Mariam – Page 61 – Yogurtsoda

Morimoto Napa

May 9, 2014

Masaharu Morimoto has ten restaurants across the world, with another two on the way this year. Still, I was beside myself to try out his California outpost at Morimoto Napa. I used to love watching him on the original Iron Chef series, in awe of Chef Morimoto’s creativity and deftness in the kitchen.

After securing reservations, Nishan and I visited Morimoto Napa on a warm Saturday evening and started our meal with the Wagyu beef carpaccio. Drizzled with yuzu soy, ginger, and sweet garlic, this carpaccio was seared, so it wasn’t a true carpaccio, but it was delicious and tender nevertheless.

The bone marrow with five spices was next. Earthy and rich, we could have used some toast or other vessel to sop up our marrow.

We also shared a plate of marinated dumplings. Garnished with peanut salad, pig ears, and chili oil, these dumplings were our favorite dish of the evening. So juicy, so flavorful. The salad was perfect for livening up our palates.

Now, I’ve never been a big fan of pasta carbonara, but I love sea urchin, so I couldn’t resist trying the sea urchin carbonara. The uni was indeed delicious: creamy and faintly tasting like the sea. But the smoked bacon and shallot flavors didn’t win me over, and so I continue to give the Kanye shrug to carbonaras in general.

Dessert was the prettiest course: mango “caviar” with vanilla buttermilk panna cotta. I wish I could have taken the caviar tin home. Basically what I’m saying here is that I love caviar.

The service at Morimoto Napa was attentive without being pretentious, the ambiance was upscale and modern, and the location was ideal: right on the Napa waterfront. If I go back, it’ll be to try the omakase. After all, Chef Morimoto was trained in traditional kaiseki (and sushi) cuisine and one can dream of running into him at his wine country outpost, right?

Darioush Winery

May 2, 2014

Say what you will about Darioush Winery’s over-the-top architecture, expensive tastings, and even more expensive bottles. Yes, it can be a lot to take in, especially along Napa’s Silverado Trail, but who are we kidding here? Napa is the heart of wine country’s touristification. (Uh oh, my Sonoma County-ness is showing again.) At least at Darioush, the wine is delicious and the grounds are beautiful.

Darioush Khaledi built his winery to evoke Persepolis, the seat of the ancient Persian Empire. He’s an Iranian-American entrepreneur and I tip my (imaginary) hat to the man: instead of shying away from his Iranian heritage like some Iranians who have made it in the US, he’s fully embraced it.

During my last visit, Nishan and I stopped by for a tasting, and things have changed. $40 tastings and valet parking. How Tehrangeles. This hasn’t deterred the crowds and Darioush Winery is as bustling as ever, so much so that it was an effort to get the attention of our guide throughout our visit.

After our tasting, we explored the outdoor garden, dotted with pomegranate trees and fountains full of water lilies. For a moment, you could almost pretend you were in Iran. Almost.

Artesa Vineyards and Winery

April 21, 2014

I’m a Sonoma County girl, but every so often, I cross over to the dark side and visit Napa for a change of pace. Last fall, Nishan and I visited Artesa Vineyards and Winery in the Napa hills. It might be the most beautiful winery I’ve been to.

Flanked by original sculptures, mixed media, and panoramic views of the Bay Area, Artesa is breathtaking. Twin cascades and fountains lead to the winery entrance, a Mediterranean structure nestled atop a hill that reflects the architect’s Barcelonan heritage.

And oh, the wine. Artesa produces small, premium lots of Carneros and Napa Valley Chardonnay, Pinot Noir, Merlot, and Cabernet Sauvignon. The cabs were our favorite, and our host helpfully gave us wine pairing suggestions.

Growing up in wine country, I didn’t appreciate the beauty of the region until I moved to the hustle and bustle of the city. But I mean, c’mon. Good wine, beautiful scenery, and cheese and produce as far as the eyes can see. An afternoon at Artesa was the reminder I needed: what more could one want than this?

Sichuan-Style Cold Sesame Noodles

March 25, 2014August 17, 2023

This is one of the earliest recipes I learned to cook and more than fifteen years later, it still remains one of my favorites. This spicy, peanuty noodle salad is easy to make and is perfect for picnics or lunches on the go. It’s worth seeking out Sichuan peppercorns for this dish, as they add a unique, tingly spice that can’t be replicated.

Ingredients:

1 package (about 12 ounces) fresh Chinese egg noodles
4 teaspoons sesame oil
1 Persian cucumber, julienned
1/4 pound fresh mung bean sprouts
2 cups cooked shredded chicken breast
1/3 cup chicken broth
1/3 cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons chili garlic sauce
1/2 teaspoon sugar
1/2 teaspoon ground, toasted Sichuan peppercorns

1. Cook noodles in a pot of boiling water according to package directions. Drain, rinse with cold water, and drain again. Place noodles in a bowl and add two teaspoons of sesame oil and toss to coat. Cover and refrigerate until chilled.

2. In the meantime, prepare the dressing: in another bowl, combine broth, peanut butter, soy sauce, rice vinegar, remaining sesame oil, chili garlic sauce, sugar, and whisk until blended.

3. Add cucumber, mung bean sprouts, chicken, and dressing over noodles and mix well. Serve cold.

Korean Zucchini Pancake

March 19, 2014February 7, 2019

If you’ve been reading my blog for more than, say, five minutes, then you know I love Korean food. When my parents’ garden produced a giant bounty of zucchini last year, I turned to my favorite Korean food blog, maangchi.com, for inspiration. It was from there that I adapted a recipe for hobakjeon, or zucchini pancakes, served with a delicious dipping sauce. So easy and so delicious, these pancakes have become one of my favorite recipes ever since.

Ingredients:

2 zucchini, julienned
1/2 cup flour
1/2 teaspoon salt
1/2 cup water
2 tablespoons vegetable oil (or more as needed)
1 tablespoon sesame oil (or more as needed)
2 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 clove garlic, minced
1 chili pepper, sliced

1. Combine zucchini, flour, salt, and water in a bowl and mix well.

2. Heat the 2 tablespoons of vegetable oil in a frying pan on medium-high heat and place 1 cup of the batter in the pan, spreading evenly and thinly to make a large pancake. After two minutes, add 1 tablespoon of the sesame oil on the pan, along the edge of the pancake. Tilt and shake the pan so that the sesame oil spreads underneath the pancake. Cook another couple of minutes until the bottom turns light golden brown and crispy.

3. Carefully flip the pancake with a spatula and add another tablespoon of vegetable oil, if needed. Cook for another three to four minutes, until crispy. Transfer the pancake to a large serving plate and serve with dipping sauce.

4. To make the dipping sauce: In a small bowl mix the soy sauce, vinegar, garlic, and chili pepper. Serve alongside the warm pancake.