Our Culinary Venus

Slow-Cooker Pot Roast

2010-06-10T07:40:00.000-07:00

I can't tell you how much I enjoy using my slow cooker for a pot roast. Picking out whatever sounds good at the market to throw in choosing from all the local produce and whatever might be in season- you really can't go wrong! On top of that you get to support local farmers, and in the end your family and roommates will be siked when they open the door and smell the goodness brewing in the slow-cooker! Go wild with your favorite vegetables, I grabbed some beets and pealed them before I threw them in, also a couple sweet potatoes just to see what might happen favor wise and I was really pleased with the texture differences as well as have a bit of variety in flavor. Certain vegetables give more flavor while other hold their own, it's good to try different things and see what you like best!

Serves 8
1 tbs olive oil or coconut oil
1 bunch medium carrots
2 beets
3 small new potatoes, halved
2 sweet potatoes, halved
1 half medium onions, each cut into 2 or 3 wedges
Coarse salt and ground pepper
1 small handful of dried ginger
2 Tbs steak grilling spice
2 Tbs butter
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
1/4 cup organic vegetable broth
Small container of greek whole milk sour cream to serve (optional)

Directions

1- Season pot-roast with some salt and pepper and drizzle a bit of olive oil or coconut oil then, In large skillet brown pot-roast on all sides.
2- Peel Beets and roughly cut up the potatoes and make onion into a couple wedges.
3- Add vegetables to slowcooker; season with 1/2 the spices
4- Add pot-roast on top of vegetables
Sprinkle roast with other half of 1/2 the seasoning.
6-Cook on high for 5-6 hours.
Pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Ritz Teppamyaki and Sushi Bar, Eureka, CA

2010-04-26T16:45:00.000-07:00

The Ritz has moved! Their new location is absolutely beautiful! Harbor front view and wonderful atmosphere, slightly smaller than the old location down on F st. The best news of all even with the new better location the prices remain the same! I've had dinner here many times sense I moved to Eureka. The Ritz doesn't have the best online reviews or even the best reputation. I believe this place has changed sense when a lot of people first reviewed it, and I also think the new view makes it a really fun place to go to now. The Teppamyaki is really good! It's worth giving one more try if you aren't sure, and if you've never gone I think you'll be pleasantly surprised! One of my favorite rolls is the Kaleidoscope roll. Pictured here is a rainbow roll and Jaque's Special, both with soy paper.

Greek Pasta with Meatballs

2010-04-20T18:56:00.000-07:00

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)

Ingredients
2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb
2 garlic cloves, minced
2 tablespoons chopped fresh parsley, divided
2 large egg whites
1 1/2 teaspoons olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese

Preparation
1. Preheat oven to 375°.

2. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 14 (1-inch) meatballs; cover and chill meatballs 5 minutes.

3. Cook orzo according to package directions; drain. Keep warm.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 15 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley and feta. Serve over orzo.

The Co-Op Sandwich

2010-04-13T15:15:00.000-07:00

The co-op sandwich is the finest creation ever made! Just what you would expect from from a grocery store in Eureka, everything is natural, organic, and locally grown! So why... I ask you, would you ever get another sandwich at Subway again? It's 6 dollars for a huge sandwich with pretty much anything you can think of, kind of topping or bread. I shall never go hungry again!
My favorite- cranberry, turkey sandwich with avocado.
Co-op deli also does catering and offers cooking classes.
http://www.northcoastco-op.com/

Oaxaca Grill

2010-04-13T15:03:00.000-07:00

Polite friendly customer service.
Best salsa ever! I am in love with the hot sauce! The mango salsa on the fish tacos is unbelievable.
(You can buy their salsa/sauce at co-op and Eureka Natural Foods as well).
Unique menu. Fresh and Authentic. I really love this place.

Jamie Oliver's - Chicken Stroganoff

2010-01-31T20:20:00.000-08:00

This was a huge hit! My sister and her friend where raving about it for a couple days after I made it asking me to make it again. The photo isn't the best I had to use my cell phone because we'd just moved in and I couldn't find the battery charger to my lovely camera. But trust me on this recipe it's pretty simple and it's a winner. Savory and light at the same time, thank Jamie Oliver not me! It's from his new cookbook Food Revolution. ;)

Chicken Stroganoff (serves 2)

Serves 2

Ingredients:
sea salt
1/4 cup long grain or basmati rice (I used brown basmati rice)
1 large leek
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 3/4 cups heavy cream
1 lemon

Method:
Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little=finger-size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and al. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

Humboldt Winter

2010-01-31T19:49:00.000-08:00

I moved to Humboldt County last November. This area is wonderful for salad, vegetables, and fruit! We can always get something fresh, organic, local, and that might be out of season anywhere else! Sometimes I can do a salad up right with Trinidad's Sun dried tomato cream cheese sprinkles or local humboldt fog blue cheese with steak. Humboldt fog is one of the best blue cheeses I've ever tried and has won first prize awards from the American Cheese Society three times. http://www.cypressgrovechevre.com/
Clockwise: Steamed and Broiled Veggies with Spanish Steak & White Truffle Mash Potatoes. Humboldt Fog Blue Cheese & Steak with Sugar Snap Peas. Pot-Roast Meatloaf (Jamie Oliver's Recipe)- chickpea tomato sauce with. And Winter could be Summer in Humboldt Salad; Trinidad Bay Cream Cheese with Fresh Strawberries, Nectarines, Squash, and Onions.

