First ripe tomato

Look what I found in my tomato bush this morning.... almost ready?

Consider the price

China Village in Fairfax shocked me with the low prices on a lunch plate. I had other things on my mind, so I don't remember how much my particular dish was, but it was only a bit more than some of the standard chicken and beef dishes that ran from about $5.55. No kidding.

All the lunch specials came with hot and sour soup. The broth was flavorful (remember, I don't like hot & sour soup!), and there was a generous lump of tofu in it. Unfortunately, there was a lack of other ingredients in the soup.

I had sweet and sour shrimp with fried rice for my main, and it came with a small crab ragoon. The crab ragoon had a nice bite of smooth and creamy crab inside, and the flavor of the sweet and sour shrimp was good. The fried rice was lacking vegetables. All I could decipher were threads of cabbage and fried egg strands. So it wasn't terribly exciting, but it was fresh and filling. If you are looking for a very cheap price point, they do a good job in getting hot, fresh and rather tasty food in front of you. I personally would choose to pay a bit more and have a little more added into the ingredients. However, some who are on tight budgets may well appreciate a meal out that is acceptable and filling.

Hidden breakfast spot

This place is a best kept secret. I've been biding my time to try it ever since I noticed it in San Rafael. The Depot Garden Cafe is on B Street close to Saigon Village.

We decided that it would be cooler to enjoy their back deck. It is pleasant enough, but a little run down. It looks like improvements are under construction.

Dad ordered the eggs and pancakes special. There were two huge pancakes on that plate and Dad loved every bite!

I tried the Vegetarian Breakfast Burrito. The vegetables were gently folded into the egg (I can't remember all the veggies at the moment). The burrito was great, but I'm not a fan of that type of home fries. The potato was cut in thin pieces like potato chips, then fried. There were crispy potato-chip like pieces, and also more soft and tender pieces as contrast. However, it all just had a little too much oil for my taste. The staff was very friendly and prompt. I enjoyed the warm atmosphere that they created.

Supper Club - Turkey

The chefs gathered again in San Rafael for an evening of palate tantalizing Turkish cuisine. I had missed the last couple, and it was great to be back in deep conversation about a sophisticated cuisine. One of the interesting things we learned about Turkish cuisine is that it developed a certain refinement from the populace inventing and creating things for the taste of the royal family over time. Here is a visual tour of our meal.

Since I made an appetizer of Turkish Hummus with organic whole grain pita bread, and it shows the lovely table setting, I'll show this one first. Looking at the recipe, it seemed to follow closely they way I've been taught to make it. Upon closer inspection, the main differences were that cumin is used to season it, and all the skins on the chickpeas have to be removed before processing. Removing the skin leaves a smoother, more refined spread.

Janice brought Dolmas, which were stuffed with a mixture of ground lamb and beef, rice and spices, including curry, cumin and a little cayenne. These don't photograph so well, but this rendition was converting those who don't like dolmas to even requesting seconds.

Tom M's Etli Enginar Dolmasi, or Artichokes stuffed with beef also had rice and an unusual addition of dill.

Janis also brought some wonderful lentil soup, or Mercimek Corbasi as it's called in Turkey.

Karen's Borek stuffed with Leeks came out with the soup, and it made a nice pairing as the pastry was more crisp than expected.

Tom H. was thoughtful enough to bring Raki to accompany our meal, and particularly the appetizer portion. Caren, who actually lived in Turkey in the late '60s, said it was very reminiscent of times in Turkey. Very similar to Greek ouzo, the licorice flavored liqueur turns milky when mixed with water.

Emil brought Ahtapot Salatasi, a light salad of octopus. Even among food connoisseurs, there are some foods that are 'challenging' to borrow a word used in sushi bars. Light and delightful as though this is, having a ceviche like flavor infused with lime, one would not even try it, and a couple of others still would have preferred shrimp, although saying it was remarkably tender and flavors nicely balanced just as it was.

Although Gillian was not able to attend, she sent her dishes along with Tom H. Now that's dedication! And this Hunkar Begendi – or Sultan’s Delight that she made was one of the most outstanding dishes of the evening. This was a stew of tender lamb with an ethereal eggplant sauce. Everyone wants this recipe!

Tom H. brought the lovely salad featured on the magazine cover, a Gül Yapraklý Marul Salatasý, or a Rose Petal Salad with Parsley and Mint. The base of the salad was romaine lettuce, with generous amounts of the herbs. It was tossed lightly with a meyer lemon and EVOO dressing.

It was the perfect foil to his Yogurtlu Kebap, or Lamb Kebap with yoghurt sauce. This was also a stellar dish. The minced lamb infused with herbs and spices were flattened, skewered and grilled in the Turkish method. Another absent member, Judy, sent along a lovely Turkish red wine which paired nicely.

Finally, we are on to the desserts. First we enjoyed Caren's refreshing Anatolian Figs, and she had to go back and pour the cinnamon and vanilla infused orange sauce into a small pitcher as it was so good everyone wanted to smother the fresh figs with it!

Gillian also sent along a exquisitely light yet sweet and satisfying Turkish Yogurt Cake which we had with a strong expresso.

