, but the Missus instantly told me, "it's Lu Yu….the Sage of Tea." The sage of tea? Yep, that's what She said…… Lu Yu is famous for authoring the first writing solely dedicated to tea, called "The Classic of Tea". He is considered the grand master of the tea ceremony.

My favorite statue was this one…..

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It is called "Gongsun Flying sword", and for some reason I was fascinated by it. During the Tang there was a sword dancer in Emporer Xuanzong's court who was the greatest of them all named Gongsun Da Niang. Not much is known about Gongsun Da Niang, other than a mention in a poem by Du Fu of a sword dance by a pupil of Gongsun's, which hinted at her greatness. You gotta love stories like these……

By this time dusk was starting to settle in and we decided to grab something to eat and walk back to our hotel. This was an interesting walk back….the sights, smells, and sounds came at you from everywhere.

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We had thoughts of heading back to Jia Shan for even more Guan Tang Baozi (which we did later anyway), but we decided on something a bit different. And how decided was a bit odd…..in what was a somewhat alarming site, we saw a girl of about ten or eleven drop her drawers with the help of her mother and urinate right on the sidewalk….right on the main street in public. Actually it was right in front of this restaurant.

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The Missus and I walked along for a bit….but we really felt bad for that restaurant(that really didn't deserve someone walking by and just urinating in front of it) and the Missus said it was a Hunan restaurant…..which grabbed my attention. I mean really, there are very few restaurants that serve "real" Hunan food…and a couple of them are among my favorites. I recall feeling quite proud back in the late '90's taking my Father In Law(who is from Hunan) to Henry's Hunan in San Francisco, only to have the Missus tell me…"this isn't real Hunan food." Boy have I learned a bit since then.

This little Mom and Pop joint that seemed to sell a good amount of beer to wash the spicy food down had all the Hunan standards on the menu.

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The stir fried pickled green beans, one of our favorites, stir fried with chilies was quite good.

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The green beans were quite good, briney and sour……though this wasn't very spicy at all.

We also ordered the La Rou (waxy meat) Chao, the smoked pork that is a staple in Hunan cuisine in a stir fry.

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Vacation 2010 02 1362We both thought the pork was good, smokey, with the right sort of decadent waxiness we enjoy. The dish had the right amount of saltiness, but was again a bit short in heat. We both came to the conclusion that even though the ingredients were right, the spiciness was probably toned down for the Shaanxi palate.

The last dish was something the Missus wanted, a simple soup with greens.

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The Missus enjoys the somewhat chlorophyll – medicinal flavors in these type of soups. I've just never developed a taste for them. She finished the whole bowl! Not in the photo was the rice we had with this meal…….we hadn't had rice in about a week.

We rolled on out of the restaurant and headed back to the hotel. As we arrived at the South gate we could hear music playing, with the chatter of voices rising above the music. There was giggling coming from a portion right outside the gate that was cordoned off and covered in tarps. A series of parks line the perimeter right outside the city walls of Xi'an….and there was a whole lotta' socializing going on. In the part that was covered for "privacy" there were folks dancing, some ballroom style, others…well, I'd best call it pseudo-free form I guess.

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The Missus really enjoyed this……it's part of the normal routine for folks to go for a walk, socialize, and other activities during the evening. And we were seeing part of the social fabric that holds China together. Though we did notice that it was the young, as in children under twelve and folks before the tail end of Generation X taking part in these activities.

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I really enjoyed strolling along….there seemed to be a vibrancy and sense of community that I really didn't feel during the day going on here. Plus, I thought the city walls looked quite pretty during the evening.

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Thanks for reading!

Que Huong revisted yet again…….

**** Que Huong has closed

It had actually been a while since we've been here…… a couple of weeks ago I met PeterL and his lovely wife Ange for dinner at Que Huong. Strangely, Peter nor his brother John had ever heard of this place. We had a fine meal and there was something I noticed that evening at Que Huong. I've been coming here since 2005, when the current owners had just taken over the place.  (Geeez….I've been doing this blog for waaay too long!) Because I'll usually visit in flurries, with long gaps between visits, I've started noticing something about Que Huong….a good thing. The place has slowly evolved from mainly a hot pot, drinking place, with karaoke and all that stuff, to a place where folks still come to drink a bit later on in the evening, but with more of a dinner crowd. I've seen birthdays and other events; one of the owners, a burly young man named Jay, told me he's even done a couple of weddings! Good for them. It's nice to see a place hitting its stride…there's no more "specials" haphazardly written on the mirrors.