Oregon Red Currant Sauce

2009-08-23T22:15:00.000-07:00

Honey Pork Tenderloin with Polenta and Red Currant Sauce:
This was a fun recipe to make. Believe it or not the pork tenderloin was broiled not grilled. All I did was cover it in honey, ginger, garlic, a bit of karo, and creole seasoning. Then filled the bottom of the broiler with some chicken stock, apple vinegar, dried pineapples, and a bit of white wine. Turned the broiler to high and cooked it 20 minutes (turning it over half way through). Made some creamy polenta to go with and wa-la!
The star of this dish was the red currant sauce which I adapted from a recipe on http://blog.healthyeats.com
The recipe called for half a cup either champagne or white wine vinegar, which I found kind of odd sense they are very different in flavor. I took a gamble and went with the white wine vinegar thinking the currants might be a bit tart and the vinegar might do the trick to counteract that. In the end the sauce turned out pretty wonderfully although next time I am going to go with champagne instead because the vinegar was good with pork but on a different protein such as lamb for instance I think you wouldn't appreciate the vinegar's acidity as much, as with pork I also used apple cider vinegar (which is common).

Red Currant Sauce
Makes 1/2 cup

1 pint red currants
3 tablespoons sugar
1/2 cup Champagne or white wine vinegar (I recommend champagne)
1/2 teaspoon kosher salt
1 whole garlic clove, peeled

In a small saucepan, combine currants, sugar, vinegar, salt and garlic. Bring to a simmer and cook for 15 minutes until currants burst and liquid has reduced by half. Strain the mixture through a fine strainer, cool slightly and serve.

Marssa

2009-02-22T13:12:00.000-08:00

One of the best dining experiences I've ever had. This was my choice for Valentines Day diner.
This is how you know you had a good diner,...When there isn't one thing you didn't enjoy and everything you tried was really delicious. When it comes to sushi sometimes it's hard to have your taste buds surprised in a good way- this place did just that.
The service was what I wish every place to be like! Our sushi came out pretty fast. Our waitress, Natasha was really nice. When we asked what she liked best she didn't just say the most expensive items she mentioned a few different choices. Also every plate we ordered she knew what it was and explained the dish to us when she brought it out!

Chef Fuji offers sushi "classes" (sushi and sake sessions). Our dinner orders where so beautiful we're defiantly considering taking a class, I'm sure we'd learn a thing or two! I was reading online that chef Fuji is the only master sushi chef in all of Nevada (this may or may not be true).

One fact is that all of our fish was fresh, beautifully prepared, and delicious! The kobe beef short ribs where very savory. Our favorite item was the Tropical Salmon Sushi Roll: tuna, avocado, rolled with salmon, sliced mango, and a squeeze of lemon. The salmon and mango blended in both taste and texture so well, it was a really refreshing sushi roll.

We ordered a sake sampler (which was all cold sakes) my favorite was the Shirakabegura Tokubetsu Junmai.

If you come here please order the Hamachi/ Yellow Tail that was also one of our favorites.

In the pictures you'll see we also got the Bento Box- crispy lobster, kobe satay, edamame dumplings, and chicken yahatamaki. And we got The "Marssa" with all soy paper, which is chef Fuji's specialty sushi and sashimi. It was so nice getting to try all these different bites, and when our waitress Natasha brought it out she knew everything that was in each of his specialties so again that made it more fun to try.

Last but not least we ordered ice cream and the chocolate lava for desert. Our dinner came with amuse-gueule of seared hamachi and at the end with chocolate lollipops.

We can't wait for patio dining to open up- the view of the lake is nice here and once the patio opens up it'll be even nicer. Lake Las Vegas is a drive if you live on the West side of town but trust me it's completely worth it and really nice break from the city!

Baked Brie with Honey

2009-02-22T12:21:00.000-08:00

Ingredients:
1 small brie cheese (approx. 6 inches)
4 tbs. apricot jam and/or honey
4 oz. toasted sliced almonds

Preparation:
Cut the rhine off of the top of the cheese only
Spread apricot jam or honey on top of cheese.
Bake at 300 degrees F. for approximately 12 minutes.
Sprinkle with toasted almonds and cook for another 5 to 10 min until cheese is bubbly.
Serve with crackers, grapes, or sliced apples.

