Friday, August 15, 2008
D'oh
Sorry it’s been so long since my last post... My camera was drenched in an unexpected down pour in my purse; stupid water bottle.
Monday, August 4, 2008
Watts Up?
I am a very big fan of farmers markets, and living in Southern California means that you can go to one everyday of the week if you so desired. I've scoured many a market hoping to catch a glimpse of a certain food network chef. I've heard of sightings every now and then, either at the Santa Monica farmers market or the Pacific Palisades. I know you're out there Giada.
If you're not into celebrity chef sighting and/or (shudder to think) don't want to get that involved with the food buying process there are also CSA's (Community Supported Agriculture) Where you can purchase a subscription to a farm that you can pick up at a designated time and location. These are a really great deal, as the price is set and you can get amazing fresh produce (that hasn't been frozen and shipped from who knows where) You can find one near you at http://www.localharvest.org/csa/
The one I found that was most practical for me, location and cost wise is in Watts at their local farmers market that they hold on Saturdays from 10am-2pm. It is located at S Central Ave & E 103rd Pl Los Angeles, CA 90002 I can pick up a box of 20-30lbs of fruits and veggies for a mere $15.00 from the South Central Farmers' Cooperative. DEAL!! (you must purchase on website before you pick up)
The Watts Towers Art Center (located next to the towers)
The scaffolding you see wasn't used in the original construction, the state is currently inspecting/making repairs. So there is a fence around the towers and surrounding walls right now, and no one is allowed to enter.
After visiting the towers we were famished and decided to get some local fare. So we asked our tour guide for a recommendation for good grub. He pointed us in the direction of the Watts community coffee shop which is an establishment that is part soul food part coffee shop. We headed on our way only to find that it was only open for breakfast, devastated we headed for another soul food restaurant and landed upon Bertha's. Bertha's is located at 1714 W. Century Bl. Los Angeles CA. 90047
Bertha's was good soul food. Good for the soul and definitely good for the tummy. They have a terrific lunch special which features different dishes each day of the week. For Saturday the lunch special consisted of fried chicken or Meatloaf. Gabe and I decided to get one of each and share. :)
Our lunch came with cornbread, moist and sweet, I swooned.
Fried Chicken and the sides it came with: rice with gravy, greens, and macaroni and cheese.
Did I mention that this was only $7.50
Meatloaf
Gabe picked his sides of: mashed potatoes and gravy, pinto beans with yams and macaroni and cheese.
Our lovely server Danielle 
If you're not into celebrity chef sighting and/or (shudder to think) don't want to get that involved with the food buying process there are also CSA's (Community Supported Agriculture) Where you can purchase a subscription to a farm that you can pick up at a designated time and location. These are a really great deal, as the price is set and you can get amazing fresh produce (that hasn't been frozen and shipped from who knows where) You can find one near you at http://www.localharvest.org/csa/
The one I found that was most practical for me, location and cost wise is in Watts at their local farmers market that they hold on Saturdays from 10am-2pm. It is located at S Central Ave & E 103rd Pl Los Angeles, CA 90002 I can pick up a box of 20-30lbs of fruits and veggies for a mere $15.00 from the South Central Farmers' Cooperative. DEAL!! (you must purchase on website before you pick up)
Watts Farmers Market :)
While I was in Watts I thought I would take advantage and see the Watts towers. If you happen to look up in Watts you will see the famed art/community/state landmark that is the Watts towers. The towers are a spectacle of one's man relentless desire to do something big and something great.
When I planned on going, I thought we would check out the towers, take a few pictures and be on our way. What we got was a treat that I so seldom get at other historical places I have visited before. While we mulled around outside of the art center taking pictures we were met by a nice gentleman who then proceeded to give the most eloquent and entertaining tour I have had the pleasure of being on in a long time. He introduced himself as being an artist himself and began to "paint a picture" of what a man named Simon Rodia, who wanted to leave his mark, and did. Did I mention that this tour was completely free!!
The Watts Towers Art Center (located next to the towers)
The scaffolding you see wasn't used in the original construction, the state is currently inspecting/making repairs. So there is a fence around the towers and surrounding walls right now, and no one is allowed to enter.