And finally, along with the previous dessert we exclaimed delight over Stephanie's Goat Cheese Cakes Baked in Syrup from another authentic source. It was sweet and slightly tart at the same time. One of our professional chefs, she took it to another level by adding the walnuts and a three honey sauce instead of a simpler one. We also applauded Stephanie for her recent television appearance where she demonstrated making chocolate soup.

So we had another fine evening with wonderful food and interesting culture. The group is exploring making a cookbook together from our experiences. Could be fun! After some lively discussion I had the privilege of making the call on our next cuisine to explore - Polynesia!

Here are links to our previous events:

Supper Club - Austria (I missed this event)
Supper Club - India (I missed this event)
Supper Club - Holiday Traditions
Supper Club - Sicily
Supper Club - Cuba
Supper Club - Greece
Supper Club - Vietnam (I missed this event!)
Supper Club - Chocolate!
Supper Club - Regions of Italy
Supper Club - Spanish Tapas
Supper Club - States of Germany
Supper Club - States of Mexico
Supper Club - Cuisine of Japan
Supper Club - Persian Style
Supper Club - Does Southern
Supper Club - French Regions
Supper Club - Morocco (Before I joined)

Clean and cozy

Dad and I took a little jaunt over to Novato to try out Tommy's Salsa the other evening. It is clean and bright, and the cutest young girl took our order at the counter.

Tommy's Salsa seems to be well-appreciated in the neighborhood, and is very family friendly.

We ordered some chips and guacamole to start. There is a fresh salsa bar, where you choose your favorite style to fill up your bowl. In the meantime, the chips and guacamole had been served, along with a warm refried bean with tomato garnish dip. That was a total surprise, and a nice addition to the rest.

Dad wanted a Burrito Al Pastor, so that's what he got! This dish, originating in Puebla, Mexico, is the Mexican version of gyros. There were lovely pieces of pork inside, and Dad raved about his dish.

I tried the Fish Tacos, which were fabulous! I understand they are the best selling item at Tommys Salsa. Crisp, deep fried moist fish stuffed into warm corn tortillas made fresh daily. The salad topping inside was colorful and fresh. I loved how these were perfectly wrapped to keep parts from dropping out on your lap. Even the lime pieces were thoughtfully sliced in small wedges which maximized the juice squeezed out. The rice was good, and the refried beans were creamy and delicious. Made without lard, they are healthy too. I would definitely recommend this place, especially the Fish Tacos.

Cool chirashi

With all this hot weather, I was craving something cool for lunch. I happened to be near Japantown, and thought I might find something good along those lines there. I noticed that Miyako appeared to be updated, so I went in for a try!

Of course, my meal started with a good miso soup.

And I was excited to try a vegetarian chirashi. And if you've been reading my blog long, you know how I love chirashi! The vegetables were set atop of a cool bowl of sushi rice. There was a delicious and crunchy seaweed salad, cool cucumbers, marinated bamboo shoot, marinated shitake mushrooms, pickled burdock root, yellow pickled radish strips and vinegared ginger slices. This was a perfect lunch for a hot day! Miyako also provided a personal fan for each table. A very nice summer service idea.

This and That

First of all, HAPPY BIRTHDAY to Catherine of Albion Cooks. She invited me to her birthday party that happened at Il Fornaio last night, and it was so fun to meet her and her friends, including another food blogger, Emily who writes Vegan Knitting. The food was over the top, and the only photos taken were of the women, not the food. What a convivial crowd! I had a feeling we'd have a lot in common after following her blog, and having met one other food blogger, Elle at Feeding My Enthusiams. Seems we food bloggers usually have more in common than not.

In the meantime, my tomato plant is growing like wild, and little round green tomatoes are popping up all over!

I'm like a kid growing that first plant at school, you know the little bean you put in a wet paper towel in a glass, and constantly watch to see if it's 'grown'? I noticed today that some of the green ones are turning yellow! I don't know why this was so surprising, I mean did I really think I'd get up one morning and the green ones would have changed overnight to bright red?

A Different Kind of Cooking

Well, I got a new gadget. I consider it a gift to the environment. I think most of you choose your dinner ingredients carefully whether home grown, farmer's market or the best of the regular market. Then these are prepared carefully, considering the pleasure and life giving healthy qualities that the meal imparts. But how many of us think of the rest of the cycle? Are our food scraps handled in a way that nourishes the earth too?

I've been reading lately about how methane is 72 times more potent as a greenhouse gas than carbon dioxide over a 20 year period. 85% of America's waste stream is organic waste, which is what produces this gas. In fact, the decomposition of these wastes is the #1 producer of methane gas in the U.S. Some landfills are in fact capturing and selling this gas.

One solution is composting, but I thought composting impractical in a condo setting - imagine vermin attracted to rotting piles on your deck? However, I came across an indoor composter that is automatic, easy to use, and has filtered the air released in the process to eliminate the odor!