Black Bear Diner (Shasta, CA) (Las Vegas, NV)

2009-02-21T22:03:00.001-08:00

With a chain like this I really don't understand why anyone would ever choose denny's or ihop? While on a camping trip last September we went to the original black bear in Shasta, California. We have a black bear here in Las Vegas as well. There are actually quite a few on the west coast, I've also been to the one in Alturas, CA (which I heard was unfortunately closed?)

Black bear is home-cooking, diner style, food. I really like this place for breakfast! Again me with the cobbler, where there is cobbler you'll see me. I hope if you've never tired this place you'll give it a whirl, you won't be disappointed! The menu is huge!

Morgan's Country Kitchen (Florence, Oregon)

2009-02-21T21:28:00.000-08:00

One of the most beautiful places I've ever been to, Florence Oregon. While camping at Adler Dunes last September My friend and I got tired of making everything "campfire" and lucky for us Morgan's Country Kitchen is right there on Highway 101. The sign outside says, "homemade cobbler" oh yes, we swerved right into parking. Cobbler happens to be my favorite dessert. On this trip I told my friend ahead of time, "Two things I must have on this trip and I'll be happy as can be; first I have to go to the sea lion caves, second; I must find peach cobbler." Guess what, that day turned out really nicely because I got both!
Oregon is famous for wild berries so if you come here maybe even order a berry cobbler instead. But for me, peach is my favorite!
I forgot the name of what I ordered but it was something like Morgan's Favorite Breakfast and it was a hashbrowns that had ortega chilies and lots of cheese. I love my potatoes, as you can see! My friend got waffles, bacon, and eggs, this along with their fresh coffee woke us right up.

Le Zodiac Cafe (Santa Fe, New Mexico)

2009-02-21T20:40:00.000-08:00

This cafe fit right in with the unique-ness of a place like Santa Fe! I liked the selection of breakfast and lunch items here. This cafe is owned by french artisans.
Pictured here is a basic sugar and european butter crepe, I say sometimes simple is the best kind of delicious.
I ordered my Mom a croque monsieur, (Forest ham (or turkey), swiss cheese, and bechamel sauce.) Which was served with organic field greens. *Everything here was organic, natural, and/or locally grown.

Sedona Restarant & Lounge

2009-02-21T19:58:00.000-08:00

The best appetizer. This place has my favorite appetizer in all of Las Vegas.
Ahi Tuna Chips- rare blackened ahi tuna, crispy wontons, asian slaw, citrus soy & wasabi oil.
Best part is this is still on the menu late, if you're hungry at two or three in the morning, this is a great place to stop and get a bite, because they are open till 4am.

RE Tapas

2009-02-21T18:57:00.000-08:00

I love Tapas. I mean Love-Love them!.......
Wait, I'm not sure you understand,... I really love tapas!

Vegas is kind of sparse on restaurants and bars that serve authentic Spanish tapas. RE is one of the few exceptions. My friend Stacy loves this place for the Mojitos selections. Rest assure I'll be posting more pictures soon, these are just the ones I got from today. The goat cheese stuffed peppers are new on the menu, and also new on our favorites (those where so yummy!)
The beet salad is something we've ordered almost every time we've come. It's one of the less expensive items on the menu and we loved it as a "starter tapa" sense it's so refreshing and light. But they've changed the dish, it use to be a combination on different kinds of beets (which we all preferred better) but it's still completely worth ordering. The ricotta silata on top is what sets it apart from other beet salads I've had.
My most favored item on the menu is the blackened salmon tacos (these are packed with flavor, way more then you might expect)! Pictured here is the mahi mahi tacos which are also really good lighter more citrus flavor then the salmon tacos though.

Basil N' Lime

2009-02-21T12:40:00.000-08:00

This is a great place to catch a bite! It's a little Thai restaurant on the west side of Las Vegas. Really cozy and clean inside. The best part is it's very reasonably priced. My favorite Thai dish anywhere, Tom Ka Gai (coconut chicken soup) is especially good here! Also pictured is the yellow chicken curry and some hot green tea.

Simon Kitchen & Bar

2009-01-27T15:52:00.000-08:00

I thought I would start our blog off with this post only because this has been one of our favorite places for a really long time. Some of the pictures are new and some are from awhile ago. When I met my friend Tony he worked here, and his sister Ashley was the pastry chef at Simon Las Vegas. I have enjoyed myself every time I've dined here. My friend Meghan and I would sometimes just hang out at the bar and order a few appetizers. My favorite forever and always will be, the truffled tuscan fries. I know, I know french fries? Well let us just tell you, they're the best french fries I've ever had! Make sure if you order them you ask for the truffle oil! Kerry Simon won iron chef and I think those french fries where part of one of his dishes if I remember correctly! This place is a lot of fun. And the new pool side at the palms is absolutely gorgeous. The sushi bar and the indoor fireplace lounge area is very chic and romantic.