Readers: I recently dined at a
Peruvian restaurant in Portland, Oregon called Andina Restaurant. An
interesting and moderately priced menu with an emphasis on an ancient
grain called quinoa (pronounced KEEN-wah). What is it? It’s been around
since 3000 BC – called the mother grain by the ancient Incas. Quinoa is
not actually a grain but a seed, although it cooks up like a grain and
contains an almost perfect balance of all 8 amino acids, essential for
tissue development in humans, and considered a complete protein. Its
flavor is delicate, almost bland, and has been compared to that of
couscous. At Andina Restaurant, they use quinoa in stuffings, as a
risotto, in cold salads and as a popped cereal. They also made a
custard-like rice pudding. This stuff is
available folks in health food stores
and some markets
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and cooks up real fast. I
hope you will try it. Q).
We recently had your delicious bananas Foster at Domenico’s. How about
the recipe?
Ernest Smith Via e-mail
A). You bet! This is so much fun to make
and it’s really easy. Bananas Foster was created in 1951 by Paul Blangé
at Brennan's Restaurant in New Orleans. It was named for Richard Foster,
a friend of Owen Brennan's and New Orleans Crime Commission chairman.
You can prepare Bananas Foster in the kitchen, but it should be done in
front of your guests over a portable gas stove or sterno. Just don’t
burn down the house or yourself – be careful! |
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Bananas Foster
Recipe
1/4 cup unsalted butter
1/4 cup light brown sugar
2 Tbsp banana liqueur
1 Tbsp light or dark rum
1/8 tsp cinnamon
2 ripe bananas, cut in 1” chunks
2 scoops vanilla ice cream
Melt the butter, brown sugar, liqueur, and cinnamon in a 10” skillet.
Add bananas, sautéing until tender, but not soft. Remove sautéed bananas
from heat. Away from stovetop, add 2 tbsp rum to the front of the pan.
Return to the burner and ignite by tipping the front edge of the pan
into the flame (this won’t work with an electric). Serve immediately
after the flame burns off by dividing between two heat-proof dishes,
topping each with a generous scoop of vanilla ice cream. Sprinkle with
additional cinnamon and let the good times roll!
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Q). We are going to be in
Barcelona this summer. Could you recommend some tapas bars or
restaurants for us?
Alice S. Via e-mailA). Originally,
and still in some bars today tapas were simply a few olives or almonds,
and perhaps a selection of cheeses, sausages, and Serrano ham and
possibly cubes of tortilla served, often free, to accompany a glass of
Fino sherry. Nowadays, tapas have come to encompass more or less any hot
or cold dishes served in small portions, they may also be quite
substantial. The dishes are displayed along the length of the counter of
a bar or café to be ordered in a
combination, or |
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individually. Although quintessentially
Spanish, tapas are so well-suited to today's style of casual eating,
that they have caught the popular imagination outside Spain. A selection
of tapas is ideal for an interesting informal meal, and can be great fun
for a party, buffet, picnic or barbecue. Most can be made quickly and
easily, a great many can be made in advance and served at room
temperature while others can be partly prepared and then finished at the
last minute before serving. As for my Barcelona recommendations, these
are some of the ones we tried that will definitely work for you. For a
good roasted lamb dinner, at a very reasonable price, try El Asador
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de Aranda Restaurant. There are 4 or 5 in
the city. You get a complete dinner for one price. Don’t forget the
cathedral to the cocktail. Right off Las Ramblas, a 1 mile walkway
through the very heart of the city featuring all sorts of stalls,
restaurants, bars and street performers. All handmade cocktails with a
great flair – just like the 1920’s & 30’s. Finally, here’s a list of the
hot tapas spots in Barcelona: Sogardi –
specializing in Basque tapas and a cider press; El Trobador – spacious
with great variety; Cal Pep – best tasting tapas; Pinocho – a classic in
a memorable setting; and Meson Cinca Jotas – tapas of ham and pork
products. |
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Q). On a recent show, you
featured a tree farm in the Gilroy / Morgan Hill area. What is the name
of that place and where exactly is it?
J.K. Delbono Via e-mailA). It’s
Andy’s Orchard Farm Stand and Country Store in Morgan Hill, and it’ s
almost time! Call ahead (408-782-7600) or check their web site
www.andysorchard.com for a
harvest calendar to find out the peak times for the almost 100
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varieties of fruit they grow and sell. First
to arrive in early June are the Brooks cherries, followed by the
Rainiers and the Bings. Then on to the summer
with the cots, peaches, nectarines and plums – oh boy! Look for reruns
of last year’s shows filmed at Andy’s and don’t eat too much ripe fruit
at once – or you know what will happen.
Q). I have been seeing a new type of
lettuce in recipes called mâche. What is it?
Joe B. Via e-mail
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A). Mâche is a delicate green
also called corn salad or lamb’s lettuce because it’s small spoon-shaped
leaves resemble a lamb’s tongue. Sweet tasting with a nutty flavor,
mâche can be used in salads or as a garnish. Every time we have been to
Heathrow airport in London, we visited a stand right in the middle of
the airport selling caviar, the finest frozen vodkas and every type of
smoked salmon imaginable served with a mâche salad – delicious. Go out
and find some today and give it a try.
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