You just have to take a dish like the Ốc len xào dừa, the snails braised in coconut milk. The presentation of the dish is not much…well, prettier.

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It's now a totally different dish. less sweet, a bit more spicy, you're not overwhelmed with too much "coconut water". Because they serve mainly Vietnamese, the cook is not afraid to provide a nice amount of Rau Ram.

Jay told me that they went through several cooks before finding good matches who could make the dishes of the Central Vietnamese Coast the way he and his sister wanted.

On this evening we had both the Jackfruit salad…..

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And the version with Wild Boar……

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And a dish I used enjoy, but with some hesitation…the Catfish Clay Pot. You see, I love Nuoc Mau, Vietnamese Caramel sauce, one of "mother sauces" of Vietnamese cuisine. It is sweet-salty-savory-pungent….you name it. I also love the slices of pork belly used to line the clay pot and how it basically bubbles with joy as it arrives at your table.

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What I didn't enjoy was the muddy flavor of the fish…….but on my last two visits there was nary a hint of muddy flavor. Yes, it's not a huge dish, quite small honestly, but there's a lot of stuff going on here, most of it good.

And of course there are those Fish Sauce Chicken Wings, as I've mentioned before, flavorwise, these are my favorite wings in San Diego hands down.

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It doesn't matter who I bring here one taste of the wings and they're sold (right Dennis, Peter, Candice, Josh, etc, etc, etc……). I'm glad these haven't changed.

I guess because the place is tucked away behind Burger King on University, it just kinda slips my mind….it really shouldn't. My bad……..

Que Huong Restaurant
4134 University Ave
San Diego, CA 92105

Postscript: A couple of weeks later, Peter took his brother John, to dinner. I received a text message that evening "Wow, fish sauce chicken wings….delicious!!!" He didn't even need to tell me where he was….

Chicago: Ttowa (Arlington Heights)

On my way back from Madison, I decided to drive back to the Chicago area and stay in the Arlington Heights area again. Arriving at about lunchtime, I decided to drop by a place that was recommended to me by the same person who mentioned Johnnie's Beef and Peep's, a place that supposedly made their own Mandu by hand called Ttowa. I did a quick check before I left and noticed that the restaurant had moved to sort of the downtown/old town area of Arlington Heights, which looked nothing like the strip mall dominated area where my hotel was located, along with Mitsuwa and other shops.

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Under a large multi-level building stood the little shop…….

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It just seemed a bit out of place looking, but as I entered I could see the kim bap (aka sushi bar) in the back of the restaurant, which was spartan but very clean looking.

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Ttowa04A very nice and friendly young man greeted me upon entering the restaurant and guided me to a seat. Unfortunately, I decided upon visiting during lunch and the menu was limited to starters, various Bi Bim Bap, and what they called their "Boonshik" (which if I recall means something like comfort food – homey restaurant or something like that) combo. I didn't find out until later that if I'd have wanted the Ssam Gyup Sal (pork belly) or Bo Ssam that they'd have made it for me.

I went with a combo which featured Dduk Bokki (I choose kimchi dduk bokki), Kim Bap, and the traditional mandoo ($9).

While waiting for my food, the young man, by the name of Terry came by and chatted. Terry had returned to Arlington Heights from New York, where he was working as a restaurant manager to help his parents who decided to move their restaurant to this space. Because of the varied clientele, he described the food as "Korean with a twist", which automatically sent alarms ringing thru my cabeza. I've always approached places that do "fusion" with caution….there's much more "con-fusion" than good fusion out there. After all, it's one thing to approach a cuisine with respect and understanding, another to throw almost disparate flavors together in a mish-mash. Though I do really enjoy when it works and after all, I'm from Hawaii…home of chili-spaghetti-hot dogs with rice and mac salad.

The panchan got me kinda worried……

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Other than the baechu kimchi (napa cbaage) everything was on the very mild side. But I changed my mind when the bone soup arrived, which, when some salt was added, coated my belly and just made me feel all warm and comfortable.

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Soon after the rest of the meal arrived.

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The Kim Bap was, well, Kim Bap….I'm not much of a fan as I usually see it as second rate maki-sushi. At least this wasn't stuffed silly with rice and nori was crisp instead of rubbery. The mandoo was quite good, the filling was nice and had good flavor and the wrappers were nice with a good pull, but not brittle and overly sticky.