Bertha's was good soul food. Good for the soul and definitely good for the tummy. They have a terrific lunch special which features different dishes each day of the week. For Saturday the lunch special consisted of fried chicken or Meatloaf. Gabe and I decided to get one of each and share. :)
Our lunch came with cornbread, moist and sweet, I swooned.
Fried Chicken and the sides it came with: rice with gravy, greens, and macaroni and cheese.
Did I mention that this was only $7.50
MeatloafGabe picked his sides of: mashed potatoes and gravy, pinto beans with yams and macaroni and cheese.
Our lovely server Danielle When I asked to take her picture she struck a pose and quickly stated "You want me to look fierce?" I'm still smiling from that.
Gabe and I decided that we should get our chores done....ugh. But while at the laundry mat I got another delightful surprise. A man walked by and said something in Spanish that I couldn't make out. He said it to everyone in the laundromat. I asked Gabe what was going on. "Do you want some corn?" Gabe asked. After some consideration (not a lot, actually more like a few seconds) we were out the door and into the parking lot .....
Gabe and I decided that we should get our chores done....ugh. But while at the laundry mat I got another delightful surprise. A man walked by and said something in Spanish that I couldn't make out. He said it to everyone in the laundromat. I asked Gabe what was going on. "Do you want some corn?" Gabe asked. After some consideration (not a lot, actually more like a few seconds) we were out the door and into the parking lot .....
...where this guy was selling elote out of the trunk of his car!
Elote is a popular street food in Mexico. Its made up of roasted corn on the cob and various toppings most commonly and on the ones that we had: Mayo, cotijo cheese (Mexican Parmesan) and cayenne pepper.
Although I usually associate buying something out of the trunk of a car as something one ought not to do....this was really delicious!
Sunday, August 3, 2008
Out of Africa...
My globe trotting friend Karly recently came back from a year long stint in Africa. Addis Ababa, Ethiopa to be more accurate. She came back with beautiful pictures, exciting stories and, to my glee, some Ethiopian recipes.
I have eaten Ethiopian food many times before in the Ethiopian district in Los Angeles, located near Fairfax and Olympic. It's only a stone's throw away from the LACMA (Los Angeles County Museum of Art). This makes for a lovely afternoon full of art appreciation and good food. These self indulgent afternoons were the only times I was able to delight in this cuisine. Ethiopian dishes are known to take hours to prepare. So when Karly announced that we would be enjoying our meal within an hour I thought "inconceivable.!".
The meal we were preparing consisted of Ugali, Shiro, and Tibs.
Ugali is what it is called in Tanzania and Kenya but it has several other regional names. Ugali is commonly made out of ground maize and water. It's a staple starch in most African meals much like rice or pasta is in other parts of the world.
Shiro is thick vegetable compote that is thickened with Shiro flour which is made up of ground chickpeas and beans with various spices. Upon smelling the Shiro flour I could smell cumin but could not make out the other spices. (Karly brought the Shiro flour back from Ethiopia; I hope to be able to find it at the Ethiopian market.)
Tibs is meat and or vegetables that are sauteed rather than cooked in a stew.
Measuring spoons? We don't need no stinkin measuring spoons. This meal was prepared like Karly had done it in Africa, intuitively with no measuring.
We did however use the convenience of a food processor in making the Shiro which consisted of finely chopping 3 medium sized tomatoes, 1 large red onion, and 2 cloves of garlic into a puree. We put it into a large pot added 2 jalapeno peppers then brought it to a boil. We then reduced the heat, put the lid on, and let it simmer for about 15 min.
This is the Shiro flour.
Finally after simmering, add the Shiro powder; we added 3-4 spoonfuls. You want to add the powder until you get the consistency that is to your personal preference.
Ugali is traditionally made up of ground maize and water. We used masa flour for the Ugali. The Ugali is made up of the masa flour and water at about 1:1 ratio.
You want it to be about the consistency of really thick oatmeal, without the lumps :)
We started the Tibs by dicing red onion and a jalapeno pepper in the pan with some oil. We used grape seed oil, but pretty much any oil will work.
Then we added the yummy stew cut beef. This was sautéed till well done.
Ta Da!
