Roasted Beets

I am in love with roasted beets. They are so simple to make and so incredibly delicious. I buy a bunch every few weeks and enjoy them all to myself because Pete hasn't developed a taste for them. I am quiet and in another place when I eat them fresh out of the oven. And cold, after a few days in the fridge, they make the perfect mid-day salad. This is in my regularly rotation so I thought I'd share with you all.

Buy one or two bunches of beets. Cut off stem and leaves and rinse in cold water. Place each beet in a piece of foil that when rolled/folded will cover the entire beet. Roll it up and make sure there's no place for steam to escape. (The water from the rinsing creates just the perfect amount of steam in your foil packet.) Plop in the oven at roast at 350 until your home starts to smell just lovely.

Using a clean kitchen towel (no worries, even white is fine) put the little guy fresh out of the oven in your hand and peel down the sides. When you're done peeling them all rinse your towel with some warm water and soap. Within a few minutes all the color will be gone from your towel. I promise.

Cut one or two of the roasted beets into quarters. Drizzle with good olive oil and nice sea salt. They are delicious as so, and get even better when dressed with chunks of good blue cheese or gorgonzola (the stronger the cheese the better the pairing). Roasted pecans or walnuts are fun if you're feeling fancy. This is amazing solo and gorgeous for a dinner party on simple white plates.

Put the rest of the beets in the fridge and enjoy in a day or so with some of your leftover blue cheese. This is how I just enjoyed this week's beets. I thought about taking a photo while eating but they were gone too fast!

Fish Tacos

Pete and I were driving home the other day and thinking about Mexican food. We have yet to find a southern California restaurant that can hold a candle to some of our stand-bys when we lived on the other side of the border and we were itching for a cold beer and some hot chips and salsa. We're thinking of taking a trip down there in March just to get a fish taco fix from Marisma's, our favorite stand, as well as some churros from the friendly old man who makes them fresh in front of the local church. Last night was my homage to Fajitas, a wonderful restaurant we would frequent every few nights. A few recipes follow in case you are in need of some kitchen inspiration!

I always serve taco indgredients in a big colorful bowl with vegetables to one side, meat to the other and some sort of cheese (either cheddar or crumbly queso fresco o blanco). I've planned entire dinner parties around these basic recipes, and its always a big hit with the guys. Its really fun having friends over and everyone getting messy digging into a giant bowl to make their own tacos.

Vegetables
Carmelize onions, salt and pepper to taste, set aside.
Cook sliced bell peppers in a little oil with some garlic, season with salt, pepper, lime and cumin. Just before serving mix vegetables together and reheat in pan.

Fish (no batter)
For fish tacos I almost always use red snapper or mahi mahi. Halibut is also nice in tacos but I don't think its worth the higher price. 20 minutes before serving I let the fish (or shrimp) sit in a mixture of olive oil with the juice of one orange seasoned with garlic, salt, pepper and cilantro. When ready to serve get a pan (don't use non-stick) really hot and cook the fish until nicely browned.

Fish (with batter)
If you like your fish with batter I like to cut Wondra with some of the Pacifico I'm drinking seasoned with salt, red pepper, and cumin. Cook that in hot vegetable oil and serve on a bed of sliced cabbage mixed with a little mayonaise, lime, salt and pepper. Put the cabbage salad in your tortilla first then the fish.

Chicken or steak
Skirt steak is the best for fajitas. Season chicken or steak with salt, pepper and cumin. Grill. When cooked slice immediately into thin strips and put into a bowl with fresh squeezed lime, fresh garlic and some chopped cilantro. Toss and cover bowl with foil. Let sit for 5-10 minutes before serving. The flavors from mixing with the lime and fresh garlic are incredible.

Tortillas
Store bought versions will never allow you to create the perfect taco. Find a local Mexican restaurant that makes them fresh and will sell them to you. If you're having people over pick up rice and beans from the same restaurant. Heat tortillas up in a pan or in the microwave before serving.

Pico de gallo
Please make your own. Its so easy and anything in a jar tastes like its from a jar. Tomatoes, onions, cilantro, garlic and some jalapeno is all you need with lime, salt and pepper. Make ahead and let sit in the fridge before serving.

Hong Kong & Thailand

Just returned from three weeks in Hong Kong and Thailand and we had a number of very solid meals. If any of you are planning a visit in the near future, here are the few standouts from our trip. My mouth is watering just thinking about the soft shell crab at Hutong. Happy New Year to all and I can't wait to get started with our group's first recipe of 2007!

Hutong Restaurant
28th floor of 1 Peking Place, Kowloon side
Had an amazing spicy soft shell crab dish at Hutong. So spicy cooked with all those peppers but so delicious and memorable. The view, however, from this very cool restaurant is what makes it so special. Go just before 8pm so you can watch the Hong Kong light show from your dinner table.

Victoria Harbour Seafood
5th floor of the Citic Tower, Hong Kong side
It was hairy crab season so the crab and pork soup dumplings (like those found at Joe's Shanghai) were delicious and even a little spicy. All the other dim sum was extremely solid and the view of Victoria Harbour was wonderful. Pete couldn't get enough of their pork and shrimp fried rice.

The Cake Shop
Mandarin Oriental Hotel, Hong Kong side
The most beautiful collection of cakes and chocolate treats. Come for an afternoon snack.


Tea at the Peninsula Hotel, Kowloon side
They have a lovely tea service in this classic hotel which is perfect after a visit to the fine art museum just across the street or an afternoon of shopping at the ladies market for great faux luxury bags and other goodies.

Thailand
Celadon
Sukhothai Hotel, Bangkok
Absolutely delicious and beautiful setting. The best thai food of the trip.

Baan Klang Naam
288 Rama II Soi 14, Bangkok
Seafood restaurant in an old house on the river. Cheap, delicious and order the prawns.

Le Grand Lanna
Mandarin Oriental, Chiang Mai
Extremely flavorful northern Thai food and our best meal in Chiang Mai.

The Good Earth
Downtown Chiang Mai
Wonderful, cheap and the perfect jumping off point to check out the night bazaar which begins just around the corner and where fabulous bags and wallets can be found.