What was the real winna' was the dduk bokki.

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Man this was good….the only way I can describe this is by how rich it was….it was almost like a dduk bokki bolognese, but had no meat in sight. The rice cakes had a perfect chew to them and while it wasn't very spicy, it had enough to let me know…… When I mentioned how nicely rich this was, Terry told me what made this so good, but made me promise not to tell, so I won't. Let me just say….this ain't vegetarian, ok?

As I was eating my meal, Terry approached my table and dropped this off saying, "I know you enjoy food, so this is for you on the house."

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 He seemed truly surprised when I said, "ah, it's a Wang Mandu." I told him this was the reason I came to Ttowa, but I didn't see this on the menu. This was very nice, the steamed bun fluffy, the filling substantial. And it is on the menu; I just didn't see it….old age you know.

As my meal was ending, Terry came by with a cup of tea, telling me: "thanks for visiting all the way from San Diego."

Ttowa13You know, Terry doesn't know I have a food blog. Nor did he see me take any photos (there's a reason my photos aren't very spectacular I guess), those were done while he was tending to other customers (I counted 70% Asian/30% not). He just thinks I'm someone from San Diego who enjoys eating. I believe he is a wonderful ambassador for his family's restaurant and makes me want to return. Not everything was a home run, but his attention and manner makes up for all the minor details.

Ttowa
161 W Wing St
Arlington Heights, IL 60005

Hours:
Mon-Thu 11:30 am – 9:30 pm
Fri-Sat 11:30 am – 10:30 pm

 

Sunday Salad: Spring Salad with Crusted Lemon Chevre

Yep, we're still kinda just eating at home….well if you call making a salad eating at home. This time, the Missus wanted something light, full of flavor, yet satisfying. I've always thought about crusting goat cheese with panko, then deep frying, and today was the day.

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I cut 1 ounce slices of Lemon Chevre, rolled it into little balls, did the egg wash, then panko with a bit of granulated garlic. Let sit to come closer to room temp, then deep fried.  Man was this good, why doesn't everyone do this? We needed to use up all the baby arugula in the fridge, which I supplemented with 20 cents worth of spring mix. Sweet and slight spicy pickled red peppers, kalamata olives, sliced grape tomatoes, and toasted pine nuts completed the salad.

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The Missus simply drizzled on some of that "liquid gold" olive oil we bought in Crete and She was good to go.  Man that cheese was fantastic, light, a bit of "goo", hints of lemon, savory, all wrapped in a fried crust. This was fast too. In the time it took me to bring the oil up to temp, I had everything prepped. The Missus did comment that a raspberry vinaigrette might go nice with this….. it also sounds like a pretty nice starter salad as well. Add another dish to my list…..

Cook anything new and different this weekend?

Saturday Stuffs: Yakyudori’s Lunch combos and Hinotez Japanese Restaurant coming soon

Yakyudori's Lunch combos:

09152011 002I dropped by Yakyudori for lunch this past Thursday and was given a lunch combo menu to go with the standard menus. It seemed like a pretty good deal so I ordered the Thursday combo.

the combo is a small ramen of your choice, chicken karaage, shumai, rice, and kimchi. It turned out to be enough food for me….. In fact, it was too much to fit into one photo.

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09152011 006In all honesty, the shumai tastes like the deep fried frozen stuff you buy at the market and the kimchi is not very good. But even though the chicken karaage is par-cooked…they have it precooked in bowls alongside the fryer and just dump it back in to heat up, it's not bad. Though it's not something I'd like to have my customers seeing….but Yakyudori really doesn't have a choice.

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On this visit, the shio ramen was just a bullseye……broth perfectly balanced.

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Oh, and before I forget, it's basically all the rice you can eat…….if you really do need more rice….

Yakyudori Ramen and Yakitori
4898 Convoy St
San Diego, CA 92111 

Hinotez Japanese Restaurant:

09122011 016During a visit a couple of days earlier I noticed a couple of fliers posted around Yakyudori announcing "Restaurant Hinotez" coming soon. I didn't even know that Honey;s Cafe had gone under, but I'm not surprised. While driving past the location – 7947 Balboa avenue I did notice the sign up for the restaurant……

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And I took a photo. I made it a point to take a look everytime I dropped by, and there really doesn't seem to be much going on……September's over half gone, I'm wondering if they'll actually open this month?