I have eaten Ethiopian food many times before in the Ethiopian district in Los Angeles, located near Fairfax and Olympic. It's only a stone's throw away from the LACMA (Los Angeles County Museum of Art). This makes for a lovely afternoon full of art appreciation and good food. These self indulgent afternoons were the only times I was able to delight in this cuisine. Ethiopian dishes are known to take hours to prepare. So when Karly announced that we would be enjoying our meal within an hour I thought "inconceivable.!".
The meal we were preparing consisted of Ugali, Shiro, and Tibs.
Ugali is what it is called in Tanzania and Kenya but it has several other regional names. Ugali is commonly made out of ground maize and water. It's a staple starch in most African meals much like rice or pasta is in other parts of the world.
Shiro is thick vegetable compote that is thickened with Shiro flour which is made up of ground chickpeas and beans with various spices. Upon smelling the Shiro flour I could smell cumin but could not make out the other spices. (Karly brought the Shiro flour back from Ethiopia; I hope to be able to find it at the Ethiopian market.)
Tibs is meat and or vegetables that are sauteed rather than cooked in a stew.
Measuring spoons? We don't need no stinkin measuring spoons. This meal was prepared like Karly had done it in Africa, intuitively with no measuring.
We did however use the convenience of a food processor in making the Shiro which consisted of finely chopping 3 medium sized tomatoes, 1 large red onion, and 2 cloves of garlic into a puree. We put it into a large pot added 2 jalapeno peppers then brought it to a boil. We then reduced the heat, put the lid on, and let it simmer for about 15 min.
This is the Shiro flour.
Finally after simmering, add the Shiro powder; we added 3-4 spoonfuls. You want to add the powder until you get the consistency that is to your personal preference.
Ugali is traditionally made up of ground maize and water. We used masa flour for the Ugali. The Ugali is made up of the masa flour and water at about 1:1 ratio.
You want it to be about the consistency of really thick oatmeal, without the lumps :)
We started the Tibs by dicing red onion and a jalapeno pepper in the pan with some oil. We used grape seed oil, but pretty much any oil will work.
Then we added the yummy stew cut beef. This was sautéed till well done.
Ta Da!
Should be eaten with your hands! Well actually I was informed after I had both of my greedy hands in this dish that it should be eaten only using the right hand. You gather a golf ball size scoop of the Ugali in your hand which you use to dip in the Shiro and or pick up the Tibs.
Friday, August 1, 2008
In the beginning....
For a while now I have been talking about starting a food blog. I have spent countless hours (Yes hours) perusing through so many wonderful blogs about one of my great passions in life: FOOD! So I have decided to start my own based on what turns me on about food.
I especially love international cuisine, so much so, that I have planned an "around the world" trip centrally focused on experiencing the many culinary delights this planet has to offer. I am leaving in approximately 6 months to teach English in Seoul, Korea. A year after that I begin my whirlwind gastronomic adventure.
My main intention in this blog is to expose how people in the world eat in their homes. I currently live in Southern California and am blessed to have so many great ethnic restaurants to choose from, some authentic and some, well not as much... Many times I have had friends of various ethnicity's tell me something along the lines of..."This is nothing like what we actually eat in (insert country of origin)" This is what I hope to see in my journey what people are actually eating, and hopefully learning how to prepare these dishes for myself.
Since I have a little time before I'll be leaving on a jet plane. I have decided to start this blog with the various ethnic cuisines that I prepare for myself, with friends, and enjoy at various restaurants around town. :)
I especially love international cuisine, so much so, that I have planned an "around the world" trip centrally focused on experiencing the many culinary delights this planet has to offer. I am leaving in approximately 6 months to teach English in Seoul, Korea. A year after that I begin my whirlwind gastronomic adventure.
My main intention in this blog is to expose how people in the world eat in their homes. I currently live in Southern California and am blessed to have so many great ethnic restaurants to choose from, some authentic and some, well not as much... Many times I have had friends of various ethnicity's tell me something along the lines of..."This is nothing like what we actually eat in (insert country of origin)" This is what I hope to see in my journey what people are actually eating, and hopefully learning how to prepare these dishes for myself.
Since I have a little time before I'll be leaving on a jet plane. I have decided to start this blog with the various ethnic cuisines that I prepare for myself, with friends, and enjoy at various restaurants around town. :)
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