It's called the NatureMill (Pro version) and it 'cooks' most of your tablescraps and trimmings into a good-for-the-soil compost. This not only eliminates the methane gas making, it also saves water if you would have sent the things down the garbage disposal, and so too saves gas from the trucks hauling it away if put into your garbage. The compost can be used on indoor plants (with a longer cure), and outdoor plants whether potted or in the ground. My initial mix to start it up included dried flowers, bananas, lettuce that had bolted and browned, egg shells and tea bags to mention a few. I'm looking forward to the first batch a week from Saturday, to return nourishment to the soil without fouling the sky!

Casablanca time

At the Moroccan restaurant the other day, I found that Collette LOVES the movie Casablanca. So I knew just where to take her one subsequent morning! Bogie's Cafe in San Rafael, just across from the Civic Center.

She was so excited to see the car! And we both ordered the same thing, the S.M.U.T.S. Omelet, only hers was without the Swiss. The other ingredients are spinach, mushrooms, onions, and tomatoes. I'm was SO tempted to order the Egg McStupid. This place really has some humor.

And I love that the potatoes are liberally garnished with fresh tomatoes and green onions!

Look at the delicious inside! Cheerful and prompt service and a whimsical interior added to the delicious food truly makes this a fun destination.

Previously reviewed:
June 15, 2007

I must be on an Italian streak

I took the kids last week to an established Italian restaurant on Clement Street in San Francisco, Giorgio's. It's been there 35 years, and with the current owners for 25. It has a well-worn interior, but very friendly staff.

I ordered some garlic mozzarella bread for the table. It was good, but not exceptional.

Toran, the 9 year old with the hollow leg did a good job of getting away with a large serving of penne with meat sauce. He said it was very good.

I had an excellent vegetarian lasagne. It was made with fresh spinach and mushrooms, as well as freshly made marinara sauce and lasagne noodles! I kept stopping the server and asking -- wow - you have to have made the sauce/noodles from scratch! And she'd answer in the affirmative.

Collette & Aurelia shared a 'small' calzone that covered a large serving plate! The Xtra Large must cover the table! They created the interior ingredients themselves, pepperoni, mushrooms, and I forgot what else. They couldn't even finish the half of it together, so it came home for a snack. There was certainly no room for dessert after these hearty entrees. It is kid-friendly, yet has no children's menu.

New pizza place!

Mill Valley seems to be blooming new restaurants lately. Anne tipped me off to Tony Tutto Pizza (site under construction at posting time) which is in the spruced up space that Perry's Deli used to occupy. There is a lovely deck area with potted herbs, tomato bushes and bright flowers surrounding umbrellaed tables. There is a Tony Tutto, and he actually bakes your pizza, and is friendly too. His assistant, Braedon, a local high school soccer player, gives the most authentic 'thank you' for the tip that I've heard in a long time.

And on to the meal. There are refrigerated cases with an interesting selection of wines, beers, waters and soft drinks. Dad & I each chose the same intriguing "Essn", a meyer lemon juice drink. It had a nice sour bite, not too sweet, so was an instant hit with us.

All the pizzas are thin crusted, and Dad & I tried the Magic Mushroom pizza (Taleggio cheese -subbed smoked mozzarella- shitake mushroom, heirloom tomato and thyme). I was very tempted by the Bitches Brew pizza (organic tomato sauce, green/red/yellow onions, crushed red pepper flakes, oregano, sea salt, organic olive oil), but I'll have to save that for the next visit. Needless to say, there will be one as I was quite happy with the pizza and service. And the prices aren't bad either (Magic Mushroom $12, Bitches Brew $10). Needless to say I'll be back for the delicious pizza and outstanding service.

New Opening in Mill Valley

I've been waiting for this one. Since I'd enjoyed meals at Asqew Grill in both Oakland and San Francisco I was delighted to see the sign for one opening in Mill Valley's Strawberry Village last September. When I heard that the co-founder, David Gogolak, passed away in a Montana avalanche while skiing, I wondered if it would delay or stop the project. So I was quite delighted to see it was open, and wasted no time in trying it out on this side of the bay.

I had a Mango Lime Ahi Tuna Skewer (broccoli, red peppers, red onions, cilantro lime sauce and mango salsa), and Herb Salmon Skewer (Roma tomatoes, broccoli, red oinions, and lemon beurre blanc) over Citrus Couscous. It was great as I expected, however, the salmon was a little rare for my taste so I'll ask for well-done next time. With reasonable prices, flexible portions and over 166,376 combinations to choose from Asqew Grill is a winner!

Reasonable, generous portions and good

Jo-Ann, Toran, Aurelia and I had lunch a week or so ago at Osakaya. It has a very reasonable lunch combo for around $10. We each had a different variation suggested on their menu.

I had the chirashi (scattered sushi) and tempura combination.

Toran went for the chirashi and ramen combination.

Aurelia wanted to have a California roll and ramen. She couldn't finish hers as it is quite a big serving for a 6 year old.

Jo-Ann was happy to see that there was an unagi selection she could enjoy with her ramen. In fact we were all happy with the combinations that Osakaya provided. Osakaya is in San Francisco's Japantown, and also has a nice takeout area. The take out obento boxes are reduced by 50% after 6 p.m. for those looking for an extra bargain. It is a casual family style place - no haute cuisine here, just solid value.

Happy 4th of July!