The location is 7947 Balboa avenue.

Yes, we’ve been eating at home a lot…….

I don't know what "Dark Thursday" did to us, but we've sure been eating at home a lot. Nothing fancy and perhaps some a bit strange….I dunno, I'll let you decide.

This past weekend was recycle day for us. I used part of what I got for our old cans and plastic to buy some skirt steak from Seisel's. I had though about doing a Charcoal Grilled Skirt Steak or perhaps a Cumin and Sichuan Peppercorn Skirt Steak, but I just too lazy to get the charcoal going. So for lunch I made a simple pan seared skirt steak with some crumbled Danish Blue Cheese which I combined with a orzo and arugula salad.

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For dinner I used the rest of the skirt steak to make what I call my Wa(t da) fu Steak.

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09122011 012I call it that because it's basically Wafu Steak, but I just kinda use what ever I have on hand. It's the three plus……soy sauce, mirin, and sake (the three). A tablespoon of white sugar, lemon juice, 1 dried chili, and two cloves of garlic (the plus). I like Shizuo Tsuji's method of salting (sea salt) then letting the meat stand to "extract the juices". I lightly sear the meat, remove from the pan, add onions, deglaze with the "sauce" and place the steak back into the pan to glaze.

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It turned out rather well…….

Since I had blue cheese left from my first meat dish and creme fraiche from my mushroom ragout, I made the Missus's favorite Blue Cheese Dressing, fried up some bacon, and made a wedge salad.

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Oh, and I made some tater tots…topped with a bit of aged white cheddar and truffle oil……..

So, what have you been eating this week?

Mushroom Ragout with Poached Egg on Toast

I recently purchased Yotam Ottolenghi latest cookbook Plenty. Yes, it is a vegetarian cookbook, but I love the simple, yet hearty recipes and the Missus has taken to the photos. We're still in the mode of eating at home so I thought I'd make this for Saturday brunch. The original recipe uses duck eggs, I had some really nice extra large organic eggs so I used that. I didn't fuss about with creating sourdough toast in the oven, I simply went with some Cherry Blossom white bread brushed with roasted garlic olive oil. Also, for some reason I couldn't find any fresh thyme….and I really didn't want to spend too much, ahem, time (pun intended) looking for it. I had some fresh oregano on hand so I subbed that. I hadn't poached eggs in years….like fifteen years, so they didn't come out as pretty as I desired…..but man this was good.

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Man that drizzle of truffle oil does take it up a level too…….

Things not to sub out; the dried porcini plays a key role. Do use a variety of mushrooms…..I mean really, you don't have to go hunting for chanterelles or anything, but I did use oyster mushrooms, along with some maitake mushrooms to go with the standard white and crimini mushrooms. Of course the Missus spent a good deal of time picking out the porcini mushrooms to savor. I added garlic to the dish because, well, we love garlic and replaced sour cream with creme fraiche….because….well, just because.

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So with out further ado…..

Mushroom Ragout with Poached Egg on Toast

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1/2 oz dried porcini mushrooms
2 1/2 cup water
1 1/2 lbs mixed fresh mushrooms
5-6 Tbs extra virgin olive oil
2 garlic cloves minced
1 onion sliced
1 carrot sliced
3 stalks of celery sliced
1/2 cup white wine
2 Tb chopped fresh oregano
3-4 Tb chopped tarragon
4 large poached eggs
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salt and pepper
chopped tarragon for garnish
truffle oil
4 slices thick cut toasted white bread brushed with roasted garlic olive oil

– Soak the porcini mushroom in 1 cup of luke warm water for 30 minutes
– Clean and slice mushrooms
– Heat 1 Tb of olive oil over medium heat in a thick bottomed pan and scatter one-third of the mushrooms in pan (do not crowd). I divided up the mushrooms based on cooking time. Leave mushrooms to caramelize for a minute or two without touching before turning to brown for another minute or so, then remove. Follow the same process for the rest of the mushrooms.Add oil as necessary.
– Once mushrooms are done, add 1-2 Tb of olive oil and put onion, celery, and carrot into the pan and saute, but do not brown.
– Once the vegetables soften add the white wine and let simmer for a minute or two.
– While vegetables are softening remove porcini soaking liquid, squeezing out excess liquid. Chop into pieces matching the cooked mushrooms and combine.
– Add the porcini liquid to the pan, making sure to not add the grit and bring to a simmer.
– Add 1 1/2 cup water, garlic, the oregano and tarragon, and salt and pepper to taste.
– Let this liquid simmer slowly for 15 – 25 minutes until you have about 1 cup or so liquid left.
– Strain this mixture over a large bowl and discard the vegetables.
– While the stock is reducing poach your eggs.
– When you are done poaching eggs and the stock has been strained, put stock back in pan, adding in mushrooms and heat. Add creme fraiche to thicken.
– When the dish is composed drizzle a bit of truffle oil over the eggs.

Eat, then go back to bed……

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Cappadocia: Up, up, and away…….and one of the highlites of my trip.

Sorry….almost no food in this one…..

One of the things the Missus really wanted to do, was to go for a balloon ride in Cappadocia. So during my correspondence with Mustafa from the Arch Palace, whom I wrote about earlier, the possibility of a early morning balloon ride was brought up. After thinking a bit and doing some research I decided to book a ride on our first morning, that way should the weather be terrible and all rides cancelled we'd still be able to get a "make-up" the next day. Good thing too, since it rained like crazy the afternoon and night before our ride. After dealing with Mustafa, I now understand the term "fixer" when I hear it on travel shows……. My request was pretty simple:

"As for the balloon flights, we'd like one that is not so crowded and safe."

Mustafa booked our flight on Atmospher Balloons. We awoke at 4am in the morning and were driven to….well, I'm not sure where in the darkness of early morning where there was a huge crowd of people all having sweets and tea or coffee and waiting for their shuttles to come and pick them up.

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When we arrived and checked in we were handed a card with out pilot's name on it. We waited for our group to be called. There seemed to be some pretty large groups, and we were among the last called…..a small group of a dozen people, just as Mustafa promised.

We arrived at a large open area as dawn cracked. There were balloons being prepared for take-off.

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We met our pilot, by the name of Serkan……a very witty, funny, and more importantly very experienced pilot.

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The basket was big enough so each person would have a clear view (if they desired) from the rim. I had a look at the impressive burners…..

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Which looked even more impressive when they were on!

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You can't help wonder, "man, what if this thing catches on fire"…… but of course, the skirt/scoop which directs air into the balloon are fire resistant. But still, you can't help but wonder…..

Initially, you're part of a huge "flock" of balloons rising from fields all around the area. (Click to enlarge any photo.)

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The sky is full of balloons, a pretty dramatic sign in itself…….

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But eventually, everyone kinda goes their own way…….

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Until it's just pretty your balloon and the amazingly diverse terrain of Cappadocia…….

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Serkan took us very close to several ridges and low enough to brush treetops, only to slowly drift back up.

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I'm not a big fan of heights, but I loved this….you actually felt like you were floating on air. We noticed that several of the other balloons had pretty much landed at an hour rght on the dot, but Serkan told us, "don't worry, we'll go longer….you have spent a lot of money on this, and you may never have a chance to do this again…so we'll keep on going."

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Of course, eventually we'd have to land……this is where the real fun began. Apparently, there was a problem with Serkan's crew getting to us. Roads had been washed out in the previous day's rain storms. At that point, Serkan pointed to a couple of us and said, "ok, today you'll be my crew….." If you though he was joking, he wasn't. We found a flat spot and Serkan brought the balloon down. It landed so gently, like your head hitting your pillow. Serkan handed me a rope and told me to get on out and pull the balloon down……the men got out and we pulled like heck. The Missus got some great photos.

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Once the balloon was on the grass, Serkan jumped out and joined us, teaching us how to flatten the balloon.

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A couple of minutes later, one of Serkan's crew joined us. We were told that we needed to hike out….. which is what we did, over pastures, trying to walk on high and dry ground….

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We eventually passed the reason crews couldn't get to us……one of the crew's trucks had flipped over, blocking the access road.

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We made our way to the small town and jumped into a minivan back to our hotels…..

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We were supposed to have had a champagne toast at the end of our flight, but of course since the crews couldn't make it to us that was cancelled. But I wasn't disappointed at all…..hey, I got the chance to help land a hot air balloon! I don't know why, but I really got a kick out of that. It was one of the highlites of my trip. I have a neat story to tell about the time I helped to land a hot air balloon in Cappadocia, Turkey……….